I’ve been a cookie-making machine this weekend! We hosted our annual beer and cookie exchange Saturday, then I went to a cookie exchange at Two Sticks Bakery last night. Needless to say, I’m still riding a bit of a sugar high.

The great thing about having a weekend revolving around cookies is my holiday baking is already done! I made eight different types of cookies, and stuck most of them in the freezer. Now all I have to do to get ready for celebrating with family next week is pull them out and put them on a plate. It couldn’t get easier!

I like trying a couple new recipes every year, but I’m big on tradition. I always make almond cut-out cookies with buttercream, pretzel cookies, bourbon balls, and lemon pistachio biscotti.

And, an old favorite returned to my baking list this year. I started making potato chip cookies in college, when my infatuation with baking started.  I brought some home for Christmas break one year, and my brother and his friends went crazy for them. So, I started making them every year.

But I swapped these out for other cookies the past two years — and my family never let me hear the end of it! My brother was especially bummed not to have any potato chip cookies during the holidays. So, I brought them back this year. After having one this weekend, I don’t know why I stopped making them! I’m a sucker for the salty-sweet combination, and these cookies are addicting.

I’ve tested a few different brands of potato chips in this recipe, but I find Ruffles have the best texture and perfect amount of salt. I’ve had problems with some other chips not staying crunchy once mixed into the batter.

I highly recommend only baking one sheet of these cookies at a time. It’s good to do with all cookies to ensure they cook evenly. I still use two cookie sheets, prepping one with dough while the other bakes in the oven. This makes things go more quickly. If you do put two cookie sheets in the oven at the same time, switch which oven rack they’re on halfway through baking.

I want to know what’s on your holiday baking list every year. Tell me in the comments!

Potato Chip Cookies

modified from My Baking Addiction

[ingredients title=”Ingredients”]

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 cup Ruffles, crushed
• 1/2 cup pecans, finely chopped
• 1 tsp. pure vanilla extract
• 2 cups flour
• 1/4 powdered sugar
• 1/4 cup semi-sweet chocolate chips
• sea salt, for sprinkling

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a cookie sheet (or two) with parchment paper.
2. In an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping down the sides of the bowl as needed.
3. Add potato chips and pecans to butter mixture and beat on low until combined. Add vanilla, then flour, and mix on low just until the dough comes together.
4. Use a cookie scoop or spoon to portion out heaping Tablespoons of dough. Roll them into balls, and place them about two inches apart on the cookie sheet.
5. Dip the end of a flat-bottomed glass in the powdered sugar, then lightly press down on each a ball of dough until flat. Repeat with remaining dough.
6. Bake cookies for 12 to 15 minutes, until edges are just starting to turn golden brown. Remove cookies from oven and let sit at least one minute before transferring to a wire cooling rack. Cool completely.
7. While cookies are cooling, place chocolate chips in a small, microwave safe bowl. Heat in the microwave for 30 seconds, then stir. Continue heating chocolate in 15-second increments and stirring until it’s smooth. Use a spoon to drizzle chocolate over cookies. Top each cookie with a light sprinkling of sea salt. Store in an airtight container in the fridge.
   [/directions]

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As a kid, my favorite holiday cookies were among the sweetest. I always gravitated toward sugar cookies and peanut butter blossoms, which I still love. But, my tastes have definitely matured since then. I now find myself reaching for cookies that aren’t quite as sweet during the holidays. My favorites are those that let simple, high-quality ingredients shine.

My mom started making this lemon pistachio biscotti when I was a kid. While it wasn’t my favorite cookie growing up, it definitely is as an adult. I’m a big fan of lemon in just about everything, and the addition of pistachios gives this biscotti a rich, nutty flavor. I like to dip the biscotti in white chocolate around the holidays, which makes for a beautiful presentation.

Biscotti is also among the easiest types of cookies to make. It’s supposed to be dry, which makes it foolproof. The cookies are also pretty durable, which makes them great hostess or office gifts.

I like to double this recipe, then throw half of the biscotti in the freezer to have on hand when we’re hosting guests. They’re great to pull out in the afternoon to enjoy with coffee.

[ingredients title=”Ingredients”]

• 2 1/2 cups flour
• 1 cup suggar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. freshly-ground black pepper
• 1/4 tsp. kosher salt
• 1 Tbsp. lemon zest (from about one lemon)
• 4 Tbsp. freshly-squeezed lemon juice (from about one lemon)
• 3 large eggs
• 1 cup roasted pistachios, crushed
• 1/2 cup powdered sugar
• 1 cup white chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pepper and salt. Set aside.
3. In a small bowl, whisk together eggs, lemon zest and lemon juice. Add lemon mixture and pistachios to the bowl of dry ingredients. Stir until combined and a stiff dough forms.
4. Spread the powdered sugar on a clean work surface and place the dough on top. Divide the dough into four equal portions. Roll each piece into a log, about 1-inch in width. Place two logs each on cookie sheets lined with parchment paper, making sure the logs are at least two inches apart. Bake for 15 minutes, until the cookies feel firm. Place the cookie sheets on a cooling rack and lower the oven temperature to 300 degrees.
5. Once the cookie logs are cool to the touch, use a serrated knife to cut the logs into 1/2-inch thick, diagonal slices. Place the biscotti back on the cookie sheets and bake for an additional 13-15 minutes, until slightly browned and dry. Place on a cooling rack to bring down to room temperature.
6. While biscotti cools, place chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds. Stir chocolate chips, then continue microwaving at 15-second increments until the chocolate is just melted. Dip each piece of biscotti in the white chocolate, so that half of each piece is covered.

[/directions]

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I’ve been baking nonstop the past few days in preparation for our annual cookie and craft beer exchange that’s coming up this weekend. Everyone brings a dozen cookies or a six pack of beer and we spend the night sampling everything. We look forward to it all year!

I like to bake all of my holiday cookies at once. That way I can throw them in the freezer and pull some out throughout the season, when we have guests or are headed to a party. It makes life so much easier! I’m nearing the end of my baking list and, while I love spending time in the kitchen, I’ll be so glad to be done with the dishes that come along with it.

This year I decided to add an old family recipe to my list of cookies to bake. My grandmother Barb was famous for the bourbon balls she made every Christmas. They were off limits as a kid, which meant I snuck a couple when the adults weren’t looking. I certainly couldn’t appreciate their taste back then! But, as a bourbon-loving adult, these are now among my favorite holiday treats.

I love how easily these cookies come together — you don’t even have to turn the oven on! That does mean they pack a punch, so be sure to warn your guests when you offer these up. The bourbon balls are pretty rich, thanks to the powdered sugar, cocoa and pecans.

You don’t have to use top-shelf liquor in this recipe. But, the higher-quality booze you choose, the better these will taste! If you’re not a bourbon fan, you can also substitute rum or brandy.

What are you baking for the holidays?

Bourbon Balls

[ingredients title=”Ingredients”]

• 1 cup crushed vanilla wafers
• 1 cup powdered sugar
• 1 cup chopped pecans
• 2 Tbsp. cocoa
• 2 Tbsp. light corn syrup or honey
• 1/4 cup bourbon
• 1/2 cup granualted sugar

[/ingredients]

[directions title=”Directions”]

1. In a large bowl, whisk together vanilla wafers, powdered sugar, pecans and cocoa until combined. Add corn syrup and bourbon to the mixture and mix well.
2. Wet your hands, then carefully roll the batter into 1-inch balls, rewetting your hands as needed. Roll each ball in granulated sugar. Store in an airtight container at room temperature or in the fridge.
   [/directions]

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I am so over this crazy hot weather! It’s October and topping 80 degrees, which just feels wrong. I’m ready for boots, sweaters, bonfires and all the delicious seasonal eats. I naturally find myself baking a lot more during the fall, but that hasn’t happened yet because of the nonstop heat. Bring on the crisp, cool fall days!

I couldn’t totally resist turning on the oven the past couple of weeks because I started to see so many pumpkin and apple goodies popping up at stores and bakeries around town. It made me want to create some of my own! As a result, I’ve made far too many batches of cookies in pursuit of the perfect pumpkin chocolate chip version. I’ve always loved the combination of pumpkin and chocolate, but found one of the flavors always overshadowed the other in most recipes. So, I started experimenting and used my beloved banana cookies as inspiration. I wanted the pumpkin cookies to have a similar, cake-like texture.

The first cookies I made were a little too dense and you could barely taste the pumpkin. The second batch had a better texture, but still not enough pumpkin flavor. So, I kept messing with the spice variations and increasing the amount of pumpkin puree and finally found a cookie that was just what I wanted. It doesn’t taste like you’re eating a scented candle when you bite into these and the semisweet chocolate chips complement instead of overwhelm the pumpkin flavor. I gave a couple dozen to my husband so he could share them with his co-workers and they were gone within minutes, which is always a good sign.

Pumpkin Chocolate Chip Cookies

[ingredients title=”Ingredients”]

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 cup sugar
• 1/2 cup butter, softened to room temperature
• 2 eggs
• 1 Tbsp. plain Greek yogurt
• 1 tsp. vanilla
• 1 cup pumpkin puree
• 12 oz. semisweet chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees and line a large cookie sheet with parchment paper. Set cookie sheet aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg until just combined.
3. In the large bowl of an electric mixer, cream sugar and butter together on medium speed until light and fluffy, about three minutes. Add eggs, yogurt, vanilla and pumpkin to bowl and mix on medium until smooth.
4. Turn mixer speed down to low and slowly add flour mixture to bowl, scraping down the sides as needed. Mix until just combined then slowly stir in chocolate chips.
5. Use a cookie scoop or spoon to drop Tablespoons of cookie dough onto the parchment-paper covered cookie sheet, leaving 2 inches between each cookie. Place cookie sheet on the center oven rack and bake for 10 to 12 minutes, until cookies are set and just starting to turn golden on the bottoms.
6. Use a spatula to carefully remove cookies from sheet and place on a cooling rack. Repeat process until cookie dough is gone. Allow cookies to cool to room temperature before storing in an airtight container.

[/directions]

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One of my favorite foods of the season is zucchini. The summer squash is so versatile — I love using it as a base for pasta sauce or adding it to my favorite meatloaf. The water in zucchini lends perfect moisture to dishes, which also makes it great for baking.

My husband looked at me a little funny when he saw me grating zucchini to throw into my chocolate cake batter last night. “What are you doing with that cucumber?” he asked. I couldn’t stop laughing! He has no interest in tasting this chocolate cake after seeing what went into it, but I promise — as long as they didn’t watch you make it — no one will know zucchini is the secret ingredient to this delicious dessert.

I’ve been experimenting with different sugars and flours lately and I’ve fallen in love with coconut sugar. Coconut sugar is made from the sap of the coconut palm tree and, despite its name, has no coconut flavor whatsoever. The taste is more reminiscent of caramel, similar to conventional brown sugar. You use brown sugar in this recipe if you don’t have coconut sugar on hand.

If you’ve got a garden that’s bursting with zucchini, this is a great way to use some of the squash up. This cake also freezes beautifully!

Chocolate Zucchini Cake

[ingredients title=”Ingredients”]

• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 1/2 cups coconut sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 2 cups zucchini, grated
• 3 eggs, lightly beaten
• 2 tsp. pure vanilla extract
• 1 cup unsweetened applesauce
• 1/2 cup dark chocolate chunks or chips
• 1 cup milk chocolate chips

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees. Use butter or coconut oil to grease a glass 13 x 9 baking pan.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda and salt until combined. Set aside.
3. In a separate, medium bowl, stir together zucchini, eggs, vanilla and applesauce until combined. Carefully add zucchini mixture to dry ingredients and stir until just combined. Use a rubber spatula to fold in 1/2 cup dark chocolate chips. Pour batter into greased pan, smoothing it out using a rubber spatula.
4. Bake cake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Remove cake from oven and place on top of a cooling rack.
5. While cake cools, place 1 cup chocolate chips in a medium, microwave-safe bowl. Heat on high for 10 seconds, then remove from microwave and stir. Repeat this process at 10-second increments until chocolate is melted and smooth. Use a spoon to drizzle melted chocolate all over cake. Allow cake to cool completely before serving.

[/directions]

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What’s on your agenda for the upcoming holiday weekend? We plan to spend our 4th of July grilling in our backyard and enjoying beers around the fire pit with friends. I often work during the holiday, so we tend to keep our celebrations laid back.

Believe it or not, we haven’t seen fireworks since we moved to Bloomington! The town I grew up in set fireworks off in a centrally-located park, which meant you could see them from almost anywhere. It’s weird to me that you have to drive out to the lake or other areas of town to catch any here. But, I’m determined to see fireworks this year. I do always make sure to grab some sparklers — I think running around the yard with them is just as fun as an adult.

I like to keep our celebratory meals for summer holidays light, which is where this dessert comes in. Don’t get me wrong, I love a good fruit crisp or pie, but they involve turning the oven on and often leave me craving a nap. This dessert couldn’t be more simple. The most time-consuming aspect is slicing the berries.

I think mascarpone  cheese and whipped cream are rich and sweet enough on their own, so I add just a hint of sugar to the mix. Feel free to add more sugar 1 Tablespoon at a time if you have a more tart batch of berries. You will likely have some leftover whipped cream, which is never a bad thing!

Summer Berries With Mascarpone Whipped Cream

serves 6-8

[ingredients title=”Ingredients”]

• 1 lb. strawberries
• 1 pint blueberries
• 1 cup heavy whipping cream
• 8 oz. mascarpone cheese
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• 2 Tbsp. sugar

[/ingredients]

[directions title=”Directions”]

1. Place a large metal mixing bowl in the freezer. While bowl chills, wash strawberries and blueberries using cold water. Set blueberries aside. Hull and slice strawberries and set aside.
2. Once bowl is cold to the touch, add heavy whipping cream, mascarpone cheese, lemon juice, lemon zest and sugar. Using an electric mixer on high speed, beat mixture while slowly rotating the bowl until stiff peaks form.
3. Divide berries evenly between six to eight small bowls. Top with a hefty portion of whipped cream.

[/directions]

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Summer is heaven for food lovers. The wide variety of in-season produce available makes meals this time of year simple and absolutely delicious. There are so many uniquely summer dishes I look forward to: grilled sweet corn, caprese salad, melon and prosciutto, rhubarb crisp — the list seems never-ending.

Among my favorite treats of the season are sweet cherries. They taste like candy and I take them everywhere with me in the summer. They’re the perfect, portable fruit for camping, boating, hiking, road trips and just about everything else you may have on your agenda. I haven’t cooked with them much because they’re so damn delicious on their own. But then this galette came to me in a dream. Yes, I’m serious.

Last summer I made a baked brie that I topped with cherries, brown sugar and rosemary. And it was ridiculously good. The funkiness of the brie and rosemary helped balance the sweetness of the cherries and sugar. I kept thinking I wanted to recreate the recipe in scone form, but I dreamt last week about making a galette with the same flavors. I’ve been salivating over the idea ever since.

Here’s what I love about galettes: they’re not supposed to be perfect. Which is a relief because pies can be so fussy. I love pie, but I definitely haven’t mastered the art of the perfect crust. Galettes are supposed to look rustic and thrown together and I’m definitely on board with that. If a little bit of your filling leaks or your folds aren’t uniform, don’t fret. Embrace this more laid back version of pie!

Galettes are one of my favorite desserts to make when we host people for dinner over the summer. I bake it ahead of time and bring it out on a cookie sheet with a few forks. We eat it right from the pan, often paired with a glass of wine, relishing in the season’s bounty.

Rosemary Sweet Cherry Galette With Whipped Honey Goat Cheese

[ingredients title=”Ingredients”]

• 1 pie crust, rolled out to 12 inches (I used this all-butter recipe from Salt Fat Acid Heat)
• 3 1/2 cups sweet cherries, pitted and halved
• 1/3 cup plus 1/2 Tbsp. light brown sugar, packed
• Juice of 1/2 lemon (about 1 Tbsp.)
• 2 tsp. fresh rosemary
• Pinch of salt
• 2 tsp. fresh rosemary
• 1 egg, beaten
• 2 Tbsp. half and half, divided
• 4 oz. goat cheese
• 2 Tbsp. honey

[/ingredients]

[directions title=”Directions”]

1. Preheat your oven to 375 degrees.
2. In a large bowl, combine cherries and 1/3 cup brown sugar. Let mixture stand at room temperature for ten minutes. After cherry mixture is done resting, stir in lemon juice, salt and rosemary. Set aside.
3. Carefully place pie crust on a large baking sheet lined with parchment paper. Pour cherry mixture into the middle of the crust, leaving about two inches of crust around the perimeter. Use your hands to gently shift the cherry mixture to ensure it’s evenly distributed.
4. Carefully fold the crust over the filling in large sections, allowing each fold to overlap.
5. Whisk together egg and 1 Tbsp. half and half to create an egg wash. Carefully brush the egg wash all over the top of the crust. Sprinkle remaining 1/2 Tbsp. brown sugar all over the top of the galette.
6. Bake for 35 to 40 minutes, until crust is golden brown and cherry filling is bubbling. Allow galette to cool on a wire rack for at least 10 minutes before serving.
7. While galette cools, make the goat cheese topping. Using an electric mixer at medium speed, beat goat cheese, honey and remaining 1 Tbsp. of half and half in a large bowl until smooth and fluffy. Top each piece of warm or room temperature galette with a dollop of whipped goat cheese.

[/directions]

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There’s something about rainy afternoons that sends me into a baking frenzy. The cooler weather and dreary skies make me want to hole up in my kitchen making the coziest foods possible. It was during a rainy day this week that I dreamt up this amazing dessert. I had some brown bananas I needed to use up, but I didn’t feel like making either of my standbys — banana cookies or banana bread. For some reason, brownies sounded amazing. So I decided to combine two of my favorite flavors: chocolate and banana.

I don’t think I’ve ever tasted a banana + chocolate dessert I haven’t loved. I’ll never forget eating a crepe filled with sliced banana and Nutella for the first time at Water Tower Place as a kid. Who knew a crepe in a mall food court could taste so good? It’s been one of my favorite flavor combinations ever since.

Bananas don’t just lend desserts their wonderful flavor, but they also make baked goods perfectly moist. Adding banana to traditional blondies allows them to remain dense, but also perfectly moist.

A portion of almost everything I bake gets shared with my co-workers. While they claim they’ll eat anything, I’ve found them to be pretty reliable taste testers. How did this recipe do? I came back from lunch to find an empty pan.

Chocolate Chip Banana Blondies with Nutella Glaze

[ingredients title=”Ingredients”]

Brownies:

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 tsp. sea salt
• 1/3 cup unsalted butter, melted
• 1 cup packed brown sugar
• 2 bananas, mashed
• 1 large egg, lightly beaten
• 1 tsp. pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

Glaze:

• 1/2 cup Nutella
• 1/2 Tbsp. coconut oil
• 1 to 2 Tbsp. powdered sugar

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Butter the bottoms and sides of a 9 x 9 baking pan and set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda and sea salt until combined. Set aside.
3. In the large bowl of an electric mixer, beat butter and brown sugar until smooth. Add bananas, egg and vanilla extract and beat until combined.
4. Slowly add flour mixture to bowl of wet ingredients and beat on medium speed until relatively smooth and combined, scraping down the sides of the bowl as needed. Carefully stir in chocolate chips. Pour batter into greased pan and bake for 20 to 25 minutes, until blondies just start to pull away from the sides of the pan and the center is cooked through. Allow to cool completely before topping with glaze.
5. To make glaze, combine Nutella and coconut oil in a medium, microwave-safe bowl and microwave for 30 seconds. Whisk together until combined, then whisk in 1 Tbsp. of powdered sugar. If you prefer a thicker glaze, add an additional tablespoon of powdered sugar. Use a whisk to carefully drizzle the glaze over the blondies. Store blondies in the fridge.

[/directions]

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There are some bites that just stick with you. Foods you try for the first time that you’ll never forget. Once you’ve had a taste, you can’t imagine a world where something so delicious doesn’t exist. Texas sheet cake is one of those foods for me.

The first time I had it was when my Grandpa Les’ friend/ex-wife/girlfriend (it was complicated) Miss Hal brought some over to a family gathering. Every time we traveled south to see my grandpa in Arkansas, he would have a beef or pork roast waiting for dinner, but there was rarely dessert. Hal changed that when she was around. She almost always made a classic Texas Sheet Cake, which is a rich, chocolate dessert that’s somewhere between a cake and a brownie. I’d never tasted anything like it before. The frosting and the cake itself practically melted in your mouth. It wasn’t a dessert anyone in our family made, so I treasured every bite when Hal brought over one of those warm cakes.

As delicious as her chocolate version was, I think white Texas sheet cake is even better. I didn’t know it existed until I got into baking and college and started perusing the Internet for a recipe to help me recreate Hal’s famous dessert. I settled instead on the vanilla-almond version and fell in love with the simple cake all over again.

I make birthday cakes for everyone in our newsroom and, when a birthday came up this past week, several people in the newsroom requested this cake. It’s become my most popular recipe.

The beauty of Texas sheet cakes is they’re pretty foolproof. You don’t have to mess with layers and you actually have to frost the cake when it’s warm, so it comes together quickly. The biggest problem you’ll have? Only eating one piece.

White Texas Sheet Cake

[ingredients title=”Ingredients”]

Cake

• 2 cups flour
• 2 cups sugar
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1 tsp. baking soda
• 1 tsp. almond extract
• 1 cup water
• 1 cup unsalted butter

Frosting

• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 tsp. almond extract

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Butter and flour a 10.5 by 15.5-inch jelly roll pan.
2. In the large bowl of an electric mixer, combine flour, sugar, sour cream, eggs, baking soda and almond extract. Set aside.
3. Use a medium pan to melt one cup butter over medium heat. Once butter is melted, add water and bring to a boil. Remove from heat and carefully pour into flour mixture. Stir slowly with an electric mixer until smooth. Pour batter into jelly roll pan and bake for 18 to 20 minutes, until cake is set and slightly golden. Remove from oven and set aside.
4. To make frosting, melt 1/2 cup butter in a large pan. Once butter is melted, add milk and bring to a boil. Remove from heat and whisk in powdered sugar and almond extract until smooth. Pour frosting over warm cake and use an offset spatula to quickly spread over the entire surface. Let cake cool completely before covering and storing in the fridge.

[/directions]

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Do you have big plans for the game tomorrow? I can’t stand football and don’t even know who’s playing in the game. But, I love the social aspect of the Super Bowl! We usually get together with a few friends to watch the game. I typically only pay attention to the half time show, which I’m pretty excited for this year. Lady Gaga always have some interesting surprises up her sleeve.

One thing I’ve learned about the Super Bowl: it’s just as much about the snacks as it is about the game. I make sure I never go empty handed to a party. Whether you’re watching at home or heading to a party to take in the game, here are some ideas for snacks to fuel you well past half time:

Appetizers

Two-ingredient creamy salsa dip

Southwest cheesecake

Everyday salad with homemade croutons

Creamy curry chip dip

Pimento cheese spread

Pepperoni pizza party bread

Parmesan truffle popcorn

Healthy almond butter banana bread

Game day salsa

Curried cashews

Ranch house cheese spread

Entrees

Slow-cooker pulled pork

Lightened-up beer chicken enchiladas

Slow-cooker pork carnitas

Chicago style hot dogs

Desserts

Lemon white chocolate rice krispie treats

The best banana cookies

Coconut citrus upside down cake

Double peanut butter oatmeal cookies

Drinks

Limoncello spritzer

Mint margarita slushie

Summertime sangria

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