Vinny’s Greatest Recipes

The holiday season is quickly approaching and you may need some festive ideas for holiday dinners and desserts. I’ve got ya covered. Below are some of the best recipes that I have ever made. I may have even thrown in an inedible – yet incredible – recipe as a dinner centerpiece.

Apple Crisp


  • ¼ cup raw unrefined sugar
  • 2 tbs cornstarch
  • 1 tsp cinnamon
  • 2 lbs tart apples (Cortland, Granny Smith, Honeycrisp, etc, about 4 large or 6 medium)
  • 1 tbs lemon juice (or a good squeeze)


  • 1 cup flour
  • ½ cup brown sugar, packed
  • ½ cup chopped pecans or walnuts (optional)
  • 1 tsp baking powder
  • A good shake of salt
  • ½ cup (1 stick) butter, grated


  1. Mix together the apples, sugar, cornstarch and lemon juice in a large bowl (preferably with your hands)
  2. In another bowl, whisk together flour, brown sugar, nuts, baking powder, and salt. Grate butter in and mix with your fingertips until a crumbly texture forms
  3. Place the apple mixture in an 8×8 baking dish, and sprinkle the crumb mixture on top. Bake for 30-35 minutes at 350° F.
  4. Let the crisp cool for 10 minutes, then eat it!



  • 1 lb wax (soy wax is best)
  • 1 oz candle scent (any scent you want)
  • 1-3 crayons (any color, depends on how dark you want the color)
  • Wicks and jars


  1. In a candle pouring pot, measure out 1 lb of wax (best to use a kitchen scale)
  2. Boil a few inches of water, and place the pouring pot in the water; constantly stir to prevent burning, and wait for the wax to reach 170-180° F.
  3. Once the wax melts, remove heat, and let the mixture cool. Stir in your scent when the temperature reaches 135° F.
  4. Pour the wax into the jars, and secure the wicks (tip: dip the wicks in the wax for better burning)
  5. Let the candles harden, about 4-6 hours.


Cinnamon rolls


  • 1 cup milk
  • ¼ cup butter, melted
  • 3 ½ cups flour, divided
  • ½ cup sugar
  • ½ tsp salt
  • 2 ¼ tsp instant or rapid-rise yeast
  • 1 egg


  • 6 tbsp butter, softened
  • ⅓ cup sugar
  • ⅓ cup packed brown sugar
  • 2 tbsp ground cinnamon


  1. the milk and ¼ cup of butter in a microwave-safe bowl, and microwave in 20-second intervals until the mixture is warm but not hot.
  2. In a stand mixer with the dough hook attached, add 3 cups flour, yeast, sugar, and salt, then whisk by hand. Add the egg and milk mixture. Beat on medium-low until combined.
  3. Add ¼ cup flour at a time until the mixture forms a ball and pulls away from the sides of the bowl. Do not add more flour at this point
  4. Beat for 5 more minutes, then cover with a damp towel for 10 minutes.
  5. Whisk the sugars and cinnamon together and set aside.
  6. On a floured surface, roll out the dough into a 14×9 rectangle. Spread butter on all over the dough. Sprinkle sugar-cinnamon mixture all over the rectangle.
  7. Beginning at the 14-inch edge, roll up the dough. After this is done, cut into circles. It is best not to apply pressure with the knife.
  8. Place the rolls into a 13×9 pan (i prefer a disposable aluminum pan)
  9. Cover with a damp towel for 25 minutes in a warm place. 
  10. Bake for 15-20 minutes at 350 ° F. Let cool for about 10 minutes before serving.


Mac n cheese (Vinny’s famous recipe)

  • 1 box of any pasta
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups of milk
  • ½ cup heavy cream
  • 1 block of any cheese (I use a mixture of ½ block of cheddar and ½ block asiago)
  • ½ a block of Velveeta cheese
  • Salt to taste
  • Pepper to taste
  • A bit of paprika
  • A bit of dry mustard
  • 1 egg


  1. Boil pasta until done. Reserve a few ladlefuls of the pasta water. Set aside.
  2. In a pot or wide, tall saucepan, add the flour and butter. Whisk until combined.
  3. Add the milk and heavy cream, and whisk immediately. Add the salt, pepper, and other spices, and whisk for a few minutes. Beat the egg in a bowl, and add a ladleful of the hot cream sauce while whisking, so the egg doesn’t scramble
  4. Add cheese, and whisk until thickened and no lumps remain. Add pasta and stir until combined. If the mixture is too thick, add some of the reserved pasta water.
  5. I like to top it with extra cheese, but you can do breadcrumbs if you want. Do not bake the mac and cheese. It will result in dryness.
  6. Serve and enjoy.


Fried Chicken (YAAAAASSSSSS)

  • Raw chicken preferably cut into tenders already. PAT THE CHICKEN COMPLETELY DRY!!!!
  • 1 ½ cups flour
  • ¼ cup cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder
  • Pinch of cayenne pepper
  • Pinch of seasoned salt
  • 4 eggs, beaten with a splash of milk.
  • Pot of vegetable oil


  1. Whisk together the flour, cornstarch, salt, pepper, garlic, cayenne, and seasoned salt in a deep, long food container.
  2. Dip chicken in the eggs, then into the flour, and coat well. Do this with all the chicken until every piece is coated.
  3. Fry in oil that is preheated to about 350-360° F. Cook for about 7-10 minutes or until golden brown and cooked through.
  4. Season each piece of chicken with a pinch of salt to draw the oil out of the breading.
  5. Serve and enjoy!


Recipes courtesy of – Apple Crisp – Cinnamon Rolls