So I was recently inspired by a rather unappetizing clam chowder recipe that I saw making its way through cyber space, and instead of gagging, like the rest of the world.. I thought, “hmmm.. what borderline disgusting thing can I do with this soup, that won’t actually be disgusting at all?”.. and here we are! 🙂

A fun, crispy-cracker-coated, creamy-soup, filled bomb that will make you the VIP of finger-foods! Unique, impressive, SIMPLE.. AND delicious.. cuz it be like that sometimes lol! 

What you’ll need for a giant pile of soup & cracker bombs:

2 cups of soup (I used clam chowder)

2 cups of crushed cracker crumbs

2 eggs

1 cup flour (not shown)

one large sheet pan (I used found here> Gridmann 13″ x 18″ Aluminium Cookie Sheet Baking Tray Jelly Roll Pan Half Sheet – 1 Pan, Silver, 13 x 18)

oil for frying

salt for sprinkling (optional)

Instructions:

Place approx. 1 tbsp. of soup onto the sheet pan, and then into the freezer for at least 20 minutes…

Now crush up the crackers…

into crumbs…

Prepare a breading station with 3 bowls: flour, eggs and a splash of water, the cracker crumbs…

Now, dust one of the frozen soup balls with the flour…

Into the eggs…

And into the cracker crumbs, for a generous coating…

Then it’s time to fry them up…

into the hot (350 degree) oil, just until golden… add a sprinkle of salt while they’re hot…

Serve them warm.. and DIG IN! ~Enjoy! 🙂

The post ~Clam Chowder & Cracker BOMBS! first appeared on Oh Bite It.

Imagine if you will, a world where you can enjoy a delicious caramel apple, that instead of almost ripping out your teeth on a cold, hard, sticky, apple-orb.. lets you sink your face gently into a fried doughy, buttery bite of warm, melty, caramel-coated, tender apple?!  

Do you see it?  Can you imagine this? Hopefully these images will help… because words fall short when it comes to accurately explaining the magnitude of magnificence that these bursting bites of carmel-apple goodness will bring to your lips.

Unlike traditional caramel apples… these apples are warm, tender, and easy to eat.. and even easier to make.  The caramel almost becomes one with the soft, juicy apple ..and that buttery fried dough keeps each succulent, melt-in-your-mouth bite all together!

To. Die. For!

And I haven’t even told you how easy these are yet..

I mean, I know you don’t come here expecting difficult..haha, but really.. these are almost embarrassingly easy.. almost!

What you’ll need for 12-15 caramel apple corn dogs:

1 container of crescent dough.. either seamless or regular with the seams well-sealed by .. YOU!

1 package of caramel apple sheets

2 med/lg. apples… your fave variety

oil for frying

cinnamon and sugar for sprinkling.

Directions:

Slice up the apple into evenly sized wedges…

Trim the caramel sheet to fit the apples…

Wrap each apple wedge with the caramel…

And then with the cut-to-fit-crescent dough as well…

Now fry them up until they’re evenly golden on all sides…

While they’re warm, sprinkle them with some cinnamon sugar…

Grab one 4 for you…

Serve warm, gooey..

…and DELICIOUS!  ~Enjoy!  🙂

The post ~Caramel Apple Corn Dogs! first appeared on Oh Bite It.

When I think of “Pull-Aparts”, at least in terms of food..bread is the first thing that comes to mind.

So I thought it would be fun to change that predictable concept up a bit and swap that bread for something unexpected, something delicious, something whimsical…something like um..ravioli!  🙂

Ravioli offers all the interactive and tasty fun of a typical pull-apart recipe, but with the added bonus of a bite sized,  ooey-gooey, cheese stuffed pasta, pulling all over the place.

These little bites of fun are so scrumptious and such a show stopper that people will beg ask you to make them ALL the time!  And that’s just fine, because they couldn’t be easier to whip up.  In a matter of minutes you will have a pan ready for the oven where the true magic will happen, as each ravioli becomes one with the saucy and cheesy layers of stackable heaven!

What you’ll need:

9×9 square pan

2-18 oz. bags of fresh and ready to boil ravioli..  you’ll only use a bag and a half, unless you want to go 3 layers high.  I only did 2 layers.

16 oz. whole milk mozzarella

1/2 cup grated parmesan cheese

1 cup marinara pasta sauce

1/2 cup dry bread crumbs

1 tbsp. oregano

1 pinch of hot pepper flakes..optional

1 egg

Directions:

NO NEED TO BOIL THE RAVIOLI FIRST if you use the fresh as I did.  ONLY the frozen, or processed ravioli will need to be boiled first!

In a medium bowl mix the sauce, egg, parmesan, oregano, and red pepper flakes until fully combined…

Now simply layer the bottom of the pan with a single layer of ravioli…

Top them with some of the sauce mixture, making sure to get it in between the ravioli..as this will be the delicious glue that creates a great pull-apart!

Then top it with a layer of thin cut mozzarella slices…

And then repeat with another layer of everything, starting with more sauce …

And ending with a sprinkling on top of bread crumbs…

Now bake it at 350 degrees for approx. 45 minutes to an hour..or just until the ravioli is slightly puffy and the cheese is bubbly and golden…  Let it cool…

But definitely serve nice and warm…

So it does ..THIS!   DIG IN!  ~Enjoy!  🙂

The post ~Ravioli Pull-Aparts! first appeared on Oh Bite It.