Let’s enjoy this Top Chef inspired Smoked Salmon Dip recipe a.k.a “The World’s BEST Dip EVER” and then pull up a seat and join me in reliving the best moments to date from the show, Oh…and my prediction of a winner!  But first..the DIP~~The Dip of ALL dips!

I was inspired to create “Salmon and Sourdough” after watching the Chef’testants battle it out.  Something about good old fashioned competition makes me hungry..haha!

And not only was I totally entertained, and starving, but  that episode also inspired this dip idea that I will literally make and enjoy for the rest of my God-fearing life.  It’s the BEST Salmon Dip/Spread EVER!

In only a matter of minutes you can serve up this impressive and delicious Salmon Dip.  The hint of Old Bay Seasoning really makes this spectacular!  So many ‘scoopables’ and/or ‘spreadables’ will work..Chips, Pretzels, Bagel Chips, Crackers….a spoon!  😉

 What you’ll need:

One Sourdough Round

12 oz. Smoked Salmon..roughly chopped

8 oz. Cream Cheese

1 cup Sour Cream

2 cloves of Garlic..finely chopped (optional)

2 tbsp. Fresh chopped Dill

2 tsp. Old Bay Seasoning

1 tsp. Lemon Juice

S&P to taste

1/4 cup chopped Green Onions

Your fave dippables..chips, veggies etc.

Directions:

Slice the “top” off of the Sourdough and hollow out a shallow center in the “bowl”.

Drizzle the bowl edges with some Olive Oil, S&P and grill it, cut side down on a griddle or pan until it’s slightly charred…(this step is optional, but so pretty and tasty too)

In a medium bowl mix together all of the ingredients, until well combined.

Fill the Bread Bowl with the Dip..

Serve nice and cold….

Grab a Dipper and Dip, or spread it onto a light Sandwich for an incredible change-up!

~Enjoy my TOP CHEF inspired version of “Salmon and Sourdough” 🙂

 Now for the recap~

Whew..This season brought everything from “F” Bombs to ‘Wolfgang Cluck’s’… to laughs, tears, undeniable Chef’testant chemistry (I’m not saying who) and everything in between!  Anything & everything that you could ever ask for in a fun and riveting TV show, was deliciously delivered in one hour, and never disappointed!

The journey begins:

Fresh faced and ready-to-go, all of the experienced and talented Chef’testants lined up to compete for the coveted title of TOP CHEF!  The battle that would ultimately end up becoming so intense, so all-consuming, and down right cut-throat, is now merely an unforeseen glimmer in everyone’s hopeful eyes!  Ahhh..they have NO idea what they’re in for!

The joys and frustrations of sharing a house together definitely started to take its toll as the driving competitive forces within all of them made the walls slowly close in.

Things get heated:

As each episode becomes a memory, so does each ousted Chef’testant.  Every time we said good-bye, we also said hello, to even more intense and tasty drama as it comes down to the $125,000 wire!

It was easy to love, hate and judge each of the Chef’testants from the comfort of my own couch, but they all deserve tons of credit for allowing the world a front row seat into their fragile vulnerability!  Those personality dynamics (good & bad) is what brought the show & the food to life, and totally hooked me in from day one!

Not only did this show inspire me to totally think outside ‘the food box’, it also made me excited to create unique and delicious dishes of my own!  Here’s a look back at some of the recipes I created that were inspired from my love of TOP CHEF!

My very first ‘taste’ of Top Chef inspired me to make “Mexican Dumplings”!     Every week brought more inspiration and drove me to create more & more recipes!

Check them out: “Sweet Heat Molasses Meatballs”, “Cereal Crusted French Toast on-a-stick”, “Berry Salsa with Chips Baked In Foil”, “Popcorn  Oysters”, “Potato Chip Au Gratin”, “Ginger Ale Blondies”, “Coconut Fried Shrimp” …and today”s ~”Smoked Salmon Dip in Sourdough”~  Only the BEST Salmon Dip I’ve EVER had..seriously!

So, no matter who you ended up loving or hating, what a ride it has been.  Sadly, there can only be ONE winner and I think that will be….BROOKE, just a hunch..but we will see!  Who do you think will win?

Watch TOP CHEF with me tonight at 10/9c. on BRAVO.  Then be sure to tune in and watch the Finale Wednesday, February 27th at 10/9c,  and see if our predictions are right!

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The post ~Smoked Salmon Dip and TOP CHEF Season Recap! first appeared on Oh Bite It.

So, last week’s episode of Top Chef was, how shall I say..ummm…deliciously interesting!

The Quickfire Challenge was a test of tolerance, skill & experience, as each Chef’testant had to prepare Sushi.  But, as the night went on, last nerves totally got tested as fragile egos and stubborn pride took a beating.  The Elimination Challenge offered up its own share of jitters as the simple yet so NOT simple “Fried Chicken” was the chosen menu item.  Yeah..it only had to be served to a table of Every. Single. Legendary. Chef that has ever existed..no pressure!  😉

~Pass that wine..lol!

The night left me inspired to create something crispy and fried, while still incorporating an Asian flair.  Sushi was out of the question since it would’ve totally looked like a blind person made it (no offense to blind Sushi Chefs!)

Besides, I just featured a huge pile of Applewood Bacon Chicken Wings on the blog, and really didn’t need mooore Chicken.

~This Coconut Fried Shrimp was the winner of the night…over here at least! 🙂

Sweet & crispy Coconut adds a major crunch, while highlighting these succulent Jumbo Shrimp!  Dip them into some spicy Orange/Wasabi Marmalade and you’ve got the perfect bite of decadence!

What you’ll need:

1 lb. Raw Shrimp..I used “Easy Peel” (pre-cleaned/peeled)

1 cup Flour

1 cup Cornstarch

4 tsp. Baking Powder

Pinch of Salt

1 tsp. Cajun Seasoning

1 Cup cold Water (give or take for a cake batter-like consistency)

2 cups Shredded and Sweetened Coconut

1  cup Orange Marmalade

1 tbsp. Wasabi Powder (or Wasabi Paste)..TO TASTE!

The juice of half an Orange..plus its Zest for garnish!

Oil for frying..I used Canola

Directions:

In a medium bowl mix the batter: Flour, Baking Powder, Water, Salt, Cajun Seasoning and Cornstarch..combine until it’s a smooth,  cake batter-like thickness.

Dry off the Shrimp and remove the peel leaving the tail ON!

In a shallow bowl add the Coconut.  Dip each Shrimp into the batter and then into the Coconut, making sure to get a nice coating evenly on the Shrimp…

Fry them up in batches of 3 or 4 until they’re golden on all sides.  Drain them on Paper Towel.

Zest some of the Orange if you’d like..for garnish, set aside.

Mix together the Orange Marmalade with the juice of half the Orange and some Wasabi Powder…

Serve it along side the Shrimp…

Grab a plate and get your Coconut Shrimp on…

Take a crunchy, sweet succulent bite!  ~Enjoy! 🙂

Be sure to watch Top Chef with me this Wednesday 10/9c. on BRAVO!  🙂

I’m required to disclose a relationship between our site and Bravo. This could include the Bravo providing us w/content, product, access or other forms of payment.

The post ~Coconut Fried Shrimp..with Orange Wasabi Marmalade! first appeared on Oh Bite It.

Oh great day~!!  From the very first second of this episode, until the very last, this show was nothing short of spectacular!  First of all the Quickfire Challenge was super fun and right up my alley with the required ingredient being Ginger..Mmm!  Everything from fresh Ginger Root to Canada Dry Ginger Ale, left tons of room for creativity and my mind was spinning!

And then to top off the night, all of the Chef’testans had to come up with a Restaurant concept!  That’s something I’ve always wanted to do..even if I never actually own my concept-born restaurant, I could literally create them in my head all day long..LOL!  So this inspired recap & recipe is a combination of my very own restaurant concept and a uniquely delicious Ginger filled treat to grace its menu!

The Ginger Ale Blondies below are dusted with Ginger Snap Cookie Crumbs..not Cinnamon..lol!

~Here we go (don’t make fun of my idea ok?!..lol)

My restaurant is called “The Midnight Snackery”  ..Your late night dessert destination! 🙂

I may or may not admit to having a late-night sweet tooth of my own, but if I did, I’d be a regular at this place, if it existed..lol!  I will admit that after dinner, a movie and a little time left before the babysitter has to go home..I’d love a casual place dedicated to grabbing that quick, yet satisfying sweet & happy ending to the night.  Easy to read menus, dripping with your “Just Desserts”!  Nice, large photos for those a bit blurry eyed, coming in from the clubs..lol!  “You don’t have to go home, you CAN definitely come here!”  HAHA!

My first menu item would totally be these warm, spicy, chewy Ginger Ale Blondies!  Canada Dry Ginger Ale makes this batter super moist & slightly dense.  A thick Ginger Ale Glaze tops them off, and then there’s the optional dusting of Ginger Snap Cookie crumbs, for a nice crunch!  Perfect with a hot mug of Tea, Coffee, or even some Steamed Milk.

…Sweet dreams!  🙂

What you’ll need:

1 1/2 cups all-purpose Flour

2 cups Sugar

1 tsp Salt

1 cup (2 sticks) softened unsalted Butter

4 Eggs

2 tsp. Ginger Ale

1 tsp. Ground Ginger

2 tsp. Freshly grated Ginger Root

a 13x9x2″ pan

20 finely crushed Ginger Snap Cookies..optional!

Glaze:

2 cups Powdered Sugar

4 tbsp. Ginger Ale (will vary according to consistency)

1 tsp. freshly grated  Ginger Root

Directions:

Grease the baking pan or line it with Parchment paper, set aside…

If you’d like a sprinkle of Ginger Snap Cookie Dust on top, now’d be the time to crush up the cookies!  Set them aside.

In a large bowl, stir together the Flour, Sugar, and Salt.  Add the Butter, Eggs, Ginger Ale and grated Ginger.  Beat with a handheld electric mixer until well blended…

Pour the batter into the baking pan and bake for approx. 30 minutes at 350 degrees, or until it’s light golden and firm.

While it’s baking make the Ginger Ale Glaze:

Combine all of the above Glaze ingredients in a bowl, stirring until smooth…

Remove the Blondies from the oven and pierce the entire cake with a fork…

Pour the Glaze over the top of the Blondies spreading it evenly…

Let it set up for a few minutes, but taste a little piece just to make sure it’s safe for everyone else!  😉

If you have some extra Glaze…use it!

 Take a moment to marvel at its sheer decadence…

Take these Blondies over the top with a nice dusting of Ginger Snap Cookie Crumbs…

Either way be sure to fix a nice plate for  ummm..YOU…yes you!

And prepare for extreme yumminess!  ~Enjoy! 🙂

And be sure to watch an all new TOP CHEF tonight at 10/9c on BRAVO! 🙂

I’m required to disclose a relationship between our site and Bravo. This could include the Bravo providing us w/content, product, access or other forms of payment.

The post ~Ginger Ale Blondies! Top Chef Recap & Recipe Inspiration! first appeared on Oh Bite It.

Yikes, last week’s TOP CHEF episode had me a nervous wreck!  The Quickfire Challenge was a lesson in knife quality as well as knife skills…two things I know little to nothing about, but wow, did I learn fast!

First of all, I learned that it’s possible to spend $4k on a knife, and TOTALLY worth every penny for a culinary Carbon Steel work of art made by Master Bladesmith Bob Kramer!  Second of all, I learned that I have NO knife skills..lol!

This creamy, cheesy, crunchy-topped, casserole of luscious Potatoes are my sad attempt at knife skills.  More power to those talented Chef’testants as they were required to “Tourne” 50 Potatoes each, within a super short period of time!  Sorry, you can “vote me off” but I used a Mandolin to slice my Taters.  Frustration, fatigue and a sudden love of my fingers got the best of me, and I ditched that knife fast.  🙂

Whatever points I may have lost in technique, hopefully I gained back with this unique recipe of creamy, crispy, cheesy, layered Potato perfection! 🙂

What you’ll need:

A 1 1/2-quart casserole dish, sprayed with non-stick spray

6 medium peeled and thinly sliced Potatoes

2 tbsp. Unsalted Butter/Margarine

1 small Onion..chopped (1/4 cup)

2 cups Shredded Sharp Cheddar Cheese (8 oz)

2 Cups Crushed Cheddar flavored Potato Chips (I used Lays)

1 can Cheddar Soup (I used Campbell’s)

1 cup Milk

S&P to taste

Directions:

Peel & slice your Potatoes, set aside.

In a med. sauce pan, melt the butter and cook the onion until tender.  Stir in the Soup & Milk, season with S&P…

When that’s combined mix in 1 1/2 cups of the Shredded Cheddar (reserve the remaining 1/2 cup) until it’s melted and combined.  Set aside…

Smear a spoonful of the Sauce into the bottom of the casserole dish and add layers of the thinly sliced Potatoes.  In between the Potato layers add some of the Cheese Sauce…

Top the casserole with the remaining Sauce and bake for 1 hour at 350 degrees uncovered…

While it’s baking crush up the Chips, don’t eat any~j/k…

Mix the crushed chips with the remaining 1/2 cup of shredded cheese and set aside…

Sprinkle the Chip & Cheese mixture evenly over the Potatoes and continue baking for 15-20 minutes, or until it’s golden and bubbly..

Let it cool…

Tell it how pretty it is…

Scoop some up while it’s nice and steamy…

Grab a plate and fill it…

You know what to do next!  ~Enjoy!

And be sure to watch TOP CHEF tonight at 10/9c on BRAVO! 🙂

I’m required to disclose a relationship between our site and Bravo. This could include the Bravo providing us w/content, product, access or other forms of payment.

The post ~Potato Chip Au Gratin! TOP CHEF Recap & Recipe Inspiration! first appeared on Oh Bite It.

Sooo, until last week’s episode of TOP CHEF, many, many different things would’ve come to mind upon hearing the term “Nature’s Candy”!  Some of them I could share with you here..some, not so much..LOL!

All I know is, whatever you choose to call Oysters..they are YUMMY!  🙂

Those lucky Chef’testants had the super fun opportunity to harvest their very own fresh Oysters.  As if that wasn’t cool enough, they also had the delicious chance to put all of that “Nature’s Candy” to good use in the Quickfire Challenge.  They had to be on their toes, having only minutes to create a dish of either hot “Candy”, or cold “Candy”!  🙂

Everything they created looked ahh-mazing, and I was so inspired to create my own version of “Nature’s Candy”!

My ‘Candy’ is in the form of crispy, crunchy, succulent, pop-in-your-mouth Fried Oysters.  These aren’t your typical Fried Oysters..Oh NOO!  These Fried Oysters are unique with a slightly thicker & crispier, more flavorful batter, resulting in a crunch much like Popcorn Chicken.  By using every valuable drop of the Oyster Liquor directly in the batter, these gems were taken over the tasty top!  Sprinkle them with Old Bay and plunge them deep into a puddle of warm melted Butter….

..no words exist..just Mmm’s & Ahhh’s!  🙂

What you’ll need:

2-8oz. cans of Whole Oysters & their reserved liquor (YES..of course you can harvest your own, and/or buy them fresh) 🙂

1/2 cup of Flour

1/2 cup of Corn Meal

1 beaten Egg

1 pinch of Salt & Sugar

Old Bay for sprinkling..optional, but come on now!

Butter for melting/dipping

Oil for frying..I used Canola.

Directions:

Drain the Oysters and reserve the Liquor.

Make the batter:  In a medium bowl mix the Oyster Liquor, Flour, Corn Meal, Sugar and Salt together until smooth.  Beat the egg and stir it into the batter until combined…

In a medium pot heat up approx. 2″ of oil to 350.

Evenly coat the oysters in the Batter in batches of 4-6 and fry them up…

Drain them on some Paper Towel..

And sprinkle them with Old Bay while they’re warm…

Serve them up with some warm Melted Butter…

Take a luscious, sweet, buttery bite of that Nature’s Candy…

And be sure to watch TOP CHEF on BRAVO 9/10c tonight!!  ~Enjoy!  🙂

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The post ~'Popcorn' Oysters! Top Chef Recap & Recipe Inspiration! first appeared on Oh Bite It.

This fabulous duo of deliciousness was inspired and brought to you by TOP CHEF!  Last week’s episode featured creative Berry recipes fresh from the Chef’testant’s visit to a Berry Farm.  The gorgeous farm land was over-shadowed by the dark, ugly cloud of healthy competition and “F” bombs..HAHA!

The night started out full of surprises!  Every ingredient was wrapped in foil and no one knew what the heck they were grabbing.  To top it off, all of those unknown items had to be cooked in foil as well.  Oh, and they had to taste amazing too..no pressure!

As always..it was a blast to watch!

I say this after every episode, but this one was totally “made for me”!  Not only do I absolutely adore Berries, Farms, surprises and “F” bombs, but I have an obsession with wrapping food in foil!  I’m not exactly sure what about it excites me so much, maybe it’s the “camping feel” it gives to the food, or the fact that I can throw it away when I’m done, but I love it!

Out of everything I’ve ever made in foil, these Cinnamon Chips are by far the BEST!

They’re such a perfect compliment to this fresh, sassy, sweet, fruity & fun Salsa! 🙂

What you’ll need:

A love for chopping fruit, LOTS of fruit chopping required..lol!

FYI: You can mix and match the fruit according to your taste and availability.

1 Cup of Strawberries..chopped in small pieces

1 Cup of Blueberries..left whole

1 Cup of fresh Cranberries..cut in half

1 Cup of Blackberries..left whole

1 small Apple…diced

1 Jalapeno Pepper..diced small!  (Optional)

2 med. Tomatillos..chopped  (of you can’t find Tomatillos in your store, just leave them out)

1 Orange worth of zest and its juice!

1 Cup of Cilantro..chopped

1/2 Cup Apple Jelly

2 tbsp. Melted Butter

1 Cup Cinnamon Sugar

Directions:

In a med. bowl mix together the Apple Jelly, the Zest & Juice from the Orange, and the diced Jalapeno.  Microwave the mixture for about 20 seconds just to smooth out any lumps…

After you’ve cramped your hand chopped all the fruit, add it all into a large bowl and gently mix in the Cilantro.  Mix carefully so you don’t break any of the whole fruits.

Add the Apple Jelly Glaze to the fruit and let it sit and absorb the flavors while you make the Chips!  Stir them every now and then to keep them evenly coated in the Glaze…

Admire the stunning & glistening beauty of the sweet & spicy glazed Salsa…

Now, let’s make no dirty dishes Cinnamon Chips, in foil!  Each Tortilla makes 8 Chips so make as many as you’d like!  🙂

First brush both sides of each Tortilla with the melted Butter…

Sprinkle both sides with Cinnamon Sugar…

Cut the Tortillas into even wedges, like a Pizza…

Place all the wedges into a foil “bowl” and loosely close the foil up.  Bake the packet at 400 degrees for approx. 15 minutes, or until the Chips are golden and crispy…

Serve them warm with the fresh, cold Salsa…

And have yourself the BEST Berry Salsa bite EVER!  ~Enjoy! 🙂

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The post ~Berry Salsa & Cinnamon Chips…baked in foil! TOP CHEF recap & recipe inspiration! first appeared on Oh Bite It.

Good Morning Foodies!  Sooo, did you happen watch Top Chef last night, huh..huh??

Did you see the ‘blind’ Quickfire Challenge, where every food item was covered in Aluminum Foil, and EVERY unplanned recipe had to be cooked in foil as well?!

It was SO much fun as each Chef’testant’s true colors were revealed along with each of their ingredients.  This was the ultimate test of creativity, execution, and raw skill!  Kristen was the winner of this challenge and earned immunity (She was my choice too), with her super genius Sponge Cake..yep, cooked IN FOIL!  I so would have done that too..LOL!  😉

Then it was onto the beautiful Berry Farm where tempers and lack of kitchen space made for an extra stressful Berry experience!  It didn’t help that each Chef was teamed up against a fellow competitor..good times!

But, it was Kristen’s time to shine for sure as she ended the night 10k richer than she started..WOO HOO!  That joy was bitter sweet as they said their good-byes to Danyele, who gave it her all, but fell short on execution…Bye Danyele!  🙁

Make sure and watch for my inspiration recipe recreations from last night’s episode that I will be sharing in a few days!

NOW…

I’m so excited to offer you the chance to win a subscription to my ultimate favorite magazine, “Food & Wine Magazine” ~ For. An. ENTIRE. YEAR!  That’s right. 365 days filled with Food, Fun, Inspiration, oh and Wine!

ALL you have to do is simply comment on this post and share your favorite Holiday recipe OR favorite Top Chef challenge moment from the show.  One of you will be chosen by December 26, 2012!  ~GOOD LUCK!  🙂

I’m required to disclose a relationship between our site and Bravo. This could include the Bravo providing us w/content, product, access or other forms of payment.

The post ~TOP CHEF Review..from last night! And a year long subscription to Food & Wine Magazine GIVEAWAY! first appeared on Oh Bite It.

Last week’s TOP CHEF episode was so much fun and my personal favorite so far!  It started off with “Breakfast on a stick” as the Quickfire Challenge and WOW was it awesome!  Especially for me because I love, I mean L.O.V.E. food on a stick!  Sometimes I think I’d like to work at a State Fair just to create food on a stick all day long..LOL!

Breakfast on a stick inspired me to create a super fun and tasty breakfast that kids would love as well as kids at heart!

These toasty, cereal-coated French Toast Sticks are not only easy to eat, but I tapped into my inner Wonka and included an edible stick!  Why not right?!  Might as well combine function with food any chance we can.  🙂

Whip up a batch of these for the kiddos on a Saturday morning, in their own personal cups, pre-filled with Syrup and enjoy their smiles!  OR they’d also make a great hand-held snack in from of the TV watching TOP CHEF with me every Wednesday night at 9/10c on BRAVO!  🙂

What you’ll need:

A medium size heart & crusty loaf of bread

2 eggs

1/4 cup Milk

An assortment of your fave cereals

Pocky Biscuit Sticks..or any stick will do!

Syrup

Directions:

Remove the thick crust and cut up the bread into about 1″ squares..measuring to make sure that the stick will have enough space…

Make a “breading station” with all of your cereal choices in separate dishes.

In a med. bowl, mix the eggs and milk.

Dip each piece of bread into the egg, and then coat it on all sides in the cereal.

Grill them up the way you do French Toast and set them aside to cool.

Gently insert a Pocky Stick into the French Toast and add about 1″ of Syrup to a glass.  Place some of the French Toast Sticks into the glass and call in your troops!

Grab some for yourself…

And dig in! ~Enjoy!  🙂

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The post ~Cereal Crusted French Toast..on a stick! TOP CHEF recap & recipe inspiration! first appeared on Oh Bite It.

WHOA!!  Moooove over all other food challenges, this episode of TOP CHEF started with MEAT!  And LOTS of it!  I’m talking gigantic slabs of Cow, unveiled and exposed in a way that would rival any horror flick..in the most deliciously disturbing way ever!

A steamy plate of intense drama was served, as nerves and frustration got the best of everyone.  Knives and name calling were flying everywhere as each Chef-testant had to stake their beef claim by literally slicing off their favorite cuts from the hanging Cow carcasses.

It was Moo-velous!

Beef just got real people.  True talents shined as the clock ticked away, in a battle that went from dead meat to decadent treat in a matter of minutes.  And no one disappointed!  This Quickfire Challenge left me nervous and hungry all at the same time..lol!

Of course I was Beef-inspired, but I was mentally exhausted and couldn’t even dream of wrestling any part of a cow bigger than my hand..haha.  I needed tasty, I needed meaty and I needed it to be as little & as cute as possible…yep, MEATBALLS!

Spicy, sticky & sweet Meatball Poppers that will totally satisfy the Moo in you!  Adorable Pretzel “sticks” help you get them from plate to face while adding a crispy, salty whimsical bite!

Make a big batch of these for the next game, movie or simply to munch on!  🙂

What you’ll need :

1-2 lbs of Frozen, pre-cooked Meatballs.  I really suggest using frozen for this recipe!  You could make your own meatballs however, I think the cooking time necessary for the raw beef, and the added juice and fat, would mess with the outcome and thickness of the Molasses Glaze.

1 cup Molasses

1/2 cup Brown Sugar

1 tsp. Garlic Powder

1 tsp. Chile Powder

1 tsp. Ground Ginger

1 pinch of Cayenne..to taste

1/2 cup water

Directions:  

In a large pot, simmer the Water,Molasses, Brown Sugar, Cayenne, Chile Powder, Garlic Powder and Ground Ginger, just until it’s blended…

Add in the Meatballs, making sure that they’re evenly coated in the sauce.  Let them simmer until they’re heated/cooked through.  They’ll take on the most beautiful, rich, deep color and flavor!  Make sure to stir them so they’re evenly coated and so the sauce thickens up without burning…

Serve them warm with adorable Pretzel ‘Stick’ handles…

Serve some of those sticky, sweet Molasses Meatballs up…and be generous…

Pour the remaining Molasses reduction into a dish and use for extra drizzling…OHhh Yeahhh…

Take the tastiest, stickiest, sweetest, Meatball one-biter EVER!  ~Enjoy! : )

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The post ~Sweet Heat Molasses Meatballs! first appeared on Oh Bite It.