I followed this recipe exactly, but the second time I made it I cut the paprika by one tablespoon and was glad I did. I haven't made the accompanying sauce or coleslaw recipes yet. Next time. Truly, making this is so easy that it feels like cheating to call it cooking.
And now a recipe that's far more elegant but JUST AS EASY: Gruyère cheese puffs.
The choux pastry is just like what you'd make for a cream puff, but adding bits of cheese turns it into a savory appetizer called a gougere. They taste best still warm from the oven, but the recipe says you can freeze and then reheat them later, which I would imagine would be good too. I always get intimidated by the thought of a piping bag; these are just dropped by spoonfuls onto a baking sheet.
And finally, to maintain balance in the universe, here are some labor-intensive miniature soft pretzels. I actually found it relaxing to roll these out and form them. I'd been wanting to try this recipe for a while (I used to eat a soft pretzel every day when we lived in Germany) and a church small-group clam chowder night (mmm, it was good) gave me a reason to go to the trouble. I accidentally undercooked them a bit, but it worked out perfectly after sticking them back in the oven to warm up at our destination. Phew.