Fried Dill Pickles
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
In a large bowl, combine eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
Dip drained pickles into milk mixture and then dredge them in the flour mixture, then back in the milk mixture, and back in the flour mixture. Deep fry until golden brown. Drain on paper towels. Serve with Ranch dressing or marinara sauce.
* I drained the pickles first, then put them on paper towels for about an hour to try to absorb as much of the liquid as possible before dropping them into a vat of bubbly oil.*
My two crock pot appetizers were Chicken Wing Dip and Little Smokies
Chicken Wing Dip
2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce, such as Franks® Red Hot®
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
Put all ingredients into a crock pot. Cook on high until cheeses are melted and ingredients are well incorporated. Turn to low to keep warm. Serve with tortilla chips.
1 package little smokies
1 bottle barbecue sauce
Place all ingredients into a crock pot. Cook on high until hot dogs are thoroughly cooked. Turn to low to keep warm.
I bet y'all are impressed with that recipe. I bet you wouldn't have figured that one out on your own, and are fantastically glad I posted it for you!
I also made fried cookie dough. Brad finds it "disgusting" (exact words), but our friends like it, so I made it.
Fried Cookie Dough
1 cup butter or margarine, softened
1/4 cup white sugar
3/4 cup brown sugar, packed
2 pasteurized eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi sweet chocolate chips
Egg Roll Wrappers
In a large bowl, beat together margarine or butter and sugars until well blended. Add eggs, one at a time. Add vanilla, and mix well. Blend in flour, baking soda and salt. Stir in chocolate chips.
Place about 1/4 cup of dough in the center of the wrapper. Fold edge over to create a tube. Fold sides in, then finish rolling. Fry until golden brown. Serve with ice cream toppings, such as caramel and hot fudge.