Holly in the PNW

The girl that can't sit still!

Appetizers

Sourdough Focaccia

Making sourdough focaccia isn’t just about the delicious outcome; it’s an experience.

The process of nurturing a sourdough starter and watching your dough rise is deeply satisfying. The tangy flavor of sourdough pairs perfectly with the richness of olive oil, fresh rosemary and the crunch of sea salt. Plus, it’s a great way to impress your friends and family with your baking skills.

Bread-making like this is not just about the taste it’s about creating something from scratch with your own hands, which is so rewarding. So really, why not make it?

Here’s a recipe that should make your kitchen smell amazing.

Let’s get started! Don’t let the recipe give you anexity on how long it will take. Be patient and you will be thankful.

  • Bread Timeline example:
    • Thursday night: Remove starter from fridge and feed. I always feed it with 4 ounces flour and a half cup filtered water.
    • Friday: Leave on counter
    • Saturday morning: Remove the amount of starter you need to make the dough. Make the dough and let it rise the first time.
    • Sunday morning or afternoon: Do the second rise in the 9×13 pan. Follow instructions.
    • Monday morning or afternoon: Assemble the focaccia and bake the bread.

 

Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.

 

Bulk Rise: Cover the bowl with plastic wrap and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well. Picutred below.

Second Rise: In your 9×13 pan pour 2 tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with plastic wrap and let rest for 1 1/2 to 2 hours until very puffy. You can let it rise overnight again which I did but not necessary.

This is what it looked like after rising overnight from the picture above.

Assemble the Focaccia: Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary.

Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional). I forgot to add it on mine but it’s make the bread even more delicious so I highly recommend the flaky sea salt.

Bake: Bake the focaccia on the center rack, in a preheated 425 degrees oven, for 20-25 minutes until crispy and golden brown.

Remove from the oven and cool before cutting into wedges using a serrated knife. Serve warm is the best way to eat it!

There are many reasons why to make this sourdough focaccia bread. It’s a delightful base for endless toppings—think caramelized onions, sun-dried tomatoes, or a sprinkle of sea salt like I mentioned before. It’s versatile enough to be the star of your meal or a fantastic side with your favorite soup or any meal. And let’s not forget, baking (and eating) it is like a mini-vacation to Italy, with every bite bringing a bit of Mediterranean magic to your day.

Enjoy!!!

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Sourdough Focaccia

Course Bread
Cuisine American, Italian
Keyword Sourdough Focaccia

Ingredients

  • 100 g 1/2 cup bubbly, active starter
  • 360 g 1 1/2 cups cool water
  • 21 g 1 tbsp honey
  • 600 g 5 cups bread flour or italian flour
  • 9 g 1 1/2 tsp salt
  • 4 tbps olive oil
  • 2 tbps fresh rosemary chopped
  • flaky sea salt optional

Instructions

  1. To make the dough:

    Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.

  2. Bulk Rise:

    Cover the bowl with plastic wrap and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well.

  3. Second Rise:

    In your 9×13 pan pour 2 tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with plastic wrap and let rest for 1 1/2 to 2 hours until very puffy. You can let it rise overnight again which I did but not necessary.

  4. Assemble the Focaccia:

    Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary. Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional).

  5. Bake:

    Bake the focaccia on the center rack, in a preheated 425 degrees oven, for 20-25 minutes until crispy and golden brown. Remove from the oven and cool before cutting into wedges using a serrated knife. Serve warm.

Recipe Notes

  • Flour: Italian flour or bread flour is recommended, but all purpose will also work.
  • Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it’s ready! If not, then it may need 1-2 more feedings.
  • Use A Kitchen Scale. For best accuracy, it’s best that you weigh your ingredients and not rely on volume (measuring cups).
  • Plastic Wrap! When you let the dough rise overnight, be sure to use plastic wrap to cover it so it doesn’t dry out and not rise properly.
  • Bread Timeline example:
    • Thursday night: Remove starter from fridge and feed. I always feed it with 4 ounces flour and a half cup filtered water.
    • Friday: Leave on counter 
    • Saturday morning: Remove the amount of starter you need to make the dough. Make the dough and let it rise the first time.
    • Sunday morning or afternoon: Do the second rise in the 9x13 pan. Follow instructions.
    • Monday morning or afternoon: Assemble the focaccia and bake the bread.

Wonton Soup

I’ve been wanting to make Wonton Soup for months and I don’t know why it took me so long. It’s so easy and you can throw it together in minutes! You will need store bought wontons for a quick recipe though. I used the Bibigo Mini Wontons – Chicken and Cilantro which I purchased from Costco.

In a medium or large sauce pan combine 4 cups water, 3 teaspoons Better Than Bouillon (I also get mine at Costco) or 3 cups chicken stock and 1 cup water. Bring to boil. Add wontons and salt. When the wontons float to the top, add one cup of cold water. Return to a boil. Once the wontons float to the top again, add soy sauce and sesame oil. Add cilantro and green onion.

I always add more fresh cilanto and green onions once I serve it. I love cilantro! The more the merrier for me.

If you have a bag of wontons in your freezer like I did then you need to make this soup. This is also a great starter for any Asian food inspired meal. Try it with a side of rice, it will taste great!

Enjoy!!!

5 from 1 vote
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Wonton Soup

Quick and Easy Wonton Soup

Course Appetizer, Dinner
Cuisine Asian, Chinese
Keyword Wonton Soup
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 8-12 wontons fresh or frozen (I use chicken and cilantro wontons)
  • 5 cups water divided
  • 3 tsp Better Than Bouillon you can use chicken stock - see instructions
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce or low-sodium soy sauce
  • 1 tbsp green onions sliced (or more)
  • 1 tbsp fresh cilantro chopped (or more)

Instructions

  1. In a small or medium saucepan, bring 4 cups of water and Better Than Bouillon to a boil over medium-high heat. If you want to use chicken stock use 3 cups chicken stock and 1 cup water.

  2. Add wontons and salt. When the wontons float to the top, add 1 cup of cold water. Return to a boil.

  3. Once wontons float to the top again, add sesame oil and soy sauce.

  4. Add cilantro and green onions. Stir and Serve. I always add more cilantro and green onions after I serve it for some freshness.

Bagel Bites

I found my new favorite quick easy breakfast idea, Bagel Bites! Two bagel bites are a quick filling snack if you’re on a time crunch. Freeze them and heat them up for 30 seconds in the microwave and they are just as good. I suggest to heat them up for a better tasting bagel bite, but eating them cold works too!

This is a simple recipe to follow and the bonus is, there is no yeast involved!

I prefer to use bread flour but I have used all-purpose flour and they both work great. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide dough into 20 equal balls (give or take). Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the cream cheese well and roll into a ball. Repeat with the remaining dough balls.

Top with egg wash and sprinkle with seasoning of your choice if desired. Trader Joe’s “Everything but the Bagel Sesame Seasoning Blend” is my number one pick.

Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before eating.

You can add any type of flavored cream cheese or seasoning. I’ve even made a pizza sauce cream cheese that was delicious!

Eat one at a time and you will keep going back for more!

Enjoy!!!

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Bagel Bites

Course Breakfast
Cuisine American
Keyword Bagel Bites
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 bagel bites

Ingredients

  • 2 cups bread flour or unbleached all purpose flour
  • 4 tsps baking powder (make sure it’s not expired or it won’t rise)
  • 1 tsp kosher salt
  • 2 5.3 oz Fage non-fat Greek yogurt (not regular yogurt, it will be too sticky)
  • 1 package cream cheese (cut into 20 cubes)
  • 1 egg beaten
  • optional toppings: everything bagel seasoning sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

  1. Preheat oven to 375. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

  5. Divide dough into 20 equal balls (give or take). Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the cream cheese well and roll into a ball. Repeat with the remaining dough balls.

  6. Top with egg wash and sprinkle with seasoning of your choice if desired.
  7. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before eating.

 

7-Layer Bean Dip

When I get invited to a BBQ I have two staple items that I bring: 7-layer bean dip and Asian Cabbage Salad (coming to the blog soon!). Now that the sun is shining, people are itching to sit outdoors and fire up their backyard grills. I love bringing my 7-layer bean dip. Can’t go wrong with any type of dip and chips. YUM! Plus Cinco De Mayo is right around the corner and you always need a 7-layer bean dip to add to the mix of Mexican foods!

Refried beans, sour cream mixed with taco seasoning, shredded cheese, diced roma tomatoes, green onions and chopped olives. You can also add jalapenos and cilantro.

Grab those tortilla chips and dig in!  Serve with some salsa on the side if desired.

Enjoy!!!

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7-layer bean dip

Course Appetizer
Cuisine Mexican
Keyword 7-layer bean dip
Prep Time 15 minutes
Servings 12 servings

Ingredients

  • 1 14 ounce can refried beans
  • 1 6 ounce regular or fat free sour cream
  • 1 package taco seasoning
  • 1 cup shredded cheese (or more)
  • 1 roma tomatoe (diced)
  • 3 green onions (chopped)
  • 1 small can chopped olives (a few handfuls)

Instructions

  1. In a 9 X 9 glass or metal pan. Layer the bottom of the pan with refried beans. Add the taco seasoning to the sour cream and stir. Add the mixture over the refried beans, layer with cheese, diced tomatoes, green onions and handful of olives.

  2. For the cheese, tomatoes, green onions and olives you can add more if you desire.

Recipe Notes

You can double the recipe and use a 9x13 pan if you need it for a bigger group. I've made both sizes.

 

Caramel Popcorn with Almonds

It’s baseball season and it reminds me of caramel popcorn at the ball park! I had left over caramel sauce from my Marshmallow Caramel Rice Krispie Treats so I decided to pop some popcorn to finish off the sauce. The sauce worked perfectly with popcorn and I threw in some almonds. Caramel popcorn with almonds is a great little sweet snack!

Get your air popper out and grab those kernels and pop away! Fresh air popped popcorn is my favorite, but you can also use microwave popcorn.

Instead of paying $10 per bag at the ballpark, you can make your own for a lot less and it makes a lot more! You can sit on your couch and watch the game and eat this yummy treat and be just as happy.

If you’re not a fan of baseball, grab your favorite movie and devour this caramel popcorn with almonds. It will go quick!

Enjoy!!!

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Caramel Popcorn with Almonds

Course Appetizer, Dessert
Cuisine American
Keyword Caramel Popcorn with Almonds
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

  • 1 cup popcorn
  • 6 ounces caramels (wrapped)
  • 1/2 cup heavy cream
  • 1/2 tbsp unsalted butter
  • 1 cup almonds
  • salt (to taste)

Instructions

  1. Grab a bowl or large pot. Pop the popcorn over the stove or use an air popper (you can use microwave popcorn as well). Add the almonds to the popcorn.

  2. In a medium saucepan place the unwrapped caramels, heavy cream and butter. Over medium heat stir constantly until creamy.

  3. Let the caramel sauce cool (about 10 minutes) then pour all over popcorn. Stir with a wooden spoon until covered evenly. Sprinkle salt over caramel popcorn if desired. 

Recipe Notes

Popcorn will last for a few days in an airtight container.

Artichoke Parmesan Dip

Whenever there’s a party (especially a football party!) I bring my Artichoke Parmesan Dip. Four simple ingredients and people will keep coming back to the bowl every time. Trust me on this one. Make it for your Super Bowl party! I’m sad to see that my Seahawks aren’t in the playoffs any longer but I’ll still be attending a super bowl party with my dip. Who are you routing for?!

All you need is mayonnaise, sour cream, artichoke hearts and shredded parmesan cheese. So easy! Combine all these ingredients and mix it up in a bowl. Cook over medium heat on the stove or bake it in the oven like I did here with biscuits.

Make sure your skillet is greased with a little bit of oil. Open a can of jumbo biscuits and cut each biscuit in half. Roll the dough in a ball and place it around the skillet. Repeat with all biscuits from the can. Brush biscuits with oil or melted butter. Add the dip to the middle and sprinkle with oregano or any type of spice of your liking. Bake at 375 degrees for 20-25 minutes or until the biscuits are golden brown.

Remove from oven and serve warm. You can also serve with tortilla chips or sliced baguette bread. It’s good with it all! The dip is always better warm. Sometimes I put it in my mini crock pot so it stays warm throughout my party.

This is my favorite dip of all time! I remember the first time I made it and I knew Artichoke Parmesan Dip was going to stay in my recipe box.

Enjoy!

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Artichoke Parmesan Dip

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream you may use fat free
  • 1 1/4 cup shredded parmesan
  • 1 13 ounce can artichoke hearts cut into small pieces
  • 1 can Pillsbury jumbo biscuits (any brand will work)
  • 2 tbsp melted butter or oil for the top of the biscuits

Instructions

  1. Preheat oven to 375 degrees

  2. Cut artichoke hearts into small pieces.

  3. In a large bowl, combine the mayonnaise, sour cream, artichoke hearts and shredded cheese. Stir until well combined. Set aside.

  4. Cut each biscuit in half. Roll each biscuit half into a ball, using the palm of your hands, and place along the edge of the skillet. Spoon the dip into the center and spread out with a spatula so that it touches the edge of the biscuits.

  5. Brush the biscuits with melted butter or oil and sprinkle with oregano or any seasoning of your liking. Bake for about 20 to 25 minutes or until golden brown and bubbly. Serve warm.

Pumpkin Cheese Ball

Every Thanksgiving I find myself making a pumpkin cheese ball and my guests love it! I will be honest and say I’m not a fan of pumpkin but this is different, it’s delicious and dangerous!  I have two things pumpkin that I love and this is my favorite. I will be posting my other pumpkin favorite soon which is pumpkin spiced cupcakes so stay tuned for that. Now let’s focus on this pumpkin cheese ball!  It has a combination of pumpkin (of course), cream cheese, sugars and pumpkin spice. Awwwww is your mouth watering yet? Now get this ball rolling!

With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.

Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won’t quite be a ball but do your best to make a ball. It doesn’t need to be perfect. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.

While the ball is freezing make the gingersnap crumbs. Use a food processor to crumble the gingersnaps or if you don’t have a food processor put the gingersnaps in a gallon size bag and roll over with a rolling pin.

Remove the ball from the freezer and unwrap the ball. Let it sit out for about 5 minutes. It will not look perfect but will look fine once the crumbs are on it. This will allow the gingersnap crumbs to stick better to the ball. Place gingersnap crumbs on a large plate or platter. Roll the ball in the crumbs, pressing the crumbs into the ball. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.

Remove from freezer about an hour before serving. Serve with graham crackers, apple slices, or gingersnap cookies. Make sure you try the pumpkin cheese ball with everything cause each bite is different!  ENJOY!!!!

 

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Pumpkin Cheese Ball

Servings 12 people

Ingredients

INGREDIENTS

  • 2 8 ounce packages cream cheese slightly softened
  • 1/4 cup butter softened
  • 2 cups powdered sugar
  • 3 tbsp brown sugar
  • 3/4 cup pumpkin puree
  • 1 tbsp pumpkin pie spice see notes for substitute
  • 1 1/2 cups crushed gingersnap cookies
  • graham crackers
  • apples
  • gingersnap cookies additional for dipping

Instructions

INSTRUCTIONS

  1. With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.

  2. Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. It won't be perfect. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm. I like to tie a rubber band at the top to hold the plastic wrap tight but it's not necessary.

  3. While the ball is freezing make the gingersnap crumbs. Use a food processor to crumble the gingersnaps or if you don't have a food processor put the gingersnaps in a gallon size bag and roll over with a rolling pin.

  4. Remove the ball from the freezer and unwrap the ball. Let it sit out for about 5 minutes. It will not look perfect but will look fine once the crumbs are on it. This will allow the gingersnap crumbs to stick better to the ball. Place gingersnap crumbs on a large plate or platter. Roll the ball in the crumbs, pressing the crumbs into the ball. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.

  5. To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.

  6. Cut into wedges and serve with graham crackers, apple slices, or gingersnap cookies. 

Recipe Notes

Notes:

If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.

If you want to make a smaller batch cut the recipe in half. It's just as good and better for a smaller group.

 

Pull Apart Bread

I love homemade bread and I’m trying to master my skills. This pull apart bread will melt in your mouth. If you like the everything but the bagel seasoning from Trader Joe’s you’ll love this pull apart bread!

Let’s start with the yeast don’t let yeast scare you it’s simple. I use red star yeast. Add the yeast, salt and warm milk to a mixing bowl. Whisk together, it will be frothy. Cover with a clean towel for ten minutes. Add the butter, egg, flour and salt in the mixing bowl and beat on low speed for about 3 minutes. Lightly flour your clean counter surface and kneed dough into a ball. Let your dough rise in a warm environment for about 60 minutes. You can preheat your oven to 200 degrees and shut it off and stick your dough in there. Cover your mixing bowl with plastic wrap or aluminum. Keep the door open closed. You want your dough to double in size.

While the dough is rising make your spread. You can use any type of spread you want for the middle. I used a little bit of cream cheese, butter, oregano and basil.

Preheat your oven to 350 degrees. Once your dough has doubled in size poke down on the dough and kneed again on a lightly floured surface. Roll out the dough. You want the dough to be about a 1/4 inch thick. Add the spread all over the dough.

Cut out circles. I use this Cookie Cutter which is a perfect size.

Grease a loaf pan. Fold the circles in half and place them upright in the loaf pan.

Melt two tablespoons butter and pour over prepared bread circles and sprinkle with everything but the bagel seasoning.

Bake for 30-35 mins until golden brown at 350 degrees.

This bread is so soft it will just melt in your mouth. I served it at a football party and it was gone in seconds! You might want to make a double batch!

Look at this middle! So soft!

Pull apart and devour! You won’t regret making this one!

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Pull Apart Bread

Course Side Dish
Keyword Pull Apart Bread
Servings 12 slices

Ingredients

Ingredients:

  • 2 tsp Red Star® Platinum yeast
  • 1 tbsp granulated sugar
  • 3/4 cup milk warm
  • 3 tbsp unsalted butter at room temperature
  • 1 large egg
  • 2 1/3 cups all-purpose flour (spoon & leveled), plus more as needed
  • 1 tsp salt

Cream Cheese / Butter Filling

  • 2 ounces brick style cream cheese at room temperature
  • 6 tbsp unsalted butter at room temperature
  • 1-2 teaspoons dried oregano
  • 1-2 teaspoon dried basil

Instructions

Directions:

  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

  2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
  4. As the dough rises, prepare the filling and topping in the next steps and grease a 9x5-inch loaf pan.

  5. Make the cream cheese / butter filling: In a large bowl spoon all of the filling ingredients together until combined. Cover tightly and set aside until ready to use. 

  6. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.

  7. Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

  8. Adjust the oven rack to the lower third position then preheat oven to 350°F.

  9. Brush dough with the 2 Tablespoons of melted butter and sprinkle with everything but the bagel seasoning on top. Use as much of the seasoning as you want.

  10. Bake until golden brown, about 30-35 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.

Easy Deviled Eggs

My whole family insists on me bringing my Easy Deviled Eggs every time we have a family gathering. They are so easy and quick to make! I bring these to Easter dinner every year. These will make a great addition to any event or potluck and will be devoured quickly!

I used a piping bag and the star tip to create this design. Using the star tip makes them all look uniform or you can play with the design a little. If you don’t have a piping bag just scoop the yolk filling into the egg whites with a spoon.

Enjoy!!

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Easy Deviled Eggs

Course Appetizer
Keyword Deviled Eggs
Servings 12

Ingredients

  • 12 eggs hard boiled
  • 3/4 cup mayonnaise
  • 1 tbsp dry mustard ground
  • 1 tsp pepper
  • salt to taste
  • paprika to garnish

Instructions

  1. Hard boil the eggs (see recipe notes) and peel. Cut the eggs lengthwise. Remove the yolks and place in a medium size bowl. Place the egg whites on a serving platter.

  2. Add the mayonnaise, dry mustard, pepper and salt to taste to the bowl with the yolks.

  3. Beat all ingredients together until smooth. 

  4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Or use a piping bag with a star tip to fill each egg white half with the yolk mixture. Sprinkle with paprika and serve.

Recipe Notes

I used my Instant Pot to hard boil my eggs. You could use this method or see below for stovetop method. Either method you choose will work!

Instant Pot Method:

PREPARATION

  1. 5-Minute Quick Pressure Release Method: 
    • Pour 1 cup of water into the Instant Pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 5 minutes at high pressure.
    • While the eggs are cooking, prepare an ice bath. When the timer goes off, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release the remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Peel when ready to serve.

Stovetop Method:

  1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Mini Pretzel Bites with Cheese Sauce

Mini Pretzel Bites with Cheese Sauce are a great appetizer for any party! These mini pretzel bites will be gobbled up in no time and your guests will secretly wish you made a double or even a triple batch.

The cheese sauce gives it a little extra kick to the nice soft salted mini pretzels.  Cheese sauce is just an added bonus! YUMMY!

Find a huge bowl or platter and serve away. They will be gone is minutes! If you don’t want to have cheese sauce with the pretzels add another condiment like mustard or ranch. Having them by themselves is even good!

 

 

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Mini Pretzel Bites with Cheese Sauce

Prep Time 1 hour
Servings 5 Dozen

Ingredients

  • 1 1/2 cups warm water plus 9 more cups for step 5
  • 1 packet Red Star Platinum instant yeast
  • 1 tsp salt
  • 1 tbsp light brown sugar
  • 1 tbsp unsalted butter previously melted and not scorching hot
  • 3.75 - 4.25 cups all-purpose flour more for the counter surface
  • 1/2 cup baking soda
  • 1 large egg beaten
  • coarse sea salt for sprinkling

Cheese Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flower
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese grated
  • 2 tbsp hot sauce
  • 1 tsp red chili flakes
  • salt & pepper to taste

Instructions

  1. Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  2. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
  3. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
  5. Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
  6. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
  7. Remove from oven and serve with cheese sauce, mustard, ranch or any condiment you enjoy. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.

Cheese Sauce

  1. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
  2. Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and red chili flakes. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
  3. The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator. Heat over stovetop or in the microwave before serving again.