Last week, I celebrated my 22nd birthday (22 on the 22nd). With my birthday falling in the middle of the week and me having an anatomy final the next morning (ugh), I wasn’t able to celebrate on that day. Instead, the FND group and I planned a girls night in complete with homemade junk food and delicious beverages 🙂 I truly have the best friends in the world. There is never a dull moment and it doesn’t matter how long it’s been since we’ve seen each other, we pick up conversations like it was yesterday.
Our junk food extravaganza consisted of a pasta dish (I don’t have the recipe, but it was tasty!), homemade nachos, onions rings, brownies, homemade peanut butter cups and the quintessential British summer drink, Pimms.
I highly recommend you all try out these recipes and host a junk food night of your own. It makes for a great evening.
- 1 large onion, cut into 1/4 inch slices
- 1 1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 egg
- 1 cup milk
- 3/4 cup dry bread crumbs
- seasoned salt, to taste
- Oil, for frying
- Separate the onion slices into rings and set aside. In a small bowl, stir together the flour, baking powder and salt.
- Dip the onion slices into the flour mixture to coat; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on wire rack to drain until the batter stops dripping. Spread the breadcrumbs out onto a plate or shallow dish. Place rings one at a time into the breadcrumbs, and scoop crumbs over the rings to coat. Tap to remove excess crumbs. Repeat with remaining rings.
- Heat oil in a frying pan. Add the onion rings and let cook until golden brown on both sides. Serve with seasoned salt, ketchup, etc.
- Soft corn tortillas
- Cheese, grated
- Green onions
- Black beans
- Cut tortillas into triangles (as big or small as you want). Spray with cooking spray, sprinkle with salt, and bake until they are crisp. If you don’t want to make your own tortilla chips, go ahead and buy some.
- Once the chips have baked, sprinkle the remaining ingredients on top. We wanted to melt the cheese, so once the toppings had been added we put it back in the oven for a few minutes.
Peanut Butter Cups:
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1/4 cup light brown sugar
- 1 1/4 cups powdered sugar
- 4 cups milk chocolate chips
- 1/4 cup vegetable shortening
- Line a mini muffin sheet with paper liners; set aside. Line a baking sheet with parchment paper; set aside.
- In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
- Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
- Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
- Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
- Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
- Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.
- 8- 1 ounce squares of unsweetened chocolate
- 1 cup butter
- 5 eggs
- 3 cups sugar
- 1 tablespoon vanilla
- 1-1/2 cups flour
- 1 teaspoon salt
- Preheat oven to 350 degrees F. (or 325 degrees F. for glass or dark metal pan). Grease a 9 x 13 pan.
- Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.
- Bake brownies for 35-40 minutes. (Don’t over bake.)
- 300ml Pimms
- 600ml Sprite/7-up
- Sliced strawberries
- Sliced cucumber
- Sliced oranges
- Mint sprigs
- Put all ingredients in a bowl/pitcher. Mix together and serve!