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Local Review: PHILLYDIPPED

I recently had a work party for Halloween. Didn’t want to bring the normal chips and dip and tried to think out of the box. Came across this company based in my hometown, Phillydipped, where they make chocolate dipped creations … from  hand crafted and dipped Oreo’s to gourmet rice crispy treats! I only brought 2 dozen to work but wish I brought more! They were a huge hit by everyone! Everyone loved the crazy toppings they had from Reese’s Cups to mints and jimmies! They were fresh, unique and personalized! This company will make you love Oreo’s more, I’ve had dipped treats before but not like this. I’m always down to support a local company so I will definitely order from them again!

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For any catering, delivery or holiday gift ideas go ahead and check out their official Facebook page! They are posting pictures daily of some of their menu items!

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All photos are courtesy of Phillydipped’s official facebook page!

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Fall Fun- Highland Orchards

Nothing better than spending a sunny, breezy fall Sunday than at the pumpkin patch where you can also Pick Your Own Apples and other fruits. Highland Orchards is perfect for all ages- lots to do and even more to buy and eat! Fresh, homemade quality canned goods, and their homemade apple cider donuts are some of my favorites. The smell of the warm cinnamon mixed with the apple cider is simply heaven! Enjoy a hayride around the orchard while munching on some of the other baked goods the market has to offer.

Check out Highland Orchards, for some fall fun festivities with the family!

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Homemade pretzels!

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AMAZING APPLE CIDER! I would buy this in gallons!!!

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Homemade mixes that you can make at home! Great for a gift!

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Homemade dressings! No added preservatives!

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Homemade jams, jelly, and butters! The pumpkin butter is to die for!

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RECIPE: Loaded Potato & Buffalo Chicken Bake

I absolutely LOVE any buffalo flavored and anything with lots of melted cheese on it. Why not combine the two? This fun dish is great for the kids and even better for the game day.  The buffalo chicken adds an extra kick to the loaded baked potato casserole. Serve is loaded dish with a simple side salad.

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Check out the recipe here!

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

Directions:

1. Preheat oven to 400F .

2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

3. Add the cube potatoes and stir to coat.

4. Add the potatoes to a greased baking dish. Bake for 45 min. Tossing every 15 min.

5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

6.  While the potatoes are cooking, bread chicken ( if you want) or cook diced chicken with the left over hot sauce mixture. After chicken is cooked through, set aside.

7. Around 30 minutes into cooking the potatoes- take out of oven and add chicken, cheese, bacon and diced green onions.

8. Finish baking for the rest of the cooking time. Drizzle with ranch dressing if you want 🙂

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RECIPE: Egg & Hashbrown Nests

I have always been a fan of the muffin tins, just an easy way to make smaller portions of your favorite meals. I found this recipe from A Cozy Kitchen . Easy to follow and easier to make. These little hash brown nests are great to serve for brunch.  I decided to use fresh potatoes that I shredded myself because after many variations, store brought hash browns would turn out too dry. Tip: Add a little twist to it and make it mexican inspired by adding salsa and sour cream to the top of these little muffins.

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What you need:

2 russet potatoes, peeled and shredded
1/2 teaspoon kosher salt
1 teaspoon of season salt
1 cup of crumbled bacon
1 teaspoon freshly ground pepper, divided
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Directions:

1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and seasoned salt. Gather the potatoes in the center of  a bed of paper towels removing the excess water.

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2. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

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3. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with crumbled bacon. Bake for an additional 3 minutes.

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4. Remove from oven and then top with one egg. Bake for an additional 8 minutes, and until whites are set, but yolks still appear soft.

5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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Bacon & Garlic Cheese Chicken Roll Up’s

I made this dish for my family and my boyfriends family …needless to say…it was quite the hit! Everyone went back to seconds! Its a very unique way of stuffing chicken with cheese. I have found that the creamy spreadable cheeses are easier to work with vs. blocks of cheese. The Laughing Cow comes in many different flavors, but I felt that garlic and herb one paired best with the bacon.

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What you need:

Thin chicken breast

1 onion

1/2 cup of crumbled bacon

6 cubes of the laughing cow cheese

2 tablespoon of butter

2 tablespoon of flour

1 cup of chicken broth

1/2 white wine

Directions:

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1. mix together bacon, cheese and chopped onions

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2. spread mixture onto chicken breasts

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3. Roll up chicken, secure with toothpicks or cooking string. Dip in egg wash, then roll in bread crumbs.

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4. Put a little bit of oil  in a fan to cook chicken. Cook about 3 min each side. After cooking put chicken aside. To make sauce, add butter and flour to pan. Whisk, then slowly add in wine. Mix and put to a simmer. Then add chicken broth. Place chicken back in pan and cook for another 5 min on low. Spoon sauce over chicken.

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