Deep Fried Pickles

Another State Fair favorite of ours.  Another recreation from our party.  I know, they sound disgusting...or at least I thought they did.  Maybe you think they sound delish!  As a side note, if you haven't already, try these at the State Fair.  Only, order the ones that also have cream cheese in them.  We'll have to investigate this year how they accomplished this addition. 

To save myself some time, visit the onion ring recipe.  Now, instead of onion slices, use pickle slices. Dredge them in the flour mixture, just the same, and then the batter, and then the Panko bread crumbs.  Into the fryer, onto the paper towels, dipped in ranch.

Tedious, but another favorite from the party.

Deep Fried Snickers

About five years ago the State Fair introduced their latest stick creation.  Deep fried candy bars on a stick.  I had to try one.  If it's made with Snickers, there is a chance I will love it.

My thoughts were mediocre.  While tasty, it was WAY too much breading and just fell like a brick into the bottom of my stomach.

At our State Fair party we decided to try them ourselves.  Only, I suggested we just use fun size Snickers because I didn't want anyone feeling sick after trying it.  The results were outstanding.  I think I had four.

Ingredients
Snickers (pick your size, but the fun size worked well for us!)
1.5 c flour
1 t baking soda
1/2 t salt
1 c milk
2 T white vinegar
1 T vegetable oil (I used olive oil).

1. Freeze your candy bars.  Rock hard.
2. Combine the flour, baking powder, and salt.
3. Whisk in the wet ingredients.
4. Coat the frozen candy bars in a thin layer of flour (or cornstarc).
5. Dip them in the batter, shaking off the excess but ensuring the candy bar is completely covered.
6. Fry until golden brown and then just a touch longer to make sure the inside is all melted and gooey.
7. Sprinkle with powdered sugar
8. Eat, repeat.

State Fair Corn Dogs

We recently hosted a "State Fair Warm Up" party with our neighbors.  We tried corn dogs, cheese curds, fried pickles, onion rings, and fried snickers.  Some recipes worked better than others.  The following was Riley's favorite (and Amy's too).  Riley worked her way through two large corndogs in a matter of minutes.

Ingredients
1 c flour
2/3 c yellow cornmeal
1/4 c white sugar
1 1/2 t baking powder
1 t salt
1 egg, beaten
1 1/4 c buttermilk
1/2 t baking soda
2 pounds hot dogs; room temperature
cornstarch
disposable chop sticks (wooden, found in your Asian section of your grocery store)

1. In a bowl, stir together flour, cornmeal, sugar baking powder, and salt.
2. Make a well in the center, and pour in the egg, buttermilk and baking soda.  Mix until everything is smooth and well blended.
3. Pour the batter into a tall glass and place in the refrigerator for about an hour.
4. Pat the dogs dry and coat them in a thin layer of cornstarch.
5. Insert a chopstick into each dog, leaving about 1/2 inch at the top.
6. Heat the oil to 365
7. Dip the dogs into the batter a couple times for a nice thick coating of batter. 
8. Place in the fryer.  The longer sticks should serve nicely when you want to flip them around (since they will stick out of the oil).
9. Drain on a paper towel and serve!

Onion Rings

I've recently decided that onion rings might be one of my favorite foods.  But, I'm very picky about them.  I don't like them too thick, or too greasy.  We have made the following recipe a few times and these onion rings are my absolute favorite.

Ingredients
Yellow Onion, sliced into rings (you decide the thickness)
1 1/4 cups flour
1 t baking powder
1 t salt
1 egg
1 cup milk
Italian flavor Panko bread crumbs (the Panko part is mandatory)
fryer

1. Heat the fryer up to 365 degrees. 
2. In a bowl, stir together flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated, set aside.
4. Whisk the egg and milk into the flour mixture. 
5. Dip the floured rings inot the batter to coat, shake off excess.
6. Coat battered rings in bread crumbs.
7. Deep fry the rings 4-5 at a time for 2 to 3 minutes, or until golden brown. 
8. Remove and drain on a paper towl.

Serve with ketchup or ranch, or your favorite sauce!  Delicious!

Beef and Brocolli

I stole this one off the internet and tried it for the first time on Tuesday.  I'm sold.  It's good.  It's something I used to order every time at P.F. Chang's and this recipe is not far from the restaurant version.

I had to make a few changes, but I'm guessing if you follow the recipe it would only be better.

Jaden's Beef and Brocolli


1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil (I just used olive oil)
1 tablespoon minced garlic

BEEF MARINADE

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil (again...olive oil here)
Freshly ground black pepper to season the beef

STIR-FRY SAUCE

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)  (I had rice vinegar and used 1 tsp of this and 1 tsp of red wine)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.  (I did my meat in three batches to prevent overcrowding)

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

I served it with plain brown rice, but some asian noodles of some sort would have been delicious!

Better Than Anything Cake

Rob's birthday was yesterday and he requested this cake for his special day.  He had it at our niece's first communion party and never stopped talking about it.  True to his word, it is delicious.  And, best part is that it is super easy to make.  Here's the recipe...excuse me while I go deliver pieces of the cake to all my neighbors so it is not sitting in my house where I will consume every last piece.

1 German chocolate cake mix
1 14oz can Sweetened Condensed Milk
1 20oz container Caramel topping
1 contatiner Cool Whip
3 Heath bars (chopped up)

Bake the cake according to the package directions.  When it is done, set it aside to cool slightly and in a bowl, mix together the sweetened condensed milk and the caramel topping.  Now, take the handle of a wooden spoon and poke holes into the still warm cake.  About 20 holes is what I did.  Now take that milk/caramel mixture and pour it onto/into the cake.  I spread it around to make sure the holes were full.  Refrigerate for an hour (or longer).  Spread the cool whip on top and sprinkle with the Heath bars.  Super easy and super delicious!

Taco Puffs/Muffins

It's about time I post a new recipe on here.  I cannot take any credit for the creation of these delicacies.  My neighbor found them in some random magazine, and they have become a neighborhood favorite.  I call them Taco Puffs.  She calles them Taco Muffins, and yet a third neighbor calls them Muffin Tacos.  Call them what you want, but they are delicious. 

You'll need:
Wonton wrappers
Taco meat
Picante sauce
Shredded cheese
Tomatoes
Olives
Sour Cream

(I skip the olives...yuck.  But you get the point, whatever you would put on a taco, you should have on hand)

Brown up the meat and mix in your taco seasoning as directed.  Take a mini muffin pan and stuff a wonton wrapper in there to make a little bowl.  Spoon in some taco meat, cover with a tablespoon or so of picante sauce, and sprinkle with cheese.  Bake these up at 350ish for 20-25 minutes.  I get by with about 300 for 20 minutes.  Don't want to burn the wontons.

Take them out, garnish with some tomatoes, sour cream, and whatever else your heart desires, and then eat 6 of them right in a row and decide if you should make another batch.

Which, of course, you should.