Nik Snacks

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


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:

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.

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

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.


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 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

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

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

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:
On 7:00 AM by Nikki @ NikSnacks in , , , ,    9 comments
The advent of August means quite a few things to me: my mom's birthday, the school year, the beginning of the end of summer and peak corn season.

I don't know if you know about me, but I am a real, live Corn Star. Three years ago I competed in a local celebrity corn shucking contest against the mayor of Winston-Salem. There were other people there, but my eyes were on the prize and my only concern was beating the mayor. I didn't train for it or anything. I just know that the adrenaline started coursing through my veins and 1 minute later, I was declared the winner and became $25 richer. After this day, my relationship with corn changed.

I've become an expert in making cornbread and even Southern-style succotash, but those are savory. Part of corn's lure is its sweet, juicy, taste of the kernels. Why not use fresh corn in a dessert? I made a Sweet Corn Custard Pie that is part buttermilk pie and part roasted corn.

I puréed half of the fresh corn kernels because I like the texture of the corn popping in my mouth but you can always opt to purée it all for a smooth, creamy texture. Not to forget about the singular second most important part, the pie crust, I used chilled vodka instead of ice cold water to insure its tender, flaky texture. In fact, the crust kept flaking off every time I touched the pie, haha!

Don't forget to check out the dozens of other corn recipes from my Sunday Supper fam. Don't forget to share the love!

Sweet Corn Custard Pie

1 1/2 cups granulated sugar
2 Tablespoons flour
1 Tablespoon lemon juice
4 large eggs
1 cup buttermilk
1 1/2 cups fresh cut corn kernels (3 to 4 ears of corn)

Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1½ cups sugar, 2 Tablespoons flour, and 1 Tablespoon lemon juice. Whisk in the eggs, one at a time. Stir in 1 cup buttermilk. Put half of the corn in a blender with the buttermilk mixture. Process briefly, until the corn is chopped up without turning it into a puree. Set aside. Stir in the whole corn kernels. Pour the buttermilk-corn mixture into the pie shell and bake until the top is lightly browned and the center is set, about 45 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings.

Makes 8 to 10 servings.

Pie crust
1 ¼ cups all-purpose flour
¼ teaspoon  sea salt 10 tablespoons unsalted butter, cold and cut into cubes

2 to 4 tablespoons ice cold vodka, as needed

Main Dish
Side Dish Dessert 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: Sunday Supper Movement.

On 12:00 PM by Nikki @ NikSnacks in , , ,    2 comments

Garden tools and cakes. That's what we're talking about today. And a giveaway.

Actual garden tools and actual cakes. Contrary to popular belief, the Hoecake is a real thing. Known as johnnycakes in the Northern U.S., a modern day hoecake is made with a cornmeal slurry, made with yellow or white cornmeal, salt, boiling hot water and milk, sometimes a sweetener and always fried in a cast-iron skillet.

Rumor has it that traditionally they were cooked on the flat part of a hoe, like a griddle. I'm not sure if that part is true, but I am sure this recipe is delicious.

How do you know you've done it right? The edges are golden brown, crispy and buttery while the inside is like cake--dense yet tender while the white chocolate chips have barely melted. Slather on fresh whole butter and pour hot maple syrup over these bad boys and you have the best breakfast since... sliced bread.

Guess what!? We are celebrating Hezzi-D's Books and Cooks' 6th Blogiversary and we are giving away a KitchenAid 5 quart Artisan Mixer in the color of your choice! How awesome is that?

We are also giving away a great collection of cookbooks that will keep you busy in the kitchen all year long!

*The Fly Creek Cider Mill Cookbook by Brenda and Bill Michaels
*Best of Bridge Home Preserving
*Vegan Everyday by Douglas McNish
*Sweet Mornings:  125 Sweet and Savory Breakfast and Brunch Recipes from Patty Pinner
*Complete Book of Indian Cooking by Suneeta Vaswani

Enter NOW by clicking on the Rafflecopter below. Come back each day for more chances to win. Scroll down for Official Contest rules and regulations. 

a Rafflecopter giveaway

  • Lemon Lavender Cake from Hezzi-D's Books and Cooks


  • No-Churn Neapolitan Ice Cream Cake from Jenni Field's Pastry Chef Online

  • Coconut Dream Cookies from Fearlessly Creative Mammas

  • Salty Dog with with Fennel and Rosemary from Platings and Pairings


  • Easy Strawberry Lattice Pie from Confessions of a Cooking Diva

  • Frozen Hot Chocolate from The Heritage Cook

  • Boozy Blackberry Beer Cocktail from Cindy's Recipes and Writings

  • White Chocolate Banana Hoecake from Nik Snacks


  • Chocolate Banana Naked Cake from Brunch-n-Bites

  • Giveaway info and disclosure:
    This giveaway is open to residents of the United States who are 18 years of age or older.  The giveaway begins on 8/1/16 at 12:00am EST and goes through 8/14/16 at 11:59pmEST.  Approximate retail value for the mixer is $350.  Approximate retail value for the cookbooks is $90.  The number of eligible entries received determines the odds of winning.   The winner will be selected and e-mailed within 5 days of the end of the giveaway. Winner has 48 hours to respond to the e-mail or another winner will be chosen.  The sponsors will not be held liable for any malfunction or damage of the products received.

    Special thanks to the bloggers that made this giveaway possible!