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  • Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    How to make Grilled Strawberry Shortcake Skewers with Blueberry Glaze

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 30 minutes


    For the skewers:

    1 pound cake, thawed if frozen
    32 strawberries (2 pounds), hulled
    2 tablespoons Mazola Corn Oil
    2 tablespoons honey

    For the cream:

    1 cup whipping cream
    2 tablespoons granulated sugar
    Zest of 1/2 lemon

    For the glaze:

    1 1/2 cups powdered sugar
    1 tablespoon whipping cream
    1/2 teaspoon fresh lemon juice
    1/4 cup blueberries, thawed if frozen


    For the skewers:

    Prepare the grill for direct cooking over medium-low heat.

    Slice the pound cake into slices, then cut each slice into cubes. In a small bowl combine the corn oil and honey until well combined.

    Thread cake cubes and strawberries through skewers until they’re all gone. If using wooden skewers, be sure to soak the skewers in water for at least 1 hour before using. Lightly brush the oil and honey mixture all over the skewers.

    Grill the skewers for about 2 minutes per side, or until the cake is toasted and golden and the strawberries are slightly softened.

    For the cream:

    Beat the cream, sugar and zest in a bowl with an electric mixer until soft peaks form. Cover and chill until ready to use.

    For the glaze:

    In the pitcher of a blender, combine all of the glaze ingredients. Blend on high until everything is well combined and smooth. Drizzle over the skewers before serving alongside the cream.

  • Homemade Cheesesteaks

    How to make Homemade Cheesesteaks

    Pop your steak in the freezer until firmed, about an hour, before slicing against the grain to get the thinnest slices possible.


    For the sandwiches:
    1 tablespoon butter
    1 small onion, thinly sliced
    1 small bell pepper, thinly sliced
    1 tablespoon vegetable oil
    Kosher salt and freshly ground black pepper
    1 1/4 pounds ribeye, beef round, or top sirloin, thinly sliced
    4 sturdy hoagie rolls
    Mayonnaise, if desired
    8 slices mozzarella, provolone, or white American cheese
    1/2 teaspoon dried oregano


    Preheat the oven to 400°F.

    In a large skillet over medium heat, melt the butter. Saute the onion and pepper until they are tender. Remove the vegetables to a bowl and heat the oil in the same pan. Add the beef and season to taste with salt and pepper. Saute until lightly browned and cooked through. Divide the meat into two batches if necessary.

    Spread each bun with mayonnaise, if desired. Divide the beef and vegetable mixture among the buns. Top with the cheese and oregano. Bake the sandwiches in the oven until the cheese is melted and the bread is slightly toasted, about 5 minutes. Serve.

  • Lobster Macaroni and Cheese

    How to make Lobster Macaroni and Cheese

    Yield: 6 servings


    Kosher salt
    Vegetable oil
    1 pound elbow macaroni
    1 quart whole milk
    1 stick (4 ounces) unsalted butter, divided
    1/2 cup all-purpose flour
    12 ounces Gruyere cheese, grated (4 cups)
    8 ounces extra-sharp Cheddar, grated (2 cups)
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon nutmeg
    1 1/2 pounds cooked lobster meat
    1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


    Preheat the oven to 375°F. Spray 6 individual gratin dishes with nonstick cooking spray.

    Bring a large pot of salted water to a boil and cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.

    Meanwhile, in a small saucepan over medium heat, warm the milk. In a large saucepan set over medium-low, melt 6 tablespoons of the butter. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 2 more minutes, or until thickened and smooth. Remove from heat and add the cheeses, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well to combine. Divide the mixture between the prepared gratin dishes.

    Melt the remaining 2 tablespoon of butter and combine with the fresh breadcrumbs, tossing to coat. Sprinkle the buttered crumbs over the gratin dishes. Place the dishes on a rimmed baking sheet. Bake for 30 to 35 minutes, or until the bubbling and browned. Serve.

    From the Food Network

  • Cajun Mac & Cheese

    How to make Cajun Mac & Cheese

    Yield: 4 servings


    Kosher salt
    12 ounces pasta
    2 tablespoons olive oil
    6 ounces andouille sausage, diced
    2 bunches green onions, sliced
    1 red bell pepper, chopped
    1 tablespoon Cajun spice blend
    2 tablespoons all-purpose flour
    2 cups whole milk
    8 ounces sharp cheddar cheese, grated


    Bring a pot of salted water to a boil. Cook pasta for 1 minute less than package directs. Reserve 1 cup of cooking water then drain pasta.

    In a large, deep skillet heat olive oil over high heat. Add sausage and cook, stirring, for 2 minutes or until it begins to brown. Add onions and pepper and cook for another 3 minutes. Add the Cajun seasoning and flour and cook, stirring, for 2 minutes longer. Gradually and carefully whisk in the milk. Whisk until sauce is thickened and smooth, about 5 minutes.

    Add the cooked pasta and cheese to the skillet, tossing to combine. Add pasta water to thin sauce if necessary. Reduce heat to medium low and cook for 1 minute.

    From Food Network Magazine March 2012

  • Cookies and Cream Cheesecake Cupcakes

    How to make Cookies and Cream Cheesecake Cupcakes

    Yield: 30 cupcakes

    Prep Time: 10 minutes

    Cook: 6 hours

    These adorable and easy bite-sized cookies & cream cheesecake cupcakes are perfect for any occasion or any Oreo cookie lover!


    42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
    2 pounds (4 8-oz packages) cream cheese, room temperature
    1 cup sugar
    1 tsp vanilla extract
    4 large eggs, room temperature, lightly beaten
    1 cup sour cream
    Pinch of salt


    Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

    With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

    Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

    Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

    From Martha Stewart's Cupcakes

  • Double Crust Apple Pie

    How to make Double Crust Apple Pie

    Yield: 10-12 servings

    Cook: 2 hours


    Pie Crust:

    1 cup (about 2 sticks) unsalted butter, plus more for pie plate
    2 1/2 cups all-purpose flour, plus more for rolling out dough
    1 teaspoon salt
    1 teaspoon sugar
    3 tablespoons all-purpose flour, plus more for rolling out dough
    1 large egg yolk
    1 tablespoon heavy cream


    3 pounds assorted apples (such as Macoun, Granny Smith, Cortland, Jonagold, and Empire)
    2 tablespoons freshly squeezed lemon juice
    1/4 cup granulated sugar, plus more for sprinkling
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/8 teaspoon salt
    1 tablespoon unsalted butter, cut into small pieces
    Best-quality vanilla ice cream (optional)


    Pie crust:

    Cut each stick of butter into eight pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.

    Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.

    Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you’ve added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.

    Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate at least 1 hour.

    Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.

    Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

    On a lightly floured surface, roll out one disk of pie crust to a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan. Transfer pan to refrigerator, and chill 30 minutes.

    Heat oven to 425 degrees. Whisk together the egg yolk and cream; set aside.


    In a large bowl, toss together the apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt; place in chilled bottom crust. Dot with butter.

    Roll out the remaining disk of pie crust as in step one. Brush the rim of the bottom crust with the egg wash. Place second piece of dough on top, and trim so 1 inch overhangs. Tuck the dough under, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator, and chill until firm, about 15 minutes.

    Remove pie from the refrigerator, brush with the egg wash, and sprinkle generously with sugar. Cut four vents in the top, allowing the steam to escape.

    Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees, and bake until golden brown and the juices are bubbling, 25 to 30 minutes. Transfer to a wire rack to cool. Serve pie with vanilla ice cream, if desired.

    Adapted from Martha Stewart

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