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Chicken Pot Pie with Biscuits (cookingcuriosity.com)
Comforting and hearty, chicken pot pie with biscuits is a cozy dish that brings together tender chicken, creamy vegetables and flaky biscuit topping in a satisfying, one-dish meal. The rich, savory filling is made with a blend of chicken, carrots, peas and creamy sauce, while the biscuit topping bakes up golden and light. This recipe is the perfect way to turn simple ingredients into a family-friendly dinner everyone will love. Whether you¡¯re serving it for a weeknight meal or weekend gathering, it¡¯s sure to warm you up and leave you craving more. Ingredients list of 14 items 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great) 1 tablespoon olive oil or butter 1 small onion, diced 2 medium carrots, diced 1 cup frozen peas 2 cloves garlic, minced 1/4 cup all-purpose flour 2 cups chicken broth 1 cup milk 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon fresh parsley, chopped (optional) 1 can (biscuits) refrigerated biscuit dough (about 8 biscuits) list end Instructions list of 6 items 1. Prepare filling In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the diced onion and carrot, and cook for 5 to 6 minutes until softened. Add the garlic, and cook for an additional 1 minute until fragrant. 2. Make sauce Stir in the flour, and cook for 1 to 2 minutes to form a roux. Gradually add the chicken broth and milk, whisking continuously to prevent lumps. Bring the mixture to a simmer, and cook until it thickens, about 5 minutes. 3. Add the Chicken and Peas Stir in the cooked chicken, frozen peas, thyme, salt and pepper. Continue to cook for another 2 to 3 minutes, ensuring the mixture is heated through. If desired, stir in fresh parsley for extra flavor. 4. Assemble the Pie Pour the chicken mixture in a greased 9 x 13 baking dish or a similarly sized casserole dish. Arrange the biscuit dough on top of the chicken filling, spacing them evenly. You may need to slightly flatten the biscuits to fit. 5. Bake Preheat your oven to 375¡ãF (190¡ãC). Place the dish in the oven, and bake for 25 to 30 minutes or until the biscuits are golden brown and cooked through. If the biscuits brown too quickly, cover the dish loosely with foil, and continue baking until the biscuits are fully cooked. 6. Serve Let the pot pie cool for a few minutes before serving. Spoon out portions of the creamy chicken filling with a biscuit on top, and enjoy! list end This chicken pot pie with biscuits offers the perfect balance of comforting filling and buttery biscuit topping. It¡¯s a dish the whole family will love, and it¡¯s sure to become a favorite in your dinner rotation.
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Chocolate Chip Cookie-cheesecake Bars, from cookingcuriosity.com
Chocolate chip cookie-cheesecake bars are the ultimate indulgences, combining two classic desserts in one delicious treat. These bars feature a rich and creamy cheesecake layer sandwiched in between layers of soft, buttery chocolate chip cookie dough. The result is a dessert that¡¯s perfectly balanced with the sweetness of the cookie and the tangy creaminess of the cheesecake. Ideal for parties, potlucks or simply satisfying your sweet tooth, these bars are easy to make and sure to impress anyone who tries them. Whether enjoyed warm from the oven or chilled from the fridge, they offer a delightful bite that¡¯s hard to resist. Ingredients: For the Cookie Dough: list of 9 items ? 1 cup unsalted butter, softened ? 3/4 cup granulated sugar ? 3/4 cup brown sugar, packed ? 2 large eggs ? 1 teaspoon vanilla extract ? 2 1/4 cups all-purpose flour ? 1/2 teaspoon baking soda ? 1/2 teaspoon salt ? 2 cups semi-sweet chocolate chips list end For the Cheesecake Layer: list of 4 items ? 16 oz cream cheese, softened ? 1/2 cup granulated sugar ? 1 large egg ? 1 teaspoon vanilla extract list end Instructions: list of 6 items 1. Preheat the Oven: Preheat your oven to 350¡ãF (175¡ãC). Line a 9¡Á13-inch baking dish with parchment paper, leaving some overhang for easy removal later. 2. Make the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and well combined. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. 3. Prepare the Cheesecake Layer: In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, and beat until fully incorporated and the mixture is smooth. 4. Assemble the Bars: Press half of the cookie dough into an even layer in the bottom of the prepared baking dish. Pour the cheesecake mixture over the cookie dough layer, spreading it out evenly. Drop spoonfuls of the remaining cookie dough over the cheesecake layer and gently press them down to spread it out, covering as much of the cheesecake as possible. 5. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the cheesecake layer is set. If the top starts to brown too quickly, you can cover the dish loosely with aluminum foil for the last 10 minutes of baking. 6. Cool and Serve: Allow the bars to cool completely in the baking dish before lifting them out using the parchment overhang. Cut into squares and serve. These bars can be enjoyed at room temperature or chilled for a firmer texture. list end Enjoy these chocolate chip cookie-cheesecake bars as delightful desserts that combine the best of both worlds - cookie and cheesecake - in every bite!
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Blueberry Slump, from marketgrow.com
Blueberry slump is a rustic, comforting dessert that hails from the New England region, closely related to other stovetop cobblers, like grunts and pandowdies. This delightful dish features sweet, bubbling blueberries cooked under a layer of soft, dumpling-like dough, all simmered gently on the stove top. The name ¡°slump¡± may come from the appearance of the dough as it slumps in the fruit while cooking, creating a deliciously thick and hearty dessert. Ingredients: list of 9 items 4 cups fresh blueberries 3/4 cup granulated sugar, divided 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 tablespoons unsalted butter, cold and cut into small pieces 1/2 cup whole milk list end Instructions: list of 5 items 1. Cook the Blueberries: list of 1 items nesting level 1 ? In a large skillet or wide saucepan, combine the blueberries, 1/2 cup sugar, lemon juice, and lemon zest. Stir gently to mix. Cook over medium heat until the blueberries start to release their juices and the mixture comes to a simmer. list end nesting level 1 2. Make the Dough: list of 1 items nesting level 1 ? In a medium bowl, whisk together the flour, the remaining 1/4 cup sugar, baking powder, and salt. Add the cold butter pieces, and using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually stir in the milk until the dough comes together. list end nesting level 1 3. Add Dough to Blueberries: list of 1 items nesting level 1 ? Drop spoonfuls of the dough over the simmering blueberries, trying to cover as much of the fruit as possible. Cover the skillet or saucepan with a lid. list end nesting level 1 4. Cook the Slump: list of 1 items nesting level 1 ? Let the mixture simmer gently over low heat for about 25 minutes, or until the dough is cooked through and has absorbed some of the blueberry juices, becoming slightly puffy and not doughy in the center. list end nesting level 1 5. Serve: list of 1 items nesting level 1 ? Spoon the warm slump into bowls, making sure each serving includes both the dumplings and blueberries. Serve as is or topped with vanilla ice cream or whipped cream for added decadence. list end nesting level 1 list end Blueberry slump is a perfect example of simple ingredients coming together to create a dessert both easy to make and satisfying. It¡¯s a lesser-known treasure that offers a comforting taste of New England¡¯s culinary tradition.
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Baked Chicken Chimichangas
Baked Chicken Chimichangas Serves: 6 Made By: Debra L Cook "Healthy version. I made this for my family and it was a hit! Some I didn't brush with butter and I provided plain Greek Yogurt as a substitute for sour cream. Using those with the greek yogurt (0) and diced tomato (0) for toppings, it was only 3 points on Weight Watchers." These Baked Chicken Chimichangas are a healthier twist on the old classic chimichanga. Author: Christy Denney from "The Girl Who Ate Everything" website Yield: 6 Chimichangas Prep Time: 10 minutes Cook Time: 25 minutes Ingredients: 2 cups cooked chicken, chopped or shredded 1 cup salsa (your favorite) 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves, crushed 1 cup shredded Cheddar cheese 2 green onions, chopped (about 1/4 cup) 6 8-inch flour tortillas (use corn or No Carb for less calories) 2 tablespoons butter, melted diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping Directions: 1. Preheat oven to 400¡ãF. 2. In a large bowl, mix chicken, salsa, cumin, oregano, cheese and green onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla. 3. Fold opposite sides over filling. Roll up from bottom and place chimichangas seam-side down on a baking sheet. Brush with melted butter. 4. Bake at 400¡ãF for 25 minutes or until golden brown and crispy. Garnish with your favorite toppings and serve with salsa on the side. Source: the-girl-who-ate-everything.com Ginny Butterfield Cranberry Twp, Pa
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Slow Cooker Beef and Broccoli Serves: 6 Tender bites of beef slowly simmer in a rich teriyaki-style sauce with fresh broccoli. Author: Holly Nilsson Recipe Type: American, Asian, Chinese Total Time: 1 hour 45 minutes Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Ingredients: 1 1/2 pounds flank steak 3/4 cup reduced sodium beef broth 1/2 cup low sodium soy sauce 1/4 cup hoisin sauce 2 tablespoons brown sugar 2 teaspoons toasted sesame oil 2 cloves garlic minced 1 teaspoon minced fresh ginger 3 tablespoons cornstarch 6 cups broccoli florets about 2 medium crowns 3 cups cooked rice for serving Directions: Cut the beef across the grain 1/4-inch thick. In the bottom of a 6-quart slow cooker, combine broth, soy sauce, hoisin sauce, brown sugar, sesame oil, garlic, and ginger. Add the beef and stir to combine. Cover and cook on LOW for 1 1/2 to 2 hours or until the beef is tender. In a small bowl, combine cornstarch with 3 tablespoons of water. Stir it into the beef mixture. Add the broccoli, cover, and cook on HIGH for an additional 30 to 40 minutes or until the broccoli is tender. Serve over rice. Notes: For tender-crisp broccoli, the broccoli can be steamed separately. To steam the broccoli: Place a steam basket or colander into a large saucepan. Add broccoli and enough water to cover the bottom of the saucepan. Bring to a boil, reduce heat to simmer. Cover and cook for 5-7 minutes, or until the broccoli is tender-crisp when pierced with a fork. Stewing beef: Stewing beef or cubed chuck can be used. Cook on low for 7 to 8 hours or until tender. Check for tenderness: Avoid overcooking the beef. Slow cookers can vary so check it early. If the beef is tender, add the broccoli. If it overcooks, the beef will fall apart. Source: spendwithpennies.com Ginny Butterfield Cranberry Twp, Pa
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Loaded Smashed Potatoes Serves: 4 These loaded smashed potatoes couldn't be more delicious if they tried! Author: Chris Collins Recipe Type: Appetizer, Finger Food Total Time: 1 hour 35 minutes Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Ingredients: 20 Baby potatoes (see notes) 2 teaspoons salt for cooking potatoes 1.4 to 1/2 teaspoons salt 6 slices of Streaky bacon 2 tablespoons olive oil 1/2 teaspoon EACH: Smoked Paprika, garlic powder 1/4 teaspoon black pepper 1/2 cup sour cream, or as needed 4 ounces Cheddar, grated (or as needed) 1 to 2 thin Spring onions, finely sliced handful of Pickled Jalape?os, finely diced Directions: Add the potatoes to a large pot with enough cold water to comfortably cover them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins (timings will depend on the size of the potatoes so just be vigilant). Drain the potatoes in a colander and let them sit for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F. Tip the potatoes into a mixing bowl and coat in 2 tbsp oil, 1/2 tsp smoked paprika & garlic powder, 1/4-1/2 tsp salt and 1/4 tsp black pepper. Space them out on 1-2 large baking trays (preferably lined with baking paper) then flatten each potato (I use a large flat measuring cup). The thinner you smash them, the crispier they'll be, just be careful they don't break apart. Leave to sit for another 5 minutes to allow some more steam to escape. Use a brush to collect the leftover oil/seasoning in the bowl and brush it over the potatoes then top with cheese. Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins. During this time you can cook the bacon to your desired texture using your preferred method. Let them rest for a few minutes (they'll crisp up more as they cool) then top sour cream, bacon, spring onion and jalape?os. Enjoy! Notes: a) Potatoes - my potatoes were fairly small. You can use slightly larger baby potatoes, they'll just take a little longer to cook through. Plus you might need a little extra toppings if they're large. Preferably try and make sure all the potatoes are similar size so they cook at an even rate. In general, 20 baby potatoes should weigh around 600-700g/1.3lb-1.5lb. b) Bacon - I typically bake this at the same time as the potatoes, but you could pan-fry if you'd prefer. c) Smashing - I try and get them as thin as I can without them falling apart. If they stick to whatever you're using I find gently twisting as you pull up sometimes helps. If you're really struggling then put some baking paper over the potato before you smash it then lift it off. Source: dontgobaconmyheart.co.uk Ginny Butterfield Cranberry Twp, Pa
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Best Hot Milk Sponge Cake (Milk Street) Serves: 10 This quick & easy old-fashioned hot milk sponge cake recipe from Season 1 of My Family Recipe yields a light & tender bake flavored with orange zest Recipe Type: Desserts Ingredients: 260 grams (2 cups) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon table salt 1 cup whole milk 4 large eggs, separated, room temperature 428 grams (2 cups) white sugar, divided 1 tablespoon grated orange zest 1 teaspoon vanilla extract Powdered sugar, for dusting (optional) Citrus-macerated strawberries, for serving Directions: 01 Heat the oven to 325¡ãF with a rack in the middle position. Have ready an ungreased 9-inch or 10-inch tube pan with a removable bottom or, if using a 1-piece pan, line it with kitchen parchment cut to fit into the bottom, with a center hole to accommodate the tube. In a medium bowl, whisk together the flour, baking powder and salt; set aside. 02 In a small saucepan over medium, heat the milk to just below a simmer (185¡ãF), 2 to 3 minutes. Set aside off heat. 03 In a stand mixer with the paddle attachment, beat the egg yolks, 214 grams (1 cup) of the white sugar and the orange zest on medium-high until the mixture is pale yellow and doubled in volume, 3 to 4 minutes. Scrape down the bowl. With the mixer running on low, drizzle in the warm milk very slowly, then add the vanilla and beat until combined, about 1 minute. Scrape down the bowl. With the mixer running on low, add the flour mixture in three additions, mixing until almost fully incorporated, about 30 seconds, after each addition. Remove the bowl from the mixer and fold with the spatula to ensure no dry pockets remain. Transfer the mixture to a large bowl; set aside. Thoroughly wash and dry the mixer bowl. 04 In the clean mixer bowl, using the whisk attachment, whip the egg whites on medium-high until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in the remaining 214 grams (1 cup) white sugar and continue to whip until the whites are thick and glossy and hold very droopy, soft peaks, about 2 minutes. Remove the bowl from the mixer. 05 Using the spatula, fold one-third of the egg whites into the batter until mostly combined. Gently fold in the remaining whites until no streaks remain; the batter will be light and airy but pourable. Pour the batter into the tube pan and spread it into an even layer. 06 Bake until the cake is golden brown and a toothpick inserted 2 inches from the edge comes out clean, 50 to 55 minutes if using a nonstick pan, or 55 to 60 minutes if using a conventional pan. Immediately invert the pan onto a heatproof surface and let the cake cool to room temperature, about 1 hour. 07 Invert the pan again. Run a long, thin knife between the cake and the sides the pan as well as between the cake and the center tube. If you¡¯ve used a pan with a removable bottom, lift out the center tube with the cake attached and set it on a surface. Slide the knife between the cake and the base to loosen. Invert the cake still on the base onto a platter, then lift off the base. If you¡¯ve used a one-piece pan, after loosening the sides of the cake, invert the pan onto a platter, lift off the pan and peel off the parchment. If desired, dust the cake with powdered sugar just before serving. Source: 177milkstreet.com Ginny Butterfield Cranberry Twp, Pa
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Blueberry Coconut Peach Smoothie Serves: 2 Made By: Diane Phillips "This was a surprisingly yummy flavor combination. 5 stars." Blueberry, Coconut, Peach Smoothie full of summer flavor with a tropical flair and nutritional, good-for-you ingredients. Author: Regina | Leelalicious Recipe Type: American Prep Time: 5 minutes Ingredients: 1/2 cup milk any kind (more for thinner consistency) 1/2 cup greek yogurt 1 cup blueberries frozen 1 cup peaches slices frozen 1 2 tablespoons 1-2 coconut shredded or flour (see notes) sweetener to taste honey, maple syrup or stevia Directions: Place milk, Greek yogurt, blueberries and peach slices in a blender jug or food processor. Keeping this order (liquid at bottom - frozen on top) makes for easier blending. Blend until smooth. Stir in shredded coconut or coconut flour. Taste and add sweetener if desired. Add more milk for a thinner consistency (especially when using all frozen fruit). Source: leelalicious.com Ginny Butterfield Cranberry Twp, Pa
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Broccoli and Apple Salad Serves: 6 Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. ¡ªLynn Cluff, Littlefield, Arizona Recipe Type: Lunch, Side Dishes, Salad Note from Ginny: I wil probably make this with Mayonaise instead of yogurt (1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, salt and black pepper to taste). Also thinking of adding small cubed cheese and/or cubed ham. Will be using raisins instead of chopped dried mixed fruits. Can also use craisins. Some recipes call for seeds or nuts but I leave these out as hubby cannot eat seeds or nuts. --Ginny Prep Time: 15 min Ingredients: 3 cups small fresh broccoli florets 3 medium apples, chopped 1/2 cup chopped mixed dried fruits 1 tablespoon chopped red onions 1/2 cup reduced-fat plain yogurt 4 bacon strips, cooked and crumbled Directions: In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving. Source: tasteofhome.com Ginny Butterfield Cranberry Twp, Pa
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Moose Munch Serves: 12 This homemade Moose Munch recipe will be one of your favorites for any event! It's a copycat recipe for the chocolate and caramel popcorn you will love! Author: Sam | The Culinary Compass Recipe Type: Dessert Total Time: 1 hr 15 min Prep Time: 20 min Cook Time: 55 min Ingredients: 3 Tbsp. vegetable oil 1/2 cup popcorn kernels 2 bags popcorn or about what the kernels above will make 1/2 cup peanuts or your choice of nut 1 cup brown sugar 1/2 cup corn syrup 1/2 cup butter 1 teaspoon baking soda 1/2 cup chocolate chips Directions: Make popcorn according to the bag. If you're making from kernels, heat oil over medium heat in a large pan, throw a few kernels in, and put the lid on. Once those pop, quickly put in the rest of the kernels and cover. Slightly move over heat while popping to stop the kernels from burning. Take off heat once you hear 2-3 seconds between pops. Preheat oven to 250¡ãF. Put popcorn and nuts over parchment paper or silicone mat for a baking sheet. Heat brown sugar, corn syrup, and butter together in a medium sauce pan over medium heat. Constantly stir until the caramel boils. Let boil 2 minutes without stirring. Stir in baking soda. Immediately pour caramel over popcorn and nut mixture and mix until well coated. Put in oven for 45 minutes stirring every 15 minutes to ensure it's all coated. Let sit in baking sheet on counter until set. If you'd like chocolate chips, heat chips in a microwave proof bowl at 30 second intervals and stir until melted or use a double boiler to melt. Use a fork to drizzle over popcorn mixture and let set. Enjoy! Source: theculinarycompass.com Ginny Butterfield Cranberry Twp, Pa
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Easy Blender Hollandaise Sauce (marketgrow.com)
Creamy, buttery and tangy, hollandaise sauce is a classic French emulsion that elevates dishes like eggs Benedict, steamed asparagus and poached fish. Traditionally made over a double boiler with careful whisking, this easy blender method takes all the stress out of the process, while delivering the same velvety texture and rich flavor. With just a few simple ingredients and a blender, you can whip up this elegant sauce in minutes - perfect for brunch or an impressive finishing touch to dinner. ----- INGREDIENTS: list of 6 items ? 3 large egg yolks ? 1 tablespoon lemon juice (freshly squeezed) ? ? teaspoon Dijon mustard (optional, for added stability and flavor) ? ? cup unsalted butter (1 stick), melted and hot ? Pinch of cayenne pepper or hot sauce (optional) ? Salt to taste list end ----- INSTRUCTIONS: list of 5 items 1. Prepare the blender: Add the egg yolks, lemon juice, and Dijon mustard (if using) to a blender. Blend on medium speed for about 15¨C20 seconds until the mixture is light and frothy. 2. Melt the butter: In a small saucepan or microwave-safe container, melt the butter until hot and bubbling (but not browned). It needs to be very hot to properly cook the egg yolks and form the emulsion. 3. Emulsify: With the blender running on low speed, very slowly drizzle in the hot melted butter through the lid¡¯s opening. Pour in a thin, steady stream to allow the sauce to emulsify properly. 4. Season: Once all the butter is incorporated and the sauce is thickened and smooth, add a pinch of salt and cayenne pepper or a dash of hot sauce to taste. Blend for a couple of seconds more to mix. 5. Serve immediately: Hollandaise is best served warm, right after blending. If needed, keep it warm for up to 30 minutes by placing the blender container in a bowl of hot water. list end ----- TIPS: list of 2 items ? If the sauce is too thick, blend in a teaspoon or two of warm water to loosen it. ? To avoid curdling, never reheat hollandaise directly over high heat; instead, use gentle indirect heat or warm water. list end This foolproof blender method gives you all the luxury of classic hollandaise with none of the fuss!
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Crispy Baked Chicken Taquitos (marketgrow.com)
Crispy baked chicken taquitos are healthier twists on the traditional fried favorites, perfect for quick dinners, meal prep or party appetizers. These taquitos are stuffed with a savory mixture of shredded chicken, creamy cheese and bold spices, then rolled up in soft tortillas and baked until perfectly golden and crisp. With just a few simple ingredients and minimal prep, they deliver maximum flavor and crunch - without the mess of frying. Serve them with salsa, sour cream or guacamole for a delicious Tex-Mex experience that¡¯s sure to please a crowd. ----- CRISPY BAKED CHICKEN TAQUITOS RECIPE Prep Time: 15 minutes Cook Time: 20 minutes ¿ªÔÆÌåÓýs: 12 taquitos INGREDIENTS: list of 11 items ? 2 cups cooked and shredded chicken (rotisserie chicken works great) ? 1 cup shredded Monterey Jack or cheddar cheese ? 4 oz cream cheese, softened ? 1/2 teaspoon garlic powder ? 1/2 teaspoon onion powder ? 1/2 teaspoon ground cumin ? 1/2 teaspoon chili powder ? Salt and pepper, to taste ? 12 small flour or corn tortillas ? Cooking spray or a few tablespoons of oil ? Optional: chopped cilantro, diced green chiles, or jalape?os for added flavor list end INSTRUCTIONS: list of 7 items 1. Preheat Oven: Preheat your oven to 425¡ãF (220¡ãC). Line a baking sheet with parchment paper or lightly grease it. 2. Make the Filling: In a large bowl, combine shredded chicken, shredded cheese, cream cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until well combined. If using, fold in cilantro or chiles. 3. Warm the Tortillas: To make them pliable, warm tortillas in a damp paper towel in the microwave for 30 seconds. 4. Assemble Taquitos: Place 2¨C3 tablespoons of filling on one end of each tortilla, then roll tightly and place seam-side down on the prepared baking sheet. 5. Brush or Spray with Oil: Lightly brush each taquito with oil or spray with cooking spray to help them crisp up. 6. Bake: Bake in the preheated oven for 18¨C22 minutes or until golden brown and crispy. 7. Serve: Remove from oven and let cool slightly. Serve with salsa, sour cream, guacamole, or your favorite dipping sauces. list end ----- Tips list of 2 items Use toothpicks to secure if your tortillas unroll easily. These freeze well - just assemble and freeze before baking, then bake from frozen, adding 5 to 7 extra minutes. list end
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Spicy Italian Pinwheels, from marketgrow.com
Spicy Italian pinwheels are the perfect, crowd-pleasing appetizers or snacks, combining bold Italian flavor with a touch of heat. These savory spirals are made by layering spicy Italian meat, cheese and tangy banana pepper on soft, flaky crescent roll dough or tortilla wraps, then rolling and slicing them in bite-sized rounds. Ideal for game day, potlucks or quick party platters, they bake up golden and delicious, with just the right balance of melty, spicy and cheesy goodness in every bite. Best of all, they¡¯re quick to assemble and customizable to suit your heat preference! ----- SPICY ITALIAN PINWHEELS RECIPE INGREDIENTS: list of 11 items ? 1 package (8 oz) refrigerated crescent roll dough (or 4 large flour tortillas) ? 1/4 cup cream cheese, softened ? 1 tsp Italian seasoning ? 1/4 tsp crushed red pepper flakes (adjust to taste) ? 6 slices spicy salami ? 6 slices hot capicola or pepperoni ? 1/2 cup shredded mozzarella cheese ? 1/4 cup sliced banana peppers (drained) ? 2 tbsp chopped sun-dried tomatoes (optional) ? 1 tbsp grated Parmesan cheese ? Fresh parsley or basil, chopped (for garnish) list end INSTRUCTIONS: list of 7 items 1. Preheat Oven: Set your oven to 375¡ãF (190¡ãC). Line a baking sheet with parchment paper. 2. Prepare the Dough: If using crescent rolls, unroll the dough onto a lightly floured surface and press seams together to form a rectangle. If using tortillas, lay them flat. 3. Mix the Spread: In a small bowl, combine cream cheese, Italian seasoning, and crushed red pepper flakes. Spread evenly over the dough or tortillas. 4. Layer Fillings: Lay down the spicy salami and capicola (or pepperoni), followed by mozzarella, banana peppers, and sun-dried tomatoes (if using). 5. Roll and Slice: Starting from one edge, roll up the dough or tortillas tightly into a log. If using crescent dough, chill for 10 minutes to make slicing easier. Slice into 1-inch pinwheels. 6. Bake: Place pinwheels on the baking sheet, spiral side up. Sprinkle with Parmesan. Bake for 12¨C15 minutes or until golden brown and bubbly. 7. Serve: Let cool slightly. Garnish with chopped parsley or basil and serve warm. list end ----- TIPS: list of 3 items ? For extra heat, drizzle with hot sauce or add sliced jalape?os before rolling. ? These can be made a day ahead and baked just before serving. ? Swap meats or cheeses to your taste¡ªprosciutto and provolone also work beautifully. list end
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Three-ingredient Cocktail Meatballs, from marketgrow.com
These three-ingredient cocktail meatballs are the perfect, quick and easy appetizer for any gathering, game day or potluck. Juicy, tender meatballs are simmered in sweet and tangy sauce made from just two pantry staples - grape jelly and chili sauce. The combination creates savory glaze that clings to every bite, making them irresistibly delicious. With minimal prep and maximum flavor, this crowd-pleasing recipe is a go-to for stress-free entertaining. INGREDIENTS list of 3 items 1 (32 oz) bag frozen, fully cooked meatballs (about 50 meatballs) 1 (12 oz) bottle chili sauce (such as Heinz) 1 (16 oz) jar grape jelly list end INSTRUCTIONS list of 4 items 1. Combine the Sauce In a large saucepan or slow cooker, mix together the chili sauce and grape jelly. Stir until well combined. 2. Add Meatballs Add the frozen meatballs directly into the sauce mixture. Stir to coat the meatballs evenly. 3. Cook list of 2 items nesting level 1 Stovetop method: Cover and simmer on low heat for 20¨C25 minutes, stirring occasionally, until the meatballs are heated through and the sauce is thickened. Slow cooker method: Cover and cook on low for 4 hours or on high for 2 hours, stirring once or twice during cooking. list end nesting level 1 4. Serve Keep warm in the slow cooker or transfer to a serving dish. Serve with toothpicks for easy snacking. list end Tip For added spice, stir in a teaspoon of hot sauce or pinch of red pepper flakes to the sauce.
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Homemade Cocktail Sauce, from marketgrow.com
Homemade cocktail sauce is a zesty and vibrant condiment that elevates any seafood dish, especially shrimp cocktail. This simple yet flavor-packed sauce combines the bold tang of ketchup and horseradish with the brightness of lemon juice and a subtle kick from Worcestershire sauce and hot sauce. Making your own cocktail sauce ensures fresher taste and allows you to adjust the heat and seasoning to your preference. It comes together in minutes and can be made ahead, making it perfect for parties, seafood platters or elegant appetizers. ----- INGREDIENTS: list of 6 items ? 1 cup ketchup ? 2 tablespoons prepared horseradish (adjust to taste) ? 1 tablespoon fresh lemon juice ? 1 teaspoon Worcestershire sauce ? 1/2 teaspoon hot sauce (like Tabasco; optional) ? Pinch of salt (optional) list end ----- INSTRUCTIONS: list of 4 items 1. Mix Ingredients: In a medium bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. 2. Taste and Adjust: Stir well, then taste the sauce. Add more horseradish if you prefer a spicier kick, or more lemon juice for extra tang. 3. Chill: Cover and refrigerate the cocktail sauce for at least 30 minutes to let the flavors meld. 4. Serve: Serve chilled with shrimp, crab, oysters, or your favorite seafood. list end Storage Tip Keep leftovers in an airtight container in the fridge for up to one week. Stir before serving.
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Three-ingredient Chip Dip (marketgrow.com)
This three-ingredient chip dip is the ultimate quick fix appetizer that¡¯s creamy, flavorful and addictive - perfect for last-minute gatherings or spontaneous snack attacks. With just three simple ingredients and no cooking required, you can whip this up in minutes and pair it with your favorite chips, crackers or fresh-cut veggies. Whether you¡¯re hosting game night, having friends over or just craving something savory and satisfying, this dip has your back. INGREDIENTS list of 3 items 1 cup sour cream 1 packet ranch dressing mix (1 oz) 1/2 cup finely shredded cheddar cheese list end INSTRUCTIONS list of 4 items 1. In a medium mixing bowl, combine the sour cream and ranch dressing mix. Stir until fully blended and smooth. 2. Fold in the shredded cheddar cheese until evenly distributed. 3. Cover and refrigerate for at least 30 minutes to let the flavors meld (optional but recommended). 4. Serve chilled with potato chips, tortilla chips, or fresh vegetables. list end Tip Want to switch it up? Add a dash of hot sauce or tablespoon of chopped green onions for a little extra kick!
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Creamy Crab Salad (marketgrow.com)
Creamy crab salad is a delicious and refreshing dish that blends the sweet, delicate flavor of crab meat with creamy, tangy dressing and crisp vegetables. Perfect for a light lunch, elegant appetizer or side dish at gatherings, this salad comes together in minutes and can be served chilled on a bed of greens, in lettuce cups or scooped on crackers. The combination of texture - tender crab, crunchy celery and juicy bursts of tomato - makes every bite satisfying and bright. It¡¯s an easy-to-make crowd pleaser that tastes like summer in every forkful. ¿ªÔÆÌåÓýs: 4 Prep Time: 15 minutes Chill Time: 30 minutes (optional) Total Time: 45 minutes INGREDIENTS: list of 12 items ? 1 lb (450 g) lump crab meat (fresh, canned, or imitation) ? ? cup mayonnaise ? 2 tbsp sour cream or Greek yogurt (optional, for extra creaminess) ? 1 tsp Dijon mustard ? 1 tsp lemon juice ? 1 tsp Old Bay seasoning (or a pinch of paprika and celery salt) ? ? cup finely diced celery ? ? cup finely chopped red onion ? ? cup cherry tomatoes, halved (optional) ? 1 tbsp fresh dill or parsley, chopped ? Salt and black pepper, to taste ? Lettuce leaves or crackers, for serving list end INSTRUCTIONS: list of 6 items 1. Prepare the Crab Meat: Drain the crab meat if canned, and gently pick through it to remove any shell fragments. Place in a large bowl. 2. Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, lemon juice, and Old Bay seasoning until smooth. 3. Combine Ingredients: Add the diced celery, red onion, tomatoes (if using), and fresh herbs to the crab meat. Pour the dressing over the top and gently fold everything together until evenly coated. 4. Season: Taste and season with salt and pepper as desired. 5. Chill (Optional): Cover and refrigerate for 30 minutes to allow flavors to meld. 6. Serve: Spoon the crab salad into lettuce cups, over mixed greens, or serve with crackers or toast points. list end ----- Tips: list of 3 items ? For a spicy twist, add a few dashes of hot sauce or a pinch of cayenne. ? Swap in lime juice for lemon for a citrusy variation. ? This salad keeps well in the fridge for up to 2 days. list end
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Crispy Oven-baked Chicken Wings (marketgrow.com)
These crispy oven-baked chicken wings are the ultimate crowd-pleasing snacks, perfect for game day, parties or easy weeknight dinners. Unlike fried wings, these are baked to golden perfection with a secret technique that ensures maximum crispiness - no greasy mess or deep fryer required. A simple blend of baking powder and spices draws out moisture and promotes browning, creating irresistibly crunchy skin. Serve them plain, or toss them in your favorite wing sauce, like buffalo, BBQ or honey garlic for a flavor-packed experience. ----- INGREDIENTS list of 8 items ? 2 lbs chicken wings, split and tips removed ? 1 tbsp baking powder (aluminum-free) ? 1 tsp salt ? ? tsp black pepper ? 1 tsp garlic powder ? 1 tsp paprika ? Optional: ? tsp cayenne pepper for heat ? Your favorite wing sauce (buffalo, BBQ, etc.) list end ----- INSTRUCTIONS list of 6 items 1. Prep the Oven and Pan Preheat your oven to 425¡ãF (220¡ãC). Line a baking sheet with foil and place a wire rack on top. Spray the rack with non-stick cooking spray. 2. Dry the Wings Pat the wings thoroughly dry with paper towels¡ªremoving as much moisture as possible helps them crisp up. 3. Coat the Wings In a large bowl, toss the wings with the baking powder, salt, pepper, garlic powder, paprika, and cayenne (if using) until evenly coated. 4. Bake the Wings Arrange the wings in a single layer on the prepared rack. Bake for 20 minutes, then flip the wings and bake for another 20¨C25 minutes, or until golden brown and crispy. 5. Sauce Them (Optional) If desired, toss the hot wings in your favorite sauce right before serving. 6. Serve Serve hot with celery sticks and blue cheese or ranch dressing on the side. list end ----- Tip For extra-crispy wings, you can bake them an additional 5 to 10 minutes or broil them for 2 to 3 minutes at the end¡ªjust keep a close eye on them so they don¡¯t burn!
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Roasted Garlic Dip with Sweet Potato Wedges (marketgrow.com)
This roasted garlic dip with sweet potato wedges is a warm, rustic snack or side dish perfect for cozy evenings, casual gatherings or game day spreads. The natural sweetness of crispy roasted sweet potato wedges is beautifully balanced by the rich, mellow flavor of slow-roasted garlic in creamy, tangy dip. The dip is smooth and garlicky without being overpowering, thanks to roasting, which tames the garlic¡¯s sharpness and brings out its nutty depth. Paired together, the wedges and dip create an addictive combination of sweet and savory flavor with a hint of spice and herbaceous brightness. ----- INGREDIENTS FOR THE SWEET POTATO WEDGES: list of 7 items ? 2 large sweet potatoes, scrubbed clean ? 2 tablespoons olive oil ? 1 teaspoon smoked paprika ? ? teaspoon ground cumin ? ? teaspoon garlic powder ? Salt and freshly ground black pepper, to taste ? Optional: chopped parsley, for garnish list end FOR THE ROASTED GARLIC DIP: list of 8 items ? 1 whole garlic bulb ? 1 teaspoon olive oil (for roasting) ? ? cup sour cream (or Greek yogurt for a lighter version) ? ? cup mayonnaise ? 1 tablespoon lemon juice ? ? teaspoon Dijon mustard ? Salt and pepper, to taste ? Optional: chopped chives or parsley for garnish list end ----- INSTRUCTIONS ROAST THE GARLIC: list of 3 items 1. Preheat your oven to 400¡ãF (200¡ãC). 2. Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon of olive oil and wrap it in foil. 3. Roast for 35¨C40 minutes or until the cloves are soft and golden. Let it cool slightly before squeezing the cloves out of their skins. list end PREPARE THE SWEET POTATO WEDGES: list of 4 items 1. While the garlic roasts, cut the sweet potatoes into wedges (leave the skin on for extra texture and nutrients). 2. Toss the wedges in olive oil, paprika, cumin, garlic powder, salt, and pepper. 3. Spread them out on a baking sheet in a single layer. 4. Roast in the oven for 30¨C35 minutes (alongside the garlic, if possible), flipping halfway through until golden and crisp on the edges. list end MAKE THE ROASTED GARLIC DIP: list of 3 items 1. Mash the roasted garlic cloves into a smooth paste. 2. In a bowl, combine the garlic paste with sour cream, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth and well-blended. 3. Taste and adjust seasoning as needed. Chill for at least 15 minutes for flavors to meld. list end SERVE: list of 2 items ? Arrange the warm sweet potato wedges on a platter and serve with a generous bowl of roasted garlic dip. ? Garnish both with fresh herbs if desired. list end ----- Enjoy this savory-sweet pairing as a party appetizer, game day snack or flavorful side dish!
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Crispy Baked Potato Skins (marketgrow.com)
Crispy baked potato skins are the ultimate party appetizers or game day snacks - crispy on the outside, tender on the inside and loaded with melty cheese, smoky bacon and fresh green onion. These crowd pleasers strike the perfect balance of texture and flavor, and they¡¯re surprisingly simple to make at home. By baking, instead of frying, you achieve all the crunch with none of the grease, making them a little lighter, while still delivering big flavor. Serve them hot with sour cream or ranch dressing for dipping, and watch them disappear! ----- CRISPY BAKED POTATO SKINS INGREDIENTS: list of 8 items ? 4 medium russet potatoes ? 2 tablespoons olive oil ? 1 teaspoon salt ? ? teaspoon black pepper ? 1 cup shredded cheddar cheese ? 4 slices bacon, cooked and crumbled ? 2 green onions, sliced ? Sour cream, for serving list end INSTRUCTIONS: list of 5 items 1. Bake the Potatoes: Preheat oven to 400¡ãF (200¡ãC). Scrub the potatoes clean and pierce each several times with a fork. Place directly on the oven rack and bake for 45¨C50 minutes, or until tender when pierced with a knife. Let them cool slightly. 2. Prepare the Skins: Slice the potatoes in half lengthwise. Scoop out most of the flesh, leaving about ?-inch of potato around the skin for structure (save the scooped-out potato for mashed potatoes or another use). 3. Crisp the Skins: Increase oven temperature to 450¡ãF (230¡ãC). Brush the insides and outsides of each potato skin with olive oil. Sprinkle with salt and pepper. Place skin-side down on a baking sheet lined with foil or parchment. Bake for 10 minutes, then flip and bake for another 5¨C7 minutes until crispy. 4. Add Toppings: Flip the skins right-side up and fill each with shredded cheese and bacon crumbles. Return to oven and bake for 5 more minutes, or until the cheese is melted and bubbly. 5. Garnish and Serve: Remove from oven, sprinkle with sliced green onions, and serve warm with a side of sour cream. list end Enjoy your crispy, cheesy, savory potato skins - perfect for snacking or entertaining!
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