Best Janettes Chili Lite Bites Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED CHILI RASPBERRY BITES



Red Chili Raspberry Bites image

Provided by Food Network

Time 1h55m

Yield 18 to 20 pieces

Number Of Ingredients 10

1 1/4 cup/250 grams sugar
2 cups/250 grams raspberries
Splash lemon juice
1/8 cup/30 grams pectin
2 teaspoons/5 grams chili powder
1 cup/224 grams heavy cream
1/8 cup/10g red chili powder
3 3/4 cup/504g bittersweet chocolate, chopped
1/3 cup/84g butter, softened
Tempered chocolate, for lining mold

Steps:

  • For the red chili raspberry jam: Pour 1 cup/200 grams sugar into a medium pot. Add the raspberries and a splash of lemon juice and mix it together. Bring to a boil. In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping. Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes. Remove the mixture from the heat and set aside to cool.
  • For the red chili chocolate ganache: Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering. Place the chopped chocolate in a large bowl. Pour the hot cream over the chopped chocolate and gently whisk to combine. Make sure that all of the chocolate has melted into the cream and the mixture is very smooth. Once the chocolate is melted, add the butter and whisk until well mixed. Your ganache should be very smooth and shiny. Let the ganache cool to room temperature.
  • To assemble: Line a plastic bonbon mold with the tempered chocolate. Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam. Place the red chili chocolate ganache into a piping bag. Fill the rest of the mold, and top with more tempered chocolate. Place the mold in the refrigerator and let it set for about 20 minutes. Once the chocolate is fully set, carefully unmold and enjoy.

CHRISTINA'S CHILI BITES



Christina's Chili Bites image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 pieces

Number Of Ingredients 8

2 hotdogs, finely chopped
1/2 cup canned baked beans
1 teaspoon ketchup
1 teaspoon hot sauce
1 (8-ounce) can crescent roll dough
1/2 cup grated cheddar
1/2 cup sour cream
Preheat the oven to 350 degrees F.

Steps:

  • In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.
  • Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
  • Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
  • Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.

TINY LAVENDER SHORTBREAD BITES



Tiny Lavender Shortbread Bites image

I think the world of a sweets shortcut and am forever seeking them out. So, when I discovered one could make the most buttery of shortbreads with melted butter, in about 2 minutes in a single bowl with a whisk and a spatula, of course I had to give it a go. The results are these tiny lavender bites: lightly floral, but not perfume-y, buttery for days, and crumbly and tender in all the best shortbread ways...Wait a minute. Did you catch what I did there? With the rhyme? Totally unintentional, but cute, no? Anyway, omit the lavender if you'd rather not track it down (though you should be able to find it at Whole Foods, online, and at most health food stores).

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 32 triangular bites

Number Of Ingredients 7

Cooking spray or softened unsalted butter for pan
3/4 cup (90 grams) confectioners' sugar
1 cup (226 grams) unsalted butter, melted and cooled slightly
1 tablespoon plus 1 teaspoon culinary-grade lavender buds, roughly chopped
1/2 teaspoon kosher sea salt
2 cups (260 grams) all-purpose flour
1 tablespoon granulated sugar

Steps:

  • Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan.
  • Whisk together the confectioners' sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread.
  • Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days.

Related Topics