Max’s Fantasy Chopped Jr Grand Champion Competition

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max's masterchef recaps


16 of the best Chopped Jr Champions will return to compete for $50,000 and the title  of Chopped Jr Grand Champion! There will be four rounds with four chefs each. The winner of each round will get $15,000 and the chance to compete in the Grand Finale and win another $35,000 and a Chopped Jr. Grand Champion Chef Coat!


15 year old Daniel Kingman. He was one of the first Chopped Junior Champions and now with even more experience in the kitchen he believes he can be the Grand Champion.


14 year old Amelia Carpentieei. She says, “I have many more skills then last time I was in the Chopped Kitchen and I will take down my 6 competitors to get the win!”


13 year old Christian Bonadio. He is so excited to be back and says he has more tricks up his sleeve. Christian believes he…

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Bangladeshi Brats – with Johnsonville

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The big game is coming and we will be ready! We can’t have a game day party without Johnsonville sausages. Check out this recipe with it’s amped up middle eastern flavors, make it a meal, or tear the toasted naan into smaller pieces for bite size snacks. #partner #Ad #JohnsonvilleBrats #GameDayRecipes #MyDadThoughtOfThis

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¹There are many different types of curry paste that come in packages, jars, bottles, or powder varieties. Use what ever you think suits your palate. You can always change it up next time.

²Naan is an Indian flat bread similar to pita bread which could work as a substitute. Falafel bread would also work. Naan is usually found in the frozen food aisle as it has no preservatives or you can find it at any Indian restaurant or specialty food store.

³Chutney is spicy jam usually made with mangos. You can find this in the condiment aisle of most grocery stores. Once again it comes in a variety of flavors so experiment.


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Tune in tomorrow morning to catch me with my good friend Mark S. Allen on ABC10 – channel 10. We’ll be goofing off at Awful Annie’s Auburn – super early, set your alarm! It’s

National #FruitcakeTossDay and we’ll be doing just that, tossing fruitcake!! #MasonMade #MarkSAllen

I made these fruitcakes and if you want the recipe, you can find it here.





While we’re at it, let’s give something away…how about my first published Cookbooklet! I’ll even sign it to the person that wins…in fact, let’s do two!

You can buy it on, or you can win it here.

Leave a comment about why you want to win it and who will get the other one – tag the person you want to win with you, and I’ll pick the winner on Monday, January 8, 2018. It will run on Facebook and Instagram so enter in all three places – but you have to leave a different

comment on each post. Also, extra entries for sharing! Happy New Year!


*Winner will be picked by random draw and will be notified by email. Winner has one week to respond or another winner will be chosen.

Holiday Sugar Cookie Recipe



Holiday Sugar Cookie Recipe


* 2 1/2 cups all purpose flour
* 1/4 tsp salt
* 1 Tbsp Holiday Baking Spice (Vanns brand)
* 3/4 cup (1 1/2 sticks) butter, softened
* 3/4 cup sugar
* 1 large egg
* 1 1/2 tsp Princess emulsion (Lor Ann) 

1.Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Cream butter with sugar in a medium bowl with electric or stand mixer on low until smooth; add in egg yolk and Princess emulsion.
3. Whisk together flour, Holiday Baking Spice in a large bowl. Stir into the butter mixture. Mix until dough is firm and smooth. Form dough into a disk; wrap in plastic and chill dough at least 30 mins. Overnight is better.
4. Roll dough to 1/4-inch thickness on a lightly floured surface. 5. Cut out cookies with a 3 1/2-inch round cookie cutter (or shapes, too. Be sure the dough is cold when it goes into the oven so the shapes hold) and place 2-inches apart on prepared baking sheets. Bake until lightly browned around the edges, 14-17 mins. Remove from oven and transfer cookies to a wire rack; cool completely before icing.

2 lbs powdered sugar.

2-5 Tbs water, more if needed (we always use a bit more)
1 Tbs meringue powder.

Put the powdered sugar and meringue powder in a mixing bowl and turn the mixer on low to blend. Add the water slowly letting it fully incorporate until you get the consistency you are looking for. Thicker for piping and thinner for flooding.

The meringue power is what makes your icing to dry firm so you can stack cookies and the icing won’t smear or smudge. If you like it soft, omit this ingredient. If you use this and have leftover icing, seal it in a tupperware or put saran wrap over it, like right on top of the icing or the top will crust over.

If you want decorating tips, leave a message and I will answer them personally.