Egg Roll Dipping Sauce Recipe | Chinese Duck Sauce

by Mindi Cherry on November 30, 2013

egg roll dipping sauce recipe

Did you make my easy egg roll recipe yet? Well – now you need an egg roll dipping sauce recipe to go with it!

Now – I will be the first to admit that this doesn’t look exactly like the duck sauce that you get in the packets from the Chinese take-out restaurants, but it tastes pretty darn close. Besides – I have stumbled across old packets of duck sauce in my cabinets that I KNOW have been there for years and they still looked brand new – so I don’t really want to know what is added to the commercial duck sauce to give them such a long “shelf life”!

This recipe needs to be refrigerated for about 2 hours before you serve it (for the best taste, although you can make it and serve it immediately – it will just taste better if you give the flavors a few hours to blend first).

Ingredients:

  • 1 cup apricot preserves
  • 2 tablespoons plum sauce (in the Asian foods section of the grocery store)
  • 1 garlic clove
  • 1 teaspoon chili garlic sauce (in the Asian Foods section of the grocery store)
  • 3 tablespoons rice vinegar
  • 1 small piece ginger root, peeled and minced
  • 1/2 teaspoon soy sauce
  • 1 teaspoon chili powder

Directions:

  1. Place all ingredients in a blender or food processor and process until smooth.
  2. Refrigerate at least 2 hours before using.

And that’s it! It’s such an easy egg roll dipping sauce to make, and chances are that once you make this, you won’t go back to those packets from the restaurant again!


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Easy Eggroll Recipe | Make Your Own Egg Rolls!

by Mindi Cherry on November 25, 2013

easy egg roll recipe
My entire family loves egg rolls (although my oldest son prefers the pizza rolls that our local Chinese restaurant sells) and I wanted to try making them and know exactly what was going in to my egg rolls! I wanted an easy eggroll recipe that would be quick to make and would freeze well so that, when I get a craving for Chinese food, I can just grab one out of the freezer and heat it up quickly!

Now, I could have spent time chopping up a bunch of carrots and cabbage for the filling, but it was just easier to buy a bag of cole slaw mix in the produce section of the grocery store. It’s already all cut up for me and my family honestly didn’t notice a difference! I found this recipe and started off to make it exactly the same way, but after I started cooking and tasting, I made some tweaks that I really think made it much better! Pair these egg rolls with my egg roll dipping sauce recipe and you have a great appetizer to serve at parties!

A few things to keep in mind:

  • These egg rolls can be frozen, but you must cook them first. Egg roll wrappers do NOT freeze well, especially after they have been filled, unless they are cooked.
  • They can be baked instead of fried. To bake them, just spray them with cooking oil and bake at 400, turning once, until they are crispy on all sides.
  • To reheat frozen egg rolls, just place them on a cookie sheet and bake at 350 until they are heated through (you can also thaw them first).
  • This recipe will also work great for “bite-size” egg rolls. Just substitute wonton wrappers for the egg roll wrapper and you should get 28 – 30 mini egg rolls instead of 14 full size ones.
  • You can use ground pork sausage (the kind that comes in tubes) or fresh ground pork. I chose the fresh ground pork and the next time I make these, I will make sure to chop the pork with my spatula a bit more to get the meat pieces a little smaller.

[Read more...]


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Cranberry White Chocolate Macadamia Popcorn

by Mindi Cherry on November 20, 2013

cranberry white chocolate macadamia popcorn
If you are looking for a nice sweet and savory snack for the Fall, look no further than this Cranberry White Chocolate Macadamia Popcorn! This is so stinkin’ easy to make and I just love the combination of white chocolate and cranberries. Make sure to buy the salted macadamia nuts (if you can handle salt) to get the full effect of the sweet & salty goodness of this recipe!

To make it, you will need:

cranberry popcorn ingredients

INGREDIENTS

  • 6 cups Freshly Popped Popcorn (use air-popped or pop kernels in coconut oil for the best effect)
  • 1 cup White Chocolate Melts
  • 1 cup Craisins
  • 1 cup Macadamia Nuts
  • 1 tsp Cinnamon

DIRECTIONS

  • Spread popcorn on a parchment-lined baking sheet.
  • Heat white chocolate by heating at 50% power for 30 second intervals and stirring until melted.
  • Evenly spread white chocolate over popcorn
  • Evenly spread craisins over mixture.
  • Spread Macadamia nuts over mixture.
  • Sprinkle Cinnamon over mixture.
  • Allow to set and then break into pieces.

Enjoy!


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Deviled Green Eggs and Brains | Halloween Appetizers

by Mindi Cherry on October 13, 2013

halloween appetizers
I love deviled eggs and these are just the perfect Halloween appetizers for any party that you might have. The taste of the eggs is not changed at all by the green dye and making the filling look like brains is really easy. I always use a piping bag anyway when I fill my deviled eggs (makes them look much neater) – this is just a new way to pipe them! Pick up some plastic eyeballs at the dollar store and place them on your serving platter for maximum creep-out factor!

The cheapest way to do this is with just an ordinary sandwich bag, but you can always use a cake decorating tip set and use one of the writing tips to pipe the filling in the to eggs (don’t forget to get decorating bags as well!). This will look the best, but you have to be extra-careful to make your filling with NO lumps or the eggs will get clogged in the tip. If that happens, just stick a pin or toothpick in to the tip to loosen up the clot!

Ok – off the making your Zombie Deviled Eggs! You will need:

  • 6 Eggs
  • 1/3 Cup Mayonnaise
  • 1 tsp dill relish
  • 1 tsp yellow mustard
  • Orange Food Coloring
  • Green Food Coloring
  • (Note:  if you have a favorite deviled eggs recipe, you can just make that recipe and

Directions:

  1. Place eggs in a pot with enough water to cover them. Bring to a boil and cover.
  2. Once water comes to a boil, reduce heat to low and cook for 2 minutes.
  3. Remove from heat, and allow the eggs to cool in the water for 10 minutes.
  4. Run under cold water until they are cool enough to handle. Peel eggs and rinse any shell residue.
  5. Carefully slice eggs in half lengthwise.  Place the yolks in a separate bowl and place the yolks in a bowl of warm water colored with green food coloring. *The darker the green water is, the greener your eggs will be.
  6. Allow egg yolks to soak for 10-15 minutes, until desired color is achieved.
  7. Combine egg yolks with the mayonnaise, relish and mustard until smooth. (or make your own favorite deviled egg recipe)
  8. Slowly add a little orange food coloring into yolk mixture until you get a soft pinkish orange color.
  9. Place yolk mixture into a zip lock bag or piping bag and snip a small hole in the corner. *To make filling the bag easier, place it in a cup and fold the edges down over the rim.
  10. In gentle short line motions, fill your green eggs with the yolk mixture.
  11. Serve and enjoy your Brrraaaiiiinnnnsssss.

Refrigerate leftovers in an airtight container.

Do you have any favorite Halloween appetizers?

Get more appetizer recipe ideas!

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Deviled Green Eggs and Brains | Halloween Appetizers

Deviled Green Eggs and Brains | Halloween Appetizers

Ingredients

  • Orange Food Coloring
  • Green Food Coloring
  • 6 Eggs
  • 1/3 Cup Mayonnaise
  • 1 tsp dill relish
  • 1 tsp yellow mustard
  • (or you can just use your favorite deviled egg recipe and the food colorings)

Instructions

  1. Place eggs in a pot with enough water to cover them. Bring to a boil and cover.
  2. Once water comes to a boil, reduce heat to low and cook for 2 minutes.
  3. Remove from heat, and allow the eggs to cool in the water for 10 minutes.
  4. Run under cold water until they are cool enough to handle. Peel eggs and rinse any shell residue.
  5. Carefully slice eggs in half lengthwise. Place the yolks in a separate bowl and place the yolks in a bowl of warm water colored with green food coloring. *The darker the green water is, the greener your eggs will be.
  6. Allow egg yolks to soak for 10-15 minutes, until desired color is achieved.
  7. Combine egg yolks with the mayonnaise, relish and mustard until smooth.
  8. Slowly add a little orange food coloring into yolk mixture until you get a soft pinkish orange color.
  9. Place yolk mixture into a zip lock bag or piping bag and snip a small hole in the corner. *To make filling the bag easier, place it in a cup and fold the edges down over the rim.
  10. In gentle short line motions, fill your green eggs with the yolk mixture.
  11. Serve and enjoy your Brrraaaiiiinnnnsssss.
  12. Refrigerate leftovers in an airtight container.
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http://momsneedtoknow.com/deviled-green-eggs-brains-halloween-appetizers/


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Easy Spinach Artichoke Dip | So Cheesy!

by Mindi Cherry on September 25, 2013

easy spinach artichoke dip

Easy Spinach Artichoke Dip

With football season here, there are few things that I like better than making an easy spinach artichoke dip! We like to pretend that it is healthy because – HEY! Two vegetables RIGHT IN THE NAME! But then we remember all that wonderful and delicious sour cream and cheese that we add to it and realize that it is time to stop fooling ourselves. It’s not healthy – but oh, it is good! Next to my favorite homemade dip for Doritos, this is one of my favorites!

This is a slight variation of the traditional spinach artichoke dip. Most recipes call for frozen spinach, mayonnaise and parmesan cheese, but this one is geared towards the person who likes a little more “ooey gooey-ness” (that is a technical term).

What you’ll need:

  • 2 (13.5oz) Cans of Spinach (you can also substitute 2-3 9 oz packages of frozen spinach, completely thawed and drained)
  • 8 oz (1 block) Cream Cheese
  • 1 (13.5 oz) can artichoke hearts, drained
  • 3 tbs garlic salt
  • 8 oz block mozzarella cheese, shredded
  • 8 oz Sour Cream

Directions:

  1. In a large mixing bowl add spinach, cream cheese, artichoke hearts, sour cream, garlic salt, and half (4 oz) of mozzarella cheese. (If using frozen spinach, add 2 of the packages of frozen spinach, mix and check visually if you should add more – you will just be able to tell by looking at it! ) Mix well.
  2. Pour into a 9×9 baking dish and top with remaining 4 oz mozzarella cheese.
  3. Bake for 25-30 minutes at 350 degrees or until cheese bubbles and browns.

Serve with pita chips, crackers or you can really try to fool yourself in to thinking it is healthy and serve it with carrot and celery sticks!

Enjoy!


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Jalapeno Popper Wontons

by Mindi Cherry on August 29, 2013

popperwontons

Need a fun appetizer for an upcoming meal or party? These Jalapeno Popper Wontons might do the trick! To make them you will need:

  • 1 package refrigerated square wonton wrappers
  • 1 8-ounce package cream cheese, softened
  • 3 jalapenos, seeds and ribs removed, finely chopped
  • 1/2 cup shredded cheddar cheese
  • Vegetable oil for frying
  • Coarse salt

Get the full recipe on Just a Pinch!


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Freezer To Crockpot Cooking | Sandwiches Ingredients List!

by Mindi Cherry on August 27, 2013
This entry is part 7 of 18 in the series Freezer to Crockpot Cooking

crockpot recipes for sandwiches
Welcome back to my Freezer to Crockpot Cooking series! If you’re still hanging in with us and cooking alongside or are just showing up for the crockpot party we are entering the sandwich zone. These are 4 recipes that almost everyone will love that you can make ahead of time, stick on your freezer and then just dump in your crockpot the morning that you are ready to eat them!

This week, we are making sandwiches!  These big, meaty sandwiches will fill even up a hungry hubby (mine is pickier than my kids).  These recipes are great for after practice or anytime you don’t want a 4 course meal. Pair them with the slow cooker appetizer recipes that we made in week 2 for a ready-to-go football party!

This week, we will be making:

  • Crockpot Philly Cheesesteaks
  • Crockpot Hawaiian Chicken Sandwiches
  • Crockpot Pulled Pork Sandwiches with Homemade Barbecue Sauce
  • Crockpot French Dip Sandwiches

If you do not already have a crockpot or need a new slow cooker (or even a 2nd one – I actually have 4 of them!) this is a fantastic model, with plenty of room, you could even double these recipes and fit it in. It’s portable and super convenient for pot-lucks, showers, and other parties. If you want a smaller one, I have this one and love it as well!

Let’s start at the very beginning, a very good place to start, when you sing you begin with do-re… oh sorry, lost in a Julie Andrews moment. But really, let’s get to shopping.

Shopping List for Freezer To Crockpot Cooking – Sandwiches Week

  • 4-6 chicken breasts (one per sandwich)
  • 3-4 lb beef roast
  • 2 lb pork shoulder or loin
  • 2 green bell peppers
  • 1 onion
  • 1 small can diced, or chunk pineapple
  • Provolone Cheese Slices
  • Swiss Cheese Slices
  • Real Butter (don’t use margarine – please – just don’t!)
  • Garlic cloves
  • Beer

Pantry Items – If you don’t have any of these on hand, add them to your shopping list

  • Chicken Broth
  • Beef Broth
  • Brown Sugar
  • Soy Sauce
  • Ginger – ground, fresh, or paste

Be sure to come back on Friday for the complete instructions and to see how to put it all together!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:


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Freezer to Crockpot Cooking | Appetizers Recipes and Instructions

by Mindi Cherry on August 16, 2013
This entry is part 4 of 18 in the series Freezer to Crockpot Cooking

appetizers-crockpot-recipes

Welcome back to Freezer To Crockpot Cooking – Appetizers Week!

These appetizer recipes are perfect for football season or any time that you need some easy appetizers to feed some guests. My husband is famous for telling me on a Sunday morning “Oh – I invited a few people over to watch the game today!”. With these in your freezer, you won’t need to scramble to figure out what to serve!

You had a few days to get everything on the freezer cooking shopping list, so now it is time to assemble everything and get it in the freezer!

Don’t forget:  the shopping list for this week was designed to make 4 hearty appetizers.  If you doubled or tripled the shopping list to make even more appetizers, you will need to adjust these instructions for the increased quantity of food that you are making

There really isn’t much prep work to these recipes, just slice the kielbasa! I prefer about 1” thickness so they are a bit heartier for a bunch of hungry fans. If you want to use your own recipe for homemade meatballs, go ahead and make them now and allow them to cool completely before bagging time.

Now lay out your freezer bags, you will need 4 -gallon and 1- quart sized bags, grab your sharpie, and lets label with cooking directions (as a reminder, you want to do this BEFORE you start filling your bags. Writing on a lumpy bag is just NO fun!):

Beer & Barbeque Meatballs

  1. Spray crockpot with non-stick cooking spray
  2. Pour entire contents of bag into crockpot
  3. Pour ½ – ¾ bottle of beer into crockpot
  4. Cook over low heat for 4-5 hours
  • Additional Fresh Items:  Rolls and cheese if you want to serve them as sandwiches

Sweet and Saucy Kielbasa Bites

  1. Spray crockpot with non-stick cooking spray
  2. Pour contents of bag into crockpot
  3. Pour ½ bottle beer into crockpot
  4. Cook on low for 3-4 hours.

Buffalo Chicken Dip

  1. Spray crockpot with non-stick cooking spray
  2. Pour contents of bag #1 into crockpot
  3. Cook on low for 3-4 hours
  4. Shred chicken fine, using 2 forks
  5. Add contents of bag #2, stir
  6. Cook for an additional 1- 1 ½ hours
  • Additional Fresh Items: celery sticks and crackers for dipping

Spinach Dip

  1. Spray crockpot with non-stick cooking spray
  2. Pour contents of bag into crockpot
  3. Cook on low for 1-2 hours
  • Additional Fresh Items: Crackers, Fresh Veggies or Fresh Crusty Bread for dipping

Now let’s get to filling those freezer bags, you will need 4 1-gallon size bags, and 1 1-quart sized.

The following is what you will need to put in each bag. These all make pretty good size portions but feel free to double or triple for a big crowd, and big appetites.

Beer & Barbecue Meatballs

  • 3 lbs. cooked meatballs
  • 1 ¼ cup packed brown sugar
  • 1 ½ cups ketchup
  • 2 cloves of minced garlic
  • 1 tsp. salt
  • 1 tsp. pepper

Sweet and Saucy Kielbasa Bites

  • 3 packages sliced kielbasa
  • 1 ½ cup brown sugar
  • ¾ cup spicy brown mustard

Buffalo Chicken Dip

Bag #1- Gallon Bag

  • 4 large Chicken Breasts
  • ½- ¾ cup buffalo flavor hot sauce

Bag #2

  • 2 -8 oz. packages of cream cheese
  • 8oz. bag shredded cheddar cheese
  • 1 cup ranch dressing

Spinach Dip

  • 2- 8 oz. packages of cream cheese
  • 2 – 10 oz. packages of frozen spinach
  • ¾ cup parmesan cheese
  • 2 cloves diced garlic
  • 1 tsp. salt
  • 1 tsp. pepper

And that’s it! You now have 4 ready-to-go appetizers in the freezer! Some of these recipes I will be doubling for my freezer (especially the meatballs and kielbasa, since our friends just INHALE those things). It will be nice to not have to worry about what to serve when we suddenly have guests for the Steelers games!

Next week?  We are filling the freezer with beef dishes!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:


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Deep Fried Cauliflower

by Mindi Cherry on August 15, 2013

deepfriedcauliflower

Need a new “healthier” appetizer to go with your meal? Try out this recipe for Deep Fried Cauliflower and Buffalo Dipping Sauce! To make it you will need:

  • 1 head cauliflower
  • Crisco
  • flour
  • eggs
  • bread crumbs
  • salt
  • pepper
  • blue cheese dressing
  • hot sauce

Head over to Living Well Spending Less for the recipe!


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Freezer To Crockpot Cooking | Appetizers Shopping List

by Mindi Cherry on August 13, 2013
This entry is part 3 of 18 in the series Freezer to Crockpot Cooking

crockpot-appetizer-recipes-football
Welcome to my series “Freezer to Crockpot Cooking”. This series will focus on crockpot meals that are ideal for freezer bulk cooking. Each week I will post the shopping list by Tuesday and then the complete recipes and instructions on Friday.

Here are 4 simple, fantastic appetizers for your crockpot that can be made ahead and tossed into freezer to be waiting for game day! Make no mistake these are not light, diet foods. They are rich, hearty, calorie laden appetizers meant to be devoured in bulk. Save the diet for Monday morning. Sunday night football is no time for a salad, right?

In Week 2, we are going to focus on appetizers (perfect for watching those Steelers games – you ARE watching the Steelers, right?)  and will be making:

  • Crockpot Beer & Barbecue Meatballs
  • Crockpot Sweet & Saucy Kielbasa Bites
  • Crockpot Spinach Dip
  • Crockpot Buffalo Chicken Dip

SONY DSC
Your Shopping List below will make 1 of each dish, ready to go in the freezer. If you are feeling motivated, feel free to double or triple this shopping list to make 2 or 3 of each!

Start by gathering up your ingredients. Here is what you’ll need:

  • 3 lbs frozen meatballs (although I make and freeze my own homemade turkey meatballs that my family LOVES)
  • 2 -14 oz. packages of kielbasa
  • 4 medium sized chicken breasts
  • 4- 8 oz. packages cream cheese
  • 1 bottle of ranch dressing
  • 1-12oz. bottle of buffalo-flavored hot sauce
  • 1-8 oz. package of mozzarella cheese
  • 1-8oz. package of sharp cheddar cheese
  • 1 container of parmesan cheese
  • 2 -10 oz. package of frozen spinach
  • Gallon freezer bags
  • Quart freezer bags
  • Sharpie
  • (at the time of cooking you will need ½ a bottle of beer for meatballs and ½ bottle for kielbasa)

If you do not have these things in your pantry, don’t forget to add them to your list:

  • Brown sugar
  • Ketchup
  • Spicy brown mustard
  • Garlic salt
  • Diced dry onion
  • Salt and pepper

Come back on Friday to see how to put it all together!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:


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10 Game Day Recipes For Football Parties

by Mindi Cherry on August 4, 2013

gameday
Football season is here! The 2013 Pre-Season Games start today, but you know that I am a Steelers Fan, so for me, the pre-season starts on August 10, 2013 when the Steelers play the Giants at Heinz Field!

Hennyway…..

Are you ready for Sunday football parties? I know I am! Brad called our satellite TV provider with the intent on cancelling and switching to another service but, because we have been with them for 14 years and have never been late on a payment, they gave us the NFL Sunday Ticket for free ($300 value) as well as some other perks. But now that we have that Football Package? I can see us being the go-to house every Sunday for football watching!

I don’t mind – I LOVE football and I’m already planning out the different treats I’m going to make. I’ve put together 10 game day recipes for you to try out this season.

1. Grilled Chicken Wings - The perfect recipe for hosting a game day party! Who doesn’t love chicken wings, right?

2. Garlic Grilled Shrimp - This recipe is simple to make and will please just about anyone at your game day party.

3. BBQ Pulled Pork  - Sometimes appetizers are not enough for those hungry men. This BBQ Pulled Pork recipe will fill up even the hungriest spectators. Best part is you cook it in the crock pot.

4. Cheesy Garlic Bread – If you decide to serve this dish, you might want to make extras. I can almost bet that your guests will be coming back for 3rds and 4ths.

5. Best Chicken Salad - A great salad is a most at any party and this recipe is one tasty salad!

6. Bacon Bombs – Anything with bacon in it goes over great at a game day party. This recipe will be a hit with everyone!

7. Chicken and Spinach Stuffed Shells – This recipe is perfect to make for those late night game day parties. You can serve this as an appetizer or dinner.

8. Easy Party Meatballs – These meatballs are very easy to make and provide a great finger food for your guests.

9. Easy Guacamole Recipe – Along with a great salsa a great guacamole recipe will complete any party!

10. Fire Roasted Salsa  - Every party needs a great salsa and this recipe hits the spot!

What are some of your favorite Game Day recipes during football season?


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Hummus Recipe

by Mindi Cherry on July 29, 2013

hummus

Looking for a yummy and simple, dairy free summer dip? Try this easy Hummus recipe! To make it you will need:

  • 2 cups drained, well cooked Garbanzo Beans, liquid reserved
  • 1/2 cup Alwadi Tahina
  • 1/4 cup DeCarlo Extra Virgin Olive Oil, plus more for drizzling
  • 1 garlic clove, peeled
  • Trapani Sea Salt
  • juice of 1/2 lemon
  • Ground Sumac
  • Chopped fresh parsley
  • Pine Nuts or Mediterranean Pine Nuts

Head over to Olive Nation for the recipe!


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