Homemade White Castle Sliders

Whenever my husband and I are on a road trip and see a White Castle we ALWAYS stop.

I don't know what it is about those sliders, but we just love them.

Now everyone knows they're not the best tasting burgers, but there is something so addicting about them.

So, since we haven't been on a road trip is some time, I found this recipe and decided to give it a shot.

I am SO glad that I did, because they really did come out just like White Castle's!

The secret is the onion flakes, it really makes them taste the same.

Looks like we'll be having them a lot more!!

Ingredients:

1/2 - cup dried onion flakes

2 - pounds ground chuck- 80/20 ground beef

1/2 - teaspoon seasoned salt

6 - slices cheddar cheese or American cheese slices

12 - small party rolls (Martin's Potato Bread Party Rolls or Sara Lee Rolls)

dill pickle slices

Directions:

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.

Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.

Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty.

Top with cheddar cheese, return to oven for 2 more minutes.  Remove from oven, let set 5 minutes then cut into patties.

Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom.

Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

Recipe Source: www.mommyskitchen.net

Cheesy Baked Artichoke Dip

Cheesy Baked Artichoke Dip

ingredients:

1/2 cup plus 2 tablespoons (packed) grated parmesan cheese (about 2 ounces)

1/4 cup plus 2 tablespoons mayonnaise

1/4 cup plus 2 tablespoons sour cream

1/2 teaspoon ground black pepper

1/2 teaspoon onion salt

1/2 teaspoon garlic powder

pinch of salt

2 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

1/4 teaspoon paprika

1 cup italian cheese blend

French-bread baguette slices, toasted

preparation:

Whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. 

Stir in chopped artichoke hearts. Transfer mixture to 3-cup ramekin.I didn't have a ramekin, so i just used a bowl that is oven safe.

Sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika.

Preheat oven to 375 degrees F. Bake dip until heated through, about 25 minutes (about 35 minutes if chilled).

Preheat broiler. Broil until cheese melts, about 2-3 minutes. 

Serve warm with toasted baguette slices.

Recipe Source: http://www.pickycook.com

Cheesy Corn Cakes with Avocado Salsa

Cheesy Corn Cakes with Spicy Avocado Salsa

I LOVE me some corn cakes, but I just can't seem to find the right recipe.
This, my friends, is the best one I've tried!
It even has an optional spicy avocado salsa you can make and add to the top!

But be careful when you are cooking the corn cakes, first off- you don't want them to burn.
Second- it's a fine line between not burning them and getting them to cook all the way through.

But, if you are careful and do it right, these will be devoured!
Yes, they are that good!

You will need:

2 cups corn
can of creamed corn  (14 ish oz.)
2 eggs
1½ cups grated mature cheddar
½ tsp smoked paprika
1 tsp salt
1½ cups flour

1 tsp baking powder

½ cup milk


For the spicy avocado salsa:

2 avocados, chopped
1 small red onion, peeled and finely chopped

1 red chilli, finely chopped (remove seeds if you don’t like it hot)
juice of ½ lemon

salt & pepper to taste

fresh coriander, to serve

What to do:

1.    In a large bowl, combine the corn kernels, creamed corn, eggs, cheddar, smoked paprika and salt and mix well.

2.    Sift in the flour and baking powder and mix well.

3.    Slowly stir in the milk until the batter is not too thick and drops off a spoon easily.

 (it should also not be so thin that it spreads too much when you fry the cakes)

4.    Heat a large frying pan and add some oil.

5.    Fry spoonfuls of the batter until bubbles appear at the top and flip. Allow to cook on the other side. Remove from the pan once cooked and place on some kitchen paper to drain.

6.    In the meantime, combine all the ingredients for the salsa and mix well.

7.    When all the cakes have been cooked, serve them with the salsa, extra lemon wedges and fresh coriander.

Source: http://simply-delicious.co.za

Baked Apple Cider Doughnut Holes

Baked Apple Cider Doughnut Holes

I made these this past fall and they were the perfect little snack to just pop in your mouth and go.

They had great flavor and I love how the cinnamon/sugar mixture makes them pop.

My husband was LOVING these!

They are also perfect for a party or potluck!

You will need:

2 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

2 teaspoons cinnamon

1 large egg

2/3 cup brown sugar

1/2 cup apple butter

1 tsp vanilla extract

1/3 cup honey

1/3 cup apple cider

1/3 cup plain yogurt 

2 Tbsp canola oil

canola cooking spray

2 Tbsp unsalted butter

1/4 cup sugar

1 Tbsp cinnamon

Instructions:

    Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray. 

    In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon( 2 tsp). 

     In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don't over-mix - a few lumps are okay. 

     Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you'll end up with huge mini muffins.

 Bake for approximately 10-12 minutes and cool on a wire rack. 

     While donut holes are still warm, melt butter in a microwave safe dish. 

Combine cinnamon and sugar in another dish.

 Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each donut hole, 

then dip the top of the muffin in the cinnamon sugar mixture. 

Roll the donut hole in the cinnamon sugar to coat the sides and top. 

Serve warm or at room temperature.

Source: Feastie.com

Cinnamon Honey Butter

Ever been to Texas Roadhouse?

They have some delicious rolls and they serve them with a little cup of this wonderful stuff called Cinnamon Honey Butter.

Well, I found the recipe and decided to try it.

It was SOOOOOO good, that I ended up making them for friends over the holidays.

It is so easy to make and a great gift!

You will need:

1 stick unsalted butter, room temperature

1/4 cup powdered sugar

1/4 cup honey

1 tsp ground cinnamon

To make:

Whip the room temperature butter with a whisk attachment for 30 seconds.

Add powdered sugar, honey, and cinnamon and beat until completely combined and very smooth.

Scrape down sides of bowl and turn up speed and whip for a minute or two until really light and fluffy. 

Makes about 3/4 cup.

I got little mason jars and stickers and made some great gifts!

You can get any type of container you like!

Steakhouse Potatoes

I found this recipe this summer and let me tell you that I can no longer make baked potatoes any other way!

I am seriously addicted to these!

You can add all sort of yumminess on top of them too!

I think I've already made these about 10 times in the span of 3 months!

Steakhouse Potatoes

To start off, preheat your oven to 375 degrees F.

Scrub the potatoes under running water to remove all the dirt.

Pat the potatoes dry with a paper towel.

Using a fork, carefully pierce the potatoes two to three times per side.

Brush the whole potato with olive oil. This will make the skins nice and crispy.

Sprinkle the tops with some sea salt.

Place them directly on the middle rack of the oven. 

I like to place a foil lined baking sheet underneath just in case anything drips off of the potatoes.

Bake for 45-60 minutes or until a fork is able to pierce the potato with little resistance.

Remove from the oven and let cool for 5-10 minutes.

Run a knife lengthwise across the salted top, leaving about 1/2 inch on both sides.

Using both hands, pinch each side of the potato.

While pinching, push towards the center of the potato, forcing it to open up.

Keep pushing and squeeze the fluffy insides up. It might take one or two tries, but it will look like one fancy potato once you master this technique!

Source: Iwashyoudry.com

Chicken and Spinach Quesadillas

I whipped up this quick recipe for Chicken and Spinach Quesadillas and boy was it yummy!

I also made my Copycat Chili's salsa recipe here to go with it and it did not disappoint.

Chicken and Spinach Quesadillas

1 1/2 -2 cups seasoned, cooked and diced chicken breast meat
1 TBSP olive oil
a pinch of crushed red pepper flakes
salt and pepper
1 clove garlic, minced
1 (heaping) TBSP all purpose flour
3/4 cup chicken broth
4 cups fresh baby spinach, stems removed, coarsely chopped
1 can of pinto  beans, drained and rinsed

Cooking spray
Flour tortillas
Shredded cheese (Monterey Jack, cheddar or a combination of the two works well here)
Avocados, diced
 sour cream

In a large skillet heat olive oil over medium-high heat. Add the garlic and saute for a minute or two. Sprinkle the flour in and stir to combine. Cook while stirring for several minutes so that the flour loses it's raw taste. Whisk in the chicken broth and stir until bubbly and smooth. Add the baby spinach and continue cooking for another minute or two or until spinach has wilted. Stir in the cooked chicken and pinto beans and remove from heat.

Spray a large skillet or griddle with cooking spray. Heat over medium to medium-high heat. Place one tortilla on griddle and spread cheese over tortilla. Spread chicken, bean and spinach mixture over one half of the tortilla. Check underside of tortilla and when browned a bit, flip the half with just cheese over the half with the chicken. Remove from heat and cut into slices. Top with diced avocado and sour cream, if desired.

Source: othersideoffifty.com

Baked Parmesan Tomatoes

This is a great appetizer or addition to a summertime meal!

I loved the texture of the hot tomato and it was a great change in our usual side dishes.

I think next time I will try different cheeses and see how it works out.

you will need:

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil

To make:

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Source: http://www.eatingwell.com

Baked Hasselback Potatoes

Baked Hasselback Potatoes

Ingredients (serves 4):
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish

Preheat the oven to 425˚F (220ºC).

Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.

Lay the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Garnish with additional parmesan and chives!

Source: http://chichoskitchen.blogspot.com

Mozzarella Sticks

I only discovered mozzarella sticks a few years ago and I am completely obsessed with them now.

I saw this idea all over the internet, so I thought I would give it a go.

You take mozzarella sticks and roll them up in egg roll wrappers and then deep fry.

Sounds delish, right?

They were really good, but the only problem is that you have to eat them asap or else they will cool off and then be cold. They are super east to make though, so give it a whirl!

                                          Mozzarella Sticks

Ingredients

12 pieces string cheese

12 egg roll wrappers

Oil for deep-fat frying

Marinara 

Directions

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use).

 Fold bottom corner over cheese. 

Roll up halfway; fold sides toward center over cheese.

 Moisten remaining corner with water; roll up tightly to seal.

 Repeat with remaining wrappers and cheese.

In an electric skillet, heat 1/2 in. of oil to 375°.

Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown.

 Drain on paper towels. 

Serve with marinara sauce. 

Yield: 1 dozen.

Source: taste of home

Twice baked new potatoes

I LOVE twice baked potatoes and I watched the Pioneer Woman's show where she made these and they just looked SOOOOO yummy. So I made them for our Memorial Weekend Dinner and boy were they a hit!

These are a lot smaller than the typical ones, but they are absolutely delicious!

You will need:

12 new potatoes

2 tablespoons olive oil

1 1/2 cups grated Monterey Jack cheese

4 ounces cream cheese, softened

1/2 cup sour cream

1 tablespoon finely minced fresh chives

1 clove garlic, pressed

Salt and pepper

Directions

Preheat the oven to 375 degrees F.

Directions: 

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

Source: Pioneer Woman

Chicken Salad

I found this recipe on recipesecrets.net and I didn't have a lot of the ingredients on hand, so I converted it to what I did have and it turned out great!

You will need:

1/3 cup mayo

2 Tablespoons cider vinegar

1 Tablespoon dijon mustard

2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)

1/2 -3/4 green apple, cored and cut into medium dice

Salt and pepper, if desired

handful of red grapes, quartered

handful of walnuts (optional)

To make:

In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.

To the bowl, add the chicken, apple, grapes, and walnuts.

Toss everything together, taste and adjust the seasoning if desired.

 Chill before serving.

This makes about 1 quart chicken salad.

Recipe adapted from http://www.recipesecrets.net

Chili's Boneless Buffalo Wings

Chili’s Boneless Buffalo Wings
I am not a huge fan of spicy foods, but these smelled spicier than they actually turned out to  be! They were not hot, and they had tremendous flavor!

1 cup flour

2 tsp salt

½ tsp pepper

¼ tsp cayenne pepper

¼ tsp paprika

1 egg

1 cup milk

2 skinless, boneless chicken breasts

6-10 cups vegetable or canola oil (amount in deep fryer)

¼ cup Frank’s or Crystal Hot sauce

1 Tbsp butter/margarine

Bleu Cheese (optional)

Celery sticks (optional)

Combine flour, salt, peppers, and paprika in medium bowl. In another small bowl, whisk together egg & milk.

Slice chicken breast into 6 pieces. Preheat 6-10 cups oil in deep fryer to 375 degrees F. 
One or two at a time, dip each piece of chicken into egg, then into breading blend. 
Repeat so that each piece is double coated.

When all chicken pieces have been coated, place on plate & chill for 15 minutes. 


Then drop each piece into oil to cook, about 5-6 minutes.

While that cooks, mix up hot sauce & butter/margarine in a small bowl. Microwave sauce 20-30 seconds, until butter melts, stir to combine.

Take chicken out of fryer & place on a plate with paper towels.


 


Then place chicken in a bowl with a lid & pour sauce over the chicken, cover, & gently shake until each is coated. 


Pour chicken onto plate & serve with bleu cheese and/or celery sticks!

Chili's Salsa

Chili’s Salsa

1- 14.5 oz. can diced tomatoes

3 Tbsp canned diced jalapenos

1 Tbsp lime juice

1 tsp salt

¼ tsp ground cumin

½ cup diced Spanish onion

Combine diced tomatoes, jalapenos, lime juice, onion, and spices in a food processor. Run it on high for a few moments until the tomatoes are nearly pureed, yet still chunky. The jalapenos should be chopped into visible minced bits. Be careful not to over-process.

Pour mixture into bowl. Stir well, cover & store overnight for flavors to properly develop.

Little Caesar's Crazy Bread

I've always loved Little Caesar's breadsticks since I was a kid, so when I saw this recipe I had to try it!

You will need:

1-10oz. tube Pillsbury pizza dough

2 tablespoons (1/4 stick) butter

1 teaspoon garlic salt

Kraft 100% grated Parmesan cheese for topping

Preheat the oven to 425 degrees F.

Unroll the dough on a cutting board. Position it lengthwise (longer from left to right than top to bottom). With a sharp knife, cut the dough in half, and then in half once more so that you have 8 even strips of dough.

 Being careful not to stretch the dough, place each strip on a lightly greased baking sheet and bake for 6 to 8

minutes, or until the top just turns golden brown.

While the dough bakes, melt the butter (on the stove or in the microwave on high for 15 to 20 seconds), then

add the garlic salt and stir until it dissolves.

Remove the browned dough from the oven and with a pastry brush or spoon spread a coating of garlic butter

over each piece.

Sprinkle a generous amount of Parmesan cheese on each!

Source: Todd Wilbur's Top Secret Recipes

Sweet Corn Dip

Sweet Corn Dip

What a delicious summertime appetizer, snack, or side dish to a great entree like quesadilla's, panini's or like we did.....fish tacos!

Pair this dip with dippers, anything you like really....we used tortilla chips!

To make this delicious dip you will need:

3 (11 oz.) cans sweet corn niblets, drained

2 (4 oz.) cans diced green chiles

1 bunch green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

1 yellow pepper, chopped

Dressing:

1/2 cup mayo, regular or light

1/2 cup sour cream, regular or light

1 tsp sugar

1/2 tsp garlic powder

pinch of salt

juice or 1 lime or 1 lemon

Stir together dressing ingredients. Fold in vegetables. Refrigerate for about 3 hours & serve with tortilla chips.

Delicious dip

We recently went out to dinner for my birthday & the restaurant had this delicious dip for the bread.
It had such a fantastic flavor that I quickly snapped a pic, asked how they did it, & am now making it myself!

You will need:
Good, yummy dipping olive oil
pepper, freshly cracked
shaved parmesan cheese

That's it!

Mix it all up & enjoy with some warm, crusty bread!!

Mozzarella Sticks

I discovered Mozzarella sticks for the first time last year & I am addicted! So, I had to make them for myself!

Mozzarella Sticks

Ingredients

• 1 1/2 cups Italian-style dried breadcrumbs
• 1 1/3 cups freshly grated Parmesan
• 1 teaspoon salt
• 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
• 4 large eggs, beaten to blend
• 1 1/2 cups vegetable oil
• 4 cups Marinara Sauce

Directions

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.

Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.

Enjoy!