Recipes

Yield: 8-10 cups Ingredients: Sugar (3 cups) Cinnamon (3 tbsp) Cayenne (1/2 tsp, optional) Salt (1/4 tsp) Water (1-1/2 cups) Nuts (2 lbs) Directions: Line a cookie sheet with parchment paper. Mix sugar, cinnamon, cayenne, salt, and water in a saucepan over medium heat. Stir frequently until mixture reaches 238°F. Remove from heat and immediately stir in nuts. Continue stirring until nuts are coated and mixture is crystallized. Pour mixture onto cookie sheet. Let cool and break apart any large pieces. Notes: ...

Yield: ~1 cup Ingredients: Butter (6 tbsp) Sugar (1 cup) Heavy cream (5 fl oz) Salt (1/4 tsp) Directions: Heat butter in a saucepan over medium-low heat, stirring frequently. When butter has golden-brown flecks in it, pour into a bowl and set aside to cool. Wash saucepan, then heat sugar over medium heat, stirring frequently. When sugar is completely liquid, whisk in butter. Turn heat to low and add cream while whisking continuously. When bubbling subsides, turn heat to medium-low and simmer for 3 minutes. Remove from heat and stir in salt.

Yield: 12 servings Ingredients: Graham cracker crumbs (1 cup) Sugar (1 tbsp + 3/4 cup + 3/4 cup) Butter (1/2 tbsp + 5 tbsp + 1/2 tbsp) Room temperature cream cheese (40 oz) Salt (1/8 tsp) Sour cream (1/3 cup) Lemon juice (2 tsp) Vanilla extract (2 tsp) Egg yolks (2) Eggs (6) Directions: Place oven rack in lower-middle position and preheat oven to 325°F. Melt 1/2 tbsp butter and brush onto bottom and sides of a 9-inch springform pan. In a medium bowl, combine Graham cracker crumbs and 1 tbsp sugar. Melt 5 tbsp butter and evenly mix into Graham cracker crumb mixture. Press Graham cracker crumb mixture into bottom of pan. Bake until edges start to brown (~13 minutes). Cool on a wire rack while continuing recipe. Increase oven temperature to 500°F. Beat cream cheese in a stand mixer on medium-low speed for 1 minute. Scrape beater and sides of bowl with a rubber spatula. Add salt and 3/4 cup sugar and beat on medium-low speed until combined. Scrape bowl. Beat in 3/4 cup sugar on medium-low speed until combined. Scrape bowl. Add sour cream, lemon juice, and vanilla and beat on low speed until combined. Scrape bowl. Add egg yolks and beat on medium-low speed until combined. Scrape bowl. Add egg yolks 2 at a time, beating on medium-low speed until combined and scraping bowl after each pair. Melt 1/2 tbsp butter and brush onto sides of pan. Set pan on a rimmed baking sheet and pour mixture into pan. Bake 10 minutes, then reduce oven temperature to 200°F, keeping oven closed. Continue to bake for 1-1/2 hours, or until center is 150°F. Transfer pan to a wire rack and cool for 3 hours. Run a knife between cake and sides of pan. Wrap in plastic wrap and refrigerate until cold. Remove sides of pan. Slide a thin metal spatula or knife between cake and bottom of pan. Slide cake onto a serving plate. For best results, let stand for 30 minutes before serving. To easily cut slices, rinse knife with hot water and wipe it dry before cutting each slice. Notes: ...

Yield: 12 servings Ingredients: Graham cracker crumbs (1-3/4 cups) Butter (1/3 cup) White sugar (1 cup + 1/4 cup) Room temperature cream cheese (24 oz) Sour cream (1 cup) Vanilla (2 tsp) Eggs (3) Directions: Preheat oven to 350°F. Melt butter and mix with Graham cracker crumbs and 1/4 cup sugar. Press crumb mixture into the bottom of a 9" springform pan. Beat cream cheese and 1 cup of sugar in a large bowl until blended. Add sour cream and vanilla and mix well. Add eggs 1 at a time, beating on low speed after each until just blended. Pour cream cheese mixture over graham cracker mixture. Bake until center is almost set (60-70 minutes). Run knife around edge of pan to loosen cake. Cool, then remove rim of pan. Refrigerate for at least 4 hours.

Yield: 12 muffins Ingredients: Room temperature cream cheese (8 oz) Sugar (1/4 cup + 3/4 cup) Eggs (1 + 2) Vanilla extract (1/2 tsp + 1/2 tsp) Dark chocolate (4 oz) Butter (1/2 cup) Flour (1/2 cup) Salt (1/4 tsp) Directions: Preheat oven to 325°F. Line a muffin tin. In a medium bowl, mix together cream cheese and 1/4 cup sugar. Stir in 1 egg and 1/2 tsp vanilla until completely smooth. Don’t over-mix. Set cream cheese mixture aside. Melt chocolate and butter in a large bowl (see notes). Whisk in 3/4 cup sugar until combined. One at a time, whisk in 2 eggs until just combined. Stir in vanilla extract. Sift flour and salt over mixture and fold until just combined. Reserve 1/4 cup of chocolate mixture. Divide remaining chocolate mixture between lined muffin cups. Divide cream cheese mixture between muffin cups. Drop 1 tsp of reserved chocolate mixture into each muffin cup. Gently swirl contents of muffin cups with a toothpick to create a marbled pattern. Bake until a toothpick inserted into the center of a muffin comes out almost clean (~20 minutes). Cool on a wire rack for 10 minutes before removing muffins from pan. Notes: ...

Yield: 6 servings Ingredients: French bread (1 14-oz loaf) Butter (1/2 cup) Garlic (6 cloves) Fresh parsley (2 tbsp) Salt (1/4 tsp) Shredded mozzarella cheese (1-1/2 cups) Shredded parmesan cheese (1/2 cup) Dried parsley (1/2 tsp) Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut bread in half lengthwise and place cut-side-up on baking sheet. Melt butter and set aside in a small bowl. Finely chop garlic and fresh parsley. Mix garlic, fresh parsley, and salt into butter. Evenly spread butter mixture onto bread. Top bread with mozzarella and parmesan, then sprinkle with dried parsley. Bake for 15 minutes, then broil until golden (~2 minutes).

Yield: 1 pie Ingredients: Pie crust (1/2 package or homemade) Sugar (2 cups) Cornmeal (2 tbsp) Flour (1 tbsp) Salt (1/4 tsp) Butter (1/2 cup) Whole milk (1/4 cup) White vinegar (1 tbsp) Vanilla extract (1/2 tsp) Eggs (4) Unsweetened toasted coconut flakes (1 cup, optional) Powdered sugar (for garnish, optional) Directions: Preheat oven to 425°F. Fit pie crust to 9-inch pie tin. Fold edges under and crimp. Line pie crust with parchment paper and fill with dry beans or pie weights. Bake for 4 minutes. Remove beans/weights and paper and continue baking until golden. Turn oven to 350°F. In a large bowl, mix sugar, cornmeal, flour, salt, butter, milk, vinegar, and vanilla. Add eggs and stir until completely blended. Stir in coconut. Pour mixture into pie crust and bake on lower rack for 50 minutes. Cool completely, then garnish with powdered sugar. Notes: ...

Servings: 12 Ingredients: Penne/ziti/rigatoni (1 lb) Frozen peas (1 cup) Olive oil Bacon (6 slices) Chicken breasts (2) Baby bella mushrooms (8 oz) Broccoli (1 small head) Yellow onions (2) Ricotta (15 oz) Garlic (2 cloves) Eggs (2) Shredded parmesan cheese (1/4 cup) Salt (1 tsp) Black pepper (1 tsp) Crushed red pepper (1/2 tsp) Oregano (1 tsp) Alfredo sauce (2 cups) Sour cream (8 oz) Shredded asiago cheese (2 cups) Directions: ...

Servings: 8 Ingredients: Boneless, skinless chicken thighs (1 lb) Red potatoes (12 oz) Yellow onion (1) Carrots (3) Celery (2 ribs) Corn kernels (2 cups) Chicken broth (4 cups) Garlic (3 cloves) Dried thyme (1/2 tsp) Dried oregano (1/2 tsp) Salt (1 tsp) Black pepper (1/2 tsp) Cayenne (1 pinch) Bay leaf (1) Half and half (1/2 cup) Cornstarch (2 tbsp) Butter (2 tbsp) Bacon (4 slices, optional) Fresh chives (2 tbsp, optional) Directions: ...

Yield: 4-6 servings Ingredients: Nonstick spray Olive oil (1 tbsp + 2 tsp) Boneless, skinless chicken breasts (2 lbs) Salt (1 tsp) Black pepper (1/2 tsp) Yellow onion (1) Garlic (3 cloves) Balsamic vinegar (1 tbsp + 1/2 tsp) Crushed tomatoes (28 oz) Green bell pepper (1) Sliced baby bella mushrooms (8 oz) Italian seasoning (2 tsp) Directions: Coat slow cooker with nonstick spray. Chop onion and bell pepper. Mince garlic. Heat 1 tbsp olive oil in a large skillet over medium high heat. Season chicken with salt and pepper on both sides. When oil is shimmering, add chicken to skillet. Sauté chicken until browned on both sides (~3 minutes per side), then transfer to slow cooker. Reduce skillet heat to medium and wipe out oil with a paper towel. Add 2 tsp olive oil to skillet. When oil is hot, add onion and sauté until soft (~3 minutes). Add garlic and 1 tbsp balsamic vinegar and sauté for 1 minute. Transfer skillet contents to slow cooker. Add tomatoes, bell pepper, mushrooms, and Italian seasoning to slow cooker. Cook on high for 2 hours or low for 4 hours. (optional) Uncover slow cooker and cook on high for 1 hour to thicken sauce. Stir in 1/2 tsp balsamic vinegar. Notes: ...