Snacks

Fire Crackers

September 16, 2015 by Lynsey Leave a Comment

Some of the best things in life are the simple things. The little things. But these simple things are the things that make us happy most of the time.

These little crackers are so simple. So easy to make and so dad-gum good. These little crackers make my mouth happy.

What’s not to love? Cheese crackers tossed in ranch dressing mix, red pepper flakes, garlic and a little oil. So simple but so completely addicting. Toss all that together, spread on a sheet pan and bake for about 15 minutes and then you’ve got a completely amazing and addicting snack.

These crackers are a burst of flavor; cheese, cool ranch mix, a hint of garlic and heat from the pepper flakes. I love spice but only added a tablespoon of pepper flakes for my first batch. At first there’s a small hint of heat, but as you eat more that heat builds. So, start with a little and add more if desired.

These little crackers are perfect for movie night, parties or to snack on while watching your favorite team. Word to the wise though, I’d make a double batch!

Happy Eating!

Fire Crackers

Ingredients:

1 Box Cheez-Its ( I used the Duo’s-sharp cheddar and parmesan)

2 1/2-3 Tbsp dry ranch dressing mix

1-2 Tbsp red pepper flakes

1/2 Tsp garlic powder

Pinch sugar

1/4 Cup canola oil

Directions:

Preheat oven to 250.

Combine ranch dressing mix, pepper flakes, garlic, sugar and oil in a bowl and whisk to combine.

Pour crackers in a large bowl then add the oil mixture and toss to incorporate.

Pour the crackers on a sheet pan and spread into an even layer. Place in the preheated oven and bake for 15-20 minutes, stirring halfway through.

Remove, allow to cool completely and store in an airtight container.

Recipe source: A Lynsey original

Italian Skewers

September 15, 2015 by Lynsey Leave a Comment

Cheese boards and antipasto plates are delicious and easy appetizers that can be assembled in no time. Making it perfect for unexpected guests or a quick snack to hold you over until the next meal.

Sometimes, however, a big board of cheese, crackers and meat just really isn’t in the equation. But, layering those ingredients on a skewer and making them an easy to grab snack that only requires one hand is perfection.

Layer these few simple but flavorful ingredients on a skewer to create a simple, colorful and cute skewers. Perfect for dinner guests, parties and even tailgates. These little treats can be made ahead of time and are easily transportable.

So add these to the menu for your next dinner party, gathering or tailgate.

Italian Skewers

Ingredients:

1 Jar Cornichon pickles (or small dill pickles)

1 Jar marinated artichoke hearts

1 package sliced salami

1 Package Colby-Jack cheese cubes

1 Container grape tomatoes

Skewers or toothpicks

Directions:

Slide a cornichon on the skewers followed by a few pieces of artichoke, then salami that has been folded in quarters, followed by a tomato then a cheese cube. Continue with remaining ingredients. Place on a platter, cover with plastic wrap and refrigerate until ready to serve.

Recipe source: A Lynsey original

Caramel Popcorn Crispy Treats

August 12, 2015 by Lynsey Leave a Comment

So, when thinking back to some of my favorite childhood treats Rice Krispie Treats are pretty close to the top of the list. I loved eating them. Helping make them. And you know, there wasn’t a whole lot of things that were better than opening up my lunch box and seeing one of those marshmallow-y, gooey, crunchy treats.

Sinking my teeth into one of those was shear joy.

I still enjoy those crunchy, krispie treats. I enjoy their taste, gooey-ness and all and I also love whipping up a batch with my little man.

Another thing that both my little guy and I love. Popcorn. Buttery, salty, airy popcorn. I don’t think there’s a week that goes by that my little guy doesn’t request popcorn at least once. He loves the stuff. Throw some marshmallows in the mix, another one of his favorites, and well you’ve just got a match made in heave and he’s in his happy place.
Popcorn is delicious, but caramel corn. Well, sometimes I get a hankering for it and it’s just downright awesome.

In honor of school starting I decided to combine one of my childhood favorites and some of my little guy’s favorites. And that, my friends, is how these caramel popcorn crispy treats were born.

Imagine freshly popped, lightly salted popcorn tossed in a gooey, caramel marshmallow mixture, toss a few whole marshmallows folded in to add extra gooeyness and you’ve got one amazing treat. Just as easy to make as the traditional treats but with some added texture and flavor.

Lightly salty, buttery caramel and gooey marshmallows. This mixture will make those kiddos light up when they open their lunchbox and see this awesomeness starring them in the face. Go ahead, make these and make your kids day! Heck, sinking your teeth into one will make your day!

Caramel Popcorn Crispy Treats

Ingredients:

9- 9 1/2 Cups popped popcorn, kernels removed and salted
6 Tbsp unsalted butter
1/4 Cup + 2 Tbsp brown sugar
7 Cups mini marshmallows, divided

Directions:

Line an 8×8 pan with parchment paper, spray with non-stick cooking spray and set aside.

Pour the popcorn in a large bowl and set aside.

Place butter in a pot over medium-low heat and allow to melt. Once the butter is almost completely melted add the brown sugar and stir to combine. Reduce heat to low and continue stirring to combine. Once the mixture begins to bubble and the sugar has dissolved remove from heat. Add 6 cups of marshmallows to the butter and sugar mixture and stir until the marshmallows are melted.

Pour the marshmallow mixture over the popcorn, gently stir until all the popcorn is coated. Add the remaining marshmallows and stir to incorporate.

Pour in the prepared pan and spread into an even layer. Place a piece of parchment paper over the mixture, very gently press to evenly distribute the mixture in the pan. Place in the refrigerate for about an hour to allow them to set.

Cut and serve. Store in an airtight container.

Recipe source: A Lynsey Original

Chocolate Chip Cookie Dough Protein Shake

July 30, 2015 by Lynsey Leave a Comment

So, we all know I have a ~~slight~~ obsession with cookie dough. I mean it’s to the point that when I whip up a batch of dough I literally debate on whether or not to even bother turning on the oven. My conscience typically gets the better of me and I end up firing up the oven to actually bake some cookies, but it’s not a decision that’s made halfheartedly!

Then there are times where I don’t even want to wait on the butter to warm up to room temperature. Or, then the ultimate problem arises from time to time where the craving for cookie dough hits…in the morning.

While I sometimes let myself splurge, having a big ol’ scoop of cookie dough in the morning is something I can’t even do without guilt.

So, what to do, oh what to do when that craving hits.

Well, the next best thing. Take a classic breakfast option and infuse those beloved cookie dough flavors in it to make it perfectly acceptable to have cookie dough for breakfast. And folks, that’s just what’s been done here.

This shake is thick, creamy and tastes just like cookie dough, complete with bits of chocolate in each sip. This is so deliciously indulgent that you’ll forget it’s actually a protein shake and a perfectly acceptable option for breakfast.

So go ahead, sip away on this awesome chocolate chip cookie dough protein shake!

Chocolate Chip Cookie Dough Protein Shake

Ingredients:

1-2 Scoops vanilla protein powder
Pinch salt
3/4 Cup milk
1/4 Cup uncooked oats
1/8 Tsp baking soda
3 Tbsp chocolate chips, plus more for garnish if desired
1/2 Cup Ice
1-2 Tsp maple syrup

Directions:

Place all ingredients in a blender and blend until smooth and all ingredients are incorporated. Pour in a glass, garnish with chocolate chips and oats if desired.

Recipe source: Adapted from Chocolate Covered Katie

DB: Yafawi Sfeeha

July 27, 2015 by Lynsey Leave a Comment

The July Daring Bakers’ challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.

Yafawi Sfeeha

Ingredients:

For the dough-
3 Cups flour
1 Tsp salt
1 Tbsp sugar
3 Tbsp powdered milk (can be substituted with warm milk, however less water will be needed)
1 Cup warm water, for kneading
Melted ghee (or olive oil) to stretch the dough

For the cheese filling-
3-4 Cups nabulsi cheese, crumbled (Feta is a great alternative if you can’t find nabulsi)
1/2 Cup Italian parsley, minced
1 Egg, beaten
Black pepper

Directions:

Combine the flour, salt, sugar, powdered milk and vegetable oil and whisk to combine. Add the warm water, a little at a time until the mixture becomes tender and slightly sticky. Knead the dough for about 8 minutes using a stand mixer or 12 minutes by hand.

For the dough in small, golf-ball sized balls. Place on a well oiled baking sheet and pour more oil over the dough. Cover and allow to rest at room temperature for a few hours or overnight. Meanwhile, make your filling.

After the filling is made, use some of the ghee and brush the bottom of a round pan. Take one piece of dough, using your hands, gently start spreading and pulling the dough to make it as thin and even as possible. Once the dough is stretched, fold the side furthest from you to the middle of the dough, then fold the opposite side to the middle.

Spread the filling along the seam in the center of the dough. Starting with the side closest to you, roll tightly making sure no filling escapes. Take one end of the dough and start rolling to create a spiral.

Place the Sfeeha on a prepared baking sheet and continue the process with the remaining dough and filling.

Preheat oven to 400. Place the Sfeeha in the preheated oven and bake for 15-20 minutes, till golden brown. Serve hot or at room temperature with soup or a salad.

For the filling-

Combine all ingredients in a bowl, mix until combine.

Recipe source: Manal’s grandmother

Strawberry Bruschetta

May 22, 2015 by Lynsey 1 Comment

The days are getting warmer and my garden is really starting to come along. The tomatoes are starting to bloom and I even have a few small, green tomatoes coming on. I honestly cannot wait until the tomatoes are bright red and ready for picking. Oh, the amounts of sliced tomatoes, salsa, bruschetta, and caprese I will consume.

But, it’s not quite tomato time. Yet. So, in the meantime my strawberries are thriving. I mean, honestly more that we can eat. I’ve picked and picked and picked. And picked some more. We are literally in strawberries up to our eyeballs. And they are still coming!

I’m not complaining. They are absolutely amazing. Like nature’s candy. They are perfect. Red, juicy, sweet. And they are right in my back yard just waiting to be consumed.

Since I have a plethora of strawberries at my fingertips, the recipes including strawberries haven’t been lacking. From baked goods, dips and even in main dishes, I’ve added strawberries to them all.

Since I spotted those tiny tomatoes on the vine it got me to thinking about bruschetta. I love the stuff. But, the tomatoes are ready and the strawberries are so I decided to make that favorite, summertime appetizer of mine using fresh strawberries and basil from my garden!

These strawberries were sweet and juicy, but I added just a touch of sugar to the mix to really get those juices going. Then rolled up some basil and sliced it in strands and folded it in the berry mixture. Mint would be a delicious alternative too. I left it with just these three ingredients but a drizzle of balsamic would add another layer of flavor, sweetness and tartness. Goat cheese would be oh, so amazing too.

Instead of just lightly buttering the bread as I do with traditional bruschetta, I made a cinnamon-brown sugar butter and lightly spread it on the bread. It really made it more of a dessert type bruschetta, but could still easily be enjoyed as an appetizer.

So if you have an abundance of strawberries, or just can’t wait for those tomatoes to ripen on the vine try out this amazing fruit version of this classic.

Strawberry Bruschetta

Ingredients:

2 Cups diced strawberries
1 Tsp sugar
1/4 Cup loosely packed chiffoned basil

For the bread-
1 Baguette, thickly sliced
3 Tbsp lightly salted butter, room temperature
1/4 Tsp cinnamon
1/2 Tsp brown sugar

Directions:

Fort he bread-
Preheat oven to 300.

Combine butter, cinnamon and brown sugar and mix until combined. Thinly spread over bread sliced and arrange on a baking sheet. Place in the preheated oven and bake until the bread is lightly toasted, crispy on the edges and slightly tender (not gooey from melted butter) in the center. Remove and allow to cool completely.

Meanwhile, combine the strawberries, sugar and basil and stir to combine. Cover and place in the fridge until ready to serve.

Place strawberries in a bowl and surround with toast and serve.

Recipe source: A Lynsey original

Homemade Strawberry Fruit Roll-Ups

May 18, 2015 by Lynsey Leave a Comment

I am a child born and raised in the 80’s and 90’s. Crimped hair, Aquanet, bows as big as my head, and neon everything was the anthem of my childhood.

Aside from the undeniable fashion that was definitely 80’s and 90’s, there were the food trends. One that sticks out were the gummy fruit snacks. My lunch wasn’t complete without a fruit roll-up, fruit by the foot or Gushers. Ah, Gushers.

Remember those gummies that were fill with that sour, puckering juice? I loved those things.

I was a walking, talking gummy snack during my childhood.

Every time I’m at the store I pass those chewy, fruity snacks of my childhood and I reminisce for a moment. But, I honestly couldn’t tell you the last time I actually enjoyed one. All that changed the other day. I was at a church event and they had fruit roll-ups and fruit by the foot that were there for the taking.

I grabbed a couple for my little guy. When I saw them I realized I hadn’t ever let him try one of my favorite childhood snacks and instantly felt like I was depriving him of the awesomeness that is tart, chewy fruit roll-ups. Just like with me, he tried one and it was love at first bite!

Since I now had a partner in crime that loved these things just as much as I did I wanted to try making my own at home. He was by my side through the entire process; dumping the fruit in the processor, adding a little lemon juice and even taste testing along the way. It was pure torture waiting for 3 plus hours on the stuff to get to that iconic gummy consistency. But, he was a trooper and made it through.

It was finally time for the true test, the taste test. I tore off a piece and let him try it. He studied it for a moment, popped it in his mouth and instantly gave them a thumbs-up. That was the seal of approval I was looking for!

These were so simple and easy to throw together. The most time consuming part is the dehydrating process, but it’s totally worth it. We left the seeds in the mixture, but if you want a smoother consistency you can strain through a fine mesh sieve before placing on the baking sheet.

Strawberry was the first fruit I tried, but these could be made using so many different fruits and fruit combinations. I can’t wait to try others. Mangos may be next!

Homemade Strawberry Fruit Roll-Ups

Ingredients:

4 Cups strawberries, stems removed
Zest of 1 lemon
Juice of 1/2 lemon
Honey, agave nectar, or other sweetener, to taste
Alternately 4-5 Tbsp sugar (in place of natural sweetener)

Directions:

Preheat oven to 200. Line a rimmed baking sheet with a silicone baking mat and set aside.
Place strawberries, lemon zest, and lemon juice in a food processor and process until smooth. Pour in a large sauce pan, add sweetener and place over medium-low heat. Allow mixture to simmer until it begins to thicken, about 20 minutes. Taste, be careful to not burn yourself, add more sweetener if needed.

Pour on the prepared baking sheet and spread in an even layer. Place in the preheated oven and bake for 3-4 hours, until dehydrated. It will be tacky, but should be dry. Remove from oven and allow to cool completely.

Spread wax or parchment paper over a flat surface. Turn the fruit roll-up out on the paper, roll up and cut into strips. Store in an airtight container for a week or freeze.

Recipe source: A Lynsey original

Old-Fashioned Sour Cream Doughnuts

May 13, 2015 by Lynsey Leave a Comment

Every time I’m in the grocery store I follow my nose to the bakery section to gawk, drool and dream about all the amazing looking pastries. Most of the time I can practice self control. Most of the time. The times I spot those old-fashioned cake (sour cream) doughnuts are the times that my control is tested.

When I spot those in the case or see a box of those amazingly delicious doughnut holes, all bets are off. It’s not a matter of if I’ll purchase some, but a question of just how many I will purchase. Then how many I will consume on the car ride home. Shhhh, don’t tell!

So, you can imagine my sheer joy when I saw these old-fashioned sour cream doughnuts on Handle the Heat. Coming across these was both good and bad news. Great news because now I could finally make my all time favorite doughnuts at home. Bad news because I could make my all time favorite doughnuts any time I got the craving.

I’m not the only doughnut lover in my house, so it’s not like I would have people talking me out of making them any time I got the urge. I would be encouraged and assisted at any mention of these glorious breakfast treats.

These fried, golden rings of deliciousness are everything I expected and more. They are perfectly crispy on the outside, complete with the little ridges on top to catch extra glaze, and dense and bready on the inside. Everything expected out of these classic doughnuts.

These doughnuts come together fairly easy. There is no yeast involved so no proofing or rising required. Just a quick chill in the fridge and the doughnuts are ready to be rolled, cut, fried and given a swim in the glaze that gives them there infamous frosty look.

These doughnuts are amazing and just like the ones you get out of the bakery case.

Old-Fashioned Sour Cream Doughnuts

Ingredients:

2 1/4 Cups cake flour
1 1/2 Tsp baking powder
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Cup sugar
2 Tbsp butter, room temperature
2 Large egg yolks
1/2 Cup sour cream
Canola oil, for frying

for the glaze-
3 1/2 Cups powdered sugar, sifted
1 1/2 Tsp corn syrup
1/4 Tsp salt
1/2 Tsp vanilla
1/3 Cup hot water

Directions:

For the doughnuts-
Sift the cake flour, baking powder, salt and nutmeg together in a large bowl.

Place butter in a large bowl and beat on high until smooth. Add sugar and beat until the mixture is the consistency of sand. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream and ending the flour. Cover the dough with plastic wrap and chill for 1 hour.

Turn out the dough on a floured work surface. Roll the dough out until it’s about 1/2 inch thick. Using either a doughnut cutter or two different sized biscuit cutters to cut as many doughnuts as possible, dipping the cutters into the flour as necessary to prevent sticking. This yields approximately 12 doughnuts and holes.

Pour about 2 inches of oil in a heavy bottomed pot, attach a kitchen thermometer and bring the oil to 325 F. Fry the doughnuts, a few at a time, being careful not to overcrowd. Fry the doughnuts for about 2 minutes on each side. Remove from oil and transfer to a paper bag to allow the excess grease to drain.

For the glaze-
Combine all the ingredients in a medium bowl and whisk until smooth, add more water if too thick. Dip each doughnut into the glaze. Place on a wire rack placed on a sheet pan. Let sit for about 20 minutes, until the glaze is set.

Doughnuts are best served the same day, but may be stored in an airtight container for a few days.

Recipe source: Hand Forged Doughnuts via Handle the Heat and Completely Delicious

BLT Puff Pastry Pizza

May 8, 2015 by Lynsey Leave a Comment

We all have those days-weeks-months that are complete and total whirlwinds. During those times meals that are quick and easy are the name of the game. Elaborate, time consuming meals are out of the question, and well, sometimes even trips to the grocery store aren’t possibly.

Which is exactly what has happened in our lives the past few weeks. The past month, specifically the past two weeks have been a whirlwind. I was given the opportunity to cater an event. My first event actually!

Aaahhh!

I was shocked, beyond flattered and a little nervous and oh, so very excited!

That event took place this past Tuesday. So the past few weeks have been spent finalizing the menu, several trips to the store, chopping more tomatoes than I want to think about, and planning the time line. And everything else (even the blog) has taken a back seat.

I’m sorry, I tried to get it together and share some recipes with y’all, but to be honest, my brain was shot and if I did share something with you I’m not sure if it would make sense or if the recipe would be complete. So, instead, the blog took a back seat and for that I’m sorry. But, I’m back now and here with a quick and easy recipe that made an appearance during all the chaos!

Oh, I guess you probably want to know how the event went. Well, it was amazing. It was a lot of work, a lot of preparation and well, I did stress a bit about how much to make. But, in the end it turned out amazing. All the food was made, it all made it to the serving trays, there was plenty of it, and most importantly everyone was pleased.

So, that’s what I’ve been up to recently and that’s why I’ve been MIA. So, I’m here now to share a super easy and very tasty meal with you. One that comes together quickly and requires just a few simple ingredients.

Buttery, flaky puff pastry topped with chive and onion cream cheese spread, followed by bacon, peppery arugula and ripe, juicy tomatoes.

Since this pizza utilizes puff pastry instead of a traditional pizza dough it comes together in a matter of minutes, no rising time or kneading required. While the puff pastry is baking the rest of the ingredients can be prepped. Once the dough is finished baking all that needs to be done is add the spread, bacon, tomatoes and arugula. Slice and enjoy!

BLT Puff Pastry Pizza

Ingredients:

1 Sheet Pepperidge Farm puff pastry
4 Oz (1/2 container) Chive and onion Philadelphia cream cheese spread
5 Strips, thick cut bacon cooked and crumbled
1 Cup loosely packed arugula
1/2 Cup grape tomatoes, halved

Directions:

Preheat oven to 400. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Remove one sheet of puff pastry from the package and unfold. If the “seems” pull apart while unfolding, gently pinch them back together. Place on the prepared baking sheet. Place in the preheated oven and cook for about 15 minutes, or until golden brown. Remove from the oven and allow to cool slightly, about 5-7 minutes.

Spread the cream cheese over the slightly cooled puff pastry. Sprinkle bacon, arugula and tomatoes evenly over the cream cheese. Cut and enjoy.

Recipe source: A Lynsey Original

Capitol Bar and Grill’s Pimento Cheese

April 6, 2015 by Lynsey 2 Comments

My uncle was the semi-homemade guru before Sandra Lee ever thought about it. He wasn’t above picking up a can of beans, chili, container of potato salad or pimento cheese from the store. However, when he got home and before anyone ever had the chance to pop the top or cut the can open he had to doctor it up.

After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that. He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.

I always remember him bringing in those large containers of pimento cheese spread. It was a staple; he and the rest of “the boys” as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers. So there was always a container, or two, in the fridge ready to enjoy.

But, before anyone could ever dig in my Uncle always had to add his touch. Some salt and pepper, a little hot sauce and a few other ingredients. Then, and only then was it okay to dig in.

I had never tasted a pimento cheese that was the equivalent of my Uncle’s “semi-homemade” version, until now. This recipe from The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.

This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne. The apple cider vinegar adds a bit of brightness which helps pull the mixture together. This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt…oh my goodness, it’s out of this world.

This, my friends, is an amazing pimento cheese recipe and will convert those who aren’t true fans of the store-bought stuff. I can honestly say that, because it’s converted me!

This is for all you semi-homemade pimento cheese lovers. Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.

Capitol Bar and Grill’s Pimento Cheese

Ingredients:

1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste

Directions:

*Gently pat the peppers dry with a paper towel before chopping or pulsing. Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.

Combine all ingredients in a medium bowl, stir to combine and mix thoroughly. Cover and refrigerate at least 24 hours before serving.

Recipe source: barely adapted from Capitol Bar and Grill via KATV

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