Family Cookbook FALL
& WINTER 2020 EDITION
Family Cookbook FALL
& WINTER 2020 EDITION
To our friends & coworkers, Thank you all for contributing to our very first Skyline Family Cookbook! We developed this idea as a way to celebrate our shared love of food, and to make up for all the Skyline IDC Food Days we missed this year! With so many new faces, we wanted to welcome everyone into our food family. We hope to meet you all in person one day!
Danielle Pebbles & Sarah Schneider Your Friendly Neighborhood Graphic Designers & Resident Skyline Twins
appetizers & small bites
M A R I N AT E D C H E E S E from Kayt Kadden
YO U N E E D...
LET’S MAKE IT!
Cheese Variety of choice:
1. Cut up the cheeses into bite-size slices. Stack the sliced cheeses on their side
Smoked sharp cheddar, soft mild
in rows alternating between hard cheeses and cream cheese. Loosely fill the
cheddar, cream cheese.
bottom of a dish (at least 2” deep to avoid spillage— we use a glass cake or
Marinade:
casserole pan.
· 1/3 c. Balsamic vinegar · 1/3 c. Oliv Oil
2. Pour over the marinade and cover with plastic wrap (Do not use foil)
· 1/3 c. White wine vinegar
3. Allow the cheeses to marinate in the fridge at least a few hours or over night.
· White wine vinegar
before serving, add a seasonal fruit of your choice! pick 1-2 so it doesn’t get too
· 2-4 sprigs of Thyme(leaves only)
muddy flavor-wise.
· 7-10 leaves of basil · 2-3 green onions · 2oz jar of pimentos · 1tsp sugar · Optional Fruit • Crackers for serving
PRO TIP: Delicious with sliced blackberries, pomegranate arils, strawberries, or small apple slices! Poke the fruit down into the gaps and over the top of the cheeses for color and serve with a variety of crackers.
M C K E N Z I E T E R R A N O VA S A L S A from Russ McKenzie
YO U N E E D...
LET’S MAKE IT!
· 3 medium carrots
1. Place all ingredients except for Tomatoes and Blend
· 6 green onions · 1/2 bunch Cilantro (stems included)
2. Pour over the marinade and cover with plastic wrap (Do not use foil) 3. Refrigerate the unused Salsa in glass jar. It keeps for about two weeks.
· 4 Tomatillos · 1 can of whole pealed tomatoes · 2 serrano peppers · 1 tsp minced garlic · 1 tsp Kosher Salt · 1tsp GRound Black Pepper
PRO TIP: For hotter results use habanero—for milder results, use jalepeños
BA BY YO DA D E V I L E D E G G S from Danielle Pebbles
YO U N E E D... · 6 hardboiled eggs
· salt and pepper
· 1/4 cup Mayo
· celery or green beans for the ears
· 2 Tbs curry powder or greencurry
· Peppercorns for the eyes
paste(optional)
· icing bag and icing tip help
· 1/2 of an avocado or green food dye
LET’S MAKE THEM! 1. Cook and peel your hard boiled eggs 2. Remove the yolks, place them in a medium bowl, and mash them up. Add the mayonnaise, yellow mustard, mashed avocado, and a pinch of salt and pepper to the bowl with the egg yolks. Mix well and mash your mixture until smooth. (If you leave too large of chunks, the icing tip may get clogged.) 3. Fill your icing bag with the avocado-yolk mixture. Set aside. 4. Cut small pieces of celery about 1/2 inch in length, then cut it in half length wise. Next, cut the small piece of celery in half diagonally to make a triangle for an ear. Repeat this process to create a small pie of ears. 5. Take one of the egg white halves and slide it in half across the middle. (This will be the top of Baby Yoda’s pod.) 6. Take half of an egg white and and fill the middle of the egg with the avocado-yolk mixture. Toward the end of the egg where there is a larger amount of egg white, add an extra mound of the mixture for his head.Next, take the quartered piece of egg white and place it on top of the Baby-Yoda-in-the-making at the back end of the egg (not where his head is). 7.Take two celery triangles and stick them in the sides of Baby Yoda’s head for the ears. Lastly, take two peppercorns and place them on Baby Yoda’s face for his eyes.
Pro Tip: Adding chopped up onion to avocado will make the avocado last longer and not brown. Or just use green food dye instead of avocado to make it the night before. Too complicated? Mush it all together and sculpt yourself a Hut out of the egg chaos.
S H A R K C U T I E R E E B OA R D from Danielle Pebbles
YO U N E E D...
LET’S MAKE IT!
· 2 hard cheeses- Cheddar, Gouda
1. To lay out board start by placing small bowls of your pickled veggies and olives,
· 2 softer Cheeses- Brie, Goat, blue
then your jars of jam or condiments like a stone ground mustard. This helps the
· 1-2 jars of jam or jelly
more floppy food have somewhere to rest against.
· 1-2 condiments like mustard · 1 jar of olives · 1 jar of pickled vegtable · Your choice of crackers · 1 baguette · 3-4 oz of meat choice per person
2. I organize my boards by sweet and savory or you can create chaos. Dealers choice. Cheese goes first then I usually put the fruit and nuts around. Meat and crackers gets laid out last. If you don’t like your food to touch each other you can purchas many tiny bowls. 3. Pair with a good movie and wine.
· Grapes or other fruit choice · 1 box of berries · 1-2 bags of dried fruit · 1-2 bags of nuts
PRO TIP: I choose wine with the prettiest labels—it makes the experience better as your local liqour shop becomes an art gallery.
PUMPKIN PRETZEL BITES from Kayt Hadden
YO U N E E D...
LET’S MAKE IT!
· 1 can refrigerated biscuit dough
1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
· 2 tbsp. baking soda
Cut each biscuit into sixths and roll into balls. Place on baking sheet.
· 1 1/2 c. warm water · 1/2 c. melted butter, divided · salt and pepper · 1 c. granulated sugar · Peppercorns for the eyes · 2 tsp. pumpkin spice
2. Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each piece of dough. Let set until the dough has dried slightly, about 2 minutes, then brush with about 2 tablespoons melted butter. 3. Bake until golden, 10 to 12 minutes. Let cool slightly. 4.Whisk together sugar and pumpkin spice in a medium shallow bowl. When the pretzels are cool enough to handle, toss in the remaining melted butter then toss in pumpkin spice mixture. Serve warm or at room temperature.
PRO TIP: Don’t have an icing bag? Use a sandwich baggie and cut one corner at the bottom.
FAN CY CH E E S E BALL from Kayt Hadden
YO U N E E D...
LET’S MAKE IT!
· 1 (8-oz.) block cream cheese, softened
1. In a large bowl, mix together cream cheese, goat cheese,
· 6 oz. goat cheese
cheddar, almonds, parsley, and thyme until well combined, then
· 1 c. shredded Gruyère (or sharp white cheddar)
season with salt and pepper. Form mixture into one large ball.
· 1/2 c. sliced, toasted almonds · 2 tbsp. chopped fresh parsley · 1 tbsp. chopped fresh thyme
2. Place pomegranate arils on a large plate, then roll cheese ball gently until fully coated, filling in any cracks by hand.
· Kosher salt
3. Refrigerate until cold and sturdy, about 20 minutes, then serve
· Freshly ground black pepper
with crackers.
· 1 c. pomegranate arils · Crackers, for serving
T U R KEY SALAD from Peter Burkle
YO U N E E D...
LET’S MAKE IT!
• 5 cup cooked turkey meat, chopped
1. In a bowl, mix the turkey meat, celery, jalapeno, sweet pickle
• 1 cup finely chopped celery • 1 fresh jalapeno, diced • 3 tbsp sweet pickle relish • 1 cup mayonnaise • 1 tbsp dried cilantro • 2 tsp salt • 2 tsp pepper
relish, and mayonnaise. Season with cilantro, salt, and papper. Chill in the refrigerator until serving.
A S PA R A G U S R O L L P U F F S from Kayt Hadden
YO U N E E D...
LET’S MAKE IT!
· 8 oz Gruyere shredded cheese
1. Unroll refrigerated crescent roll cut into 2”inch strips width and 4 sections of 2”x5” length.
· 2-Crescent roll packs · 4 shallots, minced · 2 cloves garlic, minced · Parmesan shredded · 1 bunch Fresh asparagus · Bacon jam (optional)
2. Put 1/2 TB bacon jam spread 3. Layer shredded Gruyere 4. Lay 2 asparagus spear cut to 4” lengths- 1 head of asparagus on each end. 5. Roll and place on parchment on cookie sheet. 6. Top with shredded parmesan. 7. Bake at 350°F for 15 min- until crescent roll is golden.
PRO TIP: One crescent roll package makes approx 16 asparagus roll puffs.
HONEY BUTTER from Adam Deming
YO U N E E D...
LET’S MAKE IT!
· 8 oz Unsalted butter (room temp)
1.Place softened butter in a bowl. Use hand mixer until beaten smooth.
· 1/4 cup of honey
2. Add remaining ingredients to bowl and continue beating until ingredients
· 2 tbs of Powdered Sugar
are incorporated and beaten smooth.
· 1/4 tsp of sea salt
3. Take a moment to taste honey butter. Add more salt if needed. 4. Serve Immediatly and/or sprinkle more sea salt OR transfer to an airtight container and keep in frdige for up to 2 weeks
PRO TIP: Serve on biscuits, or use it as a dip for fruit, vanilla wafters, or eat with a spoon!
ROS E MARY GAR LIC CHALLAH BR EAD from Sarah Schneider
YO U N E E D... • 1 packet of yeast 1/4 oz
• 1 tsp Kosher salt
• 1 cup warm water
• 1 tbsp roasted garlic powder
• 1 tbsp sugar
• 1 tbsp fresh rosemary leaves
• 1/4 cup vegetable oil
chopped finely + more for garnish
• 2 tbsp honey
• Coarse sea salt for garnish
• 2 whole eggs
• 2 garlic cloves thinly sliced
• 1 egg whisked (for egg wash)
• Fresh rosemary sprigs for garnish
• 4 cups all purpose flour
LET’S MAKE IT! 1. In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles. 2. In another bowl, whisk together the oil, honey and 2 eggs and pour mixture into the yeast mixture. Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt, garlic powder and chopped rosemary, about 1/2 cup of flour at a time with the mixer on low. Continue to mix until everything is incorporated. The dough should begin to pull away from the bowl and come to 1 large ball of dough. 3. Turn the dough onto a very well floured surface and knead for about 5 minutes. Press your finger in and if the dough bounces back quickly, it's ready. 4. In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. Allow to rest and rise for 1 1/2 hours until doubled in size. 5. Punch the dough down and divide dough into 2 balls, this will be your challahs. Cover 1 ball of dough as you work with the other. Divide dough into 4 pieces, which will be your braiding strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid. 6. Pre-heat oven to 350°F and place challahs on baking sheet. Brush each challah with egg wash and sprinkle with course sea salt and chopped rosemary and place sliced garlic in the "nooks" of the braid. Allow to rest for another 30 minutes. 7. Bake challah for about 30 minutes or until the top is lightly golden brown.
NOTE: For video tutorials on different bread braiding techniques, visit www.tinyurl.com/breadbraids
BACO N JAM from Kayt Hadden
YO U N E E D...
LET’S MAKE IT!
· 1 lb. bacon, cut into 1" pieces
1. Cook bacon until crispy. We chop the bacon before cooking because it's faster!
· 1 onion, finely chopped · 4 shallots, minced · 2 cloves garlic, minced · 1/2 c. brown sugar
2. Sauté onion and shallots in bacon fat. You want both the onion and the shallots to be chopped very finely so they cook and caramelize quickly. (They'll take about 15 minutes.)
· 1/4 c. maple syrup
3. Simmer with maple syrup mixture until jammy. To the skillet with maple
· 1/3 c. apple cider vinegar
syrup, onion, and shallots, we add garlic, brown sugar, apple cider vinegar (for
· 1 tsp. chili powder
some acidity), and chili powder (for some spice).
PRO TIP: Keep refrigerated. Let cool completely before transferring jam into a jar. It's best eaten with a few days. Start to finish, the process only takes about a half hour. We recommend serving it on a cheese platter, in a grilled cheese, or in a cheeseburger.
DAV E ’ S E A S Y C H E E S E from Dave Johnson
No instructions required. You know what to do.
CROQUETS (chicken or turkey) from Peter Burkle
YO U N E E D... • 3 tbsp butter • 5 tbsp flour • 1 cup chicken broth • 1/2 lb cold cooked chicken or turkey, shredded (1 cup) • 1 tbsp finely chopped parsley (fresh or dried) • 1/2 tsp salt • 1/2 tsp pepper • 1 tsp worcestershire sauce • oil (for deep frying) • 2 egg whites, beaten until foamy • 1/2 cup fine dry breadcrumbs
LET’S MAKE THEM! 1. Heat butter in saucepan. Once melted, add flour and cook, stirring for about two minutes. 2. Gradually add broth, stirring constantly until a thick paste forms. 3. Add the chicken (or turkey), parsley, salt, pepper and worcestershire sauce and combine thouroughly. 4. Spread mixture on a plate or large Pyrex dish, and refrigerate for 2 hours (or overnight) 5. Form chicken mixture into 35-40 small, 1 inch balls (or 3-4 large for meals) 6. Dip the balls into the egg whites and roll in breadcrumbs. 7. Heat oil for deep frying. Deep fry a few of the balls at a time for 2-3 minutes or until golden brown. Drain on paper towels. 8. Serve hot with wooden toothpicks and use mustard for dipping (optional)
PRO TIP: For larger meal-sized croquets, pour turkey/chicken gravy over top and serve as a main course.
THANKSGIVING EGG ROLLS from Peter Burkle
YO U N E E D...
LET’S MAKE IT!
• 6 egg roll wrappers
1. Place an egg roll wrapper on a clean surface in a diamond shape and spread a
• 1 cup leftover turkey, shredded • 1 cup leftover mashed potatoes • 1 cup leftover cranberries • 1 cup leftover stuffing
thin layer of cranberries. Next, add a couple tablespoons of mashed potatoes, then stuffing, and then turkey. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining leftovers. 2. In a large skillet over medium heat, heat remaining oil (it should reach 1” up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1
• vegetable oil
minute per side. Transfer to a paper towel-lined plate to cool slightly.
• 1/3 cup leftover gravy, for dipping
3. Serve with heated gravy.
PRO TIP: These can also be made in an air fryer! Heat to 390°F, heat 6 minutes, flip and cook 4 more minutes.
SPICED NUTS from Natalie Burwell
YO U N E E D...
LET’S MAKE IT!
· 1/2 cup dark-brown sugar packed
1.Preheat oven to 250°F. Mix sugars, salt, cayenne and cinnamon in a bowl, making
· 1/2 cup white granulated sugar
sure there are no lumps; set aside.
· 1 t. kosher salt · 1/4 t. cayenne pepper
2. Beat egg white until frothy but not stiff. Wisk in both extracts.
· 1 T. ground cinnamon
3. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until
· 3 cups assorted walnut halves,
evenly coated.
pecan halves, whole cashews, whole almonds or hazelnuts · 1 egg white, room temperature · 1 T. pure vanilla extract · 1/4 t. pure almond extract
4.Spread sugared nuts in a single layer on a large rimmed cookie sheet fitted with parchment paper or lined with a silicon baking mat. Bake for 65 - 75 minutes, stirring gently every 15 minutes. 5.Remove from oven and separate any large clumps as they cool. When completely cool, pour the nuts into a bowl or airtight container. These will keep for weeks. Recipe doubles well too.
PRO TIP: These make great additions to a cheese plate, perfect neighbor gift in a jar with a bow, or crushed on top of your morning oatmeal. These are always a big hit on the appetizer or dessert buffet. I’ve been gifting them for years. All the Skyline peeps in Columbus love them!
what’s for dinner?
THAI GINGER SOUP from Matt Mitchell
YO U N E E D...
LET’S MAKE IT!
• 3 cup coconut milk
1. Combine coconut milk and water in pan (I use a wok)
• 2 cup water
and bring to a boil.
• 1 lb skinless, boneless chicken breast cut into thin strips. (shrimp works too) • 3 tbsp minced fresh ginger root • 2 tbsp fish sauce (to taste, I usually add 3-4 tbsp) • ¼ cup fresh lime juice • 2 tbsp sliced green onions • 1 tbsp chopped fresh cilantro (or Thai basil) • 1 small can sliced bamboo shoots (optional) • Sriracha or chili sauce (optional)
2. Add chicken or shrimp (bamboo shoots too) and reduce heat to medium. Simmer about 3 minutes, until meat is cooked through. 3. Stir in ginger, fish sauce and lime juice. 4. Remove from heat, garnish with green onion & cilantro. I like to mix in some sriracha or chili sauce to spice it up. 5. Serve over cooked jasmine rice if desired.
• Jasmine rice (optional)
PRO TIP: If you’re brave, top with fresh sliced jalapeno or serrano peppers.
KO F TA M E AT BA L L S w i t h P O M E G R A N AT E & TA H I N I
from Tom Burtyk
YO U N E E D... Meatballs:
To Finish:
· 1lb ground lamb
· 4 tbsp unsalted butter
· 1lb ground beef
· ½ cup pine nuts
· 1 ½ tbsp seven spice
· 1 ½ cup chicken stock
· 1 tbsp Garam Masala
· 1/4 pomegranate molasses
· 1 tsp Smoke Paprika
· Tahini Sauce
· 1 tsp of Chile flakes
· Pomegranate seeds
· ½ onion, finely grated
· 142 cup flat leaf parsley,
· 4 garlic cloves, finely grated
coursely chopped
· ½ cup flat leaf parsley, finely chopped · ½ cup cilantro, finely chopped · Sea Salt
LET’S MAKE IT! 1. In a bowl, combine all the kofta ingredients, season with salt and mix together with your hands, making sure not to overmix. Form into 1-inch meatballs and press mixture to ensure that each ball is tight and keeps its shape. Arrange on a parchment-lined baking sheet and refrigerate until you are ready to cook, up to 24 hours. 2. Preheat oven to 400°F. Bake the kofta meatballs untile they start to brown and are almost cooked through, about 4-6 minutes. 3. In a large frying pan, melt butter and allow it to brown lightly; add the pine nuts and cook for 2 minutes, stirring often. Add meatballs and stock to the frying pan and simmer until the stock is almost evaporated and the meatballs are hot and cooked through, about 5-8 minutes. Drizzle in the pomegranate molasses and toss gently with tahini sauce and garnish with pomegranate seeds and parsley.
Y E L L OW S Q UA S H CA S S E R O L E from Matt Mitchell
YO U N E E D...
LET’S MAKE IT!
• 2 lbs yellow zucchini squash
1. Slice squash into ¼” circles. Put in pan with chopped onion and cover
• 1 onion, chopped
with water. Cook on medium heat until squash is tender.
• 1 cup water
2. Put squash and liquid into large bowl. Stir in chicken soup, sour cream,
• 1 can condensed cream of chicken
seasoning (salt, pepper & paprika) and melted butter. Liquid will make it
soup (can sub cream of celery to make vegetarian)
very soupy. 3. Transfer into a 2 ½ - 3 quart casserole dish. Top with bread crumbs.
• 8oz sour cream • ¼ cup melted butter • ½ cup bread crumbs
4. Bake uncovered at 350º F for about 30-45 minutes until lightly browned and bubbly.
• salt, pepper & paprika to taste
PRO TIP: Instead of breadcrumbs, try using dried cornbread stuffing mix!
L E M O N PA R M E S A N C H I C K E N from Sarah Schneider w i t h S Q UA S H YO U N E E D... 1 1/4 lbs boneless skinless chicken, diced into bite-sized pieces 2 Tbsp olive oil, divided 2 Tbsp butter, divided (or more olive oil) Salt and freshly ground black pepper 3 tsp Italian seasoning, divided 1 tsp garlic powder*, divided 1/2 tsp onion powder 1 tsp lemon zest, plus more for serving 10 oz. (2 small) zucchini, sliced and halved if wider 10 oz. (2 small) yellow squash, sliced and halved if wider 1/3 cup finely shredded parmesan, or more to taste 2 Tbsp chopped fresh parsley 2 Tbsp fresh lemon juice
LET’S MAKE IT! 1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Dab chicken dry with paper towels. Season with a fair amount of salt and pepper, 2 tsp Italian seasoning, 1/2 tsp garlic powder, onion powder and lemon zest then toss to coat (I just added the seasonings to the chicken on the cutting board). Melt butter in pan with olive oil then add chicken and cook 3 minutes then flip and cook opposite side until chicken has cooked through (center of larger pieces should register 165 degrees), about 3 minutes longer. Transfer to a plate and tent with foil to keep warm. 2. Heat remaining 1 Tbsp oil and 1 Tbsp butter in same skillet over medium-high heat. Add zucchini and squash, then season with salt, 1 tsp Italian seasoning and 1/2 tsp garlic powder. Cook tossing occasionally until just tender, about 4 minutes. 3. Return chicken to pan with zucchini and squash. Drizzle in lemon juice and toss. Sprinkle with parmesan and parsley. Serve warm with more parmesan and lemon zest if desired.
PRO TIP: Serve over cooked orzo (prepare according to package instructions).
T U R K E Y E N C H I L A DA S from Peter Burkle
YO U N E E D...
LET’S MAKE IT!
• Cooking spray
1. Place medium saucepan coated with cooking spray over medium heat; add bell
• 3/4 cup chopped green bell pepper
pepper and onion, saute 3 minutes until tender.
• 1/2 cup chopped onion • 1/4 cup all-purpose flour • 3/4 tsp ground coriander • Dash black pepper • 2-1/2 cup chicken broth • 1 cup shredded cheddar cheese
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander and black pepper in a medium bowl. Gradually add broth, stirring with a whisk until well-blended. 3. Add gravy mixture to saucepan, bring to boil and cook 3 minutes or until thickened, stirring frequently. Remove from heat, stir in cheese and sour cream.
• 1 cup fat free sour cream
4. Combine 1 cup cheese mixture, turkey, and salsa in a bowl. Spread 1/2 cup turkey
• 3 cup chopped, cooked turkey
mixture down center of each tortilla and roll up. Place in a 13x9 inch baking dish
• 1/4 cup bottled salsa
coated with spray. Pour remaining cheese mixture over tortillas. Bake at 350°F for
6 (6-inch) flour tortillas
20 minutes or until bubbly.
PRO TIP: This recipe also works great with chicken!
SAUTÉ E D BR US S E LS S PROUTS w i t h B A C O N & W A L N U T S from Grace Fong YO U N E E D... • 1-2 lbs of brussel sprouts, shredded* • 4-5 slices of bacon (more if you love bacon), diced • 1 cup of walnuts • 2-3 cloves of garlic, crushed and minced • Salt to taste
LET’S MAKE IT! 1. Lightly toast walnuts in a frying pan or oven. This should take about 5 min on medium heat in a frying pan. In the oven, set to 350°F and roast them until they are done. I don’t use the oven since I end up using the same pan to make this dish. Do not walk away... walnuts will burn fast! Remove walnuts and put aside to cool. 2. Next, add diced bacon to same pan and cook until almost crispy. Drain excess oil from pan but leave enough to sauté in. Bacon should stay in the pan. 3. Add in garlic and cook for about 30 seconds and then add the brussel sprouts. Cook the brussel sprouts on medium heat with bacon and garlic until wilted. Add salt to taste. Add the walnuts and stir until combined. Put in bowl and serve hot. This is also good as leftovers. We put it into the microwave to reheat with no issues. NOTE: If you do not have a food processor to shred the brussels sprouts, you can use a knife to cut them up. I cut the bottom off the sprouts and then cut in half lengthwise. Then take each half and cut them into shreds. No need to separate, they will do that in the pan when sautéing.
RECIPE IDEAS: Try adding dried cranberries or shallots, or swap the walnuts with pecans!
KRAFT MACARON I & CH E ES E from Matt King
YO U N E E D...
LET’S MAKE IT!
• 1 box Kraft Macaroni & Cheese
1. Follow package instructions.
· 1 medium-sized sauce pan • 1-2 spoons in various sizes • running water • strainer • milk • butter • bowl & napkin (optional)
PRO TIP: Add cut up hotdogs for a great American meal.
BA R BAC OA E N C H I L A DA S from Victoria Peña
YO U N E E D...
LET’S MAKE IT!
• 3 lbs beef chuck roast (fat trimmed),
FOR THE BARBACOA:
cut into 2-inch chunks • 4 cloves garlic, minced • 1 (4-ounce) can diced green chiles • 1 small white onion, finely chopped
1. Slow cook. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
• 1/4 cup fresh lime juice
2. Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow
• 2 tbsp apple cider vinegar
cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the
• 3 bay leaves
juices for 10 minutes. Keep on low until you're ready to assemble the enchiladas.
• 1 tbsp ground cumin • 1 tbsp dried Mexican oregano
FOR THE ENCHILADAS:
(or standard dried oregano)
1. Preheat oven to 350°F.
• 2 tsp fine sea salt • 1 tsp freshly-ground black pepper • 1/4 tsp ground cloves • 1/2 cup beef stock or water • Corn Tortillas • 2 Tbsp of olive oil
2. Pour the enchilada sauce in the bottom of a 9x13-inch baking dish, spreading it evenly across the bottom of the dish. 3. Heat up frying pan with olive oil on medium heat. Lightly fry corn tortillas to soften before rolling.
• 1/2red bell pepper, diced
4. Evenly divide the beef among the tortillas. Sprinkle with the diced bell pepper. Roll each
• 1.5 - 2 cans (19 oz) Old El Paso™
enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce
Enchilada Sauce Mild • Shredded pepper jack cheese
over the enchiladas. Sprinkle with cheese.
• 5 cilantro sprigs, for garnish
5. Bake for 30 minutes, or until cheese is browned and bubbly. Garnish with chopped
• 1 small plum tomato, chopped for garnish
tomatoes and cilantro before serving.
R OA S T C H I C K E N w i t h SA L SA V E R D E from Dave DuBay
YO U N E E D... Salsa Verde:
Chicken:
· ¼ cup capers in salt
· One 4-pound
· 4 anchovy filets
· Sea salt and freshly ground
· 3 cloves garlic
black pepper to taste
· ½ cup chopped fresh parsley
· ¼ cup extra-virgin olive oil
· ½ cup chopped arugula
· 1 lemon
· ½ cup chopped fresh basil · ½ cup chopped fresh cilantro · ¼ cup chopped tarragon · ¼ cup chopped fresh chives · ¼ cup chopped fresh sage · 1 cup extra virgin olive oil · ¼ tsp sea salt
LET’S MAKE IT! FOR THE CHICKEN: 1. Preheat the oven to 450° F. 2. Cut out the backbone of the chicken and remove any fat. Then, using a heavy chef’s knife, cut out the breastbone. Season the two halves with sea salt and black pepper. 3. Place the chicken halves, skin side up, on two sizzle platters and dab with the olive oil. Cut the lemon in half and place a half, cut side down, next to the chicken on each platter. 4. Roast the chicken for 35 minutes, basting every 10 minutes. If it is not browning well, turn it over after 15 minutes, and then right it for the last 5 minutes. When it is done, remove the chicken to a platter and pour off the excess fat. Cut each breast in half and cut the thigh from the leg 5. Garnish with the roasted lemon. SALSA VERDE: 1. Soak capers in cold water for an hour then drain. 2. Using a mortar and pestle, smash the capers, anchovies, and garlic, until smooth, then transfer to a large bowl. 3. Add all herbs and olive oil. 4. Season with sea salt. It should be chunky, not oily. 5. Drizzle over the roasted chicken.
BALSAM I C G LAZ E D CAPR E S E CH I CKE N from Rachel Palughi
YO U N E E D...
LET’S MAKE IT!
• 6 skinless, bone-in chicken thighs
1. Preheat oven to 410°F. Season each chicken thigh with the oregano, basil, salt and pepper.
• 1 tsp dried oregano* • 1 tsp dried basil*
2. Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat.
• 1 tsp salt
Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer
• cracked black pepper , to taste
chicken to a plate; drain most of the excess oil, leaving about a tsp worth.
• 1 tbsp olive oil (or a light spray of cooking oil spray) • 2 tbsp minced garlic • 1/3 cup balsamic vinegar • 2 1/2 tbsp brown sugar , packed • 1 1/2 cup grape or cherry tomatoes , divided • 8 oz (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices • 1/4 cup fresh basil leaves, chiffonade
3. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes). 4. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
Balsamic Glaze for Serving (Optional) • 1/3 cup balsamic vinegar • 2 tbsp brown sugar, packed
5. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately. OPTIONAL: 1. If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.
*PRO TIP: You can substitute oregano and basil for Italian seasoning or pizza topper if that is what you have on hand.
L E M O N P O TAT O E S with CHICKEN THIGHS
from Travis Raymond
YO U N E E D... Potatoes:
Chicken:
· 4 medium potatoes, halved
· 2 pounds bone-in chicken thighs
lengthwise and sliced into
· 2 tbs extra virgin olive oil
· ¼-inch wedges
· 1 tsp smoked paprika
· 1/3 cup fresh lemon juice
· 1 tsp kosher salt
· 1/4 cup extra virgin olive oil
· ½ tsp dried oregano
· 1/4 cup chicken broth
· ½ tsp freshly ground black pepper
· 1 ½ tsp salt · 1 tsp of oregano · ½ tsp ground black peppe
LET’S MAKE IT! FOR THE POTATOES: 1. Preheat the oven to 400°F. 2. PLACE the potato wedges in a 9x13-inch baking dish. Add the lemon juice, olive oil, broth, salt, oregano, and pepper and mix until evenly combined. Spread the potatoes into a single even layer and bake, gently tossing every 20 minutes, until tender and golden brown, about 1 hour total.
FOR THE CHICKEN: 1. Line a large baking sheet with parchment paper. While the potatoes bake, arrange the chicken thighs on the baking sheet in a single even layer. Make sure they are not touching. Pat dry the tops of the chicken thighs, then drizzle each thigh with olive oil to coat. 2. In a small bowl, MIX together the paprika, salt, oregano, and pepper until well combined, then sprinkle evenly over the chicken. 3. BAKE the chicken until it is cooked through and the skin is crispy and golden brown, 35 to 45 minutes, depending on the size. Let the chicken cool for 10 minutes before serving.
S LAP YO MAM I MAC AN D CH E E S E from Kenny Rogers
YO U N E E D...
LET’S MAKE IT!
FOR THE ROUX:
1. Combine the first 7 ingredients in a medium pot to form a roux. Do not let the butter
• 3 tbsp dry onions
burn, as you want to cook until the onions begin to brown.
• 1 medium chopped onion
2. Add 4 cups of milk to the roux and whisk lightly until the sauce begins to thicken (if
• 1 ½ stick of butter
the sauce doesn’t thicken, add flour 1 tbsp at a time until it does).
• 4 tbsp flour
3. Once your sauce has thickened, add a medium block of mild cheddar and a medium
• 1 tsp of nutmeg
block of provolone cheese to the sauce. Keep the temperature on medium to low so the
• 1 tsp of sage
bottom of the sauce doesn’t burn.
• 1 tsp of thyme
4. In a separate pot, boil your elbow macaroni noodles only half way according to
FOR THE MAC & CHEESE:
package instructions. Once half-way cooked, add noodles to the pot of cheese sauce.
• 4 cup of milk
Fold macaroni into sauce and drop all indo deep-dish baking pan. Layer mac & cheese
• 1 medium block mild cheddar cheese
mixture generously with shredded sharp cheddar cheese.
• 1 medium block provolone cheese
5. Place in over at 375F for 30-40 minutes, until cheddar cheese starts to brown on top.
• shredded sharp cheddar cheese
6. Boom.
No mamis were harmed in the making of this recipe.
HUNGARIAN MUSHROOM SOUP from Chris Potelicki
YO U N E E D... 4 TBSP Butter 2 Cups Chopped onions 1 LB Sliced mushrooms 2 Cups Chicken or vegetable stock ½ Cup Dry white wine 2 tsp Dried dill 2 tsp Fresh thyme 2 tsp Paprika 2 TBSP Soy sauce 1 Cup Milk 3 TBSP Flour ¼ Cup Sour cream 2 TBSP Lemon juice 2 TBSP Parsley
LET’S MAKE IT! 1. In a separate pan, cook rice or orzo and keep separate from soup. 2. In a Dutch oven, sauté onions and mushrooms in butter over medium heat until onions are soft and translucent (about 12 minutes). Add dill, thyme, paprika, broth, soy sauce, and white wine. Bring to a simmer and cook until the liquid reduces by about half. 3. In small bowl, whisk flour into milk until smooth. Add milk mixture to soup and cook until soup begins to thicken, about 10 more minutes. 4. Over low heat, slowly stir in the sour cream and lemon juice until both are completely combined. 5. Put rice into bowl, ladle the soup atop the rice, garnish with parsley. Serve hot.
PRO TIP: This recipe yields 5 cups of soup. If serving 4 people as a main dish, double the recipe!
B U F F A LO Q U I N OA “ M AC ” & C H E E S E from Matt Mitchell
YO U N E E D...
LET’S MAKE IT!
• 1-1/4 cups quinoa rinsed
1. Preheat broiler. Cook quinoa according to package directions and set aside.
and drained
2. Whisk together flour and 1/2 cup milk in a separate saucepan over medium
• salt & pepper
heat. Pour in remaining milk, and green onions. Switch to a spatula and bring
• 2 tbsp flour • 1-1/2 cups skim milk divided
the mixture to a boil, stirring constantly, then cook for one minute while boiling.
• 2 green onions sliced
3. Remove the pan from the heat then add in buffalo sauce and cheddar cheese.
• 1/4 cup + 2 tbsp Frank’s Buffalo
Season with a few dashes of salt and pepper. Stir until the cheese is completely melted then add in cooked quinoa, and stir to combine.
Wing Sauce • 1-1/2 cups shredded extra sharp cheddar cheese
4. Pour into a non-stick sprayed casserole dish and top with chevre. Broil for 5-7 minutes, or until the cheese is golden brown and sauce is bubbly. You can also
• 1/4 cup blue cheese crumbled
use individual ramekins (I did).
PRO TIP: Top with additional Buffalo Wing Sauce while eating, if desired.
S H E E T PA N C H I C K E N w i t h S W E E T P O TAT O E S & P E P P E R S
from Susan Shockey
YO U N E E D... 3 tbsp apple cider vinegar
2 ½ tbsp EVOO
1 ½ tsp honey
12 ounces sweet potato
1 medium red onion, thinly sliced
(1 large), peeled and cut into
1 ½ tsp kosher salt, (more as needed) 1 to 2 cloves garlic, grated or minced
1/2-inch cubes 1 large red, yellow or orange bell pepper, thinly sliced 1 ½ tbsp finely chopped fresh
1 tsp ground coriander
sage
½ tsp freshly ground
¾ tsp sweet paprika
black pepper 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
⅛ tsp cayenne ⅛ tsp ground allspice Cilantro leaves, for serving
LET’S MAKE IT! 1. In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks. 2. In a large bowl, mix together 1 tsp salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes. 3. Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 tsp salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet. 4. Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.) 5. Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 tsp liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer. 6. To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
“ M A K E M Y D A Y ” C O W B O Y PA S T I E S from Greg Vassar
YO U N E E D...
LET’S MAKE IT!
· 3 (2-count) packages Pillsbury Pie Crusts
1. To make 12 small pasties cut the rolled pie crust in half. To make 6 large
· 5 Russet Potatoes (Diced) · 1 Medium Rutabaga (Diced) · 2 lbs. Lean Hamburger · Salt and Pepper · 1 Medium-Large Sweet Onion (Diced) · Soft Butter · Milk
pasties use the rolled pie crust as is. Roll out the dough with a rolling pin a little more so it isn’t so thick. 2. Place the ingredients on half of one of the dough sides layered in this order: Potato, Rutabaga, Hamburger, Salt and Pepper to taste, Onion, and a slice of butter. 3. Fold over dough and crimp edges and poke a fork on the top of the dough a few times. 4. Brush dough with milk. 5. Place the pasties on a cookie sheet lined with Non-Stick Aluminum Foil. 6. Bake in a pre-heated oven at 375°F for 1 hour.
PRO TIP: Enjoy eating hot or cold. Enjoy eating plain or with Ketchup or a Beef Gravy.
SARAH ’S EASY S H R I M P BOWLS w i t h L E M O N - G I N G E R R I C E from Sarah Schneider YO U N E E D... For the bowls:
For the lemon-ginger sauce:
• 1 pkg SeaPak butterfly shrimp
· 1/4 cup water
• shredded carrots
• 2 tbsp lemon juice
• avocado, chopped
• 1/4 cup creamy almond butter
• pineapple tidbits, drained
• 2 tsp minced ginger
• cucumber, chopped
• 2 tsp maple syrup
• onion to taste, diced
• 2 garlic cloves, minced
• 1 pkg jasmine ready-rice
• 1/4 tsp ground turmeric
• crispy fried onions
• 1/4 tsp fine salt
• green onions, diced
• 1/8 tsp black pepper
• 1 bottle bang bang sauce
LET’S MAKE IT! FOR THE LEMON-GINGER SAUCE: 1. Combine all sauce ingredients in a small blender and blitz until smooth. Let sit in fridge while preparing the bowls. FOR THE BOWLS: 1. Prepare butterfly shrimp according to package instructions. 2. Prepare jasmine ready-rice according to package instructions. Mix rice with diced onion and prepared lemon-ginger sauce, to taste (there will be extra). 3. Assemble bowls with lemon-ginger rice at the bottom. Top with chopped cucumber, avocado, shredded carrot, and pineapple tidbits. Top with butterfly shrimp and throw on some crispy fried onions to your heart’s content. 4. Finish with a drizzle of bang bang sauce and a sprinkle of diced green onion. Make sure it’s Instagram-worthy!
AUTHOR NOTE: This recipe is part of my “things + things + bowl” series. This is a lazy weeknight recipe, it’s delicious but uses plenty of shortcuts!
P I G PA S S I O N A T E P O R K P I E from Greg Vassar
YO U N E E D...
LET’S MAKE IT!
• 2 lbs. Ground Pork
DAY 1 Cooking Instructions:
• 1 lb. Lean Ground Beef
Brown meat and onion in pan (Coarse brown) and then just cover to the top of the meat with
• 1 Med. Onion (Diced
water and bring to a gentle boil. Add salt, pepper, cloves, and ground cinnamon to taste. Cook 3/4 to 1 hour. Refrigerate overnite. (Do not over spice while hot. It’s hard to judge the taste while hot.
about 1 cup) • 8 Whole Cloves
More seasoning may be added the next day when warmed).
• 1 Tsp. Ground Cinnamon
DAY 2 Cooking Instructions:
• Salt & Pepper
1. Scrape as much as possible of the hardened fat from top of refrigerated meat Flling.
• 2 - 3 Slices of Fresh Bread
2. Warm meat flling mixture very slowly and check for taste. Adjust spices to taste. Remove whole
Crumbs (No Crust) • Pillsbury Pie Crust for 3 Double Crust Pies
cloves. Add the fresh bread crumbs. Stir until dissolved and mixture is of spooning consistency (NOT loose and watery). Add additional bread crumbs if necessary. Cool in refrigerator. 3. Make double crust pies with cooled meat mixture. Cut slits in top crust. 4. Bake at 400°F for 30-45 minutes until browned.
PRO TIP: Freeze pies not used. Reheat from thawed state at 350° 45 minutes uncovered.
M EXICAN CAU LI FLOWE R “R ICE from John Reisert
YO U N E E D... • 4 cups cauliflower crumbles
• ½ tsp cumin
• 1 tbsp olive oil
• ½ tsp chili powder
• 1 medium onion diced small
• ¼ tsp smoked paprika
• 2 medium tomatoes diced or one
• Salt and Freshly ground
15 oz. can diced tomato with juice • 1 jalepeno minced (remove membrane and seeds for less heat)
black pepper to taste • Chopped cilantro • ½ lime
• 2 tbsp tomato paste • ½ water or stock (chicken or vegetable)
LET’S MAKE IT! 1. Heat oil in a large non-stick skillet over medium-high heat. Add onions, tomatoes and jalapeno and saute until just tender (3-4 mins). 2. Add garlic, tomato paste and spices and stir until fragrant and tomato paste is incorporated. 3. Add cauliflower and (as much as desired) and stir so that cauliflower is coated with vegetable/seasoning blend. Allow to simmer uncovered until liquid has evaporated (5-10 mins) 4. Add chopped cilantro and squeeze of lime juice to taste
NOTE: Make your own cauliflower crumbles in the food processor or I buy frozen at Costco and keep it in the freezer. So easy!
I DON’T FEEL LIKE COOKING but want everyone to think i made a big effort
YO U N E E D...
LET’S MAKE IT!
• Crockpot
1. Throw everything in a crockpot on low for 6-8 hours
• Chicken or beef cubes or chunks • Carrots (sliced) • Cream of Mushroom soup • Mushrooms (sliced) • Onion (sliced) • Lipton dried onion soup packet • Potato (cubed) • Red wine (optional)
PRO TIP: Feel free to omit the potatoes and make a quinoa or rice side.
from Nik Fradgley
S H E E T PA N A U T U M N C H I C K E N from Sarah Schneider
YO U N E E D... 5 bone-in, skin-on chicken thighs 4 tbsp olive oil, divided 1 1/2 tbsp red wine vinegar 3 cloves garlic, minced 1 tbsp each minced fresh thyme, sage and rosemary Salt and freshly ground black pepper 1 large sweet potato chopped into bite size cubes 1 lb Brussels sprouts, sliced into halves 2 medium fuji apples, sliced 2 shallot bulbs, peeled and sliced about 1/4-inch thick 4 slices hickory smoked bacon, chopped into 1-inch pieces 2 Tbsp chopped parsley, for garnish (optional)
LET’S MAKE IT! 1. Preheat oven to 450°F. 2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 3. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies. 4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. 5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer. 6. Set chicken thighs over veggie/apple layer. 7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. 8. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
PRO TIP: If sweet potatoes aren’t your favorite, you can substitute red or yukon gold potatoes!
drinks
M E X I CA N H O T C H O C O L AT E from Danielle Pebbles
YO U N E E D...
LET’S MAKE IT!
· Nestle Abuelita Authentic Mexican
1. Heat 4 cups of milk and 1 tablet in a medium saucepan over
Chocolate Drink Mix
medium-high heat. Whisk constantly until mixture is frothy and starts
· 4 cup Milk (substitute oat, almond, or coconut)
to boil.
· Sugar to taste
2. Add the rest of the spices in the pot, tasting along the way to adjust
· Pinch of nutmeg
based on personal spice levels.
· Pinch of Cinnamon
3.Remove from heat, add sugar to taste, whipped topping and enjoy.
· 1/4 tsp of chipotle or chili powder · optional whip cream topping
PRO TIP: I like spicy foods, if you do too. Be slow in adding the spice a little goes a long way in this.
CH I LLED FALL DRI N KS part three from Kayt Hadden
PUMPKIN PINEAPPLE
VA M P I R E ’ S K I S S
YO U N E E D...
YO U N E E D...
• 7 oz (1 scant cup) pineapple juice
• ¼ tsp ground cinnamon
5 oz vodka
• Red sugar (add a drop of food coloring to sugar
• 3 Tbs pumpkin puree
• Pinch ground ginger
• 1 oz gin
and stir thoroughly if you don’t have any)
• 1 tsp honey or maple syrup
• Dash nutmeg
• 1 oz cherry vodka
• 1/4 cup simple syrup
• 1 big lemon (juiced)
• Dash of allspice or ground clove
• 3 oz club soda
• Cherries lime wedges and mint (chocolate
• ¼ tsp vanilla extract
• 3 oz dark rum
• 2 tsp grenadine
mint if you have it) for garnish
LET’S MAKE IT!
LET’S MAKE IT!
Blend all ingredients together well in a
Combine ingredients and shake them together. Rim your
blender or Nutribullet, and pur over ice and
glass with the red sanding sugar and with either corn
garnish with a dash of cinnamon.
syrup/ water, add ice and pour drink mixture over, add garnishes as desired!
FI R E BALL from Jeff McGrath AKA DJ McGrizzal
YO U N E E D...
LET’S MAKE IT!
• A valid, unexpired photo ID
1. Pour ice cold Fireball into shot glasses
· 1 bottle Fireball
2. Drink
• Shot glasses
3. RELAX
• A comfortable chair
Please drink responsibly.
PUMPKIN PIE BREAKFAST SMOOTHIE from Sarah Schneider
YO U N E E D...
LET’S MAKE IT!
• 1 cup milk
1. Place all ingredients in blender and blend on high until all ingredients are
• 1 medium banana
smooth (about a minute, depending on how strong your blender is).
• 1 cup ice • 3/4 cup pumpkin puree, unsweetened • 1/2 cup uncooked instant oatmeal • 1/2 cup vanilla greek yogurt • 3 tbsp maple syrup • 1 1/2 tsp pumpkin pie spice • 1/2 tsp cinnamon • Pinch of nutmeg
2. Pour into a glass and serve immediately.
VA N I L L A C H A I O L D F A S H I O N E D from Sarah Schneider
YO U N E E D... CHAI SIMPLE SYRUP • 4 chai tea bags • 1/3 cup real maple syrup • 1 tsp vanilla extract CHAI OLD FASHIONED • 2 ounces (1/4 cup) bourbon • 1 ounce lemon juice • 1 dash orange bitters • 1-2 ounces (2-4 tbsp) chai tea syrup • sparkling water, for topping • cinnamon and star anise, for serving (optional)
LET’S MAKE IT! CHAI SIMPLE SYRUP 1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the maple. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks. OLD FASHIONED 1. In a cocktail shaker, combine the bourbon, lemon juice, orange bitters, and 2 tbsp of the chai syrup. Shake to combine. 2. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.
PRO TIP: Please drink responsibly.
WA R M F A L L D R I N K S p a r t t w o from Kayt Hadden
HOT TODDY
ST G ER MAI N hot cocoa
YO U N E E D...
YO U N E E D...
• 2 oz Bourbon
• 1 oz Silver Tequila
• 2 tsp Lemon Juice
• 0.5 oz St-Germain
• Heaping tsp honey
• 4 oz hot chocolate
• 4 oz very hot water • Cinnamon/cinnamon stick • Lemon slice • 4-6 cloves
LET’S MAKE IT! Stir to combine liquid ingredients and garnish with cinnamon and a lemon slice studded with 4-6 cloves
LET’S MAKE IT! Heat hot chocolate of your choice, add tequila and St-Germain, top with marshmallows, and coconut shavings (if desired)
CHILLED FALL DRINKS part one from Kayt Hadden
APPLE CI DER MOJITO
CRAN BE R RY FI ZZ
YO U N E E D...
YO U N E E D...
• Half a lemon (juice)
• 1 oz gin
• 2 oz cup Gold rum
• 5 oz cranberry juice
• Apple cider
• Lime juice to taste
• Seltzer water to top
• Club soda
• Apple slices and cinnamon
• Fresh cranberries
sticks for garnish
• Mint sprigs
LET’S MAKE IT!
LET’S MAKE IT!
Fill glass with ice, add lemon juice, rum, and
Combine all ingredients in glass with ice, and
fill ¾ full with apple cider, top with seltzer
top with club soda and stir garnish with
water, and garnish as desired
additional mint
WA R M F A L L D R I N K S p a r t o n e from Kayt Hadden
PRINCE PUM KING
IRISH COFFEE
YO U N E E D...
YO U N E E D...
• 1 oz Drambuie
• 2 oz heavy cream
• 1.5oz Pumpkin puree
• 0.75 oz simple syrup
• 1/8 tsp Ground cinnamon
• 4 oz hot coffee
• 1/8 tsp Ground nutmeg
• 1 oz Irish whiskey
• 4 oz milk of your choice
LET’S MAKE IT! Steam together milk, pumpkin puree and ground cinnamon—this can be done at home by first shaking up the milk and other ingredients, and then pouring into a microwave safe cup with enough space for the milk to rise as it warms. Microwave in 30 second intervals until hot and frothy.
LET’S MAKE IT! Combine all ingredients, and serve immediately in a coffee mug.
C R U S H E D U P U N I C O R N C O C K TA I L from Danielle Pebbles
C O C K TA I L V E R S I O N YO U N E E D... · 2 tsp Chambord black raspberry liqueur · 1 bottle prosecco, to top up (or any sparkling wine) · 2 tsp gin · Edible Glitter · Fresh fruit (raspberries, cranberries, strawberries. pomegrantes seed)
1. Pour Chamboard at the bottom of the glass 2. Pour sparkling wine into glass adding more as bubble settle 3. Add fruit in glass 4. Sprinkle with edible glitter 5. Enjoy
M O C K TA I L V E R S I O N YO U N E E D... · 2 tbsp grenadine · 1 can od 7up, gingerale, or seltzer water · 2 tbs of lemon juice or lemonade · Edible Glitter · Fresh fruit (raspberries, cranberries, strawberries pomegrantes seed)
1. Pour grenadine at the bottom of the glass 2. Pour soda into glass adding more as bubbles settle 3. Add fruit in glass 4. Sprinkle with edible glitter 5. Enjoy
PRO TIP: Careful this one creeps up on you.
CHILLED FALL DRINKS part two from Kayt Hadden
CINNAMON APPLE MULE YO U N E E D...
APPLE & GIN FIZZ YO U N E E D... • 1 apple cut into
1.5 oz vodka
4oz gin
• 1.5 oz apple cider
• 4oz Apple cider
matchsticks
• 0.5 fresh lime juice
• 1 oz lime juice
• Dash of cinnamon
• 3 oz ginger beer
• Club soda or sprite
• Clove
• 2 oz honey simple syrup
• A sprig of rosemary
(1/4 cup water, ¼ cup honey)
• Sprig of thyme
LET’S MAKE IT! Fill glass with ice and combine all ingredients. Garnish with apple slices and cinnamon stick
LET’S MAKE IT! Combine gin, apple cider, lime, simple syrup, and cinnamon, and shake with ice. Serve over ice with a generous serving of apple matchsticks, and top with club soda or sprite. Garnish with clove, rosemary and thyme.
sweets & treats
SA LT E D CA R A M E L C H O C O L AT E C H I P C O O K I E S from Sarah Schneider
YO U N E E D...
LET’S MAKE THEM!
• 2 1/2 cup all-purpose flour
1. Preheat oven to 350°F. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and set aside.
• 2 tsp cornstarch • 3/4 tsp salt • 1 tsp baking powder • 1 tsp baking soda • 1 cup unsalted butter, softened • 1/2 cup granulated sugar • 1 large egg at room temp • 2 large egg yolks at room temp • 1 tbsp vanilla extract • 2 cup semi-sweet chocolate chips
2. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy. 3. Next add in eggs, one at a time, beating until incorporated. Then add in pure vanilla extract and beat until smooth. 4. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips. 5. Place dough in the refrigerator for at least 1 hour. Two hours is even better. 6. Scoop cookie dough in balls the size of a tablespoon. Add an unwrapped caramel to the center of 1 ball of dough then add another ball of dough to cover the caramel. Roll into one larger ball of dough and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
• Werther’s soft caramels
7. Bake 11-14 minutes. Cookies may seem a little undone but remove from oven if you like them soft and chewy. If you want them more crisp, bake 14 minutes or longer.
• Sea salt
8. Sprinkle with sea salt and serve.
PRO TIP: Chop Werther’s Caramels into tiny pieces & keep frozen between batches. When rolling balls of dough, make sure frozen caramel is completely enveloped in dough before baking to avoid a melted mass of cookie dough and caramel spreading on the bottom of your pan.
WO R L D’ S B E S T S U G A R C O O K I E S from Mindy Feih
YO U N E E D... 3 cup flour 1 ½ tsp baking powder ½ tsp salt 1 cup unsalted butter softened to room temp* 2 ounces softened cream cheese 1 cup sugar 1 large egg at room temp 2 tsp vanilla extract ½ tsp almond extract ¾ cup sanding sugar*
LET’S MAKE THEM! 1. Mix the flour, baking powder and salt. Set aside. 2. In a second bowl, beat butter and cream cheese on high speed until smooth. Add the sugar and beat until creamy. Add egg, vanilla and almond extract and beat until combined (best to use a paddle attachment on mixer, if you have one). 3. Add dry ingredients to wet ingredients and mix on low speed. The dough will be thick. 4. Cover and chill for at least one hour but no more than two hours. 5. Roll cookies into round balls and dip in sanding sugar. 6. Place cookies on sheet and flatten very slightly with a back of a measuring cup. 7. Bake for 12-13 minutes on 350°F. 8. Allow to cool on wire rack.
*FESTIVE TIP: Use green or red (or a combination of both) sanding sugar!
RAS PBE R RY GANACH E PI E from Teri Hernandez
YO U N E E D...
LET’S MAKE IT!
· 2 packages (4 oz. each) BAKER'S Semi-Sweet
1. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until
Chocolate, broken into pieces
· 1 cup whipping cream · 6 tbsp seedless raspberry jam, divided · 1 chocolate cookie crumb crust (6 oz.) · 2 cup fresh raspberries
chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam. 2. Pour into crust. Refrigerate 4 hours. 3. Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
PRO TIP: If you find chocolate cookie crumb crust too rich, try a graham cracker crust!
H A P P I E S T H O L I DAY OAT BA R S from Mindy Feih’s Dog
YO U N E E D... • 1 ½ cup quick cooking oats 1 ½ cup flour 1 cup brown sugar 1 cup finely chopped pecans ¾ tsp salt 1 cup butter melted 1 can (14oz) sweetened condensed milk 1 cup semi sweet chocolate chips 2 tbsp butter 1 cup holiday themed M&Ms*
LET’S MAKE THEM! 1. Mix together oats, flour, brown sugar, pecans, salt & melted butter. Stir until combined and crumbly. Remove one cup and save for later. Press remaining into greased 9x13 baking pan. 2. In a saucepan over medium heat, stir the condensed milk, 2 TBSP butter and one up of chocolate chips until smooth and melted completely. Pour over oat crust in pan. 3. Sprinkle remaining oat mix and the M&M’s – press lightly. 4. Bake at 350°F for 25 minutes.
*FESTIVE TIP: Use black and orange M&Ms for Halloween, pastel for Easter, or red, white & blue for the 4th of July!
C H O C O L AT E P E A N U T B U T T E R BA L L S from Mindy Feih’
YO U N E E D...
LET’S MAKE THEM!
1 cup creamy peanut butter (DON’T use reduced fat!)
1. Mix peanut butter and butter together until well combined. Add the powdered
6 tbsp unsalted butter softened to room temp
sugar, vanilla and salt until fully combined – add slowly.
2 cup powdered sugar
2. Roll mixture into one-inch balls and put on baking sheet with parchment paper.
½ generous tsp vanilla extract
Freeze for 20 minutes.
1/8 tsp salt
3. Slowly melt chocolate in a saucepan on low-medium heat, Stirring continuously
12 ounces semi sweet chocolate baking bars
4. Remove the balls from the freezer. Dip each ball into melted chocolate and
(Ghirardelli is best!)
return to baking sheet. 5. Chill for 45 minutes to an hour – until chocolate is hardened. 6. Store in airtight container in freezer for maximum freshness and flavor!
PRO TIP: Make these a holiday treat by topping with festive sprinkles or a drizzle of icing!
PEPPERMINT MOCHA COOKIES from Sarah Schneider
YO U N E E D... · 1/2 cup unsalted butter, softened · 1/2 cup granulated sugar · 1/2 cup packed brown sugar · 1 egg at room temp · 1 tsp vanilla extract • 1 tsp peppermint extract • 1 cup all-purpose flour • 1/2 cup + 2 tbsp unsweet cocoa powder • 1 tsp baking soda • 2 tsp espresso powder or 1 tbsp intant coffee granules* • 1/8 tsp salt • 1 cup mini or regular semi-sweet chocolate chips • 8 ounces white chocolate, coarsely chopped • 3 large candy canes, crushed
LET’S MAKE THEM! 1. In a large bowl, beat the butter for 1 minute on medium speed until smooth and creamy. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy. Beat in egg, vanilla and peppermint extracts on high speed. 2. Whisk the flour, cocoa powder, baking soda, espresso powder, and salt together. On low speed, slowly mix into the wet ingredients. Switch to high speed and beat in the chocolate chips. Cover dough and chill for at least 3 hours. Chilling is mandatory for this cookie dough. 3. Remove dough from the refrigerator and allow to sit at room temperature for 25 minutes. Preheat oven to 350°F. Linelarge baking sheet with parchment paper. 4. Scoop and roll balls of dough, about 1.5 TBSP of dough each, into balls and place on baking sheets. 5. Bake cookies for 10-12 minutes, rotating pan once during bake time. The baked cookies will look soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. 6. Melt the chopped white chocolate (carefully!) using the microwave. Place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a piece of parchment or wax paper. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies.
PRO TIP: Don’t like coffee and happiness? Feel free to eliminate it for a peppermint chocolate cookie instead!
CI N NAMON SWI R L APPLE PI E from Barb Baker
YO U N E E D...
LET’S MAKE IT!
· 2 refrigerated pie crusts
1. Pre-heat oven to 350ºF.
· 2 tbsp unsalted butter, melted
2. Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll
· 4 tsp ground cinnamon
tightly into a log. Cut into 1/4” rounds. Repeat with second pie crust.
· 8 cups Granny Smith apples peeled,
3. Place half of the rounds in press to adhere and attach to form a crust right to the edges of
cored, and thinly sliced · 3/4 cup sugar · 1 tsp cinnamon • 3 tbsp flour · Egg wash
the pie dish. Brush with egg wash and set aside. 4. Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust. 5. Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to 1/4” thick and place on top of the apples. Press edges to seal and cut any excess pie crust. Brush the top evenly with egg wash and cut a small X in the center of the pie. 6. Bake for 45 minutes until apples are cooked through and crust is golden brown.
PRO TIP: Make apple pie à la mode by adding a scoop of vanilla ice cream!
OLD FASHIONED APPLE CRISP from Sandra Kennedy
YO U N E E D... · 6 apples, peeled & chopped · 2 Tbsp granulated sugar · 1 3/4 tsp ground cinnamon, - divided · 1 1/2 tsp lemon juice · 1 cup light brown sugar · 3/4 cup old fashioned oats · 3/4 cup all-purpose flour · 1/2 cup cold unsalted butter, diced into small cubes · pinch of kosher salt
LET’S MAKE IT! 1. Preheat oven to 350°F. Butter an 8x8 baking dish, or spray with non-stick cooking spray. Set aside. 2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish. 3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. 4. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly. 5. Serve warm and enjoy!
PRO TIP: Make apple crisp à la mode by adding a scoop of vanilla ice cream!
W H I T E C H O C O L AT E B R E A D P U D D I N G from Russ McKenzie
YO U N E E D...
LET’S MAKE IT!
· 1 Loaf Brioche, Challah, or sweetbread
1. Pre-heat oven to 325ºF.
· 4 oz of butter, melted
2. Cut Brioche loaf into 1”dice. Place in a 2 quart baking dish, Drizzle with melted
· 16 oz white chocolate, chunked
butter. Toss chunks of chocolate with bread.
· 2c milk
3. Combine milk, cream, sugar, and vanilaa beanand bring to a boil over medium
· 2c Heavy Cream
heat until sugar is disolved. Whisk eggs until smooth. Add hot milk mixture to eggs
· 2/3c Sugar
slowly, stirring constantly. Do not whisk or custard will have a great deal of foam on
· 1 vanilla bean, split · 8 Large Eggs
surface. Skim foam from custard. Strain custard over bread and chocolate. Let stand for 10 minutes to allow custard to soak into bread. 4. Place baking dish in another larger pan. Pour hot water into a larger dish to reach 1 inch up side dish. Bake bread for about 45 minutes to 1 hour, until custard is set and brioche is golden.
G OO F BALLS from Sarah Schneider
YO U N E E D... • 14 ounces Kraft caramels • 14 ounces sweetened condensed milk • 2 tbsps butter • 1 (12-oz) bag marshmallows • 7 cups Rice Krispies Cereal
LET’S MAKE IT! 1. In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy. 2. Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess. 3. Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies. 4. Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow. 5. Let set up for about 30 minutes.
NOTE: The hardest part about making these Goof Balls is unwrapping all the caramels. I promise it’s worth it!
R E D W I N E P OAC H E D P E A R S from Danielle Pebbles
YO U N E E D... · 3 - 6 medium sized bosc pears
· ½ cup water / orange juice
· ½ cup sugar
· 2 tsp vanilla extract
· 1 large piece of orange peel
· ½ cup raspberries / pitted
· 8 - 10 whole cloves
cherries / blackberries
· 1 stick cinnamon
(optional)
· 2 cups red wine
LET’S MAKE IT! 1. Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well. 2. Bring the red wine to a simmer while stirring to dissolve the sugar. 3. When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn’t use fresh fruits with seeds and pulp. 4. Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).golden brown and bubbly. 5. Lower the peeled pears into the poaching liquid. 6. Let the pears poach in the liquid on medium-low heat (simmering) for 20 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears. 7.Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap. 8. Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out. 9.Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream.
PRO TIP: Notes on poaching liquid options - You can add berry juice instead of water, or alcohol like bourbon or brandy. You can also use pomegranate or cranberry juice (no sugar added), or orange juice (no sugar added).
BRADIED CINNAMON BREAD from Sarach Schneider
YO U N E E D... DOUGH:
FILLING:
ICING:
• 1/3 cup milk
• 1/2 cup butter (softened)
• 3/4 cups sifted powdered sugar
• 3 TBSP granulated sugar
• 2/3 cup granulated sugar
• 2 tbsp butter (melted)
• 1/4 cup butter
• 2 TBSP cinnamon
• 1/2 tsp vanilla extract
• 3 1/2 tsp instant yeast
• 2-4 tbsp milk
• 3/4 cup warm water • 3 cup all-purpose flour • 1/2 tsp salt
LET’S MAKE IT! 1. Grease two 9-inch round cake pans; set aside. 2. In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105°F. 3. Pour the milk mixture into the bowl of a stand mixer. Add the yeast and warm water. Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic. The dough should feel soft and slightly sticky, but it shouldn't stick to your finger if you pinch it. 4. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel. Let it rise in a warm place, free from draft, for about 10 minutes. 5. Turn the dough onto a floured surface, and divide dough into two equal pieces. Roll each piece into a 12x8-inch rectangle. 6. Stir filling ingredients together, and spread 1/2 of the filling ingredients over each piece of dough, leaving a 1/2-inch border around the edges. Roll up lengthwise, pinching seam to seal. 7. Cut the dough in half lengthwise, leaving a 1/2-inch uncut section at the end. Twist the pieces of dough over each other to form a long twist, and pinch cut ends together. Starting at the uncut end, coil the twist around, tucking in the ends. 8. Place 1 braid in each pan. Cover the pans with the dish towel, and let the dough rise for about 15 minutes. 9. Preheat oven to 350 F. Bake at 20-25 minutes, or until the bread is golden brown. While the bread is baking, prepare the icing. 10. To prepare the icing, whisk powdered sugar, butter, and vanilla together in a medium bowl. Whisk in enough milk to make desired consistency. I leave the frosting on the thicker side because it melts when it's drizzled over the warm bread. 11. Let bread cool in pan for 10 minutes. Remove bread from pans and place on a wire cooling rack. I put a baking mat or a piece of parchment underneath to catch any drips. Drizzle bread with icing while warm.
NOTE: For visiual instructions, go to: www.ihearteating.com/braided-cinnamon-bread
PEAN UT BUTTER BLOSSOMS from Susan Shockey
YO U N E E D... • 1 ¾ cup all-purpose flour • 1 tsp baking soda • ½ tsp salt • 4 ounces (1 stick) butter, at room temperature • ½ cup smooth peanut butter (or other creamy nut butter) • ½ cup granulated sugar, plus more for rolling • ½ cup light brown sugar • 1 large egg • 1 tbsp milk, half-and-half, oat milk or nut milk • 1 tsp vanilla extract • Nonstick spray or vegetable oil for cookie sheet (optional) • 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed
LET’S MAKE THEM! 1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour. 2. Preheat oven to 375°F. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.) 3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
PRO TIP: Coat the dough balls using different colored sanding sugar to make these a holiday treat!
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