Posted at 4:06 pm
Posted at 9:34 pm
Churro Snack Crackers
This snack is a wonderful marriage of cinnamon, sugar and kosher salt all delivered on the very portable and inexpensive oyster cracker. I’ve experimented with different types of cinnamon from the least expensive 50 cent bottle to a spicy mix I found at the local grocery store. Frankly, the less expensive cinnamon tastes just fine and works well if you’re making a large batch of this recipe. This recipe tastes great on the larger saltine crackers but you’ll want to adjust your amounts. Your kitchen will smell fabulous when you make this!
5 c. oyster crackers
1 c. butter
1 c. light brown sugar
1 1/2 tsp. cinnamon
1 tsp. vanilla
2 Tbsp. granulated sugar
1 tsp. cinnamon
1 tsp. kosher salt
Preheat oven to 350 degrees F. Line a baking sheet with foil and spread the crackers in a single layer; set aside. In a medium saucepan bring the butter and brown sugar to a boil for 2 minutes; stirring constantly. Remove the pan from the heat and immediately stir in the vanilla and cinnamon. Pour this immediately on top of the crackers and stir to evenly coat. Bake for 10 minutes. Meanwhile, mix the sugar, cinnamon and kosher salt. Remove the pan from the oven immediately sprinkle with the cinnamon-sugar-salt mixture. Toss to coat. Let cool. Store in an airtight container for up to a week.
Posted at 9:32 pm
Ultimate Snack Mix
If you’re making a large amount to share, you might stick with the salted dry-roasted peanuts, otherwise using mixed nuts takes this snack over the top. White chocolate chips and dried cranberries sweet the pot as well!
15 c. popped popcorn
1 c. + 2 Tbsp. light brown sugar, firmly packed
½ c. unsalted butter
½ c. corn syrup
¼ tsp. kosher salt
1 c. salted dry roasted peanuts
1 (10.5-oz.) pkg. candy-coated peanut butter pieces
Preheat oven to 325 degrees F. Line a baking sheet with foil and lightly spray with cooking spray. Spread popcorn evenly on pan. In a medium saucepan, combine brown sugar, butter, corn syrup and salt. Bring mix to a boil for 1 minute; stirring constantly. Pour over popcorn and stir to coat. Bake for 25 minutes. Use a spatula to turn mix 3 times while baking. During the last 5 minutes, stir in peanuts. Remove from oven and cool on waxed paper lightly sprayed with cooking spray. When cool, dump into a bowl or resealable plastic bag and add candy pieces. Store in an airtight container for up to one week.
Posted at 9:30 pm
Spicy Seasoned Pretzels
This recipe definitely gets spiced up at Sutton Central when I add 1 tablespoon of red pepper flakes. You can be creative with the type of cracker or mix types for a fun foodie venture. Oyster crackers, cheese squares, pretzels sticks and fish-shaped crackers are great options.
18 oz. mini pretzels
½ c. olive oil
1 envelop ranch dressing mix
1 tsp. dill weed
½ tsp. garlic powder
Optional: 1-2 Tbsp. red pepper flakes
Pour pretzels in a resealable plastic bag. Mix the remainder of the ingredients together well in a small bowl and pour over the pretzels. Toss to coat all pretzels. Let sit for an hour and flip the bag every 15 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with foil and spread the pretzels in a single later. Bake for 10 minutes. Store in an airtight contained for up to one week.
Posted at 9:28 pm
Pub Popcorn Mix
This recipe is worth the extra few minutes it takes to reduce the ale (do not skip this step or you’ll have mushy popcorn). The end result depends on how dark your ale is. I recommend investing in the mixed nuts to make this mix outstanding.
8 c. popped popcorn
1 c. mini-pretzels
½ c. salted cocktail peanuts
½ c. brown ale beer
¼ c. light brown sugar, firmly packed
¼ c. corn syrup
3 Tbsp. butter
¼ tsp. kosher salt
Preheat oven to 300 degrees F. Line two 15x10x1-inch pans with foil. Lightly spray foil with cooking spray. In large bowl, place popcorn, pretzels and peanuts; set aside. In 2-quart saucepan, heat ale over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes. Pour into glass liquid measuring cup to confirm measure. Add back to saucepan. Stir in brown sugar, syrup and butter. Cook over medium heat until bubbly around edges, stirring occasionally. Reduce heat to medium-low; cook about 5 minutes longer, stirring occasionally, until thickened and syrupy. Remove from heat; carefully stir in salt. Pour over popcorn mixture in bowl; toss until evenly coated. Spread popcorn mixture in pans. Bake 20 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store in airtight container up to one week.
Posted at 9:18 pm
1 can refrigerated crescent dough sheet
1 (8-oz.) pkg. cream cheese, softened
½ tsp. dill weed
2/3 c. real mayonnaise
½ tsp. garlic salt
½ packet dry ranch seasoning (1 ½ Tbsp.)
½ c. each broccoli, cauliflower, carrots, green or red peppers, chopped
1. Preheat oven to 375 degrees. Line a 9×13 baking sheet with parchment paper and lightly spray it with cooking spray.
2. Remove dough from can and spread into a rectangle on the prepared pan. Bake the crust for 9-11 minutes, or until golden brown. Remove crust from oven to a wire rack and let cool for 15 minutes.
3. In a bowl, combine cream cheese, mayonnaise, dry ranch dressing, garlic salt and dill weed. Evenly spread the mixture on the cooled crust.
4. Chop veggies in smaller pieces and lightly press them into the cream cheese. Chill for at least one hour.
Apron Strings Tip: I like to cut my crust prior to adding the veggies. Simply lift out of the pan by the parchment paper edges, move to a cutting board and use a pizza cutter to cut bite-sized pieces. For a party platter, I chop my veggies smaller and poke a toothpick in each piece. This recipe is easy to double on a larger baking sheet.
Posted at 3:59 pm
This soft and caramel-flavored cookie will surprise you with the first bite. This is a cookie that will have your friends asking for the recipe.
1 c. butter, softened
1 c. + 2 Tbsp. granulated sugar, divided
1 c. light brown sugar
1 large egg
2 tsp. pure vanilla extract
2 1/2 c. all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
1. Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
2. In the bowl of a stand mixer, cream butter and sugars. Beat in egg and vanilla extract until well blended.
3. In a large bowl, stir together flour, baking soda, salt and cream of tartar until ingredients are incorporated.
4. Slowly add flour mixture to creamed ingredients in mixer and continue to beat on lower speed until a soft dough forms.
5. Use a 1 tablespoon cookie scoop to evenly divide dough. Roll each portion into a ball and roll in granulated sugar. Place 1 1/2 inches apart on cookie sheet and bake for 10 minutes.
Apron Strings Tips: Keep the dough refrigerated and pull out what you need for each batch. This will ensure each baking sheet of cookies comes out perfectly formed and the same level of doneness.
Posted at 3:46 pm
Taco Pork Chops
Just when you think pork chops can’t get better, kick it up with this dressed-up version. Kids will love these tender Mexican-inspired chops.
4 boneless pork loin chops
1 Tbsp. olive oil
1 (8-oz.) can tomato sauce
1 c. tap water, divided
1 medium yellow onion, diced
1 pkg. taco seasoning
2 Tbsp. all-purpose flour
1. In a large skillet over medium heat brown the chops in olive oil, about 5 minutes on each side.
2. In a small bowl, stir together tomato sauce, 3/4 cup water, onion and taco seasoning until combined. Pour over the pork chops and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until meat is tender.
3. Remove chops to a serving platter and cover to keep warm. In a small bowl, whisk together flour and 1/4 cup tap water until smooth. Whisk in skillet, loosening any browned bits remaining from the chops. Bring to a boil stirring constantly for two minutes or until sauce has thickened. Pour over chops and serve.