Baked Pickles: The Perfect Birthday Party Appetizer

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Two words. Fried. Pickles.
I’ve only discovered these within the last few years but, while pretty much any food tastes good fried, pickles are exceptional!
When I host a party I love to make snacks. And no matter how much food I make its usually gone by morning. If there’s still some leftover that’s just a bonus!
This year I went some of the usuals, like Amy Sedaris’s Lil Smoky Cheese Ball, which always blows everyone away. But I wanted to try something new. Insert “Fried” pickles. These babies were actually baked, not fried, but delicious none the less!

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Recipe adapted from Shrinking Kitchen.

Ingredients

Pickles (You can either use the kind already cut into slices or cut up some whole dill pickles. I cut up whole pickles so the slices would be nice and thick.)

1 cup Italian –style panko crumbs

Few sprigs of fresh dill (optional)

1 egg

Directions

  1. Preheat oven to 400 degrees.
  2. If using whole pickles, cut to bite-size.
  3. Mix the dill with the panko crumbs in a bowl.
  4. Beat the egg in a separate bowl. You’ve successfully made a pickle makin’ station!
  5. First dip the pickle in the egg, then roll around in the breadcrumb mixture.
  6. Put each pickle round on a foil-covered baking sheet, about an inch or two apart.
  7. Bake for 7 minutes, flip. Bake 7 minutes more. Broil for one minute (but make sure they don’t burn!)
  8. You can serve with ranch dressing, or if you’re feeling spicy, try this chipotle mayo I used.

I hope you enjoy these as much as we did! Have a lovely rest of your weekend!

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We Heart Crab Rangoon

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Crab Rangoon + Mini Pies. What’s not to love? I picked up this mini pie mold from Target around Valentines day and thought for a long while about what to make first. Crab rangoon is one of my all time favorite foods and something I’d never tried to make before. While these aren’t traditional crab rangoons they taste darn close to the real thing. And guess what, they’re easy and delicious!

I like to keep things simple, especially when trying out a new recipe. I used packaged puff pastry because A. it’s easy and B. I always have puff pastry in my freezer. But if you have a go-to homemade pie crust or want more of a challenge I say go for it!

Ingredients:

1 package puff pastry, thawed

8 oz cream cheese, softened

one bunch green onions, chopped

6 oz crab meat (I used canned but I’m sure fresh crab meat would be delightful!)

Cracked black pepper, to taste

mini pie mold (if you don’t have a mini pie mold this could be improvised  by using cookie cutters to create any shape desired.)

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Directions:

1. Mix together cream cheese, green onions, crab meat and pepper in a bowl.

2. Roll out the puff pastry on a floured surface. Press puff pastry to each side of pie mold. Use a sharp knife to trim off excess pastry around the edges of the mold.

3. Fill one side of the mold with about 1/4 cup cream cheese mixture. You want the pie to be nice and full, but not so much that it will overflow while cooking.

4. Press mold together and hold shut for just a few seconds. Again, take a knife around the edge of the mold to trim off excess dough. (Note: If you’re using a cookie cutter, press the edges together with a fork.)

5. Open the mold and voila! The mini pie should fall into your hands. Once removed, press around the edges to ensure the pie is secure and no filling will seep out during baking.

6. Bake on a cookie sheet at 350 for 10-15 minutes, or until your mini pie is puffy and golden brown.

These are delicious served with a side of sweet and sour sauce or on their own. Also, they’re just as good cold as they are hot. Success!

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