Crispy Loaded Hasselback Potato Bites, recipe provided below (adapted from The Comfort of Cooking)
- 1 lb. small potatoes (about 2" across - red or Yukon works fine)
- Olive oil
- Kosher salt
- Sliced cheese (your choice – I used Colby Jack), cut into small squares
- Light sour cream
- Cooked bacon, chopped
- Sliced green onions
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.
- Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.
- Serve warm or at room temperature.
Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce, recipe provided below (adapted from Damn Delicious)
FOR THE ROASTED RED PEPPER CREAM SAUCE
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup roasted red pepper, chopped
- 2 ounces goat cheese
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- Preheat oven to 425 degrees F. Line a baking sheet with foil.
- To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
- In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
- Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
- Serve wings immediately with dipping sauce.
Bacon Wrapped Tater Tot Bombs, recipe provided below (adapted from Damn Delicious)
- 2 cups frozen tater tots, at room temperature
- 1 ounce sharp cheddar cheese, cut into 1/4-inch squares
- 4 slices bacon, quartered
- 1/4 cup Brown Sugar
- 1 tablespoon chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.
- Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.
- Serve immediately, garnished with parsley, if desired.
Sweet Heat Molasses Meatballs, recipe provided below (adapted from Oh, Bite It!)
- 1-2 lbs of Frozen, pre-cooked Meatballs. I really suggest using frozen for this recipe! You could make your own meatballs however, I think the cooking time necessary for the raw beef, and the added juice and fat, would mess with the outcome and thickness of the Molasses Glaze.
- 1 cup Molasses
- 1/2 cup Brown Sugar
- 1 tsp. Garlic Powder
- 1 tsp. Chile Powder
- 1 tsp. Ground Ginger
- 1 pinch of Cayenne..to taste
- 1/2 cup water
- In a large pot, simmer the Water,Molasses, Brown Sugar, Cayenne, Chile Powder, Garlic Powder and Ground Ginger, just until it’s blended
- Add in the Meatballs, making sure that they’re evenly coated in the sauce. Let them simmer until they’re heated/cooked through. They’ll take on the most beautiful, rich, deep color and flavor! Make sure to stir them so they’re evenly coated and so the sauce thickens up without burning…
- Serve them warm with adorable Pretzel ‘Stick’ handles…
- Pour the remaining Molasses reduction into a dish and use for extra drizzling