Bacon Ranch Deviled Eggs

I’m discovering that the twists on deviled eggs is endless. I whipped up these bacon ranch deviled eggs for an annual holiday party. The hostess has a revolving door of party-goers, kiddos, and snacks to no end. I thought it’d be best to bring a ready-to-eat treat. The app that needs no oven-reheating time is here! A little while ago, I made these Sour Cream & Onion Deviled Eggs another time I sought a snack to bring that wouldn’t need to be reheated.
The Three Bite Rule - Bacon Ranch Deviled Eggs
I had all the ingredients on hand which is even better annnnd you can prep ‘em in advance or in stages. I boiled the eggs and later fried the bacon while mixing up the filling. I upped my game by acquiring a pastry tip from my mom.

Ingredients:

12 eggs
3 strips of bacon
1/3 cup mayo
2 tbs yellow mustard
2 tbs ranch dressing
1 packet (1 oz) ranch dressing mix

Directions:

Boil water for the eggs. Then allow them to cool and peal them.
Pan fry the bacon until crisp. Then remove and drain. Chop 24 bigger pieces for the topping. Finely dice the rest.
Slice in half, carefully popping the yolks into a bowl. Then add in mayo, mustard, ranch, and ranch mix (don’t add in the bacon yet, like I did).
The Three Bite Rule - Bacon Ranch Deviled Eggs
Using a hand mixer, or whisk, stir well until totally smooth.
Then add in the bacon crumbles and mix to combine.
The Three Bite Rule - Bacon Ranch Deviled Eggs
Spoon into a ziplock bag, into a bottom corner. Snip off the tip and pipe into the egg white halves.
The Three Bite Rule - Bacon Ranch Deviled Eggs
Top with the bigger pieces of bacon you saved.
The Three Bite Rule - Bacon Ranch Deviled Eggs
Enjoy!

I looooved these. They were gone surprisingly quickly at the party! I had quite a few people tell me they liked the bacon in there. I’ll totally make these again. Though, I also have a few other variations in mind…stay tuned!

Sour Cream & Onion Deviled Eggs

My MIL is the queen of stuffed eggs so I channeled her and put a twist on the traditional deviled egg. Work was having a 3-way baby shower for 3 mommas-to-be. They seemed ideal for a snack that didn’t need to be reheated, and was easy to bring, open, and serve without any assembly.

The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Ingredients:
dozen eggs
1/4 cup plain greek yogurt
1 tablespoon yellow mustard
1 teaspoon Nutritional Yeast Flakes (optional)
1 teaspoon onion powder
1 teaspoon mayo (optional)
2 tablespoons chopped fresh chives + some for topping garnish

Directions:
Hard boil the eggs then let cool for at least 3 hours before pealing.
Slice in halves, pop the yolks out and into a bowl. Add in the yogurt, mustard, salt, pepper, nutritional yeast flakes, onion powder, and mayo.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Mix well and add in the chives.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Spoon into a ziplock bag, push to the bottom corner, and snip of the corner with scissors.
Pipe into the egg halves and sprinkle the remaining chives on top.
The Three Bite Rule - Sour Cream & Onion Deviled Eggs
Enjoy!

I liked these! The flavors were a bit subtle, but still there. The yogurt gave a little tang and I added the mayo for some creaminess. I added the nutritional yeast flakes because it kind of mimics cheese and I thought it’d help the sour cream & onion touch without dip mix or anything. I have a few more flavor options in my head. Stay tuned!

Chicken, Peach & Cheese Quesadilla

After having peaches in a little raw-topping for a pork tenderloin I made last week, I was obsessed with peach in a quesadilla. Ob-sessed.

The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Lots of cheese: colby jack, cheddar, and pepper jack + some ripe peaches/nectarines + chicken. Yes, please! This is the perfect catch-all if you have lots of small amounts of cheese around, or to use some leftover grilled chicken.

Ingredients: (for 1 large quesadilla, serves 2)

2 “burrito-sized” tortillas (or 4 fajita-sized tortillas)
2 chicken tenders, marinated and grilled (or pan-sautéed until cooked through)
1 peach/nectarine, diced
8 oz cheese: 1/2 colby jack; 1/2 sharp cheddar
2 oz pepper jack cheese (1-2 slices, or 1/2 cup shredded or sliced)
1 slice red onion, diced
salsa on the side

Directions:

Pre-cook or grill the chicken.
In a large skillet (big enough to fit the tortillas) or on a griddle pan, spray with non-stick spray and bring to medium heat.
Lay a tortilla down and top with colby jack cheese, sharp cheddar, shredded chicken, nectarine, and onion.
The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Top with pepper jack cheese, and 2nd tortilla.
The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
Cook for 2-5 minutes until bottom tortilla is crisping and solid. Spray the top quesadilla with non-stick spray and very carefully/swiftly/in one motion, flip the quesadilla over.
Cook for another 2-5 minutes until crisp and gently browned.
Cut in half, serve with a side of salsa. Enjoy!

The Three Bite Rule - Chicken, Peach & Cheese Quesadilla
This was so good with the juicy chicken, all the cheeses, and sweet nectarines. I looved the little bit of crunchy red onion in there for some balance. I don’t tend to go very spicy but you could totally up the pepper jack cheese quantity in there!

This was such a quick dinner and I loved that it wasn’t a run of the mill quesadilla. Thanks to the peach.

Throwback Snack: Dunkaroo Dip

I was a bit delayed on Mr. J’s August snack of the month. August’s theme was #throwback so I recreated Dunkaroos! I don’t remember ever seeing them at my house growing up. Essentially it was a cookie dipped into frosting so I doubt they are worse than another cookie with frosting but alas, they are no more…except for Pinterest. It is very addicting. The cake mix makes it.

Dunkaroo Dip - The Three Bite Rule

Ingredients:

1/2 box funfetti cake mix
1 cup Greek vanilla yogurt
2 cups cool whip

Directions:

Mix together the funfetti, yogurt, and cool whip.
Dunkaroo Dip - The Three Bite Rule
Mix and serve with animal crackers for dipping.
Dunkaroo Dip - The Three Bite Rule
Add a few more sprinkles serve and enjoy!

I served these as single dipper portions…much like the 90s treat? Why, yes! I gave Mr. J I Owe Yous with themes for his birthday to get a year of Snacks/Treats.

June: hot & cold (Ice cream topping basket)
July: shareable (loaded waffle fries)
Aug: throwback (this Dunkaroo dip!)
Sept: sweet
Oct: homemade
Nov: chewy
Dec: craveworthy
Jan: minty
Feb: crunchy
Mar: dip-able
April: traditional
May: fresh

Shrimp Scampi Flatbreads

I was home to make lunch and was thinking about Shrimp Scampi but it seemed a bit much for lunch so I made it into a flatbread with a scampi-like sauce. I loved it and it was the perfect fit for a surprisingly quick lunch with the flavors without messing with dough or even boiling water. Cooking the shrimp and making the sauce in that same pan makes for a lot of flavor and was just so easy.

The Three Bite Rule - Shrimp Scampi Flatbread

Ingredients:

1 garlic naan
5-6 shrimp
2 tablespoons butter
1/4 cup clam juice
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon garlic
cracked black pepper & salt
1 teaspoon chopped chives
~2 tablespoons grated Parmesan
1 teaspoon thyme

Directions:

Toast the flatbread.
In a skillet over medium heat, melt the butter and sprinkle with salt & pepper. Cook and flip once and cook for a few minutes per side.
The Three Bite Rule - Shrimp Scampi Flatbread
Remove the shrimp and add in the clam juice, lemon juice, mustard, & garlic.
The Three Bite Rule - Shrimp Scampi Flatbread
Whisk and bring to a low simmer. Add in more black pepper and chives.
The Three Bite Rule - Shrimp Scampi Flatbread
Spread the sauce onto the naan and top with Parmesan and shrimp.
The Three Bite Rule - Shrimp Scampi Flatbread
Sprinkle with the thyme and return to the oven for another few minutes.
The Three Bite Rule - Shrimp Scampi Flatbread
The sauce was veryyy flavorful. The clam juice, lemon juice, dijon, and garlic are fo-real. For pasta I’d probably save a bit of the starchy water to thin it out a little. I was so glad I made this one & got the flavor I was thinking about. It was easy to make a single serving and was a great reminder how quickly some classic flavors can take shape.

Spinach Squares

I mixed up these spinach squares last weekend thinking they’d be a good thing to pack for the little one’s lunch. Thennn I also munched it for my quest for savory breakfasts. I also was reminded that my mom makes this as an appetizer…such a multi-functional food! There are so few ingredients and I liked that they weren’t so eggy that it seems like square quiche. The trick making them so good is quality cheese and is that they get baked in a butter bath.

The Three Bite Rule - Spinach Squares
The little one liked it a few times, but seemed to tire of them. That’s a trend for him: a few meals something is good, then he kind of passes on it. If we give it a break, it is all good awhile later. I’ll probably pop some into the freezer.

Ingredients:

3 tbs butter
3 eggs
1 cup grated cheddar cheese
1 package frozen chopped spinach, drained and squeezed well
1 cup milk
1 cup flour
1 tsp baking powder
1 tsp salt
optional: 1 small onion & 1/2 cup chopped mushrooms

Directions:

Preheat the oven to 350-degrees.
In a 13×9 baking pan, melt the butter by putting both into the preheating oven.
In a mixing bowl (I used my stand mixer), add in the eggs, cheese, spinach, milk, flour, baking powder, and salt.
The Three Bite Rule - Spinach Squares

Stir well to combine.
Pour into the buttery baking pan.
The Three Bite Rule - Spinach Squares
Bake 30 minutes.
Let cool, slice and enjoy at room temperature or warm!

The Three Bite Rule - Spinach Squares

I used more butter but thought maybe there was a bit too much (gasp!) it pooled a bit one mine so next time I’d use 3 tbs (as suggested above). I love these! My mom’s are a bit thicker and more fluffy…mine seemed a touch dense but I still liked them! Use the good cheese…these have so few ingredients they’re worth it!

Easter Carrot Shaped Cheese Ball

This cheese ball has been awaiting the blog debut for. a. year. I made this last year for Easter and thought it was just so adorable. It takes 10 minutes to mix together and 5 minutes to look cute. Voila! Serve with some wheat thins and some carrots for the best of both worlds! I don’t make too many super theme-y foods for aesthetics but this one tastes so food as proof it isn’t just about looks! This carrot shaped cheeseball goes with your Easter brunchy foods, your Easter lunch spread, or an Easter dinner.

The Three Bite Rule - Carrot Cheese Ball

Ingredients:

8oz package cream cheese (softened at room temperature)
1/2 cup sundried tomatoes, chopped
2 tbs Parmesan cheese
1 tbs garlic, minced
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp fresh rosemary, chopped
1 1/2 cup orange cheddar, chopped
1/2 bunch parsley
1 cup green onion, chopped
carrots
crackers (strong enough for cheese dipping)

Directions:

With a hand or stand mixer, mix together cream cheese, sundried tomatoes, Parmesan, garlic powder, salt, pepper, and rosemary.
The Three Bite Rule - Carrot Cheese Ball
Add in green onion (I originally had less sundried tomato and thought it needed more). Then mix well.
The Three Bite Rule - Carrot Cheese Ball
Refrigerate for at least an hour, or overnight.
The Three Bite Rule - Carrot Cheese Ball
Before serving, form into a carrot shape on a plate. Press cheddar around the outside and wipe away any from the plate.
Position the parsley under the top.
The Three Bite Rule - Carrot Cheese Ball
Serve with carrots and crackers. Enjoy!

This was so good and just so darn cute. I loved how easy it was to mix quickly, let the flavors combine, and then just a quick assembly before eating. Choose the crackers appropriately…ritz will crumble under the pressure.

There are some easy alternatives depending on what cheese ball flavors you fancy…caramelized onions & roasted red peppers; bacon and ranch mix; basil and garlic; jalepeno; or whatver combos you love. Go forth! Make a cutesy cheese ball!

Hot French Onion Dip

Warning: this is not the most photogenic dish I’ve ever made, but it was really too tasty not to share. You can’t miss with caramelized onions. Add fontina and I’m yours. I made this dip for the Superbowl and served it with some bread. My only thought was that half would probably have been plenty for two of us. Mr. J and I barely made a dent! It was pretty decadent but so perfect for a chilly winter night. Leftovers might be pretty good in a rockstar grilled cheese!

The Three Bite Rule - Hot French Onion Dip

Ingredients:

2 medium onions, chopped
1 pkg french onion dip
1/2 cup chicken/beef/vegetable broth
1/4 cup red wine
6 oz cream cheese
1/2 cup sour cream
1/4 cup shredded sharp white cheddar
1 cup gruyere cheese
1 tsp dried thyme
ground black pepper

Directions:

In a heavy pan over low heat, caramelize the onions in a few tablespoons of olive oil. Stir regularly and be patient. Cook for about 30 minutes until they get soft, light brown, and sweet.
The Three Bite Rule - Hot French Onion Dip
Bring to medium heat and add in the onion soup mix, broth, and wine. Stir well.
The Three Bite Rule - Hot French Onion Dip
Bring to a low boil for about 5 minutes.
Add in cream cheese, sour cream, and stir until it is all melted and incorporated. Then add cheddar cheese just until melted and then put it all into a baking dish sprayed with non-stick spray.
The Three Bite Rule - Hot French Onion Dip
Preheat the oven to 375-degrees.
Shred gruyere onto the top and sprinkle thyme & pepper over the top.
The Three Bite Rule - Hot French Onion Dip
Bake for 15-minutes, or until melted.
Serve with bread. Enjoy!

The Three Bite Rule - Hot French Onion Dip
This was so good, and addicting. It was sort of a meal in itself with the bread. Mr. J made wings so we only made it so far with our sports-snacks.

Ham & Cheese Puff Pastry Pinwheels

Don’t be sad that Christmas is over. I have the perfect use for your leftover holiday ham. This is ideal if you’re in weird limbo of brunch/lunch/dinner over the next few days.

I love the holidays but now I can’t even comprehend that there’s only 3 weeks until my little one turns one. Crazy. I need to catch my breath over here. How do I have a one year old? Sometimes when I go into his room I picture my burrito-wrapped-babe and there he is standing up lifting his arms to get picked up.  Anywho, I can’t wait for his birthday. CAKE!

These ham spirals go together quickly and feature salty ham, buttery puff pastry, and mustard. It is definitely a perk of this that you only need a small amount of ham and a small amount of cheese…whatever is leftover from your apps and your ham!
The Three Bite Rule - Ham & Cheese Pinwheel

Ingredients: (3-4 meal servings, ~6 appetizer servings)

1 sheet puff pastry
2-3 slices of ham, chopped into cubes
1 cup shredded swiss/cheddar
1/4 cup grain mustard
1/4 cup cream cheese
2 tbs butter
water
1-2 tsp poppy seeds

Directions:

Defrost the puff pastry sheet at room temperature (40 min) or in the refrigerator (4 hours).
Preheat the oven to 375 degrees.
Roll out the puff pastry and top with cheese and ham- being sure to get the filling all the way to the edge.
The Three Bite Rule - Ham & Cheese Pinwheel
Roll the puff pastry and pinch the end to close the roll. Then slice into 1-inch pieces.
The Three Bite Rule - Ham & Cheese Pinwheel
Spray a baking dish with non-stick spray and lay the pinwheels face up. Leave some room for them to puff up and expand.
The Three Bite Rule - Ham & Cheese Pinwheel
In a small pan, over medium-low heat, heat mustard, cream cheese, butter, and a splash of water (about 2 tbs or more if needed).
The Three Bite Rule - Ham & Cheese Pinwheel
Pour the sauce over the pinwheels and sprinkle with poppy seeds. Then bake for 30-40 minutes, until toasty and puffed up.
The Three Bite Rule - Ham & Cheese Pinwheel
Serve & enjoy!
The Three Bite Rule - Ham & Cheese Pinwheel
These were dinner one night but the ham has me thinking they’d work well for brunch too. You could put each one into a muffin tin for individual servings.

Lobster Cakes

I made some lobster cakes as a play on a crab cake. They were so good and though I plopped mine onto a salad, they would be great as an appetizer too!

The Three Bite Rule - Lobster Cakes

Ingredients:

1 cup lobster meat, chopped
2 tbs mayo
1 tbs grainy mustard
1 tsp minced garlic
4 chive sprigs minced
1 green onion, chopped
1/2 cup panko breadcrumbs
1/2 cup seasoned breadcrumbs

Directions:

Mix together the lobster meat, mayo, mustard, and garlic gently to not pulverize the lobster.
The Three Bite Rule - Lobster Cakes
Add in the chives and green onion stirring gently.
The Three Bite Rule - Lobster Cakes
Heat a large skillet with vegetable oil to medium heat.
Form the mixture into 2-3 patties and roll them in the mixed breadcrumbs.
The Three Bite Rule - Lobster Cakes
To check the oil temperature, drop a few breadcrumbs into the oil and see if they sizzle immediately. If they do, then add the patties in to cook for about 3-5 minutes on each side. Try to let them really crisp on the bottom before flipping so you only have to flip it once.
The Three Bite Rule - Lobster Cakes
Remove from the oil and let them drain on paper towel to get rid of the excess oil.
The Three Bite Rule - Lobster Cakes
Serve on their own or on top of salad! Enjoy!
The Three Bite Rule - Lobster Cakes
This is the best lazy-man’s lobster. It gets crunchy on the outside but is all lobster on the inside. There really isn’t much filler in these bad boys. I ended up adding a 2nd to my plate. I couldn’t resist!

Can you believe I fried them? I never fry things! They’d be good in the oven, if it isn’t too hot to have your oven on. ;)

I served it with honey mustard dressing that is just so easy and worth making yourself:
2 tbs honey
2 tbs dijon mustard
tiniest dab of butter (tiny as in 1/2 teaspoon – this makes all the difference)
shake it up and enjoy!

The Three Bite Rule - Lobster Cakes
Make your own honey mustard dressing. It is perfect to make a tiny bit for one or two servings or double/triple/quadruple this and have enough for a while.