“Nutcracker” Mixed-Nut Brittle in the Microwave
Turn on your microwave for a quick and simple mixed-nut brittle that will brighten your holiday instantly!

A 10×15-inch baking sheet should be greased or lined with parchment paper.

Cooking spray should be used on a heatproof spoon.

Using the greased spoon, combine the sugar and corn syrup in a 2-quart microwave-safe bowl.

microwave until very bubbly, high power 4 to 2 1/2 minutes.

Add butter and nuts and stir quickly.

Continue microwaving for an additional 2 1/2 to 4 minutes, or until bubbles start to resemble light caramel.

Make sure to keep an eye on the nuts to prevent burning.

Baking soda and vanilla extract should be combined while stirring quickly until bubbly.

Pour the mixture thinly and quickly onto the sheet pan that has been prepared.

Add a little sea salt.

Allow to cool and set for 30 to 40 minutes before cutting into pieces.

Copycat Dipping Sauce
Your chicken tenders will taste exactly like those at Chick-fil-A® with this incredibly simple copycat recipe for dipping sauce!

Grilled Chicken Taco Salad
Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.

Set an outdoor grill to medium-high heat and give the grates a quick oiling.

Combine 1/2 cup cilantro, lime juice, and black bean salsa in a bowl; set aside.

Rub mixture over chicken breasts by combining chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl.

Cook chicken breasts on a preheated grill for 10 to 12 minutes per side or until the juices run clear and the center is no longer pink.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C).

Place the tortillas on the grill and cook for 3 to 5 minutes, or until lightly browned on both sides, while the chicken is cooking.

Apple Crunch Pie with Vanilla Sauce
Not the usual apple pie! The pie and streusel contain cinnamon chips that give the apples the proper amount of cinnamon flavor.

Preheat oven to 400 degrees F (200 degrees C.) In a large bowl mix together 1/2 cup white sugar 1/2 cup brown sugar 2 tablespoons flour and cinnamon.

Stir in sliced apples until coated with sugar mixture.

Stir in 1 cup cinnamon chips.

Pour filling into prepared pie crust and dot with 3 tablespoons butter.

To make streusel topping: mix together 3/4 cup flour and 3/4 cup brown sugar in a mixing bowl.

Cut in 6 tablespoons butter until mixture resembles coarse crumbs.

Stir in remaining 2/3 cup cinnamon chips.

Sprinkle streusel topping over apple filling.

Clara’s White German Chocolate Cake
a lovely white chocolate, coconut, and pecan-filled three-layer cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter and flour three (9-inch) pans.

Salt, baking powder, and flour are sifted together.

Place aside.

Butter and sugar are whipped together in a sizable bowl until light and fluffy.

Stir in the melted chocolate and vanilla after adding each egg yolk one at a time.

Buttermilk and the flour mixture should be added in stages.

Add the nuts and coconut and stir.

Beat the egg whites in a sizable glass or metal mixing bowl until stiff peaks form.

Fold in 1/3 of the whites, followed by the remaining whites, quickly, until no streaks are visible.

Dispense the batter into the pans.

Hot German Potato Salad
The addition of crispy bacon, tender onions, sugar, vinegar, and black pepper gives this hot German potato salad recipe a flavorful boost.

Put the potatoes in a big pot, add salted water, and bring to a boil.

Simmer for about 20 minutes until tender, reducing heat to medium-low.

Drain cool, then thinly slice.

To cook the bacon, use a big, deep skillet.

Cook until evenly browned over medium-high heat.

Drain crumble, then reserve drippings and set aside.

Over medium heat, cook onions in bacon drippings until they are golden.

Black Bottom Cupcakes II
Delicious cream cheese surprise in homemade chocolate cupcakes!

Set oven to 350 degrees Fahrenheit (175 degrees C).

Put paper liners in two 12-cup muffin pans.

Combine the flour, baking soda, cocoa powder, and salt in a sieve.

Place aside.

1 cup sugar, oil, and water are whisked together until smooth in a big bowl.

Add the vanilla and vinegar and stir.

The flour mixture should be added while beating.

Place aside.

Beat the cream cheese, egg, 1/3 cup sugar, and salt in a medium bowl.

Add the chocolate chips and stir.

Add a heaping tablespoon of the cream cheese mixture on top of the chocolate batter after filling the muffin cups only one-third full.

Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched.

Savory Sausage Sun-Dried Tomato and Pumpkin Bread Pudding
This cheesy bread pudding with sausage and sun-dried tomatoes is an unexpected way to use pumpkin for a delicious fall breakfast.

Set oven to 350 degrees Fahrenheit (175 degrees C).

A 9×13-inch baking dish should be butter-greased.

In a large skillet over medium heat, combine the sausage, pumpkin, onion, and sun-dried tomatoes; cook and stir for 5 to 8 minutes, or until the sausage is browned.

To a large bowl, transfer the sausage mixture.

Add bread and heavy cream.

Cheddar cheese, milk, eggs Salt and pepper with gruyere cheese.

Mixture should be spread evenly in the baking dish.

Bake for 30 to 45 minutes in a preheated oven, or until puffed and golden.

Chef John’s Tomato Sauce
This is the sauce you want to use as the foundation for a variety of dishes, to which you can add meat or adjust the flavor to your preferences. It tastes truly homemade and is simple to make.

Over medium-low heat, add olive oil, onion, celery, and a dash of salt to a big, heavy saucepan or Dutch oven.

Cook for about 15 minutes, stirring occasionally, until onions are very soft.

Add the minced garlic to the onion mixture and cook for one more minute, or until fragrant.

Pour the tomatoes and their juice into a large mixing bowl, then mash the tomatoes with your hands until they resemble puree.

Basil, Roasted Peppers and Monterey Jack Cornbread
There are numerous extras in this cornbread. This savory bread is dense and delicious thanks to the onion, pepper-jack cheese, corn, basil, and roasted red peppers.

Set oven to 400 degrees Fahrenheit (205 degrees C).

a 9x9x2 inch baking pan with butter.

Over low heat, melt 1 tablespoon of butter in a medium nonstick skillet.

Add the onion and cook for 10 minutes, or until it is tender.

Cool.

In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and baking soda.

When the mixture resembles coarse meal, add 7 tablespoons butter and stir with a fork.

In a medium bowl, combine buttermilk and eggs by whisking.

Mix dry ingredients with buttermilk mixture by stirring until combined.

Add the cheese, corn, onion, red pepper, and basil.

Move over to the prepared pan.

Cook cornbread for about 45 minutes, or until golden and a tester inserted comes out clean.

In pan, cool for 20 minutes.

Make squares out of the cornbread.