Seasonal Recipe: Our Favorite Turkey Stuffing

Every family has a tried and true stuffing recipe. The one below is a real favorite, at Thanksgiving and any time of year! 

This recipe calls for baking the stuffing in a casserole dish, and resting turkey legs over top. The juices and the flavor drips down into the stuffing, keeping it moist and delicious, and you also end up with some extra turkey meat you can save and use the next day for some turkey pot pie. Keep reading below for this fantastic recipe...

Our Favorite Turkey Stuffing Recipe

Ingredients

• 2 loaves white sandwich bread cut until 1/2" cubes
• 3 lbs turkey wings separated at the joints
• 1 1/2lbs sage sausage without the casings
• 2 teaspoons vegetable oil
• 6 tablespoons unsalted butter (plus extra to grease the baking dish)
• 1 large onion, chopped fine
• 3 ribs celery, chopped fine
• 2 teaspoons table salt
• 2 tablespoons minced fresh thyme leaves
• 3 tablespoons minced fresh sage leaves
• 1 teaspoon ground black pepper
• 2 1/2 cups low-sodium chicken broth
• 3 large eggs
• 3 tablespoons chopped fresh parlsey leaves

Directions

1. Preheat the oven to 250F.
2. Spread the bread cubes in an even layer over two rimmed baking cheets. Bake for about 45 minutes to an hour, stirring occasionally during baking.
3. Transfer bread crumbs to a large bowl, then increase the oven temperature to 375F
4. Use the tip of a paring knife to poke a few holes into each wing segment.
5. Heat oil in a skillet over medium-high heat until it begins to simmer. Add the wings and cook until golden brown (about 4 to 6 minutes). Flip wings and cook for another 4 to 6 minutes. Transfer wings to a medium bowl and set aside.
6. In a dutch oven, heat the butter over medium heat until it starts to foam. Add the sausage and cook, using a wooden spoon to break it apart to small pieces. Cook, stiring frequently until only a few bits of pink remain (about 8 minutes).
7. Add onions, celery, and 1/2 teaspoon salt. Cook, stirring until vegetables are softened but not browned (7 to 9 minutes).
8. Add thyme, sage, and pepper, and cook for about another 30 seconds.
9. Add a cup of broth, and bring the mixture to a simmer, using a wooden spoon to scrape the browned bits from the bottom of the dutch oven.
10. Once it has reached a simmer, add the vegetable and sausage mixture to the bowl with the dried bread and toss to combine.
11. Grease a large baking dish with butter. In a medium bowl, whisk together eggs, 1 1/2 cups broth, 1 1/2 teaspoons salt, and any accumulated juices from the wings that have been set aside.
12. Add the egg/broth mixture and the parsley to the bread, and gently toss to combine.
13. Transfer the mixture to the greased baking dish.
14. arrange the wings on top of the stuffing, and cover tightly with aluminum foil. Place the baking dish on a rimmed baking sheet, then place it in the oven.
15. Bake until the thickest parts of the wings register 175F on a thermomeber (about 60 to 75 minutes).
16. Remove the foil and transfer the wings to a dinner plate, or the fridge for later use.
17. Use a fork to gently fluff the stuffing, and let it rest for 5 minutes before serving.
18. Enjoy!

Party Recipe: Our Favorite Buffalo Wings

Nothing brings people together at a party like buffalo wings. Whether you're cheering on your favorite sports team or kicking back with a couple beers, buffalo wings are always a must-have on the menu. Perfect wings should have a great, crisp exterior while still remaining juicy inside, and of course they should be seasoned in the perfect sauce.

There are two ways to make buffalo wings: the traditional deep frying, and the slightly healthier baking. Today we'll provide directions for both. The sauce recipe stays the same, but the coating for the wings changes just slightly. To bake, coat the wings in just the spices, and don't add the cornstarch. Keep reading below for our favorite wings recipe...

Our Favorite Buffalo Wings

(makes 6-8 servings)

Ingredients

SAUCE

• 4 tablespoons unsalted butter
• 1/2 cup hot sauce (Frank's Louisiana Hot Sauce is the original and the most traditional)
• 2 tablespoons Tobasco sauce (adjust to taste depending on how hot you want the wings)
• 1 tablespoon dark brown sugar
• 2 teaspoons cider vinegar

WINGS (For Frying)

• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon table salt
• 3 lbs chicken wings, separate at the joints
• 3 tablespoons cornstarch (For frying. Omit if Baking)
• 3/4 cup flour (For baking. Omit if frying)
• 1-2 quarts peanut oil (For frying. Omit if baking)

Directions for baking

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2. Place flour, cayenne pepper, black pepper, red pepper, paprika, and salt in a  large resealable plastic bag and shake to mix. Pat the chicken dry with paper towels.
3. Add the chicken wings, seal, and toss until the wings are well coated. Place the wings onto the baking sheet, then place the baking sheet in the refrigerator. Chill for at least 1 hour.
4. Preheat the oven to 400F.
5. While the wings are chilling, melt the butter in a saucepan over low heat. whisk in hot sauces, brown sugar, and vinegar until combined. Set aside until wings are done chilling.
6. Once done, dip the wings into the sauce mixture and place back onto the baking sheet. Bake for 22 minutes, then turn the wings and bake for another 22 minutes, or until wings are no longer pink in the center.
7. Enjoy!

Directions for frying

1. Preheat the oven to 200F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
2. While the oil heats, mix together cayenne, black pepper, paprika, red pepper, salt, and cornstarch in a small bowl. Dry the chicken with apaper towels, and places them in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
3. Fry half of the chicken wings until golden and crisp (about 10 to 15 minutes). Transfer the fried wings to a baking sheet with a slotted spoon, then transfer them to the oven to keep warm while you fry the second batch.
4. Meanwhile, create the sauce as above. Melt the butter in a large saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
5. Once all the wings are cooked, pour the sauce into a large bowl. Add the chicken wings, and toss until the wings are uniformly coated. Serve immediately.
6. Enjoy!

Comfort Food Classic: Slow-Cooker Southwest Chili

Nothing beats a good chili on a cold day, especially when it's served with our favorite cornbread. We wanted to create a hearty, hot chili in true Southwest style: plenty of meat, plenty of beans, and of course corn. When crafting this recipe, we wanted to make something that was easy, because who wants to put in a lot of work when it's chilly outside and you just want to curl up by the fire? 

To make easy chili, the slow cooker felt natural. From there, it was finding the right layer of ingredients to really make this chili shine. We used canned beans for the simplicity, but if you would prefer to use dried beans, just quick brine them. Use 1/2lb dried pinto beans, and combine with 3 tablespoons of salt and 4 quarts of water in a large Dutch oven. Bring to a boil over high heat, then remove the pot from the heat, cover, and let stand for 1 hour. After that, just drain and you're good to go. Ready to make some serious comfort food? Scroll below for our favorite slow-cooker chili recipe...

Slow-Cooker Southwest Chili

(makes 10 servings)

Ingredients

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 gloves garlic, chopped
• 2 small cans corn kernels no salt added, drained
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 2lbs lean ground beef
• 1lb hot Italian sausage
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 28oz can diced tomatoes
• 1 can tomato paste
• 1 bottle lager (Sam Adams work very well)
• 1 cup beef broth
• 1 tablespoon light molasses
• 2 15oz cans kidney beans, drained and rinsed
• 4 small jalapeno chili peppers, seeded, stemmed, and diced
• 2 arbol peppers, seeded, stemmed, and diced
• 3 teaspoons minced chipotle peppers in adobo sauce

Directions

1. In a large skillet over medium-high heat, cook and break apart the ground beef and sausage. Cook until beef is evenly browned, and sausage is cooked (about 8 or so minutes). Drain and discard any excess grease.
2. Combine the remaining ingredients in the slow cooker. Cover, and cook on low for 10 hours, or high for 4 hours.
3. To serve, garnish with cheese and serve with sour cream.
4. Enjoy!

Seasonal Recipe: Pumpkin Pie from Scratch

One dessert that just screams "Autumn" is the classic pumpkin pie. This velvety pie loaded with our favorite spices and pairs well with so many of our favorite seasonal dishes. Thanks to canning, a delicious, warm pumpkin pie is never far away, however there's just something missing when we get pureed pumpkin from a can. Not only is it more satisfying to roast your own pumpkin, but it's more delicious in the end as well.

For today's recipe, we're leaving those cans in the store and using fresh pumpkin to fill our pies. All you have to do is roast the pumpkins similar to what is called for in our Whole Pumpkin Soup. Take a sugar pumpkin, cut off the stem, then cut in half and scoop out the goopy bits and seeds.  Cut into quarters, roast for 45 minutes at 350F, then peel away the skin. Scroll below for our full recipe...

Pumpkin Pie from Scratch

Ingredients

FILLING

• 2 cups pumpkin pul puree (instructions above)
• 1 1/2 cup heavy cream
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus 1 egg yolk.
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon lemon zest

CRUST

• 1 1/2 cups flour (reserve extra for dusting work surface)
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground cloves
• 8 tablespoon cold, unsalted butter cut into small pieces
• 4 to 5 tablespoons ice water

Directions

1. Preheat oven to 425F
2. Start wit hthe crust. Whisk together flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl.
3. Add butter, and mix in until it's combined into about pea-sized pieces.
4. Add 4 tablespoons ice water to the mix and combine just until the dough combes together.
5. Shape the dough into a flat disk, cover with plastic wrap, and refrigerate for 30 minutes.
6. Meanwhile, work on the filling. Mix sugars, salt, spices, and lemon zest into a large bowl.
7. Beat the eggs and add to the mix.
8. Stir in the pumpkin puree.
9. Stir in the cream.
10. Whisk together until incorporated.
11. Lightly flour a work surface and roll the dough into a round about 12" in diameter and 1/4" thick.
12. Roll the dough out into a  9" pie plate and fold the excess at the edges under itself. Crimp the edges to seal.
13. Pour the filling into the pie shell and make sure it's even.
14. Bake for 15 minutes, then reduce the temperature to 350F. Bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
15. Cool on a wire rack for two hours.
16. Serve with whipped cream.
17. Enjoy!

Breakfast Recipe: Crispy Hash Browns

Sometimes when we want breakfast, we just want something nice and simple. What could be simpler for breakfast than hash browns? There are so many ways to cook these, especially depending on how the potatoes are cut. What we wanted was that classic potato pancake style hash brown, but we also wanted to find a way to elevate the flavor. 

The simplest way we found to add flavor was to throw in some vegetables with the potatoes. The only thing is, we didn't want to create too much moisture, which would make those crispy pancakes fall apart on us. To fix this issue, we approached it from a few directions. We squeezed as much moisture as we could from the potatoes after they were shredded (using a ricer as a garlic press was one inventive way to take care of this, but paper towels also worked). Another was adding eggs and flour to the mix to help bind the whole pancake together. If you'd prefer the simplest of hash browns, follow the instructions but only use the potatoes and oil. Keep reading below for this simple recipe...

Crispy Hash Browns

(makes 6-8 pancakes)

Ingredients

• 2 russet potatoes, peeled then shredded
• 1/2 medium onion, finely chopped
• 1 tablespoon flour
• 2 tablespoons bread crumbs
• 1 egg
• 3 tablespoons olive or canola oil for frying
• salt and pepper to taste

Directions

• Squeeze excess moisture out of the shredded potatoes, then place in a bowl. Mix in the onion, flour, bread crumbs, and egg until evenly distributed.
• Heat oil in a large, heavy skillet over medium-high heat. Once the oil is hot, divide the potatoes into 4 piles in the pan, spreading them thin (you may need to make this in batches like pancakes). Make sure the potatoes aren't too thin in any one place. Sprinkle with salt and pepper. After a few minutes, lift one edge up. If it's golden brown, flip the potatoes and cook until the other side is a nice golden brown as well. Cook until both sides are golden brown, then transfer to a plate. Serve hot, garnished with sour cream, cheese, and/or chives.
• Enjoy!

Peanut Butter Trio Recipe: Plain, Roasted, and Chocolate

Peanut butter is an absolutely American condiment thanks to none other than George Washington Carver. It is the perfect addition of a sandwich, and of course it pairs amazingly with chocolate. Why rely on store-bought peanut butter, though? Why not make some at home and know exactly what's in it?

It turns out making homemade peanut butter is pretty simple, but we also wanted to go ahead and make it shine. How could we get that great smooth texture with a hint of saltiness we've come to love? What other additions could we throw in to enhance the flavor? Keep reading below for a few peanut butter recipes/ideas...

Peanut Butter Three Ways

Ingredients

PLAIN PEANUT BUTTER

• 2 cups raw peanuts
• 2 teaspoons salt
• 1 1/2 teaspoons honey (optional)

ROASTED PEANUT BUTTER

• 2lbs in-shell raw peanuts
• 2 tablespoons peanut oil
• 1 to 2 tablespoons kosher salt

CHOCOLATE PEANUT BUTTER

• 2 cups raw peanuts
• 1/2 cup dark, unsweetened cocoa powder
• 1 1/4 cups powdered sugar
• 1/4 teaspoon salt
• 3 tablespoon peanut oil.

Directions

PLAIN PEANUT BUTTER

1. Place the peanuts in a food processor and process for 1 minute. Use a spatula to loosen the mixture from the sides of the bowl. Process for another 3-4 minutes.
2. Transfer the mixture to an airtight container, cover, and refrigerate between uses.
3. Enjoy!

ROASTED PEANUT BUTTER

1. Preheat the oven to 350F. Rinse the peanuts under cool water to remove the excess dirt. Pat dry and place in a large bowl. Toss the peanuts with peanut oil and salt until well coated.
2. Place the peanuts on baking sheets, spreading them out over a single layer. Roast in the oven 30-35 minutes, rotating the pans halfway through cooking. Remove the peanuts from the oven and let them cool slightly.
3. Remove the peanuts from the shells and discard the shells. Skin the peanuts and place into the food processor. Process for 1 minuted, scrape dow nthe sides of the bowl, then process for another 2-3 minutes.
4. Transfer the mixture to an airtight container, cover, and refrigerate between uses.
5. Enjoy!

CHOCOLATE PEANUT BUTTER

1. Heat the oven to 400F. Spread the peanuts evenly over a cookie sheet and roast until they darken (about 10 minutes).
2. Transfer the peanuts to a food processor and grind them for about 5 minutes. Scrape the sides as needed.
3. Add the cocoa, sugar, salt, and two tablespoons peanut oil to the food processor and continue to process for about a minute. Taste, and add more salt if needed. Add the last tablespoon of oil if the consistency becomes too thick.
4. Transfer to an airtight container, cover, and refrigerate between uses.
5. Enjoy!

Quick Dinner Recipe: Homemade Big Macs

Sometimes we're just in the mood for some fast food, but really who knows what's in that? What if we could have the same taste and make it at home? That's exactly what we wanted to do with perhaps one of the most famous burgers ever: The Big Mac. 

The secret to the Big Mac, of course, is the sauce. Well, it's not actually a secret. The ingredients have been publicly available for a while. After we had the sauce made, it was just a matter of cooking the burger and assembling just right. normally in a Big Mac, there is a third bun between the two patties, but to avoid the extra bread, we left that out an instead added sliced tomatoes to the burger. With just a little work, the burger came out just right and tasted even better (in this cook's opinion) than the fast food variety. Keep reading below for this delicious recipe...

Big Mac Burger

Ingredients

SAUCE

• 1/2 cup mayonnaise
• 2 tablespoons French salad dressing
• 1/2 tablespoon sweet relish
• 2 teaspoons dill pickle relish
• 1 teaspoon sugar
• 1 teaspoon minced onion
• 1 teaspoon ketchup
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon salt
• 1/4 teaspoon paprika

1 BURGER

• 1 sesame seed bun
• 2 beef hamburger patties (about 1/4lb each)
• salt and pepper to taste
• 2 teaspoons diced onions
• 3 slices American cheese
• 2 slices pickles
• 3 leaves lettuce
• 4 slices tomato

Directions

1. For the sauce, mix all the ingredients in a small bowl until there are no streaks left. Microwave for 25 seconds, then stir again. Refrigerate at least 1 hour before serving. This should be enough sauce for about 8 burgers.
2. Once the sauce is done refrigerating, make the burgers. Toast the bun, then set aside. Sprinkle the patties with salt and pepper on both sides, then cook in a skillet over medium heat, flipping once halfway through.
3. To assemble the Big Mac follow these instructions from the bottom up: Bun, lettuce sauce, onion, beef, cheese, 2 slices tomato, lettuce, beef, cheese, sauce, two slices tomato, onion, cheese, lettuce, bun to top.
4. Enjoy!

Holiday Dessert Recipe: Presidential Fruitcake

A true fruitcake, unlike those purchased in the stores, is rich, moist, and smothered in brandy. Yes, that's right, brandy. The alcohol not only enhances the flavor of this dessert, but it helps preserve the treat. While the shelf-life of this dessert may be part of the joke, it's actually very true. In 2003, Jay Leno on The Tonight Show sampled an heirloom fruitcake that was baked in 1878. Yes, with proper storing this dessert can last for 125 years.

When we were looking for the perfect fruitcake recipe, we wanted to stay true to the nature of this holiday confection. It had to involve alcohol, candied fruits, and of course nuts. And that's when we found it: the perfect recipe from a small article written in The New York Times back in 1985. This fruitcake recipe has been served in the White House every year since Woodrow Wilson was in office. The White House chef, Roland Mesnier, suggests serving the fruitcake at at least room temperature, or even heating it in the microwave for one minute and adding a dollop of whipped cream before serving.

Keep reading below for our favorite fruitcake recipe...

Presidential Fruitcake Recipe

(makes 3 loaves)

Ingredients

• 15 oz. raisins
• 2 cups golden raisins
• 1 cup currants
• 10 oz mixed candied fruits
• 6 oz micture of glazed pears, peaches, apricots, figs, and dates, cut up
• 1/3 cup candied pineapple
• 1 cup chopped pecans
• 4 oz slivered almonds
• 1/2 cup plus 7 tablespoons bourbon
• 1/4 cup brandy
• 1/2 lb butter
• 1/3 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons honey
• 1 1/3 cup sifted all-purpose flour
• zest from 2 lemons
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 5 eggs
• 1 cup cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 12 oz apricot preserves
• 1/2 cup rum
• 1 lb confectioners' sugar
• 2 tablespoons softened butter

Directions

1. Combine raisins, currants, candied fruits, glazed fruits, pineapple, pecans, and almonds with 1/2 cup bourbon and the brandy in a large bowl. Refrigerate at least overnight, or if you can, up to two days.
2. Preheat oven to 350F
3. In a large bowl, beat butter, brown sugar, sugar, honey, 1/3 cup flour, lemon zest, almond, and vanilla extracts until well blended.
4. Slowly beat in the eggs one at a time, making sure each is incorporated before adding the next.
5. In a separate bowl, mix together 1 cup flour, 1 cup cake flour, salt, baking bowder, nutmeg, and cinnamon.
6. Add the flour mixture slowly to the batter, and beat until mixed.
7. Combine together the batter with the fruit and nut mixture, making sure to mix well.
8. Grease three 8.5"x4.5"x2.5" bread pans, and line the bottoms and sides  with aliminum foil. Grease the foil.
9. Spoon the batter into the prepared pans, smoothing the tops.
10. Bake in the oven for one hour, or until the centers spring back when lightly pressed.
11. While the cakes are baking, bring the apricot preserves to a boil in a medium saucepan. boil for 10 minutes, stirring occasionally to reduce.
12. Remove the cakes from the oven, and while they are still hot, sprinkle with rum, then brush with the hot apricot jam.
13. Mix together 7 tablespoons bourbon with confectioners' sugar, and butter to make a frosting thin enough to spread on top of the apricot jam while the cakes are stil lwarm.
14. Cook the fruitcakes in their pans on a wire rack, and allow the frosting to dry.
15. Once the frosting has dried, remove the cakes from the pans and peel off the foil before allowing them to cool completely.
16. Wrap the fruitcackes in plastic wrap and store in the refrigerator.
17. To serve, slice the fruitcake while chilled, then microwave for up to 1 minute and add whipped cream.
18. Enjoy!

Savory Seafood Recipe: Maryland Crab Cakes

You don’t need to be from the Chesapeake to appreciate a Maryland-style crab cake. With a hint of Old Bay seasoning – which you can omit or substitute with seasoned salt or a pinch of cayenne for added kick – and fresh crab, you can’t go wrong serving these crab cakes for dinner.

If you’re a crab cake aficionado, then you know everyone’s got a preference – things like breadcrumbs vs. crackers in the filling, or sautéing vs. baking vs. frying when you’re cooking. We wouldn’t turn down a crab cake made any of these ways, but this recipe gives instructions on the skillet and in the oven, depending on what you’d like.

To keep the crab cakes from falling apart while you’re cooking them, you’ll want to refrigerate them for a bit before cooking. Keep that prep time in mind when making these crab cakes, and you’ll be good to go.

Maryland Crab Cakes

Ingredients:

• 1 pound jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 cup mayonnaise (or sour cream)
• 1 1/2 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1 cups breadcrumbs, ideally fresh from white or sourdough bread
• 1/4 cup panko breadcrumbs
• 1 tablespoon freshly chopped flat-leaf parsley
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon of salt
• Lemon wedges for serving

Directions:

1. Decide whether you’d like to sauté or bake the crab cakes. If you want to bake them, preheat the oven for 400 degrees F.
2. If necessary, drain the crabmeat and pick through it for shells (shells won’t be in jumbo lump crabmeat). Put the crab in a medium-size bowl and set aside.
3. Get a small bowl and whisk the egg, mayonnaise, mustard, Old Bay seasoning (or substitute), lemon juice, Worcestershire sauce, and salt. Pour the mixture on top of the crab and gently mix until well-combined – be careful to gently break up lumps with your fingers and not to over-mix.
4. Add the breadcrumbs and parsley to the mixture, and gently mix them until well combined. You want the mixture to still have a loose, meaty texture – not mashed together too much.
5. Cover the crab cakes with plastic wrap and let them refrigerate for one to three hours.
6. Mold the crab mixture into eight crab cakes – each should be about an inch thick.
7. If you want to sauté the crab cakes, heat the butter and olive oil in a 12-inch nonstick skillet over medium heat. Once the butter is frothy, add the cakes to the pan and cook on one side for four minutes – about when the underside will be golden-brown. Then, flip the crab cakes and reduce the heat to medium low. Cook the cakes for another four minutes, or until the other side is golden-brown.
8. If you want to bake the crab cakes, then melt extra butter and brush a baking sheet with it. Put the crab cakes on the sheet. Then, melt the 2 tablespoons of butter and the olive oil together, and brush the tops of the crab cakes with it. Bake them for 20 minutes.
9. Serve with lemon wedges and your choice of side dishes.
10. Enjoy!

Brunch Recipe: Classic Eggs Benedict

Eggs Benedict is one of those guilty pleasure brunch dishes that you just can't help loving. This is a seriously delicious meal that just begs you to dig in and indulge. And indulge we did, when we set out out to create it at home. Crafting your own Eggs Benedict from scratch is no easy feat . You need perfectly poached eggs, an English muffin that's toasted to perfection, some delicious salted pork, and a Hollandaise sauce that isn't broken. Getting all of these components together can be tricky, but when you do, the results are fantastic.

There are a few conflicting reports of the origin of the Eggs Benedict. Some say it dates back to the 1800's, still others proudly declare it originated as recently as 1942 by stock broker Lemuel Benedict. Still some claim it has very papal origins. Either way, we're sure glad it was created, and we can't resist indulging in it at brunch!

Check out the full recipe below...

Classic Eggs Benedict

(makes 4 servings)

Ingredients

Basics

• 4 eggs
• 1 teaspoon white vinegar for poaching
• 4 pieces ham or bacon
• 4 English muffins
• salt and pepper to taste
• chopped scallions or parsley for garnish

Hollandaise Sauce

• 4 egg yolks
• 1 tablespoon and 2 1/4 teaspoons lemon juice
• 1/2 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 1/2 teaspoons water
• 1/2 cup butter, melted
• 1/8 teaspoon salt

Directions

1. Cook the bacon or ham in a large skillet as you normally would. set aside.
2. While the bacon is cooking, fill a large saucepan 2/3 of the way up with water and bring to a boil. Add the vinegar, then lower the temperature so it's at a light simmer.
3. For the Hollandaise sauce, fill the bottom of a double boiler part-way with water, and bring to a simmer. On the top half of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and waer.
4. Add the melted butter to the Hollandaise mixtures 1 or 2 tablespoons at a time while constantly whisking the yolks (this part is very important for a proper Hollandaise). Add small amounts of water to the Hollondaise if it starts to get too thick.
5. After slowly adding in all the butter, whisk in the salt then remove from heat. Cover with a lid to keep warm.
6. Toast your English muffins
7. Poach the eggs by carefully cracking the egg into the water. Allow the egg to begin to solidify before adding another. Keep track of what order you put the eggs in, as you will want to pull them out in that order.
8. Let the eggs sit for 3 1/2 to 4 minutes before removing from the water with a slotted spoon.
9. See if you can get everything ready at the same time (having a second person in the kitchen helps) and assemble.
10. Butter an English muffing half, top with bacon or ham, add a poached egg on top of the bacon, pour Hollondaise sauce over, sprinkle with parsley or scallions.
11. Serve immediately
12. Enjoy!

Dessert Recipe: Super Simple Brownies

This nice, easy brownie recipe is sure to be a crowd-pleaser whether it's your family, or at a bake sale. It keeps in the spirit of using whole ingredients (instead of box mixes), but it shouldn't require anything more than what you already have in your kitchen right now!

The best part is that by lining the baking pan with aluminum foil, clean up becomes a breeze, and you don't risk scratching the pan when cutting the brownies. Just lift the whole dessert up by the foil, and transfer to a cutting board. Continue reading below for this delicious recipe...

Easy Brownie Recipe

(makes 16 servings)

Ingredients

• 6 ounces bittersweet chocolate chips
• 8 tablespoons unsalted butter cut up into 8 pieces
• 2 large eggs, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cup cake flour (or 1 cup all-purpose as well)
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350F.
2. Line an 8"x8" metal baking pan with aluminum foil.
3. Combine chocolate and butter in a medium saucepan and cook over low heat, stirring frequently until smooth.
4. Remove from heat and let cool about 5 minutes.
5. Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl. Mix until evenly incorporated.
6. Add the chocolate mixture to the eggs mixture and stir until combined
7. Add the flour and walnuts and fold in until the flour is just incorporated (no white streaks, but be careful to not over-mix)
8. Pour the batter into the baking pan and push it to the edges in an even layer. Use a rubber spatula to smooth out the top.
9. Bake about 25 minutes in the oven or until a toothpick inserted into the center comes out clean.
10. Move pan to a wire rack and let cool for 20 minutes.
11. Grip the extra foil from the edge of the baking pan, and lift to transfer brownies to a cutting board for cutting to desired size.
12. Enjoy!

Slow-Cooker Recipe: Very Chocolate Brownies

You know how it feels when you're craving dessert but don't want to put too much effort into actually making it? Unless you're a fan of Betty Crocker mixes, it's time to turn to the slow cooker. With practically zero effort, you'll have the aroma of fresh, homemade treats wafting through the house.  These super chocolate-y brownies are a fabulous treat to enjoy without all of the fussing of mixing and baking. Welcome to the world of slow cooked brownies!

The trick to this treat is to not overcook. You want that great, cake-y texture, and too much time spent in the slow cooker will ruin that. When the brownies are done cooking, the center will look undercooked, but that's perfectly okay. The brownies will continue to cook as they cool, and you'll end up with a perfectly moist, well-cooked treat in the end. Keep reading below for our recipe...

Slow-Cooker Brownies

Ingredients

• Cooking Spray
• 1 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into pieces
• 8oz bittersweet chocolate
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Lightly coat a 5-quart slow-cooker with the cooking spray, then line the bottom with parchment paper and lightly coat that in spray.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
3. Place butter and chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each increment until the chocolate is melted. Add the sugar and and vanilla extract then stir to combine. Stir in the eggs, then add in the flour mixture, walnuts, and chocolate and stir until just moistened (be careful to not overmix). Transfer to a slow cooker and smooth out the top.
4. Cover and cook on low for 3 1/3 hours. Uncover and cook for another 30 minutes. Remove the ceramic insert from the slow cooker and run a knife around the edge to loosen brownies. Let the brownies cool completely in the insert on a wire rack (about 2 hours). Turn out onto a work surface and cut into brownies.
5. Enjoy!

BBQ Jack Daniel's Style: Honey Baked Wings

When it comes to wings, some like them hot... and some like them with Jack Daniel's and honey. Ultra-spicy wings have their place at summer BBQs, but so do these sweet ones. And with a pinch of cayenne pepper, they still deliver a little kick. 

What really sold us on these wings was the addition of Jack Daniel's Honey Whiskey. This recipe is a twist on classic honey BBQ, and the Jack Daniel's really steps things up a notch. 

In order to get the full impact, you want to ensure the wings get nice and crispy. The best way to do that is to place your wings on a roasting rack above a baking pan-- not directly on the pan itself. This gets the air circulating beneath those wings, giving them that delicious crispy texture. You'll also want to toss the wings in oil before they go in the oven; it makes for plenty of crisp and as a bonus, keeps them from sticking to the rack. 

Honey Baked BBQ Wings w/ Jack Daniel's

(Makes 2 dozen wings)

Ingredients:

Chicken:

• 24 chicken wings, thawed and pat dry
• Salt
• Black Pepper
• Vegetable Oil

Sauce:

• 1/2 cup Jack Daniel's Tennessee Honey whiskey
• 1/2 cup onion, chopped
• 4 cloves garlic, minced
• 1 cup ketchup 
• 2 tablespoons vinegar
• 2 teaspoons worcestershire sauce
• 4 tablespoons brown sugar
• 3 tablespoons molasses
• 4 tablespoons tomato paste
• 3 tablespoons honey
• Dash of cayenne pepper

Directions:

1. Preheat the oven to 400F. Place a wire rack above a rimmed baking sheet lined with foil. Add an additional rack & foil-lined baking sheet if all wings will not fit in a single layer on one. 
2. Coat the wings in vegetable oil in a large bowl, add a sprinkle of salt and pepper, then toss.
3. Make a single layer of wings on each rack, above the baking sheet.
4. Bake 50-60 minutes or until crispy and fully cooked. 
5. While the wings cook, heat the Jack Daniel's in a saucepan. Once hot, add onion and garlic. Cook until the onions start to soften.
6. Stir in the ketchup, vinegar, worcestershire sauce, brown sugar, molasses, tomato paste, and honey. Bring to a boil.
7. Cook until the sauce is reduced and thickened, about 10-15 minutes, stirring frequently.
8. Once wings are baked and crispy, toss them in the sauce and serve immediately. 
9. Enjoy!

Panini Recipe: The Ultimate Grilled Cheddar BLT

The BLT is a classic, and for good reason. It's a simple, lunchtime staple and when you've got a craving for it, nothing else will do. But why pick one up at the local fast food joint when you can make one from scratch at home? Throwing together a BLT is super easy and it tastes even better homemade. 

In this delicious BLT recipe, we've opted for focaccia bread-- it makes the sandwich nice and crusty and gives it a boost of flavor. Sourdough is another great choice-- but feel free to mix and match with your own favorite bread. Another unusual addition to this BLT: avocado. Not only is this lovely green veggie good for you, but it blends together perfectly with the other ingredients and makes this sandwich truly fantastic. 

Tip: If you don't have a panini press on hand, you can still toast your sandwich by placing it on the stovetop on a skillet and heating it up to medium-high, then using a lid or another pan as a makeshift press. 

Grilled Cheddar BLT

(makes 2 servings)

Ingredients:

• 4 slices of focaccia or bread of your choice
• 2 Tbsp butter
• 4 slices of cooked bacon
• 2 slices lettuce
• 2-4 slices of tomato
• 2 slices cheddar cheese
• ½ avocado
• 1 tsp lime juice
• 1 Tbsp mayonnaise
• Pinch of salt & pepper

Directions:

1. Heat panini press or griddle on the stovetop
2. Combine avocado, lime juice, mayonnaise and salt and pepper.
3. Spread 1/2 avocado mixture on one slice of bread.
4. Top with 2 strips bacon, 1 slice tomato, lettuce leaf, slice of cheddar cheese and final piece of bread.
5. Smear bread with 1 tablespoon butter and place on hot panini grill.
6. Butter remaining bread.
7. Repeat steps with second sandwich.
8. Serve with tater tots, fries or your favorite soup. Enjoy!