Texas Nachos are your perfect Super Bowl snack! Each chip has just the right amount of cheesy, spicy crunch.
So Christmas may have come and gone, and the New Year’s celebrations are complete, but that doesn’t mean the holidays are over! You know what’s next on the calendar? Super Bowl parties! Oh yes, that perfect excuse to gather with friends for snacks and drinks…and maybe a little bit of game-watching.
This year we have an extra reason to pay attention to Super Bowl festivities: the big game will be taking place in our little old city of Houston, Texas. I’ll be honest, we’re not even going to try to get tickets, and in fact, we don’t plan to leave our house that entire weekend. Houston previously hosted the Super Bowl back when we were young and in college, and at that time of our lives, it was fun to go downtown and hang out with thousands of our closest friends in what was basically Mardis Gras. But now? Mehhhhhh I think I’ll just cozy up with a much smaller group of people and a few homemade snacks…like these Texas Nachos.
Small Batch Pizza Rolls from the new “Baking for Two” cookbook are the easiest way to satisfy your pizza craving without going TOO far overboard!
I’ll eat pizza any-which-way it comes. Grilled pizza, baked pizza, thin crust, thick crust…but I hadn’t tried it in a roll. UNTIL NOW. Spoiler alert: it’s amazing.
We were super lucky to get a sneak peek at the new “Baking for Two” cookbook from Tracy over at Baking Mischief. If you guys aren’t following her blog, well, hop to it! She puts together amazing recipes that generally serve one or two people, which is perfect for Ross and me. Don’t get me wrong, there are few things as satisfying as baking a three-layer cake, but we do end up bringing a lot of leftovers to the office. (Yeah, not to brag, but we’re pretty popular with our co-workers.) “Baking for Two” solves that “problem,” and when we started browsing, we knew the pizza rolls were the perfect place to start. And to share the love, we’re giving away TWO copies of the book to you guys! Keep on reading to learn more…
Soft Pretzel Rolls are flavorful and satisfying in so many recipes – sandwiches, bratwurst, burgers – or just eaten on their own! The soft and chewy texture can’t be beat.
Let’s talk buns, hun.
While some see them as a mere transportation platform for a burger, sandwich, or bratwurst, I would argue that they are integral part of the eating experience. For example, who would want a nice, juicy cheeseburger to fall to the floor because the thin, stale bun suffered catastrophic structural failure? And who hasn’t had the equally miserable experience of having to pry apart a sandwich just to make sure that yes, there really is half an ounce of turkey hidden between two loaves of bread. A good bun makes the whole thing better, and quite frankly, these soft pretzel rolls are good enough to eat all by themselves.
Tomato, Basil, and Goat Cheese Tart combines the perfect savory flavors of the season in a buttery cornmeal crust. Good hot or cold, for breakfast, lunch, or dinner!
While the modern grocery store gives us the ability to make almost any dish regardless of the time of year, it’s always nice to cook up a recipe that takes full advantage of the bounty of the season. For me, a quintessential summer combination is tomato and basil. I’m sure that’s hardly unique, but it conjures up memories of eating dinner out on the deck as the sun was setting over the mountains. And while this Tomato, Basil, and Goat Cheese Tart can certainly be served with dinner, it is versatile enough to pull duty at just about any meal, or slice it up small for a colorful appetizer. (Liz has also been known to eat it bite by bite straight from the fridge.)
These jalapeno bacon deviled eggs have a sneaky kick to them, plus a bacon crunch to satisfy your snacking needs!I think one of the best things about being a parent must be feeding misinformation to your children. I have none – children, that is – but I remember well some of the myths my mother told us. There was the classic “watermelon growing in your stomach” fable, the “your eyes will get stuck that way” baloney, but there were other, more inventive stories as well. Like babies were born with antennae that eventually fell off. Babies were also born with blue eyes, but sometimes those eyes popped out and rolled down the hallway and were replaced with brown eyes. Little things like that. (Incidentally, and this wasn’t a lie so much as a warning, my mom used to tell me to ALWAYS spit out cherry pits, because if I didn’t, I would either crack my teeth or choke to death. Once when I accidentally swallowed one — straight down the gullet, no choking — I panicked and simply gave myself up as a goner. In spite of the fact that I could breathe just fine. Because mom said.)
For some reason, my mom also referred to deviled eggs as “angel eggs.” I’m honestly not sure how that got started, but it had me convinced that angel eggs were a dish separate and apart from deviled eggs, and I occasionally wondered what these “deviled eggs” were, of which I heard people speak. When I learned they were the exact same thing, well, my brain exploded. It took a while to come to terms with what to call them. In fact, I’m still not there.