Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 8:00 AM by Nikki @ NikSnacks in , , ,    1 comment
This post is sponsored by the North Carolina Department of Agriculture & Consumer Services and while I was compensated, my words, views and opinions are my own.

I have joined a handful of area bloggers to help share a snapshot of the diversity of NC Beef farms. We all toured different NC beef farms and created diverse recipes using NC beef. I'm excited to share my Bourbon Beef Chili AND my farm visit with you. HUGE shout out to Pastry Chef Online, Jenni Field, for organizing this whole project. 


There are a lot of choices for consumers when it comes to NC Beef. You can find NC Beef for sale at local farms, farmers markets and via on-line sales all offering grass-fed, grain-fed, organic, non-GMO, heritage, certified animal welfare approved, and a host of other beef niches.

A mere 20 minutes from my house, I can purchase antibiotic-free ribs, steaks, chops and hamburger from a local farm. I visited Newsome Farm in King, N.C. where Brad and Vickie Newsome have 80 acres, up to 40 heads of cattle at a time, as well as chickens, horses, too. Their oldest daughter, McKayla, helps run the farm. She is a recent graduate of NC State's Animal Science program. The family has lived on the property for over 100 years and McKayla will be the 4th generation to run the operation when that day comes.

Rain and other inclement weather doesn't stop life on the farm, so while it was overcast and rainy, I still got to meet all of the cows and watch them graze and play in the mud. All of the cows at Newsome Farm are born on the farm. After being weaned at 6 months, the heifers and steers are separated from their mothers and eat an all-grass diet until 15 months of age. After that, the cows are given a diet mix of Southern States High Protein feed, cracked corn and hay. The Newsomes actually "handcraft" their hay! They have a tractor, mover, a tether (to rake the hay) and the baylor to roll the hay into round bales. Apparently its very time consuming, but it's worth every minute. Look at these cows!

So once the cows reach 18 months or 1100 pounds, they're ready for slaughter. These two will be heading to the slaughterhouse in 2 weeks. I like the idea of meeting your meat before eating it. Mitchell's Meat Processing in Walnut Cove, N.C. is where the Newsomes take their cattle to be processed. I was able to take home hamburger that had been ground from a whole bull, which produces leaner meat, filet and NY strip. 


Got To Be NC Beef Farm Tours & recipes made with NC Beef



  • Beef Marsala Pot Pie | Baldwin Family Farms from Big Bear’s Wife


  • Chile-Braised Short Rib Tacos | Moore Brothers All Natural Beef from Nourish and Nestle


  • Simply Perfect Prime Rib Roast | Ninja Cow Farm from Life of a Ginger

  • Shepherd’s Pie | Ray Family Farms from Girl Gone Gourmet

  • Back to Earth Tacos | Back to Earth Farm from Jenn on a Missionl

  • Beef Lettuce Wraps | Hickory Nut Gap Farm from Pantry Doctor

  • Bring it on: GotToBeNC Organic GrassFed Beef | Proffitt Family Farms from Heidi Billotto Food

  • Sweet and Spicy Grass-Fed London Broil | Baldwin Family Farms from Pastry Chef Online



  • Bourbon Beef Chili
    Yield: 6 servings

    Ingredients:
    2 tsp. + 1 tsp. olive oil
    1 lb. lean ground NC beef
    1 small green pepper, seeds and stem removed and chopped (1 cup)
    1 small onion, chopped (1 cup)
    1 T minced garlic
    1 T cumin
    1 T chili powder
    1 tsp. ground coriander 
    2 tsp. onion powder
    1 can (10.75 oz.) condensed tomato soup
    3 oz. bourbon or whiskey (approx. 2 airplane bottles)
    1 oz. blackstrap molasses
    1 can (8 oz.) tomato sauce
    2 cups beef stock (or water)
    1 can (10 oz.) black beans, drained
    1 T Green Tabasco Sauce (or more, to taste)
    salt and fresh ground pepper to taste

    Instructions: 
    Heat 2 tsp. olive oil in a heavy frying pan, add ground beef, and cook over medium-high heat until the turkey is well-browned and all liquid has evaporated. Use a wooden spoon to break the meat apart as it cooks. Put the browned meat into a medium-sized soup pot.

    Add the other 1 teaspoon of olive oil to the frying pan, add the chopped green pepper and chopped onion, and saute about 3-4 minutes over medium heat. Add the minced garlic, cumin, chili powder, coriander, onion powder and cook for 1-2 minutes. Add the pepper-onion-spices mixture to the soup pot. Then add the tomato soup, tomato sauce, and beef stock to the soup pot and start to simmer the chili on low for 30 minutes.

    While the chili simmers, add the black beans, molasses and bourbon to the chili and simmer about an hour, adding a little water if it gets too thick. Taste for seasoning and add Green Tabasco Sauce, salt, and fresh ground pepper to taste. Serve hot.


    On 11:44 PM by Nikki @ NikSnacks in , ,    No comments
    2016 was difficult.

    Political, national and world events aside, it was difficult for me personally and emotionally.


    Don't you need a drink? Because I know I need one.


    Every year I strive to be bigger and better than before while remaining humble and grounded. I got to fly higher than ever by taking my first solo vacation to Montreal, Canada (even after I purchased my plane ticket, I didn't know exactly where Quebec was on the map), attended my favorite food conference in Orlando, drove around the state of North Carolina peddling beer and one-of-a-kind recipes, too. I went on not one, but two North Carolina farm tours, went camping in a field with chefs from all over North Carolina, Virginia and beyond while eating lamb for four days and sent personalized Christmas cards for the first time ever. I also started and ended a very intense personal relationship, bought my first DSLR camera and traveled to Alabama to be a sous chef at the World Food Championships.

    Overall, it was a great year, but I am wanting for something more. I made a comment to a friend that I had nothing to look forward to in 2017. I was quickly reminded that I am taking  a self-funded voyage to Paris in May. That personal relationship I lost in 2016 has been rekindled and is burning brighter than before in 2017. I have a few personal and professional projects in the works, too.

    All of these remembrances is to say this: I need a drink. A good cold, crisp drink with complex yet familiar flavors. My standard winter beverage of choice is Sprite, vodka and bitters. It's low-cal, refreshing and makes me feel sophisticated when I'm sitting at a bar, rattling my ice cubes about, trying to stab my maraschino cherry garnish with my stirrer. This drink is an upgrade from my usual. And I love it. I hope you will, too.

    When Stirrings Cocktail Mixers challenged me to make a new cocktail using their mixers, I decided to stick to something that *I* want to drink, while still being on-trend and pretty freaking delicious.


    Stirrings Cosmopolitan rimmer cocktail garnish
    1/4 oz blackstrap molasses
    1/2 oz Stirrings Simple Pomegranate Martini cocktail mix
    2 ounces whiskey or bourbon
    2 dashes of Angostura bitters
    2 Orange slices, for garnish

    1. Rub the rim of a cocktail glass with the cut side of an orange. Hold the glass upside down and dip the glass in Cosmopolitan rimmer
    2. Fill a cocktail shaker with ice and add molasses, Stirrings pomegranate cocktail mix, whiskey and bitters. Shake vigorously for 10 seconds.
    3. Strain into a cocktail glass. Gently place the orange slice into cocktail and serve.

    You can find Stirrings products at Total Wines & More and Food Lion grocery stores. To learn more about Stirrings, including great recipes and entertaining ideas, visit their website and check out their social media sites:


    On 4:49 PM by Nikki @ NikSnacks   5 comments

    Just grab 'em in the biscuits. The sweet cranberry biscuits, that is.



    These biscuits are fluffy with a buttery, soft crumb. The cranberries are tart and pop in your mouth and yield to a subtle sweetness awash with a lemony aftertaste. When you add the pink cranberry icing, the moist biscuit blooms with extra flavor. You'll happily lick your fingers with joy.


    I love baking biscuits more than any other thing in the world. When I'm pressed for what to bring to a party, my first thought is biscuits (but I always take Doritos; no one ever gets upset at the girl who brings Doritos) While brainstorming ideas for the Cape Cod Select Blogger Challenge, I vacillated between bars, doughnuts and biscuits. Biscuits will always win because everybody loves biscuits. 'Tis the season for cranberries and what better product to use than frozen cranberries, namely Cape Cod Select Premium cranberries!

    Based in Carver, Massachusetts, Cape Cod Select employees have over 75 years of experience bringing fresh, premium cranberries to customers. In 2009, Cindy Rhodes founded Cape Cod Select, the retail face for the Edgewood Bogs Cranberry Growers. Cape Cod Select's goals are simple: Provide the public with “Cranberries for All Seasons”, and make them the best quality on the market. I've not used many frozen fruit brands, but I'm here to say these cranberries are pretty solid.


    Find Cape Cod Select on online:
    Instagram
    Facebook
    Twitter
    Pinterest

    To find Cape Cod Select Premium Frozen Cranberries year-round in your area, click here 


    Sweet Cranberry Biscuits
    Yield 12-15 biscuits


    3 cups Cape Cod Select Premium Frozen Cranberries
    2 cups granulated sugar
    1 Tablespoon lemon extract
    2 cups all-purpose flour, plus more for dusting
    2 tablespoons baking powder
    1 teaspoon salt
    1 stick (8 Tablespoons) cold, butter
    1 cup milk


    1. Preheat oven to 400°F. In a saucepan over medium heat, combine the Cape Cod Select Premium Frozen Cranberries and sugar. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 to 20 minutes. Remove from heat, add lemon extract, stir to combine and set aside to cool.

    2. Sift flour, baking powder and salt into a large mixing bowl. Cut butter into flour in the mixing bowl using a fork or a pastry cutter. Return dough to bowl, add milk, cooled cranberry mixture and stir with a fork until it forms a rough ball.

    3. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 10 minutes.

    4. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

    5. Place biscuits on a cookie sheet and bake until golden brown, approximately 20 to 25 minutes. Place biscuits close together for fluffy texture. Place them 2 inches apart for biscuits with crusty edges.


    Icing
    2 cups powdered sugar
    1 Tablespoon lemon extract
    2-4 Tablespoons milk

    Mix ingredients in the same saucepan used to make the cranberry mixture using a whisk. Pour icing into a piping or Ziploc bag.  Snip the end and drizzle over the biscuits.

    Serve biscuits warm or room temperature.
    On 7:00 AM by Nikki @ NikSnacks   No comments

    Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

    Football season is here! What's your hometown team? I live in North Carolina but my first football love was and will always be the Philadelphia Eagles. Philly is the city of my birth and I'll always be an Eagle fan on the low. In celebration, I’ve joined a group of bloggers from all over the country to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!

    To ad to the celebration, I've made a SUPER FANTASTIC tailgate recipe to end ALL tailgate recipes: Philly Cheesesteak Cheesecake.

    That's right.

    Philly. Cheesesteak. Cheesecake.

    It's a savory cheesecake with a wheat cracker crust filled with cream cheese and provolone cheese, topped with tender slices of top round steak, sautéed peppers and onions with the option of a layer of Cheez Whiz. It's pretty epic, y'all.

    Take a look. Check it out. It'll make all of your tailgate dreams come true. Serve it as is or with crudités. Your guests and friends will thank you.

    Philly Cheesesteak Cheesecake
    Serves 6-8

    Wheat Cracker Crust
    2 1/2 cups wheat cracker crumbs
    1/2 cup unsalted butter, melted
    1/2 tsp salt
    1/4 tsp cayenne pepper

    Filling and topping
    24 ounces cream cheese, softened
    2 1/2 cups Provolone cheese, shredded
    2 Tablespoons flour
    1/2 teaspoon Worcestershire sauce
    1/4 cup cream or whole milk
    3 eggs
    1/2 tsp oil
    1/2 lb top round or sirloin, sliced thin
    1/2 green pepper, sliced thin
    1/2 cup white onion, sliced
    1/2 tsp seasoned salt

    Instructions
    1. Preheat oven to 375F. Place steak in freezer for 30 to 45 minutes; this will make it easier to slice.
    2. In a medium bowl, mix together the wheat cracker crumbs, melted butter, salt and cayenne pepper in a small bowl. Press into the bottom and halfway up the sides of an 8-inch springform pan. Set aside.
    3. In a large bowl, beat the cream cheese until smooth and fluffy. Beat in the Provolone cheese, flour, Worcestershire sauce until combined. Gradually beat in the cream then beat in the eggs, one at a time. Pour on top of the wheat cracker crust. Bake 40-45 minutes or it is almost set (it will feel firm when touched and still wiggle a little bit when moved). Let cool until room temperature. Remove the side of the pan before adding the steak topping.
    4. Remove the steak from the freezer and slice very thinly. Heat the oil in medium saute pan over medium-high heat. Add the peppers and onions and cook until soft. Season with seasoned salt and add steak. Sauté for 2-4 minutes.
    5. Spoon the steak mixture over the cheesecake. OPTIONAL: top the steak with a drizzle of Cheez Whiz.



    IT'S TAILGATE TIME

    60+ recipes inspired by football teams! Show off your team spirit with everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more as you cheer on your team! #foodiefootballfans
    60+ recipes inspired by football teams! Show off your team spirit with everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more as you cheer on your team! #foodiefootballfans

    Red Sea Party Punch by Celebrating Family
    Bird Gang Sonoran Nachos by Love Bakes Good Cakes
    GameDay Cheesecake Bars by Body Rebooted
    Healthy Dirty Bird Dip by Dash of Herbs
    Purple Potato Salad by The Culinary Compass
    Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles
    Easy Buffalo Chicken Sliders by Beer Girl Cooks
    Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
    Blackened Steak + Blue Cheese Nachos by Feast + West
    Easy Pimiento Cheese Crackers by Family Food on the Table
    Chicago-Style Deep Dish Breadsticks by Honey & Birch
    Italian Beef by Bread Booze Bacon
    Welcome to the Jungle Cocktail by Love & Flour
    Bengal Striped Bundt Cake by Foodtastic Mom
    Polish Boy Potato Skins by A Mind Full Mom
    Sweet and Salty Brownies by The Secret Ingredient Is
    Cowboy Cookies by The BakerMama
    Cowboy Chili by See Aimee Cook
    Green Chili Pulled Pork Poutine by Cake 'n Knife
    Blue and Orange Jello Shot Gummies by Sustaining the Powers
    Greek Town Loaded Potato Skins by The Mexitalian
    Marbled Scotcharoos by Club Narwhal
    Beer Cheese Fondue by Off the Eaten Path
    Easy Beer Cheese Soup by Hello Little Home
    Chicken Stack Sandwich by Around My Family Table
    Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
    Game Day Cupcakes by Polka Dotted Blue Jay
    Brownie Batter Dip by The Crumby Cupcake
    Chocolate Coconut Cupcakes by Two Places at Once
    Tomahawk Cooler by Mixplorology
    Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
    Game Day Snack Tray by Coffee Love Travel
    Bacon Mac Cups by West via Midwest
    South Beach Punch by 2 Cookin Mamas
    Miami Mahi Mahi Sandwich by foodbyjonister
    Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
    Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
    New England Rum Punch by Order in the Kitchen
    Crawfish Etouffee by The Speckled Palate
    Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
    Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
    Big Blue Cheese Steak Stromboli by Simple and Savory
    Spinach & Artichoke Bites by Lauren's Kitchen
    Herb Pesto Arancini by A Little Gathering
    Beluga Lentil Hummus by Culinary Adventures with Camilla
    Philly Cheesesteak Nachos by And She Cooks
    Philly Cheesesteak Cheesecake by Nik Snacks
    Game Day Cookie Cups by Me and My Pink Mixer
    Primanti Style Sliders by Macheesmo
    Pineapple Salsa by Living Well Kitchen
    Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
    Blue Cheese Blitz Dip by Cafe Terra
    Chicken Adobo Fries by Brunch-n-Bites
    Game Day Candy Bark by Life's Ambrosia
    Chicken Teriyaki Pizza by Loves Food, Loves to Eat
    High Seas Sour Cherry Slush by Lizzy is Dizzy
    Buffalo Chicken Deviled Eggs by Casa de Crews
    Avery Williamson American Cake by Loaves & Dishes
    Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
    Double-Stuffed Potato Skins by A Simpler Grace
    Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

    On 4:58 PM by Nikki @ NikSnacks   No comments
    Gourmands from around North Carolina and beyond are invited to attend FIVE live dinner events Nov. 11 to 20 in Raleigh, savoring the full-service, six-course meals and serving as judges for the grande finale Battle Of Champions for the Got To Be NC Competition Dining series. Tickets to these interactive battles go on sale Monday, Oct. 3 at 7 p.m. at www.competitiondining.com and are guaranteed to sell out quickly.


    The six chef teams competing in the Got to Be NC Competition Dining Series Battle of Champions each won their local series to earn a place in the championship. The bracket includes:

    ·       Friday, Nov. 11 Dinner

    o   Team Egg Heads from Durham: Scott Schabot, Keith Calise and Tad Balio, Another Broken Egg Café chefs.

    o   Team Sedgefield Culinary Crushers from Greensboro: James R. Patterson III, Sedgefield Country Club executive chef; Isaac Spencer, Sedgefield Country Club chef; and Tim Alston Sedgefield Country Club lead cook.

    ·       Saturday, Nov. 12 Dinner

    o   Team Ceviche’s from Wilmington: Sam Cahoon, executive chef of Ceviche’s in Wrightsville Beach; and Edson Juarez and Eric Smith, sous chefs at Ceviche’s.

    o   Team Vidalia Boom from Winston-Salem: Sam Ratchford, co-owner and executive chef at Vidalia Restaurant in Boone; Julius Kalman, Vidalia Restaurant co-owner; and Jason Walsh, Vidalia Restaurant chef.

    ·       Sunday, Nov. 13 Dinner

    o   Team Radical Range Riders from Charlotte: Adam Reed, owner and chef at Sante' of Matthews in Matthews; Terra Ciotta, culinary instructor and chef at Artisan Restaurant in Charlotte; and Jess Cochran, culinary instructor at Central Piedmont Community College in Charlotte.

    o   Team Mirepoix from Raleigh: Franz Propst, executive chef at Peak City Grill & Bar in Apex; Ryan Summers, chef at Chef's Palette Restaurant and Bar in Cary; and Tom Halik, chef and proprietor at Main Street Grille Café & Bakery in Wake Forest.

    ·       Friday, Nov. 18 Dinner

    o   Nov. 11 winning team versus Nov. 12 winning team

    ·       Sunday, Nov. 20 Grand Finale Dinner

    o   Nov. 13 winning team versus Nov. 18 winning team



    Each of the Battle of Champions dinner events, just as at all dinners throughout the year-long series, includes two chef teams battling it out preparing three courses centered on a featured North Carolina ingredient that is revealed only an hour before they start cooking that day. Unlike any other cooking competition, attendees vote on each dish using their smart devices, and ultimately help determine who moves on to the next round and who goes home. New to the competition this year, the creation of All-Star Dream Teams allows chefs from different restaurants to partner together for the three-person teams, upping the potential caliber and creating a more fun and competitive atmosphere for all.

    All Battle of Champions events are held at NC State’s Dorothy & Roy Park Alumni Center located at 2450 Alumni Dr. in Raleigh, North Carolina.



    Tickets for the Nov. 11, 12, 13 and 18 battles are $119 each, and tickets for the grand finale battle, Nov. 20, are $139 each. Learn more and buy tickets starting Monday, Oct. 3 at 7 p.m. at www.competitiondining.com/events/battle-of-champions.

    On 6:30 AM by Nikki @ NikSnacks   4 comments

    Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.


    With the official start of the professional American football season breathing down our necks, it’s time to tailgate! You know how I feel about Fall (boo) but I'm always in the mood for football (yay) In celebration, I’ve joined a group of bloggers from all over the country—to bring you 64 tailgating recipe ideas for a kickin' football tailgate party. Click on their links below to join in on the fun!


    64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
    64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans


    Spicy Mexican Cheese Dip by 2 Cookin Mamas
    Salsa Verde by A Dish of Daily Life
    Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
    Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
    Grilled Jalapeno Poppers by A Mind Full Mom
    Beer & Brats Bake by A Simpler Grace
    Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
    Crispy Baked Buffalo Wings by And She Cooks
    Blackberry BBQ Sticky Wings by Around My Family Table
    Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
    Black Bean & Corn Salsa by Body Rebooted
    Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
    Smoky Jalapeno Poppers by Brunch-n-Bites
    Loaded Sweet Potato Nachos by Bucket List Tummy
    Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
    Chicken Spinach & Artichoke Dip French Bread by Cake 'n Knife
    Cuban Sandwich Quesadillas by Casa de Crews
    Grilled Asparagus Spears by Celebrating Family
    Sweet and Salty Blueberry Popcorn by Club Narwhal
    Buffalo Chicken Poppers by Coffee Love Travel
    Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
    Buffalo Chicken Poppers by Dash of Herbs
    Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
    Bottled Tailgate Cocktails by Feast + West
    Smoked Brisket Texas Style by Foodal
    Loaded Guacamole by foodbyjonister
    Cincinnati Nachos by Foodtastic Mom
    Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
    Grilled Shrimp Pizza by Glisten and Grace
    Mini Bell Pepper Nachos by Hello Little Home
    Slow Cooker Sweet Spicy Meatballs by Honey & Birch
    BBQ Chicken Wontons by Lauren's Kitchen
    Loaded Tailgate Tots by Life's Ambrosia
    Ricotta & Fig Bites by Living Well Kitchen
    Tailgate Tacos by Lizzy is Dizzy
    Nashville Hot Chicken Wings by Loaves & Dishes
    Cincinnati Chili Dip by Love & Flour
    {Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
    Tailgate Bloody Marys by Loves Food, Loves to Eat
    Sweet Korean Chicken Wings by Macheesmo
    Bacon Wrapped Tater Tots by Me and My Pink Mixer
    Beer Sangria by Mixplorology
    Crab Pretzels by Mom's Messy Miracles
    Hot Bacon Dip by Nik Snacks
    Build Your Own Bloody Mary Bar by Off the Eaten Path
    Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
    Old Fashioned Sweet by Peanut Blossom
    Baked Mac and Cheese Cups by Polka Dotted Blue Jay
    Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
    Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
    Hearty Vegetable Chili by Simple and Savory
    Focaccia Pizza by Simplify, Live, Love
    Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
    Bacon-Wrapped Cheeseburger Bites by The BakerMama
    Buffalo Chicken Pasta Salad by The Creative Bite
    German Potato Skins by The Crumby Cupcake
    Old Bay Trail Mix by The Culinary Compass
    Meat Lover's Pizza Bites by The Life Jolie
    Raspberry Chipotle Black Bean Dip by The Mexitalian
    Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
    Blackened Shrimp Tacos by The Speckled Palate
    Honeydew Melon Refresher by Two Places at Once
    Grilled Sauerkraut Stuffed Brats by West via Midwest
    Sausage Apple and Sage Hand Pies by What A Girl Eats
    If you're a long time reader, or even a casual Nik Snacks fan, you have to know that I am a huge football fan. There's something about pledging allegiance to your hometown team, your favorite star player from your alma mater or just the love of the gridiron action on the field; and let's not forget the fun colors, decorations and fun smack talk that goes down too.
    I am a Carolina girl, through and through but before I knew what Carolina was, I was a fan of any and everything Phildelphia. Philly is the city of my birth and I think it's the best city in the Northeast. Im a Southern lady, but my blood is really just dark green tinged with silver haha! Blending my two football loves into one dish was easy as soon as I was asked to collaborate with 63 other bloggers: Hot Bacon Dip!
    Not only is it hot from the oven and full of smokey bacon bits (pigskin, anyone), it's hot with the spice of Texas Pete hot sauce and cooled down with creamy Philadelphia cream cheese. You can't go wrong with anything in this very simple and easy dish for your next tailgate!
    Hot Bacon Dip
    Serves 8-10

    INGREDIENTS
    8 ounces cream cheese, softened
    1/4 cup milk
    1/4 cup Texas Pete Original hot sauce
    2 cups shredded cheddar cheese
    1 cup shredded Parmesan cheese
    1 teaspoon garlic, minced
    1/2 cup mayonnaise
    8 slices of bacon, cooked, chopped
    2 green onions, sliced
    Snack crackers, for serving

    INSTRUCTIONS
    1. Preheat oven to 400°F
    2. Add the cream cheese, milk and Texas Pete to the bowl of a stand mixer and mix until combined (alternatively, use a large bowl & spoon or spatula)
    3. Add in the cheddar cheese, Parmesan cheese, garlic and mix well.
    4. Add mayonnaise and the cooked chopped bacon pieces. Mix well.
    5. Spoon into a 2-quart baking dish and bake for 30 minutes.
    6. Garnish with green onions and serve hot/warm with crackers.
    On 3:00 AM by Nikki @ NikSnacks in , , , , ,    5 comments
    I love bacon. Not in that incredibly obsessive way the rest of the world seems to be, but I really appreciate bits of bacon sprinkled on food to enhance it. Bacon Lover's Day is August 20 and this recipe may be just what you need.

    I've taken my favorite bacon recipe to a new level and have enhanced it to create a sweet and savory, cheesy, buttery quesadilla.

    Apple Bacon Jam Quesadillas

    I have made bacon jam for quesadillas before, on the blog. It's such a flavorful addition, I can't help but put it on another kind of quesadilla. This time: it's an upgrade.


    Breeze, Honeycrisp or Red Delicious apples are best for this recipe. You want a firm, crisp apple with just a little bit of sweetness that will hold up to the intense flavor of the bacon jam and the creaminess of the cheese of your choice. Personally, I don't care for the texture of Red Delicious, but those New Zealand Breeze apples are perfect.


    As for cheese, I used Cabot's sharp white cheddar and on occasion I've used Kerrygold's Dubliner. Both cheese are very intense and a very little goes a long way. Brie or mozzerella are great substitutes that melt well and match with the buttery, crispy lavash.

    I like using lavash flatbread instead of the usual tortilla for this quesadilla because it holds up better to the weight of heavy ingredients and squares are easier to cut into smaller pieces.

    Apple And Bacon Jam Quesadillas

    ½ cup Bacon Jam (click here for recipe)
    1 Apple, sliced (see recommendations above)
    2 cups shredded cheese
    2 Lavash flatbread
    1 Tablespoon butter
    1 Tablespoon olive oil

    1. Spread one half of one lavash flatbread rectangle with ¼ cup bacon jam
    2. Layer 8 apple slices on top of the bacon jam
    3. Sprinkle and layer 1 cup of shredded cheese on top of the apple slices.
    4. Fold the lavash over to make a sandwich.
    5. Heat a nonstick skillet over medium-high heat and melt 1 Tablespoon butter and 1 Tablespoon olive oil.
    6. Cook the quesadilla on each side for 2 to 3 minutes until golden brown.

    Repeat with the remaining ingredients and fillings. Slice into wedges and serve with beer (because beer goes great with everything).

    Bacon in Appetizers
    Bacon for Breakfast Bacon for Dessert Bacon for Dinner Bacon in Beverages Bacon for Lunch Bacon as a Side Dish Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: