Individual Baked Mac & Cheese Pots
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These individual baked macaroni and cheese pots are easy and so deliciously cheesy! Baked in cocottes for perfect individual portions.
- 8 oz elbow macaroni
- 1/4 cup minced shallot
- 2 tablespoons unsalted butter (plus more for ramekins)
- 2 tablespoons unbleached all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups grated cheddar cheese
- 1 cup grated colby jack
- 2 tablespoons cream cheese
- 1 teaspoon franks red hot
- 1/2 teaspoon dried mustard
- 1 pinch kosher salt (more or less to taste)
- 1 pinch freshly ground black pepper (more or less to taste)
- 1 pinch pecorino romano cheese (grated)
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Butterfinger Candy Bar Cookies
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These Butterfinger Cookies have crisp buttery edges, a soft and chewy middle and are loaded with chopped butterfinger candy bar pieces. This recipe will yield 40 cookies.
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt (sea salt or pink himalayan)
- 1 cup unsalted butter (softened at room temperature)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 6 full size Butterfinger candy bars (coarsely chopped (or 16 "fun-size"))
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Salted Snickers Cookies
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Salted Snickers Cookies have crisp buttery edges, a soft and chewy middle that's loaded with chopped snickers candy bar pieces and sprinkled with flaky sea salt. The caramel becomes nice and gooey while the peanuts add delicious nutty flavor and the sea salt gives a nice contrast to the sweetness of the cookies.
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup unsalted butter (room temperature)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 6 full-size snickers candy bars (chopped)
- flakey salt
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Homemade Soft Pretzels with Cheese Dip
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These soft and chewy Homemade Soft Pretzels are so easy to make at home! Soft and chewy with that distinct salty pretzel flavor pairs perfectly with cheddar cheese sauce and garlicky cream cheese dip! This recipe yields 8 large soft pretzels and 2 cheese dips!
- 1 tablespoon sugar
- 1½ cups warm water
- 2¼ teaspoon instant yeast (quick rise)
- 4 cups bread flour
- 1 teaspoon fine salt
- 10 cups water
- 1/4 cup baking soda
- 1 egg
- 1 tablespoon water
- pretzel salt
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Roasted Garlic Tomato Basil Soup
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This Roasted Garlic Tomato Basil Soup is so simple and delicious! A duo of roasted tomatoes and both roasted and fresh garlic are blended with sautéed onions, san marzano tomatoes, broth and fresh basil for a soul-warming and comforting homemade tomato soup.Yields approximately 11 cups and will serve 6 to 8.
- 2 pounds roma tomatoes (cut in halve lentghwise)
- 1 pound compari tomatoes (halved)
- 1 head garlic (top 1/3 cut off)
- olive oil
- kosher salt
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 6 cloves garlic (finely chopped)
- 1 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth (or vegetable broth)
- 28 ounce canned whole san marzano tomatoes
- 1 to 2 ounces fresh basil leaves (plus more for serving)
- 1/2 teaspoon red pepper flakes (plus more for serving (optional))
- freshly ground black pepper (to taste)
- 6 tablespoons heavy cream
- 6 tablespoons parmesan cheese (freshly grated)
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Fireball Root Beer Floats
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A Fireball Root Beer Float is an adult version of a childhood favorite. Chilled mugs filled with vanilla ice cream is topped with fireball whiskey and hard root beer. Yields 2 mugs but can be halved or doubled.
- 4 scoops vanilla ice cream (or more if needed)
- 2 ounces fireball whiskey (or more if desired)
- 24 ounces alcoholic root beer ((2 bottles))
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Black Magic Sangria
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Black Magic Sangria is a dark, moody and bold alcoholic beverage. Sliced black plums, blackberries and grapes soak in dark red wine that's combined with vanilla brandy and sweetened with a brown sugar simple syrup.
- 4 black plums (halved, pitted and cut into eighths)
- 4 rambutans (optional) (outer skin removed and sliced around the pit)
- 1 cup blackberries (halved before measuring)
- 1/2 cup concord grapes (halved before measuring)
- 1/2 cup black grapes (halved before measuring)
- 1/2 cup blueberries (halved before measuring)
- 1 bottle dark red wine (I use Apothic Dark)
- 3/4 cup blackberry pomegranate juice (I use Good Belly)
- 1/2 cup brown sugar simple syrup (see notes for instructions)
- 1/2 cup vanilla brandy
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One Pot Chicken Cacciatore
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- 1 tablespoon olive oil (or avocado oil)
- 1 tablespoon unsalted butter
- 8 boneless skinless chicken thighs
- kosher salt
- freshly ground black pepper
- 1 large yellow onion (diced)
- 1 medium carrot (shredded)
- 1 small red bell pepper (diced)
- 8 ounces mushrooms (cremini or white button)
- 6 cloves garlic (finely chopped)
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 2 tablespoons tomato paste
- 1 pinch red pepper flakes (more or less to preference)
- 1/4 cup dry red wine (like chianti or pinot noir)
- 28 ounces crushed tomatoes
- 1/2 teaspoon sugar
- 2 tablespoons fresh basil (sliced or chopped)
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J. Alexander's Wild Rice and Orzo Salad
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J. Alexander's Wild Rice Orzo Salad made fresh and full of flavor! Years ago I recreated an incredible side dish from a nearby restaurant, and to this day is one one of my all-time favorites! A blend of wild rice, orzo and red winter wheat berries with bell peppers, sweet corn, currants and toasted almonds is tossed in a herb-y champagne vinaigrette. Serve this with salmon or shrimp, grilled chicken or as a meatless side dish.Yields 16 (1-cup) servings.
- 1 tablespoon thinly slice fresh basil leaves
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 clove garlic (grated)
- 1½ tablespoons sugar
- 1/4 cup champagne vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt (or to taste )
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 3 cups cooked wild rice blend (1½ cups uncooked)
- 2 cups cooked red winter wheat berries (about 1 cup uncooked)
- 2 cups cooked orzo pasta (about 1 cup uncooked - I like DeLallo brand)
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced orange bell peppers
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced green bell pepper
- 1 cup corn kernels (thawed if frozen)
- 1/3 finely diced red onion
- 1/2 cup toasted sliced almonds
- 1/3 cup dried zante currants
- 1/4 cup chopped fresh parsley leaves
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Crispy Potato Wedges
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Crispy Potato Wedges are ridiculously crispy and the perfect side dish or appetizer. Russet potatoes are cut into wedges and tossed in olive oil, a simple yet incredible seasoning blend and pecorino Romano before roasting. Serve with your favorite dipping sauce! Serves 4 to 6.
- 1½ pounds small russet potatoes (scrubbed and cut into eighths)
- 3 tablespoons extra light olive oil
- 1 tablespoon all-purpose seasoning salt
- 3/4 teaspoon dried parsley flakes
- 1/2 teaspoon ground black pepper
- 1/4 cup pecorino romano cheese (freshly grated, plus more for serving)
- 2 teaspoons minced fresh parsley (for serving - optional)
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- sriracha to taste
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