Recipe step by step

Crispy Buffalo Chicken Tenders

Crispy chicken tenders coated in a buttery, spicy Buffalo sauce. Serve them with ranch or blue cheese dressing.

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients
Chicken
1½ pounds chicken tenderloins
1 cup buttermilk
1 tablespoon hot sauce
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper, optional
Vegetable oil, for frying
Buffalo Sauce
½ cup Buffalo-style hot sauce
4 tablespoons butter
1 tablespoon honey
½ teaspoon garlic powder
Instructions
Place the chicken tenders in a bowl. Add the buttermilk and hot sauce, then mix until coated.
Cover and refrigerate for at least 30 minutes.
Combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow bowl.
Remove each chicken tender from the buttermilk and allow the excess to drip off.
Coat the chicken thoroughly in the seasoned flour, pressing firmly so the coating sticks.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F.
Fry the chicken in small batches for 4 to 6 minutes, turning occasionally, until golden and cooked through.
Transfer the chicken to a wire rack and let it drain.
Melt the butter in a small saucepan over low heat.
Stir in the hot sauce, honey, and garlic powder.
Add the fried chicken tenders to a large bowl and pour the sauce over them.
Toss gently until evenly coated and serve immediately.

Double Chocolate Chip Pancakes

Fluffy chocolate chip pancakes topped with warm chocolate sauce, whipped cream, chocolate chips, and chopped chocolate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
For the Pancakes
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1¾ cups buttermilk
¼ cup melted butter
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Butter or oil for cooking
For Serving
¾ cup chocolate sauce
1 cup whipped cream
¼ cup mini chocolate chips
¼ cup chopped chocolate
Instructions
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
Pour the wet mixture into the dry ingredients.
Stir gently until just combined. Do not overmix; a few small lumps are fine.
Fold in the chocolate chips.
Heat a griddle or large skillet over medium-low heat and grease it lightly.
Pour about ⅓ cup of batter onto the hot surface for each pancake.
Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.
Flip and cook for another 1 to 2 minutes.
Stack the warm pancakes on serving plates.
Pour warm chocolate sauce over each stack.
Top with whipped cream, mini chocolate chips, and chopped chocolate.
Serve immediately.

Banana Strawberry Chocolate Crepes

Soft crepes filled with chocolate-hazelnut spread, fresh bananas, and strawberries, then finished with powdered sugar and chocolate sauce.

Prep Time: 15 minutes
Resting Time: 20 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 6

Ingredients
For the Crepes
1 cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
2 large eggs
1¼ cups milk
2 tablespoons melted butter
1 teaspoon vanilla extract
For the Filling
¾ cup chocolate-hazelnut spread
2 bananas, sliced
1½ cups strawberries, sliced
¼ cup chocolate sauce
2 tablespoons powdered sugar
Butter for the skillet
Instructions
Combine the flour, sugar, and salt in a mixing bowl.
Add the eggs, milk, melted butter, and vanilla.
Whisk until the batter is thin and mostly smooth.
Cover and let the batter rest for 20 minutes.
Heat a nonstick skillet over medium heat and lightly grease it with butter.
Pour about ¼ cup of batter into the center of the skillet.
Tilt and rotate the skillet to spread the batter into a thin circle.
Cook for 1 to 2 minutes, then flip and cook for another 30 seconds.
Transfer the crepe to a plate and repeat with the remaining batter.
Spread chocolate-hazelnut spread over half of each crepe.
Add banana and strawberry slices.
Fold the crepes in half and then fold them again into triangles.
Arrange them on plates and add more fruit around the edges.
Drizzle with chocolate sauce and dust with powdered sugar.
Serve warm.

Strawberry Chocolate Ice Cream Crepes

Thin homemade crepes filled with strawberries and chocolate-hazelnut spread, then topped with strawberry ice cream and chocolate sauce.

Prep Time: 15 minutes
Resting Time: 20 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Servings: 6 crepes

Ingredients
For the Crepes
1 cup all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
2 large eggs
1¼ cups whole milk
2 tablespoons melted butter
1 teaspoon vanilla extract
Butter for cooking
For the Filling and Topping
1 cup chocolate-hazelnut spread
2 cups fresh strawberries, sliced
6 scoops strawberry ice cream
½ cup chocolate sauce
2 tablespoons powdered sugar
½ cup chopped chocolate wafer candies, optional
Instructions
Whisk the flour, sugar, and salt together in a large bowl.
In another bowl, whisk the eggs, milk, melted butter, and vanilla.
Gradually pour the wet ingredients into the flour mixture, whisking until smooth.
Let the batter rest for 20 minutes.
Heat a lightly buttered nonstick skillet over medium heat.
Pour about ¼ cup of batter into the skillet and immediately swirl the pan to form a thin layer.
Cook for 1 to 2 minutes, until the edges lift easily.
Flip and cook the second side for about 30 seconds.
Repeat with the remaining batter.
Spread chocolate-hazelnut spread over one side of each crepe.
Add sliced strawberries and fold each crepe into a triangle.
Arrange the crepes on serving plates.
Top each serving with strawberry ice cream, chocolate sauce, powdered sugar, and chopped wafer candies.
Garnish with additional fresh strawberries and serve immediately.

Cotton Candy Candyland Freakshake

A thick vanilla milkshake decorated with frosting, sprinkles, cotton candy, frosted cookies, candy pieces, and colorful marshmallow treats.

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 2 large shakes

Ingredients
For the Milkshake
4 cups vanilla ice cream
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons strawberry syrup
A few drops pink food coloring
A few drops blue food coloring
For Decorating
½ cup vanilla frosting
½ cup rainbow sprinkles
2 cups pink cotton candy
2 frosted sugar cookies
2 large marshmallows
2 frosted doughnuts
2 macarons
2 lollipops
2 candy sticks or wafer sticks
Whipped cream
Assorted colorful candies
Instructions
Place the vanilla ice cream, milk, vanilla extract, and strawberry syrup in a blender.
Blend until thick and smooth. Add a little more milk only if needed.
Divide the shake between two small bowls.
Stir pink food coloring into one portion and blue food coloring into the other.
Spread vanilla frosting around the rims and upper outside edges of two tall glasses.
Press rainbow sprinkles into the frosting.
Pour the blue milkshake into the bottom of each glass, followed by the pink milkshake.
Add a generous swirl of whipped cream.
Insert skewers or long straws to support the cookies, doughnuts, marshmallows, macarons, and candies.
Place a large piece of cotton candy on top just before serving.
Decorate with lollipops, wafer sticks, sprinkles, and additional candy.
Serve immediately before the cotton candy begins to dissolve.

Sausage, Egg and Cheese Breakfast Grilled Sandwiches

Thick slices of buttery toasted bread filled with sausage patties, fluffy eggs, and melted cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
8 thick slices white bread, Texas toast, or brioche
1 pound breakfast sausage
6 large eggs
2 tablespoons milk
½ teaspoon salt
¼ teaspoon black pepper
8 slices cheddar or American cheese
4 tablespoons softened butter
1 tablespoon oil, if needed
Instructions
Divide the breakfast sausage into eight thin patties.
Heat a large skillet or griddle over medium heat.
Cook the sausage patties for 3 to 4 minutes on each side, until browned and fully cooked. Transfer them to a plate.
Whisk the eggs with the milk, salt, and black pepper.
Pour the eggs into a lightly greased skillet over medium-low heat.
Cook gently, folding the eggs until they are soft and set.
Butter one side of each slice of bread.
Place four slices of bread buttered-side down on a clean work surface.
Add one slice of cheese, two sausage patties, scrambled eggs, and another slice of cheese to each sandwich.
Cover with the remaining bread, keeping the buttered sides facing outward.
Cook the sandwiches on a griddle over medium-low heat for 3 to 5 minutes per side.
Press them gently with a spatula and cook until the bread is deeply golden and the cheese is melted.
Let the sandwiches rest for 2 minutes before serving.

Cheesy Garlic Breadsticks

Soft breadsticks covered with garlic butter, herbs, Parmesan, and plenty of melted mozzarella cheese.

Prep Time: 20 minutes
Rising Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8 breadsticks

Ingredients
For the Dough
2¼ teaspoons active dry yeast
1 teaspoon sugar
¾ cup warm water
2 tablespoons olive oil
2 cups all-purpose flour
1 teaspoon salt
For the Garlic Cheese Topping
3 tablespoons butter, melted
3 garlic cloves, minced
1 teaspoon dried parsley
½ teaspoon Italian seasoning
¼ teaspoon salt
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
Chopped fresh parsley, for garnish
Marinara sauce, for serving
Instructions
Add the warm water, sugar, and yeast to a large bowl. Let it rest for 5 to 10 minutes until foamy.
Stir in the olive oil, flour, and salt.
Mix until a dough forms, then knead for 5 to 7 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise for about 45 minutes.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Divide the dough into eight equal pieces.
Roll each piece into a long breadstick and place it on the prepared baking sheet.
Mix the melted butter, garlic, dried parsley, Italian seasoning, and salt.
Brush the garlic butter generously over each breadstick.
Sprinkle the mozzarella and Parmesan evenly over the tops.
Bake for 12 to 15 minutes, until the breadsticks are golden and the cheese is melted and lightly browned.
Garnish with fresh parsley.
Serve warm with marinara sauce.

Mini Ham and Mushroom Pizzas

These homemade mini pizzas have soft golden crusts topped with tomato sauce, mozzarella, diced ham, mushrooms, and Italian seasoning.

Prep Time: 20 minutes
Rising Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8 mini pizzas

Ingredients
For the Pizza Dough
2¼ teaspoons active dry yeast
1 teaspoon sugar
¾ cup warm water
2 tablespoons olive oil
2 cups all-purpose flour
1 teaspoon salt
For the Toppings
¾ cup pizza sauce
2 cups shredded mozzarella cheese
1 cup diced cooked ham
1½ cups thinly sliced mushrooms
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Instructions
Combine the warm water, sugar, and yeast in a bowl. Let it stand for 5 to 10 minutes until foamy.
Add the olive oil, flour, and salt. Mix until a soft dough forms.
Knead the dough for 5 to 7 minutes until smooth.
Place it in a lightly greased bowl, cover, and let it rise for about 45 minutes.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Divide the dough into eight equal portions.
Roll each portion into a small circle about 4 inches wide.
Arrange the dough circles on the prepared baking sheet.
Brush the edges lightly with olive oil.
Spread pizza sauce over each circle, leaving a small border around the edges.
Top with mozzarella, diced ham, sliced mushrooms, Italian seasoning, and Parmesan.
Bake for 12 to 15 minutes, until the crusts are golden and the cheese is bubbling.
Let the pizzas cool for a few minutes before serving.

Fluffy Blueberry Pancakes

Thick, fluffy pancakes filled with juicy blueberries and cooked until golden brown.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1¾ cups buttermilk
¼ cup melted butter
1 teaspoon vanilla extract
1½ cups fresh or frozen blueberries
Butter or oil for cooking
Maple syrup for serving
Additional blueberries for serving
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
Add the wet ingredients to the dry ingredients.
Stir gently until just combined. Avoid overmixing the batter.
Let the batter rest for 5 minutes.
Heat a lightly greased skillet or griddle over medium-low heat.
Pour about ⅓ cup of batter onto the skillet for each pancake.
Sprinkle several blueberries over the surface of each pancake.
Cook for 2 to 3 minutes, until bubbles appear and the edges begin to set.
Flip carefully and cook for another 1 to 2 minutes, until golden and cooked through.
Repeat with the remaining batter and blueberries.
Serve warm with butter, maple syrup, and additional blueberries.

Bacon, Egg and Cheese Croissant Sandwiches

Flaky croissants filled with crispy bacon, soft scrambled eggs, and melted cheddar cheese make an easy breakfast or brunch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients
4 large croissants
8 slices bacon
6 large eggs
2 tablespoons milk
1 tablespoon butter
½ teaspoon salt
¼ teaspoon black pepper
4 slices cheddar or American cheese
Instructions
Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate.
Crack the eggs into a bowl. Add the milk, salt, and black pepper, then whisk until combined.
Melt the butter in a clean skillet over medium-low heat.
Pour in the eggs and cook slowly, gently folding them with a spatula until soft and fluffy.
Slice each croissant horizontally without cutting completely through.
Place two slices of bacon inside each croissant.
Divide the scrambled eggs among the croissants and top each one with a slice of cheese.
Place the sandwiches on a baking sheet and bake at 350°F for 4 to 6 minutes, until the cheese melts and the croissants are warm.
Serve immediately.