Loaded Puppy Chow Dessert

Most every time I go to the store, I see small packages of what is called ‘puppy chow’, and I see people buying these powdered sugar based cereal. I’ve looked at the cost and say to myself ‘seriously, that much for this?!’. That when I figured I would come up with own batch, making it my own and loading up this puppy chow that I knew my wife and kids would love. The ingredients are way too simple and I pretty much had everything laying around with the exception of the Chex cereal. You’re going to love this one.

Loaded Puppy Chow Dessert Recipe
Loaded Puppy Chow Dessert Recipe

Let’s get started.

Ingredients:

  • 10 cups of Chex Mix (I used the Rice variety)
  • 1 cup of semi-sweet chocolate chips
  • 1/2 cup of smooth peanut butter
  • 3 tbsp unsalted butter
  • 10 Oreo cookies, crumbled
  • 1/2 cup of regular M&Ms
  • 1 1/4 cup of powdered sugar

Get a large mixing bowl, one large enough to hold all of the cereal comfortably.

Add the crumbled Oreos, then the cereal, then top with the M&Ms.

Loaded Puppy Chow Dessert Recipe
Loaded Puppy Chow Dessert Recipe

To another bowl, add the chocolate chips, butter, and peanut butter. Place in a microwave and melt for about 90 seconds or until you have a smooth mixture. Give it a good stir, and if you need it to smooth out even more, add a few more seconds in the microwave.

Get your powered sugar ready.

Take the chocolate mixture and pour all over the cereal and quickly mix, then pour on the powdered sugar. Continue to mix until everything is coated. Pour the mixture onto a parchment lined baking sheet and let cool.

Serve in bowls and seal in a bag for all of the leftovers. I must say my family probably took down a half of that batch and wow they were in heaven. If you are looking for a simple dessert and one that you can simply throw together for that sweet tooth of yours, give this one a go. The addition of the cookies and M&Ms were a huge hit. Hope you enjoy!

Crab Rangoon Egg Rolls

I have mentioned this in the past, but my wife is a total fan of crab rangoon, and now my middle son is as well. What’s not to love about a crab rangoon? A little wonton purse loaded with cream cheese, crab, scallions, and simple seasonings, all bursting into your mouth in a couple of bites. I’ll admit, I love them to, and it is something we commonly default to as an appetizer if going out for American-Chinese food. Lately I had a real hankering for some crab rangoon, but I did not feel like making a bunch of wontons. It can be time consuming, so after I gave it a couple of seconds of thought, I decided I would come up with the crab rangoon egg roll.

Crab Rangoon Egg Rolls Recipe
Crab Rangoon Egg Rolls Recipe

These crab rangoon egg rolls take a lot less time to make, and yield one whopper of an egg roll. It’s a one and done type of egg roll due to the richness of the cream cheese, but that one is so darn good.

Let’s get started. Keep in mind that you can half this recipe for about 8 egg rolls, however I doubled as I knew I would reuse the mixture for an upcoming holiday get together.

Ingredients:

  • 16 oz of cream cheese, room temperature
  • 1 tbsp Worcestershire sauce
  • 6 scallions, thinly sliced
  • 4 sticks of imitation crab, chopped
  • 7 oz claw crab meat, drained
  • 1/2 tsp salt, to taste
  • 1/2 tsp cracked black pepper, to taste
  • 1 package of egg roll wrappers
  • 1 egg, beaten
  • 2 cups of canola oil
  • sweet and sour sauce, hot mustard sauce, or your favorite dipping sauce

Start by getting a medium sized mixing bowl ready. Add the bars of cream cheese, add the worcestershire sauce, salt, pepper, crab meats, and scallions. Using a form or spoon, mix thoroughly. Just make sure everything is nicely incorporated before putting into your egg roll wrapper.

Ingredients for Crab Rangoon Egg Rolls
Ingredients for Crab Rangoon Egg Rolls

Next it is time to wrap your egg rolls. Get a couple of plates out.

One one plate, add the egg roll wrapper, diamond style, meaning the points facing you. Add a heaping tablespoon into the lower center of the wrapper. DO NOT over stuff these babies. Next, take the point nearest you and fold over the mixture, gently pulling back to you. Roll one time, then fold over the side points. Continue to roll just until about done, leaving about an inch or so, then brush on some of the beaten egg onto that point. Continue to roll, sealing the egg roll.

Repeat with however many egg rolls you desire.

To a medium size pot, enough to house a few egg rolls to cook, add the canola oil, and bring to a medium heat, just until about 350 degrees.

Add a few egg rolls, being careful not to overcrowd, and cook until golden brown. This only takes a matter of minutes. Once golden, remove with a slotted spoon onto a paper towel lined plate, and repeat. Let these cool for a few minutes before biting into them. They are piping hot.

Once you are ready to dig in, give a dunk into your favorite dipping sauce, and prepare yourself to an unreal crab rangoon experience. Creamy, rich, crunchy, and just down right delicious. This one really lives up to its name, but in egg roll form. My wife and I joked and said ‘this egg roll probably equates to 4 regular crab rangoons, right?’. If you are looking for something neat, and a one and done, give this one a shot. It’s a great appetizer, and perfect this holiday season.

Keep in mind that any leftover mixture can be stored or frozen and used in other things such as a crab rangoon grilled cheese, or a cranberry crab rangoon, you get the idea. Hope you enjoy!

 

Thai Style Beef Jerky

My kids go nuts over beef jerky, or heck any type of jerky for that matter. It almost sits on the fence of borderline ridiculous as if they have a bag of eat, they pretty much would devour the entire bag, and let’s face it, beef jerky is not that cheap. With that being said, I wanted to introduce them to a Thai style beef jerky that you often find in Asian markets, homemade to say the least. Thai style beef jerky, in my opinion, is a bit sweeter and is lightly coated with sesame seeds. Not only that but once dried, it is lightly fried giving it a wonderful chew. My kids don’t know it yet, but this stuff is a great game day snack and pairs perfectly with a cold beer. (Note, I don’t have the final photo as my kids pretty much devoured the entire batch. Regardless, you get the idea from the photos, I hope.)

Thai Style Beef Jerky Recipe
Thai Style Beef Jerky Recipe

Let’s get started.

  • 2 lbs of beef eye of round roast, or something lean
  • 1 head of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 tsp salt
  • 1/2 tbsp Maggi seasoning
  • 2 tbsp dark soy sauce
  • 1 tsp cracked black pepper
  • 1 cup of granulated sugar
  • .5 oz of sesame seeds
  • 1/2 cup canola oil

Start by trimming any fat away from the beef. Once removed, thinly slice the beef into about 1/8 inch slices, not too thin, but definitely not too thick. I find it best to lightly freeze the beef before slicing, and using a sharp knife as well.

To a mixing bowl, add the ginger, sugar, garlic, salt, Maggi seasoning, soy sauce, and sesame seeds. Add in the beef, and using both hands, mix really, really well. Wash those hands, cover with plastic wrap, and place in the refrigerator to marinate overnight.

The following day, preheat your oven to the lowest temperature. Mine only goes down to 170, and that is fine. You can also air dry this, laying the beef on your oven racks, and using a fan to constantly blow air on them. Or, you can use your food dehydrator if you have one. I don’t, but really, really want one.

Take your oven racks out. I used all three of mine, and lay the beef along the racks. Some of my cuts were shorter, others longer, but just make sure they are not touching one another, and that they lay on the rack. This can be a bit messy, so I laid paper towel on my counter to make cleaning up a bit easier.

Carefully place the racks back into the oven, and slowly cook these for about 3-5 hours on low and until they are the texture of beef jerky.

When you are ready to make them, after the jerky phase, heat a medium skillet on medium heat, adding the oil, and place however many pieces of jerky that can fit, into the heated oil, and lightly fry for a few minutes per side. Remove, place onto some paper towel, repeat, and then dig in.

My kids were so stoked, not only that there was almost an endless amount of jerky, but a new jerky at that. The sweetness from the sugar, and that balance of ginger and garlic really make this jerky a real winner. Hope you enjoy, and if you want to donate a dehydrator for me, that would be awesome! Kidding.

Vietnamese Green Nuoc Cham

I have bee tinkering with Vietnamese nuoc cham for some time now, tinkering with both a red version and a green version. The subtle difference between the two is the red uses sambal (which I totally love), and the green one does not. Both versions can be used in many different ways, but my preference for either one is to be used as a dressing, or dipping sauce for grilled meats, or spring rolls. There is something so addicting in both that when no one is looking, I will simply eat it by the spoonful.

Packed full of tart, sweet, and spicy ingredients, this sauce is one of my favorites. Hands down.

Vietnamese Green Nuoc Cham Recipe
Vietnamese Green Nuoc Cham Recipe

As with any nuoc cham, it uses fish sauce, so if you have never tried either, this is a great chance to stock up on some good fish sauce, a super ingredient for umami goodness.

Let’s get started.

Ingredients:

  • 1/2 cup of quality fish sauce (I like 3 crabs brand or Red Boat)
  • 1/4 cup white vinegar
  • 1 lime, juiced
  • 1/4 cup light brown sugar
  • 3 green Thai chili peppers, thinly sliced
  • 2 tbsp lemongrass, minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp shallot, minced

Mix all of these ingredients in a bowl, and mix until you get that sugar dissolved. Give a taste. See? Flavor bomb!

You can keep this out at room temperature until you are ready to serve. This was used in fresh lettuce wraps, along with vermicelli noodles, and egg rolls, all wrapped in lettuce and drizzled with that sauce. My boys, and wife do not care for the sauce as it is a bit too spicy for them, but my daughter and I simply love it. This can be stored in the refrigerator, cover, for a few weeks, but my guess is that if you fall in love with this sauce, that it will not last that long. Hope you enjoy!