Pretzel Ring Beer Cheese Dip

YIELDS: 8 Servings
PREP TIME: 15 min.
TOTAL TIME:45 min.

INGREDIENTS

  • 1 3/4 c. shredded cheddar, divided
  • 1/2 c. shredded mozzarella
  • 1 (8-oz.) block cream cheese, softened
  • 1 1/2 tbsp. Dijon mustard
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • 2 tsp. garlic powder
  • 1/4 c. pale ale beer (we love Sierra Nevada)
  • Kosher salt
  • Freshly ground black pepper
  • 1 (16.3-oz.) can refrigerated biscuits
  • 2 tbsp. baking soda
  • 1 large egg, mixed with 1 tablespoon water, for brushing biscuits
  • Coarse salt (Kosher is good for this)

DIRECTIONS

  1. Preheat oven to 350°. In a large bowl, stir together 1 1/2 cups cheddar, mozzarella, cream cheese, Dijon, chives, garlic powder, and beer and season with salt and pepper.
  2. Halve each biscuit and roll into a ball, then slice an X across the top.
  3. In a small saucepan, bring 2 cups water and baking soda to a boil and whisk to dissolve. Immediately reduce heat to maintain a simmer. Add biscuits in batches and cook until puffy, 1 minute, then remove with a slotted spoon and transfer to a 10″ or 12″ ovenproof skillet, forming a ring along the inside edge.
  4. Brush biscuits with egg wash and sprinkle with coarse salt. Transfer dip to center of skillet and sprinkle with remaining 1/4 cup cheddar.
  5. Bake until biscuits are golden and dip is bubbly, 33 to 35 minutes.
  6. Garnish with chives before serving.

Best-Ever Burgers

What temperature to cook burgers at:

– Well done: 165°

– Medium well: 150–155°

– Medium: 145–150°

– Medium rare: 140–145°

– Rare: 135°

YIELDS: 3 SERVINGS
PREP TIME: 5 min.
TOTAL TIME: 20 min.

INGREDIENTS

  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 3 slices cheese, such as yellow cheddar
FOR SERVING
  • 3 hamburger buns
  • 1 large tomato, thinly sliced
  • 1 small red onion, thinly sliced
  • 3 leaves butter or iceberg lettuce
  • Ketchup
  • Mustard
  • Mayonnaise

DIRECTIONS

  1. Shape beef into 3 equally sized patties, about 3 1/2″ wide. Season both sides of each patty liberally with salt and pepper. Using your finger, press a shallow indent into the center of each burger.
  2. If grilling: Heat grill or grill pan to high. Grill patties until crust develops and they’re no longer pink, 6 minutes per side for medium. If using cheese, top on patties 2 to 3 minutes before burger is finished cooking.
  3. If cooking in skillet: Heat skillet to medium-high heat and cook patties until crust develops and they’re no longer pink, 6 minutes per side for medium. If using cheese, top on patties 2 to 3 minutes before burger is finished cooking.
  4. Place patties on buns and add preferred toppings before serving.

Homemade Corn Dogs

No one can deny the crispy, slightly sweet, perfectly fried lure of a corn dog. The batter fries up quickly and perfectly crispy for the best corn dog ever.

Let your batter sit.

Corn dog batter greatly benefits from sitting for a few minutes before coating the hot dogs. It will thicken as it sits and then cover the hot dog much better. I recommend making the batter and then heating your oil as it sits. Dipping the hot dog right before placing in the hot oil works best!

Prepare your hot dogs. 

This is actually more important than you might think. Make sure your hot dogs are COMPLETELY dried off before dipping in the batter. All they need is a simple wipe down with a paper towel. If you feel your batter still isn’t sticking properly you can roll hot dogs in a little cornstarch and that will definitely do the trick.

Keep your oil hot.

As with most frying projects, oil temperature is key. The ideal frying temp for corn dogs is 375°. Make sure you give your oil time to come back to temp between each batch and lower the heat a little if the oil starts to get too hot.

YIELDS: 12
PREP TIME: 10 min.
TOTAL TIME: 30 min.

INGREDIENTS

  • 12 hot dogs
  • 1 c. all-purpose flour
  • 3/4 c. cornmeal
  • 3 tbsp. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 c. buttermilk
  • 2 large eggs
  • Vegetable oil
  • Ketchup, for serving
  • Mustard, for serving

DIRECTIONS

  1. Pat hot dogs completely dry with paper towels, then skewer with a long wooden skewer. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne.
  2. In a small bowl, combine buttermilk and eggs, then pour into dry ingredients and mix until just combined. Pour batter into a tall glass and let sit while oil heats.
  3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip hot dogs into batter and coat evenly. Fry hot dogs, 4 to 5 at a time, until golden, 5 minutes, turning as necessary. Use tongs to remove from oil and place on a paper towel lined plate. Fry remaining hot dogs, letting oil come back to heat between batches.
  4. Serve with ketchup and mustard.

Italian Sub Pasta Salad

YIELDS: 6
PREP TIME: 15 min.
TOTAL TIME: 15 min.

INGREDIENTS

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp. oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. fusilli, cooked
  • 1 pt. grape tomatoes, halved
  • 8 oz. shredded mozzarella
  • 2/3 c. salami, chopped
  • 2/3 c. ham, chopped
  • 1/2 c. black olives, sliced
  • 1/2 red onion
  • 1/2 c. Pepperoncini, roughly chopped
  • 1 tbsp. fresh basil, sliced

DIRECTIONS

  1. In a medium bowl, whisk together oil, vinegar, garlic and oregano. Season with salt and pepper.
  2. In a large bowl, combine pasta, tomatoes, mozzarella, salami, ham, olives, onion and pepperoncini.
  3. Pour dressing and stir until ingredients are combined and completely coated.
  4. Garnish with basil and serve.

Banana Split Kebabs

YIELDS: 24 servings
PREP TIME:15 min.
TOTAL TIME: 20 min.

INGREDIENTS

  • 2 bananas, cut into 1″ pieces
  • 24 1″ pieces pineapple
  • 12 large strawberries, rinsed, dried, and halved
  • 2 c. chocolate chips
  • 1/2 c. peanuts, chopped

DIRECTIONS

  1. Make kebabs: Thread two pieces each banana, pineapple, and strawberry onto skewer. Repeat process to assemble 23 more skewers. Place all on parchment-lined baking sheet.
  2. In a microwave-safe bowl, melt chocolate in the microwave in 30-second intervals, stirring in between, until completely smooth.
  3. Drizzle chocolate over fruit kebabs and top with chopped peanuts. Freeze until ready to serve.

July 4th S’mores Dip

YIELDS: 10 Servings
PREP TIME: 10 min.
TOTAL TIME: 20 min.

INGREDIENTS

  • 4 sheets Hershey’s Chocolate
  • 19 Large Marshmallows
  • 1 c. water
  • 1 c. red, white, and blue sanding sugar/sugar sprinkles
  • Graham crackers, for serving

DIRECTIONS

  1. Preheat oven to 450°.
  2. In a square glass pan, place a layer of Hershey’s to cover the bottom of the pan.
  3. Dip 5 marshmallows in water and roll them in blue sanding sugar. Place on parchment paper to dry.
  4. Repeat this process to make 6 red marshmallows and 8 white marshmallows.
  5. Using kitchen shears, cut each marshmallow in half.
  6. Place marshmallows cut side down on the chocolate to form a flag.
  7. Bake for 8 to 10 minutes and serve with graham crackers.

Rocket Pop Jell-O Shot

YIELDS: 20
PREP TIME: 20 min.
TOTAL TIME: 2 hr. 40 min.

INGREDIENTS

FOR THE BLUE LAYER
  • 1/2 c. water, boiled
  • 1 box instant blueberry Jell-O
  • 1/2 c. vodka
FOR THE RED LAYER
  • 1/2 c. water
  • 1 box instant cherry Jell-O
  • 1/2 c. vodka
FOR THE WHITE LAYER
  • 1 envelope gelatin
  • 1 c. milk, divided
  • 3 tbsp. granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 1/2 c. vodka

DIRECTIONS

  1. In a small bowl, combine boiling water and berry Jell-O mix and stir until completely dissolved. Stir in vodka.
  2. In a separate small bowl, repeat process with cherry Jell-O mix. Let both mixtures cool.
  3. Meanwhile, make white layer: In a medium bowl, sprinkle gelatin over 1/4 cup of milk. In a small saucepan over medium heat, bring remaining 3/4 cup milk to a simmer. Turn off the heat then stir in sugar, vanilla, and vodka.
  4. Pour heated mixture over plain gelatin mixture and stir until gelatin is completely dissolved. Let cool for 10 minutes.
  5. Lightly spray 20 two-ounce plastic shot glasses with cooking spray. Spoon about 1 tablespoon berry Jell-O mix into each. Refrigerate until set but not completely firm, about 15 minutes.
  6. Top with about 1 tablespoon white gelatin mixture. Refrigerate until set, about 10 minutes.
  7. Cover with about 1 tablespoon cherry Jell-O mixture. Refrigerate until firm, about 2 hours.

To make a kid-friendly version, replace vodka with water.

Recipes from Delish