Sunny Anderson 3 Ingredient Recipes

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SUNNY'S HAM AND CHEESE BISCUITS WITH HONEY DIJON BUTTER



Sunny's Ham and Cheese Biscuits with Honey Dijon Butter image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 8 biscuits

Number Of Ingredients 11

2 cups self-rising flour
1/3 cup shredded Cheddar-jack cheese blend
3 slices thin deli ham, chopped
3 tablespoons salted butter, slightly frozen
1 cup buttermilk
All-purpose flour, for dusting
Nonstick cooking spray, for the baking sheet, optional
1 stick (8 tablespoons) salted butter, softened
2 tablespoons honey
1 tablespoon whole-grain Dijon mustard
Blackberry or raspberry preserves, for serving

Steps:

  • For the biscuits: Preheat the oven to 400 degrees F.
  • Place the self-rising flour in a large bowl and toss with the cheese and ham. Grate the butter into the flour mixture. Pour in the buttermilk and mix gently with a wooden spoon. Once the dough comes together, turn it out onto a floured surface, divide it into 8 equal balls and pat them down lightly.
  • Put the balls in a cast-iron pan or on a baking sheet sprayed with cooking spray. Bake until brown, 20 to 25 minutes.
  • For the butter: In a bowl, mix together the butter, honey and mustard.
  • When the biscuits are done, brush some of the butter over the tops. Serve the biscuits with the remaining butter and the preserves.

SUNNY'S 1-2-3 HOLLANDAISE SAUCE



Sunny's 1-2-3 Hollandaise Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 10m

Yield 8 servings

Number Of Ingredients 4

1 stick (8 tablespoons) unsalted butter
3 teaspoons fresh lemon juice
2 large egg yolks
Kosher salt and freshly ground black pepper

Steps:

  • In a small pot, melt the butter over medium heat.
  • Add the lemon juice and yolks to a medium bowl and whisk together.
  • Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.

SUNNY'S EASY AS 1-2-3 PIZZA



Sunny's Easy as 1-2-3 Pizza image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups self-rising flour, plus more for rolling
2 cups plain Greek yogurt
1 heaping tablespoon garlic and herb seasoning blend
1 cup pizza sauce, BBQ sauce, pesto or Alfredo sauce
2 cups shredded mozzarella
3 toppings such as pepperoni, cooked sausage, garlic, onions and peppers, chopped rotisserie chicken, ham, pineapple, olives, etc.

Steps:

  • Preheat the oven to 400 degrees F.
  • For the dough: In a stand mixer with the paddle attachment, add the flour, yogurt and seasoning blend and mix until combined and tacky. Scrape off the dough from the paddle and replace the paddle with the kneading (dough hook) attachment. Sprinkle in a bit more flour and knead on medium until a ball forms. On a floured surface, roll out the dough to a big thin circle or divide the dough in half to make 2 pizzas.
  • For the toppings: Place the pizza on a baking sheet or pizza stone. Leaving a 1-inch border around the edge of the dough, top the pizza evenly with the sauce and cheese, then the selected toppings. Bake until the edges are golden brown, 8 to 12 minutes.

SUNNY'S 3-INGREDIENT NUTTY CHOCOLATE CHIPS



Sunny's 3-Ingredient Nutty Chocolate Chips image

Provided by Sunny Anderson

Categories     dessert

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 3

One 10.5-ounce bag ridged potato chips
2 cups milk chocolate chips, melted
3 cups nuts (walnuts, pecans, almonds), chopped

Steps:

  • Line a baking sheet with parchment paper. Dip just half of each chip in the melted chocolate, then dunk in the chopped nuts to coat. Rest on the baking sheet until set, about 10 minutes.

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP



Sunny's Spicy 5-Ingredient Spinach Artichoke Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

One 14-ounce jar marinated artichoke hearts
Kosher salt and freshly ground black pepper
16 ounces baby spinach
8 ounces whipped chive cream cheese
1/4 cup sour cream
12 ounces shredded pepper jack cheese
One 14.5-ounce bag tortilla chips

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
  • Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
  • Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
  • Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

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