Crispy breaded mozzarella sticks served with marinara sauce.

Mozzarella Sticks

Crispy potato skins topped with cheddar cheese, bacon, and green onions, served with sour cream.

Loaded Potato Skins

Spicy chicken wings tossed in tangy buffalo sauce, served with ranch dressing.

Buffalo Chicken Wings

Food Takeout

Breakfast basket w/ side of tomato sauce (size 6 or 12)

Breadsticks & Sauce

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In three separate shallow bowls, place the flour in the first bowl, whisk together the eggs and milk in the second bowl, and combine the breadcrumbs, garlic powder, dried oregano, salt, and black pepper in the third bowl.

Set Up the Breading Station

Dip each mozzarella stick into the flour, coating it completely. Shake off any excess flour. Then, dip it into the egg mixture, allowing any excess to drip off, and finally coat it with the breadcrumb mixture, pressing firmly to adhere the breadcrumbs. Repeat with all mozzarella sticks.

Bread the Cheese Sticks

Place the breaded mozzarella sticks on a baking sheet and freeze them for at least 30 minutes. This helps them hold their shape during frying.

Freeze the Sticks

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a few mozzarella sticks to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Fry the Cheese Sticks

Serve the mozzarella sticks hot with marinara sauce on the side for dipping.

Serve

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Add the crushed tomatoes, dried basil, dried oregano, salt, black pepper, and sugar to the saucepan. Stir to combine.

Combine Ingredients

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until thickened.

Simmer the Sauce

Mozzarella cheese sticks

All-purpose flour

Eggs

Milk

Breadcrumbs (preferably Italian-style)

Garlic powder

Dried oregano

Salt

Black pepper

Vegetable oil (for frying)

Canned crushed tomatoes

Olive oil

Minced garlic

Dried basil

Sugar

Preheat the Oven

Scrub the russet potatoes under cold water to remove any dirt. Pat them dry with a kitchen towel.

Prepare the Potatoes

Pierce each potato several times with a fork. Rub the potatoes with olive oil, and sprinkle with salt and black pepper. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.

Bake the Potatoes

Once the potatoes are cooked, allow them to cool slightly. Cut each potato in half lengthwise, and carefully scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.

Scoop Out the Flesh

Brush the insides of the potato skins with a little more olive oil, and sprinkle with salt and pepper.

Prepare for Baking

Place the potato skins cut side up on a baking sheet. Bake in the oven for an additional 10-15 minutes until they are crispy.

Bake the Skins

Remove the potato skins from the oven. Sprinkle shredded cheddar cheese and crumbled bacon evenly over each skin.

Add Cheese and Bacon

Return the loaded potato skins to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove the potato skins from the oven. Top with sliced green onions and serve immediately with a side of sour cream.

Garnish and Serve

Russet potatoes

Cheddar cheese, shredded

Cooked bacon, crumbled

Green onions, sliced

Sour cream

Preheat your oven to 425°F (220°C). In a large bowl, toss the chicken wings with salt, black pepper, and baking powder until evenly coated.

Prepare the Chicken

Place the wings in a single layer on a baking sheet lined with aluminum foil. Ensure they are not touching for even cooking.

Arrange the Wings

Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are crispy and golden brown.

Bake the Wings

In a small saucepan over medium heat, melt the butter. Once melted, add the hot sauce, Worcestershire sauce, and garlic powder. Stir to combine and simmer for 2-3 minutes.

Make the Sauce

Once the wings are cooked, transfer them to a large bowl and pour the buffalo sauce over them. Toss until the wings are well coated.

Toss in Sauce

In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper until smooth and creamy.

Make the Dressing

Serve the buffalo chicken wings hot with ranch dressing on the side for dipping.

Chicken wings

Baking powder

Hot sauce (like Frank's RedHot)

Unsalted butter

Worcestershire sauce

Mayonnaise

Buttermilk

Dried dill

Onion powder

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In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes, until foamy.

Activate Yeast

In a large mixing bowl, whisk together the all-purpose flour, salt, garlic powder, and dried Italian herbs.

Mix Dry Ingredients

Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture and olive oil. Stir with a wooden spoon until a dough begins to form.

Combine Mixtures

Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.

Knead the Dough

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

First Rise

Preheat your oven to 400°F (200°C). Punch down the risen dough and turn it out onto a floured surface. Divide into 12 equal pieces and roll each piece into a long stick, about 8 inches long.

Shape the Breadsticks

Place the shaped breadsticks on a greased baking sheet. Cover and let rise for another 20-30 minutes.

Second Rise

Brush the tops of the breadsticks with olive oil and sprinkle with Parmesan cheese. Bake in the preheated oven for 12-15 minutes, until golden brown.

Bake

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

Pour in the canned crushed tomatoes, stirring to combine with the garlic.

Add Tomatoes

Add dried basil, salt, black pepper, and sugar. Stir well and bring the sauce to a simmer.

Season the Sauce

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, to allow flavors to meld.

Simmer

Taste the sauce and adjust seasoning with more salt and pepper if needed.

Adjust Seasoning

Active dry yeast

Warm water

Parmesan cheese

Dried Italian herbs

Garlic cloves, minced

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