Wednesday, April 24, 2013

Candy Bar Freezer Dessert

Candy Bar Freezer Dessert Recipe

Ingredients
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Directions
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.

*tastofhome*
Candy Bar Freezer Dessert Recipe

Ingredients
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Directions
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.

*tastofhome*

Tuesday, April 23, 2013

Zucchini Parmesan Crisps

I may be addicted to Zucchini!!!
 Zucchini Parmesan Crisps - Be sure to click on the word Share to save this to your wall. 

 1 lb. zucchini or squash (about 2 medium-sized)
 1/4 cup shredded parmesan (heaping)
 1/4 cup Panko breadcrumbs (heaping)
 ... 1 tablespoon olive oil
 1/4 teaspoon kosher salt
 freshly ground pepper, to taste
 Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

 Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

 In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

 Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

 Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

 Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
 for more yummy recipes many more here http://tinyurl.com/c4dkn43

 
 
 
 
 
 
 
 
 
 
Zucchini Parmesan Crisps -
1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (he
aping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
for more yummy recipes many more here http://tinyurl.com/c4dkn43

Sweet and Smoky Beet Burgers

Sweet and Smoky Beet Burgers
Recipe adapted from "The New Persian Kitchen" by Louisa Shafia (Ten Speed Press)

MAKES 8 BURGER PATTIESSTART TO FINISH: 45 MINUTES
INGREDIENTSDIRECTIONS
2 tablespoons grapeseed or olive oil, plus extra for searing 1 yellow onion, thinly sliced (about 2 cups)
1 cup peeled and grated beets (from about 1 small beet)
3 garlic cloves, crushed
1 cup walnuts
½ cup golden raisins
2 teaspoons sweet smoked paprika
½ cup cooked green lentils
2 teaspoons sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 cups cooked short-grain brown rice, at room temperature
1 egg
1. In a medium skillet, warm the grapeseed or olive oil over medium heat. Add the onion and cook, stirring frequently, until it starts to soften and caramelize, about 10 minutes. 2. Reduce the heat to medium-low and add the beets, garlic, walnuts, raisins and paprika. Cook, stirring frequently, until the beets are starting to brown and the walnuts are toasted, about 8 minutes.
3. Transfer the onion-beet mixture to the bowl of a food processor and pulse several times until chunky. Transfer the mixture to a large bowl and add the lentils, sea salt and black pepper. Set aside.
4. Replace the bowl of the food processor (without washing) and blend the brown rice with the egg until a coarse puree forms. Add the rice mixture to the onion-lentil mixture and mix with your hands until combined. Divide the mixture into 8 portions and shape each one into a patty just under 1 inch thick.
5. In a large cast-iron skillet set over medium heat, warm enough grapeseed or olive oil to coat the bottom. Place the patties in the skillet and cook undisturbed for 5 minutes. Gently flip the patties and reduce the heat to low. Cover the skillet and cook the patties until they are warmed through and have a firm, golden-brown crust, 8 to 10 minutes longer. Remove the patties from the skillet and serve immediately with desired accompaniments.

Monday, April 22, 2013

Wendy's Chili

Wendy's Chili Recipe  Ingredients:

.1 onion, chopped 
1 bell pepper, chopped 
1 (14 ounce) can stewed tomatoes 
4 (8 ounce) cans tomato sauce 
1 (14 ounce) can ranch style beans 
1 (14 ounce) can pinto beans 
1 (14 ounce) can kidney beans 
1 (10 ounce) can Rotel diced tomatoes 
1 (1 1/4 ounce) package McCormick mild chili seasoning 
2 lbs ground chuck 
Directions:
1.Brown Ground Chuck. Add all canned items, including juice, into large pot.
2.Cook until onion and pepper are tender.
3.Serve.
4.Freezes nicely!                                                                    http://www.food.com/recipe/wendys-chili-recipe-19061?layout=desktop
Wendy's Chili Recipe Ingredients:
 
 
 
 
 
 
 
1 onion, chopped 
1 bell pepper, chopped 
1 (14 ounce) can stewed tomatoes 
4 (8 ounce) cans tomato sauce 
1 (14 ounce) can ranch style beans 
1 (14 ounce) can pinto beans 
1 (14 ounce) can kidney beans 
1 (10 ounce) can Rotel diced tomatoes 
1 (1 1/4 ounce) package McCormick mild chili seasoning 
2 lbs ground chuck 
Directions:
1.Brown Ground Chuck. Add all canned items, including juice, into large pot.
2.Cook until onion and pepper are tender.
3.Serve.
4.Freezes nicely

Apple Fritters

Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Chocolate Strawberry Fudge

Chocolate Strawberry Fudge:

1 cup white chocolate chips
1 cup milk chocolate chips
2 1/4 cups granulated sugar
1 (7 ounce) jar of marshmallow cream
3/4 cup evaporated milk 
1/4 cup butter
1 teaspoon vanilla extract 
1 tablespoon strawberry extract
3 drops of red food coloring

1. Line an 8 x 8 pan with foil.

2. In two separate medium-sized heat safe bowls, place the white chocolate chips in one bowl and the chocolate chips in the other bowl.

3. In a heavy 3-quart saucepan, combine the sugar, marshmallow cream, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture boils. Boil and stir for 5 minutes. Remove from heat and quickly stir in the vanilla.

4. Working quickly, stir one-half of the mixture into the white chocolate chips and the other half into the chocolate chips. 

5. To the white chocolate chip mixture, add the strawberry extract and the red food coloring. Stir the strawberry mixture until fully melted and quickly pour into the 8 x 8 pan.

6. Stir the chocolate chip mixture until fully melted and carefully spread over the strawberry mixture.

7. Refrigerate until completely cool. To cut flip the fudge over and unpeel the foil.

*whatscookinglove.com*

Corn on the Cob


Delicious Corn on the Cob
Yes it is getting to be that time of year again, GriLLing Time
I know they say corn is not good for us, but every now and then I still like Corn
and the best way to eat it is fresh, I like it grilled

Ingredients

6‐8 large ears of corn, shucked and de‐silked

~1/2 cup butter or margarine, melted

salt and pepper
Garlic powder
Instructions

  • Wash and Clean the corn ears But don't pull the shocks completely off the corn, you are going to re wrap them in the cor shocks to cook, get the shocks good and wet.
  • Using a basting brush, slather each ear liberally with butter. 
  • Sprinkle lightly with salt and heavily with fresh‐ground peppercorns. 
  • Tightly roll up each ear in their shocks again
  • Place on the grill 

Cook Time: ‐Cook them on the grill for 8‐10 minutes, then turn them over and cook another 8‐10 minutes

Moist Banana Bread

Moist Banana Bread Recipe
Ingredients:
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Directions:
Preheat the oven to 350°F (175°C).

With a spoon, mix butter with the smashed bananas in a large mixing bowl.

Add in the sugar, egg, and vanilla.

Next add in the baking soda and salt and mix in.

Add the flour last, mix.

Pour mixture into a buttered 4x8 inch loaf pan.

Bake for 1 hour.

Cool on a rack.

Remove from pan and slice to serve.

Friday, April 19, 2013

Vegetarian Chili


Slow Cooker Vegetarian Chili
by Spark Recipes

Ingredients

2 teaspoons canola oil
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, chopped
1 bell pepper, diced


2 tablespoons dark chili powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1 (29-ounce) can crushed tomatoes
3 (15.5 oz) cans red kidney or black beans, rinsed and drained
12 ounces butternut squash, peeled and diced (about 3 cups)
1 cup vegetable stock



Directions

NOTE: Sauteing the vegetables before adding them to the slow cooker creates a layer of flavor. Do not skip this step.
--
Heat the oil in a saute pan, then add the onions, carrots and celery. Saute for four minutes, until the vegetables start to soften. Add the garlic and bell pepper, stir and saute another 2 minutes.
Add the spices and cook for one minute, stirring constantly. Remove the pan from heat.

Add the vegetables and the remaining ingredients to the slow cooker and stir to combine. Cover and cook on low for six hours.

Serving Size: Makes 8 one-cup servings.

OLD FASHIONED RICE PUDDING


OLD FASHIONED RICE PUDDING
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

SOFT PRETZEL BITES WITH CHEESE SAUCE


SOFT PRETZEL BITES WITH CHEESE SAUCE

INGREDIENTS
For the pretzels:
1 1/2 cups warm (110 to 115 degrees F) water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted Vegetable oil
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel or Kosher salt
For the cheese sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
8 oz extra sharp cheddar cheese, shredded (not package pre-shredded cheese - shred your own) Kosher salt
INSTRUCTIONS To make the pretzels:
In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined.
Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl and transfer it to a well-oiled bowl.
Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 425 degrees F.
Line 2 large baking sheets with parchment paper.
Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.
Slice each rope into 1 1/2-inch pieces.
Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.
Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets.
Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt.
Bake until dark golden brown in color, approximately 10 - 12 minutes.
Brush with remaining melted butter before serving. Serve warm.
To make the cheese sauce:
In a small saucepan set over medium heat, melt the butter.
Whisk in the flour and cook for 30 seconds, whisking constantly.
Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted.
Add a pinch of salt, if needed. Serve warm.
Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Margarita Cake


Margarita Cake
by bettycrocker.com

INGREDIENTS:

Crust

1 1/2 cups coarsely crushed pretzels
1/2 cup sugar
1/2 cup butter or margarine, melted


Cake

1 box Betty Crocker® SuperMoist® white cake mix
3/4 cup bottled nonalcoholic margarita mix
1/2 cup water
1/3 cup vegetable oil
1 tablespoon grated lime peel
3 egg whites

Topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.

Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.


EXPERT TIPS

You’ll need about 3 1/2 cups small pretzel twists to get the 1 1/2 cups crushed pretzels.

Cut fat and calories in this cake by using fat-free whipped topping instead of regular whipped topping to frost the cake.

Look for the bottled pale green nonalcoholic margarita mix in the soft drink section of the supermarket. It is usually on the shelf with club soda, tonic water and other mix

Potatoes Romanoff


Potatoes Romanoff
by grandmaskitchen.com

Ingredients
Serves 6
3 large potatoes, scrubbed
2 cups large curd cottage cheese
1 cup sour cream
2 tablespoons chopped green onions
1 teaspoon salt
1 clove garlic, minced
1 cup shredded Cheddar cheese
1 teaspoon paprika

Directions

Place the potatoes in a large saucepan. Add enough water to cover the potatoes. Bring to a boil over medium-high heat. Cook until tender, about 22 minutes; drain well. Rinse with cold water; drain again. Peel and cut into cubes.

Preheat oven to 350°F. Lightly butter a 2-quart baking dish.

Combine potatoes, cottage cheese, sour cream, green onions, salt and garlic in a large bowl and mix well.

Spoon potato mixture into prepared baking dish. Sprinkle with Cheddar and paprika.

Bake until mixture is heated through and Cheddar is melted, about 25 to 30 minutes.

Bubble & Squeak


Bubble & Squeak
by grandmaskitchen.com

Ingredients
Serves 4
1 pound new red potatoes, quartered
8 ounces pork sausage patties
8 ounces lean salt pork, sliced, chopped into 1/2-inch cubes
1 1/4 pounds cabbage, shredded
1 1/2 cups thinly sliced yellow onions
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, divided
4 large eggs
1/8 teaspoon black pepper

Directions

Place potatoes in enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil for 8 minutes; drain.

Cook sausage in a large skillet over medium heat until browned on both sides, about 8 to 10 minutes. Transfer sausage to a plate. Drain the skillet. Cut sausage patties into eighths.

Add the salt pork to the skillet. Cook until crisp, about 7 to 8 minutes. Remove pork with a slotted spoon to a plate.

Add cabbage and onions to skillet drippings. Sauté over medium heat for 2 minutes. Add potatoes, sausage, salt pork and 2 teaspoons rosemary and stir. Cook, covered, for 6 minutes; stir.

Make 4 small indents in cabbage mixture. Place an egg in each indent. Sprinkle black pepper and remaining rosemary over mixture. Cook, covered, until eggs are set, about 4 to 5 minutes.

potato soup


THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Olive Garden's Chicken & Gnocchi Soup



Olive Garden's Chicken & Gnocchi Soup adapted from CopyKat
  • 1 tablespoon extra virgin oil
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups of milk (we used 2%)
  • 1/2 cup celery, finely diced
  • 1/2 cup onion, finely diced
  • 2 cloves of garlic, minced
  • 2-3 cups of low sodium chicken broth depending on how thick you like your soup
  • 1 cup shredded carrots
  • 1-2 cups of shredded chicken, I just used a bag of frozen precooked, shredded chicken we had on hand
  • 1 package gnocchi, cooked or the equivalent homemade
  • handful of spinach leafs, ribboned
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
1.) Heat the butter and olive oil in a large soup pot. Saute the onion, celery and garlic in the oil and butter until tender.

2.) Stir in the flour and cook for a minute before adding in the milk. Add the carrots and chicken and let the mixture simmer until it starts to thicken.

3.) While it is simmering, cook the gnocchi according to the directions on the package. Strain and set aside.

4.) Once mixture is thickend, add chicken broth to reach desired consistency.Once mixture tightens up again, add the gnocchi, spinach and seasoning. Simmer until fully heated through.

5.) Serve with your own version of salad and bread sticks and enjoy the tastes of Olive Garden right in your own home!

Hawaiian Sweet Rolls


Ingredients
1 ½ c. pineapple juice
4 ½ tsp. active dry yeast
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt
Directions
  1. In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
  3. Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
  4. Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
  5. Switch from the paddle attachment to the dough hook, and add 3 cups of flour. Stir on low.
  6. Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky. It takes 5 1/2 cups of flour for my rolls.
  7. Once the dough comes together and clears the sides, continue to knead for about 1 minute.
  8. Cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
  9. Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size.
  10. Cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
  11. Toward the end of the second rise, preheat oven to 350 F.
  12. Bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown.
  13. Immediately brush rolls with butter.
  14. Serve warm or at room temperature.
Hawaiian sweet rolls1


Fried Pickles with Spicy Ranch

Deep Fried Pickles
Fried Pickles with Spicy Ranch
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24-36 pickles
The ultimate guilty pleasure, fried pickles dipped in cool ranch dressing are different, fun and tasty!
Ingredients
    Pickles:
  • 1 small jar organic, thick-sliced dill pickles (hamburger slices)
  • 1 cup flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • Spicy Ranch:
  • 1/3 cup Ranch dressing (use your favorite brand or make your own
  • 1-2 teaspoons hot sauce
Instructions
  1. In a heavy-bottomed pan, heat 1-inch of vegetable oil over medium heat. Heat oil to 365 degrees, or until a bread crumb dropped into oil floats to the top and sizzles.
  2. Meanwhile, in a flat bowl, combine flour, paprika, garlic powder and pepper. Whisk to combine and set aside.
  3. Then, in another flat bowl, whisk together egg, Worcestershire, hot sauce, milk and salt. Set aside.
  4. Place a layer of paper towels on a plate, and lay pickles in a flat layer. Dab the moisture off the top of the pickles with another paper towel.
  5. Prepare a dipping station. Line up your pickles, flour, egg mixture and another clean plate.
  6. Dip a pickle into the flour,and flip it over several times to coat.
  7. Dip the pickle into the egg wash quickly, just to moisten the flour.
  8. Then, dip the pickle back into the flour, and flip several times to coat well with flour.
  9. Lay dipped pickle on to the clean plate, and repeat with all pickles.
  10. Move your dipped pickles over to the stove top. Prepare a draining station next to your stove by lining a plate with paper towels, or using a wire rack over a baking sheet (lined with paper towels.)
  11. Open your windows and turn your vent fan on to avoid a stinky, post-pickle house. :)
  12. Using tongs or a spider spoon, carefully place a few pickles into the hot oil. Don't overcrowd your pan, it will drop the temperature of your oil and you'll end up with soggy pickles!
  13. Fry pickles until golden brown, then remove from oil and allow to drain on your draining station.
  14. To prepare Spicy Ranch dressing, simply combine ranch dressing with hot sauce until desired heat is reached.
  15. Eat pickles warm, and enjoy!