Martinelli’s Apple Juice Glazed Apple Fritters
Ingredients:
Apple Filling:
* 1.5 Apples, peeled & diced (of your choice)
* 2 Tbsp. Butter
* 1/3 Cup Brown Sugar
* 1/2 Tsp. Cinnamon
* 1/2 Tsp. Vanilla Extract
Apple Fritter:
* 8 Ct. Pillsbury Buttermilk Biscuits
* 2 Tbsp. Brown Sugar
* Oil (to shallow fry)
Glaze:
* 1.5 Cups Powdered Sugar
* 1 Tbsp. Apple Juice
* 1/2 Tsp. Vanilla Extract
(For a thicker glaze, add 1 Tbsp. Sugar at a time)
Instructions:
1. On low, add butter, apples, brown sugar, and cinnamon. Cook until soft and all ingredients have combined.
2. Set apples aside to cool.
3. Layer biscuits into 3 rows, first two rows 3 biscuits and last row 2. Smash biscuits together and spread edges.
4. Add brown sugar to biscuits, add apple mix, roll upwards to create a pinwheel.
5. Chop dough and mix into small pieces and combine into 4 compact fritters.
6. On low heat, add a good amount of oil to shallow fry. Add fritters to oil. Close hood or use a done and cook until you see biscuits rising a bit.
7. After a few minutes, flip to other side and repeat.
8. Turn burners up to high heat, add more oil and finish with a sizzling shallow fry to crisp fritters to perfection on all sides. Use tongs to hold the sides in oil.
9. Remove fritters from heat and let cool.
10. Combine glaze ingredients, add to fritters on all sides.

Truffle Hot Honey Pepperoni & Olive Bagel Bites
Ingredients:
* 10 ct. Franz Bakery Mini Bagels
* 13 oz. Contadina Pizza Squeeze Pizza Sauce
* 8 oz. Low Moisture Mozzarella Cheese Block
* 8 oz. Margherita Pepperoni Log
* 3.8 oz. Sliced Black Olives, canned
* 2 Garlic Cloves, minced (optional)
* Fresh Basil
* Melinda’s Hot Honey
* White Truffle Oil
* Crushed Red Pepper Flakes
* Grated Parmesan Cheese
Instructions:
1. Slice pepperoni and cheese into small cubes.
2. Add bagel halves to griddle and top with sauce, fresh garlic, cheese, pepperoni, and olives.
3. Turn burners on low, add a squeeze of water around edge of griddle to melt cheese, close the hood or use a dome and cook for 5 mins. until cheese is melted.
4. Remove bagel bites from griddle, top with a spray of truffle oil, drizzle with mikes hot honey, and garnish with fresh basil, red pepper flakes, and grated Parmesan cheese.

Matilda- Miss Trunchbulls 8 Layer Chocolate Cake
Ingredients:
* 13.25 oz. Betty Crocker Super Moist Devil’s Food Cake Mix
* 1 Cup Water
* 3 Room Temp. Eggs
* 1/2 Cup Vegetable Oil
* 2- 16 oz. Betty Crocker Hershey’s Milk Chocolate Frosting
* 4.4 oz. Lindt Milk Chocolate Bar
* Chocolate Sprinkles
Instructions:
1. To a bowl, add cake mix, water, eggs, and oil. Let it sit for 1 hour.
2. On low, add 2 ladles of cake mix to griddle, spread evenly like a pancake.
3. Close hood or cover with a dome.
4. Once you see bubbles like a pancake, flip and finish cooking on other side.
5. After you’re done making your 8 cakes, set aside and let cool.
6. Add frosting to each layer and cover cake in remaining frosting.
7. For even more extra chocolate and some decor, add sprinkles & shaved chocolate to outside of cake.

Smoked Chicken Sausage Cabbage 

Ingredients: 

• 2- 14 oz. Smoked Chicken Sausage (kielbasa) 

• 1 Whole Green Cabbage, Shredded 

• 16 oz. Baby Bella Mushrooms, Sliced 

• 1 White Onion, Sliced 

• 4 Large Garlic Cloves, Chopped 

• 4 Tbsp. Butter 

• 1/2 Cup Chicken Stock 

• 1/2 Cup Heavy Whipping Cream 

• SPG- Salt, Pepper, Garlic Seasoning 

• Parmesan Garlic Seasoning 

• Grated Parmesan (garnish) 

• Rice 

Instructions: 

1. Prepare ingredients. 

2. On medium- high heat add sausage to griddle. 

3. Add butter, onions, and garlic. 

4. Add cabbage, chicken stock, cream, and seasoning. 

5. Turn up to high heat to thicken sauce, combine ingredients. 

6. Serve over a bed of rice, garnish with grated Parmesan cheese, and enjoy! 

Philly Steak Tortellini

Ingredients:

* 14 oz. Frozen Seasoned Sirloin Philly Steak

* 36 oz. Frozen Cheese Tortellini

* 10.5 oz. Cream of Mushroom Soup

* 20 oz. Frozen Peppers & Onions Blend

* Garlic Butter Seasoning @heathrilesbbq

* Water (1/3 of the cream of mushroom can)

Smashed Chocolate Bacon Croissant w/ Spicy Brown Sugar

Ingredients:

• 6 Croissants, Smashed

• 10 oz. Ghiradelli Milk or Dark Chocolate Melting Wafers

• ½ Stick Butter

• 4.3 oz. Hormel Black Label Bacon Crumbles

• Blackstone Products Spicy Brown Sugar Seasoning (optional)

Instructions:

1. Add chocolate wafers to a pot or small aluminum container , and on medium-high heat add chocolate wafers to griddle to melt.

2. On medium-high heat, add butter to griddle, add croissants, and smash.

3. Once chocolate is fully melted and croissants have a crispy, golden exterior on both sides, dip in chocolate, add crumbled bacon, and top with the spicy brown sugar.

4. Let croissants sit until chocolate has hardened. Enjoy!

Peach Chipotle BBQ Chicken Smash Burger 

Servings: 5 

Ingredients: 

Chicken Burger: 

• 1 lb. Ground Chicken 

• Heath Riles BBQ Sweet BBQ Rub 

• Heath Riles BBQ Sweet BBQ Sauce 

• 5 Slices Pepper Jack Cheese 

• 5 Burger Buns 

• Butter Lettuce 

• 1 Peach, Sliced 

• 1 White Onion, Sliced 

• Oil 

Peach Chipotle Aioli: 

• 1/2 Cup Mayonnaise 

• 1 Tbsp. Heath Riles Hot Honey Peach Glaze 

• 1-2 Chipotle Peppers in Adobo Sauce 

• 1 Tsp. Adobo Sauce (from 7 oz. Chipotle Peppers in Adobo Sauce) 

• 1 Tsp. Fresh Lime Juice 

• 1/2 Tsp. Garlic Powder 

Instructions: 

1. Slice peach and onion, add to griddle on medium low heat with oil. 

2. Mix sweet bbq rub and ground chicken, form 5 patties. 

3. On medium heat add chicken patties, smash, cook 2-3 mins. per side. 

4. Add BBQ Sauce to top of chicken patty, then add slice of Pepper Jack Cheese. 

5. To a bowl, combine all peach chipotle aioli ingredients. 

6. Add mayo or butter to burger buns, toast on low heat, until golden brown. 

7. Build your burger & enjoy! 

Red Enchilacos (red enchilada tacos)

Red Enchilada Sauce-

Ingredients:

* 4 Cups Water

* 12 Guajillo Chiles

* 2 Tsp. Tomato Bouillon

* 2 Tsp. Chicken Bouillon

* 1 Tsp. Dried Oregano

* 1 Tsp. SPG Seasoning (salt, pepper, garlic)

* 1/2 White Onion

* 3-4 Garlic Cloves

Instructions:

1. Add all ingredients to a pot and boil for 10-15 mins.

2. Add to blender, pulse until smooth. If needed, add more water to your desired consistency.

Mexican Coleslaw-

Ingredients:

* 16 oz. Cole Slaw Mix

* 2 Limes, Juiced

* 2 Tbsp. Honey

* 3 Tbsp. Oil (avocado oil)

* 1 Tsp. Dried Oregano

* Fresh Cilantro

Tacos-

Ingredients:

* 1 lb. Ground Beef

* Spanglish Asadero Taco Seasoning

* Corn Tortillas

* Mexican Chihuahua Cheese

* Queso Fresco

* Mexican Crema

* Fresh Cilantro

Mediterranean Bowl
* Jasmine Rice
* Chicken
* Zucchini
* Asparagus
* Garlic
* Cherry Tomatoes
* Kalamata Olives
* Fresh Cucumber
* Pickled Hot Cherry Peppers
* Pickled Red Onion
* Feta Cheese
* Tzatziki Dip
* Garlic Hummus
* Fresh Dill
* Naan Dippers
* Lemon

Shortcut Spicy Irish Boxty  

Servings: 4 Potato Pancakes 

Ingredients: 

Boxty: 

1. 1 Cup Frozen Hash Browns 

2. 1/2 Cup Instant Mashed Potatoes 

3. 1/4 Cup Flour 

4. 1 Egg 

5. Heath Riles Everyday Rub  

Sauce: 

1. 1/4 Cup Sour Cream 

2. 1 Tbsp. Melinda’s Black Truffle Hot Sauce 

3. Pinch of Heath Riles Garlic Jalapeno Rub 

Toppings: 

1. Bacon seasoned with Heath Riles Garlic Jalapeno Rub 

2. Egg seasoned with Heath Riles Garlic Butter Rub 

3. Green Onion, sliced 

4. Fresh Parsley 

Instructions: 

1. Mix all Boxty ingredients.

2. Shallow fry on high medium- high heat with oil. 

3. Flip when golden brown. 

4. Top Boxty stack with bacon, egg, sauce, green onion, parsley, and enjoy! 

Low Carb Turkey Bacon Breakfast Burrito

Ingredients:

1-12 oz. Pkg. Turkey Bacon

2-Eggs per Burrito

2-6 Count Packages Mission Tortilla Carb Balance Wraps

Blackstone Products Lumber Jack Seasoning

Spinach (as much as you prefer)

Instructions:

1. Crisp up the turkey bacon, chop.

2. Add eggs with spinach, and lumner jack seasoning.

3. Add your chopped bacon.

4. Warm tortillas, fill with egg filling, roll into a burrito, place in parchment paper with foil, and place in freezer.

5. Warm burritos in microwave for 2 mins, and enjoy!

Love,

Mama on the Griddle

Philly Cheese Steak Flautas

Servings: 12

Ingredients:

Flautas:

* 12 Corn Tortillas

* 12 Sliced American Cheese

* 14 oz. Sirloin Beef Philly Steak

* Garlic Jalapeno Seasoning or Steak Seasoning

* 1 Small Yellow Onion, Diced

* Oil

Hot Cherry Pepper Sauce:

* 1-2 Pickled Hot Cherry Peppers, Diced

* 1/3 Cup Mayo

* 1 Fresh Garlic Clove, Minced

* 1 Tsp. Red Wine Vinegar

* 1 Tsp. Steak Sauce

* Pinch of Salt

* Pinch of Pepper

Instructions:

1. On medium heat, add oil, add steak to griddle with steak seasoning of your choice, and cook for 2-3 mins per side

2. Add diced yellow onion, cook until caramelized, and add to steak.

3. Add sliced cheese to steak mix, add water around mix to steam and melt.

4. Warm your corn tortillas to make it easier to roll the flautas.

5. Add cheesesteak mix to tortillas, roll, and add to griddle with oil on high heat.

6. Cook flautas 2 mins per side until golden brown.

7. Combine all dipping sauce ingredients. For less heat, remove cherry pepper seeds. Enjoy!

BBQ Chicken Street Tacos

Ingredients:

* Great Value Frozen Shredded Chicken Breast

* Dole Roadhouse BBQ Chopped Salad Kit

* Supremo Shredded Chihuahua Mexican Melting Cheese

* Mission Steet Taco Tortillas

* Spiva Cooking BBQ Blend

* BBQ Sauce

* Fresh Cilantro (optional)

Instructions:

1. On medium heat, cook frozen chicken breasts and add taco seasoning.

2. Add BBQ sauce and set aside.

3. On low add oil, add a small amount of cheese, the size of your tortilla to your griddle, and place a tortilla on top.

4. Once the cheese is golden brown, give it a flip and cook until golden brown on other side.

5. Add another tortilla to the griddle with more cheese, and cook until cheese is melted.

6. Add your cheese skirt tortilla on top of the cheese tortilla.

7. Add your chicken to tortilla and place in a taco warming rack.

8. Combine salad kit, add to taco, top with cilantro, and enjoy!

‍ 3 Ingredient Chicken Nuggets

• 1 Canned Chicken Breast

• 1 Egg

• Parmesan Cheese (add your preferred amount)

Add any seasonings of your choice, cook on both sides until golden brown, enjoy!

Thai Spicy Sweet Chili Meatballs

Ingredients:

Meatball Filling:

* 1 lb. Ground Pork

* 1/2 Small Yellow Onion, Minced

* 1/2 Small Red Bell Pepper, Minced

* 1 Egg

* 1/2 Tsp. Rice Vinegar

* 1/2 Tsp. Soy Sauce

* 1/4 Tsp. Pepper

* 1/4 Tsp. Salt

* 1/4 Tsp. Crushed Red Bell Pepper

* 1/4 Tsp. Ground Ginger

* 1/4 Tsp. Garlic Powder

* 1 Tbsp. Sambal Oelek Chili Paste

Meatball

* 9 oz. Pepper Jack Cheese Sticks, Cubed

* 1.5 Cups Flour

* 3 Eggs

* 9.25 oz. Spicy Sweet Chili Tortilla Chips, Crushed

Garnishes:

* Cucumber

* Green Onion

* Fresh Cilantro

* Thai Peppers

* Whole Lime

* Hot Honey

Instructions:

1. In a bowl, mix ground pork, onion, bell pepper, rice vinegar, soy sauce, seasonings, chili paste, and egg.

2. Cut pepper jack sticks into bite sized cubes, and add to center of meatball filling. Form meatball filling around the cheese.

3. Coat meatball in a thick layer of flour, form meatball again, dip in whisked egg, then dip in a thick layer of crushed chips.

4. Tightly form meatball one last time and shallow fry on high heat until golden brown on all sidgdydes.

5. Serve meatballs over your choice of rice, garnish with fresh cucumber, green onion, fresh cilantro, Thai peppers, fresh lime, and hot honey. Enjoy!

Buffalo Chicken Tortellini (5 minute meal)

Ingredients:

* 1 16 oz. Bag @soules_kitchen fully cooked flame grilled chicken

* 1 10 oz. Bag @greatvalueus frozen veggies seasoning blend with onions, celery, red pepper, green pepper & parsley flakes

* 1 16 oz. @sbrbbq buffalo wing sauce (use 6-7 oz. for recipe)

* 1 36 oz. Bag @greatvalueus Cheese Tortellini

* 1 8 oz. @greatvalueus whipped cream cheese spread

* 1 0.4 oz. @hidden.valley restaurant- style dressing and seasoning mix

Instructions:

1. On medium heat add tortellini to griddle with water to steam until tender.

2. On low, add cooked grilled chicken to griddle.

3. On low, add frozen veggies.

4. Combine all 3 ingredients, turn all burners to low, add cream cheese, 6-7 oz. buffalo sauce, and ranch seasoning. Enjoy!

Griddled Red Salsa

Ingredients
• 7 Roma tomatoes
• 2 jalapeños (remove seeds for less heat)
• 2 small yellow onion
• 4 garlic cloves
• 1 tsp chicken bouillon
• Salt to taste
• Large handful cilantro, half a bundle
• Juice of 2 limes
• A pinch of sugar, no more than 1/4 tsp

⸻

Instructions (Griddle)
1. Char your veggies:
• Slice & place the tomatoes, jalapeños, onion chunk, and garlic on your griddle.
• Cook until tomatoes are soft and blistered, and peppers/onion have some char.
2. Blend:
• Add everything into a blender
• Add 1 tsp chicken bouillon
• Add cilantro and lime
• Blend until smooth or chunky — your choice.
3. Taste + adjust:
• Add more bouillon or salt if needed

Miniature Reese’s Peanut Butter Cup Pies

Servings: Varies

Ingredients:

* Reese’s Miniature Peanut Butter Cups

* Snaps Pretzels

* Cream Cheese Frosting

Instructions:

1. On low, add a sheet of parchment paper to the griddle.

2. Melt the top of the Reese’s peanut butter cup for just a couple of seconds, remove from griddle.

3. While the chocolate is melted, add a pretzel snap.

4. Let the chocolate cool for a few minutes.

5. Add frosting around edges of pretzel. Let cool.

6. Add a second layer of frosting around edges and enjoy!

Choripan

(Argentinean Chorizo Sandwich, recipe by Chefs Greg & Gabrielle Denton at Ox Restaurant in Portland, OR)

Chimichurri: (For a thicker chimichurri do less oil & vinegar)

* 1 Cup Extra Virgin Olive Oil
* 1/2 Cup Finely Chopped Fresh Parsley
* 1/2 Cup Red Wine Vinegar
* 1/2 Cup Minced Yellow Onion
* 4 Tsp. Chopped Fresh Oregano
* 1 1/2 Tsp. Salt
* 1 Tsp. Black Pepper
* 1 Tsp. Finely Grated Garlic
* 1/2 Tsp. Crushed Red Pepper

Choripan:
* 4 Argentinean Chorizo Links, Italian Sausage, or Andouille Sausage
* 4 French Bread or Hoagie Rolls

Instructions:
1. Combine Chimichurri ingredients.
2. Coat sausage links with oil and grill on both sides 4-5 mins per side.
3. Slice rolls in half, lengthwise, place cut side down and lightly toast for 30 seconds.
4. Place sausages in rolls and drizzle with about 1/4 cup of chimichurri.

Hidden Valley Ranch Oyster Crackers
* 1/4 C Oil
* 2.5 Tbsp. Dried Dill
* 1/4 Tsp. Lemon Pepper
* 1/4 Tsp. Garlic Powder
* 16 oz. Oyster Crackers
* 2 Tbsp. Hidden Valley Ranch Seasoning

Instructions:

1. Mix all ingredients, add to griddle, on low until golden brown, and enjoy!