#appetizers+snacks

[toyastales]

Mozzarella Sticks

[daily-deliciousness]

Spicy Argentinian beef empanadas

[fatty-food]

(via Instagram)

[forkfulofflavor]

Mini Pretzel Dogs Ingredients: ¾ cup warm water 2 teaspoons sugar 1½ teaspoons active dry yeast 2¼ cups flour 1 teaspoon salt 1 tablespoon butter, melted 10 cups water ? cup baking soda 1 package Lil’ Smokies sausages 1 large egg yolk + 1 tablespoon water, whisked together Coarse salt (Jacobsen salt recommended) Directions: Prepare Dough: In a large bowl (or stand mixer bowl), combine warm water and sugar. Sprinkle yeast over the top and let stand for 5 minutes, until foamy. Add flour, salt, and melted butter, then mix until combined. Knead for 5–10 minutes, until dough is smooth and pliable. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. Preheat Oven and Prepare Baking Sheet: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone liner and spray with cooking spray. Boil Baking Soda Water: In a large pot, bring 10 cups of water and baking soda to a boil. Shape and Roll Pretzel Dogs: Punch down the risen dough and divide it into 3 equal-sized portions. Roll each portion into a 12-inch circle. Using a pizza cutter or sharp knife, cut each circle into 12 wedges. Place a Lil’ Smokie at the wide end of each wedge and roll it up, sealing the end with your fingers. Boil and Bake Pretzel Dogs: Working in batches, place the wrapped pretzel dogs into the boiling baking soda water for 30–60 seconds, then remove and place on the prepared baking sheet. Brush each with the egg wash and sprinkle with coarse salt. Bake: Bake for 10–12 minutes, or until golden brown. Remove from oven and allow to cool slightly before serving. Prep Time: 20 minutes (plus 1 hour rise time) Cooking Time: 12 minutes Total Time: 1 hour 32 minutes Kcal: 110 kcal per mini pretzel dog Servings: 36 mini pretzel dogs These Mini Pretzel Dogs are a fun and tasty twist on classic pretzels, perfect for parties, game day, or as a delicious snack! Wrapped in homemade pretzel dough and filled with savory Lil’ Smokies, each bite is both chewy and flavorful. The baking soda bath gives these mini dogs a beautifully golden, crisp exterior, while the soft dough inside makes them a crowd-pleasing comfort food. With their attractive golden color and irresistible aroma, these Mini Pretzel Dogs are sure to impress. Serve them hot with your favorite dipping sauces, and watch them disappear in minutes. Whether you’re entertaining guests or simply enjoying a cozy snack, these bite-sized delights are always a hit.

[ennabear]

sevika’s WAIST omg i could suck the flesh off of her bones and chew it all up like a fat rack of baby back ribs and then gnaw at her spine like the core of an apple

[eat-love-eat]

Mini Corn Dogs

[lustingfood]

Ghost crostini with mozzarella, olive and grape tomato hearts (x)

[morethansalad]

Spicy Roasted Butter Beans (Vegan)

[everybody-loves-to-eat]

[letslovefood]

[littlebitrecipes]

Air Fryer Jalapeño Poppers Spice up your snacking game with these easy-to-make air fryer jalapeño poppers. Their crisp exterior and creamy interior are the perfect balance between texture and taste.

Recipe => https://littlebitrecipes.com/air-fryer-jalapeno-poppers/

[toyastales]

Philly Cheesesteak Egg Rolls

[daily-deliciousness]

Mozzarella & Idaho potato croquettes

[saltandlavenderblog]

Italian sausage stuffed mushrooms recipe

[forkfulofflavor]

Crunchy Beef Tortilla Wraps Enjoy a delicious twist on a classic favorite with these Crunchy Beef Tortilla Wraps. Packed with flavor and loaded with your favorite toppings, these wraps are perfect for a quick meal or a fun gathering. Ingredients ?1 pound lean ground beef ?4 Tablespoons taco seasoning (1 ounce packet) ?¼ cup water ?4 burrito size flour tortillas ?4 street taco size tortillas ?4 tostada shells ?1 cup nacho cheese sauce ?1 cup sour cream ?1 ½ cups shredded lettuce ?1 cup chopped tomatoes ?olive oil spray Instructions In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess grease, if necessary. Sprinkle in the taco seasoning and water and stir to combine. Remove the pan from the heat and set aside. To a clean work area, lay out the four burrito-sized tortillas and add a scoop of the ground beef mixture to each so it is equally distributed. Top each pile of ground beef with a tostada shell. Carefully spread ¼ cup of nacho cheese to the top of each tostada. Spread ¼ cup of sour cream on top of the nacho cheese. Top each with shredded lettuce and tomatoes. Place a street taco-sized tortilla on top of the lettuce and tomatoes. Place a large non-stick skillet over medium heat and spray with olive oil. Fold the edges of the large tortilla over the street taco-sized tortilla and carefully place it seam side down into the heated pan, pressing down with a spatula or a grill press until golden. This should take about 3 minutes. Flip the crunchwrap over and repeat with the other side. Repeat with the remaining 3 crunchwraps and serve!

[thelordismylightandmysalvation]

Habanero Black Bean Dip – Cabot Creamery