Recipes

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.

Servings: 36 Ingredients: Whole milk (1 cup) Light brown sugar (1 cup) White sugar (2 cups) Unsalted butter (3 tbsp) Vanilla extract (1 tsp) Directions: Boil milk and sugars in a 3 qt. saucepan over medium-high heat, stirring constantly. Reduce heat to medium and cook without stirring until temperature reaches 236°F. Remove from heat and add butter and vanilla without stirring. Let cool until temperature reaches 120°F. While mixture cools, line an 8x8" baking pan with parchment paper. When mixture cools, stir with a wooden spoon until butter is fully incorporated and mixture starts to thicken. Pour into baking pan and chill until firm, then cut into squares.

Servings: 8 Ingredients: Chuck roast (4 lbs) Salt (1 tsp) Black pepper (1/4 tsp) Garlic powder (1/4 tsp) Dry onion soup mix (1 packet) Water (1 cup) Carrots (3) White onion (1) Russet potatoes (3) Parsnip (1) Bay leaves (2) Directions: Peel and chop onion, carrots, and parsnip. Peel and cube potatoes. Season roast on all sides with salt, pepper, and garlic powder. Brown roast on all sides in a large skillet over high heat. Place roast in slow cooker and add remaining ingredients. Cook on low for 8-10 hours. Remove bay leaves and serve.

Servings: 5 Ingredients: Russet potatoes (2) Sweet potatoes (2) Vegetable oil (2 tbsp) Yellow onions (2 medium) Garlic (2 cloves) Ground cumin (2 tsp) Chili powder (2 tsp) Curry powder (4 tsp) Garam masala (2 tsp) Fresh ginger (1 inch) Salt (2 tbsp + 2 tsp) Diced tomatoes (14.5 oz) Garbanzo beans (15.5 oz) Frozen peas (2 cups) Coconut milk (13.5 oz) Directions: Peel and cube all potatoes. Place potatoes in a pot and fill with water until potatoes are covered. Add 2 tbsp of salt. Bring potatoes to a boil over high heat, then reduce heat to medium and simmer until tender, 10-15 minutes. Continue recipe while potatoes simmer. Drain potatoes in a colander when they are ready. Dice onion, mince garlic, drain beans, and peel and mince ginger. Heat oil in a large skillet over medium heat. While oil heats, measure the seasonings (cumin, chili powder, curry powder, garam masala, and 2 tsp salt) into a bowl. Sauté the onions and garlic until the onion is soft and translucent, about 5 minutes. Add the seasonings and ginger and sauté 2 more minutes. Stir in the tomatoes, beans, peas, and potatoes. Stir in the coconut milk and bring to a simmer. Simmer 5-10 minutes. Notes: ...

Servings: 10 Ingredients: Red onions (2) Garlic (4 cloves) Low-sodium chicken broth (1 cup) Dark brown sugar (1 tbsp packed) Chili powder (1 tbsp) Kosher salt (1 tbsp) Ground cumin (1/2 tsp) Cinnamon (1/4 tsp) Pork shoulder, boneless or bone-in (5 lbs) Barbecue sauce (2 cups) Directions: Thinly slice onions and garlic. Place onions and garlic in an even layer in slow cooker and pour in broth. In a small bowl, combine sugar, chili powder, salt, cumin, and cinnamon. Pat pork dry with paper towels, then rub sugar mixture all over it. Place pork in slow cooker, and cook for 6 hours on high or 10 hours on low. Move pork to a cutting board. Strain contents of slow cooker and return solids to slow cooker. Discard liquid. If pork has a bone, remove and discard it. Using two forks, shred pork, removing any large pieces of fat. Return pork to slow cooker and stir in barbecue sauce.

Yield: 12 servings Ingredients: Butter (1 stick) Marshmallows (12 oz) Vanilla extract (1 tsp) Rice Krispies (6 cups) Directions: Grease a 13x9" casserole dish. Melt butter in a medium pot or saucepan over low heat. Add marshmallows and stir frequently until completely melted. Remove from heat and quickly stir in vanilla. Quickly stir in Rice Krispies. Transfer mixture to casserole dish and spread evenly.

Servings: 4 Ingredients: Whole milk (2-1/2 cups) Uncooked white rice (1/3 cup) Salt (1 pinch) Egg (1) Brown sugar (1/4 cup) Vanilla extract (1 tsp) Cinnamon (1/4 tsp) Golden raisins (1/3 cup, optional) Directions: Add the rice, milk, and salt to a medium, heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to low. Simmer until rice is tender (about 25 minutes), stirring frequently to prevent rice from sticking to bottom of pot. Whisk together egg and sugar until well mixed. Add 1/2 cup of rice mixture to egg mixture 1 tablespoon at a time, whisking constantly. Add egg mixture to rice mixture and stir until thickened. Stir in the vanilla and raisins. Remove from heat and stir in the cinnamon. Serve hot or chilled.

Servings: 8 Ingredients: Italian sausage without casing (1 lb) Yellow onion (2 medium) Garlic (2 cloves) Pasta sauce (26 oz) Frozen ravioli (25 oz) Shredded mozzarella cheese (1-1/2 cups) Shredded parmesan cheese (1-1/2 cups) Directions: Preheat oven to 350°F. Chop onion and mince garlic. Sauté sausage, onion, and garlic over medium-high heat until sausage is no longer pink. Remove from heat, drain grease, and stir in pasta sauce. In a 13x9" baking dish, spread just enough sausage mixture to cover the bottom. Arrange half of the ravioli on top and evenly sprinkle with half of each cheese. Top with remaining sausage mixture, ravioli and cheese. Cover with foil and bake for 50 minutes. Remove foil and continue baking for 10 minutes. Let stand for 15 minutes before serving. Notes: ...

Servings: 6 Ingredients Sausage (1 lb, see notes) Yellow onion (1) Garlic (3 cloves) Flour (3 tbsp) Dried basil (1 tsp) Oregano (½ tsp) Cayenne (1 pinch) Mustard powder (½ tsp) Black pepper (½ tsp) Red pepper flakes (1 pinch) Hot sauce (1 tsp) Chicken broth (5 cups) Heavy cream (1 cup) Kale (2 cups) Tortellini, refrigerated or frozen (2 cups / ~10 oz) Directions Dice onion and mince garlic. Cook sausage and onion over medium-high heat until onions are soft and sausage is cooked through, 8-10 minutes. Add garlic and cook for 1 minute. Add flour and cook for 1-2 minutes. Add basil, oregano, cayenne, mustard powder, pepper, red pepper flakes, and hot sauce. Stir to combine. Add chicken broth, scraping bottom of pot with spatula. Slowly stir in heavy cream. Bring to a boil, then reduce to a simmer. Add tortellini and kale, then continue simmering for 5 minutes. Taste and adjust salt as needed. Notes: ...

Yield: 12 muffins Ingredients: Vegetable oil (1 tbsp) Raw breakfast sausage without casing (1/2 lb) Baby spinach (3 oz, optional) Cooking spray Flour (2 cups) Baking powder (2 tsp) Baking soda (1/2 tsp) Salt (1/2 tsp) Black pepper (1/4 tsp) Butter (6 tbsp) Buttermilk (1-1/4 cups) Eggs (2) Shredded sharp cheddar cheese (1 cup) Apple (1) Chives (1 tbsp chopped, optional) Directions: Heat oil in a skillet over medium-high heat until shimmering. Add the sausage and sauté until browned while breaking meat into small pieces (~5 minutes). Add spinach and cook until wilted (~2 minutes). Remove from heat and set aside to cool to room temperature. Preheat oven to 375°F. Generously grease a muffin pan with cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. In a separate bowl, melt butter and set aside to cool to room temperature. While butter cools, peel and dice apple. When butter is cool, add buttermilk and eggs to butter and whisk until combined. Pour the butter mixture into the flour mixture and mix until just combined. Fold in sausage, spinach, cheese, and apple until just combined. Divide the mixture evenly among the greased muffin cups. Chop chives and sprinkle over mixture. Bake until tops begin to brown and a toothpick inserted in the center of a muffin comes out clean (~25 minutes). Cool for 5 minutes before removing from pan. Continue to cool to warm or room temperature before serving. Notes: ...