Shannon Beach for her Crescent Bites! This recipe was the perfect snack for tailgating, or anytime! Congratulations, Shannon! Please send us a message on Facebook with your address and preference of color for the 2 Pc. Dip Set, Square Handled Tray, and 6 Appetizer Plates.
If you want to try our 1st place recipe, check it out here:
A special thank you goes out to our runners up: Sandra Przewoznik Smith and Carolyn Beach for their recipes, which were also delicious!
Sandra’s recipe was a tasty Cheese and Chive Blooming Bread that we couldn’t keep our hands off! This recipe is sure to satisfy anyone before the big game.
Here is Sandra’s recipe:
Cheese & Chive Blooming Bread
1 Loaf of sourdough bread ( unsliced)
1 Tbsp of minced garlic
1/2 cup fresh chopped chives
3/4 cup butter
3/4 lb of sliced provolone cheese
Preheat oven to 350
Cut bread lengthwise without cutting through bottom crust. Cut the bread widthwise without cutting through bottom crust.
Place foil on baking sheet, leaving enough on sides to bring over later to make pouch.
Take cheese rip slices in half ( i use 2 slices) insert between cuts in bread both ways. Don’t be afraid to overstuff.
In microwave melt butter, garlic & chives, stir.
Pour all over bread.
Wrap foil over loosely.
Bake 15 minutes.
Unwrap bake 5 more minutes or until cheese is melted.
Serve on platter with sour cream on-side for dipping.
You can also leave in foil & reheat or bake on grill!!
Last but certainly not least, we tried Carolyn’s Pretzel Bites, a recipe adapted from Sally’s Baking Addiction. A classic tailgate treat, these pretzels tickled our taste buds and kept us reaching for more!
Here is Carolyn’s recipe:
yield: 5 DOZEN total time: 2 HOURS
- 1 and 1/2 cups (300ml) warm water (lukewarm, no need to take temperature)
- 1 packet Red Star Platinum instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 Tablespoon (8g) packed light brown sugar
- 1 Tablespoon (15g) unsalted butter, previously melted and not scorching hot
- 3.75 – 4.25 cups (470- 530g) all-purpose flour + more for the counter surface to knead
- 1/2 cup baking soda
- 1 large egg, beaten
- coarse sea salt for sprinkling
- Kicked-Up Cheddar Cheese Sauce for serving
1 Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast may remain. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
2 Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the dough rest in a warm area for about 10 minutes.
3 Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4 With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
5 Boil 9 cups of water with the baking soda. Make sure it is rapidly boiling. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.
6 Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
7 Remove from oven and serve with cheese sauce or honey mustard. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.
8 Make ahead/Freezing: For freezing, the prepared pretzel dough (or shaped dough) can be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking. Baked pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300°F (149°C) until warm.
Kicked-Up Cheddar Cheese Sauce
yield: 3 CUPS total time: 20 MINUTES
- 2 cups (480ml) whole milk (no substitutions)
- 1/4 cup (60g) unsalted butter
- 1/4 cup (31g) all-purpose flour
- 2 cups sharp cheddar cheese, grated
- 2 Tablespoons hot sauce
- 1 teaspoon cayenne pepper
- salt + pepper to taste
1 Heat the milk in a large saucepan over medium heat until you see bubbled forming on the top.
2 Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
3 Slowly add the warm milk to the flour and butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
4 The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator. Heat over stovetop or in the microwave before serving again.
1 You can easily halve this recipe!
2 You can leave out the hot sauce and/or cayenne.
Your recipes made it extremely difficult to pick a winner. In fact, they were so good we’d like to give you both a little something as well! Sandra and Carolyn, please message us on Facebook with your address and your preference of color for one of our 2 pc Dip Sets!
Keep checking the Fiesta Dinnerware Facebook page for news about our next contest. Until then, happy cooking!