Sweet, Sweet Potato Soldiers with Marshmallow Creme

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Start to finish: 40 minutes
Impresses: 4

Ingredients
2 large sweet potatoes, washed and dried
1 tablespoon olive oil
2 tablespoons corn starch
½ teaspoon salt
1 tablespoon cinnamon
¼ cup sugar
2 tablespoons butter, melted

½ cup sour cream
½ cup buttermilk
½ cup marshmallow fluff
½ teaspoon flaky salt


Method
Heat oven to 425 F.

Slice potatoes into quarters lengthwise and then into equally-sized sticks. Add sweet potatoes to a large
zip-top bag with olive oil and corn starch, close and shake until all fries are coated.

Arrange in a single layer onto two cookie sheets, sprinkle with salt and roast 25 minutes, flipping halfway through.

Mix together cinnamon and sugar in a small bowl.

Remove fries from oven and let cool 5 minutes before tossing in melted butter and cinnamon sugar.

For Marshmallow Creme Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ½ cup marshmallow fluff and ½ teaspoon flaky salt.

Honey-Lemon Glazed Salmon

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Start to finish: 25 minutes
Impresses: 4

Ingredients
4 4-ounce salmon fillets
4 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
2 tablespoons honey

Method
Heat grill to medium-high heat.

Spray salmon fillets lightly with cooking spray. Place on direct heat and grill 5 minutes.

While the first side is grilling, combine butter, lemon juice, lemon zest and honey in a small bowl.

Flip salmon and using a pastry brush, glaze the top with butter sauce. Grill an additional 3–5 minutes, or until the meat is light pink and flakes when pulled apart.

Drizzle with remaining sauce and serve. 

Fried Buttermilk Dills with Herby Ranch

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Start to finish: 35 minutes
Impresses: 4

Ingredients
1 quart vegetable oil
16-ounce jar sliced dill pickles, drained
½ cup flour
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
2 tablespoons hot sauce
1 cup buttermilk

½ cup sour cream
½ cup buttermilk
¼ cup chopped parsley
¼ cup chives
¼ cup dill
salt and pepper

Method
Add oil to a heavy-bottomed skillet over medium-high heat.

Line a baking sheet with paper towels and top with pickles. Add another layer of paper towels over the top and blot to dry completely. Set aside.

In a large bowl, whisk together flour, garlic powder, salt and pepper. Whisk in hot sauce and buttermilk until combined and smooth.

Coat pickles, in batches, in the batter.

When oil reaches 350 F, add in roughly a quarter of the battered pickles using a slotted, metal spoon. Fry until golden, about 3 minutes.

Remove from oil and let drain on a plate lined with paper towels.

Batter and fry in small batches, being sure not to overcrowd, until all pickles are cooked.

For Herby Ranch Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in ¼ cup each of chopped parsley, chives and dill, and season with salt and pepper to taste.

Parmesan Zucchini Spears with Garlic Aioli

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Start to finish: 40 minutes
Impresses: 4

Ingredients
2 zucchini squash
½ cup flour
2 eggs
½ cup Italian-style breadcrumbs
¼ cup Parmesan cheese

½ cup sour cream
½ cup buttermilk
2 tablespoons roasted garlic
1 teaspoon chopped, fresh garlic
1 teaspoon kosher salt


Method
Heat oven to 400 F and top a baking pan with a baking rack. Set aside.

Cut the ends off each zucchini and slice in half horizontally. Slice each half into four spears lengthwise. Blot with paper towels to remove excess moisture.

Line three shallow dishes in a row. Fill the first with the flour, whisk eggs in the second, and combine breadcrumbs and Parmesan in the third.

To coat, dip each zucchini spear in the flour, dunk in egg, and cover in breadcrumbs. Arrange in a single layer onto baking rack.

Bake 20 minutes or until golden. Cool 5 minutes before serving.

For Garlic Aioli Dip:
Combine ½ cup sour cream and ½ cup buttermilk.
Stir in 2 tablespoons roasted garlic, 1 teaspoon chopped, fresh garlic and 1 teaspoon kosher salt.

Adobo Fajitas With Cilantro-Lime Yogurt

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Start to finish: 2 hours, 30 minutes
Impresses: 4

Ingredients
¼ cup canola oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1–2-pound flank steak
1 cup whole milk Greek yogurt
1 lime, juiced
1 teaspoon lime zest
¼ cup cilantro
8 corn tortillas

Optional toppings:
Queso fresco, crumbled
Radishes, sliced
Cilantro, chopped
Lime wedges

Method
In a gallon-sized, zip-top bag, combine canola oil, salt, pepper, cumin and paprika. Add in flank steak and toss to coat. Refrigerate to marinate at least 2 hours before grilling.

When ready to grill, heat grill to high heat.

Place steak over direct heat to char and grill 5 minutes. Flip, reduce heat to medium-high and grill 5–7 more minutes until the internal temperature is between 150–160 F, for a medium-rare to medium cooked steak.

While steak cooks, blitz together yogurt, lime juice and zest, and cilantro in a blender until smooth.

Remove steak and let rest 5 minutes before thinly slicing across the grain. 

Place two slices of steak into each warmed tortilla and drizzle with cilantro lime yogurt mixture and top with accompaniments of your choice.

Orange Ricotta Zucchini Roll-Ups with Mint Pesto

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Start to finish: 30 minutes
Impresses: 4

Ingredients
1 cup spinach
¼ cup mint leaves
¼ cup pine nuts
¼ cup Parmesan cheese
½ cup olive oil
1 teaspoon salt
2 zucchini squash
1 cup ricotta cheese
1 orange, juiced
1 tablespoon orange zest
½ teaspoon salt
¼ teaspoon black pepper 

Method
In a food processor, pulse together spinach, mint leaves, pine nuts and Parmesan until finely chopped. Scrape down bowl and drizzle in olive oil while pulsing to combine. Start with ¼ cup olive oil and add more as needed until thick, but drizzle-able. Season with salt and set aside.

Using a mandoline set to to a ⅛-inch thickness, slice zucchini squash lengthwise. 

Place on a paper towel-lined baking sheet to absorb excess water.

In a medium bowl, combine ricotta, orange juice and zest, salt and pepper. 

Using a spoon, spread about one tablespoon of the ricotta mixture along a slice of zucchini from end to end. Roll up like a pinwheel and place, right-side up onto a serving platter. Repeat with remaining zucchini and filling.

Drizzle with mint pesto and serve immediately. 

Jalapeño Popper Burgers

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Start to finish: 30 minutes
Impresses: 4

Ingredients
1 pound 90/10 ground beef
1 cup bacon, cooked and chopped
1 tablespoon Worcestershire
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces cream cheese, softened
1 jalapeño, seeded and diced
4-ounce can roasted jalapeños, drained
4 brioche buns
4 lettuce leaves
8 slices tomato
8 slices red onion

Method
Heat grill to medium-high heat.

In a large bowl, combine beef, bacon, Worcestershire, cumin, paprika, garlic powder, salt and pepper. Form mixture into 4 patties. 

Grill 5 minutes before flipping and grilling an additional 3–5 minutes, until juices run clear.

While grilling, combine cream cheese and jalapeño together in a small bowl. Set aside.

In final minutes of grilling, add buns, cut-side down, to the grill to warm.

Remove patties and buns from the grill.

To assemble: Place lettuce, tomato and onion on the bottom bun, add patty and top with bun smeared with a heaping tablespoon of cream cheese mixture.

Serve immediately.

Cheddar-Stuffed Sliders

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Start to finish: 30 minutes
Impresses: 4

Ingredients
2 tablespoons butter
1 tablespoon olive oil
3 yellow onions, thinly sliced
1 tablespoon sugar
1 pound 85/15 ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
4 ounces sharp cheddar, cut into 8 cubes
¼ cup brown mustard
¼ cup mayonnaise
8 mini pretzel buns
8 red lettuce leaves
Sliced pickles

Method
Melt butter and olive oil together over medium-low heat in a large skillet. Add in onions and toss to coat. Sauté, stirring frequently until translucent. Reduce heat to low, stir in sugar and continue to cook until completely caramelized, a deep golden color, about 15 minutes. 

While onions cook, preheat grill to medium-high heat.

In a large bowl, combine beef, Worcestershire, garlic salt and pepper. Form mixture into 8 small patties by flattening into a disc, adding a cube of cheddar to the middle, folding the edges into the middle and flattening again into a patty that’s equal in thickness on the edges and in the middle.

Grill 4–5 minutes before flipping and grilling an additional 3–4 minutes, until juices run clear and cheddar starts to melt out of the patty.

In a small bowl, mix together mustard and mayo.

In final minutes of grilling, add buns, cut-side down, to the grill to warm.

Remove patties and buns from the grill.

To assemble: Add one tablespoon of the mustard-mayo sauce to the bottom bun, top with lettuce, patty, caramelized onions, pickles and top bun.

Serve immediately.

Mango & Avocado Turkey Burgers

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Start to finish: 30 minutes
Impresses: 6

Ingredients
2 pounds ground turkey
2 eggs
1 tablespoon garlic paste
1 tablespoon minced parsley
1 tablespoon dijon mustard
Salt and pepper
6 slices Swiss cheese
12 iceberg lettuce leaves
¼ cup mango jam
1 avocado, thinly sliced

Method
Heat grill to medium-high heat.

In a large bowl, combine turkey, eggs, garlic, parsley, dijon and a sprinkling of salt and pepper. Form mixture into 6 patties. 

Grill 5–7 minutes before flipping and grilling an additional 5 minutes, until juices run clear. Top each patty with Swiss cheese, close lid, and cook 1 minute to melt.

Remove patties from the grill.

To assemble: Lay one lettuce leaf onto a piece of parchment paper. Add patty, a spoonful of mango jam and a few slices of avocado. Top with another lettuce leaf and wrap tightly to hold together while eating.

Serve immediately. 

Blackberry-Feta Crostinis

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Start to finish: 1 hour, 25 minutes
Impresses: 8

Ingredients
2 pints blackberries, rinsed
1 lemon, juiced
½ teaspoon lemon zest
1 teaspoon thyme leaves
2 tablespoons sugar
1 French baguette, sliced
2 tablespoons olive oil
8-ounce tub whipped cream cheese
4 ounces feta cheese, crumbled

Method
Add blackberries, lemon juice and zest, thyme and sugar to a heavy-bottomed saucepan over medium heat. 

Using a wooden spoon, stir and muddle the berries while they reduce. Bring to a simmer until thickened, about 7 minutes. 

Let cool completely before transferring to a jar and storing in the fridge until ready to use.

Heat oven broiler and place baguette slices onto a baking sheet. Drizzle with olive oil and toast about 3 minutes, until golden.

Combine cream cheese and feta cheese in a medium-sized bowl.

Schmear a healthy amount of cheese mixture onto toasted baguette slices and top with blackberry compote.

Serve immediately.

Rustic Blueberry Scones

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Start to finish: 1 hour
Makes: 12 large scones or 16 smaller ones

Ingredients
2 cups flour
½ cup raw sugar, plus more for the top
2 teaspoons baking powder
1 teaspoon salt
½ cup (one stick) unsalted butter, diced and very cold
¼ teaspoon vanilla paste
½ cup heavy cream, plus extra for brushing
1 cup fresh blueberries, rinsed and dried

Method
In a food processor, pulse together flour, sugar, baking powder and salt. 

Add in cold butter and vanilla paste and pulse until a fine meal forms. 

Drizzle in heavy cream and pulse until a loose, crumbly texture forms.

Flour a clean surface and remove dough from processor. Fold in fresh blueberries and split dough into two mounds. Form each mound into a round disc — about 8 inches around and 1½-inches thick. 

Wrap each disc individually with plastic wrap and place in the freezer for 15 minutes.

Heat oven to 400 F and line two baking sheets with parchment paper. Set aside.

Unwrap dough and place back onto floured surface. Cut each disc into 6 wedges for large scones or 8 for smaller ones. 

Place scones about 2-inches apart on prepared cookie sheets. Brush with heavy cream and sprinkle with extra sugar.

Bake for 13–15 minutes or until golden.

Let cool on baking sheet for 2 minutes before transferring to a baking rack to cool completely before serving.

Frozen Yogurt Bark

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Start to finish: 4 hours
Impresses: 6

Ingredients
1 cup strawberries
½ cup raspberries
¼ cup honey
32-ounce container vanilla yogurt

Optional for topping:
½ cup granola 

Method
In a blender, combine strawberries, raspberries and honey until smooth. If needed, add in water, one tablespoon at a time until a thick, but pourable, consistency is formed.

Strain through a fine, mesh strainer or cheesecloth. 

Spread yogurt in a thin layer onto a large baking sheet. Drizzle with berry puree and using a toothpick, swirl to combine. 

Top with granola, if using, and freeze until solid, about 3½ hours. Break into pieces and keep frozen until ready to serve.

Molasses, Walnut and Dark Chocolate Ice Cream

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Start to finish: 12 hours
Makes: 2 quarts

Ingredients
6 egg yolks
¼ cup molasses
½ cup sugar
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup walnut pieces
3 ounces dark chocolate, chopped

Method
Place bowl from ice cream machine into freezer.

In a medium-sized saucepan, whisk together egg yolks, molasses, sugar, vanilla and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in walnuts.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Transfer to a large bowl, cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 25 minutes. Add in chopped dark chocolate and stir to combine.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.

Strawberry and Basil Ice Cream

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Start to finish: 12 hours
Makes: 2 quarts

Ingredients
1½ cups freeze-dried strawberries
6 egg yolks
¾ cup sugar
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup fresh basil

Method
Place bowl from ice cream machine into freezer.

Blitz 1 cup freeze-dried strawberries in a food processor until a dust forms.

In a medium-sized saucepan, whisk together strawberry dust, egg yolks, sugar and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in ¼ cup basil leaves.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Strain mixture through a metal sieve into a large bowl. Cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 35 minutes. 

Crush remaining ½ cup of freeze-dried strawberries and add into the ice cream along with ¼ cup basil, thinly sliced. Stir to combine.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.

Scotcharoo Coffee Sammies

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Start to finish: 1 hour 45 minutes
Makes: 12 sammies

Ingredients
5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet
chocolate chips
½ gallon coffee ice cream

Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips 


Method
Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.

In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.

Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.

Fold in walnuts, butterscotch chips and chocolate chips.

Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.

Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely. 

To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.

If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.

Red Velvet Freezer Cake

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Start to finish: 6 hours
Makes: 8-10 slices

Ingredients
1 box red velvet cake mix, prepared to package instructions
½ gallon vanilla bean ice cream
10-ounce bag white chocolate chips

Method
Heat oven to 350 F and butter a cookie sheet with edges. Line buttered pan with parchment paper. Set aside.

Spread prepared cake batter evenly onto cookie sheet and tap on the counter to remove any air bubbles.

Bake 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

Once cooled, flip the pan over onto a clean work surface and remove so the parchment is on top. Peel the parchment back to remove.

Remove ice cream from freezer to soften. 

Pour chocolate chips into a microwave-safe bowl and heat in 30-second intervals stirring every 15-seconds until melted. Set aside.

Line a loaf pan with parchment paper so the paper is overhanging on the sides. Using a sharp knife, cut the cooled cake into three equal sections, trimming as needed so they fit inside the loaf pan.

Add the first slice of cake to the bottom of the pan. Scoop in roughly half the carton of ice cream and spread with a flat spatula until smooth and distributed. Drizzle half the white chocolate over the ice cream. 

Top with the second slice of cake and repeat for the second layer, finishing by topping with the third slice of cake.

Freeze at least 4 hours before serving.

To serve, remove cake from pan by rubbing a hot towel on the outside edges of the pan to loosen. Pull on the hanging edges of parchment to remove the cake.

Slice and serve immediately. 

Cookies n' Cream Pops

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Start to finish: 4 hours 15 minutes
Makes: 10

Ingredients
15 chocolate sandwich cookies
½ cup chocolate milk
1 cup chocolate ice cream
1 cup whole milk
2 cups cookie dough ice cream

Method
Scrape filling from each sandwich cookie into a bowl and set aside. Add cookies to a zip-top, gallon-sized bag and close shut. Using a rolling pin, crush cookies into small pieces. 

Sprinkle 1 tablespoon cookie crumbles into each popsicle mold. 

Add chocolate milk and chocolate ice cream to blender. Blend to combine.

Fill molds 1/3 of the way with chocolate mixture. 

Rinse blender before adding in whole milk, cookie dough ice cream and the sandwich cookie fillings. Blend to combine.

Fill molds the remaining 2/3 of the way with the cookie dough mixture before covering and adding a popsicle stick to each one.

Freeze at least 4 hours before serving. Store in molds until ready
to serve. 

Special tools: Popsicle molds and popsicle sticks

Lemon and Brown Sugar Ice Cream

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Start to finish: 12 hours
Makes: 2 quarts

Ingredients
6 egg yolks
½ cup lemon juice
¼ cup lemon curd
¾ cup brown sugar
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
2 lemons, peeled

Method
Place bowl from ice cream machine into freezer.

In a medium-sized saucepan, whisk together egg yolks, lemon juice, lemon curd, brown sugar and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in lemon peels.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Strain mixture through a metal sieve into a large bowl. Cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 40 minutes.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.