FAVORITE THINGS | A Family Recipe Collection

Favorite Things

A FAMILY RECIPE COLLECTION

a-z

TABLE OF CONTENTS

03 Asparagus Dijon Chicken

Jesse’s Ribs’ and BBQ

Jesse’s Potato Soup

03 Nathan’s Brussels Sprouts

03 Nathan’s Cheesecake 03 Oma’s Salad Dressing

03 Severed Finger Cookies

03 Soy Lime Drummettes

03 Steak in Wine Sauce

Cranberry Apple Pie with Walnut Topping

Cranberry Relish

Crème Brûlée

Dad’s Biscuits and Gravy

Dad’s Baked Brie

Dad’s Christmas Cap’n Crunch

Dad’s Creamed Peas

Dad’s Cheater Crepes

Grilling Tips & Steak Rub

Tuna Mac

Grilling Tips by Dad

Mocha Torte Cake

Mom’s Apple Cider

Mom’s Baked Chicken

Mom’s Beef Stew

Mom’s Chicken Chili

Mom’s Chicken Soup

Mom’s Creamy Potatoes 03 Mom’s Deviled Eggs

Mom’s Enchiladas

Mom’s Lemon Angel Food Cake

Mom’s Meatloaf

Mom’s Pot Roast

Mom’s Pozole

Mom’s Red Chili

Mom’s Salsa

Mom’s Spaghetti

Mom’s Steak Salad

Mom’s Stuffed Peppers 03 Mom’s Stroganoff

Mom’s Tacos

Mom’s Ultimate Cheesecake

Mummy Dogs 03 Mushroom-Stuffed Beef Roast

03 Tater Tot Casserole

03 Thai Chili Salmon

03 Turkey Gravy 03 Walnut Caramel Tart

Bannana Pudding

Dishes

Bannana Pudding

Bleeding Cupcakes

Baked Chicken

Bannana Pudding

Bleeding Cupcakes

Baked Chicken

Bannana Pudding

Bleeding Cupcakes

Brined Turkey

Saleds & Soups

Relish

03 Crème Brûlée

03 Dad’s Biscuits and Gravy 117 Dad’s Brie 03 Dad’s Creamed Peas 03 Dad’s Crepes 03 Dad’s Grilling Tips & Steak Rub 03 Dad’s Tuna Mac

“Tell us your three favorite things about your day...

...TWO THINGS YOU DIDN’T LIKE, AND ONE NICE THING YOU DID FOR SOMEONE ELSE.”

This was our nightly dinner conversation starter as you guys were growing up. Our house wasn’t filled with a ton of consistency...we had a lot of parties and family and fun and chaos that filled our home (and laughter and love and joy and VOLUME) but we DID have dinner together most nights. It was something that I grew up within my home, as did your dad. Even when his mom had cancer, his dad tried very hard to get dinner on the table for the boys most nights. That was a tradition I wanted to carry over to you two, as well as many of the recipes that I inherited from my mom. As strained of a relationship as she and I had, one of the loveliest things she passed down was a love of food and cooking, and she really did teach me a lot about both (hence my forever expanding waistline…) Many recipes in this book are either hers or are adapted from something she made for me when I was a kid. It’s a way to carry out Oma’s love throughout your lives because what do our fondest memories of her involve? Food. Always food. And as far as OUR family is concerned, I’d say it’s about the same thing. Us Alstons, by way of the Shoulders, inherited a love of food, whether it’s soul food like Tuna Mac or sophisticated like Coq au Vin. We love it all from trashy to rich. Just put it in our mouth-hole and we are happy.

This book is a collection of your childhood dishes. Some were influenced by popular TV chefs at the time (BAM!). Some were found on the internet or in cookbooks that I had, and I have improved upon many by messing around with spices or cook times. Others are from friends and family that we have all grown to love and those dishes have become a part of our traditions or regular household meals. Not all of us share the same favorite dish, but every dish is someone’s favorite.

My greatest hope is that while you are making these recipes you can remember the many conversations we’ve had over the diner table - the parties and connections we’ve made as a family while chowing down. I wrote these down so you too can pass these to your kids, and them to theirs, and so on. And maybe one day, you’ll even torture YOUR kids with “what’s your three favorite things about your day” around YOUR family dinner table with the same meals we shared around ours.

Love,

I’ve got particular memories tied to these crepes. Every Christmas morning Steven, Charles, and I would wake up early and go out to look at the presents before my Mom and Dad woke up (“NO WAKING US UP BEFORE 6AM!”) - some years we’d get a sneak peek while we waited (Steven would use a knife to cut the tape on the packages) Hours later - after we’d destroyed the entire living room with wrapping paper and empty toy boxes - Paul and his family would arrive. We’d play with our cousins while Mom cooked crepes for everyone, and Dad baked biscuits and made a breakfast feast. Paul introduced me to the magic of Nutella crepes and it’s still my favorite topping on a crepe!

1/2 cup Krusteaz Buttermilk

Pancake Mix

1/2 cup all-purpose flour

1 1/4 cups water

2 eggs, beaten

2 tbsp butter, melted

OPTIONAL TOPPINGS:

whipped cream

chocolate pudding

lemon pudding

Nutella

fresh berries

jam

powdered sugar

Preheat a lightly greased 5 to 6-inch frying pan or crepe pan over medium-high heat.

In a medium bowl, stir together Krusteaz Buttermilk Pancake Mix and flour. Add water gradually, stirring until smooth. Add eggs and butter and continue to stir until smooth.

Add a smidgeon of butter to the pan and let it melt, then spoon 4-6 tablespoons batter into the center of a frying pan. Tilt to coat the bottom of the pan evenly. Just a thin layer of batter should cover the pan. Cook crêpes until delicately browned; turn and cook lightly on the other side.

Serve warm with toppings of choice and sprinkled with powdered sugar.

Every Saturday I would wake up to the smell of biscuits baking and sausage cooking or bacon crisping on the stove. Half the time there was a cousin or twelve staying the night, so Mom and Dad would always make a huge breakfast to feed all those hungry boys. I can’t think of breakfast with the family without thinking about these recipes. I learned the biscuits by watching Dad, the gravy from watching Mom.

GRAVY

1/2 to 1 cup flour

1-2 cups whole milk

16 oz Jimmy Dean pork sausage roll salt and pepper

Cook 3/4 of the sausage as patties following the directions, keep the grease and set aside the sausages. Take the remaining 1/4 and crumble into the pan with the hot grease.

Cook thoroughly, set pan to medium heat. One tablespooon at a time, spread flour into the grease until it starts to form a paste. For a thicker gravy (or to make a lot) add extra flour.

Add 1 cup of milk at a time and whisk the mixture until smooth. Salt and pepper to taste.

Continue whisking until it thickens to the desired texture. Add more milk if too thick, or flour if too thin.

BISCUITS

4 cups flour

8 teaspoons baking powder

1 teaspoon salt

1 teaspoon cream of tartar

4 teaspoons sugar

1 cup cold butter diced into cubes (important that it’s cold)

1 1/3 cup milk

Preheat oven to 425°F. Sift dry ingredients into mixing bowl. When measuring out the flour and other dry ingredients use the back of a knife to ensure you are using EXACTLY the right amount, like a robot.

Measure butter and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like “meal.” Stir in almost all the milk.

If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.

Knead quickly on a lightly floured board (too much handling makes tough biscuits). Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.

Knead the leftover dough to keep cutting until there’s nothing left. Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes or until browned on the sides and bottom.

Okay, look, I don’t know why we keep calling this salsa. It’s really pico de gallo. But it’s so much better than regular pico de gallo, isn’t it? Anyway, call it what you will, we love it. The trick to this “salsa” is to blend it correctly. I use a food processor so that I can get the right consistency. You want it to be chunky. Not chunky like “Oh, she TOO thicc” kind of chunky, but just right chunky, like Terry Crews or Serena Williams. You want a little bit of everything in every bite, but you don’t want the salsa runny. This isn’t a hot sauce, after all.

Vine-ripened tomatoes are my favorite type to use, but lately, I’ve been throwing in a mixture of cherry and other tiny types as well. As long as they are fresh and flavorful...

It tastes better if you can make it a few hours or a day early and let it refrigerate to let the flavors marry but like...who can freaking wait that long? I know our family never does. Also, I personally don’t like to serve it cold, so if you DO make it early, let it sit out for a bit to warm up before serving. Warm tomatoes are always better than cold tomatoes. I’m not an Italian grandmother but I’m sure that’s an old Italian grandmother saying.

If it tastes a little bland, most likely you need more salt or more lime. That salt/citrus combo is what makes this “salsa” shine. Also, this is best served with Juanita’s tortilla chips, because what other kind even is there?

15 vine-ripened tomatoes

4 limes

1 bunch cilantro

1 jalapeño, seeded

3-4 tbsp apple cider vinegar

1/2 - 1 whole red onion

1 tbsp salt, add more to taste

2-3 tbsp minced garlic

Blend all the ingredients in food processor, bits at a time. Make sure to leave some texture to the salsa. Taste, then add additional ingredients as needed.

Refrigerate overnight to allow flavors to marry. Allow to warm up a little before serving. Serve with tortilla chips.

Brie tastes like weird butter but in a good way. Like if butter had a sorta-hot older sister that smelled funky. But it can be absolutely delicious, particularly when paired with a crispy flaky crust and fruity goodness. Best served warm.

1 wedge of brie cheese

1 package of puff pastry shells (I can’t recall which brand, but Pepperidge Farm remembers)

6-8 tbsp jam or preserves (any flavor you prefer, but raspberry and fig are great choices)

Bake the pastry shells according to the directions but take out about 5-7 minutes early (after they’ve risen but before they’re completely browned). If using puff pastry shells with a lid, cut off the lid.

Cut the brie into 1-2 tablespoon sized pieces, and place into the hollowed out pastry shells. Spoon in 1-2 tablespoon of jam, and replace the tops then finish baking.

Let cool but serve while brie is still gooey.

So unless I’ve accidentally overloaded the eggs with salt, this is one of those appetizers that gets gobbled up within minutes. If you’re taking this to a party, double the recipe because this won’t be enough.

10 eggs

3 tbsp mayo

1/2 tsp pickle juice

1 pinch parsley

1/2 tsp mustard powder

1/8 tsp consommé

1/8 tsp onion onion powder

1 pinch garlic powder

1/8 tsp salt

pinch paprika

pinch of pepper

Boil eggs until hard-boiled. Drain hot water and put in fridge for one hour, or until cold. Peel eggs, making sure to keep the outside egg whites as smooth as possible.

Cut eggs in half and carefully scoop out egg yolk, placing yolks in medium size mixing bowl. Add all ingredients to yolks and beat on high until all lumps are smooth and mixture is creamy.

Spoon mixture into egg whites and arrange on a plate. Sprinkle paprika and pepper on top.

I’ve tried a few crab cake recipes, but once again, Emeril Lagasse’s takes the cake. Get it? Takes the CAKE? Annnyywwaaayyy....as are most of Emeril’s recipes, this one is time-consuming and a little messy but OH. SO. WORTH. IT. Whatever you do, though, use fresh crab meat, not canned. We tried it with canned meat and we might as well have used cat food. Just...use fresh crab meat, please.

2 tbsp unsalted butter

1 cup finely chopped yellow onions

1/2 cup finely chopped celery

1/4 cup seeded and finely chopped red bell pepper

1/4 cup seeded and finely chopped yellow bell pepper salt

cayenne

1 tbsp chopped garlic

1 lb fresh lump crabmeat, picked over for shells and cartilage

1/4 cup chopped green onions, green parts only

1/4 cup grated Parmigiano-Reggiano cheese

2 tbsp finely chopped fresh parsley leaves

1 tbsp creole mustard

1/2 cup mayonnaise

1 1/2 cups dried fine bread crumbs

1 cup vegetable oil

1/4 cup bleached all-purpose flour

1 large egg

1 tbsp water

3 tsp creole seasoning

Melt the butter in a small sauté pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes.

In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into ten (10) equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of creole seasoning. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon creole seasoning.

Heat the remaining 1 cup oil to 360ºF in a large sauté pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Drain the cakes on paper towels.

Season the cakes with the remaining teaspoon creole seasoning. Serve with horseradish sauce.

I don’t know if she was taught this dressing by her mom, if it was brought over from Germany, or if she learned it here in the States, but she’s been making this salad since she and my dad were together. It’s just always been around. Lots of people make vinegar and oil dressings, but if you don’t have the right ratios, it just isn’t...right.

2 tsp avocado or olive oil

3 1/4 tsp rice vinegar

1/2 tsp salt

Mix these three very basic ingredients in with the salad.

Just...mix it. That’s it.

Sometimes letting it set for a few minutes for everything to absorb a little helps but...we are an impatient people and usually eat it right away. Double or triple recipe as needed, depending on the size of your salad.

I originally got this recipe out of a Better Homes and Gardens New Dieter’s Cookbook. Yeah, can you believe that?? This recipe is actually kinda HEALTHY. I haven’t even changed the original ingredients much, and that’s saying something because I really don’t know how not to mess with stuff. Contrary to what you may think, you actually want a lean cut of steak for this dish. After you cook the steak, you marinate it in the refrigerator for a while and eat it cold and lemme tell ya, eating a cold fatty steak is uh...not that great. Trust me, get the lean meat.

1/3 cup finely chopped green onion

1/3 cup finely chopped cilantro

2/3 cup soy sauce

1/3 cup lime juice or 3 fresh limes

2 tsp minced garlic

1/8 tsp sugar (or a pinch)

2 tsp toasted sesame oil

2 lbs lean steak

chopped bok choy or napa cabbage

On a broiling pan, broil unseasoned steak on high until medium-rare, turning steaks halfway through. Set aside and cool.

In a food processor, blend the onion, cilantro, soy sauce, lime, garlic, and sugar.

Cut steaks into thin slices cross-grain. Place steak into a shallow dish or large plastic bag and pour mixture over, making sure to cover all the meat.

Seal and marinate the steak in the refrigerator for at least 4 hours or overnight. Occasionally mix the container to ensure that all meat is getting marinated. Serve over bok choy or napa cabbage with rice.

1/2 lb of Brussels sprouts

3 tbsp your favorite oil

3 tbsp balsamic vinegar

2 splashes of soy sauce

Now this recipe comes from the mind of Nathan Gibbs, with a little help from Jesse’s Aunties. Nathan’s Brussels Sprouts quickly became a family favorite, so it had to be added to the cookbook.

Cut ends off of Brussels sprouts and cut in half. Put three tablespoons of peanut (or your favorite oil) into the pan, add in Brussels sprouts. Stir often.

Once the Brussels sprouts are browned and starting to get crispies on the edges, pour in vinegar and soy sauce to taste. Stir to caramelize. Remove from heat, plate and nosh.

Need a side for dinner? Mashed potatoes. Feeling sad and want some comfort food? Mashed potatoes. Gotta bring something easy but delicious to a friend’s house for a holiday? Yup. Mashed potatoes. These are super easy but the addition of sour cream AND cream cheese makes these so rich and yummy that they can be a meal all on their own.

5 large red potatoes

1/2 cup sour cream

1 stick salted butter, softened

1 tsp salt

1/2 block cream cheese, softened

1/8 tsp pepper (optional)

1/8 tsp garlic powder (optional)

3 tsp chives (optional)

Cut potatoes into fourths and boil until soft. Drain and put into a mixing bowl.

Using an electric hand mixer, add all ingredients. Start out blending slowly to avoid splashing, then speed up as it gets mixed. Blend until all lumps are gone and potatoes are smooth and creamy. Serve hot.

My mom would often make a baked chicken on Sundays. It would cook while we were at church and be ready when we got home. It’s easy, yummy, and basically no cleanup. I never got the recipe from her, so here is my rendition, drawn from what I can remember it tasting like on those lazy Sunday afternoons as a kid.

3 chicken thighs

3 chicken legs

1/8 tsp smoked paprika

1 tsp powdered garlic

1 tsp salt

1/2 tsp pepper

1/8 tsp tarragon

1/2 tsp onion powder

1/8 tsp oregano

1 tsp powdered mustard

1/4 tsp consommé

1/4 tsp basil

1/2 tsp parsley

1/4 tsp paprika

1/8 tsp chili powder

Preheat oven to 375°F. Remove some, but not all, of the skin and fat from the chicken. Lay chicken pieces in one layer in a glass baking dish. In a small bowl, whisk together all ingredients until combined. Sprinkle half of the spice mixture evenly over chicken pieces, making sure to cover the pieces as evenly as possible. Flip chicken over and sprinkle the other half of the mixture on the other side of the chicken pieces. Press spices into the chicken with your fingers. Cover dish with aluminum foil.

Bake 40-50 minutes or until chicken juices run clear. Remove foil from the dish, set oven to broil, and cook for another 5 minutes, or until chicken pieces are golden and slightly crispy. Top with fresh chives, parsley, cilantro, or rosemary. Serve hot with veggies and rice.

This started out as another Emeril recipe. It’s really not all that different from the steak salad recipe, you just cook it differently. You can use drummettes or chicken thighs or even chicken breast...it doesn’t matter, this marinade is yummy no matter what. Bathe in it for all I care, I’m sure you’ll be delicious too.

2 lbs drummettes

1/3 cup finely chopped green onion

1/3 cup finely chopped cilantro

2/3 cup soy sauce

1/3 cup lime juice or 3 fresh

2 tsp toasted sesame oil limes

2 tsp minced garlic

1/8 tsp sugar (or a pinch)

Place drummettes in a large baking dish in an even layer. In a food processor, blend all ingredients. Taste test and adjust to liking.

Pour mixture over drummettes evenly. If desired, you can make this ahead of time and put it in the fridge to marinate for 4 hours to overnight.

Cover dish with aluminum foil. Bake in 400°F oven for 20-30 minutes, flipping drummettes over after 10 minutes.

Serve over rice and veggies and top with fresh green onions and cilantro.

We had this dish for the first time when we went over to a friend’s house. They served it to us and I immediately asked for the recipe. I was surprised at how simple and easy it was. This is a great meal to make when you want to impress your guests and act like you know what you’re doing in the kitchen or look like you’ve been cooking all day, but you’ve really been playing video games or petting your dog or napping.

1 fryer chicken cut up, or 5 chicken breasts

1/2 cup lemon juice

6 tbsp soy sauce

1 grated rind of lemon

3 garlic cloves, chopped

2 tbsp avocado oil or vegetable oil

1 tbsp sesame oil

1/2 tbsp oregano fresh spinach

Preheat oven to 350°F. Place chicken pieces in a glass baking dish.

In a small bowl, whisk together all ingredients (except spinach) until combined. Pour over chicken. Cover with aluminum foil.

Bake in the oven for 20-25 minutes or until chicken juices run clear. Flip chicken halfway through cooking. Serve immediately with rice, pouring the sauce over the spinach to wilt and slightly cook the spinach.

This is a combination of about 4 different enchilada recipes, with some of my own stuff added. Yes, there are a lot of steps, but each one is important. I’ve tried to be lazy and skip things like frying the tortillas or thickening the sauce beforehand, and it’s just NEVER as good. Whatever you do, though, don’t skip the sour cream at the end. It just adds the final creaminess that completes the dish.

1 (28 oz) can tomato sauce

1/2 small yellow onion, finely diced

1 tbsp flour

1/2 tbsp minced garlic

1/2 tbsp salt

1/8 tsp pepper

1 small bay leaf

1/4 tsp cumin

1 tbsp chili powder

1/8 tsp smoked paprika

1/4 tsp basil

1/2 tsp parsley

1 (4 oz) can diced green chilis, undrained

1 bunch sliced green onions

canola oil, for frying

1 package soft tortillas

1 bunch cilantro, chopped

1/2 cup chopped black olives

2-3 cups shredded cooked chicken

(deli chicken is perfect for this, or boil some chicken breasts)

2 packages shredded Mexican cheese

In a saucepan, combine tomato sauce, flour, garlic, salt, pepper, bay leaf, cumin, chili powder, paprika, basil, parsley, green chilis, and yellow onion. Simmer on low, whisking often, until onions are soft and mixture has thickened (about 15 minutes). If the mixture isn’t thickening, whisk an additional tablespoon of flour with 2 tablespoons of cold water in a small bowl and add to the sauce, whisking continuously.

In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat oven to 350°F. Spread 1/2 cup of the sauce mixture around the bottom of a glass baking dish. Dip tortillas into sauce mixture and set in the dish. Fill tortillas with shredded chicken, fresh cilantro, cheese, olives, and a couple of tablespoons of the sauce. Roll up the tortilla to contain the filling inside. Turn the tortilla seam-side down in the baking dish. Mix remaining cilantro with remaining sauce and pour over tops of tortillas. Sprinkle cheese generously.

Bake the enchiladas until bubbly, about 20 minutes. Top with extra chopped cilantro, green onions or yellow onions and serve hot with a dollop of sour cream.

I really hate the name of this recipe, but that’s what they call it on Pinterest. I could rename it, but this is just what we know it by. It should be called EveryonePleasing Chicken. Or Gender-Neutral-Pronoun-Pleasing Chicken. Or Woman-Pleasing Chicken. Yeah, I like that one. Let’s call it that. Husband, make me some chicken!

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tbsp rice wine vinegar

6 chicken thighs (1-1/2 lbs)

salt and pepper

1 sprig fresh rosemary

Preheat oven to 450°F. Mix together Dijon mustard, maple syrup, and rice wine vinegar.

Place chicken in an ovenproof baking dish and sprinkle with salt and pepper. Pour the mustard mixture over the chicken, turning the thighs in the mixture so they are fully coated.

Bake for 40 minutes or until the meat is cooked (155°F) . Halfway through cooking, baste the chicken with the sauce. Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary.

You can do this dish with chicken or steak. It’s great either way, but no matter what, make it with asparagus. There’s something about the way the sauce pairs with it that’s just. so. yummy. This is another recipe from Better Homes and Gardens New Dieter’s Cookbook. Who knew getting skinny could be so delicious?

4 chicken breast halves or 1 lb beef flank steak

1/2 cup sliced leeks or shallots

1 tbsp olive oil or cooking oil

1/2 cup white wine or low sugar apple juice

1/2 cup chicken broth

1 tsp fresh tarragon or 1/4 tsp dried tarragon dash black pepper

1 lb fresh asparagus spears

1/4 cup light dairy sour cream

2 tbsp Dijon mustard

In a large non-stick skillet, cook chicken and leeks or shallots in hot oil over medium heat; about 5 minutes until chicken is browned, turning once. Stir in wine or apple juice, broth, dried tarragon (if using), and pepper. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until chicken is no longer pink.

Meanwhile, wash asparagus and break off woody bases. In a covered large saucepan, cook asparagus in a small amount of boiling water for about 3-5 minutes or until crisp-tender. Drain well.

Super quick and easy to make, this is a great go-to meal for when you’re short on time. To make it even easier, you can throw all the ingredients in a crockpot and let it simmer all day. The seasoning can also be used on steak or chicken if you want to make tacos with leftovers from a meal instead. Look how versatile!

1 lb lean ground beef or ground turkey

1 small yellow onion

1/2 tbsp garlic

1/2 tbsp salt

1/8 tsp pepper

1 small bay leaf

1/4 tsp cumin

1 tbsp chili powder

1/8 tsp smoked paprika

1/2 tsp basil

1/2 tsp parsley

1 (14 oz) can diced tomatoes drained

In a large skillet, cook beef or turkey, onion, garlic salt and pepper on medium-high heat until meat is cooked through and onions are soft. Turn heat to low and add spices and diced tomatoes. Simmer, stirring occasionally, for approximately 15-20 minutes, or until flavors are married.

Top with fresh cilantro, green onions, shredded cheese, sour cream, fresh tomatoes, guacamole, hot sauce, salsa, and any other toppings of your choice and serve on soft or hard tortilla shells.

Meat can be made ahead of time and served later.

Everyone knows this started out as my mom’s recipe and I ate it often growing up. In fact, this was one of her classic dishes for which she was well known.. What you may not know is how simple the original ingredients were, only calling for rice, tomato sauce, ground beef, onion, salt and pepper. It also used to be called “Burger Stuffed Peppers” which always just sounded...weird to me.

Well of course I can’t leave anything unseasoned and as I got older and had kids, I always tried to add veggies to my dishes. As you can see, there is a huge difference between Grandma Oma’s peppers and mine, but whatever you decide to put in these, they usually end up delicious.

1/2 lb ground turkey

2 cups cooked rice

1/2 yellow onion

1 tsp minced garlic

2 tsp salt

1 tsp pepper

1/2 tsp oregano

2 tsp basil

1/4 tsp thyme

1/4 cup frozen corn

1/2 chopped green zucchini

1/2 chopped yellow zucchini

2 cups fresh spinach

1/4 cup pine nuts

1/4 cup chopped broccoli

1/2 cup chopped mushrooms

1 can diced tomatoes

4 cans tomato sauce

6-8 green peppers, halved and seeded

While rice is cooking, in a large pan, sauté meat, onion, garlic, salt, pepper, oregano, and thyme. Once the meat is cooked through, in a large bowl add cooked ingredients to chopped yellow and green zucchini, spinach, pine nuts, broccoli, and mushrooms. Add the diced tomatoes. Mix in rice and one can of tomato sauce. Stuff mixture into green pepper halves.

Drizzle a thin layer of tomato sauce in the bottom of a glass baking dish and place in stuffed peppers. Pour remaining cans of tomato sauce over and in between all peppers.

Cover the dish with aliminum foil and bake on 400°F for one hour, or until sauce is boiling and green peppers are soft. Top with parmesan cheese and serve hot.

Is this a classy dish? No. Is it sophisticated and fancy? No. Is it delicious, quick, and cheap to make? HECK YES. Your dad grew up eating this, but I had never had it before your grandma taught me how to make it for the daycare kids. That means YOU guys have been eating it since you were little. I started hiding vegetables in it like peas, corn, carrots, and green beans to make it a little healthier for the kids. Wait, who am I kidding, I hid vegetables in it for ME since we all know that’s the only way I would eat them and I STILL picked them out...

1 lb lean ground beef or turkey

1/2 onion, diced

2 cloves garlic, minced

1 tsp Worcestershire sauce

10.75 oz can condensed cream of mushroom soup

1 can green beans (optional)

1 cup frozen corn (optional)

1 cup frozen peas (optional)

salt and pepper to taste

2 cups shredded cheddar cheese

2 cups frozen tater tots

Preheat oven to 375°F.

Lightly grease an 8 or 9-inch baking dish with cooking spray. Set aside.

Brown the ground beef or turkey, onions, and garlic in a large skillet over mediumhigh heat for 4-5 minutes, or until onions are translucent. Drain excess fat.

Stir in any vegetables (optional), cheese, and cream of mushroom soup, mixing well. Add Worcestershire sauce and season with salt and pepper to taste.

Transfer ground beef mixture to the prepared baking dish and spread evenly. Top mixture with an even layer of tater tots.

Bake for 35 to 40 minutes or until tater tots are golden brown and cheese is melted.

Serve immediately.

Yet another recipe that came from my childhood that my mom made often. This one, however, hasn’t changed a ton. I think all I’ve really done is add MORE of the same spices that she was already including. She had this one nailed pretty much from the beginning, so why mess with perfection? Especially since it’s the meal that you guys requested the most growing up. If I changed it too much you guys would have had my head and THEN what would you have eaten for your birthday dinners every year?

1lb ground turkey or lean ground beef

1 medium yellow onion, chopped

1/4 tbsp salt

1/2 tsp pepper

2 tbsp minced garlic

3 cans tomato sauce

1 can diced tomatoes

3 tbsp basil

2 1/2 tbsp oregano

2 bay leaves

2 tbsp parsley

1 tsp thyme

2 1/2 cups sliced mushroom

In a large pan, fry together meat, onion, garlic, salt and pepper. Once the meat is brown and onions are soft, add tomato sauce, tomatoes, spices, and mushrooms. Simmer on medium-low heat for 15-20 minutes, or until flavors have married.

Taste and adjust flavors and salt as necessary. Simmer another 10 minutes. Serve over noodles and top with parmesan cheese.

Tuna casserole is an incredibly flexible meal. Need something quick? Make it simple. Only have canned green beans? Use those instead. Want to make a deluxe meal with multiple layers of flavor? TC for the win! In short, you can make something simple or complex, whatever you fancy. Here’s a middle of the road recipe to help you to create your own vision of what tuna casserole should be. Just don’t add teriyaki sauce….Dad surprise is not delicious.

1 tsp salt

1/2 tsp pepper

1/2 tsp basil (optional)

1 tsp garlic powder (optional)

2 (11.3 oz) shells and cheese

(shells are important for flavour)

2 (4-5 oz) cans of tuna

(1 can albacore, 1 can tuna in water)

1 cup frozen peas

1 (14 oz) can corn

1-2 (4 oz) container French fried onions (optional)

1-2 cups shredded cheese (optional)

Bring a medium-sized pot of water to boil. Salt the water with 1/2 tsp of salt, and the liquid from the cans of tuna.

Follow instructions for cooking the shells and cheese (add noodles to boiling water, let cook 6 minutes or until tender, drain). Add any optional spices and vegetables. Mix thoroughly.

EXTRA OPTIONAL STEPS:

Preheat oven to 350°F.

Spread casserole out in a 9x13 in pan.

Sprinkle cheese in a layer across the top, then cover with the French fried onions.

Bake for 10-15 minutes or until cheese is bubbly and the French fried onions browned.

We don’t eat a lot of fish in our household, but this is one that we all love. The sauce is best with salmon but can be used with any number of fillets. Or chicken. Or steak. Or by itself with a spoon...just make the darn sauce, it’s amazing.

4-6 (6 oz) salmon fillets skin on or off pinch of salt

1/2 cup + 2 tbsp Thai Sweet chili sauce, divided 2 - 3 tbsp green onions (finely chopped) cooking spray

THAI SWEET CHILI SAUCE:

1/2 cup maple syrup

1/4 cup water

2 tbsp white or rice vinegar

1 tbsp cornstarch

1 small garlic clove grated

1 tsp salt

1/2 tsp red chili pepper flakes

To make the sauce, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened. (Can be transferred to a glass jar and kept up to three weeks in the refrigerator.)

In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tablespoon of Thai Sweet Chili Sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).

Turn on the oven’s broiler on high and position the top oven rack 5” - 6” below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).

Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 teaspoons of Thai Sweet Chili Sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.

Serve hot garnished with green onions, extra sauce (if desired) and rice with veggies.

I’ve never been a big fan of meatloaf. My mom made it for me a lot as a kid and man...it was just gross. It wasn’t because she made a bad meatloaf, I just don’t like it. Then I met your dad and, lo and behold, it’s one of his favorite dishes. Ugh. This recipe was partly learned from your Grandma Jan since your dad loved hers so much, and then, of course, adjusted by me and my inability to leave anything alone. I still don’t like meatloaf, but if I HAVE to eat it, this recipe is alright, I suppose...

1lb lean ground beef or turkey

1/2 diced green pepper

1/2 diced red pepper

1/2 cup diced onion

1/2 cup shredded carrot

1 can diced tomatoes, drained

1 cup bread crumbs

2 eggs

1/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/4 tsp ground mustard

1/2 tsp garlic powder

1/2 tsp parsley

1/4 tsp oregano

1/2 tsp basil

1 tsp Worcestershire sauce

3 cups ketchup

Preheat oven to 375°F. In a large mixing bowl, combine all ingredients EXCEPT ketchup. Mix with hands until thoroughly combined.

Shape mixture into a loaf and put in a glass baking dish.. Cover with foil and bake for 4560 minutes, or until edges are bubbling and turning slightly brown.

Remove loaf, turn heat up to 400°F, remove foil, and top with ketchup. Bake an additional 15 minutes until the edges are a little darker brown.

Serve hot with mashed potatoes and veggies.

Easy, quick and something you can prepare in the morning then forget about it until you are ready to eat at dinnertime. Well, not really, because the smell of it cooking all day will definitely remind you that it’s there.

3 tbsp corn starch in 1/2 cup beef broth

1 (2 lb) beef chuck roast salt pepper

3 stalks celery

1 (8 oz) pkg fresh mushrooms

2 large carrots

1/2 medium white or yellow onion

1/4 cup sliced leek

1 tbsp minced garlic

2 medium potatoes

1/4 bunch of cilantro

2 tbsp Better Than Beef bullion

1 bay leaf

1/4 tsp paprika

In a small bowl, whisk together the corn starch and beef broth until smooth. Chop veggies into bite-size chunks. Combine veggies, spices and corn starch mixture in a crock pot and mix well. Salt and pepper roast and set on top of veggies.

Cook on low 8 hours or until roast is soft and veggies are cooked through. Salt and pepper to taste. Serve with warm french bread.

For how delicious and different this roast is, it’s quite an easy dish to make. It requires a little prep, but overall, it’s totally worth it. This is another one from my Better Homes and Gardens New Dieter’s Cookbook, so I like to think about how skinny I’m getting while I’m dipping up my third plate at midnight.

1 (2 lb) beef eye of round roast

(8 oz) pkg fresh mushrooms, finely chopped

1/4 cup dry white wine or low sugar apple juice

1/4 cup water

1/4 teaspoon dried dillweed or fennel seed, crushed

1/8 teaspoon salt

1/3 cup thinly sliced green onion

1 tbsp reduced-calorie mayonnaise

1/2 cup plain low-fat yogurt

1 tbsp all-purpose flour

1/8 tsp pepper

1 cup beef broth

Trim excess fat from roast. Then, cut 8 evenly spaced crosswise slits or pockets in the roast, making each 3 inches deep. Place roast in a plastic bag set in a deep bowl. Pour wine or apple juice over roast. Seal bag. Marinate roast in the refrigerator for 6 to 24 hours, turning bag occasionally.

For the filling, in a medium saucepan combine mushrooms, water, dillweed or fennel seed, and salt. Cook, uncovered, over medium heat for 15 minutes or until liquid is evaporated. Cool. Stir in onion and mayonnaise.

Remove roast from bag, discarding marinade. Spoon filling into pockets in the roast. Place roast in a shallow roasting pan. Roast in a 325°F oven for 1-1/4 to 1-1/2 hours or until a meat thermometer inserted into the thickest part of meat registers 140°F. Remove from oven. Keep warm.

For the sauce, in a small saucepan stir together yogurt, flour, and pepper. Stir in beef broth. Cook and stir over medium heat until thickened and bubbly. Then, cook and stir for 1 minute more. To serve, slice meat between filled pockets. Serve with sauce.

I grew up hating stroganoff. Unlike so many things that my mom made me as a kid, stroganoff was something that Mom didn’t make from scratch. I got the Hamburger Helper version with ground beef and whatever artificial ingredients came with it and MAN was it gross. I always thought it was disgusting until your dad requested it for his birthday one year. Lo and behold, stroganoff is actually delicious when made with quality steak and fresh ingredients! Who knew? (Your dad did. Dad knew. Thank goodness, or this recipe wouldn’t be in this book.)

1 lb steak, cut into bite-sized pieces

2 tbsp oil

3 tbsp butter

1 small yellow onion, slivered

1/2 cup green onion, chopped

1 tsp pepper

1 tsp salt

1 tsp minced garlic

1 (8 oz) pkg mushroom

2/3 cup white wine (or low sugar apple juice)

1 1/2 cup sour cream

1/4 cup milk

2 tsp flour

I dash nutmeg

1 splash Worcestershire sauce

Cut steak into bite-size pieces. Add 1 teaspoon of the oil and 1 tablespoon of the butter to the pan and heat to medium heat. When the oil and butter have melted (but not burned) add meat, half of the yellow onions, half of the green onions, salt, pepper and 1/2 teaspoon garlic. Cook 5-10 minutes until meat is medium done (or to your liking.) Remove meat from pan and set aside.

In the same skillet, on low heat, add the remaining 1 tablespoon of oil and the remaining 2 tablespoons of butter to the pan. Melt butter, then add mushrooms, 1/2 teaspoon of garlic, and the other half of onions and sauté until mushrooms and onions are soft (about 15 minutes) Add wine or apple juice and cook about 5 minutes more.

In a small bowl, whisk together sour cream, milk, flour, nutmeg, and Worcestershire sauce until smooth. Add sour cream mixture to mushrooms and steak mixture to pan. Simmer on low until thick and bubbly, being careful not to burn, for 5 minutes, whisking constantly. Will be finished when flour is not gritty when you taste test. Serve hot over egg, pappardelle or linguine noodles.

I’ve been running the grill since I was a teenager. I’ve burnt the hair off my hands, arms, and eyebrows too many times to count. But through trial and error I’ve learned a few things as well. Here’s how to grill like a master.

1) FLIP IT AND REVERSE IT, IT’S YOUR FLIPPINIFINANYET

The worst advice I’ve ever heard for grilling was that you should only flip your meat once. This is incorrect! You’ll end up with meat that’s dry and awful. Remember that the fluids in meat still obey gravity, and unless you’re cooking in orbit that means the juices pull downward. Instead, flip everything every 2-4 minutes on the grill (burgers require 4-6 minutes first to firm up the texture, then follow the flipping schedule). This ensures that the inside stays tender and evenly cooked, and still allows enough heat for caramelization on the outside.

2) DRY RUBS

Want tasty meat but only have a little bit of time? A really basic dry rub can be made with garlic powder, onion powder, and salt/pepper. Simply mix garlic powder and onion powder in equal parts and then salt and pepper to taste. Pat dry the meat, then rub this mixture on all sides of the meat until your fingers are caked in sulfury deliciousness.

3) SAUCES

If you’re looking to use a sauce on your meat, the best option is to marinate the meat for 4-8 hours before grilling, then pour the marinade on the meat after you’ve got a sear. Marinades should have minimal salt, however, as too much salt will break down the meat and let all the juices seep out when you’re grilling. So keep it sweet or sour.

4) FINGER IT TO CHECK IF ITS DONE

There’s a simple trick to check if the meat is done (warning, until you have hobbit fingers this’ll burn your finger a little…just be quick and you’ll only lose the hair on your finger).

Depending on what “doneness” you want, compare what the “give” of the meat should be using the icons to the right. Using your index finger, press against the palm of your opposite hand. As you pinch each finger to your thumb you’ll notice the firmness of your palm changes. Press the thickest part of the meat, ideally away from the bone for best comparisons.

5) HOTTEST IS NOT BESTEST

It’s easy to assume that you want to grill at MAXIMUM HEAT!!! Hotter is better right?!?! WRONG! I have a specific process I follow every time:

1) Preheat the grill set to maximum heat (or 500°-ish degrees).

2) Turn it down to 350-400°F and immediately put the meat on the grill 3) Flip every 2-4 minutes.

4) Place on a plate covered in tin foil, and tent for 5 minutes.

By starting at a high temperature (500 degrees) the grill will immediately sear the meat, leaving beautiful grill marks. This sear is important to keep the juices inside. But you have to turn down the temp or you’ll overcook the outside and leave the inside too rare. So, start hot, then bring it down a notch for a more even cook.

Jesse’s World-Famous, Life-Alteringly Good Bar-B-Que sauce just wouldn’t fit in the title. And let’s talk ribs; Mother of Dragons, there’s nothing better. I have been asked for this recipe so many times, it’s ridiculous. Now, go make some yummy ribs!

RIBS

1 slab of pork or beef ribs

1/2 red onion

4 tbsp or 6 cloves of garlic

2 lemons

BBQ SAUCE

4 tbsp or 6 cloves of garlic

1/2 red onion

1/2 cup olive oil

3 tbsp seasoning salt

1 cup balsamic vinegar

1 cup brown sugar

2 sticks of cinnamon

1/2 tsp red pepper flakes

1/2 cup Worcestershire sauce

1/2 cup A-1 Sauce

1/4 cup molasses

1/2 cup honey

2 tbsp vanilla

1 (38 oz) ketchup or catsup tabasco to taste

RIBS

Cover ribs in water in whatever pot is large enough to hold them. Add in a half an onion, 1/2 red onion, 4 tablespoons or 6 cloves of garlic and two lemons cut into quarters. Cook on low for 2 hours turning every 30 minutes or so.

BBQ SAUCE

Slowly carmalize the onions and garlic in the olive oil, being careful not to burn. Add in everything else except for the ketchup or catsup, simmer for 20 minutes, stirring often. Add in ketchup or catsup, stir. Simmer on low until it tastes like magic, or about an hour. Slather sauce on anything and inhale.

I discovered Julia Child’s Coq au Vin recipe. Oh, the chicken and wine and mushroom...it quickly became a family favorite. Then one day I decided to make the same thing but with steak instead and MY GOSH, no one would let me make the chicken version again. Julia’s original recipe calls for cognac, Chianti, butter and bacon. I’ve omitted the butter and bacon because OH my stomach, and sometimes I replace the booze with JW’s Tarte Cherry Juice, depending on who is eating the dish and their desire for non-alcoholic dishes.

salt pepper

2 lbs ribeye steak, cut into (2 oz) rounds

2 tbsp avocado oil or vegetable oil

1/2 medium yellow onion, diced

1 oz package mushrooms, sliced

1 tbsp tomato paste

2 bay leaves

1 tsp parsley

1 tsp garlic

1/4 tsp oregano

1/8 tsp paprika

1/16 tsp thyme

1 tsp basil

1 1/3 cup beef broth

Salt and pepper steaks generously. Heat 1 tbsp of the oil on high in a large pan until hot. Add steaks, a couple at a time, making sure steaks aren’t touching. Brown steaks, about 2 minutes on each side. Add the other tablespoon of oil and the rest of the steaks and brown them as well. Remove from pan and set aside, leaving the oil in the pan.

Reduce heat to low and add onions. Stir frequently and soften onions, “sweating” them out, being careful not to burn or brown them, for about 3 or 4 minutes. Make sure to scrape any bits of steak off the bottom of the pan. Add mushrooms, garlic and spices and sauté for 5 minutes. Turn heat up to medium, add 1/3 cup beef broth and sauté until mushrooms are soft, stirring frequently. Add cherry juice, remaining 1 cup of beef broth, tomato paste and bullion. Add steaks, making sure to bury them completely in the sauce. Cover and simmer on low heat for 30 minutes, flipping steaks halfway through. Check the tenderness of the steaks. If they are still a little tough, flip again, cover and simmer for another 15 minutes.

Remove steaks onto a plate. In a small bowl, whisk corn starch and water until smooth. Slowly whisk into wine sauce and simmer, continuously stirring, for 3-4 minutes, until sauce thickens. If you’d like your sauce a little thicker, double measurements of cornstarch and add slowly.

Serve with wide noodles or mashed potatoes. Can be made ahead of time and served the next day...this allows for the flavors to marry and is just as delicious!

It started out as just ground beef in tomato sauce with some chili powder twenty years ago. Back then, meat in a salty sauce was basically all my recipes consisted of. As time went on and I developed my chili, I added a few things here and there and even included some veggies. Nowadays, much to your dad’s delight, I even add some habanero or jalapaño powder if I can find it. Look how far I’ve come!

1 lbs turkey meat or lean ground beef

1 bay leaf

1 1/4 tbsp salt

1/2 tsp pepper

1 medium onion

2 carrots, shredded or diced

1 tbsp minced garlic

2 medium green peppers, chopped

2 (15 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

1 (32 oz) bottle tomato juice

2 (4 oz) cans diced green chilis

1/2 tbsp basil

1/2 tbsp oregano

1/8 tsp jalapeño powder

2 tbsp chili powder

1/2 tsp smoked paprika

1/2 tbsp dried parsley

1/2 tsp cumin

1 (15 oz) cans kidney beans

1 (15 oz) can whole black beans

1 (15 oz) cans pinto beans

In a large pot, heat meat, bay leaf, salt, pepper, onions, garlic, carrots, and green peppers on medium heat until meat is cooked through.

Add diced tomatoes, tomato sauce, tomato juice, and green chilis. Add all spices. Stir and simmer on medium-high for 15-20 minutes, turning heat to medium-low if it boils over.

Add kidney, black, and pinto beans. Stir and simmer for 15 minutes on low heat.

Serve with tortilla chips, and top with sour cream, shredded cheese, freshly chopped onions, and fresh cilantro.

This is basically my red chili, but with chicken. And lime. And a chicken broth base. So really it’s nothing at all like my red chili, but it’s equally yummy. Unlike so many of my recipes, this one didn’t come from my mom, and I didn’t eat it as a kid. I honestly don’t know where this one came from. I seem to remember it being a copycat of Wendy’s white chicken chili that I made up years ago, but maybe that was a daydream? Who knows. Either way, it’s good, so who cares?

2 (32 oz) boxes chicken broth

1 white onion, diced

2 limes, juiced

1 1/2 cup corn kernels (1 can)

1 can diced tomatoes, drained

1 (7 oz) can diced green chilis, undrained

1/2 cup chopped cilantro (more if preferred)

1 tbsp minced garlic

1 diced green pepper

1 bay leaf

1/4 tbsp parsley

1 tsp oregano

1 1/2 tbsp chili powder

1/2 tsp paprika

1/8 tsp smoked paprika

1/2 tsp ground mustard

1/4 tsp basil

1/4 tsp cumin

In a large pot, combine all ingredients except beans. Cook on medium-high heat for 20 minutes, stirring occasionally.

Taste, and adjust seasonings to preference. Cook for another 10 minutes. Drain beans and add to pot. Stir and cool 15 minutes, stirring often. Taste once more and adjust as needed.

Serve hot, topped with sour cream, fresh cilantro, green onions, cheese and avocado.

This is one of those recipes that I kind of made up as I went along. I had this at a few different restaurants over the years and one day decided to make it on my own. Turns out? I’m pretty good at guessing ingredients! You can use chicken or beef if you want, but traditionally it’s made with pork and in my opinion, that’s the best.

1 1/2-2 lb pork roast or loin, bone in

1 can diced tomatoes

1 cup diced green onions

1 diced yellow onion

1 bunch cilantro

1 (4 oz) can diced green chilis

1 (1 lb) can of hominy

1 quart chicken broth

4 limes

1 bay leaf

1/2 tbsp minced garlic

1/8 tbsp parsley

1/8 tsp oregano

1 tbsp chili powder

1/2 tsp paprika

1/8 tsp smoked paprika

1/2 tsp ground mustard

1/8 tsp basil

1/8 tsp cumin

1/4 tsp jalapeño powder

1/4 tsp cayenne powder

1/4 tsp salt

1/4 tsp pepper

In a slow cooker, combine pork, tomatoes, 1/3 cup of the green onions, 1/2 of the yellow onion, 1/2 of the bunch of cilantro, chilis, hominy, chicken broth, the juice from 1 lime, and all spices.

Cook 6 hours or until meat is tender and vegetables are soft.

Top with sliced radish, remaining cilantro, remaining green onions, remaining yellow onion, avocado, sour cream, shredded cheese, shredded cabbage and juice from the fresh limes.

It’s easy. It’s delicious. It’s the most requested recipe in this book besides spaghetti. The only difference between the chicken and turkey soup is that I make the turkey soup once a year after Thanksgiving and the chicken soup is made about 50 times a year. That, and I always make sure to add whatever leftover turkey gravy I have (if any) to the turkey soup. You can also make this with any kind of chicken you’ve got on hand, you’ll just have to add a little more broth and bouillon to round out the flavors if you aren’t making the broth from bones.

2 deli chickens

2 quarts chicken stock

1 bunch celery

4 large carrots

1 onion

2 bay leaves

1/2 tbsp salt + more to taste

1 tsp pepper

2 tsp ground mustard

1/2- 1 tbsp garlic

3 tsp basil

1 tsp oregano

2 tsp tarragon

3 tsp paprika

Better Than Bouillon chicken

(as needed, 1 tbsp at a time)

1 bag egg noodles

In a large soup pot, add water to deli chickens until the water just covers the top of the chickens. Boil on medium-low for 4-6 hours, or until all the marrow has cooked out of the bones to make a thick, cloudy broth.

Drain broth from bones and meat and put the broth back into a soup pot. Separate meat from bones and add to broth.

Add both containers of chicken stock, all vegetables and spices and cook on medium heat or a low boil for 15-20 minutes until vegetables are soft.

Add noodles, starting with half a bag and adding more as needed. Cook until noodles are soft. Taste and adjust salt and seasonings. Serve hot with crackers or french bread.

This can be made in a crockpot at the beginning of the day, or you can make it by searing the meat and then adding the rest of the ingredients in a large pot and simmering on medium for an hour or two. The meat isn’t as tender that way, but the taste is still good. Just depends on the time you’ve got and how long you can stand to smell it cooking before devouring. I say patience pays off and crockpot is best, but you do you, boo.

1-2 tbsp corn starch in 1/2 cup beef broth

2 lb sirloin steak meat

4 stalks celery

1 (8 oz) pkg fresh mushrooms

4 large carrots

1 medium white or yellow onion

1 tbsp minced garlic

4 small potatoes

1/4 bunch of cilantro

1 can diced tomatoes, undrained

1/2 cup beef broth

1 tbsp Better Than Beef bouillon

1 bay leaf

1/2 tsp pepper

1 tsp salt

1/4 tsp paprika

1/4 tsp smoked paprika

1 tsp ground mustard

1 tsp parsley

1/4 tsp oregano

1/2 tsp basil

1/2 tsp tarragon

In a small bowl, whisk together the corn starch and beef broth until smooth. Cut steak into cubes, and chop veggies into bite-size chunks. Combine all ingredients in a crockpot and pour corn starch mixture over the stew. Mix well.

Cook on low 8 hours or until stew is soft and veggies are cooked through. Salt and pepper to taste. Serve with warm french bread.

One of the first recipes that Jesse ever made for Nathan was this baked potato soup, and it must be magic because look at the love, though. It’s a super simple recipe made magic by the love and calories poured into it. The better the quality of each ingredient the more delicious the final results.

5 lbs red potatoes

(64 oz) chicken or vegetable stock

2 tbsp real butter

2 cups heavy whipping cream

salt and pepper to taste

1/2 cup flour or cornstarch

2 tbsp minced garlic

1 tbsp dill weed

TOPPINGS:

real bacon, sliced bite-size

sliced chives

sour cream

shredded cheddar cheese

truffle salt

In a large soup pot, add vegetable or chicken stock to cover potatoes. Boil on medium heat for 40 minutes, or until the potatoes are able to be cut with a spoon. Add in butter. Lower heat to low until soup starts to simmer.

In a separate bowl add 2 cups of heavy whipping cream and flour or cornstarch. Stir until smooth. Slowly ladle in two cups of the hot soup to raise the heat level of the mixture. Then slowly add the mixture back into the soup, stirring constantly. The soup will start to thicken. Once the mixture is in and the soup returns to simmer, turn off the stove and remove it from the burner.

Dip up and add all the toppings that you can imagine - this is where dinner gets luxurious. Serve hot with crackers or sourdough bread.

My most requested dessert besides my cheesecake. It seems like it should be hard...I mean, you have to scrape a fresh vanilla bean, for goodness sake. But it really isn’t that difficult. The hardest part is getting it out of the oven without burning yourself. But shhhhh...don’t tell my Iron Chef competitors that, or they might revoke my championship title...

4 cups heavy cream

1 cup granulated sugar, plus 8 teaspoons

1 vanilla bean, split and seeds scraped

8 large egg yolks

Preheat the oven to 300°F. In a medium, non-reactive saucepan, combine the cream, 1/2 cup of the sugar, and the vanilla bean and seeds over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.

In a small mixing bowl, whisk the egg yolks and 1/2 cup of sugar. Whisk about 2 cups of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve into a clean container.

Fill 8 (6-ounce) custard cups with equal portions of the mixture. Place the cups in a deep roasting pan or baking dish large enough to accommodate the cups without touching. Fill the roasting pan with enough water to come halfway up the sides of the cups.

Bake in the lower third of the oven until just set, about 45 minutes. Remove from the oven and remove the cups from the water. Let cool. Cover and refrigerate for at least 4 hours or overnight.

Sprinkle each cup with 1 teaspoon of sugar. preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 1 to 2 minutes, watching carefully so the custard does not curdle or break. Remove and serve.

This is your Grandma Eva Shoulders’ recipe, passed down to your Grandma Jan, passed down to your mom and dad, and it’s now being passed down to you. It’s been made with a lot of love over many, many generations, and it’s the cake that has been claimed to have made Grandpa Steve fall in love with Grandma Jan. I mean, she has a lot of good qualities, but this sure ranks somewhere at the top.

CAKE

3 large eggs

1 cup sugar

5 tbsp strong coffee

2 tsp baking powder

pinch salt

1 1/2 cups flour

GLAZE

1 cup powdered sugar

2 cups of strong coffee

TOPPING

1 quart whipped cream with enough powdered sugar to slightly sweeten

Preheat oven to 325°F.

Beat eggs until creamy, then add ingredients one at a time continuing to beat.

Pour batter into 2 parchment-lined (or greased and floured) 8” cake pans and bake for 25-30 minutes.

Remove from the oven, cool upside down on a cooling rack, then slice each layer horizontally in half.

To make the glaze, whisk together 2 cups of hot coffee and 1 cup of powdered sugar until the sugar dissolves. Let cool.

On the bottom layer, pour a little of the glaze, letting it soak into the cake, then top with whipping cream. Do the same for each layer. (I sometimes run out of glaze at this point and have to make up more.)

After the last layer, frost the sides, then drizzle with more glaze.

Nathan’s Cheesecake is a family recipe passed down from generation to generation. The story goes that Nathan’s great-great-grandparents who lived in New Jersey used to invite a kindly Italian baker and their family from New York to dinner for every holiday. Every time, the baker would bring a cheesecake. And every time they would beg him for the recipe. On his last holiday with them, he gifted them the recipe and died soon after. Nathan’s family has kept the recipe and the story going year after year...also it’s a better story than Sarah’s Cheesecake.

4 (8 oz) packages of cream cheese

1 cup sugar + 1/2 cup sugar

4 eggs, beaten

1 stick butter

1 tsp vanilla

1 1/2 tbsp lemon juice

1 pint sour cream

3 tbsp cornstarch

3 tbsp flour

Beat cream cheese, 1 cup sugar, and eggs until very, very smooth. Super smooth. Add lemon juice, vanilla, butter (melted) and beat until smoother than Snoop Dogg’s voice.

Sift cornstarch, flour and half cup of sugar together and slowly add into cream cheese mixture. Finally, add in the sour cream and beat until smooth.

Grease and flour a 9-inch springform pan. Pour cheesecake mixture into the pan and add a collar of aluminum foil around the outside rim of the pan, also greased and floured. The cheesecake will rise and fall while cooking and this keeps it from overflowing the pan. Bake for 1 hour. Turn off the oven - DO NOT OPEN THE DOOR - and leave in the oven for another hour. Move to the fridge overnight before serving.

I know I don’t talk all that much about Tyler Florence, but he’s an amazing chef and this cheesecake recipe is no exception. So good, in fact, that I’ve only had to alter a couple of things over the years. This has become one of my most requested desserts from friends and family alike. It’s a little time consuming but in the end it is so, so worth it. And I don’t care what Nathan says, his cheesecake may have the better story, but mine is the better cheesecake.

CRUST

3 cups finely crushed shortbread cookies

1 tsp ground cinnamon

1/3 stick unsalted butter, melted

CHEESECAKE

2 (8 oz) blocks , (softened)

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Press the crumbs into the pan and one inch up the sides. Refrigerate for five minutes.

Preheat oven to 325°F.

In an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and beat on high until very creamy, about three minutes. Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 50-55 minutes. The cheesecake will still jiggle slightly (it will firm up after chilling), so be careful not to overcook. Let cool in the pan for about 30 minutes.

Remove from water pan and chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the side of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Every year, Grandma Jan would ask me to make this for her birthday. It was meant to be a copy of Olive Garden’s Lemon Cream Cake. It’s...nothing like it AT ALL, but it’s still really really good. One day I’ll find the recipe for that Olive Garden cake, darn it!

CAKE

1 cup egg whites (10 to 12 large)

1 cup sifted powdered sugar

1 cup sifted cake flour or sifted all-purpose flour

1 tsp cream of tartar

1 tsp vanilla

1 cup granulated sugar

CURD

1 cup sugar

2 tbsp cornstarch

3 tsp finely shredded lemon peel

6 tbsp lemon juice

6 tbsp water

6 beaten egg yolks

1 cup butter or margarine, cut up

WHIPPED TOPPING

1 quart whipping cream

3 tbsp + granulated sugar

In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).

Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If the bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350°F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake and cool.

Meanwhile, for the lemon curd, in a medium saucepan stir together sugar and cornstarch. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly.

Stir half of the lemon mixture into the egg yolks. Return egg mixture to the saucepan. Cook, stirring constantly, over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Add butter pieces, stirring until melted. Cover surface of the curd with plastic wrap. Chill in the refrigerator for at least 1 hour.

With a mixer, whip cream and sugar together until fluffy, adding sugar until it reaches desired sweetness. Gently fold cold lemon curd into the whipped cream until combined, making sure not to deflate the whipped cream.

Cut cake into 4 slices horizontally. Layer whipped cream mixture and cake alternatively. Frost outside of the cake with extra whipped cream and top with lemon slices, fresh berries, or fresh mint leaves.

The first time I had this, I was in North Carolina, on a hot summer day in July. We were having a good ole summer BBQ with Jesse’s family and her sister-in-law pulled this dish out. I’m not a big banana person so I didn’t think much of it but when I took my first bite, oh man, that was it for me. I pretty much ate the whole thing. She was kind enough to give me the recipe and now it’s become a family favorite of ours as well. I can feel my arteries clogging just typing up the ingredient list...and it’s TOTALLY worth it.

1 (8o z) package cream cheese, at room temperature

1 (14 oz) can sweetened condensed milk

1 (5 oz) package instant vanilla pudding mix

3 cups cold skim milk

1 teaspoon vanilla extract

1 (8 oz) container Cool Whip

4 bananas, sliced (12 oz) package vanilla wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in the Cool Whip..

Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

I found out that this is also called “Mormon Jello Salad.” Which is funny because Grandma Jan is pretty Mormon. She adds all of her extra love and time when she makes this though, by hand wrapping the pecans with cream cheese for extra goodness. If you don’t have time for that, she says “I just chop the nuts, mix the SOFTENED cream cheese in with the pineapple to make it small (but not invisible) clumps of cream cheese--ALMOST as good, but not quite as fancy.”

3/4 cup whole pecans

1 1/2 package cream cheese

1 can crushed pineapple, juice separated into a glass measuring cup

2 (6 oz) packages green lime jello

hot water

cold water

Using about 1/2 the cream cheese, wrap the pecans with cream cheese and set aside, preferably in the refrigerator.

To the measuring cup of reserved pineapple juice, add enough water to make 4 cups of mixture. Pour into pan and heat to boiling. Turn off the heat and add the other half of the cream cheese left from the wrapped nuts and mix until it is dissolved in the water. Add jello packets to the boiling mixture, stirring making sure they are completely dissolved

Pour 4 cups of cold water into hot jello mixture, stirring until combined. Pour into a large pan or dish. Add nuts and pineapple and gently spread in a pan until even.

Refrigerate to set at least 4 hours or more.

I don’t know how your grandpa nails baking the way he does. OH WAIT, YES I DO. He’s an engineer. So everything he does is exactly correct; perfectly packed and leveled measuring cups of flour. Painstakingly even scoops of dough. Ovens opened the very second the timer goes off. But how can you argue with perfection? The proof is in the cookies...

1 cup granulated sugar

1 cup firmly packed brown sugar, preferably light

2 (4oz sticks) unsalted butter, at room temperature

1 cup creamy or crunchy peanut butter

2 large eggs, lightly beaten

1 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp fine sea salt

2 tsp baking soda

1 tbsp hot water

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer using the paddle attachment, beat the granulated and brown sugars and butter on high until light and fluffy, about three minutes. Add the peanut butter, eggs, and vanilla, reduce the speed to medium, and beat until thoroughly combined.

Mix the flour and salt together in a small bowl. With the mixer on low, slowly add the flour and salt to the peanut butter mixture and blend thoroughly. In a small bowl, stir together the baking soda and hot water and add it to the cookie dough, mixing until just combined.

Drop the dough in heaping tablespoons onto the parchment. Gently press a fork into each cookie, first vertically, then horizontally, to create the classic peanut butter cookie crisscross. (If an extra sparkly, extra crunchy cookie is desired, dip your fork in a little granulated sugar prior to pressing it into the dough.)

Bake for 8 to 12 minutes, until the cookies have barely begun to turn golden at the edges.

Ok look, if y’all can manage to make these cookies and have them taste even half as good as Grandpa Steve’s, I’ll give you a whole dollar. I will throw you a party. I will worship you. I’ve been trying to make these since I was 19 years old, and to say that I have failed miserably is an understatement. I just can’t nail these cookies! Somehow Uncle Steven can do it. But not me. Noooo...not me. Maybe you have to be a blood Alston to do it? In that case...go ahead and make these for me, please. You people owe me after all the spaghetti I’ve made you people over the years.

2 sticks of butter (softened)

1 cup of white sugar

1 cup brown sugar

2 tsp vanilla (or 3 if you’re feelin’ it)

2 eggs (at room temperature)

1 tsp baking soda mixed with 2 tsp of hot water

3 cups flour

1/2 tsp salt

2 cups chocolate chips

1 cup pecans

In a large mixing bowl, cream together butter, white sugar, brown sugar, and vanilla. Add in baking soda mixture. Add in eggs and beat well.

Mix in salt, then slowly add in flour, one cup at a time until combined. Mix in chocolate chips and pecans.

Place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes on 350 until edges are light brown. The middle will still be slightly soft.

Remove from oven and let cool, then remove to a wire cooling rack.

This treat, while a tad bit time consuming to make, it is still easy with very little prep. Kids love to make them AND eat them. And by kids, I mean, anyone, really. Dip them in ketchup, but of course tell your party guests that it’s “blood” for extra spookiness.

1 (8-ounce) package of crescent roll dough

8 hot dogs mustard

Preheat oven to 350° F. Unwrap the crescent rolls to make four rectangles. Press dough at perforations to seal. Using a pizza cutter or a knife, slice the dough into thin strips, about 1/8-inch wide. Wrap the crescent roll dough strips around hot dogs, leaving room near the top for the mummy face.

Bake for 14 to 16 minutes until the dough is golden brown. Just before serving, squirt a little mustard on a plate. Dip a toothpick in the mustard and use it to make a mummy face on the hot dogs. Serve immediately and enjoy!

These taste almost as gross as they look. I mean, I suppose they aren’t the world’s WORST cookie, but they aren’t the best. However the texture of the pecans and the way they hold up during cooking makes for a disgusting looking “severed finger” that you guys always looked forward to making for our Halloween dinners.

1 cup (2 sticks) unsalted butter

3/4 cup powdered sugar

1 tsp vanilla

1/2 tsp salt

1 3/4 cups flour

1 cup ground pecans red food coloring

blanched, sliced almonds

Preheat oven to 300°F. Line cookie sheets with parchment paper.

Beat butter and powdered sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add vanilla and salt; beat until well blended. Add flour, 1/4 cup at a time, beating well after each addition. Stir in pecans. (Dough will be stiff.)

Shape dough by tablespoonfuls into finger shapes, about 3 inches long and 3/4 inch in diameter; place on prepared cookie sheets. Lightly score with a knife across the center and near the top to resemble knuckles. Tint almonds with food coloring; press into each finger for the nail.

Bake 25 minutes or until lightly browned. cool 1 minute on cookie sheets. Remove to wire racks to cool completely.

End of fingers can be dipped in strawberry jelly and jelly can be served as a side dish to cookies.

The first time I made this, I used canned, pickled pearl onions...and didn’t drain them when I added them to the soup. No surprise, you kids were NOT a fan. I learned my lesson the next time and got fresh pearl onions and used a thick tomato bisque soup. MUCH better, although you guys were still skeptical of trying it again. Isn’t that what Halloween is about, though? Scarring your kids for life?

1 container of deli tomato bisque

1 small package white pearl onion

1 large bowl of ice water

To peel onions, bring a few cups of water to a boil in a pan. Trim the root ends of onions. Add onions to water and cook for 2 minutes. Prepare a large bowl of ice water. Drain onions and place in ice water, stirring with your hands every few minutes until cool enough to handle. Using your fingers, pinch the stem end of the onion, and the skin will loosen and slide right off.

In a medium pan on low heat, bring tomato bisque to a simmer. Add peeled onions and simmer for 2 minutes, stirring occasionally. Serve in a clear bowl to show off “eyeballs”.

You can make the cupcakes from scratch but honestly, these are so cute and fun that boxed chocolate cake will do just fine. Plus when you add the fruit “blood” it tastes SO good that it’s not even worth the effort of making it from scratch. DO make the frosting, though, because the store-bought frosting is GROSS. That’s a fact.

1 boxed chocolate or vanilla cake mix + ingredients in instructions

FILLLING

:

1 (3 oz) semisweet chocolate bar

1 tsp coconut oil

1 cup raspberry jam red food coloring

CREAM CHEESE FROSTING:

One (8oz) package cream cheese, at room temperature

6 tbsp unsalted butter, cubed, at room temperature

1 cup confectioners’ sugar 1/2 tsp pure vanilla extract.

Make cupcakes according to directions on the box. Allow to cool completely.

Microwave the chocolate and coconut oil together in a small bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.

Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4inch border around the side. Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.

Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.

Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners’ sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.

Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

For all of the complicated things I make at Thanksgiving, this is by far the easiest. You can even make this a few days ahead of time and keep it in the fridge - in fact, it’s better that way. Because this has such a strong flavor, though, I usually make half of this recipe, but it depends on how many people I’m serving that year and how much they like cranberry things.

1 orange, unpeeled and scrubbed

2 (12 oz) bags fresh cranberries

1 1/2 cups sugar

1/2 cup peeled ginger

Prepare ginger by peeling with a vegetable peeler. Cut oranges into chunks, and discard seeds, leaving peel. Working in batches, combine orange, cranberries, sugar, and ginger in a food processor. Pulse to chop finely and evenly.

Taste and adjust sweetness to liking.

Transfer to a storage container, cover and refrigerate at least 24 hours to develop flavors. Bring to room temperature and stir well before serving.

Can be made up to 3 days in advance.

The tenderness of the meat. The flavor. And the gravy. Oh, the gravy. This is the only recipe I have ever used for my turkey, and it’s the only one I ever WILL use. It’s by Emeril Lagasse, and I haven’t changed it because it’s sheer perfection. There are many steps, but each one is important. Something to note: The “broth” becomes the “baste” which then becomes the “gravy. ” We don’t waste anything from this bird...we use it all. Except for the brine - that gets thrown out. Ooooor left in a cooler for two months until you have to toss the entire cooler. Just make sure you don’t chuck the whole turkey through a window while preparing it, okay? We all know what this becomes, though...the most important part of the bird: turkey soup.

1 10-12 lb turkey kitchen string

BRINE

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

TURKEY BROTH

1 tsp vegetable oil turkey neck and giblets

1 large carrot, coarsely chopped

1 onion, coarsely chopped

1 bay leaf

3 cups canned chicken broth

3 cups water

DON’T FORGET THE GRAVY

STEP 1: BRINE THE TURKEY

Dissolve salt and sugar in 2 gallons of cold water in a non-reactive container. Add oranges, lemons, thyme and rosemary. NOTE: If you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove neck, giblets and liver from cavity of the turkey and reserve in refrigerator for gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and cold, for at least 4 hours and up to 24 hours.

STEP 2; PREPARE THE TURKEY

Preheat the oven to 325°F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast-side down in a large heavy roasting pan and rub on all sides with butter. Season lightly with salt and pepper inside and out. Tie together legs with kitchen string. Put turkey in oven and roast 1 hour, uncovered while making broth.

STEP 3: MAKE THE TURKEY BROTH

Heat the oil in a large heavy saucepan over medium heat. Add the turkey neck, heart and gizzard to the pan and sauté until just beginning to brown, about 1 minute. Add the chopped vegetables, and bay leaf and sauté another 2 minutes. Pour the chicken broth and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

STEP 4: TURK THE BASTEY

Remove the turkey from the oven, turn breast-side up, and baste with the turkey broth. Continue roasting breast-side up until an instant-read thermometer registers 165°F when inserted into the largest section of the thigh (avoiding the bone). Baste the turkey once every hour.

If you manage to have any gravy leftover after all of your turkey meat is gone (a longshot, I know), save it to use in your soup. You can throw it in the freezer with your bones if you need to wait a while to make it later. Oooorrrrr just eat it with a spoon by itself like I do because what else is Thanksgiving even about besides gravy?

4 cups of the above turkey broth

1 cup white wine (or reduced sugar apple juice)

1/4 cup flour or cornstarch salt and pepper to taste

Remove the turkey from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

Pour the turkey pan juices into a glass measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat. Add the pan juice and 1 cup of turkey broth and the white wine or apple juice to the pan, stirring to scrape any brown bits off the bottom of the pan. Add the remaining turkey broth and bring to a simmer.

In a small bowl, combine flour or cornstarch with a small amount of cold water and whisk until smooth. Whisk in 2 tbsp of hot turkey broth. Repeat with another 2 tbsp of turkey broth. Slowly whisk the entire mixture into a pan of turkey broth, and simmer until thick, continuing to whisk. Adjust seasoning to taste with salt and pepper.

This creamed peas dish is effectively peas in a white southern gravy. The heavy cream can be swapped for milk if you want to puss out on calories. Similarly, you can add less salt, but don’t.

4 tbsp butter

1/4 - 1/2 pint heavy cream

1/4 tsp salt

1/4 tsp pepper

6-8 tsp flour

(18 oz) frozen peas

Melt butter in a medium-sized pan on medium heat.

Rinse frozen peas in water to warm slightly.

Once the butter is melted, sprinkle the flour, salt, and pepper and mix until it’s a slurry. Pour in the heavy cream and mix evenly, then add all the peas at once stirring regularly until the sauce thickens.

Add salt and pepper to taste.

Your dad tried to write an intro for this recipe that didn’t include the memory of him cutting the tip of his finger off and passing out in the bathroom while making it one year for Thanksgiving. When I brought it up to him, he brushed it off and said “...something something... that doesn’t need to be in the book...mumble mumble...” Obviously, I disagree, so I threw out his boring intro and rewrote it. Jokes aside, Dad’s stuffing is absolutely delicious. Especially if we can get it in the oven soon enough to be cooked at the same time as the rest of dinner. *sigh

4 cups of dried white bread, broken into 1/2 inch chunks

4 cups of dried sourdough bread, broken into 1/2 inch chunks

1 cup finely diced carrots

1 cup finely diced celery

1 cup finely diced onions

1/2 tsp dill

1/2 tsp thyme

pinch of oregano (16 oz) chicken broth

1 tsp consommé or chicken bouillon

Salt and pepper to taste

1 egg

Dry out the bread for a couple of days beforehand. Alternatively, you can toast in the oven on low until crispy and hard.

Put bread, vegetables, and spices into a bowl and mix thoroughly.

Pour chicken broth over the top of the bread mixture and stir.

Scramble egg, stir into the bread mixture.

Pour into a baking dish and cover the top with tin foil.

Bake at 350 for 1.5 hours, then uncover and continue baking for another 30 mins or until the bread on top is crispy. Inevitably it will take longer than expected.

Melt butter in a medium-sized pan on medium heat. Rinse frozen peas in water to warm slightly. Once the butter is melted, sprinkle the flour, salt, and pepper and mix until it’s a slurry.

Pour in the heavy cream and mix evenly, then add all the peas at once stirring regularly until the sauce thickens. Add salt and pepper to taste.

Look, You can try and make this dish fancy by using fresh green beans and making homemade cream of mushroom soup and homemade fried onions but c’mon...this dish is all about being trashy and full of sodium and canned goodness. I WILL say, the fresh onions and pine nuts that Grandma Jan added to her version of the recipe took it to another level, so I suppose there is something to be said for doctoring up a traditional basic dish.

4 cans French style green beans, drained well

2 cans cream of mushroom soup

1 small yellow onion, sliced very thin

1/4 cup pine nuts

1/2 cup whole milk

1/2 tsp garlic powder

1 tsp Worcestershire sauce

1/2 tsp pepper

2 containers fried onions

Heat oven to 325°F. In a baking dish, combine all ingredients except for fried onions and combine well. Bake 20-25 minutes, until thick and bubbly. Completely top the casserole with french fried onions and bake for another 5 minutes, watching carefully so as not to burn.

ALTERNATIVE SLOW COOKER METHOD:

Combine all ingredients except fried onions in the crockpot. Cook on low for 4-5 hours or high for 3-4 hours, or until heated through. Remove the crockpot insert from the slow cooker, remove the lid, and put the crockpot insert in the oven. Bake at 350°F for 10 minutes until the french fried onions are golden (NOTE: If the green bean casserole looks too soupy near the end of the cooking time, take the cover off of the slow cooker (fully or partially) to allow some of the liquid to evaporate for the last 1/2 hour.

INGREDIENTS

1/2 Basic Pie Dough (below)

1 3/4 cups light brown sugar

5 tbsp cornstarch

1 tbsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

1 lb granny smith apples, peeled, cored, & cut into 1/4-inch slices (about 4 cups)

2 cups fresh cranberries, rinsed and picked over

2 tbsp freshly squeezed lemon juice

10 tbsp unsalted butter

3/4 cup granulated sugar

2 tbsp heavy cream

1 tsp pure vanilla extract

1 cup walnut pieces

BASIC PIE DOUGH

2 1/4 cups all-purpose flour

1 tsp salt

2/3 cup (10 2/3 tbsp) very cold unsalted butter, cut up

4 1/2 tbsp ice water

DIRECTIONS :

Preheat the oven to 350°F.

Prepare the Basic Pie Dough and line pie pan. Refrigerate until ready to fill.

In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, and salt, mix well. In another bowl combine the apples, cranberries, and lemon juice, and toss well. Pour the dry mixture over the fruit. Melt 2 tablespoons of the butter, pour it over all, and mix thoroughly.

Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.

In a large skillet over medium heat, melt the remaining 8 tablespoons of butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes. Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.

In a bowl combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs.

Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don’t overhandle the dough.) Wrap in plastic and refrigerate for 20 minutes.

Remove the dough from the refrigerator, and place on a floured surface. If you’re making 2 crusts, cut the dough in half and put the second half back in the refrigerator.

For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border.

WITH WALNUT TOPPING

Every holiday, this is what Grandpa Steve requests for dessert. I just think he likes it because it’s chock-full of butter. We all know how much he likes butter. You can replace the homemade dough with store-bought dough, but really, this dough is just SO good, you might as well go all-out and make it. Grandpa Steve would judge you if you didn’t. I think this may be another Emeril recipe but I honestly don’t remember at this point.

Is it really even the holidays until the smell of cinnamon, allspice, oranges and apples start wafting through the house? This is the first thing I get started the morning of the big day, and if you don’t burn your tongue on it at least once between Thanksgiving and Christmas, you really haven’t experienced Mom’s Apple Cider...or the holidays.

3 liters unfiltered apple juice

juice of 3 blood oranges

1/2 cup brown sugar

2 tsp vanilla

5 cinnamon sticks

1/8 tsp nutmeg

1/8 tsp cloves

1/8 tsp allspice

Pour all ingredients into a large crockpot or large pot. Top with fresh cranberries and sliced oranges. Simmer on low for 8 hours. Top with fresh whipping cream.

I got this out of some random magazine forever ago in a dentists office. Like, I tore it out, took it home, and put it in my recipe book. You know how grandmas used to do in the 50’s when they would rip the page out of the magazine in waiting room, or steal the perfume sample advertisement...yeah, that’s totally what I did.. Anyway, this one is so good, and I’m glad I happened across it, thievery aside.

3/4 cup butter, room temp

1/4 cup firmly packed brown sugar

1 large egg yolk

1/2 tsp vanilla

1 1/2 cups all purpose flour

3/4 tsp salt

Preheat oven to 350°F. In a mixer on medium speed, beat 1/2 cup butter and the brown sugar until smooth. Beat in egg yolk and vanilla. Add flour and 1/4 tsp salt and beat until the mixture forms a ball.

Press dough over bottom and up sides to the rim of a 9-inch fluted tart pan with removable rim. Freeze until firm, 15 minutes. Meanwhile, spread walnuts in a large baking pan. Bake until lightly golden under skins, about 8 minutes (leave oven on). When walnuts are cool enough to handle, chop 2 cups; reserve remainder.

Bake tart shell until golden, 16-18 minutes. Transfer

Meanwhile, in a small pan over medium heat, combine granulated sugar, corn syrup and 1/4 cup water. Stir until sugar is dissolved, then increase heat to high and boil, swirling mixture occasionally, until mixture is a deep golden brown, 10-15 minutes. Remove from heat and stir in whipping cream, remaining 1/4 cup butter, and remaining 1/2 tsp salt (mixture will foam). Stir until smooth. Spread chopped walnuts in the tart shell, then pour in hot caramel; spread, level. Garnish edge of the tart with reserved walnut halves. Let cool until firm enough to slice, at least 4 hours.

We weren’t allowed sugar cereals growing up. Sometimes we were allowed to put a little bit of sugar on our plain Cheerios. Except on Christmas Day. Every Christmas that I can remember, Mom let us have a giant bowl of Cap’n Crunch’s Crunch Berries “cereal” (or more accurately, sugary razor clusters). My mouth always hurt afterward, but it was the only sugar cereal we got to eat. I still can only eat these sharp-edged starch bombs during the holidays, but now I cut the sweetness with a cup of black coffee.

1 large bowl

3 boxes of Cap’n Crunch Crunch Berries

1 gallon of milk giant spoon

Wake up on Christmas morning. If you are awake before your sibling, proceed to wake them up.

Leave Mom and Dad alone.

Pour cereal into a bowl and drench in milk.

As you are eating, stare at presents under the tree while willing parents and grandparents to wake up with your mind-powers.

Once finished, wake Mom and Dad up for presents, but only after 8am.

Merry Christmas!