Frances Smith

Well, this is one of the most delicious things I have ever had. These are fluffy and moist and light, but distinctly pretzley. A must have appetizer for pretzel fans.A few tips. This was my first time using the air fryer setting on my new-ish oven. While most air fryers do not want you to spray your pan (or basket), this is a must for the oven if you put these on an oven sheet (like I did.) I also needed to go beyond the the ten minute cooking time, probably because the dynamics of an oven size are different than most counter air fryers.

These were just so perfect and delicious. They are fluffy and moist and light, but distinctly pretzley.A few tips. This was my first time using the air fryer setting on my new-ish oven. While most air fryers do not want you to spray your pan (or basket), this is a must for the oven if you put these on an oven sheet (like I did.) I also needed to go beyond the the ten minute cooking time, probably because the dynamics of an oven size are different than most counter air fryers.

I actually added in an extra cup of cheese and substituted turkey sausage for regular, so I could pretend to be somewhat healthy. Doing this again, I think I will actually chop the sausages smaller.The store only had premade hashbrowns, but if you can get the frozen uncooked ones, I recommend those since they would be more crispy and add more of a potato flavor to the bottom of this layered casserole. I really enjoyed this one. It makes enough for a good week of hearty meals too!

This is my first encounter with a healthier kind of pancake (I mean the whole wheat). There is no added sugar, so these are heartier than they are sweet. I did drizzle with maple syrup though, so that added some sugar. I made some with blueberries and some without and both came out well. I actually liked the ones without blueberries a bit better.What could be improved: the recipe calls for making the batter in a blender, and honestly this isn't something I'll do again. A straight up mixer is what you need. The blender doesn't get into the corners, leaving some of the mix dry. It's also annoying to pour because it's so thick, meaning if you're not careful more comes out than you want. The old-fashioned bowl with a big spoon is still the best wayI'm curious what it would be like to chop the blueberries smaller or even throw some crushed ones into the initial batter? I like this recipe and will return to experiment, but it's not all the way there yet.

This is the first time I've ever had a warm salad, and while I really liked the flavor combination, but I think after preparing I'd actually put this one in the fridge and let it get more traditionally chilled and crispy. Overall a really good salad though with some of my favorite ingredients. You have to be careful to make sure that you don't wilt the leaves, so a little more intensive than the traditional salad.

I have mixed feelings about this recipe. I LOVE the taste, but am not a fan of the prep. There is too much stuffing, making flipping this in the broiler (another strange choice, I expected stove top) impossible. After it came out looking like a mess I was so disappointed. But it is amazingly delicious, to the point that I didn't really care that it didn't come out looking like a quesadilla. I think next time I'll make this stove top in a pan and reduce the amount of veggies for the inside so the tortillas stay together.