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Delicious FOOD, New York, NY (2026)

01/12/2026

EASY HOMEMADE HOT CHOCOLATE MIX ☕🍫

Stop buying the packets! This homemade mix is so much cheaper than the store-bought stuff and surprisingly easy to make. Plus, the addition of powdered milk makes it ultra-creamy and rich. It’s the perfect cozy treat for chilly days!

Prep time: 5 mins | Serves: 20 cups | Calories: 74 kcal Credit: Carrie Barnard

🛒 INGREDIENTS:

Sweetener: 1 ⅓ cup sugar (granulated or powdered)

Chocolate: ⅔ cup baking cocoa

Creaminess: ½ cup powdered milk

Seasoning: ⅛ teaspoon salt (optional, but recommended to pop the flavor!)

🥣 DIRECTIONS:

Combine: Grab a mason jar or a large bowl. Add the sugar, baking cocoa, powdered milk, and salt.

Mix: Shake the jar or whisk well until everything is evenly combined.

Serve: To make a cup, stir 1–2 tablespoons of the mix into a mug of hot water (or milk for extra richness). Stir and enjoy!

💡 KITCHEN TIPS:

Gift Idea: Pour this mix into a cute mason jar, tie a ribbon around it, and you have an adorable (and budget-friendly) DIY gift!

The "Secret" Ingredient: Don't skip the powdered milk! It gives the hot cocoa that creamy texture even if you just add water.

Customize It: Add a pinch of cinnamon or a handful of mini marshmallows to the dry mix for a fun twist.

01/12/2026

Here is the Peanut Butter Balls recipe formatted for your page.

CHOCOLATE COVERED PEANUT BUTTER BALLS 🥜🍫

These no-bake treats are incredibly creamy, covered in yummy chocolate, and perfect for any occasion! Whether you call them Peanut Butter Balls or Buckeyes, they are simple to make and always a crowd favorite.

Prep time: 20 mins | Cook time: 10 mins | Makes: 50 balls Credit: Carrie Barnard (Eating on a Dime)

🛒 INGREDIENTS:

The Filling:

1 ½ cup creamy peanut butter

½ cup butter (softened)

1 teaspoon vanilla

3 cups powdered sugar

The Coating:

12 oz bag of chocolate chips

2 tablespoons shortening

🥣 DIRECTIONS:

Mix the Base: In a large bowl, mix the peanut butter, softened butter, and vanilla together until combined.

Add Sugar: Slowly add the powdered sugar one cup at a time. Note: By the third cup, the mixture will be very thick—take your rings off and mix with your hands!

Roll: Pinch off small amounts of dough and roll them between your hands to form balls. Place them on a baking sheet lined with wax paper.

Melt Chocolate: Melt the chocolate chips and shortening together. A double boiler is best, but a bowl placed over a saucepan of simmering water works great, too.

Dip: Drop the balls into the melted chocolate one at a time. Lift them out with a fork and place them back on the wax paper.

Chill: Refrigerate the baking sheet for 15–30 minutes to let the chocolate coating completely harden.

💡 KITCHEN TIPS:

Why Shortening? Don't skip the shortening in the chocolate! It makes the melted chocolate smoother and much easier to coat the balls with.

Sifting: No need to sift the powdered sugar—just scoop and dump it in!

Decoration: Want to make them fancy? Drizzle white or dark chocolate over the finished balls.

01/12/2026

HANKY PANKY (The Ultimate Retro Appetizer) 🍞🧀🥩

This old-fashioned appetizer is a total crowd favorite! It’s a savory, cheesy, meaty bite served on crispy rye bread that disappears fast at parties. With ground beef, hot sausage, and melted Velveeta, it's packed with flavor and ready in just 20 minutes.

Prep time: 10 mins | Cook time: 10 mins | Serves: 6 Credit: Carrie Barnard

🛒 INGREDIENTS:

The Meat: 1 lb Ground Beef & 1 lb Hot Pork Sausage

The Cheese: 1 pkg Velveeta Cheese (16 oz), diced

The Base: 1 loaf Cocktail Rye Bread (or Party Rye/Pumpernickel)

The Seasoning:

½ tsp Garlic Salt

1 tsp Oregano

½ tsp Crushed Red Pepper Flakes

🔥 DIRECTIONS:

Prep: Preheat your oven to 400°F.

Brown the Meat: In a large skillet over medium-high heat, brown the ground beef and sausage together until cooked through. Drain off any excess grease.

Melt: Turn the heat to low. Add the cubed Velveeta, garlic salt, oregano, and crushed red pepper flakes. Stir constantly until the cheese is fully melted and combined with the meat.

Assemble: Arrange the cocktail rye bread slices on a baking sheet (lined with parchment paper for easy cleanup!). Top each slice with a generous spoonful of the meat mixture.

Bake: Bake for 8–10 minutes until the bread is toasted and the cheesy topping is bubbling.

Serve: Serve warm immediately!

💡 CHEF'S TIPS:

Adjust the Heat: We used hot pork sausage, but you can use mild sausage, turkey sausage, or Italian sausage if you prefer less spice.

Dip Variation: Want to skip the bread? This meat mixture is delicious kept warm in a slow cooker and served as a dip with tortilla chips or crackers.

Make Ahead: You can brown the meat and mix in the cheese ahead of time, store it in the fridge, and just assemble/bake when guests arrive.

Spice Kick: If you love spicy food, try using spicy Velveeta cheese or adding extra red pepper flakes.

01/12/2026

OLD FASHIONED PEANUT BUTTER FUDGE 🥜🍬

Silky, smooth, and ready in minutes! This classic fudge recipe is a dream for peanut butter lovers. It uses mini marshmallows to ensure the perfect texture every time—no dry, crumbly fudge here!

Prep time: 10 mins | Set time: 2 hours | Serves: 16 Calories: 257 kcal

🛒 INGREDIENTS:

The Sugars: 2 cups granulated sugar & ½ cup brown sugar (packed)

The Liquid: ½ cup milk & 4 tbsp butter

The Flavor: 1 cup peanut butter

The Secret: 1 cup mini marshmallows

🥣 DIRECTIONS:

Boil: In a pot, combine the sugars, butter, and milk. Boil until the mixture reaches exactly 236°F (soft ball stage), then remove from heat immediately.

Whip: Quickly add the peanut butter and marshmallows. Whip the mixture vigorously until it starts to thicken and lose its gloss.

Pour: Pour the hot fudge into a buttered (or parchment-lined) 8x8" pan.

Set: Allow the fudge to sit for 1–2 hours until completely cooled and hardened. Slice into squares and enjoy!

💡 KITCHEN TIPS:

Temperature Matters: Candy making is science! Use an accurate candy thermometer to hit 236°F. If you go too high, it gets hard; too low, it won't set.

Be Prepared: This process moves fast. Measure all your ingredients before you turn on the stove.

Don't Double It: It is not recommended to double this recipe. Larger batches make it difficult to heat evenly without scorching. If you need more, make two separate batches!

01/12/2026

CINNAMON ROLLS 4 WAYS Because one cinnamon roll flavor is never enough!!
STRAWBERRY CINNAMON ROLLS
1 lb frozen bread dough (thawed)
2 tsp ground cinnamon
2 tsp granulated sugar
21 oz strawberry pie filling
½ cup heavy cream
1½ cups powdered sugar
⅛ cup heavy cream
4 oz cream cheese
2 tsp lemon juice
COOKIES AND CREAM CINNAMON ROLLS
1 lb frozen bread dough (thawed)
½ cup light brown sugar
1 tbsp cinnamon
1 tbsp cocoa powder
¼ cup unsalted butter
1 cup crushed Oreos
½ cup heavy whipping cream
1½ cups powdered sugar
¼ tsp vanilla extract
⅛ cup heavy cream
4 oz cream cheese
1 cup crushed Oreos
BLUEBERRY CINNAMON ROLLS
2 crescent roll sheets
½ cup light brown sugar
1 tbsp cinnamon
¼ cup unsalted butter
13 oz blueberry jam or pie filling
1 cup fresh blueberries
1½ cups powdered sugar
¼ tsp vanilla extract
⅛ cup heavy cream
4 oz cream cheese
CARAMEL PECAN CINNAMON ROLLS
1½ cups chopped pecans
2 cups caramel sauce
2 pkgs refrigerated cinnamon rolls

01/12/2026

CRISPY FRIED CORNBREAD 🌽🍳

This southern staple features a golden, crispy crust on the outside and a tender inside. Made with simple pantry staples in just one bowl, this recipe is ready in about 25 minutes. It is the perfect appetizer or side dish!

Prep time: 5 mins | Cook time: 20 mins | Yields: 15 pieces Credit: Jocelyn Delk Adams

🛒 INGREDIENTS:

Dry Mix:

1 ½ cup cornmeal

½ cup self-rising flour

1 ½ tsp baking powder

1 ½ tsp kosher salt

2 tsp granulated sugar

Wet Mix:

1 cup buttermilk

1 large egg

Frying: ½ cup vegetable oil (divided)

🔥 DIRECTIONS:

Combine Dry: In a large bowl, mix together the cornmeal, self-rising flour, baking powder, salt, and sugar with a fork.

Make the Dough: In a separate cup, mix the buttermilk and egg. Pour this into the dry ingredients and mix until there are no visible dry spots. Note: This will look more like a dough than a batter.

Heat Oil: Add the first ¼ cup of vegetable oil to a 10-inch skillet and heat over medium heat.

Fry: Portion a heaping tablespoon of dough into the hot oil (cook 3-4 at a time). Fry for 2–3 minutes per side until golden brown, flipping carefully.

Drain & Repeat: Remove cooked cornbread and drain on a paper towel-lined plate. Add the remaining ¼ cup of oil halfway through cooking the batches.

💡 KITCHEN TIPS:

Reheating: To bring back the crunch, reheat these in a skillet over medium heat or pop them in an air fryer.

Storage: These stay good in the fridge for 3–4 days in an airtight container.

Freezing: Wrap individually and freeze for up to 2–3 months.

01/11/2026

CREAM CHEESE TORTILLA ROLL UPS (The Ultimate Party Appetizer) 🌯🧀

Need a crowd-pleasing snack that takes almost zero effort? These bite-sized pinwheels are packed with ranch flavor, cheddar, and zesty green chiles. They are the perfect finger food for game days, potlucks, or holiday parties!

Prep time: 15 mins | Chill time: 2 hrs | Serves: 16 Credit: Carrie Barnard

🛒 INGREDIENTS:

The Creamy Base:

8 oz Cream Cheese (softened)

1 cup Sour Cream

1 package Ranch Dressing Mix

The Mix-Ins:

1 cup shredded Cheddar Cheese

1 can (4 oz) Diced Green Chiles (drained)

1 can (4 oz) Chopped Ripe Olives

½ cup Finely Chopped Green Onions

The Wrapper: 5 large Flour Tortillas (10-inch size)

🥣 DIRECTIONS:

Mix the Base: In a large bowl, use a hand mixer to beat together the softened cream cheese, sour cream, and ranch dressing mix until smooth.

Add Crunch: Stir in the cheddar cheese, drained green chiles, green onions, and black olives by hand.

Spread & Roll: Spread the mixture evenly over the 5 tortillas. Roll them up tightly.

Chill: Crucial Step! Wrap each roll individually in plastic wrap and refrigerate for at least 2 hours (or overnight). This helps them firm up so they slice perfectly.

Serve: Unwrap and slice each log into ¾” thick rounds. Serve with salsa!

💡 CHEF'S TIPS:

Don't Skip the Chill: If you try to slice these right away, they will squish and lose their round shape. The fridge time is mandatory!

Make Ahead: These are the perfect "prep the night before" appetizer. They actually taste better after the flavors meld overnight.

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.

01/11/2026

PAULA DEEN'S SWEET POTATO CASSEROLE 🍠🍂

Is it a side dish or is it dessert? We say it’s the best of both worlds! This copycat recipe features a velvety smooth sweet potato filling topped with a buttery, crunchy pecan crumble. It is the absolute perfect addition to any holiday table.

Prep time: 15 mins | Cook time: 30 mins | Serves: 8 Credit: Carrie Barnard

🛒 INGREDIENTS:

The Filling:

Potatoes: 3 cups sweet potatoes (cooked, peeled, and mashed)

Sweetness & Fat: 1 cup granulated sugar, ⅓ cup butter (melted)

Binding: 2 large eggs

Liquid: ¼ cup heavy cream

Spices: 1 tsp vanilla extract, 1 tsp ground cinnamon, ¼ tsp ground nutmeg

The Crunchy Topping:

Base: 1 cup brown sugar, ⅓ cup all-purpose flour

Crunch: 1 cup chopped pecans

Binder: 3 tbsp butter (melted)

🥣 DIRECTIONS:

Prep: Preheat oven to 325°F and spray a 1 ½ quart casserole dish with non-stick spray.

Mash & Cool: Cook, peel, and mash the sweet potatoes. Crucial Step: Let them cool to room temperature in a large bowl before adding other ingredients so you don't scramble the eggs!

Mix Filling: Add the sugar, melted butter, eggs, vanilla, cinnamon, and nutmeg to the potatoes. Beat with an electric mixer until smooth. Stir in the heavy cream until combined, then pour into the baking dish.

Make Topping: In a separate bowl, stir together the melted butter, brown sugar, flour, and pecans until crumbly.

Top & Bake: Sprinkle the pecan mixture evenly over the sweet potatoes. Bake for 25–30 minutes until the center is set.

Rest: Let the casserole rest for 10 minutes before serving to help it set up.

💡 CHEF'S TIPS:

Don't Rush the Cool: If you add raw eggs to hot mashed potatoes, they will cook instantly. Patience is key for that smooth texture!

Storage: Leftovers keep perfectly in an airtight container in the fridge for 4–5 days.

Make Ahead: You can prep the potato mixture ahead of time, store it in the fridge, and add the topping right before baking.

01/11/2026

6 HIGH PROTEIN CROCKPOT MEALS 💪🥘

Looking to up your protein intake without spending hours in the kitchen? These 6 slow cooker recipes are packed with protein and flavor. From tender roasts to easy chicken tacos, these dump-and-go meals are perfect for meal prep or busy weeknights.

Save this list for your next grocery haul! 🛒

Credit: Eating on a Dime

1. CHICKEN TACOS 🌮

3-4 boneless skinless chicken breasts

1 cup salsa (we used picante)

1 tbsp Taco Seasoning

2. FRENCH ONION POT ROAST 🥩

3-4 pound beef chuck roast

2 tbsp vegetable oil

1 large yellow onion (thinly sliced)

2 cans Condensed French Onion Soup

4 cloves garlic (minced)

2 tbsp Worcestershire sauce

Seasoning: 1 tsp dried thyme, 1 tsp salt, ½ tsp black pepper

3. CROCKPOT CHICKEN BREAST 🍗

4 Chicken Breasts

½ cup Chicken Broth

1 tbsp Olive Oil

Seasoning: 1 tsp Salt, ½ tsp Paprika, ½ tsp Black Pepper, 1 tsp Italian Seasoning

4. STEAK & POTATOES 🥔

2 pounds sirloin steak

1 large onion (diced) & 3 cloves garlic (minced)

1 cup beef broth

1 ½ pounds baby potatoes (halved)

1 tbsp Worcestershire sauce

2 tbsp olive oil

Seasoning: 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp dried thyme

Garnish: Chopped fresh parsley

5. BBQ BEEF 🍖

3 lbs Roast

1 cup beef broth

2 cups Barbecue Sauce

2 Tbsp Worcestershire sauce

1 Tbsp minced garlic

Seasoning: 1 tsp Salt, 1 tsp Black Pepper

6. FIESTA CHICKEN 🌽

4 chicken breasts

1 packet ranch seasoning mix

2 Tbsp Taco Seasoning

1 can black beans

1 can Rotel (8 oz)

1 can corn

1 block cream cheese

2 fresh limes

💡 PRO TIP: For the Fiesta Chicken, stir in the cream cheese during the last 30-60 minutes of cooking to prevent it from curdling and to get that perfectly creamy texture.

01/11/2026

CRISPY 10-MINUTE SALMON PATTIES 🐟🍋

Need a fast, healthy dinner using pantry staples? These salmon patties are crispy on the outside, tender on the inside, and cook in under 10 minutes! They are a total lifesaver for busy nights.

Prep time: 40 mins (includes chill time) | Cook time: 8 mins | Serves: 8 Credit: Carrie Barnard

🛒 INGREDIENTS:

The Base: 1 can Salmon (14.75 oz, well drained)

The Binder: 1 Large Egg, ¼ cup Mayonnaise, ½ cup Panko Breadcrumbs

The Flavor:

1 tsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Worcestershire Sauce

1 tbsp Fresh Dill (chopped) & 1 tbsp Fresh Parsley (chopped)

Seasoning: 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Salt, ½ tsp Black Pepper

For Cooking: 2 tbsp Olive Oil

🍳 DIRECTIONS:

Prep Salmon: In a large bowl, flake the salmon with a fork. Remove any bones or skin pieces if necessary.

Mix: Add all remaining ingredients (except the olive oil) to the bowl. Stir until fully combined.

Texture Check: If the mix is too dry, add a little more mayo. If it's too wet, add more panko.

Shape & Chill: Form the mixture into 8 patties (approx ½ inch thick). Place them on a baking sheet and refrigerate for at least 30 minutes.

Why chill? This ensures they don't fall apart while cooking!

Fry: Heat the olive oil in a large skillet over medium-high heat. Add patties (work in batches if needed) and cook for 3-4 minutes on each side until golden brown.

Serve: Enjoy warm with your favorite dipping sauce!

💡 CHEF'S TIPS:

Fresh vs. Canned: You can use leftover cooked salmon instead of canned! Just make sure it is boneless, skinless, and flaked.

Watch Closely: These brown quickly in the skillet, so keep an eye on them!

Leftovers: These store well in the fridge for up to 3 days and are actually delicious served cold, too.

Delicious FOOD

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