What the Forks for Dinner? - Page 78 of 202 - Recipes and ideas so you never have to ask what the forks for dinner!

Italian Hoagie Dip

When it come to sandwiches, the Italian hoagie is king of the hill. Italian Hoagie Dip may dethrone the king!!

As summer approaches……OK, not here in the midwest, apparently here we need an Ark and perhaps a parka. So, maybe not a parka, but so far it has been a cool wet spring.

That does not mean that you do not need that “go to” take along food. Enter Italian Hoagie Dip. Cured Italian meats, smoked provolone, tomato, onions, and a touch of spice makes a hoagie you can dip.

I love Italian meats, smoky, spicy, just delicious. Paired with a nice provolone cheese…bellissima! Most grocery stores have an Italian meat variety pack. A selection of meats that pair well together, and are perfect for this recipe.

Tim and I are snackers. We don’t always fix a meal per se, we have snacks or as we like to call it…. grazing. Just grab a little something, no muss, no fuss.

We ate this for several grazing sessions. The longer it sets the better it gets. The dressing, although very simple, infuses the meat with a simple flavor.

A French baguette, sliced and toasted makes the perfect dipping vessel for the Italian Hoagie Dip.

Are you in need of a take along food for your next party, or just in need of a grazing selection at home? Try Italian Hoagie Dip……..deliziosa!!

Mini Crab Rangoon Tostadas

Inspiration comes in many forms. Sometimes all it takes is a new product on the grocery store shelf and BAM…… it’s a great idea. Mini Crab Rangoon Tostadas !

Who doesn’t like Crab Rangoon??? Surprise it is not really Oriental ….boo! According to Wikipedia ……Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe,the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.

Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping. Continue reading “Mini Crab Rangoon Tostadas”

White Chocolate Salted Caramel Pretzel Crisps

White Chocolate Salted Caramel Pretzel Crisps satisfied many a craving for me this past week. Chocolate….check. Pretzels…..check. Caramel……check.

If I don’t quit eating, I’m going to weight a ton! One of the downsides to writing a food blog is, ya gotta eat the stuff you make!! Oh wait ….thats a perk!! Over the past few months, I have had a serious sweet tooth……I’ve had it bad!

Awhile back I made Campfire Cupcakes, they were so cute. Click here for the recipe. Problem was, I only need a few pretzels for the cupcakes, so I had a whole bag of pretzels left. What to do, what to do??

I remember as a kid, cookies made from chow mien noodles. They were no bake and easy to make. Just a few ingredients……I think they were called Haystacks. Why not make something similar and use up some of those pretzels?

Pretzels dipped in white bark is one of my favorite holiday treats, that salty & sweet taste gets me every time. And guess what? I just happened to have a bag of white chocolate chips just waiting to be made into something yummy.

Something more than crushed pretzel or it would just be crushed pretzels with chocolate….not that there is anything wrong with that. Cereal always makes a good no bake treat and rice crispy treats are always a good thing. Rice Krispies it is!

Just one more thing???? Whoever thought up salted caramel is my hero. I’m sure it is passé in some circles, but I’m a fan for life! I think I have used Kraft Caramel Bits in other recipes on the site, they are the bomb! No unwrapping untold amounts of caramels, just dump what you need into the recipe. They melt with ease or just toss them into a recipe like I did here. They are soft enough to eat ….ok, right out of the bag, but also in your favorite recipe.

I melted the remaining caramel bits and drizzled them over the treats and sprinkled them with a goodly amount of sea salt.