Main dish

Pickle Vinaigrette

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Pickle Vinaigrette
You'll be using this vinaigrette on everything.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ⅔ c. olive oil
  • ⅓ c. pickle juice
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • 1 tsp. Dijon mustard
  • 1 tbsp. chopped dill
  • ¾ tsp. kosher salt
  • ⅛ Freshly ground black pepper
Instructions
  1. Combine all ingredients in a jar and secure with a tight fitting lid. Shake to combine.
  2. Serve with salad.

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Breakfast

Cheesy Mashed Potato Dippers

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Cheesy Mashed Potato Dippers
Everybody loves mashed potatoes, and everybody loves a loaded baked potato so why not combine the two? These mashed potato cakes are filled with cheese, chives and crispy bacon, fried until golden. They’re the perfect amalgamation of the two!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 cups leftover mashed potato
  • 12 bacon slices, sliced and cooked
  • 3 tbsp finely chopped chives
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups grated cheddar cheese
  • 3 eggs
  • 2 cups flour
  • 2 cups seasoned breadcrumbs
  • Oil to fry
  • Sour Cream
Instructions
  1. In a large bowl mix together mashed potato bacon, chives, salt, pepper and cheese until smooth.
  2. Spread onto a large sheet lined with foil and press into an even layer. Let chill for 30 mins - 1 hour to set up.
  3. Cut 3-inch rounds with a cookie cutter and set aside. Roll up remaining mash mix and continue to cut into rounds until complete.
  4. Coat each potato cake in flour shaking off excess, then egg, then into seasoned breadcrumbs.
  5. Heat enough oil in deep sided pan for shallow frying to 170ºC.
  6. Add potato cakes to oil and cook until both sides are golden brown
  7. Serve with sour cream. Enjoy!

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Breakfast

Cheesy Chips Steak Sliders

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Cheesy Chips Steak Sliders
Why have steak and chips separately when you can combine them in a slider and top with cheese and let it all melt into a delicious beefy cheesy mess?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 thinly sliced sirloin steaks
  • Salt
  • Pepper
  • 2 tbsp oil
  • 3 cloves garluc
  • 1 bunch thyme
  • 12 slider buns, cut in half, both sides toaster
  • 1 cup garlic mayo
  • Caramelised onions
  • Cooked fries, 1 large pack
  • Grated Swiss cheese
Instructions
  1. Preheat the oven to 180°C/360°F/.
  2. Pat the steaks dry and season them on both sides.
  3. Heat the oil until smoking in a skillet and add as many of the steaks as you can fit. Throw in the garlic and thyme and butter then tip the pan to one side, flip the steak and baste the cooked side with butter, fry for a little longer and remove from the heat.
  4. Spread garlic mayo over the bottom buns then top with the steaks, onions, chips and cheese. Place the top buns on top and bake for around 5 minutes until the cheese is all melted and right nice.

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Main dish

Muffin Tin Cinnamon Roll Apple Pies

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Muffin Tin Cinnamon Roll Apple Pies
Get mesmerized with these mini swirly cinnamon pie, filled to the brim with cinnamon sugar coated apples. A fun spin on your traditional apple pie and perfect for individual servings! Serve warm with your favorite creamy vanilla ice cream.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 pie crusts
  • 4 tsp cinnamon
  • 2 tbsp butter
  • 1 tsp cinnamon
  • ¾ cup sugar
  • 3 tbsp plain flour
  • 6 apples, peeled, cored and diced
  • 2 tbsp Demerara sugar
  • Egg wash
  • Vanilla Ice Cream
Instructions
  1. Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.
  2. Place 4 rounds in each cavity of a muffin tin. Press to adhere and attach to form a crust right to the edges. Brush with egg wash and set aside.
  3. Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust.
  4. Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick. Cut out 3-inch rounds and place on top of the apples. Press edges to seal crust. Brush the top evenly with egg wash, sprinkle with Demerara sugar and make a small slit in the centre with a sharp knife
  5. Bake for 30 minutes until apples are cooked through and crust is golden brown.
  6. Serve with vanilla ice cream. Enjoy!

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Main dish

Twix Cake

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Twix Cake
It's bigger (and better) than the candy bar.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 11 oz. soft caramels, unwrapped
  • 2 tbsp. heavy cream
  • 1 Sara Lee pound cake, defrosted and kept in aluminum tin
  • 2 c. chocolate chips
Instructions
  1. Keep the pound cake in its aluminum loaf tin. Press against the tin so that each of the four sides are flush with the pound cake. (You want to create a seal to prevent caramel from leaking down sides.)
  2. In a medium saucepan over low heat, melt caramels. When beginning to melt, add the heavy cream. Stir occasionally, and cook until the caramels melt completely. Immediately remove from heat and pour over pound cake. Refrigerate for 1 hour, or until caramel hardens.
  3. When the caramel is set, cut around the aluminum pan to reveal the cake. Remove the caramel-topped pound cake from the tin completely.
  4. Place a medium glass bowl over a pot of barely simmering water to create a double-boiler. Add chocolate and heat until melted through completely, stirring occasionally. Turn off heat and pour melted chocolate over the pound cake to cover completely. Let cool until chocolate hardens.

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Breakfast

Soft Pretzel Bites

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Soft Pretzel Bites
Warning: These little guys are seriously addictive.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 can refrigerated biscuit dough
  • 4 c. water
  • ¼ c. baking soda
  • 1 large egg, beaten
  • Coarse salt
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 c. milk
  • 2 c. Cheddar cheese
Instructions
  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Quarter each biscuit then roll piece into a ball. Pinch to seal. In a medium saucepan, combine water and baking soda. Bring to boil then reduce to a simmer. Add the rolled balls and cook for 1 minute. Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 10-15 minutes or until golden brown. Let cool for 10 minutes before serving.
  3. Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute. Stir in milk and bring to a simmer. When the milk begins to thicken, stir cheese, whisking constantly until sauce is smooth. Season to taste with salt, pepper and cayenne.

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Main dish

Spinach Artichoke Pull-Apart Bread

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Spinach Artichoke Pull-Apart Bread
It's. So. Good.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz. cream cheese, softened
  • ½ c. finely chopped artichoke hearts
  • ½ c. finely chopped spinach
  • 1 c. shredded mozzarella, divided
  • ½ c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • ½ tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 1 tube refrigerated biscuit dough (such as Pillsbury)
  • 1 tsp. parsley, for garnish
  • Nonstick cooking spray, for pan
Instructions
  1. Preheat oven to 350° and grease a 9"-x-5" loaf pan. In a large bowl, combine cream cheese, artichoke hearts, spinach, ½ cup mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine.
  2. Cut each biscuit in half horizontally. Spread about 2 tbsp dip mixture onto one side of each biscuit half. Stack biscuits so there is a layer of dip between each biscuit, leaving the ends bare.
  3. Place your biscuit stack into prepared loaf pan. Cover with aluminum foil and bake 45 minutes. Remove from oven and remove foil. Brush with butter and sprinkle with remaining mozzarella and bake 15 minutes more, until biscuits are golden and cheese is melty.
  4. Let cool slightly, then remove from pan. Garnish with parsley and serve.

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Dessert

Cookie Dough Pie

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Cookie Dough Pie
Never turn your oven on again.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
FOR THE CRUST
  • Cooking spray, for pan
  • 1 c. (2 sticks) butter, softened
  • 1 c. sugar
  • 1¼ c. all-purpose flour
  • ¼ c. milk
  • 2 tsp. pure vanilla extract
  • ½ tsp. kosher salt
  • 1 c. mini chocolate chips
FOR THE FILLING
  • 1½ c. whole milk
  • 1 packet instant chocolate pudding
  • 1 (8-oz.) container Cool Whip
  • ¼ c. chocolate chips, melted
Instructions
  1. Make crust: Grease a shallow pie dish with cooking spray. In a large bowl using a hand mixer, beat butter and sugar until smooth. Add flour, vanilla and salt and beat until combined. Stir in mini chocolate chips.
  2. Press about two-thirds of the mixture into greased pie dish. Refrigerate while you make the filling and topping.
  3. Make filling: In a large bowl whisk together milk and pudding mix until smooth and thickened, about 5 minutes. Fold in Cool Whip and melted chocolate until evenly combined. Pour filling into crust.
  4. Make topping: Roll extra cookie dough into small balls. Place in a pile on top of filling.
  5. Freeze pie until the filling is solid, about 4 hours.
  6. Slice and serve cold.

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Main dish

Show-Stopping Beef Wellington

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Show-Stopping Beef Wellington
Show-Stopping Beef Wellington recipe.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 lb center-cut beef tenderloin
  • kosher salt, to taste
  • black pepper, to taste
  • 2 tablespoons canola oil
  • ¼ cup english mustard
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 lb cremini mushroom, minced
  • 5 cloves garlic, minced
  • ½ lb prosciutto, thinly sliced, or ham
  • 1 sheet puff pastry
  • 2 eggs, beaten
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.
  3. Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes. Repeat searing on all sides, including the tenderloin ends.
  4. Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.
  5. Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).
  6. To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.
  7. Remove the mushrooms from the pan and let cool completely.
  8. Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.
  9. Lay overlapping strips of prosciutto on the plastic into an even square layer.
  10. Spread a layer of the mushrooms evenly over the prosciutto.
  11. Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.
  12. Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.
  13. Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.
  14. Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.
  15. Decorate with additional pastry (optional). Sprinkle with kosher salt.
  16. Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.
  17. Enjoy!

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Spaghetti

Rainbow Spaghetti

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Rainbow Spaghetti
The most colorful way to eat spaghetti.
Author:
Cuisine: American
Recipe type: Spaghetti
Ingredients
  • 6 Ziploc bags
  • 1 lb. spaghetti, cooked
  • Food coloring (we used 6)
  • 1 c. Water, Divided
  • 3 tbsp. butter, melted
  • ⅓ c. freshly grated Parmesan
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Place 2 tbsp water into each ziplock back (we used 6 for 6 different colors). Add 10 drops gel food coloring to each bag.
  2. Divide the spaghetti into the 6 different bags. Shake until they are coated in their colors.
  3. Remove each pasta individually from ziplock bag and rinse with cold water. Combine in a large bowl and toss together with butter and parm. Season with salt and pepper and serve.

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