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Breakfast

Snickerdoodle Blondies

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Snickerdoodle Blondies
These blondies are pure cinnamon-sugar bliss.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ¾ c. unsalted butter, softened
  • 1 c. sugar
  • ½ c. brown sugar
  • 2 eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • ½ tsp. salt
  • ¾ tsp. baking powder
  • 1 tsp. cinnamon
  • cinnamon-sugar, for sprinkling
Instructions
  1. Preheat oven to 350°. Grease an 9-x-13” pan with cooking spray or butter.
  2. Beat the butter and sugars until fluffy. Add eggs and vanilla and beat until combined. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add to wet ingredients and beat until just combined. Transfer batter to pan. Sprinkle top with cinnamon-sugar.
  3. Bake for 25-30 minutes. Let cool completely before slicing into squares.

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Breakfast

Low-Carb Big Macs

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Low-Carb Big Macs
The guilt free way to enjoy your favorite hamburger.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE SAUCE
  • ½ c. mayonnaise
  • 2 tbsp. yellow mustard
  • 1 tbsp. ketchup
  • 1 tbsp. pickle relish
  • 2 tsp. apple cider vinegar
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ tsp. paprika
  • ¼ tsp. kosher salt
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 4 slices American cheese
  • 12 butterhead lettuce leaves
  • Sliced tomato
Instructions
Make sauce:
  1. In a medium bowl, whisk together mayonnaise, yellow mustard, ketchup, pickle relish, apple cider vinegar, garlic powder, onion powder, paprika, and salt.
Make burgers:
  1. Form ground beef into 4 patties; season both sides with salt and pepper. In a large skillet over medium-high heat, melt butter. Add patties and cook until burgers are seared on the bottom, about 4 minutes. Flip burgers and cook until cooked through to your liking (about 4 minutes for medium), adding cheese during the last minute of cooking.
Assemble burgers:
  1. Place cheeseburgers on top of large lettuce leaves and drizzle with special sauce. Top with sliced tomato and another piece of lettuce.

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Dessert

Boozy Sherbet Punch

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Boozy Sherbet Punch
Poppin' bottles.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 c. ice
  • 1 (2-L) bottle lemon-lime soda
  • 1 bottle prosecco
  • 3 c. pink lemonade
  • 1 c. pineapple juice
  • 1 c. sliced strawberries
  • 1 c. chopped pineapple
  • 1 qt. sherbet
  • 1 c. maraschino cherries
Instructions
  1. To a large punch bowl, add ice. Stir together lemon-lime soda, prosecco, pink lemonade, pineapple juice, strawberries, and pineapples.
  2. Top with sherbet and maraschino cherries and serve immediately.

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Breakfast

Chicken Parm Roll-Ups

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Chicken Parm Roll-Ups
Meet your new favorite way to eat chicken parm.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 c. all-purpose flour
  • 3 large eggs, divided
  • 2 c. Italian or panko breadcrumbs
  • 1 lb. boneless skinless chicken breasts, pounded thin
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 2 c. marinara sauce
  • 8 cooked lasagna noodles
  • container ricotta
  • ¾ tsp. garlic powder
  • 1 c. shredded mozzarella
  • 1 c. shredded Parmesan
  • 1 tbsp. parsley, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
  2. Bread chicken. Season both sides of chicken with salt and pepper. Put flour and breadcrumbs in two separate medium bowls. Whisk together two eggs in a third separate bowl. Working in batches, dredge chicken in the flour then dip in eggs. Toss in breadcrumbs for the final dredge.
  3. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden-brown and cooked through, about 6 minutes per side. Transfer to a cutting board and cut into small bite-size pieces, about ½” cubes.
  4. Meanwhile, make filling. Whisk together ricotta, remaining egg, garlic powder and ½ cup Parmesan. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with cooked chicken and mozzarella then roll up tightly.
  5. In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes
  6. Let cool 10 minutes, then garnish with parsley.

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Burgers

Egg in a Hole Burger

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Egg in a Hole Burger
Consider this the ultimate Easter hunt: an egg inside of one seriously amazing burger.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 3 tbsp. mayo
  • 1 tbsp. sriracha
  • 8 strips bacon
  • 2 tbsp. butter
  • 1 lb. ground chuck
  • kosher salt
  • Black pepper
  • 4 eggs
  • 4 Hamburger buns
  • Lettuce, for serving
  • 4 slices cheddar cheese
Instructions
  1. Make Sriracha mayo: In a small bowl, stir together mayonnaise and Sriracha.
  2. In a large skillet, fry bacon over medium-high heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.
  3. Form beef into three equal-sized patties. Using a small glass, cut out the center of each patty to create a donut-shaped burger (combine excess meat to form fourth patty). Season generously with salt and pepper.
  4. Heat a cast-iron skillet to medium-high heat and melt butter. Add burgers and cook 2 minutes, then flip. Crack an egg into the center of each burger and cook, covered, until whites are set.
  5. Toast buns and spread Sriracha mayo on bottom buns. Build burgers by topping with lettuce, burger, bacon, and Cheddar.

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Consider this the ultimate Easter hunt: an egg inside of one seriously amazing burger.

Breakfast

Loaded Fried Mashed Potatoes

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Loaded Fried Mashed Potatoes
Step up those leftover spuds.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • Vegetable oil, for frying
  • 2½ c. Mashed potatoes
  • ½ c. shredded sharp Cheddar
  • 1 tbsp. sliced chives, plus more for garnish
  • ½ tsp. Hot sauce
  • ½ tsp. kosher salt
  • 1 large egg, beaten
  • All-purpose flour (optional)
  • 1 container sour cream
Instructions
  1. In a large skillet over medium heat, add enough oil to fill the pan a third of the way up.
  2. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half-dollar-sized dough balls, and drop by the spoonful into the warmed skillet. [Note: If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.]
  3. Fry the mashed potatoes a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side.
  4. Top potatoes with sour cream and additional chives before serving.

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Dessert

Banana Pudding Cheesecake Bars

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Banana Pudding Cheesecake Bars
So simple, so smooth.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • FOR CRUST
  • 1½ c. crushed Nilla wafers
  • 5 tbsp. butter, melted
  • 2 tbsp. sugar
  • Pinch sea salt
  • FOR FILLING
  • 1½ blocks (12-oz.) cream cheese, softened
  • ½ c. sugar
  • 1½ c. whipped topping
  • 1 (3.4-oz.) package instant banana pudding mix
  • 1¾ c. whole milk
  • FOR GARNISH
  • Whipped Topping
  • ½ banana sliced
  • 9 Nilla wafers
Instructions
  1. Line an 8" x 8" pan with parchment paper.
  2. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Stir until butter is well incorporated, then press in an even layer into the prepared pan. Place in freezer while making filling.
  3. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.
  4. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until well combined.
  5. Pour filling onto prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.
  6. When firm, remove from freezer and slice into 9 bars. Top with a dollop of whipped topping, a slice of banana, and a Nilla wafer.

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Pizza

Pizza Meatloaf

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Pizza Meatloaf
This isn't your mom's meatloaf.
Author:
Cuisine: American
Recipe type: Pizza
Ingredients
  • 1 lb. ground beef
  • ¾ c. pizza sauce, divided
  • ½ c. breadcrumbs
  • 1 egg
  • ½ green bell pepper, finely chopped
  • ¼ yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp. oregano
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. brown sugar
  • 1 tbsp. Worcestershire sauce
  • 1½ c. shredded mozzarella
  • 8 slices pepperoni
  • 3 olives, sliced
  • 1 tbsp. Chopped parsley, for serving
Instructions
  1. Preheat oven to 375°. In a large bowl, combine beef, ¼ cup pizza sauce, bread crumbs, egg, half the bell pepper, onion, garlic and oregano. Season with salt and pepper and stir to combine. Press meat mixture into an 8” round pan. Set aside.
  2. In a medium bowl, combine remaining pizza sauce, brown sugar, and Worcestershire sauce, Whisk to combine and brush over meat mixture.
  3. Bake meatloaf for 20 minutes, then remove from oven and top with mozzarella, remaining peppers, pepperoni and olives. Continue baking for 15 minutes more, until cheese is melty and beef is cooked.
  4. Let cool slightly, garnish with parsley and serve.

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Breakfast

Chicken Fried Steak Fingers

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Chicken Fried Steak Fingers
Gravy. Dipping. Sauce.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
FOR THE FRIED STEAK FINGERS
  • 1½ lb. cube steak
  • 1 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¼ tsp. paprika
  • ½ tsp. cayenne pepper
  • kosher salt
  • Freshly ground black pepper
  • ¾ c. whole milk
  • 2 large eggs, beaten
  • Vegetable oil, for frying
FOR THE GRAVY
  • 4 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 1¼ c. whole milk
  • 1 tbsp. finely chopped chives
  • kosher salt
  • Freshly ground black pepper
Instructions
  1. Slice steak into thin long strips about ½” thick. Set aside.
  2. Set up a dredging station: In a shallow bowl, combine flour, garlic powder, onion powder, paprika and cayenne, and season with salt and pepper. In a second shallow bowl, whisk together milk and eggs. Season steak with salt and pepper. Working in batches, dredge the steak strips thoroughly in the flour mixture then add them to the egg mixture and turn the pieces to coat. Return steak to the flour and dredge once more.
  3. In a Dutch oven or large deep skillet, add about 1” of vegetable oil and heat over medium heat. When the oil is shimmering (it should be about 350°), place the steak strips, one by one, into the oil with tongs. Cook until golden all over, about 2 minutes per side. Place them on a plate lined with paper towels to drain off any excess grease.
  4. Make gravy: In a small skillet over medium heat, melt butter. When the butter is foamy, whisk in flour and cook mixture until the flour is golden, about 1 minute. Gradually whisk in milk and bring mixture to a boil. Reduce heat to gently simmer the gravy until thickened. Stir in chives and season with salt and pepper to taste.
  5. Serve the chicken fried steak “fries” warm with gravy for dipping.

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Drink

Mermaid Lemonade

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Mermaid Lemonade
Ariel-approved.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • 2 c. ice
  • ¼ c. Blue Curacao
  • 1 c. white rum
  • 2 c. lemonade
  • 4 Lemon Slices, for garnish
  • 8 Maraschino cherries, for garnish
  • 4 paper umbrellas
Instructions
  1. To four glasses, add ice. Add blue curacao, rum, and lemonade to each glass. Stir to combine. (If you prefer a lot of ice, stir together mixture first, then pour over ice.)
  2. Skewer a lemon slice and two maraschino cherries on each paper umbrella and garnish lemonade.

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