Sheet Pan Hawaiian Chicken

Ingredients

  • 3 pounds chicken tenderloins
  • 1 tablespoon chili powder
  • 3 teaspoons ground cumin 
  • 1-1/2 tablespoons minced garlic
  • 1 teaspoon Adobo seasoining
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 large onion, cut into wedges
  • 4 large bell peppers (assorted colors), cut into 1-inch pieces 
  • 1/2 medium pineapple, peeled, cored and cut into bite sized chunks 
  • Toasted sesame seeds, for garnish

Instructions

  1. Preheat oven to 425 degrees and line a large baking pan with parchment paper or silicone pad.
  2. In a large glass bowl combine chili powder, cumin, garlic, olive oil, lime juice, Adobo and pepper.
  3. Add in the chicken tenderloins and stir well to coat.
  4. Carefully stir in the onions, peppers, pineapple chunks and lime juice until everything is well coated.
  5. Spread the mixture onto the prepared sheet pan.
  6. Bake in the oven for 20-30 minutes or until chicken is cooked through, stirring half way through.
  7. Set the oven to broil and cook for a couple of minutes more, or until the veggies are tender and lightly browned.
  8. Serve as is or over rice, greens or cauliflower mash, garnished with toasted sesame seeds.

The original recipe for this healthy and delicious sheet pan dinner can be found here.

Cheesy Zucchini Bake

Ingredients

  • 4 small zucchini (or 2 large), shredded
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1/2 large red onion, diced
  • 1 tablespoon minced garlic
  • 8-10 green onions, sliced
  • 6 large eggs
  • 1 teaspoon baking soda
  • 1 cup Monterey Jack cheese
  • 1/2 cup grated parmesan cheese, divided
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375 degrees, and grease a 9-by-9-inch square baking pan with oil or butter.
  2. Place shredded zucchini in a cheese cloth, sprinkling with salt as you go; set aside for about 30 minutes.
  3. In a large skillet, heat oil over medium heat.
  4. Add in the diced onion and sauté until tender.
  5. Add in the garlic, stir and cook until fragrant; remove from heat and set aside.
  6. Over a bowl or sink, squeeze the shredded zucchini to release all of the liquid.
  7. In a large bowl, whisk the eggs until well beaten.
  8. Add in the zucchini, cooked onions and garlic, baking soda, Monterey Jack cheese and 1/4 cup of the parmesan cheese. Season with salt and pepper, if desired.
  9. Pour the zucchini mixture into the prepared baking pan and evenly sprinkle with remaining parmesan cheese.
  10. Bake in the preheated oven until the middle is set and the top is golden brown, about 45-55 minutes.

The inspiration for this recipe came from Baked by Melissa on TikTok. Her video can be found here.

Tuscan Cheese Dip

Ingredients

  • 1 tablespoon olive oil
  • 1/2 tablespoon minced garlic
  • 1 bag (8 ounces) fresh spinach, large stems removed
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups Italian blend shredded cheese, divided
  • 1/2 teaspoon Adobo seasoning
  • 1/2 cup marinated sun-dried tomatoes, drained and diced

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large pot, heat olive oil over medium heat.
  3. Add garlic and sauté until fragrant (about 30 seconds).
  4. Stir in the spinach and cook until wilted and bright green.
  5. Add in the cream cheese and stir until well combined.
  6. Stir 1-1/2 cups cheese, seasonings and sun-dried tomatoes, and mix well.
  7. Pour the dip into a small cast-iron skillet.
  8. Sprinkle the remaining cheese evenly over the dip.
  9. Bake in the preheated oven until the cheese is melted and bubbly. Pop it under the broiler briefly, if desired.
  10. Serve immediately with pita chips, French bread or crostini.

The original recipe for this cheesy and flavorful dip can be found here.

Scotcheroos

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  1. Line a 9-by-13-inch baking pan with parchment paper and set aside.
  2. In a large saucepan, combine corn syrup and sugar.
  3. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
  4. Remove the corn syrup and sugar mixture from the heat, stir in peanut butter and mix well.
  5. Pour in the cereal, and quickly stir until well coated.
  6. Press the mixture evenly into the prepared baking pan, and allow to cool slightly.
  7. Meanwhile, melt the chocolate and butterscotch chips together in a small saucepan over low heat, stirring constantly.
  8. Quickly and evenly spread the chocolate and butterscotch mixture over the pressed cereal.
  9. Let stand until firm (or pop them into the refrigerator for a half hour or so if you’re impatient).
  10. Cut into bars when set and cooled.

The original recipe for these bars comes directly from Kellogg’s and can be found here.

Taco Hash Brown Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 1/4 cup taco seasoning, divided
  • 1 bag (30 ounces) shredded hash browns
  • 3 cups shredded cheese
  • 1 can (10 ounces) diced tomatoes with green chiles
  • 1 cup sour cream

Instructions

  1. In a skillet, heat the oil over medium heat.
  2. Add in the ground turkey and onion and cook until the meat is no longer pink.
  3. Stir in the garlic and 1/8 cup of taco seasoning, stirring well to combine and cooke for about 1-2 minutes.
  4. Add the meat, along with the remaining ingredients, to a slow cooker (at least 4.5-quart capacity).
  5. Carefully stir all of the ingredients (don’t forget about the other 1/8 cup of taco seasoning) until well combined.
  6. Cook on low for about 4 hours and serve topped with your favorite taco condiments like guacamole, sour cream and salsa.

The inspiration for this recipe came from @SuperMommyof 123 on TikTok. Her profile, which contains many other great recipes, can be found here.

Sourdough English Muffins

Ingredients

  • 1/2 cup active sourdough starter
  • 1 tablespoon honey
  • 1 cup milk
  • 3 cups flour
  • 1 teaspoon salt
  • 1/4 cup cornmeal

Instructions

  1. Combine the active sourdough starter with the rest of the ingredients (except the cornmeal) in a large bowl, using your hands to mix until well combined. 
  2. Cover the dough with a light cloth rote towel and let rest 30-60 minutes. 
  3. Turn the dough out onto a floured surface and knead by hand for about 5 minutes.
  4. Return the dough to the bowl, cover and allow to ferment at room temperature (65-70 degrees) for 10-12 hours.
  5. Turn the dough out onto a floured surface, flour the top and press it out using your fingertips until it is 1 inch thick. 
  6. Using a 3-inch round biscuit cutter, cut out dough rounds and place them on a baking sheet lined with parchment paper or a silicone baking pad that’s been sprinkled with cornmeal. 
  7. Sprinkle the tops of the dough rounds with cornmeal, cover with a tea towel and allow to rise for about 1 hour at room temperature.
  8. Preheat a large cast iron skillet over low heat. 
  9. Place four muffins into the skillet spaced 2 inches apart.
  10. Cover and cook the muffins for about 4 minutes on each side, or until the internal temperature reaches 200 degrees. 
  11. Store at room temperature in an airtight container for up to five days or freeze for up to three months.

The original recipe for these delicious muffins – which cook up with nook and cranny perfection – can be found here.

Sweet Chili Bacon Pasta Salad

Ingredients

  • 1 box (16 ounces) elbow macaroni
  • 1 cup mayonnaise
  • 3/4 cup sweet chili sauce
  • 12 slices bacon, cooked and chopped
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • salt and pepper, to taste

Instructions

  1. In a large pot, cook macaroni according to package directions until al dente.
  2. Drain and rinse the macaroni in cold water; drain again and set aside.
  3. In a large bowl, combine the mayonnaise and sweet chili sauce, adjusting for flavor as needed.
  4. Stir in the bacon, onion and bell pepper, combining until well mixed.
  5. Pour in the cooked macaroni and stir until combined and coated with sauce.
  6. Season with salt and pepper as desired.
  7. Chill for at least two hours before serving.

The original recipe for this delicious pasta salad (with a little bit of a kick) can be found here.

Haystack Cookies

Ingredients

  • 1 bag (12 ounces) milk chocolate chips
  • 1 bag (12 ounces) butterscotch chips
  • 1 bag (12 ounces) chow mein noodles
  • 1/2 cup dry-roasted peanuts

Instructions

  1. In a large mixing bowl, combine the chow mein noodles and peanuts.
  2. Line a large baking sheet with parchment paper or a silicone mat.
  3. Place the milk chocolate chips and butterscotch chips in a large glass bowl.
  4. Fill a saucepan with 2 inches of water and heat until boiling.
  5. Place the bowl with the baking chips over the saucepan and allow them to melt over medium heat, stirring constantly.
  6. Pour the melted chocolate and butterscotch mixture over the chow mein noodles and peanuts and stir until everything is evenly and well coated.
  7. Spoon about 1/3 cup of the cookie mixture onto the prepared baking sheet and shape into a mound.
  8. Repeat the process with the remaining cookie mixture until you have about 12-15 stacks.
  9. Let the cookies sit to firm up (at least an hour) before serving.
  10. Store the haystack cookies at room temperature in an airtight container for up to 5 days. They also freeze really well.

The original recipe for these deliciously crunchy treats can be found here.

Mexican Street Corn Dip

Ingredients

  • 2 tablespoons butter
  • 2 medium jalapeños, seeded and diced
  • 4 cups frozen corn
  • 1 block (8 ounces) cream cheese, softened
  • 1 cup mayonnaise
  • 3 teaspoons Everything But the Elote seasoning
  • 1 teaspoon Adobo seasoning
  • 1/4 teaspoon Tajin seasoning
  • 1/2 cup shredded Mexican cheese
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon dried cilantro

Instructions

  1. In a large skillet over medium heat, melt butter.
  2. Add in the jalapeños and sauté until slightly tender.
  3. Stir in the corn and cook over medium heat for about 12-15 minutes.
  4. In a large bowl, combine the cream cheese, mayonnaise and seasonings until well mixed.
  5. Add the cream mixture to the skillet, turn the heat to low and warm until heated through.
  6. Sprinkle in the cheese and stir until melted.
  7. Remove from heat and add the lime juice and cilantro.
  8. Serve warm with corn chips (Fritos Scoops work beautifully).

Sour Cream & Chive Mashed Potatoes

Ingredients

  • 3 pounds white potatoes, peeled and quartered (or halved, depending on size)
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 tablespoon dried chives (more if you desire)
  • salt and pepper, to taste

Instructions

  1. Add the potatoes to a large pot, and fill with water until completely covered.
  2. Boil over medium-high heat until fork tender.
  3. Drain potatoes well.
  4. Add the butter and allow to melt slightly, then add the sour cream, chives and seasonings.
  5. Mash the potatoes, making sure the sour cream, butter and seasonings are evenly distributed, until they reach desired consistency (use an immersion blender for whipped potatoes).