Chocolate Chip Rolo Cups

Ingredients

  • 1 package (16 ounces) chocolate chip cookie dough (pre-portioned for 24 cookies is best)
  • 1 bag Rolos chocolate candy, unwrapped.

Instructions

  1. Preheat oven to 350 degrees, and grease a 24-cup mini muffin pan (silicone works well without spraying).
  2. Place one piece of cookie dough (about 1 tablespoon of the dough) into each of the muffin cups.
  3. Bake the cookies for about 10 minutes, or when the cookies are golden in color.
  4. Remove the pan from the oven and immediately press one Rolo candy into the center of each cookie.
  5. Allow to cool completely before removing from the muffin pan.

Thai Carrot Soup

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onions
  • 1 tablespoon minced garlic
  •  1-1/2 tablespoons minced ginger
  •  2 tablespoons red curry paste (add more if you like)
  •  2 pounds carrots, peeled and cut into 1/2 inch slices
  •  4 cups vegetable broth
  •  1-1/2 tablespoons brown sugar
  •  2 teaspoons red curry powder
  •  1/3 cup peanut butter (crunchy or smooth)
  • Chopped peanuts for garnish

Instructions

  1. Sauté onions and garlic in olive oil for 3-4 minutes.
  2. Add in ginger and curry paste and stir until mixed.
  3. Add the carrots and broth.
  4. Stir in brown sugar, curry powder and peanut butter until well combined.
  5. Bring the soup to a boil.
  6. Reduce heat to low and simmer for about 35-40 minutes, or until carrots are tender.
  7. Remove from heat and allow to cool slightly.
  8. Puree the soup with an immersion blender (or in batches in a regular blender).
  9. Serve hot with peanuts and crackers, if desired.

The original recipe for this marvelous Meatless Monday soup can be found here.

Air Fryer Mozzarella Sticks

Ingredients

  • 8 sticks string cheese
  • 2 large eggs
  • 2 cups seasoned Panko bread crumbs
  • 1 teaspoon sea salt
  • 1-1/2 teaspoons Italian seasoning
  • Marinara sauce or Ranch dressing for dipping

Instructions

  1. Line a baking sheet with foil or wax paper.
  2. Cut the string cheese sticks in half.
  3. In a shallow bowl, whisk the eggs.
  4. In another shallow bowl or rimmed plate, stir together the bread crumbs, salt and Italian seasoning.
  5. One by one, dip the cheese pieces in the egg until fully coated, then into the breadcrumbs, pressing them into the mixture until fully coated.
  6. Place the sticks on the prepared baking sheet.
  7. Put the pan into the freezer for about about a half hour.
  8. Remove from the freezer and repeat the process of coating with egg and breadcrumbs.
  9. Place the sticks back onto the baking sheet and return to the freezer for about an hour.
  10. Preheat the air fryer to 375 degrees.
  11. Line the air fryer with parchment paper or spray the tray lightly with non-stick spray.
  12. Place the cheese sticks on the parchment paper-lined tray and fry, in batches of about 6 or 7 (don’t crowd them), for about 5-7 minutes.
  13. Remove from air fryer and repeat the cooking process with the rest of the cheese sticks.
  14. Serve hot with warm marinara or other favorite dipping sauce.

Party Potatoes O’Brien

Ingredients

  • 1 bag (28 ounces) Potatoes O’Brien with onions and peppers, thawed
  • 8 slices bacon, cooked and chopped
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup sour cream
  • 1-1/4 cups shredded cheese (cheddar or pepper jack)
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 2 cups Corn Flakes
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 350 degrees and grease a 9-by-13″ baking dish with oil.
  2. In a large bowl, combine soup, sour cream and cheese.
  3. Add in bacon and seasonings, and mix well.
  4. Stir in potatoes until they’re well coated with the cream mixture.
  5. Pour the mixture into the prepared baking dish.
  6. Sprinkle Corn Flakes evenly over the top of the mixture.
  7. Melt the butter and drizzle it over the Corn Flakes.
  8. Bake in preheated oven for about 1 hour.
  9. Remove from oven and let stand for 10 minutes before serving.

The original recipe for these perfect potluck potatoes can be found here.

Air Fryer Pickle Chips

Ingredients

  • 25-30 dill pickle chips
  • 1/2 cup flour
  • 2 eggs
  • 1 tablespoon water
  • 1/4 teaspoon hot sauce
  • 1-1/2 cups Panko bread crumbs
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon dried dill

Instructions

  • Preheat air fryer to 400 degrees.
  • Remove pickle chips from jar and pat dry with a paper towel.
  • Pour flour in a small bowl.
  • Whisk eggs, water, and hot sauce in another bowl.
  • Mix breadcrumbs, Adobo and dill in a third bowl.
  • Dredge pickles in the flour, dip in the egg mixture, and then into the breadcrumb mixture, pressing the crumbs to adhere.
  • Line the air fryer basket with a piece of parchment paper (or spray pickles with non-stick cooking spray) and place pickle chips on top in a single layer.
  • Air fry, in batches, at 400 degrees for 5 minutes.
  • Flip the pickles and cook another 5 minutes, or until browned and crispy, repeating the process with the remainder of the pickle chips.
  • Remove pickles from air fryer basket and allow to cool for a couple minutes.
  • Serve with ranch dressing or your favorite dip.

The original recipe for these air-fried delights can be found here.

Baked Chicken Parm

Ingredients

  • 4 boneless, skinless chicken breasts (about 3 pounds)
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 4 tablespoons butter
  • 1 cup seasoned breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1-1/2 cups marinara sauce
  • 1 cup Italian-style cheese blend

Instructions

  1. Preheat oven to 450 degrees, and line a baking pan with parchment paper or non-stick foil.
  2. Slice the chicken breasts in half, lengthwise, and season with Adobo and pepper (or your preferred seasonings).
  3. Melt the butter in a microwave-safe bowl.
  4. In another bowl, combine breadcrumbs and Parmesan cheese.
  5. Dip the chicken into the butter (both sides) and then in the bread crumbs, making sure all sides are coated evenly.
  6. Place the chicken onto the prepared baking pan.
  7. Bake in the preheated oven for 25-30 minutes, until breadcrumb coating is golden brown.
  8. Remove from oven and spoon about 2 tablespoons of marinara sauce over each piece of chicken.
  9. Top each piece of chicken with 2 tablespoons of cheese.
  10. Return the pan to the oven and cook another 5-7 minutes until the cheese is melted and bubbly.
  11. Serve hot over your favorite pasta with leftover marinara, if desired.

The original recipe, from which this tasty dish was derived, can be found here.

Orange Marmalade Meatballs

Ingredients

Meatballs

  • 1 pound ground pork
  • 1/2 cup seasoned Panko
  • 1 teaspoon Worcestershire sauce
  • 1 small onion, finely diced
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1 teaspoon fresh ground ginger
  • 1/8 teaspoon allspice

Marmalade Sauce

  • 3/4 cup orange marmalade
  • 1-1/2 tablespoons apple cider vinegar
  • 1-1/2 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh ground ginger

Instructions

  1. In a large bowl, combine pork, Panko, Worcestershire sauce, onions, eggs, salt, pepper, garlic, ginger and allspice, mixing gently until well combined.
  2. Refrigerate the mixture for about 1 hour.
  3. Cover a rimmed baking sheet with foil and lightly spray with nonstick cooking spray.
  4. Form the pork mixture into 1-1/4″ balls.
  5. Place oven rack about 6 inches from the heat source and set to broil.
  6. Arrange the meatballs on the prepared baking sheet about 1 inch apart.
  7. Broil the meatballs 5 minutes. Remove from the oven and turn them over to brown on the other side. Broil an additional 2-3 minutes until golden brown and cooked through.
  8. While meatballs are cooking, combine the marmalade, cider vinegar, soy sauce and ginger in a large saucepan.
  9. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 3-5 minutes or until sauce thickens enough to adhere to the meatballs.
  10. When meatballs are cooked through, add them to the sauce, in batches, until well coated and return them to the baking sheet.
  11. Place the pan of meatballs back under the broiler and cook until the glaze is bubbling (approximately 2 minutes). Watch closely to avoid scorching.
  12. Remove from oven and serve over mashed potatoes or cauliflower or as an appetizer. Top with extra marmalade sauce, if desired.

The original recipe for these tasty meatballs can be found here.

Potato Salad

Ingredients

  • 6-8 potatoes, unpeeled
  • 4-6 eggs
  • 1-1/2 cups mayonnaise
  • 2/3 cup sugar
  • 4 tablespoons yellow mustard
  • 1 small onion, diced (add more if you like onion)
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 6 strips bacon, cooked and chopped (optional)

Instructions

  1. Boil the potatoes and eggs in a large stock pot for 10-12 minutes.
  2. Drain and let cool.
  3. Meanwhile, in a large bowl, combine the mayo, sugar, mustard, salt and pepper.
  4. Stir in the onion (and bacon, if using).
  5. Peel and chop the potatoes and eggs and add to the cream mixture.
  6. Toss together until well blended.
  7. Refrigerate before serving.

Cheesehead Soup

Ingredients

  • 5 carrots, peeled and sliced
  • 5 celery stalks, diced
  • 1 large onion, diced
  • 1-1/2 tablespoons minced garlic (about 2 cloves)
  • 1-1/2 teaspoons Tabasco sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 3 cups chicken broth
  • 2 cans/bottles (12-ounces each) beer of your choice – the maltier, the better
  • 1 lb. beer bratwurst, cooked and sliced
  • 2 cups milk
  • 2 cups heavy cream
  • 6 tablespoons butter
  • 1/3 cup flour
  • 4 cups shredded cheddar cheese

Instructions

  1. Combine carrots, celery, onions and garlic in a large stock pot over medium heat.
  2. Stir in Tabasco, cayenne, Adobo and pepper. Cook for 2-3 minutes.
  3. Pour in the broth and beer.
  4. Simmer until veggies are tender (about 12-15 minutes). 
  5. Add bratwurst slices and simmer for an additional 2-3 minutes, then remove from heat. 
  6. In a large saucepan, melt butter over medium heat. 
  7. Whisk in the flour to form a roux.
  8. Cook and stir until flour is light brown, about 3-5 minutes. 
  9. Gradually stir in the milk and heavy cream, whisking constantly to prevent scorching, until thickened. 
  10. Remove from heat and whisk in cheese until melted and smooth. 
  11. Pour the cheese mixture into the soup and stir until well blended. 
  12. Return to heat and bring to a simmer, cooking for 10-12 minutes longer.
  13. Serve hot with bread or in bread bowls.

Hot Spinach & Artichoke Dip

Ingredients

  • 1 bag (10 ounces) fresh baby spinach
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced garlic (about 3 cloves)
  • 2 blocks (8 ounces each) cream cheese, softened
  • 1 container (8 ounces) sour cream
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon lemon juice
  • 3/4 cups grated Italian blend cheese, divided

Instructions

  1. Tear spinach into bite-size pieces and remove stems.
  2. In a large frying pan, cook spinach with garlic in olive oil until spinach is wilted, but still bright green (about 3 minutes).
  3. Add cream cheese and sour cream, mixing well.
  4. Remove from heat.
  5. Stir in artichoke hearts and red pepper flakes.
  6. Add the lemon juice and 1/4 cup of the cheese, and mix well.
  7. Spread into the bottom of a 9-by-13-inch baking dish or a 12-inch cast iron skillet.
  8. Sprinkle with remaining cheese.
  9. Set the oven to broil and place the pan/skillet on the rack in the center of the oven.
  10. Broil until cheese is melted, bubbly and slightly browned. This will not take very long (about 5 minutes), so watch closely.
  11. Remove from oven.
  12. Serve hot with chips, veggies or bread.