Erupting Volcano Cake

Erupting Volcano Cake

Erupting Volcano Cake
This chocolate volcano cake with erupting orange marshmallow fluff and candy lava is perfect for birthdays and will delight kids and adults alike!

Preheat oven to 350 degrees F (175 degrees C).

Grease one angel food cake pan for the base cake layer and one fluted tube pan (such as Bundt) for the top cake layer.

For the base cake layer: Combine 1 chocolate cake mix 1 1/3 cup water 3 eggs and 1/2 cup melted butter in a large bowl; beat with an electric mixer on low speed about 30 seconds.

Increase speed to medium and continue to beat scraping bowl occasionally until batter is smooth about 2 minutes.

Pour into prepared angel food cake pan.

Ramp Potatoes

Ramp Potatoes

Ramp Potatoes
You’ll look forward to ramp season every year when you eat potatoes, leeks, and bacon that have all been pan-fried in bacon drippings.

Put the potatoes in a big pot, add salted water, and bring to a boil.

Reduce heat to medium-low and simmer for about 10 minutes, or until beginning to soften; drain.

In a large skillet, heat bacon drippings over medium-high heat.

Add potatoes, and cook and stir for about 15 minutes, or until golden brown.

Add the bacon and ramps to the potatoes and season with salt and pepper.

Keep cooking the ramps for about 5 minutes until they are soft.

Instant Pot Buffalo Ranch Chicken Dip

Instant Pot Buffalo Ranch Chicken Dip

Instant Pot Buffalo Ranch Chicken Dip
This Buffalo ranch chicken dip is a little more ‘juicy’ than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.

Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot).

Add onion celery garlic coconut milk mayonnaise ranch dressing mix hot sauce butter and apple cider vinegar.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 20 minutes.

Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer’s instructions about 5 minutes.

Unlock and remove the lid.

Shred chicken using 2 forks.

Select saute setting and stir in 1/4 cup nutritional yeast.

Simmer for 5 minutes.

Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.

Serve with sliced celery red and yellow bell peppers and cucumbers for dipping.

Christmas Crispix Mix

Christmas Crispix Mix

Christmas Crispix Mix
Crispix cereal, pecans, and almonds are baking in a buttery sweet syrup creating a crunchy snack perfect for the Christmas season.

Preheat oven to 250 degrees F (120 degrees C).

Lightly butter a large roasting pan.

Mix corn and rice cereal pecans and almonds together in the prepared roasting pan.

Combine brown sugar corn syrup and butter in a saucepan; bring to a boil.

Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove saucepan from heat and stir vanilla extract into syrup.

Drizzle syrup over cereal mixture and toss to coat.

Pan-Seared Salmon

Pan-Seared Salmon

Pan-Seared Salmon
Learn how long to cook salmon on the stove with this quick and easy recipe for pan-seared salmon fillets that are seasoned with capers and lemon.

Preheat a large heavy skillet over medium heat for 3 minutes.

Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.

Sprinkle with capers salt and pepper; cook for 3 minutes on one side.

Turn salmon fillets over; continue to cook until salmon flakes easily with a fork about 5 minutes.

Candied Buddha’s Hand Citron

Candied Buddha's Hand Citron

Candied Buddha’s Hand Citron
With his recipe for candied Buddha’s hand citron, Chef John gives the gift of candied citrus this holiday season. It’s so easy and delicious!

Bring water in a big pot to a boil.

Buddha’s hand diced Regain a simmer and cook for another 30 minutes or so, until citrus is soft.

Drain.

Buddha’s hand 2 1/2 cups sugar, water, and combine in the same pot.

Simmer, stirring occasionally, until syrup reaches 230 degrees F.

(110 degrees C).

Once room temperature has been reached, remove from heat.

Citrus should be drained; the liquid should be saved in jars.

Crispy Rice Candy

Crispy Rice Candy

Crispy Rice Candy
White chocolate was used to bind the crunchy rice cereal, mini marshmallows, peanuts, and peanut butter together.

Combine cereal, peanuts, marshmallows, and peanut butter in a large bowl.

Mix thoroughly by stirring.

Melt chocolate over a double boiler or in a microwave-safe bowl.

Up until the chocolate is smooth, stir occasionally.

Mix the cereal with the chocolate.

It will be a little bit runny.

Drop tablespoonfuls at a time onto wax paper.

Give it two hours to set up firmly.

Keep in an airtight package.

Eggnog Custard

Eggnog Custard

Eggnog Custard
Eggnog adds holiday flavor and flair to this delicate baked custard. It’s easy to increase the ingredient amounts to make a larger amount.

Preheat oven to 350 degrees F (175 degrees C).

Fill an 8×8 inch baking dish with 1 inch of water.

Beat the egg eggnog and sugar together in a bowl.

Pour into two small baking dishes.

Sprinkle tops with nutmeg.

Place the baking dishes into the dish with the water.

Add more water if necessary to reach halfway up the sides of the baking dishes.

Bake in preheated oven until tops are set 35 to 45 minutes.

Cool before serving.

Easy Garlic Swai Fish

Easy Garlic Swai Fish

Easy Garlic Swai Fish
With this quick and simple recipe, you can learn how to prepare swai fish and serve it for dinner on busy weeknights. Swai fillets are cooked with garlic and seasoned with Greek seasoning.

Spray a nonstick skillet with cooking spray; heat over medium-high heat.

Cook and stir garlic in the hot skillet until lightly browned and fragrant about 1 minute.

Move garlic to one side of the skillet.

Place swai fish into the skillet and season with Greek seasoning.

Spoon garlic onto top of fish.

Cook until the edges of fish are white and the bottom is browned about 5 minutes.

Flip and cook until fish flakes easily with a fork about 5 minutes more.

Rolled Buttercream Fondant

Rolled Buttercream Fondant

Rolled Buttercream Fondant
Shortening and confectioners’ sugar are used in this recipe for rolled buttercream fondant to give it a buttercream flavor and traditional fondant-like appearance.

Stir the shortening and corn syrup in a sizable bowl.

Confectioners’ sugar should be added gradually to create a stiff dough after adding salt and vanilla flavoring.

Use the dough hook attachment on a stand mixer if you’re using one.

If not, use a hand mixer.

To make the dough smoother, add more confectioners’ sugar if it is sticky.

Keep in the refrigerator or at room temperature in an airtight container.