Toaster Oven

Line two baking trays with parchment paper. Set aside

In a large mixing bowl, add cold butter and sugar. Using an electric mixer, beat until they are all combined and creamy.

Carefully add the egg. Beat to combine but do not over mix.

Add in the flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms.

Add all the chocolates and mix together using a spatula. Scoop out the cookie dough, roughly 1 tablespoon per cookie, and place on the prepared oven trays.

Place in the fridge for at least half an hour to set.

Bake at 350°F for about 8 to 10 minutes, or until browned. Keep in mind that the cookies will continue to bake as they cool.

Allow the cookies to cool for a few minutes on the pan before transferring to a serving dish.

Remove the thick stems and large ribs from the kale leaves. Wash them well and allow them to dry completely.

Preheat your toaster oven to 300°F.

Tear or chop the kale leaves into similar pieces. For best results, the pieces should be about 2 x 1 inches.

Place the kale pieces on a baking sheet and spray with 2-3 pumps of oil.

Arrange the leaves making sure they’re not touching.

Sprinkle the kale with salt, pepper and lemon zest.

If possible, place the baking sheet on the lowest rack and bake for 6 minutes.

Rotate the pan and bake for an additional 3 to 5 minutes, or until leaves are crisp and dry. We prefer ours to be extra crispy!

Allow kale chips to cool on the baking sheet for about 5 minutes before serving. Enjoy!

Toast the bread lightly or for about a minute on each side

Select the BAKE setting on your toaster oven.

Line a toaster pan with parchment paper to prevent the pan from getting too dirty.

In a small bowl, crack the egg and beat until well combined.

Toss in the cheese and herbs. Add salt and pepper to taste.

Place the bread on the parchment paper-lined toaster pan and spread the mixture all over the lightly toasted bread.

If desired, sprinkle with some cayenne pepper.

Bake for about 10 to 12 minutes or until the cheese and egg mixture has puffed, bubbly, and starting to brown.

Serve immediately.

Preheat your toaster oven to 350° F.

In a bowl, combine tuna, mayonnaise, artichoke hearts and capers.

Add a pinch of salt and pepper depending on your preference.

On a plate, prepare a piece of bread and place one slice of cheese, then top with tuna mixture, add another slice of cheese and bread.

Brush olive oil over both sides of the sandwich.

Place the tuna melt sandwiches on a baking pan and toast for about 10-12 minutes or until the cheese is melted. To prevent the bread from sticking on the pan, you can use parchment paper, or asilicon mat.

Remove from the toaster oven and serve immediately.

Preheat the toaster oven to 350°F.

In a large pot, cook the lasagna sheets according to packaging instructions. Drain and brush lightly with olive oil to prevent from sticking. Set aside.

In a large saucepan, combine ground beef, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled, drain.

Add Italian seasoning, salt, and pepper.

Add tomatoes, tomato sauce, and tomato paste. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes.

To make the sauce, melt butter in a medium saucepan. Once it starts to bubble, add the flour, and stir the mixture constantly with a whisk. Let this cook for a few minutes, until the mixture is lightly browned. Slowly add the regular milk and evaporated milk while stirring the mixture constantly. The mixture will start to thicken in about 4-5 minutes as you stir. The consistency should be thick but still pourable. Season the sauce with salt and pepper. Add the nutmeg. Stir for one to two more minutes. Turn off and remove from heat.

In a baking dish that fits your toaster oven, pour ¼ of sauce into the bottom. Place 2 to 3 cooked lasagna sheets evenly on top of the sauce.

Spread ⅓ of Bechamel sauce over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.

Bake for 45 minutes. Top with remaining mozzarella and bake for 15 minutes or until hot and bubbling around the edges. You can place parchment paper under the baking dish to protect your toaster oven from spills.

Let the lasagna sit for 15 minutes before serving.

Slice each string cheese in half crosswise to make shorter pieces.

Place the cheese on a parchment-lined baking sheet or a plate and freeze for an hour or until completely solid. You can get parchment papers right here.

Preheat your toaster oven to 450°F.

Prepare 3 shallow bowls.

In the first bowl, add the flour. In the second bowl, whisk the egg and 1 tablespoon water until well combined. In the third shallow bowl, combine regular and panko breadcrumbs, Italian seasoning, and garlic powder.

Dip each cheese halves in the egg mixture and gently roll on the flour.

Put the cheese back to the egg mixture and roll until coated.

Finally, roll it into the breadcrumbs mixture while pressing the crumbs on each piece. Ensure it is fully coated to prevent cheese from leaking.

Arrange breaded Mozzarella Sticks in a single layer on a parchment paper sheet or using a Grill Mat like this one.

Bake for 8 to 9 minutes.

Serve immediately with your favorite dip.