3/4 cup salted butter, room temperature

1/2 cup dark brown sugar

1/4 cup light brown sugar

1/4 cup sugar

2 tsp vanilla extract

2 cups all purpose flour

1-2 tbsp water, if needed

1 1/2 cups mini chocolate chips

16 oz chocolate almond bark

3 oz vanilla almond bark


1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.

2. Mix in vanilla extract.

3. Add flour and mix until well combined. Dough will be thick. Add 1-2 tbsp of water, if needed to help the dough come together.

4. Stir in mini chocolate chips.

5. Shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet.

6. Refrigerate balls for about 30 minutes, or until firm.

7. Melt chocolate almond bark in a bowl until smooth.

8. Using a toothpick or a fork to dip the footballs into the melted chocolate, then tap to remove excess.

9. Place balls back onto parchment lined cookie sheet to harden.

10. Once the balls are dry, melt the vanilla almond bark.

11. Pipe the vanilla almond bark onto the footballs to create the strings. Allow to dry.

Recipe and Image From Life, Love and Sugar



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.

Recipe and Image from Damn Delicious




Waffle Fries, enough for a single layer on a sheet pan

1 cup roasted chicken (rotisserie works great)

1/2 cup Frank's hot sauce (more to taste or another favorite sauce)

2 tablespoons butter

1 handful grated cheddar cheese

1 handful grated mozzarella cheese

ranch dressing, for drizzling

chives, for sprinkling


Preheat oven to 425 degrees (or according to the package of your waffle fries).

Spread fries in a single layer on a sheet pan. Bake about 20 minutes, or as directed on the package.

While fries are baking, add the hot sauce and butter to a medium skillet and cook over low heat until the butter has melted. Add the chicken and toss to coat. Taste and add more hot sauce if desired.

When fries are finished baking, remove the pan from the oven and drop spoonfuls of the chicken over the fries. Top with both cheeses. Return to the oven for five minutes.

Remove from the oven and drizzle with ranch dressing and sprinkle with chives. Serve immediately.

Recipe and Image from Buns in my Oven




3 Tablespoons extra virgin olive oil, divided
1 Tablespoon butter
1 small sweet onion, chopped
6 slices center-cut bacon
3/4lb lean ground beef
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 jalapenos, sliced into 1/4” slices
1/2 cup prepared guacamole
4oz Monterey jack cheese, sliced into squares
12 cherry tomatoes, sliced in half

For the Chipotle Mayo:

1/2 cup mayonnaise or Miracle Whip
1 chipotle pepper in adobo sauce + 1 teaspoon sauce
squeeze of fresh lime juice


Heat 1 Tablespoon extra virgin olive oil and butter in a large skillet over medium heat. Add onions then sprinkle with salt and cook, stirring occasionally, until dark golden brown and tender, about 20 minutes. Scoop onto a plate to cool slightly then set skillet aside to be used again in a bit.

Meanwhile, lay strips of bacon on a nonstick sprayed cooling rack set atop a foil-lined baking sheet then place into a cold oven. Turn oven to 400 degrees (bacon will cook as oven heats up.) Once oven comes to temperature bacon should be close to crisp, if not, keep baking until crisp. Chop each strip into quarters once cool enough to handle then set aside.

Add ground beef, Worcestershire sauce, salt, pepper, garlic powder, and slightly cooled caramelized onions to a large bowl then mix until combined. Using a cookie scoop or two spoons, scoop out 1 Tablespoon portions of the mixture then place onto a foil-lined, nonstick sprayed baking sheet. Use hands to slightly flatten each scoop then bake for 8-10 minutes or until cooked through.

Meanwhile heat remaining 2 Tablespoons extra virgin olive oil over medium-high heat in then fry the jalapenos in the same skillet the caramelized onions were cooked in. Fry for 1-2 minutes, flipping halfway through then remove to a paper towel-lined plate to drain and sprinkle with salt.

To assemble skewers: skewer half a tomato, fried jalapeno slice, piece of bacon, and slice of cheese. Dollop guacamole on top of a mini burger then skewer. Repeat with remaining ingredients then serve with Chipotle Mayo.

For the Chipotle Mayo: add mayo or Miracle Whip, chipotle pepper in adobo sauce, extra adobo sauce, and squeeze of fresh lime juice to a food processor or blender then process until smooth.

Recipe and Image from Iowa Girl Eats