Kitchen Adventures: Quick, easy snacks great for guests

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Food column by Becca Owsley

By Becca Owsley

If you are the friend or family member in the group who is considered the chef or hostess, the pressure is on when people stop by for a visit. You want to offer a snack but if you haven’t planned for it, supplies might be limited.


Or maybe you’re this person. You sit down to your favorite television show and suddenly have the desire to snack on something but there’s nothing in the cupboard.

Sometimes you need a quick appetizer for unexpected guests or a sudden case of the munchies.

In those cases a recipe that can be made with stuff you already have in the refrigerator or pantry is a perfect solution.

One of my favorite appetizers when I go out to eat is fried pickles. They are also super easy to make at home.

If you are a fan of the pickle, there is usually a jar of dill pickles in the fridge. Start with that key ingredient. The other ingredients required for this recipe are staples too. Many cooks have flour, pepper, eggs, milk and oil already on hand. Dredge the pickles and fry them up and you’ve got a yummy appetizer in minutes.

If you’re a bona fide southerner you know pretty much everything tastes better fried, including pickles.

To dress up the recipe, you can always add your favorite seasoning to the flour or experiment with things to dip the pickle chips in after they are fried.

Cheesy Biscuit Bombs are similar in that they are made from things you might already have on hand but the baking can get a little tricky if you don’t pay attention.

The recipe suggests flaky layered biscuits but probably can be made with any biscuit. Then use your favorite cheese and seasoning. If you stick with mozzarella, Parmesan and Italian seasonings on top work great. If you switch to another cheese, you might want to use seasonings that compliment the chosen cheese.

It’s not a recipe you can pop in the oven and forget though. For example, you can’t do as I did and stick them in the oven and then go blow dry your hair. The reason is, after the biscuit-rolled cheese gets to a certain temperature the cheese can come oozing out of the dough. This is something I did not notice until I took them out of the oven but should have been prepared for because there was fair warning in the recipe.

There was still enough cheese left caked inside the biscuit but they would have been a better gooey cheesy treat if the cheese had actually stayed inside the dough.

Both recipes took less than 30 minutes to prepare, which is another bonus to a hurried snack.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Fried Pickles

  • 2 cups flour
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 cup milk
  • 3 cups thin dill pickle slices, drained
  • Oil for deep frying
  • Ranch salad dressing, optional

In a shallow bowl, combine flour and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour, then dip in egg mixture and coat again with flour.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry pickles, about 10 at a time, for three minutes or until golden brown, turning once.

Drain on paper towels.

Serve warm with ranch dressing if desired.

Source: Southern Gal’s Tips and Tricks

Cheesy Biscuit Bombs

  • 1 container of large flaky layered biscuits
  • 3/4 of a pound of mozzarella or your favorite cheese
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon oregano or Italian seasoning

Pop open the biscuits and slightly flatten each one, preparing them for their cheesy ammo.

Cube the mozzarella into approximately 2-inch chunks.

Load those bombs with two or three cheese chunks and seal them up very well. Place them seam-side down on a baking pan.

Brush with some olive oil.

And a sprinkling of Parmesan and seasoning.

Bake at 350 degrees for 15-20 minutes or until they’re golden and firm. Expect some of that cheesy ammo to try to make an escape. Just let them cool a little bit and the cheese will behave again.

Source: Through a Country Momma’s Eyes