Graham Cracker Cookies

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 1 large egg
  • 1-3/4 cups graham cracker crumbs (roughly 12 full graham cracker pieces)
  • 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate or white chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking pad.
  2. In the bowl of a stand mixer, cream the butter and brown sugar.
  3. Add the vanilla and egg to the butter and sugar mixture, and beat until well combined.
  4. In a large bowl, combine the graham cracker crumbs, flour, baking soda and salt, and stir until evenly blended.
  5. Gradually add the dry mixture to the wet mixture and stir until just combined.
  6. Fold in the chocolate chips.
  7. Using a cookie scoop, drop balls of dough, about 2 tablespoons each, onto the prepared baking sheet.
  8. Bake for 8-10 minutes or until the edges are set.
  9. Remove the pan from the oven. The cookies will look slightly underdone, but will continue cooking on the baking sheet as they cool.
  10. After about 5 minutes, transfer the cookies to a wire rack to cool completely.

The original recipe for these incredible cookies can be found here.

Parmesan, Bacon & Ranch Asparagus

Ingredients

  • 2 bunches fresh asparagus
  • 1/2 cup olive oil
  • 1-1/2 tablespoons ranch seasoning powder
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 1/3 cup grated parmesan cheese
  • 8 slices bacon, chopped

Instructions

  1. Preheat the oven to 400 degrees and line a 9-by-13-inch baking dish with parchment paper or aluminum foil.
  2. Chop the asparagus into 2-inch pieces.
  3. In a large bowl, combine the oil, ranch and Adobo seasonings and pepper.
  4. Add in the asparagus pieces and toss to coat.
  5. Pour the coated asparagus into the prepared baking dish and bake for about 20 minutes, stirring about half way through.
  6. Meanwhile, in a medium skillet, cook the chopped bacon until crisp, then remove to a plate covered with paper towels to drain.
  7. Remove the pan of asparagus from the oven and stir in the chopped bacon.
  8. Sprinkle the parmesan cheese over the top of the asparagus and return to the oven to cook for about 10 more minutes or until asparagus is fork tender.
  9. Serve hot alongside your favorite main dish.

The inspiration for this amazing asparagus recipe can be found here.

Chicken Teriyaki Chow Mein

Ingredients

  • 1-1/2 pounds boneless, skinless chicken breasts
  • 2/3 cup teriyaki marinade, divided
  • 1 package (6 ounces) chow mein stir-fry noodles (I use Wel-Pac brand)
  • 3 tablespoons cooking oil, divided
  • 1/2 cup carrot chips
  • 1 cup broccoli florets
  • 1/2 cup onion, sliced
  • 1 bell pepper, sliced thin
  • Salt and pepper
  • Toasted sesame seeds, for garnish

Instructions

  1. Cut the chicken breast into bite-size pieces, place in a bowl, stir in 1/3 cup teriyaki marinade and marinate in the refrigerator for at least 30 minutes.
  2. Meanwhile, par boil the chow mein noodles according to package directions.
  3. In a wok or deep skillet, heat 1-1/2 tablespoons of cooking oil, then add the par-boiled noodles.
  4. Cook the noodles for 3-4 minutes, allowing them to crisp, then flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
  5. In the same wok, add the chicken (and the marinade juices) and cook for about 8-10 minutes (depending on size of pieces) until cooked through. Remove chicken and set aside.
  6. In the same wok, add 1 tablespoon of oil and the carrot chips, cooking for 3-4 minutes until starting to become tender.
  7. Add the remaining 1/2 tablespoon of oil, along with the broccoli, onion and bell pepper, stirring and cooking for 3-4 minutes, then season with salt and pepper and cook for another 1-2 minutes.
  8. Add the cooked chicken and noodles back to the wok, along with the remaining 1/3 cup of teriyaki marinade. Toss well and cook for 2-3 minutes, until everything is well-combined.
  9. Garnish with sesame seeds before serving.

The original recipe for this delicious dish can be found here.

Sourdough Breadsticks

Ingredients

  • 1 cup warm water
  • 3 tablespoons white sugar, divided 
  • 1 teaspoon active dry yeast 
  • 4 cups flour  
  • 1 teaspoon salt 
  • 1 cup sourdough starter 
  • 1 large egg, separated 
  • Oil

Instructions

  1. Prepare two large baking sheets, lining each of them with parchment paper or silicone baking pads.
  2. In a small bowl, combine the water and 2 tablespoons sugar, stirring until the sugar is dissolved.
  3. Add the yeast to the sugar water and let sit until foamy, about 10-15 minutes.
  4. Meanwhile, in a large bowl, whisk together the flour, salt and remaining sugar.
  5. In a medium bowl, whisk together the sourdough starter and egg yolk; whisk the egg white lightly and reserve in the refrigerator.
  6. Pour yeast and sourdough mixtures over the flour mixture, and stir or knead with your hands until dough starts to form and all dry ingredients are incorporated.
  7. Turn the dough out onto a lightly floured work surface and knead into a smooth ball.
  8. Oil the inside of a large bowl, place the dough inside and cover with a cloth. Let rise for about 2 hours.
  9. Punch down dough and divide into 12 portions.
  10. Roll the dough out into small balls, then shape into 3- to 4-inch-long sticks.
  11. Divide the bread sticks between the two prepared pans. Cover with cloths and let rest for 45 minutes.
  12. Preheat the oven to 350 degrees.
  13. Bake the breadsticks in the preheated oven for about 15 minutes, or until lightly browned.
  14. Remove one pan at a time and brush the tops with the reserved egg white.
  15. Return the pans to to the oven and continue baking until medium brown, about 10 more minutes.
  16. Enjoy plain alongside your favorite pasta dish, or dip them in marinara or other dipping sauce.

The original recipe for these perfectly soft breadsticks can be found here.

Cheesy Chicken Fritters

Ingredients

  • 2 pounds ground chicken
  • 1/2 cup mayonnaise
  • 2/3 cup flour
  • 3 large eggs
  • 1-1/2 tablespoons dried dill weed
  • 1 tablespoon dijon mustard
  • 1 bag (8 ounces) shredded Monterey Jack cheese
  • 2 tablespoons olive oil, for cooking

Instructions

  1. In a large bowl, combine the ground chicken, mayonnaise, flour and eggs, and mix until well combined.
  2. Add in the dill, mustard and cheese, and continue stirring until well mixed.
  3. In a large skillet, heat oil over medium-high heat.
  4. Scoop the chicken mixture, about a 1/3 cup at a time, into the skillet, spreading out into a 1/4-inch thick circle, then repeat the process until the skillet is full (3 to 4 at a time maximum).
  5. Fry the fritters for about 5 minutes, then flip them over and continue cooking for another 5 minutes.
  6. Remove the fritters to a paper-towel lined plate.
  7. Serve the fritters with your favorite dipping sauce or this delicious garlic aioli.

The recipe inspiration for these tasty chicken fritters can be found here.

Garlic Aioli

Ingredients

  • 1/3 cup minced garlic
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 cup mayonnaise
  • 1/2 teaspoon dijon mustard

Instructions

  1. In a small, shallow bowl, combine the garlic and lemon juice.
  2. Spread the garlic mixture out into an even layer, then sprinkle lightly with the salt and let rest for about 10 minutes.
  3. Place a fine mesh strainer over another bowl, scoop the lemon and garlic mixture into the strainer, then use a silicone or rubber spatula to press on the garlic, getting out as much juice out as possible. Discard the garlic.
  4. In a medium bowl, whisk the mayonnaise and dijon mustard into the garlicky lemon juice until combined, then taste and adjust as necessary (stir in more mayonnaise by the tablespoon if the garlic flavor is overwhelming).
  5. Store aioli in the refrigerator in a mason jar or other air-tight container for up to 10 days.

The original recipe for this delicious garlic aioli can be found here.

Air Fryer Pizza Cannoli

Ingredients

  • 1 package (2 sheets) puff pastry
  • 8 ounces marinara sauce
  • 8 ounces fresh mozzarella, diced into small pieces
  • 1 egg
  • 1 tablespoon water
  • 1 cup Italian seasoned Panko crumbs

Instructions

  1. Preheat the air fryer to 400 degrees.
  2. Cut the puff pastry sheets into equal quarters.
  3. Spread about 1-1/2 tablespoons of marinara sauce in the middle of each puff pastry sheet.
  4. Place about 8-10 pieces of cheese (depending on size) on the marinara sauce.
  5. With the puff pastry pieces positioned like a diamond, fold the right corner over the filling, and then fold the left corner over and wrap it under, forming something that resembles a cannoli.
  6. In a small bowl, whisk the egg and water.
  7. Place the Panko crumbs on a lipped plate.
  8. Brush each pizza cannoli with the egg wash mixture, covering the sides and bottom.
  9. Place the cannolis, one at a time, into the Panko crumbs and cover all sides.
  10. Place the pizza cannolis, two at a time (don’t overcrowd) on a pieced of parchment paper inside the air fryer basket.
  11. Air fry at 400 degrees for about 4-5 minutes.
  12. Carefully turn the cannolis over and air fry an additional 2-3 minutes until golden brown.
  13. Remove from the air fryer and allow to cool slightly before serving.
  14. Repeat the process with the remaining cannolis.

This recipe was inspired by a TikTok video by DaniMade, which can be found here.

Stuffed Pepper Soup

Ingredients

  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 3 bell peppers (any color), diced
  • 4 cups vegetable broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) fire roasted tomatoes
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons granulated sugar
  • 1 teaspoons dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary dried
  • Pinch of nutmeg, optional
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 cup uncooked basmati rice

Instructions

  1. In a large stock pot, sauté onion and garlic in oil.
  2. Add in the ground pork, chopping and breaking into small pieces, and cook until done.
  3. Add in the peppers, and continue cooking until they are tender.
  4. Pour in the broth, tomato sauce, diced tomatoes and Worcestershire sauce, then add the sugar, herbs, spices and bay leaves and stir until well combined.
  5. Stir in the rice, and bring the soup to a boil.
  6. Reduce heat to low, then cover and let simmer for 30-35 minutes, or until the rice is tender.
  7. Remove bay leaves, stir and serve hot with crackers or bread.

The original recipe for this flavorful soup can be found here.

Popovers

Ingredients

  • 1 cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 1 cup flour
  • 1/2 teaspoon salt
  • Pinch chili powder (optional)

Instructions

  1. Grease a popover pan with oil.
  2. In a small bowl or large glass measuring cup, whisk together the milk and eggs until well combined.
  3. Whisk in the flour, salt and chili powder (if using) until the mixture is smooth.
  4. Pour the mixture into the popover pan cups until each one is about 2/3 full.
  5. Place the pan in a cold oven and set the temperature to 450 degrees.
  6. Bake for about 30 minutes, or until the popovers have risen and are golden brown.
  7. Allow to cool slightly, and carefully remove the popovers from the pan.
  8. Serve warm with butter or jam.

The original recipe for these popovers comes from the one and only Chef John, and can be found here.

Air Fryer Breakfast Biscuit Bombs

Ingredients

  • 6-8 strips bacon, diced into 1/2-inch pieces
  • 2-3 large eggs
  • 1 can (8 count) refrigerated biscuits
  • 1 block (8 ounces) Colby Jack cheese

Instructions

  1. Cook bacon in a skillet until browned, then remove pieces to a bowl or plate lined with paper towels.
  2. Beat the eggs, then pour into a skillet over medium heat.
  3. Scramble eggs until they are just done and still a little moist, and season to taste.
  4. Add the bacon to the skillet with the egg, stir until combined and remove from heat.
  5. Cut the block of cheese to create 16 pieces that are about 3/4 inch cubes, reserving the rest for another use or to eat with crackers.
  6. Open the can of biscuits and separate each biscuit, creating two round layers.
  7. Press each biscuit piece flat until it’s about 4 inches in diameter.
  8. Spoon a heaping tablespoon of the egg mixture onto the center of each biscuit piece.
  9. Top with one piece of the cheese.
  10. Gently fold edges up and over the filling, and pinch to seal.
  11. Preheat air fryer to 325 degrees.
  12. Place 6 biscuit bombs at a time, seam side down and well spaced, on parchment paper in the air fryer basket.
  13. Bake in the air fryer at 325 degrees for about 7-8 minutes; flip each biscuit bomb over and heat an additional 2-3 minutes until golden brown.
  14. Using tongs, carefully remove them from air fryer and allow to cool slightly; repeat the process with the remaining biscuit bombs.

The original recipe for these tasty biscuit bombs can be found here.