Category Archives: Recipes

Cheddar Bacon Ranch Pull-Apart Bread

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How did we ever throw parties before Pinterest? I find something new and amazing every time I log in and this particular idea changed the way I look at appetizers forever! Allow me to introduce you to the best, easiest and yummiest dip bread and dip appetizer concept EVER (discovered on http://www.plainchicken.com… check them out, they have a lot of awesome ideas)…

Here it is…Pull-Apart Bread!

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Ok, so the concept is simple! Here’s what you’ll need for this particular recipe…

1 unsliced loaf of sourdough bread

12 oz cheddar cheese, thinly sliced

3 oz bag Real Bacon bits

1/2 cup butter, melted

1 Tbsp Ranch dressing mix
Slice the bread (preferably with a very sharp bread knife) in both directions.  Do not cut all the way to the bottom. You want The bread to open up but not fall apart.  The pieces should be still connected together on the bottom, but easy to pull apart. Pour the cheese in between the slices and sprinkle bacon making sure both items make it deep into the cuts. Melt the butter and mix it with the ranch dressing. Pour this mixture evenly over the bread and wrap the entire loaf in foil. Bake at 350 degrees for 15 minutes then remove the foil and continue baking 10 more minutes.

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The best part about this recipe is that you can make it with any ingredient you could think of! I placed a few ideas below. Enjoy and I hope your party is a success!

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Cheese and Mushroom Pull-Apart Bread

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Garlic and Cheese Pull-Apart Bread

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Devilishly Delightful Deviled Eggs!

It’s time for the Big Game and you know what that means…food.  Our recipe of the week is actually two fantastic variations on the mainstay of the party platter: Deviled Eggs. Enjoy!

Bacon Jalapeno Deviled Eggs
Bacon-Jalapeno-Deviled-Eggs-2-634x1024This first recipe comes to us from the super awesome realhousemoms.com.

 

Ingredients
  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp sugar
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika
Instructions
  1. Slice the hard boiled eggs in half, lengthwise
  2. Carefully remove the yokes and place them into a medium-sized mixing bowl.
  3. Use a whisk to whip and mash the yokes.
  4. Add the mayonnaise, rice vinegar, ground mustard, and sugar then continue whipping until
  5. you have a creamy texture.
  6. Add the bacon and chopped Jalapenos!
  7. Fill eggs and arrange eggs on a platter.
  8. Finish with a sprinkle with paprika

Voila!

The next recipe is from the geniuses over at http://www.skinnytaste.com

green-deviled-eggsGuacamole Deviled Eggs.  Seriously, these exist!  Here’s how to make them!

Guacamole Deviled Eggs
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Servings: 12

Ingredients:

  • 6 large eggs, hard boiled
  • 1 medium haas avocado
  • 2-3 tsp fresh lime juice
  • 1 tsp red onion, minced
  • 1 tbsp minced jalapeno
  • 1 tbsp fresh cilantro, chopped
  • kosher salt and fresh ground pepper, to taste
  • 1 tbsp diced tomato
  • pinch chile powder (for garnish)

Instructions:

  1. Follow Directions 1-3 above
  2. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper.
  3. Gently add tomato.
  4. Scoop heaping spoonfuls of the guacamole into the eggs, sprinkle them with the paprika, and gently arrange them on a platter!

Don’t forget to check back each week for more fantastic fox foodie recipes!

 

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Pinterest Impossible: The Pasta Strikes Back!

Source: http://www.yellowblissroad.com/one-pot-cheesy-smoked-sausage-pasta-skillet/

 

THE PASTA STRIKES BACK

I am a huge fan of all things easy, tasty, and cheesy. When I found Pinterest, recipe books that I had so carefully collected over the years have sat forlornly on the shelf collecting dust and watched jealously as I poured over pins looking for my next meal inspiration. I stumbled across this particular recipe when struggling to find something easy for dinner one night that fit all my necessary criteria. Most importantly I already had ingredients on hand to make it.

However, my victory was short lived. Making the creation as it was written in the recipe was edible to be sure, but terribly bland severely not attractive. When reading the description, the writer claimed savory sausage and fragrant garlic, onion, and tomatoes would draw the family in… It certainly did smell good while cooking, but when eating I mostly just tasted cheese and watery tomatoes in the finished product. I decided to undergo the process a second time with some slight alteration to see if the result would be better.

My apologies that I neglected to document the result the first time, but honestly you didn’t miss THAT much. Just look at my pictures and imagine them looking washed out and less appetizing. It will be hard work I know, but I believe in you!

The name of the recipe, One-Pot Cheesy Pasta, screams simplicity and few dirty dishes. Everything you could want when cooking! And true to its name, I only had to utilize one pot for the process. All told, cooking took me about 20 minutes but I did linger on cooking a few ingredients a little longer than recommended.

My first alteration for the second round was to change the kind of sausage I used. The recipe calls for Smoked Turkey Sausage, which was ok but the smoked flavor was lost and it just became an incomprehensible mess of cheese and chunks of meat product. I substituted for some Andouille Sausage I had left over from making Jambalaya last week, and boy did that make a difference! Andouille Sausage is pretty comparable price-wise to regular smoked sausage, but it has just the right amount of spice in it to shine above the cheese and tomatoes without adding overwhelming heat. It is by far a more flavorful option, but if you have issues with using any spice when cooking then stick with the Turkey.

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Cooking the onion and sausage together works fine, and saves time, but I also added the garlic sooner than what the recipe suggested. By adding a little more garlic and cooking it longer the finished product had a more pronounced roasted garlicky taste than when I had just cooked it for the 30 seconds recommended.

An issue I had with the first round was how watery it turned out (which prompted this to be a Pintrest Impossible entry). It was a combination of two things: using fat free milk instead of half-n-half or cream, and not draining the can of tomatoes before adding it in. I would like to make clear that the recipe does not call for you to drain the can of tomatoes before you add it! I can hear all of you reaching for your keyboards… You can totally make the argument that I should have known to do that in the first place. But, considering how much pasta goes into this concoction the amount of liquid when I added the pasta seemed completely reasonable to me… Until the finished product reared its malformed and juicy head that is. So please, do yourself a favor, use cream (which thickens better than milk) and drain the tomatoes. The noodles won’t come out too soft and the “sauce” as it were will be nice and thick and flavorful!

The scallions were the one ingredient I did NOT have the first time around, and really do help with taste and curb appeal. I made sure to have scallions on hand the second round… it was SUCH an improvement. Please don’t neglect the scallions; it adds to the texture and the green really pops making the dish look so much better in my honest opinion. In this image I added the scallions directly to the pot to show how cool I am in making something that resembles a pretty picture from Pinterest… but next time I make this (and there WILL be a next time), I’ll just add them to the bowl right before serving. A minor nit-pick, but I think leftovers will taste better with fresh instead of mushy scallions when it gets re-heated.

All in all my verdict for second time around was a resounding SUCCESS!

Live long and cheese in peace viewers.

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Football Favorites: Bacon Double Cheeseburger Dip

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We are only weeks away from the BIG GAME!  That’s right, the holiday that requires just about as much baking as Thanksgiving…it’s Superbowl time!  FOX 28 has got your back!  We will be sharing several recipes each week to help you gear up for this huge day of eating, entertaining, and (hopefully) cheering while the Seahawks win by a landslide!

The first on our list of game-day goodies is a favorite at all of my parties, Bacon Cheeseburger Dip! Check out the instructions below, and if you try it out, let us know how it worked in the comments under this post!

Hey, do you have any great football-worthy recipes? Send them to us on our Facebook or send me an email @ natalya.lainhart@kayutv.com

Prep Time: 15 mins ~ Cook Time: 30 mins ~ Total Time: 45 mins

Ingredients
  • ½ pound ground beef
  • 6 strips bacon, cut into 1 inch pieces
  • 1 small onion, diced
  • 1+ clove garlic, chopped
  • 4 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ cup mozzarella, shredded
  • ½ cup cheddar cheese, shredded
  • 1 Tablespoon worcestershire sauce
  • 2 Tablespoon ketchup
Instructions
  1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
  2. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish. *it can be set aside at this point in the refrigerator with a lid on it – to cook a chilled dish, either take out to bring to room temperature or put baking dish in the oven while the oven pre-heats
  3. Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes. You could top with some lettuce and tomatoes. Serve with slices of bread, pita chips, celery, or lettuce – whatever you would like for dipping.

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Goodies From The Deep: Octopie!

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Amp up the homemade pizza-making experience with this fun and easy Octopie!  Follow our instructions for the dough and sauce below, or use your own tried and true recipe then change up the toppings to make all sorts of unique Octopies!  Formation directions are displayed in the pictures below…life vests are not required! Continue reading