These fall-off-the- bone ribs are easy to make in your slow cooker!

A warm and gooey dessert perfect for chilly fall nights!

This simple spinach dip is great served with pita chips or crackers.

IT ONLY TAKES FIVE INGREDIENTS TO MAKE THIS DELICIOUS DISH!

A SUGAR-FREE VERSION OF A CLASSIC DESSERT

The incredible reinvention of Paul Cullen! 

This dish is easy to whip up, hearty and delicious! 

In just five minutes, you can make this hearty appetizer!

A delicious dessert that is also easy to make!

There are only four ingredients in this simple and delicious recipe!

4 chicken breasts boneless, skinless
1 cup Caesar salad dressing (click for homemade recipe)
½ cup sour cream (optional)
1-1½ cup Parmesan cheese grated

Bacon, brussels sprouts and a ton of flavor! 

A warm and delicious treat just in time for Christmas!

Cold weather season is here and so is the season for pumpkin everything! 

A rich and filling dessert for peanut butter lovers! 

A hearty southern treat everyone will love! 

Try this tasty summer recipe from the Cookie Rookie! In a medium mixing bowl, gently combine the crushed crackers with the crabmeat. In another small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, Old Bay and parsley until smooth. Gently fold the mayonnaise mixture with the crabmeat mixture, then cover and refrigerate for one hour or until ready to cook.  

The Boondocks is one of those “off the beaten path” kind of places, a few miles away from Smyrna on Lighthouse Road, where the smell of marshland fills the air. Owner Pat Keeler credits Boondocks’ success to its lively atmosphere and delicious seafood.

 

An easy, unique and delicious dessert your summer guests will love! 

Garlic Mashed Cauliflower Recipe with Rosemary may be healthier, but tastes just as good as Mashed Potatoes! This Mashed Cauliflower is perfect for Thanksgiving, Christmas, Easter, or any day of the year. You won't regret making this Garlic Mashed Cauliflower Recipe; missing out on calories and gaining all the flavor! This healthy side dish will be your new favorite recipe.

3 skinless, boneless chicken breasts

1 teaspoon kosher or coarse salt, divided

1 teaspoon black pepper, divided

½ cup buttermilk

1 cup panko breadcrumbs

½ cup good Parmesan cheese

1 teaspoon favorite herb blend, optional

1 cup all-purpose flour

½ cup butter, melted

2 eggs, lightly beaten

1 (15.25 ounce) box chocolate cake mix, baked per box instructions.

2 (4.2 ounces, each) boxes Instant Oreo Pudding mix

3 cups milk (at least 2%)

1 (8 ounces) tub of whipped topping, thawed

1 (14.3 ounce package) Oreo Cookies, half crushed & half left whole

12 (7 inch) eggroll wrappers

12 slices thinly sliced honey ham

12 Mozzarella Sticks (I love Andrew and Everett!)

Olive Oil

garlic salt

 

1 1/2 cups chopped pecans (plus some pecan halves for decoration)

1 Reynolds Slow Cooker Liner

1 refrigerated pie crust

4 eggs, lightly beaten

1 cup corn syrup

1 cup sugar

1/3 cup salted butter, melted

1 1/2 teaspoons pure vanilla extract

3 cups caramel ice cream

1 cup Martinelli’s Sparkling Cider or Apple Juice (either one would be delicious!)

1/2 (20 ounce) can apple pie filling

1 premade graham cracker pie crust

2 cups cinnamon cereal (such as Cinnamon Toast Crunch), crushed

Caramel ice cream topping

2 tablespoons granulated sugar

1½ tablespoons (4½ teaspoons) all-purpose flour

1 teaspoon baking powder

1½ teaspoon kosher salt

¼ teaspoon red pepper flakes

3 large eggs, lightly beaten

1 cup heavy cream

 

8-ounce package fat free cream cheese, softened

1/2 a tub (about 6 ounces) fat-free or light Cool Whip

1/2 cup white chocolate chips (optional...feel free to leave out for less calories)

1 16 ounce jar of your favorite caramel sauce (Sugar Free Caramel Ice Cream Topping by Smuckers is great. Walden Farms makes a Calorie Free version!!!)

Apple slices, for dipping

2 cups crushed pretzels

1 cup melted salted butter

3 tablespoons granulated sugar

2 (3 oz) packages pineapple gelatin

1 cup boiling water

1 cup crushed ice

2 (20 oz) cans crushed pineapple in syrup, drained

 

Nothing says summer in southern Delaware like delicious barbecue. As soon as the weather heats up, stands advertising chicken and ribs appear all over the county. While it’s great to be able to grab your meal and go, it’s even better to have a place to sit down and thoroughly enjoy every ounce of seasoning and sauce the chef has prepared. Near Georgetown, that place is Fat Daddy’s BBQ & Grille. We sat down with owners Jeff and Brenda Frey to chew the fat about how Fat Daddy’s came to be, their tips for restaurant success, and their future plans for the business. 

4 ears of fresh Sweet Corn (shucked)

2 T plain Greek Yogurt

2 T lite sour cream

3/4 cup shredded parmesan cheese

1 tsp chili powder

1 tsp Fiesta Lime Mrs. Dash (opt)

Dash of salt and pepper

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Light Olive Oil or Olive Oil Spray

4 cups, day-old, challah or brioche bread, cut into 1-inch cubes.

2 tablespoons olive oil

1 tablespoon unsalted butter

1 medium sweet yellow onion, peeled and diced

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon granulated sugar

 

1 (20 oz) tube canned biscuits, regular size

½ cup salted butter, melted

1 cup granulated sugar

2 tablespoons ground cinnamon

1. Preheat oven to 350F. Line a large baking sheet with parchment paper or aluminum foil.

2. Cut each biscuit into fourths and place on prepared baking sheet; 1” apart.

2 tablespoons butter

5 lbs Yukon Gold Potatoes (scrubbed and partially cooked in the microwave 4-6 minutes (this will shorten the cooking time in the oven).

2 cups heavy cream

2 (5.6 oz. ea.) packages Boursin Cheese, garlic & herb

¾ teaspoon kosher salt

½ teaspoon ground black pepper

Grated Parmesan for garnish

2½ cups all purpose flour

2 cups sugar

1 Tablespoon cocoa

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1½ cups oil

1 cup buttermilk

1 Tablespoon white vinegar

1 teaspoon vanilla

2 oz. red food coloring

Your Favorite Icing 

1 lb bulk pork sausage

1/3 cups flour

1-2 teaspoons ground black pepper

½-1 teaspoon seasoned salt

¼ teaspoon Smoky Paprika

1/8 teaspoon red pepper flakes

3½ cups whole or 2% milk

1 (12 oz.) package Ready to Bake Biscuits

2 tablespoons butter, melted

1 cup (2 sticks) butter, softened 

1 cup white sugar

1/2 cup packed dark brown sugar

2 large eggs

2 teaspoons real vanilla extract

1 teaspoon baking soda

3/4 teaspoon salt

3 cups all purpose flour

1 cup good quality milk chocolate chips

1 cup rolos, roughly chopped (you can also use plain caramel squares, roughly chopped)

1 tablespoon sea salt flakes, or coarse sea salt

4 boneless skinless chicken breasts, cubed

1 tablespoon olive oil

salt and pepper to taste

1 (1 ounce) packet Old El Paso Taco Seasoning

1 cup cream of chicken soup ***

1 cup cheddar cheese soup (from a can) ***

1 (10 ounce) can Rotel tomatoes

1 (4.5 ounce) can Old El Paso chopped green chiles

16 ounces Mexican blend cheese, divided

16 ounces good quality milk chocolate, melted

4 ounces creamy peanut butter, warmed until pourable

3 Otis Spunkmeyer Chocolate Chunk Cookies, crumbled (Or your favorite brand)

1/4 cup Semi Sweet Chocolate Chunks

1.Prepare a baking sheet with wax paper.

2. Pour the chocolate onto the wax paper and use a spatula or spoon to spread out the chocolate into a thin layer.

3. Pour the peanut butter over the chocolate and lightly swirl.

2 lbs. store-bought bone-in or boneless chicken wings 

2 tablespoons minced garlic

3-4 tablespoons olive oil

1 cup light mayonnaise

2 tablespoons corn syrup

4 tablespoons grated parmesan cheese

2 teaspoons lemon juice

 

There are lots of places to enjoy a crabcake on the Delmarva Peninsula, but the Crabcake Factory’s Executive Chef and CEO Johnny Brooks argues that his are the best around — and he has the awards and recognition to back up his claims. The Crabcake Factory Bayside overlooks the Assawoman Bay on the West Fenwick Waterfront. The original Crabcake Factory is located just a short drive away on 120th Street in Ocean City, Maryland, but the Bayside location is building its own following of loyal customers.

In south-central Kent County, the town of Felton’s tree-lined streets aren’t exactly a spitting image of Tuscany, Italy, which is one of the most famous wine-producing regions in the world. That doesn’t bother Pete Pizzadili though. The owner of Pizzadili Vineyard and Winery located near the small town has created what he calls a piece of paradise along Peach Basket Road. 

  • 20 lady fingers (1 package) 
  • 1 1/2 cups heavy cream
  • 8 ounces mascarpone cheese
  • 1 cup white sugar, divided
  • 1 teaspoon vanilla5 tablespoons Chambord (raspberry liqueur), divided
  • 2/3 cup strawberry jam or jelly
  • 1 1/2 cups sliced strawberries
  • 1 cup fresh raspberries
  • 1/2 cup blueberries

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 tablespoon minced garlic
  • 1 small package (8 ounces) velveeta (or similar product), cut into 1 inch cubes
  • 1/2 cup diced onion
  • 1 cup cooked bacon crumbles
  • salt and pepper to taste
  • 6 sandwich buns
  • Lettuce, tomato, sliced cheese, and pickles as garnish (optional)

Instructions

2 tablespoons Italian dressing (not the creamy kind)

3 boneless skinless chicken breasts, cut into cubes

16 ounces small/medium sized rigatoni pasta

1 24-ounce jar of your favorite Marinara pasta sauce (I love Delallo’s)

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

salt and pepper to taste

Chopped fresh basil for garnish (optional)

With a record season behind them, Delaware's farmers' markets are gearing up for another great year. Twenty-three community-run farmers' markets will be opening over the next three months, selling Delaware produce and other farm-fresh goods.

1 (16 ounce) package Sausage Roll (any flavor will work, we like spicy!)

½ cup sweet yellow onion, chopped

1 clove garlic, minced

2 pounds ground chuck (plus water for cooking)

1 can (8 ounces) tomato sauce

1 can (14.5 ounces) petite-diced tomatoes, undrained

1 cup water (this is an ingredient. The water above is just for the chuck prep.)

Breweries are popping up all over the First State and one of the newest places to grab a cold craft beer is 3rd Wave Brewery in Delmar, which opened in late 2012. The brewery offers four house beers and many others on a seasonal basis. Delaware Living sat down with Co-owner and Manager Lori Clough to chat about her unique brews.

Q: What’s the story of how you opened the brewery?

2 lbs salmon, cut into 4 pieces

1 tbs olive oil (I used light extra virgin olive oil)

1 tsp salt

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

½ tsp ancho chili powder

 

1 large yellow onion

⅔ cup Panko breadcrumbs

1 tablespoon Cajun seasoning

½ teaspoon paprika

¼ teaspoon sea salt

2 egg whites

1. Preheat oven to 400 degrees. Use a large knife to cut off the top, about ¼-inch of the onion until a few of the inside layers are exposed. Be careful to cut the top side, not the root side. Peel the outermost layer of the onion down to the root, leaving the root as is.

When you think about dining on the water, Laurel isn’t normally the first place that comes to mind. But Chef Ryan Cunningham is working hard to put Abbott’s on Broad Creek on the map. Located in downtown Laurel, the young restaurant has had a busy year-and-a-half since its opening in December of 2013. Abbott’s had already made a name for itself with Abbott’s Grill in Milford, but bringing people to a new location was a welcome challenge for Chef Ryan.

Delicious M&M Red Velvet Cake Cookies: 

Ingredients:

1 box devil’s food cake mix

1 cup butter, softened

2 eggs, beaten

1 bottle (1 ounce) red food coloring