Lindsey's Fried Pickles on a Stick

Carnival food at it's finest! Oh how I love fried pickles, but boy are they hot when they come out of the fryer. One day I thought how much more convenient it would be to have them on a stick! And of course fry them whole. This was a hit with my kids! I had a quick vision that I had a food truck business called "Pickles on a Stick" It was fun to dream for a minute. I'm sure this will become an instant hit on Pinterest - but remember, you saw it here first! :)

•  Canola oil (enough to fill your deep fryer) 
• 1 jar of crisp whole dill pickles
• 1 cup flour
• 6 eggs, beaten
• 2 cups of seasoned Panko crumbs 
• Wooden skewer sticks

Insert wooden sticks into pickles and set on a tray. Set up three soup plates - one with eggs, one with flour and the other with crumbs (you can also use freezer bags for less of a mess).When oil is hot and ready (it will bubble and pop when you drop something in) dip pickles back in pickle juice one at a time, roll into flour, roll into egg mixture, roll back in flour, roll again in eggs, and roll in crumbs. Place in deep fryer. Fry about 2-3 minutes per pickle or until golden and crisp. Place on baking sheet and keep warm in oven (do not cover).

Serve hot with cool Ranch dip. Enjoy!

Cheesy Cheddar Twists

I got this idea from the Pizza Factory. I hate to say it but I have no special recipe for this. I just followed the Cheddar Breadsticks recipe in my Cuisine Art bread maker cookbook. When the dough was finished, I separated it into balls and rolled the balls out into snakes. You can also cut flat strips as in the directions below. From there I wrapped them around chopsticks and baked them.

The paprika is what turns the dough orange (I used smoked paprika).They taste so good and are fun to eat!

Cheesy Cheddar Twists

• ¾ cup water, room temperature
• 1/3 cup extra virgin olive oil
• 1-1/2 teaspoons salt
• ½ teaspoon granulated sugar
• 3 cups bread flour
• 1 cup shredded sharp Cheddar
• 1 teaspoon paprika
• 2-1/4 teaspoon yeast, active dry, instant or bread machine
  

Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure the bread pan in the Cuisinart Bread Maker. Press the menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper.

Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each ½- inch wide. Twist each strip around chopstick. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.

Cheese Pull-A-Part (From the Pie)

We have a restaurant here in Utah called The Pie Pizzeria. Located near two universities, it's a popular college hang out. As long as I can remember my favorite dish they serve is the cheese pull-a-part. It's gooey cheese stuffed breadsticks topped with Parmesan and herbs. It comes with ranch and marinara dipping sauce. My husband and I used to eat there all the time back in our college days, but it has been years since I have been there because we are not close to any of the locations.

I hate to say it but I used my bread maker to make the dough so if you have a bread maker just make the pizza or bread stick dough listed in your bread maker recipe book. Make enough dough to make two pizzas. You can also use your favorite recipe for pizza dough. (Avoid whole-wheat dough as this recipe is not meant to have that wheat flavor. It would be like making sour dough with wheat flour).

Cheese Pull-A-Part (From the Pie)

• Your favorite pizza dough (enough for 2 pizzas)
• 4-6 cups shredded Mozzarella cheese (you could slice it if you like) 
• 1 Tbsp olive oil
• 1 Tbsp melted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Set the oven to 375 degrees. Roll out your pizza dough on floured surface and place on a pizza pan. Cover with mozzarella cheese. Roll out second dough and place on top like a sandwich. Brush oil and melted butter over the top. Sprinkle, Parmesan, Romano, oregano and garlic over the top. Lightly score the dough with a pizza cutter into bread stick slices, however don't cut all the way or cheese will run out during baking. This makes it easy to just pull the bread sticks off with your fingers without tearing when it comes right out of the oven. Bake for 20 minutes. Serve with homemade marinara and ranch. Enjoy!  

Pina Colada Mousse

Who doesn't love a good pina colada? I created this recipe to satisfy my pina colada craving and I love that it's so refreshing and easy to make!

Pina Colada Mousse

• 1 large pkg of Pineapple Jell-O (8 serving size)
• 2 tsp coconut extract
• 1 large 16 oz tub of cool Whip
• 3 cups boiling water

In a medium bowl, stir boiling water into dry gelatin mix until completely dissolved. Add cool whip and coconut extract. Whisk until mixture is blended.

Spray empty cool whip container with cooking spray and pour mixture into it and place lid on top (or pour into small serving cups). Refrigerate for 6-8 hours until firm. When ready to unmold, dip container in warm water for 15 seconds. Unmold onto serving plate just before serving. Garnish with pineapple rings or other fresh fruit.

Zesty Shell Salad

This is so simple to make. I was asked to make a salad for a baby shower and this is what I came up with. I knew people would ask for the recipe so I wrote it down as I went along. It is absolutely delicious with a fresh and tangy taste. Pasta is a comfort food and this definitely comforts the appetite!

Zesty Shell Salad

• 1 box of pasta shells
• 3/4 cup mayonnaise (I use Kraft made with olive oil)
• 1 bottle of Zesty Italian Dressing (I prefer the Great Value Brand)
• 2 Tbsp lemon juice
• 2 Tbsp lemon zest (grated lemon peel)
• 2 tsp dried basil
• dash of salt & pepper
• 2 cups cherry tomatoes, quartered
• 2 cups spinach leaves
• 1/2 cup sliced green onions
• 1cup sliced olives
• 1cup artichoke hearts,  quartered (optional)
• 2 cups shredded Parmesan cheese

Boil shells according to directions on package. Drain and rise in cold water. Place pasta in large salad bowl. Add mayonnaise and half of Italian dressing. Toss until evenly coated. Add lemon juice, lemon zest, basil, salt & pepper.Toss well. Add tomatoes, spinach, green onions, olives and artichokes. Toss well. Add shredded cheese and the remaining bottle of Italian dressing. Toss again and chill for 1-2 hours. Enjoy!

Sweet Apple Bacon Meatball Skewers

Mmmm! I saw a picture of something similar in a German cookbook. Here's my version! I love the sweet crispy coating on the bacon and the way those baked apples taste - they create a nice aroma in your oven. The meatballs soak in the sweet flavors and it's delicious!

I served mine with mini yellow potatoes and salad.

Sweet Apple Bacon Meatball Skewers

• 1 bag frozen meatballs (not Italian kind)
• 1 pkg of bacon
• 2 Tbsp brown sugar
• 4 crisp gala apples, cut into wedges

Heat oven to 375 degrees. Arrange bacon, apples and meatballs on skewers in a pattern. Place on a cookie sheet. Sprinkle brown sugar over skewers. Bake for twenty minutes or until bacon is crisp. Enjoy!.

Mozzarella Bites

Crispy, cheesy yumminess is what these are!

Mozzarella Bites

• 1 package of fresh mozzarella (packaged in liquid) cut into 1 inch cubes
• 1 egg + 1 tablespoon of water for egg wash
• 15 fresh basil leaves, plus more for garnish
• 30 sheets fresh wonton wrappers
• 1 cup oil
• 1 cup of spaghetti sauce

Whisk the egg and water together with a fork. Wash and dry the basil leaves and then stack 5 together, roll them together into a little parcel, cut them length wise into little strips. On top of one a wontons, place a mozzarella cube and sprinkle a bit of the basil on top. Brush the outside of the wonton with the egg wash. Press ends together and tuck the ends underneath. Let rest for about a minute.

Heat the oil in a large skillet on medium heat. Place wontons in the pan and cook about 8 or 10 minutes until golden brown on each side. Drain on paper towels. Sprinkle with grated cheese. Serve immediately with warm spaghetti sauce. Enjoy!

Strawberry Carrots

These are so fun for Easter and they taste wonderful!

Strawberry Carrots

• 1 pkg of Almond bark (AKA candy coating)
• orange food coloring
• 2 pkg fresh large strawberries

Rinse strawberries. Melt almond bark in microwave according to directions on microwave. Stir in food coloring. Coat strawberries in coating all the way up to the green leafy part. Set on a platter or wax paper until coating is solid. Enjoy!

Frozen Sour Patch Grapes

Oh these are divine! They are the perfect after snack on a warm day. It's a great way to get your kids to eat fruit and they are so good, they can't just eat one. If you love Sour Patch Kids and you love Popsicles, you'll love these!

Frozen Sour Patch Grapes

• 1 bag of green grapes
• 1 pkg watermellon flavored Jell-O

Rinse grapes and place in a strainer. Pour Jell-O mix into medium sized bowl. Place grapes in bowl and coat with Jell-O mix evenly. Place on a platter and freeze for 4 hours. Enjoy!

Boxty (Irish Potato Pancakes)

I made these for St. Patty's day. They are so good that I think I'll make them more often. I added garlic powder to mine and served them with sour cream dip. Yum!!

Boxty (Irish Potato Pancakes)

• 2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
• 3/4 cup whole milk
• 1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 tablespoons unsalted butter, cut into small pieces

Chop half of the potatoes and boil in salted water until tender.

 

Meanwhile, grate the remaining potatoes on the large holes of a large cheese grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl. Remove all water and set aside.
 

When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
 

Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
 

Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

Blooming Cheese Loaf

This is super good especially with pizza dipping sauces! The bread strips pull off like little bread sticks! My kids at the whole thing in 30 minutes. I served this as an entree with a salad.

Blooming Cheese Loaf

1 loaf of white bread, not sliced (I made one in my bread maker)
8-10 slices of mozzarella or cheddar cheese (I used both)
1/2 cup sliced green onions
1/2 stick of melted salted butter
1/4 tsp garlic powder
1/2 tsp Italian herbs

Cut horizontal and vertical cuts into bread loaf, not slicing all the way through to the bottom. Cut cheese slices into 1 inch strips and place between bread slices. Sprinkle onions over the top. Melt butter with garlic and herbs. Pour over bread. Bake in oven at 375 degrees for about 8 minutes. Serve hot!

Veggie Bars

There are the perfect h'orderves. They are creamy and refreshing - a hit for your party!

Veggie Bars

• 2 cans crescent rolls
• 1 cucumber, cut in thin slices
• 8 oz cream cheese
• 1 small tub sour cream
• 1/2 tsp dill
• 1/4 tsp garlic powder
• dash of salt & pepper

Roll out crescent roll dough onto cookie sheet. Bake according to directions on can. Cool and set aside. Mix together cream cheese, sour cream, dill, garlic, salt & pepper. Spread over cooled dough. Cut a slit into the sides of cucumber slices and fold for the fancy look above. You can also top with cherry tomatoes and broccoli florets. Sprinkle dill on top. Refrigerate for 2 hours and cut into bars. Serve cold.

Berry Best Dip

This was easy and another great way to help your children eat more fruit!

Berry Best Dip

• 7 oz marshmallow creme
• 8 oz cream cheese
• 1/4 cup crushed strawberries

Blend together in mixer until smooth and silky. Enjoy!

Coconut Cream Dip

This is so delicious! My family could not stop eating it. It's the perfect way to get your kids to eat more fruit!

Coconut Cream Dip

• 4 oz cream cheese
• 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
• 1/2 (8oz) tub Cool Whip

 Mix all ingredients together until lumps are gone.

Polenta

So what is polenta? Well, I asked myself that very question when I picked it up on the pasta isle at Walmart. It looked very interesting indeed. It was packaged like a tube of ground hamburger but it's yellow as it's made from corn meal. It's a substitute for pasta and very popular in certain parts of Italy. At our house we like to try new things.

I put together this fun polenta dish that was very tasty! I used my own homemade bottled sweet spaghetti sauce from garden grown tomatoes. Here is quick version of it.

Polenta

• 1 pkg of Polenta
• 2 Tbsp olive oil
• 4 cups crushed tomatoes
• 1cup tomato paste
• 1 1/2 cups water
• 1/4 tsp salt
• 2 Tbsp sugar
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cinnamon
• 2 Tbsp dried parsley
• 1 cup shredded Mozzarella

Heat a skillet to medium high. Add oil. Slice polenta and add to hot oil. Fry until golden brown. Add a pinch of salt. Remove from heat.

In a separate frying pan add tomatoes, tomato paste, water, salt, sugar, garlic powder, onion powder and cinnamon. Stir and let simmer on medium high until it becomes a thick sauce.

Arrange polenta slices on a platter and top with sauce. Sprinkle cheese and parsley over top. Enjoy!

Cheesy Garlic Potato Patties

My mom gave me this idea after a holiday dinner when we had a lot of mashed potatoes left over. It was genius! It's a great way to enjoy mashed potatoes. Soft, cheesy and velvety on the inside and crispy golden on the outside. We used real potatoes but instant would work just fine!

Cheesy Potato Patties

• Medium sized bowl of mashed potatoes (stiff yet velvety)
• 3 cups shredded cheddar cheese
• 2 tsp garlic powder
• salt & pepper
• 3-5 eggs
• 2 cups seasoned bread crumbs
• 3 Tbsp oil

It works best if your mashed potatoes have been refrigerated over night and are very cold. They are easier to form and hold shape. Stir in 1 tsp garlic, salt & pepper and 2 1/2 cups of shredded cheese. Shape into patties and set aside on plate. In a soup plate add 3-5 whisked eggs. In a second soup plate add 2 cups bread crumbs. Stir garlic and 1/2 shredded cheese into bread crumbs. Heat up a skillet to medium high heat and add 3 Tbsp oil. Dip patties in egg mixture coating both sides evenly and then roll in bread crumb mixture, until all sides are covered. Place patties right away into hot skillet. Fry until golden brown on the outside. Serve with your dipping sauce of choice!

Sweet and Spicy Bacon

I found this on Pinterest and I loved it! It makes a nice little snack, side or appetizer.

Sweet and Spicy Bacon

• 1 package of bacon (I use turkey bacon)
• 1 Tbsp brown sugar
• 1 tsp chili powder
• 1 tsp pepper
• (optional) Nutella

Spray a rimmed baking sheet with cooking spray. Arrange bacon sliced onto baking sheet making sure slices do not overlap.  Mix together sugar, chili powder and pepper. Sprinkle over bacon. Bake for approximately 8 minutes. CAREFULLY flip bacon slices and sprinkle sugar/pepper mixture onto slices. Return to oven and bake for an additional 8 minutes.

Try dipping bacon in Nutella, or you can spread the Nutella over the bacon!

Street Corn Salad

This is so yummy! I took my original recipe and added seasoned, fried, diced red potatoes and cherry tomatoes halved. It's creamy and zesty! I think you could also add some crispy bacon for an amazing flavor!!

Here is my original recipe

http://cookwithlindsey.blogspot.com/2012/01/street-corn-salad.html

Parmesan Baked Potato Halves

These make a great side dish or appetizer. They are so delicious!!

Parmesan Baked Potato Halves

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated Parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of seasoned sour cream for dipping.

 

Creamy Coconut Shrimp

So we have an Asian buffet that is a little "iffy" but I'll never forget the creamy coconut shrimp I have long craved for years. This dish is usually featured at every Chinese buffet and I recommend it as a side dish rather than a main course. It's very sweet so you wouldn't want it to be your entree but rather something to compliment your entree. It would go great with ant kind of sweet and tangy Chinese chicken dish.

Creamy Coconut Shrimp

• 1 tablespoon canola oil
• 1 lb jumbo shrimp, peeled and de-veined
• 1 green onion, chopped
• 1/2 cup coconut milk
• 1/4 cup heavy cream
• 2 tablespoons sugar (or to your desired sweetness)
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract

Heat the canola oil in a frying pan or wok over medium-high heat. Saute the shrimp for 2-3 minutes.
Add green onion. Cook 1-2 minutes more until shrimp begins to caramelize. Remove the shrimp from the pan and set aside. Add heavy cream, coconut milk, and sugar to the pan. Simmer on medium, stirring occasionally, until it begins to thicken and is reduced by half (about 5-8 minutes). Add shrimp back into pan along with the coconut and vanilla extracts. Simmer 1-2 more minutes and serve.