• 2 (1/4 ounce) package yeast
      • 1/4 cup water ( 105-115)
      • 1 1/2 cups lukewarm milk ( scalded, then cooled)
      • 1/2 cup sugar
      • 1 teaspoon salt
      • 2 eggs
      • 1/2 cup shortening
      • 5 cups all-purpose flour
      • canola oil

Creamy Glaze

      • 1/3 cup butter
      • 2 cups powdered sugar
      • 1 1/2 teaspoons vanilla
      • 4 -6 tablespoons hot water

Chocolate frosting

    • 1/3 cup butter
    • 2 cups powdered sugar
    • 1 1/2 teaspoons vanilla
    • 4 -6 tablespoons hot water
    • 4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips


  1. Dissolve yeast in warm water in 2 1/2-quart bowl.
  2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
  3. Beat on low for 30 seconds, scraping bowl constantly.


  1. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  2. Stir in remaining flour until smooth.
  3. Cover and let rise until double, 50-60 minutes.
  4. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
  5. Gently roll dough 1/2-inch thick with floured rolling pin.
  6. Cut with floured doughnut cutter.
  7. Cover and let rise until double, 30-40 minutes.
  8. Heat vegetable oil in deep fryer to 350°.
  9. Slide doughnuts into hot oil with wide spatula.
  10. Turn doughnuts as they rise to the surface.
  11. Fry until golden brown, about 1 minute on each side.
  12. Remove carefully from oil (do not prick surface); drain.
  13. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
  14. Dip in sprinkles or other toppings after chocolate if desired.
  15. Creamy Glaze: Heat butter until melted.
  16. Remove from heat.
  17. Stir in powdered sugar and vanilla until smooth.
  18. Stir in water, 1 tablespoon at a time, until desired consistency.
  19. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
  20. Stir in powdered sugar and vanilla until smooth.
  21. Stir in water 1 tablespoon at a time, until desired consistency.



Greek Chicken Skewer



  • ½ cup mayonnaise

  • ⅓ cup buttermilk

  • ½ cup fresh chives, chopped

  • ¼ cup fresh parsley, roughly chopped

  • ¼ cup fresh mint leaves

  • 2 Tbsp fresh tarragon, chopped

  • 1 tsp red chili flakes

  • 1 Tbsp  vinegar

  • 2 tsp capers

  • 6 garlic cloves, minced

  • Kosher salt and freshly ground black pepper, to taste

  • Chicken Skewers:

  • 2 lbs boneless, skinless chicken thighs, fat removed, cut into ½-inch pieces

  • Bamboo skewers, soaked overnight in water

  1. Chop all the herbs finely and add the rest of the ingredients. Set aside.

  2. Add the meat to a large Ziploc bag or bowl and pour half of the marinade over the chicken, leaving the rest for dipping. Let marinate for at least 2 hours or overnight.

  3. Preheat a gas grill.

  4. Fill each skewer with chicken.

  5. Cook for about 5 minutes on each side until the internal temperature reaches 165ºF.

  6. Serve the skewers with a drizzle of marinade over a bed of hummus. Serve with the other half of the marinade that was set aside for dipping.


Tunnel BBQ Coleslaw

    • 1 large green cabbage
    • 1 small sweet onion
    • 1/4 cup fresh parsley, chopped
    • 1 large carrot
    • 4 ounces vinegar
    • 1 tablespoon salt
    • 1/2 teaspoon white pepper
    • 3 ounces vegetable oil
    • 1 teaspoon sugar
    • 1/2 teaspoon mustard powder
    • 1 garlic clove, minced
    • Poppy Seeds



  • Shred cabbage, carrot, and sweet onion.
  • Mix salt and pepper in vinegar to dissolve. Add to shredded vegetables.
  • Combine remaining ingredients, then mix them with the shredded coleslaw mixture until thoroughly covered.
  • Sprinkle poppyseeds.
  • Cover and refrigerate until ready to serve

Adapted from :


Tuscan Lemon Chicken with Sauce

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved



Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

Preheat oven 350
Coat chicken with flour.
Fry chicken until golden brown.
Bake for 20 minutes.
1 small onion, chopped
2 to 3 cups sliced button mushrooms
12 ounces chicken broth
4 ounces heavy cream
Add onions to pan. (use the pan where you fried the chicken, leaving enough oil for sauteing)
Add Mushrooms.
Deglaze pan with chicken stock.
Simmer then add heavy cream until reduced by half.
Pour sauce over chicken.