Kitchenette

Yield: Makes 12 sliders Ingredients: 2 lbs boneless, skinless chicken breasts 1 cup wing sauce (I like Frank’s), divided 1/2 onion, chopped finely Ranch dressing 12 slider buns Directions: In a slow cooker, add chicken breasts and top with 1/2 cup wing sauce and onions. Cover and cook on low for 6-7 hours or high for 4-5 hours. Remove chicken from slow cooker and shred using 2 forks or stand mixer. Reserve 1/4 cup of liquid from slow cooker, and discard the rest. Place shredded chicken back into slow cooker bowl, add 1/4 cup reserved liquid, and remaining 1/2 cup wing sauce. Stir to coat chicken. Place about 1/4 to 1/3­ cup of chicken on each bun. Garnish with additional wing sauce and ranch dressing if desired. Enjoy!

Yield: 1 (10-inch) focaccia / 4-6 servings | Prep Time: 10 minutes (prep) / 30 minutes (rising) | Cook Time: 20 minutes Ingredients: For the dough: 1 teaspoon + 2 Tablespoons olive oil 3/4 cup warm water 1/2 teaspoon granulated sugar 1-1/2 teaspoons Fleischmann's® RapidRise™ Yeast 1/2 teaspoon kosher salt 1-3/4 cups all-purpose flour, divided For the Garlic-Parmesan butter: 3 Tablespoon butter, melted 1 Tablespoon grated Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon Italian seasoning Directions: Preheat oven to 250 degrees. Once preheated, turn off. (This creates a warm space for rising the dough.) Brush a 10-inch skillet with 1 teaspoon olive oil. In a large bowl, combine water and sugar. Stir until sugar dissolves. Stir in yeast and let sit for 5 minutes. Stir in salt and 1 cup of flour until well blended. Add 2 Tbsp. olive oil and mix well. Gradually add remaining 3/4 cups flour. Mix until dough pulls away from the sides of the bowl. P...

Ingredients: For the dough: 1-3/4 to 2-1/4 cups all-purpose flour 1 packet Fleischmann's® Pizza Crust Yeast 1-1/2 teaspoons granulated sugar 3/4 teaspoon kosher salt 2/3 cup warm water 3 Tablespoons olive oil For the garlic butter topping: 3 Tablespoons butter, melted 1/4 teaspoon chopped rosemary 1/8 teaspoon garlic powder Directions: For the dough: In a large bowl, combine 1 cup flour, yeast, sugar and salt.  Mix in warm water and oil until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. On a floured surface, knead dough with your hands for a few minutes, until smooth and elastic. Transfer dough to an oiled bowl and let rise in a warm place for 30 minutes. Remove dough from bowl. On a floured surface, roll dough into a large rectangle. Cut into long strips, then cut in half crosswise. Roll strips into small rolls, and place into a greased cake pan. Cover and ...

Ingredients: For the soft pretzels: 1 ball pizza dough (store bought or homemade) About 1/4 cup flour, for dusting work surface 1/2 cup baking soda 4 cups hot water 1-1/2 Tablespoons kosher salt, for topping For the cheese sauce: 1 Tablespoon butter 1 Tablespoon all-purpose flour 3/4 cups milk 3/4 cups shredded cheddar 1/4 teaspoon cayenne pepper, or to taste, optional Directions: For the soft pretzels: If using frozen pizza dough, let thaw in your refrigerator overnight. Preheat oven to 450 degrees F. Line two large baking sheets with parchment paper. Place pizza dough on a well-floured surface. Divide dough ball into 8-10 portions. Roll each piece into a 24” inch long rope and twist into a pretzel shape (handy video here). Place on the prepared baking sheets. In a large bowl, dissolve baking soda in 4 cups hot water. Dip each pretzel into the baking soda-hot water mixture and place pretzels on baking sheets. Sprinkle with kosher salt. Bake in p...

Yield: Makes 16 deviled egg halves | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes Ingredients: 8 large or extra-large eggs 2 Tablespoons Daisy Light Sour Cream 1 1/2 teaspoons spicy mustard 1/2 teaspoon fresh lemon juice 1 teaspoon pickle relish 1/2 teaspoon paprika Pinch of kosher salt and freshly ground black pepper 6-8 fresh chives, chopped 6 slices bacon, cooked 'til crisp Directions:   To make hardboiled eggs: Place eggs in a medium pot. Fill with cold water, just until the water covers the eggs. Set on your stovetop and turn to high. Bring to a boil. Once boiling, cover the pot and remove from heat. Set timer for 15 minutes. After 15 minutes, drain water from pot; fill with ice cubes and cold water. This prevents the eggs from further cooking and helps loosen them from their shell. To remove the shell, gently tap egg all over and peel back shell. Rinse under cold water. Place on a cutting board. To make deviled eggs: Slice eggs i...

Makes 3 servings Ingredients: Oil, for frying (vegetable, canola or peanut oil) 1/4 cup milk 1/4 cup half-and-half or cream 2 large eggs 1 1/2 Tablespoons granulated sugar 1 teaspoon vanilla extract 3 English muffins, halved For serving, optional: Powdered sugar Fresh berries Maple syrup Directions: Turn oven onto warm setting (or 170 to 250 degrees F). In a shallow bowl (or cake pan), whisk milk, half-and-half, eggs, sugar and vanilla. Add English muffin halves to the mixture and soak, flipping a few times, until thoroughly saturated. Pour about 1/4 inch of oil into a large nonstick skillet set to medium-high heat. Line a large plate with paper towels. Once hot, add muffin halves to oil. Cook on first side for about 30 seconds, flip and continue cooking until muffins are golden brown. (Reduce or increase heat, as necessary, to keep oil temperature hot but not smoking.) Gently shake excess oil from muffins and place on prepared plate. Pat with additional p...

Servings: 6 | Active Time: 25 minutes | Total Time to Make: 45 minutes Ingredients 4 seedless cucumbers (about 3 1/4 lbs total), peeled, halved lengthwise, cut on bias 1/4-inch slices 1 1/2 tsp Kosher salt, divided 12 oz Daisy Light Sour Cream 2 Tbsp chopped Food You Feel Good About Dill Juice of 1 lemon (2-3 Tbsp), divided 1/4 small (about 1/2 lb) red onion, peeled, cut in thin, match-like sticks 6 salmon fillets (about 6 oz each), skinned Salt and pepper to taste 2 Tbsp Kosher Basting Oil 5 oz Food You Feel Good About Spring Mix 2 Tbsp extra virgin olive oil Select all ingredients Directions Preheat grill on HIGH 10 min. Make cucumber salad: Toss cucumbers with 1 tsp Kosher salt (to draw out moisture); let set 30 min. Squeeze, then drain water off. Combine cucumbers, sour cream, dill, 1/2 Kosher salt, 1 Tbsp lemon juice, and red onion in large bowl; set aside. Coat cleaned grill grate lightly with vegetable oil. Season both sides of fillets with salt and pe...

Ingredients     1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 2/3 cup creamy peanut butter 1 large egg 2 cups all-purpose baking mix 2/3 cup almond toffee bits 2/3 cup coarsely chopped peanuts 2/3 cup milk chocolate morsels 10 ounce vanilla caramels 2 to 3 tablespoons whipping cream 1/2 teaspoon vanilla extract 2/3 cup milk chocolate morsels, melted Directions TIP: The chocolate drizzle on the cookies will harden as it cools Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand. Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks. Microwave c...