Fried Cheese Curds
Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.
We are on to the first Mitten Movie Night of the holiday season. The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days. That’s where these Fried Cheese Curds come into play.
What movie pairs well with fried cheese and beer?
In the mood for a new Christmas movie? Check out The Christmas Chronicles on Netflix. Kurt Russell as St. Nick is pretty genius casting. Super cute and perfect to watch with the family.
What beer pairs well with Fried Cheese Curds?
The beer: Wisconsin Dells Brewing Co., Sconnie Smash
We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells. Yes, Wisconsin Dells can still be fun in the winter.
While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark. After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.
I went with the Sconnie Smash. This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop. Before heading home we picked up a few 6 packs at the local liquor store.
For these cheese curds, I made them in the way of Culver’s. Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.
Here is a pro-tip for making cheese curds: It takes time! Don’t plan on having these hot and ready in 20 minutes. You are looking more like 3 hours.
How to make Fried Cheese Curds:
Open the package of cheese curds and place them on a plate. Let them ‘sweat’ for about half an hour.
Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
First, roll a cheese curd into the flour.
Next, dip the cheese curd into the egg.
Roll the cheese curd into the breadcrumb mixture.
Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
Set up a frying assembly line.
In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
Remove and add to the paper towel sheet to drain.
Work these fried cheese curds in batches.
Once they are all cooked serve immediately with rach or my favorite, marinara sauce.
Make fried cheese curds and these burger & hot dog recipes:
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from CopyKat.com
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
|
- 1 pound cheese curds
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 1 Tbs milk
- 2 cups breadcrumbs
- 1/2 tsp italian seasoning
- marinara or ranch dressing for dipping
Ingredients
|
|
- Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
- Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
- First, roll a cheese curd into the flour.
- Next, dip the cheese curd into the egg.
- Roll the cheese curd into the breadcrumb mixture.
- Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
- Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
- Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
- Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
- Remove and add to the paper towel sheet to drain.
- Work these fried cheese curds in batches.
- Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!
Dry Rub Chicken Wings
This chicken wing recipe will make sure you don’t miss saucy wings at all. Dry Rub Chicken Wings are rubbed with a smoky and sweet coating then baked to a crispy perfection.
Kicking off Father’s Day weekend with Mitten Movie Night! I thought I would make my husband a special dish just for him.
When I was thinking about what to make my husband this weekend I remembered some really great wings that we had in Florida. While there we stayed in a condo so we hit the local Costco and grabbed some already made up dishes from the deli area. That is where we got the chicken wings and they were fabulous. We heated them up in the oven and paired with a giant salad.
When we got home sadly our local Costco did not have them. So light bulb moment, I will make my own dry rub chicken wings at home!
Full disclosure, I have never made wings before. If you read my post about Wing Sauce Sliders you would know why and how I just finally came around to buffalo sauce. I was willing to give it a try though you know since I kind of like the guy who has been a part of my life for the better part of 20 years.
So off to the internet I went to check out how some of my favorite bloggers make dry rub chicken wings. Then since I don’t have a grill, how to bake chicken wings.
How to make Dry Rub Chicken Wings:
For the rub, I visited Bewitchin’ Kitchen and followed the recipe for Sweet n’ Smoky Rib Rub.
It had all the spices I thought were in the rub I was basing these on. It turned out great and I didn’t need to go out and buy any fancy ingredients. I had all of them in my spice cabinet.
Next, I headed over to The Chunky Chef’s site and followed the directions for baked chicken wings from her Epic Dry-Rubbed Chicken Wings recipe.
To a large bowl, I added the wings then drizzled them with 2 Tbs oil.
Sprinkle them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor.
Then rubbed all the wings with that good flavor.
On a prepared cookie sheet I put down tinfoil and a baking rack.
Layer the wings out then put into a preheated 400-degree oven for 45 minutes. Be prepared because if you make these the house will smell downright amazing!
Once the chicken was done I decided to use a part of The Suburban Soapbox’s Grilled Old Bay Chicken Wings recipe.
At the end of the recipe, it called for melting 4 Tbs of butter. Pour it over the chicken.
Add the spice that was left over to it the bowl. Toss to coat the chicken with the butter and spices.
Make a bowl of blue cheese dressing to dip them into and a side of crunchy carrots.
What beer pairs well with Dry Rub Chicken Wings?
The beer: Greenbush Brewing, Star Chicken Shotgun.
These sweet and smoky dry rub chicken wings pair great with my hubbies favorite style of beer, an IPA.
Poultry and IPA’s work well together but add the spice of the rub and crispy skin and you have a perfect combination.
And here you are……..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
|
- 4 pounds chicken wings I used fresh but you could use frozen just follow package directions for thawing them
- 2 Tbs oil
- 1 Tbs Spanish paprika
- 1 Tbs brown sugar
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp coarse kosher salt
- 1 tsp dry mustard
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1/2 tsp cumin
- 4 Tbs butter, melted
Ingredients
|
|
- Mix together the paprika, brown sugar, garlic powder, peppers, coarse kosher salt, dry mustard, chili powder, cayenne powder and cumin in a small bowl.
- To a large bowl, I added the wings then drizzled them with 2 Tbs oil. Sprinkled them with 3/4 of the rub but saved some for after the chicken bakes to add some extra flavor. Then rubbed all the wings with that good flavor.
- On a prepared cookie sheet I put down tinfoil and a baking rack. Lay the wings out then put into a preheated 400 deree oven for 45 minutes.
- When chicken is done melt 4 Tbs of butter and add the remining rub to it.
- Toss chicken in butter mixture. Serve with blue cheese dressing on the side. Enjoy!
Baked Coconut Shrimp Wontons
Coconut shrimp meets with a cream cheese wonton. Baked Coconut Shrimp Wontons are the best of both worlds. All wrapped together in a crunchy shell then sprinkled with powdered sugar. So sweet!
Happy Memorial Day weekend! Let’s start this Mitten Movie Night with a classic appetizer mashup. Do you love coconut shrimp? How about sweet and creamy wontons? Why don’t we just combine them? Of course we can. So now let’s sit back and start the holiday with a sweet beer and an even sweeter treat with these baked coconut shrimp wontons.
Have you ever went out to dinner and instead of ordering a meal you just order an appetizer….for yourself? I do because I can’t resist a good artichoke dip with crispy bread. A local restaurant here has the best potato skins with ranch that again I will order and just eat as my meal. This recipe came to me after I made these Sweet Cream Cheese Wontons from The Cozy Cook. They were so good so how could I make these appetizers into a meal? Add shrimp? Sure! I was just waiting for the right beer to pair them with…..and it all came together last weekend.
What beer pairs well with Baked Coconut Shrimp Wontons?
The beer: Palisades Pineapple from Golden Road Brewing.
My husband, the kids and I went up to Flint, Michigan for our nephews graduation party. With our in-laws we made a weekend out of it and got a hotel so the kids could swim and not worry about driving 6 hours round trip in one day. It was a great get away and of course while away why not treat ourselves? We stopped at the Kroger to pick up some beer. Wow! What a wonderful selection they had. After picking up then putting down a bunch of choices because it was hard to choose, I went with this Palisades Pineapple from Golden Road Brewing.
While it’s not a Michigan Craft Beer I have been on a fruit beer kick so, why not? This beer ended up being one of my favorites this year. Light, drinkable, fruity with pineapple and apricots but not overwhelming.
What movie pairs well with wontons and beer?
Finally, I have to perfect beer for Mitten Movie Night to pair with these wontons. Now to pair a great beer with a great movie? Since this beer was made in LA we’re watching Pulp Fiction.
While the ingredients for this recipe are pretty basic the assembly can make them a little tedious to make. Worth it but just a little *warning*.
How to make Baked Coconut Shrimp Wontons:
For the shrimp, I use already cooked salad shrimp. I always have a bag in the freezer and you can easily take out how much you need and thaw in some hot water and it’s ready. For this you need 2 cups.
On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
Once cooked through the meat needs to be minced. You can either do this by chopping it into small pieces with a knife or you can do like I did for this Shrimp Cannelloni and bring out the small food processor.
Next, set the shrimp aside to cool then preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture.
To this I added a ‘splash’ of sesame oil. While I love the taste it can be overwhelming so proceed with caution or leave this off the recipe if you think you or your guests might not like it.
Lastly, is filling these baked coconut shrimp wontons. This is the step I warned you about taking some time. Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it.
To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an ‘X’. A wobbly ‘X’ at best but sometimes flavor makes up for the presentation.
You won’t use all the egg for this so to the bowl add a splash of water then brush the egg wash onto the top of each wonton.
Pop these baked coconut shrimp wontons into the preheated oven for 12 minutes.
Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
|
- 2 cups cooked shrimp, thawed
- 1 garlic clove minced
- 1/2 tsp olive oil
- 12 ounces wonton wrappers
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup shredded unsweetened coconut
- 1 'splash' sesame oil optional
- Powdered sugar for topping if desired
- 1 cup sweet and sour sauce for dipping
- 1 large egg whisked
Ingredients
|
|
- Thaw 2 cups of frozen, cooked shrimp. On the stove top in a pan heat up 1/2 Tbs olive oil and add the thawed shrimp and sautee until brown around 2 minutes. Add 1 minced garlic cloves and cook for another 1-2 minutes.
- Mince the shrimp by hand or food processor. Set the shrimp aside to cool
- Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
- To another bowl add softened cream cheese, powdered sugar and the coconut. In a smaller dish crack one egg and whisk it to combine. Once the shrimp has cooled add it to the cream cheese and coconut mixture. To this I added a 'splash' of sesame oil.
- Place a small dollop in the middle of a wonton wrapper. Take your finger and dip it into the egg then rub all the edges with it. To create the little pillows of goodness pinch the 4 corners with your index and middle finger on top then thumbs on the bottom and pull together making an 'X'.
- To the egg bowl add a splash of water then brush the egg wash onto the top of each wonton. Pop these into the preheated oven for 12 minutes.
- Sprinkle on some additional powdered sugar and serve with a side of sweet and sour sauce. Enjoy!
Pigs In A Blanket #SundaySupper
It’s football season! All that excitement works up an appetite so of course football finger foods are in order. One of my guy’s favorites, Pigs in a Blanket.
Yeah, football season is here! We are ready for it. Saturday mornings spent cheering on the kids at rocket football. Afternoons cheering on your favorite college team.
Football season is a biggie here in the bottom left of the mitten. Saturday mornings are usually spent at the football field. My son is on the rocket football team and my husband is the coach. Then the boys come home and watch football.
Now, I will admit that I really don’t watch football outside of my son’s games. I have no allegiance to any team but I am here 100% for the snacks. Is that bad? No, I don’t think so. I mean look at these!! Now on to the pigs in a blanket!
This is a recipe you want when you don’t want to buy a lot of ingredients or have a messy kitchen. Do you have time to buy 3 ingredients, cut them up and then bake for 18 minutes? And after such minimum effort, you have a delicious appetizer that will make every football fan raving? Then these pigs in a blanket are for you.
How to make Easy Pigs in a Blanket:
Take the can of biscuits and open them up. Cut each one into 4 pieces. This will make 32 biscuit pieces.
Now take the beef sausages and cut them into 3 pieces each. This will make 30 pieces of sausage.
Take the cheese and fold then cut into 8 pieces each to make 32 pieces. See, the math doesn’t quite add up and you will be short 2 pieces of sausages. I usually just cut 2 pieces in half, no one will notice when they are scarfing these down.
Preheat the oven to 375 degrees.
Now it’s time to start assembling the pigs in a blanket. Pick up a piece of biscuit and flatten a little bit. Add the cheese then the sausage. Bring the ends over the sausage and pinch. (You will see that some of my pigs didn’t get completely covered. I’ve surmised that no matter how hard I pinch it’s almost inevitable that some will open during cooking.)
Place them on a baking sheet with either tin foil that greased or parchment paper. Once all are assembled and the oven is heated place in the oven and cook for 18 minutes.
Once they are golden brown pile them on to a big plate and serve to your hungry fans.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host. Check out all of the other recipes that make every game a Winner!
Football Party Finger Food #SundaySupper
Finger-licking Football Party Finger Food
- Apple Kielbasa Stack by The Freshman Cook
- Asian Style Chicken Lettuce Wraps by What Smells So Good?
- Bacon Wrapped Pickle Spears by Our Good Life
- Baked Jalapeno Poppers by A Day in the Life on the Farm
- Buffalo Chicken Pizza Bites with Blue Cheese Dip by Sprinkles and Sprouts
- Candied Bacon Wrapped Lil’ Smokies by Turnips 2 Tangerines
- Copycat Hooter’s Fried Pickles by Fantastical Sharing of Recipes
- Easy Pesto Palmiers by That Skinny Chick Can Bake
- French Onion Dip by Pies and Plots
- Gluten Free Jamaican Beef Patties by Cricket’s Confections
Flavorful Football Party Finger Food
- Grilled Jalapeno Poppers by Simple and Savory
- Mini Spinach Calzones by Jonesin’ For Taste
- Peanut Butter-Stuffed Chocolate Cookies by Books n’ Cooks
- Pigs In A Blanket by Bottom Left of the Mitten
- Popcorn Chicken 3 Ways by Cindy’s Recipes and Writings
- Sausage Rolls by Caroline’s Cooking
- Smokey Spiced Nuts by Hezzi-D’s Books and Cooks
- Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce by The Weekend Gourmet
- Totchos by Palatable Pastime
- How to Make Potato Skinsby Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
appetizers
|
- 1 16 ounce can jumbo buttermilk biscuits cut each biscuit into 4 pieces
- 1 8.3 ounce smok-y link sausage cut each link into 3 pieces
- 4 slices double cheddar cheese cut into 8 pieces each
Ingredients
|
|
- Take the can of biscuits and open them up. Cut each one into 4 pieces. This will make 32 biscuit pieces.
- Now take the beef sausages and cut them into 3 pieces each. This will make 30 pieces of sausage.
- Take the cheese and fold then cut into 8 pieces each to make 32 pieces. Make up the difference as you see fit.
- Preheat oven to 375 degrees.
- Assembly: Pick up a piece of biscuit and flatten a little bit. Add the cheese then the sausage. Bring the ends over the sausage and pinch. Place them on a baking sheet with either tin foil that greased or parchment paper.
- Once all are assembled and the oven is heated place in the oven and cook for 18 minutes. Remove from oven, serve, enjoy!
St. Louis Ravioli #SundaySupper
Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen. Toasted St. Louis Ravioli is the perfect holiday appetizer.
I mean what’s not to love? Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
I have been making this ravioli for years. When we have a party at our house I always make this because it’s easy and simple. While it’s meant to be served hot, it really tastes just as good when it’s cold.
On the rare occasion that we do have leftovers, I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.
If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!
Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok, maybe not, but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.
How to make St. Louis Ravioli:
First, take the bag of ravioli and cook it according to package directions. Drain and that is done.
Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
Dip ravioli into the eggs then the flour then add to the oil.
Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.
These ravioli will be worked in batches.
After all the ravioli are done cooking, heat up a jar of spaghetti sauce for dipping.
Tips for making for St. Louis Ravioli:
- The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready.
- When about half of the ravioli are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you Caroline from Caroline’s Cooking for hosting this week! If your hosting this year make sure to check out all these Holiday Party Recipes below:
Appetizers
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
Beverages
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
Desserts
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
Finger Foods
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
Mains
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 bag frozen ravioli cook according to package directions
- 2 eggs beaten
- 1 cup all purpose flour
- 1/4 cup parmesan cheese I use the powdered version
- 1 tsp garlic powder
- 1/2 cup canola or blended oil may vary depending on the depth of the pan your using
- 1 jar spaghetti sauce
Ingredients
|
|
- Take the bag of ravioli and cook it according to package directions. Drain and that is done.
- Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
- Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
- Dip ravioli into the eggs then the flour then add to the oil. Toast 2 minutes each side until it's golden brown then remove and place onto a towel with a paper towel to drain.
- Worked in batches. When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
- After all the ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!
Tips for making for St. Louis Ravioli:
- The oil can be checked if it's ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it's ready.
- When about half of the ravioli are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
Party Perfect Spinach & Artichoke Dip
Well, the Holiday Season is upon us. Whether I have to drag you kicking and screaming and inject you with season cheer. Or if you’ve had your finger on the Christmas tree lights while wearing your reindeer antlers. It’s here. Alas! Now me, I’m a holiday person. Pumpkin pie, dress the turkey, trim the tree, hang the stockings. Yes to all of it! But once the holiday is over-I’m over it. The next day: Tree-gone! Lights on the house-gone! Let’s not dwell and start thinking about the new year. But while it is here, I really do enjoy every moment of it. So this year one of the ways we’re going to enjoy it is by having some friends over for a Craft Beer Tasting Party!
Santa likes craft beer as much as I do! Or I inadvertently placed that there.
Usually when we have a party it’s BYOB and a dish to pass. Which is great as the host I only have to come up with one dish and also get to try all the great food that our friends make. This year I’m making Party Perfect Spinach & Artichoke Dip. It’s a dish that I see on almost every brew pub menu so it’s a great appetizer for this party. Let’s get cooking. Or stirring, because it’s that simple. Cook the spinach to package directions and make sure it’s strained. Mix all other ingredients together up until the shredded cheese. Split half into the mixture. Put dip into an oven proof dish. Top with remaining cheese. Bake at 375 degrees for 15-18 minutes or until cheese is melted. Like I said, party perfect!
For the ultimate craft beer party a tasting set is key. It gives guests a unique way to experience craft beer. Each glass contains a tasting marker for what beer goes best with what glass. These also make spectacular Christmas gifts for the Craft Beer Lover in your life.
Since we are having a craft beer party I thought I would throw out the usual BYOB for this party and call it the ‘Sixer Mixer’. Bring a six pack of beer for all to share. Some like IPA’s, some like Hefeweizen. Some like Pilsners, some like Stouts. Beer has a unique talent of finding just the right one for you. Plus this beer sharing goes perfectly with the fun game that we’re playing, Brew Haha! Can you get creative enough to beat your friends?
And finally what is a party without music? Hook up the Friday Afternoon Speaker and crank up the jams. Crack your beer open, tip it over then put the phone in the now available ‘holder’. I highly suggest queuing up some Yelawolf. He is backed up by a Michigan native, maybe you’ve heard of him, Eminem! If you have someone on your gift list that loves music and beer, this would make a great gift.
Love what I showed you here for the party? Visit Uncommon Goods for more gift ideas!
From our home in the Bottom Left of the Mitten to yours ~ Party On & Happy Holidays!
I received items in this post complimentary from Uncommon Goods. All opinions stated in this post are my own. Please read my Discloser Policy for further information.
| Servings |
servings
|
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 tsp garlic powder
- 8 ounces water chestnuts chopped
- 14 ounces spinach, frozen cooked to package directions then drained of all liquid
- 3 ounces artichoke hearts about 1/2 of a 6 ounce jar
- 1/2 cup shredded italian cheese divided
Ingredients
|
|
- Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
- Place dip into an oven proof dish. Top with remaining cheese.
- Bake at 375 degrees for 15-18 minutes or until cheese is melted.
- Serve with crackers, bread, or pita crisps. Just don't double dip! Enjoy.
Ham It Up Cheese Ball
This Ham It Up Cheese Ball is a quick and easy appetizer recipe. Serve up with chips or crackers and you are ready to party!
This week for Mitten Movie Night I’m shaking things up a bit! No beer pairing. Instead, I am sharing a quick appetizer that can be made for all the fun parties and tailgates that are going on for Fall. Just a few ingredients and you’ve got a creamy, cheesy, hammy cheese ball recipe.
Usually, Friday night is the night hubby and I relax. Watch a movie, grab a good beer after eating a great dinner. But tonight is different because I have another date…with my 10-year-old! We are heading to see author Johnathan Rand at the local Middle School. On a trip 3 years ago to Mackinac Island we found his Michigan Chillers books so we purchased a few. Since then Big A’s collection has grown quite extensively to include most of the American Chillers as well. Here he is a few years ago for ‘Dress Like A Book Character Day’ in honor of Kentucky Komodo Dragons.
It was exciting when I was reading our local newspaper and found out he was coming right here to our little town! We may be small but we have a great Chamber of Commerce, the Dogwood Fine Arts which is putting this together as well as Southwestern Michigan College who put on plays that just make my jaw drop. It’s a great place to live in the Bottom Left of the Mitten. So he and I are going to head there while Dad & Little A stay home.
Ok, on to the cheese ball! I am making this for a party that we are going to tomorrow. Hayride, good friends, good food. I’m excited. The nice thing about this is it takes just a few ingredients and quick even though it does require some serious stirring. Check out the video below………
Serve with some pita chips and this cheese ball is party perfect!
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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**Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 10 minutes |
| Servings |
cheese ball
|
- 1/4 pound cooked ham chopped
- 1 Tbs seasoning salt
- 1/2 tsp Worcestershire Sauce
- 1/4 cup green onions chopped
- 2 8 ounce pkg cream cheese softened
- 1/2 cup mild cheddar cheese, shredded for cheese ball filling
- 1/2 cup sharp cheddar cheese, shredded for cheese ball filling
- 1/4 cup mild cheddar cheese, shredded to roll cheese ball in
- 1/4 cup sharp cheddar cheese, shredded to roll cheese ball in
- Pita Chips or Crackers to serve with
Ingredients
|
|
- Chop green onions and ham into small pieces so that you get a little in each bite.
- Add both packages of cream cheese to a bowl. Then add seasoning salt and Worcestershire Sauce. Stir. Add green onions and ham. Finish stirring until all ingredients combined.
- Add 1 cup of combined cheeses. Stir until a ball is formed.
- On a separate plate put the additional 1/2 cup of cheese. Roll the ball into the cheese. When all cheese has stuck transfer to another plate.
- Serve with Pita Chips or Crackers. Enjoy!
Ham and Salami Roll-ups #SundaySupper
I’m going to come right out and say something that might make my unpopular. Summer is coming to an end and I am very happy about it. I know this kind of talk is shunned, especially in a state like Michigan, but I can’t help it. Fall is the best! Smother everything in pumpkin and give me a chunky sweater and I am in my element. If your bummed about the cooling weather at least be perked up with something that is also a big part of Fall? Football! Let me also share with you my boys favorite snack during games as a peace offering, Ham & Salami Roll-ups.
Our town really gets in to football. My 10-year-old plays on the local Rocket Football team which my husband coaches. No matter what corner of town you’re on you can hear the crowds cheering and band playing on Friday night High School home games. For college teams my house is divided. My husband is University of Michigan but my son is Spartans all the way. Then geographically we live in Michigan but we are within 30 minutes of Notre Dame so we have a lot of their fans in our town too. Oh, and we live within 35 minutes of Western Michigan. As my husband recently said after taking our 10 yr. old to the WMU football camp “It is a great time for kids living in this area with all these great schools around.” I agree.
And don’t even get me started on Pro Football. We live within 2 hours of Chicago so my family is Bears while another part of our family are Lions fans. I could go on but I won’t I would rather show you how with just a few ingredients you can be on your way to wowing your football loving crowd no matter who you root for. Now let’s get on a roll with this recipe!
First, make sure that your cream cheese has softened some. If you try and mix the spices it will be too hard if not and then also you can tar the tortilla when spreading it. I left mine out for about 30 minutes. Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
Next cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.
All that’s left to do is assemble. I lay out all of my tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll. 
Now you will add 3 toothpicks to secure. Cut in even sections. Add piece of cheese, tomato and olive for garnish. If you love ham based appetizers you can also check out my Ham It Up Cheese Ball. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to Coleen from The Redhead Baker for hosting this weeks Sunday Supper. Get your hungry game watchers filled up fast with these other Easy Football Food Ideas…….
Appetizers
- Atomic Buffalo Turds by Fantastical Sharing of Recipes
- Avocado Corn Salad by Books ‘n Cooks
- Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
- BLT Bites by A Day in the Life on the Farm
- Buffalo Cauliflower Bites by Sew You Think You Can Cook
- Buffalo Chicken Meatballs by Highlands Ranch Foodie
- Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
- Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
- Cucumber Shrimp Cups by Sunday Supper Movement
- Game Day Burger Sliders by Dessert Geek
- Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
- Ham and Salami Rollups by Bottom Left of the Mitten
- Healthier Patatas Bravas by Caroline’s Cooking
- Kale Pesto Dip by Cooking Chat
- Lemony Chicken Wings by Basic N Delicious
- Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
- Loaded Guacamole by Casa de Crews
- Loaded Smashed Potatoes by The Hungry Goddess
- Mexican Spinach Dip by Meal Planning Magic
- Nachodillas with Jalapeno Bean Dip by Palatable Pastime
- No-Bake Almond Energy Bites by Pies and Plots
- PB&J Wings by The Crumby Cupcake
- Pork Belly Sliders by Grumpy’s Honeybunch
- Queso Blanco Dip by Life Tastes Good
- Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
- Sausage Pizza Dip from Family Foodie
- Ultimate Taco Dip by Monica’s Table
Main Dishes
- Bacon Swiss Burger Sliders by Hezzi-D’s Books and Cooks
- Black Bean Chili by Cricket’s Confections
- Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
- Honey Lime BBQ Chicken Thighs by Our Good Life
- Mexican Pizza by Chef Next Door
- Oven-Fried Chicken Tenders by Food Done Light
- Oven-Fried Fish Sliders by A Kitchen Hoor’s Adventures
- Philly Cheesesteak Sliders by The Redhead Baker
- White Chicken Chili by Powered by BLING
Side Dishes
- Buffalo Chicken Pasta Salad by Crazed Mom
Desserts
- 5-Ingredient Buckeye Dip by A Mind Full Mom
- Brownie Bomb Bars by Turnips 2 Tangerines
- Chocolate Football Cookies by The Freshman Cook
- Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
- Touchdown Popcorn Toffee Bark by The Weekend Gourmet
- White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 10 minutes |
| Servings |
roll ups
|
- 1 package 10 inch tortillas 12 pack
- 6 ounces cream cheese softened
- 1/4 pound hard salami
- 4 1/2 ounces cooked ham
- 1/2 tsp garlic powder
- 1/2 tsp season salt
- 1/2 jar pimento stuffed green olives need 36 olives total
- 13 cherry tomatoes halved
- 4 ounces colby jack cheese in a block cut into 36 pieces
- 12 pickle spears
- 36 toothpicks
Ingredients
|
|
- Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
- Cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.
- Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
- Now you will add 3 toothpicks to secure. Cut in even sections. Add piece of cheese, tomato and olive for garnish.
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