Let’s cook

• Preheat oven to 350 degrees

• Heat olive in a large sauce pan, add the onion and garlic cooking for 3-4 minutes

• Add the tomatoes, sauce, chilies, cumin, salt, garlic, and onion powder

• Bring to a boil and simmer until ready to use

• Mix the chicken/pork, cheddar cheese, onion, and olives in bowl

• Grease a large 9x13 pan and put ¼ cup of sauce in the bottom of the pan

• Place the chicken mix in each tortilla, fold up like a burrito, and arrange in pan side by side

• Top with tomato sauce

• Sprinkle on olives and cheddar cheese

• Bake covered for 15 minutes then uncovered for 15 minutes

• Combine all chopped vegetables and beans together in a large bowl

• Whisk together olive oil, lime juice and zest, salt, pepper, cumin, garlic powder, and onion powder

• Pour over vegetables/beans and stir

• Cover and refrigerate, this one is always better the next day

• Preheat oven to 325

• Grease a 9-inch tart shell

• Melt the butter and chocolate together in a microwave safe bowl

• Using a paddle attachment on kitchen aid combine the cocoa and sugar

• Add the melted chocolate butter mix to sugar and cocoa

• Add one egg at a time, scraping the bowl between each egg

• Add the vanilla, cream cheese, and peanut butter.  Cream for 30 seconds.

• Add the flour and salt, mix only until flour is incorporated

• Last add the peanuts, do not overmix

• Pour batter into prepared tart pan and bake for 30-35 minutes or until the top springs back when lightly pressed

• Preheat oven to 400

• Rub down chicken with salt, pepper, garlic, onion, rosemary, and thyme

• Heat oil in a large pan.  Add chicken and brown for 2-3 minutes per side.  Remove the chicken from the pan and set aside.

• Add the smashed garlic to the pan and saute for 2 minutes.  Return the chicken to the pan along with the lemon juice and broth.  Bring to a boil

• Transfer the whole pan to the oven with a lid on and cook for 25 minutes or until the internal temperature reads 165 degrees

• Finish with fresh chopped parsley and lemon zest

• Preheat oven to 350 degrees

• Prepare 2 – 9inch cake pans

• Combine all the dry ingredients together

• Combine all the wet ingredients together

• Combine the wet and dry ingredients

• Fold in the pumpkin, vanilla, and raisins

• Pour the batter into prepared pans and bake for about one hour or until the tops spring back when lightly pressed

• Preheat oven to 350

• Cream butter and sugar until light and fluffy

• Mix in the salt and baking soda

• Add eggs, one at a time, scraping the bowl between each egg

• Mix in the yogurt

• Add milk and flour alternating each other, starting with flour and ending with flour

• Fold in fruit

• Pour into prepared muffin pans and bake until the top springs back 18-20 minutes

• Heat oven to 350 degrees

• In a greased 8x8 pan layer spinach, ham, chicken, lightly sprinkled with Italian seasoning

• Prepare cheese sauce:

  • Melt butter in small sauce pan

  • Whisk in the flour

  • Slowly add the broth while whisking

  • Add the cheese, salt, and pepper

• Pour the cheese sauce over the chicken and bake covered for 20 minutes then uncovered for another 20 minutes, until thermometer reads 165 degrees

• Preheat oven to 350 degrees

• Combine the flours, baking powder, and baking soda in a bowl

• Cream together the butter, sugar, honey, and vanilla

• Add flour mix and milk, alternating, starting and finishing with flour

• Wrap with plastic wrap and chill for 1-2 hours

• Roll out the dough and cut into any shape you like

• Arrange on a prepared cookie sheet and sprinkle with cinnamon sugar

• Bake for 13-15 minutes until edges are golden brown

• Cream together cream cheese and butter, until there are no lumps

• Add the vanilla and powdered sugar, mix until well combined

• Add the heavy cream and whip for 1-2 minutes, set aside

• Prepare the blueberry topping

  • Put the blueberries, sugar, cornstarch, vanilla, and cinnamon in a saucepan and heat over medium-low heat.  Stir occasionally until sauce has thickened

• Place blueberry filling in the refrigerator to cool

• Spread the cream cheese mix over the graham cracker crust

• Top with blueberry filling

• Refrigerate for 1-2 hours before cutting

• Preheat oven to 450

• Combine all ingredients and knead for 5 minutes, by hand or in kitchen aid to dough hook

• Oil, cover, and rest for 1 hour

• Punch dough and rest for another 10 minutes

• Flour counter and roll dough (makes 2 - 12 inch pizzas)

• Prebake crust in the oven for 5-7 minutes

• Top with sauce and pizza toppings and bake until the edges of crust are golden brown and cheese is melted

• Heat up a large Dutch oven, sauté onion in olive oil until translucent

• Add the garlic cloves and cook for two more minutes, careful not to burn the garlic

• Add the black beans, broth, tomatoes, and chilies

• Bring to a boil and simmer for two hours

• Blend ¾ of the soup with an immersion blender or place in a blender, do not put on the lid all the way or you will have a giant mess

• Top with green onions, sour cream, or cheddar cheese

• Preheat oven to 325

• Put chocolate and butter in a microwave safe bowl and heat for 2 minutes, stir together

• In a separate bowl whisk together the eggs, sugar, salt, and vanilla

• Add the chocolate butter mixture to the egg mixture, do not overmix

• Fold in the flour

• Pour into a 9x13 greased pan

• Bake until done, when a toothpick comes out clean

• Preheat oven to 425

• Combine flour, sugar, baking powder, and dried lavender

• Cut in the butter with two butter knives

• Add the yolk, milk, and vanilla

• Gently mix only until combined

• Fold in the blackberries

• Lay down a piece of plastic wrap, put the batter down, fold and turn 4-5 times until mixture comes together

• Shape the dough into a circle and cut into 8 equal pieces

• Brush the scones with an egg wash and bake until tops are golden brown and scones bounce back when lightly pressed

• While still hot from the oven drizzle with prepared lemon glaze

• Preheat oven to 375 degrees

• Combine flour, sugar, baking powder, baking soda, and the salt in a bowl

• Cut in the butter with two butter knives until the butter is pea size

• Add the buttermilk and mix until it all comes together kneading no more than two minutes

• Shape into an oval loaf and bake on a cookie sheet with parchment paper

• Bake for about 40 minutes

• Allow to cool completely before slicing

• Whisk together the soy sauce, oil, water, onion, sesame seeds, sugar, garlic, ginger, salt and pepper

• place the chicken in a large ziploc bag and pour the marinade over the chicken. refrigerate overnight or for at least 6-8 hours.

• Drain the marinade off the chicken and cook the chicken over a hot grill.  Beware, it’s called flaming chicken for a reason. 

• Cook chicken to 180 degrees, about 45 minutes.

liberally coat ribs in rub, and put into a crockpot on low with 1 cup of apple sauce spread on top. cook for 2 hours.

1. heat the smoker to 200-225 and cook the ribs for four hours

2. hour 1 - 1 light smoke (1 handful of apple chips and 1 handful of hickory chips), drizzle honey over the ribs

3. hour 2 - reload chips and coat ribs with the prepared apple bBQ sauce.

4. hour 3 - reload chips, flip ribs, and drizzle with more honey.

5. hour 4 - reload chips, flip ribs, and coat with more aaple bBQ sauce.

1. in a large dutch oven, saute onion with olive oil until translucent. Add all the spices and italian sausage. Cook until the sausage is cooked through.

1. mix in the tomato paste and crushed tomatoes.

2. add the broth and pasta, bring to a boil, and cook until pasta is al dente.

3. lastly, stir in the parmesan cheese and heavy cream.