½ cup unsalted butter
2 large eggs, room temperature
¾ cup sugar
¾ cup flour
1½ Tbsp. almond extract
½ cup slivered almonds
Preheat oven
to 350 degrees. Lightly grease an 8x8-inch square pan or 8-inch pie pan.
Cream eggs
and butter in a medium bowl. Add sugar, flour, and almond extract; pour into
pan.
Sprinkle
with slivered almonds and bake for 20 to 25 minutes or until toothpick inserted
in center comes out clean. Cool completely before serving.
This recipe can be found here.
1 lb. top sirloin, tenderloin, or flank steak
½ tsp. kosher salt
¼ tsp. black pepper
3 Tbsp. real butter, divided
8 oz sliced brown cremini mushrooms
¾ cup diced onion
4 cloves garlic, minced
¾ cup warm water
1 tsp. beef bouillon granules or 1 bouillon cube*
2 Tbsp. flour
2 tsp. Worcestershire sauce
½ cup sour cream
Extra wide egg noodles, or rice, for serving
Slice steak into thin ¼-inch strips. Slice against the grain of the meat.
Sprinkle with salt and pepper and set aside.
Melt 2 Tbsp. butter in a large skillet over medium heat and add
mushrooms, onion, and garlic to pan. Sauté for 5-8 minutes until
mushrooms are browned and onions are very tender. Remove mushrooms,
onions, and garlic from pan and set aside.
Slightly increase heat on pan and melt the remaining Tbsp. of
butter. Add beef and sauté, stirring, for 3-5 minutes or until pink is no
longer visible.
While beef is cooking, whisk water, bouillon, flour, and
Worcestershire sauce together until smooth. Add this mixture to the beef
and return the mushroom mixture to the pan as well. Bring the sauce to a
simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir
in sour cream. Add additional salt and black pepper to taste. Serve
over egg noodles or white rice.
This recipe can be found here.
Preheat
oven to 350°.
Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
Whisk together the flour, powdered milk, salt, baking soda, and allspice in a medium bowl,
and set aside.
Add 10 tablespoons butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted.
Transfer the butter to a mixer bowl fitted with a whisk attachment. Add the sugar, light brown sugar, vanilla extract, and almond extract to the butter and mix to combine.
Add egg and yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat two more times. When done, the batter should be smooth, thick, and shiny – almost like caramel sauce.
Use
paddle attachment to mix the dry ingredients into the wet ingredients for 1
minute. The dough will seem very soft. Fold
in chocolate chips and walnuts.
Scoop the dough with a scoop about 2 inches apart on the prepared baking sheet.
Bake for 7-9 minutes, rotating halfway through. Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Find the recipe here.
1 cup butter
1 cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla
2½ cups flour
½ tsp. baking soda
½ tsp. baking powder
1¼ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
½ tsp. salt
2 cups butterscotch chips
Powdered sugar
Preheat oven to 350°.
Line baking sheets with parchment paper.
In a large bowl, beat
butter and sugars with an electric mixer until light and fluffy. Beat in egg
and vanilla.
Add flour, baking soda,
baking powder, cinnamon, ginger and salt and mix well. Stir in butterscotch
chips.
Roll dough into 1-inch
balls, then roll balls in powdered sugar to coat heavily. Place dough 2 inches
apart on prepared baking sheets.
Bake 10-12 minutes, or
until cookies begin to crack and edges are golden. Do not overbake. Cool
slightly on cookie sheets before removing to wire racks to cool completely.
I added 1 cup toffee bits and 1 cup walnuts.
This recipe can be found here.
1½ lbs country style pork
ribs (boneless)
½ tsp. each, salt &
pepper
2 Tbsp. apple cider
vinegar
½ cup+ BBQ sauce
Preheat your oven to 350° and trim any excess fat cap
(an even layer of thick fat) from your boneless country style pork ribs as
needed.
Season both sides of the country style ribs with salt
and pepper, then arrange them on a couple of sheets of aluminum foil (large
enough sheets to wrap around your pork ribs and seal securely). Place the foil
with the ribs into a baking dish or onto a rimmed baking sheet.
Create the 'pouch' around your seasoned country style
ribs, pulling up the sides so it will hold in the liquid, then pour the apple
cider vinegar over the ribs. Seal the aluminum foil securely.
Bake at 350°F for 2 hours or until your pork ribs are
fork tender.
Remove from the oven and open the aluminum foil
carefully (vent the steam away from your body!). Transfer the pork ribs to a
clean sheet of aluminum foil and drain the fat from your baking dish or sheet
pan, then discard the used aluminum foil.
Move the ribs back into your baking dish and coat all
sides of the pork ribs generously with the BBQ sauce. Return to the oven and
bake uncovered for an additional 20 minutes.
Remove from the oven when done and allow the pork ribs
to rest for 10 minutes before serving. Slather with more BBQ sauce if desired.
This recipe can be found here.
1
cup butter
1
cup sugar
1
cup brown sugar
2
eggs
2
tsp. vanilla
1
tsp. baking soda
1
tsp. salt
3
cups flour
1
cup chocolate chips
1
cup caramel chips
1
cup toasted pecans
Preheat oven to 375°. Line baking sheets with parchment paper and then set aside.
Add
butter, sugars, eggs, and vanilla to a large bowl. Beat over medium speed until
nice and creamy, about 1 minute.
In a
medium sized bowl, sift together the baking soda, salt, and flour. Gradually
add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape
the bowl then beat over medium speed for another 30 seconds until
well-combined.
Add
chocolate chips, caramel chips, and pecans to the dough and then stir to
combine. Drop dough by rounded tablespoons onto prepared baking sheets, about
2-3 inches apart. Bake for 10-12 minutes, then remove from oven and
allow cookies to cool slightly before transferring to a wire rack. Enjoy!
This recipe can be found here.
2 lbs ground beef
1 green bell
pepper, finely chopped
1 large yellow
onion, finely chopped
30 oz canned
diced tomatoes
6 oz tomato paste
2 cups beef stock
1½ Tbsp. chili
powder
1½ tsp. paprika
1½ tsp. onion
powder
1 tsp. garlic
powder
1 tsp. ground
cumin
1½ tsp. salt
1 tsp. black
pepper
4 Tbsp. garlic, minced
Add your ground beef to a large stock pot. Use your spatula
to crumble the beef. Add in your chopped green pepper and onion. Cook on medium-high, stirring occasionally, until beef is browned.
Drain the grease before moving on to the next step.
Once your ground beef is cooked it's time to add the other
ingredients to the pot. Stir. Cover and let simmer for 20 - 25 minutes.
Taste. Add extra salt or pepper if that's your preference.
Top with green onions, avocado, cilantro, or onion. Enjoy!
This recipe can be found here.
1½ cups white sugar
1 cup butter
2 large eggs
2 tsp. vanilla extract
2 cups flour
⅔ cup unsweetened cocoa powder
¾ tsp. baking soda
½ tsp. salt
2 cups peanut butter chips
Preheat the oven to 350°. Grease
or line cookie sheets.
Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat the first egg into butter mixture. Beat in the second egg along with vanilla extract.
Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.
This recipe can be found here.
1–2
Tbsp. butter or oil
2
ribs celery, diced
1
large yellow onion, diced
2–3
cloves garlic, minced
½
tsp. kosher salt
¼
tsp. black pepper
1
tsp. dried dill
8
cups chicken broth
¼
cup uncooked rice
2
cups shredded, cooked chicken
2
cups finely chopped kale leaves
2–4
Tbsp. fresh lemon juice
Heat
large stock pot to medium heat. Add oil
or butter. Add chopped celery, and
onion. Saute 3-4 minutes until
tender. Add garlic and stir for 30
seconds more. Stir in salt, pepper and dill.
Add broth, stirring to scrape any bits off the bottom of pot.
Bring soup to a boil and reduce to a low simmer. Add rice and stir occasionally until cooked through (about 20 minutes.)
While soup is simmering, wash kale leaves and use a sharp knife to remove leaves from stems. Holding leaves tightly together, finely chop into very small pieces.
After rice is cooked through, add chicken and kale and stir for 1-2 minutes until chicken is heated through and kale is wilted. Remove soup from heat and stir in lemon juice to taste. (A little grated lemon zest would be good, too!)
Makes about 8 cups of soup, and even though it’s broth-based, with the rice absorbing liquid, it can become quite thick the longer it cooks. If you’d like to thin it out a bit, or extend serving sizes, feel free to add more broth to your liking.
This recipe can be found here.
CRUST:
1½ cups flour
½ cup powdered sugar
⅔ cup butter
FILLING:
1 (14 oz) can sweetened condensed milk
1 egg
1 tsp vanilla
1 pkg. toffee bits
1 cup sliced almonds
Cut butter
into flour and powdered sugar till well mixed. Press into a greased 9x13"
pan. Bake at 325° for 18 minutes.
Beat
together the milk, egg, and extract till smooth. Stir in the toffee bits and
almonds.
Pour over
hot crust and bake an additional 23-25 minutes or till crust is lightly browned
and topping is bubbly.
Let cool
before slicing.
This recipe can be found here.
