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Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Monday, November 15, 2021

Cranberry Pecan Cake Balls / #Cranberry Week

 Welcome to #Cranberry Week!

I am so glad you are here!! This week I will be sharing three recipes with you, all of them containing cranberries in some way or another. I am joining a group of bloggers that are also sharing cranberry recipes. The week is for sharing inspiration and tasty ideas for a great Thanksgiving! Enjoy!

I created these Cranberry Pecan Cake Balls in the tradition of the dessert cake balls, but I really think they make amazing appetizers also. Instead of using icing to cover the cake balls, they are not covered at all, except for a few sprinkles. 

The batter can be made ahead of time, by 2-3 days, and refrigerated until you are ready to bake. I baked these muffins in an air fryer. It was quick and easy. Of course you can bake them in your oven, and I have included directions for both methods. 

Cranberry Pecan Cake Balls

(makes 20-25 cake balls)

(printable recipe at end of page)


3 cups all purpose Flour

1 cup Sugar

1 tbl. Baking Powder

1/2 teaspoon Salt

1/4 teaspoon baking Soda

2 teaspoons finely shredded orange peel

1 beaten Egg

1 2/3 cup Milk

1/4 cup cooking Oil

1 cup chopped fresh cranberries

3/4 cup chopped Pecans

bag of white chocolate chips

small sticks to hold cake balls

Sprinkles



In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel and baking soda. Make a well in the center of the bowl, and set aside. 

In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the dry ingredients.


Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.


Make all of the muffins. I like this recipe because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container to keep the muffins fresh. Come back to them when you can!


Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.


While you are crushing the muffins, heat a cup of the white chocolate chips, on low, until they are melted.



As the white chocolate melts and then cools, start to add a little at a
time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. As you form the balls, the white chocolate should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.


I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.


Thank you for stopping by today for day 1 of #CranberryWeek! I hope you are having fun checking out all the recipes. On Wednesday, stop by for a Cranberry Chutney recipe and on Friday, I will have a Cranberry and Brie Wonton recipe to share! YUM!


Scroll down for a printable recipe that makes this recipe easier to follow, and scroll down to find a list of all of my blogging friends that posted amazing cranberry recipes today! Have fun! 

Welcome to Cranberry Week! 

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

  •    Cranberry Pecan Cake Balls from The Freshman Cook
  •    Cranberry Moscow Mule from Art of Natural Living
  •    Orange Cranberry Muffins from Life Love and Good Food
  •    Cranberry Almond Granola from Family Around the Table
  •    Easy Classic Cranberry Sauce from Kate's Recipe Box
  • Here's a printable copy of the recipe! Enjoy it, and let me know what you think!

    cranberries, pecans, cake balls, white frosting, air fryer recipe, oven recipe, fall treats, appetizers, desserts, make ahead
    dessert or appetizer
    American
    Yield: 20-25 cake balls
    Author: The Freshman Cook
    Cranberry Pecan Cake Balls

    Cranberry Pecan Cake Balls

    These fun cake balls are perfect as an appetizer or a dessert. They can be made ahead of time, making the day of your event a little less stressful.

    Ingredients

    Cranberry Pecan Cake Balls
    • 3 cups all purpose Flour
    • 1 cup Sugar
    • 1 tbl. Baking Powder
    • 1/2 teaspoon Salt
    • 1/4 teaspoon baking Soda
    • 2 teaspoons finely shredded orange peel
    • 1 beaten Egg
    • 1 2/3 cup Milk
    • 1/4 cup cooking Oil
    • 1 cup chopped fresh cranberries
    • 3/4 cup chopped Pecans
    • bag of white chocolate chips
    • small sticks to hold cake balls
    • Sprinkles

    Instructions

    1. In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel, baking soda. Make a well in the center of the bowl, and set aside. Make a well in the center of the dry ingredients.
    2. In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the bowl with the dry ingredients.
    3. Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
    4. Make all of the muffins. This recipe is great, because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container that will keep the muffins fresh. Come back to them when you can!
    5. Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
    6. While you are crushing the muffins, heat some of the white chocolate chips, on low, until they start to melt and then mix them together.
    7. As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won't end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. It should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
    8. I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn't want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don't overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Cranberry Pecan Cake Balls

















     












      




    Friday, October 15, 2021

    Pretzel Crusted Chicken Strips/Festive Foodies Event

    When I started writing about this recipe, I tried to say Pretzel Crusted Chicken Strips 3 times in a row. I couldn't do it. But we had a lot of fun trying, and it was the cause of a lot of laughing! 

    If you love chicken strips and pretzels, and you order them whenever you are out at a bar or restaurant, these homemade Pretzel Crusted Chicken Strips need to be part of your recipes to make. They can be made ahead of time, and refrigerated until you are ready to pan fry them, saving you prep time. 

    I crushed the pretzels sticks and they were easy to work with. The breading adhered to the pretzels easily. I also made a dipping sauce for your strips that is quick to make, with only three ingredients, and tastes great!



    Pretzel Crusted Chicken Strips

    2 tbl. Sour Cream

    2 tbl. Ranch

    1 tbl. Yellow Mustard

    3/4 lb. Chicken Breast

    1/2 teaspoon Garlic Powder

    1/4 teaspoon Black Pepper

    10 Large Pretzel Rods

    2 Eggs

    1 ounce Milk

    1-2 tablespoon Canola Oil



    Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.


    Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.


    Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk.  Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. 
    Don't forget to refrigerate, if you are going to wait to cook later.



    Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the  chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.

    Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!

    Thank you so much for stopping by today. You can find a printable recipe at the end of this page. Any questions? You can contact me and/or ask a question in the comments below.

    Today I am participating with a group of bloggers to create a recipe using pretzels. Below is a list of the participating bloggers. I know you will love everything you see! 

    Give these recipes a try!

  • Pretzel Bites {Air Fryer or Oven Baked} by The Fresh Cooky
  • Pretzel Crusted Chicken Strips by The Freshman Cook
  • Pretzel Rolls (with Sourdough Discard Option) by Art of Natural Living
  • Reuben Pretzel Bites by Palatable Pastime
  • Spicy Honey Mustard Hard Pretzels by The Spiffy Cookie




  • chicken, appetizers, chicken breast meat, dinnertime, party food, easy to make, make ahead, pretzels, crushed pretzels, dipping sauce
    snacks, dinner, party food, kids food, game day food, pool party food
    American




    Yield: 4-5
    Author: The Freshman Cook
    Pretzel Crusted Chicken Strips

    Pretzel Crusted Chicken Strips

    These Pretzel Crusted Chicken Strips are a great dish for an appetizer, family dinner, party food, or even to serve on a picnic. They can be made ahead of time and refrigerated, or serve them hot, right out of the pan!

    Ingredients

    Pretzel Crusted Chicken Strips
    • 2 tbl. Sour Cream
    • 2 tbl. Ranch
    • 1 tbl. Yellow Mustard
    • 3/4 lb. Chicken Breast
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Black Pepper
    • 10 Large Pretzel Rods
    • 2 Eggs
    • 1 ounce Milk
    • 1-2 tablespoon Canola Oil

    Instructions

    1. Start by mixing the dipping sauce together. Mix the sour cream, ranch dressing, and yellow mustard together in a medium bowl. Set aside to chill in the refrigerator. Rinse the chicken breast with cold water, then pat dry with a paper towel. Clean the chicken by cutting any fat pieces from the chicken and throw them away. Cut the pieces of chicken into strips, as shown above. Sprinkle with garlic powder and black pepper.
    2. Break five pretzel sticks into smaller pieces and place them into a large zip lock bag. Crush the pretzels with a rolling pin. The pretzels will end up being various sizes of small and large pieces, like shown in the picture. If you use a food processor, you will be able to crush the pretzels in a more uniform manner. Use the plastic bag again and crush five more pretzels in the same manner above to finish coating the chicken. Place the crushed pretzels on a large dinner plate to use for breading.
    3. Crack the two raw eggs in a medium bowl and mix in 1 ounce of milk. Dredge the chicken piece through the egg and then roll it on the plate of crushed pretzels, covering the chicken with the pretzel pieces. Set on a clean plate. If you want, you can stop here and continue again closer to the time you want to eat the chicken pieces. Don't forget to refrigerate, if you are going to wait to cook later.
    4. Pour a tablespoon or two of oil, in to the frying pan. Heat over medium heat. Once the oil is to temperature, which is approx. 350 degrees, add the chicken strips to the pan. Let them cook until the chicken becomes brown, like in the picture. Flip the pieces over to cook the other side.
    5. Enjoy these Pretzel Crusted Chicken Strips for lunch, dinner, or a snack!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #Pretzel Crusted Chicken Strips

    Tuesday, August 4, 2020

    Mushroom Ceviche / #FarmersMarketWeek


    I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!


    Mushroom Ceviche
    (printable recipe at end of page)
    (feeds 8-10 as an appetizer)

    1/2 pound White Whole Mushrooms
    1 tablespoon Butter
    1 pound cooked Shrimp
    1 diced Celery Stalk
    1/2 cup Red Onion  
    1 Jalapeno Pepper
    2 Roma Tomatoes 
    3 fresh lemons
    4 limes
    Hot Sauce
    1/2 Avocado



    Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

    Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

    Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.


    Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

     After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
    Serve with pita chips or your favorite chips or crackers.


    Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!





    Wednesday’s Farmers Market Week Recipes













    Mushroom Ceviche
    Print

    Mushroom Ceviche

    Yield: 10-12
    Author: The Freshman Cook

    Ingredients:

    • 1/2 pound White Whole Mushrooms
    • 1 tablespoon Butter
    • 1 pound cooked Shrimp
    • 1 diced Celery Stalk
    • 1/2 cup Red Onion
    • 1 Jalapeno Pepper
    • 2 Roma Tomatoes
    • 3 fresh lemons
    • 4 limes
    • Hot Sauce
    • 1/2 Avocado

    Instructions:

    1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
    2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
    3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
    4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
    5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
    6. Serve with pita chips or your favorite!
    ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes
    appetizers, starter, seafood
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
    Created using The Recipes Generator









     

    Tuesday, May 12, 2020

    Southwestern Deviled Eggs/#BBQWEEK

    I hope you have been enjoying #BBQWEEK and finding a lot of recipes that you want to try! My recipe for today is a twist on a classic we are all familiar with~Deviled Eggs! I love serving deviled eggs at picnics and just about anytime friends and family get together. Everyone seems to love them, and they make a great addition to any BBQ. So this time, I thought I would kick up the flavor and go southwestern!

    To make these deviled eggs with a southwestern edge, I added additional flavors like, chipotle seasoning and sour cream, and avocado chunks topped with shredded cheese. Mmmm! I think you will agree that they taste awesome!


    Southwestern Deviled Eggs  
    (makes 1 dozen Deviled Eggs)
    (printable recipe at end of page)

    1/2 doz large Eggs
    1 teaspoon White Vinegar
    1 ripe Avocado
    1/4 Sour Cream
    1/4-1/2 cup Mayonnaise
    1/2 teaspoon Roasted Chipotle Garlic Seasoning
    1/4-1/2 cup Shredded 4 Cheese

    Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.

    Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them. 


    Scoop the yolk out of the egg and place it in a bowl.

    Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform.
    I have tried, but I have never gotten them to be uniform size.
    Only use half of the avocado. We will be using the other half at the end of the recipe.

    Add sour cream and mayonnaise to a bowl. Mix together. If  your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.


    Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.

    Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.

    Sprinkle the cheese on top of each egg.

    Enjoy your Southwestern Deviled Eggs!


    Looking for more creative and delicious BBQ recipes? Look no further than the list below! Check out all the yummy dishes from the rest of the #BBQWEEK crew!

    Don't forget! Find a printable recipe at the end of this page!

    Wednesday #BBQWeek Recipes


     
    Southwestern Deviled Eggs

    Southwestern Deviled Eggs

    Yield: 12 Deviled Eggs
    Author:

    Ingredients:

    • 1/2 doz large Eggs
    • 1 teaspoon White Vinegar
    • 1 ripe Avocado
    • 1/4 Sour Cream
    • 1/4-1/2 cup Mayonnaise
    • 1/2 teaspoon Roasted Chipotle Garlic Seasoning
    • 1/4-1/2 cup Shredded 4 Cheese

    Instructions:

    1. Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.
    2. Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them.
    3. Scoop the yolk out of the egg and place it in a bowl.
    4. Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform. Only use half of the avocado. We will be using the other half at the end of the recipe.
    5. Add sour cream and mayonnaise to a bowl. Mix together. If your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.
    6. Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.
    7. Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.
    8. Sprinkle the cheese on top of each egg.
    9. Enjoy your Southwestern Deviled Eggs!
    southwestern, appetizers, side dish, picnic food, bbq food, party food, make ahead, picnic food, get togethers
    appetizers, side dish
    american food, picnic food, camping,

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
    Created using The Recipes Generator