Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), gu…
Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), guacamole, salsa, cheese, and toppings! Serve with tortilla…
These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!
If you’re into chicken wings, here’s a recipe that will have you smitten: try these garlic Parmesan wings! These homemade wings are easy to whip up, bursting with garlicky goodness, and coated in a Parmesan blanket of bliss. Whether it’s for a game day snack or a weeknight meal (or you just love all things chicken!), these wings are about to become your new obsession. We whipped them up with this lemon pepper sauce that had everyone asking for the recipe!
Ingredient notes for garlic Parmesan wings
Garlic parmesan wings are perfect for game day tables, an appetizer, or a tasty weeknight dinner. They come out lightly crispy infused with an irresistible cheesy, savory flavor.
Chicken wings: Buy split wings for the easiest prep. (Or, you can remove the wing tips.) If you can, buy organic chicken for the best flavor and most sustainable option.
Baking powder: The secret to crispy chicken? Baking powder! This helps to crisp up the skin in the oven, similar to our baked chicken thighs.
Garlic powder, onion powder, smoked paprika, salt, and black pepper: This blend of spices brings out the savory flavor of the chicken.
Salted butter: Salted butter is best, but you can also substitute unsalted butter with 1 pinch of salt.
Garlic: Fresh garlic is crucial to the flavor here!
Grated Parmesan cheese: Use grated Parmesan cheese, the type that is powdery and crumbly, not shredded (which is like large sticks).
Some wings recipes call for using flour to coat the wings to get them even crispier, but there’s no flour needed here! This makes them suitable for gluten-free diets, as well.
Tips for cooking wings
Garlic parmesan wings are simple to whip up and make a deliciously satisfying finger food! There are a few tricks to wings if you’ve never made them before:
Marinade for 30 minutes to 1 hour: Stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
Then, bake the wings for 30 minutes. Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
Add the garlic sauce and Parmesan cheese. Melt the butter in a skillet over medium high heat. Add the wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm.
Make lemon pepper sauce, if desired
The sauce is optional, but it takes these garlic parmesan wings up a level! Lemon pepper sauce is a common dipping sauce for wings. While the name sounds similar, it’s not flavored with lemon pepper, a store-bought seasoning blend of lemon zest, salt and pepper. It simply uses a real lemon to bring in the citrus, and the other ingredients you probably already have in your pantry and fridge. You’ll just need to stir together the following ingredients to make a quick and simple sauce:
Salted butter
Lemon juice and zest
Freshly ground black pepper
Garlic powder
Salt
Storage and leftovers
Garlic parmesan wings are best served immediately, but the taste great at room temperature too. They can sit out for 2 hours at room temperature before they need to be refrigerated. Store leftover wings refrigerated for up to 4 days.
Buy organic chicken if possible
For this garlic parmesan chicken wings recipe, try to buyorganic chicken if possible. Organic is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating: and, it just tastes better! Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behavior, be fed 100% organic feed and forage, and not be given antibiotics or hormones.
Other wing sauces
There are many other ways to serve garlic parmesan wings outside of the lemon pepper sauce! Here are a few options:
These Garlic Parmesan Wings are baked to crispy perfection, then tossed with melted butter, Parmesan cheese and garlic for an explosion of flavor with every bite!
Ingredients
1 ½ pounds chicken wings, split (optional, remove wing tips) and patted dry
In a large bowl, stir together the chicken wings with the baking powder, garlic powder, onion powder, kosher salt and freshly ground black pepper. Refrigerate 30 minutes to 1 hour.
Preheat the oven to 450°F.
Place the wings on an aluminum foil-lined sheet for 15 minutes. Flip and bake until browned and starting to become crispy, 15 to 18 minutes.
Melt the butter in a skillet over medium high heat. Add the baked wings and cook, turning frequently, until crispy, 1 to 2 minutes. Lower heat to medium and stir in the garlic. Cook 30 seconds until fragrant and then remove from heat. Sprinkle with Parmesan cheese and serve warm. If desired, serve with Lemon Pepper Sauce for dipping. Store leftover wings refrigerated for up to 4 days.
Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including…
Sometimes the only thing that will do is chili cheese fries. Y’know? Luckily, you can now satisfy that craving with this equally comforting vegan version! It feels decadent and special but comes together quickly with wholesome pantry staples (including fiber-rich lentils!).
Just 10 ingredients required to nourish your body AND soul, friends. Let us show you how it’s done!
Since they’re called chili cheese fries, let’s start by talking about 1) the CHILI, then we’ll get to 2) the CHEESE and 3) the FRIES!
This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!
Every time we see crab cakes on the menu at a restaurant, we have to order them. So finally we decided, why not try them at home? This amazing crab cake recipe makes patties that are golden and seasoned, crispy on the outside and tender on the inside. Old Bay, Dijon mustard and tarragon accentuate the juicy lump crabmeat perfectly, and served with creamy tartar sauce, they’re a little bit of heaven in each bite! We cannot resist these and they’re great as an appetizer or a simple dinner. Here’s how to experience the magic for yourself!
Cooking for vegan eaters, too? Make a batch of Vegan Crab Cakes alongside.
Ingredient notes for crab cakes
Many people claim to have the perfect crab cakes recipe. We’ve ordered crab cakes loads of times at restaurants, and we must admit: these taste just as good as our favorite rendition! You’ll just need crab meat, panko, and a few key spices to bring these together. Here are some notes on the ingredients for crab cakes:
Crab meat: Use fresh jumbo lump crabmeat if you can, but it can be expensive especially if you don’t live near a coast. Canned lump crab meat also works.
Eggs: Eggs hold the crab cakes together and are important as a binder.
Mayonnaise and Dijon mustard: Mayo and Dijon act both as binders and provide key flavoring for the crab cakes.
Worcestershire sauce: Worcestershire sauce adds savory flavor, but you can use these substitutes or omit if desired.
Old Bay: Old Bay seasoning is a classic American seafood seasoning that’s easy to find in the US in grocery stores in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay.
Dried tarragon: Tarragon is a common spice to pair with seafood, which has a delicate anise flavor. It’s key to the flavor, so we suggest using it here! If you’re in a pinch, you can omit.
Green onion: Fresh green onion adds freshness and savory flavor; you can substitute chives if desired.
Panko (plain): Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. We suggested using panko for this recipe and not breadcrumbs, which have a finer texture.
Tips on making crab cakes
Crab cakes are made like fritters or other savory cakes like tuna cakes or salmon cakes. Mix up the batter, then form into patties and pan fry them until golden. Here are a few notes for the process:
Check over the crab before using. Depending on the brand and type of crab meat, you may find pieces of hard shells or cartilage. Take a quick look before using!
Form into ⅓ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
Chill for at least 15 minutes before cooking. This step is key and helps the cakes to hold together when pan frying.
Pan fry in a thin layer of olive oil or butter. Pan fry the crab cakes about 3 minutes per side. If desired, remove them to a baking rack to keep the bottom crispy. Then fry the remaining batch.
Meal prep and storage info
Want to prep these crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 10 minutes before cooking.
Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.
Dipping sauces
Crab cakes taste great on their own, but of course they’re best dipped into a creamy sauce. Our top choice? Homemade tartar sauce is so simple to make and we often have most of the ingredients on hand. Remoulade is also common for crab cakes. Here are a few dipping sauce ideas:
Tartar Sauceis a mayonnaise-based sauce that’s often served with seafood, made with pickles, capers and seasonings
Remoulade Sauceis mayonnaise-based sauce that originated in France and is popular in US Cajun and Creole cuisine
Creamy Dill Sauce is a mix of sour cream, mayo, lemon, and fresh dill.
Horseradish Sauce is creamy and spicy, featuring sour cream, mayo, horseradish and chives.
What to serve with crab cakes
Crab cakes are often served as an appetizer, but for home cooks they work great as a main dish. Because they take a bit of effort to whip up, we prefer them as a light lunch or dinner. Here are a few ideas for what to serve with crab cakes:
Serve over greens. Serve them on top of greens and use the sauce as a dressing.
Crab cakes has spawned a whole list of seafood cakes using different types of fish and shellfish: you can even make them vegan! Here are a few more ideas:
This crab cakes recipe is uses a foolproof pan-frying method for golden, seasoned cakes that are crispy on the outside and melt-in-your-mouth tender. Serve with creamy tartar sauce for a taste of magic!
Check through the crab meat for any hard pieces and discard. In a medium bowl, whisk the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, tarragon, kosher salt, and green onion. Add the crab and panko and gently stir to combine, trying not to break up the chunks of meat.
Form the dough into 8 patties using a ⅓ cup measuring cup to portion it out, then pat it into a patty with your hands. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours).
When ready to cook, heat 1 tablespoon olive oil or butter in a non-stick skillet over medium high heat. Add the patties and cook for about 3 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side. Repeat with the next batch, adjusting the heat because the pan will be hotter on the second batch. Cool 1 to 2 minutes before serving.
Pizza is a forever favorite food, but have you tried Pizza Sliders? They are a fun twist on classic pizza and always a crowd pleaser. You have to try them. These Hawaiian roll pizza sliders are filled with pizza sauce, shredded mozzarella cheese, peppe…
Pizza is a forever favorite food, but have you tried Pizza Sliders? They are a fun twist on classic pizza and always a crowd pleaser. You have to try them. These Hawaiian roll pizza sliders are filled with pizza sauce, shredded mozzarella cheese, pepperoni, sausage, and brushed with garlic butter. Bake until golden brown and…
These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet, packed with hearts of palm, artichokes, and chickpeas. Serve them up with tartar sauce as a deliciously fun plant-based dinner or appetizer!
Here’s one of our most deliciously fun vegan experiments yet: vegan crab cakes! Essentially a plant-based patty that tastes like a crab cake, these crispy, crave-worthy bites will wow eaters of any diet. We made a plate for our omnivore family members and they couldn’t stop raving (really!). Packed with hearts of palm, artichokes, and chickpeas, serve them up with tartar sauce for a filling vegan dinner or appetizer.
Ingredients in vegan crab cakes
On a trip to Philadelphia I ordered some vegan crab cakes at a vegan restaurant, curious of how they might taste. These golden crispy orbs were made with hearts of palm and artichokes, and from the first bite I was hooked! (And then I made everyone else at the table taste them.)
This vegan crab cakes recipe is our rendition of that recipe, and it is just as good as the original, we think! Each bite is a burst of tangy flavor, seasoned with savory spices to make it taste hearty and satisfying. We made it for our omnivore aunt and she happily gobbled them up, then asked for the recipe. Our kids loved them too. Here are the ingredients you’ll need:
Chickpeas
Hearts of palm, canned
Artichoke hearts, canned
Vegan mayonnaise
Panko
All-purpose flour
Green onion
Fresh parsley
Dijon mustard
Old Bay
Garlic powder
Salt and pepper
Olive oil, for cooking
Notes on hearts of palm
The special ingredient in this recipe is canned hearts of palm. It can be tricky since some grocery stores don’t carry them, but it’s worth holding out for the real thing. (It took us a few tries to find which grocery stores keep them in stock!)
What are hearts of palm? These ivory-colored cylinders the tender inner bud of certain palm trees! They have a mild, slightly sweet flavor and a satisfyingly crisp texture. They are key to the crab-like flavor of these vegan crab cakes, so its worth holding out for them.
Tips on making vegan crab cakes
These vegan crab cakes are made like fritters or other savory cakes like tuna cakes or salmon cakes. Mix up the batter, then form into patties and pan fry them until golden. Here are a few notes for the process:
A food processor is helpful, but optional. It’s easiest to whiz together the chickpeas, artichokes, and hearts of palm in a food processor to get a nice even texture. If you don’t have one, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!
Form into ¼ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
Pan fry in a thin layer of olive oil. Add just a thin layer of oil to the bottom of a large skillet, then pan fry the crab cakes about 3 minutes per side. Remove them to a baking rack to keep the bottom crispy. Then fry the remaining patties in batches. Use your largest skillet possible to have less batches!
Meal prep and storage info
Want to prep these vegan crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.
Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers; reheat gently in a skillet.
Ways to serve vegan crab cakes
These vegan crab cakes are a great vegan dinner idea! While they also work as an appetizer, we prefer serving them as the main dish if we’re going to the trouble of frying them up. Because of the protein in the chickpeas, they’re a great filling option as a main course! Here are a few ways to serve them:
These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet, packed with hearts of palm, artichokes, and chickpeas. Serve them up with tartar sauce as a deliciously fun plant-based dinner or appetizer!
Ingredients
15-ounce can chickpeas
15-ounce can hearts of palm**
15-ounce can artichoke hearts
2 tablespoons vegan mayonnaise
¾ cup panko (plain)
3 tablespoons all-purpose flour
1 green onion, finely chopped
2 tablespoons chopped fresh parsley, plus more to garnish
Drain the can of chickpeas, hearts of palm, and artichokes. Add them to the bowl of a food processor and process for a few seconds until chopped but not pureed.*
Remove the vegetables to a bowl. Stir in the vegan mayonnaise, panko, all-purpose flour, green onion, parsley, Dijon mustard, Old Bay, garlic powder, kosher salt, and a few grinds black pepper until a dough forms.
Use a ¼ cup measure to divide and form the dough into 12 patties, shaping them with your hands. (You can cook immediately or refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.)
Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. Add the cakes and cook until they are golden brown, about 2 to 3 minutes per side. Remove to a baking rack (to keep the underside crispy) and cook the next batch. Allow to cool for 3 minutes, then enjoy with vegan tartar sauce as a dinner or appetizer. Store cooked crab cakes for up to 3 days refrigerated (they make great leftovers; reheat gently in a skillet).
Notes
*Alternatively, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix them together. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!
**Canned hearts of palm are essential to the crab-like flavor in these cakes! They are found canned and they are worth seeking out for this recipe (even if it takes another grocery trip).
If you are looking for an EASY holiday recipe, you have to try this Caprese Salad Wreath. You only need 5 ingredients and 10 minutes to make this Christmas salad. On a large platter or board, use arugula to make a wreath shape and decorate with tomatoe…
If you are looking for an EASY holiday recipe, you have to try this Caprese Salad Wreath. You only need 5 ingredients and 10 minutes to make this Christmas salad. On a large platter or board, use arugula to make a wreath shape and decorate with tomatoes, fresh mozzarella peals, and basil. Drizzle with balsamic…
Cranberry cream cheese dip is an easy appetizer everyone will love! Homemade sauce has bright, sweet tart flavor (add jalapeno if you like).
Need a simple appetizer to wow at parties? Try this easy cranberry cream cheese dip! The homemade sauce bursts with sweet and tart cranberries, orange juice, and if you’d like, a little jalapeno for a tang. Spoon it over cream cheese and it’s perfect for dipping crackers or even apple slices. It comes together in minutes with minimal effort. So ditch the store-bought dips and make a batch of this homemade cranberry appetizer for your next party! Everyone will gather around the bowl.
Components for cranberry cream cheese dip
Cranberry cream cheese dip is cranberry sauce served over room temperature cream cheese, which brings a sweet tart burst to each bite. We like serving with crunchy salted pecans over the top for a little texture. While you can make this dip with canned cranberry sauce, the flavor isn’t nearly as good. It takes just a few minutes to whip up homemade cranberry sauce and the flavor is beautifully developed, with notes of orange and cinnamon. Here’s what you’ll need for this easy dip:
Cranberry sauce: Cranberries (fresh or frozen), granulated sugar, orange juice (or water), jalapeno pepper (optional)
Cream cheese
Pecans
Green onion
Tips for making the cranberry sauce
This cranberry sauce is a half recipe of our homemade cranberry sauce, with some optional ingredients. It takes just 10 minutes to simmer, and the flavor comes out beautifully bright. Here’s what you need to know:
Simmer all ingredients over medium heat until a saucy texture forms. The timing will vary based on your pan and the exact heat level, but it should take about 10 minutes. We like to see most cranberries burst and dissolved, but there can be a few that are still whole.
Substitutes are welcome. Don’t have orange juice? You can use water instead if you like.
Add orange zest if desired. When you zest the orange, make sure to only get the orange part of the peel: not the white pith! The pith tastes very bitter and if you zest too aggressively, it makes the cranberry sauce taste bitter.
Use jalapeno if desired, but it’s not required. The jalapeno pepper adds just a hint of bright flavor without heat.
Jalapeno is optional (and not spicy!)
Cranberry and jalapeño pepper is a classic flavor combination. This cranberry cream cheese dip is not spicy with jalapeno: since you remove the seeds before dicing it, it simply adds a tangy, irresistible flavor to the dip. Make sure to protect your hands when cutting the pepper and wash them immediately afterwards.
Can you make it spicy? Absolutely! Simply add a few of the jalapeno seeds to the mix when making the cranberry sauce. Another classic way to enjoy cranberry and jalapeno? Try this Cranberry Salsa, another crowd favorite.
Ways to serve cranberry cream cheese dip
This cranberry cream cheese dip is a sure crowd pleaser at parties! Simply add crackers or bread and it’s perfect for dipping. It’s great for holiday parties like as a Christmas appetizer or Thanksgiving appetizer, but it works anytime using frozen cranberries when fresh aren’t in season. Here are a few of our favorite ways to dip:
Place the cranberries, sugar, orange juice, cinnamon stick, and optional orange zest and diced jalapeño pepper in a saucepan and bring to a simmer over medium heat. Simmer until the cranberries pop and it becomes saucy, about 10 minutes. Allow to cool for 10 minutes before serving (place in the freezer to speed up the process if desired). You can also make the cranberry sauce in advance and reheat it until warm the stovetop before serving (stir in a little water if it is too thick).
Soften the cream cheese by microwaving the block for 10 seconds on High power. Or, allow the cream cheese to stand for 30 minutes at room temperature.
To serve, spoon the warm cranberry sauce over the cream cheese. Top with chopped pecans and green onions. Serve with crackers.
Notes
*The combination of cranberry and jalapeno is classic for this type of dip, but not required! Removing the seeds makes the pepper add flavor but not heat.
Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.
Want a fun way to make a savory breakfast: try Potato Waffles! These crispy waffles are to-die-for, with a crispy exterior and a fluffy, cheesy interior. They taste like a combination of a hashbrown and a waffle, and wow are they delicious. Serve them up savory with sour cream and chives (or as chicken and waffles). Or, they work just as well served sweet with maple syrup! They’re the perfect idea for using up leftover mashed potatoes from Thanksgiving or any meal.
What you need for potato waffles
This potato waffles recipe is perfect if you happen to have leftover mashed potatoes, but you can make them anytime. The delicious cheesy, savory potato flavor will have you hooked! This one went over extremely well in our family, and we loved both the savory and sweet ways to serve them. Other than the mashed potatoes, you don’t need much to bring these together:
This mashed potato waffles recipe works for either Belgian or standard waffles. Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) Here’s more about the different types:
Belgian waffles are twice as large as regular waffles. They’re 1 ½ inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle — unless you make the half size with ruffled edges (see below).
Regular waffles, aka American waffles are about 1/2-inch thick. They’re half the size of the Belgian waffles, and the serving size is 1 waffle.
Tips on cooking potato waffles
For these potato waffles, we like to cook them in a Belgian waffle maker but make ruffled edges by using half the standard batter. We love the look of these: and you can make more waffles in a single batch! Here’s how to do it:
Ruffled edges: Simply use about ½ cup of the batter in a Belgian waffle maker and don’t spread it to the edges. You can also do this in a standard waffle maker by using about ¼ cup batter.
Full circular waffles: Use about 1 cup for a Belgian waffle maker or ½ cup for a standard waffle marker, and spread it the edges. These quantities depend on the waffle maker, so eyeball it and adjust quantities as necessary.
Toppings for potato waffles
You can serve potato waffles savory or sweet, which makes them incredibly versatile! We like them as a savory breakfast or appetizer topped with sour cream and chives. But they’re just as good sweet with maple syrup. Here are a few savory and sweet ways we like to top them:
Sour cream and chives for a savory breakfast or appetizer
As written, this potato waffles recipe is vegetarian. For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.
For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.
More waffle recipes
These potato waffles are great for using up leftover mashed potatoes at Thanksgiving, or just as a fun and unique savory breakfast idea. Here are a few more waffle recipes to try:
Whisk the eggs, then add the oil, baking powder, flour and salt and whisk until combined. Change to a spatula and stir in the shredded cheese, mashed potatoes and milk.
Grease or butter your waffle iron. Add about ½ cup of the batter into the center of the waffle iron (don’t spread it out if it’s a Belgian waffle maker**), then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Note that this takes slightly longer than a standard waffle because the batter is denser. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
Serve immediately with sour cream and chives or maple syrup. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Notes
*If your mashed potatoes are not seasoned with salt, use ⅛ to ¼ teaspoon kosher salt.
**Make small Belgian waffles by using half the batter and not spreading to the edges, which makes for a ruffled edge look.
Many of us are obsessives when it comes to cheese, but the thought of composing a balanced cheese plate is daunting. What’s the best surface for serving cheese? What is the difference between all those little knives? How many cheeses should I choose? V…
Many of us are obsessives when it comes to cheese, but the thought of composing a balanced cheese plate is daunting. What's the best surface for serving cheese? What is the difference between all those little knives? How many cheeses should I choose? Variety is important, but at what point will my taste buds get overwhelmed? Can I mix and match different regional varieties? Which cheeses pair well with the wine I’m serving?
To calm our cheese board insecurities, we turned to Christopher Hanawalt, former cheesemonger of Brooklyn’s famed Bedford Cheese Shop. He shared invaluable insights on how to pick the perfect selection of cheeses, reassuring us that cheese board curation is far from a rigid art. The most successful selections stem from a set of basic guidelines, but ultimately rely on a heavy dose of personal creativity.
Whenever I need an appetizer to take to a party or potluck, I like to make 7 Layer Dip. It is the PERFECT party dip and always a crowd pleaser. This classic dip is layered with the best ingredients- refried beans, sour cream (or plain Greek yogurt), guacamole, salsa, cheese, and toppings! Serve with tortilla… 
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Pizza is a forever favorite food, but have you tried Pizza Sliders? They are a fun twist on classic pizza and always a crowd pleaser. You have to try them. These Hawaiian roll pizza sliders are filled with pizza sauce, shredded mozzarella cheese, pepperoni, sausage, and brushed with garlic butter. Bake until golden brown and… 
If you are looking for an EASY holiday recipe, you have to try this Caprese Salad Wreath. You only need 5 ingredients and 10 minutes to make this Christmas salad. On a large platter or board, use arugula to make a wreath shape and decorate with tomatoes, fresh mozzarella peals, and basil. Drizzle with balsamic… 
