Originally Published May 29, 2019 | Updated June 1, 2023

Peppered Pancetta Maple Kroughnuts

What do Peppered Pancetta Maple Kroughnuts Taste Like?

Salty! Sweet! LAYERS OF WOW! A crowd pleasing bite!

Occasions to Serve Kroughnuts

• Father’s Day
• Breakfast In Bed
• Brunch
• Birthday Breakfast

Peppered Pancetta Maple Kroughnuts Recipe

Makes 12 Kroughnuts

Tools

• round cookie cutters or a doughnut cutter

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Maple Frosting

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1 tablespoon cream or milk

Toppings

• 1/4 cup pancetta, cooked crispy and crumbled
• 2 tablespoons black pepper
• 1/4 cup pecans, toasted and chopped

Instructions

In a deep frying pan or pot, heat the oil over medium heat between 350°F and 375°F.

Lightly flour a large flat surface.

Unroll the puff pastry sheets and place them on the lightly floured surface.

Note: Avoid unfolding the square until they are completely unfrozen.

Cut out the kroughnuts using two round cutters or a doughnut cutter.

 Remove the Koughnuts and the holes from the sheet of puff pastry carefully.

Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.

SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.

When the bottoms of the kroughnuts slightly turn brown, flip them over in the oil with tongs.

After about 20 seconds on each side, remove the kroughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.

MAKE THE FROSTING

In a small bowl, whisk the maple syrup, cream, and powdered sugar until smooth.

Drizzle the slightly cooled Kroughnuts with the maple icing.

SPRINKLE TIME!

When the frosting begins to flow off the sides of the Kroughnuts, sprinkle with black pepper, pancetta, and pecans.

ENJOY!

Print

Peppered Pancetta Maple Kroughnuts

Peppered Pancetta Maple Kroughnuts. Boy Oh Boy these are delicious and oh so easy to make! Grab your apron!

Course Breakfast, Dessert

Cuisine American

Keyword Donuts, Doughnuts, Kroughnuts, Pancetta

Total Time 30 minutes minutes

Servings 12 Kroughnuts

Calories 780kcal

Author Gwyn

Ingredients

Kroughnuts

• 2 puff pastry sheets
• 3 cups canola oil

Frosting

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1 tablespoon cream or milk

Toppings

• 1/4 cup pancetta cooked crispy and crumbled
• 2 tablespoons black pepper
• 1/4 cup pecans toasted and chopped

Instructions

• In a deep frying pan or pot, heat the oil over medium heat between 350°F and 375°F.
• Lightly flour a large flat surface.
• Unroll the puff pastry sheets and place them on the lightly floured surface.
• Note: Avoid unfolding the square until they are completely unfrozen.
• Cut out the kroughnuts using two round cutters or a doughnut cutter.
• Remove the Koughnuts and the holes from the sheet of puff pastry carefully.
• Drop in a small piece of the scrap dough. If the oil doesn’t sizzle it is not hot enough.
• SIZZLING? You are ready to drop in your first batch. Carefully add the doughnuts and the holes into the oil. They will float.
• When the bottoms of the kroughnuts slightly turn brown, flip them over in the oil with tongs.
• After about 20 seconds on each side, remove the kroughnuts and holes from the oil and place them on a cooling rack over a paper towel for a few seconds to drain.
• MAKE THE FROSTING
• In a small bowl, whisk the maple syrup, cream, and powdered sugar until smooth.
• Drizzle the slightly cooled Kroughnuts with the maple icing.
• SPRINKLE TIME!
• When the frosting begins to flow off the sides of the Kroughnuts, sprinkle with black pepper, pancetta, and pecans.

Nutrition

Serving: 12Kroughnuts | Calories: 780kcal | Carbohydrates: 34g | Protein: 4g | Fat: 75g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 46g | Trans Fat: 0.2g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 73mg | Fiber: 1g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg

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Best Easy One Pot Chili Mac and Cheese

What Does Chili Mac and Cheese taste Like?

Chili Mac is the ultimate comfort food. Flavorful chilli mixed with elbow macaroni swirlled in creamy cheese and topped with more cheese. YUM

What is The Difference Between Chili Mac and American Goulash?

Very similar dishes, both Chilli Mac and American Goulash are one pot meals with ground beef, pasta, tomato sauce, and cheese. Chilli Mac has evaporated milk, more cheese, and is made with beans.

Occasions To Serve One Pot Chili Mac and Cheese

Shop Dutch Ovens

Best One Pot Chili Mac and Cheese Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans, one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese, extra for garnishing
• 2 scallions, thinly sliced

Chili Mac Instructions

Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.

Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.

Stir in the milk, cream cheese, and cheddar cheese until melted.

Ladle into bowls and top with scallions and shredded cheddar.

Print

Best One Pot Chili Mac and Cheese

Creamy and cheesy, in just twenty minutes this Best One Pot Chili Mac and Cheese is a recipe your loved ones will want on repeat. Oh yeah! If your family loves football this will be a game day favorite.

Course Entrees

Cuisine American

Keyword Chilli

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 544kcal

Author Gwyn

Ingredients

• 2 cloves garlic minced
• 1 onion diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese extra for garnishing
• 2 scallions thinly sliced

Instructions

• Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.
• Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.
• Stir in the milk, cream cheese, and cheddar cheese until melted.
• Ladle into bowls and top with scallions and shredded cheddar.

Nutrition

Serving: 6Servings | Calories: 544kcal | Carbohydrates: 67g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 1240mg | Potassium: 1010mg | Fiber: 9g | Sugar: 11g | Vitamin A: 713IU | Vitamin C: 11mg | Calcium: 409mg | Iron: 5mg

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Chocolaty Cocoa Puff Crispy Treats

What Do Cocoa Puff Crispy Treats Taste Like?

Cocoa Puff Crispy Treats have a gooey cruncy bite with a deep chocolate flavor. They will knock your socks off!

Occasions To Serve Cocoa Puff Crispy Treats

• Tailgating
• Game Day
• Watch Parties
• SuperBowl
• Potluck Dinner
• Easy Holiday Dessert for A Crowd

Chocolaty Cocoa Puff Crispy Treats Recipe

Ingredients

• 4 tablespoons butter, softened and unsalted
• 12 ounce bag marshmallows
• 3 cups Cocoa Puffs
• 3 cups Cocoa Krispies
• 1/2 cup mini chocolate chips
• 2 tablespoons sparkling sugar, optional

Cocoa Puff Crispy Treats Instructions

Line a 9 X 13 pan with parchment and lightly coat with baking spray or butter.

In a large bowl, toss the Cocoa Puffs and the Cocoa Krispies to combine. Set aside.

Add the butter and marshmallows into a large pot. Stirring constantly, melt over medium heat until smooth.

Quickly pour in the Cocoa Puffs and Cocoa Krispies into the melted marshmallows and gently stir with a wooden spoon to coat.

Immediately dump into the prepared pan and gently press.

Promptly sprinkle with mini chocolate chips and sparkling sugar.

Cool the Cocoa Puff Crispy Treats at room temperature for one hour. Using parchment wings, lift from the pan and cut into 12 squares.

How To Store Cocoa Puff Crispy Treats

Store in an airtight container for up to two days at room temperature or in the refrigerator for one week.

Recipe Notes and Tips

• Keep an eye on the marshmallows making sure they don’t burn to the bottom of the pot.
• To clean the sticky marshmallow pot, fill with water and bring to a boil. Carefully dum to water and rinse away the remains. Be careful not to burn yourself!

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Chocolaty Cocoa Puff Crispy Treats

Gooey! Chocolaty Cocoa Puffs Crispy Treats are easy to make and a people pleaser! Super Bowl! Tailgating! Easy Dessert For A Crowd!

Course Desserts

Cuisine American

Keyword Chocolate Chips, Cocoa Puffs, Cocoa Rice Krispies, Marshmallows

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Calories 231kcal

Author Gwyn

Ingredients

• 4 tablespoons butter softened and unsalted
• 12 ounces bag marshmallows
• 3 cups Cocoa Puffs
• 3 cups Cocoa Krispies
• 1/2 cup mini chocolate chips
• 2 tablespoons sparkling sugar optional

Instructions

• Line a 9 X 13 pan with parchment and lightly coat with baking spray or butter.
• In a large bowl, toss the Cocoa Puffs and the Cocoa Krispies to combine. Set aside.
• Add the butter and marshmallows into a large pot. Stirring constantly, melt over medium heat until smooth.
• Quickly pour in the Cocoa Puffs and Cocoa Krispies into the melted marshmallows and gently stir with a wooden spoon to coat.
• Immediately dump into the prepared pan and gently press. Promptly sprinkle with mini chocolate chips and sparkling sugar.
• Cool at room temperature for one hour. Using parchment wings, lift from the pan and cut into 12 squares.

Notes

Store in an airtight container for up to two days at room temperature or in the refrigerator for one week.

Recipe Notes and Tips

Keep an eye on the marshmallows making sure they don’t burn to the bottom of the pot.

To clean the sticky marshmallow pot, fill with water and bring to a boil. Carefully dum to water and rinse away the remains. Be careful not to burn yourself!

Nutrition

Serving: 12servings | Calories: 231kcal | Carbohydrates: 44g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 138mg | Potassium: 41mg | Fiber: 1g | Sugar: 29g | Vitamin A: 584IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg

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Cranberry Pecan Sausage Balls

Occasions To Serve Cranberry Pecan Sausage Balls

• Thanksgiving
• Friendsgiving
• Tailgating
• Super Bowl Party
• Weekend Binge-Watch Party

Can You Make Sausage Balls Ahead of Time?

Absolutely YES you can fine people! Reheating and baking Cranberry Pecan Sausage Balls can be done two ways.

Refrigerator Method

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Cover with plastic wrap and store in an airtight container one day before baking. Follow directions in below recipe to cook.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three days. When ready to serve, microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Freezer Method:

Uncooked

Add all ingredients into a mixing bowl and combine with clean hands. Shape into balls. Layer with wax paper in an airtight container. Freeze for up to three months. Thaw, complete my below recipe.

Cooked

Follow recipe below to completion. Cool completely. Store in an airtight container for for up to three months. Microwave for 15 to 30 seconds or bake at 350°F. for 30 minutes or until cooked through.

Cranberry Pecan Sausage Balls Recipe

Ingredients

• 1 pound pork sausage, uncooked
• 2 cups cheddar cheese
• 2 cups flour, all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans, chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

Preheat oven 350°F.

Line a baking sheet with parchment paper.

Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls.

Place on the prepared baking sheet 2 inches apart.

Bake for 30 minutes or until golden brown. Serve warm or at room temperature with Cranberry Jezebel Sauce.

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

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Cranberry Pecan Sausage Balls

These tasty bites of deliciousness are perfect for the holidays. Dip them in cranberry sauce for an extra wow! PS Great for tailgating!

Course Appetizers

Cuisine American

Keyword Cheddar Cheese, Cranberies, Holiday Sides, Pecans, Sausage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 383kcal

Author Gwyn

Ingredients

• 1 pound pork sausage uncooked
• 2 cups cheddar cheese
• 2 cups flour all purpose
• 3 teaspoons baking powder
• 3/4 cup dried cranberries
• 3/4 cup pecans chopped
• 1/2 teaspoon salt
• 2 tablespoons red pepper flakes

Instructions

• Preheat oven 350°F.
• Line a baking sheet with parchment paper.
• Combine all ingredients in a large bowl until completely mixed. (Using clean hands works best.) Scoop and roll into balls. Place on the prepared baking sheet 2 inches apart.
• Bake for 30 minutes or until golden brown. Serve warm or at room temperature.

Notes

Dip these in cranberry sauce for an extra wow! 

How Do You Store Sausage Balls?

Store sausage balls in an airtight container in the refrigerator for three or four days. You can also freeze sausage balls in the freezer for 3 months. Simply reheat in the microwave for 30 seconds or in the oven at 350°F. until warmed through center.

Nutrition

Serving: 1 Serving | Calories: 383kcal | Carbohydrates: 28g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 879mg | Potassium: 213mg | Fiber: 3g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 0.4mg | Calcium: 262mg | Iron: 2mg

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Normally a Sparkling Charm recipe gets adjusted 3 to 5 times before it makes it to publishing. This recipe was a one and DONE! My husband was the first taste tester. He said after one bite, “Whoo Babe, I am proud to be an American.” An unexpected response, but he is a soldier.  ?This recipe is a sure fire crowd pleaser. Love at first bite!Grab your aprons! I am sharing this magical recipe with YOU!

Caramel Crunch Doozie Bars

What Do They Taste Like?

Mercy Me! Crunchy! Creamy! Salty! Sweet! …with a hint of butterscotch! They remind me of a Twix Bar.

Occasions To Serve Caramel Crunch Doozie Bars

Valentine’s Day | Galentine’s Day| Mother’s Day | Bridal Showers | Baby Shower | 4th of July | Pool Parties | PJ Party’s | Girl’s Night | Book Club | Craft Club | Homemade Gifts

Caramel Crunch Doozie Bars

Ingredients

80-100 buttery crackers

Sparkle Tip: There are several fine brands of buttery crackers you can use. I am using Club Crackers by Keebler for the rectangular shape to fit my pan. If you are using a round buttery cracker like Ritz, use a sharp knife to gently cut the circles into squares. Save the crumbles in an airtight container. They are great on top of a chicken casserole, for fried chicken batter, on a salad, or sprinkled on vanilla ice cream.

• 1 cup unsalted butter
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs
• 2 cups light brown sugar, packed
• 3/4 cups heavy cream
• 1 1/2 cups milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup creamy peanut butter
• finishing salt

Instructions

PREP

Line a 9 X 13 inch cake pan with parchment paper leaving long edges to remove the bars from the pan. A 9 X 13 baking dish will work too. No Problem-O! I chose a cake pan for straight edges.

Spray the pan with a flavorless non-stick cooking spray like canola oil. Avoid Olive Oil!

LAYER ONE: CRACKERS

NOTE! Check out my tip above if you chose round crackers in a rectangular pan.

Cover the bottom layer of the pan with a layer of buttery crackers. Count the crackers you used and get two more layers ready to go.

LAYER TWO: CARAMEL

In a heavy medium sized pot, melt the butter, salt, brown sugar, graham cracker crumbs, and heavy cream over medium-low heat.

Once melted, bring the mixture to a boil and continue to stir for exactly 7 minutes. Turn off the heat.

Pour half the caramel over the crackers and spread evenly to the edges of the pan.

WORK QUICKLY!

LAYER THREE AND FOUR: CRACKER LAYER 2 | CARAMEL LAYER 2

Quickly add another layer of crackers and cover with the second half of the caramel. Spread to edges.

LAYER FIVE: ANOTHER CRACKER LAYER

Top with a final layer of crackers. Set aside.

LAYER SIX: CHOCOLATE | BUTTERSCOTCH | PEANUT BUTTER LAYER

Add the milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl. Heat in 15 second intervals stirring in between until the mixture is smooth and creamy.

Pour the topping across the top layer of crackers and gently spread evenly to the edges of the pan.

HERE COMES THE MAGIC!

LASTLY: THE “OH YEAH BABY” LAYER

As if it couldn’t get any better…

Sprinkle with sea salt and mini chocolate chips!

FINISH

Place the pan in the refrigerator for 1 1/2 hours to chill.

Using the excess parchment, lift the sheet of Caramel Crunch Doozie Bars from the pan.

Using a sharp knife, cut into bars. Enjoy!

Sparkle Tip: Store these Caramel Crunch Doozie Bars in an airtight container. If you wish to keep some on hand longer than a day, store them in the refrigerator. They won’t get soggy.

Caramel Crunch Doozie Bars

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★★★★★

5 from 1 reviews

• Author: Gwyn

Ingredients

Units USM

80-100 buttery crackers

Sparkle Tip: There are several fine brands of buttery crackers you can use. I am using Club Crackers by Keebler for the rectangular shape to fit my pan. If you are using a round buttery cracker like Ritz, use a sharp knife to gently cut the circles into squares. Save the crumbles in an airtight container. They are great on top of a chicken casserole, for fried chicken batter, on a salad, or sprinkled on vanilla ice cream.

• 1 cup unsalted butter
• 1/2 teaspoon salt
• 1 cup graham cracker crumbs
• 2 cups light brown sugar, packed
• 3/4 cups heavy cream
• 1 1/2 cups milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup creamy peanut butter
• finishing salt

Cook Mode Prevent your screen from going dark

Instructions

Line a 9 X 13 inch cake pan with parchment paper leaving long edges to remove the bars from the pan. A 9 X 13 baking dish will work too. No Problem-O! I chose a cake pan for straight edges.

Spray the pan with a flavorless non-stick cooking spray like canola oil. Avoid Olive Oil!

NOTE! Check out my tip above if you chose round crackers in a rectangular pan.

Cover the bottom layer of the pan with a layer of buttery crackers. Count the crackers you used and get two more layers ready to go.

In a heavy medium sized pot, melt the butter, salt, brown sugar, graham cracker crumbs, and heavy cream over medium-low heat. Once melted, bring the mixture to a boil and continue to stir for exactly 7 minutes. Turn off the heat. Pour half the caramel over the crackers and spread evenly to the edges of the pan.

Quickly add another layer of crackers and cover with the second half of the caramel. Spread to edges.

Top with a final layer of crackers.

Add the milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl. Heat in 15 second intervals stirring in between until the mixture is smooth and creamy. Pour the topping across the top layer of crackers and gently spread evenly to the edges of the pan.

Sprinkle with sea salt and mini chocolate chips

FINISH

Place the pan in the refrigerator for 1 1/2 hours to chill.

Using the excess parchment, lift the sheet of Caramel Crunch Doozie Bars from the pan.

Using a sharp knife, cut into bars. Enjoy!

Sparkle Tip: Store these Caramel Crunch Doozie Bars in an airtight container. If you wish to keep some on hand longer than a day, store them in the refrigerator. They won’t get soggy.

Notes

Sparkle Tip: Store these Caramel Crunch Doozie Bars in an airtight container. If you wish to keep some on hand longer than a day, store them in the refrigerator. They won’t get soggy.

Want another recipe to cure any sweet tooth?How about these Vegan Chewy Chocolate Chip Cookies!!

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Originally Published: May 31, 2020 Updated: September 14, 2022

The post Caramel Crunch Doozie Bars appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Go Y’all Gingham & Sunflowers Tablescape Details

Inspiration

I have a crazy adoration for gingham which may have been flamed with Dorothy’s light blue gingham dress worn with ruby slippers in the Wizard of Oz. I have the pattern in shirts, sweatshirts, and even pants. It will never go out of style for me. This tablescape for fall football is 100% inspired by gingham.

Here are a few pieces from my wardrobe.

PS I believe a football pant would be great in gingham. Alabama has houndstooth covered.

Table Base

Runner

My navy gingham table runner is from Draper James. Reese Witherspoon always has gingham and I am a fan!

Kitchie Football Things

Football Clappers | Wooden Footballs | Football Dishes 1 – 2 | Football Sign | Go Y’all Cocktail Napkins | Cutting Board

MORE OPTIONS

Mini Footballs | Football Whistles

Floral Centerpiece

Flowers

For the flowers I chose Sunflowers, Solidago Estelle, Queen Anne’s Lace, and Long Needle Pine Straw.

Vase

I found these rust colored jars with leather handles in the Target 1/3/5 spot. I purchased three for this tablescape and look forward to using these this fall for outdoor entertaining. Mason jars | Rust Mason Jars tied with raffia and ribbon ( 1 | 2 | 3 | 4 | 5 ) would also be lovely. And these links for small jars would be perfect with single blooms scattered down the table. …

Options for rust jars: One | Two | Three

Floral Picks

I purchased these wooden football picks from Hobby Lobby. They carry them in the stores in the fall and year round online when in stock. They can also be found on etsy when in stock. More options: Football Pick with Stars | Variety Picks

Place setting

Galvanized Trays

Drinkware 

I picked up 14 of these darling soda shop glasses for $15.00 at Antiques on Atlanta in Barnesville, Georgia with my mother. Charming finds with a story makes drinking from them even sweeter.

Footed Float Glasses

One | Two | Three

Referee Bottle KOOZIES

Party City

Straws

One | Two | Three | Four

Napkins 

Gingham Napkins

Blue Gingham Napkins: One | Two

Paper Napkins

It’s Game Day Cocktail Napkins | Go Y’all Cocktail Napkins

Napkin Rings

I used a straw napkin ring, wooden football, and glue dot to make these napkin rings.

Glue Dots | Napkin Rings | Wooden Footballs

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SEE ALL FOOTBALL

Peppered Pancetta Maple Kroughnuts

Best One Pot Chili Mac and Cheese

Chocolaty Cocoa Puff Crispy Treats

Cranberry Pecan Sausage Balls

Caramel Crunch Doozie Bars

Fall Football Tablescape: Go Y’all Gingham & Sunflowers

Party Favors Ideas

Football Keychains | Stress Balls

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The post Fall Football Tablescape: Go Y’all Gingham & Sunflowers appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Best Boozy Root Beer Float

What is a Root Beer Float?

Also known as a Brown Cow , a root beer float is the simple combination of a couple of scoops of vanilla ice cream slowly drizzled with an ice cold root beer.

What Alcohol Pairs Best with Root Beer?

Below are more alcohols that pair with root beer, but when it comes to the Root Beer Float nothing beats Rum Chata.

Vodka | Flavored Vodka

With a light and subtle flavor, vodka won’t alter the taste of the root beer float. It will take you right back to your childhood.

Flavored vodkas are an option too. I would recommend vanilla vodka, marshmallow vodka, or root beer float vodka.

Rum

Spiced Rum

Spiced rum mixed with the deep flavors of the root beer.

Bourbon

Bourbon gives the root beer and ice cream a rich deep flavor.

Fireball Whiskey

Fireball enhances the spiciness in the root beer.

RumChata

Ingredients

• RumChata is bottled from a made-from scratch cream liqueur recipe that uses five times distilled Caribbean rum and the freshest real dairy cream with a touch of natural cinnamon, vanilla, sugar and other secret flavors.
• Its flavor is based on horchata, a summer drink popular in Spain and Latin America that’s made from rice, sugar, vanilla and other spices. Read More...

Rumchata Taste Like…

RumChata is very sweet and creamy liquor. It has notes of vanilla, cinnamon, and dark rum.

How Do You Store RumChata?

RumChata can be kept for up to 6 months after opening tightly closed. It does not need to be refrigerated.

When To Serve A Boozy RumChata Root Beer Float

I served these for a football party and they were a hit! Seriously easy! …AND A TOUCHDOWN!

Fall | Thanksgiving | Friendsgiving | Christmas | Football Party | Father’s Day | Dessert

Boozy RumChata Root Beer Float

Makes One Drink

Ingredients

• 2 heaping scoops (your favorite) vanilla ice cream – BlueBell is the BEST!
• 8 ounces (your favorite) root beer, ice cold – We love IBC!
• 2 ounces RumChata
• garnish with a cherry.

Instructions

Add the two scoops of icecream to a soda shop glass.

Slowly pour in the RumChata.

To Finish, drizzle in the ice cold root beer.

Top with a cherry.

Print

Boozy RumChata Root Beer Float

Creamy! Fall Spicy! YESNESS! … A Boozy RumChata Root Beer Float. You must try this recipe!

Course Dessert

Cuisine American

Keyword Ice Cream, Root Beer, Rum Chatta

Prep Time 5 minutes minutes

Total Time 6 minutes minutes

Servings 1 Float

Calories 497kcal

Author Gwyn

Ingredients

• 2 scoops vanilla ice cream your favorite vanilla ice cream – BlueBell is the BEST!
• 8 ounces root beer your favorite root beer, ice cold – We love IBC!
• 2 ounces Rum RumChata
• garnish with a cherry.

Instructions

• Add the two scoops of icecream to a soda shop glass. Slowly pour in the RumChata, and then drizzle in the ice cold root beer. Top with a cherry. 

Nutrition

Serving: 1Float | Calories: 497kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 136mg | Potassium: 266mg | Fiber: 1g | Sugar: 52g | Vitamin A: 556IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 0.2mg

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What is A Sloppy Joe

“Some attribute the original Sloppy Joe to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added…”

Read the rest of the story here.

How To Serve Sloppy Joe’s

When the sloppy Joe filling meets the soft bun the magic happens. I recommend leaving them in the dish until the are ready to be eaten.. Then, let each guest pick it right up out of the dish and go for it or place it on a plate and eat it with a knife and fork. Either way! How you eat it is part of the fun.

When To Serve Sloppy Joe’s

BBQ | Football Party | Tailgating | Weeknight Meal | Super Bowl | Retro Party

What to Serve with Sloppy Joes

Best Cheesy Sloppy Joe Sliders

Ingredients

SPICES

• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt

FILLING

• 1 pound lean ground beef or ground chicken
• 1/2 cup diced yellow onion, grated
• 8 ounces tomato sauce
• 1/2 cup catsup
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons yellow mustard
• 2 tablespoons red pepper flakes
• 1 1/2 cups shredded cheese ( I recommend Cabot Seriously Sharp Cheddar Cheese.)

BUNS & TOPPINGS

• 12 slider size potato rolls (Hawaiian Rolls are great too if you like a sweet filling with a sweet roll.)
• Wickles Sweet Pickles
• 3 tablespoons butter, melted
• 2 tablespoons sesame seeds

TOOLS YOU’LL NEED

Instructions

Whisk the brown sugar, cumin, garlic powder, paprika, red pepper flakes, black pepper and salt in a small bowl. Set aside.

Heat the oven to 375° F.

Cook the ground beef or ground chicken and onions over medium heat until no pink remains and the meat crumbles. Drain off as much grease as possible and place the skillet back on the heat.

Add the tomato sauce, catsup, Worcestershire sauce, mustard, and the spice mixture to the meat and stir to combine. Reduce the heat to low and simmer for 10 minutes stirring occasionally. Turn off the heat.

Place the bottom halves of the slider rolls in the bottom of a 9 X 11 baking dish. Sprinkle a tablespoon of shredded cheese onto each bun. Next, top with the warm sloppy joe mixture two sweet pickles, and then rest of the cheese.

Place the top half of the slider bun over the cheese layer. Brush the tops of the buns with the melted butter and sprinkle with sesame seeds.

Bake for 12 to 15 minutes until buns are lightly toasted and the cheese has melted.

Serve. If you are traveling with them for tailgating, cover tightly in foil.

Print

Best Cheesy Sloppy Joe Sliders

A delicious savory with a little kick ground meat served inside a super soft bun with melted cheese, the Best Cheesy Sloppy Joe Sliders won’t disappoint. ESPECIALLY IF YOU SERVE THEM FOR A FOOTBALL TAILGATING PARTY! 

Course Main Course

Cuisine American

Keyword Hamburger, Sloppy Joe’s

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Calories 116kcal

Author Gwyn

Ingredients

• SPICES
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon salt
• FILLING
• 1 pound lean ground beef or ground chicken
• 1/2 cup diced yellow onion grated
• 8 ounces tomato sauce
• 1/2 cup catsup
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons yellow mustard
• 1 1/2 cups shredded cheese I recommend Cabot Seriously Sharp Cheddar Cheese.
• sweet pickles I used Wickles Pickles
• BUNS & TOPPINGS
• 12 slider size potato rolls Hawaiian Rolls are great too if you like a sweet filling with a sweet roll.
• 3 tablespoons butter melted
• 2 tablespoons sesame seeds

 

Instructions

• Whisk the brown sugar, cumin, garlic powder, paprika, red pepper flakes, black pepper and salt in a small bowl. Set aside.
• Heat the oven to 375° F.
• Cook the ground beef or ground chicken and onions over medium heat until no pink remains and the meat crumbles. Drain off as much grease as possible and place the skillet back on the heat.
• Add the tomato sauce, catsup, Worcestershire sauce, mustard, and the spice mixture to the meat and stir to combine. Reduce the heat to low and simmer for 10 minutes stirring occasionally. Turn off the heat.
• Place the bottom halves of the slider rolls in the bottom of a 9 X 11 baking dish. Sprinkle a tablespoon of shredded cheese onto each bun. Next, top with the warm sloppy joe mixture, two sweet pickles, and then rest of the cheese. Place the top half of the slider bun over the cheese layer. Brush the tops of the buns with the melted butter and sprinkle with sesame seeds.
• Bake for 12 to 15 minutes until buns are lightly toasted and the cheese has melted.
• Serve! If you are tailgating, cover tightly for travel. 

Nutrition

Serving: 1Slider | Calories: 116kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 546mg | Potassium: 181mg | Fiber: 2g | Sugar: 5g | Vitamin A: 756IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 1mg

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Who doesn’t love a tater tot?! I do! They are one of my favorite things to get with a Chic-fil-a biscuit. I like to line them up and give them a tiny catsup belly button. I eat the crispiest last. Today I am taking this retro comfort food and turning them into little crispy cups. Grab your aprons! We’re making…

The Ultimate Loaded Cheesy Tater Tot Cups

The Origin Of Tater Tots & How They Got Their name

Tater Tots originated in 1953 by the Griggs’ family, owners of Ore-Ida were trying to figure out what to do with leftover potato slivers. Tater tots were born. They were first sold in 1956 as Tater Tots.

What are Tater Tots Made of?

Eaten around the world, these little nuggets are made from grated potatoes, flour, and salt formed into cylinders and deep fried.

What Are Tater Tots Called In other Countries?

England: Potato Crunchies

Australia: Potato Gems, Potato Pom Poms, or Potato Royals

Germany: Kroketten

When To Serve Tater Tot Cups

Tailgating Party | Cookout | BBQ | Pool Party | Brunch | Breakfast | Weeknight Side | Super Bowl Party | Football Party

What to Serve With Tater Tot Cups

Hamburgers and Cheeseburgers | BBQ | Steak | Eggs | Chicken Sandwiches | Fried Chicken

More Tater top Cup Toppings | Ideas

The possibilities are endless! Here are a few ideas of other ingredients to create even more Ultimate Loaded Tater Tot Cups

Mini Cheeseburger Tater Tot Cups

Hamburger, Cheese, Mustard, Catsup, Pickles

Breakfast Bacon, Egg, and Cheese Tater Tot Cups

Crispy Bacon, Scrambled Eggs, Cheese

Buffalo Chicken Tater Tot Cups

Shredded chicken coated in buffalo sauce, Chopped Celery, Blue Cheese.

Ceasar Chicken Salad Tater Tot Cups

Shredded Chicken, Cesar Salad

The Kitchen Avocado – Jeff Mauro Tomato Tater Tot Cups

The Ultimate Tater Tot Cups

The Ultimate Cheesy Tater Tot Cups

Makes 24

Ingredients

• 48 Tater Tots, thawed (32 ounce bag)
• 1 cup sharp cheddar cheese (I used Cabot Seriously Sharp White Cheddar)
• 2 apples, peeled, cored, and grated
• 3 prosciutto slices or 4 bacon slices, fried crispy and crumbled
• 3/4 cup sour cream or plain Greek yogurt
• chives, chopped
• sea salt and black pepper

TOOLS YOU’LL NEED

Instructions

Preheat oven to 350° F.

Place a 24 cup mini muffin pan in the oven and heat for 15 minutes. Remove and spray with cooking spray.

Place 2 tater tots in each well of the mini muffin pan and let them thaw completely. Add a tiny bit of shredded apple in the bottom of each well. Use clean hands to smash the tater tots creating a well/cup. 

Sprinkle on the shredded cheddar cheese. If you are using prosciutto add it now.

Bake for 15 minutes or until golden brown.

Remove from the oven and let them sit for 3 minutes. Next, remove from the pan onto a platter placing them in mini muffin cups.

Top with a dollop of sour cream or greek yogurt. Sprinkle crumbled bacon (if using), chives, black pepper, and sea salt.

Serve warm or at room temperature.

Print

The Ultimate Loaded Cheesy Tater Tot Cups

The Ultimate Loaded Cheesy Tater Tot Cups! Tailgating! Cook-Outs! Steak Dinner! Stuffed with cheese, bacon, sour cream, and apple. These are a crowd pleaser!

Course Appetizers

Cuisine American

Keyword Apples, Cheddar Cheese, Prochuitto, Sour Cream, Tater Tots

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 3 minutes minutes

Servings 18 Tater Tot Cups

Calories 82kcal

Author Gwyn

Ingredients

• 48 Tater Tots thawed (32 ounce bag)
• 1 cup sharp cheddar cheese I used Cabot Seriously Sharp White Cheddar
• 2 apples diced
• 3 prosciutto slices or 4 bacon slices fried crispy and crumbled
• 3/4 cup sour cream or plain Greek yogurt
• chives chopped
• sea salt and black pepper

Instructions

• Preheat oven to 350° F.
• Place a 24 cup mini muffin pan in the oven and heat for 15 minutes. Remove and spray with cooking spray.
• Place 2 tater tots in each well of the mini muffin pan and let them thaw completely. Add a tiny bit of shredded apple in the bottom of each well. Use clean hands to smash the tater tots creating a well/cup. Sprinkle on the shredded cheddar cheese. If you are using prosciutto add it now.
• Bake for 15 minutes or until golden brown.
• Remove from the oven and let them sit for 3 minutes. Next, remove from the pan onto a platter placing them in mini muffin cups.
• Top with a dollop of sour cream or greek yogurt. Sprinkle crumbled bacon (if using), chives, black pepper, and sea salt.
• Serve warm or at room temperature.

Nutrition

Serving: 1Tater Tot Cup | Calories: 82kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.2mg

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Cranberry Pecan Sausage Balls

PIN IT

The post The Ultimate Loaded Cheesy Tater Tot Cups appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Boy of boy are you going to love this recipe! Grab you aprons and let’s get this cupcake party started!

Why Do You Eat Sweet Tea Cupcakes Cold?

You bet COLD! I serve these a bit different than other recipes out there. I serve them COLD! It is a part of the whole experience. Scroll on down for a charming way to serve these to your guests.

How Do Cold sweet Tea Cupcakes With Sweet Tea Lemon Buttercream Taste?

The frosting is cool, rich, and creamy. The cake is light yet slightly dense. When the two mix in your mouth you are sure to have a hard time minding your manners by placing it back on your plate before having your second bite.

A Charming Way To Serve Cold Sweet Tea Cupcakes with Buttercream?

Who Invented the First Cupcake?

Amelia Simmons invented the first cupcake in 1796 and was the author of the first American cookbook called American Cookery.

What Were The First Cupcakes Called?

Originally, the first cupcakes were called “number cakes” or “1,2,3,4 cakes” because it was an easy way to recall portions in the recipe. One cup butter, two cups sugar, three cups of flour, one cup of milk, and one spoonful of soda.

What Are the 10 Most Popular Cupcake flavors?

10. Vanilla 9. Pumpkin 8. Banana 7. Coffee 6. Chocolate 5. Lemon 4. Peanut Butter 3.Carrot Cake 2. Red Velvet DRUM ROLL PLEASE! 1. Chocolate with Vanilla Icing

All may be true, but I am adding this cupcake to the list. Perhaps #1 is really the 1st runner up and the best of all time cupcake is….

THE SPARKLING CHARM COLD SWEET TEA CUPCAKE WITH LEMON SWEET TEA BUTTERCREAM FROSTING?!

I feel like we need a Cupcake dad joke Added here.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk, warmed just to the point of boiling
• 12 tablespoons loose black tea
• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners’ sugar
• 1/4 cup of milk, warmed to the point of boiling (ACCOUNTED FOR ABOVE)
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws, cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 

Cupcake Tip

Add a little bit of rice to the bottom of each cupcake well to avoid greasy liners once baked. The rice will absorb some of the oil.

First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 

Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.

Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes.

Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 1/4 cup remaining tea milk and beat with a hand mixer until smooth and fluffy.

The Fun Part

Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.

Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”.

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Be sure to Check out these Angel Food Cupcakes with Rose Cream Frosting

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

In the south sweet tea is a staple so it is no coincidence we would one day decide to use it in a cupcake recipe. Today I am sharing how I make, Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream. Moist and Delicious! 

Course Dessert

Cuisine American, Southern

Keyword Buttercream Frosting, Cupcakes, Lemons, Sweet Tea, Sweet Tea Cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 286kcal

Author Gwyn

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk (warmed just to the point of boiling)
• 12 tablespoons loose black tea
• 2 cups cake flour (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 3 cups confectioners’ sugar
• 1/4 cup of milk (warmed to the point of boiling (ACCOUNTED FOR ABOVE))
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws (cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks)
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

• Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 
• First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 
• Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.
• Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes. Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

• Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 

  1/4 cup remaining tea milk

   and beat with a 

  hand mixer until smooth and fluffy.
• Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.
• Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”. 

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 68g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 86IU | Vitamin C: 0.02mg | Calcium: 119mg | Iron: 0.3mg

Sweet Tea Cupcakes at the Loveless Cafe’

Pastry Chef Christa Nash, at the very famous Loveless Cafe just out of Nashville, TN makes a delectable sweet tea cupcake with a salted honey frosting. Guess what! the recipe is generously shared here. You must add this to your recipe box too.

IT WILL MELT IN YOUR MOUTH PEOPLE! If you are ever in the area don’t eat the day before you go. Between the popular biscuits, delectable menu items, and this cupcake, you will need plenty of room to enjoy a little bit of everything. What do Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Taste Like?

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Perfect for a party, gameday, picnic, cookout, or a cozy evening at home, you can’t go wrong with this recipe. In fact your partakers will beg you for the recipe. Be sure to scroll all the way to the bottom and see how I share this recipe as a party take-away gift. Grab your apron friend! Let’s Sparkle!

Six Fun Sweet Vidalia Onion Facts

1. The Vidalia Onion was discovered by Mose Coleman during the great depression.
2. Vidalia Onions are named after the town they are grown in, Vidalia, Georgia.
3. The Vidalia Onion became the Georgia state vegetable in 1990.
4. The sweet flavor is from the low amount of sulfur in the soil in which the onions are grown.
5. The Vidalia Onion has a 1,300 square foot museum filled with the history of this Georgia treasure.
6. Piggly Wiggly was the first grocery store to sell Vidalia Onions.

Find more fun Vidalia Onion facts here.

PS If you are a foodie like me and are planning a trip to Georgia, be sure plan a Culinary Road Trip in south Georgia.

What To Serve With The Best Baked Vidalia Onion Dip

A Charming Place Card And Take Away Gift/Favor For The Best Baked Sweet Vidalia Onion Dip

Tie a cute bow around a Vidalia Onion with a name tag. It will make a great place setting and/or a take away gift. Click for tutorial and Supply Links.

The Best Baked Sweet Vidalia Onion Dip

Ingredients

• 3 medium Vidalia Onions
• 2 – 8 ounce packages of cream cheese, softened
• 3/4 freshly grated parmesan cheese
• 2 tablespoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heaping tablespoons of mayonnaise, preferably Duke’s (A southerner can tell if you don’t use Duke’s Mayonnaise.)

Why Southerners Are Crazy About Duke’s Mayonnaise. ‘ You must watch this video! It will make you smile!

Directions

Preheat oven to 350° F.

Using a grater over a bowl, finely grate one of the Vidalia Onions. Using a paper towel, press some some of the water out. Thinly slice the other two Vidalia Onions.

Add the grated onions, sliced onions, cream cheese, parmesan cheese, hot sauce, salt, pepper, and mayonnaise to a medium mixing bowl and stir with a wooden spoon to combine.

Place in an 8 X 8 baking dish and bake for 35 minutes or until golden brown.

Serve with corn chip scoops.

More Ways To Use Vidalia Onions

Magnolia and Vidalia Onion Summer Tablescape | How To Make Vidalia Onion Party Favors and Place Cards | Spicy Chili Lime Vidalia Onion Magnolias

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Print

The Best Baked Vidalia Onion Dip

How about a savory and slightly sweet hot and cheesy recipe that is unforgettable?

Course Appetizers

Cuisine American

Keyword Dip, Onions, Vidalia Onion Dip, Vidalia Onions

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 139kcal

Author Gwyn

Ingredients

• 3 Vidalia Onions
• 16 ounces cream cheese softened
• 3/4 cup parmesan cheese grated
• 2 tablespoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 heaping tablespoons of mayonnaise preferably Duke’s (A southerner can tell if you don’t use Duke’s Mayonnaise.)

Instructions

• Preheat oven to 350° F.
• Using a grater over a bowl, finely grate one of the Vidalia Onions. Using a paper towel, press some some of the water out. Thinly slice the other two Vidalia Onions.
• Add the grated onions, sliced onions, cream cheese, parmesan cheese, hot sauce, salt, pepper, and mayonnaise to a medium mixing bowl and stir with a wooden spoon to combine.
• Place in an 8 X 8 baking dish and bake for 35 minutes or until golden brown.

Nutrition

Serving: 1.5 cup | Calories: 139kcal | Carbohydrates: 15g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 803mg | Potassium: 328mg | Fiber: 1g | Sugar: 9g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 0.5mg

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Growing up Cracker Jacks were one of my favorite treats! The actual Cracker Jacks and the prize inside that is. I didn’t care for the peanuts. Today, I get why there are peanuts inside. What a great combo.

Another reason I love Cracker Jacks….

When To Serve Salty Sweet Cracker Jack Ballpark Bark

Tailgating | Father’s Day | When It is Your Turn To Take Treat To Soccer | Super Bowl Party | Any Sport Viewing Party

…Of course if you have a craving, make a batch just because.

Salty Sweet Cracker Jack Ballpark Bark

Ingredients

• 16 ounces white chocolate chips
• 2 cups mini marshmallows
• 1 cup salted peanuts
• 3 cups Cracker Jacks
• 1 cup mini pretzels

Optional: 8 ounces butterscotch chips melted.

Instructions

Line a sheet pan with parchment paper. Set aside.

Using a double boiler, add 2 inches of water into the bottom pot and heat to a slow simmer. (Or a heat safe bowl fitted over a pot with 2 inches of water.) Add the white chocolate chips to the top pot (or heat safe bowl) and melt. Stir in half the marshmallows and let them almost melt. Next stir in half the peanuts and then half the Cracker Jacks.

While hot, pour the mixture onto the prepared sheet pan and spread with a rubber spatula. Quickly sprinkle on the rest of the Cracker Jacks, peanuts, and pretzels. Give them a gently press into the mixture.

*If you are using the melted butterscotch chips, dollop spoonfuls on just before sprinkling on the Cracker Jacks, peanuts, and pretzels.

Cool completely, cut, and serve. Store in an airtight container for up to two weeks.

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Tips For Melting White Chocolate

Chop the white chocolate into even pieces or use chips to help melt the chocolate evenly. Melted white chocolate will seize (become grainy) when it comes in contact with liquid. Add any flavorings once the chocolate is melted.

More Tailgating Inspiration Here!

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Salty Sweet Cracker Jack Ballpark Bark

“Get Your Popcorn! Peanuts! Cracker Jacks!” This salty sweet Cracker Jack Ballpark Bark  has all the bases covered. Go Ya’LL! 

Course Desserts

Cuisine American

Keyword Candy Bark, Cracker Jacks, Peanuts, Popcorn

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 78kcal

Author Gwyn

Ingredients

• 16 ounces white chocolate chips
• 2 cups mini marshmallows
• 1 cup salted peanuts
• 3 cups Cracker Jacks
• 1 cup mini pretzels
• Optional: 8 ounces butterscotch chips melted.

Instructions

• Line a sheet pan with parchment paper. Set aside.
• Using a double boiler, add 2 inches of water into the bottom pot and heat to a slow simmer. (Or a heat safe bowl fitted over a pot with 2 inches of water.) Add the white chocolate chips to the top pot (or heat safe bowl) and melt. Stir in half the marshmallows and let them almost melt. Next stir in half the peanuts and then half the Cracker Jacks.
• While hot, pour the mixture onto the prepared sheet pan and spread with a rubber spatula. Quickly sprinkle on the rest of the Cracker Jacks, peanuts, and pretzels. Give them a gently press into the mixture.
• *If you are using the melted butterscotch chips, dollop spoonfuls on just before sprinkling on the Cracker Jacks, peanuts, and pretzels.
• Cool completely, cut, and serve. Store in an airtight container for up to two weeks.

Notes

Tips For Melting White Chocolate

Chop the white chocolate into even pieces or use chips to help melt the chocolate evenly. Melted white chocolate will seize (become grainy) when it comes in contact with liquid. Add any flavorings once the chocolate is melted. 

Nutrition

Serving: 1Piece | Calories: 78kcal | Carbohydrates: 31g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 93mg | Potassium: 203mg | Fiber: 1g | Sugar: 27g | Vitamin A: 11IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.4mg

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See More >

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Best One Pot Chili Mac and Cheese

Chocolaty Cocoa Puff Crispy Treats

Cranberry Pecan Sausage Balls

PIN IT

The post Salty Sweet Cracker Jack Ballpark Bark appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Have you ever enjoyed tea in a tearoom? Besides wearing a pretty dress and sometimes a hat and gloves, my favorite part is the tower of tasty sandwiches, mini cakes, and cookies.

These stacked trays of savory and sweet things inspired this fun towering hamburger and sides post. Scroll on down the details plus a few bonus cookout tips.

A Charming Way To Serve Hamburgers & Sides

SUPPLIES

1. GALVANIZED 3 TIER TRAYS/TOWERS

Let’s start with the galvanized 3 -Tier tower. These are great no matter what they are made of! I have kept one on my coffee cart for the past couple of years. My friend Kimberlee shared this idea with me on a thrift shopping trip in Sumner, Washington. I remember her wire 3 -tier tower filled with snacks for her darling twin boys. I keep mine filled seasonally with all sorts of fun themed things.

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A Few Ways to Use a 3 Tier Galvanized Tray Seasonally

SPRING

Ice Coffee Packets | Vanilla Powder | Sugar Cubes | Straws | Pink Gingham Ribbon

SUMMER

Fruit Teas | Old Fashioned Lemon Sticks | Summer Mugs | Shortbread | Cookies | Local Honey | Mint Striped Straws | Ribbon

WINTER

Hot Cocoa Sticks | Peppermint Sticks | Red Straws | Hot Cocoa Powder | Marshmallows Red Candy Striped Ribbon

FALL

Espresso Powder | Cinnamon | Vanilla Powder | Fox Mugs | Chocolate Covered Coffee Beans| Orange Ribbon | Orange Straws

Of course you can go crazy with this like I do and hit every holiday. I would love to see your ideas. Tag me on Instagram @_SparklingCharm and use #SparkleandCharm

2. HAMBURGER WRAPPERS

Use a sharpie to label or personalize the wrappers with a name. These retro wrappers are cute too.

3. ICE

4. CONDIMENTS + TOPPINGS + DRINKS

On this Hamburger Tower I chose to go All American using, catsup. mustard, mayo, pickles, onions, lettuce, and tomatoes with ruffled chips, coke in the bottle, and Black Peach Tea.

The Best & Top Ranked Condiment and Toppings For Hamburgers

Top Ranked Toppings & Condiments for Hot Dogs

The Best Sides For A Hamburger & Hot Dog Cookout

The best Desserts for A Cookout

HOW TO PUT IT ALL TOGETHER

Line the top and the bottom tiers of the tower with plastic wrap to keep ice from dripping.

Arrange the vegetable, chips, and pickles in small glass cups and bowls. Bag the hamburgers.

Top Tier

Fill with ice and tuck the vegetable bowls down in the ice.

Middle Tier

Arrange the chips and hamburgers.

Bottom Tier

Fill the bottom tier with ice. Vary the drinks and condiments in the ice.

EASY PEASY! Please don’t forget to tag me in your photos @_SparklingCharm.

Why Not Accessorize with Hot Dogs And Hamburgers!

SHOP THIS POST

Fun To Look At!

I ran across these while looking for fun cookout accessories.

? Sequin Burger Purse ($1,785) | ? Crystal Burger Clutch ($5695)

SHOP SERIOUS BURGER PURSES

LOVE HAMBURGERS? Check out this Mini Burger Bloody Mary HERE!

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The post A Charming Way to Serve Hamburgers & Sides appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Tailgating! Football Party! Sitting outback around the campfire, a hunting snack, or just a pop ’em in your mouth good ol’ snack, this southern treat is addictive and delicious! Today I am sharing my easy recipe with you!

How about another nutty snack! Spicy Honey Roasted Pecans

Football Party Favorite” Easy Crock Pot Salty Boiled Peanuts

Ingredients

• 1 1/2 pounds raw peanuts in the shell or freshly dug green peanuts, rinsed (Note: make sure your peanuts aren’t roasted.)
• 3/4 – 1 cup Kosher salt
• 14 (+/-) cups water

Instructions

Add the water and salt to an 6-quart slow-cooker and give it a stir to dissolve the salt.

Add the peanuts, and gently press them down into water and give them a stir.

Cook for 18 hours on high or until soft. Drain and serve.

Shop A Few Fave Things You’ll Need For These Addictive Boiled Peanuts

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Click on the photos to shop for a few of my favorites you’ll need for boiled peanuts.

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Easy Georgia-Style Boiled Peanuts

Tailgating! Football Party! Sitting outback around the campfire, a hunting snack, or just a pop ’em in your mouth good ol’ snack, this southern treat is addictive and delicious! 

Course Appetizers

Cuisine American, Southern

Keyword Boiled Peanuts

Prep Time 5 minutes minutes

Cook Time 18 hours hours

Total Time 18 hours hours 5 minutes minutes

Servings 18 Cups Plus

Calories 35kcal

Author Gwyn

Ingredients

• 1 1/2 pounds peanuts, raw and in shell, rinsed
• 3/4 – 1 cup Kosher salt
• 14 cups water

Instructions

• Add the water and salt to an 6-quart slow-cooker and give it a stir to dissolve the salt.
• Add the peanuts, and gently press them down into water and give them a stir.
• Cook for 18 hours on high or until soft. Drain and serve. 

Notes

Store in a ziplock in refrigerator for up to two weeks. 

Nutrition

Serving: 1g | Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 11004mg | Potassium: 135mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 673IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 0.4mg

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The post “Football Party Favorite” Easy Crock Pot Salty Boiled Peanuts appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

These little beauties are pop in your mouth delicious. They are super easy to make and a perfect pop in your mouth snack for a party, a binge watch session, the holidays, or an anytime snack.

let’s make a batch!

Easy Salty + Sweet Thyme Roasted Marcona Almonds

• 2 cups marcona almonds
• 2 tablespoons fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon fleur de sel, flaked sea salt (PRETTY PINK!!!)
• 1 teaspoon sugar

Directions

Pre-heat oven to 350 F.

Prepare a sheet pan with parchment paper.

In a small bowl, whisk the kosher salt and sugar together.

Scatter the marcona almonds onto the sheet pan. Drizzle with olive oil. Sprinkle with the salt/sugar mixture, and thyme. Toss together to coat.

Place the sheet pan in the hot oven and roast the almonds for 10 to 15 minutes. Turn the pan every 5 minutes. Keep an eye on them, they can burn quickly.

Serve warm or at room temperature.

This is a make ahead recipe. Store in an airtight container.

Love Pancetta? How about these Peppered Pancetta Maple Kroughnuts!!!!

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Easy Salty + Sweet Thyme Roasted Marcona Almonds

These little beauties are pop in your mouth delicious. They are super easy to make and a perfect pop in your mouth snack for a party, a binge watch session, the holidays, or an anytime snack. 

Author Gwyn

Ingredients

• 2 cups marcona almonds
• 2 tablespoons fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon fleur de sel flaked sea salt (PRETTY PINK!!!)
• 1 teaspoon sugar

Instructions

• Pre-heat oven to 350 F.
• Prepare a sheet pan with parchment paper.
• In a small bowl, whisk the kosher salt and sugar together.
• Scatter the marcona almonds onto the sheet pan. Drizzle with olive oil. Sprinkle with the salt/sugar mixture, and thyme. Toss together to coat.
• Place the sheet pan in the hot oven and roast the almonds for 10 to 15 minutes. Turn the pan every 5 minutes. Keep an eye on them, they can burn quickly.
• Serve warm or at room temperature.
•  

Notes

This is a make ahead recipe. Store in an airtight container.

The post Easy Salty + Sweet Thyme Roasted Marcona Almonds appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

I took a deep dive into my recipe box today and pulled this crowd pleaser out!

When To Serve Southern Buttermilk Cornbread Salad

Potlucks | Cookouts | Pool Parties | Picnics | 4th of July | Memorial Day | Just Because

What Do You Serve With Buttermilk Cornbread Salad?

Buttermilk cornbread salad goes with great with BBQ, pork chops, fried chicken, burgers, and steak. I prefer to eat it all by itself.

Southern Buttermilk Cornbread Salad

Ingredients

• 2 packages cornbread mix, plus any additional ingredients called for on the package
• (Substitute liquid for Buttermilk)
• 1 cup shredded cheddar cheese, extra for garnish
• 3/4 cup sweet” Vidalia” onions, diced into small pieces

Fun Fact; Vidalia is a small town in Georgia where these beauties get their name. 

• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 celery stick, diced
• 2 cups real mayonnaise (Duke’s is the best!)
• 1 pod garlic, diced
• 1 pinch salt and black pepper, to taste
• 1/4 cup green onions, diced for garnish
• 3/4 cup crumbled prosciutto, fried crisp

Instructions

Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.

Allow cornbread to cool completely. Crumble into large pieces into a large bowl.
Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.

Cover and refrigerate until ready to serve.

Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

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Southern Buttermilk Cornbread Salad

This Southern Salad Is A Crowd Pleaser!

Author Gwyn

Ingredients

• 2 packages cornbread mix plus any additional ingredients called for on the package
• Substitute liquid for Buttermilk
• 1 cup shredded cheddar cheese extra for garnish
• 3/4 cup sweet” Vidalia” onions diced into small pieces
• Fun Fact; Vidalia is a small town in Georgia where these beauties get their name.
• 1 green bell pepper diced
• 1/2 red bell pepper diced
• 1/2 yellow bell pepper diced
• 1 celery stick diced
• 2 cups real mayonnaise Duke’s is the best!
• 1 pod garlic diced
• 1 pinch salt and black pepper to taste
• 1/4 cup green onions diced for garnish
• 3/4 cup crumbled prosciutto fried crisp

Instructions

• Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.
• Allow cornbread to cool completely. Crumble into large pieces into a large bowl.Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.
• Cover and refrigerate until ready to serve.
• Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

MORE SOUTHERN RECIPES…CLICK HERE!

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Originally Published on Sparkling Charm: March 20, 2018. Updated: May, 2022

The post Southern Buttermilk Cornbread Salad appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.