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We have served these Cocktail Meatballs at every party and gathering since I was a kid! Tender juicy meatballs simmered in a quick two ingredient sweet and sour sauce will be the first thing gone.. and nobody will ever believe what is in them!

Sweet and Sour Meatballs (Cocktail Meatballs) Love it? Pin it to your APPETIZER board to SAVE it! Follow Spend With Pennies on Pinterest for more great recipes!
I literally cannot make enough of these Cocktail Meatballs! Every single time I bring them to a party, they are gone immediately and I always get requests for the recipe.

There are three options for sauce, and they all have a sweet and sour type flavor with just two ingredients. (The first option, Ketchup and Grape Jelly Meatballs, is my personal favorite).

You can use homemade meatballs or frozen depending on preference or how much time you have.

These work perfectly in the Crockpot too! Bake the meatballs as directed and place the sauce ingredients in the slow cooker. Add meatballs to the sauce and let heat through on high for at least 1-2 hours before serving. Once heated through meatballs can be left on low for serving.

These are amazing as an appetizer or even served over rice for a weeknight meal that your kids will love!
Cranberry Feta Pinwheels Jalapeno Popper Dip Beef Enchilada Dip
Cocktail Meatballs

Here are a few more recipes you'll love

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Amazing Cocktail Meatballs! (Sweet and Sour Meatballs)

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We have served these Cocktail Meatballs at every party and gathering since I was a kid! Tender juicy meatballs simmered in a quick two ingredient sweet and sour sauce will be the first thing gone.. and nobody will ever believe what is in them! Sweet and Sour Meatballs (Cocktail Meatballs) Love it?

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This is the BEST Swedish Meatballs Recipe - a genuine recipe from a Swedish grandmother - with a little twist!

This Swedish Meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter, and are the best Swedish meatballs I've ever tasted! Even better than Ikea! Easy to make meatballs full of flavour, swimming in the most amazing creamy gravy sauce! ~ Karina

Hi there! My name is Helena! I'm Karina's assistant for Café Delites and I also manage the communications, bookings and admin work for Entice Films! I was born in Sweden and lived there for the first 20 years of my life before I moved to Australia in 2010. I met Karina a little over a year ago and felt that I had found a sister from another mister. Not only is she an inspiration, kind and hilarious - I absolutely FELL IN LOVE WITH her cooking! In case you missed it, Karina is a GODDESS in the kitchen! My first Karina/Café Delites experience was tasting the Chocolate Chip Cookie Marbled Skillet Brownie with Vanilla Ice-cream. Do I even need to tell you how heavenly that tasted? I still dream of that skillet cookie. YUUHM!

Anyway... one thing I felt I needed to share with her was the BIG staple meal of the Swedish kitchen. Ask any child aged from 5 years and over in Sweden what they like to eat and they will definitely say MEATBALLS! In other words, it is safe to say that Meatballs are tied to a lot of childhood memories of family dinners. Another thing Swede's love, or seem to cling to, is routine and tradition! That's why at every special occasion and holiday in Sweden - especially the big ones like Midsummer, Easter, Christmas or even just the 'lazy' quick mid-week meal - Meatballs will be on the table in every household, guaranteed!

When I moved to Australia, the one thing that I noticed about this dish was that a lot of people who weren't Swedes had their own opinion of what 'Swedish Meatballs' are. So here is a recipe inspired by my Grandmother Gerd's and my father Anders' cooking along with my own little twist. I hope you will love them as much as I do!

OH, I almost forgot to tell you! The brown/creamy gravy sauce... well, I hate to tell you this BUT... it is not the Swedish traditional way! Since I do know how much non-swedes love it (yup, us Swedes have folded too... just look at IKEA meatballs! HA!), I've included it in this recipe

.We usually serve these Meatballs plain, with either boiled potatoes, mashed potatoes OR pasta (Macaroni if I get to pick!) and with Tomato sauce (Ketchup). That's the kid version. If you want the more grown up version, we usually serve the meatballs with boiled potatoes, creamy sauce and lingonberry jam!

Some Tips:

I use a mixture of ground beef and pork (mince) in my recipe, but you can use all beef if you don't have or like pork

To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.

Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories. If using half and half, be careful not to bring to a boil or it may separate.

Garlic is not usually found in Swedish meatballs, but I prefer it and have included it for this reason. Omit if you don't want to include it. I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefer.

To see more about me, or hear my music, find me on Facebook here!

PHOTOGRAPHY BY: KARINA CARREL | CAFE DELITES
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! PLEASE NOTE: THE VIDEO BELOW SHOWS THE MEATBALL RECIPE DOUBLED.
The Best Swedish Meatballs Recipe

Smaklig måltid kära vänner!

© 2017, Helena. All rights reserved. CAFE DELITES. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

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This Swedish Meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter, and are the best Swedish meatballs I've ever tasted! Even better than Ikea! Easy to make meatballs full of flavour, swimming in the most amazing creamy gravy sauce! ~ Karina Hi there! My name is Helena!

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I love appetizer type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties there is no limit to what you can do with them. Have you tried my Reuben Egg Rolls, Pepper Jack & Chicken Egg Rolls or my Buffalo Chicken Egg Rolls? Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part.

I heat the oil in a heavy stock pot on the stove using a thermometer but a deep fryer would come in handy if you are preparing these for a holiday party or football game day fun. These are great choice as they are a party favorite and even the kids enjoy them. I do like to put real flaked cooked white crab in them albeit you don't need a lot of crab meat to make them delicious. If that is not available to you or a little out of budget you can use imitation crab meat.

I love these crispy cream filled pieces of heaven. I hope you do to.

Ingredients

Instructions

Notes

Other delicious recipes you will love!!

Breakfast Egg Rolls

Pepper Jack Chicken Cream Cheese Wontons

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Crab Rangoon Egg Rolls | Small Town Woman

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I love appetizer type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch.

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Bright and fresh, this salsa is the best you've ever tasted! It takes just 5 minutes to make, and it's sure to "wow" anyone you make it for!
Who else loves chips and salsa? I figured as much... it's such a classic snack! I love salsa when it's fresh and smooth, with small pieces of tomato, onion, jalapeno, with cilantro and lime juice. Bright and fresh with a kick, as the best salsa's are!
This recipe is ridiculously simple to make, just throw all the ingredients in your food processor or blender, process it, and ta-da! Amazing salsa 😀

When I was pregnant with my son, I was completely addicted to Chili's salsa and chips. I wanted to eat there ALL the time, and even when I wasn't eating there I was trying to convince my husband to stop there on his way home to pick up some take out lol. He was always less than pleased. I still love their salsa, but since it's not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂

This salsa isn't exactly a copycat of Chili's version... it's a little thicker and has more cilantro taste to it... but want to know a secret? I think I like it better! I know, blasphemy!

Jarred salsa can be good, but let me tell you, making it fresh... whew... you won't want jarred anymore. Fresh blows that out of the water. Plus if you're into canning, I'm sure you could can this salsa yourself and have it fresh year round 🙂 You could also freeze it 🙂

Okay back to the salsa!

Just gather your ingrediets, of course you don't need to take a picture of them like I did lol. Roughly chop your onion, and jalapeno. Add the whole can of tomatoes, including juice, your chopped veggies, roughly chopped garlic, cumin, salt, sugar, a handful or more of cilantro, and juice some limes into your food processor.

Pulse it a couple of times, then turn it on and process until it's your desired consistency. I like mine fairly smooth 🙂

To let this salsa have the best flavor, put it in an airtight container and in the refrigerator for a couple of hours. This lets the flavors really combine and get good and acquainted 🙂 And as a bonus, I like the taste of cold salsa, so that makes it even better.

Now just grab a bag of your favorite tortilla chips and sit down on the couch with some Netflix or your favorite movie... or hey, make this for Cinco de Mayo 😉

You know you want that chip I'm holding there... just imagine all those bright, salty, savory, fresh flavors. Mmmmm!!! So seriously, make this. It's the best salsa you'll ever taste!

Helpful Tools for This Recipe:

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NEVER MISS A CHUNKY CHEF RECIPE:

Still hungry? Check out some of these...

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5 Minute Restaurant Salsa - The Chunky Chef

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Who else loves chips and salsa? I figured as much... it's such a classic snack! I love salsa when it's fresh and smooth, with small pieces of tomato, onion, jalapeno, with cilantro and lime juice. Bright and fresh with a kick, as the best salsa's are!

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I've made mini pizzas on English muffins and even whipped up a batch of Pizza Muffins. I had not tried Pizza Wontons until recently and we are new fans! I love the crisp wontons you get at the Chinese buffet. I always load my plate up with a bunch. They aren't the healthiest, but they sure taste good.

Look for wonton wrappers in the produce section in your grocery store. They are refrigerated and should be near the egg roll wrappers. No shocker there!

You'll be able to make lots of wonton cups from one package. I used a little less than half a package for this recipe.

After you've lined your muffin tin in the wonton wrappers, add your favourite pizza toppings. I kept mine pretty basic - pepperoni, green pepper, pizza sauce and cheese.

Pizza Wonton Cups

Ingredients:

Directions:

These tasty appetizers are perfect for a game night or movie night. I've even served them for dinner paired with a Caesar salad. The kids gobble them up!

I love how easy they are to make and that you can change up the toppings to create a totally different pizza recipe.

Visit my Pizza Pinterest board for more inspiration. You'll find a ton of ideas for different kinds of pizzas to try and make with wonton wrappers.

Never miss a recipe again! Subscribe to my newsletter to receive my newest posts and get a copy of my free e-cookbook, Top 10 Most Popular Recipes of All-Time .
What toppings will you use in your Pizza Wonton Cups? more by Stacie "

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I've made mini pizzas on English muffins and even whipped up a batch of Pizza Muffins. I had not tried Pizza Wontons until recently and we are new fans! I love the crisp wontons you get at the Chinese buffet. I always load my plate up with a bunch.

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This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for extra freshness. This salsa is so easy you can make it in 10 minutes (it actually takes me about 5). The best part is, you can add it to leftover chicken, burgers, casseroles and voila you have the perfect dinner.

I love to add this recipe to a few pounds of chicken in the crockpot and have the best ever salsa chicken.

It is so good that we made it twice this weekend and then made one more batch Monday as a thank you gift.

We eat so much salsa in our house that we could just about live on it. Funny thing is, I never even tried salsa until I moved to Arizona.

Boy was that a mistake! As soon as I had my first bite I was hooked.

Now I can not imagine life without it, especially homemade salsa. We pretty much serve salsa at every get-together, barbecue, pot luck and game night.

It is a household staple. So much flavor in such a small package.

I even love salsa on omelets, salads, potatoes and tossed into anything I can think of! Yes, I am an official southwestern gal. LOL

You know if you think about it... Salsa and Italian red sauce start off the same way; tomatoes, onions and garlic. So, maybe it was destiny.

As much as we love homemade salsa, some days there is just not enough time (or energy) to do all the chopping.

So, I turned to my well-stocked cantry. Perfect for these kinds of days. Tomatoes picked at the peak of ripeness and canned to lock in the nutrients just hours after picking.

Not to mention utterly convenient! I look preparing quick and easy meals and often turn to my pantry for help.

Fire-roasted tomatoes, diced jalapeno, onion, and garlic come together to create a magnificent base for this salsa, but the addition of fresh cilantro and lime juice really takes it over the top.

Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Helpful Tips to make Lazy Day Salsa:

Salsa keeps fresh in the refrigerator for 3 to 4 days.

MILD SALSA: remove the veins and seeds from the jalapeno
UTTERLY MILD SALSA: use 2 tablespoons green chiles MEDIUM SALSA: Prepare as written HOT SALSA: Use 2 jalapenos, veins and seeds included

The canned diced jalapenos are packed with citric acid NOT vinegar. Add about 2 tablespoons (canned jalapenos) per 1 fresh jalapeno with seeds and veins (called for in the recipe) . If you want medium-mild, start with 1 tablespoon.

What you will need to make Lazy Day Salsa:

With love from our simple kitchen to yours.

Check out more of our favorite salsa recipes:

See how easy this Lazy Day Salsa is to make. Watch the video!!!

Lazy Day Salsa

This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) . The best part is, you can add it to left over chicken, burgers, casseroles and viola you have the perfect left over dinner.

Ingredients

Instructions

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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This perfectly scoopable Lazy Day Salsa is a classic tomato salsa that is whipped up in a flash (no chopping required). It is speckled with bits of onion, garlic, and cilantro for an extra freshness. This salsa is so easy you can make it in 10 minutes (it takes me 5) .

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These loaded zucchini skins from Delish.com pack all the flavor of a loaded potato into a a low-carb package.

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The BEST cheesy hot spinach artichoke dip -a delicious appetizer that is perfect for any party and made extra EASY in the slow cooker!

This is my go to dip to make whenever I have last minute guests, am short on time or just want a quick and yummy snack! It is always a hit with everyone I make it for. I absolutely love this recipe and it's one of my go-to appetizers to bring to a BBQ or get together and I always get asked for the recipe wherever I take it. I made this slow cooker spinach artichoke dip for my friends graduation party last weekend and figured I better take some photos and get the recipe posted. It's about time!

How to make spinach artichoke dip

This dip is SO easy to make. You simply throw all the ingredients in the slow cooker and let it do the work. I love using fresh spinach instead of frozen and jarred marinated artichoke hearts for the best flavor. It will take you less than 5 minutes to put together. Then you can do work on whatever else you need to for the party. The best part about making it in the slow cooker, is the dip will stay nice and hot when serving it to your guests.

This dip tastes best when served warm with sliced french baguettes or tortilla chips. The hot and bubbly cheese dip on top cannot be beat! It is thick, creamy and full of flavor.

We also love dipping vegetables in it as well. It goes good with pretty much anything! ;)

Spinach artichoke dip

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

Directions:

Could this dip be any more delicious? I don't think so! And now I am craving this spinach artichoke dip... mmm so good!

Make it and enjoy it for me!

Looking for more appetizers? You'll love these:

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she's not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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Slow cooker spinach artichoke dip - I Heart Nap Time

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The BEST cheesy hot spinach artichoke dip -a delicious appetizer that is perfect for any party and made extra EASY in the slow cooker! This is my go to dip to make whenever I have last minute guests, am short on time or just want a quick and yummy snack!

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This easy Strawberry Nachos recipe with crispy cinnamon sugar tortilla chips, whipped cream, and juicy strawberries is the most delicious summer dessert!

Strawberry season is just around the corner and I'm seeing strawberries recipes everywhere! It's making me so excited for summer. A couple of years ago I saw a photo in a magazine for strawberry nachos at a strawberry festival in California and I've wanted to make them ever since. Not only do the strawberry nachos look beautiful, they are so good to eat. We like them even more than strawberry shortcake!
Disclaimer: Please note that some of the links below are affiliate links.
Heat vegetable oil in a frying pan over medium heat and fry flour tortillas on both sides until golden.

Place the fried tortilla on paper towels and sprinkle both sides with cinnamon sugar.

Cut the tortillas into triangles. Chop a couple of triangles into small bits for garnish.

Set several small strawberries aside. Cut the remaining strawberries into small pieces. Sprinkle with granulated sugar and stir. Allow the strawberries to sit for about 10 minutes and then stir again.

Keep the cinnamon chips, whipped cream, and strawberries separate until ready to serve. Fill a paper berry basket or paper berry basket with cinnamon sugar tortilla chips. Top with whipped cream and sugared strawberry pieces. Sprinkle with cinnamon chip bits and place a few whole strawberries on the top.

WATCH my video above to see the recipe in action

More Strawberry Recipes For A Delicious Summer:
No Bake Strawberry Cheesecake Strawberry Sauce Strawberry Pecan Pretzel Salad

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Strawberry Nachos with Cinnamon Chips - The Gunny Sack

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This easy Strawberry Nachos recipe with crispy cinnamon sugar tortilla chips, whipped cream, and juicy strawberries is the most delicious summer dessert! Strawberry season is just around the corner and I'm seeing strawberries recipes everywhere! It's making me so excited for summer.

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Thank you all for continuing to join me on my crazy and delicious dill pickle adventure. You know, the journey where I make dill pickle stuff, like this Dill Pickle Dip and we eat and talk about it like old friends. Yes, our relationship is so complicated. See this recipe MADE ON VIDEO HERE.

My ObsessionDill pickles are truly an obsession of mine and I love that I have been able to take you all on this mouth-puckering, sour ride. Some of you have come along easily, skipping and smiling with me the whole way.

Others ( you know who you are), have done a little kicking and screaming and bad behavior kind of stuff. In the end you were willing to try all things pickle and found yourselves deliciously surprised. And now you too are lovers of my Dill Pickle Soup and Dill Pickle Bacon Bloody Mary as you should be.

Obviously, those of who do not enjoy dill pickles, will not be fans of this recipe. It is for pickle lovers!! An exclusive really. Dill pickle lovers unite!! Are you with me??

Do you see all the little bits of pickle in there? It makes my mouth water just looking at them. We love dipping into this dip with thin pretzels and shoving the dip into our mouths. Yes shoving. Sorry for the visual, but it's true, we like to shove it. Oh, carrots are good for dipping too. But pretzels...yay!

And you know what else? Serve this as a relish or a tartar sauce next to salmon. Oh my gosh, you will be so happy you did. It's somehow the most delicious combination of all times.

Chop your pickles into little bits like you see here. You could even go finer. I'll leave it up to you to decide on the texture you want to experience. It's your mouth!

Enjoy every bite. Every. Single. One. It will be your new go-to appetizer. Smother it on toast too...I mean why wouldn't you?

Don't wait for game day or some silly occasion to make this...just do it....soon! Bring it to your next gathering, but I would make a double batch.

Ummm..want a bite?

This will be your new, favorite, go-to appetizer.....pinkie swear.

Can't get enough pickles? Try our:
Dill Pickle and Hot Pastrami Pizza
Dill Pickle Popcorn
Fried Pickles
Antipasto and Cheddar-Pickle Skewers
The Best Dill Pickle Sandwich
Dill Pickle Butter
Dill Pickle Soup
12 Mouth-puckering-Dill Pickle Recipes

One year ago I made this Melty Ham, Brie and Peach Grilled Cheese and my family almost keeled over in a delicious coma. Three years ago this unreal Zucchini-Shallot Roasted Red Pepper Pie came out of my oven and I've made it a hundred times since. Five Years Ago thisChocolate Mint Fondue graced my dessert table for the first time. Get these recipes on your table soon. They are all super popular!

And while this Dill Pickle Dip is so delicious, there are so many great dip recipes out there to try. I mean, who wouldn't want to try their hand at making Hissy Fit Dip for the name alone. Sloppy Joe Dip doesn't sound like a bad idea either. And I'm kind of waiting for the right moment to make this Slow Cooker Spicy Bacon Corn Dip because I know I'm going to eat it all myself. And who else's mouth is watering at the thought of this King Ranch Chicken Dip? I know mine is.

Print Recipe

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Thank you all for continuing to join me on my crazy and delicious dill pickle adventure. You know, the journey where I make dill pickle stuff, like this Dill Pickle Dip and we eat and talk about it like old friends. Yes, our relationship is so complicated.

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Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect!

This recipe was originally posted in 2013.
Remember the movie "Mermaids?" The mom only had one cookbook and it was for finger foods, so that's all she knew how to cook - everything was on a stick! I could totally live my life eating like that. Finger foods, dips, appetizers, yeah those are my loves.

Unfortunately, those types of foods are generally not that good for you. They usually taste amazing, but they aren't amazing for your waistline. Unless, that is, you're indulging in this amazing Skinny Southwest Chicken Dip. It's definitely doesn't taste healthy, but it really is!

There are so many different ways you could enjoy this dish:

Serve as a dip with tortilla chips or pita crisps.

Wrap in a tortilla or lettuce cups.

Serve on a bed of lettuce or in a pita pocket for a lo-carb lunch.

I love that it's healthy, and my kids practically demand the stuff! We had a "leftovers night" not to long ago, and this was his choice over everything else! It's got tons of vegetables, like peppers, tomatoes and corn, black beans and chicken for protein and Greek yogurt with lots of southwest seasonings.

My son has already requested to take this in his lunch during the school year. I think he thinks he's getting away with something because he eats it with tortilla chips. I'm just happy he's actually eating something other than chicken nuggets!

Skinny Southwest Chicken Appetizer recipe

Want more recipes with Greek Yogurt?
Lightened Up Broccoli Pasta Salad with Grapes Tropical Chicken Pasta Salad Skinny Taco Dip Creamy Chicken, Apple and Grape Salad
For all dips go HERE, for all salads go HERE and for the Recipe Index go HERE.

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Summer is coming and if you are on the lookout for a fresh and easy appetizer to serve at your next party or get together, the Skinny Southwest Chicken Dip is perfect! This recipe was originally posted in 2013. Remember the movie "Mermaids?"

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A former employee of a Raising Cane's Chicken Fingers restaurant took to Twitter to share the recipe of the company's famous secret sauce after apparently being fired from the fast food chain.

Twitter user @JanniAreYouOkay tweeted on Sept. 16, "Cane's fired me." She then said its famous secret sauce is just "mayo, ketchup, Worcestershire sauce, black pepper [and] garlic powder."

The tweet was retweeted and favorited thousands of times when the teen decided to update her followers with the exact measurements of the ingredients in the recipe and a picture of her own homemade version of the sauce, reports Fox 7 Austin.

Two days later, Raising Cane's tweeted, "Did you know that only our Restaurant General Managers are told the secrets of our Cane's Sauce? Now you know!"

Since the tweet with the recipe was shared, other Twitter users have said that they've tried the recipe and had success.

Tags: Secret Sauce, Raising Canes

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Fired Employee Shares Famous Secret Sauce Recipe On Twitter

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A former employee of a Raising Cane's Chicken Fingers restaurant took to Twitter to share the recipe of the company's famous secret sauce after apparently being fired from the fast food chain. Twitter user @JanniAreYouOkay tweeted on Sept. 16, "Cane's fired me."

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Just when you thought mashed potatoes couldn't get better, I baked them into a dip to create this Easy, Cheesy Mashed Potato Chip Dip. Full of fluffy Idahoan Signature™ Russets Mashed Potatoes, bacon and cheese, and served with potato chips! Thanks to Idahoan for sponsoring today's post.
Mashed potatoes, meet -> chip dip.

Together, you make the BEST food mash up yet . . .

Mashed. Potato. Chip. Dip.

Oh HECK yes.

Ultra fluffy mashed potatoes made into a dip for, yep, you guessed it, crunchy, salty potato chips!

4th of July is upon us and I'm always looking for fun ways to mix it up a little bit.

Every 4th of July party needs a potato dish, but this year, instead of doing the classic potato salad, how about giving this Easy, Cheesy Mashed Potato Chip Dip a try?!

I promise you.

Everyone will go NUTS for this.

I am always, always, always looking for easy appetizer recipes.

Especially during the summer, because living in the Midwest, I seriously need to take advance of the next three months of gorgeous weather.

You with me?

That being said, I feel like I entertain WAY more in the summer than I do any other season.

So, again, I am always, always, always looking for easy appetizer recipes and Mashed Potato Chip Dip just so happens to be my latest creation. 😉

First, you're going to start by cooking up some bacon. All good recipes start with bacon, do they not?

Then, you're going to cook some jalapeno pepper, green onions, and garlic IN the leftover bacon grease <- OMG.

Set the above aside. 👆

Next, you're going to make some mashed potatoes. Today, we're keeping these ULTRA easy and delish by using Idahoan Signature™ Russets Mashed Potatoes.

Boil water -> stir in potatoes -> watch them magically turn into mashed potatoes (their best tasting and highest-quality classic mashed potatoes yet!) -> stir in mayo, sour cream, bacon/jalapeno/green onion/garlic, ranch seasoning, and TWO kinds of cheese: cheddar and mozzarella.

Lastly, you're going to place the potato mixture into an oven safe baking dish and top with MORE cheese and crushed potato chips.

Bake it up and serve with potato chips, crackers, and more!

Just when you thought mashed potatoes couldn't get better, this Mashed Potato Chip Dip was born.

Fluffy potatoes + crispy bacon, gooey cheese, and crunchy potato chips?!

I mean.

You need this in your life.

- Jennifer

What's on YOUR 4th of July menu? Show Me the Yummy!

Mashed Potato Chip Dip Recipe

Just when you thought mashed potatoes couldn't get better, I baked them into a dip to create this Easy, Cheesy Mashed Potato Chip Dip. Full of fluffy Idahoan Signature™ Russets Mashed Potatoes, bacon and cheese, and served with potato chips!
Thanks again to Idahoan for sponsoring today's post.

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Mashed Potato Chip Dip - Baked Mashed Potatoes w/ Potato Chips

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Just when you thought mashed potatoes couldn't get better, I baked them into a dip to create this Easy, Cheesy Mashed Potato Chip Dip. Full of fluffy Idahoan Signature™ Russets Mashed Potatoes, bacon and cheese, and served with potato chips! Thanks to Idahoan for sponsoring today's post. Mashed potatoes, meet --> chip dip.

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Creamy Vidalia Onion Dip ~ this deliciously addictive dip is an update of the classic onion soup mix dip that we all grew up eating. I lightened it up and added lots of fresh minced sweet onion ~ sorry mom, but this is sooooo much better!

Onion dips are some of the most addictive delicious foods out there. My original baked SWEET VIDALIA ONION DIP is one of the more popular recipes on my site, and understandably so, it doesn't get much better than sweet onions baked up in a hot cheesy dip. Let's call this the summer version...no baking, just blend, chill and serve. Scoop it up with crisp celery or Fritos...it's your call.

The silky sour cream and yogurt base is so cool and refreshing that everybody will literally dive bomb the bowl, so be sure to make extra.

The original mid-century style French onion dip was made by mixing a tub of sour cream with a packet of dry onion soup mix. It's a great dip, but...let's just say it was begging for a refresh. I lighten up the sour cream with Greek yogurt, and add minced sweet Vidalia onion and lots of snipped chives ~ it makes all the difference, I could eat this for days...

TIP: If you can't find Lipton's Dry Onion Soup Mix, you can actually cobble together your own right from your spice cabinet...here's a recipe.

Sweet Vidalia onions are famous for being so mild you can eat them raw just like an apple.

Lots of grocery stores will stock Vidalias in season (early spring to early summer) but out of season you can always find generic sweet onions, which will work just fine. Look for them right next to the yellow, white, and red onions. They have a 'squat' shape and extra thin, papery, outer skin.

Ingredients

Instructions

Add some horseradish or prepared horseradish cream to the onion dip to give it a real kick.

Add minced jalapeños or a few shakes of Tabasco sauce for a spicy onion dip.

Spoon the dip onto endive leaves for elegant single servings.

Serve the dip in the center of a gorgeous platter of rainbow vegetables

Use the dip as a base for my VEGGIE DIP CUPS ~ perfect for summer parties.

Don't forget to pin this classic Vidalia Onion Dip!

I bet you'll love these too!

I want to hear what YOU have to say ~ I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. Now let's get this conversation started!

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Creamy Vidalia Onion Dip | The View from Great Island

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Creamy Vidalia Onion Dip ~ this deliciously addictive dip is an update of the classic onion soup mix dip that we all grew up eating. I lightened it up and added lots of fresh minced sweet onion ~ sorry mom, but this is sooooo much better!

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Hands down my favorite way to make zucchini! These Zucchini Fritters are quick and easy to make (10-15 minutes start to finish), and involve only a handful of simple ingredients. They also happen to be toddler friendly. My 14-month son James devours these. So do I!
I wouldn't say that I'm a budget shopper, as there are some serious penny-pinching gurus who can make full meals for some crazy small amount like $2.

But, my grocery trips do revolve around what's on sale. Sometimes I'll go in with a list, but most of the time what I walk out the door with is totally dependent on what's on sale.

Summer is almost here and the zucchini is cheap. My vegetable drawer the past couple weeks has been half full of zucchini, and lately I have been turning them into these fritters, which I have been eating again and again.

I love eating them as a mid-day snack or appetizer for dinner, but baby James happens to love these too, any time of day.

Healthy means different things to different people, but I consider this to be a relatively healthy way to prepare zucchini. The bulk of the fritter is shredded zucchini that's been squeezed of its water, with a little bit of flour, bread crumbs, and egg to bind.

It's then pan-fried in olive oil until crispy.

I think the zucchini fritters are fantastic on their own, but sometimes if I have plain yogurt, I'll dip it in for a little tanginess to go with it.

Yup, just plain yogurt, as is (but not greek yogurt). If you want to add a little fresh lemon juice, garlic, and herbs to it, it will be even better.

To get started, shred some fresh zucchini.

As far as how to shred the zucchini, I think the quickest and easiest way is to use a food processor with the shredding blade, if you have one.

However, this morning I made these fritters and my food processor was dirty, so I used one of these handheld cheese graters I have, and it really didn't take long. Because zucchini is so water-heavy, it grates so easily!

Now it's time to squeeze as much as moisture as we can out of the zucchini.

I like to do this by placing the zucchini into a kitchen towel (thinner towels are better):

Then squeezing the living daylights out of it (work those triceps, biceps, allllll the upper body muscles):

And you'll be pretty amazed by how much moisture comes out.

Quick note: a lot of shredded zucchini recipes call for salting the zucchini and letting it "drain" for 10 minutes before squeezing, but honestly I have never found this to make a difference. Really. And I've never had any issues with the fritters being soggy. So if you prefer to salt and drain, go ahead, but I just skip it.

Place the squeezed zucchini in a bowl and add eggs, flour, Italian seasoned bread crumbs, salt, pepper, and baking powder:

You can blend the eggs first in the bowl, then mix it all together until the ingredients are well distributed:

Then I use a cookie scoop to portion mounds directly into a nonstick pan with some olive oil, then flatten with a turner:

Fry for about 4 minutes on the first side, and 3 minutes on the other, or until golden and crispy:

Serve the fritters with yogurt, if desired.

Enjoy!

Zucchini Fritters

Recipe Notes:

Italian Sausage Stuffed Zucchini Boats Zucchini Chickpea Fritters with Red Onion Marmalade Zucchini Noodles Aglio e Olio Zucchini Noodle White Chicken Lasagna Fresh Greek Zucchini Salad Shortcut Ratatouille

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Hands down my favorite way to make zucchini! These Zucchini Fritters are quick and easy to make (10-15 minutes start to finish), and involve only a handful of simple ingredients. They also happen to be toddler friendly. My 14-month son James devours these. So do I!

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Print Recipe
Bet you've never heard of The Chickle before! This beautiful "sandwich" is made from delicious Nashville-style hot fried chicken packed into a jumbo pickle bun.

Prepare a quick and easy pickle brine for the chicken for layered flavor your won't believe! Make these with regular sized pickles for an appetizer that can be shared, or make individual-sized sandwiches with jumbo extra-large pickles if you can find them! Either way, you will not be disappointed by the amazing Chickle!

Shared Food

For the brine:

1 cup sliced dill pickles

1 cup dill pickle juice

1/2 cup water

¼ cup kosher salt

2 teaspoons sugar

For the hot chicken:

4 boneless, skinless chicken breasts

2 cups all-purpose flour

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

½ teaspoon finely ground black pepper

4 eggs, beaten

Canola oil, for frying

For the spicy oil:

3 tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

2 cups canola oil

6-8 jumbo dill pickles (or 16 large pickles)

1. Start by placing the chicken in a gallon-size Ziploc bag.

2. Prepare the brine in a blender by combining the pickles, pickle juice, water, salt, and sugar, until smooth. Pour the brine over the chicken and seal the bag. Chill for a minimum of 4 hours to overnight.

3. Remove the chicken from the brine and lay the chicken in a single layer, on a wire rack set over a rimmed baking sheet. Chill, uncovered, for 1 hour.

4. To make the hot chicken, in a large bowl, combine the flour, paprika, cayenne, salt, and pepper. Dredge the chicken in the beaten eggs, then the seasoned flour, shaking off any excess flour. Return the chicken to the wire rack, reserving the seasoned flour, then chill another 30 minutes.

5. To make the spicy oil, in a medium mixing bowl, combine all the spices. Add the oil and whisk vigorously until all the spices have dissolved into the oil. Set aside until you are ready to assemble the sandwiches.

6. Dredge the chicken in the reserved flour once more, and return them to the wire rack. Chill in the fridge for a final 30 minutes.

7. Prepare a new baking sheet with a clean wire rack and set aside. Preheat oil in a deep fryer or large pot to 340 degrees.

8. Working in two batches, lay the chicken in the hot oil, and cook for a few minutes, carefully moving around in the fryer to ensure all sides are covered while cooking. Continue to cook until each piece is deep brown, and a meat thermometer inserted into the deepest part registers 160 degrees, about another 6 minutes. Transfer the chicken to the wire rack and repeat with the remaining pieces. Keep warm in the oven on a low heat.

9. Carefully chop the chicken into pieces.

10. Slice a large dill pickle length-wise being sure not to cut all the way through to form a "bun." Carefully place spoonfuls of chopped chicken down the length of the pickles, then drizzle the prepared spicy oil on the chicken.

11. Serve immediately.

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Pickles and Fried Chicken, Oh My! The Chickle Is Ready to Become Your New Favorite Sandwich!

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Bet you've never heard of The Chickle before! This beautiful "sandwich" is made from delicious Nashville-style hot fried chicken packed into a jumbo pickle bun.Prepare a quick and easy pickle brine for the chicken for layered flavor your won't believe! Make these with regular sized pickles

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Pickled Deviled Eggs

6 large eggs
For the pickling liquid

1 cup apple cider vinegar

3 cups water

1 Tbs. sugar

2 tsp. salt

2 raw beets, peeled and cut into 2" dice

For the deviled egg filling

1/4 cup mayonnaise

1 tsp. white wine vinegar

1 tsp. Dijon mustard

Garnish with chives

Fill a medium-large pot with cold water. Carefully add the eggs. Place the pot over medium high heat and bring to a boil. Once it comes to a boil, remove from heat, cover, and set a timer for 12 minutes.

Place the eggs in an ice bath and let cool. Once cool, gently crack the shell of the egg then place back into the water. Refrigerate overnight.

When ready to pickle the eggs, place apple cider vinegar, water, sugar, salt and beets in a medium pot. Bring the mixture to a boil then cool. While the mixture is cooling, drain the eggs and carefully peel then. Place the peeled eggs back in the bowl and top with beet pickling liquid. Let sit in the refrigerator overnight or at least 4 hours.

When ready to assemble the pickled deviled eggs remove from pickling liquid. Cut the eggs in half and place yolk in a food processor. Add mayonnaise, white wine vinegar, and mustard to the food processor and pulse until smooth. Either with a piping bag or two spoons, filled the egg shells with the yolk mixture. Serve immediately.

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So full disclosure I love kitchy food. You know food from the 50s and 60s - I feel like there is so much history there and the food was strange but also pretty fabulous. Deviled eggs fall into that camp. Here is my updated version of deviled eggs which is perfect for Easter.

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Avocado Pickles Are a Delicious Thing That You Need to Try

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Guac is great, but look how much more fun you could be having with this yummy, heart-healthy fruit.

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Print Recipe
Who doesn't love a jalapeno popper? Who doesn't love an egg roll? Why has no one ever thought to combine the two until now?!

These amazing little bite sized treats combine your favorite appetizers into Mini Jalapeno Popper Egg Rolls and you will wonder why you haven't been eating these forever. They are super quick to make and you are going to love them!

8 ounces cream cheese, softened

1 cup cheddar cheese

4 ounces canned jalapeno peppers,diced

1/2 teaspoon garlic powder

2 green onions, finely sliced

1 package wonton wrappers

Vegetable oil for frying

1. Preheat your oil to 350 degrees.

2. Use a mixer to soften cream cheese until creamy, then stir in cheese, jalapenos, green onions and garlic powder and fold them in.

3. Scoop about a teaspoon of the jalapeno mix into the center of a wonton wrapper and then fold it into a triangle before rolling it up.

4. Drop the egg rolls into the oil and let cook until brown and crispy, about three minutes.

5. Let cool for a few minutes before serving as filling will be hot.

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Mini Jalapeno Popper Egg Rolls Are What's Been Missing From Your Dinner

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Who doesn't love a jalapeno popper? Who doesn't love an egg roll? Why has no one ever thought to combine the two until now?! These amazing little bite sized treats combine your favorite appetizers into Mini Jalapeno Popper Egg Rolls and you will wonder why you haven't been eating

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Print Recipe
The Cheesecake Factory is known for many delicious foods (not just cheesecake!), and avocado egg rolls are one that tons of people know and love.

These Copycat Avocado Egg Rolls have a bacon addition, and are just as good (if not better!) than The Cheesecake Factory's. Fry these up for a crispy outer shell, and smooth, fresh filling. You'll love this spin on your classic egg rolls!

Shared Food

Oil, for frying

2 large avocados; perfectly ripe peeled, pitted, and sliced

1/2 lime

Salt

6-7 slices Monterey Jack cheese

12-14 slices bacon cooked

12-14 egg roll wrappers

1 tablespoon flour

Water

For the dipping sauce

½ cup mayonnaise

½ cup sour cream

1 tablespoon dry ranch seasoning

1 clove garlic, finely minced or grated

2 chipotles in adobo, seeds removed and chopped, plus 1 tablespoon of the sauce

1 tablespoon chopped cilantro

1. For the dipping sauce, in a small bowl, combine all ingredients and mix well. Refrigerate until ready to use.

2. Heat about oil to 350 degrees in a deep fryer or large frying pan.

3. Place avocado slices on a place or large bowl. Drizzle with lime and then sprinkle with salt as desired. Place flour in a small bowl and add water to make into a watery/thin paste.

4. Place one egg roll wrapper on your work surface, with one corner pointing towards you, forming a diamond on your surface. Lay 1/2 of a slice of cheese in the middle. Lay 1 slice of avocado on top of cheese, and then one slice of bacon, broken in half. Finish with another slice of avocado.

5. Fold the part of the wrapper pointing towards you over the stack of avocado, etc. Fold the left and right points over the middle and roll up egg roll nearly all the way, taking care to fold tightly with no openings for ingredients to fall or leak out. With finger tip, dab a bit of the flour mixture on the remaining corner at the top and then seal this corner onto the egg roll to close it.

6. Repeat steps with remaining ingredients. Carefully place a few egg rolls into hot oil and cook until golden brown, turning them over once during the frying. Remove from oil and allow to drain and cool on a place lined with paper towels or napkins. Serve whole or cut in half at an angle with dipping sauce.

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These Copycat Avocado Egg Rolls Are Exactly Like The Famous Restaurant Appetizer

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The Cheesecake Factory is known for many delicious foods (not just cheesecake!), and avocado egg rolls are one that tons of people know and love.These Copycat Avocado Egg Rolls have a bacon addition, and are just as good (if not better!) than The Cheesecake Factory's. Fry these

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Smoked sausage combined with a sweet, tangy BBQ sauce mixture that stays warm in the Crock-Pot for the duration of your game day party. A classic party snack and a sure-fire crowd pleaser.

Click HERE to sign up for your FREE email subscription and never miss a recipe!

I had the TV on most of the day yesterday. I like the background noise while I do the wildly exciting work involved in running a plumbing and electrical supply shop. The topic of the day from The Today Show all the way through to The Tonight Show was "Deflate-Gate", the deflated balls scandal that has rocked the sports world since the playoff game last weekend. I listened to a series of TV anchors - from the most seasoned to the not-so-serious entertainment news folks - snicker at Tom Brady's deadpan delivery of some very descriptive adjectives he used to explain precisely how he likes his balls.

Twelve year old boy humor at it's best.

Each year there seems to be something interesting surrounding the Big Game that gives us something to discuss around the water cooler. Wardrobe mishaps at half-time (Miss Jackson), brother vs. brother coaches (that was so cool), power outages (whaaattt??) and this year, Tom's deflated balls. While I sat editing photos and thinking about what to say about these tasty little sausage bites it struck me.

What's more fitting to serve on Super Bowl Sunday in the midst of the deflated balls controversy than cocktail weenies?

And, that, my friends, was my first and last weenie joke on the blog (promise). Thanks, Tom Brady.

It's a classic recipe and a simple one that calls for a total of four ingredients. BBQ sauce, chili sauce, and apricot jam. I'm going to say it for the 528th time, go get yourself some Kinder's BBQ Sauce. It's THE best. Do not confuse chili sauce with cocktail sauce. Big diff. Check the label before throwing it in your cart.

I'm using basic smoked sausage here but if you're serving a bunch of big, burly, football watchin', manly men (or me), you could substitute a spicy sausage - like andouille- to spice things up.

To get a nice little sear on the sausage before tossing them in the slow cooker, cook them in a little vegetable oil over high heat for just a minute or two. You could omit this step but it adds a level of savory-ness to these little sausage bites that I really like.

Transfer the browned sausage to a double layer of paper towels and blot them to remove any excess oil.

In the slow cooker they go.

Combine the BBQ sauce, chili sauce, and apricot jam.

Pour that tasty mixture into the slow cooker over the top of the sausage.

Set the slow cooker to LOW for three to four hours or HIGH for a couple of hours and they are ready to serve.

The sausage will stay warm in the slow cooker for the duration of the game. Set some toothpicks nearby for serving.

Enjoy the food, the drink, the half-time performances, and oh yeah...the game!
For lots of delicious recipes, giveaways, and more, be sure to follow From Valerie's Kitchen Facebook | Twitter | Pinterest | Instagram | Google +

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Smoked sausage combined with a sweet, tangy BBQ sauce mixture that stays warm in the Crock-Pot for the duration of your game day party. A classic party snack and a sure-fire crowd pleaser. Click HERE to sign up for your FREE email subscription and never miss a recipe!

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Thank you all for continuing to join me on my crazy and delicious dill pickle adventure. You know, the journey where I make dill pickle stuff, like this Dill Pickle Dip and we eat and talk about it like old friends. Yes, our relationship is so complicated. See this recipe MADE ON VIDEO HERE.

My ObsessionDill pickles are truly an obsession of mine and I love that I have been able to take you all on this mouth-puckering, sour ride. Some of you have come along easily, skipping and smiling with me the whole way.

Others ( you know who you are), have done a little kicking and screaming and bad behavior kind of stuff. In the end you were willing to try all things pickle and found yourselves deliciously surprised. And now you too are lovers of my Dill Pickle Soup and Dill Pickle Bacon Bloody Mary as you should be.

Obviously, those of who do not enjoy dill pickles, will not be fans of this recipe. It is for pickle lovers!! An exclusive really. Dill pickle lovers unite!! Are you with me??

Do you see all the little bits of pickle in there? It makes my mouth water just looking at them. We love dipping into this dip with thin pretzels and shoving the dip into our mouths. Yes shoving. Sorry for the visual, but it's true, we like to shove it. Oh, carrots are good for dipping too. But pretzels...yay!

And you know what else? Serve this as a relish or a tartar sauce next to salmon. Oh my gosh, you will be so happy you did. It's somehow the most delicious combination of all times.

Chop your pickles into little bits like you see here. You could even go finer. I'll leave it up to you to decide on the texture you want to experience. It's your mouth!

Enjoy every bite. Every. Single. One. It will be your new go-to appetizer. Smother it on toast too...I mean why wouldn't you?

Don't wait for game day or some silly occasion to make this...just do it....soon! Bring it to your next gathering, but I would make a double batch.

Ummm..want a bite?

This will be your new, favorite, go-to appetizer.....pinkie swear.

Can't get enough pickles? Try our:
Dill Pickle and Hot Pastrami Pizza
Dill Pickle Popcorn
Fried Pickles
Antipasto and Cheddar-Pickle Skewers
The Best Dill Pickle Sandwich
Dill Pickle Butter
Dill Pickle Soup
12 Mouth-puckering-Dill Pickle Recipes

One year ago I made this Melty Ham, Brie and Peach Grilled Cheese and my family almost keeled over in a delicious coma. Three years ago this unreal Zucchini-Shallot Roasted Red Pepper Pie came out of my oven and I've made it a hundred times since. Five Years Ago thisChocolate Mint Fondue graced my dessert table for the first time. Get these recipes on your table soon. They are all super popular!

And while this Dill Pickle Dip is so delicious, there are so many great dip recipes out there to try. I mean, who wouldn't want to try their hand at making Hissy Fit Dip for the name alone. Sloppy Joe Dip doesn't sound like a bad idea either. And I'm kind of waiting for the right moment to make this Slow Cooker Spicy Bacon Corn Dip because I know I'm going to eat it all myself. And who else's mouth is watering at the thought of this King Ranch Chicken Dip? I know mine is.

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Thank you all for continuing to join me on my crazy and delicious dill pickle adventure. You know, the journey where I make dill pickle stuff, like this Dill Pickle Dip and we eat and talk about it like old friends. Yes, our relationship is so complicated.

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Crispy Goat Cheese Wontons with Chili Dipping Sauce

Ingredients

vegetable oil for frying

wonton wrappers

goat cheese (or cream cheese)

2 parts soy sauce (I always buy Tamari soy sauce)

1 part rice wine vinegar

1 part sesame oil

1/2 part hot chili sauce

1/2 part honey

sesame seeds for garnish

Instructions

1. First make the sauce by mixing all the sauce ingredients together with a whisk. Refrigerate until needed.

2. Heat two inches of oil in a 2 qt saucepan to about 350 degrees.

3. Put a small dab of goat cheese in the center of each wonton wrapper. Run a wet finger around the edge and fold the wonton in half diagonally. Press with your fingers to seal the dough.

4. Bring the two outer corners up and overlap them, sealing with a bit of water. You can also leave the wontons in a triangle shape, if you prefer.

5. Drop the wontons in the hot oil and let fry for about a minute to a minute and a half, just until they are golden and crispy. Flip them halfway through. Drain on a paper towel.

6. Serve hot with the dipping sauce on the side.

http://theviewfromgreatisland.com/crispy-goat-cheese-wontons-with-chili-dipping-sauce/

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Crispy Goat Cheese Wontons with Chili Dipping Sauce | The View from Great Island

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Crispy Goat Cheese Wontons with Chili Dipping Sauce ~ impossibly crunchy little wontons filled with creamy goat cheese ~ this is the appetizer everybody goes wild for! I'm going to be visiting my Dad and his wife in North Carolina for a few days, so this will be my last post till early next week.

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Check out this easy low carb recipe for jalapeño cheese crisps from Delish.com.

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Avocado Feta Dip - Delicious addicting 'crack' dip made with feta cheese, fresh tomatoes, avocado chunks, vinaigrette, and herbs. Can't get enough of this healthy fresh blend. Perfect party appetizer.
Today I'm introducing you to my latest favorite. Avocado feta dip. This stuff is out of this world amazing. Well, at least for me it is. A friend introduced me and I literally couldn't stop eating it.

I love dips and there are a few here on the blog but this one just takes it over the top!

The good news is that this stuff is pretty healthy. It's chock full of (very healthy, right?), fresh chunks of Roma, fresh herbs and spices and Feta cheese sprinkled throughout. Grab a handful of tortillas and you're in dip heaven.

Look at those beautiful green and red chunks. You just want to reach and grab some, don't ya? I know I do. This thing will probably be on the menu plan 20 mores times before the year is out. That's how much I love it.

I've always been a dip fan though. I'm hopeless around spinach artichoke dip, buffalo chicken dip and anything with cheese.

Special shout out to my great friend, Melaney. (Yup, I have a friend with my same name.) Thanks for sharing this with m, girl. I love doing life with you. Praying God blesses us with many more years of friendship.

She made this dip and invited our family. Little did she know that I would eat almost all the dip by myself. Well, my hubby helped. And we cleaned that bowl out!

Run to the store and grab your ingredients for this one. If you like avocados I'm almost 100% certain you'll love it. Great for football games, late Saturday night snacks and perfect for a girl's night in.

Want to hear the fun story behind this addicting dip on the blog?

I first had it in 2015.

Published it to the blog in 2016. Crickets. The post had maybe 300 re-pins and barely any traffic at all. As a matter of fact, it had 790 page views for over an entire year. That's pretty dang wimpy if you ask me.

Fast forward to April 2017. I create a video for the recipe, retook the photos which end up better, brighter and more appealing. To date now the video has been viewed over 1,000,000 times and it's been pinned over 40,000 times and it's been viewed here on the blog 40,000 times.

I'm in awe. But maybe I shouldn't be. Avocado is an amazing food. And we sure do love to dip.

So here's to many more happy mouths all across the world as they feast on this delicious dip! Enjoy!

Til we meet and eat again,

FOLLOW ALONG: Gather for Bread

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Author: Melanie - Gather for Bread

2 plum (Roma) tomatoes, chopped

¼ cup onion, chopped fine

1 bunch fresh curly parsley,chopped very fine

1 clove garlic, minced

½ teaspoon oregano

1 tablespoon good olive oil

2 tablespoons red wine vinegar

4 ounces plain crumbled feta cheese

Salt and pepper to taste

2 avocados, chopped in chunks

1. In a bowl combine all the ingredients except the avocado. Stir to combine. Cover and refrigerate for several hours or overnight.

2. Add chopped avocado. Stir.

3. Serve with tortilla chips.

Recipe from Paleo's Test Kitchen who shared from her friend.

TOOLS TO HELP MAKE THIS RECIPE:

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Avocado Feta Crack Dip - Gather for Bread

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Avocado Feta Dip - Delicious addicting 'crack' dip made with feta cheese, fresh tomatoes, avocado chunks, vinaigrette, and herbs. Can't get enough of this healthy fresh blend. Perfect party appetizer. Today I'm introducing you to my latest favorite. Avocado feta dip. This stuff is out of this world amazing.

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A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce!

©SpendWithPennies.com

Cowboy Caviar
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I tried cowboy caviar for the first time at a potluck last summer and was instantly obsessed.

I didn't expect it from this unassuming, summery dip that at first glance I confused with chunky salsa or pico de gallo, but one bite and I knew that I was hooked for life.

The saltiness of the chips combined with the freshness of the tomatoes, the crispness of the pepper, the subtle heat of the jalapeno, the faint hint of lime and garlic.... It was .

A replication of the highest order was necessary, and since that first fateful bite last year, I have perfected my own recipe for cowboy caviar and I am so excited to share it with you today.

I made this cowboy caviar for my family last weekend for Easter, and after baking both my signature carrot cake and coffee cake for brunch, I wanted something a little less sweet, and definitely something that wouldn't require turning on the oven.

This dip is easy to make, just a matter of chopping your veggies and tossing everything together.

If you ask me, the trick to the best possible cowboy caviar is to dice the ingredients that need dicing (the tomatoes, onion, pepper, etc - not the beans!) very small, the smaller the better. Try to keep your tomato and avocado pieces petite rather than big and chunky (about bean-sized works great!). An easy way to do this is with my favorite chopper, including for the tomatoes!

To easily cut my avocado, I like to slice it in half and then score it into small pieces using my knife, then just scoop everything out into the bowl with a large spoon!

Everyone who tried this cowboy caviar loved it and the bowl was scraped clean in record time.

P.S. As you can see in the pictures, I love serving these with tortilla chips, but cowboy caviar also tastes amazing eaten straight by the spoon!

Cowboy Caviar
More Recipes You Will Love: Buffalo Chicken Pasta Salad Old Fashioned Bean Salad Garden Fresh Bruschetta
Samantha

Samantha is the creator behind the dessert blog "Sugar Spun Run", a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she's not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you'll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.

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A fresh, simple dip that can be thrown together in under 15 minutes! This Cowboy Caviar makes a great side dish for any picnic, potluck, or party, and is a great way to use up your summer produce! ©SpendWithPennies.com Pin it to your APPETIZER BOARD to SAVE it for later!

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During the summer, my definition of "lunch" becomes a little fuzzy. On a relaxed afternoon of grazing and potlucking, I can happily, chip, dip, and Shrimp Guacamole Bite my way to a full meal.

Come to think of it, the same phenomenon (appetizers, chips, and dip sneakily counting as a main course) happens at football season. And the holidays. I'm sensing a theme here.

Appetizers all around!

These spiced Shrimp Guacamole Bites are one of my favorite party munchies. They combine an appetizer classic of which I will never grow weary (chips and guac) with an easy upgrade (five-minute chili roasted shrimp) to create a whole new experience. They're salty, crunchy, creamy, and juicy all at the same time.

They also happen to be one of your favorite munchies! I developed the recipe for these shrimp bites a few years ago. They've remained a reader favorite since, so I thought it was time for a little photo refresh.

I added a step-by-step recipe video too, which you can watch at the end of the post.

To keep the recipe prep as quick and easy as possible, I usually opt for storebought guacamole (Sabra's spicy guacamole is delish), then gussy up its flavor by stirring in a squeeze of fresh lime juice and cilantro. Dollop the guac on the chips and add the shrimp, and you have a one-bite delight guaranteed to disappear at any party.

Or at least these shrimp guacamole appetizers are one bite when I eat them in a hurry. I recommend trying the single-bite method at least once if you are among friends. If you are with your boss, I still recommend trying it-just slip away into a corner with your appetizer plate...and a napkin.

I tend to leave the shrimp tails on for presentation purposes, but if you prefer to remove them for easier eating, you can certainly do that. I'd suggest doing so after the shrimp roasts, because I find that if I leave the tails on, they are less likely to dry out.

For a step-by-step of how to make this Shrimp Guacamole Bites recipe, watch this short video:

Spicy Shrimp Guacamole Bites

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Ingredients:

Directions:

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During the summer, my definition of "lunch" becomes a little fuzzy. On a relaxed afternoon of grazing and potlucking, I can happily, chip, dip, and Shrimp Guacamole Bite my way to a full meal. Come to think of it, the same phenomenon (appetizers, chips, and dip sneakily counting as a main course) happens at football season.

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Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won't be able to get enough! It is also perfect for canning.
This is the time of summer where the gardens are getting full of fresh veggies. If you are wondering what to do with all of those garden veggies make this salsa ASAP! This salsa uses 7 cups of fresh tomatoes and is full of such amazing flavor.

This salsa is seriously amazing. You know the addicting restaurant salsa that you just can't get enough of it? This is that salsa and you can make it right at home!

I like using the combination of tomatoes, onions, jalapeños, red and green bell pepper, and fresh herbs. These simple ingredients come together for big flavor.

And you want to hear the best part? It is made in your slow cooker!

Cooking it in the slow cooker allows all of the fresh veggies to blend together and bring out the flavor. The veggies soften and create the best salsa EVER! I love the this recipe makes a lot of salsa and you are able to can it, or give it to your neighbors.

This salsa is incredible and you are going to agree that it is the best that you have ever made! I like a mild salsa so I suggest adding in an extra jalapeño or leaving in the seeds for more of a kick. This is so easy to make and only about 1o minutes of chopping are involved to create the best restaurant style salsa right in your slow cooker!

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Slow Cooker Restaurant Style Garden Salsa | The Recipe Critic

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Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won't be able to get enough! It is also perfect for canning. This is the time of summer where the gardens are getting full of fresh veggies.

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Watch the recipe video here:

Classic Deviled Eggs
INGREDIENTS
12 eggs

½ cup mayonnaise

1 tablespoon mustard

1 tablespoon relish

1 teaspoon salt

1 teaspoon pepper

Paprika, for garnish

Parsley, for garnish
PREPARATION
1. Place the eggs in a pot and fill with cold water until the eggs are just covered.

2. Bring the pot to a boil.

3. Once boiling, remove from the heat, cover, and let sit for about 12 minutes.

4. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel each egg.

5. Cut the eggs in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.

6. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do).

7. Pipe the mixture into the eggs, garnish with the paprika and parsley, and serve chilled.

Cajun Deviled Eggs
INGREDIENTS
12 eggs, hard-boiled

½ cup mayonnaise

1 tablespoon mustard

1 tablespoon Cajun seasoning

½ cup celery, finely chopped

½ cup bell pepper, finely chopped

1 teaspoon hot sauce (or more for desired spice)

Smoked paprika, for garnish

Chopped green onion, for garnish
PREPARATION
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do).

2. Pipe the mixture into the eggs, garnish with the smoked paprika and green onion, and serve chilled.

Loaded Deviled Eggs

Makes: 24
INGREDIENTS
12 eggs, hard-boiled

½ cup sour cream

½ cup cooked bacon, chopped

¼ cup chives, finely chopped

½ cup shredded cheddar cheese

Salt, to taste

Pepper, to taste

Chopped bacon, for garnish

Chives, for garnish
PREPARATION
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do).

2. Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled.

Guacamole Deviled Eggs
INGREDIENTS
12 eggs, hard-boiled

2 small avocados, diced

¼ cup cilantro, chopped

¼ cup jalapeño , seeds removed and diced

½ cup red onion, finely chopped

½ cup tomato, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 tablespoon lime juice

1 teaspoon salt

Chopped tortilla chips, for garnish

Cilantro, for garnish
PREPARATION
1. Mix all the ingredients with the yolks and transfer to a piping bag (any zip bag with a corner cut off will do).

2. Pipe the mixture into the eggs, garnish with the cilantro and tortilla chip, and serve chilled.

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Having A Party? Wow Your Guests With These Deviled Eggs Four Different Ways

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INGREDIENTS 12 eggs ½ cup mayonnaise 1 tablespoon mustard 1 tablespoon relish 1 teaspoon salt 1 teaspoon pepper Paprika, for garnish Parsley, for garnish PREPARATION 1. Place the eggs in a pot and fill with cold water until the eggs are just covered. 2. Bring the pot to a boil.

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Proper 12T 12tomatoes_belowtitle

Classic pimento cheese spread complements any snack and adds some zip to crackers, pita bread, pretzels and chips. It adds the perfect, zesty touch to any deli meat sandwich you whip up during the week, and it's just as good when served with fresh veggies on an appetizer tray. Speaking of which, a party platter really gets bumped up a notch with colorful, tasty dip like this...place this dip in the middle of your snacks and watch it disappear within minutes!

Pimento Cheese Spread

2hr 10min to prepare serves 4-6

Ingredients

4 ounces cream cheese

4 ounces sharp cheddar cheese, grated

4 ounces Monterey Jack cheese, grated

1/4 cup mayonnaise

2 1/2 tablespoons pimentos, finely chopped

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

Proper 12T 12tomatoes_inrecipe

Preparation

1. Place cream cheese in a large bowl or mixer and beat until smooth and creamy.

2. Add monterey jack and cheddar cheese to the cream cheese, then add mayonnaise.

3. Fold in minced pimentos and stir everything together until combined.

4. Add garlic powder and season generously with salt and pepper. Mix until everything is incorporated. Taste and adjust seasoning, if necessary.

5. Refrigerate spread for at least 2 hours, then serve with crackers and/or veggies and enjoy!

Recipe adapted from A Sweet Pea Chef

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Featured 12 Tomatoes Recipes

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You Do NOT Want To Pass Up This Cheesy Dip

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Proper 12T 12tomatoes_belowtitle Classic pimento cheese spread complements any snack and adds some zip to crackers, pita bread, pretzels and chips. It adds the perfect, zesty touch to any deli meat sandwich you whip up during the week, and it's just as good when served with fresh veggies on an appetizer tray.

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Lemon Cheesecake Crescent Rolls - Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon and cream cheese mixture.

Good morning!! It is Monday and we're celebrating with easy.

Mondays are hard as it is, and since I'm not the best at following the "Meatless Monday" route, easy is the way to go.

Also?? I was just thinking about all that hard work we put in this past Holiday season... All the focus, and persistence, and food...
And now it's all packed up and shoved into the closet that you pray no one will ever even *think* about opening it up. But, if they do, there goes your secret to "cleanliness"...

Sooo, wanna talk about lazy, quick desserts today? Basic and necessary sweets? Okay, good!

I seldom buy refrigerated dough, but when I do... I stuff it with chocolate, pumpkin, potatoes...

This little space of mine is almost always about making meals from scratch, but it's freezing cold and all I want is crescent rolls. AND feta mac 'n cheese.

Thus I'm trying to embrace this comfort-food-zone with dignity and lemons. Also known as Lemon Cheesecake Crescent Rolls.

Truth of the matter is that I've received countless emails about readers trying to find a way around making the pastry dough for my Strawberry Cream Cheese Pastries.

For the reason that I will not agree to making those pastries with store-bought-whatever, no matter how many times I am asked, I've made up something similar that is way easier and kind of just as delicious!

This is a basic recipe that you can customize however you like, but I wouldn't change it. Just my two cents.
The lemon cheesecake filling is BE.YOND. The glaze, also lemony, is just the icing on top. (Pun intended.) Eating the rolls while they are still warm?!? PRICELESSSSS.

Make 'em soon!

ENJOY!

WATCH HOW TO MAKE LEMON CHEESECAKE CRESCENT ROLLS

Lemon Cheesecake Crescent Rolls
CRESCENT ROLLS PEAR TART CRANBERRY AND WALNUT PINWHEELS

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Lemon Cheesecake Crescent Rolls Recipe | Diethood

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Lemon Cheesecake Crescent Rolls - Super easy and incredibly soft Crescent Rolls filled with a sweet and delicious lemon and cream cheese mixture. Good morning!! It is Monday and we're celebrating with easy. Mondays are hard as it is, and since I'm not the best at following the "Meatless Monday" route, easy is the way to go.

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Homemade Dumplings 3 Ways

Watch the recipe video here:

INGREDIENTS

4 cups flour

1 teaspoon salt

1¼ cups warm water

2 cups red cabbage

2 cups green onions, sliced

6 cloves garlic, minced

4 tablespoons ginger, minced

2 tablespoons sesame oil

2 tablespoons soy sauce

½ pound ground pork

½ teaspoon pepper

1 teaspoon salt

¾ cup mushrooms, diced

¾ cup carrots, diced

½ pound shrimp, peeled and deveined

Sauce

¼ cup soy sauce

¼ cup rice wine vinegar

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes

PREPARATION

1. Combine the flour, salt, and warm water and mix until well combined.

2. Roll out dough on a floured surface and knead until smooth.

3. Separate the dough into 4 equal parts.

4. Roll out the piece into a thin log and divide into 6 or 8 pieces depend on the size of dumplings you want.

5. Lightly flour the divided piece of dough and roll out piece to a thin circle roughly 4-inches in diameter.

6. Keep the dumpling wrappers separated with parchment paper, and repeat with remaining dough.

7. Combine cabbage, green onions, garlic, ginger, soy sauce, and sesame oil and mix until well incorporated.

8. For the pork filling, combine the ground pork with salt, pepper and 1 cup of the cabbage mixture and stir until well incorporated.

9. For the veggie filling combine mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup of the cabbage mixture and stir until well incorporated.

10. For the shrimp filling, combine shrimp with 1 cup of the cabbage mixture and stir until well incorporated.

11. To assembly dumplings, add roughly 1 heaping tablespoon of filling into the center of a dumpling wrapper.

12. With your finger lightly coat 1 half of the outside of the wrapper with water.

13. Seal the dumplings using your prefered method.

14. With pleating, start from one side and pleat the half of the dumpling closest to you, keeping the other half still.

15. Heat oil on medium high in a pan and add a few dumplings, cooking them in batches.

16. Once the bottom of the dumplings start to brown, add in a splash of water and cover with a lid.

17. Steam for roughly 5 minutes, or until dumplings are cooked and water has evaporated.

18. Enjoy!

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Need A Meal That All Kinds Of Eaters Can Enjoy? These Homemade Customizable Dumplings Will Make Everyone Happy

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4 cups flour 1 teaspoon salt 1¼ cups warm water 2 cups red cabbage 2 cups green onions, sliced 6 cloves garlic, minced 4 tablespoons ginger, minced 2 tablespoons sesame oil 2 tablespoons soy sauce ½ pound ground pork ½ teaspoon pepper 1 teaspoon salt ¾ cup mushrooms, diced ¾ cup carrots, diced ½ pound shrimp, peeled and deveined Sauce ¼ cup soy sauce ¼ cup rice wine vinegar 1 teaspoon sesame oil 1 teaspoon crushed red pepper flakes 1.

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Fall just isn't the same without these pumpkin cheesecake bites from Delish.com.

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INGREDIENTS

Servings: 4

1 head of cauliflower

¾ cup flour

¾ cup milk/milk alternative

1 teaspoon paprika

2 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

¼ cup buffalo/hot sauce

2 tablespoon coconut oil/vegetable oil

1 tablespoon honey

PREPARATION

1. Preheat oven to 450˚F (230˚C).

2. Break the head of cauliflower into florets, about 1½-inch wide.

3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.

4. Add the cauliflower florets to the batter, making sure each piece is evenly coated.

5. Bake for 20 minutes, flipping halfway.

6. In a small mixing bowl, combine the hot sauce, vegetable oil, and honey, and stir until evenly combined.

7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes.

8. Enjoy!

Inspiration:
http://gimmedelicious.com/2016/01/31/baked-buffalo-cauliflower-wings/ https://www.peta.org/recipes/spicy-buffalo-cauliflower-wings/ http://allrecipes.com/recipe/239616/buffalo-cauliflower/
https://dashingdish.com/recipe/crispy-buffalo-cauliflower

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Servings: 4 1 head of cauliflower ¾ cup flour ¾ cup milk/milk alternative 1 teaspoon paprika 2 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper ¼ cup buffalo/hot sauce 2 tablespoon coconut oil/vegetable oil 1 tablespoon honey 1. Preheat oven to 450˚F (230˚C). 2. Break the head of cauliflower into florets, about 1½-inch wide.

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You've never really had a spring roll until you've tried homemade ones. Absolutely incomparable to the spring rolls served at typical suburban Chinese restaurants with unidentifiable fillings. And did you know you can BAKE spring rolls? Pick the baked one in the pile below! (PS Spring Rolls = Egg Rolls!!)

When was the last time you ordered spring rolls at a Chinese restaurant? Did you bite into it and wonder what was actually inside? And if it was a really bad one, you may have even been treated to oil squirting into your mouth when you bit into it.

That pretty much describes the run-of-the-mill spring roll experience at local Chinese restaurants and takeout places in food courts. I mean, you can get truly great spring rolls at "posh" Chinese restaurants, where you can pay $13 for 2 (yes - 2, two, TWO spring rolls).

Or - you can make a whole batch of spring rolls at home for less than $10!

Psst for Aussies reading this - did you know you can get spring roll wrappers at Woolworths and Coles? 🙂 In the freezer section. ↓↓↓

I know spring rolls is one of those things that may seem daunting to try your hand at. But it's actually not that tricky at all. Wrapping spring rolls is more straight forward than Wontons or Gyoza (Japanese dumplings). Plus, the spring roll wrapper is easier to handle than most doughs - it has stretch, you can even scrunch it up, whirl it around and dance around the kitchen with it, then still be able to use it. True story. (I might have done it)

Plus there's the recipe video too. 🙂 Very handy for demonstrating the spring roll wrapping process.

There's a lot of literature "out there" about how to make the perfect spring rolls. But I really don't think it's necessary to write a long list of tips and tricks to make great spring rolls. Just follow the recipe, the steps are perfectly straight forward. 🙂

For a real-deal spring roll experience, there's no denying that frying is the way to go. That's how to make a beautifully golden spring roll that's flaky and crispy, as it should be (wait until you see the end of the video!).

However, you can most certainly bake them. The best way to bake them is to spray with oil and bake on a rack - no turning required. They will come out golden all over and very crispy. The crispness is just not quite the same delicate flaky crispness that you get from deep frying, but it is undeniably crispy. The main difference is the flavour - when you bake, the flavour of the spring roll wrapping is more dominant than when fried i.e. with fried spring rolls, you can taste the filling more.

Here's a comparison of baked vs fried: the top is the baked one, the bottom is the fried one. You can see how the fried one is a more even golden colour. But there's not that much difference!

For a truly authentic experience, make your own Sweet and Sour Sauce - it is so worth it. Especially if you're going to make the effort to make your own spring rolls.

One bite, and you will be amazed. Homemade spring rolls. That's how spring rolls should taste. You can really taste the filling (PS I used pork and vegetables, pretty classic combo). The filling actually has real texture, rather than just being some sort of mystery mush. It isn't greasy, you won't get any squirts of oil when you bite into your homemade spring rolls.

And who cares if your spring rolls come out a bit wonky and lopsided? That isn't going to affect the flavour AT ALL! - Nagi xx

PS I got all the way to the end before I remembered to translate Aussie into American: Spring Rolls = Egg Rolls. 🙂 See Note 6 in the recipe for more info. N x

1. Shitaake Mushrooms: Soak dried mushrooms in plenty of boiled water for 20 minutes or until rehydrated (don't do this step if using fresh mushrooms). Drain, squeeze excess water out of the mushrooms (like they are a sponge), then finely chop.

Dried Shitaake mushrooms are available at Asian grocery stores and in the Asian section of some supermarkets here in Australia. They are whole dried mushrooms and, like porcini mushrooms, the mushroom flavour is more intense so it brings a great savouriness ("umami") to anything it is added to.

If you make this with fresh mushrooms instead, finely chop them and add them before the carrot to give them a head start on the cooking, to ensure all the moisture inside cooks out (because wet filling = spring rolls burst open).

2. You can get spring roll wrappers at the supermarkets here in Australia! Frozen section, Woolies, Coles, Harris Farms. Spring roll wrappers are made of wheat. You ca also make this with rice paper spring roll wrappers (that are used to make things like Vietnamese Rice Paper Rolls) but will need to be soaked first before wrapping, and the spring roll will come out crispy with a bubbly surface and kind of see through, like these Crispy Rice Paper Fish Parcels.

3. Look closely at the wrapper and you'll notice one side is slightly rough, one side is smoother. You want the smooth side on the outside of the spring roll - looks prettier. Not a deal killer. 🙂

4. Because of the shape of woks, the oil usage is more efficient than using a saucepan or skillet. i.e. With a wok, there is more surface area with less oil usage.

5. FRYING vs BAKING: See photos in post for comparison of baking vs fried - they look very similar! Frying makes spring rolls that are more delicate, crispy and flaky as they should be. With baking, the wrapper is still very crispy, but it is not quite the same delicate flaky texture. Also with baking, the wrapper flavour is slightly more dominant. Tip for baking is to SPRAY VERY WELL with oil!! If you don't use a rack, then turn the spring rolls at about 15 minutes.

6. EGG ROLLS vs SPRING ROLLS: At the core, they are the same - flaky, crispy pastry enclosed around a filling. Use Spring Roll Wrappers to make spring rolls, and Egg Roll Wrappers to make egg rolls (and make them larger, if you want).

All over China, Asia and the world, there are different variations of spring rolls. Egg Rolls are found in the US (not in Asia!) and are typically larger than spring rolls found in Asia and the rest of the world (no surprises there! 😂) The pastry for spring rolls tends to be thinner and a bit more see through, so it's got a more delicate flaky wrapper. The wrappers for egg rolls are typically thicker and therefore oiler. BUT having said that, I have ordered Egg Rolls numerous times in the US and they were spring rolls.

I prefer Spring Rolls. The wrapper is more delicate, flakier and doesn't absorb as much oil - an all round better eating experience! Plus they are a good size - I find that most Egg Rolls are too large i.e. too much filling, falls out too easily.

7. Nutrition per spring roll, excluding sauce. This is what I think is a conservative estimate as it is impossible for me to determine how much oil is absorbed by the spring rolls. I have assumed 1 tsp per spring roll which is conservative, it is difficult to imagine because the wrapper doesn't absorb oil and the filling does not get oily from frying. I've researched and other sources suggest it is about 150 calories per spring roll.

Homemade spring rolls recipe video!

A very typical day at RecipeTin HQ:

Me: Messy bun, ugg boots, hands in food;

Dozer: thinking that if he stares at the food hard enough, it might jump off the table into his mouth.....

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You've never really had a spring roll until you've tried homemade ones. Absolutely incomparable to the spring rolls served at typical suburban Chinese restaurants with unidentifiable fillings. And did you know you can BAKE spring rolls? Pick the baked one in the pile below! (PS Spring Rolls = Egg Rolls!!)