- Bacon Marmalade Burgers
- Baklava
- Chocolate Chip Bundt Cake
- Cinnamon Rolls
- Crunchwraps
- Doughnuts
- Dumplings
- Fisn ‘N’ Chips
- Mommiyama
- Oatmeal Chocolate Chip Cookies
- Orange Chicken
- Philly Cheesesteaks
- Pizza
- Stromboli
-
$2$ lbs ground beef, portioned into$8$ burgers and seasoned with salt and pepper -
$1$ lb thick cut bacon -
$1$ sweet onion, slivered -
$\frac{1}{2}$ cup brown sugar -
$8$ sesame seed buns -
$1$ pkg Alouette cheese spread
- Cut bacon into small pieces and cook in a skillet over medium-high
heat until crispy (about
$8$ minutes). - Remove bacon from skillet, but leave
$2$ tbsp of bacon grease in the pan to cook the onions. Add slivered onions to the same skillet and cook for$8$ minutes. - Reduce the heat to low so the onions can caramelize. Add
$\frac{1}{2}$ cup brown sugar and continue to cook them until they completely caramelize (about$20$ minutes). - Add the bacon bits back into the caramelized onions.
- Smash each burger portion very thin (I use the underside of a pan)
and cook for about
$1\frac{1}{2}$ minutes per side. - Serve by putting a burger on a toasted bun and adding bacon marmalade and alouette cheese spread.
-
$1$ package of frozen phyllo dough -
$3$ sticks unsalted butter, melted
-
$2\frac{3}{4}$ cups walnuts, crushed -
$1$ tbsp cinnamon -
$1$ tsp allspice -
$\frac{1}{4}$ tsp nutmeg
-
$\frac{1}{2}$ cup white sugar -
$1$ cup water -
$\frac{1}{2}$ tsp salt -
$1$ cup honey
- Preheat oven to
$400^\circ F$ . - Brush the bottom of a
$9 \times 13$ inch baking dish with melted butter. - Make the filling by mixing
$2\frac{3}{4}$ cups walnuts,$1$ tbsp cinnamon,$1$ tsp allspice, and$\frac{1}{4}$ tsp nutmeg until thoroughly combined. - Add
$1$ sheet of phyllo dough to the baking dish and brush the top of it with butter. Repeat this until there are$14$ sheets of dough stacked on top of each other. - Add the walnut filling on top of the
$14^{\text{th}}$ sheet of dough. Add a little bit of butter on top of the filling. - Add
$14$ more sheets of phyllo dough on top of the filling, and brush each with butter. - Cut into rectangles.
- Bake for
$30-35$ minutes. - While the baklava is in the oven, heat a saucepan over medium high heat.
- To the saucepan, add
$\frac{1}{2}$ cup white sugar,$1$ cup water,$\frac{1}{2}$ tsp salt, and$1$ cup honey. - Let the syrup boil, and reduce the heat to medium. Then let it
reduce for
$5-7$ minutes until it reaches a very light syrupy consistency. - When the dough is finished baking, pour the syrup on top of the cooked baklava, and let it cool.
-
$4$ eggs -
$1$ package Duncan Hines yellow cake mix -
$1$ small instant vanilla pudding -
$\frac{1}{2}$ cup vegetable oil -
$1$ cup water -
$\frac{1}{2}$ bar german chocolate ($4$ oz) -
$6$ oz semi-sweet chocolate chips
- Finely chop
$4$ oz german chocolate bar. - Mix all ingredients thoroughly in a large bowl.
- Bake in a greased bundt pan at
$325^\circ F$ for$1$ hour. - Dust with powdered sugar.
-
$1$ loaf frozen bread dough, thawed
-
$\frac{1}{2}$ cup light brown sugar -
$\frac{1}{4}$ cup white sugar -
$6$ tbsp butter -
$2$ tbsp cinnamon
-
$2$ oz Philadelphia cream cheese -
$3$ tbsp butter -
$3$ cups confectioners sugar (AKA powdered sugar) -
$6$ tbsp milk -
$\frac{3}{4}$ tsp vanilla extract
Note: This makes a lot of cream cheese icing.
-
$2$ cups confectioners sugar (AKA powdered sugar) -
$4$ tbsp melted butter -
$1$ tsp vanilla extract -
$3-6$ tbsp hot water
- Thaw bread dough in refrigerator overnight (per instructions on package). Take it out of the refrigerator about an hour before using it so that it isn’t stiff.
- Roll dough into a flat rectangle.
- Combine filling ingredients in a large bowl, and spread evenly onto the flattened dough.
- Roll dough into a a cylinder and cut into
$1$ ” pieces. I like to do this by repeatedly cutting the pieces in half until they are about the right size. - Bake at
$350^\circ F$ for$25$ minutes. - Immediately after coming out of the oven, cover with icing of choice from above.
Note: The ingredients can vary. This recipe has the ingredients I’ve used most often.
-
$1$ lb ground beef -
$1$ package taco seasoning (I like Taco Bell brand) -
$12$ ” flour tortillas - shredded cheese
- canned nacho cheese
- tostadas
- sour cream
- diced tomatoes (I like to use Roma, since they’re cheapest per pound)
- taco sauce
- Cook ground beef in a skillet over medium heat. Add taco seasoning at the end (per packet instructions).
- Heat nacho cheese ina small saucepan.
- Place ground beef in the ceter of a warmed tortilla (I microwave the
tortillas for
$30$ seconds to make them less likely to break). - Add nacho cheese, taco sauce, sour cream, tomatoes then top with a tostada shell. Add shredded cheese. It is important that the shredded cheese is the last thing added, since it will be the glue that holds the crunchwrap together.
- Fold the edges of the tortilla up around the tostada and shredded cheese.
- Cook the crunchwrap seam-side down for
$3$ minutes. Then flip and cook an additional$1$ minute.
-
$1$ loaf frozen bread dough, thawed - cinnamon sugar
-
$2$ cups confectioners sugar (AKA powdered sugar) -
$4$ tbsp melted butter -
$1$ tsp vanilla extract -
$3-6$ tbsp hot water
- Thaw bread dough in refrigerator overnight (per instructions on package). Take it out of the refrigerator about an hour before using it so that it isn’t stiff.
- Roll dough into a flat rectangle. Using a drinking glass, cut circles out of dough. Using the cap of a plastic disposable water bottle, cut out small holes in the middle of each doughnut.
- Roll scraps into a new flat rectangle and cut out more doughnuts until there is no dough left.
- Fill a pot with about
$2$ inches of vegetable oil and heat to$350^\circ F$ . If the oil is too hot, the doughnuts will burn. Cook doughnuts for$1-2$ minutes per side, until golden brown. Cook in batches to avoid overcrowding the pot. - Immediately after removing the doughnuts from the oil, dip in glaze, and add additional toppings of choice. I like to coat with cinnamon sugar.
-
$1$ cup all-purpose flour, chilled -
$1$ tsp baking powder -
$1$ tsp salt -
$1\frac{1}{4}$ cups VERY COLD light beer (I normally use Bud Light) -
$1\frac{1}{2}$ lbs cod, haddock, or other white fish cut into strips (I normally use cod) - oil for frying
- Combine
$1$ cup all-purpose flour and$1$ tsp salt i a large bowl. Add$1\frac{1}{4}$ cups VERY COLD light beer and whisk until smooth. Use the batter immediately. - Blot strips of fish with paper towels to remove excess moisture. Coat each piece of fish with flour and thoroughly coat them with beer batter.
- Fill a pot with
$1$ ” of oil and heat it to$350^\circ F$ . - Fry the fish for about 3 minutes per side or until golden brown and crunchy.
Note: I normally double the yum yum sauce recipe.
-
$1 \frac{1}{4}$ cups mayonnaise -
$\frac{1}{4}$ cup water -
$1$ tbsp melted butter -
$1$ tsp tomato paste -
$1$ tsp white sugar -
$\frac{1}{2}$ tsp garlic powder -
$\frac{1}{4}$ tsp paprika -
$1$ pinch cayenne pepper
-
$1$ cup rice -
$1$ lb chicken tenderloin (don’t use breasts or thighs) -
$1$ large zucchini -
$1$ container of white mushrooms - Soy sauce to taste
-
$\frac{1}{2}$ lb unsalted butter (2 sticks) -
$\frac{3}{4}$ cup + 1 tbsp white sugar -
$\frac{3}{4}$ cup light brown sugar -
$2$ eggs -
$1\frac{1}{4}$ tsp vanilla extract -
$\frac{1}{4}$ tsp lemon juice -
$2\frac{1}{4}$ cup flour -
$\frac{1}{2}$ cup rolled oats (or use flour if you don’t have oats) -
$1$ tsp baking soda -
$1$ tsp salt -
$1$ pinch cinnamon -
$2\frac{2}{3}$ cups Nestle Tollhouse semi-sweet chocolate chips -
$1\frac{3}{4}$ cups chopped walnuts
Note: I normally skimp on the chocolate chips and walnuts
- Cream
$\frac{1}{2}$ lb unsalted butter (2 sticks),$\frac{3}{4}$ cup + 1 tbsp white sugar, and$\frac{3}{4}$ cup light brown sugar until thoroughly combined. If you don’t have an electric mixer, it’s easiest to do this by cutting the butter into small cubes and using a wooden spoon to work it into the sugar. - Add
$2$ eggs,$1\frac{1}{4}$ tsp vanilla extract, and$\frac{1}{4}$ tsp lemon juice and mix until light and fluffy. - Add
$2\frac{1}{4}$ cup flour,$\frac{1}{2}$ cup rolled oats,$1$ tsp baking soda,$1$ tsp salt, and$1$ pinch cinnamon and stir to combine. - Stir in
$2\frac{2}{3}$ cups Nestle Tollhouse semi-sweet chocolate chips and$1\frac{3}{4}$ cups chopped walnuts. - Portion dough with an ice cream scoop (about
$3$ tbsp) and roll into tall cylinders. To make the dough less sticky, it is helpful to refrigerate it for$30$ minutes prior to portioning. - Let portioned dough freeze overnight.
- Line a baking sheet with parchment paper. Do NOT use cooking spray. It will make the dough flatten too much.
- Bake at
$300^\circ F$ for$22$ minutes. Let cool for 30 minutes to allow cookies to set.
-
$1$ pkg Stehouwer’s Beef Sizzlers ($16$ oz) - cheese (either provolone slices or Cheez Whiz)
-
$1$ sweet onion -
$1$ pkg mushrooms -
$6$ sturdy rolls (I like to use ciabatta) - mayonnaise
- Cook beef sizzlers according to package instructions. If using
provolone cheese, add once slice to each sizzler
$30$ seconds before it is done cooking. - Cook onions and mushrooms until tender. If using Cheez Whiz, add
$2$ tbsp of Cheez Whiz to the onions and mushrooms after they are done cooking. - Toast ciabatta roll. Add mayo, top with a beef sizzler, and add onions and mushrooms.
Note: I often change the toppings. This recipe is for a pepperoni pizza.
-
$1$ loaf frozen bread dough, thawed -
$2$ tbsp butter -
$1$ clove garlic, minced - 1 can of crushed
tomatoes.
Get the smallest can you can find. I normally get 15 oz, and that is
too much for
$1$ pizza. -
$3$ tbsp sugar -
$8$ oz fresh mozzarella, sliced thick -
$8$ oz pepperoni. I like to buy a stick and cut the pepperonis thick. That way they curl and get crispy in the oven.
- Thaw bread dough in refrigerator overnight (per instructions on package). Take it out of the refrigerator about an hour before using it so that it isn’t stiff.
- Spray a
$10$ ” cast iron skillet with cooking spray and form the dough to the shape of the skillet. - To make pizza sauce add
$3$ tbsp sugar to the can of crushed tomatoes. - Spread sauce on dough, add mozzarella slices and pepperoni.
- Bake at
$500^\circ F$ for 15 minutes. Then broil on high for 2 minutes until cheese is golden brown and pepperonis are crispy. - Add garlic and
$2$ tbsp butter to a bowl and melt in the microwave. Spread the garlic butter on the pizza crust.
Note: This makes one roll of Stromboli. I normally double the recipe and make 2.
-
$1$ loaf frozen bread dough, thawed -
$8$ oz pepperoni -
$6$ oz mozzarella cheese slices -
$3$ oz provolone cheese slices -
$1$ tbsp Parmesan cheese -
$2$ eggs (separate yolks from whites) -
$\frac{1}{2}$ tsp garlic powder -
$1$ tsp oregano (I normally use Italian seasoning, which has oregano) -
$\frac{1}{2}$ tsp pepper -
$2$ tbsp cooking oil -
$1$ tsp parsley (dried from spice aisle) - marinara sauce for dipping
- Thaw bread dough in refrigerator overnight (per instructions on package). Take it out of the refrigerator about an hour before using it so that it isn’t stiff.
- Roll bread dough into
$12$ ” by$18$ ” rectangle. Line a baking sheet with parchment paper so the bottom of the Stromboli doesn’t burn. - In a bowl, combine
$2$ egg yolks,$1$ tbsp Parmesan cheese,$\frac{1}{2}$ tsp garlic powder,$1$ tsp oregano,$\frac{1}{2}$ tsp pepper,$1$ tsp parsley,$2$ tbsp cooking oil. - Spread the spice and egg mixture (from previous step) onto the
$12$ ” by$18$ ” rectangle of dough. Cover with$3$ oz provolone cheese slices,$6$ oz mozzarella cheese slices, and$8$ oz pepperoni. - Roll into a cylinder and brush exterior with egg whites. Cut slits in the top of the rolled cylinder and top with oregano.
- Bake seam side down at
$350^{\circ}F$ for$30$ minutes.