PRODUCT REVIEW Hamilton Beach Bread Machine

 

My husband is trying to go gluten-free.  So before Christmas, we were trying to make gluten-free bread. One of our Christmas presents was a Hamilton Beach bread machine.  It has a gluten-free setting.  Nice, right?  So we have made a few items with it.  After all, it is tax season and I am super busy getting my records to the accountant.

My husband has made several loaves of gluten-free bread.  We used the gluten-free setting.  He likes the ease of using the machine.  The bread turned out pretty good.  Gluten-free is a dense bread, so he mainly uses it for toast.  I thought I had a picture, but I guess not.  Sorry.

I tried my hand at it and made raisin bread and pizza dough.   These were not gluten-free.  They turned out great.  So easy.  The machine comes with a booklet that lets you know how to use the machine and how to layer your ingredients for the best results.

As you can see there are quite a few settings on this machine.  What surprised me was the cake setting.  I have not tried that yet, but I am looking forward to doing that.  There is only one small paddle in the bottom of the bread pan.

That one little paddle does the job.  The pan itself is easy to clean.  You are not supposed to put it in the dishwasher because there is a coating on the pan which makes it nonstick.  The dishwasher will ruin that.  You really do not need to put it in the dishwasher as it cleans up so nicely with a little soap and warm water.  Takes only a minute to clean the pan.

As you can see, it has quite a few settings, even jam.  The raisin bread I made was awesome and the pizza dough turned out great and so easy to use this machine.

This machine is a hit in my house.  My husband and I plan to use it frequently.  Not only is it easy and takes very little time to add your ingredients, but clean up is super easy.   Who doesn’t like warm fresh bread?

If you like bread, I highly recommend this machine.

My next review will be on the other Christmas present we received, Food Saver.   We have some awesome children.

Keep it sassy,

Rhonda

from the Sassy Silver Sisters

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Thank you so much for taking the time to read our blog! We really appreciate it. We believe that our blog is a great way to share valuable information, such as tips, tricks, and advice, to help our readers improve their lives. We strive to create content that is interesting, informative, and entertaining so that our readers can always find something valuable to read. We do our best to provide content that is timely and relevant, so our readers can stay up to date with the latest trends. We also aim to provide content that is unique and engaging, so our readers can learn something new and be inspired. We hope that our blog provides you with the necessary information and resources to make your life easier and more enjoyable. Thank you again for taking the time to read our blog!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Winter Southern Comfort Foods

I can't believe winter is half over. Here in Virginia, we've had a mild winter and I'm definitely not going to complain. Since Virginia is considered a southern state and it's still considered wintertime, I thought I'd share with you some Southern comfort foods that I'm sure you will enjoy making. Even if you are in a warmer climate, I don't think you'd mind these recipes.

Homemade Buttermilk Biscuits

TOTAL TIME: Prep/Total Time: 30 min.YIELD: 8 biscuits.  

You know biscuits are traditionally made to eat at just about any meal. My favorite is eating it with butter and jam. Especially my mom's homemade strawberry jam.

Picture and recipe from Taste of Home

Ingredients

• 1/2 cup cold butter, cubed
• 2 cups self-rising flour
• 3/4 cup buttermilk
• Melted butter

Directions

1. In a large bowl, cut butter into the flour until the mixture resembles coarse crumbs. 
2. Stir in buttermilk just until moistened. 
3. Turn onto a lightly floured surface; knead 3-4 times. 
4. Pat or lightly roll to 3/4 in. thickness. 
5. Cut with a floured 2-1/2-in. biscuit cutter.
6. Place on a greased baking sheet. 
7. Bake at 425° until golden brown, 11-13 minutes. 
8. Brush tops with butter. Serve warm.

Best Sausage Gravy

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 4 cups.

This gravy is a staple in southern cooking. It’s the best sausage gravy recipe, especially when served over fresh hot, biscuits. Don't forget the biscuits.

Picture and recipe from Taste of Home

Ingredients

• 1 pound sage-flavored bulk pork sausage
• 2 tablespoons finely chopped onion
• 6 tablespoons all-purpose flour
• 3 to 4 cups of whole milk
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Dash Worcestershire sauce
• Dash hot pepper sauce
• Biscuits

Directions

1. In a large saucepan over medium heat, cook sausage and onion until no longer pink, breaking into crumbles, 5-7 minutes. 
2. Drain, discarding all but 2 tablespoons of drippings. 
3. Stir in flour. Gradually stir in milk. Add seasonings. 
4. Bring to a boil; cook and stir until thickened 2-3 minutes. Serve over biscuits.

Grilled Pimiento Cheese Sandwiches

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 2 servings

Rich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet hot pepper jelly is added.

Picture and recipe from Taste of Home

Ingredients

• 4 slices sourdough bread
• 1/4 cup butter, melted
• 1/2 cup refrigerated pimiento cheese
• 2 tablespoons pepper jelly
• 6 cooked thick-sliced bacon strips

Directions

1.  Brush 1 side of each bread slice with melted butter. In a large skillet, toast bread, buttered side down, over medium heat until golden brown, 3-4 minutes.
2. Remove from heat; place toasted side up. Spread cheese over toasted bread slices. Top 2 slices with jelly, then with bacon. Brush the outside of each sandwich with the remaining melted butter. Top with remaining bread slices, cheese facing inward. Cook until bread is golden brown and cheese is melted, 3-4 minutes on each side. If desired, serve with additional jelly.

Pecan Pie Cobbler

TOTAL TIME: Prep: 20 min. Bake: 30 min. + coolingYIELD: 12 servings.

Cobbler of any kind is delicious but this takes it over the moon with all the yummy flavors of a pecan pie.

Picture and recipe from Taste of Home

Ingredients

• 1/2 cup butter, cubed
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 cups coarsely chopped pecans
• 1 cup packed brown sugar
• 3/4 cup brickle toffee bits
• 1-1/2 cups boiling water
• Vanilla ice cream, optional

Directions

1. Preheat oven to 350°. Place butter in a 13x9-in. baking pan; heat pan until butter is melted, 3-5 minutes. Meanwhile, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until combined.
2. Remove baking pan from oven; add batter. Sprinkle with pecans, brown sugar, and toffee bits. Slowly pour boiling water over top (do not stir). Bake, uncovered, until golden brown, 30-35 minutes. Cool on a wire rack for 30 minutes (the cobbler will thicken upon cooling). Serve warm, with ice cream if desired.

Grandma’s Southern Collard Greens

TOTAL TIME: Prep: 30 min. Cook: 2 hours YIELD: 6 servings.

Who remembers Grandma making good old fashion collard greens? As a kid, I didn't like them but now I'd have them all the time if I could.

Picture and recipe from Taste of Home

Ingredients

• 3 tablespoons lard or shortening, divided
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1-1/2 pounds smoked ham hocks
• 6 cups water
• 2 teaspoons seasoned salt
• 1 to 3 teaspoons crushed red pepper flakes
• 1/4 teaspoon sugar
• 1 large bunch of collard greens (about 2 pounds), coarsely chopped
• 1-1/2 cups white wine

Directions

1. In a 6-qt. stockpot, heat 1 tablespoon of lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes.
2. Add collard greens, wine, and the remaining lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop meat and return to pan. Discard bones. Serve with a slotted spoon.

Cinnamon Coffee Cake

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: 20 servings.

Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! 

Picture and recipe from Taste of Home

Ingredients

• 1 cup butter, softened
• 2-3/4 cups sugar, divided
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sour cream
• 2 tablespoons ground cinnamon
• 1/2 cup chopped walnuts

Directions

1. In a large bowl, cream butter and 2 cups sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, and salt; add alternately with sour cream, beating just enough after each addition to keep the batter smooth.
2. Spoon a third of the batter into a greased 10-in. tube pan. Combine cinnamon, nuts, and remaining 3/4 cup sugar; sprinkle one-third of the mixture over the batter in the pan. Repeat layers 2 more times. Bake at 350° until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 15 minutes before removing from the pan to a wire rack to cool completely.

Banana Pudding

TOTAL TIME: Prep: 35 min. + chilling YIELD: 9 servings.

Oh SO GOOD! If you don't believe me, just make it yourself. It's beautiful in a trifle dish.

Picture and recipe from Taste of Home

Ingredients

• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups 2% milk
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 8 ounces vanilla wafers (about 60 cookies), divided
• 4 large ripe bananas, cut into 1/4-inch slices

Directions

1. In a large saucepan, mix sugar, flour, and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from heat.
2. In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally.
3. In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices, and half of the pudding. Repeat layers.
4. Press plastic wrap onto the surface of the pudding. Refrigerate for 4 hours or overnight. Just before serving, remove the wrap; crush the remaining wafers and sprinkle over top.

Southern Shrimp and Grits
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 4 servings.

A southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. 

Picture and recipe from Taste of Home

Ingredients

• 2 cups reduced-sodium chicken broth
• 2 cups 2% milk
• 1/3 cup butter, cubed
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup of uncooked old-fashioned grits
• 1 cup shredded cheddar cheeseSHRIMP8 thick-sliced bacon strips, chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1 teaspoon Cajun or blackened seasoning
• 4 green onions, chopped

Directions

1. In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons of drippings. Saute the shrimp, garlic, and seasoning in drippings until the shrimp turn pink. Stir in reserved bacon; heat through. Serve with grits and sprinkle with onions.

Air-Fryer Nashville Hot Chicken
TOTAL TIME: Prep: 30 min. + marinating Cook: 10 min./batchYIELD: 6 servings

The secret's in the hot sauce and the breading. Nashville hot chicken is coated in spices and hot sauce before it's fried (or air-fried) and then covered in additional hot sauce. This Nashville hot chicken recipe gets its heat from hot pepper sauce, cayenne pepper, paprika, and chili powder.

Picture and recipe from Taste of Home

Ingredients

• 2 tablespoons dill pickle juice, divided
• 2 tablespoons hot pepper sauce, divided
• 1 teaspoon salt, divided
• 2 pounds of chicken tenderloins
• 1 cup all-purpose flour
• 1/2 teaspoon pepper
• 1 large egg
• 1/2 cup buttermilk
• Cooking spray
• 1/2 cup olive oil
• 2 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Dill pickle slices

Directions

1. In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce, and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, for at least 1 hour. Drain chicken, discarding any marinade.
2. Preheat the air fryer to 375°. In a shallow bowl, mix flour, the remaining 1/2 teaspoon salt, and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
3. In batches, arrange chicken in a single layer on a well-greased tray in the air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer.
4. Whisk together the next 6 ingredients; pour over hot chicken and toss to coat. Serve with pickles.

Southern Lane Cake

TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling YIELD: 12 servings.Ingredients

With pecans, cherries, and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better!

Picture and recipe from Taste of Home

Ingredients

• 6 large egg whites
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk

FILLING:

• 6 large egg yolks
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup bourbon
• 1 tablespoon grated orange zest
• 1/4 teaspoon salt
• 3/4 cup raisins
• 3/4 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 3/4 cup coarsely chopped red candied cherries
• 1 cup heavy whipping cream, whipped and sweetened

Directions

1. Line bottoms of 3 greased 9-in. round baking pans with parchment. Grease parchment; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans.
3. Bake at 325° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks; remove the paper. Cool completely.
4. For filling, combine egg yolks and sugar in a large saucepan. Add butter; cook and stir over medium-low heat until sugar is dissolved and the mixture thickens (do not boil). Remove from the heat. Stir in bourbon, orange zest, and salt. Fold in the raisins, coconut, pecans, and cherries. Cool.
5. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Frost sides of cake with whipped cream. Refrigerate until serving.

Chicken Biscuit Potpie

TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD: 4 servings.

This hearty chicken potpie recipe with biscuits takes just 10 minutes to assemble before you can pop it into the oven.

Picture and recipe from Taste of Home

Ingredients

• 1-2/3 cups frozen mixed vegetables, thawed
• 1-1/2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 teaspoon dried thyme
• 1 cup biscuit/baking mix
• 1/2 cup 2% milk 
• 1 large egg

Directions

1. Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup, and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk, and egg; spoon over the chicken mixture.
2. Bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.

I hope you make some of these recipes, you won't regret it. Are you a Southern cook? Do you like Southern dishes? Comment below and let us know.

Keep it sassy,

Kelly

from the Sassy Silver Sisters

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Thank you so much for taking the time to read our blog! We really appreciate it. We believe that our blog is a great way to share valuable information, such as tips, tricks, and advice, to help our readers improve their lives. We strive to create content that is interesting, informative, and entertaining so that our readers can always find something valuable to read. We do our best to provide content that is timely and relevant, so our readers can stay up to date with the latest trends. We also aim to provide content that is unique and engaging, so our readers can learn something new and be inspired. We hope that our blog provides you with the necessary information and resources to make your life easier and more enjoyable. Thank you again for taking the time to read our blog!

FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Carbquik Biscuits Recipe Review with Kayla

We have Kayla, as our guest writer this week, giving her review of a biscuit recipe using Carbquik. 

Sometimes I get a craving for bread and butter. While butter is low-carb, the bread usually isn’t. When I found Carbquik, I just knew I had to give it a try. Carbquik is not considered clean keto, but it’s perfect for low-carb and lazy keto diets.

I’ve never made proper biscuits, only drop biscuits, and these are a good compromise between drop and cut biscuits. They mix up quickly with the help of a food processor and just need to be formed in your hands.

 

My biscuits were a bit crumbly, which is probably an indication that I should’ve added more heavy cream, but they browned beautifully and had a decent texture. Warm, with a pat of butter, they were pretty good.

 

I will have to do some experimentation to get the perfect biscuits, but this recipe was a good starting point. I made 6 instead of 8 and baked them in the convection oven for 8 minutes.

 

Overall, 3.5 stars 

You can get the recipe here → Jan CAN Cook Low Carb: World's BEST Carbquik Biscuits

 

Does anyone have any good tips on how to make biscuits light and fluffy but not crumbly? We'd love to hear from you, comment below.

Thanks, Kayla for a great review!!

Don't forget to bring your SASS every day,

Sassy Silver Sisters

Cathy, Rhonda, & Kelly

😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋

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FTC DISCLAIMER:  This page informs you of our disclosure statement regarding the advertisements we use and disclosure of our Service and the choices we have associated with it. The compensation received will never influence the content, topics, or posts made in this blog. All advertising is in the form of advertisements generated by a third-party ad network or affiliates. Those advertisements will be identified as paid advertisements. The owner(s) of this website is not compensated to provide opinions on products, services, websites, and various other topics. The views and opinions expressed on this website are purely the owners. If we claim or appear to be experts on a certain topic or product or service area, we will only endorse products or services that we believe, based on our expertise, are worthy of such endorsement. Any product claim, statistic, quote, or other representation about a product or service should be verified with the manufacturer or provider. This website does not contain any content which might present a conflict of interest.

Super Bowl 2023 Drink and Food Recipes

EAGLES OR CHIEFS?? Which team are you rooting for? Personally, I don't care who wins but I do care about the food we will be eating while watching the game on Super Bowl Sunday.

What better way to cheer on your favorite team than with some delicious food you can make and share with your friends and family while celebrating the big day. 

Let's get started with some drinks. To all you Philly fans out there, this drink is a must, a Philly Eagles Limebacker Drink recipe featuring Lime-A-Rita.

Hosting an Eagles Homegating Party (soufflebombay.com)

INGREDIENTS by the glass:

• 1 can Lime-A-Rita
• 2 TBS Lime Simply Syrup
• 4 oz club soda
• Ice
• Green sanding sugar
• Lime slice

TO MAKE LIME SIMPLE SYRUP:

• 1 Cup of water
• 1 Cup of sugar
• 1/4 Cup of freshly squeezed lime juice

INSTRUCTIONS:   

1. Rim the glass with simple syrup then dip in green sugar
2. Fill the glass with ice, pour in one 8 oz can of Lime-A-Rita, add in lime simple syrup and give it a stir. Top it off with club soda and a lime slice.

LIME SIMPLE SYRUP:

1.  Combine all ingredients in a small pot, and heat just until the sugar is fully dissolved. Cool and store in a sealed jar in your refrigerator until ready to use.
   

To all you Kansas City Chief fans here's your goto cocktail, bubly Strawberry Escape. Sounds good to me.

Kansas City Cocktails to sip on Super Bowl Sunday (foodsided.com)

INGREDIENTS :

• 3-4 strawberry bubly
• 1 ¼ oz silver rum
• ¼ oz coconut-flavored rum
• ¼ oz lavender-flavored honey
• ¼ strawberry puree
• Slice strawberry garnish

INSTRUCTIONS:

• Combine and serve over ice in a highball glass

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Now to the food. Here are some fantastic recipes for you to make and enjoy on Super Bowl Sunday or any day for that matter. My favorite part of this sandwich is the cherry pepper relish. OH SO GOOD!

The Best Philly Style Italian Hoagies

The Best Philly Style Italian Hoagies - Baker by Nature

INGREDIENTS:

• 1 tablespoon red wine vinegar
• 1/2 tablespoon dried oregano
• 2 tablespoons olive oil
• 2 long Italian hoagie rolls
• 1/4 lb prosciutto
• 1/4 lb capicola
• 1/4 lb genoa salami
• 1/4 lb hot soprassata salami
• 1/4 lb sharp provolone cheese, thinly sliced
• 1 large tomato, thinly sliced
• 1 small onion, thinly sliced
• 1/4 cup iceberg or romaine lettuce, shredded
• 1/4 cup hot cherry pepper hoagie spread

INSTRUCTIONS:

• Slice the rolls lengthwise, cutting only halfway through. Remove the thick, fluffy dough center of the bread and discard it. Set rolls aside.
• In a small bowl whisk together the vinegar and oregano; slowly add in the oil, whisking as you pour to emulsify the mixture.
• Drizzle a small amount of the oil/vinegar mixture on the rolls, then layer the cheese and meats.
• Top with tomatoes, onions, lettuce, then peppers. Drizzle with additional oil/vinegar, cut in half, and serve!

Oven Pork Ribs with BBQ Sauce

Kansas City is known for its BBQ and here's a To-die-for Pork Ribs recipe with fall-apart meat slathered in a sticky homemade barbecue sauce! Can’t-stop-eating it, finger-lickin’ good!

Oven Pork Ribs with Barbecue Sauce | RecipeTin Eats

INGREDIENTS:

BARBECUE RUB FOR RIBS:

• 2.5 tsp paprika powder
• 2 tsp garlic powder (sub with onion powder)
• 1.5 tsp onion powder (sub with garlic powder)
• 1 tsp cayenne pepper (omit for not spicy)
• 1.5 tsp dried thyme
• 1.5 tsp dried oregano
• 1.5 tsp salt
• 0.5 tsp black pepper

RIBS

• 2 – 2.5kg / 4 – 5lb pork ribs (2 racks)
• 3/4 cup apple juice
• 1 tbsp olive oil

HOMEMADE BARBECUE SAUCE

• 1/2 cup apple cider vinegar 
• 1 1/2 cups tomato ketchup
• 1/2 cup water 
• 1 1/2 tbsp molasses
• 1/3 cup brown sugar
• 2 tsp mustard powder
• 1 1/2 tsp garlic powder
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp Tabasco or cayenne pepper (optional, for spiciness)

• 
  

INSTRUCTIONS:

1. Combine the Rub ingredients and rub onto both sides of the ribs (most on the meaty side). Set aside to marinate for 20 minutes (or overnight).
2. Preheat oven to 160°C/320°F (all oven types).
3. Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender.
4. Remove from oven, and turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
5. Line a new tray with foil then baking / parchment paper (you'll thank me later).
6. Remove ribs from the oven, and transfer them to the lined tray. Pour any juices from the tray over the ribs.
7. Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake for 10 minutes.
8. Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, and bake for 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
9. Cut ribs into individual or multiple rib portions and serve with remaining Barbecue Sauce!

BARBECUE SAUCE

• Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
• Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use for glazing ribs and as a sauce for serving.

Buffalo Chicken Dip

Buffalo Chicken Dip Recipe: How to Make It (tasteofhome.com)

INGREDIENTS:

• 1 package (8 ounces) of cream cheese, softened
• 1 cup chopped cooked chicken breast
• 1/2 cup Buffalo wing sauce
• 1/2 cup ranch or blue cheese salad dressing
• 2 cups shredded Colby-Monterey Jack cheese
• French bread baguette slices, celery ribs, or tortilla chips

INSTRUCTIONS:

1. Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce, and salad dressing. Sprinkle with cheese.
2. Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.

Touchdown Brat Sliders

Touchdown Brat Sliders Recipe: How to Make It (tasteofhome.com)

INGREDIENTS:

• 5 thick-sliced bacon strips, chopped
• 1 pound uncooked bratwurst links, casings removed
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 package (8 ounces) of cream cheese, cubed
• 1 cup dark beer or nonalcoholic beer
• 1 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 16 dinner rolls, split and toasted
• 2 cups cheddar and sour cream potato chips, crushed

INSTRUCTIONS:

1. In a large cast-iron or another heavy skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Drain well.
2. Stir in the cream cheese, beer, mustard, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops.

Texas Taco Dip Platter

Texas Taco Dip Platter Recipe: How to Make It (tasteofhome.com)

INGREDIENTS:

• 2 pounds of ground beef
• 1 large onion, chopped
• 1 (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1 can (15 ounces) tomato puree
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 teaspoons salt
• 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 package (9-1/4 ounces) of corn chips
• 2 cups hot-cooked rice
• 2 cups shredded cheddar cheese
• 1 medium onion, chopped
• 1 medium head of iceberg lettuce, shredded
• 3 medium tomatoes, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup picante sauce, optional

 

INSTRUCTIONS:

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add the next 7 ingredients; cover and simmer for 1-1/2 hours.
2. Add beans and heat through. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes, and olives. If desired, serve with Picante sauce.

ULTIMATE 7-LAYER DIP

Ultimate 7-Layer Dip - My Food and Family

INGREDIENTS:

• 1 can (16 oz) refried beans
• 1 TBS Taco seasoning mix
• 1 Cup of sour cream
• 1 Cup Salsa
• 1 Cup shredded lettuce
• 1 Cup Mexican Style shredded cheese
• 4 green onions, sliced
• 2 TBS sliced black olives

INSTRUCTIONS:

1. Mix beans and seasoning mix until blended; spread onto the bottom of the clear dish.
2. Top with layers of remaining ingredients.
3. Refrigerate for several hours or until chilled.

Brown Sugar Smokies

Brown Sugar Smokies Recipe (allrecipes.com)

INGREDIENTS:

• 1 pound of bacon
• 1 pound of little smoke sausages
• 1 cup of brown sugar

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut bacon slices into thirds and wrap each strip around a sausage. Secure the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake in the preheated oven until the bacon is crisp and the brown sugar is melted about 20 minutes.

CHILI DIP

Chili Dip Recipe (allrecipes.com)

INGREDIENTS:

• 1 (8 oz) pkg of cream cheese, softened
• 1 (15 ounces) can of chili without beans
• 1 (10-ounce) can of diced tomatoes with green chile peppers, drained

INSTRUCTIONS:

1. In a medium, microwave-safe bowl, mix cream cheese, chili without beans, and diced tomatoes with green chile peppers.
2. Microwave cream cheese mixture on high for 1 minute. Remove from microwave, stir, and repeat until the mixture is hot and thoroughly blended.

Homemade Chicken Fingers

Homemade Chicken Fingers Recipe | MyRecipes

INGREDIENTS:

• ¼ cup plain 2% reduced-fat Greek yogurt
• 2 tablespoons spicy brown mustard
• 1 tablespoon honey
• ½ cup all-purpose flour 
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon coarse or kosher salt, divided
• 2 large eggs 1 cup whole-wheat panko (Japanese breadcrumbs)
• 1 pound chicken breast tenders, halved lengthwise
• 3 tablespoons olive oil, divided 

INSTRUCTIONS:

1. Place yogurt, mustard, and honey in a small bowl; stir to combine.
2. Combine flour, paprika, pepper, and 1/2 teaspoon salt in a shallow dish. Break the eggs into another shallow dish; stir with a whisk until smooth. Place panko in a third shallow dish.
3. Dredge each chicken strip in the flour mixture. Dip chicken strips in beaten egg, letting excess drip off. Roll in panko, pressing to adhere.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add half of the chicken strips; cook, turning occasionally, for 4 to 5 minutes or until crumbs are browned and the chicken is done. Remove from pan to a paper towel-lined plate. Repeat the cooking procedure with the remaining 1 tablespoon of oil and remaining chicken strips. Sprinkle chicken with remaining 1/2 teaspoon salt. Serve with the honey-mustard mixture for dipping.

Loaded Baked Potato Dip

Loaded Baked Potato Dip Recipe | MyRecipes

INGREDIENTS:

• 1 (2.1-oz.) package of fully cooked bacon slices 
• 1 (16-oz.) container of sour cream
• 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
• ⅓ cup sliced fresh chives
• 2 teaspoons hot sauce
• Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
• Serve with: waffle fries

INSTRUCTIONS:

1. Microwave bacon according to package directions until crisp; drain on paper towels. Cool for 10 minutes; crumble. Stir together bacon and the next 4 ingredients. Cover and chill for 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in the refrigerator for up to 7 days.

For some scrumptious desserts, we've found a few that you will definitely be serving at your party.

Football Strawberry Mini Cheesecakes

Football Strawberry Mini Cheesecakes ⋆ Sprinkle Some Fun

INGREDIENTS:

• 2 cups dipping chocolates (milk is best for color)
• 24 large strawberries (keep leaves intact)
• 1 cup melted white candy melts
• 24 chocolate sandwich cookies
• 2 packages (8 oz each) of cream cheese, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 24 football cupcake liners

INSTRUCTIONS:

1. First, heat the oven to 375°F. Line 24 regular-size muffin cups with paper liners and put one cookie into each cup.  
2. Next, use a large bowl to beat cream cheese, sugar, eggs, and vanilla extract.  Use a medium-high speed on the electric mixer for 1 to 2 minutes or until the mixture is airy and light. Spoon mixture into the muffin cups about 2/3 full. 
3. Lastly, bake for 20 to 25 minutes or until the toothpick inserted in the center comes out clean. (Using a water bath under the muffin tin would even be better).  Remove from muffin cups to a cooling rack as soon as possible. Cool for about 30 minutes or until they are at least room temp. Refrigerate for 1 hour or up to 24 hours before serving.  Top each cheesecake with a Football Strawberry! 
4. To make the football strawberries: (no more than 24 hours in advance) Melt chocolate in the microwave according to the package.  Dip each strawberry in the chocolate up to the top of each strawberry.  Set them on a piece of parchment paper and let them dry completely.  Once they are hardened, melt the white candy melts and place them in a piping bag and snip the tip off of the bag to make a very small hole for piping the candy out.  Make the laces on the footballs with this and let them dry completely.  Place each strawberry on top of the refrigerated cheesecakes!  Enjoy! 

Cream Cheese Swirl Brownies

Cream Cheese Swirl Brownies Recipe: How to Make It (tasteofhome.com)

INGREDIENTS:

• 3 large eggs, room temperature, divided use
• 6 tablespoons reduced-fat butter, softened
• 1 cup sugar, divided
• 3 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup baking cocoa
• 1 package (8 ounces) of reduced-fat cream cheese

INSTRUCTIONS:

1. Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use). In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in the remaining whole egg, 1 egg white, and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-inch. square baking pan coated with cooking spray.
2. In a small bowl, beat cream cheese and remaining 1/4 cup sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through the batter with a knife to swirl.
3. Bake until set and edges pull away from sides of the pan, 25-30 minutes. Cool on a wire rack.

Peanut Butter Football Dip

BEST Peanut Butter Football Dip Recipe (crazyforcrust.com)

INGREDIENTS:

• 1/4 cup (57g) butter, softened 
• 4 ounces (113g) cream cheese, softened
• 1 cup (256g) peanut butter your choice; crunchy or smooth
• ½ teaspoon vanilla extract
• 1 ½ cups (170g) powdered sugar (up to 2 cups if needed)
• ½ cup mini chocolate chips
• Chocolate sprinkles or chocolate chips for the outside of the football
• White chocolate or frosting for the football laces

INSTRUCTIONS:

1. Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.
2. Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.
3. Turn out the mixture on a large sheet of waxed paper. Use your hands to form a football shape. 
4. Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.
5. Serving suggestion: pretzels, animal crackers, cookies, and a spoon.

We hope you enjoy the Super Bowl and all the foods that go along with it, we sure will.

Do you have particular snack foods that you enjoy during the games? We'd love to hear from you, please comment below.

Stay safe and sassy,

Kelly

Sassy Silver Sisters

🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈🏈

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