Did you catch me on Fox News sharing Baseball Bites in honor of Opening Day? Hit a home run with these yummy recipes as seen on Fox & Friends Sunday!
Pulled Pork Nachos
1 bone-in pork butt
1/4 cup barbecue seasoning blend
corn tortilla chips
ripe olive slices
fresh jalapeño slices
Season pork butt with your favorite barbecue seasoning blend; place in 5 to 6-quart slow cooker. Cover and cook on low 10 to 12 hours (High: 5 to 6 hours).
Remove pork from slow cooker with tongs and place in large container. Use tongs, 2 forks or fingers to shred pork.
For each serving of nachos, arrange tortilla chips in pie pan. Top with pulled pork, barbecue sauce, cheese, olives, jalapeño slices and tomatoes. Place under broiler until cheese is melted.
Cover and refrigerate or freeze remaining pulled pork for a later use.
Convenience and versatility.
Bacon Wrapped Pretzel Bites
1 tube or container pre-made pizza dough
10 slices of bacon, sliced in fours
⅓ cup, baking soda
1 egg, beaten
¼ cup, shredded parmesan cheese
Preheat oven to 425 degrees.
Roll out pizza dough on top of a cutting board. Cut dough into 2″ by 2″ squares, sprinkle and roll up into balls. Boil 2 quarts of water in a deep pot or pan, add baking soda, stir.
Add dough balls and cook for 2 minutes, or until they puff up.
Remove dough balls with a slotted spoon, and place briefly on a paper towel (to soak up water) before transferring to a cookie sheet covered in parchment paper.
Brush a good amount of the egg on top of each dough ball, then wrap each ball with bacon strip. Then return to cookie sheet. Sprinkle the whole cookie sheet with parmesan cheese.
Bake for 15 minutes or until golden brown.
Allow to cool & serve with dip.
naturally hickory smoke
Spicy Corn Dogs
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cups milk
1 tbsp vegetable oil
1 tbsp honey
1 tbsp pepper sauce
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
vegetable oil, for frying
In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil pepper sauce and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.
Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown.
Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.
Homemade Cracker Jacks
16 cups popped popcorn
2 cups roasted peanuts, lightly salted
1/2 cup unsalted butter
3/4 cup cup brown sugar
1/2 cup light corn syrup
2 tbsp molasses
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking soda
Preheat oven to 250 degrees. Grease two baking sheets and set aside.
Combine popcorn and peanuts in a large bowl (use two bowls if necessary). Toss well. Set aside.
In a heavy saucepan melt butter over medium heat. Stir brown sugar, syrup, molasses and salt. Increase heat to medium-high while continuing to stir for approximately 6-8 minutes or until mixture starts to boil. Remove from heat and stir in vanilla and baking soda. Mix well and quickly pour mixture over popcorn while tossing to evenly coat.
Transfer popcorn evenly between the two baking sheets. Transfer to oven and bake for 45-50 minutes stirring every 10-15 minutes. Remove from oven and allow to cool. Once cooled, separate popcorn into pieces and serve.