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Cheesy Taco Breadsticks
Servings: 5-6

INGREDIENTS
1 small onion, diced
1 tablespoon garlic, minced
1 pound ground beef
2 tablespoons taco seasoning
1 pound pizza dough, rolled out into a rectangle
1 cup Mexican cheese blend
1 tablespoon olive oil

Salsa for dipping
Guacamole for dipping

PREPARATION
1. Preheat oven to 425ËšF/220ËšC.
2. Sauté onions and garlic until transparent. Add the ground beef and cook until browned. Remove from heat and set aside.
3. On a floured surface, cut the pizza dough 5 strips and place spoonfuls of the beef mixture into the middle of each strip, followed by the Mexican cheese blend.
4. Fold and pinch the dough around the cheese and meat along the entire strip, ensuring to close off the ends.
5. Brush each breadstick with olive oil and transfer to a baking sheet.
6. Bake for 10 minutes, remove from the oven and top each breadstick with more cheese. Bake for another 5 minutes or until the cheese is golden brown.
7. Enjoy!


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MUSIC
Street Strut_Full
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Hidden Veggie Chocolate Brownie Cups
Servings: 16

INGREDIENTS
Dry
2 cups flour
1 teaspoon baking powder
½ cup cocoa powder

Wet
2 eggs
1 tablespoon vanilla
½ cup honey
½ cup Greek yogurt
1 banana
1 avocado
2 cups spinach

½ cup chocolate chips

PREPARATION
1. Preheat oven to 350ËšF/180ËšC.
2. In a large bowl, combine flour, baking powder, and cocoa powder.
3. Blend eggs, vanilla, honey, yogurt, banana, avocado, and spinach until pureed.
4. Pour wet ingredients into the dry ingredients and mix just until combined. Then fold in chocolate chips.
5. Line muffin tin with baking cups/liners. Using an ice cream scooper or spoon, fill the muffin tin cups with the batter.
6. Bake for 20 minutes, or until fully cooked.
7. Enjoy!


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MUSIC
Beautiful Zooland
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CHEESY MEATBALL BAKE
Makes: 20 meatballs

INGREDIENTS
1 pound ground beef
1 pound hot Italian sausage
4 cloves garlic, minced
½ cup parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup Italian bread crumbs
2 eggs
1 cup milk
24 ounces marinara sauce
2 cups mozzarella cheese

PREPARATION
1. Preheat oven to 425°F/220°C.
2. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
3. Roll into 4-5 ounce meatballs. For even amounts, use a medium-sized ice cream scooper.
4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of
the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese. Cover in foil and bake at 425°F/220°C for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
6. Garnish with parsley.
7. Enjoy!


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MUSIC
Tarantula_Full Mix
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ONE-PAN LEMON PEPPER SALMON
Servings: 4

INGREDIENTS
4 6-ounce salmon fillets
1 tablespoon lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
Salt, to taste
Pepper, to taste
1 teaspoon dijon mustard
1 pound asparagus
2 zucchinis, sliced
12 cherry tomatoes, halved
Olive oil

PREPARATION
Preheat oven to 400°F/200°C.
In a bowl, combine lemon juice, olive oil, garlic, onion powder, salt, pepper, and dijon mustard.
Line a baking pan with foil, and place the salmon fillets down the middle. Spread the marinade evenly over the fillets.
Place the zucchini, asparagus, and cherry tomatoes on either side of the salmon. Coat in olive oil, salt, and pepper.
Bake 15 minutes.
Enjoy!

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ONE-PAN HONEY GARLIC CHICKEN
Servings: 4

INGREDIENTS
4 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon dijon mustard
4 cloves garlic, minced
1 tablespoon Italian seasoning
Salt, to taste
Pepper, to taste
1 pound Brussels sprouts, halved
4 red potatoes, finely diced
12 cherry tomatoes, halved
Olive oil

PREPARATION
Preheat oven to 400°F/200°C.
In a bowl, combine olive oil, honey, dijon mustard, garlic, and Italian seasoning.
Line a baking pan with foil, and place the chicken breasts down the middle. Sprinkle salt and pepper on both sides of the chicken.
Coat the chicken in marinade.
Place potatoes and Brussels sprouts on either side of the chicken. Coat in olive oil, salt, and pepper.
Bake 30 minutes, or until chicken is fully cooked and potatoes are soft.
Top chicken with parsley if desired.
Enjoy!

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ONE-PAN SHRIMP FAJITAS
Servings: 4

INGREDIENTS
1½ pounds shrimp, peeled and deveined
3 bell peppers, sliced
½ red onion, sliced
Salt, to taste
Pepper, to taste
1 teaspoon chili powder
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon paprika
8 taco-sized flour tortillas

PREPARATION
Preheat oven to 450°F/230°C.
Spread shrimp, bell peppers, and onion on a foil-covered baking sheet.
Sprinkle on salt, pepper, chili powder, onion powder, garlic powder, cumin, and paprika. Mix to coat everything evenly.
Bake for 8 minutes, then broil an additional 2 minutes until the shrimp are cooked through and the peppers are soft.
Serve on tortillas with guacamole, sour cream, and cilantro if desired.
Enjoy!

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ONE-PAN BABY BACK RIBS
Servings: 4

INGREDIENTS
1 rack baby back ribs, halved
2 teaspoons cumin
1 teaspoon chili powder
Salt, to taste
Pepper, to taste
2 teaspoons garlic powder
½ teaspoon onion powder
2 teaspoons paprika
1 cup barbecue sauce
1 pound green beans
3 ears of corn, halved
Olive oil

PREPARATION
Preheat oven to 275°F/140°C.
Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
Cover with the foil and bake for 2 hours.
Remove the ribs from the foil and place on baking sheet. Spread the BBQ sauce evenly on the top.
Increase oven heat to 500°F/260°C.
Place the corn on one side of the pan, and the green beans on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
Bake for 10 minutes or until the vegetables are tender. Rest the ribs at least 10 minutes.
Enjoy!


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MUSIC
Got To Tell You
Licensed via Warner Chappell Production Music Inc.

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LASAGNA-STUFFED PEPPERS
Servings: 4

INGREDIENTS
4 bell peppers, various colors
1 onion, chopped
4 cloves garlic, chopped
½ pound ground beef
½ pound sweet Italian sausage
1 teaspoon salt
1 teaspoon pepper
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
15 ounces whole milk ricotta
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4-5 cooked lasagna noodles, quartered
1 cup shredded mozzarella cheese

PREPARATION
Preheat oven to 350ËšF/180ËšC.
Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
Remove the peppers from the oven, drain any excess water that accumulated inside.
Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
Rest for 10 minutes before serving.
Enjoy!


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MUSIC
Lucky_NoVoxNoPno
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CHEESY PEPPERONI STROMBOLI
Servings: 6-8

INGRIDIENTS
Stromboli
1 package of pizza dough
1 package of pepperoni (roughly 30 small slices)
1 package of salami (roughly 30 small slices)
8 mozzarella cheese slices, cut in half
1 cup shredded mozzarella cheese
1 jar of pizza sauce
½ cup roasted red pepper
1 teaspoon red pepper flakes
1 teaspoon oregano

Garlic Butter
3 tablespoons butter, melted
2 cloves garlic, chopped
2 tablespoons parsley, chopped
1 teaspoon pepper
1 teaspoon salt

PREPARATION
1. Remove dough from package and roll out on lightly floured surface to desired size.
2. Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches of space along the outside of the dough.
3. Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
4. Roll up the stromboli slowly.
5. Combine melted butter, garlic, parsley, salt, and pepper. Brush the butter mixture onto the stromboli, evenly coating each side.
6. Bake stromboli at 400ËšF/200ËšC until golden brown (about 15-20 minutes).
7. Enjoy!


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MUSIC
Jeans_undrscr
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LOADED POTATO AND CHEESE STICKS
Servings: 24 sticks

INGREDIENTS
3 russet potatoes, cooked and cubed.
½ cup sour cream
¼ cup green onion, diced
¼ cup bacon, diced
1 teaspoon salt
½ teaspoon pepper
1 block cheddar cheese, cut into strips

Dredge
Flour
Egg
Panko

Oil
Salt, to season


PREPARATION-fry
In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
Cut cheese into ¼-inch strips.
Take a spoonful of potatoes and make a ball.
Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
Dredge the sticks in flour, egg, and panko.
Fry in oil that is heated at 350°F/180°C for 3 minutes or until golden brown.
Transfer to drying rack and season with salt. (they’ll be very hot so let it sit for a couple minutes before enjoying!)

PREPARATION-baked (follow steps 1-6)
Preheat oven to 400°F/200°C.
Transfer dredged sticks onto baking sheet.
Drizzle olive oil and salt and then bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
Let it cool for a few minutes before enjoying!


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MUSIC
I Wander 60
Licensed via Warner Chappell Production Music Inc.

Made by BFMP www.buzzfeed.com/videoteam.


Here is what you'll need!

LOADED POTATO AND CHEESE STICKS
Servings: 24 sticks

INGREDIENTS
3 russet potatoes, cooked and cubed.
½ cup sour cream
¼ cup green onion, diced
¼ cup bacon, diced
1 teaspoon salt
½ teaspoon pepper
1 block cheddar cheese, cut into strips

Dredge
Flour
Egg
Panko

Oil
Salt, to season


PREPARATION-fry
In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
Cut cheese into ¼-inch strips.
Take a spoonful of potatoes and make a ball.
Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
Dredge the sticks in flour, egg, and panko.
Fry in oil that is heated at 350°F/180°C for 3 minutes or until golden brown.
Transfer to drying rack and season with salt. (they’ll be very hot so let it sit for a couple minutes before enjoying!)

PREPARATION-baked (follow steps 1-6)
Preheat oven to 400°F/200°C.
Transfer dredged sticks onto baking sheet.
Drizzle olive oil and salt and then bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
Let it cool for a few minutes before enjoying!


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MUSIC
I Wander 60
Licensed via Warner Chappell Production Music Inc.

Made by BFMP www.buzzfeed.com/videoteam.

Customize & buy the Tasty Cookbook here:

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One-Pan Stir-Fry 4 Ways
Servings: 2

Stir-Fry Sauce

INGREDIENTS
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seeds

PREPARATION
Mix together all ingredients in a small bowl.
Use sauce with your stir-fry of choice!


Beef and Broccoli Stir-Fry
Servings: 2

INGREDIENTS
1 pound flank steak, cubed
1 teaspoon salt
1 teaspoon pepper
2 cups broccoli, diced
Stir-fry sauce

PREPARATION
1. Heat oil over a nonstick pan and add beef stirring until brown.
2. Pour sauce in pan and stir to coat meat.
3. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
4. Cook until meat is cooked through and veggies are soft.
5. Serve over rice or alone.
6. Enjoy!


Pork and Asparagus Stir-Fry
Servings: 2

INGREDIENTS
1 pound pork loin, cubed
1 teaspoon salt
1 teaspoon pepper
1 cup asparagus, trimmed and cut
1 cup red pepper, diced
1 portion stir-fry sauce

PREPARATION
Heat oil over a nonstick pan and add pork stirring until cooked.
Pour sauce in pan and stir to coat meat.
Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
Cook until meat is cooked through and veggies are soft.
Serve over rice or alone.
Enjoy!


Shrimp and Green Bean Stir-Fry

INGREDIENTS
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cups broccoli, chopped
1 cup carrots, sliced
Stir-fry sauce

PREPARATION
Heat oil over a nonstick pan and add shrimp stirring until cooked.
Pour sauce in pan and stir to coat meat.
Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
Cook until meat is cooked through and veggies are soft.
Serve over rice or alone.
Enjoy!

Chicken and Broccoli Stir Fry

INGREDIENTS
1 pound chicken, cubed
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup bell pepper, diced
Stir-fry sauce

PREPARATION
Heat oil over a nonstick pan and add chicken stirring until cooked.
Pour sauce in pan and stir to coat meat.
Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
Cook until meat is cooked through and veggies are soft.
Serve over rice or alone.
Enjoy!


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MUSIC
Sidewalk Sunshine_Full
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GARLIC PARMESAN POTATO WEDGES
Servings: 2

INGREDIENTS
3-4 potatoes
3 eggs
1 cup parmesan cheese, grated
¼ cup parsley, chopped
1 tablespoon oregano
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes

PREPARATION
Preheat oven to 375ºF/190ºC.
Slice potato in half then take the half and quarter it.
Whisk 3 eggs in a small bowl.
Combine remaining ingredients in a medium bowl.
Coat each wedge in egg wash, then coat in dry mix, until entirely covered.
Place on a greased baking sheet and bake for 30 minutes.
Allow to cool for 5 minutes.
Enjoy!


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MUSIC
Don’t Cry
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Cran-Apple Crisp
Servings: 8

INGREDIENTS
Filling
5 apples, diced
½ lemon, juiced
1½ cup cranberries
2 tablespoons cornstarch
3 tablespoons sugar
¼ cup maple syrup
1 teaspoon cinnamon

Topping
1 cup rolled oats
â…“ cup brown sugar
3 tablespoons flour
4 tablespoons butter
½ teaspoon salt

Ice cream

PREPARATION
1. Preheat oven to 350ËšF/180ËšC.
2. In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
3. Pour into a 9x13-inch baking dish and bake for 30 minutes.
4. In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
5. Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
6. Serve with ice cream on top.
7. Enjoy!


Inspired by Savory Nothings ( )


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Jazz Club
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Made by BFMP www.buzzfeed.com/videoteam.