Tag Archives: Saturday Selections

Saturday Selections: Championship Dip Duo

Well folks, this is my last Saturday Selection of the football season.

I know, I know. Wipe your tears away.

I am leaving you with something very exciting to graze on during the big game on Monday night.

A little duo of dips if you please.

One is for the Tide. The other for the Tigers.

The Alabama side is a sweet white chocolate cheesecake dip with a raspberry topping.

It is a rich cream cheese and marshmallow fluff mixture studded with white chocolate chips and slathered with a sweet/tangy raspberry preserve.

The LSU side is a decadent blueberry cream cheese dip topped with apricot preserves.

The sweet blueberries pair so well with the tangy cream cheese. And don’t they make the prettiest purple?

I loved serving them together so you could go back and forth between the two.

It is kind of hard to tell, but I was trying to mound the dips into the shapes of little footballs so that we could make sort of a competition between the two. You know, whichever dip made it to the end zone first would win or something cheesy like that. But I would not recommend serving it that way. The blueberry dip was a bit too soft to stay formed and it kind of started making a mess all over the board. When I make these again on Monday, I think I am going to swirl the preserves into the dips.

And even though I am supposed to be partial to the Alabama side, I couldn’t tell you which one is my favorite if you held tickets to the game itself in front of my face.

…haha I’m just kidding…if you were trying to give me tickets I would totally make up an answer so I could go to the game.

But whatever I said would be a lie because the one I liked best was the one I had in my mouth at the time.

We served these up with graham cracker sticks, Nilla wafers, and pretzels.

Please, please, please promise me that you will try the Alabama dip with a pretzel. It really brings out the white chocolate. Crazy good.

Alabama Cheesecake Dip

8 oz cream cheese, softened

1 cup marshmallow fluff

1/2 cup white chocolate chips

1/3 cup raspberry preserves

1/4 teaspoon water or lemon juice

Combine cream cheese and marshmallow fluff in a medium bowl.

Fold in white chocolate chips.

Keep in refrigerator until ready to serve.

Before serving, top with raspberry preserves thinned out with water or lemon juice.

LSU Blueberry Cheesecake Dip

8 oz cream cheese, softened

1 cup blueberries (frozen is fine, just thaw before blending)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/3 cup apricot preserves

In a food processor combine cream cheese and blueberries until smooth.

In a medium bowl combine blueberry cream cheese with powdered sugar and vanilla.

Keep in refrigerator until ready to serve.

Before serving, top with apricot preserves.

(and P.S. Roll Tide!)

Crunchy Curry Roasted Black Eyed Peas

Happy New Years Eve!

I hope you all have more exciting plans than me which will include putting the girls to bed and then taping my eyelids open for the next five hours waiting for midnight.

What has become of me?

Seriously.

I can barely stay up until 1o:00 these days while watching super intense episodes of Breaking Bad (which by the way, that show is CRAZY!). I don’t know how I think The Hubs and I are going to be able to do this tonight.

These might help though.

I present to you now what very well may be the most addictive thing I have ever concocted. Good lord. They are crunchy and salty and slightly spicy from the curry powder.

You use leftover black eyed peas to make these (which you know I am all over); and they are so easy, you can totally whip them up with a baby on your hip.

Oh and you know that chomping on black eyed peas on New Years Day brings you good luck right?

So make up a big batch of these and go to town. (Not out on the town. Just to town….you got babies to take care of. You aren’t cool enough to go out anymore silly…)

Crunchy Curry Roasted Black Eyed Peas

Serves 2

1/2 cup cooked and drained black eyed peas

1/2 teaspoon curry powder

1/2 teaspoon olive oil

salt and pepper to taste

Preheat oven to 375.

Combine all ingredients together on a sheet pan until the peas are well coated in oil and seasonings.

Spread peas so that they are not touching one another on a single layer.

Bake for 30 minutes.

I asked The Dude if she felt lucky, and she said “Mmmmhmmmphf” through her mouth full of peas. That can’t be a terrible way to start off the new year.

Saturday Selections: Peppermint Bark Snack Mix Brownies

I am pretty pumped.

After a short hiatus, college football is back. And so is the Peppermint Bark Snack Mix!

Yes. Look closely and you will see that I may have just sprinkled this holiday snack mix all over some brownies.

And you thought this stuff was good on its own.

You wanna talk about some serious Christmas-y football noshing, put this on top of your frosted, chocolatey brownie.

The salty, crunchy texture that you get from the cereal and pretzels cuts the richness of the brownie. Oh and can I go ahead and tell you, it is mega addicting? I know this because The Hubs and I hovered over the pan last night at 10:00 doing that move where you are “just trying to even up the lines.” You know, you cut off a million little slivers, so it doesn’t seem like you are eating that much?

Riiiiight.

After just eating “a couple of bites” a rather large section of the pan of brownies went missing.

Woopsie. I guess we know which two people just bought themselves an extra hard CrossFit workout today.

Peppermint Bark Snack Mix Brownies

FOR THE BROWNIES:

1 3/4 cups all purpose flour

3/4 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup sugar

3/4 cup butter, melted

2 eggs

1/2 teaspoon vanilla

Preheat oven to 350.

In a large bowl, sift together flour and cocoa powder. Stir in salt and baking powder. Set aside

In a mixer, combine sugar and butter.

Add in eggs one at a time.

Stir in vanilla.

Blend dry ingredients into wet until moistened.

Spread into the bottom of a greased 8×8 pan and bake for 25 minutes.

Let cool completely before frosting.

FOR THE FROSTING:

1/2 cup butter, softened

1 cup powdered sugar

1/4 cup cocoa powder, sifted

1 teaspoon vanilla

In a mixer combine all ingredients until smooth.

Spread over cooled brownies.

Sprinkle liberally with approximately 1 cup of Peppermint Bark Snack Mix.

Saturday Selections: Peppermint Bark Snack Mix

This time of year is very special to me.

It is the time of year where I get to watch football and enjoy my Christmas decorations at the same time.

It is totally nerdy, but I really enjoy sitting around my Christmas tree and having fun football games to watch. I love it whenever ESPN gets all holiday-fied and has the little snowy college football logos. And just last night I sat around listening to my sister try to come up with all of the ways that you could change around the lyrics to classic Christmas songs to make them Alabama related. Yule tide carols became Roll Tide carols. Santa became Saban. Reindeer became Richardson. You get the idea.

It’s the little things in life, right?

Little things like this snack mix inspired by peppermint bark.

Such a great snack for watching football games this time of year. It is a fun, salty-sweet snack mix with all of the flavors of peppermint bark.

The pretzels give it a wonderful salty crunch and cut down on the sweetness of the peppermint and white chocolate.

All you do is grind up the peppermints into dust in your food processor. You can leave a few little chunks of course, but you want it to really cover all of the pieces of pretzel, Chex, and chocolate chips.

You can eat it right away, but I really thought that this was better after it sat in a Ziploc overnight. It really let the peppermint infuse all of the other ingredients.

Merry Football!

Peppermint Bark Snack Mix

20 peppermints

3 cups broken pretzels twists

4 cups rice Chex cereal

1 cup dark chocolate chips

1 cup white chocolate chips

Pulse peppermints in food processor until it is a fine dust with only a few small chunks remaining.

In a large bowl combine peppermint dust with remaining ingredients.

…oh and here is a little early Christmas present to all of you from my sister, The Hubs, and me. You’re welcome.

(and I am so sorry Trent…I love you…don’t hate me.)

Richardson the Bad-Ass Running Back

Richardson the bad ass running back

Had some really crazy hair

And if you ever saw him

You might even stop and stare

All the opposing D-lines

Used to talk trash all day

Thought they could stop poor Richardson

From making any touchdown plays

Then one foggy Saturday night

Saban came to say

“Richardson with your hair so tight,

Won’t you make some plays tonight?”

Then how the Bama fans loved him

As they shouted out with glee

Richardson the bad ass running back

You’ll go down in history

Saturday Selections: Pizza Fritter Bites

Here are a few fun facts about life at our house.

1. Sometimes The Dude wears jammies until nearly lunchtime.

2. Sometimes those jammies that she wears are boy jammies. (Hey! Girls like dinosaurs too! Can someone please make girlie dinosaur clothes? Thanks.)

3. Sometimes she likes to help cook up food for Mommy’s blog that would not be considered a normal snack for 9:00 in the morning.

4. Sometimes Mommy lets her eat those crazy snacks that she helped stir up and add “greadients” to.

5. Sometimes that is all we need to make a great day.

These are the little snacks  we were eating earlier this week.

It was as simple as mixing up a thick pancake batter.

Then we stirred in our pizza topping choice, and fried them up.

I would recommend only dropping in about half teaspoon sized balls though. They will puff up some as they cook and they get brown pretty fast, so you want them to be small enough to cook all the way on the inside without burning on the outside (…this never happened during my test runs…).

You have to serve them up with a little smooth marinara sauce. It really completes the whole pizza-esque experience.

I hoe you will have fun with these. The Dude and I kept it simple with pepperoni only, but you could add any of your favorite pizza ingredients. In fact, I think that the more you added, the better they would be.

Pizza Fritter Bites

Serves 8

1 cup Bisquick

1/3 cup mozzarella cheese

1/3 cup Parmesan cheese

1/2 teaspoon Italian seasoning

dash of cayenne pepper to taste

1/4 cup milk

1 egg

Add about 1/4 to 1/2 inch of oil to a large skillet and preheat on medium-high heat.

In a medium bowl stir together Bisquick, cheeses, Italian seasoning, and cayenne pepper.

Stir in milk and egg.

Fold in desired pizza “toppings”: pepperoni, sausage, mushrooms, olives, tomatoes, onions, peppers, etc.

Drop 1/2 teaspoon sized balls into hot oil and fry for approximately 1 1/2 minutes per side.

Drain on paper towels and sprinkle with additional Parmesan cheese if desired.

Serve warm with marinara sauce.

Dinosaur jammies are optional.