Cookmore

Game Day Eats

Game Day Eats

Have your friends and family coming over the for game day? Stick to the basics, but step it up a bit, too. Here are some great recipe ideas that all will love.

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  • Grilled Portobello Mushroom Burger

    Grilled Portobello Mushroom Burger Grilled Portobello Mushroom Burger

    Grilled Portobello Mushroom Burger

    A delicious alternative to traditional burgers.
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    Prep Time

    1 hour

    Cook Time

    8 minutes

    Serves

    2

    Ingredients

    • 2 large portobello caps, cleaned and stems removed
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon garlic, minced
    • 1/2 teaspoon salt
    • pepper, freshly ground
    • 2 slices cheese, (provolone, blue cheese, smoked Gouda, cheddar, or mozzarella)
    • toppings, (pesto, lettuce, spinach, arugula, tomatoes, pizza sauce, roasted red peppers, sun-dried tomatoes)
    • 2 wheat rolls, toasted
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    Directions

    Preparation

    In a small bowl mix together your balsamic vinegar, olive oil, minced garlic, salt and pepper. Place the portobello mushrooms in a plastic bag and pour the marinade over them. Let the mushrooms marinate for 30-45 minutes. Preheat the grill. Brush the grill with a little olive oil and place the mushrooms stem side down on the grill. Cook for four minutes. Flip the mushrooms over (stem side up) and cook for two more minutes. Top with your favorite cheese and let cook for two more minutes on the grill, until the cheese has melted. Place the mushrooms on a toasted bun and add your favorite toppings to your burger. Serve with a side of chips, pretzels, or carrot sticks.

  • Badass Spare Ribs

    Badass Spare Ribs Badass Spare Ribs

    Badass Spare Ribs

    No matter your fuel, that first grill of the season had better be a good one. So you better come stronger than a basic meal of burgers and non 100% beef hot dogs. If I wasn't grilling all year round, I'd say spare ribs would be the way to go. Recipe by Kenmore Guest Blogger Curtis Silver.
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    Prep Time

    1 hour

    Cook Time

    4 hours

    Serves

    1

    Ingredients

    • spare ribs
    • 1 tablespoon oil, olive or vegetable
    • 1/2 yellow onion, diced
    • 2 cloves garlic, diced
    • 1/2 cup cider vinegar
    • 1/2 cup Worcestershire sauce
    • dry mustard
    • dark brown sugar
    • paprika
    • salt
    • cayenne pepper
    • 1 cup ketchup
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    Directions

    Step 1

    Dump the onion and garlic in a food processor, then saute in a fairly large pan until clear. Add the oil in when you do that. Don't burn them, otherwise you will then end up with barbeque sauce that tastes like burnt onion. Add in the rest of the ingredients, save for the ketchup. Bring it all to a boil, then turn the heat off. If you've got a Kenmore Induction Plate, this shouldn't take too long.

    Step 2

    Add the ketchup as this mixture starts to cool. Stir like you've never stirred before, that means no lumps. This isn't a brownie mix, you've got to smooth it out. When your old tennis elbow injury starts to flare up, you've probably stirred it enough.

    Step 3

    Put the sauce aside. The trick to grilling ribs, grilling not smoking, is to cook them first. I know, it sounds like cheating. I cook them in the oven on a broiler pan for about four hours. The ribs are rubbed with a spice mixture of random assortment, and covered with aluminum foil. It's important to keep them moist, so every 30 minutes or so you open the oven and pour some additional liquid in the broiler pan. I like to use a combination of water, apple juice and Mountain Dew. No lie.

    Step 4

    After the ribs are nice and tender, that's when you throw them on the grill and apply your sauce in a very liberal manner. Slop that sauce on like you are Jackson Pollack with an unlimited paint supply. Apply sauce to both sides, flip often and alternate between top and bottom rack to avoid the sauce burning. You'll know they are done when you go to flip them and they just start to fall apart. Throw on some Italian sausage and some shrimp skewers (coated with butter and garlic) and you've got yourself the perfect meat filled grilled meal to kick off the summer.

  • Perfectly Pulled Pork Sandwiches

    Perfectly Pulled Pork Sandwiches Perfectly Pulled Pork Sandwiches

    Perfectly Pulled Pork Sandwiches

    What makes this pulled pork recipe special is the slow cooking of the pork in a little "hot-tub" bath of root beer. After a quick drain and the easiest meat shredding of your life, toss meat with your favorite barbecue sauce and serve on a crusty roll.
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    Serves

    1

    Ingredients

    • 4 pounds Boston butt, or pork shoulder
    • 12 ounces root beer, 1 can
    • 18 ounces barbecue sauce, your favorite
    • 8 hamburger buns, split and lightly toasted
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    Directions

    Directions

    Place pork in a slow cooker; pour root beer over meat. Cover and cook on low until well cooked and the pork shreds easily (I cooked mine for eight hours). Shred the meat and drain the root beer from the slow cooker. Return meat to cooker; stir in barbecue sauce and toss gently. Serve over hamburger buns. (Preferably with root beer floats!)

  • Red Pepper Dip with Walnuts and Pomegranate Molasses

    Red Pepper Dip with Walnuts and Pomegranate Molasses Red Pepper Dip with Walnuts and Pomegranate Molasses

    Red Pepper Dip with Walnuts and Pomegranate Molasses

    Do you need a recipe for making holiday food look and taste great? Guests eat with their eyes, so it's important to make food look beautiful.
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    Prep Time

    30 minutes

    Cook Time

    15 minutes

    Serves

    30

    Ingredients

    • 10 pieces whole-wheat pita bread, 6 to 8-inch diameter
    • extra virgin olive oil, or spray
    • 2 tablespoons cumin seeds
    • kosher salt and pepper
    • 3 red bell peppers, about 1 pound
    • 1 piece whole-wheat pita bread, 6-inch diameter
    • 1 clove garlic, medium or large
    • 3/4 cup walnut pieces, toasted, plus more for garnish
    • 1-1/2 teaspoons hot paprika, plus more for garnish
    • 1 teaspoon cumin, ground
    • 1 tablespoon pomegranate molasses, plus 1 teaspoon
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 tablespoon extra virgin olive oil
    • 1-1/2 teaspoons kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 2 tablespoons pomegranate seeds, (optional)
    • 1 tablespoon pistachios, chopped
    • 1 sprig parsley
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    Directions

    Make Pita Chips

    Preheat oven to 350°F. Using scissors, cut off edge around the circumference of each pita. Split the pita into two round circles. Cut the circles in half. Cut each half into 3-4 triangles. Lay the triangles inner side up on baking sheet. Brush/spray each triangle with olive oil and cumin, then sprinkle generously with kosher salt and pepper. Toast until golden and lightly crisp (about 10 minutes).

    Roast Peppers

    Roast the bell peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap. Let stand about 15 minutes. Peel and discard skins, stems and seeds. Set peppers aside.

    Make Dip

    Combine bell peppers, piece of pita, garlic and walnut pieces in bowl of food processor; process for about 30 seconds. Add paprika, cumin, pomegranate molasses and process until smooth, about 30 more seconds. Add lemon juice, olive oil, kosher salt and black pepper. Pulse until combined.

    Serve

    Transfer to center of a serving platter. Sprinkle dip with pomegranate seeds (optional) and pistachios. Nestle the wide end of the chips in the dip (to make it look like a sun or a flower). Garnish center with a sprig of cilantro and serve. Makes 2-1/2 cups of dip. Serves 30.

  • Chicken Wings with Honey Barbecue Sauce

    Chicken Wings with Honey Barbecue Sauce Chicken Wings with Honey Barbecue Sauce

    Chicken Wings with Honey Barbecue Sauce

    A batch of chicken wings equals an instant party. With a homemade honey barbecue sauce, these wings taste even sweeter. Plus, you can make them in your slow cooker.
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    Cook Time

    4 hours

    Serves

    1

    Ingredients

    • 3 pounds chicken wings
    • 1 cup honey
    • 1/4 cup soy sauce
    • 1/4 cup teriyaki sauce
    • 1/4 cup barbecue sauce
    • 1/8 cup vegetable oil
    • 1 clove garlic, minced (or 1 tbsp. bottled minced garlic)
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    Directions

    Step 1

    Season frozen wings with salt and pepper. Place on broiler pan and broil 12-15 minutes on each side.

    Step 2

    Transfer wings to a slow cooker. Combine remaining ingredients and pour Honey Barbecue Sauce over wings.

    Step 3

    Cook on high for two hours or on low for four hours.

  • Chunky Guacamole

    Chunky Guacamole Chunky Guacamole

    Chunky Guacamole

    Guac is good! This version has a spicy kick and a rustic texture that makes it perfect for dipping and scooping.
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    Serves

    8

    Ingredients

    • 2 ripe avocados, pits removed, flesh scooped out with a large spoon, put face down on a plate
    • 1/4 cup red onion, finely chopped
    • 1 large clove garlic, minced
    • 1 chipotle in adobo sauce, seeded and minced, plus 2 tsp. of the adobo sauce
    • 2 teaspoons lime juice
    • 2 tablespoons olive oil
    • 1/4 cup cilantro, chopped
    • 1 teaspoon kosher salt
    • 2 bags high quality corn chips
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    Directions

    Step 1

    Crush avocado with a fork until coarsely mashed. Add red onions, garlic, chipotle, adobo, lime juice, olive oil, cilantro and salt. Mix well.

    Step 2

    Mound guacamole in the middle of a serving platter and nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.

    For Leftovers

    Guacamole turns brown when old. To prevent browning, put the avocado pit in the leftovers and drizzle with olive oil. The next day, it's great on a steak or chicken sandwich. Recipe created by Parties That Cook® www.PartiesThatCook.com

  • Chipotle Mac and Cheese

    Chipotle Mac and Cheese Chipotle Mac and Cheese

    Chipotle Mac and Cheese

    You can spice up your traditional macaroni and cheese dish with a helping of smoky chipotle flavor.
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    Serves

    8

    Ingredients

    • 10 cups water
    • 1 tablespoon kosher salt
    • 2-1/2 cups macaroni
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 1 large chipotle in adobo sauce, seeds removed and minced plus one and a half tsp. adobo sauce
    • 2 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 teaspoon kosher salt
    • 1-1/2 cups heavy cream
    • 14-1/2 ounces diced tomatoes, preferably Glen Muir brand
    • 1-1/2 cups sharp cheddar cheese, shredded
    • 1-1/2 cups Monterey Jack cheese, shredded
    • cooking spray
    • 3 tablespoons butter
    • 1/2 teaspoon kosher salt
    • 2 cups coarse, good quality breadcrumbs
    • 1/2 cup Parmigiano Reggiano cheese, finely grated
    • 3 tablespoons chives, chopped
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    Directions

    Cook Pasta

    Pour water in a large stockpot and add the salt. Bring to a boil then add the macaroni. Cook until al dente, about 6 minutes. Drain and toss with 2 tablespoons butter.

    Prepare Cheese Sauce

    Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook 4 minutes or until tender. Add chopped chipotle and garlic and cook 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add milk, tomatoes and reserved 1-1/2 teaspoons adobo sauce. Cook 3 minutes or until thickened. Pour sauce over cooked pasta and add cheddar and Monterey Jack cheese; stir to combine.

    Assemble and Bake

    Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350 for 20-25 minutes or until bubbly. Remove from oven.

    Make the Breadcrumb Topping

    Meanwhile, melt the butter in a large saut pan over medium heat. Add salt. Add breadcrumbs and toast until nice and crunchy, stirring occasionally, about 2-3 minutes. Remove from heat. Add Parmigiano-Reggiano cheese.

    Broil and Serve

    Sprinkle breadcrumb topping over top of pasta. Return to oven and broil for 2 minutes, until topping browns. Garnish with chopped chives and serve. Recipe created by Parties That Cook www.PartiesThatCook.com

  • Slow Cooker Cowboy Sliders

    Slow Cooker Cowboy Sliders Slow Cooker Cowboy Sliders

    Slow Cooker Cowboy Sliders

    Looking for a great pork shoulder recipe? Chef Kari Karch has got you covered with these delicious barbecue sliders hot out of her Kenmore slow cooker!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    6 hours

    Serves

    1

    Ingredients

    • 1 teaspoon vegetable oil
    • 1 4 lb. pork shoulder roast
    • 1 cup barbecue sauce
    • 1/2 cup apple cider vinegar
    • 1/2 cup chicken broth
    • 1/4 cup light brown sugar
    • 1 tablespoon prepared yellow mustard
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon chili powder
    • 1 extra large onion, chopped
    • 2 large cloves garlic, crushed
    • 8 Hawaiian dinner rolls, split
    • 1/2 cup bread and butter pickles
    • 1 cup prepared coleslaw
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    Directions

    Step 1

    Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

    Step 2

    Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

    Step 3

    Place a small amount of coleslaw on bun, top with pork and pickle. Serve.

  • Slow Roasted Tomatoes and Arugula Pesto Pizza

    Slow Roasted Tomatoes and Arugula Pesto Pizza Slow Roasted Tomatoes and Arugula Pesto Pizza

    Slow Roasted Tomatoes and Arugula Pesto Pizza

    Spring is in the air and it's a time for new beginnings and healthy recipes to boot. My recipe for Slow Roasted Tomatoes and Arugula Pesto Pizza will not only tantalize your taste buds, but will hopefully evoke a childhood memory like it did for me.
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    Serves

    1

    Ingredients

    • 1 pint grape tomatoes
    • 2 cloves garlic, smashed
    • 1 tablespoon fresh thyme
    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 2 cups arugula
    • 1 clove garlic
    • 1/4 cup pine nuts
    • 1/2 cup parmesan reggiano
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1/4 cup extra virgin olive oil
    • 1 pound fresh mozzarella cheese
    • 1 pound pizza dough, store-bought
    • flour, for dusting
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    Directions

    Directions

    Preheat oven to to 250°. Cut the tomatoes in half and place on a baking sheet. Toss with the garlic, thyme, oil, salt, and pepper. Roast in the oven for 2 hours or until shriveled but still moist. Remove and allow to cool. While the tomatoes are roasting, make the pesto by placing the arugula, garlic, pine nuts, cheese, salt and pepper. Pulse until combined and slowly drizzle in the oil making a paste. Turn the heat up to 450° after the tomatoes are done. On a lightly floured work surface, roll out the dough into a 14-inch circle, 1/4 to 1/8 inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the pesto mixture on the pizza leaving a 1 inch border. Top with mozzarella slices and scatter the roasted tomatoes on top. Bake for 10-15 minutes or until crust is golden brown. Right before serving, drizzle with olive oil and grate cheese on top. ENJOY!

  • Patriotic Strawberry Punch

    Patriotic Strawberry Punch Patriotic Strawberry Punch

    Patriotic Strawberry Punch

    For each of the kid's birthdays, I do a festive punch to go along with our food and this time, a batch of strawberry punch was the perfect accompaniment to our barbecue.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 2 liters strawberry-flavored soda
    • 1 liter Sprite or 7-Up
    • 12 ounces frozen lemonade concentrate
    • 12 ounces frozen pink lemonade concentrate
    • 1 liter pineapple juice
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    Directions

    Directions

    To make punch, simply mix all ingredients together. This recipe will fill one large punch bowl or two smaller ones.

  • Lamont Cheddar and Rooftop Honey Wheat Beer Soup

    Lamont Cheddar and Rooftop Honey Wheat Beer Soup Lamont Cheddar and Rooftop Honey Wheat Beer Soup

    Lamont Cheddar and Rooftop Honey Wheat Beer Soup

    This super soup has a nicely balanced flavor, but the Lamont cheddar cheese comes through loud and clear.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1 pound yellow onions, quarter-inch dice
    • 1 pound carrots, quarter-inch dice
    • 1 pound celery, quarter-inch dice
    • 3 tablespoons butter, clarified
    • 2 tablespoons thyme, minced
    • 2 tablespoons garlic, chopped
    • 1/2 gallon chicken stock
    • 1/2 gallon heavy cream
    • 1 bay leaf
    • 12 ounces honey wheat beer
    • 1/2 cup roux
    • 1 ounce Worcestershire sauce
    • 1 tablespoon dry mustard
    • 1-1/2 pounds Lamont cheddar cheese
    • salt and pepper, to taste
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    Directions

    Directions

    Sweat onions, carrots, celery, garlic and thyme in butter until vegetables are transparent. Add chicken stock, heavy cream, beer and bay leaf and bring to a boil. Simmer 15 minutes. Whisk in the roux and simmer an additional 15 minutes. Add Worcestershire sauce, dry mustard, Cheddar, salt and pepper.

  • Truffle Butter Popcorn

    Truffle Butter Popcorn Truffle Butter Popcorn

    Truffle Butter Popcorn

    Make movie night a special occasion with this fancy popcorn preparation.
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    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • 1/2 cup popcorn kernels
    • 2 tablespoons canola oil
    • 1 teaspoon truffle salt
    • 2 tablespoons Parmigiano Reggiano, grated
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    Directions

    Directions

    Place popcorn and oil in a large stockpot; cover. Turn heat to high and shake the pot occasionally so the kernels do not stick. When popped, toss in a brown paper bag with salt and cheese and serve.

  • Bloody Mary Shrimp Ceviche Shooters

    Bloody Mary Shrimp Ceviche Shooters Bloody Mary Shrimp Ceviche Shooters

    Bloody Mary Shrimp Ceviche Shooters

    This spicy appetizer gives new meaning to the words "Shrimp Cocktail".
    View Recipe

    Prep Time

    1 minute

    Cook Time

    1 minute

    Serves

    1

    Ingredients

    • Bloody Mary
    • 1 cup tomato juice cocktail
    • 1 teaspoon horseradish
    • 1 teaspoon cumin
    • 1 teaspoon hot sauce
    • 1 lime, juiced
    • 4 large raw shrimp, peeled and deveined
    • 1 lime, juiced
    • 1 teaspoon cumin
    • 1 teaspoon extra virgin olive oil
    • 1 teaspoon cilantro
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    Directions

    Bloody Mary

    Blend the Bloody Mary, tomato juice cocktail, horseradish, cumin, hot sauce and lime juice in blender and chill for one hour.

    Ceviche

    Place raw shrimp, lime juice, cumin, olive oil and cilantro in a ziplock baggie and place in boiling water for 4 minutes or until shrimp are pink. Remove shrimp from baggie and chill.

    Serve

    Serve the Bloody Mary in a shot glass, hanging shrimp off top of glass.

  • Grandma Jansick's Baked Beans

    Grandma Jansick's Baked Beans Grandma Jansick's Baked Beans

    Grandma Jansick's Baked Beans

    Slow cooked meaty and sweet baked beans
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    Prep Time

    15 minutes

    Cook Time

    128 hours

    Serves

    12

    Ingredients

    • 2 28 oz cans of original baked beans
    • 2 slices of bacon
    • 1/2 cup suger
    • 1/2 cup ketchup
    • 1-1/2 pounds hamburger, browned
    • 1/2 cup molasses
    • 1 tablespoon worcestershire sauce, I sometimes sub soy sauce
    • 1 tablespoon yellow mustard
    • 1 small yellow onion, minced
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    Directions

    Step 1

    Brown onion and hamburger over medium heat.

    Step 2

    Add all ingredients to a slow cooker

    Step 3

    Cook on low for 8 hours

  • Citrus Tequila Marinated Hot Wings

    Citrus Tequila Marinated Hot Wings Citrus Tequila Marinated Hot Wings

    Citrus Tequila Marinated Hot Wings

    By Chef David Blackmon Nutrition Facts per 2-piece serving: Diabetic exchanges: 97 calories (64% calories from fat), 7 g protein, 7 g total fat (1.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 27 mg cholesterol, 28 mg sodium 1 medium fat protein, 1/2 fat
    View Recipe

    Serves

    3

    Ingredients

    • 3 pounds chicken wings (about 21 to 22 wings), separated at joints, wing tips discarded
    • 1/2 cup tequila
    • 1/2 cup fresh cilantro, chopped
    • 1/4 cup lime juice, fresh
    • 1/4 cup orange juice, fresh
    • 2 tablespoons olive oil
    • 1/2 tablespoon cracked fresh pepper
    • 3 large cloves of garlic, minced
    • 2 teaspoons Tabasco sauce, to taste
    • 1 teaspoon orange zest, grated
    • 1 teaspoon lime zest, grated
    • 2 long strips orange zest, curled into spirals for garnish
    • 2 fresh limes, cut into wedges for garnish
    • 2 fresh cilantro sprigs, for garnish
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    Directions

    Step 1

    Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.

    Step 2

    In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.

    Step 3

    Next Day: Preheat oven to 350°F

    Step 4

    Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.

    Step 5

    Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.

    Step 6

    Remove the wings from the oven and preheat the broiler.

    Step 7

    Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade.

    Step 8

    To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.

  • Pumpkin Chili

    Pumpkin Chili Pumpkin Chili

    Pumpkin Chili

    A family pumpkin carving party at work many years ago introduced our family to pumpkin chili. Although our family is not a fan of chili we loved it and found a way to make it our own by removing a few ingredients and altering some measurements. Best time of year for pumpkin chili is during holiday potlucks in the cold weather months or even a local chili cook off.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    4 hours 30 minutes

    Serves

    6

    Ingredients

    • 2 pounds extra lean ground beef or ground turkey
    • 1 small sweet onion, chopped
    • 1 cup canned pumpkin
    • 1 teaspoon pepper
    • 1 teaspoon pumpkin pie spice
    • 2 cans condensed tomato soup, undiluted
    • 1 bottle (12 ounces) chili sauce
    • 1 teaspoon chili powder
    • 1 container sour cream, optional
    • 8 ounces shredded cheddar cheese, optional
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    Directions

    Step 1

    Cook ground beef and onion together over medium heat. If preferred, brown onion before adding meat.

    Step 2

    While this is cooking, place remaining ingredients in a crock pot and mix together.

    Step 3

    When meat is no longer pink, remove from stove and add to crock pot. Simmer in crock pot on low for four hours. For quicker cooking time, add all ingredients after meat is browned and cook down for 20 minutes.

    Step 4

    Serve. Optional toppings are sour cream and shredded cheddar cheese.

  • Pretzel Covered Chicken Strips

    Pretzel Covered Chicken Strips Pretzel Covered Chicken Strips

    Pretzel Covered Chicken Strips

    My 2-year old daughter and I made these a few weekends ago. She loved helping by smashing and sampling the pretzels. Chicken strips are one of those foods that everyone seems to love. Add to the 'mix' a sweet and salty marinade and a crispy pretzel crust and your guaranteed to have a crowd pleaser! These chicken strips only take about 10 minutes to prep and about 15 minutes to bake, which makes for a meal that is both quick and delicious! These chicken strips are 'dressed to impress', so be sure to invite them to the party today!
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 1 pound Chicken, cut into strips
    • 3 tablespoons honey
    • 2 tablespoons mustard
    • 1 cup pretzels, crushed, I put mine in a food processor
    • 1/8 teaspoon salt, pepper and garlic powder
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    Directions

    1. Preheat oven to 425 degrees, spray baking sheet with non-stick cooking spray. 2. Mix together honey and mustard in one small bowl. Mix together crushed pretzels and seasonings, and place in another small bowl. Place chicken in honey mustard mixture... 3. Followed by the pretzel mixture. Toss chicken to be sure it's evenly coated. 4. Lay chicken strips on baking sheet. Bake for 10 minutes, flip, then bake for an additional 5-10 minutes, or until chicken is cooked through. 5. Serve with honey or mustard (or a mix of the two) as a dipping sauce if desired!

  • Serves

    4

    Ingredients

    • 1 cup water, (churros)
    • 1/2 cup margarine or butter, (churros)
    • 1/4 teaspoon salt, (churros)
    • 1 cup all-purpose flour, (churros)
    • 3 eggs, (churros)
    • 1/4 cup sugar, (churros)
    • 1/4 teaspoon ground cinnamon, (churros)
    • 4 ounces chopped dark chocolate, (chocolate sauce)
    • 2 cups milk, (chocolate sauce)
    • 1 tablespoon cornstarch, (chocolate sauce)
    • 4 tablespoons sugar, (chocolate sauce)
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    Directions

    Churros

    Heat about 1-1/2 inches of oil in deep fryer to 360 degrees F. and line a platter with paper towels. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorating tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels. Mix sugar and cinnamon; roll churros in sugar or dump sugar on the pile of churros.

    Chocolate Sauce

    Place chocolate and 1 cup of milk in pan and heat, stirring, until the chocolate is melted. Dissolve cornstarch in remaining 1 cup milk and whisk into chocolate with sugar. Cook on low heat, whisking constantly, until chocolate is thickened, about five minutes. Add extra cornstarch if mixture doesn't start to thicken after 5 minutes. Remove from heat and whisk smooth. Pour into small bowls for dipping.

  • Crockpot Chicken Taco Meat

    Crockpot Chicken Taco Meat Crockpot Chicken Taco Meat

    Crockpot Chicken Taco Meat

    Moist shredded chicken can be used for tacos, quesadillas, salad meat, etc. Great for family meals and leftovers!
    View Recipe

    Prep Time

    5 minutes

    Serves

    8

    Ingredients

    • 6 Frozen Chicken Breasts
    • 1 Taco Seasoning packet
    • 1 Jar of Mild Picante sauce
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    Directions

    Step 1:

    Place 6 frozen chicken breasts in the crock pot.

    Step 2:

    Pour entire jar of picante sauce over frozen chicken.

    Step 3:

    Pour entire packet of taco seasoning over frozen chicken breasts.

    Step 4:

    Cook for 8 hours on low or 4-5 hours on high in crock pot.

    Step 5:

    Using tongs, separate and shred the chicken.

    Step 6:

    After shredding, the chicken is ready to be served however you would like!

  • Brisket Slow Cooker Chili

    Brisket Slow Cooker Chili Brisket Slow Cooker Chili

    Brisket Slow Cooker Chili

    There are many different ways to make chili and here is another one! Chef Kari Karch grew up in Texas and now lives in Chicago so she jumped at the chance to whip up a recipe that combines the chili styles of both locations. Learn how to make a 9 spice brisket slow cooker chili recipe.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    8 hours 15 minutes

    Serves

    4

    Ingredients

    • 2 cups Low Sodium Beef Stock
    • 2 Dried Chiles de Arbol, stems removed
    • 1 12 oz jar Roasted Red Peppers, drained
    • 1 28oz Can of Crushed Tomatoes
    • 1/2 cup Beer
    • 1 teaspoon Coriander
    • 1 teaspoon Cumin
    • 1 teaspoon Chili Powder
    • 1 teaspoon Dry Mustard
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Flakes
    • 1 teaspoon Smoked Paprika
    • 1 tablespoon Olive Oil
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • 2 pounds Trimmed Kosher Beef Brisket
    • 1 pound Ground Italian Sausage
    • Onion, finely diced
    • 1 Red Pepper, finely diced
    • 1 Clove of Garlic, grated
    • 3 tablespoons Fresh Cilantro, finely chopped
    • 1/2 cup Sour Cream
    • 1 Lime, zested and juiced
    • 1/4 teaspoon Sea Salt
    • 1/4 Pepper
    Add to Grocery List

    Directions

    In a small sauce pan, simmer the beef stock over medium heat. Add the two chilies to the stock and simmer until the peppers have reconstituted. Then remove from heat and allow the stock and peppers to cool for two minutes. When the stock has cooled, add it to a food processor or blender along with the drained roasted red peppers, crushed tomatoes, and beer. Blend until smooth. Add the liquid to the crock pot. Season the brisket on both sides with salt and pepper. In a large pan over high heat, sear the meat on both sides until brown. Place the meat on a large platter to rest.In the same pan, add the Italian sausage and cook through. Spoon onto a paper towel to drain oil. Reduce the heat of the pan to medium/low and add the olive oil, finely diced onion and red pepper. Cook for about three minutes until the vegetables start to soften. Add the spices and grated garlic and cook another minute. Remove the pan from heat and add the vegetables to the liquid base in the crock pot. Stir to combine all ingredients. Add the brisket to the chili bath, cover, and cook on low for 8 hours. When the brisket is done cooking, remove it from the chili bath and allow it to rest for five minutes before cutting/shredding. The brisket can be shredded or cut into cubes, which ever you prefer. I like to chunk off large pieces using a fork. Crank the heat on the chili liquid up to high and cook for another half an hour with the meat added back to the pot. Add the cilantro and stir to evenly distribute. Keep the lid off to create a thicker chili. After a half an hour, the chili is done. Allow about ten minutes for the chili to cool before serving. Make the crema by stirring the sour cream, lime juice and zest, cilantro, salt and pepper together in a small bowl and top over chili. Top each serving with a tablespoon of crema, a sprinkle of cheddar cheese, and a teaspoon cilantro.

  • Spicy Mexicali Dip

    Spicy Mexicali Dip Spicy Mexicali Dip

    Spicy Mexicali Dip

    Do you need a taco dip that will score points with your friends on game day? We have one for you! Learn how to make a spicy mexicali sombrero dip that you won't soon forget!
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    30 minutes

    Serves

    8

    Ingredients

    • 1 onion, minced
    • 2 garlic cloves, minced
    • 1 pound lean ground beef
    • 1 packet taco seasoning mix
    • 1 can green chilies
    • 1 can organic black beans
    • 1/2 cup fresh made salsa
    • 8 ounces greek yogurt
    • 8 ounces low fat cream cheese
    • 2 cups sharp cheddar cheese, grated
    • 1/4 pickled jalapenos
    • 2 roma tomatoes, medium dice
    • 1/4 cup black olives
    • 1 bag tortilla chips
    Add to Grocery List

    Directions

    In a saut pan, cook onions in 1 tablespoon olive oil until translucent and add in garlic. Toss in ground beef and cook through. Remove from heat and drain oil. Place back on heat and add in taco seasoning, green chilies, fresh salsa, and black beans. Cook for 5 minutes. While mixture is cooking, mix together yogurt and cream cheese. In a 2 quart Etch Corningware dish, spread cream cheese mixture then top off with ground beef mixture. Layer on cheese and bake in a 375* oven for 20 minutes. Garnish with jalapenos, tomatoes, and black olives. Use tortilla chips to scoop out dip. Enjoy!

  • Tortellini Skewers

    Tortellini Skewers Tortellini Skewers

    Tortellini Skewers

    Chef Lisa Phelps of Gourmet Fusions demonstrates how to prepare tortellini skewers.
    View Recipe

    Prep Time

    3 minutes

    Cook Time

    10 minutes

    Serves

    8

    Ingredients

    • 1 Bag Dry Tri-Colored Tortellini
    • 2 tablespoons Gourmet Fusions tm Garlic & Herb Sauce
    • 1/8 cup olive oil
    • 1/4 cup Romano Cheese, grated
    Add to Grocery List

    Directions

    Boil Tortellini, According to Directions. Drain & Rinse in Cold Water to Shock., Set Aside. In Bowl; Whisk Oil, Cheese & Gourmet Fusions tm Garlic & Herb Sauce. Toss in Cooked Tortellini, Refrigerate until Ready to Use. Skewer in Bunches of 2- 3, Serve at Room Temp

  • Football Oreo Brownies

    Football Oreo Brownies Football Oreo Brownies

    Football Oreo Brownies

    Julie Swieca shares her recipe for homemade football Oreo brownies. Learn how to prepare this delicious dessert for your next Superbowl party or tailgate!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 1 cup butter, softened
    • 2 cups sugar
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 1-3/4 cups all-purpose flour
    • 6 tablespoons baking cocoa
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 12 Oreo cookies, coarsely crushed
    • 2 Oreo cookies, finely crushed
    • 1 pound powdered sugar
    • 1/2 cup butter, softened
    • 1 teaspoon vanilla
    • 3 tablespoons milk
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    Directions

    Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine in a separate bowl the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the coarsely-crushed cookies. Spread into a greased 9"x13" pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack.

    Frosting

    In a mixing bowl, beat the powdered sugar and butter. Add vanilla. Gradually add the milk until desired consistency is achieved. Frost the cooled brownies with the buttercream and sprinkle with the finely-crushed Oreo crumbs.

  • Wonton Chili Cups

    Wonton Chili Cups Wonton Chili Cups

    Wonton Chili Cups

    Julie Swieca shares her recipe for homemade wonton chili cups. Learn how to prepare a delicious appetizer for your next Superbowl party or tailgate!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    15 minutes

    Serves

    8

    Ingredients

    • 1 package wonton wrappers
    • 1-1/2 pounds boneless chicken breast, poached and shredded
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 teaspoons dry chili mix
    • 2 cups shredded Mexican blend cheese
    • 4 ounces canned green chiles
    • 1 cup ranch dressing
    Add to Grocery List

    Directions

    Preheat oven to 350 degrees Fahrenheit. Line mini muffin tin with wonton wrappers and bake 5 minutes. Mix together remaining ingredients and spoon into cups. Bake filled cups an additional 10-12 minutes.

  • Big Game Gridiron Steak Nachos

    Big Game Gridiron Steak Nachos Big Game Gridiron Steak Nachos

    Big Game Gridiron Steak Nachos

    Chef Marty Larkin shares his recipe for Gridiron Steak Nachos. These are perfect for the next big game or tailgate!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    15 minutes

    Serves

    4

    Ingredients

    • 1/2 pound iron steaks or skirt steak
    • 1 bottle (12 ounces) citrus-based meat marinade
    • 3/4 cup Mashed Refried Beans
    • 5 Tostada Shells
    • 1 cup Shredded Iceberg Lettuce
    • 1/2 cup Sour Cream
    • 1/2 cup Pico de Gallo
    • 1/2 cup Jalapenos, chopped and drained
    • 1/2 cup Guacamole
    Add to Grocery List

    Directions

    Before Cooking

    The night before you want to make this dish, combine steak with marinade and refrigerate overnight, turning regularly.

    Preparing

    Remove meat from marinade and discard marinade. Grill to desired degree of completion, and then cut into 20 cubes. Thinly and evenly spread beans over tostada shells. Divide cheese over shells. Set tostada shells on a cookie sheet and set under broiler just until cheese melts, 30 to 60 seconds. Remove from heat then cut each tostada shell into four even wedges using a pizza cutter. Set tostada pieces around the rim of a large serving platter, topping each piece with a cube of the meat. Be sure to set meat on tostada pieces with grill marks facing up. In the center of the platter set lettuce, sour cream, pico de gallo, jalapeos and guacamole.

  • Grown Man Meatballs

    Grown Man Meatballs Grown Man Meatballs

    Grown Man Meatballs

    Erryn Cobb, Northwestern University football alumnus and contestant on MasterChef Season 2, shares his recipe for Grown Man Meatballs. They're meatballs, but they are way too manly for spaghetti!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    25 minutes

    Serves

    8

    Ingredients

    • 3 diced tomatoes
    • 1/2 stick of butter
    • 1/2 cup olive oil
    • 1 whole head of garlic, minced
    • 2 tablespoons dried basil
    • garlic salt, to taste
    • salt, to taste
    • pepper, to taste
    • 1/4 cup vodka
    • 1/2 cup cream
    • 1/2 pound ground beef
    • 1/2 pound chorizo
    • 1/2 pound smoked sausage
    • 1 cup bread crumbs
    • 1 egg
    • 3 cloves minced garlic
    Add to Grocery List

    Directions

    Sauce

    Heat butter and olive oil over medium heat. Add in garlic and cook, but don't let it burn! Add in basil a pinch of salt, garlic salt and pepper. Promptly add tomatoes and cook until soft. Once soft add in vodka and light on fire to burn off alcohol. Add cream and process in blender or food processor.

    Meatballs

    Combine all ingredients in bowl. Work ingredients together and form 3 inch balls. Place balls on cookie sheet and bake in 400 degree Fahrenheit oven for 15-20 minutes or until almost cooked through. Add balls in simmering sauce and finish.

  • Broccoli, Grape and Pasta Salad - Susan W.

    Broccoli, Grape and Pasta Salad - Susan W. Broccoli, Grape and Pasta Salad - Susan W.

    Broccoli, Grape and Pasta Salad - Susan W.

    Mix up the sides on your table with this delicious and easy-to-make pasta salad. The pops of color will do wonders for your selection and the taste will seal the deal.
    View Recipe

    Serves

    10

    Ingredients

    • 1 cup pecans, toasted and chopped
    • 8 ounces farfalle pasta
    • 1 pound fresh broccoli, cut into small pieces and finely chop the stems
    • 1 cup mayonnaise
    • 1/3 cup sugar
    • 1/3 cup red wine vinegar
    • 1/3 cup red onion, diced
    • 1 teaspoon salt
    • 2 cups seedless red grapes, halved
    • 8 cooked bacon slices, crumbled
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    Directions

    Step 1:

    Cook pasta according to directions.

    Step 2:

    Mix mayo, vinegar, sugar, salt, and onion.

    Step 3:

    Combine pasta and broccoli with mayo mixture. Chill for 3 hrs.

    Step 4:

    Mix in pecans and bacon just before serving.

  • Loaded Baked Potato Rounds

    Loaded Baked Potato Rounds Loaded Baked Potato Rounds

    Loaded Baked Potato Rounds

    Thin slices of potatoes topped with bacon, cheese, and seasonings. Original recipe can be found on my blog, Diethood. http://diethood.com/2013/01/24/loaded-baked-potato-rounds/
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    15 minutes

    Serves

    6

    Ingredients

    • 4 medium-sized red potatoes, sliced into thin rounds, about 1/4-inch thick (I use a mandolin to cut even rounds)
    • olive oil
    • sea salt
    • freshly ground peppercorns
    • 11 strips of bacon, cooked until crisp, crumbled
    • 1/2 cup shredded monterey jack cheese
    • 1/2 cup shredded cheddar cheese
    • sour cream, optional
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    Directions

    Directions

    Preheat oven to 375. Line a baking pan with aluminum foil, grease lightly with baking spray and set aside. Put the sliced potatoes in a pot filled with water and bring to a boil; cover and continue to cook for 3 minutes, or until fork tender. Drain potatoes and pat them dry with paper towels. Place the potatoes on the baking sheet. Brush the potatoes with olive oil and season with sea salt and fresh ground peppercorns. Layer the bacon pieces and cheeses on top of each potato slice. Bake in the oven for 10 to 12 minutes, or until cheese is melted. Serve with a side of sour cream.

  • Quick Fix Turkey Chili

    Quick Fix Turkey Chili Quick Fix Turkey Chili

    Quick Fix Turkey Chili

    My Turkey Chili is one of my family's favorite dishes, and this recipe of Chili is so easy to make! Healthy and low in fat, my turkey chili is always a crowd pleaser.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 1 medium to large onion (chopped)
    • 1 package ground Turkey Meat (You could also use ground beef if you prefer)
    • 2 cans Garbanzo Beans
    • 2 cans Dark Red Kidney Beans
    • 2 cans Mexican Style Stewed Tomatoes
    • spices- garlic salt, seasoned salt, fresh ground black pepper, and cayenne pepper (ground or flakes)
    • Additions to your liking: Cheese, sour scream, chili peppers, bread bowls (for serving) bell peppers, fresh garlic
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    Directions

    Step 1

    In a large pot, brown your Turkey Meat with your chopped onion and spices (this is where you would also add garlic chilis or bell peppers if you choose)

    2.

    Once the turkey is cooked, pour in your 2 cans of Mexican Style Stewed Tomatoes

    3.

    Heat to slow boil then cover, reduce heat, and simmer for 10 mins. (stirring occasionally)

    4.

    Drain your beans (do not rinse) and add all 4 cans to your simmering chili

    5.

    Stir well, lower heat, and cover to simmer for 15 mins.

    6.

    Add additional seasoning to taste.

    7.

    Serve as is or in a bread bowl

    8.

    Enjoy!

  • Buffalo Chicken Pizza Pies

    Buffalo Chicken Pizza Pies Buffalo Chicken Pizza Pies

    Buffalo Chicken Pizza Pies

    Janice's daughters love the buffalo chicken pizza from their neighborhood pizza parlor, but Janice doesn't love the hefty helping of blue cheese dressing and the gooey layer of full-fat cheese that comes on top. To give her girls the pizza they crave without all the fat and calories, Janice created this homemade buffalo chicken pizza using whole wheat English muffins, part-skim cheese, and just 1 tablespoon of blue cheese dressing. She tossed in a sauteed bell pepper for good measure ... and an extra burst of vitamins A and C!
    View Recipe

    Serves

    6

    Ingredients

    • 6 whole wheat English muffins
    • 1 medium orange bell pepper
    • 1 tablespoon expeller pressed canola oil
    • 12 ounces skinless, boneless chicken breast halves
    • 1/2 cup marinara sauce
    • 1 tablespoon buffalo wing sauce
    • 1 tablespoon blue cheese dressing
    • 1-1/4 cups shredded, part-skim mozzarella cheese
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    Directions

    Step 1:

    Preheat the oven to 400F. Slice the English muffins in half and place on a baking sheet. Toast in the oven for about 5 minutes. Remove and set aside.

    Step 2:

    Cut the bell pepper into 1/4-inch dice. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 5 minutes.

    Step 3:

    Cut the chicken into 1/2-inch dice. Add to the skillet and cook until no longer pink, 3 to 4 minutes. Stir in the pasta sauce, Buffalo sauce, and blue cheese dressing and mix well.

    Step 4:

    To assemble the pizzas, top each muffin half evenly with the chicken mixture, and sprinkle evenly with the cheese. Place the baking sheet back in the oven, and bake until the cheese melts, about 5 minutes.

  • Hearty Homemade Chili

    Hearty Homemade Chili Hearty Homemade Chili

    Hearty Homemade Chili

    They always say a hearty warm bowl of chili warms the heart and soul. This recipe is simple to prepare and is always a crowd pleaser.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    5 hours

    Serves

    16

    Ingredients

    • 2 pounds ground turkey or ground beef, browned and drained. Ground beef adds more flavor!
    • 1 yellow bell pepper, diced
    • 1 orange bell pepper, diced
    • 3 stalks of kale, ribbed and copped
    • 2 red onions, diced
    • 2 cans condensed tomato soup
    • 1 packet chili seasoning
    • 1 packet HOT chili seasoning
    • 1 can black beans or kidney beans, drained and rinsed
    • 1 large can mild chili beans, do not drain
    • 2 cans diced tomatoes with chilies, do not drain
    • 2 tablespoons Honey, add at end if desired
    • 6 cloves of garlic, minced
    Add to Grocery List

    Directions

    Cooking instructions

    Combine all ingredients into a Crockpot, minus the honey. Cook on high for 4-5 hours. When done, add 1 tbsp of honey, add additional tbsp of honey as needed to tone down the spice to where you like it. Garnish with sharp cheddar cheese, sour cream, diced scallions and cheddar flavor gold fish crackers.

  • Lemon Squares

    Lemon Squares Lemon Squares

    Lemon Squares

    Learn how to make an easy lemon squares recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • Nonstick cooking spray
    • 3/4 cup all-purpose flour plus 2 tablespoons
    • 2/3 cup granulated sugar plus 3 tablespoons
    • 1/2 stick cold butter, cut into 1/2-inch cubes
    • 1 egg
    • 1 egg white
    • 1/4 teaspoon finely grated lemon zest
    • 2 tablespoons lemon juice
    • 1 tablespoon water
    • 1/4 teaspoon baking powder
    • 1 tablespoon powdered sugar
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    Directions

    1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside. 2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350 degree oven for 15 minutes. 3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. 4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

  • Greek Nachos

    Greek Nachos Greek Nachos

    Greek Nachos

    Learn how to make this delicious Greek nachos recipe from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    6

    Ingredients

    • Nachos
    • 1 pkg whole wheat pita
    • 2 tablespoons olive oil
    • salt and pepper
    • 1/2 white onion, diced
    • 1 garlic clove, minced
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 pound ground lamb
    • 1/4 pound ground beef
    • 1 cup feta cheese
    • 1/2 English cucumber, diced
    • 2 roma tomatoes, diced
    • 1/4 cup Kalamata olives
    • 2 tablespoons mint leaves, torn
    • Pesto
    • 1/2 cup strips of roasted red pepper from a jar (or 1 large red pepper, roasted)
    • 2 garlic cloves
    • pinch of kosher salt
    • 1-1/2 teaspoons minced fresh oregano leaves
    • 1-1/2 teaspoons extra-virgin olive oil
    • 1 teaspoon crushed red pepper
    • 2 tablespoons red wine vinegar
    • Tzatziki
    • 2 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1 clove garlic, very finely minced
    • 1/4 teaspoon salt
    • pinch of ground black pepper
    • 1 cup Greek yogurt, strained
    • 1/2 cup lowfat sour cream
    • 1 medium English cucumber, grated
    • 1/2 teaspoon fresh dill, chopped
    • 1/2 teaspoon crushed red pepper
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    Directions

    Preheat oven to 400*. Cut pitas into triangles and place on a cookie sheet. Drizzle with olive oil, salt, and pepper. Bake for 12 mins or until crisp. Meanwhile, heat a large saut pan over medium high heat and add 1 tsp olive oil. Add onion and cook for 2 minutes. Add garlic and spices. Add in meats and cook until done. Drain off fat. In a food processor, add all Greek pesto ingredients and puree. Can be made one day ahead. For the tzatziki, combine ingredients in medium bowl and refrigerate for one hour or overnight. Place pita chips on a large plate and top with lamb mixture, feta cheese, cucumbers, tomatoes, and olives. Dollop some Greek pesto and tzatziki on top and garnish with mint leaves.

  • Nacho Mama's Chorizo Casserole

    Nacho Mama's Chorizo Casserole Nacho Mama's Chorizo Casserole

    Nacho Mama's Chorizo Casserole

    I'm a softie for feeding sailors! My dad and father-in-law were sailors, and grandpa was in the military! When I decided what recipe to feed 225 servicemen and servicewomen, I asked my son, a sailor too! He proclaimed, "Some spicy, comforting, and cheesy!" Packed with flavor, Nacho Mama's Chorizo Casserole meets all three! A simple egg, chorizo, beans, and tortilla casserole with a nacho flair! My dad imparted the enjoyment serving food to people. It would be an honor to have my recipe bring joy and delicious moments to those in service. I get teary-eyed thinking servicemen and servicewomen could fill up on Nacho Mama's Chorizo Casserole!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    6

    Ingredients

    • 13 ounces bag of tortilla chips, divided
    • 10 ounces pkg chorizo pork sausage, or any ground sausage
    • 14 ounces can pinto beans, drained
    • 10 large eggs
    • 1/2 cup evaporated milk
    • 1 cup green enchilada sauce, or green salsa
    • 1-1/2 teaspoons salt
    • 2 cups Mexican blend cheese, shredded
    • 1/2 cup fresh cilantro, chopped
    • 1/4 cup green onions, chopped
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    Directions

    Step 1

    Heat oven to 400 degrees.

    Step 2

    Grease a 9"13" baking dish with non-stick cooking spray. Place a single layer of tortilla chips along bottom of pan and up the sides; set aside.

    Step 3

    In a medium skillet, cook chorizo sausage, stirring frequently to break up sausage, for 5 minutes. Add beans and continue to cook, stirring occasionally, for 5 minutes or until sausage is cooked.

    Step 4

    Meanwhile, whisk eggs, milk, 1/2 cup enchilada sauce, and salt; pour over tortilla chips. Sprinkle with cheese and top with chorizo and beans. Bake in hot oven for 30 minutes or until eggs have set in center. Remove from oven, pour remaining 1/2 cup green enchilada sauce. Sprinkle with cilantro and green onions. Serve with additional chips or actually stick addition chips into the casserole! Serves 6.

    Note:

    Baking time of casserole depends on size of pan. When baked in a large broiler pan, the eggs set in 15 minutes.

  • Chocolate Chip Cookie Dough Dip

    Chocolate Chip Cookie Dough Dip Chocolate Chip Cookie Dough Dip

    Chocolate Chip Cookie Dough Dip

    Learn how to make this delicious chocolate chip cookie dough dip from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    6

    Ingredients

    • 1/2 cup butter, melted
    • 1/4 cup brown sugar
    • 1 teaspoon vanilla
    • 1/2 teaspoon salt
    • 1 (8 oz) block cream cheese, softened
    • 1 cup confectionary sugar
    • 1/2 cup chocolate chips morsels
    Add to Grocery List

    Directions

    Whip cream cheese in stand mixer. Slowly add confectionary sugar and continue to whip until fluffy Whisk the melted butter together with the brown sugar, vanilla, and salt in a bowl; set aside. Add the butter/brown sugar mix into stand mixer and whip Add chocolate chips & whip together Cool in refrigerator. Serve with graham crackers or other lightly sweetened cookie.

  • Lobster Mac and Cheese

    Lobster Mac and Cheese Lobster Mac and Cheese

    Lobster Mac and Cheese

    Learn how to make lobster mac and cheese with white truffle oil from the Kenmore in-house chef Kari Karch.
    View Recipe

    Serves

    4

    Ingredients

    • 4 tablespoons (1/2 stick) butter, divided
    • 2 tablespoons all purpose flour
    • 1 cup whipping cream
    • 1-1/2 cups grated gruyere cheese
    • 8 ounces cavatappi pasta
    • 6 ounces fresh crabmeat, picked over
    • 1 pound lobster meat, shredded
    • 2 tablespoons chopped fresh chives
    • 1 cup panko bread crumbs
    • 2 cups fish stock (homemade)
    • 1 tablespoon sherry or cognac
    • 1 cup extra sharp cheddar cheese
    • 12 ounces cooked shrimp
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    Directions

    Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock, sherry and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheeses; stir constnatly on low heat until smooth. Season with salt and pepper. Remove from heat.

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and set aside. Stir lobster, cooked shrimp, crabmeat, and 2 tablespoons butter and sauce into pasta. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Pour mixture into baking dish.

    Melt 2 tbsp butter into saucepan and add 1 cup panko. Stir panko into butter until panko is coated. Add salt and parmesan cheese to taste. Add leftover lobster chunks. Toss ingredients around. Pour panko on top of pasta. Bake in oven for 30 minutes at 400 degrees. Eat.

  • Balsamic Ribs

    Balsamic Ribs Balsamic Ribs

    Balsamic Ribs

    Learn how to make this delicious balsamic ribs recipe from Dash chef Jon Ashton.
    View Recipe

    Serves

    4

    Ingredients

    • 2 racks pork ribs, cut into two bone pieces
    • 2 cups balsamic vinegar
    • 1-1/2 cups ketchup
    • 3/4 cup brown sugar
    • 1/2 cup honey
    • 4 garlic cloves, minced
    • 2 tablespoons fresh ginger, minced
    • 2 tablespoons Worcestershire sauce
    • 3 tablespoons wholegrain mustard
    • Pinch salt
    • Freshly ground, milled pepper
    • 1 bottle beer
    • Zest of one orange
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    Directions

    Place all ingredients in a pressure cooker and cook for 25 minutes. Let pressure naturally release steam. Remove ribs from pan and let cool. Place pot back on stove and reduce sauce until it becomes a syrup consistency.

    Dip ribs in glaze and broil the ribs until crispy.

  • Grandpa's Grilled Chicken

    Grandpa's Grilled Chicken Grandpa's Grilled Chicken

    Grandpa's Grilled Chicken

    I am fortunate to come from a family of home cooks. Women are not the only ones in the kitchen - my father, uncles, and grandfathers don aprons and feed the family as well. If Grandpa Charlie has a signature dish, it is grilled chicken. The oil and vinegar marinade is nothing particularly special but the method of re-basting during grilling creates a succulent crispy glazed skin. We cook this grilled chicken for family dinners and special occasions like birthday barbecues during the summer. Grandpa is always delighted when family, yours or mine, gathers around a table.
    View Recipe

    Prep Time

    1 hour

    Cook Time

    45 minutes

    Serves

    6

    Ingredients

    • 1/2 cup vegetable oil
    • 1/2 cup white vinegar
    • 1/4 cup water
    • 2 teaspoons salt
    • 1/4 teaspoon cracked black pepper
    • 1 tablespoon granulated white sugar
    • 1 teaspoon sweet paprika
    • 1 tablespoon dried minced onion
    • 5 pounds bone-in, skin-on chicken, use your favorite cut or combination of cuts
    Add to Grocery List

    Directions

    Create the marinade

    Combine all ingredients except bone-in chicken in a large (13x9 inch) glass pan. Stir together to combine.

    Marinade chicken

    Add chicken pieces to the pan and allow to marinate for 30 minutes to 6 hours. Place in refrigerator while marinating.

    Grill and Baste Chicken

    Heat a grill to moderate heat. Remove chicken from marinade pan and place the pieces on the grate. Use a pastry brush to brush on some of the remaining marinade. Continue grilling, turning the pieces as necessary for even browning. Reapply marinade every 15 minutes. Remove chickens from heat when internal temperature of thickest cut reaches 165 degrees. Allow to rest 5 minutes before serving.

  • Prep Time

    15 minutes

    Cook Time

    20 minutes

    Serves

    6

    Ingredients

    • 2 tablespoons Green seasoning
    • 1 dash fish seasoning
    • 1 dash garlic salt
    • 1/2 cup white vinegar
    • 1 pinch Louisiana Barbecue Shrimp Sauce Mix
    • 1 cup water
    • 1 tablespoon olive oil
    Add to Grocery List

    Directions

    Marinate

    Remove shrimp from packaging and place in bowl Add lemon juice/vinegar with 1 cup of water or enough to cover the shrimp. Soak in solution for 15min Drain lemon solution and rinse with cool water and drain. Add green seasoning Add all the other ingredients except for the olive oil Marinade overnight in refrigerator for next day cooking or for 1hour for same day cooking.

    Cooking

    Heat 1 tablespoon of oil in a skillet Add marinated shrimp and stir Saute for 10-15minutes until slightly brown If gravy is desired, add liquid from marinate or 1/2 cup of water and let it steam for 2-5 additional minutes Remove from heat and serve with white/brown rice.

  • Serves

    20

    Ingredients

    • 1 Egg
    • 2 tablespoons Water
    • 1 cup flour
    • 1 cup Panko
    • 1 cup Shake n Bake
    • 1 tablespoon Seasoning Salt
    • 1 tablespoon Garlic Pwoder
    • 1 tablespoon Onion Powder
    • 3 Cloves Fresh Garlic, minced
    • 1 cup Honey
    • 1/2 cup Soya Sauce
    Add to Grocery List

    Directions

    1

  • Aunt Ruth's Banana Cupcakes Kick Up Their Heels

    Aunt Ruth's Banana Cupcakes Kick Up Their Heels Aunt Ruth's Banana Cupcakes Kick Up Their Heels

    Aunt Ruth's Banana Cupcakes Kick Up Their Heels

    When my dad was a boy, his Aunt Ruth came over for dinner. She carried a pan into the kitchen, peeled back the wax paper, and began to scrape off and rearrange the frosting on clearly squashed cupcakes. When she was getting ready to come to the dinner, she put the cupcakes on the seat of the car, went back inside to get something else...you know where this is going...and then got in the car and sat on them. After doing her frosting repair, she announced that the cupcakes were also good when served "pressed". To this day, whenever we make Aunt Ruth's cupcakes, we are reminded to improvise with good humored aplomb and slap some extra frosting on any of life's challenges. I've helped the cupcakes kick up their heels with the additions of chocolate, nuts, sea salt, and even bourbon, if you're so inclined! "Pressing" them is entirely up to you.
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    15 minutes

    Serves

    15

    Ingredients

    • 1 cup butter, room temp. and divided
    • 1 cup sugar
    • 1 egg
    • 1 cup mashed ripe banana (about 3 large bananas)
    • 1-1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1 dash salt
    • 4 tablespoons bourbon, (can substitute milk), divided
    • 1-1/2 teaspoons vanilla extract, divided
    • 1-3/4 cups semi-sweet mini chocolate chips, divided
    • 1/3 cup finely chopped nuts, walnuts
    • 2 cups sifted confectioners sugar
    • 1/2 teaspoon sea salt
    Add to Grocery List

    Directions

    Cupcakes/Step 1

    Preheat oven to 400 degrees, 375 degrees for dark pans. Grease and flour cupcake pans or use liner papers. In a mixer on medium-low speed, cream 1/2 cup butter and sugar. Add egg (Aunt Ruth would like you to beat it before adding it, but I'm willing to be more lax on this point) and then bananas, blending thoroughly after each addition.

    Cupcakes/Step 2

    Sift flour, baking soda, cinnamon and dash of salt together, add to banana mixture and blend.

    Cupcakes/Step 3

    Add 2 tablespoons bourbon or milk and 1 teaspoon vanilla. Beat well. Stir in 3/4 cup chocolate chips and walnuts.

    Cupcakes/Step 4

    Fill muffin cups and bake for 14-18 minutes or until a cake tester comes out clean. Remove from pan and cool.

    Frosting & Assembly

    Melt 1 cup chocolate chips in microwave at 50% power and stir until smooth. In a mixer on medium speed, cream confectioner's sugar and 1/2 cup butter. Add 2 tablespoons bourbon or milk and 1/2 teaspoon vanilla and then chocolate, beating well after each addition. If frosting is too thin, add powdered sugar as needed. If it is too thick, add milk as needed. Frost cooled cupcakes and sprinkle with sea salt.

    My Twist on this Recipe

    Replace Sugar for Baking with Apple Sauce or Bananas
    by Kenmore
  • Ultimate Mac & Cheese

    Ultimate Mac & Cheese Ultimate Mac & Cheese

    Ultimate Mac & Cheese

    Being a single mom of a toddler, naturally I want to feed my kid the best foods I can. Unfortunately, the things he wants to eat aren't always the healthiness or best for him. One of his favorite foods is Mac & Cheese. Boxed Mac & Cheese totally grosses me out, with all the preservatives and chemicals, it's just not natural. I came up with this recipe as a more homely approach to the boxed Mac & Cheese and he loves it!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    45 minutes

    Serves

    8

    Ingredients

    • 1/2 pound elbow macarioni
    • 3 tablespoons butter
    • 1 cup half and half
    • 1 cup whole milk
    • 1/2 teaspoon paprika
    • 3 tablespoons sour cream
    • 1 egg
    • 12 ounces sharp cheddar cheese
    • 6 ounces shredded mozzarella cheese
    • 1 teaspoon salt
    • 1 teaspoon badia adobo seasoning
    • 1 teaspoon fresh cracked black pepper
    Add to Grocery List

    Directions

    Directions

    Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. Al dente is usually achieved at the 8-10min mark. Drain water from the pot and return pasta to a low flame. Stir in butter, half & half and whole milk. Beat your egg in a separate bowl and temper into mixture. Stir in mozzarella cheese, sour cream and 3/4 of the cheddar cheese. When cheeses are well combined, fold in your fresh black pepper, paprika and adobo seasoning salt. Butter a few ramekins or a casserole dish and pour your mixture in. Top with the remaining cheese. Place in the oven for 20mins, then place under the broiler for 10min to achieve a crunchy top.

  • The best spinach artichoke dip Evahhhhhh!!!

    The best spinach artichoke dip Evahhhhhh!!! The best spinach artichoke dip Evahhhhhh!!!

    The best spinach artichoke dip Evahhhhhh!!!

    I have tasted many kinds of this particular dip but for some reason none of them said "Wow!" So one day I think of ingredients that I like and whipped them together. And the end result was so spectacular that everyone in my family wanted to try it. Now every month I make big batches and share it with people. I love the moment when they take the first bite and their eyes just light up.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    30 minutes

    Serves

    12

    Ingredients

    • 8 ounces cream cheese, soften
    • 14 ounces quartered artichoke hearts, chopped
    • 12 ounces frozen spinach, thawed and drained of all liquid
    • 1/2 cup pepper jack cheese, shredded
    • 1/2 cup mozzarella cheese, shredded
    • 1/2 cup provolone cheese, shredded
    • 1/4 cup parmesan cheese, shaved
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • salt and pepper, to taste
    • 1 tablespoon olive oil
    • 1/4 cup milk
    Add to Grocery List

    Directions

    Step 1

    Heat olive oil in medium sauce pan on Med. High heat.

    Step 2

    Pour chopped artichoke hearts into the pot with a pinch of salt and pepper and saut until almost cooked.

    Step 3

    Turn the heat down to medium heat and add milk and cream cheese. Slowly stir until cream cheese has melted and add onion and garlic powder.

    Step 4

    Slowly add the Pepper Jack, Mozzarella, Provolone and Parmesan cheeses until melted. (Note: you can add more pepper jack if you like your dip spicy.)

    Step 4

    Turn off the heat and break up the spinach into the dip and combine. Add salt and pepper to taste.

    Step 5

    Enjoy with Tortilla chips or sliced French bread.

  • Serves

    12

    Ingredients

    • fat free cottage cheese
    Add to Grocery List

    Directions

    coming soon

  • Philly Cheesesteak Egg Rolls with Provolone Sauce

    Philly Cheesesteak Egg Rolls with Provolone Sauce Philly Cheesesteak Egg Rolls with Provolone Sauce

    Philly Cheesesteak Egg Rolls with Provolone Sauce

    Learn how to make these delicious Philly cheesesteak egg rolls from the Kenmore in-house chef Kari Karch!
    View Recipe

    Serves

    4

    Ingredients

    • 2 tablespoons olive oil, divided
    • 1 tablespoon butter
    • 2 garlic cloves, minced
    • 1 pound cremini mushrooms, small dice
    • 1 teaspoon dried thyme
    • salt and pepper
    • 2 large onion, thinly sliced
    • 1 tablespoon butter
    • 1 teaspoon sugar
    • 1/2 teaspoon balsamic vinegar
    • 1 pound ribye, thinly sliced
    • 1 package spring roll wrappers
    • 1/4 cup cornstarch
    • Vegetable oil for frying
    • provolone sauce (recipe follows)
    • 1 tablespoon unsalted butter
    • 1 tablespoon all-purpose flour
    • 2 cups whole milk
    • 1 cup grated aged provolone cheese
    • 1/4 cup grated Parmigiano-Reggiano
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    Add to Grocery List

    Directions

    In a large saut pan, heat 1 Tbsp. butter and add in garlic and cook for 30 seconds. Add in mushrooms, thyme, salt, and pepper. Cook for 5-7 minutes or until golden brown. Remove and set aside.

    In the same pan, add the remaining oil, butter and onions to the saut pan. Cook on medium low for 25 minutes. Add in sugar and balsamic. Cook for 5 more minutes. Remove from pan.

    Heat pan to medium high, add in thin sliced ribeye meat and cook for 4 minutes or until no longer pink. Season with salt and pepper. Remove from pan and let cool. Meanwhile, make the provolone sauce.

    Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Keep on low heat while eggrolls are cooking.

    On a dry work surface, place spring roll wrappers on counter with a damp towel covering them. Place one wrapper down and add cup of ribeye, mushrooms & onions in the center of the wrapper. Wet all 4 sides of the wrapper. Pull up one corner and roll over meat mixture. Fold in the left and right corners tightly. Tightly finishing rolling and seal with egg wash. Set aside and finish wrapping remaining eggrolls.

    Heat oil to 375* in a pot on the Induction. Toss eggrolls with cornstarch and shake off excess. Fry in batches for 4 minutes or until golden. Carefully remove and let cool before serving with provolone sauce. Happy eating!

  • Seasoned Corn

    Seasoned Corn Seasoned Corn

    Seasoned Corn

    An American spin on a Traditional Mexican Elote - a delish and easy dish to make for any backyard BBQ.
    View Recipe

    Serves

    4

    Ingredients

    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1/2 cup grated parmesan cheese
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1 medium clove garlic, finely minced
    • Salt and pepper to taste
    • 1/4 cup finely chopped basil leaves
    • 4 ears shucked corn
    • 1 lemon, cut into wedges
    Add to Grocery List

    Directions

    Heat a grill over medium-- high heat. In a small bowl, mix together mayonnaise, sour cream, Parmesan cheese, cayenne, paprika, garlic, salt, pepper and basil.

    Stir well and set aside.

    Grill the corn on the grill until blistering and immediately spread about 2 tablespoons of the mayonnaise mixture on each ear of corn.

    Finish by sprinkling a little more cheese and squeezing on some fresh lemon juice.

  • Lager Braised Beer Brats

    Lager Braised Beer Brats Lager Braised Beer Brats

    Lager Braised Beer Brats

    A crowd pleasing dish perfect for any tailgate party.
    View Recipe

    Serves

    4

    Ingredients

    • 3 12 oz. bottles of lager beer
    • 2 onions, thinly sliced
    • 2 red bell peppers, thinly sliced
    • 8 cloves of garlic, smashed
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon caraway seeds
    • 2 pounds Italian sausage or brats
    Add to Grocery List

    Directions

    Put beer, onions, peppers, garlic, Worcestershire, and caraway seeds into a large stockpot and bring to a boil. Add brats and cover.

    Simmer for about 45 minutes to an hour.

    Preheat grill to medium-high heat. Grill brats until evenly browned on all sides. Warning: the brats contain a lot of fat so there will be massive flames.

    Serve brats on buns with German mustard and pair with the same lager used to cook brats.

  • Twix Bar Butter Blondies

    Twix Bar Butter Blondies Twix Bar Butter Blondies

    Twix Bar Butter Blondies

    A love of Twix bars has spiked my curiosity to use them in a baked dish since I have made Cookies with Rolos in the middle. This is my version of the Twiz Blondie. *Good way to use leftover Halloween candy!!!*
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    20 minutes

    Serves

    16

    Ingredients

    • 1/2 cup unsalted butter (1 stick), butter needs to be browned (in directions)
    • 3/4 cup packed brown sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 pinch sea salt
    • 1 cup flour
    • 8 twix bars lightly chopped
    • 1/2 cup semi-sweet or dark chocolate chips
    • sea salt for sprinkling overtop, *optional*
    Add to Grocery List

    Directions

    Brown the butter

    Cut butter into small pieces and melt in a small saucepan or pan over medium heat. Whisking constantly - the butter will start to foam and you'll see little brown bits form on the bottom of the pan. As soon as the bits turn amber, REMOVE FROM HEAT. Watch butter carefully - it can go from amber to burnt extremely fast. Immediately pour the browned butter into a bowl and let it cool.

    Prepare the oven and baking dish

    350 degrees F. Line a square baking pan with parchment paper, cutting the paper long enough so that it sticks out over the side. This will allow you to pull the blondie easily out of the pan. Set it aside.

    Start mixing

    Mix the browned butter and brown sugar together, stirring with a whisk until smooth. Mix in the egg and vanilla. Add the salt and then gently, stir in the flour in 1/4 cup increments. The batter will be very thick.

    Adding in the good stuff

    Add in the chopped Twix bars and about half of the chocolate chips. Gently fold in until fully incorporated. Pour the mixture into your prepared dish and using a spoon or rubber spatula, press into an even layer. Sprinkle as much sea salt as you want over top. Also, sprinkle the rest of the chocolate chips on top.

    Time to toss it in the oven

    Bake for 20-25 minutes until just barely set in the middle. It's better that they are slightly under-baked than over. Cool in the pan for about twenty minutes, then move onto a cooling rack. You want these to be completely cooled, otherwise they'll be difficult to cut. Sometimes letting them sit overnight is best if you are looking for the desired square pieces.

  • Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    4

    Ingredients

    • 2 Potatoes, boiled and peeled and mashed
    • 1/2 teaspoon Ginger & Garlic Paste
    • 1/3 cup Boiled vegetables (mashed), I have added carrot, green peas, spinach)
    • 2 tablespoons Cilantro, finely chopped
    • 1/2 teaspoon Garam Masala
    • 1 teaspoon Coriander Powder
    • 2 Green Chilies
    • 1/2 teaspoon Red Chili Powder
    • 1 teaspoon Cumin Seeds
    • Oil, to shallow fry
    • 2 Bread Slices, crumbled
    • 2 tablespoons Cornflour, mixed in the water and make a thick paste
    • 1/4 cup Bread Crumbs
    • Salt, to taste
    • 1 tablespoon Lime juice
    • 4 Hot Dog Buns
    • 1 Tomato, chopped
    • 2 tablespoons Cucumber, chopped
    • 2 tablespoons Onion, chopped
    • 2 tablespoons Cabbage, chopped
    • 2 tablespoons Mint Leaves, chopped
    • Cilantro/Mint Chutney
    • Tomato Ketchup
    • Yellow Mustard, (I don't like yellow mustard but if you want so you can add
    Add to Grocery List

    Directions

    For Patty :

    Heat 1 tbsp oil in a pan and add cumin seeds and allow them to crackle. Add ginger & garlic paste, mashed potatoes and vegetables, red chili powder, green chilies, fresh bread crumbs, salt, coriander powder, garam masala, lime juice, cilantro. Mix well and turn off the heat. Roll the mixture into lengthwise patty and dip into the cornflour mix and roll them on the bread crumbs so that they are evenly coated from all the sides. Heat some oil in a pan and shallow fry them till they turn golden brown and crispy.

    For Veggie Hot Dog :

    Slit the hot dog bun from the center.(If you want, you can toast it by applying little butter/ghee on both sides) Open the bun and apply green chutney or mayonnaise. Arrange chopped tomatoes, cucumber, cabbage, onion and veg patty over the bun. Apply tomato ketchup and yellow mustard and garnish with mint leaves.

  • Roasted Bacon Enrobed Barbeque Pork Loin

    Roasted Bacon Enrobed Barbeque Pork Loin Roasted Bacon Enrobed Barbeque Pork Loin

    Roasted Bacon Enrobed Barbeque Pork Loin

    So, who doesn't like bacon?? And who doesn't like ANYTHING with bacon in it, on it or over it?? Add a pork loin and some barbeque sauce and you end up with one delicious dish! This succulent pork roast is quick and ridiculously easy to prepare with only 3 ingredients. Served with a nice, crisp salad or green vegetable and a baked potato with the works (including bacon bits!!) ....you have a perfect bacon-y comfort food meal!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    1 hour 30 minutes

    Serves

    8

    Ingredients

    • 1 3 pound pork loin
    • 1 pound Applewood smoked bacon
    • 1/3 cup prepared barbeque sauce
    Add to Grocery List

    Directions

    Step One

    Heat oven to 375 degrees F. Line a 13"X9" baking pan with no-stick aluminum foil. Set aside.

    Step Two

    Trim some of the fat from the pork loin and poke about 8-10 holes in the top of the roast, being careful not to go through to the bottom. Twist knife slightly to make small "holes".

    Step Three

    Pour the barbeque sauce over the roast and, with your fingers, work some of it into the holes in the roast. Rub remaining sauce over entire roast. Place in prepared roasting pan.

    Step Four

    Place a large piece of aluminum foil on a flat working surface. Lay 6-7 slices of bacon side-by-side on the foil. With 6-7 more slices, "weave" into the slices laying on the foil to make a "basket weave" design.

    Step Five

    Pick up foil with bacon on it and flip it over onto the pork loin in the roasting pan. Center the "sheet" of woven bacon on the roast and tuck edges under roast. The entire roast should be covered in bacon.

    Step Six

    Place in oven and roast for 1 hour 30 minutes. Remove from oven and let rest for 5-10 minutes. Serve with extra BBQ sauce or pan drippings if desired.

  • Bison Haute Dogs with Creole Remoulade

    Bison Haute Dogs with Creole Remoulade Bison Haute Dogs with Creole Remoulade

    Bison Haute Dogs with Creole Remoulade

    The perfect bistro dish with an upscale twist is fun to make at home and fun to have friends over to dish with. Happy Eating!
    View Recipe

    Prep Time

    25 minutes

    Cook Time

    20 minutes

    Serves

    4

    Ingredients

    • 2 tablespoons celery leaves, minced
    • 2 tablespoons parsley, minced
    • 1 clove garlic, minced
    • 3 scallions, minced
    • 2 tablespoons fresh squeezed lemon juice
    • 1 teaspoon prepared horseradish
    • 1/2 teaspoon worcestershire sauce
    • 3 drops tabasco sauce, to taste
    • 2 tablespoons creole mustard
    • 1 tablespoon mayonnaise
    • 1/4 teaspoon salt
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon pepper
    • 1 large onion, diced
    • 1/2 red onion, diced
    • 1/2 cup light brown sugar
    • 1/4 cup dried cranberries
    • 1/2 cup cider vinegar
    • 1/4 cup balsamic vinegar
    • 1-1/2 tablespoons sugar
    • 1/2 fresh jalepeno, seeded, deveined, and minced
    • 2 teaspoons orange zest
    • 1/2 teaspoon kosher salt
    • 1 cup fresh raspberries
    • 4 bison sausage links
    • 2 cans of beer
    • 2 cups chicken stock
    • 1 cup pork rinds, smashed
    • 4 poppy seed hot dog buns
    Add to Grocery List

    Directions

    For the Creole Remoulade:

    Place all ingredients into a Kenmore food processor and combine until smooth. Taste for seasoning. Refrigerate for one hour to meld flavors. Can be made a day ahead for best flavors.

    For the Raspberry Balsamic Chutney

    In a large stainless steel or enameled dutch oven combine the first 10 ingredients and cook at a simmer for approximately 25 to 30 minutes or until thickened. Add the raspberries and cook through for another 5 minutes. Remove from heat and let cool. Can be stored for one week in the refrigerator.

    For the bison dogs:

    In a large dutch oven, pour in the cans of beer and chicken stock. Bring up to a boil and add the bison sausage. Turn heat down to a simmer and cook the dogs low and slow for about 45 minutes. Remove from heat. Heat an indoor grill pan or an outdoor grill to medium high heat. Grill the sausages until they are marked and heated through. Serve in a bun topped with Creole remoulade, onion chutney, and sprinkle with pork rinds. Serve with Duck Fat Fries and a cold beer to pair! Happy Eating!

  • Hamburger Cookies

    Hamburger Cookies Hamburger Cookies

    Hamburger Cookies

    A couple months ago my mom went to a shower and made these delightful treats and I just had to steal her recipe! It's a no-bake, no-fuss treat that all of your guests will be wowed over! I'm serving these up at my Game Day Opener! Happy Eating!
    View Recipe

    Prep Time

    15 minutes

    Serves

    12

    Ingredients

    • 1 (12 ounce) box vanilla wafers
    • 1 box fudge mint grasshopper cookies
    • 2 cups shredded coconut
    • red and yellow frosting, easy squeeze tubes
    • green food coloring
    • clear corn syrup
    • sesame seeds
    Add to Grocery List

    Directions

    Directions:

    Put a vanilla cookie with the rounded side down and place a dab of icing onto the flat side of the cookie then attach the fudge mint cookie to it (the icing will help the 2 cookies together). Squeeze a strip of the yellow icing (for the mustard) on one side of the fudge mint cookie and then squeeze a strip of the red icing (ketchup) on the other side of the mint cookie. Put the coconut in a resealable bag and add a couple drops of the green food coloring and shake until you get the right color green for lettuce. Place some of the 'lettuce' on top of the mint cookie and then add a dab of icing on the underside of the vanilla wafer cookie to make it adhere to the coconut. To finish, brush a coat of clear corn syrup on top of the wafer and sprinkle with sesame seeds.

  • Simple Guacamole

    Simple Guacamole Simple Guacamole

    Simple Guacamole

    Most people think of guacamole as an appetizer, we have often had this as our main meal. Melt some cheese over tortillas and this can be enough for 2 or 3 people! Yum
    View Recipe

    Prep Time

    15 minutes

    Serves

    4

    Ingredients

    • 3 ripe avocado, mashed
    • 1 fresh cilantro, minced
    • 4 fresh green onions, chopped
    • 4 roma tomatoes, diced
    • dash mrs. dash original blend
    Add to Grocery List

    Directions

    Step 1:

    Peal and mash the avocados.

    Step 2:

    Add the cilantro, green onions and tomato.

    Step 3:

    Add Mrs Dash to taste. mix everything together and enjoy! *1/3 cup of Red Onions can be substituted for the Green Onions.

  • Smoky Hot Cajun Cheese Dip

    Smoky Hot Cajun Cheese Dip Smoky Hot Cajun Cheese Dip

    Smoky Hot Cajun Cheese Dip

    Not your everyday fondue! My spin on a hot cheese dip ramps up the flavor and heat with smoked beer, smoked cheese, smoky chipotle flavor and Cajun seasoning. This dip is a meal unto itself.
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    25 minutes

    Serves

    4

    Ingredients

    • 4 ounces Andouille sausage
    • 1/3 cup finely chopped yellow onion
    • 1/3 cup thinly sliced celery
    • 1/3 cup finely chopped red bell pepper
    • 1 teaspoon Cajun seasoning
    • 1/2 cup smoked beer
    • 4 ounces Monterrey Jack cheese; shredded
    • 4 ounces smoked Gouda cheese; shredded
    • 4 ounces chipotle cheddar cheese; shredded
    • Lightly toasted baguette slices
    Add to Grocery List

    Directions

    Step 1

    Chop Andouille sausage into 1/4-inch cubes. Put sausage pieces in an 8-inch cast iron (or broiler proof) skillet over medium heat about 7-8 minutes to slightly brown; stir occasionally. Remove sausage from skillet to paper towel lined plate. Blot with paper towel; set aside.

    Step 2

    Add onion, celery, and bell pepper to same skillet; return to medium heat. Cook vegetables until they begin to get tender, about 4-5 minutes; stir occasionally.

    Step 3

    Stir in Cajun seasoning and beer. Continue cooking until liquid is reduced to about one-half. Reduce heat to low; stir in cheeses in small amounts, about 2 ounces each time. Stir after each addition until blended and smooth.

    Step 4

    Sprinkle Andouille sausage over the top of the melted cheese and place skillet under broiler. Broil until top is lightly browned.

    Step 5

    Serve immediately in skillet with bread for dipping.

  • Buffalo Chicken Scalloped Potatoes

    Buffalo Chicken Scalloped Potatoes Buffalo Chicken Scalloped Potatoes

    Buffalo Chicken Scalloped Potatoes

    Kick up the heat with these uniquely delicious scalloped potatoes! Buffalo sauce and heaps of sharp cheddar combined with thinly sliced russets and chunks of chicken turn this side dish into a main coarse-worthy meal.
    View Recipe

    Prep Time

    30 minutes

    Cook Time

    1 hour 5 minutes

    Serves

    8

    Ingredients

    • 6 tablespoons salted butter
    • 2 cups whole milk, divided
    • 1/3 cup all-purpose flour
    • 1-1/2 teaspoons seasoned salt
    • 2 teaspoons black pepper
    • 1/2 cup buffalo wing sauce
    • 3 cups shredded sharp cheddar cheese, divided
    • 6 cups peeled and finely sliced Russet potatoes
    • 2 cups cooked, diced chicken breast meat
    Add to Grocery List

    Directions

    Step One

    Preheat oven to 375 degrees. Grease a 9x13 baking pan with non-stick spray.

    Step Two

    Place butter in a large saucepan and heat over low until melted. Pour 1/2 cup of milk into saucepan with butter. Add flour to pan and whisk until mixed. Quickly pour in remaining milk and whisk until flour is evenly incorporated and mixture is thin and smooth. Whisk in seasoned salt, pepper, and wing sauce until combined.

    Step Three

    Turn heat to medium-low and continue cooking, whisking frequently, until sauce reaches a low boil. Remove pan from heat and stir in 2 cups shredded cheese until melted.

    Step Four

    Place sliced potatoes and diced chicken in a large bowl, tossing to combine. Pour 3/4 of the buffalo cheese sauce into bowl with chicken and potatoes, and stir gently to coat.

    Step Five

    Pour potato mixture into greased pan, spreading to fill pan evenly. Pour remaining sauce over potatoes, and sprinkle with leftover 1 cup cheese. Place in preheated oven and bake 60-65 minutes until bubbly and golden. Remove from heat and let sit 8-10 minutes before serving.

  • Cilantro-Pepper Pesto Fried Cheese Tostadas

    Cilantro-Pepper Pesto Fried Cheese Tostadas Cilantro-Pepper Pesto Fried Cheese Tostadas

    Cilantro-Pepper Pesto Fried Cheese Tostadas

    I cook from either a craving or what is available in my frig. For this crunchy, yummy recipe I had herbs that needed to be cut from my small garden and was craving something spicy, crunchy, and cheesy. The cilantro-pepper pesto fried cheese tostada came to life and it is amazing! The pesto bowl was licked clean by my husband. What he didn't know is that I snuck some pesto and hide it before he could eat it all! It lasts for up to 7 days in the refrigerator!
    View Recipe

    Prep Time

    45 minutes

    Cook Time

    40 minutes

    Serves

    4

    Ingredients

    • 1/4 cup cider beer (less than 20 g sugars per 12 ounce beer)
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons dark agave nectar syrup
    • 2 tablespoons honey mustard
    • 1-1/2 tablespoons adobo sauce from canned chipotles in adobo sauce
    • 2 tablespoons lime juice, plus 1/2 its zest
    • 1-1/2 cups loosely packed fresh cilantro
    • 1/2 cup fresh basil leaves
    • 3 garlic cloves, rough chopped
    • 1 jalapeno pepper, seeded, rough chopped
    • 1 shallot, rough chopped
    • 1 tablespoon black peppercorns, freshly ground
    • 1/2 tablespoon fresh ground sea salt
    • 2 cups white rice flour
    • 1 teaspoon salt
    • 1 teaspoon granulated garlic
    • 1 teaspoon smoked paprika
    • 1 teaspoon black peppercorns, freshly ground
    • 4 eggs, beaten
    • 2 cups plain bread crumbs
    • 1/2 cup parmesan cheese, finely grated
    • 12 pepper jack string cheese sticks, cut in half to equal 24 piecs
    • 1 quart canola oil
    • 8 flat tostada shells
    • 3/4 cup Monterey jack cheese, shredded
    • 1/2 cup sweet chili sauce
    • 8 sprigs cilantro or basil for garnish
    Add to Grocery List

    Directions

    Cilantro-Pepper Pesto

    Heat oven to 350 degrees and the deep fryer to 365 degrees. Combine the first 12 ingredients for the pesto in a food processor and pulsate until well blended. If the mixture seems to dry, simply add more beer or water. Now is the time to taste the pesto. If more lime juice, black pepper or salt is needed, add it now and pulse a few more times. Cover and set aside.

    Batter and Fry

    To another small bowl, add the flour, salt, garlic, paprika, and pepper. Blend with your fingers. To a second bowl, add the eggs and beat well. To the third bowl add the bread crumbs and the cheese and blend. Place as many pieces of cheese that will fit in the flour bowl and coat the cheese sticks. Remove from flour, shaking off excess. Add the sticks to the eggs and coat well. Now coat in the bread crumbs and cheese. Repeat this process until all cheese sticks are coated. Place the cheese sticks on a coated cookie sheet and place in the refrigerator for 5 minutes. Deep fry small batches of the cheese sticks in 365 degree oil for 30 seconds. If a deep fryer is not available, fry them in a -inch of oil added to a large fry pan for 30 seconds on each side. Remove to paper towels in single layer to drain.

    Tostadas and Garnish

    Arrange tostadas on a baking sheet in a single layer. Spread pesto onto each tostada. Top with equal amounts of cheese and bake for 3 - 5 minutes or until cheese is melted. Remove from oven and add the fried cheese sticks to each tostada along with a few drizzles of the chili sauce. Garnish with basil or cilantro leaves and serve immediately.

    Notes

    Notes: The beer for the pesto can be replaced by chardonnay or water. If the pesto is not spicy enough, add more adobo sauce. A meat of choice can be added to the tostadas once they are removed from the oven. Avocado slices and green chili salsa would also make a great additional topping.

  • The Boss Hog: Smokey BLT Mac-n-Cheese

    The Boss Hog: Smokey BLT Mac-n-Cheese The Boss Hog: Smokey BLT Mac-n-Cheese

    The Boss Hog: Smokey BLT Mac-n-Cheese

    Diners are one of the great American eateries that offer home-style, comfort food. I have the fondest childhood memories of my family's diner, and hold the treasure chest of those recipes very dear to me. At a very young age, I learned that comfort foods brought people together, and my recipe combines two very classic, American favorites. In an effort to realign macaroni-n-cheese, my BLT and macaroni-n-cheese-hybrid, offers a delightful 25% crunch/75% soft ratio, and is textured enough that it leaves you with lots of crispy bits that keep you digging for more!
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    30 minutes

    Serves

    5

    Ingredients

    • 1/2 pound medium pasta shells
    • 1/2 pound small pasta shells
    • 8 tablespoons (1 stick) unsalted butter, plus more for dish
    • 5-1/2 cups milk
    • 1/2 cup all purpose flour
    • 3-1/2 cups Swiss Cheese, grated
    • 2-1/2 cups Smoked Gouda Cheese, grated
    • 1/2 cup parmigiano reggiano cheese, grated
    • 10 ounces bacon, crisped
    • 3 cups fresh baby spinach
    • 2 cups grape tomatoes, halved
    • 1 sleeve of buttery crackers
    • 2 tablespoons olive oil
    • 1 garlic clove
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    Directions

    A little bit of bacon crumble prep.

    1.) Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. 2.) Crisp bacon in a large skillet and drain on a paper towel-lined plate. Lightly chop bacon, then transfer bacon, garlic, olive oil, and crackers to a food processor to lightly pulse to small crumbles (leaving some larger pieces).

    Let's start the macaroni!

    1.)Fill a large pot with water; bring to a boil. Add macaroni; cook to very el dente, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside. 2.) In a medium saucepan set over medium heat setting, heat the milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. 3.) While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 4.)Remove pan from heat. Stir in salt, nutmeg, black pepper, Swiss Cheese, and Smoked Gouda Cheese. Stir until creamy and smooth. Stir reserved macaroni into the cheese sauce. Fold in the baby spinach.

    Let's bake this baby!

    1.) Pour mixture into prepared dish. Scatter the halved cherry tomatoes over the top and sprinkle bacon & breadcrumb mixture evenly over the top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven. Transfer dish to a wire rack to cool 5 minutes; serve hot.

  • Touchdown Chili in Sourdough Breadbowls

    Touchdown Chili in Sourdough Breadbowls Touchdown Chili in Sourdough Breadbowls

    Touchdown Chili in Sourdough Breadbowls

    Football and fall might hands down be my favorite time of the year. I love that we make comforting foods to share with others when the air gets a little colder and the roars from football fans are heard throughout the streets. This chili is a quick and simple solution to feed those hungry fans and serve it up in a cute edible bowl! Happy Eating!
    View Recipe

    Prep Time

    15 minutes

    Cook Time

    1 hour 15 minutes

    Serves

    8

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 3 garlic clove, minced
    • kosher salt and fresh cracked black pepper
    • 2 tablespoons tomato paste
    • 1 tablespoon chipotle in adobo sauce
    • 2 tablespoons cumin
    • 1 tablespoon corriander
    • 1/2 pound lean ground turkey
    • 1/2 pound ground beef
    • 1/2 pound ground pork
    • 1 can of beer
    • 1 28oz can of san marzano tomatoes
    • 1 28oz can of black beans, rinsed and drained
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    Directions

    Directions:

    In a large saucepan, heat oil then add onions and garlic until softened (about 3-5 minutes). Season with salt and pepper. Add meats, tomato paste, cumin, and chipotles, mixing and stirring frequently until the turkey is cooked all the way through. Add beer, tomatoes, and beans and bring to a boil. Reduce and simmer for 10 minutes before serving. Check seasonings before serving. *If chili is too thin, add a slurry of flour and chicken stock to thicken. To make the mini bread bowls, cut a large circle into the tops of each of the sourdough rolls using a bread knife and pull off the top (usually taking with it the inside as well). Remove more bread from the inside if desired. Serve with cheese, scallions, sour cream, pickled onions, and a variety of hot sauces.

  • Easy Cheesy Onion Pull-Apart Bread

    Easy Cheesy Onion Pull-Apart Bread Easy Cheesy Onion Pull-Apart Bread

    Easy Cheesy Onion Pull-Apart Bread

    There are some recipes in life that you come across and find yourself immediately running to the grocery store to pick up the ingredients. Well, this is one of those recipes! This is great for a last-minute appetizer that you need to throw together or for a family get together. But just make sure to double the recipe, because it will disappear in minutes! Happy Eating!
    View Recipe

    Prep Time

    10 minutes

    Cook Time

    25 minutes

    Serves

    8

    Ingredients

    • 1 loaf sourdough bread
    • 8 ounces monterey jack cheese, sliced thinly
    • 8 ounces mozzarella cheese, sliced thinly
    • 1/2 cup butter, melted
    • 1/2 cup green onions, finely diced
    • 1 tablespoon garlic powder
    • 2 teaspoons poppy seeds
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    Directions

    Directions:

    Cut the bread lengthwise and widthwise without cutting through to the bottom. Insert cheese slices between the cuts. Combine butter, green onions, garlic powder, and poppy seeds and stir to mix. Move the bread to a foil lined baking sheet and drizzle the butter mixture over the bread. Move the green onions around if needed to spread them out Wrap the bread loosely with foil and bake at 350 degrees F for 15 minutes. Unwrap the bread and bake another 10 minutes or until cheese has melted.

  • Lite Bite Appetizers: Wedge Salad on a Stick

    Lite Bite Appetizers: Wedge Salad on a Stick Lite Bite Appetizers: Wedge Salad on a Stick

    Lite Bite Appetizers: Wedge Salad on a Stick

    This is one of my favorite appetizers to share with guests when I have a party. The simplicity of this salad on a stick appeases all palates and kids love anything for their small hands. So easy and delicious. Happy Eating!
    View Recipe

    Prep Time

    12 minutes

    Serves

    12

    Ingredients

    • 1 pound cooked bacon, large dice
    • 1 head iceberg lettuce, cut into large cubes
    • 1/2 pint of cherry tomatoes, halved
    • 1 cup prepared blue cheese salad dressing
    • 6 inch bamboo skewers
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    Directions

    Directions:

    Place lettuce on skewer followed by bacon and tomato. Lay on a platter then drizzle blue cheese dressing over the skewers right before serving. I like to top with some fresh cracked black pepper too!

  • Fall Party Mix

    Fall Party Mix Fall Party Mix

    Fall Party Mix

    This easy party mix is put together in a matter of seconds which gives you more time to spend with the in-laws! OH..WELL:) Happy Eating!
    View Recipe

    Prep Time

    1 minute

    Serves

    12

    Ingredients

    • 1 bag of pre-made puppy chow cookie mix
    • 1 bag of candy corn
    • 1 bag of mini pretzels
    Add to Grocery List

    Directions

    Directions:

    In a large bowl, toss all ingredients and serve. Can store up to two weeks in an airtight container.

  • Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish

    Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish

    Slow Cooker Mojo Pork Carnitas with Coconut Crema and Pickled Radish

    I just heard that there's a new diet that allows you to eat tacos everyday and you can still lose weight. Well, I may not believe that but here is one of my favorite taco recipes that I was so happy to share that I jumped up and down and burned about three calories. Yay me:)
    View Recipe

    Prep Time

    20 minutes

    Cook Time

    7 hours 10 minutes

    Serves

    12

    Ingredients

    • 4 pounds Pork shoulder
    • 2 Large oranges, zested and juiced
    • 4 Limes, zested and juiced
    • 2 tablespoons Low sodium soy sauce, *or liquid aminos
    • 2 tablespoons Raw honey
    • 1/4 cup Olive oil
    • 2 Chipotle chiles, plus 1 Tbsp adobo sauce
    • 1 tablespoon Cumin
    • 2 teaspoons Corriander
    • 1 tablespoon Dried oregano
    • Kosher salt and fresh cracked black pepper
    • 1 Red onion, sliced
    • 4 Garlic cloves, smashed
    • 2 Bay leaves
    • 1 Package of corn tortillas or flour tortillas
    • 1 Can of coconut milk, placed in fridge overnight
    • 1 Lime, juiced
    • Kosher salt and fresh cracked black pepper
    • 1 Bunch of organic radishes, sliced thin on a mandoline
    • 1 cup Red wine vinegar
    • 1 tablespoon Turbinado or raw cane sugar
    • Bor scratch made salsa verde
    • Cilantro, for garnish
    • Lime wedges, for garnish
    Add to Grocery List

    Directions

    Directions:

    Place pork into slow cooker. In a small bowl whisk the next 11 ingredients together. Pour over pork and set slow cooker for 8-10 hours on low or 6-8 on high. While pork is cooking, make the crema by whipping cup of coconut milk (which should have the consistency of butter at this stage) with the limes and season with salt and pepper. Keep chilled until ready to serve. For the pickled radishes, place sliced radishes into a small bowl with red wine vinegar and honey. Stir to combine and let sit out on your kitchen counter for a couple hours then place into a glass container and refrigerate until you are ready to serve the tacos. When the slow cooker shuts off, remove the pork and let rest on a cutting board for 10 minutes then shred meat with two forks. Strain remaining juice and ingredients through a sieve and toss with pork. To serve tacos, place carnitas into corn tortilla shell (they are best served warm), then add some coconut crema, salsa verde, and cilantro. Serve with limes to juice. Happy Eating!

  • Chicken Chipotle 7-Layer Dip

    Chicken Chipotle 7-Layer Dip Chicken Chipotle 7-Layer Dip

    Chicken Chipotle 7-Layer Dip

    This appetizer is almost a meal in itself! It is great served any time of the year, from a Super Bowl party to 4th of July!
    View Recipe

    Serves

    8

    Ingredients

    • 16 fluid ounces can of refried beans
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground cayenne pepper
    • 2 cups iceberg lettuce, chopped
    • 16 ounces sour cream
    • 1 chipotle chili in adobo sauce, minced
    • 2 teaspoons adobo sauce
    • 2 cups guacamole, store bought or homemade
    • 1 cup cooked shredded chicken
    • 1/2 lime, juiced
    • 1 cup fresh salsa
    • 1/2 cup crumbled queso fresco or grated mozarella
    • 2 tablespoons sliced black olives
    • 2 tablespoons sliced scallion tops
    • Cilantro leaves
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    Directions

    Step 1

    Mix refried beans, cumin and cayenne in a bowl and spread into the bottom of 8 individual serving dishes or an 8x8 baking dish. Top evenly with lettuce.

    Step 2

    Mix sour cream, chili and adobo sauce in another bowl and gently spread on top of lettuce. Add guacamole and spread into an even layer on top of sour cream.

    Step 3

    Mix the chicken with the lime juice and layer on top of the guacamole. Add salsa and queso fresco or mozzarella.

    Step 4

    Top with olives, scallions and cilantro.

    Step 5

    Serve immediately or cover and refrigerate up to 4 hours. Serve with tortilla chips