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Too old for trick or treating but still looking for a festive way to satisfy your sweet tooth? Our Snickers cheesecake brownies are just for you!Here’s what you’ll need:Brownie Mix1/3 Sugar1 Egg1 tsp Vanilla Extract8 oz Cream CheeseSnickersGreaseBaking PanMixing BowlMixerStart by preheating your oven to 350 degrees. Take your favorite brownie mix and follow the instructions, mixing in a large bowl.To start your cheese cake mix add your cream cheese and 1/3 cup of sugar together into a separate bowl and mix evenly. Then add your 1 tsp of vanilla and 1 egg into the bowl and mix again.Chop up 2 cups of snickers and add to your cheesecake bowl, stir in with a spoon.Grease your baking pan and pour in your brownie mixtures, spreading evenly. Top with your cheesecake snickers mix and with a spoon, gently swirl the layers together. You just want to blend them a bit, not totally mix.Place in the oven for 30 minutes, let cool on the counter for 15-20 minutes, and enjoy!

Some people just enjoy that smokey flavor you get from a charcoal grill, but getting and even burn isn't always easy. We've got a few simple tips to get that charcoal started and to keep your girl in top working order.

It's fair season! The weather's hot, it's the time of the year you want to be wandering around outside, and we've got FOUR refreshing lemonade recipes to keep your summer cool. Here's what you'll need to make our classic lemonade Lemons Sugar Medium Saucepan For an extra sweet & savory recipe you'll also need: Strawberries Basil To make an Arnold Palmer you'll also need: Black Tea To switch things up and make limeonade you'll need: Limes Mint Cucumbers

You wanna know how to make the perfect hot dog that puts others to shame? They broil their dogs, you steam them. They slather it with ketchup, you bury it in mustard and peppers. THAT'S the Chicago way! And That's how you get the perfect hot dog. Here's what you'll need: All Beef Dog Poppy Seed Bun Dill Pickle Spears Tomatoes Bright Green Relish Chopped White/Yellow Onions Sport Peppers Yellow Mustard Celery Salt Pot Steamer Large Pot Put an inch of water in the pot. Insert the steamer, load in your dogs, cover, and put on a high heat for 5 minutes. After 5 minutes put your buns on top of the hot dog and close the lid to steam for 1 minute. Now that your dogs and buns are steamed, take them out of the pot. Grab yourself a bun and toss in a hot dog. Start by liberally applying the dog with your mustard. Tuck a pickle spear underneath the dog. Cut up your tomatoes into slices and tuck 2 on top of the dog. Layer in the relish and onions. Top with 2 sports peppers and sprinkle with celery salt.

We at The Savory do not approve of putting ketchup on hot dogs, but there are a lot of other great things you can grill, fry, and otherwise cook it goes swell on! Why buy watered down ketchup from the store when you can make your very own at home? We've got the perfect ketchup recipe for any occasion. Here's what you'll need: 1 Large Yellow Onion 4 Cloves of Garlic Olive Oil Salt 28 Oz Can Whole Tomatoes 2 Tbsp Tomato Paste 1/2 Cup Apple Cider Vinegar 1 Tsp Chili Powder 1 Tsp Smoked Paprika 1/4 Tsp Cinnamon 1/4 Tsp Allspice 1 Cup Brown Sugar Large Pot Blender Start by coating the bottom of your pot with a small amount of olive oil, just enough to cover it. Put the flame on a medium low heat. Your goal is to sweat the onions not to caramelize them. Chop your onions and toss them in the pot with a liberal dash of salt. Chop your garlic and add to the pan as well. Puree your whole tomatoes in your blender. Stir your pot and add 2 heaping tablespoons of tomato paste. Stir until mixed then add your pureed tomatoes and 1/2 cup of vinegar. Add the rest of your dry seasonings and simmer for 45 minutes to 1 hour. And that's all there is to it, enjoy!

Who doesn't love corn dogs? Be it at the boardwalk or the fair, we love this walking friendly deep fried delicacy! We've got the corn dog recipe that'll keep you satisfied on all those unfortunate days you can't go out to satisfy that craving. Here's what you'll need. 1 Cup of Cornmeal 1 Cup of Flour 2 Tsp Kosher Sea Salt 1 Tsp Baking Powder 1/4 Tsp Baking Soda 1/2 Tsp Cayenne 1 Jalapeño 1/3 Cup Grated Onion 8 Oz Cream Corn 1/3 Cup Grated Onion 1/2 Cup Buttermilk 8 Hot Dogs 100% Vegetable Oil Whisk Disposable Wooden Chopsticks Corn Starch 2 Large Mixing Bowls Large Steel Pot Start by adding all your dry ingredients to the large mixing bowl and whisk thoroughly. Chop your jalapeño and add to the other mixing bowl with the grated onion and all your wet ingredients. Whisk thoroughly then pour into your dry ingredients and whisk. Let sit for 10 minutes. Fill your large steel pot about halfway up with vegetable oil and bring to 300 degrees. Leave your disposable chopsticks paired together and use them to skewer your hot dogs. Roll in corn starch and cover thoroughly making sure to tap off your excess. Dip in your batter, swirl, then slowly submerge into the oil. Cook for 4-5 minutes or until golden brown.

We're got THREE fantastic Quinoa recipes and we've spiced up our lunch dish with a bit of Mexican flavor. Here's what you'll need: 1 Avocado Mixing Bowl Spoon 1 Lime 1 Jalapeño 1 Red Onion 1 Bushel of Cilantro Cereal Bowl 1/3 Cup Black Beans 1/3 Cup Sweet Corn Salsa Start by slicing around the seed of the avocado the grip with both hands and twist to pop it open. Tap the seed with a knife to bury the blade then twist to remove the seed. Scoop out the avocado into your mixing bowl. Juice your lime over the avocado. Give your jalapeño, 1/4 of your onion, and a handful of your cilantro a rough chop then toss into the mixing bowl. Sprinkle some sea salt on top and some fresh ground pepper. Mix thoroughly. Add 1 cup of cooked quinoa to your cereal bowl along with your beans, corn, and some salsa. Top with your guacamole and enjoy!

Love Mac & Cheese but hate all the diet breaking aspects of it? Well fear not! We've put together an easy, healthy, and TASTY Mac & Cheese recipe! Here's what you'll need: Salt Pepper Spinach Whole Wheat Macaroni Noodles Cheese Medium Pan Start by filling your pan about 2/3 of the way and add a few pinches of salt. Bring to a boil. Add your pasta to the boiling water and cook until al dente, soft but firm! Drain the pan but save ~1 cup of the water. Add your cheese to the pot along with one tablespoon of water at a time while stirring up the cheese is nice and melted. Toss in your spinach (remember to wash if it's not pre-washed!) and stir until everything is nice and mixed and you're done!

We here at The Savory aren't afraid to admit our guilty pleasures and mayonnaise is DEFINITELY one of them. We know it's not that healthy but it can make so many things taste so good! Well to alleviate our guilt somewhat we've put together our very own homemade mayonnaise recipe! Here's what you'll need: 2 Eggs Large Mixing Bowl Whisk 1/2 tsp Dijon Mustard Canola Oil Dish Towel 1/2 Lemon Start by separating your egg yolks from the egg white. To do this carefully crack the egg in half over a bowl and pour the egg yolk from one half of the shell letting the egg white fall into the bowl. Dump your egg yolks into your large mixing bowl and whisk thoroughly until it's "fluffy". Add 1/2 a Tsp of dijon mustard to your mixing bowl and whisk again. Dampen your dish towel and wrap around the base of your mixing bowl to keep it in place. Tilt the bowl slightly away from you then slowly pour in your oil while whisking. Once the mix has reached a ribbony consistency, meaning if you hold up your whisky it doesn't immediately fall off or clump to it but makes nice long strands, squeeze in a few drops of lemon juice and whisk. Continue to add oil and whisk until your consistency thickens to what you find in every old mayonnaise jar. At this point squeeze the rest of your 1/2lemon into the mix. You can season this any way your want at this point but we recommend a few pinches of salt as a base. Whisk it all together and take a taste!

It's tailgating season! That means it's time for grills, meat, and fun. We trust you enough to know how to cook a hot dog so our chef has decided to share her very own mother's skinny pulled pork sliders. Here's what you'll need: 1 Pork Loin 2 Tbsp Brown Sugar 2 Tbsp Kosher Sea Salt 1 Tbsp Dry Mustard 1 Tbsp Cumin 1 Tbsp Garlic Powder 1 Tbsp Chili Powder 2 Tbsp Granulated Pepper 1 1/2 Tbsp Paprika 1 Pinch Cayenne 1 Head of Red Cabbage Hawaiian Sweet Roles A few Fresh Basil Leaves Mayonnaise 1 Clove of Garlic 1/2 Lemon Large Mixing Bowl Whisk Measuring Cup Slow Cooker Food Processor Start by adding all your dry ingredients into your large mixing bowl and mix thoroughly. Throughly coat your pork loin with the dry rub making sure it's entirely covered. Add 1 cup of water to your slow cooker followed by your pork loin and any leftover seasoning that was on the plate with the loin. Let cook on low for 8 hours. Give a rough chop to half your head of red cabbage and slice your sweet buns in half. If you want to sauce it up with our Basil Aioli, simply add some mayonnaise to a food processor with a clove of garlic, half a squeezed lemon of juice, a few leaves of fresh basil, and a couple pinches of salt and pepper. Add some of our aioli (or your sauce of choice) to the bottom of a sweet bun. Lay down some cabbage, add some pork, close the bun, and enjoy!

It's game day so we've decided to combine two of our great loves, beer and chicken, into one amazing recipe just for your! Here's what you'll need: Kosher Salt Black Pepper 1 Head of Garlic Rosemary Olive Oil Your Favorite Spice Rub Beer 1 Whole Chicken Aluminum Baking Pan Start by coating your chicken with olive oil then top it with salt and pepper. Peel your garlic cloves and stuff them into the chicken. if you like garlic as much as we do, you'll want a handful! You can buy a spice rub or make your own, just make sure to apply it liberally. Peel the leaves from one sprig of rosemary and stuff inside. Make sure to spread your around all sides of the chicken. Crack open a beer, you'll only need half, the stuff it inside the chicken. Stand the chicken upright in the pan, make sure the wings are tucked in! Place onto our grill at 375 degrees and let cook for an hour for until it reaches 165 degrees.

Grab your oven mitts and put away the barbecue because it's finally Fall! We've got a fantastic seasonal recipe just for you; spaghetti squash with a brown butter pumpkin sage sauce. Here's what you'll need: Kosher Salt Ground Pepper Nutmeg Olive Oil Lemon Parmesan Cheese Sage Chicken Broth Butter Pumpkin Puree Shallot Spaghetti Squash Baking Pan Medium Pan Cheese Grater Preheat your oven to 400 degrees. Cut your spaghetti squash in half and core it then place facedown in a baking pan and toss it in the oven for 35 minute. Start off your sauce by adding 2 Tbsp of olive oil to your pan over a medium heat. Add you shallot (minced) and cook until they are transparent. Add a large pinch of salt and 1 stick of butter stirring continuously until it's completely melted. Once your butter has browned (you'll know from the color and nutty smell), add your chicken stock, sage, another pinch of salty, 1 Tsp of nutmeg, and some ground pepper. Add your pumpkin puree and keep stirring! Once it's reached a creamy consistency, grate some parmesan cheese on top and throw in a few more sage leaves. Check on your spaghetti squash. If the insides have turned into a nice string texture that you can easily pull out, it's done! Add to your sauce and carefully mix it in, plate and enjoy!

School is back in session and it's time for all the starving college kids to buy Costco sized palettes of instant ramen..or is it? We've got a cheap AND healthy alternative just for you! Quinoa! Here's what you'll need: 1 Cup of Quinoa 1 Medium Pan 1 3/4 Cup Water/Broth/Milk Put your quinoa and liquid base into the pan, out on a lid, and bring to a boil. Once it reaches a boil reduce to a simmer and cook for 20-25 minutes or until the quinoa has absorbed all the liquid.

We've got THREE fantastic Quinoa recipes for breakfast, lunch, and dinner. Since it is a healthy super grain, let's start things off with the most important meal of the day! Here's what you'll need: 1 Peach Coconut Flakes Slivered Almonds Sea Salt 1 Cup Coconut Milk Honey 1 Cup of Cooked Quinoa Cereal Bowl

School is back in session and pizza parlors everywhere are rubbing their hands with anticipation for all the late night college orders soon to be coming their way. Dorms may not be the easiest location to cook…anything, BUT we've put together a SUPER easy pita-pizza recipe that you can make with an improvised cutting board and a toaster oven. Here's what you'll need: Pita Bread Green Bell Pepper Mushrooms Red Onion Tomato Sauce Baking Tray Grated Cheese (Dealer's Choice) Sliced Black Olives Basil Leaves Start by pre-heating your oven to 425 degrees then slicing your vegetables. Place your pita on your baking tray and slather your tomato sauce on top. Lay down some cheese, slap on some veggies, then top with more cheese. Place your pizza(s) in the oven and cook for 10-12 minutes or until the cheese is golden brown.

What do we love about Halloween? BACON! At least when it’s our pumpkin spiced candied bacon.Here’s what you’ll need:1 Cup Brown Sugar1-2 Tbsp. Pumpkin Pie SpiceBaconMixing BowlPreheat your oven to 350 degrees.Add your sugar and spice to your mixing bowl and mix. Roll your bacon in it and place on a baking sheet on top of parchment paper. Add your extra sugar on top then cover with another parchment paper sheet. Place another smaller baking sheet on top to add weight.Cook for 25-35 minutes.

In honor of the Fox's Empire Season 2 premiere we've grafted a special shot for our favorite Cookie! We're giving the girl scout cookie shot a left turn to toughen it up for Taraj P. Henson's tough character. Here's what you'll need: 1/2 Oz Frangelico 1/2 Oz Baileys Irish Cream 1/2 Oz Cognac Add your ingredients to the shaker FIRST! Your ice will always come second. Give it a good shake, strain, and enjoy!

What's better than chicken wings during football season or your fancy dinner party? Nothing! We've put together a healthy-ish rub and sauce combo recipe that also spices up the old buffalo classic with Sriracha! Here's what you'll need: For the Wings: 2 tablespoons vegetable oil, plus more for the pan 2 pounds chicken wings, split at the joints, tips removed 2 tablespoons unsalted butter, melted 1 teaspoon granulated garlic Kosher salt and freshly ground pepper For the Sauce: 5 tablespoons unsalted butter 1/3 cup honey, plus more for drizzling 1/4 cup Sriracha 1 tablespoon soy sauce 2 teaspoons fresh lime juice Start by pre-heating your oven to 400 degrees. Add 2 Tbsp of vegetable oil to your baking pan then apt your chicken wings dry. Let thaw first if frozen and dump your chicken wings into your mixing bowl. In your other mixing bowl add 2 Tbsp of vegetable oil, 2 Tbsp of melted butter, 1 Tsp of salt, 1 tsp of garlic powder, and grind some pepper to finish. Mix your rub then pour over your wings in the other bowl and give them a toss. Add them to your baking pan and pop them in the oven for 45-55 minutes or until the internal temperature reaches at least 165 degrees. To start your sauce melt 5 Tbsp of butter in your saucepan over a medium heat. Once your butter has completely melted add 1/3 cup of honey, 1/4 cup Sriracha, 1 Tbsp soy sauce, and 1 Tsp of lime juice. Stir it all together until the sauce has a small constant amount of bubbles. Plate your wings, drizzle the sauce, garnish if you'd like, and enjoy!

Are you a fan of the never-ending hit CBS show 'Survivor'? We are! That's why we've taken the wonderful game of survivor flip cup and made SURVIVOR survivor flip cup.

Tired of spending all your money at Starbucks for the many delicious pumpkin spiced seasonal goodies? Well we can help satisfy at least one of those cravings with our simple pumpkin spice biscotti recipe! Here's what you'll need: 2 Cups All Purpose Flour 3 Eggs 3/4 Cup Corn Meal 1 1/2 Tsp Baking Powder 1 Tsp Kosher Sea Salt 1 Cup Brown Sugar 1 Tsp Pumpkin Spice Butter 3/4 Cup Pumpkin Seeds Pumpkin Sugar 2 Large Mixing Bowl Mixer/Whisk Baking Sheet Parchment Paper Basting Brush As always, preheat your oven! This recipe calls for 325 degrees. Start by pouring 2 cups of flour, 3/4 cup corn meal, 1 1/2 Tsp baking powder, 1 Tbsp pumpkin spice, and 1 Tsp salt into your mixing bowl. In your other mixing bowl crack 3 eggs and 1 cup of brown sugar. You can hand mix this but an electric mixer will save you time and effort as you want to beat it until it's very light and fluffy. Slowly add your dry ingredients from the other bowl and continue to mix. Mix in as many or as few pumpkin seeds as you'd like then let rest for 5 minutes. After your dough has rested, lay down some parchment paper on your baking pan then form some dough into a large oval shaped log. It should be roughly 9 inches by 3 inches and if you'd like to cook more than one at a time, make sure they are evenly spaced throughout the pan. Cook for 35 minutes or until lightly browned then remove from the oven and let cool for 5 minutes. Using a serrated knife, cut the log crosswise into 3/4 inch thick diagonal slices. Beat one egg and use a brush to lightly coat each slice. Powder lightly with your pumpkin sugar then pop back into the oven for another 25 minutes or until golden brown.

We visited SALT Restaurant at the beautiful Marina Del Rey Hotel to craft this terrifying cocktail in honor of the most terrifying show on television. American Horror Story! Get ready for the Bloody Tooth Cocktail! Here's what you'll need: 1.5 Oz Pomegranate Juice 0.5 Oz Simple Syrup 1 Dash Lemon Juice 1.5 Oz Rye Whiskey Start by pouring your pomegranate juice, simple syrup, and lemon juice to your glass. In honor of Lady Gaga's drink of choice, we're using rye whiskey. Pour into your glass, add ice, and stir 12 times for luck! Pour over fresh ice in a high ball glass. Garnish with a flamed lemon twist. Garnish with pomegranate seeds to get that creepy baby teeth effect!

Are you a fan of Houston's famous spinach and artichoke dip? We sure are! But we wanted to take this a step further with even MORE cheese! Here's what you'll need: Food Processor Baking Dish Grease (Pam Spray or otherwise) 1/2 Cup Sour Cream 1/3 Cup Cream Cheese 1/3 Cup Half and Half 6.25 Oz Jar Marinated Artichokes 10 oz Spinach Kosher Sea Salt 1/3 Pecorino 1/4 Parmesan 2 Cloves and 1/2 Tsp Garlic 1 Cup Mozzarella Preheat your oven to 350 Degrees. Start by adding your half and half, sour cream, 2 cloves of garlic, pecorino, parmesan, a small pinch of salt, mozzarella, spinach, artichokes, and cream cheese to the food processor. Close the lid and process thoroughly. Grease your baking dish and empty the dip into it. Make sure to spread uniformly. Top with parmesan cheese then bake for 30 minutes and enjoy!

Never heard of the Chicken McGriddle? That’s because it’s on McDonald’s SECRET menu, but we’ve reverse engineered the recipe and given it our own twist! 1 Eggs Chicken Butter Salt Buttermilk Syrup Sugar 1 Cup Flour Ritz Crackers Panko Bread Crumbs Baking Soda Oregano Thyme Baking Powder Onion Powder Biscuit Cutter Bacon American Cheese Griddle Mixing Bowl Whisk Freezer Bag Baking Pan Egg Ring First we make pancakes! Add 1 cup of flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt, and 1.5 Tbsp. sugar to a mixing bowl and whisk together. Then add 1 beaten egg, 2 Tbsp. melted butter, and 1.5 cups of buttermilk and whisk. You’ll need any kind of griddle for this part and a biscuit cutter. Place the cutter on the griddle over a medium heat and add 2 Tbsp. of pancake batter. Boil some maple syrup until it changes to a caramel color to form chunky crystals. Layer them into your biscuit mix in the cutter. Cover with 2 more Tbsp. of batter. Once bubbles start to come out the bottom edges of the biscuit cutter, remove it and flip the biscuit. Place a chicken breast into a large freezer bag skin side up. Seal the bag and tenderizer your meat until flattened to about 1/4 inch. Add buttermilk to the bag and place in the refrigerator for at least a few hours. Crumble 1 3/4 Cup of Ritz crackers and add to a mixing bowl along with 1/4 cup of panko bread crumbs, 1/2 Tbsp. thyme, 1 Tbsp. oregano, 1 Tbsp. Onion Powder, and 1/4 tsp. of salt. Whisk together. Preheat your oven to 425 degrees. Add your marinated chicken breast to the mixture and coat thoroughly then place into a baking pan. Cook for 20 minutes. Grease your griddle and cook 1 egg in an egg ring to keep it small. Cut your pancake in half then lay down some american cheese, your egg, chicken, bacon, close with the other half of your pancake, and enjoy!

Truffle avocado toast is perhaps the greatest enhancement of that oh-so-in-a-hurry carb loaded breakfast meal known to us all simply as plain toast. Prepare to have your taste buds carpet bombed with a plethora of tasty goodness.Here’s what you’ll need:CilantroCotijaBreadCherry TomatoesSaltPepper1 Lime1 Egg1 Ear of Corn1 AvocadoTruffle SaltWhite VinegarMedium PotStart by bringing a pot of water to boil then reducing to a simmer adding a dash of vinegar. Stir your water in a circular motion creating a whirlpool effect then carefully pour your egg into the center. After a few minutes carefully scoop out the egg and set aside on a paper towel.Boil your corn for 5 minutes then remove from the ear. Cut your avocado in half and scoop it into a bowl. Squeeze 1 limes of juice over the avocado and season with pepper and 1 Tsp. of truffle salt.Slice your cherry tomatoes in halves and mix with corn. Give some of your cilantro a rough chop and add to the mix with some pepper and a pinch more truffle salt.Toast your bread, spread on your avocado mix, top with the tomato mix, lay down some cotija cheese, and top with your poached egg.

If you’re like us, you probably love meat, cheese, salt, all those things you’re not supposed to have in mass quantity. Well our doctors told us to start eating more vegetables so we’ve put together this Zucchini noodle pasta recipe!Here’s what you’ll need:ParsleyCherry TomatoesPepperParmesan Cheese2 ZucchinisRed Pepper Flakes4 Cloves of GarlicSalt½ Cup Olive OilLemonBaking Pan Vegetable SpiralizerSaucepanStrainerZesterPlace your cherry tomatoes into a pan and boil on high for 5-10 minutes. Spiral your zucchinis and lace them to the side.Add ½ cup olive oil to saucepan over a medium heat. Add 4 chopped cloves of garlic, a pinch of red pepper, and a generous pinch of salt. Let sit for 10 minutes.Place your zucchini into a serving bowl and strain the olive oil mix on top. Add your tomatoes. Give some parsley a rough chop and toss it in as well. Season with a pinch of salt and red pepper flakes then zest with lemon. Grate on some cheese, toss, and enjoy!