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 If you aren’t sure what nuts to use, unsalted roasted almonds are a good choice.

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 1 cup Graham cracker crumbs = 8 Graham crackers

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 To melt chocolate and butter, either: Microwave in 20-second intervals, stirring after each interval, or Set over a saucepan of simmering water, stirring occasionally. Store in the fridge for up to 5 days or freezer for up to 2 months. Serve at room temperature.

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 Here is a recipe for homemade pie crust: https://tastesbetterfromscratch.com/perfect-pie-crust/

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 Cook pasta according to directions on package. Add peas just before draining. Coat pasta mix with a small amount of olive oil to prevent sticking, then set aside in a large bowl. Chop bacon, chicken, mushrooms, onion, and broccoli into bite-size pieces. In a medium-large skillet, heat a small amount of olive oil over medium heat. Sauté bacon until crispy, then add to pasta mix, leaving fat in the pan. Sauté chicken until cooked through and lightly golden, then add to pasta mix, leaving fat in the pan. Sauté mushrooms until their liquid is released and cooked off. Add onions and broccoli and continue to sauté until onions are soft and translucent. Transfer skillet contents into pasta mix. Add alfredo sauce and sour cream to pasta mix and stir to combine. Mince garlic. In a separate bowl, combine ricotta, garlic, eggs, parmesan, salt, black pepper, red pepper, and oregano. Stir ricotta mix into pasta mix, then spread the mix into a casserole dish. Top with an even layer of asiago cheese. Bake at 350°F for 30 minutes. Broil at 450°F until cheese starts to brown. Serve hot. Notes When sautéing, add oil as necessary to prevent sticking. You can do steps 1-15 ahead of time, then refrigerate until baking. Feel free to use a different set of meats and vegetables. ...

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 Peel carrots. Dice potatoes, onion, carrots, and celery, and add to slow cooker. Mince garlic and add to slow cooker. Chop chicken into bite-sized pieces and add to slow cooker. Add corn, chicken broth, thyme, oregano, salt, pepper, cayenne, and bay leaf to slow cooker. Stir and cook on low for 7 hours or high for 3 hours. Whisk together half and half and cornstarch. Stir half and half mixture and butter into slow cooker and continue cooking for 30 minutes. Meanwhile, cook bacon until crispy, then crumble. Chop chives. Remove bay leaf, stir, and serve garnished with bacon and chives.

Servings: 6-8 Ingredients Stew ingredients: Boneless skinless chicken thighs (2½ lbs, cut into small pieces) Salt Black pepper Butter (4 Tbsp) Celery (2 stalks, diced) Onion (1 large, diced) Carrot (1 small, diced) Flour (½ cup) Apple cider vinegar (2 Tbsp) Water (½ cup) Chicken broth (4 cups) Milk or half & half (¼ cup) Dried thyme (1 tsp) Dried basil (1 Tbsp) Red pepper flakes (½ tsp) Frozen peas (1½ cups) Dumpling ingredients: ...