We were cooking these simple apple dumplings with our kids class last week, and though it was inspired by our Kentucky Bourbon Apple Pie in a Jar , we weren't sure the kids (or parents) would love the idea of bourbon...even though the alcohol content is cooked out. So we made it with regular store-bought apple pie filling for them and added 1 teaspoon of cinnamon to jazz it up.

Today though, our original inspiration came to life and we were NOT MAD ABOUT IT. You could definitely detect the bourbon flavor, and the spices added in this mix made this easy dessert amazing! We even had a sweet girl in store today gift it a taste and she gave it 2 resounding thumbs up!

Literally....2 ingredients. Crescent Roll Dough and Apple Pie Filling. As I said above, regular 21 oz can of pie filling from the grocery store COULD be used, but I cannot recommend enough this Kentucky Bourbon Pie Apple Filling. If you use the grocery store brand, only use 1 roll of crescent dough. The Kentucky branded one is 32 oz, so we doubled up on dough.

Step 1: Open the crescent roll dough and cut lengthwise, and then into 12-14 pieces for each package of dough.

Step 2: Combine the Apple Pie Filling and crescent roll pieces in a bowl and stir to coat the dough in filling.

Step 3: Pour ingredients into 2 QT baking dish.

Step 4: Before putting in the oven, use tongs to pull the dough pieces to the top of the mixture. Place in 375 degree oven and set a timer for 15 minutes.

Step 5: At the 15 minute mark, pull the dish out and use tongs to flip the pieces of dough over. This allows it to bake evenly and thoroughly on each side. Put it back in the oven for another 15 minutes or until golden brown.

Step 6: Enjoy your super-simple apple dumplings, maybe even paired with some vanilla ice cream.

The flavor of the dish was so good, but the fact that it only took 30 minutes from start to finish means it will be at the top of my go-to recipes for gathering. The fall offers so many opportunities to cook, bake, and go all out in the kitchen. It's nice to have a few recipes in your pocket to go to when short on time or a need for less mess!

Let them cool for a few minutes until they are warm and then roll in the melted butter. 

Pumpkin Spice Donut Muffins

1. Hand wash with warm water. Dry immediately and season your pan when you get it, even if it was purchased pre-seasoned. To season: heat up on the stove-top until smoking hot, then rub a little fat (oil, shortening, etc.) into it and let cool.
2. Rub with a light coat of vegetable oil after every wash. Use enough oil to see a sheen without the pan feeling “sticky”. This keeps the iron seasoned and protected from moisture.
3. Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles).
4. Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.

Take Care:

1. No need to wash with soap, simply hot water and wipe it out. If no soap is too scary, you can use a mild soap, rinse and dry.
2. Some foods may to stick to new cast iron (especially eggs). Use a little extra oil or butter until you've built up the seasoning.
3. Acidic foods like tomatoes, beans, and certain sauces can damage seasoning and should be avoided until the seasoning is well.
4. Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.
5. You may use metal (on flat grill pans), wood, or hi-temp silicone utensils.

Here’s the recipes from the Junior League of Little Rock: Little Rock Cooks:

Starter instructions:

Pour 1 cup milk into a non-metal bowl or jar and let stand at room temperature 24 hours. Add 1 cup all-purpose flour and stir. Leave uncovered in a warm place for 2 to 5 days.

After it becomes bubbly and it smells sour it can be used in recipes.  Maintain about 1 ½ cups at all times. When you use some, replace it with 1 cup milk and 1 cup all-purpose flour. Let set overnight and then refrigerate. (Do not cover the starter with a tight lid. Best practice is to use a clean dish cloth that is secured with rubber bands.)

Sourdough bread:

Yield: 2 loaves

1 cup starter

1 ½ cups warm water

4 cups all-purpose flour + 2 cups all-purpose flour (keep separate)

2 tsp. sugar

2 tsp salt

½ tsp baking soda

1. Mix together starter, water, 4 cups of flour, sugar, and salt. (If you substitute the whole wheat flour for the all-purpose flour you might have to adjust the water).
2. Pour into a bowl or crock and leave at room temperature for about 18 hours or until doubled in size.
3. Mix 1 cup of flour with the baking soda.
4. Add the flour and baking soda to the mix.
5. Turn out onto floured counter-top or board and knead 9 minutes, working in remaining 1 cup of flour.
6. Shape into 2 long loaves and place on lightly greased cookie sheet. Cover and let set in a warm place for 3 to 4 hours, until almost double.
7. Brush tops with water and make 3 diagonal slashes across top with a sharp knife.
8. Place a pan of water in the bottom of oven.
9. Put the loaves in the oven and bake at 400° for about 45 minutes. It should sound hollow when tapped with a butter knife to ensure it is done.
10. Allow the bread to sit for 15 minutes on a cooling rack for carry-over baking to finish.

Our friend Sydney at The Crepes of Wrath's recipe inspired us to make these Cherry Crumble Bars--we added a bit more butter and orange juice.

Try making these bars with other seasonal berries (we think blackberry would be killer).

Cherry Crumble Bars

Ingredients

2 pounds bing cherries, stems and pits removed
4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup brown sugar (plus an additional 1/4 cup for the cherry mixture)
1/2 teaspoon salt
4 sticks unsalted butter, chilled & cubed
3 teaspoons fresh orange juice
1/2 teaspoon ground cinnamon

Instructions

1. Stem and pit your cherries. This can be a really difficult process if you don’t have a cherry pitter, but it can be done. Try using a paring knife.

2. Slice pitted cherries in half and set aside in a bowl.

3. Preheat your oven to 350F. In a large bowl, combine flour, granulated sugar, 1/2 cup brown sugar, and salt.

4. Cube chilled butter. Using a pastry blender, work quickly to cut the butter into the dry ingredients until a mixture with pea-sized crumbs begins to form.

5. Take 1 cup of the crumb mixture and mix it with the cherries in the bowl you’ve set aside. Then, add your additional 1/4 cup of brown sugar, the orange juice, and cinnamon. Mix together, but don’t smash your cherries!

6. Grease two 8 x 8 baking dishes. Take 1/4 of the crumb mixture (you can eyeball this) and press it into your baking dish, patting it down gently with your fingers. Repeat for the other baking dish.

7. Place the cherries on top of your crust. Do this for each baking dish.

8. Take the remaining crumb mixture and place it on top of the cherries.

9. Bake for 50 minutes, rotating dish at the 25 minute mark. You’ll know it’s done when the crust is golden brown!

10. Allow to cool completely before cutting into bars.

June 10th is National Iced Tea Day. We're exploring a bit of the history around this iconic Southern beverage.

Dolly Parton called iced sweet tea "the house wine of the South" in Steel Magnolias, but our love for tea runs deep!

The United States is not known as a tea-producing nation, of course. Most historians agree that the first tea plants arrived with French explorer and botanist Andre Michaux in the late 1700s, who was attempting to please the desires of wealthy Charleston planters. As a result, South Carolina was the first place in the United States where tea was grown and remains the only state to ever have commercially produced tea.

You may be surprised to learn that the custom of serving tea cold is not entirely American. Extant cookbooks from England show us that tea was being served cold since at least the early 1800s, usually in the form of tea "punches", concoctions of tea that were heavily spiked with liquor.

With the development of refrigeration technology, iced tea's popularity skyrocketed. By the mid 19th-century, you could find an "ice box" in many homes, and the commercial manufacture of pure ice was becoming more and more common.

But what about that iconic Southern standby, sweet tea? Where did it come from? The oldest known sweet tea recipe exists in Marion Cabell Tyree's 1879 community cookbook Housekeeping in Old Virginia, and is as follows:

The dawn of the 20th century solidified iced tea's popularity in the American consciousness.

At the 1904 World's Fair in St. Louis, iced tea was not only popularized but also, for the first time, truly commercialized. The summer of 1904 was sweltering, and fairgoers were on the hunt for cold drinks, making iced tea an obvious choice for thirsty patrons.

Since that time, Americans (and especially Southerners) have been insatiable for iced tea, developing their own customs and recipes. Raise your glass and celebrate with us!

Iced Tea Recipes:

- Classic Southern Sweet Tea from the Loveless Cafe (Nashville, TN)
- Bourbon-Lemonade Iced Tea
- Iced Hibiscus Tea
- 20 New Ways to Enjoy Sweet Tea

Iced Tea Recommendations:

10 Tips for Making Perfect Iced Tea (via The Daily Meal)
Primula Flavor-It Tea Pitcher

1. Stop by a donut shop!

Grab a donut at any one of the 12 donut shops listed by our friend Daniel Walker of Rock City Eats/Daniel is Eating. Whether you're on your way to work or just in need of something sweet, any one of these central Arkansas shops is sure to please. (image via Daniel Walker/Rock City Eats)

2. Coffee + donuts = love.

Coffee and donuts just go together.

Enjoy your donuts with a good cup of coffee! Stop by the Root Cafe in downtown LR for a cuppa Rozark Peruvian Organic, or grab a bag of beans here at the store and take your java home. We'll even grind it for you!

3. Make some donuts.

We're salivating over these recipes on our Pinterest board dedicated exclusively to donuts. Oreo donuts? Old fashioned sour-cream donuts? THIN MINT DONUTS? They're all there!

4. Get crafty.

Watching what you eat? Not feeling a donut, but still feeling festive? You can still celebrate! How about a DIY donut necklace? Donut pillows? Donut balloons? (image via A Beautiful Mess)

5. Dress up your donut.

Up the ante of a plain cake donut with dulce de leche, dark chocolate sea salt caramel sauce, or any one of our jams or jellies! The possibilities are truly endless.

How will YOU be celebrating National Donut Day? Is it spelled 'doughnut' or 'donut'? Leave us a comment below! Let's talk tasty treats.

1. Get outdoors!

(image: Trent Suggs)

 There’s no better time than summer to get outside and explore the natural world. No matter your outdoor pursuit, there’s sure some activity to strike your fancy! How about:

- Mountain biking one of Arkansas's bike trails.

- Heading up to Fayetteville and taking a hike.

- Staying hyper-local and enjoying the activities in the Heights and Hillcrest.

- Any one of the many events on the Arkansas Outside event calendar.

2. Party.

(photo: Kat Robinson of Tie Dye Travels)

Summer festival season is upon us! Foodie and Arkansas travel expert Kat Robinson of Tie Dye Travels has compiled a list of must-attend summer festivals around the Natural State.

Decisions, decisions…

2. Hit up a Farmer’s Market.

Take advantage of summer’s bounty by utilizing fresh, seasonal ingredients from your local farmer’s market. Try one of these:

Westover Hills Farmers Market
Westhover Hills Presbyterian Church
6400 Kavanaugh Blvd
Tuesdays 4pm-7pm

Bernice Gardens Farmers Market
The Bernice Garden
1401 South Main Street
Sundays 10am-2pm

Hillcrest Farmers Market
Pulaski Heights Baptist Church
2200 Kavanaugh Blvd
Saturdays 7am-12pm

3. Go berry picking!

 (image: BoBrook Farms)

What better way to see where your food comes from than to pick it yourself? Try any of the farms on Little Rock Family's list of pick-your-own berry farms.. and, if you happen to pick blackberries, why not use them in our Blackberry Buttermilk Cake?

4. Shop until we drop.

(image: Rock City Eats)

Eggshells is located in one of the best shopping areas in Little Rock—our neck of the woods has everything from women’s boutiques, stationery shops, and amazing gift shops to antiques and art galleries. There’s even a store just for your pets, too! Stop by the Heights and experience this one stop shop. Literally. 

Ready to go out of town? Take a trip on Highway 65 and explore some of Arkansas’s amazing flea markets.

5. Make a splash.

(photo: Trent Suggs & Brent Matthews)

Beat the summer heat. There are lots of ways to make summer's hot temperatures just a little bit cooler. We’re thinking about:

- Taking a float trip with one of these 5 Arkansas Floating Spots.

- It’s an annual tradition to visit Little Rock’s Wild River Country water park!

- Cooling off at a splash pad. Find them at Riverfront or War Memorial Parks.

6. Eat outside.

(image courtesy of Brian Kelley)

Some call it dining al fresco, but we call it weekday evening eats! Warm summer evenings are made better with good food. Try:

- FOOD TRUCK MEETS:

- Westover Wednesdays brings together some of Arkansas’s best food trucks (think Waffle Wagon, Southern Salt Company, and Katmandu MoMo) in one place: the Westover Hills Church Parking Lot. [2nd Wednesday of each month, 5-9 PM, 6400 Kavanaugh]

- Cuisine at Calvary is the Little Rock metro’s newest food-truck meet up (and it’s right behind Eggshells!). Their first meet brought food trucks like Fork in the Road, Loblolly Creamery, Blackhound Bar-B-Q, Hot Rod Wieners, just to name a few! [3rd Wednesday of the Month [June 17th], 5-8PM]

- PATIO DINING:

- Our friends at Rock City Eats have compiled a list of 40 great restaurant patios in the Little Rock metro. Cross a few off your list this summer.

- Talya Boener's Southern Porch Party screams summer!

7. Choose our own adventure! 

(image: Sarah Shotts)

Blogger Sarah Shotts will teach us how to have an adventure every day!

8. Stay hydrated.

We aren’t going to be seen without a drink in our hand this summer. Bet on it. Thank goodness we’ve got a Pinterest board full of refreshing summer drinks!

9. Grill out.

 (image: thisbuiltamerica.com)

July is National Grilling Month, and we all know that summer screams BBQ. We’re bound and determined to take every opportunity to use our trusty PK Grill. Find out why we love our PK Grill so much.

10. Freeze everything. 

(image: Tyler Rosenthal)

We plan on breaking out our Zoku Ice Pop molds and making our own icy treats at least once this season, but for the everyday? You can’t beat a gourmet ice lolly made by our neighbors at Le Pops.

One of the biggest hits was this recipe for a crab-salad stuffed avocado with a citrus vinaigrette.

This dish is so versatile. Serve it as is in the avocado, on a bed of salad greens, or even in phyllo cups for a bite-sized appetizer. You can easily modify it with chicken or your choice of dressing, and it's light and refreshing enough to serve during the dog days of summer.

We know you'll love it! 

Crab Stuffed Avocados with Citrus Vinaigrette
(recipe & photography courtesy of Brian Kelley)

Crab Stuffed Avocados

INGREDIENTS
1 pound jumbo lump crabmeat
6 large avocados – peeled, pitted, and halved
1 bunch Italian flat leaf parsley – leaves only, finely chopped
1 or 2 colored bell peppers (red and orange) – finely diced
1 medium purple onion – finely chopped
1 cup mayonnaise
zest of 2 limes – keep limes to juice for a finishing touch
salt and pepper – to taste

DIRECTIONS

Combine ingredients in a mixing bowl, cover and chill for 30-45 minutes.
Before serving prepare avocados:
Slice avocados from top to bottom to the pit – gently twist to separate each half. Remove pit and peel - use a spoon to run just under the peel and separate the flesh.
Mound crab salad in the pit reservoir.
Finish with a squeeze of fresh lime juice.

Citrus Vinaigrette

INGREDIENTS:
1 cup extra virgin olive oil
1/3 cup champagne vinegar
Juice of one orange, one lime, and one lemon
Salt and pepper – to taste
Drizzle of honey – optional

DIRECTIONS
Pulse ingredients in a blender or food processor – or whisk together in a bowl, adding the olive oil last while whisking.

We love our PK Grill and use it for practically all of our outdoor cooking, both at home in our backyard, here at the store, or out in the field. 

Your grilling life needs an upgrade, and we're convinced the PK Grill is the solution for you. Here's why.

1. Dual function: both grill and smoker.

Whether you prefer to grill or smoke, the PK Grill can do it for you. There's no need to go out and purchase two pieces of expensive equipment when you've got dual functionality.

The PK Grill's cast aluminum construction is ideal, both for grilling or smoking.

You can grill foods at high temperatures for shorter amounts of time (we're thinking mouthwatering steaks, kebabs, and of course, classic burgers and hot dogs) or smoke low & slow. Pork shoulder, beef brisket.. ribs.. it's all up to you. 

We especially love the nickel-plated steel grilling grid. It's hinged, allowing for easy refueling of charcoal or wood chips without moving our food.

2. Superior temperature and air control.

Call us control freaks, but BBQ and smoking is all about air and temperature control, so we need a grill that's gonna give us that.

The PK Grill features a 4 way venting system (2 vents on the top lid, 2 vents in the bottom casting) that allows us to direct the flow of our smoke and the heat of our flames. 

Why does the flow of air matter? Well, depending on how we open the vents in and where we position our food in relation to our coals or wood chips, we change the method of cooking.

We can keep all the vents open and place our food directly above the heat source, or we can alternate between open/closed vents and indirectly cook our food to perfection. 

Here's a handy graphic, courtesy of the fine folks at PK Grills, to explain:

Aluminum grills will conduct distribute heat more evenly than other materials, so we can be sure that we're not creating hot or cold spots. The PK Grill's 1/4th inch thick aluminum casting is thick enough for it even to act as an oven in addition to an outdoor grill.

3. It's durable and portable.

With the end of summer comes an inevitable sadness--you're driving through the neighborhood and you can practically lose count of all the busted, dented, and beat up charcoal grills on the curb, waiting to be taken to the recycling center. 

You won't see a PK Grill on the curb waiting for trash pick up. It's durable and built to last a lifetime--and a lifetime of adventure, at that!

Aluminum is inherently rustproof. In our Arkansas humidity and other high-moisture areas, the PK Grill withstands the elements.

Its hinges are molded to the capsule castings, which means that you don't have to worry about old hinges breaking due to rust and/or use. 

Because there aren't attached hinges, simply take off the top casting for easy cleaning.

Another bonus? Unlike so many grills of similar size, the PK Grill is designed for maximum portability. Maybe it's because the original designer of the PK Grill began by selling them out of his car, but that tradition of portability continues today. 

The PK Grill is durably constructed and heavy-duty enough to withstand whatever comes its way, but it's light enough that one person can lift it. The oven comes out of the carriage cart, so you can transport it easily, whether it's to the lake or to the tailgate.

4. It's got history.

Some stories just make you proud to be an American. Some make us even luckier to be Arkansans.

From the inception of the PK Grill in 1952 to its rebirth in the late 1990s, the Portable Kitchen Grill has been hand-made in the USA, and since the 1960s, it's been a Little Rock, Arkansas product.

Hand-poured into individual molds, you can be sure that your grill was constructed with care. It's going to be a member of your family after all. It's an American grill with an American story.

You may hear your dad talk about his grill he's had since the early 1970s--the durability of the PK enables families to pass their grills down for generations. 

Man. What an awesome grill.

Ready to explore the PK Grill for yourself? 

(some images used courtesy of PK Grill)

Here's the recipe:

Blueberry Pie Bites

(from Sugar Dish Me/Heather Tullos)

Ingredients:

• 1 refrigerated pie crust
• about 45 blueberries
• ⅛ cup raw or turbinado sugar
• 1 egg + 1 teaspoon water (egg wash)
• Special Equipment Required:
• 1½" biscuit cutter
• pastry brush

1. Preheat the oven to 450. Line a baking sheet with parchment paper or silicone baking mat.
2. Lightly flour a clean work surface and unroll the refrigerated pie crust.
3. Use a 1½" biscuit cutter to cut pie bite circles out of the refrigerated pie crust.
4. Place 1 blueberry in the center of each circle. Sprinkle each one with a little sugar (you probably won't use it all).
5. Fold up two sides of one of the circles like a taco. Then, grab the adjacent sides and pinch the corners. This makes a little pocket for the blueberries. You can dip your fingers in egg wash to pinch the corners if you can't get them to stick.
6. Brush each bite with the egg wash. Place each bite on the prepared baking sheet.
7. Sprinkle with a little more sugar and bake for about 10 minutes.

How to Have the Perfect Kentucky Derby Party

1. Serve a Mint Julep.

The signature cocktail of the Kentucky Derby is light, refreshing, and pretty as a picture when served in the traditional silver mint julep cup. We use our silver julep cups for fresh cut flowers on our desk when it's not quite cocktail time. 

Never made a Mint Julep before? The Capital Hotel Bar & Grill lets you in on the classic recipe:

Mint Julep
(courtesy Capital Hotel Bar & Grill)

ingredients: 

- mint sprigs
- 1 ounce simple syrup
- 2 ounces bourbon
- crushed ice

Middle two mint sprigs in 1 ounce simple syrup. Add 2 ounces bourbon. Pour over crushed ice into julep cup. Garnish with fresh mint.

Looking for a twist on the standard Mint Julep recipe? Try the Rosemary Lemonade Julep from our friend Sydney at the Crepes of Wrath.

2. Get your ice cream on. 

The start of summer means the start of ice cream season. We like to celebrate with a scoop of Bourbon Pecan Ice Cream from Little Rock's own Loblolly Creamery (thanks to Steve Shuler of Little Rock Foodcast for the photo). We can't get enough of the flavor, so we drizzle Stonewall Kitchen Bourbon Pecan Caramel Sauce over it... so indulgent and so good!

3. Bless your biscuits. 

We love this recipe for ham biscuits from Southern Living. If you're not feeling up to assembly, though, why not try War Eagle Mill Biscuit Mix? 

4. Get a big hat. 

You can only get away with wearing a big hat at the Kentucky Derby, so make sure you indulge!

5. Learn the lingo.

Impress all your friends by throwing around such words as burgoo and knowing the difference between win, place, and show. Here's a guide to help!

April is also National Soft Pretzel Month (which, in our opinion, should be every month, but we digress) and April 26th is National Soft Pretzel Day, so needless to say.. pretzels have been on our mind more than usual.

Making these soft, salty iconic treats at home is a snap and doesn't require any special equipment. If you're looking for a summer snack or something different for your next party, we think these will do the trick!

If you want to make pretzels at home, just follow this recipe, which we adapted from The Kitchn, one of our favorite blogs:

Soft Pretzels

(adapted from The Kitchn)
[makes 7 to 8 pretzels, depending on size]

Ingredients: 

1 cup warm water
2 teaspoons active dry yeast
2 1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
3 tablespoons baking soda
1 large egg, whisked with 2 tablespoons warm water
Coarse sea salt or pretzel salt

Equipment:

Stand mixer (optional)
Bench scraper or sharp knife
Parchment paper or silicone baking mat
Baking sheets
Large, shallow pot
Slotted spoon or skimmer

Instructions:

1. Make your dough: In the bowl of a stand mixer (or medium bowl), combine warm water and yeast. Let sit for a few minutes, then stir, dissolving the yeast. Add 2 1/2 cups of the flour, sugar, and salt. Stir to form a shaggy dough.

2. Knead the dough: If using a stand mixer, use the dough hook attachment on low speed for about 5 minutes. If dough is sticky after about a minute, at flour a tablespoon at a time until it begins to form a ball. If kneading by hand, knead dough against a clean, flat surface until it soft, a little tacky, and holds a ball shape (about 5-7 minutes).

3. Let dough rise: Clean your bowl, grease it with oil, and return to bowl. Cover with a linen towel and let rise somewhere warm until dough doubles in bulk (about 1 hour).

4. Divide dough: Turn out dough onto a lightly floured surface (we recommend using a baking mat). Use bench scraper or sharp knife to divide dough into 8 equal portions.

5. Shape into pretzels: One piece of dough at a time, roll into a long, skinny rope using palms of your hands. Aim for a rope that's about 20 inches long. If the rope shrinks back on you, set that rope aside, roll another, and come back after the previous rope has rested. 

Here's a handy diagram on how to shape a pretzel:

After shaping, set pretzels aside, cover loosely, and let them rise until puffy (~20 minutes). [Georgeanne skipped this step and her pretzels were fine.]

6. Preheat your oven to 450F. Place oven rack in middle of oven.

7. Prepare your water bath: Fill a large, shallow pot with water and set over high heat. Bring to rapid simmer, then add baking soda. Reduce heat to maintain simmer.

8. Boil pretzels: Lower 2 to three pretzels into the water bath (or as many as will fit without crowding). Simmer for about 30 seconds, then flip. Simmer for another 30 seconds, then return pretzels to lined baking sheet. Repeat with remaining pretzels.

9. Season pretzels: Using a pastry brush, brush your pretzels with your egg and water mixture and sprinkle with sea salt.

10. Bake: Bake pretzels until deep brown and glossy, 12-15 minutes.

11. Cool and eat! Let pretzels cool on rack until they can be handled. We recommend eating them as soon as they're ready, but pretzels can keep soft texture for up to 2 days when stored in a paper bag at room temperature.

Notes: 

- Don't worry if your pretzels aren't the perfect shape. All that matters is that they taste good! (And they will). 

- If you want to make pretzel rods or bites, this recipe will work, too! Just adjust baking time.

There are lots of options for pre-portioned meals in the supermarket, but most of them are either a) too expensive/not a good enough value or b) chock full of preservatives and other yucky stuff I'd just rather not put in my body! 

So I've been thinking a LOT about what I could make for breakfast that would keep me from indulging too much... and that would still taste delicious & home-cooked! (Bonus points if it reheats well). 

I don't know what made me think of my humble muffin tin.. but I'm so glad I did! Each little cup is the perfect size for a mini-casserole. And thus.. these breakfast casseroles were born! 

These little casseroles are infinitely customizable--if you don't like what's in my recipe, feel free to substitute your own veggies, seasonings, or take things out. They even reheat well, too, so if you make a big batch on Sunday, you've got breakfast for you and your family for at least a few days!

Winner.

Muffin Tin Breakfast Casseroles
(cook time; ~30 minutes/prep time: 15 minutes)

Ingredients

- 5 eggs
- 3 large baking potatoes, peeled and shredded (after rinsing & patting dry)
- 1/3 cup chopped onion
- 1 pound bacon
- 1 can sliced black olives (I used a 2 1/4 oz can), diced
- 1/4 cup pickled jalapeno peppers, diced
- 1 cup shredded cheese (I used pepper jack, but any cheese will do!)
- 1/2 cup milk
- 2 Tbsp flour
- salt & pepper, to taste

Instructions

1. Grease or line a 12 cup muffin pan. Silicone muffin cups can make this easier.

2. Toss your shredded potatoes with salt if desired; press into muffin cups to "make a cup." Bake in preheated oven at 350 for 8-9 minutes to remove excess moisture from potatoes.

3. Cook your bacon. Drain and let cool; then chop into bits. Set aside. 

4. Saute your onion until tender.

5. In a large bowl, whisk together egg, flour, and milk. Add olives, jalapeño peppers, and shredded cheese. Stir in bacon and onion.

6. Spoon mixture into cups.

7. Bake at 350 degrees for 25-30 minutes, or until fork inserted into center comes clean. 

8. Let cool and serve!

What would you add to these delicious casseroles? The possibilities are truly endless! 

Wanting to start drinking tea but feeling a little lost as to where to start?

We admit, the lingo surrounding tea can be pretty prohibitive at first--green, oolong, rooibos, white.. black... what's the difference? Doesn't it all just taste the same? 

Nope! It sure doesn't taste the same. Which is the best for your needs? Never fear--we're here to decipher some of the most common types of tea for you! Let's start with some basics.

So, what exactly is tea? 

What we know and consider to be "tea" is actually the leaves of an evergreen shrub or small tree called Camellia sinensis, a plant native to Asia. These leaves contain flavonoids, which are antioxidants, and have been shown to have several health benefits.

The different tea "types" result from how the tea is harvested and processed--that is, how and when the leaves are picked and how the leaves are dried!

Green Tea

Green tea is widely touted for its health benefits--in fact, it was first used medicinally in China around 4000 years ago. The reason green tea typically contains so many more antioxidants than other types of tea is due to the way it is harvested and processed. 

Harvested in many different ways, green tea typically has a fresher, brighter, more delicate flavor compared to black teas. Green tea is dried using a variety of methods, and depending on where your tea is from, it may be dried a different way, but whatever the method, green tea does not oxidize, which is why it retains its fresh, bright flavor and color.

Compared with black tea, green tea typically contains less caffeine.

Japanese and Chinese green teas are the most common, and there are hundreds of varieties of them, each with their own special flavor characteristics. 

We mentioned the health benefits of green tea earlier--recent studies have shown a lower risk of skin, breast, lung, color, esophageal, and bladder cancers in green tea drinkers.

Want to try green tea? We love:

• Tea Forte Essential Greens Ribbon Box Sampler
• Tea Forte Moroccan Mint Tea

Black Tea

Like all types of tea, black teas vary in flavor depending on the species of tea plant they derive from and where they're grown. However, it's safe to say that black tea is usually grown in China, Sri Lanka, India, and Kenya.

Black tea, unlike green tea, is oxidized after harvesting. These harvested leaves may be crushed, torn, or curled and rolled before they are allowed to oxidize and dry. This oxidation gives black tea a stronger, darker flavor and aroma than other teas.

Some of the more common types of black tea include:

- Darjeeling: grown in special estates in India's Himalayas region, this tea has a delicate, floral, fruity flavor and is often called the "champagne of teas"
- Lapsang Souchong: grown in the Fujian province of China, this tea has a robust and deep smoky flavor, thanks to its being roasted over pine or spruce wood
- Assam: a full-bodied Indian tea used in many tea blends. You may encounter Assam black tea in English breakfast blends, Irish Breakfast, or masala chai.

Want to try black tea? We recommend:

• Tea Forte Lapsang Souchong
• Harney & Sons Tower of London Blend
• Tea Forte Decaf Breakfast

White Tea

White tea is the least processed of all the tea types we'll discuss here, and thus is minimally oxidized. It gets its name from when it's harvested--the first tender buds of the tea plant, covered in silvery hairs, look almost "white." White teas are often rarer and more prized than others.

White teas are often described as "delicate" and "light." When brewed, their color is not white but often light or pale yellow or orange.

Want to try a white tea? Try:

• Tea Forte Peach Rhubarb Preserve
• Tea Forte Garden Harvest White Tea Sampler Box

Oolong Tea

Primarily grown in China and Taiwan, oolong tea is a whole leaf tea. Its oxidation ranges anywhere from 10% to 80%, depending on the variety of the oolong tea, which will change the flavor and strength.

However, most oolong teas are fragrant, smooth, and sweet. Some say they even have a taste that reminds them of stone fruits like apricots!

You may have heard reports of oolong tea being used for weight loss, and there have been studies that show oolong tea may increase your energy levels and lower your blood sugar.

Want to try an oolong tea?

• Tea Forte Mountain Oolong

April 7th is National Beer Day, and what better way to celebrate than with a cold brew? In honor of that most revered of beverages, here are...

10 Things You Probably Didn’t Know About Beer

1. Zythology is the study of beer.

2. The average drinking-age American resident drinks one beer a day.

3. The oldest known written recipes are those for beer, dating back to over 5000 years ago.

4. According to a study in the Clinical Journal of the American Society of Nephrology, men and women who reported drinking a “moderate” amount of beer reduced their risk of developing kidney stones by 41 percent.

5. As of 2013, the state that consumed the most beer was North Dakoda. The state that consumed the least? Utah.

6. There are at least 400 individual types of beer, but Belgium has the highest number of individual beer brands in the world.

7. 19th-century German mothers in Munich, Germany would drink up to 7 pints of beer of day. They believed drinking beer was necessary for proper breast-feeding!

8. The first canned beer was produced in 1935, when drinkers stopped going to taverns and breweries needed a way to send beer home.

9. The first professional brewers were women!

10. “Cenosillicaphobia” is the feet of an empty beer glass—something we hope never happens to you!

If you're looking for something to fill your belly this coming Easter after those early-morning sunrise services, look no further than this elegant brunch recipe for French Herb Baked Eggs from Zara Abbasi Wilkerson. 

French Herb Baked Eggs
(Zara Abbasi Wilkerson)

Ingredients: 

- 1 to 2 tablespoons minced garlic
- 2 to 3 sprigs fresh thyme, stripped & chopped finely
- 1 sprig fresh rosemary, removed & chopped finely
- 4 tablespoons grated Parmesan cheese
- 12 eggs
- 1/2 cup heavy cream
- 1/2 stick unsalted butter
- salt and pepper to taste

Directions: 

1. Preheat your oven to broil.
2. Add cream and butter into an oven-safe dish (you may have to use two if your dishes are not large enough for 12 eggs!).
3. Crack eggs in a separate bowl.
4. Add chopped herbs, garlic, and Parmesan cheese into another bowl.
5. Broil cream mixture in oven for 2-3 minutes until bubbling hot. Remove from oven. 
6. Quickly add eggs into the dish, using care not to disturb the cream mixture too much.
7. Top with herb mixture and salt and pepper. Broil for another 5 minutes or so. 
8. Serve with toast points!

1. Vegetable peeler

It happened to us recently: we reached to peel our potatoes for an au gratin and realized our peeler was as dull as a marshmallow. That thing couldn’t cut anything!

We’re fond of these Kuhn Rikon Swiss peelers, and so are local chefs--one chef waited until we got that specific peeler in before he'd buy another one! Wow! 

2. Pastry brush

When you start finding bristles in your butter, you know it’s time for a new pastry brush!

Nylon bristles are okay, but we're increasingly finding ourselves turning to heat-resistant silicone pastry brushes that we know won't shed in our melted butter or sauces. 

3. Dish towels

One of the easiest ways to spruce up your kitchen decor is with some cute new kitchen towels. Check out our collection here!

4. Kitchen Scrubbies

Yeah, you could keep using your grungy old sponge, but.. why? These fish scrubbers are so functional and just too cute!

5. Rubber spatulas

Maybe you left it in a pot too long and it got burned. Maybe it’s been through the dishwasher a few too many times. Either way, a new spatula will make you feel brand spanking new!

We love the Chef'n Switch It Spatula line because they're two spatulas in one! Made of super heat-resistant silicone, we use them to stir melting chocolate as well as scrape our bowls!

We asked Ben seven questions. Get to know Ben a little bit better!

7 Questions for Ben Brainard

1. It's Friday night and I want to go out to eat somewhere other than my restaurant. I go to ________. 

South on Main. Matt and Amy Bell are two of the best in the business at providing and welcoming, comfortable, delicious evening to all who go.

2. My favorite type of international cuisine is _______.

I love Sushi. Sashimi and a little wasabi will be my last meal. I'm also a sucker for Saki. So clearly I need to visit Japan soon.

3. If I could cook for any five people (alive or dead), I would cook for:

Bill Murray, Bill Withers, Wild Bill Hickok, Bill Clinton, Bill Maher

4. My favorite thing to cook that isn't on the menu at my restaurant is ______.

Osso Bucco and risotto with roasted carrots.

5. One food I can't stand is _______.

Man, there really isn't one. Truly. I'm not crazy about mackerel, I guess...

6. I think everyone should know how to make _________.

Roasted chicken. It's healthful, inexpensive and delicious.

7. Something few people know about me is _______.

I'm allergic to coconut and incredibly scared of spiders. Like, phobic.

(photo courtesy of Heather Watkins Raymond)

March 4th is National Pound Cake Day and we've gathered five recipes to help you celebrate accordingly. They range from the classic Southern pound cake to whimsical twists on one of our favorite desserts. Go ahead, we give you permission to make them all. Just promise us you won't be mad if you get a stomach-ache!

(image: Dana Vetter)

5 Recipes to Celebrate Pound Cake Day

1. Classic Sour Cream Pound Cake (The Kitchn)

New to pound cake? Start here. For those us of us who weren't born into the tradition, The Kitchn has boiled down the basics of the classic treat. No one will ever know you didn't know how to make one! 

2. Chocolate-Coconut Pound Cake (Bon Appetit)

Even those who claim to hate coconut in desserts will fall for this deeply rich, flavorful and aromatic chocolate pound cake.

3. Vanilla Sparkling Wine Pound Cake (Better Homes & Gardens)

The effervescence provided by the carbonated bubbles in the sparkling wine adds a lightness to what otherwise could be a very dense cake! Yummers.

4. Nutella Swirl Pound Cake (Food & Wine)

Nutella. 'nough said.

5. Mini Apple Cider Pound Cakes (Southern Living)

Southern Living, naturally, is the mecca of pound cake recipes. We're especially fond of this mini-version--these apple cider mini pound cakes are wonderful to make as hostess/teacher gifts.. or just clever portion control!

We're kicking off a new feature on the blog this week with the first installation in our 7 Questions series. Some of Arkansas's best and brightest chefs and foodies have taken our little questionnaire, allowing us a sneak peek into their lives both in and out of the kitchen! 

Let's get started with Zara Abbasi Wilkerson, pastry chef at Natchez Restaurant in the Tower Building. Zara's no stranger to Eggshells--she's one of our go to girls when it comes to scheduling private cooking classes. She's given plenty of classes at Eggshells before--and her brunch class for this Saturday was a quick sell-out!

She makes amazing desserts, but we were surprised to hear her favorite thing to cook that isn't on the menu...

7 Questions for Zara Abbasi Wilkerson

1. It's Friday night and I want to go out to eat somewhere other than my restaurant. I go to ________. 

Kemuri. I love the ambiance and the food is delicious!

2. My favorite type of international cuisine is _______.

French. It's simple, flavorful, and inspiring.

3. If I could cook for any five people (alive or dead), I would cook for:

Grant Achatz, Rene redzepi, my kids, my great grandmother, & princess Kate. All people I admire and respect who I believe are humble and talented.

4. My favorite thing to cook that isn't on the menu at my restaurant is ______.

Ribeyes with creamy mashed potatoes and creamed spinach.

5. One food I can't stand is _______.

Still don't like radishes yet. 

6. I think everyone should know how to make _________.

A meal from scratch, be it breakfast, lunch, or dinner. Task yourself to make each ingredient feasible.

7. Something few people know about me is _______.

I really try to hold myself accountable for everything. I direct my path, my emotions and my relationships. How I behave will reflect in my life so I hold myself accountable to behave as to what I want reflected back at me.

(photo credit: Jason Masters for Soirée, via this article)

PICKLING IS SO IN RIGHT NOW. Did y'all know that?

If you thought that fermentation was just for your grandma or health nuts, we're here to tell you that it's one of the biggest food trends happenin' right now!

Artisan pickles, krauts, relishes, and kimchis are being served alongside gourmet dishes at your favorite restaurants--but you don't have to go out to eat to enjoy pickles.

That's why we're hosting farmsteaders, authors, & fermentistas Kirsten K. & Christopher Shockey on March 2nd, 2015 for an exclusive hands-on fermentation class & book signing. 

You'll learn the basics of making your own incredible fermented goodies. Admission includes all class supplies and a copy of the Shockeys' new book! Sign up here: Vegetable Fermentation with Kirsten K. & Christopher Shockey. Don't miss it! 

If you're not going to be in town that day and still want to get in on the pickling fun, here's our basic pickling recipe to tide you over until you can get your learnin' on:

Basic Pickles

- 4 pounds any vegetables (harder, crisper ones work best)
- 2 3/4 cups vinegar (we prefer apple cider, but rice, white, or red wine vinegar will work fine)
- 3 cups water
- 1/4 cup sea or kosher salt (NOT iodized salt; this will cloud your pickle juice!)
- sugar to taste, if desired (will add sweetness)

What the heck are aromatics?

Aromatics are substances like spices and herbs that will give dishes (in this case, your pickles) deep, rich flavor. The list of aromatics is limitless, but try adding these to your pickles for addictive aromas & flavors:

To make quick pickles, pour boiling liquid over your vegetables and aromatics (see below for a list of commonly used aromatic substances!). Seal jars. Refrigerate up to 3 months. If you desire softer pickles, simmer your vegetables in the liquid for 1 - 5 minutes. 

For shelf-stable pickles, process your jars in simmering water for 10-15 minutes using standard processing procedures.

Enjoy, y'all!

This ain't your drugstore box of chocolates. Ashton Woodward of Arkansas Fresh Bakery continues a line of gourmet Belgian chocolate-making with his beautiful chocolate assortments, hand-made in Bryant. Available at Eggshells are three different sizes, making them suitable for all sorts of giving--sweethearts, teachers, and everyone in between!

Ashton was nice enough to give us a sample box once. We may have downed the whole thing in one sitting. You've been warned.

2. Recipes using delicious Arkansas products

You don't have to fight the Valentine's crowd for an amazing Italian meal. Why not make a recipe using Bonta Toscana, a versatile Tuscan garlic sauce made by Little Rock resident Amy Bradley-Hole? 

We love these zucchini parmesan crisps with Tuscan garlic dipping sauce from Kevin Shalin or this lasagna recipe from Steve Shuler of Little Rock Foodcast, but the possibilities for deliciousness are endless!

3. Write your love story using Arkansas landmarks

Remember your first date? Love your favorite restaurant? Did you meet at Central High School? Use coasters made by South Austin Gallery featuring local landmarks to write out your own personal story.

4. Take a cooking class

Eggshells brings Arkansas's best and brightest gourmets to you with our series of cooking classes. They are an intimate, fun look into the culinary landscape of Arkansas--and they are the perfect date night! Check out our cooking class schedule and reserve your seats!

Maybe it's the atmosphere, maybe it's the products, but we always leave a local shop with a smile on our face. There's much more to shopping local than just fun, though.

We did some research and found some foolproof reasons for why you should shop local this season (and every day!):

5 Reasons to Shop Local

1. Your money stays in your community.

There are so many benefits to shopping locally, but perhaps the biggest benefit is economic. According to Civic Economics, for every $100 you spend at a local business, around $68 of that money will stay local. 

Compare that to the $43 dollars or fewer that stay local when you shop at a local branch of a chain business.

Shop online? You can bet almost NONE of your money benefits your local community.

2. You'll be supporting local community groups.

Research has shown that 90% of small business owners contribute directly to their local communities. Local businesses raise funds, donate items and experiences, and promote the causes of groups within their neighborhoods.

Some studies have found that local non-profit organizations receive 250% more support from local businesses than chain retailers.

3. You can bet we know what we're talking about.

Local businesses carefully curate their products, so you can count on quality. Local businesses typically have highly-trained, specialized staff that can answer almost any question you have regarding a product or its use. Got a problem? You can come to a local business and find a solution.

4. You come first.

Customer service is the first name of local business, not the middle. At a local business, you can expect to find generous return/exchange policies, special ordering programs, same-day service, and personalized shopping.

5. You can't find some stuff anywhere else!

If you're looking for a one-of-a-kind, where-did-you-get that item, a local business is your best bet. They've often got locally-made products and art you won't be able to find just anywhere.

Before the turkey comes out of the oven and the candles are lit on the table, there's a lot of work to do. It can be overwhelming, to say the least. Don't worry, though--we've got our Thanksgiving Survival Checklist for you!

TURKEY:

Stonewall Kitchen Farmhouse Brine
Polder Dual Sensor In-Oven Thermometer with Silicone Grip
All-Clad Petite Roti Roasting Pan
Wusthof Classic 10-Inch Chef's Knife

TRIMMINGS:

Kuhn Rikon Swiss Metallic Peeler
Microplane Premium Zester/Grater
Kuhn Rikon Potato Ricer
Kuhn Rikon 10-Inch Silicone Balloon Whisk
Best Stainless Potato Masher

TABLE:
Chef's Planet Oil Pourer/Glass Cruet
Le Creuset Spoon Rest in Cherry
Riedel Cabernet/Merlot Stemless Wine Glasses
Charles Viancin Silicone Pumpkin Lid

Why not bring one of these gifts to your host this holiday season (or any season, really?). Every single one of them features at least one Arkansas-made product. We've sorted them by occasion--they're sure to make holiday prep a little easier and bring a little taste of the Natural State to your host.

For Watching the Big Game Post Dinner

J&M's Cheese Straws
WooHoo! snack mix tin or snack bag
Wicked snack mix

My Brother's organic, all-natural non-GMO tortilla chips
My Brother's Salsa (Rogers) - Original Recipe
Robbi's Salsa (North Little Rock)
LuLu's Salsa (Bryant)

Juanita's Candy Kitchen (Arkadelphia) peanut, cashew, or pecan brittle
Lambrecht Toffee (Heber Springs)
Cocoa Rouge (Little Rock) artisan chocolate assortments 

For Breakfast the Next Morning

Rozark Hills Roasterie (Rose Bud) coffee
Pink House Alchemy (Fayetteville) small-batch flavored syrups 

War Eagle Mill (Rogers) pancake, biscuit mix, apple butter, pear preserves
Muscadine (Alma) jelly 

War Eagle Mill (Rogers) - Arkansas wildflower honey bear

For a Quick Meal

Bonta Toscana (Little Rock) Tuscan garlic sauce 

To Help the Cook on the Big Day

Raimondo Family Winery olive oils and balsamic vinegars (Gamaliel)

Woody's Bar-B-Q Dry Rub (Waldenburg)
 Cotham's Country Store Hamburger Seasoning (Scott)
McClard's Seasoning (Hot Springs)
Ferneau Seasoning (Little Rock)
Blue Moon Disk discada seasoning (Little Rock) 

For Movie Night with the Little Ones

War Eagle Mill whole-grain, 100% natural gourmet popcorn

For Grown-Up Time

Old South Brussels Sprouts
Old South Pickled Garlic

No matter where you roam, you can bring with you a piece of home!

Let's have some good eats this next week, okay?

What Brining Actually Is

Wet brining is soaking meat (typically leaner meats like chicken or your Thanksgiving turkey) in a “brine” (a salt-water solution that can [but doesn't HAVE TO] contain yummy herbs & spices) for an extended period of time, usually over night.

Dry brining is rubbing that salt and those herbs & spices directly to the skin of your meat without water.

And then science takes over.

Science Does What to My Turkey?

Did you know that meat loses about 30% of its moisture during cooking? When heat meets your turkey, the individual coiled muscle fibers unwind (“denature”, if you want to get Real Science-y) and then join together, which, as you can imagine, causes a little bit (or a lotta bit) of shrinkage. That shrinkage is why your meat gets tough, rubber-y, and just.. well. Sorry, Aunt Helen, but your turkey tastes like a pencil eraser.

When you brine your turkey, you allow the muscle fibers of your turkey to absorb liquid. Brined meats typically weigh 6 to 8% more than they did pre-brine, and though some of this liquid gets lost during the cooking process, it retains more juice by virtue of having more juice at the start.

But That’s Not All

Most importantly, though, the salt present in your brine causes the muscle fibers in your meat to unwind, swell, and trap water between the fibers. More places to trap water = juicier, more delicious turkey. Yeah, even the turkey breast. The spices in your brine will help flavor your turkey. Think of it like a marinade.. just.. saltier. And more science-y.

Um, Won’t My Turkey Be Too Salty?

No. Brine recipes are unbelievably specific—the salt content is just right (usually around 5-8% salt) to do the good stuff to your turkey. Follow the recipe (we know you will) and you’re good to go.

Get Your Brine On

Brining is super easy. All you need is a brining bag and a brine (and, duh, a turkey).

For brining beginners? We recommend using a pre-made brine that will have the perfect ratio of spices and herbs. We love Stonewall Kitchen Farmhouse Brine, available in store or online:

If you’re a SEASONED pro (see what we did there), try one of these brine recipes:

• 6 Easy Brine Recipes (Real Simple)
• Deep Fried Turkey Brined in Cayenne and Brown Sugar (Food & Wine)
• Honey Brined Turkey (Bon Appetit)

• Fennel, Chile, and Maple Dry Brined Turkey (Bon Appetit)
• Russ Parsons’ Dry-Brined Turkey (Food52)

Go Forth and Brine, Grasshopper

We're pretty sure we've convinced you to brine this year's bird, but if you're still skeptical, feel free to shoot us an email (info@eggshellskitchencompany.com) or contact us for answers to all your Burning Brining Questions.

Want to make sure your kitchen is ready for roasting? Check out our post on Thanksgiving Roasting Essentials!

Sources:

Fine Cooking magazine, "Why Brining Keeps Meat Moist"
Real Simple magazine, "How to Brine a Turkey"
photo credit: Gourmet

1.  Stonewall Kitchen Farmhouse Brine - $7.95
2. Cuisinart Electric Knife - $59.95
3. Basting Brush - $12
4. Natural Cotton Cooking Twine -  $3.95
5. Orka Deluxe Standing Baster - $19.95
6. All-Clad Petit Roti Pan -  $189.95
7. Reversible Roasting and Rib Rack - $16.95
8. OXO 2 Cup Fat Separator - $9.95
9. Polder Instant Read Thermometer - $8.95
10. Brining Bag - $7.00
11. Weston Marinade Injector - $25.95
12. Cheesecloth - $4.95

No, novelty foods aren't anywhere close to gourmet, and usually they're a massive affront to our health, but we can all agree discontinued foods taste like sweet, sweet nostalgia.

Today's Friday Five is all about Discontinued Foods We Totally Miss. Cue "If I Could Turn Back Time" and reminisce with us.

5 Discontinued Foods We Totally Miss

1. Spearmint Tic Tacs

Georgeanne's Grammy always had a package of Tic Tacs in her purse, and that package of Tic Tacs was usually Spearmint. She'd like to think it's the reason she's got such an affinity for anything spearmint. Delicious, minty goodness in a tiny capsule.

2. Waffle Crisp

3. Butterfinger BB's

4. The KFC Double Down

5. Hi-C Ecto Cooler

What discontinued foods do YOU miss? Have you had any of the foods on our list?

This Bacon Cheeseburger Dip is gonna be our go-to for this Saturday's big Razorbacks game on ESPN. If you're looking for a party appetizer or a delicious tailgating recipe, this dip fits the bill. It's like biting into a big, juicy burger. Serve it on crostini or with tortilla chips. Trust us: there will be NO leftovers.

Bacon Cheeseburger Dip

Here's what you'll need:

- 1/2 pound ground beef

- 6 strips bacon (we LOVE thick-cut Arkansas bacon from Petit Jean Meats)

- 2 cloves garlic, chopped

- 4 ounces cream cheese, softened

- 1/4 full-fat mayonnaise

- 1/2 cup sour cream

- 1/2 cup shredded mozzarella cheese

- 1/2 cup shredded cheddar cheese

- 1 tablespoon Worcestershire sauce

- 2 tablespoons ketchup

- 1 small onion (if desired), chopped

- extra cheese (if desired)

- a cast iron skillet

Here's how to do it:

1. Heat your cast iron skillet over medium heat. Cook your ground beef; drain excess fat.

2. Cook your strips of bacon in the same skillet. Set aside, drain grease. Wait for bacon to cool, then cut into 1 inch pieces/crumbles.

3. If you'd like, saute your optional onion in the same pan.

4. In a large mixing bowl, mix together all ingredients.

5. Pour an even layer into a baking dish. Top with cheese if desired.

6. Bake in preheated oven at 350F until top is golden and sides bubble, about 20-30 minutes. Serve immediately!

Told y'all it was easy! If delicious snacks like these aren't a reason to get out every Third Thursday of the Month, then we don't know what is!

What's your favorite hot dip?