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  • Breakfast Polenta, Morning Couscous and Other New-School Porridge Recipes

    Strawberry Couscous Breakfast BowlFor many of us, porridge is more of a concept than an actual dish – one that exists within the imaginary backdrops of fairy tales, nursery rhymes and childhood adventure stories. It’s the wholesome breakfast of choice for Goldilocks and the three bears; for Oliver Twist, it’s the base for a sad, watered-down dish known as “gruel” – a name so very fitting for the lumpy gray matter. As a kid, this split left me wondering whether porridge could be a source of nutrition and comfort, and simultaneously a vehicle for cruel and unusual punishment. Yet neither of these possibilities help to clear up the real question – what, exactly, is porridge? And how does it differ, if it all, from oatmeal?

    Rest easy, because we have answers: Oatmeal, it turns out, is a type of porridge, and although the two terms are often used interchangeably, not all porridge is made from oats. In fact, a porridge is any hot cereal made from a variety of grains, vegetables and even some legumes. (Remember the nursery rhyme, “Peas Porridge Hot”?). So, cream of wheat, oatmeal and polenta? Yup – all have the potential to become porridge.

    In a new phenomenon to grip the food world, frumpy-sounding dishes of yore are refreshed with new looks fit for even the trendiest Instagram profiles. We’ve seen modern twists on deviled eggs, shepherd’s pie, even shrubs – sweet-tart fruit beverages that date back to Colonial America, which now crop up as an ingredient on swanky bar menus across the country. Now, porridge is having its renaissance – and some of the new iterations we’re seeing are quite enticing. If you’re loyal to your morning meal, consider one of these newfangled takes on the nursery-rhyme classic, from cheesy breakfast polenta to bountiful barley bowls studded with dried fruit and nuts.

    This small pearly grain has probably made numerous appearances on your dinner plate, but we’re highly in favor of this new morning makeover (pictured at top). Couscous is stirred and fluffed with the help of hot milk and maple syrup, then it’s topped with chopped pecans, fresh strawberries and a dollop of cool yogurt, for protein.

    Barley, cornmeal and steel-cut oats create the base for this overnight porridge laced with cinnamon and vanilla. Try topping your bowl with a mixture of fruit and nuts. We happen to love dried cranberries and pistachios!

    Yes, chia are technically seeds, but plump them up with a bit of milk (in this case, coconut milk) and they take on a wonderfully chewy, grainlike texture. This version from Food Network Kitchen is fortified with coconut flakes and diced fruit for extra fiber and a touch of sweetness.

    Breakfast polenta has been popping up on bougie brunch menus for some time now, which inspired us to make our own. This ultra-savory version is amped up with grated Fontina, juicy crushed tomatoes and a couple of cheerful sunny-side-up eggs.

    If you dislike the “mushy” texture of oatmeal but haven’t yet given up on breakfast bowls, then this Mexican-inspired breakfast quinoa topped with avocado, salsa and cilantro just might hit the spot.

    Wild Rice, Farina and Then Some
    Rice for breakfast? You bet. The sturdy texture and nutty flavor of wild rice makes it the poster child for a hearty breakfast porridge. Fortify the base by adding steel-cut oats, barley or farro, and farina or wheat cereal to your rice cooker, along with orange peel, cinnamon and brown sugar. We’re certain that fairy tale porridge never tasted this good.

    Consider yourself a porridge connoisseur? What are your favorite grains to use? How about toppings? Weigh in below in the comments section!

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • 6 Healthy Breakfast Foods for Under $4

    Breakfast is the first opportunity during the day to nourish your body with the vitamins and minerals it needs to keep you healthy. Instead of grabbing for the massive carb-filled muffin at the corner store or skimping on breakfast altogether, opt for these 6 good-for-you breakfast foods instead.


    Oatmeal Cups

    Whip up a healthy whole grain breakfast in a flash by just adding boiling water. If you’re racing to work, don’t forget to pack a spoon.

    Average cost: $1.99


    Greek Yogurt

    Instead of going sans breakfast, munch on nonfat Greek yogurt which provides twice the amount of protein compared to traditional yogurt. Protein also helps keep you satisfied so you can concentrate on your morning.

    Average cost: $1.50


    Breakfast Burrito

    Frozen foods have come a long way over the past 5 years. You can now find healthy options from Amy’s Organic and Evol’s Lean and Fit breakfast burrito line. Both contain a healthy dose of protein and fiber to keep you satisfied until lunch.

    Average cost: $2.69


    Green Juice

    Don’t have time to use your Nutribullet? Pick up a single serve container of cold-pressed green juice to get your morning off with delicious gulps of nutritional goodness. Companies like Naked, Bolthouse Farms, Grimmway Farms, Suja, and Blueprint offer green juice varieties for less than four dollars.

    Average cost: $3.75



    Instead of starting your day without putting any good-for-you nutrients in your body, opt for a healthy bar. Whether a protein, breakfast, or snack bar you want to pick a bar that’s fewer than 250 calories and has a combo of wholesome ingredients like nuts, fruits, seeds, and whole grains. You can find KIND, Clif, ThinkThin, Luna, and Lara sold individually throughout the country, though prices do vary widely.

    Average cost: $3.00


    Fresh Fruit

    Start your morning with a boost of vitamins, fiber, and antioxidants by munching on fresh fruit. Whether a banana, pear, apple, or orange, these easily towable snacks are most affordable.

    Average cost: $0.99


    Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.

    *This article was written and/or reviewed by an independent registered dietitian nutritionist.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • 11 Ways to Make Potatoes the Star of Your Meal

    Gnocchi with Wild Mushroom RaguInexpensive, easy to store and totally reliable in the flavor department, potatoes are hard to beat. From go-to breakfast plates to appetizers, entrees and side dishes, check out these surefire recipes for staple spuds.

    Gnocchi with Wild Mushroom Ragu (pictured above)
    Light and pillowy, potato-based gnocchi take the place of noodles in this hearty Italian dinner. Get the step-by-step how-to from Food Network Magazine.

    Slow-Cooker Potato Soup, Fully LoadedSlow-Cooker Baked Potato Soup, Fully Loaded
    Who knew you could transform a humble bag of potatoes, a carton of chicken broth and a couple of onions into the creamiest soup of the season? (Shout out to your slow cooker for politely doing the work for you, all day long.)

    Scalloped PotatoesScalloped Potatoes
    Looking for the definitive version of a classic? Food Network Kitchen’s extra-creamy side requires only a handful of ingredients to make magic on a plate.

    Italian Seaside Roasted Fish with PotatoesItalian Seaside Roasted Fish with Potatoes
    This is the fish recipe for every person who thinks they don’t like fish. I learned the technique when my family lived in Rome. Our friend invited us to lunch at his childhood nanny’s home on the Mediterranean Sea, and this is what she served us. Even for my husband who isn’t big on seafood, it’s a favorite to this day.

    Sweet Potato SkinsSweet Potato Skins
    Not only are these cheese-stuffed potato skins shockingly healthy, but they allow for double-duty meal prep. “Mash up the leftover scooped-out sweet potatoes and add them to a cheese quesadilla or regular twice-baked potatoes for a marbled effect,” note the chefs in Food Network Kitchen.

    The Ultimate Stuffed PotatoThe Ultimate Stuffed Potato
    While traditional baked potatoes are a tried-and-true side, you can turn them into the main dish by stuffing them with hearty, satisfying ingredients. Tyler Florence’s recipe brings together a rich cheese sauce studded with bacon and broccoli.

    Breakfast CasseroleBreakfast Casserole
    Start with cooked red potatoes to bulk up this cheesy, egg-sausage casserole.

    Mashed Potatoes with Gravy: Updated a la King
    When I was a kid, I always scanned the school lunch menu for anything “a la king.” It was my favorite: turkey a la king, pork a la king. I’d take any of them so long as they had the creamy sauce. This simple version starring mashed potatoes is easy to make and hits the spot every time.

    Twice-Baked PotatoesTwice-Baked Potatoes from Ree Drummond
    My mother-in-law makes these for special family meals — because my kids beg her to. And with a cup of bacon, a cup of sour cream and a cup of cheese involved, who can blame them?

    Baked Mashed Potatoes with Parmesan Cheese and BreadcrumbsBaked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
    Giada De Laurentiis doesn’t stop with mashed potatoes. Instead, she adds two kinds of cheese before baking the whole dish to a golden brown. The bread crumbs on top add a crispy texture, so don’t skimp on those.

    Oven Roasted Potato Wedges with Fresh Rosemary
    This is the side dish I reach for when it’s already 5 p.m. and I haven’t started dinner yet. These potato wedges are a cinch to make and full of fresh flavor, and kids love the crispy-yet-tender results.

    Charity Curley Mathews is the mom of four small kids. She blogs about food and parenting at Foodlets.com, where every recipe is full of fresh ingredients, simple to make and kid-tested 4x.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Chefs’ Picks: Aperitifs

    Sbagliato Cocktail
    By Brad Japhe

    Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

    Though the ritual of the pre-dinner drink is quite common in France, Italy and other parts of Europe, aperitifs have largely been underappreciated in America. However, these oft-overlooked beverages are growing in popularity here. A classic pre-dinner drink should be light (meaning slightly lower in alcohol content) with a flavor profile designed to stimulate appetite. Often an aperitif involves effervescence; sometimes bittering agents. The term can refer to an aromatized wine on its own, or a cocktail including it as an ingredient. Read on to find out which picks the pros recommend for sipping before supper (or brunch).

    Easy Effervescence
    With its foundation of amaro, gin and vermouth, the Negroni is a staple for many an aperitif aficionado. For those who prefer to scale back the booziness of the gin, barman Ross Simon of Bitter & Twisted in Phoenix turns to the Sbagliato. “It’s the anytime Negroni,” Simon says. “I’m a bit of a lightweight these days, and can only have one or two of its bigger brother.” This variation on the Italian classic substitutes in Prosecco for gin, delivering bubbles along with increased drinkability. “It’s bright, light and effervescent… perfect for brunch while the sun is still up.”


    Pama Presse Cocktail
    Sour-Tinged Sweetness
    “When I think of aperitif drinks, I think of gathering with friends and relaxing,” says Gates Otsuji, of The Standard Grill in New York City. He designed the Pama Presse to lull the crowds with a laidback combination of subtly sweet flavors, which are built around the drink’s namesake pomegranate liqueur. “[It] delivers all the flavor elements I’m looking for in a refreshing aperitif cocktail — tart pomegranate, sweet and sour citrus fruits, crisp ginger,” says Otsuji, who serves his creation over crushed ice.


    Century Cocktail
    A Savory Sip
    Gregory Westcott, bar manager of Hinoki & The Bird in Los Angeles, proclaims that aperitifs needn’t skew light, just so long as they properly prepare the palate. “My favorite is Cocchi Americano. It adds structure to any cocktail that it’s in.” During the winter season, Westcott likes to combine the Italian aromatic wine with bourbon and dry Curaçao. Another cocktail he’s often compelled to make is the Century, which brings together the bitter subtleties of Lillet Rouge (a French fortified wine) with the savory notes of a duck fat-washed rye. Its tease of umami positions it as the perfect precursor to Hinoki & The Bird’s Okonomiyaki Burger.


    Waltz #2 Cocktail
    A Bite of Ginger
    When bartender Jane Elkins of Dream Baby in New York turns her attention to aperitifs, she focuses on the appetite-inducing angle. Before a meal, she’s particularly fond of the Argentinian Buck. This riff on the Moscow Mule supplants vodka with Fernet Branca — an intensely herbaceous, slightly minty amaro. It’s combined with lime juice and a spiced ginger beer to invigorate the palate. “A bright splash of ginger does wonders to spark the appetite,” Elkins explains. That’s why she also loves working ginger liqueur into her aperitifs, including the Waltz #2 cocktail, which also features lemon juice, honey syrup and club soda.


    Cold Pizza Cocktail
    Stepped-Up Seasonings
    In Chicago, bartender Shaunna McCarthy of Drumbar has found a novel way to elicit hunger with her pre-dinner cocktails; she infuses them with flavors typically associated with food. For her Cold Pizza cocktail, McCarthy combines amaro with bitters, bourbon and a customized vermouth that’s stepped up with a swirl of seasonings. “This twist on a classic Boulevardier gets amped up with the introduction of Italian seasoning infused in the vermouth,” McCarthy says. McCarthy suggests making your own home infusion by pouring 1.5 ounces of your favorite seasoning into a bottle of sweet Italian vermouth. Let them steep for one hour, then strain out the spices. The resulting elixir will keep well in the refrigerator for weeks. Mix it with a splash of soda or gently bitter tonic water for an easily assembled homemade hit.


    The Wallace Interior
    Beautifully Bitter
    “Americans have no idea what an aperitif is, or why it exists,” laments Greg Bryson. As Director of Beverages at The Wallace in Culver City, California, he finds ample opportunity to educate drinkers about the benefits of a bitter tipple. “Bitter sounds off-putting to many, but it serves a pretty amazing function with food,” Bryson says. “Bitterness gets you salivating; it starts the digestive process and makes food taste better.” Bryson prefers the classics, confessing a penchant for Suze (a French amer made with the bitter gentian root) and Cocchi Americano with its soothing, slightly-medicinal aromatics. One of his favorite ways to enjoy them is combined with a high-proofed Jamaican Rum to create a Kingston Negroni.

    Sbagliato photo courtesy of Ross Simon,  Pama Presse photo courtesy of Zandy Mangold, Century photo courtesy of Gregory Westcott, Waltz #2 photo courtesy of Zandy Mangold, Cold Pizza photo courtesy of Richard Shilkus and The Wallace photo courtesy of Brad Japhe

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • 3 Flavorful Ways to Transform Your Coffee Game

    3 Flavorful Ways to Transform Your Coffee GameStep 1: Wake up. Step 2: Drink coffee. If that’s how your mornings usually go, you’re surely not alone. But for many, coffee is more than just a 6 a.m. pick-me-up; it’s also an after-dinner treat, often enjoyed both at home and when dining out. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of dressed-up coffees, each of them ideal for evening sipping. Read on below for spiced, spiked and iced variations on the cups of joe you know and love.

    KL's AffogatoKL’s Affogato
    “My coffee’s doubling actually as dessert,” Katie Lee revealed of her affogato, a gelato-based dish that boasts not one but two grown-up flavors. She douses the ice cream with shots of both vanilla-flavored vodka and hot espresso, which slowly melts the ice cream and turns the mixture richly creamy.

    JM's Mexican CoffeeJM’s Mexican Coffee
    Just as Mexican chocolate gets its signature flavor from bold spices, so too does Jeff Mauro’s Mexican-inspired coffee. He brings together cinnamon, chili powder and espresso-flavored tequila to create a warming combination.

    Vietnamese Iced CoffeeSunny’s Easy Vietnamese Iced Coffee
    It takes only two ingredients to turn out this chilly concoction from Sunny Anderson. The key to her recipe is Vietnamese-grown coffee, which is markedly strong. She balances the coffee with sweetened condensed milk, which “does everything for you,” Sunny noted this morning. “It gives you the cream, it gives you the sweetener.”

    Tune in to The Kitchen on Saturdays at 11a|10c.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Why Beer Belongs in Your Food, Not Just Your Glass

    Can o' Beer CakeIf the word “six-pack” doesn’t conjure an image of chiseled abs, but rather a cardboard carton tailor-made for carrying frosty bottles of ice-cold beer, then you are on the same page as we are. Now, you might call us crazy, but we think that real-deal beer lovers don’t just drink a frothy beer straight from the can. Even if pouring one out for a recipe feels wrong, sacrificing one of your six brings the hoppy, bubbly qualities of the brewery-bred beverage into some of your favorite foods.

    Beer belongs in cake.

    When you stir some beer into cake batter, a little magic happens. Take this Can o’ Beer Cake. Beer’s innately bitter and floral notes cut the sometimes-cloying sweetness of all that sugar and frosting, so you get a more complex, ultra-tender finished product. Once you get a load of this slice, browse the beauty of our five other beautiful beer cakes.

    Big Bud's Beer Can ChickenBeer belongs with chicken.

    Beer can chicken might be a summer backyard party staple, but it’s actually easy to do this preparation in the oven. For Big Bud’s Beer Can Chicken, Guy Fieri perches a whole chicken over a can of just-cracked-open beer — that has a few cloves of garlic dropped inside for added punch — and then drapes the chicken with bacon before roasting it in the oven.

    Gouda-and-Beer Fondue Bread BowlBeer belongs with cheese.

    Pour a bottle of lager beer into a melty, mustard-spiked mixture of Gouda and Swiss Emmentaler cheeses for a gooey dip that’s best with contrasting crisp apples or hearty bread. But this Gouda-and-Beer Fondue Bread Bowl isn’t the only cheesy dish that beer belongs in: beer cheese-loaded potato skins, Beer-Cheese Burgers and a Beer-and-Cheese Party Plate are just a few of our other favorites.

    Beer-Battered Mushrooms with Garlic AioliBeer belongs in fry batters.

    It’s a well-known fact that frothy, bubbly beer ensures that batter reaches crispy greatness once it hits the fryer. Guy’s buttermilk-marinated Beer-Battered Mushrooms with Garlic Aioli from Food Network Magazine are serious proof of the drink’s magic properties.

    Beer-Pretzel CaramelsBeer belongs in sweets.

    Full-fledged cakes aren’t the only treat that benefit from the complexity of a glug of beer. Food Network Magazine’s Beer-Pretzel Caramels are made with a whole bottle of brown ale, which counters the sweet brown sugar and rich butter.

    Want another round? Brush up on your beer basics here.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Proof That Most Things in This Life Are Better in a Casserole Dish

    Grilled Cheese-and-Tomato Casserole

    When you’re not donning finger-warming mittens in the great outdoors, you should be wearing mitts inside — to pull bubbling, piping hot casseroles out from the oven. These one-vessel, feed-a-crowd favorites cozy up the whole family in one fell swoop. And, if you’re asking us, the limits to attaining true casserole bliss are boundless, extending way beyond the tuna casserole, lasagnas and breakfast casseroles we load up on all season long.

    Get a load of our favorite unexpected casserole creations.

    Grilled Cheese

    Slathered in butter, grilled until toasty and oh-so melty in the middle, a classic grilled cheese is a comfort-food win when it’s prepped on the stove, especially with a steamy bowl of tomato soup by its side. But layering all of the components into a cheesy Grilled Cheese-and-Tomato Casserole means you can do it for a crowd — and wow them with this mind-boggling concept.

    Creamy Jalapeno Popper Mac and Cheese

    Jalapeno Poppers

    The hollowed-out, fried-and-stuffed favorite aren’t just good in their innately “poppable” form. Using the key ingredients — cream cheese, bread crumbs, more cheese and, of course, jalapenos — to make Creamy Jalapeno Popper Mac and Cheese means that this snack graduates from bar bite to full-fledged meal dreamboat.

    Baked Spaghetti


    A tangle of spaghetti on your plate is a near-perfect food — or so you thought before this Baked Spaghetti came into your life. When sauced-up pasta is piled into a casserole dish, blanketed with cheese and slid into a hot oven, the result is a lasagna-esque mash-up that’s cheesy, somewhat crusty and next-level comforting.

    Coconut-Almond French Toast

    French Toast

    The curative qualities of morning comfort food don’t always translate when making it involves standing over a hot stove, hungry as you feed the rest of the people in your clan. Food Network Kitchen’s berry-filled Coconut-Almond French Toast Casserole solves this problem like that (*snaps fingers emphatically*), by piling all of the good stuff into the casserole dish, drowning it in custard and letting the oven work its magic.

    French Onion Soup Casserole


    Even if you take the soup out of soup, you still get all the warming qualities of real-deal comfort food. Don’t get where we’re going with this? This low-liquid French Onion Soup Casserole is inspired by the rich, bubbling-cheese-topped classic, and it actually makes more a seriously killer side dish.

    Looking for more comfort? Make your way over here.

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Is Your Italian Olive Oil the Real Deal?

    Is Your Italian Olive Oil the Real Deal?That bottle of good olive oil you just bought may claim on its label to have been made in Italy, but, since fraud is an issue, how can you know for sure that it’s the real deal? A new smartphone app aims to clear up any such murkiness.

    The free non-profit-created app, Reliabitaly, allows users in Italy and around the world to verify the provenance of Italian provisions like olive oil, as well as such similarly protected products as buffalo mozzarella, Parmesan cheese, Prosecco, and Modena balsamic vinegar. Consumers can use the smartphone app to scan a product’s bar code and learn whether it was truly made in Italy as well as details about how it was made. (This video shows it in action.)

    “The aim is to protect and preserve the global prestige of ‘Made in Italy’ products,” the app’s creators told English-language Italian news site The Local.

    Some 221 high-end Italian-made products — not all of them food — are protected under EU’s Protected Designation of Origin status. They must meet a strict set of guidelines and hail from a specific region, but regulating the items can be challenging, and, despite efforts, fraud happens.

    The app’s product database is reportedly still a work in progress, but it looks like a nifty, high-tech tool for consumers to use to make sure the fancy Italian olive oil they’re about to splash out is not a slick substitute.

    Photo: iStock

    This article was originally posted on the Food Network and can be found here!

  • Baking
  • Google Reveals the Favorite Snacks of Football Fans in Every State

    Google Reveals the Favorite Snacks of Football Fans in Every StateWhat do football fans in your state love to snack on during the Super Bowl? Is it the same as your favorite big-game food? Google has provided some insight, releasing a list of the most-searched-for foods in the run-up to the Super Bowl in every state.

    And the snack preferences as are diverse as this great country of ours. In California and Connecticut, they favor cupcakes, while in Colorado, it’s all about queso dip. In Maryland, residents are apparently madly Googling chickpea soup ahead of kickoff time. Mississippians are searching for sweet potatoes shepherd’s pie, and fans in Oregon are looking to cook up a Tater Tot casserole. Not surprisingly, dips of various types are mega-popular across the country, as are jalapeno poppers.

    The big game is Sunday, of course, but it’s hard not to get hungry while reading the list right now. Check out the foods below and get related recipes to tackle. (Hut, hut … hike!)

    Alabama: Porchetta
    Porchetta with Roasted Fingerlings
    Porchetta and Polenta

    Alaska: Spinach Quiche
    Crustless Spinach Quiche
    5-Ingredient Spinach Dip Quiche

    Arizona: Corn Bread Cake
    Upside-Down Cornbread Cake
    Brown Sugar Cornmeal Cake with Sweet Yogurt Topping
    Cornmeal and Rosemary Cake with Balsamic Syrup

    Arkansas: Cheese Dip
    Cheese dip recipes

    California: Cupcakes
    Cupcake recipes

    Colorado: Queso Dip
    Queso recipes

    Connecticut: Cupcakes
    Cupcake recipes

    Delaware: Chili
    Chili recipes

    District of Columbia: Italian Meatballs
    Meatball recipes
    50 Meatballs, 50 Recipes

    Georgia: Pico de Gallo
    Ree Drummond’s Pico de Gallo
    Marcela Valladolid’s Pico de Gallo

    Florida: Spinach Artichoke Dip
    Ree’s Spinach Artichoke Dip
    Rachael Ray’s Gorgonzola Spinach Artichoke Dip

    Hawaii: Grilled Liempo (Grilled Pork Belly)
    Grilled Pork Belly Tacos
    Glazed Pork Belly With Ginger Barbecue Sauce

    Indiana: Pulled Pork
    Pulled pork recipes

    Idaho: Simple Creamy Mac And Cheese
    Easy Macaroni and Cheese Recipes

    Illinois: Buffalo Chicken Dip
    Buffalo Chicken Dip
    Layered Buffalo Chicken Dip

    Iowa: Artichoke Dip
    Artichoke dip recipes

    Kansas: S’Mores Dessert
    S’mores Bars
    S’more Brownies
    S’mores Cake

    Kentucky: Bean Salsa
    Pinto Bean Salsa Salad
    Black Bean and Corn Salad

    Louisiana: Creamy Shrimp Crabmeat And Spinach Dip
    Crab and Shrimp Dip
    Creamy Shrimp Scampi Dip

    Maine: Spinach Caesar Salad
    Spinach Salad with Meyer Lemon Caesar Dressing and Flatbread Croutons

    Maryland: Chickpea Soup
    Chickpea Soup with Spiced Pita Chips

    Massachusetts: Buffalo Chicken Dip
    Buffalo Chicken Dip
    Layered Buffalo Chicken Dip

    Michigan: Hamburger Slider
    Beef Sliders for a Crowd

    Minnesota: Chili
    Chili recipes

    Mississippi: Sweet Potatoes Shepherd’s Pie
    Turkey Sweet Potato Shepherd’s Pie and Cran-Applesauce Sundaes

    Missouri: Chili
    Chili recipes

    Montana: Buttermilk Biscuits
    Buttermilk Biscuits

    Nebraska: Chicken Wings
    Chicken wings recipes

    Nevada: Cake Pops
    Pumpkin Cake Pops
    Cheesecake Balls

    New Hampshire: Taco
    Taco recipes

    New Jersey: Buffalo Wings
    Fried Buffalo Wings with Blue Cheese Dip

    New Mexico: Fried Jalapeno Poppers
    Jalapeno Poppers
    Smoked Gouda-Chorizo Jalapeno Poppers

    New York: Jalapeno Poppers
    Jalapeno Poppers
    Smoked Gouda-Chorizo Jalapeno Poppers

    North Carolina: Buffalo Wings
    Fried Buffalo Wings with Blue Cheese Dip

    North Dakota: Jalapeno Poppers
    Jalapeno Poppers
    Smoked Gouda-Chorizo Jalapeno Poppers

    Ohio: Pulled Pork Pita Nachos
    Pulled Pork Nachos

    Oklahoma: Oven Mac N Cheese
    Baked Mac and Cheese

    Oregon: Tater Tot Casserole
    Sunny’s Tater Tot Pie

    Pennsylvania: Buffalo Chicken Dip
    Buffalo Chicken Dip
    Layered Buffalo Chicken Dip

    Rhode Island: Bean Dip
    White Bean Dip with Pita Chips
    Spinach and Cannellini Bean Dip

    South Carolina: Pepperoni Dip
    Pepperoni Pizza Dip

    South Dakota: Creamy Chicken Casserole
    Chicken casserole recipes

    Tennessee: Buffalo Chicken Appetizer
    Buffalo Chicken Dip
    Layered Buffalo Chicken Dip

    Texas: Football Cupcakes
    Pull-Apart Touchdown Cupcakes
    Kickoff Cupcakes

    Utah: Cheesy Chicken Broccoli Casserole
    Chicken casserole recipes

    Vermont: Oatmeal Chocolate Chip Cookie
    Chocolate Chip Oatmeal Cookies
    Super Yummy Chocolate Chunk Oatmeal Cookies

    Virginia: Buffalo Chicken Dip
    Buffalo Chicken Dip
    Layered Buffalo Chicken Dip

    Washington: Baked Chicken Wings
    Baked Chicken Wings

    West Virginia: Bacon Cheese Ball
    Cheddar Horseradish Cheese Ball
    Bacon-Cheese Pizza Bombs

    Wisconsin: Buffalo Chicken Dip
    Buffalo Chicken Dip
    Layered Buffalo Chicken Dip

    Wyoming: Homemade Oreo Cookies
    ‘Oreo’ Cookies

    Photo: iStock

    This article was originally posted on the Food Network and can be found here!