Applesauce Cinnamon Bread

Applesauce Cinnamon Bread

Applesauce Cinnamon Bread

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Applesauce Bread Recipe by Tracey Jo Schley from Taste of Home.

Prep time: 15 minutes

Cooking time: 50 minutes

Servings: 1 loaf

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1-1/4 cups applesauce
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
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Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, cream butter and sugar. Add the egg and applesauce; mix well.
  3. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg, and cloves.
  4. Stir into creamed mixture just until moistened. Fold in raisins and nuts.
  5. Pour into a greased 8×4-inch loaf pan.
  6. Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
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Potato Skin Bites

Potato Skin Bites

Potato Skin Bites

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Potato Skin Bites Recipe by Lauren Miyashiro from Delish.

Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 12 servings

Ingredients

  • 3 Russet potatoes, scrubbed clean
  • 2 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 tsp. garlic powder
  • 1 1/2 c. shredded cheddar
  • 6 slices bacon, cooked and crumbled
  • Sour cream, for serving
  • 3 green onions, thinly sliced
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Directions

  1. Preheat oven to 400°F and slice potatoes into ½” coins
  2. In a bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne, and garlic powder.
  3. Place the potatoes in a single layer on a baking sheet and bake for 30 to 40 minutes; until lightly brown and tender. Flip halfway through.
  4. Top each potato with cheese and bacon. Broil until melted; approximately 2 minutes.
  5. Top with sour cream and green onions for garnish. Enjoy!
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Antipasto Potato Salad

Antipasto Potato Salad

Antipasto Potato Salad

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Antipasto Potato Salad Recipe by Olivia Mack McCool from Delish.

Prep time: 15 minutes

Cooking time: 15 minutes

Serving size: 6 servings

Ingredients

  • 2 lb. baby Yukon Gold potatoes, halved
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, finely grated
  • 1 heaping tsp. Dijon mustard 
  • 1 tsp. Italian seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1/2 small red onion, thinly sliced
  • 1 (12-oz.) jar of marinated quartered artichoke hearts, drained
  • 4 oz. mozzarella balls, halved
  • 1 (3.8-oz.) jar sliced black olives
  • 2 cups cherry tomatoes, halved
  • 1 cup sliced soppressata or pepperoni
  • Small handful of fresh basil leaves, chopped
  • Small handful of fresh parsley, chopped
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Directions

  1. In a pot, cover potatoes with water and season with salt.
  2. Bring the water to a boil and cook for about 12-15 minutes or until done. The potatoes should be easily pierced with a knife.
  3. In a large bowl, combine oil, vinegar, garlic, mustard, Italian seasoning, pepper and 1 tsp salt.
  4. Drain the potatoes and add to the dressing while still hot. Let cool for 20 minutes.
  5. Add onion, artichokes, mozzarella, olives, tomatoes, soppressata, basil, and parsley.
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Acorn Donut Holes

Acorn Donut Holes

Acorn Donut Holes

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Acorn Donut Holes Recipe by Amy from Mom Spark.

Prep time: 5 minutes

Cooking time: N/A

Servings: 20-25 servings

Ingredients

  • Store-Bought donut holes (Regular, Pumpkin Spice or cinnamon)
  • Nutella or Chocolate frosting
  • Fall sprinkles
  • Pretzel sticks
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Directions

  1. Dump the fall sprinkles into a small bowl. Lay down wax paper to set the “acorns” on.
  2. Melt Nutella or chocolate frosting in the microwave in a small, deep bowl; for approximately 15-20 seconds or until melted.
  3. Dip each donut hole halfway into the Nutella, then dip in sprinkles.
  4. Place a stick pretzel, broken in half, into the top of the “acorn.”
  5. Let them cook on wax paper. Enjoy!
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Creamed Spinach

Creamed Spinach

Creamed Spinach

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Creamed Spinach Recipe by Sam Hu from Ahead of Thyme.

Prep time: 10 minutes

Cooking time: 10 minutes

Servings: 6 servings

Ingredients

  • 1 ½ lb. fresh spinach (3 bunches), stems removed 
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • ½ tablespoon all-purpose flour (or cornstarch)
  • 1 ½ cups heavy cream
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon ground black pepper
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Directions

  1. Cut the spinach in half and cook in a large pot of boiling water until wilted; approximately 30 seconds. Rinse the spinach under cold water until cool enough to handle. Drain it in a colander and squeeze out excess water. Set aside.
  2. In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Sauté onion and garlic until fragrant; approximately 2 minutes.
  3. Add flour and stir to combine. Stir in heavy cream and Parmesan. Stir constantly and turn the heat down to medium. Simmer until smooth and thickened; approximately 4-5 minutes—season with salt and pepper.
  4. Stir in spinach and combine. Cook for 1-2 minutes until fully combined and heated through.
  5. Serve warm and top with parmesan, if desired.
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Honey Walnut Shrimp

Honey Walnut Shrimp

Honey Walnut Shrimp

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Honey Walnut Shrimp Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 10 minutes

Cooking time: 10 minutes

Servings: 4 servings

Ingredients

Candied walnuts

  • ½ cup walnut halves
  • 2 tablespoons cane sugar
  • 1 tablespoon unsalted butter
  • 2 tablespoons water

Shrimp

  • 1 pound large shrimp
  • 3 tablespoons arrowroot starch
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil

Honey Sauce

  • 2 tablespoons avocado mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

For Serving

  • Rice
  • Shredded green cabbage
  • Green onions
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Directions

  1. In a non-stick skillet on medium heat, add butter, walnuts, sugar, and water.
  2. Stir until all the sugar melts and the walnuts are coated in the sugar mixture; approximately 5 minutes.
  3. Transfer onto a sheet of parchment paper and separate the nuts right away. Allow the nuts to harden and wipe down the skillet.
  4. In a bowl, toss the shrimp in arrowroot starch, garlic powder, and salt. Stir to combine until evenly coated.
  5. In a skillet over medium-high heat, add the olive oil and cook the shrimp. Turn occasionally until they are fully cooked; approximately 2-3 minutes per side.
  6. In a small bowl, whisk together the avocado mayonnaise, honey, and lemon juice. Pour the sauce over the shrimp and toss to combine. Add the candied walnuts on top.
  7. Serve the shrimp on top of cooked rice and shaved green cabbage, sesame seeds, and green onions.
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Blooming Onion

Blooming Onion

Blooming Onion

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Blooming Onion Recipe by Sloane Layton from The Pioneer Woman.

Prep time: 15 minutes

Cooking time: 1 hour 10 minutes

Servings: 2-4 servings

Ingredients

Onion:

  • 1 large yellow onion
  • 2 cups buttermilk
  • 1 1/2 cups all-purpose flour
  • 2 tsp kosher salt, plus more for sprinkling
  • 3/4 tsp baking powder
  • 3/4 tsp black pepper
  • 1/2 tsp cayenne pepper
  • Canola oil, for frying

Dipping sauce:

  • 1/4 cup mayonnaise 
  • 1 Tbsp ketchup
  • 1/2 Tbsp prepared horseradish 
  • 1/4 tsp paprika
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/8 tsp dried oregano leaves
  • Pinch of cayenne pepper
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Directions

  1. Prepare the onion: Cut ½ inch off the top and peel the outer layer. Trim the dried root but keep the base intact. Slice the onion from top to bottom, about 16 cuts, stopping before the root. Separate the petals gently with your fingers and soak the onion in buttermilk for at least 1 hour or overnight.
  2. Make the dipping sauce: Mix mayonnaise, ketchup, horseradish, paprika, salt, pepper, oregano, and cayenne. Cover and refrigerate.
  3. Prepare the flour mixture: In a bowl, whisk flour, salt, baking powder, pepper, and cayenne.
  4. Fry the onion: Heat oil to 375°F in a large pot. Remove the onion from the buttermilk, let it drip, and coat it with the flour mixture, making sure all the petals are covered.
  5. Fry and serve: Fry the onion, cut-side down for 3-4 minutes, flip, and fry for another 2-3 minutes until golden and crispy. Drain on paper towels, sprinkle with salt, and serve with dipping sauce.
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Charlotte Hornets

Charlotte Hornets

Did You Know: Charlotte Hornets Edition

From The Top

New Orleans team
New Orleans Hornets December 20, 2002 (Photo by Otto Greule Jr/Getty Images)

The original Charlotte Hornets moved to New Orleans in 2002 and became the New Orleans Hornets. They eventually moved back to Charlotte in 2004 as the Charlotte Bobcats. Michael Jordan eventually purchased a majority stake in the franchise and changed the name back to Hornets for the 2014-2015 season.

Name History

Shooting a basket
Charlotte Hornets 1988-1989 (Photo By Tim de Frisco/Allsport)

The name “Hornets” came from British General Cornwallis who referred to Charlotte, NC as “a hornet’s nest of rebellion” after the Battle of Charlotte in 1780. They originally were going to name the team the Charlotte Spirit but eventually scrapped the idea after a team naming contest.

Uniform

Detailed view of the jumpman logo on the jersey of Dwight Howard
A detailed view of the Jumpman logo (Photo by Stacy Revere/Getty Images)

The Charlotte Hornets are the only team in the NBA without Nike on their jerseys. They instead have the Jumpman logo for Michael Jordan, the owner of the team. When the team went back to their original “Hornets” name, the logo was updated and is now their current uniform logo.

Mascot

Hugo the Hornet in action during their game against the Chicago Bulls at Time Warner Cable Arena on November 3, 2015 in Charlotte, North Carolina....
Photo by Streeter Lecka/Getty Images

Hugo the Hornet was created in 1988 and Hurricane Hugo hit the Carolinas one year later. It was decided that the mascot’s name would not change despite Hurricane Hugo. Hugo was designed by Cheryl Henson, daughter of Jim Henson. Through over 6,000 fan suggestions, they selected Hugo the Hornet as their mascot. During an intermission in 2008, Hugo the Hornet jumped through a ring of fire to dunk a basket. The cleanup crew could not clean up fast enough, causing the arena to fill with smoke and resulting in a 19-minute delay.

Players

Kemba Walker of the Charlotte Bobcats against the Washington Wizards during their game at Time Warner Cable Arena on January 28, 2012 in Charlotte,...
Kemba Walker #1 of the Charlotte Bobcats (Photo by Streeter Lecka/Getty Images)

As of February 2023, 296 players have played one or more games with the Hornets. Some notable players include Glen Rice, Kemba Walker, Larry Johnson, Robert Parish, Vlade Divac, and Alonzo Mourning.

Games

Brandon Miller of the Charlotte Hornets reacts following their win over the Cleveland Cavaliers at Spectrum Center on March 27, 2024 in Charlotte,...
Photo by Jared C. Tilton/Getty Images

In total, the Hornets have won over 1,174 times. They played their first game on November 4th, 1988, losing to the Cleveland Cavaliers. They won their first game against the LA Clippers only 4 days later, beating Michael Jordan at his first NBA game in North Carolina. 

Walking Tacos

Walking Tacos

Walking Tacos

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Walking Tacos Recipe by Carrie Barnard from Eating on a Dime.

Prep time: 10 minutes

Cooking time: 10 minutes

Servings: 8 servings

Ingredients

  • 2 pounds of ground beef
  • 1 packet of taco seasoning
  • 1/2 cup salsa
  • 8 single-serve bag Doritos
  • Optional Toppings:
    • Shredded lettuce
    • Diced Tomatoes
    • Shredded cheese
    • Diced onion
    • Beans
    • Sour cream
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Directions

  1. Heat a skillet over high heat. Add in the ground beef and brown until the beef is no longer pink (break up as it cooks). Drain off any excess grease.
  2. Stir in the taco seasoning and the salsa. Reduce the heat to low and simmer for 3-4 minutes until the flavors are combined.
  3. When serving, gently crush the chips into the Doritos bag. Then cut open the top or the side of the bag.
  4. Top each bag with the taco meat and the toppings of your choice.
  5. Gently stir together and enjoy!
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Elephant Ears

Elephant Ears

Fried Elephant Ears

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Elephant Ears Recipe by Amber from Allrecipes.

Prep time: 15 minutes

Cooking time: 10 minutes

Servings: 15 servings

Ingredients

  • 1 ½ cups milk
  • ⅜ cup shortening
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons active dry yeast
  • 4 cups all-purpose flour
  • 1-quart oil for frying
  • 6 tablespoons granulated sugar
  • 3 tablespoons ground cinnamon
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Directions

  1. Prepare the dough by combining the milk, shortening, salt, and 2 tablespoons of sugar in a small saucepan over medium heat.
  2. Cook and stir the mixture until the shortening melts and the sugar dissolves.
  3. Remove from the heat and let it cool until lukewarm, about 110°F.
  4. Sprinkle yeast into the cooled dough mixture and let sit until foamy.
  5. Transfer the mixture to a large bowl and stir in flour to form a dough. Knead until smooth, cover, and let rise for 30 minutes.
  6. Heat the oil in a deep fryer or large saucepan to 375°F.
  7. Roll out 2-inch balls of dough into thin sheets. Fry in hot oil until puffed and golden, about 1 to 2 minutes per side.
  8. Drain on a paper towel and prepare toppings. Combine 6 tablespoons of sugar and the cinnamon in a bowl.
  9. Sprinkle toppings over the warm elephant ears and serve.
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