65 Easy & Healthy Super Bowl Party Food Ideas to Wow Your Guests

The Super Bowl is just around the corner, and you know what that means: it’s time to start planning the ultimate game day feast! Whether you’re hosting a crowd or just a few close friends, having a delicious spread is a must. From classic dips and crowd-pleasing appetizers to hearty main dishes and decadent desserts, this roundup has something for everyone.

Get ready to wow your guests with these 65 Super Bowl party food ideas that are sure to make your game day gathering unforgettable.

Chicken Wings Recipes

Buffalo Chicken Wings

Get ready to elevate your game day with these crispy, flavorful Buffalo chicken wings. The secret to achieving that perfect crunch? Baking powder! With a tangy, spicy sauce and a crispy exterior, these wings are guaranteed to be the highlight of any Super Bowl or party spread.

• Prep time: 15-20 minutes
• Cook time: 40-50 minutes
• Yield: Serves 6-8 people

Ingredients:
For the chicken:

• Cooking spray
• 3 pounds chicken wings (preferably party wings)
• 1 3/4 teaspoons kosher salt
• 1 1/2 teaspoons aluminum-free baking powder (not baking soda)

For the Buffalo sauce and serving:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup Frank’s Original RedHot Sauce (not wing sauce)
• 1/4 teaspoon garlic powder

For serving:

• Blue cheese dressing or ranch dressing
• Carrot sticks
• Celery sticks

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a rimmed baking sheet with aluminum foil, then place a wire rack on top. Coat the rack with cooking spray.
3. If needed, separate the chicken wings into flats and drumettes, discarding the tips. Pat the wings dry thoroughly with paper towels.
4. In a large bowl, combine the salt and baking powder. Toss the wings in the mixture until evenly coated.
5. Arrange the wings in a single layer on the prepared rack. Bake for 40-50 minutes, turning halfway through, until they are golden brown and crispy.
6. While the wings are baking, prepare the Buffalo sauce. In a small saucepan, melt the butter over medium heat, then stir in the RedHot Sauce and garlic powder. Mix until fully combined.
7. Once the wings are cooked, toss them in the Buffalo sauce until well coated.
8. Serve immediately with blue cheese or ranch dressing and plenty of carrot and celery sticks on the side. Enjoy your crispy, spicy Buffalo wings!

Garlic Parmesan Wings

These oven-roasted wings are blanketed with a double dose of punchy garlic, plenty of salty Parmesan, and some melted butter for extra flavor. Crispy on the outside and packed with savory goodness, they’re perfect for any occasion.

• Prep time: 10-15 minutes
• Cook time: 55 minutes to 1 hour
• Yield: Serves 4-6 people

Ingredients:

• Cooking spray
• 3 pounds chicken wings (flats and drumettes)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 4 tablespoons unsalted butter, melted
• 4 cloves fresh garlic, minced
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tablespoon chopped fresh parsley (optional for garnish)

Directions:

1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and fit a wire rack inside.
2. If needed, separate the chicken wings into flats and drumettes. Pat them dry with paper towels.
3. In a large bowl, mix the salt, pepper, and garlic powder. Toss the wings in this seasoning mix, coating them evenly.
4. Arrange the wings in a single layer on the prepared wire rack. Bake for 55 minutes to 1 hour, turning halfway through, until the wings are golden and crispy.
5. While the wings are baking, melt the butter in a small saucepan. Once melted, add the minced fresh garlic and cook for about 1 minute, until fragrant.
6. When the wings are done, remove them from the oven and toss them in the garlic-butter mixture.
7. Add the grated Parmesan to the wings and toss until well coated. Sprinkle with additional Parmesan if desired.
8. Garnish with fresh parsley and serve immediately with ranch or blue cheese dressing, alongside carrot and celery sticks. Enjoy!

Gochujang Butter Grilled Wings

Move over, Buffalo sauce — these Gochujang Butter Grilled Wings are here to steal the show. Spicy, sweet, and packed with a fresh kick of ginger, this sauce will quickly become your new go-to for wings.

• Prep time: 10-15 minutes
• Cook time: 25-30 minutes
• Yield: Serves 4-6 people

Ingredients:

• Cooking spray
• 3 pounds chicken wings (flats and drumettes)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch
• 1 tablespoon baking powder
• 4 tablespoons unsalted butter, melted
• 3 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• 1 teaspoon white sesame seeds (for garnish)
• 2 tablespoons green onion, chopped (for garnish)

Directions:

1. Preheat your grill to medium-high heat and lightly oil the grates.
2. In a large bowl, toss the chicken wings with salt, pepper, cornstarch, and baking powder. Make sure the wings are evenly coated.
3. Grill the wings for 25-30 minutes, turning occasionally, until they are golden brown and crispy on all sides.
4. While the wings are grilling, prepare the sauce. In a small bowl, whisk together melted butter, gochujang, soy sauce, honey, minced ginger, and sesame oil.
5. Once the wings are done, remove them from the grill and toss them in the gochujang butter sauce until well coated.
6. Garnish with sesame seeds and chopped green onions.
7. Serve immediately, and enjoy the sweet, spicy, and savory flavor explosion of these irresistible wings!

Fried Chicken Wings

For the ultimate crispy skin and tender, juicy meat, frying is the way to go. This method locks in moisture and gives the wings the perfect crunch in just a matter of minutes.

• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 2-4 people

Ingredients:

• 2 pounds fresh or thawed chicken wings
• Canola oil (or another neutral oil with a smoke point over 375°F)
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for spice)

Directions:

1. Heat the oil in a large pot or deep fryer to 350°F (175°C).
2. While the oil heats up, pat the chicken wings dry with paper towels.
3. In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
4. Dredge the wings in the flour mixture, making sure each piece is well-coated.
5. Fry the wings in batches, cooking for 5-8 minutes per batch, until they are golden brown and crispy.
6. Remove the wings from the oil and place them on a wire rack set inside a sheet pan to drain excess oil and cool evenly. If a wire rack isn’t available, use a paper towel-lined plate.
7. Serve immediately with your favorite dipping sauce, such as Buffalo, ranch, or teriyaki. Enjoy your perfectly crispy fried wings!

Grilled Buffalo Chicken Wings

These grilled Buffalo wings are crispy and flavorful, thanks to a light coating of cornstarch, which keeps the skin crunchy even after tossing them in a spicy Buffalo sauce.

• Prep time: 5-10 minutes
• Cook time: 25 minutes
• Yield: Serves 6 people

Ingredients:

• 3 pounds chicken wings (separated into drumettes and flats)
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter, melted
• 1/2 cup Frank’s RedHot Sauce
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce

Directions:

1. Preheat your grill to medium heat.
2. If the wings are whole, separate them into drumettes and flats. Pat the wings dry with paper towels.
3. In a large bowl, toss the wings with cornstarch, salt, garlic powder, and black pepper until evenly coated.
4. Grill the wings for 25-30 minutes, flipping every 5 minutes, until the skin is crispy and charred in spots, and the meat is cooked through.
5. While the wings are grilling, make the Buffalo sauce by combining melted butter, Frank’s RedHot Sauce, garlic powder, and Worcestershire sauce in a small bowl.
6. Once the wings are done, toss them in the prepared Buffalo sauce until fully coated.
7. Serve immediately with carrot sticks, celery sticks, and blue cheese dressing for dipping. Enjoy!

Crispy Baked Chicken Wings

These crispy baked chicken wings are packed with flavor, easy to prepare, and baked to perfection with a golden, blistered skin. The secret to achieving perfect crispiness? Baking powder and a high oven temperature.

• Prep time: 10-15 minutes
• Cook time: 1 hour
• Yield: Serves 6-8 people

Ingredients:

• 3 pounds chicken wings (separated into drumettes and flats)
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon pepper (or seasoning of choice)
• Cooking spray

Directions:

1. Preheat your oven to 425°F (220°C). Position two oven racks to divide the oven into thirds and line two large rimmed baking sheets with foil. Place a wire rack on each baking sheet and coat with cooking spray.
2. Pat the chicken wings dry with paper towels to remove any moisture.
3. In a large bowl, toss the wings with baking powder, salt, pepper, and lemon pepper until evenly coated.
4. Arrange the wings in a single layer on the wire racks. Make sure they aren’t crowded to allow for air circulation and even crisping.
5. Bake the wings for 45 minutes to 1 hour, flipping halfway through, until the wings are golden brown and crispy.
6. Remove the wings from the oven and serve immediately with your favorite dipping sauces. Enjoy your perfectly crispy, baked chicken wings!

Instant Pot Chicken Wings

Instant Pot wings are incredibly juicy, tender, and ready in a fraction of the time compared to oven-baked wings. The pressure cooking process makes the meat fall off the bone, and a quick broil gives them that perfect crispy skin.

• Prep time: 5-15 minutes
• Cook time: 31-33 minutes
• Yield: Serves 4-6 people

Ingredients:

• 2 pounds chicken wings (18-20 pieces, separated into drumettes and flats)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup water or chicken broth
• 1/4 cup of your favorite wing sauce (Buffalo, barbecue, etc.)

Directions:

1. Season the chicken wings with salt, garlic powder, and black pepper.
2. Add the water or chicken broth to the Instant Pot. Place the wings in the Instant Pot basket or directly in the pot.
3. Lock the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
4. After cooking, allow the Instant Pot to release pressure naturally for 5 minutes, then quick-release any remaining pressure.
5. Preheat your broiler. Line a baking sheet with foil and set a wire rack on top.
6. Toss the wings in your chosen sauce, then place them in a single layer on the wire rack.
7. Broil the wings for 6-10 minutes, flipping halfway through, until the skin is crispy and golden brown.
8. Serve immediately with additional sauce and your favorite sides. Enjoy your tender and crispy Instant Pot wings!

Air Fryer Chicken Wings

These air fryer chicken wings are crispy, juicy, and packed with flavor, all made in under an hour. The double-cooking method ensures the skin is ultra-crispy, while the meat stays tender and juicy.

• Prep time: 10 minutes
• Cook time: 40 minutes
• Yield: Serves 4-6 people

Ingredients:

• 1 1/2 pounds chicken wings (flats and drumettes separated)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• Optional: Buffalo sauce or your favorite wing sauce for tossing

Directions:

1. Preheat your air fryer to 360°F (182°C).
2. In a bowl, toss the chicken wings with salt, garlic powder, cayenne pepper, and vegetable oil until evenly coated.
3. Place the wings in the air fryer basket in a single layer. You may need to cook in batches depending on the size of your air fryer.
4. Air fry the wings at 360°F for 20 minutes, flipping them halfway through.
5. Increase the temperature to 400°F (204°C) and air fry for an additional 10-15 minutes, flipping halfway through, until the wings are golden and crispy.
6. (Optional) Toss the wings in your favorite wing sauce for extra flavor.
7. Serve immediately and enjoy your perfectly crispy air fryer chicken wings!

Grilled BBQ Chicken Wings

These grilled BBQ chicken wings are tender and juicy with a crispy, caramelized skin, making them perfect for summer parties or casual get-togethers. Slow-cooked and then finished on the grill, they offer the best of both worlds: tender meat and crispy texture.

• Prep time: 10 minutes
• Cook time: 4 hours (plus grill time)
• Yield: Serves 8-10 people

Ingredients:

• 3 pounds chicken wings (flats and drumettes separated)
• 1 1/2 cups BBQ sauce (preferably sweet, with minimal mustard or mesquite flavor)
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon paprika
• Salt and pepper to taste
• For grilling: 1 tablespoon vegetable oil

Directions:

1. In a bowl, combine the BBQ sauce, apple cider vinegar, honey, paprika, salt, and pepper. Mix until well combined.
2. Add the chicken wings to the sauce mixture, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Transfer the coated wings to a slow cooker and cook on low for 3-4 hours, or until the wings are tender and cooked through.
4. Preheat your grill to medium-high heat and lightly oil the grill grates.
5. Remove the wings from the slow cooker and arrange them on the grill. Grill the wings for about 3-5 minutes per side, until the skin is crispy and caramelized.
6. Serve hot with extra BBQ sauce or ranch dip, if desired, and enjoy your delicious, smoky grilled wings!

Korean Fried Chicken

This recipe for Korean Fried Chicken (KFC) features ultra-crunchy, juicy pieces of chicken glazed with a savory-spicy sauce. It’s the ultimate fried chicken experience, delivering satisfying crunch and flavor with every bite.

• Prep time: 45 minutes
• Cook time: 45 minutes
• Serves: 4-6

Ingredients:

• For the chicken:
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying)
• For the sauce:
  • 1/4 cup gochujang (fermented Korean chili pepper paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon brown sugar
• For garnishing:
  • 1 tablespoon sesame seeds
  • 2 scallions, thinly sliced

Directions:

1. Prep the chicken:
   In a large bowl, mix the cornstarch, flour, garlic powder, onion powder, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Let the chicken sit while you heat the oil.
2. Fry the chicken:
   In a large pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Working in batches, fry the chicken pieces for 4-5 minutes, or until golden brown and crispy. Remove the chicken from the oil and drain on a paper towel-lined plate.
3. Make the sauce:
   In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar. Cook over medium heat, stirring frequently, until the sauce thickens and becomes glossy (about 3-5 minutes).
4. Glaze the chicken:
   Place the fried chicken in a large bowl. Pour the sauce over the chicken and toss gently to coat each piece evenly.
5. Garnish and serve:
   Transfer the glazed chicken to a serving platter. Sprinkle with sesame seeds and sliced scallions. Serve with pickled radish and kimchi ranch on the side for dipping.

Super Bowl Appetizers

Best-Ever Pigs in a Blanket

Homemade pigs in a blanket are the perfect, easy-to-make appetizer for any occasion, from game day to cocktail parties. With just two key ingredients, these little treats are sure to disappear fast!

• Serves: 6-8
• Makes: 24 pigs in a blanket
• Prep time: 15 minutes
• Cook time: 13-15 minutes

Ingredients:

• For the pigs in a blanket:
  • 1 can refrigerated crescent roll dough
  • 24 cocktail-sized smoked sausages (little smokies), fully cooked
  • 1 egg (for egg wash)
• Optional toppings:
  • Flaky sea salt
  • Seasoning blends like Everything Bagel seasoning, Everything But the Elote, or Green Goddess from Trader Joe’s

Directions:

1. Prep the dough:
   Preheat your oven to 375°F (190°C). Roll out the crescent roll dough onto a clean surface and separate it into triangles. You may need to pinch together the perforations in the dough if they are too separated.
2. Wrap the sausages:
   Place a cocktail sausage at the wide end of each triangle of dough. Roll it up tightly, making sure the dough wraps securely around the sausage.
3. Egg wash:
   Beat the egg in a small bowl and brush the top of each pig in a blanket with the egg wash. This will give them a golden, crispy finish once baked.
4. Bake:
   Place the wrapped sausages on a baking sheet lined with parchment paper, ensuring they are not touching. Bake for 13-15 minutes, or until the dough is golden brown and crispy.
5. Optional seasoning:
   If you want to make these pigs in a blanket extra special, sprinkle some flaky sea salt or a seasoning blend (like Everything Bagel) on top before baking.
6. Serve:
   Remove from the oven and let cool for a minute before serving. These go great with dipping sauces such as mustard, ketchup, or cheese dip.

Bacon-Wrapped Jalapeño Poppers

Bacon-wrapped jalapeño poppers are the ultimate game-day snack or crowd-pleasing appetizer. Spicy, crispy, and packed with flavor, these easy poppers are a hit without the mess of deep frying.

• Makes: 24 poppers
• Prep time: 30 minutes
• Cook time: 25-30 minutes

Ingredients:

• 12 large jalapeño peppers
• 8 ounces cream cheese (softened)
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional for extra flavor)
• 12 slices center-cut bacon (do not use thick-cut bacon)
• Toothpicks (for securing bacon)

Directions:

1. Prep the jalapeños:
   Wearing gloves to avoid burning your hands, cut the jalapeños in half lengthwise and remove the seeds and membranes (unless you want more heat). You should end up with 24 halves.
2. Make the filling:
   In a bowl, mix together the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika until smooth and well-combined.
3. Stuff the peppers:
   Spoon the cheese mixture into each jalapeño half, filling them generously.
4. Wrap with bacon:
   Cut each slice of bacon in half (or use whole slices if the jalapeños are larger). Wrap one half of bacon around each stuffed jalapeño half, securing the bacon with a toothpick to hold it in place.
5. Bake the poppers:
   Preheat your oven to 375°F (190°C). Arrange the bacon-wrapped jalapeño poppers on a baking sheet, making sure they aren’t touching. Bake for 25-30 minutes, or until the bacon is crispy and the cheese is bubbly.
6. Serve:
   Let the poppers cool for a few minutes, then remove the toothpicks and serve warm with your favorite dipping sauces, such as ranch or blue cheese dressing.

Mac and Cheese Bites

These irresistible, bite-sized globes of creamy mac and cheese are coated in a crunchy panko crust and fried to golden perfection. They make the ultimate game-day appetizer or the perfect way to use up leftover mac and cheese.

• Makes: 32 bites
• Prep time: 20 minutes
• Cook time: 20-35 minutes

Ingredients:

• 5 cups cooked mac and cheese (about 2 pounds, can be homemade, store-bought, or leftovers)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

Instructions:

1. Prepare the mac and cheese:
   If you’re using homemade mac and cheese, prepare it ahead of time. If you’re using leftovers or store-bought mac and cheese, ensure it’s cooled completely.
2. Chill:
   Once the mac and cheese is cool, place it in the fridge for at least 30 minutes to firm up. This makes it easier to form the bites and helps them hold their shape during frying.
3. Shape the bites:
   Scoop the chilled mac and cheese into 2-tablespoon portions. Use a cookie scoop for even portions, and press them gently into small balls.
4. Freeze the bites:
   Place the mac and cheese balls on a baking sheet and freeze for at least 15-30 minutes. This step helps the balls stay intact when frying.
5. Coat the bites:
   Set up a dredging station: place the flour in one shallow bowl, the beaten eggs in another, and the panko breadcrumbs in a third. Roll each mac and cheese ball first in flour, then dip into the egg, and finally coat in panko.
6. Fry the bites:
   Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. Working in batches of 6, fry the mac and cheese balls for 2-3 minutes, or until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
7. Serve:
   Serve the mac and cheese bites hot, with your favorite dipping sauce on the side (like marinara or ranch).

Best Loaded Potato Skins

These loaded potato skins are crispy, cheesy, and packed with savory goodness. With a gooey cheese filling, crispy bacon, and a perfect frico crust, they make for an irresistible snack or appetizer.

• Prep time: 15 minutes
• Cook time: 50 minutes
• Yield: Serves 4 people

Ingredients:

• 4 medium russet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt (for seasoning)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cooked bacon bits (reserve bacon fat)
• 1/4 cup sour cream (for serving)
• 2 tablespoons chopped green onions (for garnish)
• Freshly ground black pepper (optional, for seasoning)

Directions:

1. Preheat your oven to 400°F (200°C).
2. Rub the russet potatoes with olive oil and season with salt. Place them directly on the oven rack and bake for 45-50 minutes, or until tender when pierced with a fork.
3. While the potatoes are baking, cook the bacon until crispy. Drain on paper towels, then crumble the bacon. Reserve the bacon fat for later use.
4. Once the potatoes are done, allow them to cool slightly. Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato on the skin. Place the scooped-out flesh in a bowl for another use, such as mashed potatoes.
5. Brush the potato skins with the reserved bacon fat and return them to the oven for 10-12 minutes, or until the edges are crispy.
6. Remove the skins from the oven and sprinkle each with shredded cheddar cheese and bacon bits. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and top with sour cream and chopped green onions. Serve immediately and enjoy your perfectly loaded potato skins!

Crab Rangoon

This extra-crispy, cheesy crab rangoon is an irresistible appetizer filled with cream cheese, scallions, and imitation crab. It’s a nostalgic favorite that’s easy to make at home.

• Prep time: 30 minutes
• Cook time: 30 minutes
• Yield: Makes 25 crab rangoons, Serves 4-6 people

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup imitation crab (krab), finely chopped
• 2 tablespoons green onions, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon soy sauce
• 1 package wonton wrappers (25 sheets)
• Vegetable oil (for frying)
• Sweet chili sauce (for dipping)

Directions:

1. In a medium bowl, combine the softened cream cheese, chopped imitation crab, green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until smooth and well-combined.
2. Lay the wonton wrappers on a clean surface. Place about 1 tablespoon of the filling in the center of each wrapper.
3. Moisten the edges of the wrapper with a little water and fold it into a triangle, sealing the edges tightly. For a more traditional shape, you can bring the corners of the triangle together to form a pouch and press the seams to seal.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the crab rangoons in batches, for 2-3 minutes each, or until golden brown and crispy.
6. Remove the rangoons from the oil and drain on a paper towel-lined plate.
7. Serve the crab rangoons hot with sweet chili sauce for dipping. Enjoy!

Air Fryer Pickles

These crispy, crunchy air fryer pickles are a crowd-pleasing appetizer, coated in a delicious cornmeal crust and packed with tangy flavor. They’re quick and easy, making them perfect for any occasion.

• Prep time: 12 minutes
• Cook time: 20-25 minutes
• Yield: Serves 4

Ingredients:

• 1 jar dill pickle chips (or homemade pickles)
• 1 egg white
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon Cajun seasoning (optional)
• Salt, to taste
• Cooking spray
• Ranch or dipping sauce (for serving)

Directions:

1. Drain the pickle chips well, then place them in a single layer on a large sheet of paper towels. Pat them dry to remove excess moisture.
2. In a medium bowl, whisk the egg white until soft peaks form. Add the pickle chips and gently toss to coat.
3. In a large zip-top bag, combine the cornmeal, flour, Cajun seasoning, and salt. Add the coated pickles and shake to fully coat.
4. Preheat your air fryer to 400°F (200°C).
5. Arrange the pickles in a single layer in the air fryer basket, ensuring they are not overlapping. Spray them lightly with cooking spray.
6. Air fry the pickles for 20-25 minutes, shaking the basket halfway through, until they are golden brown and crispy.
7. Remove the pickles and serve hot with ranch or your favorite dipping sauce. Enjoy!

Beer-Battered Fried Mushrooms

These crispy beer-battered fried mushrooms are the perfect snack for game day or any casual gathering. The light batter, seasoned with lemon zest, complements the earthy flavor of the mushrooms and pairs beautifully with a variety of dipping sauces.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 6

Ingredients:

• 1 pound mushrooms (button or cremini), cleaned and stems trimmed
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest
• 1 cup beer (lager or pale ale works well)
• Vegetable oil (for frying)
• Dipping sauce: ketchup-mayo mixture (or any preferred dipping sauce)

Directions:

1. In a medium bowl, whisk together the flour, baking powder, salt, pepper, and lemon zest.
2. Gradually whisk in the beer until the batter is smooth and slightly thickened.
3. Heat the oil in a large pot or deep fryer to 350°F (175°C). Make sure the oil temperature is stable before adding the mushrooms.
4. Dip each mushroom into the batter, coating it completely.
5. Carefully drop the battered mushrooms into the hot oil, frying in batches to avoid overcrowding. Stir occasionally to ensure even frying.
6. Fry the mushrooms for 3-4 minutes, or until golden brown and crispy.
7. Remove the fried mushrooms from the oil and place them on a wire rack to drain and cool slightly.
8. Serve the mushrooms hot with your favorite dipping sauce. Enjoy!

Sweet BBQ Meatballs

These BBQ sauce-smothered meatballs are the perfect combination of savory, sweet, and smoky flavors. Easy to make and perfect for any gathering, these meatballs are sure to be a hit at your next party or weeknight dinner.

• Prep time: 20 minutes
• Cook time: 25 minutes
• Makes: 30 meatballs
• Serves: 4 to 10

Ingredients:

• 1 pound ground beef (15-20% fat for tenderness)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup BBQ sauce (store-bought, doctored up with apple cider vinegar and molasses-flavored brown sugar)

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
2. In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper until just combined (don’t overmix).
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until golden brown and cooked through.
5. While the meatballs bake, heat the BBQ sauce in a skillet over medium heat, stirring occasionally.
6. Once the meatballs are done, transfer them to the skillet with the sauce and toss to coat. Simmer for an additional 5 minutes to let the flavors meld together.
7. Serve the BBQ meatballs hot, with toothpicks for easy snacking. Enjoy!

Air Fryer Jalapeño Poppers

These spicy, cheesy, crispy jalapeño poppers are the perfect snack for game day or movie night. They can be made ahead and cooked in the air fryer for a quick and easy treat. Customize the heat level by adjusting the amount of jalapeño seeds or experimenting with different cheese options.

• Prep time: 20 minutes
• Cook time: 12 to 26 minutes
• Makes: 16 poppers
• Serves: 4

Ingredients:

• 6 ounces cream cheese
• 8 medium to large jalapeños (about 1 pound total), halved and seeded
• 4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
• 5 ounces sliced bacon (about 5 slices)
• 2/3 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Prepare the Bacon: Cook the bacon until crispy, either by frying it in a pan or baking it in the oven. Once cooked, crumble the bacon into small pieces and set aside.
2. Make the Filling: In a bowl, mix together the cream cheese, shredded cheddar, crumbled bacon, garlic powder, onion powder, smoked paprika, red pepper flakes (if using), salt, and pepper until well combined.
3. Prepare the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes.
4. Stuff the Jalapeños: Spoon the cheese mixture into each jalapeño half, pressing the filling in to pack it tightly.
5. Coat with Breadcrumbs: In a shallow dish, spread the panko breadcrumbs. Press the stuffed jalapeños into the breadcrumbs, ensuring they are coated well.
6. Air Fry: Preheat your air fryer to 375°F (190°C). Arrange the stuffed jalapeños in a single layer in the air fryer basket. Air fry for 10-12 minutes, or until the breadcrumbs are golden brown and crispy. (You may need to adjust the cooking time based on the size of your jalapeños and air fryer model.)
7. Serve: Remove from the air fryer and serve hot with your favorite dipping sauce.

Fried Goat Cheese Balls

These crispy fried goat cheese balls with a gooey, creamy center are the ultimate appetizer. Served with a tangy mango dipping sauce, they deliver the perfect balance of textures and flavors. Whether you’re a fan of Vanderpump Rules or simply love cheese, this recipe will be a hit at your next gathering.

• Prep time: 15 minutes
• Cook time: 9 minutes
• Makes: 12 balls
• Serves: 4 to 6

Ingredients:

• 12 ounces goat cheese (softened)
• 1/4 cup flour (for dredging)
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil, for frying

Mango Dipping Sauce (optional):

• 1/4 cup mango puree or mango chutney
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon ginger, finely grated

Alternative Dipping Sauces:

• Thai sweet chili sauce
• Raspberry pepper jelly
• Store-bought pesto
• Marinara sauce with fresh oregano
• Honey, with chopped pistachios or flaky salt

Directions:

1. Prepare the Goat Cheese: Using your hands, form 12 small balls of goat cheese, about 1 tablespoon each. Place them on a tray lined with parchment paper.
2. Set up the Breading Station: In one shallow dish, place the flour. In a second shallow dish, beat the egg. In a third dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, salt, and pepper.
3. Coat the Cheese Balls: Roll each goat cheese ball in the flour to lightly coat, then dip into the beaten egg, and finally coat in the breadcrumb mixture, pressing gently to ensure an even coat.
4. Fry the Goat Cheese Balls: Heat oil in a deep pan or skillet to 350°F (175°C). Fry the cheese balls in batches for about 2-3 minutes per batch or until golden brown and crispy on all sides.
5. Drain and Serve: Remove the fried cheese balls with a slotted spoon and drain on a wire rack or paper towels.
6. Make the Dipping Sauce: In a small bowl, mix the mango puree, apple cider vinegar, honey, and grated ginger. Adjust sweetness or acidity to taste.
7. Serve: Serve the warm fried goat cheese balls on a platter with the mango dipping sauce on the side, or any other dipping sauce of your choice. Enjoy!

Super Bowl Dips

Spinach Artichoke Dip

This creamy and cheesy dip is always a crowd-pleaser, making it the perfect dish to bring to any party. With a combination of three cheeses, spinach, artichokes, and just the right touch of garlic and lemon zest, this dip is savory, satisfying, and guaranteed to be a hit.

• Serves: 12
• Makes: About 4 cups
• Prep time: 15 minutes
• Cook time: 15 to 20 minutes

Ingredients:

• 1 (10-ounce) package frozen spinach (thawed) or 5 cups fresh spinach (cooked down)
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 3 scallions, finely chopped
• 2 cloves garlic, minced
• 8 ounces cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup shredded low-moisture mozzarella cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon freshly grated lemon zest
• Salt and freshly ground black pepper, to taste

Directions:

1. Prepare the Spinach and Artichokes: If using frozen spinach, thaw it in the microwave and squeeze out any excess liquid. If using fresh spinach, sauté it until wilted and squeeze out excess moisture. Chop the artichoke hearts and set aside.
2. Make the Dip Mixture: In a large bowl, combine the spinach, chopped artichokes, scallions, garlic, cream cheese, Parmesan, mozzarella, sour cream, and mayonnaise. Stir until everything is well combined. Season with salt and pepper to taste.
3. Bake the Dip: Preheat the oven to 375°F (190°C). Transfer the mixture to a baking dish or a cast iron pan. Bake for 15 to 20 minutes, or until the dip is bubbly and golden on top.
4. Add the Finishing Touch: Stir in the lemon zest just before serving for a burst of brightness.
5. Serve: Serve warm with tortilla chips, crackers, or sliced baguette for dipping.

Superbowl Crockpot Queso Dip

A simple, cheesy dip made with Velveeta, diced tomatoes with chilis, and ground turkey—perfect for a sports get-together or just when you need a cheesy snack!

Read Full Recipe

Baked Jalapeño Popper Dip

This indulgent dip channels all the deliciousness of jalapeño poppers into a creamy, cheesy, and slightly spicy dish, complete with a buttery, crunchy Ritz cracker topping. It’s the perfect crowd-pleasing appetizer for your next potluck or game day.

• Serves: 8
• Prep time: 10 minutes
• Cook time: 20 minutes

Ingredients:

• 1 pound cream cheese, at room temperature
• 1 cup sour cream
• 1 1/2 cups seeded and diced jalapeños (about 6 to 8 medium jalapeños), plus more for garnish
• 2 cups shredded sharp cheddar cheese (about 8 ounces)
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup finely crushed Ritz crackers
• 2 tablespoons unsalted butter, melted

Directions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Make the Dip Mixture: In a large mixing bowl, combine the cream cheese and sour cream. Stir until smooth. Add the diced jalapeños, shredded cheddar cheese, garlic powder, salt, and pepper. Mix until fully combined.
3. Prepare the Topping: In a small bowl, combine the crushed Ritz crackers with the melted butter. Stir to coat the crumbs evenly.
4. Assemble the Dip: Transfer the dip mixture to a baking dish (a 9-inch round or 8×8-inch square dish works well). Sprinkle the buttery Ritz cracker topping evenly over the dip.
5. Bake: Bake the dip in the preheated oven for 20 minutes, or until the dip is hot and bubbly and the topping is golden and crispy.
6. Garnish and Serve: Once out of the oven, garnish with additional diced jalapeños, if desired. Serve the dip warm with wavy potato chips, tortilla chips, pita chips, or fresh veggies for dipping.

Buffalo Chicken Crockpot Dip

This creamy Buffalo Chicken Crockpot Dip combines the tangy kick of buffalo wing sauce with cheese and shredded chicken—perfect for game day, the Super Bowl, or any casual gathering.

Read Full Recipe

Classic Guacamole

Classic, fresh guacamole made with ripe avocados, garlic, and a touch of heat from jalapeños. This simple recipe combines creamy avocado with the crunch of red onions and the zesty kick of lime. Perfect for any occasion and ready in just 10 minutes.

Time: 10 minutes
Yields: 2 1/2 cups

Ingredients:

• 3 ripe avocados
• 1 tablespoon garlic paste
• 1/2 red onion, finely diced
• 1/2 jalapeño, seeds removed and finely diced
• 1 tablespoon fresh lime juice

Instructions:

1. Peel, pit, and scoop the flesh from the avocados into a medium bowl.
2. Add garlic paste, diced red onion, and jalapeño.
3. Pour in lime juice and mash until well combined but slightly chunky.
4. Taste and adjust seasoning if necessary.
5. Serve immediately with tortilla chips or your favorite dipper.

Southwestern Dip

Sour cream, salsa, and cheese come together to create a simple, creamy dip with the perfect balance of tang and savory flavor. Ideal for parties or quick snacks, it pairs perfectly with chips, veggies, or even a variety of crackers. Easy to prepare in minutes, this dip will surely be a hit with guests.

Time: 5 minutes
Yields: 3 cups

Ingredients:

• 1 cup sour cream
• 1 cup salsa
• 1 cup shredded cheese (cheddar or Mexican blend)

Instructions:

1. In a medium bowl, combine sour cream and salsa.
2. Stir in the shredded cheese until well mixed.
3. Serve immediately with tortilla chips, carrot sticks, celery, or any of your favorite dipping options.

Best Queso Dip

Creamy, cheesy, and packed with flavor, this queso dip is sure to be a hit at your Super Bowl party. Made with fresh ingredients and real cheese, it’s a vibrant twist on the classic queso, perfect for pairing with tortilla chips or adding to nachos and other appetizers.

Read Full Recipe

Creamy Stovetop Beer Cheese

Smooth and velvety with a blend of sharp cheddar and Gruyère, this beer cheese dip is rich and creamy. Beer adds depth to the flavor, making it perfect for dipping soft pretzels or crunchy veggies. Ideal for game days or casual gatherings, it’s quick to prepare and guaranteed to be a hit.

Time: 5 minutes prep, 12–15 minutes cook
Yields: 4 cups

Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beer (lager or IPA recommended)
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, melt butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
2. Gradually whisk in the beer and milk, continuing to cook until the mixture thickens and becomes smooth.
3. Lower the heat and stir in the cheddar and Gruyère cheeses, a handful at a time, until fully melted and smooth.
4. Season with garlic powder, salt, and pepper to taste.
5. Serve warm with soft pretzels, tortilla chips, or any favorite dipping items.

Dill Dip

Fresh and creamy, this dill dip is bursting with citrusy, herbaceous flavors. With just a few pantry staples, it’s perfect for quick snacks, last-minute appetizers, or a delicious sauce for grilled meats and roasted veggies. The flavors develop even more after chilling, making it a great make-ahead dip.

Time: 5 minutes prep
Yields: 1 1/4 cups

Ingredients:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 teaspoons dried dill weed
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: Fresh dill for garnish

Instructions:

1. In a medium bowl, combine the sour cream, mayonnaise, and dried dill.
2. Stir in the lemon juice, garlic powder, and season with salt and pepper to taste.
3. Mix well and refrigerate for at least 30 minutes for the flavors to meld.
4. Garnish with fresh dill before serving, if desired.

This dill dip is perfect for pairing with fresh vegetables, chips, crackers, or even as a sauce for meats like salmon or chicken.

Blue Cheese Dip

This cool, creamy blue cheese dip has a perfect balance of savory and sweet flavors, making it a versatile pairing for a variety of dippers. With the richness of blue cheese and a hint of sugar to balance the sharpness, this dip can be served with vegetables, fruits, or even as a topping for meats. A must-try for blue cheese lovers!

Time: 5 minutes prep, 10 minutes cook
Yields: 2 1/2 cups

Ingredients:

• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon juice
• 1/2 teaspoon sugar
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the sour cream and mayonnaise.
2. Add the crumbled blue cheese, garlic powder, lemon juice, and sugar.
3. Stir to combine and season with salt and pepper.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.

Cheesy Sausage Dip

Crumbled sausage combines with melted cheddar and cream cheese for a hot and gooey dip that’s perfect for snacking. The fire-roasted tomatoes and green chilies add a hint of smoky flavor, making this a crowd-pleasing appetizer. Baked until bubbly, this cheesy dip pairs wonderfully with chips for a savory treat.

Time: 5 minutes prep, 35 minutes cook
Yields: 4 cups

Ingredients:

• 1 pound bulk sausage (such as breakfast sausage or Italian sausage)
• 8 ounces cream cheese, softened
• 1 can (10 ounces) fire-roasted tomatoes and green chilies, drained
• 2 cups shredded cheddar cheese
• Optional: hot sauce to taste
• Tortilla chips for serving

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the sausage over medium heat until crumbled and browned. Drain any excess fat.
3. Add the cream cheese to the sausage, stirring until melted and well combined.
4. Stir in the canned tomatoes and chilies, followed by 1 1/2 cups of the shredded cheddar cheese.
5. Pour the sausage mixture into a baking dish and top with the remaining 1/2 cup of cheddar cheese.
6. Bake for 20-25 minutes, or until hot and bubbly.
7. Serve with tortilla chips for dipping.

Skillet Queso Blanco

This queso blanco is creamy, slightly smoky, and irresistibly cheesy with a touch of heat. Infused with cumin and green chiles, it brings a rich flavor profile that makes it a perfect dip for chips or as a topping for nachos and tacos. Quick to prepare, this dip is ideal for any occasion, making it a crowd favorite every time.

Time: 5 minutes prep, 12-15 minutes cook
Yields: 6 servings

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 can (4 ounces) diced green chilies, drained
• 1 teaspoon ground cumin
• 1 block (8 ounces) Monterey Jack cheese, shredded
• 1/2 cup heavy cream
• Salt to taste
• Pickled jalapeños, for garnish (optional)
• Fresh cilantro, for garnish (optional)
• Tortilla chips, for serving

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and cook, stirring occasionally, until softened, about 3-4 minutes.
3. Stir in the diced green chilies and ground cumin, cooking for another 1-2 minutes until fragrant.
4. Lower the heat and add the shredded Monterey Jack cheese, stirring until melted and smooth.
5. Gradually pour in the heavy cream, stirring constantly until the queso is creamy and fully combined.
6. Season with salt to taste.
7. Garnish with pickled jalapeños and fresh cilantro, if desired.
8. Serve warm with tortilla chips or as a topping for nachos, tacos, or burgers.

Bacon Cheeseburger Dip

This bacon cheeseburger dip combines all the deliciousness of a bacon cheeseburger into a scoopable, gooey dip. Packed with beefy flavor, smoky bacon, and melty cheese, it’s a crowd-pleasing dish that’s perfect for summer backyard parties. Skip the grilling and serve this hearty dip straight from the skillet for a guaranteed hit.

Time: 20 minutes prep, 30 minutes cook
Yields: 10-12 servings

Ingredients:

• 6 slices thick-cut bacon
• 1 medium onion, finely chopped
• 1 pound ground beef
• 1/2 cup ketchup
• 2 tablespoons yellow mustard
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 medium tomato, diced
• 1/4 cup sliced scallions
• 1/4 cup chopped dill pickles
• French bread or tortilla chips, for serving

Instructions:

1. Preheat your broiler to high.
2. In a large cast-iron skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon fat in the skillet.
3. Add the chopped onion to the skillet and cook until softened, about 3 minutes.
4. Stir in the ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes.
5. Stir in the ketchup and mustard, then add 1 1/2 cups of cheddar cheese and 1 cup of mozzarella cheese. Stir until melted and combined.
6. Crumble the bacon and sprinkle it on top of the beef mixture. Add the remaining cheddar cheese and mozzarella, then broil for 2-3 minutes or until the cheese is melted and bubbly.
7. Remove from the broiler and top with diced tomato, scallions, and chopped dill pickles.
8. Serve the dip directly from the skillet with French bread slices or tortilla chips for dipping.

Easy, Cheesy Hot Pizza Dip

This cheesy pizza dip is layered with marinara sauce and three different kinds of cheese, making it taste just like your favorite pizza in dip form. It’s a quick and easy appetizer that will be the highlight of any party. Serve it warm with garlic bread for a crowd-pleasing snack everyone will love.

Time: 5 minutes prep, 20 minutes cook
Yields: 8 servings

Ingredients:

• 8 ounces cream cheese, softened
• 4 ounces Parmesan cheese, finely grated (about 1 cup), divided
• 6 ounces low-moisture mozzarella cheese, shredded (about 1 1/2 cups), divided
• 1 teaspoon dried Italian seasoning
• 1 cup pizza or marinara sauce
• 1/2 cup shredded provolone cheese
• 1/2 cup pepperoni slices or other pizza toppings (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium pie dish or baking dish, spread the softened cream cheese evenly across the bottom.
3. Sprinkle 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella cheese over the cream cheese layer.
4. Drizzle the pizza or marinara sauce over the cheese, and sprinkle the remaining mozzarella and Parmesan cheese on top.
5. Add the Italian seasoning over the sauce and cheese, and top with optional pizza toppings like pepperoni if desired.
6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
7. Serve warm with garlic bread, breadsticks, or chips for dipping.

Cheesy Baked Corn Dip

This warm, creamy, and cheesy baked corn dip is full of flavors like green chile, garlic, scallions, lime, and cheddar cheese. It’s the perfect appetizer for any gathering, offering a balance of sweetness from the corn and a little heat from the green chiles. Serve it with chips or veggies, and watch it disappear in minutes!

Time: 30 minutes prep, 30 minutes cook
Yields: About 4 cups, serves 8 to 10

Ingredients:

• 2 cups frozen corn kernels (or 4 ears of fresh corn, kernels removed)
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cheddar cheese, shredded
• 1/4 cup green chile peppers, chopped
• 2 cloves garlic, minced
• 2 scallions, chopped (reserve some greens for garnish)
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. If using frozen corn, char the kernels by cooking them in a hot skillet until they begin to caramelize and turn golden brown. This adds a smoky sweetness to the corn, but it’s optional. (Alternatively, skip this step and use thawed, drained corn.)
3. In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, cheddar cheese, green chile, garlic, lime juice, and scallions. Stir until well combined.
4. Add the charred (or thawed) corn kernels to the mixture, and season with salt and pepper to taste.
5. Transfer the mixture to a greased 9-inch baking dish. Sprinkle the Parmesan cheese on top if using.
6. Bake for 25 to 30 minutes, or until the dip is hot and bubbly, and the top is golden brown.
7. Garnish with the reserved scallion greens and serve warm with tortilla chips, crackers, or fresh vegetables.

Note: Corn dip can be prepared ahead of time. Assemble the dip, cover, and refrigerate it until ready to bake.

Deviled Egg Dip

Turn your favorite deviled eggs into an easy-to-make dip with creamy labneh or Greek yogurt! This dip combines the richness of deviled eggs with the convenience of a spreadable, scoopable version. It’s a quick and delicious way to enjoy the classic flavors with minimal effort.

Time: 15 minutes prep, 12 minutes cook
Yields: About 2 3/4 cups, serves 6 to 8

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1/2 cup labneh (or full-fat Greek yogurt)
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric (for color)
• 1 tablespoon white wine vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• Fresh dill or chives, for garnish (optional)

Instructions:

1. Prepare the eggs: Peel the hard-boiled eggs and chop them into small pieces.
2. Mix the base: In a bowl, combine the labneh (or Greek yogurt), mayonnaise, Dijon mustard, turmeric, and white wine vinegar. Stir until smooth and well combined.
3. Add the eggs: Gently fold the chopped eggs into the creamy mixture. Season with salt and pepper to taste.
4. Garnish and serve: Transfer the dip to a serving bowl and sprinkle with paprika, fresh dill, or chives for garnish.
5. Serve with dippers: Serve this deviled egg dip with multigrain crackers, sliced vegetables like cucumber or radishes, or tortilla chips.

Nacho Dip

This easy and cheesy nacho dip skips the chips-on-top routine and turns nachos into a creamy, bubbly dip that you serve with your favorite tortilla chips. It’s quick, uses pantry staples, and guarantees no more soggy nachos!

Time: 5 minutes prep, 20-30 minutes cook
Serves: 6 to 8

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can corn kernels, drained
• 1 can chopped green chiles, drained
• 1 can diced tomatoes, drained
• 8 ounces cream cheese, softened
• 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• Tortilla chips, for dipping

Instructions:

1. Prep the base: Preheat your oven to 375°F (190°C). In a large skillet (cast iron works great), add the black beans, corn, green chiles, diced tomatoes, and cream cheese.
2. Mix and heat: Stir everything together over medium heat until the cream cheese is melted and the mixture is smooth.
3. Season: Add the cumin, chili powder, garlic powder, onion powder, salt, and pepper, and stir to combine.
4. Add the cheese: Sprinkle the shredded cheese on top of the mixture. Transfer the skillet to the oven and bake for 20-30 minutes, or until the cheese is melted and bubbly.
5. Serve: Remove from the oven and serve hot with tortilla chips for scooping. Optional: garnish with chopped cilantro, jalapeños, or a dollop of sour cream.

Crab Dip

This rich and creamy crab dip is a classic favorite, especially for parties and gatherings. It’s made with fresh lump crabmeat, cream cheese, cheddar cheese, and Old Bay seasoning, creating a decadent dip that’s sure to be a hit.

Time: 15 minutes prep, 20-28 minutes cook
Serves: 12
Makes: About 5 cups

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 pound fresh lump crabmeat (preferably jumbo lump)
• 1 tablespoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Make the base: In a medium bowl, mix together the cream cheese, sour cream, and mayonnaise until smooth. Add in the shredded cheddar cheese, Old Bay seasoning, Worcestershire sauce, lemon juice, garlic powder, ground mustard, salt, and pepper. Stir until fully combined.
3. Add crab: Gently fold in the lump crabmeat, making sure not to break up the pieces too much.
4. Bake: Transfer the mixture into a baking dish (a 9-inch pie dish or similar size works well) and smooth the top. Bake in the preheated oven for 20-28 minutes, or until the dip is hot and bubbly, with a lightly golden top.
5. Serve: Remove from the oven and let it cool slightly before serving. Pair with crackers, tortilla chips, crostini, or fresh veggies for dipping.

French Onion Dip

This homemade version of French onion dip elevates the classic with deeply caramelized onions, a touch of fish sauce for umami, and creamy sour cream. It’s rich, savory, and absolutely worth the time to make from scratch.

Time: 15 minutes prep, 50 minutes cook
Serves: 12-16
Makes: About 4 cups

Ingredients:

• 4 medium yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1 tablespoon sherry vinegar (or red wine vinegar, white wine, or apple cider vinegar)
• 1 teaspoon fish sauce (substitute soy sauce or tamari if preferred)
• 1 tablespoon Worcestershire sauce
• 2 cups sour cream
• 1/2 teaspoon garlic powder
• Freshly ground black pepper to taste
• 2 tablespoons fresh chives, thinly sliced (for garnish)
• Sturdy, ridged potato chips or vegetable crudités for serving

Instructions:

1. Caramelize the onions: Heat olive oil in a large skillet over medium heat. Add the sliced onions and sprinkle with salt. Cook, stirring occasionally, for about 40-50 minutes, until the onions are deeply caramelized and jammy. If the onions start to brown too quickly, lower the heat slightly. Stir in the vinegar halfway through cooking to deglaze the pan.
2. Add umami flavors: Once the onions are caramelized, stir in the fish sauce and Worcestershire sauce. Let the onions cook for another minute, then remove from heat and let them cool.
3. Mix the dip base: In a medium bowl, combine the sour cream, garlic powder, and freshly ground black pepper. Add the cooled caramelized onions and stir to combine.
4. Garnish and serve: Transfer the dip to a serving bowl and garnish with freshly chopped chives. Serve with sturdy, ridged chips or vegetable crudités like celery, carrots, and cucumber slices.

Super Bowl Sliders

Ham & Cheese Sliders

These ham and cheese sliders are an easy and crowd-pleasing option, perfect for any occasion. The sweet Hawaiian rolls, savory butter drizzle, and gooey Swiss cheese make these sliders irresistible.

Time: 10 minutes prep, 30 minutes cook
Makes: 12 sliders

Ingredients:

• 12 Hawaiian rolls (sliced)
• 12 slices deli ham
• 12 slices Swiss cheese
• 1/2 cup unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1 tablespoon poppy seeds (optional)

Instructions:

1. Preheat the oven: Preheat the oven to 350°F (175°C).
2. Prepare the sliders: Slice the entire pack of Hawaiian rolls in half, keeping the top and bottom intact. Lay the bottom half of the rolls in a 9×13-inch baking dish. Layer the ham and Swiss cheese over the bottom half of the rolls, then place the top half of the rolls on top.
3. Make the butter sauce: In a small bowl, mix together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and kosher salt. Pour the butter mixture evenly over the top of the sliders. Sprinkle with poppy seeds if desired.
4. Cover and bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 8-10 minutes until the sliders are golden and the cheese has melted.
5. Serve: Allow the sliders to cool for a few minutes before serving. These are perfect for dinner, lunch boxes, game days, picnics, or parties.

Philly Cheesesteak Sliders

This recipe transforms the iconic Philly cheesesteak into a pull-apart slider version, perfect for serving a crowd. With tender sautéed onions, peppers, thinly sliced beef, and a double layer of melted cheese, these sliders are irresistibly delicious.

Time: 10 minutes prep, 28-30 minutes cook
Makes: 12 sliders

Ingredients:

• 12 Hawaiian rolls (sliced in half horizontally)
• 1 lb thinly sliced roast beef (preferably from the deli)
• 1 small onion, thinly sliced
• 1 bell pepper, finely chopped
• 6 slices white American cheese
• 6 slices provolone cheese
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the sliced onion and chopped bell pepper. Sauté for 5-7 minutes until they become soft and caramelized. Season with salt and pepper to taste. Remove from heat and set aside.
3. Prepare the beef: In the same skillet, add the thinly sliced roast beef and cook for 2-3 minutes until warmed through. Season with a bit of salt and pepper. If the beef is too large for the skillet, you may want to do this in batches.
4. Assemble the sliders: Place the bottom halves of the Hawaiian rolls in a 9×13-inch baking dish. Layer the white American cheese slices over the rolls. Top with the sautéed onions and peppers, followed by the sliced roast beef. Add the provolone cheese on top of the beef. Place the top halves of the rolls over the cheese.
5. Brush with butter: Drizzle the melted butter evenly over the top of the rolls. Cover the baking dish with aluminum foil.
6. Bake: Bake the sliders, covered, for 20 minutes. Then, remove the foil and bake for another 8-10 minutes until the tops of the rolls are golden brown and the cheese is melted.
7. Serve: Let the sliders cool for a minute or two before pulling them apart and serving. They’re perfect for parties, game days, or casual weeknight dinners!

Hawaiian Roll Party Sliders

These Hawaiian Roll Party Sliders are a decadent twist on French onion soup, featuring sweet caramelized onions, tender roast beef, and melty Gruyère cheese, all nestled between pillowy sweet Hawaiian rolls. A crowd-pleasing dish that will disappear almost instantly at any party.

Time: 10 minutes prep, 1 hour cook
Makes: 12 sliders

Ingredients:

• 12 Hawaiian rolls (whole pack, sliced in half horizontally)
• 2 tablespoons unsalted butter
• 2 medium onions, thinly sliced
• 1 lb thinly sliced roast beef (preferably from the deli)
• 8 oz Gruyère cheese, grated (or Swiss cheese)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (optional, for sweetness)
• Salt and pepper, to taste

Instructions:

1. Caramelize the onions:
   In a large skillet, melt butter over medium heat. Add the thinly sliced onions and season with a pinch of salt. Cook slowly, stirring occasionally, for about 25-30 minutes until the onions are golden and caramelized. If you want a more hands-off approach, you can make the caramelized onions in a slow cooker on low for 4 hours. Once caramelized, stir in Worcestershire sauce, Dijon mustard, and honey (optional). Set aside.
2. Prepare the sliders:
   Preheat the oven to 350°F (175°C). Slice the pack of Hawaiian rolls in half horizontally, keeping the top and bottom halves connected. Place the bottom half of the rolls in a 9×13-inch baking dish.
3. Assemble the sliders:
   Layer the bottom half of the rolls with a generous amount of caramelized onions, then top with slices of roast beef. Sprinkle a generous amount of grated Gruyère cheese over the beef. Place the top half of the rolls on top, pressing gently to fit.
4. Bake:
   Melt a little more butter and brush it over the top of the rolls. Cover the dish with aluminum foil and bake for 25-30 minutes. Then, uncover the sliders and bake for an additional 10 minutes until the rolls are golden brown and the cheese is fully melted.
5. Rest and serve:
   Let the sliders rest for 5 minutes before cutting into them. This ensures the cheese inside has fully melted. Serve hot and enjoy the delicious combination of flavors!

Chicken Sliders

These cheesy, melty chicken sliders are the ultimate comfort food! Made with juicy shredded rotisserie chicken, a tangy mayo-sour cream base, and topped with gooey cheese, they’re served on sweet Hawaiian rolls for an irresistible bite every time.

Time: 25 minutes prep, 25-35 minutes cook
Makes: 12 sliders

Ingredients:

• 2 cups shredded rotisserie chicken (skin removed)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 4-5 scallions, finely chopped
• 12 Hawaiian rolls
• 1 1/2 cups shredded mozzarella cheese
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Prepare the chicken mixture:
   In a large bowl, combine the shredded chicken, mayonnaise, sour cream, Dijon mustard, and chopped scallions. Stir until the mixture is well combined. Season with salt and pepper to taste.
2. Assemble the sliders:
   Slice the entire pack of Hawaiian rolls in half horizontally, keeping the top and bottom halves connected. Place the bottom half of the rolls in a 9×13-inch baking dish.
3. Layer the sliders:
   Spread the chicken mixture evenly over the bottom half of the rolls. Sprinkle both the shredded mozzarella and cheddar cheese generously over the chicken.
4. Top and butter the rolls:
   Place the top half of the rolls on top of the chicken and cheese. In a small bowl, melt the butter and mix in the garlic powder. Brush the butter mixture generously over the top of the rolls.
5. Bake:
   Cover the sliders with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until the sliders are heated through and the cheese is melted. Then, uncover and bake for an additional 5-10 minutes to crisp the top.
6. Rest and serve:
   Let the sliders rest for 5 minutes before cutting them into individual pieces. Serve warm, and enjoy!

Cheeseburger Sliders

These cheeseburger sliders are mini versions of your favorite cheeseburger, packed with sautéed ground beef, caramelized onions, gooey cheese, and a tangy dipping sauce. They’re a fun, bite-sized appetizer that brings all the classic cheeseburger flavors, perfect for parties or casual get-togethers!

Time: 15 minutes prep, 35-40 minutes cook
Makes: 12 sliders
Serves: 3 to 4

Ingredients:

• 12 Hawaiian rolls (pre-sliced in a connected pack)
• 1 lb ground beef (lean)
• 1 medium onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 6 slices American cheese
• 6 slices cheddar cheese
• 12 slices dill pickles (optional, but recommended)

For the Burger Sauce:

• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon mustard
• 1 tablespoon sweet relish

Instructions:

1. Prepare the beef filling:
   In a large skillet over medium heat, sauté the chopped onions until soft and golden brown, about 5 minutes. Add the ground beef and cook until browned and fully cooked through, breaking it up with a spoon as it cooks. Season with garlic powder, yellow mustard, Worcestershire sauce, salt, and pepper. Stir to combine and cook for an additional 2 minutes. Remove from heat.
2. Assemble the sliders:
   Slice the Hawaiian rolls in half horizontally, keeping the top and bottom connected. Place the bottom half in a 9×13-inch baking dish. Layer the cooked beef mixture evenly on the bottom half of the rolls. Add a layer of sliced pickles on top of the beef. Then, layer the American cheese slices on the bottom and the cheddar cheese slices on the top.
3. Top the sliders:
   Place the top half of the Hawaiian rolls over the layered beef and cheese.
4. Bake the sliders:
   Preheat the oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and the sliders are heated through. Then, uncover the dish and bake for an additional 5-10 minutes to toast the top of the rolls.
5. Make the burger sauce:
   While the sliders are baking, mix together the mayonnaise, ketchup, mustard, and relish in a small bowl. Set aside.
6. Serve and enjoy:
   Let the sliders cool for 5 minutes before slicing into individual pieces. Serve warm with the homemade burger sauce on the side for dipping. Enjoy your delicious, bite-sized cheeseburgers!

Super Bowl Party Nachos

Beef Nachos

These beef nachos are a quick and easy weeknight meal that delivers all the cheesy, flavorful goodness you crave. With seasoned ground beef, refried beans, melty cheese, and classic toppings like salsa, sour cream, and guacamole, every chip gets loaded with perfect bites of flavor.

Time: 15 minutes prep, 10-20 minutes cook
Serves: 4 to 8

Ingredients:

• 1 large bag of sturdy tortilla chips (avoid thin chips for this recipe)
• 1 lb ground beef
• 1 can (15 oz) refried beans
• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1/2 cup salsa (fresh or store-bought)
• 1/2 cup sour cream
• 1/2 cup guacamole
• Fresh cilantro, for garnish
• 1 avocado, sliced (optional)
• Jalapeño slices (optional, for extra heat)
• Salt and pepper, to taste

Instructions:

1. Cook the ground beef:
   In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Use a spatula to break it up into crumbles. Season with salt and pepper to taste. Once the beef is fully cooked, add the refried beans and stir to combine. Let the mixture cook for an additional 2-3 minutes to heat through. Remove from heat.
2. Prepare the nachos:
   Preheat the oven to 375°F (190°C). On a large sheet pan, spread a layer of tortilla chips. Spoon the beef and refried bean mixture evenly over the chips, ensuring the mixture sticks to the chips. Sprinkle the shredded cheese generously over the top.
3. Bake the nachos:
   Place the sheet pan in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent the chips from burning.
4. Top and serve:
   Once out of the oven, top your nachos with fresh salsa, sour cream, guacamole, sliced avocado, and a sprinkle of cilantro. If you like extra heat, add jalapeño slices on top. Serve immediately and enjoy your perfect beef nachos!

Tip:
To make the nachos even easier to eat, mix the refried beans with the beef so they stick better to the chips, avoiding the usual problem of toppings sliding off.

Pulled Pork Nachos

These pulled pork nachos are a fun and delicious weeknight meal, especially when you have leftover pulled pork on hand. Piled high with chips, sharp cheddar cheese, black beans, pickled jalapeños, and drizzled with BBQ sauce and sour cream, this dish is guaranteed to satisfy everyone!

Time: 10-15 minutes prep, 7-10 minutes cook
Serves: 6 to 8

Ingredients:

• 1 lb pulled pork (homemade or store-bought)
• 1 large bag of tortilla chips (your favorite brand)
• 2 cups sharp cheddar cheese, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup pickled jalapeños
• 1/4 cup barbecue sauce (your preferred brand)
• 1/2 cup sour cream
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven:
   Preheat the oven to 375°F (190°C).
2. Assemble the nachos:
   On a large sheet pan, spread half of the tortilla chips in an even layer. Top with half of the pulled pork, black beans, pickled jalapeños, and shredded cheddar cheese.
3. Add the second layer:
   Add another layer of chips on top of the first one. Repeat the layering process with the remaining pulled pork, black beans, pickled jalapeños, and cheese.
4. Bake the nachos:
   Place the sheet pan in the oven and bake for 7-10 minutes, or until the cheese is melted and bubbly.
5. Finish and serve:
   Once out of the oven, drizzle the nachos with barbecue sauce and add a dollop of sour cream. Garnish with fresh cilantro if desired. Serve immediately and enjoy!

Sheet Pan Chicken Nachos

This recipe for sheet pan chicken nachos is quick, easy, and perfect for a weeknight meal. Packed with shredded rotisserie chicken, salsa, black beans, and melted cheese, these nachos are loaded with all your favorite toppings. It’s restaurant-style nachos made in your own kitchen!

Time: 40 minutes prep, 15 minutes cook
Serves: 6 to 8

Ingredients:

• 1 rotisserie chicken (shredded)
• 1 bag restaurant-style tortilla chips (thicker chips work best)
• 1 cup jarred salsa (your favorite variety)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup sliced black olives
• 1 fresh jalapeño, sliced
• 1 tomato, chopped
• Sour cream and salsa (for serving)

Instructions:

1. Preheat the oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the chicken:
   Shred the rotisserie chicken and toss it with the jarred salsa in a bowl to coat the chicken evenly with flavor.
3. Assemble the nachos:
   On a large sheet pan, spread out the tortilla chips in an even layer. Top with the salsa-coated chicken, black beans, black olives, and chopped tomato. Then, sprinkle the shredded sharp cheddar and Monterey Jack cheese over the top.
4. Bake the nachos:
   Place the sheet pan in the oven and bake for about 15 minutes, or until the cheese is melted and bubbly, and the edges of the chips are slightly golden.
5. Finish with toppings:
   Once out of the oven, top your nachos with sliced jalapeños, sour cream, and extra salsa, if desired.

Irish Nachos

A comfort food twist on traditional nachos, Irish nachos are made with crispy roasted thin-sliced potatoes topped with all your favorite nacho toppings. This dish offers the perfect balance of creamy, cheesy, and crispy with a hearty potato base, and it’s perfect for a snack or meal to share.

Time:

• Prep: 20 minutes
• Cook: 48 to 57 minutes
• Serves: 4

Ingredients:

• 4 medium russet potatoes (thinly sliced)
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup cooked bacon, crumbled
• 1/4 cup sour cream (for drizzling)
• Optional toppings: diced tomatoes, sliced jalapeños, chopped green onions, fresh cilantro

Instructions:

1. Prepare the potatoes:
   Preheat your oven to 400°F (200°C). Slice the potatoes as thinly as possible using a mandoline or sharp knife. Place the potato slices in a large bowl, drizzle with olive oil, and toss to coat. Sprinkle with garlic powder, onion powder, salt, and pepper.
2. Bake the potatoes:
   Spread the potato slices evenly on a baking sheet lined with parchment paper. Make sure they don’t overlap too much for even crisping. Bake for 25 to 30 minutes, flipping the slices halfway through, until the potatoes are golden brown and crispy.
3. Add the toppings:
   Once the potatoes are crispy, remove them from the oven. Sprinkle the shredded cheddar cheese evenly over the potatoes and return the sheet pan to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
4. Finish with bacon and sour cream:
   Remove from the oven and sprinkle the crumbled bacon over the cheesy potatoes. Drizzle with sour cream and add any additional toppings like diced tomatoes, sliced jalapeños, chopped green onions, or cilantro.

Copycat Taco Bell Nacho Fries

This copycat Taco Bell recipe brings the beloved Nacho Fries right into your kitchen. It combines crispy, seasoned French fries topped with seasoned taco beef, a gooey cheese sauce, and classic nacho toppings for the ultimate snack or party dish.

Time:

• Prep: 10 minutes
• Cook: 25 to 35 minutes
• Serves: 6

Ingredients:

• For the fries:
  • 1 bag (about 24 oz) frozen French fries (straight cut or waffle cut)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cumin
  • Salt, to taste
• For the taco beef:
  • 1 lb lean ground beef (or plant-based ground beef)
  • 1 packet taco seasoning (or homemade taco seasoning)
  • 1/4 cup water
• For the cheese sauce:
  • 1 cup shredded cheddar cheese
  • 1/2 cup Velveeta (or processed cheese)
  • 1/4 cup milk
• For the toppings:
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped scallions (green onions)
  • 1/2 cup sour cream

Instructions:

1. Prepare the fries:
   Preheat the oven to 425°F (220°C). Arrange the frozen fries on a baking sheet in a single layer. Bake according to the package instructions, typically about 20–25 minutes, flipping halfway through to ensure they cook evenly.
2. Season the fries:
   While the fries are baking, combine the chili powder, garlic powder, paprika, cumin, and salt in a small bowl. After baking the fries, remove them from the oven and immediately sprinkle the seasoning mix over the hot fries. Toss to coat evenly.
3. Make the taco beef:
   While the fries are baking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat. Stir in the taco seasoning and water, then simmer for 2-3 minutes, until the mixture thickens and becomes fragrant.
4. Prepare the cheese sauce:
   In a small saucepan, melt the cheddar cheese and Velveeta over medium heat. Add the milk gradually, stirring continuously, until the mixture is smooth and creamy. Adjust the consistency by adding more milk if needed.
5. Assemble the nacho fries:
   Once the fries are cooked and seasoned, spread them evenly on a serving platter or keep them on the baking sheet. Top with the cooked taco beef, drizzle with cheese sauce, and sprinkle with diced tomatoes and chopped scallions.
6. Finish with sour cream:
   Add a dollop of sour cream on top, and serve the nacho fries with extra cheese sauce on the side for dipping.

Loaded Nachos

These loaded nachos are everything you want in a snack or party dish: taco-spiced beef, beans, creamy cheese sauce, fresh pico de gallo, and all your favorite toppings. Made on a sheet pan for perfect distribution, these nachos are sure to please everyone.

• Prep: 25 minutes
• Cook: 25 minutes
• Serves: 6 to 8

Ingredients:

• For the beef and bean topping:
  • 1 lb ground beef
  • 1 can (15 oz) pinto or black beans, undrained
  • 1 packet taco seasoning (or homemade taco seasoning)
• For the queso cheese sauce:
  • 1 cup shredded cheddar cheese
  • 1/2 cup American cheese (or Monterey Jack)
  • 1/4 cup pickled jalapeños, finely chopped
  • 1/4 cup milk
• For the nachos:
  • 1 large bag of sturdy tortilla chips (about 8 oz)
  • 1/2 cup pico de gallo (fresh salsa)
  • 1 avocado, sliced
  • Sour cream, for topping
  • Hot sauce, for drizzling
  • Fresh cilantro, for garnish

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the beef and beans:
   In a large skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, stir in the taco seasoning and the undrained beans. Let the mixture simmer for about 5 minutes until thickened.
3. Make the queso cheese sauce:
   In a small saucepan, combine the cheddar cheese, American cheese, chopped pickled jalapeños, and milk. Heat over low heat, stirring constantly, until the cheese is melted and smooth.
4. Assemble the nachos:
   Spread the tortilla chips out in a single layer on a large baking sheet. Evenly spoon the beef and bean mixture over the chips. Drizzle the warm queso sauce over the top. Bake for 10 minutes, or until the chips are crispy and the cheese is bubbling.
5. Top and serve:
   Remove the nachos from the oven and immediately top with pico de gallo, avocado slices, sour cream, hot sauce, and fresh cilantro. Serve immediately and enjoy!

Super Bowl Dinners

Classic Beef Chili

This hearty, comforting chili is a winter staple made with ground beef, beans, tomatoes, and warm spices. Perfect for chilly nights, this classic recipe is quick and easy to make, and the whole family will love it.

Time:

• Prep: 10 minutes
• Cook: 50 minutes to 1 hour 5 minutes
• Serves: 8 to 10
• Makes: About 12 cups

Ingredients:

• 2 tbsp olive oil
• 1 lb (16 oz) ground beef (80–85% lean)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 1 can (6 oz) tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon (optional, for depth of flavor)
• 1 1/2 cups beef broth or water
• Salt and pepper, to taste

Optional Toppings:

• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Sliced jalapeños
• Crushed tortilla chips

Instructions:

1. Cook the beef and vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
2. Add the aromatics: Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
3. Cook the tomato paste: Stir in the tomato paste and cook for 2-3 minutes, until it darkens and becomes fragrant. This step helps deepen the flavor of the chili.
4. Add the spices: Stir in the chili powder, cumin, paprika, oregano, and cinnamon (if using). Cook for another minute to “bloom” the spices, allowing them to release their flavors.
5. Add the tomatoes and beans: Pour in the crushed tomatoes, kidney beans, and black beans (if using). Stir well to combine.
6. Simmer: Add the beef broth or water, stir, and bring the chili to a simmer. Reduce the heat to low and simmer, uncovered, for 30-45 minutes, stirring occasionally, until the chili has thickened to your liking. Add more broth or water if necessary.
7. Season to taste: Taste the chili and add salt and pepper as needed.
8. Serve: Ladle the chili into bowls and garnish with your favorite toppings like sour cream, shredded cheddar cheese, chopped green onions, jalapeños, or crushed tortilla chips. Enjoy!

Sloppy Joe Casserole

A comforting casserole with all the classic flavors of a sloppy joe, but without the messy eating. This family-friendly dish is topped with garlicky slider rolls and melted cheese, creating a hearty meal that’s perfect for a crowd.

Time:

• Prep: 15 minutes
• Cook: 45 minutes
• Serves: 10 to 12

Ingredients:

• 1 large yellow onion (about 10 ounces), chopped
• 2 small red bell peppers (about 6 ounces each), chopped
• 6 large cloves garlic, minced
• 4 tablespoons olive oil, divided
• 1 3/4 teaspoons kosher salt, divided
• 2 1/2 pounds ground beef
• 1 (8-ounce) can tomato sauce
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1 package (12 to 15) slider rolls (e.g., Hawaiian rolls)
• 2 cups shredded cheddar cheese (or a mix of your favorites)

Instructions:

1. Prepare the filling:
   • Preheat the oven to 375°F (190°C).
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, red bell peppers, and garlic. Cook until softened, about 5-7 minutes.
   • Add the ground beef to the pan and cook until browned, breaking it up with a spoon, about 8-10 minutes. Season with 1 teaspoon of salt and black pepper.
2. Make the sloppy Joe mixture:
   • Stir in the tomato sauce, ketchup, Worcestershire sauce, yellow mustard, chili powder, and the remaining 3/4 teaspoon of salt. Bring to a simmer and cook for 5-7 minutes, until the mixture thickens. Taste and adjust seasoning if needed.
3. Prepare the casserole:
   • Lightly grease a 9×13-inch baking dish.
   • Tear the slider rolls into small pieces and layer them at the bottom of the baking dish.
   • Spoon the sloppy Joe mixture evenly over the rolls.
4. Top with cheese and bake:
   • Sprinkle the shredded cheese over the top of the casserole, covering it evenly.
   • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
5. Serve:
   • Let the casserole cool for a few minutes before serving. Enjoy with a side of steamed vegetables, a fresh salad, or your favorite roasted veggies.

Sheet Pan Quesadillas

This sheet pan quesadilla method is a game-changer for feeding a crowd. Instead of making multiple small quesadillas, this recipe lets you assemble one giant quesadilla and bake it all at once, saving you time and hassle. It’s perfect for family dinners or casual gatherings.

Time:

• Prep: 10 minutes
• Cook: 20 minutes
• Serves: 8

Ingredients:

• 8 large flour tortillas (6 for the base and 2 for the top)
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup salsa verde (or any salsa of your choice)
• 1 tablespoon olive oil (for brushing)
• Optional: Sour cream, guacamole, or extra salsa for serving

Instructions:

1. Preheat the oven:
   • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the tortillas:
   • Arrange 6 of the tortillas around the perimeter of the baking sheet. Let half of each tortilla hang over the edge of the sheet.
   • Fill in the center with 2 more tortillas, slightly overlapping, to cover the entire baking sheet.
3. Add the fillings:
   • Sprinkle an even layer of shredded cheese over the tortillas.
   • Add black beans, corn, and salsa verde evenly across the cheese. Feel free to add any other fillings, such as cooked chicken, ground beef, or vegetables.
4. Fold and bake:
   • Fold the hanging halves of the outer tortillas over the fillings, creating a sealed, giant quesadilla. Place the remaining 2 tortillas on top, covering the entire surface.
   • Brush the top tortillas with olive oil to help them crisp up in the oven.
5. Bake:
   • Place another baking sheet on top of the quesadilla to act as a press, ensuring even crisping and melting.
   • Bake for 10-15 minutes, or until the top is golden brown and crispy.
6. Slice and serve:
   • Remove the top baking sheet and slice the quesadilla into squares. Serve with sour cream, guacamole, or extra salsa if desired.

Grandma Pizza

Grandma pizza is a thin, crispy, square pizza with a light crust that contrasts with the hearty, melty cheese and flavorful sauce. It’s a classic style that was believed to have been created on Long Island in a home kitchen, meant to be baked in a regular oven rather than a pizza oven. Here’s how to recreate this delicious pizza at home.

Time:

• Prep: 40–45 minutes
• Cook: 30–40 minutes
• Serves: 6

Ingredients:

• For the Dough:
  • 2 cups bread flour (recommended for a crispy, chewy texture)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water (about 110°F)
  • 2 tablespoons olive oil (plus more for greasing the pan)
  • 1 tablespoon cornmeal (optional, for added texture)
• For the Toppings:
  • 2 cups shredded mozzarella cheese (whole milk mozzarella is preferred for meltiness)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups crushed tomatoes (or tomato sauce)
  • 1 tablespoon olive oil (for drizzling)
  • Salt and pepper, to taste
  • Fresh basil leaves, optional (for garnish)

Instructions:

1. Make the Dough:
   • In a bowl, combine warm water, sugar, and yeast. Stir and let it sit for about 5 minutes until frothy.
   • Add the bread flour, salt, and olive oil to the yeast mixture. Mix to form a dough. Knead for about 8 minutes until smooth and elastic. If you have a stand mixer, use the dough hook attachment to knead.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
2. Prepare the Pan:
   • Preheat your oven to 475°F (245°C).
   • Drizzle olive oil over a rimmed sheet pan (around 9×13 inches) and sprinkle with cornmeal if using. This helps achieve that crispy bottom crust.
   • Punch down the dough and stretch it to fit the pan, pressing it into the edges and corners. Let it rest while you prepare the toppings.
3. Assemble the Pizza:
   • Spread the shredded mozzarella cheese evenly over the dough, ensuring full coverage.
   • Spoon the crushed tomatoes or sauce over the cheese, but don’t spread it too thin. Dots or small spoonfuls of sauce work best to prevent soggy spots.
   • Drizzle olive oil over the top, then season with salt and pepper.
4. Bake:
   • Bake for 30–40 minutes, or until the crust is golden brown and crispy, and the cheese is bubbling and slightly browned.
   • Remove from the oven and garnish with fresh basil, if desired.

Instant Pot Buffalo Chicken

This easy 3-ingredient recipe is perfect for meal prep and can be used in various dishes like salads, soups, or rice bowls. The buffalo chicken is infused with buttery, spicy goodness, making it a flavorful addition to your weekly meal rotation.

Time:

• Prep: 15 minutes
• Cook: 15 minutes
• Serves: 4 to 6
• Makes: 5 cups

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1/2 cup Frank’s RedHot original hot sauce (or any buffalo sauce of your choice)
• 1/2 cup unsalted butter

Instructions:

1. Prepare the Chicken:
   • Place the chicken breasts or thighs in the Instant Pot. You can leave them whole or cut them into chunks, depending on your preference.
2. Add Sauce and Butter:
   • Pour the hot sauce over the chicken and add the butter on top. No need to stir — just place everything in the pot.
3. Cook in the Instant Pot:
   • Seal the lid and cook on High Pressure for 12 minutes (for whole breasts) or 10 minutes (for thighs or chicken chunks). If you’re using frozen chicken, add 2 more minutes to the cooking time.
   • After the cooking time is complete, let the pressure release naturally for about 5 minutes, then perform a quick release.
4. Shred the Chicken:
   • Once the chicken is cooked, use two forks to shred the meat right in the Instant Pot. Stir everything to mix the chicken with the sauce, ensuring it’s evenly coated.
5. Serve and Enjoy:
   • You can serve the buffalo chicken in lettuce cups for a low-carb option, top it on salads, mix it into rice bowls, or even use it as a filling for wraps and sandwiches.

Classic Italian Sub Sandwich

This classic Italian sub is a perfect make-ahead sandwich that stays fresh and crisp, even for hours. With layers of cured meats, provolone cheese, fresh veggies, and a bit of mayo for added richness, it’s ideal for a picnic, beach day, or any meal on the go.

Time:

• Prep: 10 minutes
• Serves: 2 to 4

Ingredients:

• 1 sturdy sub roll or demi Italian loaf
• 1/2 pound provolone cheese, sliced
• 1/2 pound Italian cured meats (such as prosciutto, Genoa salami, or hot soppressata)
• 1 plum tomato, thinly sliced
• 1 cup shredded iceberg lettuce
• 1/4 cup sliced pickled peppers (banana peppers or pepperoncini)
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Prepare the Bread:
   • Slice the sub roll in half lengthwise, ensuring the loaf stays intact as a single sandwich. If you’re using a demi Italian loaf, slice it into manageable portions.
2. Add Mayo:
   • Spread a thin layer of mayonnaise on both halves of the bread. This helps prevent the bread from becoming soggy and adds a creamy texture.
3. Layer the Meats and Cheese:
   • On the bottom half of the bread, layer the sliced provolone cheese, followed by the cured meats. Be generous with the meat layers for a hearty sandwich.
4. Add Vegetables:
   • Top the meats with slices of plum tomato and a handful of shredded iceberg lettuce for crunch. Add the sliced pickled peppers for a tangy, zesty kick.
5. Dress the Sandwich:
   • Drizzle a little olive oil and red wine vinegar over the veggies and season with salt and pepper to taste.
6. Assemble the Sub:
   • Place the top half of the roll on top and press down gently to hold everything together. For a neater finish, you can cut the sandwich into individual portions before serving.
7. Wrap and Store (Optional):
   • If you’re making this sandwich ahead of time, wrap it tightly in wax paper or plastic wrap. This will help the flavors meld together and keep the sandwich fresh.

Ground Beef Taco Casserole

This Ground Beef Taco Casserole takes all the flavors you love from classic tacos—cheesy beef, beans, fresh veggies, and a crunchy topping—and bakes them into an easy, one-pan dish that’s perfect for weeknight dinners.

Time:

• Serves: 4 to 6
• Prep: 15 minutes
• Cook: 30 minutes

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 packet taco seasoning mix
• 1 cup shredded cheddar cheese
• 1 cup salsa (mild, medium, or hot depending on preference)
• 1/2 cup sour cream or Greek yogurt (for topping)
• 1 cup chopped romaine lettuce
• 1 cup chopped tomatoes
• Optional: sliced jalapeños, green onions, or avocado for topping
• Tortilla chips (optional, for serving)

Instructions:

1. Cook the Ground Beef:
   • In a large skillet, brown the ground beef over medium-high heat until fully cooked, breaking it up with a spoon as it cooks. Drain excess fat if needed.
2. Add Taco Seasoning and Beans:
   • Stir in the taco seasoning mix and pinto beans. Add salsa and mix everything together. Let it simmer for about 5 minutes until the beans are heated through and the mixture is well combined.
3. Assemble the Casserole:
   • Preheat the oven to 375°F (190°C).
   • Transfer the beef and bean mixture into a greased 9×13-inch baking dish.
   • Sprinkle the shredded cheddar cheese evenly over the top.
4. Bake:
   • Bake the casserole in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
5. Prepare the Toppings:
   • While the casserole is baking, prepare the fresh toppings by chopping the lettuce, tomatoes, and any other optional toppings like jalapeños, green onions, or avocado.
6. Serve:
   • Once the casserole is done, remove it from the oven and let it cool slightly.
   • Top with chopped romaine lettuce, tomatoes, a dollop of sour cream or Greek yogurt, and any additional toppings you like.
7. Optional:
   • For an extra crunchy touch, serve with tortilla chips on the side or sprinkle crushed chips on top of the casserole before baking for a Tex-Mex twist.

Fried Chicken Sandwich

This Fried Chicken Sandwich recipe uses juicy chicken thighs and a perfectly crispy batter to create a sandwich that’s way better than any fast-food version. Paired with a buttery brioche bun, tangy pickle slices, and a bit of mayo, it’s an absolute game-changer!

Time:

• Serves: 6
• Prep: 25 minutes
• Cook: 25 to 30 minutes

Ingredients:

For the Chicken:

• 3/4 cup buttermilk, divided
• 1/4 cup pickle brine
• 1 tablespoon hot sauce (such as Crystal or Tabasco)
• 3 1/2 teaspoons kosher salt, divided
• 2 1/2 teaspoons ground black pepper, divided
• 1 teaspoon paprika
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Vegetable oil, for frying (about 3–4 cups)

For Assembling the Sandwiches:

• 6 brioche buns, toasted
• Mayonnaise (or your preferred sandwich spread)
• Pickle slices (or pickle chips)
• Optional: lettuce, tomato slices, or your choice of sauce (sriracha mayo, honey mustard, etc.)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, mix 1/2 cup buttermilk, pickle brine, hot sauce, 1 1/2 teaspoons salt, 1 1/4 teaspoons black pepper, and paprika.
   • Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 15 minutes or up to 4 hours.
2. Prepare the Coating:
   • In a separate shallow bowl, whisk together the flour, garlic powder, onion powder, and remaining salt and pepper.
   • Remove the chicken thighs from the marinade, allowing any excess liquid to drip off, then dredge each piece in the seasoned flour mixture, pressing it into the coating for a crispy layer.
3. Heat the Oil:
   • Pour vegetable oil into a deep pan or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. Fry the Chicken:
   • Carefully place the breaded chicken thighs into the hot oil (working in batches if necessary to avoid overcrowding). Fry for 5–7 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
   • Remove the chicken from the oil and let it drain on a paper towel-lined plate.
5. Assemble the Sandwiches:
   • Spread a generous amount of mayonnaise on the toasted brioche buns.
   • Place a fried chicken thigh on the bottom bun, then top with pickle slices and any additional toppings, such as lettuce or tomato. Cover with the top bun.
6. Serve:
   • Serve your fried chicken sandwiches immediately while they’re hot and crispy, with fries or coleslaw on the side if you like.

Instant Pot Chicken Tacos

This easy Instant Pot chicken taco recipe features juicy, salsa-seasoned shredded chicken and a creamy avocado dressing that stands in for both guacamole and sour cream. It’s the perfect taco dinner for any night of the week!

Time:

• Serves: 4 to 6
• Prep: 15 minutes
• Cook: 25 to 27 minutes

Ingredients:

For the Chicken:

• 1 cup salsa (your favorite variety)
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/4 cup water
• 1 1/2 pounds boneless, skinless chicken breasts

For the Avocado Dressing:

• 1 ripe avocado
• 1/2 cup sour cream
• Juice of 1 lime
• Salt and pepper, to taste

For Serving:

• Soft tortillas (flour or corn)
• Optional toppings: Shredded lettuce, chopped tomatoes, cheese, cilantro, lime wedges

Instructions:

1. Cook the Chicken in the Instant Pot:
   • In the Instant Pot, mix together the salsa, taco seasoning, and water.
   • Add the chicken breasts to the pot and turn them to coat in the salsa mixture.
   • Close the lid and set the Instant Pot to Manual or Pressure Cook on high for 25 minutes. Make sure the valve is set to Sealing.
   • Once the cooking time is up, let the pressure release naturally for about 5 minutes, then do a quick release to let out the remaining pressure.
2. Shred the Chicken:
   • Open the Instant Pot and remove the chicken breasts. Use two forks to shred the chicken directly in the pot, mixing it with the salsa sauce. Return the shredded chicken to the pot and stir to combine.
3. Make the Avocado Dressing:
   • While the chicken is cooking, make the avocado dressing by blending the avocado, sour cream, and lime juice in a food processor until smooth. Alternatively, mash the avocado in a bowl for a chunkier texture and stir in the sour cream and lime juice.
   • Season with salt and pepper to taste.
4. Assemble the Tacos:
   • Warm your tortillas and set up a taco station with the shredded chicken, avocado dressing, and any other desired toppings (lettuce, cheese, tomatoes, cilantro, etc.).
   • Spoon the chicken mixture into the tortillas and top with a dollop of avocado dressing and your favorite toppings.

Super Bowl Sweet Treats

Seven-Layer Bars

These retro seven-layer bars are a nostalgic and indulgent Christmas treat. They’re a festive favorite, with their layers of chocolate, coconut, and nuts that melt into one delicious bar. Perfect for the holiday season, these bars come together in no time and are always a hit at cookie exchanges or as a sweet addition to any holiday spread.

Time:

• Makes: 24 (2-inch) bars
• Prep: 10 minutes
• Cook: 30 minutes

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 1 1/2 cups sweetened shredded coconut
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped walnuts or pecans
• 1 can (14 oz) sweetened condensed milk

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Prepare the Base: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are well-coated with the butter. Press this mixture into the bottom of the prepared pan to form an even base.
3. Layer the Ingredients: Evenly sprinkle the shredded coconut over the graham cracker base. Next, layer on the chocolate chips, followed by the butterscotch chips and chopped nuts.
4. Add the Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the top of the layered ingredients. Make sure the milk covers everything.
5. Bake: Bake for about 30 minutes, or until the bars are golden brown on top and the edges are slightly crisp. The condensed milk will help everything stick together.
6. Cool and Slice: Allow the bars to cool completely in the pan before cutting into 24 squares.
7. Serve: Once cooled, cut into squares and serve. These bars can be stored in an airtight container for up to a week, making them great for make-ahead holiday treats.

5-Minute Fruit Dip

This quick and easy fruit dip is the perfect way to elevate any fruit platter, making it even more irresistible. With a creamy, marshmallow fluff base and a hint of citrus, it’s a delightful addition to any gathering or as a fun after-school snack.

• Makes: About 2 cups
• Prep: 5 minutes

Ingredients:

• 8 oz cream cheese, softened
• 7 oz jar marshmallow crème
• 1 tablespoon vanilla extract
• 1 tablespoon frozen orange juice concentrate
• A pinch of kosher salt

Instructions:

1. Mix the Dip: In a medium bowl, beat together the softened cream cheese and marshmallow crème until fluffy and smooth.
2. Add Flavor: Stir in the vanilla extract, orange juice concentrate, and a pinch of salt. Mix until well-combined.
3. Serve: Transfer the dip to a serving bowl. Serve immediately with your favorite fresh fruits.

Recommended Fruits for Dipping:

• Berries: Strawberries, raspberries
• Citrus: Oranges, mandarins, grapefruit
• Grapes: Green or red seedless grapes
• Other Fruits: Apples, pears, pineapple, mango, kiwi, peaches

Air Fryer Chocolate Chip Cookies

These air fryer chocolate chip cookies are a game-changer. They come out crispy on the outside and gooey on the inside, making them the perfect treat for any time of day. Best of all, they bake in just five minutes, giving you warm, fresh cookies in no time.

Makes: 30 cookies
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

Instructions:

1. Preheat and Prepare: Preheat the air fryer to 350°F (175°C). Line the bottom of the air fryer basket with foil for easy cleanup and place a piece of parchment paper on the air fryer tray or in the basket.
2. Make the Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract and eggs, one at a time.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in the chocolate chips.
4. Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Flatten each ball slightly and place them on the parchment paper in the air fryer basket. Be sure to leave some space between each cookie to allow for spreading.
5. Bake: Bake the cookies in batches at 350°F (175°C) for 5 minutes, or until the edges are golden brown and the centers are set but soft. Repeat until all the cookies are baked.
6. Cool and Serve: Let the cookies cool on a wire rack for a few minutes before serving. Enjoy the crispy edges and gooey centers!

Puppy Chow (or Muddy Buddies)

Puppy Chow (also known as Muddy Buddies) is the ultimate sweet-and-salty snack. It combines Chex cereal with a mixture of melted peanut butter, butter, and chocolate, then gets coated in powdered sugar for a delicious treat that is impossible to stop snacking on.

Makes: 14 cups
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:

• 9 cups Chex cereal (any variety, but rice or corn works best)
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter (creamy or chunky)
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Instructions:

1. Prepare the Cereal: In a large bowl, pour the Chex cereal. Set aside.
2. Melt the Chocolate Mixture: In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted. Stir in the vanilla extract.
3. Coat the Cereal: Pour the chocolate mixture over the Chex cereal and gently stir until all the pieces are evenly coated.
4. Add the Powdered Sugar: Transfer the coated cereal to a large resealable plastic bag or a large bowl. Add the powdered sugar, seal the bag, and shake until the cereal is fully coated. If using a bowl, gently stir the powdered sugar with a spatula until the cereal is evenly coated.
5. Cool and Serve: Spread the Puppy Chow out on a sheet of parchment paper to cool. Once cooled, transfer to a serving bowl and enjoy!

Deep-Dish Chocolate Chip Skillet Cookie

This deep-dish skillet cookie is a true treat for chocolate lovers, with a gooey center, crisp buttery edges, and plenty of rich chocolate. Whether you serve it warm with a scoop of ice cream or let it cool to slice, it’s always a crowd-pleaser.

Serves: 12
Prep Time: 5 to 10 minutes
Cook Time: 22 to 40 minutes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 10 ounces high-quality chocolate bars (roughly chopped into chunks)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10- to 12-inch cast-iron skillet or other oven-safe pan with butter or nonstick spray.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). This can be done using an electric mixer or by hand with a whisk.
4. Add the Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
6. Add the Chocolate: Fold in the chopped chocolate bars, ensuring even distribution of the chocolate chunks throughout the dough.
7. Bake the Cookie: Spread the cookie dough evenly in the prepared skillet. Bake for 22 to 30 minutes, depending on the size of your skillet and desired cookie texture. For a gooier center, bake for 22 minutes. For a firmer, crispier cookie, bake for 30 minutes.
8. Serve: Let the skillet cookie cool for 10 to 15 minutes. You can serve it warm, topped with a scoop of vanilla ice cream, or let it cool slightly and slice into wedges.

2-Ingredient Brownies

When you’re craving a chocolatey dessert and don’t have much time or many ingredients, these simple 2-ingredient brownies are the answer. With just chocolate chips and eggs, you can whip up a batch of rich, fudgy brownies in under 30 minutes.

Serves: 9
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 1/2 cups chocolate chips (or chopped chocolate bars)
• 6 large eggs

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, or grease it lightly.
2. Whip the Eggs: In a large bowl, use an electric mixer or stand mixer to whip the eggs until they become fluffy and increase in volume. This can take about 5 minutes. The whipped eggs are key to making these brownies rise.
3. Melt the Chocolate: While the eggs are whipping, melt the chocolate chips (or chopped chocolate bars) in the microwave. Heat in 20-second intervals, stirring in between, until fully melted and smooth.
4. Fold Together: Once the eggs are whipped, gently fold the melted chocolate into the eggs, a quarter at a time, being careful not to deflate the whipped eggs. Use a gentle folding motion rather than stirring to maintain the airiness of the mixture.
5. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. For a gooey texture, bake on the shorter end of the time range.