Break and Bake Kitchen Sink Cookies
There are a lot of really great things going on in this recipe. First off, you’ve got a rich cookie dough, which includes 2 extra egg yolks for chewy goodness. Then, there are the mix-ins: oats, and a mixture of whatever you’ve got lying around. The idea is that almost anything works. And lastly, this recipe gives you the instructions to make four batches of your own break-and-bake cookies. It’s a dangerous thing to have in your freezer, but it’s a fact that life is at least 150% better when you have cookie dough ready to bake off.
Cobb salad, eat your heart out. This seven-layer salad is basically a taco-style take on that country club staple. There’s everything you could want in a taco, arranged on a platter topped off with a smoky lime-buttermilk dressing. You’ve got beans, tomatoes, cheese, avocado, chips, and ground beef. Here, the beef is sautéed with cumin and chile powder, which achieves the classic taco-seasoning taste with ingredients you probably already have in your pantry. To turn this into an actual taco dinner, serve with warm corn tortillas.
Spiced Vanilla Almond Milk
Forget counting sheep. Drink this warm, delicately spiced milk before you head to bed, and it may just help you catch more Zzz's. Feel free to use whatever milk you prefer, whether it's cow's milk, almond milk, cashew milk, or rice milk. You'll love the subtle notes of cinnamon, nutmeg, and vanilla, and the touch of sweetness from pure maple syrup. Once you try the cozy drink, you'll want to wrap your hands around a warm mug of it every night. It's nothing short of delicious.
Cornmeal-Crusted Mozzarella Sticks
A gluten-free diet doesn't have to be deprived of mozzarella sticks—we made sure of it. We accomplished this feat by coating string cheese (yes, the classic childhood favorite) in a mixture of cornmeal (instead of breadcrumbs), grated Parmesan, freshly-ground black pepper, and dried oregano. Then, after being fried in hot oil, we hit them with salt, more Parmesan, and oregano. Serve warm with a bowl of marinara sauce for dipping. Everyone—gluten-free or not—will love these. In fact, we think you'll prefer them to the traditional sticks.
Quinoa Porridge With Banana and Almonds
This satisfying breakfast is slightly sweet, but not so much so that you feel like you're eating dessert for breakfast. In fact, most of the sweetness comes from sliced banana, while just a touch comes from a drizzle of maple syrup. Sliced, toasted almonds add nuttiness and crunch, but feel free to use any nut, such as walnuts, pecans, or cashews. In the wintertime, add chopped fresh mango or pineapple to the banana. In the summer, top this porridge with fresh berries, which will also make for a pretty presentation.
Quinoa Porridge With Crispy Fried Egg
The runny yolk in this breakfast porridge adds a creamy richness, while the fresh herbs make it decidedly savory. Prepping the big batch of porridge over the weekend makes it easy to enjoy this protein-packed version during the week, even on busy mornings. In addition to the egg, try adding crumbled bacon, sausage, or ham. Or, vegetarians can use vegetable broth instead of chicken and add avocado or crumbled tempeh to bulk up this breakfast.
This take on traditional caramel sauce is fruity, slightly tangy, and, wait for it—made almost entirely of pineapple. After the caramel is smooth and golden, you'll stir in chunks of pineapple for texture and sweetness. The addition of chopped fruit also makes it a great candidate for an instant parfait: layer the sauce with Greek yogurt and chopped macadamia nuts, and you've got breakfast, dessert, or a tasty afternoon snack. It would also be delicious spooned over ice cream, as a topping for pound cake, or even as a cake filling. Both kids and adults will go nuts for it, so we recommend always keeping a jar on hand.
The key to a great holiday punch recipe is keeping the flavor interesting enough, without being too sweet. This Caribbean-inspired punch fits the bill. There’s sweet pineapple juice, tart lime juice, and three kinds of alcohol. Dark rum plays off the simple syrup, Campari adds a bitter touch for balance, and Prosecco supplies a fun fizz. If you want to make the bowl of punch look festive, try making an ice ring in your Bundt pan. Freeze the pan half-way full with ice and loosen by dipping in warm water. Place in your punch bowl before filling so that the punch doesn’t overflow or splash out!