Light and Airy Buttercream (with crust)

Ingredients:

1/2 cup butter, at room temperature

1/2 cup vegetable shortening

1 tsp salt (if using unsalted butter, otherwise omit)

2 cups powdered sugar

2 tsp. meringue powder

1 tsp vanilla extract

1+ Tblsp. whole milk or cream (optional)

Preparation:

1. Using a stand mixer with paddle attachment, beat the butter for one minute.

2. Add vegetable shortening to butter, and beat the two together until fluffy.

3. In a separate bowl, combine powdered sugar and meringue powder, along with salt, if using.

4. Turn mixer on low, and add dry ingredients by spoonfuls to butter and shortening mixture.

5. Once all dry ingredients are incorporated, add vanilla.

6. Increase mixer to medium high and whip for 4 to 5 minutes, scraping the bowl each minute. Frosting should become light and fluffy. Add milk/cream, if needed.

7. Turn mixer to low and mix for one more minute to remove air bubbles.

8. If not using immediately, refrigerate frosting. Bring back to room temperature and remix on medium speed for 1 minute before using.

Doctored Yellow Cake

Ingredients:

1 yellow cake mix

4 large eggs, at room temperature

1/2 cup vegetable oil

3.4 cup buttermilk

1/3 cup sour cream or Greek yogurt

1 tsp. vanilla

Preparation:

1. Preheat oven to 350.

2. Spray cake pan with non-stick spray.

3. Mix together all ingredients until fully incorporated - but DO NOT overtax.

4. Pour cake batter into pan and bake until toothpick inserted into center comes out clean, approx. 25 minutes. Let cool completely before removing from pan.

NOTE: To make a layer cake, double the recipe, as the cake is more like a pound cake and doesn't rise very tall.

Farfalle Al Sugo Bianco (Macaroni Grill Copycat)

Ingredients:

4 cups heavy (whipping) cream

1/8 tsp chicken base

1 1/4 cups asiago cheese

1 Tblsp. cornstarch

2 oz. water

1/4 cup butter

1/2 cup red onion, diced

1/2 cup pancetta, chopped

1 Tblsp. garlic, chopped

3/4 cup green onion, tops only (optional)

3/4 lb chicken, grilled and sliced

2 lbs. farfalle (bowtie) pasta, cooked

8 oz. heavy cream

1 Tblsp. parsley, chopped

Preparation:

Make the sauce:

1. Heat cream (slowly) on medium  heat to very hot and just bubbly (DO NOT BOIL). Stir regularly, so the cream doesn't scorch.

2. Add chicken base and cheese.

3. Stir constantly with a wire whisk, and bring temperature back to just lightly bubbling.

4. Dissolve cornstarch in the cold water and stir into sauce.

5. Turn sauce off and set aside.

Make the pasta:

1. Boil pasta to al dente, then drain.

2. Grill chicken and slice into bite-sized pieces. Set aside.

3. In a large, deep skillet, saute red onion in the butter until starting to get soft.

4. Add pancetta and garlic to skillet and sauté until beginning to get lightly brown/carmelized.

5. Add chicken and green onions to the skillet, and gently mix thoroughly with the pancetta and onion. Turn heat down to medium-low.

6. Deglaze the pan with the remaining 8 oz. of cream.

7. Add pasta to skillet, and mix gently with a silicone spatula to incorporate pancetta mixture evenly through pasta. Do not overstir and break the pasta.

8. Gently fold asiago cream sauce into the pasta mixture.

9. If needed (if you want the pasta hotter), increase heat slightly to heat pasta thoroughly.

10. Garnish with parsley and serve.

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Cornbread for Dressing

Ingredients:

2 Tblsp. shortening or vegetable oil

2 large eggs

4 cups self-rising white cornmeal mix (White Lily preferred)

3 1/2 cups buttermilk (or 3 cups milk - but not skim)

1/2 cup vegetable oil

1/4 cup all purpose flour

Preparation:

1. Heat oven to 425 degrees.

2. Spoon 2 Tblsp. shortening or 2 Tblsp. vegetable oil into medium-sized cast iron skillet or 8" square glass pan. Place in oven for about 5 minutes, until shortening is melted/oil is spread and pan/skillet is hot.

3. While pan is heating, whisk eggs into a medium bowl.

4. Whisk buttermilk (milk) and oil into eggs.

5. Add cornmeal and flour to egg mixture and stir until just moistened (batter will be lumpy).

6. Remove skillet from oven and tilt it to coat entire bottom with shortening.

7. Pour batter into skillet.

8. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.

Crispy Fried Wings

Ingredients:

Vegetable oil (or shortening)

Fresh (thawed) chicken segments (separated into drums and flats)

Butter (1 stick per approx. 4 lbs of wings)

Seasoning (dry) or bottled

Preparation:

1. Lay wings out one paper towel and pat dry.

2. Using a sharp fork or knife, poke 2-3 sets of holes into the skin of each wing. 

3. In a dutch oven or saucepan, heat oil to 250 degrees, then add wings in a single layer, not touching.

4. Fry wings in batches at 250 degrees for 3-5 minutes. The oil temperature will drop when you add the wings; let it get back up to 250, and then start timing. You are not trying to get the wings done, just lightly fried. Stir the wings around a time or two while frying, so they don't stick to the bottom of the dutch oven.

5. Remove wings from oil and place on paper towel-lined baking sheet or plate. Let rest while you fry the rest of the batches of wings at 250.

6. Heat oil to 375 degrees.

7. Again working in batches, fry wings at 375 until golden brown, stirring to prevent sticking.

8. While the wings are cooking, melt butter and mix with dry seasoning in a bowl, or mix your bottled seasoning with the butter.

9. As wings finish cooking, add them to the bowl with seasoning and toss to coat. 

Chicken Caesar Smash Tacos

Ingredients:

2 lbs ground chicken, uncooked

10 mini flour tortillas

Salt and pepper, to taste

Butter and olive oil, for cooking

1 package Caesar salad mix (lettuce, dressing, cheese, croutons), or equivalent

Preparation:

1. Mix up the Caesar salad and set aside.

2. Divide the chicken into 10 equal portions.

3. Place one portion of chicken onto each of the tortillas, then spread it out in an even layer across the entire tortilla.

4. Sprinkle each tortilla topped with chicken with salt and pepper.

5. Heat oil and butter (just enough to coat) in a skillet over high heat.

6. Place the tortillas, meat side down, in the skillet, and cook for 2-3 minutes, or until cooked through.

7. Flip the tortillas once the meat is cooked, and cook the other side until it is crispy and golden.

8. Once the tacos are cooked, top each taco with a generous portion of the Caesar salad, then fold taco in half to serve.

Bourbon Slush for Ninja Slushi

Ingredients:

3 1/2 Tblsp. iced tea with lemon mix*

1 single-serve packet of TruLemon lemonade (or equivalent)*

1 packet TruLemon

1/2 cup sugar

2 1/2 cups water

1 1/2 cup orange juice

1 cup bourbon

*Do not use sugar-free or non-sugar versions, or the slush will not freeze.

Preparation:

1. Mix together all ingredients and stir until all powder is dissolved.

2. Pour into Ninja Slushi.

3. Select "Spiked Slush" setting, and start Slushi.

4. Slushi will take about 25-30 minutes to freeze. Leftovers can be stored in the fridge for up to three days and re-slushed.