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March Madness is about to take over. Whether you’re going to a party or camping out on the couch, munchy foods are a must. From Ham & Cheese Sliders to 15-Minute Fudge, all of these recipes are game changers.
These Southern-style sliders doused in a tangy butter, mustard and poppy seed sauce feed a crowd and can be made ahead — plus kids love them. GET THE RECIPE
Classic Buffalo wings are fried but I love the flavor and ease of cooking them on the grill — they are truly no fuss, no muss and finger lickin’ good! The seasoned Buffalo sauce takes them over the top; it’s made with garlic and spices, which makes it more flavorful than your typical hot sauce. GET THE RECIPE
Candied bacon (AKA “Man Candy”) has all the makings of an addictive snack: it’s crispy, chewy, sweet, salty, smoky, and even a little spicy. For this version, I use thick-cut applewood smoked bacon and slather it with a maple syrup, brown sugar and chipotle glaze halfway through cooking. As the bacon cooks, the glaze sizzles and thickens into a shiny, candy-like coating. GET THE RECIPE
Crisp flour tortillas filled with gooey melted cheddar and shredded chicken in a smoky chipotle-tomato sauce — these are the ultimate quesadillas. The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors. GET THE RECIPE
While traditional guacamole is made with raw onions, this updated version is made with roasted garlic, which has just as much flavor and none of unpleasant aftertaste. Always a crowd-pleaser! GET THE RECIPE
Sun-dried tomato pesto gives these grilled cheese sandwiches a gourmet twist. My son calls them “pizza paninis” since they taste like hot, crispy pizza sandwiches. GET THE RECIPE
This creamy and spicy Buffalo chicken dip has all the great flavor of Buffalo wings, but without the mess. And since it’s made with a shredded rotisserie chicken, it’s the perfect easy appetizer for a get-together. GET THE RECIPE
I’ve had Coconut Shrimp at many restaurants, but this homemade version beats them all. It’s remarkably easy to make: you can do all of the preparation in advance, and the sauce comes straight out of a bottle. GET THE RECIPE
This fun snack — homemade popcorn tossed with garlic butter, Parmesan, oregano and red pepper flakes — is adapted from Crazy Good Italianby D.C. Chef and Top Chef All-Stars runner-up Mike Isabella. It’s insanely addictive (yes, crazy good). GET THE RECIPE
Skip the Velveeta: from-scratch queso is so much better! This version made with fresh jalapeños, Cheddar and Pepper Jack is rich, creamy and dangerously addictive served warm with tortilla chips. GET THE RECIPE
Leave the old fashioned sour cream and mayonnaise behind: this Artichoke and Spinach dip is thickened with a Mornay sauce, a Béchamel sauce with the addition of grated cheese. It bakes up creamy, cheesy and rich, and is delicious spooned onto a baguette. GET THE RECIPE
Sweet, tart, and gooey, these bars are a happy marriage of blondies and raspberry jam. Since they’re made from a blend of oats, coconut, and pecans, they have fabulous depth of flavor and texture. GET THE RECIPE
Typically, brownie lovers fall into two camps: the “fudgy” and the “cakey.” I dare say these brownies — moist and fudgy in the center, and cakey and crisp on the surface — appeal to all. The recipe comes from Nick Malgieri’s Chocolate cookbook, an excellent resource for all things chocolate. GET THE RECIPE
If you’ve been searching for the perfect peanut butter cookie, look no further. This recipe, adapted from My Father’s Daughter by Gwyneth Paltrow is the best I’ve tried. The cookies are thick and soft with a rich peanut butter flavor and almost sandy texture. GET THE RECIPE
Rich and creamy fudge squares make a perfect one-bite sweet for a party. This recipe is a gem from Cook’s Illustrated — the fudge is not only foolproof, it’s finished in 15 minutes! GET THE RECIPE
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