Recipes

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.

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 Best served over basmati rice. Increase chili powder for a spicier curry if desired.

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: 20 to 24 squares Ingredients Unsalted butter (1½ sticks) Mini marshmallows (two 10-oz bags, divided) Vanilla extract (¾ teaspoon) Salt (½ teaspoon) Rice Krispies (8½ cups) Directions Line a 9x13-inch pan with parchment paper. Set aside 2 cups of the marshmallows. Melt the butter in a large pot or Dutch oven over medium heat, swirling the pan occasionally to ensure even cooking. Save the butter wrappers for later use. When butter begins to brown and smells nutty, remove from heat. Add the remaining marshmallows, vanilla, and salt. Return the pot to medium heat and stir with a wooden spoon until marshmallows fully melt. Remove from heat and add cereal. Stir with a rubber spatula or wooden spoon until evenly combined. Add the reserved marshmallows and stir until softened and partially melted. Avoid overmixing to retain pockets of gooiness. Transfer to the prepared pan and press gently into an even layer using the butter wrapper. Cool at room temperature for at least one hour. Lift treats onto a cutting board and cut into squares. Notes Store in an airtight container at room temperature for up to 5 days Freezer-friendly: layer with wax paper in an airtight container and freeze up to 6 weeks; thaw at room temperature for about an hour

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 You can use whatever kind of ravioli you like. Cheese and mushroom are both fine choices. This recipe is relatively easy to make and tastes decent but not great.

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 This recipe originally called for ground Italian sausage, but I’ve tried it with medallions of other types of sausage and that worked fine. Go with whatever you like/have on hand. You can use spinach instead of kale. If you do, add it just a minute before serving instead of at the same time as the tortellini.