Crispy Baked Buffalo Chicken Wings

Adapted from Bon Appetit

Yield: 6 servings

Prep time: 10 minutes
Cook time: 45 minutes


Ingredients

Chicken
2 to 3 lbs chicken wings, tips removed, drummettes and wings separated
1 tablespoon vegetable oil
½ tablespoon kosher salt
14 teaspoon freshly ground black pepper

Buffalo sauce
1 tablespoon unsalted butter, melted
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
¼ cup hot pepper sauce (Frank’s)


Instructions

Preheat the oven to 400 degrees. Prepare baking sheets with foil and a wire rack.

In a large bowl, place the chicken wings, oil, salt and pepper and toss to coat

Spread wings out in a single layer and bake for 40 to 50 minutes, until chicken is cooked through and skin is crispy.

While the wings are baking, mix the butter, cayenne pepper, black pepper and salt in a medium bowl; let stand for 5 minutes before whisking in the hot pepper sauce. Let cool.

Toss the wings in the bowl with the prepared sauce and serve immediately.


Notes
Sauce can prepared 5 days in advance; cover and chill to store and rewarm before using.

Apple Chicken Meatballs

Recipe from Mix & Match Mama

Yield: 12 meatballs
 
Prep time: 10 minutes
Cook time: 30 minutes


Ingredients

1 lb chicken sausage (uncooked)
½ cup grated apple
½ cup red onion, chopped
2 eggs
1 cup panko or bread crumbs
1 cup ketchup
1/3 cup apple juice
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
1 teaspoon mustard
2 tablespoons cider vinegar


Instructions

Preheat oven to 400 degrees.

In a mixing bowl, combine the sausage, apple, onion, eggs and panko.

Form mixture into 12 meat balls and place them on a foil lined baking sheet.

Bake for 20 minutes.

While meatballs are cooking, make your sauce. In a small bowl, combine ketchup, apple juice, worcestershire sauce, brown sugar, mustard and cider vinegar with a whisk. Set aside.

Drizzle the sauce over the top of the meatballs and bake for another 5 to 8 minutes.

Baked Chicken Parmesan

Adapted from Damn Delicious

Yield: 4 servings

Prep time: 10 minutes
Cook time: 30 minutes


Ingredients

2 boneless, skinless chicken breasts, sliced in half
¾ cup Italian style breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter, melted (or olive oil)
¾ cup shredded mozzarella cheese
1 cup marinara sauce, homemade or store-bought


Instructions

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a small bowl, combine breadcrumbs and parmesan.

Lightly brush butter on each chicken breast and dip in breadcrumb mixture, pressing to coat. Place on baking sheet and repeat with the remaining chicken.

Bake for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven; spoon 1 tablespoon marinara on each chicken breast and sprinkle with 1 to 2 tablespoons mozzarella. Bake 5 more minutes, or until cheese has melted.

Nutella Cupcakes

Recipe from Babble

Yield: 12 cupcakes

Prep time: 15 minutes
Cook time: 30 minutes
 

Ingredients
 
¼ cup butter, room temperature

¼ cup canola or vegetable oil
¾ cup sugar

3 large eggs

1 teaspoon vanilla

1¾ cup all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¼ to ½ cup Nutella, room temperature

 
Instructions

Preheat the oven to 325 degrees.

In a medium bowl, beat the butter, oil and sugar with a mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
 
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick.
 
Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. 

Bake for 25 to 30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.

White Truffle Mac and Cheese

Recipe from Rachael Ray / Food Network

Yield: 4 servings

Prep time: 20 minutes
Cook time: 35 minutes


Ingredients

½ cup butter
½ cup chopped red onion
½ cup chopped garlic
½ cup all-purpose flour
2 cups whole milk
1½ cups cooked cavatappi pasta
½ cup chopped fresh herbs (equal parts rosemary, thyme and basil)
¼ cup infused white truffle oil
½ cup grated parmesan
¼ cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper


Instructions

Preheat the broiler.

Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown.

Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour.

Add the pasta and stir until hot.

Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

Rice Krispies Treats

From Rice Krispies

Yield: 12 rice krispies treats

Prep time: 5 minutes
Cook time: 10 minutes


Ingredients

3 tablespoons butter
1 package (10 oz) marshmallows (about 40) or 4 cups miniature marshmallows
6 cups rice krispies cereal


Instructions

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.

Remove from heat. 

Add rice krispies cereal. Stir until well coated.



Using buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

Caramel and Chocolate Pretzels

Yield: 36 pretzels

Prep time: 15 minutes
Cook time: 30 minutes


Ingredients

1 package (14 oz) package caramels (about 40 to 50), unwrapped
2 tablespoons heavy whipping cream, half-and-half, or milk
18 large pretzel rods, broken in half
1½ cups mini chocolate chips


Instructions

Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6 to 7 minutes.

Pour a layer of chocolate chips onto a large plate.

Once caramel is relatively cool, hold each pretzel rod by the ‘clean’ end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake of any excess caramel. Immediately roll the pretzel onto the chocolate chips and place pretzels onto prepared baking sheet to allow the caramel to set, about 15 minutes. Rotate the pretzels every few minutes so the sides don’t flatten.

Chat N’ Chew Macaroni Cheese

Recipe from Food Network

Yield: 8 servings

Prep time: 30 minutes
Cook time: 1 hour


Ingredients

½ lb butter, plus extra for the baking dish
1¼ lb elbow macaroni
2 cups heavy cream
2 cups whole milk
1 small onion, diced (about ½ cup)
4 cloves garlic, minced
1 cup flour
5 cups (1¼ pounds) shredded sharp cheddar
8 slices American cheese, broken into small pieces
2 cups (½ lb) grated Parmesan
3 tablespoons green hot chile sauce
¼ teaspoon ground cumin
Kosher salt
Freshly ground pepper
½ cup seasoned bread crumbs


Instructions

Preheat the oven to 350 degrees.

Lightly butter a 9x13x4-inch baking dish.

Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain.

In a small bowl, combine the cream and milk.

In a large saucepan over medium heat, melt the butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes.

Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes.

Stir in 4 cups of the cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper.

Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish.

Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs.

Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top.

Strawberry Shortcake Cupcakes

Yield: 2-layer round cake or 24 cupcakes

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients
2½ cups slice fresh strawberries
1/3 cup powdered sugar
1 package vanilla cake mix
1 package (3.4 oz) vanilla pudding mix
1 tub thawed cool whip whipped topping

Instructions

Mix sliced strawberries and powdered sugar in a medium bowl and let stand for at least 30 minutes.
 
Prepare cake mix as directed and cool completely.
 
Prepare pudding as directed and place in fridge to set.
 
When ready, mix the pudding and whipped topping, and use to frost the cake. Top with sliced strawberries.
 

Notes

French vanilla cake mix suggested

If making cupcakes, use cupcake corer and fill cupcakes with half a strawberry or chopped strawberries and pudding frosting mix.

Hill Country White Shoepeg Corn Pudding

Recipe from James Beard Foundation

Yield: 8 servings

Prep time: 30 minutes
Cook time: 1 hour

 
Ingredients
 
4 cups frozen white corn, thawed
1 cup heavy cream
1 egg
½ teaspoon sugar
¼ teaspoon sea salt
¼ teaspoon ground white pepper
Dash cayenne
1/8 teaspoon freshly grated nutmeg
2 tablespoons chopped chives
1½ tablespoons butter, melted
½ cup finely chopped shallot
1 cup finely shredded reduced fat cheddar and Monterey Jack cheese
 

Instructions
 
Preheat the oven to 350 degrees.
 
Cook the thawed corn in boiling water for 30 seconds. Drain. Reserve 1 cup of the corn and place the remaining 3 cups in a blender or large food processor with a sharp blade. Purée until smooth. Add the cream and purée until smooth. Add the egg and purée again until completely smooth. 

Mix the sugar, sea salt, white pepper, cayenne, and nutmeg together in a small bowl. Add the spices to the corn and cream mixture and purée until combined. Add the chives and purée again until completely mixed and smooth. Set aside.
 
Meanwhile, melt the butter in a heavy-bottomed sauté pan over medium heat. When the butter begins to bubble, add the shallots and sauté until they are just beginning to brown and become translucent, about 5 minutes. 

Add the reserved corn to the pan and heat through. 

Pour the corn and cream purée into a large bowl, then add the warm shallots and corn and mix well. Stir in the cheese and mix well.
 
Pour the mixture into a buttered 8x8x2-inch baking dish set inside a sheet pan or large roasting pan filled with hot water. 

Bake for 1 hour or until set and slightly golden on top.

Funfetti Cookies

Recipe from Pillsbury

Yield: 36 cookies 

Prep time: 10 minutes
Cook time: 10 minutes
 

Ingredients
1 package (18.9 oz) Pillsbury Moist Supreme Funfetti Cake Mix
1/3 cup oil
2 eggs
 

Instructions
 
Heat oven to 375 degrees.
 
In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.
 
Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten to ¼-inch thickness.
 
Bake for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Cheesy Chicken & Broccoli Bake

Recipe from Kraft

Yield: 6 servings

Prep time: 40 minutes
Cook time: 40 minutes


Ingredients

1 package (6 oz) Stove Top Stuffing Mix for Chicken
1½ lb boneless skinless chicken breasts, cut into bite-size pieces
1 package (16 oz) frozen broccoli florets, thawed, drained
1 can (10¾ oz) reduced-sodium condensed cream of chicken soup
½ lb (8 oz) Velveeta, cut into ½-inch cubes


Instructions

Heat oven to 400 degrees.

Prepare stuffing as directed on package.

Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.

Bake for 40 minutes or until chicken is done.

Crostini with Sundried Tomato Jam

Recipe from Giada De Laurentiis / Food Network

Yield: 8 servings

Prep time: 10 minutes

Cook time: 20 minutes 


Ingredients 

Jam 
1 jar (8 oz) sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
½ onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
¼ cup red wine vinegar
1 cup water
½ cup chicken broth
1 teaspoon chopped fesh thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper

Crostini
1 baguette, cut into ¾-inch slices
¼ cup olive oil
Salt
Freshly ground pepper
5 oz goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves


Instructions

Jam 

Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.

Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.


Crostini

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.

Place the soft goat cheese in a small bowl. Stir in the thyme.


To assemble

Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. 

Transfer to a serving plate and serve.


Notes

Use Italian loaf instead of preparing the crostini – better when preparing in advance

Cheesecake Cookie Cups

Recipe shared by Alicia Chen / From Very Best Baking

Yield: 24 servings

Prep time: 15 minutes

Cook time: 25 minutes + 1 hour to chill

 

Ingredients

1 package (16.5 oz) refrigerated chocolate chip cookie dough

2 packages (8 oz each) cream cheese, room temperature

1 can (14 oz) sweetened condensed milk

2 large eggs

2 teaspoons vanilla extract

 

Instructions

Preheat oven to 325 degrees.

Line 24 cupcakes cups. Place one piece of cookie dough in each muffin cup.
 
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
 
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
 
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour.

Hard-Boiled Eggs

Recipe from Martha Stewart

Yield: # of eggs 

Prep time: Time for eggs to warm to room temperature

Cook time: 20 minutes

Ingredients

Eggs, room temperature

Instructions

Place eggs in a large saucepan. Cover them with cool water by 1 inch.  

Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.

Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

Alta's Brussels Sprouts

Adapted from Alexandra's Kitchen

Yield: 2 servings

Prep time: 10 minutes
Cook time: 20 minutes


Ingredients

10 oz (¾ lb) brussels sprouts, stem removed and halved 
Extra virgin olive oil
Kosher salt and freshly cracked pepper
3 tablespoons balsamic vinegar
1 tablespoon honey


Instructions

Preheat the oven to 450˚F. 

Toss the sprouts with enough olive oil to coat, a generous pinch of salt and pepper to taste. 

Bake for 15 minutes. 

While the sprouts are in the oven, gently simmer the balsamic vinegar with the honey in a small sauté pan until the mixture has reduced and is slightly thickened, 3 to 5 minutes. Set aside.  

Remove the sprouts from the oven, remove, stir and rearrange and return to over for five minutes or until knife-tender. 

Transfer to a bowl, add the reduced balsamic mixture into the bowl and toss to coat evenly.

Oreo Truffles

Recipe shared by Alicia Chen / From Kraft

Yield: 48 truffles

Prep time: 30 minutes

Cook time: 1 hour 


Ingredients

36 Oreo cookies, finely crushed, divided
1 package (8 oz) cream cheese, softened
4 packages (4 oz each) Baker's semi-sweet chocolate, broken into pieces, melted


Instructions

Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended. 

Shape into 1-inch balls on baking sheet lined with wax paper-covered rimmed baking sheet. 

Freeze for 10 minutes. 

Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. 

Sprinkle with reserved cookie crumbs.

Refrigerate 1 hour or until firm. 


Notes 

To melt chocolate, place in microwaveable bowl. Microwave on high 2½ minutes or until chocolate is completely melted, stirring every 30 seconds.

Store in tightly covered container in refrigerator.

Pan-Fried Crispy Tofu with Soy Garlic Dressing

Adapted from The Kitchn and Taste

Yield: 4 servings

Prep time: 15 to 30 minutes 

Cook time: 10 minutes 


Ingredients

1 block (14 oz) firm or extra-firm tofu
2/3 cup cornstarch or flour
½ teaspoon salt 
½ teaspoon pepper
¼ cup light soy sauce
½ teaspoon sesame oil
2 teaspoons rice vinegar
2 teaspoons caster sugar (or superfine sugar)
2 cloves garlic, minced
Vegetable oil


Directions

Line a plate with a folded paper towel and set the tofu block on top. Set a small plate on top of the tofu and weigh it down with something heavy. Leave pressed for 15 to 30 minutes. 

Whisk soy sauce, sesame oil, rice vinegar, sugar and garlic in a small bowl. Set aside. 

When tofu is ready, remove the weight and drain off the excess liquid. Pat the tofu dry and slice into cubes, thick rectangles, or sticks.

Transfer the tofu to a shallow dish and sprinkle with the salt and pepper. Toss to evenly season the tofu. 

Lightly coat all the tofu pieces with the cornstarch or flour. 

Set the skillet over medium-high heat and add a layer of oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan.

Add all of the tofu in a single layer. The tofu should sizzle upon contact; if not, wait a few minutes to let the pan heat before continuing. 

At first the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy. 

Transfer the browned tofu to a cooling rack or drain on paper towel before moving to a serving plate. 

Drizzle the dressing over the tofu and serve immediately.

Rosemary Garlic Steak

Recipe from Steamy Kitchen

Yield: 4 servings

Prep time: 10 minutes
Cook time: 10 minutes


Ingredients

2 ribeye steaks
¼ cup olive oil
6 cloves garlic, thinly sliced
6 sprigs rosemary
Salt and pepper


Instructions

Heat a frying pan over high heat until very hot. Add the steaks in the pan and cook as desired. Remove the steaks to a cutting board and let rest. 

In a separate pan, add the olive oil. Turn the heat to medium-low and immediately add the garlic and the rosemary to the pan. Once the edges of the garlic begin turning light brown, about 3 minutes, add the cooked steak into the pan with tongs and gently flip the steak so that both sides are coated with the hot rosemary-garlic oil.

Season both sides of the steak with salt and pepper.

Remove the steak to a serving platter and top with some of the rosemary-garlic oil.


Notes

Depending on the size of the pan, may have to cook steaks separately.   

Cheddar Chicken

Recipe from Real Simple

Yield: 4 servings

Prep time: 15 minutes
Cook time: 40 minutes


Ingredients

16 Ritz crackers, crushed (about 3⁄4 cup)

6 ounces sharp cheddar cheese, grated or shredded

1 clove garlic, finely chopped

Kosher salt and black pepper
4 6-oz boneless, skinless chicken breasts

4 tablespoons unsalted butter, melted

Instructions

Heat oven to 350 degrees.

In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. 

Place the chicken on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. 

Bake until the chicken is golden brown, 25 to 30 minutes.

Ruth’s Chris Sweet Potato Casserole

Recipe shared by Michelle Strohkirch / From Ruth’s Chris

Yield: 8 servings

Prep time: Time to prepare mashed sweet potatoes + 15 minutes
Cook time: 30 minutes + 30 minutes to set


Ingredients

Crust
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted  

Sweet potatoes
3 cups mashed sweet potatoes (see Notes)
1 cup sugar 
½ teaspoon salt
1 teaspoon vanilla 
2 eggs, well beaten
½ cup (1 stick) butter, melted


Instructions

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.

Combine crust ingredients in a mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.

Pour mixture into buttered baking dish.

Bake for 30 minutes. At this point, dish can be covered and refrigerated if preparing in advance.  

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving. The brown sugar and pecan crust should be slightly browned and crunchy.

 
Notes

To cook sweet potatoes first wash and dry them carefully and either: 1) Bake them at 400 degrees for 50 to 60 minutes, 2) Boil them for 30 minutes, or 3) Pierce them with a fork and microwave them for about 15 to 20 minutes.

Herb-Crusted Prime Rib

Recipe shared by Michelle Strohkirch / From Williams-Sonoma

Yield: 8 servings

Prep time: 15 min. + 12 hours to marinate
Cook time: 2 hours


Ingredients

3 tablespoons kosher salt
3 tablespoons. freshly ground five-pepper blend
1½ tablespoons toasted onion powder
1½ tablespoons roasted garlic powder
1 tablespoons Hungarian paprika
1 tablespoons dried whole thyme leaves
3-rib standing beef rib roast, about 5 lb, tied with kitchen string
2 tablespoons. olive oil


Instructions

In a small bowl, stir together the salt, five-pepper blend, onion powder, garlic powder, paprika and thyme. Set aside.

Pat the rib roast dry with paper towels. Rub the roast all over with the olive oil and then with the seasoning mixture. Wrap in plastic wrap and refrigerate for 12 to 24 hours.

To make the horseradish cream, in bowl, whisk together the heavy cream and sour cream until smooth. Add the horseradish, lemon juice, salt and pepper and whisk until blended. Cover and refrigerate until ready to serve.

Remove the plastic wrap from the roast and let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 450 degrees.

Place the roast, fat side up, on a rack in a large roasting pan. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125 to 130 degrees for very rare to medium-rare, 1 to 1½ hours more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes before carving. Carve the roast and arrange on a warmed platter. Pass the horseradish cream at the table.