My baby girl turned One!

Yes it was two months ago... and I'm just now getting around to sharing a few of the details.  I know, life has been a little crazy around here as we prepare for baby number 2... can't believe she'll be here in another 6 weeks or so, and try to finish up all the remodeling projects - the new nursery and master bathroom being at the top of the list.  But even in those two months, I still can't believe my baby girl is over a year old, walking, jabbering constantly and really developing quite the personality.

For Aubrey's party - we did a little bit of a circus/carnival theme - I'll admit largely due to the fact that I was slightly obsessed with the pennant flag banners that are popping up all over the place right now.  I just love them and thought they would make adorable party decor.  My sister Nikki, of Doodle Dog Advertising, made some adorable invitations for the party featuring a cute little elephant that I decided to use for the cookies too.

Photo by DoodleDog Advertising

I combined the elephants with some friendly little lions inspired by cookies that I had bookmarked quite a while ago from Bridget at Bake at 350.  I love the way they turned out, but a word of warning, don't ever try to layer your cookies with wax paper when you run out of parchment paper at 10 pm, the wax paper stuck to the frosting in several places and I had to do some minor cookie reconstructive surgery the day of the party.  My go to sugar cookie recipe can be found here.

For the cakes, I knew I wanted to make Aubrey a simple smash cake and I tied the main cake back to our circus theme with a mini-pennant banner strung from plastic carnival stripe straws.

I used a basic white cake recipe (also seen here) from Magnolia Bakery for both to keep things simple and filled and frosted them with a simple buttercream.  Sprinkles and a fun corkscrew candle were all the decoration the smash cake needed and a simple dot pattern adorned the main cake.

Finally I made a 3rd cake (2nd smash cake) for a photo shoot with Dede Holman Photography the following week so we could have some adorable pictures to document the occasion.

Photo by Dede Holman Photography

For other food at the party I stuck with some simple spins on carnival food - spicy whiskey BBQ sliders (slightly modified from Pioneer Woman - I used ground turkey instead of beef and cut out the majority of the butter and served them on Hawaiian roles), kettle corn, fruit skewers on a stick and animal crackers with a vanilla honey yogurt dip (a simple combination of vanilla yogurt, a little honey for sweetness and some lime zest), nachos with cheese dip and guacamole, mini corndogs muffins (recipe found on Iowa Girl Eats) and veggies and dip.

Traditional White Birthday Cake
Recipe slightly adapted from Magnolia Bakery Cookbook

Cake:
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 cups self-rising flour
1 cup whole milk
2 tsp vanilla extract
4 egg whites

Preheat oven to 350 degrees. Spray 3 8" baking pans baking spray and line the bottoms with parchment rounds.

Cream the butter on medium high speed until smooth. Add the sugar gradually, beating until light and fluffy, about 3 minutes. Combine milk and vanilla in a measuring cup. Add flour in 3 parts, alternating with the milk, beating well after each addition, beginning and ending with flour. Set batter aside.

Add egg whites to a clean mixing bowl and begin beating on low speed, gradually increasing speed to high as egg whites thicken. Beat until the egg whites make soft peaks. Gently fold into cake batter, 1/3 at a time.

Bake 22-25 minutes until a toothpick inserted in the center of the cake comes out clean. Cool in pans for about 5 minutes, loosen the edges with a knife if necessary, and turn out onto a wire rack to cool completely.


Note: this recipe will make 2 2-layer 6" smash cakes or 1 3 layer 8" cake, so double the recipe if you want to make the 2-tier cake and a smash cake.  In the pictures above, the smash cakes are each built with 2 6" cakes cut in half horizontally to make 4 total thin layers and then torted with buttercream.  The 2-tier cake is done the same way with a 6" cake over an 8" cake.  I did use small wooden dowels for stability when stacking the tiers.

Buttercream Icing

1 cup unsalted butter, at room temperature

1 tsp vanilla extract

1/4 cup heavy cream

1 lb powdered sugar

Beat butter in a large mixing bowl for 2-3 minutes until smooth and creamy, add in vanilla and cream and mix on low speed until incorporated.  Add powdered sugar in a several additions to prevent it from making a giant cloud of sugar all over your kitchen.  Mix on low speed until incorporated and increase speed gradually to medium high and whip an additional 1-2 minutes.  Icing should be thick but easily spreadable. 

Note: this will make enough icing to torte and ice at least one smash cake but you will need more to do all of the cakes above.

2011's Top 11 Recipes

As 2011 comes to a close (how is that possible?? Didn't it just start?) I'm going to share this year's most popular recipes.  There are a few repeats from last year as some of the "greatest hits" continue to pop up. 

The number one recipe is this White Cheddar Chicken Pasta.  This recipe has become a staple around here and is a quick and easy dinner to throw together.  It's also super versatile.  No wonder it remains a hit.

In the number two spot is this recipe for Chicken Enchilada Soup.  Perfect on a chilly fall or winter day, this soup can be made on the stovetop or in a crockpot. 

In third place is another all-time favorite still sticking with the spicy trend... Spicy Chicken Tortilla Roll-ups.  These are a perfect appetizer for a New Year's or Superbowl party.  They come together quickly and you can make them in advance too.

For fourth place, you moved on to dessert and like these S'mores Cupcakes as the top cupcake recipe I've posted over the last three years.  And I can understand why, they are quite impressive especially when you break out the kitchen torch to give them the marshmallow frosting that toasted look and taste.  If you haven't made these yet, you really should try them.





Coming in fifth is another easy weeknight pasta dish.  These lasagna roll-ups are the perfect solution to a classic Italian dish without all the work and without three days of leftovers in the fridge if you're not cooking for a crowd.  Plus these can be made with so many variations.  Try using chicken, beef or Italian sausage in place of the turkey, an alfredo sauce or pesto cream sauce in place of the marinara.  There are all kinds of options to keep these fun.

New to the list of favorites this year is another appetizer that I originally made for the Superbowl this year.  These classic soft pretzels with jalapeno cheese sauce are easier than you might think and make a fantastic weekend snack or party appetizer.  The cheese sauce can be used with the pretzels or use at a queso dip for chips or pour it over enchiladas for even more cheesy goodness.  If you want to experiment with some pretzels, compare this classic method which uses bread flour and boils the pretzels in a baking soda bath to this latest version of Cheese-Stuffed Everything Pretzels that I just tried which uses all-purpose flour and skips the baking soda bath with fantastic results.

In seventh place, a cookie recipe that mimics those super soft grocery store sugar cookies.  Made with a cake mix, this isn't your standard sugar cookie recipe but it does yield delicious cookies and it takes about five minutes to mix up.  You don't have to roll and cut anything and decorations are as easy as a few colored sprinkles if you want them.  I know it's past "cookie season" but these Soft and Thick Sugar Cookies are worth it.

The list is rounded out with cupcake recipes. 

In eigth place, Snickers Cupcakes, a rich chocolate cupcake, filled with caramel and topped with caramel buttercream and chopped Snickers bar pieces.  I've since decided I prefer to add a little chopped candy bar to the caramel filling in the center as well as it helps hold the cupcake together a little better. 

Next up is another chocolate favorite, Chocolate Cherry Coke Cupcakes.  Again these start out with a chocolate cupcake base but this time they get filled with a cherry filling, topped with a Coke glaze and frosted with whipped cream frosting.  A cute little cherry on top make these an adorable and nostalgic favorite.

Next on the list, is a cupcake that could be breakfast or dessert.  Apple Cinnamon Roll Cupcakes are a delicious, portable (although still sticky) cinnamon roll baked up in cupcake form.  The method is the same as a classic cinnamon roll but the cupcake presentation adds a cute touch for a brunch or other gathering.

Finally, the last favorite of the year is a cupcake I baked up for my husband for his birthday this year.  These Orange Creamsicle Cupcakes would definitely make my short list of favorites as well.  The cake is super moist and has a light orange flavor.  The combination of orange buttercream and marshmallow cream filling give the cupcake that creamsicle flavor that takes these over the top.

That wraps up the list of 2011 reader favorites.  All in all, 2011 was a great, although extremely busy, year for my family. 

Of course, my favorite thing I "baked" in 2011 was our daughter, Aubrey, who arrived in February.  I can't believe it's time to start planning her first birthday party now.

 

From there the year was a blur of selling our house, weddings, vacations, and buying and remodeling our new house that still hasn't really ended but as the year comes to a close, I'm trying to appreciate what we have and live more in the moment rather than rushing to get to the next big thing.  Happy New Year to all my wonderful readers, thanks for putting up with a lot more sporadic posting than I would have liked this year.  Although I don't see 2012 calming down any, I'm hoping I can squeeze in some recipes with a bit more regularity.  I've got some great ones to share with you.

White Chocolate Cinnamon Crunch Popcorn

Want some gourmet popcorn that you can make right at home?  It's easier than you might think.  But it probably involves more butter than you think so make this before your New Year's resolutions take effect.  This would actually be a perfect snack for a New Year's Eve party. 

However, if you make your popcorn in the microwave, I hope you'll reconsider.  It is so much better when you make it on the stove top.  You don't end up with all the chemicals and it's super easy.  All you need is a large sauce pan with a tight fitting lid, a little canola or vegetable oil, and some popcorn kernels.  Personally I've replaced my popcorn pan with a Whirleypop, a switch I made a few years ago when we upgraded our stove to a glass top instead of coil burners.  I didn't want to scratch the stove top shaking the pan so I bought the Whirleypop which has the same result but since it has a mechanism to stir the popcorn inside the pan, you don't have to shake it.  It was a worthwhile investment for us since I'm a popcorn lover and it was only about $30. 

Anyway, back to the recipe, you can make your popcorn on the stove or in an air popper, or if you must use the microwave, at least make sure you are using the natural popcorn without butter or other flavorings. 

White Chocolate Cinnamon Crunch Popcorn
Recipe adapted from Right at Home

2/3 cup popcorn kernels (about 16 cups popped)
1 1/4 cups brown sugar
1 1/4 tsp cinnamon
1/3 cup light Karo syrup
1/2 cup butter
1 1/2 tsp vanilla
3/4 tsp baking soda
3 squares almond bark

Preheat oven to 250 degrees.  Line two large baking sheets with parchment paper. 

Pop popcorn and set aside in large bowls, make sure to leave yourself room to mix in the bowls or it will get very messy.

Combine brown sugar, cinnamon, butter, and corn syrup in a large microwave safe bowl.  (If your butter is straight out of the refrigerator, cut it into chunks before adding it to the bowl to help it melt faster.)  Microwave on high for about 30 seconds and then stir to combine everything.  Microwave an additional two minutes and stir and return to microwave for two more minutes.  Add vanilla and baking soda and stir to combine, the mixture will foam and rise when you add the baking soda.  Divide hot caramel mixture evenly among the popcorn bowls and quickly stir to coat the popcorn.  Continue to gently mix until topping is well distributed. 

Pour popcorn mixture onto prepared pans and bake for approximately 30 minutes, stirring every ten minutes.  Lay out another large sheet of parchment paper on your counter.  Remove the popcorn from the oven and spread out on parchment paper.  Melt almond bark (I like to use a double boiler method as it scorches very easily in the microwave but you can use whatever method you prefer) and drizzle over popcorn.  Let popcorn cool and then break into chunks and serve or store in an airtight container. 

(Whirleypop has not sponsored this post in anyway, these are my own opinions.)

Cheese Stuffed Everything Pretzels

It only takes one word to describe these pretzels... awesome! 

Of course, I will continue to type because I can't actually just stop at the one word.  Soft pretzels are delicious on their own, this recipe adds cheese to the middle and then adds poppy seeds, garlic, and minced onion to the normal sea salt topping.  Takes them to a whole new level.  Just look at the oozy cheese, the crunchy toppings... yummm...

This is also a super easy recipe for those of you who are afraid of yeast... there is no rising, punching, etc.  This recipe also skips the normal soft pretzel step of boiling the dough in a baking soda bath before cooking as well.  This makes for an incredibly quick pretzel recipe.  I think I had these mixed, rolled, shaped, and baked in under an hour. 

Cheese Stuffed Everything Pretzels
Adapted from Guy Fieri, via the Food Network

Dough:
1 1/2 cups warm water (approx. 110 degrees)
2 packets active dry yeast
4 cups all purpose flour
1 tsp sea salt
1 T sugar
1/4 tsp cayenne pepper
1 tsp garlic powder
1/2 cup grated Parmesan cheese
1 egg
3 cups shredded colby jack cheese

Toppings:
1 egg
2 T milk
1 tsp poppy seeds
1 tsp garlic powder
1 tsp minced onion
1 tsp sea salt

In a large measuring cup, heat water and sprinkle yeast over the water.  Stir to combine and let sit for about 10 minutes until frothy.  Meanwhile, in a food processor fitted with a dough blade, combine all dry ingredients and pulse to combine.  Add egg and yeast mixture and pulse in short bursts until the dough comes together.  Do not over mix, you just want the dough to come together.  Turn out onto a lightly floured surface and knead a few times with your hands.  If dough feels sticky, add a little more flour.  Form the dough into a ball and cut in half.

Roll out 1/2 of the dough into a large rectangle, approximately 12"x17", sprinkle about 3/4 cup of the colby jack cheese down the center 1/3 of the dough.  Fold one edge over the cheese, sprinkle with another 3/4 cup cheese, and fold over the remaining 1/3.  Pinch the edges of the dough to seal the cheese inside.  Roll out the dough again into a rectangle about 11"x15".  Cut the dough into six strips approximately 1 1/2" wide.  Roll each strip into a tube and form into a pretzel shape by looping and crossing the ends over each other, then tuck back onto the loop and pinch to seal.  Transfer to a baking sheet covered with parchment paper.  Repeat with remaining half of dough. 

Preheat oven to 425 degrees.  In a small bowl, combine remaining egg and milk.  Whisk to combine and set aside.  In another small bowl, combine poppy seeds, garlic, onion, and salt.  Brush the pretzels liberally with the egg wash, then sprinkle with spice mixture.  Bake 18-20 minutes until light golden brown.  Transfer pretzels to a wire rack to cool.

Pizza Bread

The next time you need a simple appetizer for an event, let me recommend this one.  There are endless variations and it takes next to no time at all to throw together.  It works for football games, it works for kids, it works for girls' nights... why?  Because it's easy, delicious, and adaptable.

I originally spotted this idea on Pinterest... it's my latest internet obsession and I've pinned about 4,000 things and made about five of them.  In honor of the "Pinterest Challenge" (see the details here, here, here, or here and check out all the other Pinterest projects), I had to get this posted today so I could play along. 

There are several variations of this appetizer floating around, anything from a warm and gooey cinnamon roll version that I figure would be great for a brunch, to the "bloomin' onion" spin-off, to the bacon-loaded "crack bread" version.  I opted to go with a pizza version this time around.  Of course, I modified it a bit, I don't like pepperoni so I used Italian sausage.  It takes about five minutes of hands-on prep time and a little patience while it's in the oven.  You may need to adjust the quantities slightly depending on the size of the bread boule you buy.  (Did you know boule is a fancy way of saying round when referring to bread?)  You can also try several different types of bread but I used an Italian bread for this one.  Depending on the flavors you add to it, you may want to consider sourdough or other types.

Pizza Bread
Adapted from The Girl Who Ate Everything

1 unsliced Italian bread boule (or whatever type you prefer)
2 cups shredded mozzarella cheese
1/2 pound mild Italian sausage
3 T butter, melted
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 T Parmesan cheese
Pizza sauce for serving

In a medium skillet, brown sausage and crumble as it cooks.  Drain well and set aside.  Prepare a baking pan by lining it with aluminum foil.  Preheat oven to 350 degrees. 

Carefully slice the bread in long slices, taking care not go all the way through.  Turn the bread 90 degrees and cut slices the opposite direction, again leaving the bottom connected.  The second set of cuts will be a little more difficult to make.  If your bread is very soft, you may want to put it in the refrigerator for about thirty minutes before you try to cut it so it is a little easier.  The cuts don't have to be perfect though so don't worry if your lines aren't straight and such.

Next start tucking the crumbled sausage and the shredded cheese into the cuts in the bread, pack it in as much as possible.  In a small bowl, combine the melted butter, garlic, oregano, red pepper flakes and Parmesan cheese.  Pour butter mixture over the top of the bread.  Cover the bread with another piece of foil, molding it down around the bread, and bake about fifteen minutes, uncover and continue baking about ten more minutes until the top is golden and the cheese is all melted.  Serve warm with pizza sauce.

Buffalo Chicken Burgers

It's football season!  Finally, it's time for Saturday's spent at the stadium, tailgating, cooler weather, sweatshirts... the list goes on and on, I love fall.  While summer is full of fresh fruits and vegetables, sunshine, and pool time, it also requires (at least in my world) air conditioning and bug spray.  While summer is great while it lasts, by August I'm always impatiently waiting for fall to make an appearance.

To kick off the home football season this year (sort of, technically I missed the first game - college football shouldn't happen on Thursday nights) I brought buffalo chicken burgers to our tailgate.  These burgers were pretty tasty - so much so in fact that I made them again just a couple nights later.  Full disclosure - the speediness was partially so I could take the picture that I forgot to take in the parking lot but it was also at the request of my husband.  For tailgating, I made these as sliders (aka mini burgers) but at home I made them full size.  Take your pick, although I prefer the sliders, just because they are more fun in my opinion.

In my mind there are two choices for condiments when it comes to buffalo chicken, ranch or blue cheese.  If you side with me on this one, top your burgers with a dollop of ranch dressing and a slice of cheddar cheese.  If you disagree, top them with some blue cheese crumbles and blue cheese dressing.

Buffalo Chicken Burgers

Burgers:
1 lb ground chicken
3-4 green onions, diced
1/4 cup Frank's Red Hot sauce (plus more for serving)
1 egg
2 cloves garlic, minced
1-2 slices day old bread or 1/4 cup breadcrumbs
1/2 tsp celery salt
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper

To serve:
Ranch and/or blue cheese salad dressing
Frank's Red Hot sauce
Cheddar cheese slices or crumbled blue cheese
Pickles
8 small rolls or 4 hamburger buns

Prepare grill to medium heat or preheat a cast iron skillet if cooking indoors.  If you are using day old bread, quickly tear into chunks and pulse in a food processor to make crumbs.  In a large bowl, add all of the burger ingredients and gently mix until just incorporated.  (Don't skip the egg and breadcrumbs, they will really help the patties stay together.)  Form into four patties for full size burgers or eight small patties for sliders.  Make each patty slider larger than the bun and slightly thinner in the center (this is more important for full size burgers.)  Cook finished patties about five - seven (three to four for sliders) minutes per side (you want these cooked all the way through since it's poultry and not beef but don't overcook them or they will be dry), flip once and cook through.  Just before the finished, top with cheddar slices if desired.  Serve on hamburger buns topped with condiments of your choice.

Chipotle Chicken Sliders

Well here's an idea of how far behind I am on blogging -- I actually made these sliders for the Superbowl.  The fact that it's a month later and I'm just now getting around to posting them says nothing about the quality of these sliders but is really just an idea of how crazy my life has been.  Truthfully, I've got even more recipes to post that I made well before these. 

I love sliders -- they are the perfect size for a party so you don't have to commit to just eating a burger.  I quickly made these sliders because I had an open can of chipotles in adobo from my chipotle chicken pasta that I wanted to use some more of rather than freezing.  I used a nice sharp cheddar cheese to top these but I think a monterey jack or pepper jack cheese would also be delicious.  Get some nice fresh rolls from a bakery for these - I used some sourdough rolls that were great.  A little red onion and a cilantro lime mayo are the finishing touches for a great little sandwich.

Chipotle Chicken Sliders

Burgers:
2 T olive oil
1 pound ground chicken
2 chipotle peppers in adobo sauce, finely chopped + 1 T of the sauce
1/4 cup finely diced red onion
2 cloves garlic, minced
2 T lime juice
1 tsp ground cumin
1/2 tsp salt
1/2 cup unseasoned breadcrumbs
1 egg
8 rolls
8 ounces sharp cheddar cheese
8 thin slices of red onion

Mayo:

1/2 cup mayo
1 T lime juice
1/4 cup cilantro
Chop cilantro finely and stir into mayo with lime juice and set aside. 


Preheat a grill pan or skillet over medium high heat and add oil.  Combine all remaining ingredients except rolls, cheese, and onion slices in a large bowl, gently mix until just combined.  Divide mix into eight equal portions and form into small patties, thinning just slightly in the center.  Transfer patties to hot pan, cooking about 2-3 minutes per side until cooked through. 

Meanwhile preheat broiler on low.  On a large sheet pan, cut rolls in half and lay out evenly.  Add burgers and cheese to bottom of rolls.  Broil until cheese is melted and rolls are golden brown.  Spread tops of rolls with mayo and top burgers with onion slices and serve.

Soft Pretzels with Jalapeno Cheese Sauce

Well the Superbowl didn't have the outcome that I was hoping for, my team had too many turnovers, I wasn't a fan of the halftime show and the commercials weren't anything exciting, but the food was good at least.  For me these soft pretzels were the highlight of the night.

I debated between a couple different recipes - one from Baking Illustrated and one from Alton Brown.  Although similar the main differences were in the type of flour and the type of sweetener.  The Baking Illustrated recipe used bread flour which has a higher gluten content and therefore creates a chewier dough.  Pretzels are supposed to be chewy so I decided to stick with the bread flour.  The Baking Illustrated recipe also used honey and after reading their explanation, I decided to go with that - it also meant I didn't have to open a package of brown sugar for a couple tablespoons - so it made it a fairly easy decision.  The other key to the recipe which both versions did is to boil the pretzels in a baking soda solution, so make sure you don't skip this step.

The pretzels are best eaten the day they are made or you can freeze them right away and then warm in the oven when you want them.  Don't store them in a covered container on your counter top though or they will end up a little soggy.

I made a simple spicy, garlicky cheese sauce to dip these in because it sounded good and I was already chopping jalapenos and garlic for guacamole and sliders that I was making.  It turned out to be a great dipping sauce for the pretzels adding a spicy kick to the slightly sweet and salty pretzel dough.  They would also be good with mustard or a cheddar cheese sauce.  Of course you can also sub cinnamon and sugar for the salt sprinkled on before baking and make more dessert-like pretzels if you prefer.

Soft Pretzels
Recipe slightly adapted from Baking Illustrated

Dough:
1 package rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups bread flour (16 1/2 ounces)
1 cup water, at approximately 110 degrees
Approximately 1 T olive oil

Baking Soda Solution:
Approximately 6 cups water
3 T baking soda
Salt for sprinkling on pretzels

In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough.  Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing.  Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic.  Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly.  Cover the bowl with plastic wrap and set in a warm place to rise for about one hour or until doubled in size.  Punch dough down, recover and let rise approximately 30 minutes more.

In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat.  Preheat oven to 450 degrees and line a large baking sheet with parchment paper. 

Separate dough into 12 approximately 2 ounce pieces.  Roll each piece into a long string, about 20 inches in length.  Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape.  Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan.  Sprinkle with coarse salt and repeat until all the pretzels have been boiled.  They don't need much room on the baking sheet as they won't spread much in the oven.  Bake approximately 12-14 minutes until dark golden brown.  Transfer to a wire rack to cool and serve.

Jalapeno Cheese Sauce

1 T unsalted butter
1 T flour
3/4 cup milk
1 clove garlic, finely grated or minced
1 jalapeno pepper, finely minced
1 cup Colby Jack cheese
1/2 -1 tsp cayenne pepper

In a small sauce pan, melt butter over medium heat.  Add flour and whisk to combine, cooking about one minute until smooth.  Add milk, whisking to incorporate.  Add garlic and jalapeno.  Switch to a wooden spoon and stir frequently until thickened, about 15 minutes.  The sauce should begin to coat the back of the spoon.  Remove from heat and stir in cheese.  Add cayenne pepper to taste. 

Steelers are going to the Superbowl!

Here we go, Steelers, here we go!

Obviously this is old news but I'm a little behind on starting this Superbowl recipe post.  Since half the fun of the Superbowl is making a bunch of appetizers and snacking all day (at least that's half the fun for me) I've got some great recipes to share with you. 

To start off - here are six recipes from the archives in honor of each of the Steelers past Superbowl victories!

Chicken Fajita Quesadillas

Jalapeno Popper Dip

Cheddar Ranch Cheese Ball

Beer Cheese Fondue

Spicy Chicken Tortilla Roll-Ups

Cinnamon Roasted Almonds

Since the Steelers are attempting to win their 7th championship game, here's a 7th recipe for spicy sausage pizza roulade. 

This recipe is really easy and essentially a rolled up pizza, so you can change up the filling to whatever your favorite pizza toppings are.  I would recommend staying away from things with a high water content though, like pineapple if it's on the top of your list, so that you don't end up with soggy bread.  You can use any bread dough you want for this - a standard pizza crust from scratch or even roll out a dough like Pillsbury's French bread dough, they even have one that doesn't contain any high fructose corn syrup or trans fats.  That's what I used for this one since I didn't have any pizza dough ready to go and I had a coupon to try their Simply Rustic French bread dough. 

Spicy Sausage Pizza Roulade

12 oz hot ground Italian sausage
1 green bell pepper, diced
1/2 red onion, diced
1 clove garlic, minced
1 pizza or french bread dough
1 tsp pizza seasoning
1/2 tsp crushed red pepper flakes
1 cup shredded pizza or mozzarella cheese
1/4 cup shredded Parmesan cheese
2 T butter, softened
1 tsp garlic powder
Pizza sauce for serving

Preheat oven to 350 degrees.  Spray a baking sheet with baking spray or line with parchment paper.

Heat a large skillet over medium high heat.  Add sausage and crumble as it browns.  After about 2 minutes, add onions, peppers and garlic.  Cook until sausage is just cooked through and vegetables are softened.  Remove from heat and drain any grease off the sausage.  Lightly flour a smooth counter surface and roll out dough into a large rectangle, about 12x18 inches.  Evenly sprinkle pizza seasoning and crushed red pepper flakes over dough.  Spoon sausage mixture onto bottom third to half of the long edge of the dough, leaving an edge of about one inch open at the outside.  Next add cheeses directly next to the sausage mixture on the 2nd third of the dough, a little overlap is fine.  The final third should be open. 

Begin rolling from sausage side, rolling the dough gently into a long tube.  Pinch the seams to seal the dough and place the dough seam side down on prepared pan.  Fold the ends under slightly, pinching to seal the ends.  Bake about 25 minutes and remove from oven.  Add garlic powder to melted butter and brush over the top of the bread dough and return to the oven for about five more minutes until golden brown.  Cool at least 5-10 minutes before slicing into 1/2 inch thick slices.  Serve with warmed pizza sauce.

Crab Queso Dip

This is a great appetizer for a game day tailgate or any fall party.  You can make it on the stovetop and serve or transfer to a crockpot to keep warm.  It's great with tortilla chips or pita bread. 

This is one of those places that you can save a few calories and fat grams and use the reduced fat cream cheese and sour cream as well.  I don't think you'll notice the difference.  Add in plenty of jalapeno peppers to give this a good kick.  Using canned crab meat will also save you a few dollars or comes in handy if you can't get fresh.  Getting fresh quality seafood for an affordable price in Kentucky isn't always easy so I went with canned here.

Crab Queso Dip
Recipe inspired by Paula Deen

1 T olive oil
1/2 large or 1 whole small onion, diced
1 red bell pepper, diced
4-6 jalapeno peppers, minced
2 cloves garlic, minced
2 8 oz packages cream cheese, cut into 1 oz pieces (I used 1/3 less fat Neufchatel)
1 cup sour cream (I used reduced fat)
1 cup milk (I used 2%)
2 cups sharp cheddar cheese, grated/shredded
12 oz lump crab meat (I used well-drained canned crab meat)
2 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt

In a dutch oven or deep skillet, heat olive oil over medium high heat and add onion, bell pepper, jalapenos and garlic.  Cook 3-4 minutes until slightly softened.  Reduce heat to medium and add cream cheese.  Stir to distribute and melt.  When melted, add sour cream and milk and stir to incorporate.  Mixture should be relatively smooth aside from the vegetables.  Add shredded cheese and stir to melt.  Add crab meat and spices.  Stir until well mixed and simmer an additional 5-10 minutes.

Transfer to a serving bowl and serve with chips or transfer to a crockpot and set on "warm" setting to keep hot.

Apple and Brie Melts

Last week I received this All-Clad griddle that I won over A Cozy Kitchen so naturally I had to try it out.  I knew I wanted to make a grilled cheese sandwich but I didnt want to just make a regular grilled cheese.  Then I saw a caramelized apple grilled cheese on Beantown Baker which looked awesome and I knew what I would do.  Unfortunately I had just used up the rest of the apples we had on hand to make a batch of crockpot apple butter, so I had to wait until I went to the grocery store to try these out.  So my pretty new pan stayed in the box all weekend long. 

But I picked up some crisp Fuji apples on Monday along with some brie that I found at the store to use for the cheese. 

I decided to use my homemade apple butter as a sauce for the sandwich - the recipe can be found here.  While it takes a little while to cook, it requires almost no effort for all of that time since its done in the crockpot.  The most time consuming part of the recipe is simply peeling, coring, and slicing the apples (which you can avoid if you have a food mill).

These sandwiches aren't a typical savory grilled cheese sandwich - you may want to switch out the brie for some sharp cheddar if that's more your style and even throw on some bacon per Jen's suggestion.  Use whatever type of bread you want, I used Italian bread because I had it on hand but I think this would be great with a crusty multigrain or wheat bread too.  Make it even sweeter by using a cinnamon-raisin bread.  These would be great appetizers made on a thin baguette of French bread for bite-sized sandwiches.

Apple and Brie Melts

4 slices of Italian bread, about 1/2" thick

1 large apple, thinly sliced

4 oz brie, thinly sliced

2 T apple butter

1 T butter

Spread apple butter on one side of bread slices.  Layer brie and apple slices on one side and top with remaining slice of bread.  Heat griddle over medium heat and melt half of the butter on the pan.  Add sandwiches and spread remaining butter on tops of bread.  Let cook about three minutes and then flip.  Cook an additional two to three minutes until cheese is melted and bread is toasted as desired.  Cut and serve.

Pumpkin Dip

Since pumpkin has returned to store shelves finally, I'm taking full advantage.  I stocked up on half a dozen cans and have plans for lots of good stuff.  I didn't have time to bake anything (or the need to) this weekend, but I decided to make a pumpkin dip for tailgating instead.  Now this might not be your typical tailgate food as it doesnt contain any buffalo sauce, cheese, or alcohol, but it was definitely addictive.  Served with apple slices, grapes, and vanilla wafers, it was a perfect gameday (or anytime) appetizer and it's really easy to put together.  If you want to make the dip ahead of time, it will keep just fine in the refrigerator.  If you prep your apple slices ahead of time, make sure you toss them with a little lemon juice to keep from browning.

Feel free to sub fat free or reduced fat cream cheese in this recipe - I can't tell the difference and neither could anyone I served it too.  You could also sub a low fat/fat free whipped topping for the whipped cream (just leave out the powdered sugar) but I used the good stuff because I dont generally have whipped topping on hand.  The whipped cream gives this dip a really light, mousse-like texture that's perfect with the fruit and cookies.

Pumpkin Dip

Inspired by She Wears Many Hats

1 8 oz package cream cheese, at room temperature

3/4 cup brown sugar

1 cup pumpkin puree

1 tsp pumpkin pie spice

1 tsp cinnamon

1 cup heavy whipping cream

3 T powdered sugar

Beat cream cheese and brown sugar on medium speed until smooth and fluffy.  Add pumpkin and spices and mix until well blended.  Mixture will be fairly thin.

In a separate, cold bowl beat whipping cream with a whisk attachment on high speed until peaks form.  Slowly add powdered sugar, one tablespoon at a time until incorporated.  Fold whipped cream into pumpkin mixture and serve.  If not serving right away, cover and refrigerate. 

Chicken Fajita Quesadillas

Quesadillas are a perfect weeknight meal when you need something quick and easy to put on the table.  However, quick and easy doesn't have to mean boring.  These also work great as an appetizer.

These quesadillas are full of chicken, bell peppers, onions, jalapeno, cilantro, and cheese.  The chicken is flavored with lime juice, cayenne pepper, ground cumin and garlic.  The lime juice makes for an extremely quick marinade, especially when you cut the chicken into small chunks, which also speeds up the cooking time.  Make sure you use a good quality cheese for these - grating your own cheese instead of buying the shredded stuff will add so much more flavor.  I used a blend of about half each of sharp cheddar and pepperjack but if you don't want them to be as spicy, Monterrey jack would be a good alternative.

Chicken Fajita Quesadillas

Chicken:

2 boneless, skinless chicken breasts

1/4 cup lime juice 

1 tsp cayenne pepper

1 tsp ground cumin

1 clove garlic, minced

1/2 tsp salt

Cut the chicken into approximately 1" chunks and sprinkle with salt.  In a large Ziploc, combine lime juice, garlic and spices, add chicken and let sit about 15 minutes while you prepare the remaining ingredients.

Quesadillas:

4 large flour tortillas

1 bell pepper

1/2 onion

2 jalapeno peppers

1 cup cheese

Handful of cilantro

1 T canola oil plus more if desired for cooking quesadillas

Slice bell peppers and onions into long thin strips.  Grate cheese and set aside. 

Heat a large skillet over medium high heat with 1 T canola oil, add chicken, peppers and onions and cook about five minutes, turning occasionally until cooked through.  Wipe out skillet with a paper towel and reduce heat to medium-low.  You can add a little oil to the pan, but I don't usually think its necessary and I prefer to save the calories and fat. 

You have two options for assembling the quesadillas.  You can use one tortilla and put the filling on half and fold it over - which does make it easier to flip the quesadilla - or build the quesadilla on the entire tortilla and then cover with a second tortilla.  I use both methods, it just depends on the day.  To assemble, layer on chicken, peppers, onions and jalapenos and top with cheese.  Tear cilantro and sprinkle over the top.  Fold or cover and transfer to skillet.  Cook about 3-4 minutes per side, until cheese is melted and tortilla is golden brown.  Cut into wedges and serve. 

Jalapeno Popper Dip

I have so many jalapeno peppers in my garden right now.  This spring I planted one jalapeno plant, one cayenne pepper plant and one Anaheim pepper plant.  So far I've harvested maybe 3 Anaheim peppers, about 100 cayenne peppers and for the past few weeks I've had tons of jalapenos and there are a lot more to come.  After picking roughly a dozen late last week, I remembered seeing a recipe for jalapeno popper dip a while back and decided to make it to take to the first football tailgate this past weekend.

I am so glad that its football season.  Fall is my favorite time of year and the kickoff to college football means its finally time.  Of course, football season and tailgating also gives me an excuse to make lots of great appetizers and dips.  Some of last year's favorite snacks included Goat Cheese Spinach Dip, Oktoberfest Dip, Stuffed Mushrooms, and Cinnamon Roasted Almonds - I'm really going to have to make some of these recipes again soon just so I can update the pictures!

Back to the jalapeno popper dip though, you may have to adjust the number of peppers to get the right level of spiciness depending on how hot your peppers are - usually I think the homegrown variety are a little more potent than the ones you buy in the store. 

Jalapeno Popper Dip

Recipe adapted from Jaime Cooks: Endevours in Eating & Entertaining

2 8 oz packages cream cheese (I used 1/3 less fat Neufchatel cheese), at room temperature

1/2 cup mayonnaise

1/2 cup roasted red bell peppers, chopped

6 jalapeno peppers, seeded, ribbed and finely diced

2 cloves garlic, minced

2 T cilantro, finely chopped

2 T lime juice

1 1/2 cups Mexican blend shredded cheese

1 tsp Ancho chili powder

1 tsp ground cumin

1 cup panko bread crumbs

Preheat oven to 350 degrees.  In a medium bowl, combine cream cheese and mayo.  Add bell peppers, jalapenos, garlic, cilantro, lime juice, 1/2 cup shredded cheese, and half of the chili powder and cumin.  Mix well to combine to a uniform mixture.  Spread dip into a baking pan (I used a 1 1/2 quart oval Corningware baking dish but you can use any similar sized baking dish), smoothing into an even layer.  Top with remaining shredded cheese, cover with bread crumbs and sprinkle with remaining chili powder and cumin.  Bake approximately 30 minutes until cheese is hot and bubbly and the breadcrumbs are golden brown.  Serve warm or at room temperature with tortilla chips.