Homemade Bits And Bites Food

CLASSIC BITS AND BITES

Steps:

• Preheat oven to 250 degrees.
• In a large bowl mix together cheerios through mini crackers.
• In a microwaveable bowl melt butter. Stir in Worcestershire sauce, hot sauce, fennel seeds, onion powder, garlic powder, smoked paprika and seasoning salt.
• Pour the snack mixture into a large parchment paper lined baking sheet or roasting pan.
• Pop in oven and gently stir mixture roughly every 20 minutes cooking for 1 hour and 20 minutes.
• Serve or store in a plastic zip up bag.

HOMEMADE BITS AND BITES

Steps:

• Preheat oven to 250F.
• Mix Cheese Bits, Mini Ritz, Cheerios, Shreddies and pretzels together in a large roasting pan (the kind used for turkey or large roast beef).
• Whisk the remaining ingredients together in a separate bowl until well mixed. Pour the butter mixture over the bits and bites. Using a wooden spoon, mix well to make sure all the bits and bites are coated in the butter mixture. Sometimes there are some that stick in the corners or bottom and do not get coated. Be sure to stir into the bottom of the pan and draw them up.
• Bake in the oven for about 2 hours. Stir the bits and bites every 15 minutes, pulling the ones at the bottom up to the top. After the 2 hours, the moisture should all be gone. If not and some of the pieces are still moist, bake another 15-30 minutes.
• Once cool, bag and seal the bits and bites so they stay fresh and crispy.

REAL BACON BITS

Steps:

• To make the real deal, fry 8 slices bacon until extra crisp. Drain on paper towels, then finely chop and spread on a baking sheet. Bake in a 350 degrees F oven for 5 minutes. Let cool on clean paper towels until most of the fat is absorbed.

CLASSIC HOMEMADE NUTS AND BOLTS RECIPE

Steps:

• Preheat your oven to 250 degrees F.
• In a very large roaster, combine the cereals, nuts, crackers and pretzels. In microwave (or on stove) melt butter and mix in spices and Worcestershire. Pour over dry ingredients and stir gently to mix thoroughly.
• Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25 minutes or so.
• The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.

NANA B'S NUTS AND BOLTS (BITS 'N BITES)

Steps:

• 1. Preheat oven to 250 degrees. Pour all dry ingredients into large turkey roaster and mix . In a small saucepan, melt butter and add Worchestershire sauce and spices, stirring well until spices are dissolved. Pour evenly over dry ingredients in a large turkey roaster, stir for at least five minutes, being sure to scoop sauce from bottom of pan into the dry ingredients so they are all well coated.
• 2. Cover and bake for one hour, stirring every 15 minutes. Uncover and bake an additional hour, stirring at the half-hour mark. Cool and pack in airtight containers. (these do take a bit of time but are SO worth it!)

BITS N BITES

Steps:

• Mix all dry ingredients together in a large roasting pan.
• Toss to mix.
• Mix oil, garlic powder, seasoned salt and worcestershire sauce together in a large measuring cup.
• Whisk together, it will want to separate, so keep whisking while you pour over dry ingredients.
• Mix thoroughly.
• Bake at 250 uncovered, for 1 1/2 hours Mixing every 20 minute.
• Allow to cool, enjoy!

READY-TO-GO EGG BITES

Steps:

• Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool.
• Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute.
• Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top.
• Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet.
• Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.)
• After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly.
• When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out!
• Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold.
• Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer.
• To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating.

HOMEMADE 'TATO BITES

Steps:

• Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
• Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
• Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
• Meanwhile, stir the flour and Miss Brown's House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
• Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons

CRISP CHICKEN BITES

Steps:

• Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
• Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
• To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.

MEAL PREP MUFFIN TIN EGG BITES

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
• Crack the eggs into a large bowl, add the salt and whisk to combine. Divide the mixture evenly among the muffin cups. Top with desired variation ingredients. Bake until the centers of the muffins no longer jiggle, 17 to 20 minutes.
• Let the muffins cool in the pan for 5 minutes. Run a knife around the edges of the muffins, unmold and serve. If storing, allow to cool completely, place in a resealable plastic bag and refrigerate or freeze.
• To reheat, microwave the muffins one at a time for about 30 seconds if refrigerated, 1 minute if frozen. You can also heat them in a 250-degree-F oven until warmed through.