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My family absolutely loves this Easy Crepe Recipe and yours will, too! Simply made with flour, eggs, milk and a little sugar, these thin French crepes or pancakes can be enjoyed a variety of ways. My favorite way to eat them is warmed with some pure maple syrup, but they’re delicious with fillings, too!

I have loved crepes ever since I was a little girl and surprisingly hadn’t added the recipe here on the blog until now.

THIS POST CONTAINS AN AFFILIATE LINK(S).**

When I was little, we lived in Lombard, Illinois there was a restaurant called the Magic Pan at the Oakbrook Mall if I remember correctly. It was a chain restaurant and there were a few of them all across the country.
After we moved back to Rhode Island, my mother would take me to the one located in Faneuil Hall when we’d go shopping in Boston
I was absolutely heartbroken when that chain went out of business. We didn’t go often, but when we did it was a super special treat and I absolutely LOVED it.

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To this day I can still remember how delicious their cheese fritters were! Ironically, I can’t remember any of the desserts. You would think those would be at the forefront of my mind, right?
Instead, those fritters or cheese balls or whatever the heck they called them rocked my world. And that mustard dipping sauce they served with it, YUM!

Without fail, every single time we went I ordered the same. exact. thing. Plain crepes with maple syrup. Man. were they good!
So, whenever mom made this easy crepe recipe for her manicotti (which I’ll soon be adding to the blog) she’d always make a double or triple batch, saving some for me to enjoy just the way I loved them.

Years later, I came across a recipe from Bon Appetit for Cheese Blintzes that I’ve been making for my family ever since. Of all the recipes I’ve ever made, they are our absolute favorite! They’ll be added to the blog soon as well, so be sure to watch for them.

People often ask, how do I make a French crepe? Is it hard to make a French pancake
No, it’s easy to learn, just takes a little bit of practice, and of course, the more you do it the better you’ll be! Then once you have the hang of it, everyone will be asking you to make them all the time. haha

How to Make this Quick Easy Crepe Recipe
  • I’ve used both a mixing bowl and a blender to make crepes. I find it easiest to use the blender, but a mixing bowl is sufficient. A note when using a bowl, mix the dry ingredients together and slowly add the milk while whisking to prevent any lumps from forming in the batter.
  • This recipe says to let the batter rest for a half an hour before using. Again, I’ve done both, allowed it to rest and not. I’ve had better results with it resting. Fewer bubbles are created when the crepe cooks which leads to fewer holes in the final product.
  • I’ve found that the perfect amount of batter to pour into the pan is a scant 1/4 cup. If using a blender for mixing, you can pour it directly into the pan, but I tend to pour not enough or too much. So, a scant 1/4 cup full has been the perfect amount. If you’ve never heard scant, it means to pour the batter into the measuring so that it is about 2-3 millimeters under the rim of the cup.
  • I use this crepe pan, and my son uses this small 8-inch skillet when we make them together. Both work equally well, but I prefer the crepe pan as I’ve used it for so many years and it’s just easier for me.
  • Pour the batter into the center or the pan and then gently swirl the pan to coat the whole bottom evenly.
  • Once the batter sets for about 30 seconds, I’ll go around to loosen the edges with a spatula similar to this because it has rounded edges and is less likely to put a hole into the crepe.

Easy Crepe Filling Ideas
  • I’ll often serve the crepes with this 3-Ingredient Strawberry Sauce. It’s super easy and absolutely delicious. We love it on our ice cream as well.
  • If you omit the sugar, the crepes can be used in savory recipes. This Monte Cristo Crepe Recipe is stuffed with cheese, ham, and turkey and would be perfect for a brunch.  I’m dying to make these Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese. I absolutely love all of those ingredients!
  • If you’re looking for crepes with an alternative to flour, try these Buckwheat Crepes that are naturally gluten-free. I love that Rebecca put a fried egg in the middle. So yummy!
  • Crepes are delicious with some Nutella, fresh berries or cheese fillings. The possibilities are truly endless! Be sure to keep an eye out for more delicious crepe recipes coming to the blog very soon!
  • They’re also delicious sprinkled with a little bit of fresh lemon juice and powdered sugar. I love OXO’s Dusting Wand because it sprinkles just the right amount of confectioners’ sugar every single time. That way, we don’t have to worry about inhaling and choking on it as we put it into our mouth. Hate that.

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Easy Crepe Recipe

My family absolutely loves this Easy Crepe Recipe and yours will, too. Simply made with flour, eggs, milk and a little sugar, these thin French crepes or pancakes can be enjoyed a variety of ways. My favorite way to eat them is warmed with some pure maple syrup, but they’re delicious with fillings, too!

  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter (melted)
  1. Place all ingredients in a blender and mix until smooth, scraping down the sides if needed.

  2. Cover and let stand at least a half hour.

  3. Heat a crepe pan or an 8-inch skillet over medium heat and lightly baste with butter. 

  4. Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly cover the entire bottom of the pan. 

  5. Cook for about 1 minute before circling the pan with a round-edge spatula to loosen the browning edges. It will be ready to flip after cooking soon after that.

  6. Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds – 1 minute until completely cooked through and slightly golden.

If you find that the batter is too thick, add a little more milk, but only a tablespoon at a time. 
Also, coat the pan with butter as necessary if you find that the crepes are sticking.

** THESE ARE LINKS THAT CAN TAKE YOU TO A PRODUCT (OR PRODUCTS) THAT I RECOMMEND. I DO RECEIVE A PORTION OF THE SALES OR CREDIT FOR MY FUTURE PURCHASES FROM ANY ITEMS PURCHASED THROUGH THOSE LINKS. YOUR PURCHASES ENCOURAGE MY BAKING, COOKING AND BUTTER HABIT, AND CONTRIBUTE TO THE LIFE OF THIS BLOG. I THANK YOU SO VERY MUCH FOR YOUR SUPPORT. LET’S KEEP HAVING FUN IN THE KITCHEN!!

The post Easy Crepe Recipe appeared first on 365 Days of Baking.

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This Spinach Pepperoni Bread is pizza dough filled with spinach, pepperoni, and provolone. It makes a great weeknight dinner, is the perfect finger food for Game Day and is a recipe you’ll be asked to bring again to that next potluck!

Who can resist such an easy and delicious recipe?

THIS POST CONTAINS AN AFFILIATE LINK(S).**

This post was originally posted on Day 19 of what I hoped would be my second go ’round with 365 days of baking back in February of 2014!
Can you believe it?
I can’t. And unfortunately, I couldn’t complete it. It was a massive undertaking the first time I did it and I was too busy working full-time to complete it for a second. I also thought it might be best to discontinue for the sake of my samity, my marriage and my family.
You know, some things are just too gosh darn important!

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Below is an excerpt from the original post complete with original pictures, too. It’s kind of cool to look back to see how my photography has improved. Yikes!

Roll that dough out onto a lightly floured surface. Don’t worry about the shape, it’s not going to matter all that much if this edge doesn’t meet up with that one or even if it’s a square or a rectangle. Either shape will do.
Just don’t go for a triangle. I think that will just give you a headache.

Start by placing some halves of the Provolone along the edge closest to you. I know, that it is the edge away from me, but I moved for picture taking purposes.
Then line some pepperoni on top of the cheese and cover that with some of Popeye’s favorite food.

Carefully roll the dough over the cheese, pepperoni, and spinach and repeat the layering and then the rolling, and then some more layering, and then more rolling, more layering, and more rolling until you’ve either run out of ingredients or out of dough space.

It doesn’t have to look like a work of art. You’re just going to eat it, not enter it into the Spinach Pepperoni Bread Hall of Fame.
Wait, but if you get that call, let me know and we’ll fine-tune our rolling skillz.

You can sprinkle it with some shaved or grated Parmesan, but I think it’s better without it. The cheese browned too quickly and tasted just a tad bit overdone. Not burnt, but like it was teetering on the edge. I don’t think having it on top added anything to it and that it tastes just fine without it. Your choice. Do what you want, but don’t come back at me saying I didn’t warn ya.

Not the most perfectly rolled up thing, but your stomach isn’t going to care about the aesthetics, is it?

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Tips for making a great Spinach Pepperoni Bread
  • Most important I think, is to make sure you squeeze all of the excess water out of the frozen spinach! Be sure to make sure that it is completely thawed and then using your hands, squeeze out as much of the moisture as possible. There won’t end up being a lot of spinach, but this will prevent your bread roll from being soggy.
  • You don’t need to make the dough from scratch, either! To save time, you can purchase the canisters of pizza dough at your local grocery store and or even the store’s packages of frozen dough.
    If you have a favorite pizza place where you LOVE their dough, don’t be afraid to ask if you can purchase some. I’ve bought a couple of balls at a time, use one immediately and put the others in the freezer so that I have them when needed.
  • Before the bread roll is ready to go into the oven, I like to sprinkle it along the top with some Italian seasoning, garlic powder and shaved parmesan, giving it some great additional flavor.
  • I’ve found that letting it rest for about 3-5 minutes on a cutting board to cool slightly allows for much neater slices without having to wrestle the cheese.
  • You can eat it alone or dip it, too! We always accompany it with Good Seasons Italian Dressing. It just tastes SOOOO good! A marinara is a great option, too.
  • I use this rimmed baking sheet as it prevents the grease from spilling into the oven and is big enough to hold the bread. I do curve it to fit as it usually won’t fit into the pan straight.
  • Make sure you have a good basting brush to slather the butter on before sending it into the oven, too! I like these because I can keep the colored brushes that I use for raw meat separate from the ones I use for pastries, etc.

This Spinach Pepperoni Bread is a great alternative to pizza night, too! Speaking of pizza, I saw this Pepperoni Pizza Grilled Cheese on Pinterest the other day. It seriously had me drooling. This Pizza Pasta Salad is going to be a great dinner when the weather turns warm. I’ll be making it instead of turning the oven on in Phoenix’s 115 degree temps for sure! When I make this Pepperoni Pizza Football Cheese Ball it always goes so very quickly! I think I need to start making two of them from now on. For our breakfast this weekend, I’m making this Cheesy Pepperoni Strata. My men are going to love this – I just hope they save some for me!

If I’m not bringing my Spinach Pepperoni Bread to a potluck then chances are it will be either a plain Pepperoni Bread or this Taco Braid. They’re both really popular, easy to make and fun to eat, too! I’ve also been combining our pizza and pasta nights with these Pepperoni Pizza Stuffed Shells. Mom used to make plain stuffed shells, but I like the flavor of these better. If you’re short on time, then this Pepperoni Pizza Pasta is an easy meal that comes together quickly.

Spinach Pepperoni Bread

This Spinach Pepperoni Bread is pizza dough filled with spinach, pepperoni, and provolone. It makes a great weeknight dinner, is the perfect finger food for Game Day and is a recipe you’ll be asked to bring again to that next potluck!

To Make Crust From Scratch
  • 1 3/4 to 2 1/4 cups all-purpose flour
  • 1 package Fleischmann’s Pizza Crust Yeast
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2/3 cup very warm water
  • 3 tablespoons olive oil
OR use 1 13.8-ounce package refrigerated pizza crust
  • 1 9- ounce package chopped spinach (thawed and drained)
  • 1 8- ounce package pepperoni slices
  • 1 8- ounce package Provolone cheese slices
  • 2 tablespoons butter (melted)
  • Grated or Parmesan cheese for sprinkling (if desired)
  • If not adding herbs into crust (sprinkle with Italian Seasoning and Garlic Powder.)
  1. Preheat oven to 375 degrees F.
Crust from Scratch
  1. In a large bowl, whisk together 1 cup of the flour, the undissolved package of yeast, sugar, salt, garlic powder and oregano.
  2. Add the warm water and the oil. Mix for about one minute until thoroughly combined.
  3. Gradually add enough remaining flour to until a soft ball of dough is formed. It will be sticky though.
  4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, approximately 4 minutes. Add more flour if necessary.
  5. With a floured rolling pin, roll the dough into a square approximately 17 X 17-inches and so that dough is about 1/8-inch thick
  6. *Don’t worry, it doesn’t have to be exact – it can even be a rectangle. Also, it doesn’t have to be as thin – you can make the shape smaller and have the dough be 1/4-inch in thickness.
  7. Beginning with the end closest to you, tear the cheese slices in half and place 4-6 halves along the bottom edge (depending on how many will fit).
  8. Place pepperoni slices along the bottom edge on top of the cheese.
  9. Take approximately 2-3 tablespoons of spinach and spread that on top of the pepperoni slices.
  10. Roll the dough up towards the top of the square, stopping just as you roll the dough up and over the cheese, pepperoni and spinach.
  11. Repeat the process of placing more cheese, pepperoni and spinach on the dough, this time along the crease of the roll.
  12. Roll and repeat until the ingredients have all been used or can not longer fit into the dough.
  13. Spread a rimmed baking sheet with some of the melted butter.
  14. Place the rolled pepperoni bread seam side down onto the prepared baking sheet.
  15. Pour the remaining melted butter along the top and brush onto the sides to completely cover.
  16. Sprinkle with grated Parmesan cheese, Italian Seasoning and Garlic Powder, if desired.
  17. Bake for 25 – 30 minutes or until lightly golden.
  18. Allow to rest for 3-5 minutes to cool slightly before cutting.

Refrigerated pizza crust can also be used in place of making your own. Just be sure to watch the baking time because you’ll only bake for 20 – 25 minutes, until golden. Also, feel free to leave the spinach out and just make it a Pepperoni Bread!

I rate everything I bake on a scale of 1-4 and this Spinach Pepperoni Bread earned 4 rolling pins.
I like it much better than my standard Pepperoni Bread because it has the added benefit of some healthy spinach in it.
And everyone knows that spinach is a good thing, especially Popeye.
You can easily omit the spinach if you’d like to make it without.

** THESE ARE LINKS THAT CAN TAKE YOU TO A PRODUCT (OR PRODUCTS) THAT I RECOMMEND. I DO RECEIVE A PORTION OF THE SALES OR CREDIT FOR MY FUTURE PURCHASES FROM ANY ITEMS PURCHASED THROUGH THOSE LINKS. YOUR PURCHASES ENCOURAGE MY BAKING, COOKING AND BUTTER HABIT, AND CONTRIBUTE TO THE LIFE OF THIS BLOG. I THANK YOU SO VERY MUCH FOR YOUR SUPPORT. LET’S KEEP HAVING FUN IN THE KITCHEN!!

I give you BIG baking hugs and muffins!!

The post Spinach Pepperoni Bread appeared first on 365 Days of Baking.

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Thank you McCormick for sponsoring this post. Visit your local Walmart to pick up McCormick Good Morning Breakfast for your family!

Add a delicious new treat to your breakfast! This Blueberry Ginger Cheese Danish with fresh blueberries, crystallized ginger, and sweetened cream cheese wrapped in a puff pastry will be the perfect accompaniment to your morning coffee. Topped with McCormick® Good Morning Blueberry Ginger Breakfast Toppers, you’ll enjoy the additional flavor and goodness it provides!

To me, breakfast just isn’t breakfast without some fresh fruit to go along with it.

Typically, I like to eat a bowl of yogurt with some granola, chia seeds, strawberries and blueberries mixed in. I find that this choice over a typical bowl of cereal and milk will make me feel better and give me a better start to my day.

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On the other hand, when the weekend rolls around, I like to indulge a little bit. A few pancakes, French toast, a cinnamon roll or a slice of this Blueberry Ginger Cheese Danish and I’m immediately in my happy place.
Recently, I’ve enjoyed making a Danish or breakfast braid with pastry dough. They’re pretty easy and have quickly become a morning favorite.

When I asked Kurt and Cameron to taste this Danish for me, they both absolutely loved it! Kurt said it was one of the best breakfast recipes I’ve made to date and Cameron ate three-quarters of it by himself in like 10 minutes flat. That kid is unbelievable! So, you can definitely bet I’ll be making this at least once a month.
A Danish just isn’t a Danish to me without some sweetened cream cheese. And, if you’ve never combined some blueberries with a little bit of crystallized ginger, you’re missing out. Trust me. It’s just such a fun and tasty flavor combination.

Mornings are fast, too fast. Between getting ready for your workday and preparing your kids for school, there isn’t much time to create the flavorful, fulfilling breakfast your family deserves. McCormick Good Morning breakfast is a break through line of products to help you do just that.

Give your breakfast favorites an instant flavor upgrade

– Sprinkle on yogurt, cottage cheese or fruit.

– Stir into hot cereal for a crunchy twist.

– Shake on buttered bagels or toast.

I’m super excited to try the Pineapple Toasted Coconut in my yogurt tomorrow and will be serving it with our next Breakfast Parfait Bar. It will also be a delicious addition to this Pineapple Bread that I love so much. The Cocoa Banana will be delicious in some overnight oatmeal or even as a topping for my Chocolate Banana Muffins. And you can bet that the Southwest Chipotle is going to be sprinkled on these Loaded Huevos Rancheros!

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Breakfast is my favorite meal of the day and always has been. Breakfast, brunch, breakfast for dinner, I’m ALL over it! I’ve never thought about having quesadillas for breakfast, but this Southwestern Breakfast Quesadilla Recipe with Eggs, Black Beans & Salsa is something I’ll definitely have to try! I love a great jam and the thought of this Blueberry Ginger Jam on some scones or an English muffin is making me drool. A Pineapple Coconut Sweet Roll with a cup of coffee sounds like a great idea right about now, too.

Blueberry Ginger Cheese Danish

This Blueberry Ginger Cheese Danish is quickly going to become your new favorite breakfast treat! A slice of Puff Pastry with sweetened cream and blueberry ginger filling sprinkled with McCormick® Good Morning Blueberry Ginger Breakfast Toppers is hard to resist.

Blueberry Filling
  • 12 ounces fresh blueberries
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • zest of one lemon
  • 1 tablespoon water
  • 2 tablespoons crystalized ginger
  • 3 tablespoons sugar
Cream Cheese
  • 6 ounces cream cheese (room temperature)
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla
  • 1 sheet pastry dough
  • 1 egg
  • 2 teaspoons water
  • 1/4 cup McCormick® Good Morning Blueberry Ginger Breakfast Topper (divided)
  • 1 tablespoons raw sugar
  1. Preheat oven to 400° F.
  2. Remove pastry dough from freezer and allow to thaw for 40 minutes
Blueberry Filling
  1. In a large bowl, combine the blueberries, cornstarch, lemon juice, lemon zest, water, crystallized ginger, and sugar and mix until well combined.
Cream Cheese
  1. In a mixing bowl, beat the cream cheese until whipped.
  2. Add the vanilla and confectioners’ sugar and beat until well blended.
  3. Roll out the pastry dough on a piece of parchment into a 12′ X 14′ rectangle.
  4. With a knife or pizza cutter, cut strips into the sides of the dough at least 3 inches long into the middle and 1-inch in width.
  5. Spread the cream cheese evenly down the center of the braid.
  6. Spoon the blueberry filling over the cream cheese.
  7. Sprinkle 2 tablespoons of the McCormick® Good Morning Blueberry Ginger Breakfast Topper over the blueberry filling.
  8. Beginning at one end, fold two opposite slices of dough in the form of a crisscross over each other and continue to the opposite end.
  9. In a small bowl, beat egg and mix with water.
  10. Using a pastry brush, coat the danish with the egg wash.
  11. Sprinkle the remaining two tablespoons of the McCormick® Good Morning Blueberry Ginger Breakfast Topper and the raw sugar along the top of the dough.
  12. Place the danish and parchment on a baking sheet and put into the oven to bake for 20 minutes.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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Combine your love of dill pickles and egg salad into this tasty Dill Pickle Egg Salad Dip. Serve with an assortment of veggies, crackers, chips and breads, this appetizer will be perfect for your next party. Made with Great Day Farms Peeled and Ready-To-Eat Hard Boiled Eggs, convenience couldn’t be any easier!

I’ve fallen in love with egg salad. Have you?

I am proud to partner with Great Day Farms Hard Boiled Eggs and The Women Bloggers to bring you this post. As always, all opinions are 100% my own.

I can remember the very first time I had it.
I was a teenager, dating Kurt (my husband) and his mother made it for us for lunch one day.

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I had never had it and was afraid I wouldn’t like it. My mother, my grandmother, no one I knew ever made it and said, “Here, Lynne eat this”. Just didn’t happen.
And having it served to you by your boyfriend’s mother when you’re still in the wanting-to-make-a good-impression stage made me quite nervous. I didn’t want to be impolite and refuse. She was taking the time to make me lunch, being hospitable and generous and I certainly didn’t want to be one of “those” girlfriends! HA!

Turned out that egg salad was pretty darn delicious and I’ve been in love with it ever since. Huge thanks to my mother-in-law for making me a believer.

I never did ask my mother when she was alive why she’d never made egg salad. I remember back in the 70’s when she went through her homemade yogurt phase. I think that was around the time, too when she was caning our old rocking chair. That took her forever!

Since she passed away over 25 years ago, I’ve come up with a lot of questions I’d like to ask her. Like are my kids like me when I was young? What was the one thing I did that absolutely drove you nuts? I think she’d say my attitude. That was a heated subject quite often and at times, thought I was all that when really I honestly wasn’t. And that other burning question: WHY’D YOU NEVER MAKE ME EGG SALAD?!
Don’t worry, I’m not losing sleep at night over these unanswered questions.

Since our most favorite team has made it yet again to that final football game in a few weeks in Minnesota, we’re pretty stoked around here. It was a wee bit tense watching that championship, but once again, the old guy and his tribe managed to pull it off. How they do it, I don’t know.

So, in setting up our menu for the big game, I was deciding what to make. Since the family loves my Pepperoni Bread, I’m definitely putting that on the list. I’m also going to include the Chicken Enchilada Bites because they’re so easy to make and lots of flavor in little bites. I was thinking that the Beer Cheese Dip and Homemade Pretzel Bites would make a great appetizer for the first half, but I was wanting something to dip with vegetables since I’ve cut down on my carb intake. Enter this Dill Pickle Egg Salad Dip!

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This is absolutely perfect if you love egg salad, but don’t want a sandwich. I’ve been eating it like it’s going out of style because not only is it so gosh darn delicious, it’s super easy to make, too!

You don’t need to boil the eggs.
Yes, you heard me right, you don’t. need. to. boil. the. eggs.
“But Lynne”, you’re probably saying, “everyone knows you need boiled eggs to make egg salad!”
Yes, that’s true, BUT Great Day Farms Hard Boiled Eggs takes care of that for you! You can go to your local Walmart and find their eggs in the refrigerated section of the deli. And they’re even peeled, too!
I don’t want the hassle of shelling my eggs when I’d rather spend time with my family. It’s not only time consuming, but I get all frustrated when the shells come off in little pieces or half the egg comes off with it.
No bueno!
So, save yourself the headache and pick up a couple packs to make this Dill Pickle Egg Salad Dip. They’re also great for snacking and I’ve been using them in my green salads, too!
AND the Ibotta App can save you money on your purchase – $0.50 cash back on any variety – 2 pack size and $1.00 cash back on any variety – 6 pack size.

Dill Pickle Egg Salad Dip

Yield: Serves 6 - 8

Combine your love of dill pickles and egg salad into this tasty Dill Pickle Egg Salad Dip. Serve with an assortment of veggies, crackers, chips and breads, this appetizer will be perfect for your next party. Made with Great Day Farms Peeled and Ready-To-Eat Hard Boiled Eggs, convenience couldn't be any easier!

Ingredients

  • 2 6-count packages Great Day Farms Ready-to-Eat Hard Boiled Eggs
  • 1/4 cup mayonnaise
  • 1/4 cup + 2 tablespoons chopped dill pickles
  • 3 - 4 tablespoons dill pickle juice
  • 2 tablespoons + 2 teaspoons Deli Style Mustard
  • 2 tablespoons chopped green onion
  • 4 teaspoons dill
  • 3/4 teaspoons kosher salt
  • 1/4 tsp. fresh ground pepper
  • capers for garnish, if desired

Instructions

  1. Into a food processor, place all 12 of the egg yolks and 6 of the whites.
  2. Chop the remaining egg whites and place into a medium bowl.
  3. Add the mayonnaise, chopped dill pickles, pickle juice, mustard, green onion, dill, salt and pepper.
  4. Blend until smooth.
  5. Pour the mixture into the bowl containing the egg whites and with a rubber spatula, stir to mix.
  6. Cover and refrigerate at least an hour before serving.
3.1

Since I’ve fallen in love with egg salad, I’m eager to try the different recipes for it that I’ve been finding on Pinterest. This BLT Avocado Egg Salad has all of my lunch favorites rolled into one. The flavor must be incredible! These Egg Salad Cups with Smoked Salmon and Dill will make a pretty display for Mother’s Day or at a bridal shower. And then this Deviled Egg Macaroni Salad is going to make a great dinner come the heat of the Arizona summer! There are times I DO NOT want to make a hot dinner when it’s 115° outside. No, sir!

The post Dill Pickle Egg Salad Dip appeared first on 365 Days of Baking.

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 This Taco Dip is an easy game day dish to make and fun to serve. With four layers of deliciousness, it’s sure to please your hungry crowd. This dip of refried beans, taco seasoned ground beef, sour cream and cheese topped with diced tomato and jalapeño and served with tortilla chips is a fan favorite at our house!

**This post has been updated in format and with pictures from its’ original publication.


Here we are again -the third Monday of the month.
I just cannot believe how very fast the weeks go by.
My daughters have finished their year at college and my son will finish his sophomore year of high school on Thursday.
This. Year. FLEW!

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How ’bout you, do you think it’s gone by fast?

We’ve been busy the last week with getting the girls organized here at home, work…
AND we have a new family addition.

I am IN LOVE with that little black nose and his puppy breath!!
Oh, and those EYES!!!

Yes, his name is Keiser and he is a 9 week old Golden Retriever. He is absolutely one of the cutest things I’ve ever seen. And the best part?
He gets along famously with our almost 9 year old Golden, Brady.
They are spitting images of each other and love, love LOVE to play tug of war with Brady’s rope toy.
Who needs TV when you can just watch the dogs play together?!

So, back to the post. Otherwise I’ll be talking about the puppy ALL day…
Every third Monday of the month Group C of the Secret Recipe Club has its’ reveal day.
This means that every member of the group finally gets to post what recipe they chose from the blog that we were assigned earlier in the month.
It’s based on Secret Santa and it is SO much fun!! If you’re interested, you should check it out and request to join!
Our group leader is Debbi of Debbi Does Dinner… Healthy & Low Calorie and the head of the entire gang is April from Angel’s Homestead. They aren’t the only two who do a lot of work – there are quite a few women who make sure things run smoothly every month and they ALL deserve a BIG thank you!!!!
Now onto the exciting stuff!!
For the month of May, I was assigned to…
 
She has A LOT of recipes to choose from on her blog, so I had absolutely NO trouble searching for something the family would like. The only problem was, after I narrowed it down to about three, I had trouble choosing between those. haha.
Let’s see, there was Christine’s Chocolate Chip Peanut Butter Cookie Cake, her Peanut Butter Cookies with Salted Peanut Caramel (the family was REALLY disappointed I didn’t make these, so I promised them I’d do it another time), and the incredible looking Apple Pie Cookies! I really had a craving for some desserts, can you tell?
In the end though I decided that since I don’t have a recipe for a dip / appetizer thingy here at 365, it would be best if I made Christine’s Taco Dip. And it really was a no-brainer since the family is NUTS about tacos and chips! YAY, Me!!
It was simple, quick, and well, you’ll read my rating after the recipe.
I didn’t change a thing, but I did leave out the olives. There’s only one person in the family who will eat them and sorry Mr. 365, but garnishing the dish with a whole bunch of olives just for you ain’t worth my picking ’em all off, so I can enjoy it, too. I did however place the jalapenos over the whole thing as opposed to just on half as I had originally planned. So, I do consider that in that case, I took one for the team.
Capiche?
Taco Dip

Yield: Serves 4

This Taco Dip is an easy game day dish to make, and fun to serve. The four layers of deliciousness are sure to please your hungry crowd. This dip of refried beans, taco seasoned ground beef, sour cream and Mexican cheese topped with diced tomato, jalapeño, and served with tortilla chips is a fan favorite at our house!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 lb. ground beef
  • 1 package taco seasoning OR my Homemade Taco Seasoning (I would have used this, but I didn't have any more on hand)
  • 2/3 cup water
  • 1 15 ounce can refried beans
  • 1 1/2 cups sour cream
  • 1 cup shredded Mexican Blend Cheese
  • 1 tomato, diced, for garnish
  • 1 jalapeño, diced or sliced, for garnish
  • tortilla chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare a 9-inch pie plate by spraying it with cooking spray.
  3. In a large skillet over medium-high heat, add the olive oil.
  4. Add chopped onion to the skillet and saute until soft, about 4-5 minutes.
  5. Place the ground beef into the pan and heat until completely cooked, breaking it apart as it cooks.
  6. Drain the fat.
  7. Add the packet of taco seasoning, and 2/3 cup water. Stir to combine and simmer for at least 5 minutes. Let cool slightly.
  8. Spread the refried beans on the bottom of the pie plate.
  9. Completely cover with seasoned ground beef.
  10. Spread with sour cream.
  11. Evenly distribute shredded cheese.
  12. Bake for 15-20 minutes until cheese is melted and everything is heated through.
  13. Garnish with diced fresh tomato, jalapeño and serve with tortilla chips
3.1


Cover completely with the tacoed (my new word) ground beef.
Spread the sour cream on top of the beef.
Top it off with the shredded cheese.
I rate everything I make on a scale of 1-4 with 4 being the best and this Taco Dip earned 4 rolling pins!
It was fabulous, easy and quick to make.
This will be a great thing to make not only as an appetizer, but on a weeknight when I’m working late and need something quick for dinner.
OR if I need a 16 year old boy to make dinner when I’m on my way home!
(wink, wink)
Be sure to check out Christine’s blog and all of the other fantastic recipes my fellow bloggers have made from their assigned blogs!

I give you BIG baking hugs and muffins!

The post Taco Dip ~ The Secret Recipe Club appeared first on 365 Days of Baking.

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A wonderful dessert any time of year, this Chocolate Peanut Butter Pudding Cake is an easy recipe from Your Homebased Mom, Leigh Anne Wilkes’ new cookbook, Holiday Slow Cooker. Super easy and delicious, this wonderful dessert will please those chocolate peanut butter lovers in your life and have them coming back for more!

Who doesn’t love chocolate and peanut butter together?

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I mean, I’ve never met anyone who didn’t like the combination, have you? The two just compliment each other so perfectly and bring out the best in each other, I think.

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This wonderful recipe comes to us from Leigh Anne Wilkes. You might already be familiar with her blog, Your Homebased Mom. It’s a wonderful site full of great recipes, travel, fashion and party ideas. She does it all!
She also has a shop, 42nd & Pine, that she and her daughter, Tessa have started. They sell cute canvas pouches with great tag lines.
So now, not only is Miss Leigh Ann a mom, has a blog, an online store, and travels the world, she can now add author to her list because she’s come out with a wonderful new cookbook, Holiday Slow Cooker!

I have a confession.
I do not use my slow cooker enough as you can probably tell from the lack of slow cooker recipes here on the blog. It usually just sits in my cupboard taking up space.
How often do you use yours?

If you’re anything like me, you know you have one, you just forget to use it. Out of sight, out of mind I suppose.
But I’m certainly not going to keep it on my kitchen counter to remind me that I have one.
I’d love to use it more because it is such a great help. I think I used it more when the kids were in school because we were so busy with after-school activities, practices and games. It was wonderful to put everything into the slow cooker in the morning and know that I was going to have very little to do in order to put dinner on the table that night.

Ok, I resolve in 2018 to put more slow cooker recipes here on the 365 Days of Baking and More blog. I need them and I’m sure you wouldn’t mind having more of those kinds of recipes either. Be it main dish, side, dessert or perhaps drinks for the holidays, I’ll be sure to include them. So, be on the lookout!
And, that’s what Leigh Anne’s great cookbook is for! With over 100 incredible recipes you can use throughout the year, there’s something that will appeal to everyone’s taste. She has got the holidays covered, including Chinese New Year, and Cinco de Mayo!

She’s also got great recipes that you’re going to want to serve friends and family during your Superbowl parties. From meatballs to dips, wings to sandwiches, she can pretty much guarantee that your crowd won’t go hungry. They’ll at least leave happy from the food that was served even if their team didn’t pull off a win.

I cannot wait to use my slow cooker in 2018 to make more desserts. I fell in love with this one because who doesn’t love a good chocolate cake? What I liked the most was the gooey sauce that was on the bottom. It tasted SO good with a scoop of vanilla ice cream on the top!

It’s great for entertaining, but also filled with wonderful recipes you can make for your family again and again.
I made this Chocolate Peanut Butter Pudding Cake which is in the Valentine’s Dinner section of the cookbook. I’ve also got my eye on the Slow Cooker Beef Stroganoff,  the BBQ Beef Brisket and Baked Beans for the 4th of July. But those Lemon Pull-Apart Biscuits seriously have me drooling!

Chocolate Peanut Butter Pudding Cake

Yield: Serves 6

A wonderful dessert any time of year, this Chocolate Peanut Butter Pudding Cake is from Leigh Anne Wilkes, Your Homebased Mom's new cookbook, Holiday Slow Cooker. Super easy, delicious and yes, made in the slow cooker, it will please those chocolate peanut butter lovers in your life and have them coming back for more!

Ingredients

  • 1 1/2 cups (87 g) all-purpose flour
  • 1/2 cup (110 g) dark brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons (14 g) cocoa powder
  • 3/4 cup (135 g) creamy peanut butter
  • 1/2 cup (122 g) Greek yogurt
  • 2 tablespoons (29 ml) canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) hot water
  • 1/2 cup (90 g) semisweet chocolate chips (or peanut butter chips, I used chocolate)
  • 3/4 cup (144 g) granulated sugar
  • 5 tablespoons (35 g) unsweetened cocoa powder
  • 2 cups ( 473 ml) boiling water
  • Ice Cream, optinal

Instructions

  1. Coat the inside of a 6-quart (6-L) slow cooker with cooking spray.
  2. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cocoa powder.
  3. In another bowl, combine the peanut butter, Greek yogurt, oil, vanilla extract and hot water.
  4. Mix together the contents of the two bowls and stir to combine (it will be thick like cookie dough).
  5. Fold in the chips.
  6. Spread the batter evenly on the bottom of the slow cooker.
  7. Whisk together the granulated sugar, cocoa powder, and boiling water until it's combined, and pour it over the top of the batter in the slow cooker.
  8. Place a cotton or paper towel between the slow cooker and the lid to absorb condensation. Cook on high for 1 1/2 hours. The cake will begin to pull away from the sides of the cooker when it is done.
  9. Spoon the cake into a bowl and top with the sauce that formed on the bottom of the cooker. For an extra treat, top the cake with the ice cream before adding the sauce.
3.1

Take a look at some of the other slow cooker recipes I have here on 365!

Slow Cooker Beef Chili Verde with Polenta

Slow Cooker Chili Beer Pot Roast

Slow Cooker Carne Asada Taco Boats Slow Cooker Sloppy Joes

*AFFILIATE LINKS ARE LINKS THAT CAN TAKE YOU TO A PRODUCT (OR PRODUCTS) THAT I RECOMMEND. I DO RECEIVE A PORTION OF THE SALES OR CREDIT FOR MY FUTURE PURCHASES FROM ANY ITEMS PURCHASED THROUGH THOSE LINKS. YOUR PURCHASES ENCOURAGE MY BAKING, COOKING AND BUTTER HABIT, AND CONTRIBUTE TO THE LIFE OF THIS BLOG. I THANK YOU SO VERY MUCH FOR YOUR SUPPORT. LET’S KEEP HAVING FUN IN THE KITCHEN!!

The post Chocolate Peanut Butter Pudding Cake appeared first on 365 Days of Baking.

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These Asiago Herb Biscuits with shredded Asiago cheese, fresh rosemary and sage are a great accompaniment to any dinner, especially a Thanksgiving dinner. They’re easy to make, delicious and can be on your table within 30 minutes!

If there are two things I love in this life, it’s cheese and bread!

Ok, yes, there are a whole lot of other things I really love as well, but cheese and bread sure are HIGH up on that list!

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My love of cheese started at a very early age. How early, I can’t recall. Yet, I clearly remember my mother sending me to school with cheese sandwiches – white bread, mayo and two slices of American cheese.
That sure does bring back memories! I haven’t had one of those in years. It’s probably because I no longer buy white bread. haha

Ok, more than likely it’s because my tastes have changed. I’m on to bigger and better lunches, especially since becoming a food blogger.
*said in my most pretentious, uppity voice* I am now more refined.
HA!

Like Asiago cheese, for instance. I honestly didn’t know what it was until I saw I became a food blogger and quickly fell in love with it.
Cheese is cheese is cheese, right?
WRONG!

I’ve always had a love affair with bread. If I had to give it up for the rest of my life, I’d lose it. Seriously.
My bread addiction started when I was a young child, probably before I could even learn to walk and I know I have my grandmother to blame…ahem, rather thank for that.
Her Italian Bread was TO. DIE. FOR.
It smelled soooooo good as it was baking! Talk about torture for a young child – watching, waiting for those two loaves to rise in the oven and then having to wait as they baked. I’d pull my stool right up to the front of the oven and watch them brown. It drove her nuts! And besides we didn’t have the internet, YouTube (or even cable!) back in those days to occupy our time.

The best part… watching the butter melt into a nice warm slice and then taking that first bite – a bit crunchy on the outside, soft and airy inside and nice and warm… oh, man….

Oh, my goodness, I’m getting hangry just thinking about a buttered slice right now!
I mean, doesn’t that picture up above have you drooling – the soft, tender biscuit with the butter slightly dripping  off?
Oh, yeah, come to momma!

I love incorporating authentic Asiago cheese into a variety of my recipes.  The possibilities are endless! You can enjoy it in a softer form or in a form that is firm and has been aged. Both are equally delicious and very versatile.


Asiago is cow’s milk cheese from the northeastern region of Italy. It is considered a mountain or Alpine cheese and can vary in flavor depending on its aging.
You can find both types at many large grocery chains and Italian import stores.
When you go to purchase it, be sure that it says Asiago PDO (Protected Destination of Origin) and that it’s made in Italy. This means that the product will have raw ingredients and its’ production will come from or within the Asiago plateau in Northern Italy. This gives it the strongest tie to original historical practices which have been in place dating back to get this, the year 1000! Pretty cool, hunh?

Unless you can see that it clearly states Asiago PDO on the label, it’s just going to be an “Asiago style” cheese. Definitely not the same.  A true Asiago has a richer, deeper flavor that you’ll thoroughly enjoy.
So be sure to read those labels!

Besides, isn’t authentic better anyway? I don’t want to buy a wannabe! Do you?
Give me the good stuff with the REAL flavor!
You can learn more about Asiago cheese HERE.

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As I said before, there are so many great things you can do with this flavorful cheese!
With the holidays quickly approaching, add this Roasted Garlic Asiago Cheese ball to your menu. It will be a wonderful appetizer to start your party.
Who wouldn’t like to start their morning off with this Asiago Cheese and Italian Sausage Strata. Give me a good helping of this, some fresh fruit, a cup of coffee, and I’m good to go!
This Creamy Alfredo Sauce is full of flavor! I just use one kind of cheese in mine sauce, but this one uses three!

These Asiago Herb Biscuits are going to be great to serve at Thanksgiving or you can serve them as a side with your favorite weeknight dish. They don’t take long to make and only take about 15 minutes to bake. So, they’ll be on your table in no time and piping hot.
I think you’re really going to like these. They’ve got just the right amount of cheese and herbs and will taste so delicious soaking up some gravy with a beef, chicken or turkey dish.

Asiago Herb Biscuits

Yield: Makes 12 Biscuits

These Asiago Herb Biscuits with shredded Asiago cheese, and fresh herbs are a tasty and easy to make side dish, and they're on your table within 30 minutes! 

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup freshly grated Asiago cheese
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 1 - 1 1/2 cups heavy cream
  • 5 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, 1/2 cup of the Asiago cheese, baking powder, sugar, salt, rosemary and sage.
  3. Gradually add 1 cup of the heavy cream while while stirring constantly with a wooden spoon. Dough will be ready to knead when it holds together and no dry pieces remain. Slowly add more additional cream if need be just until it comes together.
  4. On a lightly floured surface, knead the dough for about 1 minute.
  5. Pat the dough into a square so that it is about a 1/2-inch in thickness.
  6. Cut the dough into 12 squares and dip into the melted butter, coating all sides.
  7. Place the biscuits onto an un-greased baking sheet about 2 inches apart and sprinkle evenly with remaining 1/4 cup Asiago cheese.
  8. Bake for 13-15 minutes or until lightly brown.
3.1

You can also add some Asiago to these other great cheese recipes.

Cream Cheese Stuffed Mushrooms

Substitute the Asiago for the sprinkled Parmesan on top!

Ham and Cheese Party Sandwiches

Instead of Swiss, place slices of Asiago on the sandwiches.

How to Make a Cheese Board

Place a wedge of soft Asiago on your charcuterie board along with some flavored jams and a variety of crackers.

I have partnered with Uncommon Flavors of Europe and The Brand Connection for this sponsored post to bring you information about Asiago cheese. As always, all opinions are 100% my own.

I give you BIG baking hugs and muffins!!

The post Asiago Herb Biscuits appeared first on 365 Days of Baking.

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This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried and then steamed. They make a delicious appetizer or main course for dinner.

I have to say that pork potstickers are one of my MOST favorite things to eat!

This post contains affiliate links. *Please see below.

Whenever we go out to an Asian restaurant and I see them on the menu, I get super excited and immediately want to order them.
Yet, at the same time I get super nervous as well.
I’ve been to restaurants where I order them and am then extremely disappointed with the way they taste.

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Seriously, am I the only one who feel this way when they see a favorite food on the menu?
Excited to order it, but don’t want to be disappointed if it doesn’t live up to the “food standard” you’ve set in your head.
I can’t be! It’s got to be a thing.  Gotta be.

Why I haven’t made these before now is beyond me.
Maybe it was because I was intimidated with how pretty they looked all wrapped up so neatly.
Or maybe I was just too lazy.

I have to say though is that these pork potstickers are ALL I have been thinking about since I went on the pork tour and learned about All Things Pigs in September. It was such a fascinating trip!
I, along with 9 other fantastic bloggers traveled to Sioux Falls, South Dakota and spent a busy few days touring pig farms, and talking to the farmers and veterinarians. You can also see my LIVE Monday’s Recipes here on Facebook where I cooked pork and talked with pig farmers, Brad and Peggy Greenway in their kitchen!
And I’m sure it goes without saying that we all ate quite a bit of pork over the week as well!

Besides talking to the farmers and hearing them speak with such passion about their pigs and what they do, my favorite part was watching the fabrication. The day we left, we spent the morning at Plum’s Cooking Company, a kitchenware retail shop with a commercial teaching kitchen.

Chef Neel Sahni, Manager of Foodservice Marketing and Innovation at the National Pork Board instructed us in the pork fabrication. This is the breaking down of an animal’s body into consumer cuts and boned meat. It was all very fascinating to see where the bacon, chops, loin and other cuts of meat come from on the pig.
After that was finished, we used the different cuts to make some recipes, and then we ate lunch!

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I think it goes without saying that there are SOOOO many different ways you can cook pork.
This Crispy Pork Cutlet was one of the recipes I made with Erin of Dinners, Dishes & Desserts and Jocelyn of Inside BruCrew Life after the fabrication.
These Pulled Pork Tater Tot Nachos are great to serve the hungry crowd on game days. There won’t be any left!
This Smoked Pork Crown Roast with a Sage Pan Gravy is going to look pretty elegant on your holiday table this year. You are sure to impress your guests with this one!

Ground pork is what this pork potsticker recipe calls for and it is made from the shoulder or also commonly known as butt or Boston Butt.
I know, weird right?
Well, the reason it’s called Boston Butt is this: the front shoulder cut of the pig was stored by colonial New England butchers in large wooden barrels called, yup you guessed it, butts. They were used for storage or transport and that particular shoulder cut of the pig eventually became known around the country as a New England specialty.
Yay, New England!! My Rhode Island roots still run deep despite living in AZ for most of the past 15 years. haha

Picture compliments of Pork Be Inspired (dot) com.

As I mention in the notes of the recipe, this video on YouTube for making potstickers and how to fold them is extremely helpful. It is the way I describe how to seal the dough. You’ll be able to find other videos as well if you find this method doesn’t work for you. Because isn’t everything on YouTube nowadays?

Do you want to make these pork potstickers ahead of time?
If they haven’t been cooked then you can make them a day ahead. Place them in a tightly sealed container and refrigerate, but no longer than two days MAX as the dough starts to become mushy and it is raw meat.
If they’re cooked, I would say no longer than two days as well because of the dough.

You can even freeze them! Place them on a parchment lined baking sheet after you’ve filled them, so they aren’t touching and freeze for at least 8 hours. When frozen, place them in a plastic bag and seal. You’ll be able to enjoy them whenever you’d like. Just know that it will take a few minutes longer for them to cook, and there’s no need to thaw them first.

Helpful Items
I used the following ingredients and tools when I made this recipe and you might find them useful as well.
This light soy sauce and Hoisin sauce were the exact ones I used.
This dark sesame oil is similar to the one I put into the recipe.
This two-teaspoon cookie scoop was super helpful when filling the pork potstickers.

You’ll notice that I use cornstarch and baking soda in the filling. The cornstarch make for a smooth filling and the baking soda helps to tenderize the meat.

Pork Potstickers

Yield: Makes about 46 Potstickers

These easy Pork Potstickers with ground pork, ginger, garlic, cabbage and soy sauce wrapped in a light dough are perfect as an appetizer or main course!

Ingredients

    Potstickers
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon white pepper
  • 1 lb. ground pork
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons freshly grated ginger
  • 1 teaspoon Hoisin sauce
  • 1 teaspoon dark sesame oil
  • 1 cup shredded cabbage, chopped
  • 2 green onions - greens and whites, chopped
  • 50 potsticker wrappers
  • small bowl of water
  • 1 tablespoon olive oil
  • 1/4 - 1/3 cup water
  • Dipping Sauce
  • 3 1/2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon chili paste

Instructions

  1. In a small bowl, whisk together the cornstarch, sugar, baking soda and white pepper.
  2. In a large bowl, combine the pork, garlic, soy sauce, ginger, Hoisin sauce, sesame oil, cabbage, green onions and cornstarch mixture. Mix with a wooden spoon until well combined.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes.
  4. To Assemble
  5. Cradle one of the potsticker wrappers in your non-dominant hand. Lightly dip your finger in the bowl of water and wet all around the edge.
  6. Using a small cookie scoop, or two teaspoons of filling, place filling into the center of the wrapper.
  7. Fold the edges up, but do not put them together yet.
  8. Pinch one end of wrapper together.
  9. Place the thumb of the hand holding the potsticker just above the filling in the wrapper. Push the side of the wrapper furthest away from you slightly towards the sealed end, grabbing and sealing it together with your opposite hand. By doing this, you'll create a small fold each time and form a natural crescent shape.
  10. Do that for another three or four folds, sticking the dough together as you go and seal the other end.
  11. When finished, they should have a body that is slightly curved, and a flattened bottom with about 4 - 5 pleats on the top.
  12. Cooking
  13. When ready to cook, heat a non-stick skillet over medium-high heat and add the tablespoon of olive oil.
  14. Place the potstickers flat side down into the pan. I can fit about 15 comfortably into my 10-inch non-stick skillet.
  15. Cook for one minute without touching or until the bottoms are golden brown.
  16. Pour the 1/4 cup (or 1/3 cup - I use 1/3 cup when cooking 15 at a time) of water into the pan and immediately cover with a lid.
  17. Reduce heat to medium and cook for 3 - 4 minutes or until all the water has disappeared.
  18. Remove lid and cook for an additional minute.
  19. To Make the Sauce
  20. In a small bowl, whisk together the soy sauce, rice vinegar and chili paste.
  21. Drizzle with sauce or serve it on the side for dipping.

Notes

I highly recommend this video on YouTube to fold them up. There are also others if you find that you're struggling with that method.

3.1
If you like these Pork Potstickers, then you’ll enjoy… Dijon Herb Roasted Pork with Cranberry Pear Chutney

Sweet and Spicy Coca-Cola Shredded Pork Bites

Rosemary Pork Medallions with Mushroom Wine Sauce

I have partnered with the National Pork Board to bring you this recipe. As always, all opinions are 100% my own. I thank you for your support of 365 Days of Baking and More and of the brands I believe in and promote. *AFFILIATE LINKS ARE LINKS THAT CAN TAKE YOU TO A PRODUCT (OR PRODUCTS) THAT I RECOMMEND. I DO RECEIVE A PORTION OF THE SALES OR CREDIT FOR MY FUTURE PURCHASES FROM ANY ITEMS PURCHASED THROUGH THOSE LINKS. YOUR PURCHASES ENCOURAGE MY BAKING, COOKING AND BUTTER HABIT, AND CONTRIBUTE TO THE LIFE OF THIS BLOG. I THANK YOU SO VERY MUCH FOR YOUR SUPPORT. LET’S KEEP HAVING FUN IN THE KITCHEN!!

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