Friday, January 31, 2014

Chapman Hog Balls

Chapman Hog Balls
Recipe from: lilasapron
Image Credit: lilasapron
Chapman Hog Balls

“Because the mixture needs to chill/harden, prepping the mixture the night before makes for easy balls.” lilasapron


1 lb pork sausage (I like jimmy dean), cooked crumbly, drained off

8oz cream cheese, softened

1 can sauerkraut, drained, squeezed within an inch of its life, and ran through the food 
processor (for finely chopped kraut)

3-4 green onions, chopped

1 tbsp prepared mustard

3 eggs

Cooking oil (peanut is best, but expensive.  (Vegetable oil or canola fine.  No olive.)

1 large Ziploc bag with breading mix of 1 cup flour, 1/2 cup bread crumbs, 1 tsp salt, 1 tsp 

Make some balls:

In large bowl, combine sausage, kraut, mustard, cream cheese, and green onions. 

Mix very well until combined. 

Chill overnight, or for at least 2 hours.

Form into balls that are about 1.5 to 2 inches by gently rolling mixture between palms. 

Handle the balls with care. 

Stop to lightly juggle or fondle them, if you wish.

Stop and drink a beer

Put all balls into Ziploc bag and gently toss around to dredge in flour.

Remove balls and get them all into the egg bath.

Put balls BACK into flour and gently toss to coat again.

Stop and drink a beer

Heat oil to med-high heat in largest frying pan that you have. 

I have a 12-inch pan, and i fit all of my 2-inch balls into it perfectly, for one batch of frying. 

With the oil, you want to use at least an inch of oil, but more oil is better. 

If you have a deep fryer, USE IT.

Once oil is hot, (does a flicking of water drops crackle and dance?), place balls in oil, and fry for about 4-5 minutes, until golden brown, and then gently turn balls w/ tongs and fry for another few minutes. 

The balls should be golden brown all over.

Remove balls and drain on paper towel. 

Serve with dipping sauce (recipe below) if desired, but no sauce is necessary. 

Serve with beer (necessary).

Creamy horsey dip:  

Mix 1 cup mayo (we use olive oil mayo, keeping with this recipe’s 
general healthiness) with 2 tbsp prepared horseradish (we use wasabi paste), juice of half a 
lemon, 2 tbsp honey, and some salt & pepper. 


Read more and enjoy this amazing recipe and many more when visiting lilasapron

Kielbasa and Pretzel Overnight Breakfast Bake

Kielbasa and Pretzel Overnight Breakfast Bake
Recipe from: chewnibblenosh
Image Credit: Christine
Kielbasa and Pretzel Overnight Breakfast Bake

“The bread base for this dish is pretzel bread.  I grabbed a couple of bags of pretzel rolls from the grocery store, chunked them up into bite sized pieces and allowed them to dry out overnight.” Christine


1 lb. pretzel bread, cubed

1 (14.5 oz.) package kielbasa, halved lengthwise, and sliced

1 Tbsp. canola oil

3 cups thinly sliced onions

3 cloves garlic, minced

10 eggs

1½ cups heavy cream

½ cup low-sodium beef broth

½ cup spicy brown mustard

2 Tbsp. chopped fresh chives

1 tsp. chopped fresh Thyme

2 tsp. kosher salt

1 tsp. black pepper

8 oz. Gruyère cheese, shredded, divided


Cut up the bread and lay it out on a cookie sheet.

Allow to sit out overnight to dry out.

Prepare a 9×13 inch baking dish with cooking spray.

Brown the kielbasa in a skillet on the stove top, in the oil, over high heat, 3-5 minutes.

Drain the kielbasa on a plate lined with paper towels.

Leave drippings in the pan.

Add the sliced onions and garlic to the pan, and cook until the onions have softened a bit, 2-3 

Transfer to a bowl.

In a large bowl, beat together the eggs, cream, broth, mustard, chives, thyme, salt, and pepper.

Add the dried bread, and toss to coat. (I used my hands.)

Add the kielbasa, onion mixture, and half of the shredded Gruyère cheese to the egg-bread 

Toss thoroughly, and transfer the mixture to the prepared baking dish.

Cover with plastic wrap and let it chill in the refrigerator overnight.

In the morning, preheat the oven to 375*.

Take the casserole out of the fridge and allow to sit on the counter as the oven heats.

Sprinkle the rest of the shredded Gruyère over the top of the casserole.

Bake for approximately 45 minutes, until the casserole is set, and the internal temperature 
reaches 160*F.

Allow the casserole to sit for 10 minutes before serving.

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Thursday, January 30, 2014

Homemade Golden Chicken Patties

Homemade Golden Chicken Patties
Recipe from: livingthegourmet
Image Credit: Catherine
Homemade Golden Chicken Patties

‘Nourishment of being comes from a river that flows with trust; free from doubt; free from confusion.” Catherine


3 ½ lbs. boneless chicken breast

¾ tsp. Old Bay Seasoning

½ tsp. salt

½ tsp. black pepper

½ cup Italian parsley

2 carrots

1 cup oats

½ cup cheddar cheese – shredded

2 cloves garlic

2 tablespoons olive oil

1 cup Instant potato buds

Vegetable oil for frying


Place the oats, carrots, parsley, garlic and seasonings in the food processor. 

Give a few good chops. 

Remove and place in a large bowl.

Cut the chicken breast into cubes and place in the food processor. 

Give a few good chops to grind the chicken. 

Add the ground chicken to the bowl.

 Add the olive oil and shredded cheese and mix.

Heat a large cast iron frying pan with a little vegetable oil; about ¼ inch.

Place the instant potato buds in a shallow dish.  

Form a pattie with the ground chicken. 

Dip each side of the pattie in the potato buds and then carefully place in the heated oil.

Cook until golden on one side and then finish cooking on the other side. 

The cooking time depends on how thick you make your pattie.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Wednesday, January 29, 2014

Orange-Scented Hot Chocolate

Orange-Scented Hot Chocolate
Recipe from: fullforkahead
Image Credit: KMont
Orange-Scented Hot Chocolate

“If you want your drink on the sweeter side but don’t want to add sugar, definitely use the semisweet chocolate. A mixture of bittersweet and semi might work well, too.” KMont 


2 cups milk

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3 2 by 1-inch orange peel strips (orange part only)

1/2 teaspoon instant espresso powder or instant coffee powder

1/8 teaspoon ground nutmeg


Combine all ingredients in heavy medium saucepan.

Stir over low heat until chocolate melts.

Increase heat and bring just to boil, stirring often.

Remove from heat and whisk until frothy.

Return to heat and bring just to a boil again.

Repeat heating and whisking once again.

Discard orange peel. (Can be prepared 2 hours ahead.

Let stand at room temperature.

Before serving, bring just to boil, remove from heat and whisk until frothy.)

Pour hot chocolate into mug.

Read more and enjoy this amazing recipe and many more when visiting fullforkahead

Slow Cooker Coconut Milk Overnight Oats

Slow Cooker Coconut Milk Overnight Oats
Recipe from: joyouslydomestic
Image Credit: Angela
Slow Cooker Coconut Milk Overnight Oats

“I shared with you my Slow Cooker Overnight Steel Cut Oats recipe back in 2012.  It has the basics you'd expect to find in an oatmeal recipe: milk, water, brown sugar, vanilla, cinnamon and a little butter.Angela


2 cups steel cut oatmeal

1- 13.5 can full fat coconut milk

8 cups room-temperature water

1 teaspoon vanilla

Pinch of salt

4 tablespoons organic cane sugar (or other sweetener - see passage above)


Toss all of the ingredients into slow cooker. 

Lid and set to low. 

Cook for about 6 - 7 hours or until smooth and creamy.  (Change temperature to warm once 
oats are cooked and while you await serving.) 


Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Note:  Be sure to use steel cut oats for this recipe.  Regular oats become super mushy cooking overnight in the slow cooker.  Steel cut oats are a tad pricier than your everyday, run-of-the-mill oats, but not by much.  I paid $3.59 for my 24 oz. package at Kroger in the health food/organic section.  I purchased Bob's Red Mill brand.  Another well-known brand that is usually easily available is McCann's (my Wal-Mart has it in the actual oatmeal section), but it is a little more expensive compared to Bob's.  I've, also, seen steel cut oats in bulk at places like Whole Foods and health food stores.

Tuesday, January 28, 2014

Red Velvet Cupcakes With Piped Cream Cheese Frosting

Red Velvet Cupcakes With Piped Cream Cheese Frosting
Recipe from: justataste
Image Credit: Kelly
Red Velvet Cupcakes With Piped Cream Cheese Frosting    


For the cupcakes:

1 1/4 cups vegetable oil

1 cup buttermilk

2 large eggs

1 teaspoon white vinegar

2 teaspoons vanilla extract

Red food coloring (See Kelly's Notes)

2 1/2 cups all-purpose flour

1 3/4 cups sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 Tablespoon unsweetened cocoa powder

For the frosting:

2 (8-oz.) packages cream cheese, at room temperature

1 cup powdered sugar

2 1/2 teaspoons vanilla extract

1 1/3 cups cold heavy whipping cream


Make the cupcakes:

Preheat the oven to 350F.

Line a cupcake pan with liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, 
eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well 
combined and reaches your desired color.

In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each 
addition to avoid any lumps in the batter.

Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick 
inserted comes out clean.

Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until 

Sift the powdered sugar into the bowl, beating to combine, and then add the vanilla extract.

Remove the paddle attachment and attach the whisk attachment.

Stream in the cold heavy cream, whisking at medium-high speed until the frosting is thick 
enough to pipe. (This may take several minutes, depending on your mixer speed. Aim for stiff 

Transfer the frosting to a piping bag fitted with your desired pastry tip.

Pipe the frosting onto the cooled cupcakes and serve immediately.

Read more and enjoy this amazing recipe and many more when visiting justataste

Simple and Quick Baked Chicken Nuggets

Recipe from: joyouslydomestic
Image Credit: Angela
Simple and Quick Baked Chicken Nuggets

“And, I like to serve these up with some homemade baked fries on the side - another wallet-friendly alternative to fast food.” Angela


3 boneless and skinless chicken breasts, trimmed up and cut into similar-sized chunks

Salt and pepper, to taste

2 teaspoons olive oil

3 tablespoons breadcrumbs

2 tablespoons grated Parmesan cheese

3 tablespoons panko breadcrumbs

1 teaspoon Italian seasoning

Non-stick cooking spray


Preheat oven to 400 degrees.

Cut a piece of parchment paper to fit a large, rimmed sheet pan. 

Lightly coat the parchment with some non-stick spray. 

Set aside.

In a small mixing bowl, combine the regular breadcrumbs, Parmesan cheese, panko 
breadcrumbs and Italian seasoning.

Place the chunks of chicken in a medium mixing bowl.

Lightly season with salt and pepper. 

Stir or toss to coat evenly. 


Note:  If you don't have breadcrumbs on hand, you can crush up some croutons or crackers. 

Also, all regular breadcrumbs can be used instead of using a combination of regular ones and 
panko ones. 

The panko just adds an extra "crunch" factor to the nuggets.

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Monday, January 27, 2014

Lemon Ricotta Muffins

Lemon Ricotta Muffins
Recipe from: Christine
Image Credit:chewnibblenosh

Lemon Ricotta Muffins


2 cups all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup sugar, plus extra for sprinkling

1 sticks unsalted butter, softened

1 egg

1 cup whole milk ricotta cheese

Zest from one lemon

1 Tbsp. fresh lemon juice

½ tsp. pure almond extract

⅓ Cup thinly sliced almonds


Preheat your oven to 350°F.

Line 12 muffin cups with liners or spray with nonstick cooking spray.

In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat together the butter, sugar, and lemon zest until fluffy.

Beat in the ricotta cheese until combined.

Beat in the egg, lemon juice, and almond extract.

Gradually add the dry ingredients, mixing just until combined.

Batter will be very thick.

Divide the batter among the prepared muffin cups.

Sprinkle the tops with the sliced almonds, and then sprinkle a little bit of sugar on top.

Bake the muffins at 350°F for 20-25 minutes, until puffed and set in the middle if you touch the 

Cool on a baking rack.

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Fresh Broccoli with Homemade Ranch Style Dip

Fresh Broccoli with Homemade Ranch Style Dip
Recipe from: livingthegourmet
Image credit: Catherine
Fresh Broccoli with Homemade Ranch Style Dip 


1 head of fresh broccoli – sliced into spears

For the Dip:

8 oz. of cream cheese

¼ cup of grated Romano or Parmesan cheese

½ cup of milk

1 large garlic clove

¼ tsp. salt

½ tsp. red pepper flakes


Blanch the broccoli; drain and set aside to cool.

In a food processor combine all of the ingredients for the dip and process until smooth and 

Adjust the thickness of the dip by adding the milk a little at a time. 

Make the dip thickness to your liking.

Serve with a lemon wedge to squeeze over the broccoli.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Sunday, January 26, 2014

Tropical Orgasm

Tropical Orgasm
Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour
Tropical Orgasm

“Here's another tasty cocktail from our friends at the Drinks Mixer website.  It's a Vodka and Spiced Rum concoction that is brought to life with a dose of Strawberry Daiquiri mix and a healthy portion of Pink Lemonade.  It's simple to put together, and the Lemonade gives it quite a nice bite.  We hope that you'll enjoy our featured cocktail... Tropical Orgasm.  Cheers!” hamptonroadshappyhour


1.5 oz. Vodka

1 oz. Spiced Rum

4 oz. Pink Lemonade

1 oz. Strawberry Daiquiri Mix

Banana slice and/or Cherry for garnish


Combine all of the ingredients into an ice filled cocktail shaker. 

Cover, shake well, and pour into a Rocks glass. 

Garnish accordingly, and get ready to enjoy your "Big One", the delicious... Tropical Orgasm. 

Bottoms up!

Read more and enjoy this amazing recipe and many more when visiting hamptonroadshappyhour

Garlic Mashed Potato Bake Recipe

Garlic Mashed Potato Bake Recipe
Recipe from: blogchef
Image Credit: Bobby
Garlic Mashed Potato Bake Recipe

“This mashed potato bake is loaded with creamy garlic mashed potatoes, chives, French fried onions, and cheddar cheese.” Bobby


6 medium potatoes (peeled and quartered)

3 garlic cloves (peeled)

¼ cup butter

¾ cup sour cream

2 tablespoons fresh chives (chopped)

1 ½ cups shredded sharp cheddar cheese

½ cup French fried onions

Cooking Instructions:

Preheat the oven to 325 degrees F.

Lightly butter a 1 ½ quart baking dish.

Place the potatoes and garlic cloves into a 3-quart saucepan and add enough cold water to 
cover the potatoes and garlic.

Bring to a boil.

Cover, reduce heat and cook for 20 minutes or until fork tender.

Drain all of the water from the potatoes and garlic.

Add the butter and sour cream to the drained potatoes and garlic and mash using a potato 
masher or electric mixer until mixed well.

Stir in chives.

Place the mashed potatoes into the casserole dish.

Place into the oven and bake at 325 degrees F. for 20-25 minutes or until hot.

During the last few minutes of cooking remove the baking dish from the oven and top the 
mashed potatoes with the cheddar cheese and French fried onions.

Return to the oven and bake until the cheese has melted.

Read more and enjoy this amazing recipe and many more when visiting blogchef

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