Independence Day always gets me in the mood for patriotic foods. Some festive Oreos were on my mind since I saw this idea on Pinterest. We make a lot of red, white, and blue snacks at this house. This weekend was no different. I had plenty of white chocolate on hand so I decided to try these festive Oreos out. Well, there is nothing easier to make except for a few broken ones from time to time.
These festive Oreos are a great snack to make with the kids too. Get in the kitchen, get a little messy, and have some fun! Festive Oreos are sure to be a hit with the family or at any holiday get together.
- 1 Package of Nestles Toll house white chocolate morsels (12 oz.)
- 1 Package of Oreos
- Sprinkles (red, white, and blue)
- Pour the whole package of Nestles Tollhouse white chocolate morsels in a microwave safe bowl. I use the microwave to melt my chocolate. The key is to do it in 30 second intervals and stir after each 30 seconds in the microwave. For a 12 oz package of chocolate, it usually takes 60-90 seconds.
- After the chocolate has melted, you are ready to start dipping Oreos. Dip each Oreo half way on each side and place on a baking sheet covered with wax paper.
- Next cover the white chocolate Oreos with sprinkles. It’s best to do this step right away before the white chocolate begins to set.
- Place Oreos in the refrigerator so the white chocolate will cool and set.
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Do you need that awesome dip to share at a party? One that is easy to make with very little prep time. How about one that has a spicy kick to it? Look no further than the jalapeno popper dip or as I like to call it my ultimate jalapeno dip. If you google jalapeno popper dip, you will find tons of recipes. There’s a lot of similarities to all of them including this one, however I believe the crunchy topping is the key to this jalapeno popper dip, as well as the fresh parmesan and panko bread crumbs!
- 2 (8 ounce) packages of cream cheese
- 1 cup of mayonnaise
- 1 (4 ounce) can of green chilies
- 1 (4 ounce) can of diced jalapeno or 2 fresh jalapenos diced
- 1 Cup of fresh Parmesan/Reggiano mix
- 3/4 cup of Italian seasoned Panko bread crumbs (or as much as you choose)
- 1 cup of crushed multi-grain crackers and Ritz crackers (the multi-grain adds a great texture to the topping)
- In a large mixing bowl, stir together the cream cheese and mayonnaise until smooth. This can take some time to get smooth. Stir in jalapenos and green chilies. Pour and spread mixture into a Pyrex or Corning ware dish approximately 2.2 quart or you can use a pie plate.
- Add the fresh parmesan covering the entire jalapeno popper dip. Next, sprinkle the bread crumbs evenly over the jalapeno popper dip.
- If planning to bake later, cover and place in the refrigerator. When ready to bake, place the dip uncovered in a preheated oven of 350 degrees. Cook approximately 15-20 minutes or until bubbly and a little browned on top. Serve with crackers, tortilla chips, or wheat thins.
Wow! Amazing, delicious, decadent, pretty, sweet and salty are just a few ways to describe our favorite snack – white chocolate covered strawberries and pretzels. Really… anything white chocolate is fantastic in my book. And, here’s the added bonus…they are one of the easiest things to make!
These goodies are my favorite all time snack to make with the kiddos. I usually keep a few bags of chocolate morsels (white or semisweet) in the kitchen along with strawberries and a bag of pretzel rods. I’m a huge fan of white chocolate so it’s always my first choice for dipping. Many people think this type of dessert would be difficult to make but I prepare it in a way that is super easy and fun for the kids – no long process or stove top melting!
Next time you want to involve the kids in the kitchen, this is one snack they will surely love to make and eat!
White Chocolate Strawberries and Pretzels
- 1-2 bags of Nestle White Chocolate Chips (or any kind)
- Strawberries (or any berries for dipping)
- 1 Bag of Pretzel Rods
- Vegetable or Canola Oil (optional)
- Clean Strawberries and allow them to dry thoroughly keeping the stems on.
- Place chocolate chips in a microwave safe bowl. Heat in 30 second intervals stirring the chocolate in between. At this point, you can add a touch of oil to help smooth the chocolate or you can pass on the oil for a thicker consistency of chocolate.
- Once the chocolate is fully melted and smooth, begin dipping the strawberries holding the stems with your fingers. Place the dipped strawberries on a baking pan lined with wax paper. Repeat for other berries and the pretzel rods.
- Place the chocolate covered strawberries and pretzels in the refrigerator to set and chill.
When it’s time to bring a hardy appetizer to a party, this bean dip is always my “go to” recipe. I love Ro*tel. I use it a lot because it always adds that extra kick. The base of this recipe comes from the Ro*tel website and the “Fiesta 7 Layered Dip”, however I changed it up a bit because I prefer black beans. It’s always a favorite at every party and super easy to make.
- 1 Can of Ro*tel Original Diced Tomatoes and Green Chilies (10 oz.), drained and liquid reserved
- 1 Can of Refried Black Beans (10 oz.)
- Fresh Guacamole (refer to earlier post for my recipe approx. 12 oz.) https://thestlouiscooks.com/2013/07/25/guacamole/
- 1 Container of Sour Cream (16 oz.)
- 1 Package of Taco Seasoning Mix
- 1 and 1/2 cups of Shredded Cheese (Cheddar and Jack Cheese blends) or however much you like to use. Technically, I don’t even measure my cheese.
- 1 Can (2.25 oz.) sliced Black Olives, drained and optional
- Top with diced green onions, diced jalapeno, and crushed tortilla chips – all optional
- Reserve 1/2 cup of drained tomatoes and set aside. Blend the remaining tomatoes and reserved liquid with the black beans.
- Spread the bean mixture in a 8×8 glass dish and then spread the fresh guacamole on top of bean mixture.
- Blend together the taco seasoning mix and the sour cream. Spread mixture on top of guacamole.
- Next top evenly with cheese and reserved tomatoes. Add the extras if you choose.
This dip can be made without a few of the ingredients too. I’ve made this dish many of times without guacamole and it’s still awesome. The one thing that really shouldn’t be left out is the Ro*tel!
I can’t remember the last time I had real homemade popcorn made on the stove. We have been eating microwave popcorn for so many years. I guess because of the convenience, but I will never go back. Plus, it’s not that healthy for you. In our house we limit the food we put into the microwave so this is yet another food item that will no longer be zapped.
Making popcorn on the stove may sound very easy, however there is a special trick to it. If you don’t follow the directions below, there’s a good chance you will end up with burnt popcorn. The cooking method below also ensures that almost every kernel will pop too.
- 3 Tablespoons of Vegetable or Canola Oil
- 1/3 Cup of Popcorn Kernels
- 1 3-Quart Saucepan
- 3 Tablespoons of Butter or More
- Sea salt to taste
- Heat the oil in a 3-quart saucepan over medium to high heat.
- Put 3-4 kernels in the oil and cover the saucepan.
- When the kernels pop, add the rest of the kernels to the pan in an even layer. Cover and remove the pan from the heat for about 30-40 seconds. This method brings all the kernels to the same temperature so they will all pop at the same time.
- Return the pan to the heat. Keep the lid slightly ajar to let the steam release. Popping should begin very soon and at the same time. Listen carefully to the popping. When there is a few seconds between pops, remove the pan from the heat, remove lid, and add the popcorn to a large bowl. Using this method ensures almost every kernel will pop and keeps it from burning.
- If you like buttered popcorn, add 3 Tablespoons of butter, more or less, depending on your preference to the empty saucepan. The butter will melt very quickly. Evenly pour the butter on your popcorn. Add sea salt to the popcorn.
- You can also get creative with some additional seasonings such as: pepper, cayenne, grated parmesan cheese (my favorite to add), melted chocolate, and so on.
- Popcorn can also be used to make an awesome trail mix.