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APPETIZER

APPETIZER

Pretzel Bites with Cheese

Pretzel bites stuffed with cheddar cheese are the perfect appetizer for football games or parties!  These pretzel bites are out of this world amazing! I love pretzels, it’s almost like an addiction.

Soft pretzels in a bite-sized morsel are perfect for hors d’oeuvres, party snacks or just anytime you decide you deserve one.

Seriously, I may need help! A few months ago I made some incredible soft pretzels and pretzel rolls, so it was just a matter of time before I would make another pretzel recipe. These delicious pretzel bites have cheddar cheese baked right inside.

Ingredients:

1 1/2 teaspoons active dry yeast

2 tablespoons plus 1 teaspoon packed brown sugar, divided

1/4 cup warm water (110˚F)

1 cup warm milk (110˚F)

2 1/2 to 3 cups flour

1 cup shredded cheese (I used cheddar)

6 cups water

4 teaspoons baking soda

4 tablespoons unsalted butter, melted

1-2 tablespoons coarse salt

How to make Pretzel Bites with Cheese:

Step 1. In the bowl of a stand mixer, combine the yeast, 1 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy.

Step 2. In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.

Step 3. Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes. If dough is sticky, you can add up to an additional 1/2 cup flour.

Step 4. Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.

Step 5. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4-inch rectangle.

Step 6. With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.

Step 7. Roll as tightly as possible, starting with the end that has the filling.

Step 8. Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.

Step 9. Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400˚F.

Step 10. In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.

Step 11. Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining pretzels.

Step 12. Bake in preheated oven until golden-brown, about 15 minutes.

Step 13. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce.

Enjoy!

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Pretzel Bites with Cheese

Cook Time:
1 hour
Total Time:
1 hour

Pretzel bites stuffed with cheddar cheese are the perfect appetizer for football games or parties!  These pretzel bites are out of this world amazing! I love pretzels, it’s almost like an addiction.

Print

Pretzel Bites with Cheese

Ingredients

  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons plus 1 teaspoon packed brown sugar, divided
  • 1/4 cup warm water (110˚F)
  • 1 cup warm milk (110˚F)
  • 2 1/2 to 3 cups flour
  • 1 cup shredded cheese (I used cheddar)
  • 6 cups water
  • 4 teaspoons baking soda
  • 4 tablespoons unsalted butter, melted
  • 1-2 tablespoons coarse salt

Instructions

  • In the bowl of a stand mixer, combine the yeast, 1 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy.
  • In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.
  • Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes. If dough is sticky, you can add up to an additional 1/2 cup flour.
  • Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
  • Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4-inch rectangle.
  • With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.
  • Roll as tightly as possible, starting with the end that has the filling.
  • Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.
  • Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400˚F.
  • In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.
  • Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining pretzels.
  • Bake in preheated oven until golden-brown, about 15 minutes.
  • Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce.

Notes

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Ready for some more awesome appetizers? I have some of the most mouth-watering yummy appetizers you will ever try. Take a look to get inspired for your next meal.

Mini pizza bites pretzels these easy pizza bites are perfect for all your parties and game nights. You can’t go wrong with serving such a tasty treat for all your gas.

Homemade crispy potato totsmaking your own tater tots is so simple. They taste way better than anything you can buy at the grocery store.

Easy baked musselswe love to serve mussels when we have dinner parties. They are elegant classy and are sure to make everyone smile when they bite into them.

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APPETIZER

Beef and Cheese Chimichangas

Yes, yes! Beef and Cheese Chimichangas! –It is a deep-fried burrito full of meat and cheese. Gorgeous!!! I can’t wait to tell you all about my favorite Beef and Cheese Chimichangas recipes.

It is essential that you keep them in an airtight container because otherwise, they will dry out quickly. No one wants to eat dry Beef and Cheese Chimichangas when they aren’t fresh.

What Condiments Can I Use For Beef and Cheese Chimichangas Appetizers?

  • Mustard – Adds a tangy flavor!
  • Ranch Dressing – Everything is better with a little bit of ranch!
  • Pizza Sauce – It adds a fun element and is so flavorful.
  • Italian Dressing – Especially yummy if you have olives and banana peppers.

These Beef and Cheese Chimichangas, are a kid friendly appetizer perfect for game days, picnics and more. They can even double as an easy lunch for the kiddos too!

Prep Time: 15 minutes | Cook Time: 15-20 minutes | Servings: 10

Ingredients:

1 ½ lb. Ground beef

1 Can refried beans

½ Medium onion chopped

2 tsp. Minced garlic

2 tsp. Chili powder

1 tsp. Cumin

½ tsp. Oregano

(10) 10-inch flour tortillas

24 oz. Tomato sauce

4 oz. Diced green chilis in a can

4 oz. Chopped jalapenos in a can

1 ½ C. Shredded taco blend cheese

Salt and pepper to taste

Oil for frying

How to make Beef and Cheese Chimichangas (with Pictures):

Step 1. Add the ground beef to a skillet over medium-high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.

Step 2. Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.

a. adding beans and onion

b.

c. adding cumin

d. adding oregano

e. stir to combine the ingredients well

Step 3. Heat the tortillas up in the microwave until they are warm.

Step 4. Place about an inch of oil into the bottom of a deep-sided skillet, and heat over medium-high heat on the stove.

Step 5. Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.

Step 6. Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.

Step 7. Drain the excess grease from the chimichangas by allowing them to cool on a paper towel-lined tray.

Step 8. Pour the rest of the tomato sauce, the green chilis, and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.

Step 9. Ladle the sauce over the finished chimichangas, top with shredded cheese, and serve.

Enjoy!

Yum!

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Beef and Cheese Chimichangas

Yield:
10
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes

Print

Beef and Cheese Chimichangas

Ingredients

  • 1 ½ lbs. Ground beef
  • 1 Can refried beans
  • ½ Medium onion chopped
  • 2 tsp. Minced garlic
  • 2 tsp. Chili powder
  • 1 tsp. Cumin
  • ½ tsp. Oregano
  • (10) 10 inch flour tortillas
  • 24 oz. Tomato sauce
  • 4 oz. Diced green chilis in a can
  • 4 oz. Chopped jalapenos in a can
  • 1 ½ C. Shredded taco blend cheese
  • Salt and pepper to taste
  • Oil for frying

Instructions

  • Add the ground beef to a skillet over medium high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.
  • Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.
  • Heat the tortillas up in the microwave until they are warm.
  • Place about an inch of oil into the bottom of a deep sided skillet, and heat over medium high heat on the stove.
  • Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.
  • Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.
  • Drain the excess grease from the chimichangas by allowing them to cool on a paper towel lined tray.
  • Pour the rest of the tomato sauce, the green chilis and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.
  • Ladle the sauce over the finished chimichangas, top with shredded cheese and serve.
Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 365Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 72mgSodium: 853mgCarbohydrates: 22gNet Carbohydrates: 0gFiber: 5gSugar: 5gSugar Alcohols: 0gProtein: 26g

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APPETIZER

Baked Chicken Chimichangas

Yes, yes! Baked Chicken Chimichangas! –It is a deep-fried burrito full of meat and cheese. Gorgeous!!

Can’t wait to tell you all about my favorite Baked Chicken Chimichangas recipes.

These Baked Chicken Chimichangas, are a kid-friendly appetizer perfect for game days, picnics, and more. They can even double as an easy lunch for the kiddos too!

Prep Time: 15 minutes | Cook Time: 30-40 minutes | Servings: 6

Ingredients:

4 C. Shredded chicken

8 oz. Cream cheese softened

2 C. Monterey jack cheese shredded

2 Tbsp. Taco seasoning

6 large flour tortillas

Sour cream and chopped green onions for garnish

How to make Baked Chicken Chimichangas:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a large mixing bowl, combine the chicken, shredded cheese, cream cheese, and taco seasoning. Mix until completely combined.

a.

b.

c.

Step 3. Place an even amount of the filling into the center of each of the large flour tortillas.

Step 4. Fold the sides of the tortillas in, and then roll the tortillas around the filling.

Step 5. Place the tortillas seam side down in a well-greased 9×13 baking dish.

Step 6. Bake for 15-20 minutes on each side, or until browned and crispy on the outside.

Step 7. Serve garnished with sour cream and chopped green onions.

Enjoy!

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Baked Chicken Chimichangas

Yield:
6
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes

Print

Baked Chicken Chimichangas

Ingredients

  • 4 C. Shredded chicken
  • 8 oz. Cream cheese softened
  • 2 C. Monterey jack cheese shredded
  • 2 Tbsp. Taco seasoning
  • 6 Large flour tortillas
  • Sour cream and chopped green onions for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, combine the chicken, shredded cheese, cream cheese, and taco seasoning. Mix until completely combined.
  • Place an even amount of the filling into the center of each of the large flour tortillas.
  • Fold the sides of the tortillas in, and then roll the tortillas around the filling.
  • Place the tortillas seam side down in a well-greased 9x13 baking dish.
  • Bake for 15-20 minutes on each side, or until browned and crispy on the outside.
  • Serve garnished with sour cream and chopped green onions.
Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 596Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 140mgSodium: 853mgCarbohydrates: 32gNet Carbohydrates: 0gFiber: 2gSugar: 2gSugar Alcohols: 0gProtein: 39g

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APPETIZER/ DESSERT/ RECIPES/ SNACK

Glazed Donut Muffins

Prep Time: 20 minutes Cook Time: 15-20 minutes Servings: 12

Old fashioned glazed donut muffins. They went quick

Ingredients for glazed donut muffins:

For the muffins:

  • 2 ⅔ C. All purpose flour
  • 1 tsp. Cinnamon
  • ¾ tsp. Salt
  • ¾ tsp. Nutmeg
  • ¼ tsp. Baking soda
  • 1 ½ tsp. Baking powder
  • ⅓ C. Brown sugar
  • ½ C. Granulated sugar
  • ¼ C. Butter unsalted and softened
  • ¼ C. Oil
  • 2 Large eggs
  • 1 tsp. Vanilla extract
  • 1 C. Milk

For the glaze:

  • 3 Tbsp. Butter unsalted and melted
  • 1 C. Confectioners sugar
  • ¾ tsp. Vanilla extract
  • 2 Tbsp. Hot water

How to make glazed donuts muffins:

Preheat the oven to 425 degrees.

In a mixing bowl, beat together the butter, oil and sugars until well combined and fluffy.

Add the eggs into the mixing bowl one at a time.

Mix the baking powder, nutmeg, cinnamon, salt and vanilla into the batter.

Add the flour and milk to the mixing bowl, and blend until just combined, do not overmix.

Fill 12 sections of a muffin tin evenly with the batter, and bake for 15-20 minutes until browned and cooked through.

Let the muffins cool to room temperature.

Combine the ingredients for the glaze in a bowl, and whisk until smooth and creamy.

Dip the tops of each muffin into the glaze a few times to coat, and lt sit until hardened slightly before serving. 

If you loved our​ Glazed Donuts Muffins ​recipe, you will also love our other recipes! Follow us on ​Pinterest​, ​Youtube​, ​Facebook​ , and ​Twitter​!

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Glazed Donut Muffins

Yield:
12
Prep Time:
20 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
40 minutes

Print

Glazed Donut Muffins

Ingredients

  • For the muffins:
  • ● 2 ⅔ C. All purpose flour
  • ● 1 tsp. Cinnamon
  • ● ¾ tsp. Salt
  • ● ¾ tsp. Nutmeg
  • ● ¼ tsp. Baking soda
  • ● 1 ½ tsp. Baking powder
  • ● ⅓ C. Brown sugar
  • ● ½ C. Granulated sugar
  • ● ¼ C. Butter unsalted and softened
  • ● ¼ C. Oil
  • ● 2 Large eggs
  • ● 1 tsp. Vanilla extract
  • ● 1 C. Milk
  • For the glaze:
  • ● 3 Tbsp. Butter unsalted and melted
  • ● 1 C. Confectioners sugar
  • ● ¾ tsp. Vanilla extract
  • ● 2 Tbsp. Hot water
Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 316Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 258mgCarbohydrates: 46gFiber: 1gSugar: 23gProtein: 5g

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APPETIZER/ RECIPES/ SALAD

Bacon Ranch Pasta Salad With Peas

If you are looking for an easy, delicious pasta recipe, this Bacon Ranch Pasta with Peas is so quick to make that you will be surprised! It is definitely a filling and tasty easy side salad that will go with many of your main dishes.

Bacon Ranch Pasta Salad With Peas turned out pretty tasty!!

Bacon makes everything better!

When you add bacon to the ingredients you have one of the best pasta salads out there!

This pasta is creamy and full of flavor, it is a blend of pasta, peas, green onion, mayo, ranch seasoning, bacon and cheddar cheese, all tossed together for a great dish! The best part of it? You can have this tasty dish in your table in less than 30 minutes!

Prep Time: 15 minutes | Cook Time: 10 minutes 

INGREDIENTS:

8 oz  Pasta Mini Shells

2 cup Frozen Peas

1 cup Mayonnaise

1/2 cup Cheddar & Mozzarella Cheese (Shredded)

2 Green Onions (Sliced)

6 strips Bacon (Chopped into small pieces)

2 tbsp Ranch Seasoning

Here’s what I used:

How to make Bacon Ranch Pasta Salad With Peas:

Step 1:  In a medium saucepan, add water and salt and bring it to a boil. Add the pasta and cook until al dente.

Step 2: When the pasta is ready, drain and rinse with cold water. Put it on the fridge for 10-15 minutes.

Step 3: In a large bowl, add the pasta, peas, green onion, cheese, mayonnaise, ranch seasoning and bacon.

Step 4: Make sure to toss to evenly coat. Place in the fridge again before serving.

Step 5: Serve it with a topping of extra bacon and cheese and enjoy!

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Bacon Ranch Pasta Salad With Peas

Yield:
4
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes


Ingredients

  • 8 oz Pasta Mini Shells
  • 2 cup Frozen Peas
  • 1 cup Mayonnaise
  • 1/2 cup Cheddar & Mozzarella Cheese (Shredded)
  • 2 Green Onions (Sliced)
  • 6 strips Bacon (Chopped into small pieces)
  • 2 tbsp Ranch Seasoning

Instructions

1. In a medium saucepan, add water and salt and bring it to a boil. Add the pasta and cook until al dente.

2. When the pasta is ready, drain and rinse with cold water. Put it on the fridge for 10-15 minutes.

3. In a large bowl, add the pasta, peas, green onion, cheese, mayonnaise, ranch seasoning and bacon.

4. Make sure to toss to evenly coat. Place in the fridge again before serving.

5. Serve it with a topping of extra bacon and cheese and enjoy!

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 749Total Fat: 55gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 61mgSodium: 1261mgCarbohydrates: 42gFiber: 6gSugar: 6gProtein: 22g

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