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Combine ground pork with chopped Napa cabbage, sliced green onion, minced ginger, soy sauce, oyster sauce and sesame oil. Mix well and set aside.
To a ramekin bowl add a wonton wrapper, the pork filling, a wonton wrapper in the center, one more layer of filling then a third wonton wrapper on top. Add water to the top layer then steam in a pot for 15 minutes or until the internal reaches 145ºF
Top with more oyster sauce or some chili garlic crunch and garnish with green onions.
Enjoy!
45 min
3 hr
Ingredients
12 Rhodes Dinner Rolls
butter
Tools
Baking sheet
parchment paper
scissors
Directions
1. Place frozen dinner rolls on a parchment lined sheet pan spray with oil and cover with plastic wrap until doubled in size (about 3 hours)
2. Snip the sides off and place back on as the legs
3. Snip the upper corners for the wings
4. Bake in a 350° oven for 12 minutes
5. Brush on melted butter, once cool transfer to your bread basket and serve!
Servers 12
3 hr
1 hr 15 min
Ingredients
8 baby red skin potatoes
1 tbsp Olive oil
3 T butter
3 T heavy cream
Salt
Pepper
½ cup grated cheddar cheese
4 slices cooked bacon, crumbled
¼ cup sliced green onion
½ cup sour cream
Chive for garnish
Fry oil
Directions
1. Place potatoes on a sheet pan, drizzle on olive oil and pierce with a fork. Bake in a 375° oven for 30 minutes. 1 tbsp Olive oil, 8 baby red skin potatoes
2. Slice potatoes in a half. Scoop out the insides leaving a quarter inch of potato around the edges.
3. To the bowl with the scooped out potato, add 3 T melted butter and 3 T warm heavy cream.3 T butter, 3 T heavy cream
4. Mash with a fork then add your cheese, most of the crumbled bacon (reserve some for garnish) and the green onion. Add Salt and Pepper to taste. Mix and set aside. ½ cup grated cheddar cheese, 4 slices cooked bacon, crumbled, ¼ cup sliced green onion, Salt, Pepper
5. Deep fry your potato skins in frying oil at 365° for 5 minutes. Transfer to a rack or paper towels and season. Fry oil
6. Scoop your loaded potato mixture in your crispy potato skins mounded.
7. Return to the 375° oven for 10 minutes.
8. Once slightly cooled, pipe on or add a dollop of your sour cream. ½ cup sour cream
9. Garnish with more bacon and minced chives. Chive for garnish, 4 slices cooked bacon, crumbled
Serves 16
1 hr 15 min
40 min
Ingredients
10 oz cooked meat of choice
1 cup grated cheese of choice
3 - 4 sheets neutral pie dough
1 egg (for eggwash)
Directions
1. Mix cooked meat and grated cheese together
2. Roll out pie dough and use a Christmas tree cookie cutter to cut out 16 trees. Use scraps to cut out 8 stars (optional).
3. Add meat and cheese mixture onto half the Christmas tree cutouts leaving room around the edges. Brush the edges with water then add the other halves on top. Dab a little water on the top of the Christmas trees and add the star cutouts.
4. Brush eggwash onto the hand pies and bake in a 425 degree F oven for 12 minutes until golden brown.
5. Serve with a side of you dipping sauce of choice.
Serves 8
40 min
35 min
Ingredients
2 sheets pizza dough
10 slices thin cheddar
6 slices deli ham
Herb Butter:
1 stick butter
2 tbsp minced garlic
½ tsp salt
2 tbsp minced parsley
4 oz Parmesan cheese
Directions
1. Start by rolling out a sheet of pizza dough. Cover with one layer of thinly sliced cheddar and one layer of deli ham. 2 sheets pizza dough, 10 slices thin cheddar, 6 slices deli ham
2. Roll another sheet of pizza dough on top then trim the edges. 2 sheets pizza dough
3. Slice into eight equal long strips. Fold each strip like an accordion with the next fold shorter than the last to resemble the shape of a Christmas tree.
4. Use a 6 inch skewer and push up through the center leaving about half an inch exposed on the top.
5. Place your Christmas trees on a parchment line sheet pan and bacon a 400° oven for 14 minutes.
6. Meanwhile, add butter, minced garlic and salt to a pot. Heat until melted then add fresh minced parsley. 1 stick butter, 2 tbsp minced garlic, ½ tsp salt, 2 tbsp minced parsley
7. Brush your garlic butter on your Christmas trees and top with some fresh grated Parmesan cheese to resemble snow. Herb Butter: 4 oz Parmesan cheese
8. Cut extra Parmesan into star shapes to top your trees for an extra festive touch Enjoy! 4 oz Parmesan cheese
Serves 8
35 min
1 hr
Ingredients
13 ½ Foam cone (5.5 x in)
60 (3lbs) White donut holes
2 ¼ oz green sugar sprinkles
½ cup Peanut M&M’s
1 gold star cupcake topper
60 toothpicks
Plastic wrap
Directions
1. Roll donuts in green sugar. 60 (3lbs) White donut holes, 2 ¼ oz green sugar sprinkles
2. Cover foam cone in plastic wrap. 13 ½ Foam cone (5.5 x in), Plastic wrap
3. Using toothpicks, insert into foam cone halfway through, then push donut hole on the toothpick. Start from the bottom and work your way up. 60 toothpicks
4. Add peanut M&M’s to fill holes to resemble Christmas ornaments. ½ cup Peanut M&M’s
5. Top with gold star. 1 gold star cupcake topper
6. Cover with plastic wrap until ready to use.
7. Make up to 3 days ahead of time.
8. Enjoy!
Serves 12
1 hr
1 hr 15 min
Ingredients
6 8oz beef tenderloin filet
3 tbsp butter
1 pastry dough sheet
2 slices prosciutto
1 tbsp Dijon
Water for brushing on pastry
1 Egg wash ( egg + 1 Tbsp water)
salt
pepper
Avocado oil
Thyme sprig tips for garnish
Directions
1. Pulse mushrooms in a food processor or finally chop. Finally chopped shallots. 8 oz (1 container) crimini mushrooms, 2 shallots, minced
2. To a pan melt 3 tablespoons of butter then add your minced shallots. Cook until softened then add your minced mushrooms and 1 teaspoon of fresh thyme. 3 tbsp butter, 2 shallots, minced, 8 oz (1 container) crimini mushrooms, 1 tsp fresh thyme
3. Cook until all water has evaporated and pan is dry.
4. Deglaze with wine, cook until wine has evaporated. Add minced parsley and salt and pepper to taste. Set aside. ¼ cup Cabernet or Sherry wine, ½ tbsp fresh parsley
5. Sear your cold beef fillet in oil on all sides then remove from pan. Slice beef in half then in strips then in 12 even sections. Season with salt and pepper. 6 8oz beef tenderloin filet, Avocado oil, salt, pepper
6. Roll our a sheet of dough and cut into 12 sections, 1 pastry dough sheet
7. Cut prosciutto to fit the dough, leaving space around the edges, add 1/2 Tbsp of your mushroom duxelles then the beef on top. Brush dijon on the beef and water on the dough. Roll upwards then pinch the sides down, remove any excess dough then tuck the sides underneath. 2 slices prosciutto, Mushroom duxelles:, 1 tbsp Dijon, Water for brushing on pastry
8. Transfer to a sheet pan, brush on egg wash then make 2 thin slices on top of your Wellingtons to allow steam to escape. 1 Egg wash ( egg + 1 Tbsp water)
9. Chill for 10 minutes in fridge then bake in a 375° degree oven for 12 minutes
10. For the sauce blend 2 T gorgonzola with 2 T heavy cream and 1 T water, 2 T Gorgonzola, 2 T heavy cream, 1 T water
11. Once Wellingtons have slightly cooled, place a dollop on your Gorgonzola sauce on top and garnish with thyme sprig tips. Gorgonzola Cream: Thyme sprig tips for garnish
12. You can make this up to 1 day earlier. Cover with plastic wrap in fridge until ready. Brush on egg wash, make your 2 slices then bake 375 - 12 minutes
Serves 12
1 hr 15 min
4 hr
Ingredients
15 Rhodes frozen dinner rolls
4 Shredded cheese (I used a blend combo)
2 black olives
spray oil
Homestyle ranch dip
Assorted veggies for dip
1 Eggwash ( egg + 1 tsp water)
Directions
1. Place 15 frozen dinner rolls over parchment paper. Spray with oil then cover with plastic wrap. Allow to thaw for two hours on the counter. 15 Rhodes frozen dinner rolls, spray oil
2. To make the head: form two rolls into one ball
3. To make the body: form nine rolls into one large ball
4. To make the legs: cut remaining four rolls in half creating eight sections. Roll each section very thin to at least 12 inches wide.
5. To parchment lined large sheet pan, place your largest ball (the body) in the center. Place on your legs, making sure they are spread out and not touching.
6. Push down any dough in the front of the body then place your smaller ball (the head) on top.
7. Spray with oil again and cover with plastic wrap and allow to rise for 40 minutes. spray oil
8. Brush the entire spider with egg wash then sprinkle on the cheese for the hairy legs. 1 Eggwash ( egg + 1 tsp water), 4 Shredded cheese (I used a blend combo)
9. Tip: I chopped my shredded cheese into even smaller pieces so it would look more realistic
10. Bake in the oven at 350° for 28 minutes. Place a piece of foil over halfway through baking to prevent the cheese from burning. (Make sure you work quickly doing this)
11. Allow to cool on the counter for one hour.
12. Tip: fold up a paper towel and place underneath the head to slightly push upwards and more towards the body while the bread is cooling.
13. Using a small bowl as your guide, cut a hole through the body where you will be placing your dip. Add in the dip then place on 2 black olives cut in half for the eyes. Homestyle ranch dip, 2 black olive
14. Transfer to your presentation platter and add you favorite veggies, Assorted veggies for dip
15. Enjoy!
16. ** if making ahead of time cover with plastic wrap and keep in the fridge until ready to serve, then add your dip and vegetables
Serves 8
4 hr
1 hr 45 min
Ingredients
2 large purple sweet potatoes (need 300g cooked)
1g 00 flour (about 3/4 cup)
1 egg yolk
¼ tsp salt
Directions
1. Boil purple potatoes until fork tender (about 30-35 min) Allow to cool slightly then peel off the skin. Pass through a potato ricer. 2 large purple sweet potatoes (need 300g cooked)
2. Create a dome in the center of the riced potatoes and add the flour around the perimeter. 1g 00 flour (about 3/4 cup)
3. Add egg yolk in the dome then use a fork to mix in the rice potatoes. Add salt. z egg yolk, ¼ tsp salt
4. Use a dough scraper to start incorporating the flour. Once you have a crumble use your hands to form together until you have a smooth ball.
5. Cut into 4 sections then roll each section into a log.
6. Cut into smaller sections then press the sections into your skeleton silicone molds.
7. Freeze for 10 minutes to harden then they should pop right out.
8. Cook gnochhi in salted boiling water. You know it’s cooked once they float to the top.
9. Remove and serve with your favorite sauce (I used a spicy vodka sauce for the orange color and added fresh basil to add pops of green)
Serves 4
1 hr 15 min
4 hr
Ingredients
15 Rhodes frozen dinner rolls
¼ cup shredded cheese (I used a 4 blend combo)
2 black olives
spray oil
Homestyle ranch dip
Cucumber
carrots
tomatoes
broccoli
cauliflower
Directions
1. Place 15 frozen dinner rolls over parchment paper. Spray with oil then cover with plastic wrap. Allow to thaw for two hours on the counter.
2. To make the head: form two rolls into one ball
3. To make the body: form nine rolls into one large ball
4. To make the legs: cut remaining four rolls in half creating eight sections. Roll each section very thin to at least 12 inches wide.
5. To parchment lined large sheet pan, place your largest ball (the body) in the center. Place on your legs, making sure they are spread out and not touching.
6. Push down any dough in the front of the body then place your smaller ball (the head) on top.
7. Spray with oil again and cover with plastic wrap and allow to rise for 40 minutes
8. Brush the entire spider with egg wash then sprinkle on the cheese for the hairy legs.
9. Tip: I chopped my shredded cheese into even smaller pieces so it would look more realistic
10. Bake in the oven at 350° for 28 minutes. Place a piece of foil over halfway through baking to prevent the cheese from burning. (Make sure you work quickly doing this)
11. Allow to cool on the counter for one hour.
12. Tip: fold up a paper towel and place underneath the head to slightly push upwards and more towards the body while the bread is cooling.
13. Using a small bowl as your guide, cut a hole through the body where you will be placing your dip. Add in the dip then place on 2 black olives cut in half for the eyes.
14. Transfer to your presentation platter and add you favorite veggies
Serves 6
4 hr
10 min
Ingredients
1 ½ oz vodka
1 oz apple juice
½ oz simple syrup
½ oz lemon juice
1 tsp grenadine
1 dash purple prism powder
3 marshmallows
Directions
1. Start by melting marshmallows in the microwave for 20 seconds rub your hands together then spread apart creating a web. 3 marshmallows
2. Place over the edge of your martini glass. Refrigerate until ready to use.
3. For the cocktail, add vodka, apple juice, simple syrup, lemon juice, grenadine and a sprinkle in purple prism powder into an iced filled shaker. 1 ½ oz vodka, 1 oz apple juice, ½ oz simple syrup, ½ oz lemon juice, 1 tsp grenadine, 1 dash purple prism powder
4. Shake for 20 seconds then pour into the martini glass .
5. I added the spider rings for an extra decorative touch that the guest can also wear afterwards
Serves 1
10 min
4 hr
Ingredients
2 oz vodka
1 oz espresso, chilled (or cold brew concentrate)
½ oz Baileys Irish cream
½ oz simple syrup
Black sanding sugar
Directions
Espresso Skulls
1. Brew 1 cup of espresso, or use cold brew concentrate and pour into a skull silicone molds (you can find these on Amazon or Michael’s). Freeze minimum of 4 hours. Keep frozen until ready to use. 1 cup of espresso
Cocktail
1. Dip half of the rim of a martini glass in simple syrup then into black sanding sugar. Black sanding sugar (optional), ½ cup sugar, ½ cup water
2. Pour 2 ounces of vodka, 1 oz of chilled espresso, and half an oz each of simple syrup and Baileys into an ice filled shaker. Shake for 20 seconds and pour into your glass, oz vodka, 1 oz espresso, chilled (or cold brew concentrate), ½ oz Baileys Irish cream, ½ oz simple syrup
3. Pop out the frozen espresso skulls from the molds and gently place on the surface. You can keep up to an hour before serving (kept in the fridge) to slow down the melting of the espresso skulls.
4. (Optional) Add decorations to rim of glass. I found my mini skeletons at Spirit Halloween.
Serves 4
10 min
1 hr
Ingredients
20 pretzel sticks, dipper size
8 oz white coating wafers
2 oz red coating wafers
¼ cup black sanding sugar
¼ cup white sanding sugar
Directions
1. Melt white coating wafers according to package directions.
2. Dip into the chocolate 3/4 of the way up the allow to dry on parchment paper
3. Once dry, dip the tips into melted red chocolate then into a bowl of mixed black and white sanding sugar
4. Once dried, dip the tips into red chocolate, then into mixed black and white sanding sugar
5. To create more variations in size, break pretzel sticks into smaller pieces and repeat the same process.
Serves 20
10 min
1 hr
Ingredients
20 2oz shrimp
1 carrots, diced
2 celery ribs, diced
½ onions, diced
½ garlic head
1 lemons, halved
parsley, bunch
1 bay leaf
1 tbsp salt
Directions
1. Pierce a skewer just above the tails and following up along the shell to prevent the shrimp from curling
2. To a large pot of water add carrots, celery, onions, garlic lemons, parsley, thyme a Bay leaf and salt
3. Bring up to a simmer for 30 minute then shut the heat off add your shrimp for three minutes then transfer to an ice bath for five minutes
4. Peel off the shell, leaving the tail intact and remove the skewer .
5. For the cocktail sauce, combine ketchup, horseradish, zest and juice of two lemons, Worcestershire and hot sauce
6. Optional but To keep your shrimp cold add a smaller bowl of ice on the bottom of your bowl fill with your cocktail sauce than address shrimp
shrimp 20
1 hr
45 min
Ingredients
10 pretzel rods
20 whole almonds
10 oz white melting wafers
1 tsp green gel food coloring
2 tbsp powder sugar
1 tsp water
1 drop black food coloring
Directions
1. Cut pretzel rods in half.
2. Melt chocolate according to package directions (Melt for 45 seconds in the microwave then stir, then return to the microwave in 15 second increments stirring in between until fully melted. Do not overcook or the chocolate will clump)
3. Dip pretzel rods cut side down into chocolate. While still wet add an almond as the nail.
4. For the Black icing polish, mix powder sugar with water and black food coloring.
5. Use a small brush to paint onto the almond nails.
fingers 20
45 min
3 hr
Ingredients
1 box white cake mix
1 cup water
½ cup vegetable oil
3 eggs
Green food coloring
Orange food coloring
Purple food coloring
Directions
1. Combine all ingredients. Divide batter evenly between three bowls and add food coloring to each bowl and mix well.
2. Spray and line bottom of three 6 inch cake pans with parchment paper. Pour batter into each pan.
3. Bake in a 325°F oven for 26 minutes or until a toothpick comes out clean.
4. Allow to cool to room temperature then slice off the tops to level.
Frosting
1. Beat butter until light and fluffy then add sugar and cocoa powder.
2. Mix together until fully incorporated then add vanilla and black food coloring.
3. Mix until the color is fully incorporated. Add more food coloring as needed.
4. Stack and frost each layer of your cake then refrigerate to set the frosting.
Spiderweb Effect
1. Place marshmallows on a disposable plate and microwave for 25 seconds until soft.
2. Using your hands (wearing gloves for easy cleanup) press marshmallows together, then spread your hands apart creating a web effect then spread around you cake.
3. Add optional decorative spiders.
Serves 14
3 hr
1 hr
Ingredients
5 T butter
1 lb mini marshmallows
9 cups Rice Krispies
1 cup Red velvet cake mix (I used Duncan)
Super red gel food coloring
1 T corn syrup
1 T chocolate syrup
8 foam meat trays (6” x 8”)
Plastic wrap
3 ½ Avery Shipping labels (” x 4”)
Directions
1. Combine corn syrup with chocolate syrup and 2 drops of deep red gel food coloring.
2. Brush the fake blood on some foam trays - you can purchase these on amazon or you can nicely ask your local butcher Ground Meat
1. To a large pot melt butter with marshmallows
2. Stir until fully melted then pour in red velvet cake mix
3. Once incorporated add a few drops of deep red gel food coloring
4. Shut off the heat then mix in Rice Krispies
5. While still warm form into patties or simply place into your foam trays. If the rice Krispies start to harden just move back to stove on low heat until liable again.
6. Cover your ground beef tightly with plastic wrap then add your labels
7. Labels designed on Avery.com
Serves 8
1 hr
45 min
Ingredients
8 oz Salted butter
4 T fig jam
24 pine nuts
32 pomegranate seeds
2 (or more) radishes
Micro greens (chefs blend)
Bouquets of flowers
Directions
1. To a board add on 8oz of room temperated salted butter and spread out into a skull shape.
2. Once you’re happy with the shape, carve out where eye socket and nasal cavity will be.
3. Fill the holes with your jam of choice, i’m using fig.
4. Now the fun part, decorating your skulls!
5. You can get as creative as you like I’m using pine nuts for the teeth and pomegranate seeds to decorate around the eyes. I’m carving radish into a zip zag pattern to create my flowers, then i’m adding micro greens to give the look some swirls and contrasting color.
6. I’m adding dots of honey to fill out any blank spots while trying to stay as symmetrical as possible
7. For the flower crown, I snipped some flowers which i’m dipping in the extra butter and then placing above the skull
8. Serve with bread, radishes, or cucumbers.
Board 1
45 min
5 hr
Ingredients
16 oz cream cheese (room temp)
1 T fresh minced chive
1 T fresh minced parsley
1 T fresh minced dill
½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
5 prosciutto panini rolls
2 prosciutto wrapped mozarella rolls
6 slices prosciutto
Red onion (use thinnest outer section)
Directions
1. In a bowl combine cream cheese along herbs and spices, mix and set aside.
2. Lay a sheet of parchment paper down, trace out your hand and lower arm then place another sheet of parchment on top (to prevent cross contamination to the marker)
3. Lay down 5 panino rolls to match with your finger tracings and two prosciutto wrapped mozzarella logs to match your arm
4. Add in your herbed cream cheese to fill the gaps then smooth out the imperfections.
5. Place prosciutto slices over covering all cream cheese including between the fingers
6. For the nails, using the thinnest slice of red onion available, cut to the shape of five nails and glue on your fingers using extra cream cheese
7. Cover with plastic wrap and refrigerate 4-5 hours. Once firm, (I used a bench scraper to loosen the cream cheese from the parchment paper) transfer to your presentation platter
8. Serve with some crackers and halloween props
Hand 1
5 hr
74 hr
Ingredients
12 medium sized eggs
1 red beet (roasted 400° for 1 hr)
2 cups Pickle juice
Directions
1. Gently lower eggs in to a pot of boiling water, boil 10 minutes then gently lower into ice cold water
2. After 3 minutes of cooling, transfer eggs to a bowl covered with warm water. While your eggs are keeping warm peel your eggs then start to gently form into as skull shape while the protein bonds are still flexible.
3. Place your egg into the skull mold (these are found at target for $3/ pack) then gently press down.
4. Place on a sheet of plastic wrap down, place skull face up, bring the plastic up, bundle and twist tightly. Wrap the excess plastic around the jaw to help press the egg in even more.
5. Refrigerate minimum 2 hours .
6. Meanwhile slice roasted beets (wrap with foil and bake in the oven at 400° for one hour) and use a cookie cutter of your choice to create Halloween shapes.
7. After the eggs have chilled snip off the plastic and tap to release
8. Place in a jar with your beets and fill with pickling liquid (I simply used the leftover brine from my last storebought jar of pickles)
9. Give it a few flips then refrigerate a minimum of 3 days and up to 3 months.
10. To serve at a party pour contents into bowl - I found my coffin shaped one on amazon or serve in specimen jars as appetizers to your guests.
Serves 12
74 hr
35 min
Ingredients
8 oz raw tuna (flash frozen or sashimi grade)
Directions
1. Thaw tuna in fridge. Slice into bite sized cubes. Add all remaining ingredients, mix well. Cover and allow to marinate (20 minutes), 8 oz raw tuna (flash frozen or sashimi grade), 2 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 tsp sesame oil, 1 tsp sriracha
2. Prepare 2 cups steamed rice and season. Divide rice into 2 bowls and add your toppings then spoon on the tuna and poke sauce, 2 cups steamed rice, topping: Poke Sauce:
3. Top with spicy mayo (recipe to the left) and furikake seasoning. Spicy mayo:furikake seasoning
Bowls 2
35 min
4 hr
Ingredients
3 lb container of green grapes
Jello (Berry Blue, Cherry and Lemon)
Directions
1. Rinse grapes then allow to dry on paper towels for about 5 minutes. While still slightly damp, divide grapes into 3 gallon ziplock bags.
2. Shake bag to release grapes from the stems.
3. Sprinkle in jello powder in each bag (about 2 tbsp). Shake bag until grapes are fully coated. The residual water will allow the powder to hold onto the grapes.
4. Freeze for a minimum of 4 hours or overnight for best results.
5. Keep frozen and snack on all summer long!
Serves 18
4 hr
2 hr 30 min
Ingredients
1 small yellow onion, diced
4 cloves garlic, minced
1 lb lean ground beef
2 tbsp tomato paste
1 28oz can crushed Roma sauce
1 14.5oz can petite diced Roma tomatoes
4 cups beef broth
2 cups water
2 tsp dried Italian seasoning
2 tsp salt
½ tsp red pepper flakes
½ lb lasagna noodles, broken in bite sized pieces
handful of freshly torn basil + more for garnish
Directions
1. Heat a large non-stick skillet over medium heat. Sautee onions until translucent then add the garlic, cook one more minute. Add the beef and cook on high heat until browned. Add tomato paste and cook until deepened in color. 1 small yellow onion, diced, 4 cloves garlic, minced, 1 lb lean ground beef, 2 tbsp tomato paste
2. Transfer to a crock pot. Add ground beef mixture, crushed Roma tomatoes, petite diced tomatoes, beef broth, water, Italian seasoning, red pepper flakes and salt. 1 28oz can crushed Roma sauce, 1 14.5oz can petite diced Roma tomatoes, 4 cups beef broth, 2 cups water, 2 tsp dried Italian seasoning, 2 tsp salt, ½ tsp red pepper flakes
3. Cook on low for 6-8 hours or high for 2-3 hours. Thirty minutes before serving, add the broken lasagna pieces and turn on high. (The lasagna noodles will take 30 minutes to cook). Stir in fresh basil just before serving. ½ lb lasagna noodles, broken in bite sized pieces
4. For the cheese mixture, combine shredded mozzarella cheese, ricotta cheese, Parmesan cheese, parsley flakes and salt and pepper. 1 cup shredded mozzarella cheese, 1 cup ricotta cheese, ½ cup grated parmesan cheese, 1 tsp dried parsley flakes, Salt and pepper to taste
5. Serve lasagna soup in a bowl with a scoop of the cheese mixture and garnish with more fresh basil leaves. For the cheese mixture: handful of freshly torn basil + more for garnish
Serves 8
2 hr 30 min
40 min
Ingredients
1 medium onion, diced
2 small carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
4 cups chicken stock
1 T olive oil
1 T butter
28 oz tomato sauce
1 tsp dried Basil
½ tsp dried oregano
½ tsp dried thyme
1 T fresh parsley
1 - 2 cans cannellini beans (Drained)
2 cups ditalini pasta
Fresh parsley minced for garnish
2 oz grated Parmesan for garnish
Salt and pepper TT
Directions
1. On medium high heat, melt 1 tablespoon of olive oil and 1 tablespoon of butter. 1 T olive oil, 1 T butter
2. Add your diced onion, celery and carrots, season with salt and pepper and sauté until softened. 1medium onion, diced, 2 small carrots, diced, 2 celery ribs, diced, Salt and pepper TT
3. Add your garlic and cook one more minute. 3 cloves garlic, minced
4. Add in 4 cups of chicken stock, 28 ounces of tomato sauce and your herbs. 4 cups chicken stock, 28 oz tomato sauce, 1 tsp dried Basil, ½ tsp dried oregano, ½ tsp dried thyme, 1 T fresh parsley
5. Simmer 10 minutes then add cannellini beans. 1 - 2 cans cannellini beans (Drained)
6. Add pasta and cook until pasta is Al Dente. 2 cups ditalini pasta
7. Shut off the heat And adjust your seasoning with salt and pepper. Salt and pepper TT
8. Add 3 cups of ice cubes. This will stop the cooking process on the pasta and also thin out your soup to a more desirable consistency. (do not worry it will not make your soup cold - Just the right to enjoy right away)
9. Garnish with more fresh minced parsley and fresh grated Parmesan. Fresh parsley minced for garnish, 2 oz grated Parmesan for garnish
10. Enjoy!
Serves 8
40 min
45 min
Ingredients
1 ½ cups flour
⅓ cup sugar
½ brown sugar
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
1 ½ cups pumpkin puree
2 eggs, whisked
¼ cup melted butter
1 tsp vanilla extract or paste
Directions
1. In a large bowl whisk together all dry ingredients (flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice and salt). 1 ½ cups flour, ⅓ cup sugar, ½ brown sugar, 1 tsp baking powder, ½ tsp baking soda, 2 tsp pumpkin pie spice, ½ tsp salt
2. In another bowl combine all wet ingredients (pumpkin puree, eggs, melted butter and vanilla). Add wet ingredients into dry ingredients and mix until just combined. 1 ½ cups pumpkin puree, 2 eggs, whisked, ¼ cup melted butter, 1 tsp vanilla extract or paste
3. For the cream cheese filling, mix room temperature cream cheese with sugar, flour, vanilla and a splash of milk until fully combined. Add into a piping or resealable bag and snip off the tip or use a large round piping tip. 8 oz cream cheese, room temp, ¼ cup sugar, 2 tbsp all purpose flour, 1 tsp vanilla extract or paste, 1 - 2 tsp milk
4. Line a 12 cup muffin pan with 12 muffin liners and divide batter evenly. Next place the cream cheese filled pipping bag halfway down into the muffin batter and squeeze until the cream cheese filling slightly overflows onto the batter.
5. Sprinkle on toasted pumpkin seeds and bake in a 350 degree oven 20 minutes. ¼ cup Toasted Pumpkin Seeds
Serves 12
45 min
4 hr
Ingredients
3 lb container of green grapes
Jello (Berry Blue, Cherry and Lemon)
Directions
1. Rinse grapes then allow to dry on paper towels for about 5 minutes. While still slightly damp, divide grapes into 3 gallon ziplock bags.
2. Shake bag to release grapes from the stems.
3. Sprinkle in jello powder in each bag (about 2 tbsp). Shake bag until grapes are fully coated. The residual water will allow the powder to hold onto the grapes.
4. Freeze for a minimum of 4 hours or overnight for best results.
5. Keep frozen and snack on all summer long!
Serves 18
4 hr
50 min
Ingredients
1 cup room temp butter
1 cup sugar
2 eggs
1 tsp vanilla extract
2 tsp baking powder
3 cups flour
Directions
1. Cream together 1 cup of room temperature butter and 1 cup of sugar
2. Add 2 eggs and 1 tsp vanilla extract
3. Mix and scrape down the sides
4. Sift in 2 tsp baking powder and 3 cups flour
5. Mix, Once combined , Scoop out your cookie dough using 1/4 cup scoop onto a parchment lines baking sheet.
6. Roll each portion into balls
7. Using a flat object (I used a glass) flatten out each ball
8. Bake at 350 for 9 minutes
9. While those are cooling make your frosting
10. Beat half a cup of room temperature butter then
11. Sift in 2 1/4 cup powder sugar a little at a time (mixing in between) once fully combined add 1 tsp almond extract, 1 T milk and a couple drops off food coloring
12. Combine
13. Using a piping bag with a large round tip or a butter knife spread the frosting on your cookies
14. Add some sprinkles on top
Cookies 20
50 min
3 hr
Ingredients
1 box white cake mix
1 cup water
½ cup vegetable oil
3 eggs
Green food coloring
Orange food coloring
Purple food coloring
Directions
1. Combine all ingredients. Divide batter evenly between three bowls and add food coloring to each bowl and mix well.
2. Spray and line bottom of three 6 inch cake pans with parchment paper. Pour batter into each pan.
3. Bake in a 325°F oven for 26 minutes or until a toothpick comes out clean.
4. Allow to cool to room temperature then slice off the tops to level.
Frosting
1. Beat butter until light and fluffy then add sugar and cocoa powder.
2. Mix together until fully incorporated then add vanilla and black food coloring.
3. Mix until the color is fully incorporated. Add more food coloring as needed.
4. Stack and frost each layer of your cake then refrigerate to set the frosting.
Spiderweb Effect
1. Place marshmallows on a disposable plate and microwave for 25 seconds until soft.
2. Using your hands (wearing gloves for easy cleanup) press marshmallows together, then spread your hands apart creating a web effect then spread around you cake.
3. Add optional decorative spiders.
Serves 14
3 hr
1 hr 30 min
Ingredients
3 overripe bananas
⅓ cup melted butter
½ - ¾ cup sugar
1 lightly beaten egg
1 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
1 ½ cups flour
½ OPTIONAL: cup chocolate chips and/or half a cup of chopped walnuts
Directions
1. In a large bowl, mash your bananas, add the next 4 wet ingredients and whisk together.
2. Add your dry ingredients and combine together.
3. OPTIONAL: If you want to add sweetness, texture and flavor you can stir in your chocolate chips and/or chopped walnuts at this point.
4. Grease and flour a loaf pan and pour your batter in.
5. Bake at 350 for 40-50 minutes or until a toothpick inserted comes out dry
6. Allow to cool in pan for 5 minutes then transfer to a wire rack to finish cooling
7. Slice and serve alone or with butter
8. Keep wrapped at room temperature for 3 days, in the fridge for 5 days on freeze for up to 2 months
Serves 8
1 hr 30 min
1 hr 15 min
Ingredients
1 large or 2 small russet potatoes (need 300g or 2.5 cups after cooking/riced)
⅔ 100g flour (or cup)
1 egg yolk
Salt
Directions
1. Peel, dice, and boil potatoes in heavily salted water until fork tender. Pass potatoes through a ricer into a bowl. (You need 300g of cooked potato or 2.5 cups) 1 large or 2 small russet potatoes (need 300g or 2.5 cups after cooking/riced), Salt
2. While still warm, place potatoes on a lightly floured dusted work surface area. Make a dome in the center of the potatoes and add in the egg yolk in the center. Spread 100g (or 2/3 cup) of flour around the edges. 1 egg yolk, ⅔ 100g flour (or cup)
3. Cut through the dough using a bench scraper or dough cutter until you have a crumbled consistency then use your hands too knead until just combined. Do not over-knead. Rest covered for 10 minutes.
4. Split dough into 4 sections. On a lightly floured work surface, roll each section into a log about 1 inch thick then cut into smaller sections (pillows). Keep on a floured dusted surface to prevent from sticking.
5. For grooves: If you prefers gnocchi with grooves, you can use the back a fork to roll the dough down on to creates the indents. (Place cut side down on fork tines, then using pressure, press dough down along the fork tines while rolling).
6. Cook the dough: Working in batches, drop the gnocchi in simmering salted water. As soon as they float to the top, immediately remove with a slotted spoon and transfer to an oiled surface area.
7. Toss in your favorite sauce, sear with butter and sage or combine with pesto.
2 Servings
1 hr 15 min
30 min
Ingredients
15 wings (Drumettes and Wingettes)
1 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Directions
1. To your wings add the olive oil, salt, pepper, onion powder, garlic powder and paprika. Mix well and air fry 20 minutes flipping halfway through. 15 wings (Drumettes and Wingettes), 1 tbsp olive oil, 1 tsp salt, ½ tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika
2. For the Hot Sauce: Add all ingredients to a pot and simmer until butter has melted. Add you wings to a bowl and toss with your hot sauce. ½ cup cayenne pepper sauce, ½ cup butter, 1 tbsp vinegar, 1 tbsp Worcestershire, ½ tsp onion powder, ½ tsp garlic powder
3. Zesty Ranch: Combine all ingredients. ½ cup mayo, ½ cup sour cream, ½ cup buttermilk, 1 tsp dried parsley, 1 tsp dried chive, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ½ lemon (zest and juice)
Wings 15
40 min
45 min
Ingredients
5 mozzarella sticks
1 sheet crescent dough
4 tbsp salted butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
Freshly grated Parmesan cheese
1 slice of mozzarella for the star
Directions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut 5 mozzarella sticks into 6 sections. 5 mozzarella sticks
3. Roll out the crescent dough and cut it into 30 sections. 1 sheet crescent dough
4. Place a piece of mozzarella on each section and wrap the dough around it, pinching the edges tightly to seal.
5. Arrange the dough balls seam-side down on the parchment lined sheet pan in the shape of a Christmas tree.
6. Bake for 12-15 minutes, or until golden brown.
7. While baking, prepare the garlic butter: melt butter with minced garlic then stir in minced parsley. 4 tbsp salted butter, melted, 2 cloves garlic, minced, 1 tbsp fresh parsley, finely chopped
8. Once the tree is baked, brush generously with the garlic butter and sprinkle with Parmesan cheese. Freshly grated Parmesan cheese
9. For a festive touch, cut a star shape from a slice of cheese and place it on top. 1 slice of mozzarella for the star
Serves 8
45 min
45 min
2 hr 30 min
35 min
Ingredients
3 tbsp butter
1 onion, diced
3 carrots, peeled and diced
3 celery ribs, diced
3 cloves garlic, minced
6 sprigs of thyme
12 cups chicken broth
8 oz wide egg noodles
10 oz (2 cups) rotisserie chicken, chopped
1 lemon, halved
2 tbsp parsley, minced
Salt and Pepper tt
Directions
1. Dice onions, carrots, and celery and mince garlic and parsley. Chop rotisserie chicken into bite sized pieces and slice lemon in half.
2. To a large pot, melt your butter then add your onions, carrots and celery and sauté until softened (about 8 minutes).
3. Add your garlic and leaves from the thyme sprigs and cook until fragrant (about 1 minute).
4. Pour in your chicken broth, and bring up to a boil then down to a simmer for 5 minutes.
5. Meanwhile, cook your egg noodles 1 minute under Al Dente (about 4- 5 minutes)
6. Shut the heat off from your soup, then add your noodles and chicken. Squeeze in juice of one lemon and add your parsley.
Serves 10
35 min
15 min
Ingredients
½ cup sugar
¼ tsp baking soda
Directions
1. Melt sugar on medium heat in a nonstick pan. Stir frequently until all the sugar has liquified (no white spots left) then shut off the heat. Continue stirring until fully absorbed and there are no clumps left (I use my spatula to press out any remaining clumps) ½ cup sugar
2. Tilt the pan so the sugar is towards the one side then add in baking soda. Working quickly, stir in the baking soda, then immediately pour onto parchment paper in 3 sections. ¼ tsp baking soda
3. After about 20-30 seconds, use a flat surface to flatten out the cookie then press cookie cutters in about halfway down.
4. Allow to fully dry.
Serves 3
15 min
7 hr
Ingredients
4 eggs, separated
¾ cup sugar
16 oz mascarpone, room temperature
1 cup brewed espresso
2 tbsp dark rum
¼ cup cocoa powder
34 lady fingers
Directions
1. Brew 1 cup of espresso, allow to cool.
2. Beat 4 egg yolks with 1/4 cup sugar until thickened (about 3 minutes) then fold in 16oz of mascarpone.
3. Beat 4 egg whites with 1/4 cup sugar until you have stiff peaks then fold into your mascarpone mixture.
4. Beat 1 cup of heavy cream with 1/4 cup sugar until whipped and fold into the mix until fully combined.
5. To your brewed espresso, add the rum.
6. Dip lady fingers in espresso/rum mixture then place in a single layer into a glass container.
7. Add half you cream mixture and spread evenly then top with one more layer of espresso dipped lady fingers.
8. Spread on remaining cream and dust on cocoa powder.
9. Refrigerate 6 hours before serving
Serves 8
7 hr
35 min
Ingredients
12 oz orange candy wafers
6 large strawberries
12 Oreos
12 chocolate pudding cups
Directions
1. Place orange melting wafers into a microwave safe cup and microwave for 45 seconds. Stir then return to microwave in 15 second increments stirring in between each heating time until fully melted. DO NOT OVERHEAT.
2. Skewer strawberries using two toothpicks in each. Dip strawberries in melted chocolate then gently shake off the excess and allow to dry on parchment paper.
3. Transfer remaining chocolate to a Ziploc or piping bag and snip off a small amount from the tip. Once strawberries are fully dried, drizzle on the chocolate from the piping bag. Return to parchment paper to dry.
4. Add 12 Oreos into a blender and pulse until you have a fine crumble.
5. To make the cups: Empty one pudding cup into the bottom of your Easter cup. Spoon on some Oreo crumble then add in one more pudding cup. Finish with one last layer of Oreo crumble
6. Gently press strawberries into each cup.
Serves 6
35 min
45 min
Ingredients
6 pretzel rods
12 mini marshmallows
10 oz white melting wafers
½ cup salted butter
3 tbsp hot cocoa mix
10 oz mini marshmallow
8 cups rice crispies
Directions
1. Cut pretzel rods in half. Cut mini marshmallows in half and stick each half on the bottom of the uncut side of the pretzel stick. 6 pretzel rods, 12 mini marshmallows
2. Melt white melting wafers according to package directions then dip the pretzels in, marshmallow side down. 10 oz white melting wafers
3. Allow to dry on parchment paper in the fridge (you can double dip once dried resulting in a better color)
4. For the rice crispy treats, melt butter in a pot on low heat then add hot cocoa powder mix. Once fully incorporated, add in marshmallows and stir until fully melted. Add rice crispies and mix well. Remove from heat. ½ cup salted butter, 3 tbsp hot cocoa mix, 10 oz mini marshmallow, 8 cups rice crispies
5. Using about 3/4 of a cup each of rice crispy treats, form into the shape of a turkey leg onto the chocolate dipped pretzel rods.
Serves 12
45 min
1 hr
Ingredients
13 ½ Foam cone (5.5 x in)
60 (3lbs) White donut holes
2 ¼ oz green sugar sprinkles
½ cup Peanut M&M’s
1 gold star cupcake topper
60 toothpicks
Plastic wrap
Directions
1. Roll donuts in green sugar. 60 (3lbs) White donut holes, 2 ¼ oz green sugar sprinkles
2. Cover foam cone in plastic wrap. 13 ½ Foam cone (5.5 x in), Plastic wrap
3. Using toothpicks, insert into foam cone halfway through, then push donut hole on the toothpick. Start from the bottom and work your way up. 60 toothpicks
4. Add peanut M&M’s to fill holes to resemble Christmas ornaments. ½ cup Peanut M&M’s
5. Top with gold star. 1 gold star cupcake topper
6. Cover with plastic wrap until ready to use.
7. Make up to 3 days ahead of time.
8. Enjoy!
Serves 12
1 hr
40 min
Ingredients
1 lb lean beef (filet or sirloin)
1 medium onion
1 clove garlic
8 oz cremini or baby bella mushrooms
2 tbsp flour
¼ cup wine (red or white is fine)
½ cup heavy cream
1 ½ cups beef stock
1 tbsp Worcestershire
1 tbsp Dijon
½ cup sour cream
8 oz egg noodles
2 tbsp Butter
1 Tsbp parsley
Olive oil, as needed
Salt to taste
pepper to taste
Directions
1. Prep your veggies: Small dice onion, slice mushrooms and mince garlic, 1 medium onion, 1 clove garlic, 8 oz cremini or baby bella mushrooms
2. Slice beef against the grain into smaller sections about 1/2 inch thick. Season with salt and pepper and sear on both sides in oil then remove from pan and set aside. 1 lb lean beef (filet or sirloin) Olive oil, as needed
3. In the same skillet, sautee onions until soft, scraping any brown bits off the bottom of the pan. 1 medium onion
4. Add in garlic and sautee until fragrant (about 1 more minute). Add in sliced mushrooms and cook until softened (add more oil if needed). 1 clove garlic, 8 oz cremini or baby bella mushrooms, Olive oil, as needed
5. Sprinkle flour over the veggies then deglaze the pan with wine. Add in beef stock simmer until sauce has slightly thickened. Add in heavy cream, Worcestershire and Dijon and continue on a low simmer. 2 tbsp flour, ¼ cup wine (red or white is fine), 1 ½ cups beef stock, ½ cup heavy cream, 1 tbsp Worcestershire, 1 tbsp Dijon
6. Meanwhile, cook egg noodles in heavily salted water, drain then stir in butter. 8 oz egg noodles, 2 tbsp Butter
7. Once your sauce has reduced, shut off the heat, then stir in sour cream and the all the beef slices and adjust the seasoning if needed. ½ cup sour cream, Salt to taste pepper to taste
8. Poor the beef and sauce over your egg noodles, garnish with fresh minced parsley and enjoy! 1 Tsbp parsley
Serves 4
40 min
30 min
Ingredients
1 lb shell pasta
8 oz Fontina (fresh shredded)
4 oz mozzarella (fresh shredded)
4 oz Asiago (fresh shredded)
2 oz Parmesan (fresh shredded) + more for garnish
1 lb spicy Italian sausage
¼ tsp red pepper flakes + more for garnish
1 14.5oz can diced tomatoes ( I used @huntstomatoes basil, garlic & oregano)
6 tbsp butter
⅓ cup flour
3 cups milk
1 cup heavy cream
Directions
1. Cook pasta in heavily salted water 1 minute under Al Dente. Drain and set aside.
2. Brown sausage with 1/4 tsp red pepper flakes. Pour in can of diced tomatoes and simmer 5 minutes.
3. To a pot melt butter and flour, cook one minute then pour in milk and heavy cream.
4. Cook on low until thickened then stir in your cheese 1 cup at a time until melted and smooth. Shut off the heat then fold in your pasta and spicy sausage with diced tomatoes.
5. Garnish with more Parmesan and red pepper flakes
6 Servings
30 min
30 min
Ingredients
1 lb shell pasta
8 oz Fontina (fresh shredded)
4 oz mozzarella (fresh shredded)
4 oz Asiago (fresh shredded)
2 oz Parmesan (fresh shredded) + more for garnish
1 lb spicy Italian sausage
¼ tsp red pepper flakes + more for garnish
1 14.5oz can diced tomatoes ( I used @huntstomatoes basil, garlic & oregano)
6 tbsp butter
⅓ cup flour
3 cups milk
1 cup heavy cream
Directions
1. Cook pasta in heavily salted water 1 minute under Al Dente. Drain and set aside.
2. Brown sausage with 1/4 tsp red pepper flakes. Pour in can of diced tomatoes and simmer 5 minutes.
3. To a pot melt butter and flour, cook one minute then pour in milk and heavy cream.
4. Cook on low until thickened then stir in your cheese 1 cup at a time until melted and smooth. Shut off the heat then fold in your pasta and spicy sausage with diced tomatoes.
5. Garnish with more Parmesan and red pepper flakes
6 Servings
40 min
40 min
Ingredients
12 pitted medjool dates
6 slices of thick cut bacon
3 oz goat cheese
½ tsp garlic salt
¼ tsp pepper
24 roasted salted almonds
2 tbsp maple syrup (for drizzling)
½ tbsp minced parsley (for garnish)
Directions
1. Parcook your bacon: Lay bacon on a sheet pan and bake in a 400 degree Fahrenheit oven for 12 minutes. The bacon should be cooked and still pliable but not yet crispy. Remove from sheet pan and allow to cool on paper towels. Cut bacon slices in half. 6 slices of thick cut bacon
2. Place goat cheese in a bowl and season with garlic salt and pepper. Mix well. 3 oz goat cheese, ½ tsp garlic salt ¼ ,tsp pepper
3. Open the dates and place two almonds inside then stuff with seasoned goat cheese (make sure not to overstuff) then close the dates back up. 12 pitted medjool dates,24 roasted salted almonds,3 oz goat cheese
4. Wrap parcooked bacon halves around the date and secure the bacon with two wooden picks. 12 pitted medjool dates
5. Place bacon wrapped dates on rack on a sheet pan and bake in a 400 degree Fahrenheit oven for 7-8 minutes or until the bacon is browned and crispy.
6. Cool slightly then remove toothpick.
7. Arrange on a tray, brush on maple syrup and sprinkle on minced parsley. 2 tbsp maple syrup (for drizzling), ½ tbsp minced parsley (for garnish)
8. Add a wooden picks down through the center to each bacon wrapped date for easy serving for your guests.
Serves 12
40 min
25 min
Ingredients
2 cups flour
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups buttermilk
1 whisked egg
¼ cup melted butter
2 tsp vanilla extract
1 tsp green food coloring
¾ cup sparkling water
Holiday Sprinkles
Powder sugar for sifting
Maple syrup
Directions
1. To a bowl add the flour, sugar, baking soda, baking powder and salt. 2 cups flour, 3 tbsp sugar, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt
2. Whisk then add buttermilk, egg, melted butter, vanilla extract, green food coloring and sparkling water. 1 ½ cups buttermilk, 1 whisked egg, ¼ cup melted butter, 2 tsp vanilla extract, 1 tsp green food coloring, ¾ cup sparkling water
3. Cook your pancakes on low heat with each pancake smaller than the last. Flip once you see tiny holes on the surface. Cook one more minute then stack, add holiday sprinkles and powder sugar. Holiday Sprinkles, Powder sugar for sifting
4. Drizzle on some maple syrup and add a star on top for an extra festive touch. Maple syrup
Serves 4
25 min
1 hr
Ingredients
9 boiled and peeled eggs
⅓ cup mayo
1 dash Tobasco
1 tsp Dijon
Salt and pepper tt
Dark Green food coloring gel
Deep Red food coloring gel
Parsley for garnish
Crispy prosciutto for garnish
Pickled red onion for garnish
Directions
1. Start with boiled and peeled eggs. Slice in half then separate the egg yolks from the egg whites. 9 boiled and peeled eggs
2. To a bowl of water add dark green food coloring and to another dark red food coloring. Dark Green food coloring gel, Deep Red food coloring gel
3. Divide your eggs whites between bowls leaving some with plain white
4. Allow to sit in water until you reach your desired color.
5. Add the mayo, Tabasco, Dijon, salt, and pepper to you egg yolks and mash. ⅓ cup mayo, 1 dash Tobasco, 1 tsp Dijon, Salt and pepper tt
6. Transfer to a piping or ziplock bag then snip off the tip.
7. Pipe a dot on your plate then add the egg whites on top.
8. Piped in the deviled egg mixture then add your garnish of choice. I’m using parsley, crispy, prosciutto, and pickled red onion. Parsley for garnish, Crispy prosciutto for garnish, Pickled red onion for garnish
Serves 18
1 hr
35 min
Ingredients
1 lb Jumbo shrimp, shelled and deveined, tail on
8 - 10 slices bacon, clasic cut
Garlic salt tt
Pepper tt
Parsley, minced, for garnish
Directions
1. Lay bacon down on a sheet pan then place another sheet pan on top. Bake in 400° degree oven for 10 minutes. (Laying another sheet pan on top will prevent the bacon from curling. 8 - 10 slices bacon, clasic cut
2. Meanwhile pat dry shrimp then season with garlic salt and pepper to taste. 1 lb Jumbo shrimp, shelled and deveined, tail on, Garlic salt tt, Pepper tt
3. Cut your parcooked bacon slices in half lengthwise. 8 - 10 slices bacon, clasic cut
4. Starting wrapping from the tail side. Wrap bacon around the shrimp slightly overlapping then tuck the end piece of bacon underneath. 8 - 10 slices bacon, clasic cut, z lb Jumbo shrimp, shelled and deveined, tail on
5. Air fry 7 minutes (or bake convection 450° for 10 minutes) then under the broiler for 3 minutes
6. Meanwhile to a pan on medium low heat, add brown sugar and bourbon. Tip pan to ignite the alcohol and allow it to burn out, about 15 seconds. 4 tbsp brown sugar, 2 tbsp bourbon
7. Once the flames subsides add water and your spices. Whisk together then add apple cider vinegar and olive oil. Whisk until slightly thickens then transfer to a bowl. 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, 1 tbsp apple cider vinegar, 1 tbsp olive oil
8. Once your shrimp is cooked and bacon is crispy, brush on your glaze. For the Glaze
9. Finish by garnishing with minced parsley. Parsley, minced, for garnish
16 makes
35 min
1 hr 15 min
Ingredients
8 baby red skin potatoes
1 tbsp Olive oil
3 T butter
3 T heavy cream
Salt
Pepper
½ cup grated cheddar cheese
4 slices cooked bacon, crumbled
¼ cup sliced green onion
½ cup sour cream
Chive for garnish
Directions
1. Place potatoes on a sheet pan and pierce with a fork. Bake in a 375° oven for 30 minutes.
2. Slice potatoes in a half. Scoop out the insides leaving a quarter inch of potato around the edges.
3. To the bowl with the scooped out potato, add 3 T melted butter and 3 T warm heavy cream. Mash with a fork then add your cheese, most of the crumbled bacon (reserve some for garnish) and the green onion. Mix and set aside.
4. Deep fry your potato skins in frying oil at 365° for 5 minutes. Transfer to a rack or paper towels and season.
5. Scoop your loaded potato mixture in your crispy potato skins mounded. Return to the 375° oven for 10 minutes
6. Once slightly cooled, pipe on or add a dollop of your sour cream. Garnish with more bacon and minced chives.
Serves 16
1 hr 15 min
20 min
Ingredients
½ a French baguette
spray oil
8 oz Cranberry sauce
8 oz Brie
8 slice prosciutto
1 tbsp toasted chopped walnuts
1 T honey
1 T balsamic glazed
Thyme sprig tips for garnish
Parsley, minced, for garnish
Directions
1. lice baguette into 16 thin slices (about 1/3 inch thick). ½ a French baguette
2. Place on a sheet pan and spray both sides with oil. spray oil
3. Bake in a 400 degree oven fro 5 minutes.
4. Meanwhile cut 8oz of brie into thin slices then into 16 smaller portions. 8 oz Brie
5. Spread some cranberry sauce on your toasted bread then add a slice of brie. 8 oz Cranberry sauce
6. Cute 8 slices of prosciutto in half lengthwise, fold like an according then fan it out to resemble a turkey’s tail. 8 slice prosciutto
7. Place on your brie then sprinkle on chopped toasted walnuts 1 tbsp toasted chopped walnuts
8. Drizzle on equal parts honey and balsamic glaze then garnish with thyme sprig tips and minced parsley. 1 T honey, 1 T balsamic glazed, Thyme sprig tips for garnish, Parsley, minced, for garnish
9. Enjoy!
Serves 16
20 min
9 hr
Ingredients
6 hard boiled eggs
Purple food coloring
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon garlic salt
Green food coloring
Directions
1. Gently lower eggs in boiling water. Cook for 13 minutes then transfer to an ice bath to cool for 10 minutes. 6 hard boiled eggs
2. Tap each one with the back of a spoon to crack the shell in several places, but do not peel them.
3. To a bowl, fill with water and add drops of purple food coloring. Soak the cracked eggs overnight. This will create a spiderweb-like pattern on the egg whites once peeled. Purple food coloring
4. The next day, carefully peel the eggs to reveal the spiderweb effect.
5. Cut each egg in half lengthwise and scoop out the yolks into a bowl.
6. Mix the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and garlic salt until smooth. 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon garlic salt
7. Add a few drops of green food dye to the mixture, giving it a ghoulishly fun color. Green food coloring
8. Add mixture to a piping or resealable bag. Pipe the yolk mixture back into the egg white halves, and your spiderweb deviled eggs are ready to serve!
Serves 12
9 hr
1 hr 30 min
Ingredients
1 box Pepperidge Farm Frozen Puff Pastry Dough Sheets
5 oz Nutella
3 tbsp Seedless Raspberry Jam
1 egg + 1 Tbsp water (egg wash)
Directions
1. Thaw puff pastry sheets on counter 45 min. 1 box Pepperidge Farm Frozen Puff Pastry Dough Sheets
2. Roll out both sheets until you have a rectangle shape.
3. To one sheet, spread on thin layer of nutella leaving room in the middle bottom section. Fill the empty section with raspberry jam. 5 oz Nutella, 3 tbsp Seedless Raspberry Jam
4. Cover with second sheet of puff pastry. Carve into a tree shape then make slits for the branches. Twist each slit. Carve out a scary mouth and eyes.
5. Brush with egg wash and bake 400 degrees for 18 minutes or until golden. 1 egg + 1 Tbsp water (egg wash)
Serves 8
1 hr 30 min
3 hr 30 min
Ingredients
1 log Brie
1 sheet puff pastry
6 tsp seedless red raspberry jam
Red food coloring
Directions
1. Scrape off the Brie rind. Cover with plastic wrap, then allow to come to room temperature to soften. 1 log Brie
2. Cut into 6 sections then use your thumb to push an indent in each (do not push all the way through) Fill each hole with 1 tsp seedless raspberry jam then transfer to the freezer (2 hrs minimum). 1 log Brie
3. Dust your surface with flour and roll out a sheet of puff pastry so it is slightly larger and in a rectangle shape. Cut into six rectangle sections then cut each section into a square and a smaller rectangle shape. 1 sheet puff pastry
4. Place the square shape puff pastry into your brain silicone molds then add in your frozen brie with raspberry filling. 6 tsp seedless red raspberry jam
5. Brush the egdges with water then add the smaller rectangle puff pastry on the top and fold the edges up and over. Gently push down so that the puff pastry takes on the shape of the brain mold.
6. Repeat with remaining five molds
7. Bake in 425°F oven for 15- 18 minutes.
8. For extra details, paint on red food coloring mixed with water. Paint one distinct red line down the center, then paint on squiggly lines. Red food coloring
9. Serve warm or at room temperature.
Serves 6
3 hr 30 min
10 min
Ingredients
1 8oz bag of dark chocolate melting wafers
12 Oreos
12 dark chocolate Hershey kisses
Halloween sprinkles
24 toothpicks
Directions
1. Start by melting chocolate wafers (microwave for 45 seconds stir then return to the microwave in 15 second increments stirring in between until fully melted - do not overcook) 1 8oz bag of dark chocolate melting wafers
2. Skewer Oreos with 2 toothpicks, dip into the chocolate and allow the excess to drip off. Wipe the bottom off the edge of your cup, so it does not drip into the sprinkles. 12 Oreos, 24 toothpicks
3. Add a Hershey kiss in the center then sprinkle on your favorite Halloween sprinkles, 12 dark chocolate Hershey kisses, Halloween sprinkles
4. Allow to fully dry on parchment paper, then simply twist out the toothpicks to remove
Serves 12
50 min
1 hr 30 min
Ingredients
1 ½ cup Italian bread crumbs
1 ½ cups milk
4 pounds ground beef (drain excess liquid with paper towels)
2 eggs
1 onion, finely diced, sautéed
1 tbsp Worcestershire
4 tsp salt
2 tsp pepper
2 large leaks (bottom half only)
10 roasted cashews
Directions
1. Start by combining Italian bread breadcrumbs with milk. 1 ½ cup Italian bread crumbs, 1 ½ cups milk
2. Finally dice and sauté onion. 1 onion, finely diced, sautéed
3. Two large bowl add ground beef, breadcrumbs and milk mixture, sautéed onion, eggs, Worcestershire, and salt and pepper. Mix until fully combined. 4 pounds ground beef (drain excess liquid with paper towels), 2 eggs, 1 onion, finely diced, sautéed, 1 tbsp Worcestershire, 4 tsp salt, 2 tsp pepper
4. To a parchment lined sheet pan, place leeks on as the bones. 2 large leaks (bottom half only)
5. Divide your meatloaf mixture in half and form around the leaks. Use a knife to separate the toes and shape into a foot.
6. Once you’re happy with the shape, push in roasted cashews as the claws. 10 roasted cashews
7. Spray the leaks with oil then cover with aluminum foil.
8. Bake in a 350°F oven for 25 minutes.
9. Meanwhile, make your glaze, combine ketchup, brown sugar, apple cider vinegar and garlic salt. Mix and set aside. 1 cup ketchup, ¼ cup brown sugar, 1 tbsp apple cider vinegar, ½ tsp garlic salt
10. Remove feetloaf from oven, spread on your glaze, including in between and around the toes and over the leaks.
11. Place the aluminum foil back on leeks and return to the oven for 25 for more minutes or until the internal reaches 165°F
12. Allow to rest then transfer to your presentation platter. Pipe leftover glaze or ketchup around the bones to give a more realistic bloody effect.
Serves 8
1 hr 30 min
45 min
Ingredients
20 vanilla wafers
White cookie icing
Seedless raspberry jam
Directions
1. Use a microplane to file off the corners of the wafer cookies. Pipe on icing sugar in the middle in a square shape. Once dried, add a small dollop of seedless raspberry jam in the center.
Serves 20
45 min
10 min
Ingredients
25 oz Melon Liqueur (chilled)
25 oz Vodka (chilled)
25 oz Orange Juice (chilled)
36 oz cans 7UP (chilled)
2 lbs dry ice (Find at Albertsons or Smiths)
Directions
1. Add melon liqueur, vodka, orange juice and 7up to a large bowl.
2. Place the bowl in a cauldron then using tongs, add dry ice chunks around the outside of the bowl into the cauldron (DO NOT TOUCH THE DRY ICE and do not put it directly into the brew)
3. Pour water over the dry ice to activate and keep you brew chilled. Add more chunks with water as needed.
Serves 14
10 min
20 min
Ingredients
8 oz Ciliegine (cherry sized) mozzarella balls
12 Pimento stuffed Manzanilla olives
12 slices prosciutto
Directions
1. Add mozzarella balls to a bowl and cover with hot water (about 185°F) Allow to sit for 3 minutes to warm the mozzarella enough to shape.
2. Use two balls to form into 1 larger ball. While still warm, shape into a smooth round ball. Poke a hole in the center using your pinky finger then push in an olive.
3. Cut prosciutto into 4 long strips and wrap around the mozzarella eyeball. Secure with a skewer
4. Enjoy!
Eyeballs 12
20 min
45 min
Ingredients
1 can pizza dough sheet (Pillsbury)
1 cup shredded mozzarella cheese
½ cup chopped ham
½ cup chopped pepperoni
⅛ cup sliced black olives (optional)
¼ cup melted Butter
2 cups marinara sauce
1 baby pumpkin (if making pumpkin bowl)
Directions
1. In a bowl, combine mozzarella, ham, peperoni, and optional sliced olives. Mix together and set aside
2. oll out a sheet of pizza dough Cut into 6 portions. Roll each portion into a ball and flatten
3. Scoop your filling into the center. Pull up the sides of your dough and pinch at the top creating a tight seal. Make sure there are no holes or the cheese will seep through.
4. Cut 3 pieces of butchers twine. Lay it down in a star shape then place your pizza bomb in the center, seam side down. Bring up your twine and double knot at the top. Snip off any excess twine then place your pizza bombs on a parchment lined baking sheet.
5. Brush on some butter and bake in 400° oven for 16 minutes.
6. Carve a baby pumpkin and add in a bowl to hold the sauce
7. Once pizza bombs are slightly cooled, snip off the twine and discard.
8. Use twisted pretzels cut in half for the stems
9. If makingahead of time, simply reheat in a 350°F oven for 10 minutes
Serves 6
45 min
21 hr
Ingredients
6 full jumbo wings
¼ cup olive oil
¼ cup soy sauce
2 T honey
2 T chili paste
5 drops black food coloring
Directions
1. Add chicken wings to a ziplock bag. Combine all of the remaining ingredients in a bowl and pour over the chicken.
2. Marinate 12 hours in fridge.
3. Drain chicken then use a toothpick to push apart the wingettes and drumettes (this will help prevent the chicken wings from contracting during the cooking process).
4. Place on a rack on a foil lined sheet pan. Return to fridge overnight, uncovered, to allow to fully dry. (Alternatively you can pat dry with paper towels then use a hairdryer on your cool setting until all moisture has evaporated)
5. Air fry or bake 425°F convection setting in oven for 20 minutes. Remove toothpicks.
Wings 6
21 hr
4 hr
Ingredients
1 box red velvet cake mix
3 eggs
½ cup vegetable oil or butter
1 cup water or milk
Nonstick spray
8oz salted butter room temperature
8oz cream cheese room temperature
4 cups confectioners sugar
2 tsp vanilla extract
2 lbs vanilla fondant
1 drop red food coloring
1 cup red seedless raspberry jam
Directions
1. Start by spraying an 8 inch stainless steel bowl with nonstick spray.
2. Cut 6 strips of parchment paper to line your bowl.
3. Pour in prepared red velvet cake mix.
4. Place on a sheet pan then bake 350 F oven for 1 hour or until a wooden skewers comes out clean.
5. Beat room temperate salted butter and cream cheese until light and fluffy then add powder sugar and vanilla extract. Mix on lowest speed then speed up after incorporated and beat 1 more minute.
6. Once you cake has cooled, remove from bowl and peel off the parchment
7. Trim off a little from the right and left side then cut a line down the middletrim further if needed to resemble shape of a brain.
8. Next add your frosting and spread on - coating the entire cake - this will be your crumb coat
9. Chill in fridge 30 minutes-Then add your second layer of frosting and make sure to keep the distinct line down the middle
10. Return to fridge
11. Meanwhile, add in 1 drop red food coloring to 2 lbs of vanilla fondant - knead together until color is fully incorporated
12. Roll fondant into logs then strategically place on your cake making squiggly lines while keeping the brain halves separate
13. Brush on raspberry jam
14. Chill until ready to serve
15. Enjoy!
Serves 8
1 hr
6 hr
Ingredients
¾ cup coconut milk
2 envelopes Knox gelatin
¾ cup Cream of coconut
1 cup Malibu coconut rum
Food coloring (black, brown, blue, green)
Directions
1. To a pot, add coconut milk and gelatin.
2. Mix together then wait 5 minutes to allow the gelatin to bloom.
3. Turn on the heat and warm until all gelatin has dissolved
4. Remove from heat then add Cream of coconut and Malibu coconut rum, mix together and set aside
5. Pour the liquid into your molds making sure to reserve 1/2 cup of the liquid (for the irises and pupils)
6. Refridgerate a minimum of 5 hours until set.
7. Once set soak bottom in hot water for 30 seconds to help loosen
8. Gently pull jelled eyeballs away from the sides of the mold then push out from the bottom.
9. Warm your 1/2 cup of reserved liquid gently in a pot until just melted
10. Pour into bowls along with some food coloring of your choice (I use black, green, brown and blue)
11. Paint on your irises, I like to use a piping tip as my guides, brush the color inwards towards the center
12. Next, add a black dot in center for your pupils (I use a metal straw as my guide.
13. Refrigerate until ready to serve. Make up to 3 days a head of time
14. Non coconut: Bloom gelatin in 3/4 cup water 5 min, then add 1/2 cup cream cheese, 1/2 cup marshmallow fluff and melt, remove from heat and stir in in 3/4 cup milk
15. Alcohol Free: Bloom 2 envelopes of gelatin in 3/4 cup coconut milk 5 min, melt over low heat the add 3/4 cup cream of coconut, relive from heat and stir in 3/4 cup water.
Serves 16
6 hr
25 min
Ingredients
6 slices prosciutto
1 cup arugula
2 tsp olive oil (or truffle oil)
2 oz fresh mozzarella
2 - 3 tbsp sun dried tomatoes
Salt and pepper tt
Balsamic glaze for drizzle
Directions
1. Lay three slices of prosciutto down slightly overlapping. Make sure the longer side is vertical. Place three more slices directly on top, slightly overlapping in the opposite direction (long side horizontal). 6 slices prosciutto
2. Spread arugula out evenly on the lower half. Drizzle oil over the arugula. 1 cup arugula, 2 tsp olive oil (or truffle oil)
3. Add some fresh mozzarella over the arugula and season with salt and pepper. 2 oz fresh mozzarella, Salt and pepper tt
4. Spread sun-dried tomatoes on top. 2 - 3 tbsp sun dried tomatoes
5. Roll the prosciutto up into a log. Transfer to plastic wrap and roll the log up into the plastic wrap, twisting the sides to create a tight seal.
6. Freeze for 15 minutes (this allows the prosciutto to firm up, which will make it easier to slice)
7. Remove from plastic wrap and slice into eight even sections.
8. Drizzle on some balsamic glaze and enjoy! Balsamic glaze for drizzle
Serves 2
25 min
1 hr 30 min
Ingredients
1 lb boneless skinless chicken thighs
1 red onion
1 red bell pepper
1 pineapple
Teriyaki marinade/sauce
2 tbsp avocado oil
1 tbsp minced chives
1 tsp sesame seeds
Salt
Pepper
Directions
1. Sliced chicken into bite sized pieces. Cover with marinade and allow to marinate minimum 1 hour (up to 24hrs). 1 lb boneless skinless chicken thighs, Teriyaki marinade/sauce
2. Cut pineapple, red onion and bell pepper into bite sized pieces. 1 red onion, 1 red bell pepper, 1 pineapple
3. Skewers all ingredients on a bamboo or metal skewer. Season with salt and pepper and brush on avocado oil. Salt, Pepper, 2 tbsp avocado oil
4. To a grill set to medium. Place foil down (if using wooden skewers) to prevent burning the end. Spray grates and foil just before adding chicken.
5. Grill each side 5 minutes then transfer to foil to finish cooking through, with lid closed. Brush on more marinade 1 minute before removing.
6. Sprinkle on chive and sesame seeds for garnish. 1 tbsp minced chives, 1 tsp sesame seeds
4 Servings
1 hr 30 min
2 hr 30 min
Ingredients
1 baby watermelon, flesh removed
½ cup tequila blanco
¼ cup cointreau (orange liqueur)
2 limes, juiced
1 T agave (or more to sweetness)
Directions
1. Slice off a bit of the bottom of the watermelon to make it stable.
2. Slice off the top then scoop out the flesh to create a bowl shape and blend.
3. Add tequila blanco, cointreau, lime juice and agave.
4. Blend again then pour onto a sheet pan and freeze 2-4 hours until firm.
5. Grate with a fork then place back in your watermelon.
Garnish
1. Skewer some watermelon dusted with tajin and add mint sprigs for a pop of color.
Serves 4
1 hr
Ingredients
¼ cup butter
2 tbsp cocoa powder
3 cups mini marshmallows
4 cups Rice Crispies
30 pretzel twists
30 candy eyes
15 chocolate M&M’s
Chocolate melting wafers
Directions
1. Melt butter on low heat, add in the cocoa powder and mix well. ¼ cup butter, 2 tbsp cocoa powder
2. Stir in marshmallows until fully melted. 3 cups mini marshmallows
3. Shut heat off and stir in the cereal. 4 cups Rice Crispies
4. Form into 15 balls and while still warm, press in the candy eyeballs and the M&M’s in (as the reindeer’s nose). 30 candy eyes, 15 chocolate M&M’s
5. Allow to cool.
6. Break pretzel twists in half. 30 pretzel twists
7. Use a chopstick to create a hole where the pretzel will be placed in (otherwise the pretzel risks breaking)
8. Melt milk chocolate melting wafers according to package directions. Chocolate melting wafers
9. Dip end of pretzel into the chocolate then into the holes of the rice crispy treat.
10. Allow chocolate to dry (about 10 minutes)
11. Enjoy!
Serves 15
1 hr
20 min
Ingredients
8 oz Brie wheel
¼ cup honey
12 pretzel sticks
⅓ cup candied pecans
⅓ cup dried cranberries
½ cup parsley
Directions
1. Cut brie wheel into 6 sections then slice the sections through the middle. 8 oz Brie wheel
2. Finely chop candied pecans, cranberries and parsley together. ⅓ cup candied pecans, ⅓ cup dried cranberries, ½ cup parsley
3. Cut pretzels in half then push up into the bottom of your brie ‘Christmas tree’ sections. 12 pretzel sticks
4. Dip flat side into honey then into the pecan/cranberry mixture. ¼ cup honey
Serves 12
20 min
45 min
Ingredients
6 slices white bread
3 slices havarti
3 slices Colby Jack
Oil spray for pan
18 oz tomato soup
Rosemary sprigs for garnish
Directions
1. Place a slice of bread down then your two slices of cheese and your second slice on top. 6 slices white bread, 3 slices havarti, 3 slices Colby Jack
2. Use a rolling pin to flatten out your sandwich.
3. Use holiday themed cookie cutters to cut out two shapes in each sandwich.
4. Spray your pan with oil then grill your sandwiches on low heat on both sides until toasted. Keep a close eye on it to make sure cheese doesn’t seep out - if the cheese does seep out, remove sandwiches from heat, allow to cook slightly, then form back into its shape. Oil spray for pan
5. Warm your tomato soup, pour into your shot glasses then place your grilled cheese cut outs on top. 18 oz tomato soup
6. Garnish with rosemary sprigs for an extra festive touch Rosemary sprigs for garnish
7. Enjoy!
Serves 6
25 min
55 min
Ingredients
12 oz beef tenderloin
1 French baguette
1 onion
2 T butter or oil
4 T butter
Fresh thyme
2 garlic cloves
2 tbsp gorgonzola
2 tbsp heavy cream
1 tbsp water
½ cup pomegranate seeds
Parsley garnish
Salt
Directions
1. Start by slicing 1 onion. Cook onions on low heat in butter or oil stirring occasionally until caramelized then add salt as needed (about 45 minutes), 1 onion, 2 T butter or oil, Salt
2. Meanwhile season 2 - 6oz room temperature filets, sear all sides in fat then butter baste with fresh thyme and garlic cloves for extra flavor, 12 oz beef tenderloin, 4 T butter, Fresh thyme, 2 garlic cloves
3. Allow to rest.
4. Slice a baguette into 16 slices, spray both sides with olive oil then toast in a 400 degree oven for 5 minutes, 1 French baguette
Sauce
1. Combine 2 Tbsp each of Gorgonzola and heavy cream with 1 Tbsp water. 2 T gorgonzola, 2 T heavy cream, 1 tbsp water
2. Slice your rested steaks into thin slices.
3. To the crostini, add your caramelized onion, the sliced beef, a dollop of the Gorgonzola cream, pomegranate seeds and a parsley garnish. 1 French baguette, 1 onion, 12 oz beef tenderloin, 2 tbsp gorgonzola, ½ cup pomegranate seeds, Parsley garnish
5. Enjoy!
Serves 16
55 min
10 min
Ingredients
⅓ cup Sweetened Dried Cranberries
⅓ cup Toasted Pecans
1 tsp Dried parsley
½ tsp Salt
¼ tsp Pepper
8 oz goat cheese log
16 Rosemary sprigs
Directions
1. Start by finally chopping dried cranberries with pecans. ⅓ cup Sweetened Dried Cranberries, ⅓ cup Toasted Pecans
2. Add dried parsley, salt and pepper. 1 tsp Dried parsley, ½ tsp Salt, ¼ tsp Pepper
3. Roll 8oz goat cheese into 16 balls then roll in your crumbs mixture. 8 oz goat cheese log
4. Skewers with a Rosemary sprig for an extra festive touch, 16 Rosemary sprigs
5. Enjoy!
Serves 16
10 min
45 min
Ingredients
1 can Pillsbury pizza crust dough
½ cup marinara sauce
¾ cup shredded mozzarella cheese
¼ cup mini pepperoni
1 Eggwash ( egg + 1 tsp water)
2 pimento stuffed olives (cut in half)
Directions
1. Roll out sheet of pizza crust dough and slice down lengthwise through the middle. 1 can Pillsbury pizza crust dough
2. Place a sheet of parchment paper down to fit your baking sheet. Place half dough sheet down, spread on marinara sauce then sprinkle on shredded mozzarella cheese and mini pepperonis. ½ cup marinara sauce, ¾ cup shredded mozzarella cheese, ¼ cup mini pepperoni
3. Roll on the second half sheet of dough on top.
4. Place a bowl in the middle as your guide then cut dough into eight strips then twist each strip.
5. Remove bowl and tuck in any extra dough or fillings underneath the body.
6. Slide the pizza spider with parchment paper onto your baking sheet.
7. Brush with egg wash over entire spider and bake in a 400° oven for 18 minutes or until golden.
1 Eggwash ( egg + 1 tsp water)
8. Add olives as the eyes, 2 pimento stuffed olives (cut in half)
Serves 4
45 min
50 min
Ingredients
8 jalepenos
8 oz cream cheese (room temperature)
1 cup shredded Mexican blend cheese
¼ cup sliced green onion
4 slices bacon, cooked and chopped small
¼ tsp garlic salt
4 large black olives (for the eyes)
Ranch
Directions
1. To a bowl combine cream cheese, shredded Mexican blend cheese, green onions, bacon and garlic salt. Mix a set aside. 8 oz cream cheese (room temperature), 1 cup shredded Mexican blend cheese, ¼ cup sliced green onion, 4 slices bacon, cooked and chopped small, ¼ tsp garlic salt
2. Slice 8 jalepenos in half lengthwise then scoop out the seeds. 8 jalepenos
3. Fill the jalepenos with your cheese mixture and level off any excess so the cheese blend lays flat in the jalepeno.
4. For the olive eyes: use a straw or piping tip to punch out 32 holes from the olives. Push 2 eyes in each filled jalepeno. 4 large black olives (for the eyes)
5. Roll out a sheet of crescent dough and cut into 16 long strips.
6. Use each strip to wrap around the mummy making sure not to cover the eyes.
7. Bake in a 375°F oven until golden (15-18 minutes)
8. Serve with a side of ranch. Ranch
Pieces 16
50 min
55 min
Ingredients
1 can Pillsbury French bread dough
Eggwash:
1 egg, 1 tsp water
Toppings:
paprika, cracked black pepper, red pepper flakes, oregano. dehydrated onions
Sanke Details:
Red bell pepper (cut into the shape of a snakes tongue), 2 stuffed pimento olives (cut in half)
Sandwich Fillings:
3 slices of provolone (cut in half), 9 slices of pepperoni, 9 slices of salami, 5 slices of deli turkey (cut in half), 8 slices of Roma tomatoes, Grinder salad (recipe below), 2 ½ slices of Havarti cheese
Grinder Salad:
¼ head of iceberg lettuce (shredded), ¼ cup red onions, diced, ¼ cup banana peppers, dice, d¼ cup mayo, 1 tbsp red wine vinegar, Oregano tt, Salt tt, Pepper tt, quartered
Directions
1. Stretch out dough to about 14 inches over a parchment lined sheet pan. Taper out the tail and form the head. Shape the dough to resemble a slithering snake. 1 can Pillsbury French bread dough
2. Brush with egg wash then make your serpent markings. I used parchment paper to help guide me then sprinkled on paprika, cracked black pepper, red pepper flakes, oregano and dehydrated onions. 1 egg, 1 tsp water, paprika, cracked black peppe, red pepper flakes, oregano, dehydrated onions
3. Make slits on the top then bake in 350° oven for 25 minutes then allow to cool.
4. For the dressed salad: Combine mayo, red wine vinegar, salt, pepper, and oregano, then mix in shredded lettuce, onions and banana peppers. ¼ head of iceberg lettuce (shredded), ¼ cup red onions, diced, ¼ cup banana peppers, diced, ¼ cup mayo, 1 tbsp red wine vinegar, Oregano tt, Salt tt, Pepper tt, quartered
5. Once bread has cooled, slice in half then add your sandwich fillings and grinder salad, 3 slices of provolone (cut in half), 9 slices of pepperoni, 9 slices of salami, 5 slices of deli turkey (cut in half), 8 slices of Roma tomatoes, Grinder salad (recipe below), 2 ½ slices of Havarti cheese, Grinder salad:
6. Add olive eyes and red pepper tongue, Red bell pepper (cut into the shape of a snakes tongue) , 2 stuffed pimento olives (cut in half)
Serves 6
55 min
1 hr
Ingredients
1 can cherry pie filling
3 sheets pie dough
1 egg
1 tsp water
Directions
1. Roll out sheets of pie dough and cut out 4 round sections in each (12 total rounds). Use 6 rounds for the bottoms and 6 rounds for tops (the faces). 3 sheets pie dough
2. Use the scraps to shape out a nose and secure on pie rounds with water. Use a chopstick or another pointed tool to create the nostrils.
3. Make slits for the eyes and mouth and push the pie dough outwards. Have fun and make different faces and details to create variety.
4. Place a scoop of cherry pie filling in the center of the 6 bottom rounds. 1 can cherry pie filling
5. Brush the edges with water then place your faces on top. Gently push down the edges then crimp with a fork.
6. Brush faces with eggwash (1 raw egg + 1 tsp water, mixed ) and bake on lower rack in a 450°F oven for 15 minutes or until pie dough is golden. 1 egg, 1 tsp water
Serves 6
1 hr
1 hr 30 min
Ingredients
35 malt balls (I bought mine in bulk from sprouts)
35 toothpicks
1 bag white melting wafers (hobby lobby or Albertsons)
1 tube each of blue, green, black and red decorating gel (hobby lobby)
Directions
1. Start by melting white coating wafers.
2. Pierce a chocolate malt ball with a toothpick, then dip into the chocolate, shake off the excess then allow to dry upright on a foam stand
3. Once dry add details using decorating gel.
4. Im using blue to create the iris, followed by a black dot in the center for the pupil
5. use a toothpick or a fine tip brush to dip into red gel and paint on as the vessels
6. Repeat this with different eye colors for variation
Serves 35
1 hr 30 min
20 min
Ingredients
20 quart tips
40 mini marshmallows
10 soft caramels
Directions
1. Snip off the cotton ends of the Q-tips. Add a mini marshmallow to each end. Add soft caramels to a microwave safe bowl. Microwave in 10 second increments stirring in between until fully melted (do not over cook).
2. Working quickly dip the ends of the marshmallows into the caramel. You can reheat the caramel if needed (only 10 seconds in microwave) and resume dipping if the caramel has hardened. Cover with plastic wrap until ready to serve.
Serves 20
20 min
20 min
Ingredients
1 20.5oz can refried beans
1 packet taco seasoning
3 large hass avocados
2 limes, juiced
1 tsp salt
½ cup sour cream
½ cup Shredded cheese
1 roma tomato, diced
¼ cup canned diced jalepenos
¼ cup sliced green onions
¼ cup sliced black olives
1 bag El Super Fresh Tortilla chips
Directions
1. Mash refried beans with taco seasoning. Spread evenly into a pie dish.
2. Blend together avocados, lime juice and salt until smooth. Spread on evenly onto the refried beans.
3. For the spiderweb effect: add sour cream to a piping or resealable bag and snip off a little from the tip. Pipe a spiderweb design onto the avocado layer
4. Add shredded cheese, and the rest of your toppings around the edges.
5. decorative spiders and serve with tortilla chips.
Serves 10
45 min
1 hr 15 min
Ingredients
1 cup salted butter, room temperature
1 cup white granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
10 oz mini chocolate chips
1 10oz bag mini marshmallows
1 tube red gel glaze (can substitute with seedless raspberry jam)
1 small bag slivered almonds
Directions
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper and set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy.
5. In a separate bowl mix flour, baking soda, salt, baking powder.
6. Mix the dry ingredients into the wet ingredients until combined.
7. Fold in 10oz of mini chocolate chips.
8. Roll 2oz (3 Tbsp) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
9. Bake for 12 minutes then transfer to a rack to cool.
10. Once cooled, cut cookies in half.
11. Spread gel glaze (or raspberry jam) around the edges of the bottoms of the cookies.
12. Add 8 mini marshmallows to one half of each cookie then fold the other half on top.
13. Add 2 slivered almonds to each cookie for the fangs.
Cookies 24
1 hr 15 min
50 min
Ingredients
8 oz cream cheese, room temperature
1 tsp fresh parsley, minced
1 tsp fresh chive, minced
1 tsp fresh dill, minced
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
¼ tsp pepper
½ cup cheddar crackers
8 pretzel sticks, halved
15 Ritz crackers
Chive (optional)
Directions
1. To a bowl add cream cheese, parsley, chive and dill, onion powder, garlic powder, salt and pepper. 8 oz cream cheese, room temperature, 1 tsp fresh parsley, minced, 1 tsp fresh chive, minced, 1 tsp fresh dill, minced, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp salt, ¼ tsp pepper
2. Mix well then form into 15 balls then chill in the fridge.
3. Pulse 1/2 cup cheddar crackers to a fine crumb then transfer to a plate. ½ cup cheddar crackers
4. Roll balls in the crumbs then using a string or toothpick, make indents to resemble a pumpkin
5. Trim pretzel stick and insert on the top (for the pumpkins stem) 8 pretzel sticks, halved
6. Optional: Peel chive sprig into strings then add to ice water (this will curl the string) - use as the pumpkins tendrils. Chive (optional)
7. Serve over crackers. 15 Ritz crackers
Serves 15
50 min
45 min
Ingredients
2 Boxes neutral pie dough (4 rounds)
1 Medium onion, diced
1 T Avocado or olive oil
1 lb Ground beef 80/20
3 T Ketchup
2 T Mayo
1 T Mustard
2 T Diced dill pickles
1 ½ cup fresh grated cheddar cheese
1 raw egg scrambled well
Salt and Pepper tt
Directions
1. Sauté onion in oil, once cooked add ground beef and season with salt and pepper
2. Brown making sure to break up into small pieces.
3. Remove from heat then add ketchup, mayo, mustard , chopped dill pickles and fresh grated cheddar.
4. emove from heat and add some ketchup mayo mustard, chopped dill pickles and fresh grated cheddar.
5. Combine and set aside
6. Roll out a sheet of pie dough and use your favorite Halloween cookie cutter to punch out shapes (I used a ghost)
7. Place your cheeseburger mixture on top leaving room around the edges.
8. I used a straw to punch out the eyes and mouth which will also allow the steam to vent.
9. Brush some water along the edges, lay on your top piece on then use a fork the crimp and seal the edges.
10. Place on a parchment lined sheet pan, brush with egg wash then bake in a 425 degree oven for 10 - 12 minutes or until golden.
Ghost pies 4
45 min
6 hr
Ingredients
¾ cup Clamato juice
¾ cup water
1 packet Knox geletin
2 lbs deveined and shelled cooked shrimp
½ lemon juiced
⅓ tsp salt
Directions
1. Combine Clamato juice and water in a pot and sprinkle on 1 packet ok Knox gelatin. Allow to sit five minutes at room temperature to allow the gelatin to bloom.
2. Place pot with liquid over stove and bring up to a simmmer. Add 1/2 lemon juiced and 1/2 tsp salt
3. Once gelatin is dissolved set aside to cool.
4. Line a plastic brain mold with plastic wrap.
5. Layer shrimp with the rounded part facing down and tail facing up. Continue layering until you’ve reached the top
6. Using a piece of cardboard cut to fit the top of the mold then wrap with plastic wrap.
7. Poor your cooled gelatin mixture on top then place on the cardboard cutout
8. Refrigerate 5 hours to allow gelatin to set, once set, flip over and remove brain mold and plastic wrap
9. Serve with a side of toothpicks and cocktail sauce.
Serves 8
6 hr
35 min
Ingredients
1 can Pillsbury Crescent Dough
16 black peppercorns
1 red bell pepper
4 wooden dowels (Home Depot)
2 tbsp Olive oil
Directions
1. Roll out sheet of dough. Cut into 8 long strips.
2. Fold strip in half lengthwise then roll together making sure to leave 1 inch at the end undisturbed (for the head)
3. Use wooden dowel As your mold, lightly coat with oil then gently wrap your dough around it.
4. Press in black peppercorns as the eyes then place on a parchment lined sheet pan and bake according to package directions or until until golden brown.
5. Gently release each section from the dowel before sliding out the snake.
6. Cut red bell pepper into the shape of a tongue. Pierce a hole in the mouth and insert the tongue.
7. Serve as a halloween appetizer, a side dish or over a bowl of spooky soup
8. Enjoy!
Serves 8
35 min
1 hr 15 min
Ingredients
1 lb Shrimp, (2oz ea) shell on, deveined
20 cups cold water
2 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large onion, skin removed and quartered
1 head garlic, sliced in half
1 lemon, halved
¼ bunch parsley
10 sprigs fresh thyme
2 bay leaves
2 tbsp kosher salt
Directions
1. Add carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt to 20 cups of water in a large pot. 20 cups cold water, 2 medium carrots, peeled and quartered, 2 stalks celery, quartered, 1 large onion, skin removed and quartered, 1 head garlic, sliced in half, 1 lemon, halved, ¼ bunch parsley, 10 sprigs fresh thyme, 2 bay leaves, 2 tbsp kosher salt
2. Bring up to a boil then down to a simmer for 30 minutes.
3. Shut off the heat then add the shrimp and allow to poach no more than 3 minutes. 1 lb Shrimp, (2oz ea) shell on, deveined
4. Transfer shrimp to an ice bath for 5-10 minutes.
5. Once completely cooled, peel shell off the shrimp, keeping the tail intact.
6. For the cocktail sauce, combine all ingredients. 1 cup ketchup, 1 lemon, zested and juiced, 2 tbsp prepared horseradish, 1 tsp Worcestershire sauce, Dash hot sauce (TT)
7. Serve shrimps with cocktails sauce and lemon wedges.
Pieces 8
1hr 15 min
4 hr
Ingredients
3 grapefruits (juice and cups)
1 cup sparkling water (grapefruit flavor)
1 cup tequila blanco
2 limes, juiced
2 oz (1 Tbsp) simple syrup or agave
Directions
1. Cut 3 grapefruits in half. Use on a juicer and reserve the grapefruits cups.
2. *if you do not have a juicer, use a spoon to scoop out the inside, blend in a blender, then pass through a mine mess strainer
3. To a pitcher add 1 cup of the grafruit juice, sparkling water, tequila, lime juice and the simple syrup or agave. Stir together then pour into a 1/4 size sheet pan and freeze. (About 4-6 hours).
4. Once frozen, use a fork to grate then spoon back into your reserved grafruit cups.
5. Add a small lime wedges and a scoop straw or spoon and optional mint sprigs.
6. Tip: You can make granita ahead of time. Store granita and grapefruit cups in freezer up to one month. Grate then add to cups with lime wedge and mint right before serving.
Serves 6
4 hr
30 min
Ingredients
1 lb 4 Roma tomatoes (2.5 cups) diced
1 cup white onion, diced
1 Serrano or jalapeño pepper ribs and seeds removed, finely chopped
1 lime juiced
½ cup finely chopped fresh cilantro
1 tsp salt
½ tsp pepper
Directions
1. Combine all ingredients
1 lb 4 Roma tomatoes (2.5 cups) diced, 1 cup white onion, diced, 1 Serrano or jalapeño pepper ribs and seeds removed, finely chopped, 1 lime juiced, ½ cup finely chopped fresh cilantro, 1 tsp salt, ½ tsp pepper
2. Place tortilla chips in a single layer on a sheet pan lined with parchment paper. 4 Mission carb balance tortillas cut into wedges
3. Lightly spray on oil and sprinkle on salt on both sides. oil spray
4. Bake in 350°F oven for eight minutes flip tortilla chips and bake an additional seven minutes.
5. Serve pico de gallo with tortilla chips, (optional) garnish with lime wedges and fresh cilantro leaves.
6. Keep in the fridge up to three days\
Serves 4
30 min
45 min
Ingredients
1 butternut squash, peeled, seeded and diced
¼ cup olive oil
1 white onion, diced
2 carrots, diced
2 celery ribs, diced
Salt and Pepper tt
1 Granny Smith apple, peeled, seeded and diced
4 cups vegetable stock
1 sage, sprig
1 rosemary, sprig
1 cup heavy cream
4 tiger stripe baby pumpkins
Olive oil for coating
Salt and pepper
2 T Heavy cream for garnish
1 T Pumpkin seeds for garnish
4 fried sage leaves for garnish
Directions
1. Coat squash with with olive oil salt and pepper and roast in a 400 degree oven for 20 minutes, 1 butternut squash, peeled, seeded and dice, ¼ cup olive oil, Salt and Pepper tt
2. Meanwhile in a large pot, season and sautée onions, carrots and celery ribs in oil.1 white onion, diced, 2 carrots, diced, 2 celery ribs, diced
3. Add diced Granny Smith apple and continue cooking 5 minutes more, 1 Granny Smith apple, peeled, seeded and diced
4. Add in stock and herbs. 4 cups vegetable stock, 1 sage, sprig, 1 rosemary, sprig
5. Bring up to a boil then down to a simmer for 20 minutes. Remove the sprigs then blend until smooth.
6. Stir in heavy cream , Taste and season more if needed. 1 cup heavy cream Salt and pepper
7. Remove tops of pumpkins, remove seeds,lightly oil, season, and bake cut side down at a 400° for 20 to 30 minutes. 4 tiger stripe baby pumpkins
8. Add your soup and garnish with heavy cream, pumpkin seeds and fried sage, 2 T Heavy cream for garnish, 1 T Pumpkin seeds for garnish, 4 fried sage leaves for garnish
9. Enjoy!
Serves 6
40 min
2 hr
Ingredients
Toppings:
1 can (20oz) pineapple rings
25 Maraschino cherries
¼ cup butter, melted
½ cup light brown sugar
Cake Batter:
¾ cup sugar
½ cup unsalted butter, melted
2 large eggs, room temperature
2 teaspoon vanilla extract
Dry:
1 ½ cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon pinch of salt
Wet:
⅓ cup sour cream
2 tablespoons milk
2 tablespoons pineapple juice from can
Directions
1. Preheat oven to 350 degrees F.
2. Pour melted butter into the pie dish and swirl around to coat the dish’s bottom and sides. ¼ cup butter, melted
3. Crumble on the brown sugar over the melted butter on the bottom and sides of the pie dish. ½ cup light brown sugar
4. Place pineapple rings down starting with one in the middle then working your way out. Use half rings to line the sides of the pie dish. 1 can (20oz) pineapple rings
5. Place maraschino cherries in all empty sections in and around the pineapple rings. Set the dish aside. 25 Maraschino cherries
6. To make your batter begin by beating the sugar and butter for 1 minute. ¾ cup sugar, ½ cup unsalted butter, melted
7. Add your eggs one at a time and continue beating until combined then add your vanilla extract. 2 large eggs, room temperature, 2 teaspoon vanilla extract
8. Combine all your dry ingredients in a separate bowl (flour, baking powder, baking soda and salt). 1 ½ cups all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon pinch of salt
9. Combine all your remaining wet ingredients in another bowl (sour cream, milk and pineapple juice) ⅓ cup sour cream, 2 tablespoons milk, 2 tablespoons pineapple juice from can
10. Pour in half of your dry ingredients into the batter and mix until combined, 1/2 of your wet and mix until combined, the remaining half of your dry ingredients, mix until combined and finally the remaining half of your wet ingredients and mix until combined.
11. Pour batter over your pineapple rings and spread evenly.
12. Bake for 25 minutes, cover loosely with foil then continue to bake for another 25 minutes.
13. Allow the cake to rest for 30 minutes then flip onto your presentation dish.
14. Allow to come to room temperature before slicing.
Serves 6
2 hr
30 min
Ingredients
1 large watermelon
1 medium watermelon
5 large strawbrries
10 blackberries
10 raspberries
10 blueberries
10 red grapes
10 green grapes
5 mint sprigs
Directions
1. Slice off top and bottoms of watermelons leaving about 6-8 inches for the middle section.
2. Remove the outer skin and carve the edges to smooth out to resemble shape of a cake.
3. Stack the medium onto the large watermelon.
4 Using toothpicks, secure fruit into the cake then add mint sprigs
5. Tip: Place contrasting colors next to each other to make the colors pop
6. Tip: Use wooden skewers to secure stacks together and to prevent from sliding
Serves 12
30 min
1 hr 15 min
Ingredients
1 pack brown candy melts
1 pack white candy melts
2 pints Strawberries (need 12 big strawberries)
Directions
1. Wash and thoroughly dry your strawberries. Place 2 toothpicks in the tops of each strawberry about halfway down. 2 pints Strawberries (need 12 big strawberries)
2. To a microwave safe cup, pour in your dark chocolate candy melts. Microwave in 20 second intervals stirring in between until melted and smooth, 1 pack brown candy melts
3. bundle up the greens of the strawberries with the toothpicks and dip in your chocolate. Allow the chocolate to drip off. You can gently shake to help speed up the process. Allow to dry on parchment paper
4. Repeat the same process with your white chocolate. 1 pack white candy melts
Drizzle Effect
1. Pour your extra chocolate in ziplock bags, snip off the corners. Hold up your strawberries by the toothpicks and drizzle on your strawberries
2. Once dried, place in cupcake liners and remove the toothpicks.
3. If you want to make it a gift, you can present them in heart shaped containers and add florals touches in the box and taped on the lid with. A sweet note.
Serves 12
1 hr 15 min
4 hr
Ingredients
Pie Crust
2 ¼ cups bread flour
1 tbsp sugar
8 oz cold butter, cubed
½ tsp salt
¼ cup ice cold water
Pie Filling
3 lbs Granny Smith apples, peeled, cored and sliced 1/4” thick
1 tbsp lemon juice
⅓ cup granulated sugar
½ cup light brown sugar, packed
⅓ cup all purpose flour
1 tsp cinnamon
pinch nutmeg
pinch salt
⅓ cup salted caramel sauce (store bought or homemade)
1 egg for egg wash
Sugar for topping
Crumble Topping
1 cup all purpose flour
1 cup old fashioned whole rolled oats
½ cup light brown sugar, packed
8 oz cold, salted butter, cubed
Directions
1. Add your flour, salt, sugar and cold butter to a countertop mixer, use a paddle to mix on low speed until crumbly. Add in your ice cold water and mix until the dough comes together smoothly. Transfer to a floured surface, form into two balls then flatten to a disk. Cover tightly with plastic wrap and refrigerate for 1 hour before use. Stores in fridge for up to 3 days or freeze up to 3 month. 2 ¼ cups bread flour, 1 tbsp sugar, 8 oz cold butter, cubed, ½ tsp salt, ¼ cup ice cold water
2. Add apples, lemon juice, white and brown sugar, flour, cinnamon, nutmeg and salt to a large bowl. Mix well and allow to sit at room temperature for 30 minutes. 3 lbs Granny Smith apples, peeled, cored and sliced 1/4” thick, 1 tbsp lemon juice, ⅓ cup granulated sugar, ½ cup light brown sugar, packed, ⅓ cup all purpose flour, 1 tsp cinnamon, pinch nutmeg, pinch salt
3. Roll out a sheet of pie dough big enough to fit into your pie dish (About 1/8th inch thick). Trim and shape the edges then freeze for 15 minutes.For the Pie Crust
4. Meanwhile make your crumble topping. Add flour, rolled oats, brown sugar and cold cubed butter to a bowl. Combine using your hands or pastry cutter until you get a crumble consistency. 1 cup all purpose flour, 1 cup old fashioned whole rolled oats, ½ cup light brown sugar, packe, 8 oz cold, salted butter, cubed
5. To your chilled pie crust, add your apples (drained, leave excess moisture behind) then drizzle on your caramel and top with you crumb mixture. For the Pie Filling, ⅓ cup salted caramel sauce (store bought or homemade), For the Crumble Topping
6. Brush the edges with egg wash and sprinkle on sugar. 1 egg for egg wash, Sugar for topping
7. Bake in a 400° oven for 25 minutes, cover with foil then bake an additional 50 minutes. Pie is ready when a toothpick can be inserted through the apples with ease.
8. Cool to room temperature then serve with ice cream and more caramel sauce.
Serves 8
4 hr
55 min
Ingredients
6 Strawberries
1 bag Ghirardelli DARK melting wafers
12 pretzel sticks (trimmed to 2/3 the length)
18 mini marshmallows
White melting chocolate (optional)
Gold edible luster dust (optional)
Directions
1. Skewers your strawberries with two toothpicks then trim pretzel sticks 1/3 the way down, quickly dip cut side of pretzel in water then through 2 mini marshmallows, 6 Strawberries, 12 pretzel sticks (trimmed to 2/3 the length), 18 mini marshmallows
2. Trim the marshmallows with scissors if needed (to resemble a turkeys leg)
3. Melt dark melting wafers according too package direction and use the chocolate to secure the leg to the strawberry, 1 bag Ghirardelli DARK melting wafers
4. Repeat on the other side.
5. Cut a mini marshmallow in half diagonally then press on as your wings. Place in freezer for 2 minutes so the chocolate is fully set. 18 mini marshmallows
6. Once chocolate has set, fully submerge the strawberry in the chocolate. Allow excess chocolate to drip off. 1 bag Ghirardelli DARK melting wafers
7. Allow to dry on parchment paper.
8. For an extra touch, dip the leg tips in white chocolate to resemble turkeyfrills and brush on edible gold dust to give a roasted look. White melting chocolate (optional) Gold edible luster dust (optional)
Serves 6
55 min
2 hr 30 min
Ingredients
1 small yellow onion, diced
4 cloves garlic, minced
1 lb lean ground beef
2 tbsp tomato paste
1 28oz can crushed Roma sauce
1 14.5oz can petite diced Roma tomatoes
4 cups beef broth
2 cups water
2 tsp dried Italian seasoning
2 tsp salt
½ tsp red pepper flakes
½ lb lasagna noodles, broken in bite sized pieces
handful of freshly torn basil + more for garnish
Directions
1. Heat a large non-stick skillet over medium heat. Sautee onions until translucent then add the garlic, cook one more minute. Add the beef and cook on high heat until browned. Add tomato paste and cook until deepened in color. 1 small yellow onion, diced, 4 cloves garlic, minced, 1 lb lean ground beef, 2 tbsp tomato paste
2. Transfer to a crock pot. Add ground beef mixture, crushed Roma tomatoes, petite diced tomatoes, beef broth, water, Italian seasoning, red pepper flakes and salt. 1 28oz can crushed Roma sauce, 1 14.5oz can petite diced Roma tomatoes, 4 cups beef broth, 2 cups water, 2 tsp dried Italian seasoning, 2 tsp salt, ½ tsp red pepper flakes
3. Cook on low for 6-8 hours or high for 2-3 hours. Thirty minutes before serving, add the broken lasagna pieces and turn on high. (The lasagna noodles will take 30 minutes to cook). Stir in fresh basil just before serving. ½ lb lasagna noodles, broken in bite sized pieces
4. For the cheese mixture, combine shredded mozzarella cheese, ricotta cheese, Parmesan cheese, parsley flakes and salt and pepper. 1 cup shredded mozzarella cheese, 1 cup ricotta cheese, ½ cup grated parmesan cheese, 1 tsp dried parsley flakes, Salt and pepper to taste
5. Serve lasagna soup in a bowl with a scoop of the cheese mixture and garnish with more fresh basil leaves. For the cheese mixture: handful of freshly torn basil + more for garnish
Serves 8
2 hr 30 min
20 min
Ingredients
12 oz spaghetti
6 egg yolks
1 cup fresh grated pecorino (plus more for garnish)
8 oz guanciale or panchetta
Fresh cracked black pepper
Directions
1. Add egg yolks to a bowl with one cup grated pecorino and fresh grated black pepper. Whisk together until a paste has formed. Set aside.
2. Slice guancialle (you could find this at your local butcher shop or Italian Deli or sub for panchetta) remove the outer rind and cut into small pieces.
3. Add pasta too heavily salted boiling water and cook one minute under Al Dente. (Reserve one cup pasta water)
4. Add your guanciale to a cold pan, turn on the heat to low then cook until the fat has rendered out and the pork is crispy. Strain out the fat and reserve.
5. Slowly drizzle reserved pasta water into your egg and cheese mixture while whisking (to prevent the eggs from scrambling).
6. Add 2 Tbsp of your strained fat back to the pan OFF the heat along with your spaghetti and half of your guanciale.
7. Pour in your egg and cheese mixture and toss to coat.
8. Plate, then top with more fresh cracked pepper, fresh grated pecorino and the rest of your guanciale. Finish with a drizzle of the pan sauce.
Serves 3
20 min
20 min
Ingredients
1 chicken breast, cooked, chopped
½ cucumber, diced
1 cup cherry tomatoes, halved
½ cup crumble feta
1 cup artichokes, jarred, chopped
½ cup Sundried tomatoes, jarred, chopped
¼ cup red onion, diced
½ yellow bell pepper, diced
2 T capers
2 T sliced black olives
Directions
1. Arrange all items on a platter starting in center with largest ingredients working your way out.
2. Dressing: Blend all ingredients then top over the sal
Serves 2
20 min
3 hr
Ingredients
6 Rhodes frozen Dinner Rolls
1 tbsp butter
Black peppercorns (or edible black marker)
Carrot
12 Pretzel sticks
spray oil
Directions
1. Place rolls on a parchment lined sheet pan, spray with oil then cover with plastic wrap and allow to thaw for exactly 1 hour (you want the rolls to be just thawed, not rising yet). 6 Rhodes frozen Dinner Rolls spray oil
2. To make the heads and scarves, use 2 of the rolls. Cut 2 rolls in half creating 4 halves. Cut a small amount off the bottom of each half (these will be used for the scarves) 6 Rhodes frozen Dinner Rolls
3. Roll the 4 larger pieces into a smooth ball for the snowman’s heads
4. Roll out the 4 smaller pieces into thin strips for the snowman’s scarves.
5. Use an full dinner roll for the snowman’s body.
6. Wrap the scarves around then spray with oil, cover with plastic wrap and allow to rise for exactly 90 minutes. spray oil
7. Bake in at 350° oven for 12 minutes then brush on melted butter. Allow to come to room temperature. 1 tbsp butter
8. For the eyes, mouth and buttons, pierce a hole then press in peppercorns (alternatively, you can use an edible marker). Black peppercorns (or edible black marker)
9. Use a carrot tip for the nose and pretzel sticks for the arms. Carrot 12 Pretzel sticks
Server 4
3 hr
50 min
Ingredients
4 large sweet potatoes
¼ cup salted butter
¼ cup + 2 tbsp maple syrup
½ tsp cinnamon
12 marshmallows
Pecans
Directions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Toss pecan halves into 2 tbsp of maple syrup and bake in a single layer in the oven for 5 minutes. Remove candied pecans from sheet pan and allow to dry. Pecans, ¼ cup + 2 tbsp maple syrup
3. Melt butter in microwave. ¼ cup salted butter
4. Peel and slice sweet potatoes into 1 inch thick rounds. Add to a large bowl and toss with 1/4 cup melted butter, 1/4 cup maple syrup and 1/2 tsp cinnamon. 4 large sweet potatoes, ¼ cup salted butter, ¼ cup + 2 tbsp maple syrup, ½ tsp cinnamon
5. Line baking sheet with a new sheet of parchment paper and add sweet potatoes in a single layer with space in between.
6. Bake for 25 minutes flipping hallway through or until fork tender.
7. Remove from oven and allow to slightly cool.
8. Slice each marshmallow in half then top each sweet potato round with half a marshmallow.
12 marshmallows
9. Return to oven under the broiler until slightly browned (keep a close watch, do not burn).
10. While still warm, press a candied pecan halve into each bite. Pecans
Serves 24
50 min