Homemade hot cross buns that are so soft, fluffy + slightly sweet. An absolute must for Easter – they’ll disappear so fast!

These buns are something I look forward to every single Easter. They’re so light, so soft, and so perfectly sweet.

Studded with orange-soaked raisins (to help plump them up), these rolls have the most perfect fluff to them with all the warming spices like cinnamon and nutmeg.

It’s like a warm, cozy hug in a bun, and they are best served warm from the oven with a little bit of butter and a hot cup of tea. There’s nothing like it.

IMPORTANT TIPS

The most important thing here is to make sure your yeast is nice and active or else it will not rise. And a sticky, soft dough is key for the fluffiest rolls possible. A stand mixer will also be your best friend, and it won’t require any elbow grease. But if you do not have a mixer, you can absolutely knead the dough by hand.

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Hot Cross Buns

Homemade hot cross buns that are so soft, fluffy + slightly sweet. An absolute must for Easter – they’ll disappear so fast!

Prep Time 3 hours

Cook Time 25 minutes

Total Time 3 hours 25 minutes

Servings 15 servings

Ingredients

• 1 cup raisins
• 1 cup orange juice
• 3 ¾ cups all-purpose flour
• 2 teaspoons orange zest
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon kosher salt
• ½ teaspoon ground nutmeg
• ¾ cup whole milk 105-110 degrees F
• 2 ¼ teaspoons active dry yeast
• ½ cup plus 1 teaspoon brown sugar divided
• 6 tablespoons unsalted butter at room temperature
• 1 teaspoon vanilla extra
• 2 large eggs at room temperature

for the cross

• ½ cup all-purpose flour
• 6 tablespoons water
• 2 tablespoons unsalted butter melted

Instructions

• In a small saucepan over low heat, combine raisins and orange juice until warmed, about 5 minutes. Remove from heat; let stand 10 minutes. Drain the raisins from the orange juice, discarding the orange juice; set aside.
• In a large bowl, combine flour, orange zest, cinnamon, salt and nutmeg; set aside.
• Combine milk, yeast and 1 teaspoon sugar in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs and raisins until well combined.
• Using the dough hook, add flour mixture and yeast mixture until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3-5 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Gently deflate dough by punching down. Roll into a 15-inch rope; cut into 15 1-inch pieces, pressing each piece into a disk, then shaping into a ball.
• Lightly oil a 9×13 baking dish or coat with nonstick spray. Place dough balls into the prepared baking dish. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

for the cross

• In a small bowl, whisk together flour and water until a smooth paste is formed. Transfer to a Ziploc bag, making a small cut in the corner of the bag. Pipe mixture over each dough ball, creating a thick cross.
• Preheat oven to 350 degrees F. Place into oven and bake until golden brown, about 22-25 minutes; brush tops with melted butter.
• Serve warm.

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The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Can we just live in the pool of this piping hot spinach and artichoke dip? A dip so creamy, so cheesy and so perfectly rich for all your tortilla chip dipping needs?

(Don’t worry. We can do so much more than tortilla chips here. We can do pita chips. We can do crostini. We can do all the things here.)

Everything can be cooked/baked right in your cast iron skillet (or another oven-friendly skillet). And you can serve warm directly from the skillet to keep cheesiness at its max.

Promise it’s worth it. Just maybe don’t touch the hot handle though.

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Hot Spinach and Artichoke Dip

The BEST spinach and artichoke dip! So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 servings

Ingredients

• 1 tablespoon olive oil
• ½ medium sweet onion diced
• 3 cloves garlic minced
• ¼ cup dry white wine
• 1 (16-ounce) package frozen chopped spinach thawed and squeezed dry
• 1 (14-ounce) can artichoke hearts drained and coarsely chopped
• ½ teaspoon crushed red pepper flakes
• 1 (8-ounce) package cream cheese cubed
• 1 (8-ounce) container sour cream
• ½ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste
• 1 ½ cups shredded mozzarella cheese

Instructions

• Heat olive oil in a 10-inch cast iron skillet over medium heat.
• Add onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Str in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
• Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.
• Remove from heat. Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
• Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
• Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
• Serve immediately.

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SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

A loaded baked potato in crispy bite-size form for game day? Yes, yes, yes.

No, but really, game day or not, this appetizer is an absolute must for any get-together, potluck, picnic – you name it.

With a quick parboil of the potatoes, you can smash these guys, bake them to crisp perfection and top with a dollop of sour cream, crispy bacon bits, and chives.

They will disappear instantly from the crowd so be sure to get your fix in.

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Loaded Smashed Potatoes

SUPER CRISPY smashed potatoes topped with sour cream, bacon + chives. The easiest most perfect bite-sized appetizer.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Ingredients

• 2 pounds baby yellow potatoes
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• ¾ cup shredded cheddar cheese
• 4 slices bacon diced
• ⅓ cup sour cream
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
• Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
• Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Top each potato with sour cream, bacon and chives.
• Serve immediately.

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Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

Is there a better way to repurpose leftover rotisserie chicken than this? Mini snack-size quesadillas with a salsa-chicken-filling cooked until melted, golden brown cheesy goodness?

The answer is no. Just no.

They’re perfect to feed big crowds as a snack (hello, Game Day essentials here) or even a light lunch for the family.

I like to serve mine with a dollop of guacamole, pico de gallo and sour cream but you can use any or all of them. They’re also fantastic on their own. Sometimes the toppings just get in your way anyway.

Mini Chicken Quesadillas

Yield: 8 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

Crowd-pleasing snack-size quesadillas with refried beans, leftover rotisserie chicken + melted cheese! SO SO GOOD!

5.00 stars (1 ratings)

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appetizer

Mini Chicken Quesadillas

20 minutes10 minutes

Chungah Rhee

Ingredients:

• 1 1/2 cups leftover finely shredded rotisserie chicken
• 1 1/2 cups shredded Mexican blend cheese
• 1/3 cup restaurant-style salsa
• 1/4 cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cup refried beans, homemade or store-bought
• 16 street tacos flour tortillas
• 3 tablespoons canola oil, divided

For serving

• 1 cup guacamole
• 1 cup pico de gallo
• 1/4 cup sour cream

Directions:

1. Preheat oven to 200 degrees F.
2. CHICKEN MIXTURE: In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
3. Spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
4. Heat 1 tablespoon canola oil in a large skillet over medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
5. Serve immediately with desired toppings.

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The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!

There’s nothing better than a crisp golden-brown corn dog during these hot summer days served at the state fair.

Except, now you can make this right at home with the easiest homemade batter, served with all the ketchup and mustard your heart desires.

My favorite part is of course the halved hot dogs – making these guys the most perfect miniature size.

They make it just so darn easy to share and devour in seconds.

Easy Homemade Mini Corn Dogs

Yield: 12 servings

prep time: 20 minutes

cook time: 10 minutes

total time: 30 minutes

The best corn dogs you can make right at home – tastes just like the state fair. Sure to be a family favorite!

5.00 stars (2 ratings)

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Easy Homemade Mini Corn Dogs

20 minutes10 minutes

Chungah Rhee

Ingredients:

• 1 cup vegetable oil
• 12 hot dogs, halved
• 1/4 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup milk
• 1 large egg

Directions:

1. Heat vegetable oil in a large Dutch oven or skillet over medium high heat.
2. In a large bowl, combine hot dogs and cornstarch, tossing to coat.
3. Thread hot dogs onto lollipop sticks; set aside.
4. In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.
5. In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
6. Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!

Chicken nuggets are loved by all. Toddlers, kids, teens, and all the grown ups (whether we like to admit it or not).

Nonetheless, I am all in here. And it’s a bigger plus that these are completely baked. The secret? Baking these bad boys on a cooling rack using cornflake crumbs, letting them get nice and crisp all around.

And yes, you can absolutely use chicken breasts or chicken thighs. Athlete’s choice. The most important thing is to serve these babies hot from the oven with all your favorite dippers.

Baked Chicken Nuggets

Yield: 6 servings

prep time: 45 minutes

cook time: 15 minutes

total time: 1 hour

The BEST crisp-tender chicken nuggets that are completely oven baked! Serve with ketchup, honey mustard or Ranch!

0.00 stars (0 ratings)

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appetizer

Baked Chicken Nuggets

45 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs, cut into 1-inch chunks
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• 1/4 teaspoon cayenne pepper, optional
• Kosher salt and freshly ground black pepper, to taste
• 1 cup buttermilk
• 1 large egg
• 1 1/2 cups cornflake crumbs
• 1/3 cup freshly grated Parmesan
• 3 tablespoons canola oil
• 3/4 cups all-purpose flour

Directions:

1. Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a large bowl, combine chicken, Ranch Seasoning and Salad Dressing Mix, cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper; marinate for at least 30 minutes.
3. BUTTERMILK MIXTURE: In a medium bowl, whisk together buttermilk and egg.
4. CORNFLAKE MIXTURE: In a large bowl, combine cornflake crumbs, Parmesan and canola oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in flour, dip into BUTTERMILK MIXTURE, then dredge in CORNFLAKE MIXTURE, pressing to coat.
6. Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
7. Place into oven and bake until crisp and cooked through, about 13-15 minutes.
8. Serve immediately.

Did you Make This Recipe?

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Juicy, tender shrimp swimming in a pool of garlicky, buttery goodness. Serve with crusty bread or pasta. SO SO GOOD!

That pool of buttery, garlicky, lemony goodness. Yes, yes, yes. I am here for all of this.

Not to mention using the leftover wine for serving. We don’t let anything go to waste here.

This also comes together very quickly in one pan in less than 30 minutes start to finish.

And you can serve with crusty bread as an appetizer or tossed with bucatini for a wholesome meal. You really can’t lose with either option.

Garlic Shrimp and Peas

Yield: 4 servings

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Juicy, tender shrimp swimming in a pool of garlicky, buttery goodness. Serve with crusty bread or pasta. SO SO GOOD!

5.00 stars (2 ratings)

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appetizer

Garlic Shrimp and Peas

15 minutes10 minutes

Chungah Rhee

Ingredients:

• 6 tablespoons unsalted butter, cubed
• 3 cloves garlic, minced
• 1 large shallot, diced
• 1/3 cup dry white wine
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 1 1/4 cups frozen English peas, thawed
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons lemon zest

Directions:

1. Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
2. Stir in wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
3. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in peas until heated through, about 1-2 minutes.
4. Stir in dill chives, lemon juice and lemon zest.
5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

Hello SPRING! Wait, does it count as spring if it’s still snowing and it’s about 30 degrees outside?

I mean it’s so so cold but that won’t stop me from having all the strawberry baked brie right now.

Warm, ooey gooey melted brie oozing with the most epic balsamic-honey-basil saucy heavenly goodness.

Serve with crackers. Serve with toasted baguette slices. Heck, serve it with a spoon. This is a judgment-free zone.

Strawberry Baked Brie

Yield: 8 servings

prep time: 10 minutes

cook time: 15 minutes

total time: 25 minutes

A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!

0.00 stars (0 ratings)

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appetizer

Strawberry Baked Brie

10 minutes15 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 1/2 cups quartered strawberries
• Kosher salt and freshly ground black pepper, to taste
• 1 (8-ounce) wheel brie cheese
• 6 basil leaves, torn

Directions:

1. Preheat oven to 350 degrees F.
2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
3. In a small saucepan over medium heat, combine balsamic vinegar and honey until reduced, about 2-3 minutes. Stir in strawberries until softened, about 3 minutes. Season with salt and pepper, to taste.
4. Serve brie warm topped with strawberry mixture and basil; serve with crackers or baguette.

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So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me warm and cozy until the weather breaks.

It’s also super helpful that this comes together so stinking fast, especially when you opt out of the crispy won ton strips. Although, let’s be honest, the won ton strips are quite wonderful – both for snacking and topping your soup.

Egg Drop Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

0.00 stars (0 ratings)

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appetizer

Egg Drop Soup

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons cornstarch
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground white pepper
• 5 cups chicken stock
• 1 tablespoon rice wine vinegar
• 2 teaspoons reduced sodium soy sauce
• 4 eggs, lightly beaten
• 1 green onion, thinly sliced

For the crispy wontons

• 1 cup vegetable oil
• 1 (12-ounce) package won ton wrappers, cut into strips

Directions:

1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. Heat sesame oil in a large stockpot or Dutch oven over medium heat.
4. Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
5. Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
6. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
7. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
8. Serve immediately with won ton strips, garnished with green onions, if desired.

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Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect.

Fresh corn is recommended when available but you can also substitute canned corn (so you can enjoy this without any limitations all year long). You can also add as little or as much Sriracha as preferred. Just be sure to serve with tortilla chips or crostini for optimal dipping.

Korean Cheese Corn

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

5.00 stars (2 ratings)

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asian inspired

Korean Cheese Corn

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 4 ears corn, shucked (about 3 cups)
• 1/2 cup mayonnaise
• 2 teaspoons Sriracha, or more, to taste
• 1 1/2 teaspoons sugar
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces whole milk mozzarella, shredded and divided
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
2. In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
3. Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
4. Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
5. Serve immediately, garnished with green onions, if desired.

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