• Add the butter, onion, ground beef, and taco seasoning to a deep stock pot. Cook over medium heat until the beef is browned and the onions are translucent. Do not drain the fat.
  4 tablespoons unsalted butter

  ¼ cup onion

  1 pound ground beef

  3 tablespoons taco seasoning
• Sprinkle the flour over the meat mixture and stir to combine. Cook for 2 to 3 minutes over medium-low heat.
  5 tablespoons all-purpose flour
• Slowly whisk in the half and half. Allow it to steam but do not let it boil.
  3 cups half and half
• Add the salt and whisk to combine. Pour in the Rotel and green chiles, and stir to incorporate.
  2 teaspoons salt

  10 ounces diced tomatoes and green chilies

  7 ounces diced green chiles
• Add the shredded cheese a small amount at a time, whisking continuously and allowing each addition to fully melt before adding more.
  8 ounces cheddar cheese
• Reduce the heat to low and cook until the sauce has thickened to your liking.
• Serve immediately.

• In a large skillet, cook the ground over low to medium heat. Cook until no longer pink. Drain the excess grease. Then return the beef to the skillet.
  1 pound ground beef
• Add the taco seasoning, water, broth, tomatoes and green chiles, and corn. Stir to combine. Add the uncooked pasta, ensuring that it’s fully submerged in the liquid. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes.
  1 ounce taco seasoning

  1 ½ cups low-sodium beef broth

  ½ cup water

  10 ounces diced tomatoes and green chiles

  1 cup frozen corn

  8 ounces short pasta
• After 15 minutes, check the pasta for desired consistency. Stir in 1 cup of cheese, and place the remaining cheese on top. Garnish with your favorite toppings.
  1 pound ground beef

  2 cups sharp cheddar cheese
• Serve hot and store any leftovers in the refrigerator for up to 3 days.
• Garnishes: diced tomatoes, sour cream, guacamole, cilantro, or parsley

Brownie Mix Brownies

• Preheat oven to 350°F, and grease a 9×13-inch cake pan.
• Prepare boxed brownie mix according to package directions choosing the “cake like” brownies option.
  18 ounces boxed brownie mix

  3 large eggs

  ¼ cup water

  ½ cup vegetable oil
• Pour the brownie batter into the cake pan, and bake for 20 to 25 minutes or until a toothpick comes out almost clean.
• Set the brownies aside, and allow them to cool completely.

Toppings and Assembly

• Use the end of a wooden spoon to poke holes across the brownies. Don’t poke through to the bottom, just about half way through.
• Pour the caramel sauce over the top of the brownies, and use a spatula to spread the sauce into an even layer.
  14 ounces caramel sauce
• Sprinkle the chopped pecans over the brownies and drizzle with chocolate sauce. Add the mini chocolate chips. Place the brownies in the refrigerator to set for at least an hour. After an hour passes, cut and serve!
  ½ cup pecans

  ½ cup chocolate sauce

  ½ cup mini chocolate chips

• Preheat the oven to 375°F.
• In a large bowl, combine the peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Set aside.
  6 cups peaches

  ½ cup granulated sugar

  2 tablespoon cornstarch

  1 teaspoon freshly squeezed lemon juice

  ½ teaspoon ground cinnamon

  ¼ teaspoon ground nutmeg

  ¼ teaspoon salt
• Meanwhile, place the butter into a 9 x 13 – inch baking dish. Place the baking dish in the preheated oven just long enough to melt the butter. While the butter melts, make the batter.
  ½ cup unsalted butter
• In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, and salt. Then add the milk, and continue to whisk until just combined.
  1 cup granulated sugar

  1 cup all-purpose flour

  1 tablespoon baking powder

  ½ teaspoon ground cinnamon

  1 cup milk

  ¼ teaspoon salt
• Carefully remove the baking dish from the oven (the butter may pop or splatter). Pour the batter over the melted butter, but don’t stir.
• Use a large spoon to layer the peaches and their juices over the batter. Don’t crowd too many peaches in the center or the batter won’t bake properly. Make sure the peaches are evenly distributed across the dish.
• Return the baking dish to the oven, and bake for 40-45 minutes or until the crust is golden brown.
• Remove from the oven and allow to cool for at least 30 minutes before serving. Serve warm with ice cream or whipped cream.

For the Filling:

• Preheat the oven to 375°F, and grease a 9×13-inch baking dish.
• In a large bowl, toss the diced apples with the lemon juice and place them in the baking dish in an even layer.
  6 cups apples

  2 tablespoons lemon juice

For the Oat Topping:

• Add the brown sugar, melted butter, flour, vanilla, and cinnamon. Toss with the apples until well combined.
  ¼ cups brown sugar

  3 tablespoons unsalted butter

  2 tablespoons all-purpose flour

  ½ teaspoon vanilla extract

  ½ teaspoon ground cinnamon
• In a small bowl, stir together the flour, rolled oats, brown sugar, and cinnamon. Use a pastry cutter, two forks, or your hands to incorporate the cold butter.
  ½ cups all-purpose flour

  ½ cups old-fashioned rolled oats

  ½ cups brown sugar

  ½ teaspoon ground cinnamon

  ⅓ cups unsalted butter
• Sprinkle the oat topping over the apples. Bake for 40-45 minutes until the topping is golden brown and the apples are tender.

For the Caramel Drizzle:

• Drizzle caramel sauce over the baked apple crisp and serve with vanilla ice cream if desired.
  ½ cups caramel sauce

  Optional: Vanilla ice cream for serving
• See post for storage options.

• Cut the pineapple into ¼ – inch thick pieces, and transfer to a large bowl.
  1 whole pineapple
• Add the jalapeno, onion, parsley, lime juice, and salt. Toss to combine.
  1 jalapeño pepper

  ¼ cup purple onion

  2 tablespoons parsley

  1 tablespoon freshly squeezed lime juice

  ¼ teaspoon salt
• Serve over fish, chicken, or with tortilla chips.

• Preheat the oven to 350°F, and add the pie crust to a 9-inch pie plate. Transfer the pie plate to the refrigerator while the filling is being prepared.
  1 pie crust
• In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin puree, heavy cream, granulated sugar, brown sugar, milk, eggs, pumpkin pie spice, cinnamon, vanilla, and salt. Mix on low speed until smooth.
  15 ounces (425 g) pumpkin puree

  1 cup (240 ml) heavy cream

  1 cup (200 g) granulated sugar

  ¼ cup (50 g) light brown sugar

  ¼ cup (60 ml) whole milk

  3 large eggs

  1 tablespoon plus 2 teaspoons pumpkin pie spice

  1 teaspoon ground cinnamon

  1 teaspoon vanilla extract

  ½ teaspoon salt
• Pour the filling into the chilled pie shell, and place the pie plate onto a baking sheet for easy handling.
• Bake for 50-60 minutes or until the center is almost set but still jiggles some. It will continue to set once it’s removed from the oven.
• Allow the pie to cool for an hour at room temperature before transferring to the refrigerator to cool completely, about 2-3 hours.
• Serve chilled with fresh whipped cream.
• Scroll up and see the post for tips, FAQs, and storage recommendations.

• Preheat the oven to 425°F, and lightly coat a 9×13-inch cooking dish with cooking spray.
• Quarter the campari tomatoes, and place them in the prepared baking dish.
  1 pound campari tomatoes
• Cut the roma tomatoes in half lengthwise. Make a triangle shaped cut around the stem, peel the core out, and scrape any remaining seeds out with your finger or a small spoon. Discard the core and seeds. Cut each roma tomato in half again so you now have quartered tomatoes. 
  4 roma tomatoes
  
• Place the tomatoes in the baking dish. Add the garlic, and drizzle generously with olive oil, salt, and pepper.
  6 cloves garlic

  Olive oil

  salt

  black pepper
  
• Bake for 30-40 minutes or until tomatoes blister and are golden brown around the edges.
  
• While the tomatoes roast, bring a large pot of salt water to a boil. Cook the pasta according to the package directions stopping one minute shy of the suggested cooking time. Before draining the pasta, reserve 1 cup of the pasta water in a heat proof measuring cup. You’ll use this to finish the sauce. Drain pasta, but do not rinse!
  1 pound pasta

  1 cup reserved pasta water
• Place the roasted tomatoes and garlic in a food processor or blender. Add the fresh basil and oregano, and ½ cup of the reserved pasta water. Pulse until the reaches your desired consistency.
  1 cup fresh basil

  1 teaspoon fresh oregano
  
• Add the sauce and drained noodles back into the pot used to cook the pasta. Over low-medium heat, cook the pasta adding splashes of the reserved pasta water as needed. For an even silkier sauce, stir in 1 tablespoon of butter. 
  
• Serve immediately with fresh parmesan and more fresh basil. See post below for tips, FAQs, and storage options.
  ¼ cup parmesan cheese
  

• Heat a large pan over medium heat. Add the oil and diced vegetables, and cook for 2-3 until the vegetables soften slightly.
  1 tablespoon cooking oil

  ½ cup carrots

  ½ cup white onion

  ½ rib of celery
• Place the ground beef in the pan, and cook until no longer pink. Drain any excess grease then add the seasonings, salt, and pepper. Cook for an additional 2-3 minutes.
  1 pound ground beef

  2 tablespoons chili powder

  1 tablespoon onion powder

  1 tablespoon garlic powder

  2 teaspoons cumin

  1 teaspoon paprika

  1 teaspoon salt

  ½ teaspoon black pepper
• Pour in the beef broth, Rotel, and tomato sauce. Stir to combine, and bring the liquid to a simmer. Allow the chili to simmer for 30-35 minutes or until it reaches the desired consistency. Taste, and season with additional salt and pepper if needed.
  2 cups beef broth

  10 ½ ounces Rotel

  8 ounces tomato sauce
• Top with jalapeños, diced onions, and cheese. Serve hot with cornbread, crackers, or buttered bread.

• Pour half the coffee, warmed eggnog, and milk to a large coffee mug and the remaining ingredients into a second large coffee mug. Stir to combine.
  1 ½ cups freshly brewed coffee

  1 cup eggnog

  ⅓ cup milk
• You can add sweetener if needed and top it with any garnishments of your choice.

For the Cupcakes:

• Preheat the oven to 350°F, and line a muffin pan with paper liners.
• In a medium bowl, whisk the milk, vegetable oil, egg and vanilla until combined.
  1 cup milk

  ⅓ cup vegetable oil

  1 large egg

  1 tablespoon vanilla extract
• In a separate large bowl whisk the flour, sugar, hot chocolate mix, cocoa powder, salt, baking powder and baking soda.
  1 ¼ cup all-purpose flour

  ¾ cup granulated sugar

  ½ cup hot chocolate mix

  ⅓ cup cocoa powder

  1 teaspoon salt

  1 teaspoon baking powder

  1 teaspoon baking soda
• Pour the wet ingredients into the dry ingredients and stir just until combined.
• Spray the cupcake liners with nonstick cooking spray, and fill each of the liners ¾ of the way full with the batter.
• Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
• Let the cupcakes cool for at least 1 hour before frosting.

For the Frosting:

• Make the frosting by whipping the butter until light and fluffy, about 3 minutes. Add the softened cream cheese and mix again until fully incorporated.
  4 tablespoons unsalted butter

  8 ounces block-style cream cheese
• Pour in the heavy cream, and whip until light and fluffy. Stir in the hot chocolate powder and finally the powdered sugar until smooth.
  ½ cup heavy cream

  1.42 ounces hot chocolate mix

  2 cups powdered sugar
• Refrigerate until the cupcakes are cool then scoop the frosting into a piping bag fitted with your preferred piping tip. (I used the Wilton 2D piping tip.)
• Frost the cupcakes then serve or sprinkle the top with mini marshmallows, crushed candy canes and mini chocolate chips if desired.

• Place the balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small bowl. Whisk to combine.
  ¼ cup balsamic vinegar

  1 to 2 tablespoon pure maple syrup

  1 teaspoon Dijon mustard

  1 small garlic clove
• Continue whisking and drizzle in the olive oil until emulsified and completely combined. Taste, and add salt and pepper.
  ⅓ cup extra virgin olive oil
• Serve over your favorite salad.
• Scroll up and see the post for tips, FAQs, and storage information.

• Place the spinach in the bottom of a large serving bowl then layer in the sliced strawberries.
  10 ounces package fresh baby spinach

  1 pound fresh strawberries
• Add the onions and sprinkle on the feta cheese.
  ½ cup thinly sliced red onion

  6 ounces feta cheese crumbles
• Top with candied pecans and a drizzle of balsamic vinaigrette. Save some of the dressing to serve with the salad.
  2 cups candied pecans

  ½ cup maple balsamic vinaigrette
• Toss the ingredients to combine, and serve immediately.
• Scroll up and see the post for tips, FAQs, and storage information.

• Cook bacon and chop into bite-sized pieces. Set aside.
  4 to 6 slices bacon
• Melt butter in large stockpot over medium heat. Add flour and whisk until combined. The mixture will turn light brown. Continue to whisk for 2-3 minutes.
  4 tablespoons unsalted butter

  ¼ cup all-purpose flour
• Slowly add the milk and chicken broth to the flour mixture. Whisk until well combined.
  1 ½ cups low-sodium chicken broth

  2 cups milk
• Add the potatoes and bring to a boil; reduce heat to a simmer and allow to cook until fork tender (about 15 minutes).
  2 cups russet potatoes
• Take off the heat and slowly stir in the heavy cream, sour cream, cheese, salt and pepper.
  ½ cup heavy cream

  1 cup sharp cheddar cheese

  ½ cup sour cream
• If you want a creamier soup, use an immersion blender to blend to the desired consistency. If the soup is too thick, additional milk can be added to thin soup out. (This step is optional.)
• Top with bacon, green onions and additional cheese.
• Serve immediately and enjoy!

• Grease a 9×13-inch baking dish, and set aside.
• In the bowl of a stand mixer on low speed, use a dough hook to combine 3 cups (360 g) of flour, milk, yeast, salt, melted butter, and egg.
  1 ½ cups milk

  2 tablespoons instant yeast

  1 teaspoon salt

  4 tablespoons unsalted butter

  1 large egg
• Add additional flour ¼ to ½ cup (30 g – 60 g) at a time until the dough begins to pull away from the sides of the bowl. Adjust the speed to medium for 5-6 minutes. The dough should be smooth, elastic, and not sticky.
• Form the dough into a smooth ball, and transfer it to a large, lightly greased bowl. Cover it with a clean kitchen towel, and allow it to double in size, about 30 minutes to an hour depending on the room temperature.
• After the dough has doubled in size, punch it down to deflate it. Separate the dough into about 12 equal different pieces. We like to weigh the dough to ensure the pieces are the same size.
• Roll the pieces into balls, and place them into the prepared 9×3-inch baking dish. Cover with a clean towel or piece of greased plastic wrap, and allow to double in size, about 30 minutes to an hour.
• While the rolls rise, preheat the oven to 350°F.
• Bake the rolls for 17-22 minutes or until the tops are golden brown. Brush the tops with melted butter, and serve warm.
• See post below for storage options, tips, and answers to frequently asked questions.

• Preheat the oven to 400°F. 
• In a large bowl, toss the carrots with all the spices, salt, vanilla, and maple syrup.
  32 ounces baby carrots

  ¼ cup pure maple syrup

  1 teaspoon vanilla extract

  ¼ teaspoon salt

  ¼ teaspoon ground ginger

  ⅛ teaspoon ground nutmeg

  ½ teaspoon ground cinnamon
• Transfer the mixture to a 10-inch cast iron skillet or other oven-safe dish, cover it with aluminum foil, and bake for 35 to 40 minutes or until the carrots are fork tender.
• Serve hot!

• Combine ingredients in a small bowl, and store in an airtight container for up to 3 months.
  ½ cup buttermilk powder

  2 tablespoons dried parsley

  2 teaspoons dried dill

  2 teaspoons onion powder

  2 teaspoons garlic powder

  2 teaspoons dried minced onions

  2 teaspoons dried chives

  ½ teaspoon salt

  ½ teaspoon black pepper

• Trim any excess fat from the chuck roast and cut it into 1 ½ inch cubes. Season the beef generously with salt and pepper.
  2 ½ to 3 pounds chuck roast

  1 teaspoon salt
• Heat the oil in a large, heavy-bottomed pan over medium heat. Add the beef in batches, searing each piece until browned on all sides, about 2-3 minutes per side. Transfer the seared beef to the slow cooker.
  2 to 3 tablespoons cooking oil
• Add the diced potatoes, carrots, mushrooms, onions, and garlic to the slow cooker on top of the beef.
  3 russet potatoes

  3 carrots

  6 ounces baby bella mushrooms

  1 large yellow onion

  5 garlic cloves
• Sprinkle the cumin, oregano, and paprika over the vegetables.
  ½ teaspoon ground cumin

  ½ teaspoon dried oregano

  ½ teaspoon sweet paprika
• In a large bowl or measuring cup, whisk together the beef broth, red wine (or additional broth), tomato sauce, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the slow cooker. Add the bay leaves.
  2 ½ cups beef broth

  ½ cup red wine

  2 tablespoons tomato sauce

  1 ½ tablespoons Worcestershire sauce

  2 bay leaves
• Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, until the beef and vegetables are tender.
• About 30 minutes before the cooking time is up, remove 2 cups of the broth from the slow cooker. In a separate bowl, gradually whisk in the flour to the broth, ensuring there are no lumps. Pour the flour mixture back into the slow cooker and stir to combine.
  ½ cup all-purpose flour
• Stir in the green beans, cover, and continue cooking for an additional 15 minutes on HIGH or 30 minutes on LOW. Taste and add salt and pepper.
  ½ cup green beans
• Remove the bay leaves, then ladle the stew into bowls. Garnish with fresh parsley, oregano, green onions, or chives, and enjoy!

• In a small bowl, combine breadcrumbs and milk. Place in the refrigerator for 15 minutes.
  ¼ cup breadcrumbs

  ¼ cup milk
• Preheat the oven to 425 F. and line a 9 x 13 (or larger) baking dish with aluminum foil.
• After the breadcrumbs and milk have sat for 15 minutes, remove from the refrigerator and combine with the remaining ingredients (except ¼ cup beef broth) in a large bowl. Mix well.
  ½ pound Italian sausage

  ½ pound ground beef

  ½ cup white onion

  ¼ cup freshly chopped parsley

  ¼ cup Parmesan Cheese

  1 garlic clove

  1 teaspoon salt

  1 teaspoon Italian seasonings

  ½ teaspoon black pepper

  ¼ teaspoon red pepper flakes

  1 large egg
• Roll the meat mixture into golf ball-sized balls (about 1 ½ inches in diameter), and place in the lined baking dish.
• Pour the beef broth around the meatballs, then cover the dish with aluminum foil.
  ¼ cup low-sodium beef broth
• Place the meatballs in the oven to bake for 25 minutes.
• Remove from the oven, and serve warm.

• In a large saucepan, combine the tomato sauce, crushed tomatoes, and all the spices.
  8 ounces tomato sauce

  28 ounces crushed tomatoes

  ½ teaspoon black pepper

  1 teaspoon salt

  1 tablespoon garlic powder

  1 tablespoon onion powder

  1 tablespoon dried basil
• Next, cover and cook the ingredients over medium-high heat for 20 minutes.  
• Then, remove the soup from the heat and take off the lid. Let, it cool for at least 10 minutes.
• After it cools, add the milk and transfer the mixture into a blender or food processor to pulse until it reaches your desired thickness.
  8 ounces milk
• Last, serve the soup. Store leftovers in your fridge in a sealed container for up to 3 days.

• Preheat the oven to 350°F, and grease a 9×13-inch or 11×7-inch casserole dish.
• Add the bread to the casserole dish and set aside.
  20 ounces bakery-style bread
• In a large bowl, whisk together the eggs, milk, granulated sugar, pumpkin, pecans, brown sugar, butter, vanilla, pumpkin pie spice, and salt. Pour it evenly over the bread ensuring that all of it gets soaked. Stir if necessary to combine the ingredients.
  7 large eggs

  3 cups whole milk

  1 cup canned pumpkin purée

  ¾ cup granulated sugar

  ½ cup pecans

  ¼ cup light brown sugar

  3 tablespoons unsalted butter

  1 tablespoon vanilla extract

  1 tablespoon pumpkin pie spice

  ½ teaspoon salt
• Cover the dish with plastic wrap, and refrigerate for 30 minutes.
• After 30 minutes, uncover, and bake for 35 to 40 minutes or until it springs back when pushed in the center. A knife inserted in the center should come out mostly clean.
• Serve the bread pudding with a warm caramel drizzle on top.
  1 cup caramel sauce
• See post for tips and storage options.

• In a large punch bowl, combine the water, pineapple juice, and lemonade mix.
  2 quarts water

  46 ounces unsweetened pineapple juice

  ¾ cup lemonade mix
• Add the sherbet, and serve in individual glasses. Storage is not recommended.
  1 quart rainbow sherbet