Recipes

Servings: 6 Ingredients: Russet potatoes (~2 lbs) Bacon (4 slices) Unsalted butter (4 tbsp) All-purpose flour (1/3 cup) Whole milk (4 cups) Shredded Monterey Jack cheese (4 oz) Sour cream (4 oz) Chopped chives or scallions (2 tbsp) Salt (1/2 tsp or to taste) Black pepper (1/2 tsp or to taste) Directions: Prick potatoes all over with a fork. Microwave potatoes on high until cooked through, turning once, 12 to 15 minutes total. Let potatoes cool slightly, then scoop out flesh and discard skins. Mash potatoes. Sauté bacon over medium heat until crisp, about 10 minutes. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden. Slowly whisk in milk and continue whisking until thickened, 5 to 6 minutes. Add cheese, potatoes, salt, and pepper, then stir until cheese melts in. Whisk in sour cream. Serve garnished with crumbled bacon and chives or scallions. Notes: ...

Yield: 6-8 servings Ingredients: Carrots (1 lb) White onion (1) Russet potatoes (2) Parsnip (1) Ground meat (2 lbs) Eggs (3) Breadcrumbs (2/3 cup) Yellow mustard (2 tbsp) Worcestershire sauce (1 tbsp) Ketchup Salt Black pepper Directions: Peel and coarsely dice carrots, onion, potatoes, and parsnip. Add carrots, onion, potatoes, and parsnip to slow cooker and sprinkle with salt and pepper. In a large bowl, squish together meat, eggs, breadcrumbs, mustard, Worcestershire sauce, 1/4 cup ketchup, 1 tsp salt, and 1/4 tsp pepper. Form mixture into a loaf and tap to remove air bubbles. Place loaf in slow cooker and spread ketchup over top. Cook on low for 6 hours. Notes: ...

Yield: 12 servings (with 2 lbs pasta) Ingredients: Olive oil (1 tbsp) Ground beef and/or pork (2 lbs) Yellow onions (2) Diced tomatoes (56 oz) Tomato paste (12 oz) Tomato sauce (16 oz) Bay leaves (2) Garlic (5 cloves) Dried oregano (1 tbsp) Salt (1-1/2 tsp) Dried basil (1 tbsp) Brown sugar (3 tbsp) Dried thyme (1 tsp) Parmesan rinds (2 1" pieces, optional) Red wine (1/2 cup, optional) Directions: ...

Ingredients: Mole paste (2 tbsp) Hot water (5-6 tbsp)

Yield: 16 slices Ingredients: For cake: Nutella (1/2 cup) Chocolate cake mix (15.25 oz) Chocolate pudding mix (3.9 oz) Sour cream (1/2 cup) Vegetable oil (3/4 cup) Water (3/4 cup) White sugar (3/4 cup) Eggs (4) Vanilla extract (1 tsp) For frosting: Softened cream cheese (8 oz) Powdered sugar (2 cups) Nutella (1/4 cup) For garnish: Hazelnuts (1/4 cup) Directions: Place an oven rack in the lower third of the oven and preheat oven to 350°F. Grease a Bundt pan. In a large bowl, mix all cake ingredients with an electric mixer on high for 3 minutes. Pour mixture into greased Bundt pan. Bake until a toothpick comes out clean (~50 minutes). Let sit for 5 minutes, then invert onto a cooling rack. In a medium bowl, beat all frosting ingredients until creamy. Finely chop hazelnuts. Once cake has cooled, spread frosting over cake and sprinkle with hazelnuts.

Yield: ~1 qt Ingredients: Nutella (2/3 cup) Sugar (1/2 cup) Whole milk (1 cup) Vanilla extract (1/2 tsp) Salt (2 pinches) Heavy cream (1-2/3 cups) Directions: Freeze freezer bowl for at least 24 hours. Blend Nutella, sugar, milk, vanilla, and salt, then stir mixture into cream. Chill mixture in fridge for at least 1 hour. Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm.

Servings: 20 Ingredients: Matzoh (4 sheets) Butter (3 sticks) White sugar (3/4 cup) Water (3 tbsp) Chocolate chips (1 heaping cup) Toasted pistachios (1/2 cup) Toasted coconut flakes (1/2 cup) Directions: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper, leaving overhang on all sides. Arrange matzoh in a single layer on baking sheet, breaking as needed to cover entire surface. Boil butter, sugar, and water in a saucepan over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is golden-brown and syrupy. Pour mixture over matzoh and spread to coat evenly. Bake until toffee is bubbling and the shade of a brown paper bag (~11 minutes). Remove from oven and let cool 1 minute. Sprinkle chocolate chips evenly on top and let sit until melted (~5 minutes). Spread chocolate evenly over top and sprinkle with pistachios and coconut. Let cool, then break into pieces. Notes: ...

Servings: 16 Ingredients: White sugar (1/2 cup) Brown sugar (1/2 cup) Light corn syrup (1/2 cup) Salt (1/4 tsp) Water (1/4 cup) Peanuts (1-1/2 cups) Softened butter (2 tbsp) Vanilla extract (1 tsp) Baking soda (1 tsp) Directions: Set a cookie sheet in an oven to keep warm. Add white sugar, brown sugar, corn syrup, salt, and water to a heavy 2 qt or larger saucepan. Stir over medium heat until sugar is dissolved. Stir in peanuts, set a candy thermometer in place, and continue stirring frequently. Shortly before temperature reaches 300°F, set out and grease or line cookie sheet. When temperature reaches 300°F, remove from heat and immediately stir in butter, vanilla, and baking soda. Immediately pour onto cookie sheet and gently tilt to spread. Let cool, then break into pieces. Notes: ...

Servings: 48 Ingredients: Butter (1/2 cup) Brown sugar (2 cups) Whole milk (1/2 cup) Peanut butter (1 cup) Vanilla extract (1 tsp) Powdered sugar (3 cups) Directions: Line an 8x8" baking pan with parchment paper. Melt butter in a medium saucepan over medium heat. While butter melts, measure powdered sugar into a large mixing bowl. Stir in milk and brown sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat and stir in peanut butter and vanilla. Pour over powdered sugar and beat until smooth. Pour into baking pan and chill until firm, then cut into squares.

Servings: 24 Ingredients: Flour (2-1/2 cups) Powdered sugar (2/3 cup) Finely chopped toasted pecans (3/4 cup) Kosher salt Butter (1 cup + 6 tbsp) Cane syrup (3/4 cup) Brown sugar (1/2 cup) Heavy cream (6 tbsp) Vanilla extract (1 tsp) Coarsely chopped toasted pecans (3 cups) Directions: Preheat oven to 350°F. Add flour, powdered sugar, finely chopped pecans, and 1/2 tsp salt to a food processor. Pulse until thoroughly combined. Cube 1 cup of butter and add it to food processor. Pulse until contents resemble coarse meal. Line a 13x9" baking dish with parchment paper. Press contents of food processor into pan. Bake until lightly browned (~25 minutes). Cool completely on a wire rack (~25 minutes). Heat cane syrup, brown sugar, heavy cream, 6 tbsp butter, and 1/4 tsp salt in a medium saucepan over medium heat, stirring constantly. Boil, stirring constantly, for 1 minute, then remove from heat. Stir in vanilla and coarsely chopped pecans. Pour contents of saucepan evenly over cooled crust. Bake at until filling in center of pan bubbles (~15 minutes). Cool for 1 hour on a wire rack, then chill in fridge for 1 hour before cutting.