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INGREDIENTS 2 pounds frozen chicken wings 1 tablespoon light olive oil, avocado oil, or other oil 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon black pepper INSTRUCTIONS Place the frozen wings in the basket of your air fryer. Cook at 400°F for 9-10 minutes until chicken is defrosted. Remove the chicken wings and place them in a bowl. Drain any liquid that accumulated in the air fryer basket. Add the oil, garlic powder, onion powder, paprika, salt, and pepper to the chicken wings and toss until the wings are coated with the spices. Place the wings back in the air fryer basket and cook at 400°F for 10-12 minutes until the wings are crispy and cooked through to an internal temperature of 165°F. Flip the wings halfway through cooking. NOTES Don’t overcrowd the basket. Cook the wings in a single layer so that they crisp up nicely. Once the wings are defrosted, make sure you drain the water in the basket before putting them back in the air fryer. This will help the wings crisp up. You can serve the wings naked or toss them with your favorite sauce. I like to toss them with my homemade honey buffalo sauce but you can also toss the wings with barbecue sauce, teriyaki sauce or your favorite wing sauce.

INGREDIENTS 1 cup sugar 1/2 cup unsalted butter, melted 1 egg 2 tablespoons milk 2 teaspoons vanilla 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt INSTRUCTIONS Preheat oven to 375 degrees. Grease 2 cookie sheets. Combine sugar, melted butter, egg, milk, and vanilla. Beat or stir until smooth. In a small bowl, combine flour, baking powder, and salt. Add the flour mixture to the sugar mixture and beat or stir until combined. Drop teaspoons of dough onto a cookie sheet, and press each cookie down with the bottom of a glass or the palm of your hand. Bake 10 to 12 minutes at 375 degrees, until the edges just begin to turn golden brown. Cool for 2 minutes on the cookie sheets, then transfer to cooling racks. Makes about 3 dozen cookies ...

INGREDIENTS 2 tablespoon unsalted butter 2/3 cup heavy or whipping cream 1/2 cup light corn syrup, golden syrup, or honey 1/4 cup packed dark-brown sugar 1/4 cup cocoa powder 1/4 teaspoon fine or table sea salt 6 ounces semi or bittersweet chocolate, chopped, or 1 cup semi or bittersweet chocolate chips 1/2 teaspoon vanilla extract INSTRUCTIONS Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted. Remove from heat Stir in chopped chocolate or chocolate chips. Stir in vanilla. Hot fudge sauce keeps chilled in the fridge at least a month and often two. ...

INGREDIENTS 1 (9-inch) unbaked pie crust 5 large Granny Smith apples - peeled, cored and sliced 1/2 cup white sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons lemon juice 1/2 cup white sugar 1/2 cup all-purpose flour 1/2 cup cold butter, cubed INSTRUCTIONS Preheat the oven to 425 degrees F (220 degrees C). Arrange pastry in the bottom of a 9-inch pie pan. Place apples in crust. Mix 1/2 cup sugar, 2 tablespoons flour, and cinnamon together in a bowl; pour over apples in crust. Sprinkle lemon juice on top. To make the crumble topping: Place 1/2 cup sugar and 1/2 cup flour in a bowl. Cut in cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs; sprinkle crumble mixture evenly over apples. (Or you could just melt the butter and stir it all together which I do most of the time) Take two 15-inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet. Bake in the preheated oven, without opening the parchment, for 1 hour. Remove from oven, split parchment open, and cool pie on a wire rack. Serve warm, or at room temperature.

There are many different recipes for cassoulet, but this one is simple and flavorful. Serve it as a main course or as a side dish. The bread crumbs add a crisp texture to the soft beans. INGREDIENTS 5 slices bacon, cut into 1/2-inch- thick slices 1 medium yellow onion, chopped 2 cloves garlic, minced 1 cup chicken broth One 14.5-ounce can crushed tomatoes Two 14.5-ounce cans cannellini beans, rinsed and drained 2 cups fresh bread crumbs 3 tablespoons butter, melted 1/2 cup coarsely chopped fresh parsley INSTRUCTIONS Preheat the oven to 400 degrees F. In 3½-quart Dutch a oven, over medium heat, add the bacon and brown. Remove with a slotted spoon to a a plate and reserve, leaving the fat in the pot. Add the onions and sauté for several minutes until soft. Add the garlic and sauté for 2 minutes more. Add the broth, tomatoes, beans, and bacon and stir. In a medium bowl, toss the bread crumbs with the melted butter and parsley. Set aside. Transfer the Dutch oven to the oven and bake, uncovered, for 15 minutes. Meanwhile, in a medium bowl, toss the bread crumbs with the butter and parsley and set aside. Remove the Dutch oven from the oven, sprinkle over bread crumbs, and return to the oven for 10 minutes, or until the top is golden brown. Serve in warmed bowls.

INGREDIENTS 1 1/2 cups warm milk 1/4 cup unsalted butter 2 eggs, beaten 1 teaspoon apple cider vinegar 1/2 cup honey 3 cups all-purpose gluten-free flour 1 teaspoon salt 1 1/2 teaspoons xanthan gum (leave out if your flour already has it in it). 1 3/4 teaspoons rapid yeast/instant yeast, INSTRUCTIONS The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan. Warm the milk and melt butter. I combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave. Pour warm milk and melted butter in the bread baking pan. Pour the honey into the bread baking pan. Pour the beaten eggs into the bread baking pan. Add the apple cider vinegar to the bread baking pan. Now it’s time to add your dry ingredients. Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan. The last step is to add your yeast. First, make a little hole with your finger in the flour. Pour the yeast into the hole. Start the bread machine and set to the gluten-free setting. As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula. The dough will be similar in texture to cake batter. Your bread machine may be different and you may not need this step. Cool before slicing. Enjoy!

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 pound kielbasa or other smoked sausage, cut into 1-inch pieces 3 medium carrots, diced small 2 shallots, diced small Coarse salt and ground pepper 2 garlic cloves, minced 2 cans (15.5 ounces each) black beans, rinsed and drained 2 cups low-sodium chicken broth 3 tablespoons chopped fresh parsley, plus more for serving 1/4 cup plain yogurt, for serving INSTRUCTIONS In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt. NOTES Make this dish up to 2 days ahead. Reheat gently and add parsley to serve. ...

INGREDIENTS 3 cups cold water 1/3 cup white sugar 1/2 cup fresh squeezed lime juice Zest from 1 lime 1/4 cup sweetened condensed milk Ice cubes INSTRUCTIONS Place all ingredients into a blender. Blend on high for 30 seconds until sugar has dissolved and drink is smooth and frothy. Pour over ice into four glasses. NOTES https://fogodechao.com/guide/brazilian-lemonade-recipe/

INGREDIENTS 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme INSTRUCTIONS Combine all ingredients

INGREDIENTS 1 cup extra long grain rice or basmati rice 1/2 lime (juice of) 2 cups water 1 tsp salt (maybe a little less) 3 tbsp fresh chopped cilantro 3 tsp vegetable oil or a tab of butter INSTRUCTIONS Cook rice, water, 1 tsp oil and salt in rice cooker. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.