Chow down on Giada’s delicious game day snacks

Season the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. In a 12-inch non-stick, high-sided skillet, heat the oil over medium-high heat. Add the chicken and brown on all sides, about 5 minutes. In a medium bowl, combine the chicken broth, vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.

Pour the liquid into the skillet with the chicken and bring to a boil, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon. Reduce the heat to a simmer and cook, uncovered, for 35 minutes, turning the chicken occasionally, until cooked through.

Remove the chicken from the cooking liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the cooking liquid and bring to a boil.

Cook until the mixture thickens, about 5 minutes. Season to taste with salt and pepper. Pour the sauce over the chicken and serve alongside as a dipping sauce. Sprinkle the chicken with chopped parsley and garnish with lime wedges.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared bakingsheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Cool until warm enough to handle, about 20 minutes.

While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Place the mixture in a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of cheese. Mix well. Season with salt and pepper, top taste.

Arrange the potato halves, cut-side-up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season inside with salt and pepper. Spoon the mushroom mixture into each potato half. Place 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Garnish with chopped parsley and serve.

Prep Time: 12 minutes

Inactive Prep Time: 20 minutes

Cook Time: 1 1/2 hours

For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Using an electric stand mixer fitted with a paddle attachment, beat the butter and sugars together until fluffy. Beat in the egg and vanilla. With the machine running, gradually add the flour mixture until just blended. Stir in the chocolate chips. Using a 1-ounce ice cream or cookie scoop, scoop 12 equal-sized pieces of dough onto each baking sheet. With damp hands, form the dough into balls. Flatten the tops of the dough slightly and bake for 14 minutes until the tops of the cookies begin to crack slightly. Cool for 5 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.

For the filling: In a medium bowl, using an electric mixer, beat the cream cheese and vanilla together until fluffy. Gradually add the powdered sugar and mix until smooth. Color the frosting by mixing in 1 drop of food coloring at a time until the desired color is reached. Add water, if needed, 1/2 teaspoon at a time to make the consistency spreadable.

Spread the frosting on the flat side of 8 cookies and place the remaining cookies on top. Refrigerate for 30 minutes to allow the filling to stiffen slightly. Serve at room temperature.

Prep Time: 15 minutes

Inactive Prep Time: 1 hour

Cook Time: 14 minutes