An Easy Snack To Make

  

And that recipe, if you're trying to impress, is French Toast Sticks. Elise Thomas, who wrote the new cookbook Eat Dessert First, stopped by Tonia's Kitchen to talk about what makes these sticks special. Elise told Tonia she flatens the bread you're using and put the cinnamon sugar in the center, Then roll up the bread and dip the sticks in the egg mixture and bake. Super easy and really delicious. It's almost like the sticks are crepes.  Serve with maple syrup and whipped cream to make it even more of a special treat. They look elegant and can really impress party guests!

A Sweet, Sticky Snack

  

But this one borders on gourmet. Kat Ashmore, who wrote the new cookbook Big Bites, came by Tonia's Kitchen to talk about her recipe for Sticky Apricot Wings. Chicken Wings that are both sweet and savory and are sure to be a touchdown for your big game party. These are essentially roasted wings with a sauce combination of Apricot Preserves and Worchester Sauce. Kat told Tonia she tosses the wings in both salt and corn starch before roasting them. This mix allows the skin of the wings to dehydrate, so they become crispy. Kat says a lot of her techniques are classic cooking, but she tries to put a more modern spin on the recipes themselves. Listen to the whole interview on the Tonia's Kitchen podcast, wherever you get your podcasts!

Pizza, Italian Style!

 

And if you're doing true Italian, you'll know that a classic Italian pizza is enjoyed as a mid-morning snack. And in Italy, it's often in the form of a puff-pastry, kind of like a hot pocket, expect much better! How do we know this? Anna Francese Gass, who wrote the new cookbook, Italian Snacking, stopped by Tonia's Kitchen to talk about true Italian food and how to properly prepare. She takes us on a little trip to Italy, where around 10am local time, you'll find workers milling about in small restaurants, enjoying Cappuccinos, along with small bites, which include mini-pizzas. She says meal times are much different there than they are in the US. And simple snacking can be much more than simple!

Party Treats for July 4th

 

Two big patriotic party treats to tell you about, and they really are unique! Jessica Formicola, who's a creator of the website savoryexperiments.com, stopped by Tonia's Kitchen to talk about some of the many recipes her website has to offer. These include scrumptious cinnamon sugar pretzels that are very easy to make. And if you want to have a real blast on the 4th, Red White and Blue Jello shots (both available in adult and kid-friendly versions. Both are very appealing to look, and eat! Check out Jessica's website and learn some new recipes for your holiday, or anytime!

• Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a nonstick baking mat, and set aside.
• Pour the pretzel twists into a large mixing bowl. Drizzle the butter on top of them. Use a rubber spatula to toss until all the pretzels are coated.

• In a small bowl, combine the sugar and cinnamon, stirring until mixed.
• Pour the cinnamon sugar mixture on top of the pretzels, and toss until all the pretzels are coated.
• Transfer the pretzels to the prepared baking sheet
• Bake the pretzels for 30 minutes, gently stirring them with a heat-safe spoon or spatula every 10 to ensure all parts of the pretzels bake.
• When the pretzels have baked for 30 minutes and no longer appear wet, remove from the oven, and let cool completely. This will take 20-45 minutes, just depending.

Red White and Blue Jello Shots

• 3 ounce package blue JELLO
• 3 ounce package cherry JELLO
• 2 cups boiling water , divided
• 1 packet Knox unflavored gelatin
• 1 cup milk , divided
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• Whipped cream
• Strawberries and blueberries for garnish , optional
• edible gold stars

• Empty the contents of blue JELLO into a small bowl. Stir for 2 minutes with 1 cup boiling water. Allow to cool for 5-10 minutes.
• Place tall glasses into a muffin tin tilted or on a baking sheet this just makes it easier to move them in and out of the refrigerator.) Equally, divide blue JELLO mixture between four cups. Place in the refrigerator for 15-20 minutes or until it sets.
• Meanwhile, start preparing white layer by mixing one packet unflavored gelatin in a small bowl with ¼ cup cold milk. Heat remaining milk, ¾ cup, over high heat until just before boiling, remove. Do not scald. Add the sugar and vanilla. Stir until dissolved and mix with cold milk and gelatin mixture. Stir until well mixed and allow to cool.
• Evenly pour white gelatin over blue layer. Place back into the refrigerator for 15-20 minutes or until it starts to set.
• Next, mix the cherry JELLO with 1 cup boiling water. Allow to cool for 5-10 minutes. When white layer has set, equally divide red over the white layer. Return to refrigerator to set for 3-4 hours.
• Do not garnish until ready to serve, especially if it is a hot day!
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

Having an adults only party?? Make your Red, White and Blue JELLO Cups vodka laced. To modify, soak fruit in vodka in an airtight container for 12 hours, drain. For red and blue JELLO layers, use only 1/2 cup boiling water to mix gelatin. Allow to cool slightly before stirring in 1/4 cup vodka. You can also purchase alcoholic whipped cream if you so choose.