Spinach Artichoke Dip

March 27, 2012 by
I looked at the calendar this weekend and was shocked to realize Easter is in 2 weeks.  TWO WEEKS.  Where is this year going?
All though, I am really excited for spring, I can’t wait to get the garden planted.
I wanted to share this super quick, easy, and delicious dip- it would be a great appetizer if you’re having company over for Easter, or even just for a movie night treat.
I’ve tried a few versions of this dip, but I really think the addition of roasted garlic makes it so much better.  Of course, I think roasted garlic makes everything better… don’t you?
HOT ARTICHOKE AND SPINACH DIP
6 oz cream cheese (light is fine, but no fat free)
10 oz frozen chopped spinach, thawed and drained
1/4 cup sour cream
1/4 cup mayo
1/2 cup grated parmesan
1/4 cup roasted garlic
6 1/2 oz jar artichoke hearts, drained and chopped (about 3/4 cup)
1 tsp onion powder
salt and pepper to taste
(You could also add a pinch of red pepper flakes if you like it spicier).
Mix everything together in a medium bowl, except the parmesan.
Spread in a dish (I use 3 mini quiche dishes, about 4 1/2 inches across, so I can keep the other 2 warm in the oven while the first is eaten.)
Top with parmesan (alternatively, you can just mix it in as well).
Bake at 425 degrees for 18-20 minutes or until golden brown.
Serve hot with crackers, pretzel sticks, or pita chips.
Print
Spinach Artichoke Dip

Ingredients

  • 6 oz cream cheese (light is fine, but no fat free)
  • 10 oz frozen chopped spinach, thawed and drained
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1/2 cup grated parmesan
  • 1/4 cup roasted garlic
  • 6 1/2 oz jar artichoke hearts, drained and chopped (about 3/4 cup)
  • 1 tsp onion powder
  • salt and pepper to taste
  • pinch red pepper flakes, if desired

Instructions

Mix everything together in a medium bowl, except the parmesan.

Spread in a dish (I use 3 mini quiche dishes, about 4 1/2 inches across, so I can keep the other 2 warm in the oven while the first is eaten.)

Top with parmesan (alternatively, you can just mix it in as well).

Bake at 425 degrees for 18-20 minutes or until golden brown.

Serve hot with crackers, pretzel sticks, or pita chips.

https://mystainedapron.com/spinach-artichoke-dip/
Filed Under: Appetizers / Dips / Snacks

Kale Chips (Dragon Scales)

January 9, 2012 by
Was kale only cool in 2011?  (or never if you’re my hubby)  : )
I totally love kale.  Any year it is.  These kale chips are perfect for snacking, or served with a salad too.  They have an addictive quality, maybe because they’re a little salty and crispy.
If your kids aren’t feeling too adventurous, just tell them they’re baked dragon scales.
PS Are my daughters the only girls that think dragons are cool?
KALE CHIPS
1 bunch Kale
drizzle olive oil
kosher or sea salt
Wash kale, dry well.  (A salad spinner or hand dry each leaf to make sure it’s really dry.)
Cut the middle rib out, then cut the leaves into “chips”, or pieces about 2 or 3 inches.
Drizzle with oil and toss to coat lightly.
Lay out in a single layer on a cookie sheet lined with parchment paper or a silicone mat.
Sprinkle with salt.
Bake at 350 degrees for 12 to 15 minutes, or until crisp.
Print
Kale Chips (Dragon Scales)

Ingredients

  • 1 bunch Kale
  • drizzle olive oil
  • kosher or sea salt

Instructions

Wash kale, dry well. (A salad spinner or hand dry each leaf to make sure it's really dry.)

Cut the middle rib out, then cut the leaves into "chips", or pieces about 2 or 3 inches.

Drizzle with oil and toss to coat lightly.

Lay out in a single layer on a cookie sheet lined with parchment paper or a silicone mat.

Sprinkle with salt.

Bake at 350 degrees for 12 to 15 minutes, or until crisp.

https://mystainedapron.com/kale-chips-dragon-scales/
Filed Under: Appetizers / Dips / Snacks

Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

December 9, 2011 by
I wanted some dips to serve with the pretzel bites at our German dinner party.
I decided on a German mustard and a horseradish cream sauce, and then decided to have a little fun and make a pineapple honey mustard as well.
They were very well recieved, and went really well with the pretzel bites, and also some homemade smoked sausages we made for dinner.
And while they aren’t super spicy, they have a lot of flavor and just the right kind of spice for me.
HORSERADISH CREAM SAUCE
1 cup sour cream
1/4 cup grated fresh horseradish
1 T dijon mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
Whisk everything together in a bowl until well combined and smooth.
Store in the refrigerator for at least 4 hours for flavors to meld.
Keeps in the fridge for 2-3 weeks.
Recipe source: Alton Brown
GERMAN MUSTARD
1/2 cup brown mustard seeds
2 T dry mustard
1/2 cup cold water
1 cup cider vinegar
2 T dried minced onion
3 T brown sugar
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp tarragon
1/4 tsp cinnamon
Combine mustard seeds, dry mustard, and cold water in a bowl.
Cover and let stand 4 hours to overnight.
Combined remaining ingredients in a saucepan and bring to a boil over high heat.
Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.
Pour hot vinegar mixture into the bowl of a food processor.  Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.
Pour back into saucepan and cook on low heat until thick, stirring constantly.
Store in an airtight container in the fridge for up to 1 year.
PINEAPPLE HONEY MUSTARD
1/2 cup dry mustard
1 cup honey
1/2 cup white vinegar
2 tsp kosher salt
1 cup pineapple juice
Place everything in a saucepan and bring to a boil over medium high heat.
Reduce heat and simmer until thickened, stirring constantly.
Store in an airtight container in the fridge.
Recipe by My Stained Apron
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Horseradish Sauce, German Mustard, and Pineapple Honey Mustard

Ingredients

    HORSERADISH CREAM SAUCE
  • 1 cup sour cream
  • 1/4 cup grated fresh horseradish
  • 1 T dijon mustard
  • 1 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • GERMAN MUSTARD
  • 1/2 cup brown mustard seeds
  • 2 T dry mustard
  • 1/2 cup cold water
  • 1 cup cider vinegar
  • 2 T dried minced onion
  • 3 T brown sugar
  • 2 cloves garlic, minced
  • 3/4 tsp salt
  • 1/4 tsp tarragon
  • 1/4 tsp cinnamon
    • PINEAPPLE HONEY MUSTARD
  • 1/2 cup dry mustard
  • 1 cup honey
  • 1/2 cup white vinegar
  • 2 tsp kosher salt
  • 1 cup pineapple juice

Instructions

HORSERADISH CREAM SAUCE

Whisk everything together in a bowl until well combined and smooth.

Store in the refrigerator for at least 4 hours for flavors to meld.

Keeps in the fridge for 2-3 weeks.

GERMAN MUSTARD

Combine mustard seeds, dry mustard, and cold water in a bowl.

Cover and let stand 4 hours to overnight.

Combined remaining ingredients in a saucepan and bring to a boil over high heat.

Reduce heat to medium and let boil uncovered for about 10 minutes or until reduced by half.

Pour hot vinegar mixture into the bowl of a food processor. Add mustard mixture and process for 1 minute or until the mustard seeds are chopped but not pureed.

Pour back into saucepan and cook on low heat until thick, stirring constantly.

Store in an airtight container in the fridge for up to 1 year.

PINEAPPLE HONEY MUSTARD

Place everything in a saucepan and bring to a boil over medium high heat.

Reduce heat and simmer until thickened, stirring constantly.

Store in an airtight container in the fridge.

https://mystainedapron.com/horseradish-sauce-german-mustard-and-pineapple-honey-mustard/
Filed Under: Appetizers / Dips / Snacks, German, Sauces / Condiments

Pretzel Bites

December 5, 2011 by
I made these for our German Dinner Party a while ago (and a few times since then!) and they were a HUGE hit.
I doubled the recipe but they were gone fast!  When I made them again I still doubled it, and put some in a freezer bag in the freezer.  Hubby and the kids have loved them to pop in the microwave for a snack.  I have had a hard time finding pretzel salt to purchase, but I ordered it online from King Arthur Flour, but they seem to be out of stock…
Maybe you could bribe an employee at the pretzel stand in the mall for a bag if you’re desperate : )
There are other stores online that sell pretzel salt if you can wait to have it shipped.  We have tried using kosher and other types of salt, but it just isn’t the same in my opinion.
If you do double the recipe, a single batch of the baking soda solution will be enough still.
Now, go make these, and watch out when these come out of the oven, I wasn’t prepared for the scurry to gobble them up!  I’ll definitely be serving them this holiday season for gatherings.
 I’ll be sharing recipes for some homemade mustard and a horseradish sauce to serve with them this week, so be sure to check back!
CHEWY PRETZEL BITES
Dough:
2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
1 cup warm water
Topping:
1/2 cup hot water
2 T baking soda
pretzel or coarse salt (optional)
3 T butter, melted
In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.
Mix, then add the water.  mix until well combined.  Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.
Knead for about 5 minutes.  Dough should be smooth.  You don’t want it overly sticky.
Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).
Let dough rest for 30 to 60 minutes.
Heat oven to 500 degrees.  Line 2 baking sheets with parchment paper or grease them.
Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.
Divide dough into 4 pieces.
Roll each piece of dough into a strip about 3/4 of an inch thick.
Let dough rest for a couple of minutes while you mix the topping.
Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won’t completely dissolve, you’ll have to mix it while dipping the dough pieces.
Cut each strip of dough into pieces about 1 1/2 inches long.
Dip each piece into the baking soda mixture and place on the cookie sheets.
Sprinkle with the salt, if using.
Rest for 10 minutes uncovered.
Bake for 7-8 minutes or until golden brown, then bake second tray.
As soon as they come out of the oven, brush generously with the melted butter.
Eat warm, or reheat in oven or microwave on low heat.
Recipe source: Mel’s Kitchen Cafe, originally adapted from King Arthur Flour
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Pretzel Bites

Ingredients

    Dough:
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 1/4 tsp instant yeast
  • 1 cup warm water
    • Topping:
  • 1/2 cup hot water
  • 2 T baking soda
  • pretzel or coarse salt (optional)
  • 3 T butter, melted

Instructions

In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.

Mix, then add the water. mix until well combined. Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.

Knead for about 5 minutes. Dough should be smooth. You don't want it overly sticky.

Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).

Let dough rest for 30 to 60 minutes.

Heat oven to 500 degrees. Line 2 baking sheets with parchment paper or grease them.

Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.

Divide dough into 4 pieces.

Roll each piece of dough into a strip about 3/4 of an inch thick.

Let dough rest for a couple of minutes while you mix the topping.

Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won't completely dissolve, you'll have to mix it while dipping the dough pieces.

Cut each strip of dough into pieces about 1 1/2 inches long.

Dip each piece into the baking soda mixture and place on the cookie sheets.

Sprinkle with the salt, if using.

Rest for 10 minutes uncovered.

Bake for 7-8 minutes or until golden brown, then bake second tray.

As soon as they come out of the oven, brush generously with the melted butter.

Eat warm, or reheat in oven or microwave on low heat.

https://mystainedapron.com/pretzel-bites/
Filed Under: Appetizers / Dips / Snacks, Bread, Yeast

Pickled Vegetables

November 16, 2011 by
What is it about the tart taste of pickled foods that I love so much?  It seems the older I get the more I like them!   I made this recipe for our German dinner party we had last month, wanting a nice light appetizer that would also use the amazing vegetables I found at the market.  And while this makes a pretty large batch, I think it would be something fun to give for gifts in little jars or containers and while I’m not sure exactly how long it will keep in the fridge, it should last a pretty long time with all that vinegar.
The vegetables stayed nice and crunchy, and I love the color they got from the red cauliflower.
You could use any combination of vegetables you want as well.  I’ll be putting a big jar out of this at Thanksgiving with some other munchies.
PICKLED VEGETABLES

3 lbs assorted vegetables
I used:
4 carrots
1 orange cauliflower
1 purple cauliflower
1 green bell pepper
2 green zucchini
2 yellow zucchini
Pickling liquid:
8 cups apple cider vinegar
2 1/2 cups sugar
1/3 cup mustard seeds
1/3 cup celery seed
6 garlic cloves
 generous handfull fresh dill
5 T pickling salt
Cut vegetables into small pieces. Some people like them cut smaller, some larger.  Whichever is fine.
Put in jars and set aside.
Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil.  Simmer for a couple minutes or until sugar is dissolved.  Crush garlic and add along with dill and pickling salt.  (If using kosher salt add to liquid before boiling.)
Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.
Store in the refrigerator.
NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
Recipe by My Stained Apron
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Pickled Vegetables

Ingredients

    3 lbs assorted vegetables of choosing. I used:
  • 4 carrots
  • 1 orange cauliflower
  • 1 purple cauliflower
  • 1 green bell pepper
  • 2 green zucchini
  • 2 yellow zucchini
    • Pickling liquid:
  • 8 cups apple cider vinegar
  • 2 1/2 cups sugar
  • 1/3 cup mustard seeds
  • 1/3 cup celery seed
  • 6 garlic cloves
  • generous handful fresh dill
  • 5 T pickling salt

Instructions

Cut vegetables into small pieces. Some people like them cut smaller, some larger. Whichever is fine.

Put in jars and set aside.

Place the vinegar, sugar, mustard seeds, and celery seeds in a pot and bring to a boil. Simmer for a couple minutes or until sugar is dissolved. Crush garlic and add along with dill and pickling salt. (If using kosher salt add to liquid before boiling.)

Pour hot liquid over vegetables in jars and put in the refrigerator to cool before adding a lid.

Store in the refrigerator.

NOTE: This is NOT a recipe designed for canning- If you want to can pickled vegetables make sure you use a verified recipe.
https://mystainedapron.com/pickled-vegetables/
Filed Under: Appetizers / Dips / Snacks, Canning

Curry Dip

November 14, 2011 by
I love having some simple appetizers and dips to serve on holidays.  Since everyone usually gathers in the kitchen anways it’s nice to have a spot with some snacks for everyone to munch on while the meal is getting cooked. (Especially if dinner is late!) : )
 And we really loved this dip, it was especially good after a few hours of chilling.  I really recommend using quality spices, from a spice store where you know they are fresh.
CURRY DIP
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp curry powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground celery seed (or celery salt)
Mix all ingredients together until well combined.
Chill until ready to serve.  Flavor is best if chilled for at least a couple of hours.
You can even make this a few days ahead of time.
Print
Curry Dip

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tsp curry powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground celery seed (or celery salt)

Instructions

Mix all ingredients together until well combined.

Chill until ready to serve. Flavor is best if chilled for at least a couple of hours.

You can even make this a few days ahead of time.

https://mystainedapron.com/curry-dip/
Filed Under: Appetizers / Dips / Snacks

Lime Tortilla Chips

February 23, 2011 by
I recently had a huge flop in the kitchen.  My hubby loves, loves, LOVES a kind of potato chips he got on a military base where he grew up. (Yup, he’s a brat allright ; ) The brand is Old Dutch, the flavor is Dill Pickle.  But the downside is you can only get them in Canada.  Awhile back, a co-worker of his (who has family there), gave him a bag.  I was shocked at how much he loved them! Then I tried one… and they were pretty darn good!  I had the thought that I could make them myself, but after a long day of flops, I give in.  I tried everything I could think of, but my homemade version just didn’t take on the flavor of a pickle!  I hate giving up, but I felt it was finally time to move on.  I decided to try his next favorite chip, the lime tortilla chip.
And these turned out on the first try and taste better than I thought!  We loved squeezing fresh lime on them just before eating for an extra zip.
LIME TORTILLA CHIPS
Recipe by My Stained Apron
small corn tortillas, cut in 6 wedges
lime juice
salt
oil, for frying
Lay tortilla wedges out on a wire rack set inside a baking sheet and spray liberally with lime juice in a squirt bottle.  Turn over and repeat. OR dip wedges in lime juice
Allow to air dry for 30-60 minutes, until lime juice is absorbed.  OR bake at 300 degrees for about 10 minutes to dry out.
Pour oil in a cast iron dutch oven until about 1 1/2 to 2 inches deep.  Heat oil to 370 to 375 degrees.
Add tortilla wedges in batches, being careful not to crowd the pot.
Fry until light golden brown.  Small tortilla wedges only take around 30 seconds, so be careful, it won’t take long!  Remove from oil with a slotted spoon, placing on a paper towel lined baking sheet.
While hot, sprinkle with sea or kosher salt.
Serve with lime wedges.
Print
Lime Tortilla Chips

Ingredients

  • small corn tortillas, cut in 6 wedges
  • lime juice
  • salt
  • oil, for frying

Instructions

Lay tortilla wedges out on a wire rack set inside a baking sheet and spray liberally with lime juice in a squirt bottle. Turn over and repeat. OR dip wedges in lime juice

Allow to air dry for 30-60 minutes, until lime juice is absorbed. OR bake at 300 degrees for about 10 minutes to dry out.

Pour oil in a cast iron dutch oven until about 1 1/2 to 2 inches deep. Heat oil to 370 to 375 degrees.

Add tortilla wedges in batches, being careful not to crowd the pot.

Fry until light golden brown. Small tortilla wedges only take around 30 seconds, so be careful, it won't take long! Remove from oil with a slotted spoon, placing on a paper towel lined baking sheet.

While hot, sprinkle with sea or kosher salt.

Serve with lime wedges.

https://mystainedapron.com/lime-tortilla-chips/
Filed Under: Appetizers / Dips / Snacks, Mexican

BBQ Chicken Quesadillas and Smoked Onion Dip

February 1, 2011 by
I’m not a big fan of condiments.  At least not of the average ones, I should say.  But this onion dip is out of this world with flavor!  I am thinking of all kinds of reasons to make it, and Hubby had to smoke extra onions this weekend so I had a stash to work with!  And combined with the quesadillas? Pure magic : )  This recipe was inspired by Elk Public House in Spokane Washington. (We saw them make this on Diners, Drive-Ins, and Dives on Food Network and Hubby turns to me and says “Can you make that?”  How can I resist a challenge!? : )
SMOKED ONION DIP
1 large smoked onion*
1 cup mayonnaise
1/2 cup sour cream
2 tsp Worcestershire
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp liquid smoke
Pulse onion in food processor until finely chopped.  Mix with remaining ingredients.
Add more salt and pepper if needed.
*Or substitute a regular onion, sauteed until soft, and add 1/4 tsp extra liquid smoke
BBQ CHICKEN QUESADILLAS
Flour tortillas
BBQ sauce
Red onion, thinly sliced
Sharp cheddar, shredded
shredded chicken
Spread one side of a tortilla with bbq sauce. (The back of a spoon works well)
Layer on cheese, red onion, chicken, and more cheese.
Spread bbq sauce on another tortilla and place sauced side down on top of quesadilla. (You want the inside of tortillas spread with bbq sauce.
Cook over medium high heat in a skillet or on a griddle. Cut in wedges and serve hot.
Print
BBQ Chicken Quesadillas and Smoked Onion Dip

Ingredients

    For SMOKED ONION DIP
  • 1 large smoked onion*
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tsp Worcestershire
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp liquid smoke
  • !For BBQ CHICKEN QUESADILLAS
  • Flour tortillas
  • BBQ sauce
  • Red onion, thinly sliced
  • Sharp cheddar, shredded
  • shredded chicken

Instructions

Make the smoked onion dip:

Pulse onion in food processor until finely chopped. Mix with remaining ingredients.

Add more salt and pepper if needed.

*Or substitute a regular onion, sauteed until soft, and add 1/4 tsp extra liquid smoke

Make the Quesadillas:

Spread one side of a tortilla with bbq sauce. (The back of a spoon works well)

Layer on cheese, red onion, chicken, and more cheese.

Spread bbq sauce on another tortilla and place sauced side down on top of quesadilla. (You want the inside of tortillas spread with bbq sauce.

Cook over medium high heat in a skillet or on a griddle. Cut in wedges and serve hot.

https://mystainedapron.com/bbq-chicken-quesadillas-and-smoked-onion-dip/
Filed Under: Appetizers / Dips / Snacks, Chicken / Turkey

The Tale of Three Piglets

February 1, 2011 by
Once upon a time there were three little piglets, and each met a different but equally delicious fate…
PUFFY PIGLETS
Cocktail sausages
puff pastry
1 egg
poppy seeds
Thaw puff pastry and using a pizza wheel or knife, cut into strips long enough to wrap around your sausages and about half the width, so some sausage pokes out at both ends.
Wrap sausages and place on a baking sheet (I line mine with a silicone mat)
Beat egg with 1 T water and brush puff pastry.  Sprinkle with poppy seeds.
Bake at 400 degrees for about 20 minutes, or until pastry is lightly browned.
BBQ PIGLETS
Cocktail sausages
BBQ Sauce
Bacon
Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages.
Dip sausages into bbq sauce, wrap with bacon, and use a toothpick to secure. Dip in BBQ sauce one more time, then place on baking sheet.  Bake at 400 degrees for about 30 minutes, or until bacon is cooked.
STICKY PIGLETS
Cocktail sausages
bacon
1/4 cup brown sugar
2 T honey
1 T unsalted butter
Combine brown sugar, honey, and butter in a microwave safe bowl.  Microwave on high for 2 minutes.
Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages. Wrap sausages in bacon and secure with a toothpick. Place on a baking sheet.
Brush with sauce and bake at 400 degrees for about 30 minutes, or until bacon is cooked.

Print
The Tale of Three Piglets

Ingredients

    PUFFY PIGLETS
  • Cocktail sausages
  • puff pastry
  • 1 egg
  • poppy seeds
    • BBQ PIGLETS
  • Cocktail sausages
  • BBQ Sauce
    • STICKY PIGLETS
  • Cocktail sausages
  • bacon
  • 1/4 cup brown sugar
  • 2 T honey
  • 1 T unsalted butter

Instructions

PUFFY PIGLETS

Thaw puff pastry and using a pizza wheel or knife, cut into strips long enough to wrap around your sausages and about half the width, so some sausage pokes out at both ends.

Wrap sausages and place on a baking sheet (I line mine with a silicone mat)

Beat egg with 1 T water and brush puff pastry. Sprinkle with poppy seeds.

Bake at 400 degrees for about 20 minutes, or until pastry is lightly browned.

BBQ PIGLETS

Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages.

Dip sausages into bbq sauce, wrap with bacon, and use a toothpick to secure. Dip in BBQ sauce one more time, then place on baking sheet. Bake at 400 degrees for about 30 minutes, or until bacon is cooked.

STICKY PIGLETS

Combine brown sugar, honey, and butter in a microwave safe bowl. Microwave on high for 2 minutes.

Cut bacon in half or thirds, (depending on length of bacon), you want the strips long enough to overlap when you wrap around sausages. Wrap sausages in bacon and secure with a toothpick. Place on a baking sheet.

Brush with sauce and bake at 400 degrees for about 30 minutes, or until bacon is cooked.

https://mystainedapron.com/the-tale-of-three-piglets/

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

Homemade Wheat Thins (and variations)

January 3, 2011 by
Here’s that cracker recipe I promised when I posted the Cheese Ball recipe.  They are by far the best I’ve made and the variations I came up were a huge hit.  Wether you make the Sundried tomato and basil, garlic and herb, cheddar bacon, or just plain, I think it’s safe to say that you’ll be happy.  They really are super easy to make as well and way cheaper to make than buy.  And I don’t know about you, but I always feel better knowing what goes into our food, rather than trying to decipher an ingredient list.
HOMEMADE WHEAT THINS
adapted from everyday food storage, variations by My Stained Apron
3/4 cup whole wheat flour (I use white wheat)
3/4 cup all purpose flour
1/4 tsp salt
1/4 tsp baking soda
2 T brown sugar
1 1/2 T dry buttermilk powder (or use buttermilk in place of water)
2 T seeds (sesame, poppy, flax, or mixture), optional
1/2 cup water (or buttermilk if you aren’t using the buttermilk powder)
3 T oil or melted butter
For sprinkling the tops: Kosher salt, garlic seasoning, extra seeds, etc.
Mix dry ingredients together, then add the wet and mix together to make a soft, sticky dough.
Cover bowl with plastic wrap and let sit for 10 minutes so the wheat can absorb the moisture.
Sprinkle the top with a little flour, then divide dough into half.
Place dough on a silicone baking mat and top with a piece of plastic wrap and roll out very thinly, to the edges. (about 12 by 16 inches)
(If you don’t have a mat, just roll out on a sprayed underside of a baking sheet)
Cut into squares with a pizza wheel and set silicone mat inside a baking sheet.
Sprinkle with desired topping or a combination of a couple.
Bake at 350 degrees for 14-15 minutes.  Break apart and enjoy!
VARIATIONS:
GARLIC:
Add into dough: 2 tsp no-salt garlic and herb seasoning
Sprinkle tops with: additional garlic seasoning and kosher salt
SUN-DRIED TOMATO AND BASIL
Puree together in a blender then add into dough:
1/4 cup sundried tomatoes
2 T dried basil
2 cloves garlic
extra 3 T water
Sprinkle tops with: kosher salt
CHEDDAR BACON
Puree together in a blender then add into dough:
1/3 cup very finely chopped cooked bacon
1 T onion powder
1/4 cup cheese powder
extra 3 T water
 
Print
Homemade Wheat Thins (and variations)

Ingredients

  • 3/4 cup whole wheat flour (I use white wheat)
  • 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 T brown sugar
  • 1 1/2 T dry buttermilk powder (or use buttermilk in place of water)
  • 2 T seeds (sesame, poppy, flax, or mixture), optional
  • 1/2 cup water (or buttermilk if you aren't using the buttermilk powder)
  • 3 T oil or melted butter
  • For sprinkling the tops: Kosher salt, garlic seasoning, extra seeds, etc.
    • VARIATIONS:
    GARLIC:
  • 2 tsp no-salt garlic and herb seasoning
  • additional garlic seasoning and kosher salt for sprinkling tops
    • SUN-DRIED TOMATO AND BASIL
  • 1/4 cup sundried tomatoes
  • 2 T dried basil
  • 2 cloves garlic
  • extra 3 T water
  • kosher salt for sprinkling tops
    • CHEDDAR BACON
  • 1/3 cup very finely chopped cooked bacon
  • 1 T onion powder
  • 1/4 cup cheese powder
  • extra 3 T water

Instructions

Mix dry ingredients together, then add the wet and mix together to make a soft, sticky dough.

Cover bowl with plastic wrap and let sit for 10 minutes so the wheat can absorb the moisture.

Sprinkle the top with a little flour, then divide dough into half.

Place dough on a silicone baking mat and top with a piece of plastic wrap and roll out very thinly, to the edges. (about 12 by 16 inches)

(If you don't have a mat, just roll out on a sprayed underside of a baking sheet)

Cut into squares with a pizza wheel and set silicone mat inside a baking sheet.

Sprinkle with desired topping or a combination of a couple.

Bake at 350 degrees for 14-15 minutes. Break apart and enjoy!

VARIATIONS:
GARLIC:

Add seasoning into dough and sprinkle tops with additional garlic seasoning and kosher salt

SUN-DRIED TOMATO AND BASIL

Puree together the sundried tomatoes, dried basil, garlic, and water in a blender then add into dough. Sprinkle tops with kosher salt

CHEDDAR BACON

Puree together bacon, onion powder, cheese powder, and water in a blender then add into dough.

https://mystainedapron.com/homemade-wheat-thins-and-variations/
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Filed Under: Appetizers / Dips / Snacks, Holiday Recipes