Ingredients

• 1 lb ground chicken
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 cup green onions, chopped
• 3/4 cup cilantro, chopped
• 1/2 cup bread crumbs

Instructions

1. Preheat the oven to 350 degrees F. Coat a baking pan with nonstick spray; set aside.
2. In a bowl, mix together all the ingredients until combined.
3. Divide the chicken mixture evenly and roll into 6 individual meatballs.
4. Place the meatballs evenly spaced on the prepared pan and bake for 30 minutes. If you choose to make smaller meatballs, adjust the time accordingly (half the size will require a baking time of around 15 minutes).

Ingredients

• 1 1/2 cups warm water (100 - 110 degrees F)
• 1 1/2 tsp active dry yeast
• 2 tsp sugar
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 3 1/2 cups bread flour
• 1 tbsp cornmeal
• 1 tbsp unsalted butter, melted
• 1 cup parmigiano reggiano, or any type of hard cheese

Instructions

1. In a mixing bowl, combine the water and yeast and allow to sit for 10 minutes to dissolve. Add the sugar, salt, garlic powder, Italian seasoning and flour; attach the dough hook and knead for 10 minutes on low to medium speed.
2. Turn the dough out onto your work surface and cut the dough into 4 equal parts. Shape each one into a cube and roll out into a 4"x5" rectangle. Starting with the long edge, roll each piece of dough jelly-roll style and pinch the seam to seal, including the ends that will need to be slightly folded under.
3. Place each log of dough seam-side down on a parchment-lined baking sheet that has been sprinkled with cornmeal; there should be at least 4 inches between each log of dough. Cover with a kitchen towel and allow the dough to rise for 40 minutes in a warm place (the dough should double in size).
4. Meanwhile, preheat the oven to 375 degrees F and place a rack in the lowest part of the oven. Fill a baking pan with 4 cups of water and place on the bottom (lowest) rack.
5. Uncover the dough, brush with melted butter, use a knife to cut shallow slices in the tops of each one and sprinkle with parmigiano reggiano. Bake in the middle rack (over the water-filled pan) for 20-25 minutes, until the bread is golden brown. Transfer the bread to a metal rack to cool.

Ingredients

• 1 1/2 cups warm water (100 - 110 degrees F)
• 1 1/2 tsp active dry yeast
• 2 tsp sugar
• 1 tsp salt
• 3 1/2 cups bread flour
• 1 tbsp cornmeal
• 1 tbsp unsalted butter, melted

Instructions

1. In a mixing bowl, combine the water and yeast and allow to sit for 10 minutes to dissolve. Add the sugar, salt and flour; attach the dough hook and knead for 10 minutes on low to medium speed.
2. Turn the dough out onto your work surface and cut the dough into 4 equal parts. Shape each one into a cube and roll out into a 4"x5" rectangle. Starting with the long edge, roll each piece of dough jelly-roll style and pinch the seam to seal, including the ends that will need to be slightly folded under.
3. Place each log of dough seam-side down on a parchment-lined baking sheet that has been sprinkled with cornmeal; there should be at least 4 inches between each log of dough. Cover with a kitchen towel and allow the dough to rise for 40 minutes in a warm place (the dough should double in size).
4. Meanwhile, preheat the oven to 375 degrees F and place a rack in the lowest part of the oven. Fill a baking pan with 4 cups of water and place on the bottom (lowest) rack.
5. Uncover the dough, brush with melted butter and use a knife to cut shallow slices in the tops of each one. Bake in the middle rack (over the water-filled pan) for 20-25 minutes, until the bread is golden brown. Transfer the bread to a metal rack to cool.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/3 cup packed brown sugar
• 2/3 cup white sugar, plus extra for sprinkling
• 1/2 tsp cinnamon, plus extra for sprinkling
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1/2 cup sweet corn, whole kernel

Instructions

1. Preheat the oven to 400 degrees F. Coat a 9-inch square baking pan with nonstick spray; set aside.
2. In a bowl, use a wooden spoon to mix all the ingredients, but the corn, together. Stir in the corn.
3. Pour the batter into the prepared baking pan and sprinkle with white sugar and cinnamon to your preference.
4. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack in the pan for 15 minutes. Cut and serve.

Ingredients

• 1 cup unsalted butter, sliced
• 12 oz bittersweet chocolate, chopped
• 1/2 tsp ground espresso
• 1 1/2 cups sugar
• 4 eggs
• 1 tbsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 11 oz chewy caramel candies
• 1/4 cup heavy cream
• 1 1/2 cups hazelnuts, chopped
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F and coat a foil-lined 9"x13" baking pan with nonstick spray; make sure to leave an overhang of foil. Set aside.
2. Using a double-boiler, melt the butter and bittersweet chocolate making sure to stir constantly with a rubber spatula. Stir in the espresso.
3. Whisk in the sugar, eggs and vanilla extract until the smooth and shiny.
4. Using a spatula, fold in the flour and salt just until combined.
5. Pour half the batter into the prepared pan and bake for 20 minutes. Remove the brownie from the oven and cool on a metal rack for 30 minutes.
6. Meanwhile, melt the caramel candies and cream in a metal pot on medium heat; stir constantly to prevent burning.
7. Sprinkle half the hazelnuts on the baked brownie layer, pour the melted caramel evenly over the nuts and finish by pouring the remaining brownie batter on top and evening the surface with a spatula. Sprinkle the remaining hazelnuts over the top along with the chocolate chips.
8. Bake for 20 minutes. Transfer the brownies to a metal rack to cool completely in the pan. Once cooled, use the foil overhang to lift from the pan; slice into 24 squares and serve.

Ingredients

• 1 (15.5 oz) package Oreos
• 4 tbsp unsalted butter, melted
• 3 (8 oz) package cream cheese, softened
• 3/4 cup sugar
• 6 oz light vanilla yogurt
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 eggs

Instructions

1. Preheat the oven to 325 degrees F and coat a foil-lined 9"x13" baking pan with nonstick spray; make sure there is an overhang from the foil. Set aside.
2. Place 26 Oreos (2 rows) in a plastic bag and crush using a rolling pin. Combine the crushed cookies with the butter and mix until combined. Transfer the cookie mixture to the prepared pan and spread evenly while pressing lightly with your hands. Bake the cookie crust for 10 minutes.
3. Meanwhile, beat the cream cheese and sugar on high speed in a mixer until smooth. Add the yogurt, vanilla extract and salt and continue to mix. Beat in the eggs one at a time making sure that each egg is thoroughly incorporated before adding the next. Pour the cream cheese mixture evenly over the baked cookie crust and use a spatula to even out the surface. Crush the remaining Oreos with your hands and sprinkle over the top of the cream cheese mixture; press the cookies gently into the cream cheese.
4. Bake for 40 minutes. Allow 1 hour for cooling at room temperature; then cover the pan with foil and refrigerate for a minimum of 3 hours. Using the foil overhang, lift the cheesecake out of the pan and place on a cutting board. Run a knife under hot water, wipe the knife dry and cut into squares. Make sure to run the knife under hot water and wipe after each cut.

Ingredients

• 4 medium flour tortillas
• 1 tsp vegetable oil
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne powder
• 1/4 tsp curry powder
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350 degrees F and line a baking sheet with foil (this is really for easy clean up).
2. Using a marinade or pastry brush, coat the tortillas lightly with vegetable oil. Stack the tortillas and cut into 8 wedges (total of 32 wedges) and place in a single layer on the prepared baking sheet.
3. Combine the turmeric, cayenne, curry and salt in a bowl and sprinkle the spices evenly over the tortillas.
4. Bake for 8-10 minutes, until crisp and golden brown. Serve warm or store in an airtight container after completely cooled to be enjoyed later.

Ingredients

• 1 cup water
• 3 beef bouillon cubes
• 1 cup rolled oats
• 1/2 cup cornmeal
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• 1 egg, beaten
• 3 cups all-purpose or whole wheat flour

Instructions

1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper; set aside.
2. In a small pot, boil the water with the beef boullion cubes on high heat until the cubes dissolve. Transfer the beef mixture to a large bowl and add the oats; allow this mixture to sit for 10 minutes. Beat the cornmeal, milk, cheese and egg into the oat mixture until combined. (It will look lumpy.) Mix in the flour 1 cup at a time.
3. Turn out the dough on a lightly floured work surface and knead until the dough becomes smooth and a ball is formed. Roll the dough to a 1/2" thickness. Using a cookie cutter or a knife, cut out square, circle or milk bone shapes and place the cut dough on the prepared baking sheet 1" apart. Bake for 45 minutes or until golden brown. Cool completely on the baking sheet; store in a loosely covered container.

Ingredients

• 3 cups mashed potatoes, cold
• 4 oz cream cheese, softened
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tsp dried parsley flakes
• 1 egg
• 1/2 cup breadcrumbs
• 1 cup parmigiano reggiano, grated

Instructions

1. Preheat the oven to 400 degrees F and coat a foil-lined baking sheet with nonstick spray.
2. In a bowl, mix together the mashed potatoes, cream cheese, salt, black pepper, garlic powder, parsley and egg.
3. In a separate bowl, combine the breadcrumbs and parmigiano reggiano. Use a spoon to drop a heaping tablespoonful of the potato mixture into the breading and use your hands to spoon the bread mixture over the top. Form a round patty and place it on the prepared pan. Repeat to make the remaining patties and make sure to line the patties 2 inches apart.
4. Bake for 20 minutes and then turn on the broiler to brown the tops for approximately 3 minutes. Allow the croquettes to cool on the pan for 15 minutes before transferring to a platter.