Ingredients

• 2 liters Big Red soda (chilled)

• 1 package frozen strawberries (16 oz., thawed)

• 2 cups Sprite or 7UP (chilled)

• 6 scoops of vanilla ice cream

Directions

• Add 1 cup water and thawed strawberries to blender, and puree.
• Pour mixture into large punch bowl.
• Add Sprite and Big Red to punch bowl, and stir well.
• Just prior to serving, add 6 scoops vanilla ice cream to punch bowl, stir and serve. Enjoy!

​INGREDIENTS
FOR THE WINGS

• Zest of 1 lemon
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried thyme
• 1/4 tsp. cayenne
• 2 lb. chicken wings
• Vegetable oil, for grill

FOR THE SAUCE

• 1/2 c. mayonnaise
• Juice of 1 lemon
• 1 tbsp. Dijon mustard
• 2 tsp. horseradish
• 2 tsp. freshly chopped chives
• 1 tsp. hot sauce

​
DIRECTIONS

1. Make wings: In a medium bowl, whisk together lemon zest, salt, paprika, garlic powder, onion powder, thyme, and cayenne. Pat chicken wings dry and place in a large bowl. Add spice mixture and toss to coat.
2. Heat grill or grill pan to medium heat. Oil grill grates with vegetable oil. Add wings and cook, stirring occasionally, until skin is crisp and meat is cooked through, 15 to 20 minutes.
3. Meanwhile, make sauce: In a medium bowl, whisk together mayo, lemon juice, mustard, horseradish, chives, and hot sauce.
4. Serve wings hot with dipping sauce.

This recipe appeared on delish.com

If you gotta wear a mask outside your home, you may as well enjoy this delicious mac and cheese recipe inside your home!

Ingredients

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese 
• ½ cup grated Parmesan cheese
• 3 cups milk
• ¼ cup butter
• 2 ½ tablespoons all-purpose flour
• 2 tablespoons butter
• ½ cup bread crumbs
• 1 pinch paprika

Directions
 Step 1
Cook macaroni according to the package directions. Drain.

 Step 2
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

 Step 3
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

 Step 4
Bake at 350 degrees F (175 degrees C) for 30 minutes. Enjoy without a mask--as eating this while wearing one will result in a poor experience.

INGREDIENTS: 

• 1/4 cup butter (1/2 stick)
• ​1 cup milk
• 1 large egg
• 1 1/4 cups yellow, white or blue cornmeal
• 1 cup  all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

DIRECTIONS:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

EXPERT TIPS:
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.

Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.

Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.

Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises.

For a corn stick pan, completely grease the grooves so the sticks slide out without sticking.
(ORIGINALLY PUBLISHED AT BETTYCROCKER.COM)

INGREDIENTS:

• 1-1⁄2 cups sifted powdered sugar
• 1⁄2 cup creamy peanut butter
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 1 lb dipping chocolate or 1 lb confectioner's coating

DIRECTIONS: 

• Stir together powdered sugar, peanut butter and butter until well mixed.
• Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
• Let balls stand for 20 minutes until dry.
• Melt the dipping chocolate or confectioners' coating.
• Drop balls one at a time in melted chocolate.
• Using a fork, remove from the chocolate, letting excess chocolate drip off.
• Place back on the waxed paper.
• Let stand until dry.
• Store tightly covered in a cool dry place.

(originally published on food.com)

INGREDIENTS:

• 12 ounces jumbo pasta shells
• 1 1⁄4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
• 1 cup parmesan cheese, grated
• 2 lbs ricotta cheese
• 2 large eggs, lightly beaten and 2 egg yolks
• 1 pinch nutmeg
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon dried parsley
• 8 ounces spaghetti sauce (jarred or homemade)
• fresh basil, chopped, for garnish

DIRECTIONS:

• In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
• Drain and cool immediately with cold water.
• Drain and place open side down on paper towels.
• In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
• Reserve the 1/4 cup of Mozzarella.
• Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
• Preheat oven to 375 degrees Fahrenheit.
• Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
• Pour the rest of sauce over the stuffed shells.
• Loosely cover with foil and bake for 40 minutes.
• During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
• Bake 5 more minutes.
• Garnish with fresh chopped basil.

(courtesy of food.com)

​INGREDIENTS

• 1 lb beef stew meat
• 1 onion
• 3 celery ribs
• 10 baby carrots (or a couple regular carrots)
• 2 potatoes (peeled if you like)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 (14 ounce) cans diced tomatoes (I use salt-free)
• 3 1⁄2 cups beef broth (or 2 14-oz cans)
• 2 small bay leaves
• 2 teaspoons garlic powder
• 2 tablespoons olive oil (or any cooking oil)
• 4 cups water
• 2 teaspoons hot pepper sauce

​DIRECTIONS

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

​Recipe by Marla Swoffer

​"We're going to sautee this. We're going to sautee this, together. Say it with me."

​Ingredients

• 3 lb sirloin steak cut into 1-inch pieces
• 1/4 cup Teriyaki or Soy sauce
• 1/4 cup packed light brown sugar
• 3 Tbsp olive oil plus additional for cooking
• 2 Tbsp chopped Italian parsley or cilantro
• 3 clove garlic minced
• 1 tsp red pepper flakes
• 2 tsp steak seasoning divided [i.e. Mesquite/Montreal/Chicago/ Kansas City your preference]
• 1 red bell pepper seeded and sliced
• 1 green bell pepper seeded and sliced
• 1 large sweet onion cut into thin wedges
• Black pepper to taste

Instructions

• Rinse, pat dry and cut the sirloin steaks into 1-inch pieces.
• Whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
• To prepare, remove the sirloin tips from the marinade. Discard the marinade.
• Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.
• Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.
• Add the sirloin beef tips back to the pan. Stir until heated through then serve.

*this recipe is from Melissa's Southern Style Kitchen

INGREDIENTS:

• (1) 2lb bag of frozen diced potatoes (thawed)
• (1) can of cream of chicken soup
• 8oz. sour cream
• (2) cups of shredded cheddar
• stick butter (for greasing dish)
• salt and pepper to taste, (optional bacon bits and chives for topping)

DIRECTIONS:

• Preheat oven to 350 degrees
• in large mixing bowl, combine potatoes, soup, sour cream, half of cheddar cheese, salt and pepper
• hand stir mixture
• grease a 9 x 13 baking dish with butter
• spread mixture evenly into baking dish
• add remaining cheese to top (add extra if desired, or even different cheese types)
• (optional) add bacon bits or chives as a topping
• bake for approximately 30-40 mins, or until potatoes are soft