u/Clevecooking

A little Early.

Ingredients

1 cup packed brown sugar

1/2 cup granulated sugar

1 cup unsalted butter room temperature

2 eggs

1/2 cup eggnog

1 teaspoon of vanilla extract

3 cups all purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoon cream of tartar

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1 teaspoon cinnamon

1/2 teaspoon sea salt

Rolling sugar mixture

1/2 cup granulated sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Method

1. In an appropriate sized bowl, sift together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, and sea salt. Set aside.
2. Cream butter with granulated sugar and brown sugar until light and fluffy. Scraping down the sides and bottom of the bowl occasionally.
3. Add eggs, eggnog, and vanilla. Combine well.
4. Next add the flour mixture half at a time. Mix until just combined. Do not over mix. Make sure to scrape the bottom of the bowl.
5. Once the dough has come together, place in the refrigerator for at least an hour to make rolling easier. The dough is very sticky.
6. Mix together the rolling sugar mixture.
7. When dough is cooled, roll dough into 1- 1 1/2 inch balls. Roll the balls in the sugar mixture and place about 2 inches apart on a parchment lined baking sheet.
8. Bake at 350 F for 8-10 minutes.

Ingredients

9 tablespoons of unsalted butter

1/3 cup of sugar

1 2/3 cups all purpose flour

1 tablespoon of pumpkin pie spice

Pumpkin Pie Spice Recipe

3 tablespoons of ground cinnamon

2 teaspoons of ground ginger

1 1/2 teaspoons of ground nutmeg

1 teaspoon of ground allspice

1 teaspoon of ground cloves

Yield is about 5 tablespoons

Method

Place sugar and butter into a food processor and pulse until well combined.

Add flour and pumpkin pie spice then pulse until mixture holds together.

Place the dough mixture onto a large piece of plastic wrap and wrap with a little room to roll it out into a 1/2 inch thick square.

Chill for at least 30 minutes.

Roll out dough to 1/4 inch. Cut cookies out and chill before baking for about 10 minutes. See notes

Bake at 350 for 15 minutes, rotating the baking tray midway through the baking time.

Ingredients

2 pounds of ground chicken

2 cups of shredded cheddar cheese

1 egg

1 teaspoon of garlic powder

1 teaspoon of onion powder

1/2 teaspoon of sea salt

1/2 teaspoon of ground black pepper

Your favorite hot sauce

Method

Add all ingredients to a large bowl and mix thoroughly.

Roll into golf ball sized balls and place on a lined baking sheet. You should get about 15 meatballs.

Bake at 375 degrees F for 20 minutes.

Add your favorite hot sauce and serve.

Nutrition

Serving 3 Meatballs

Calories 384 kcal

Carbohydrates 2 g

Protein 36 g

Fat 26 g

Saturated Fat 11 g

Polyunsaturated Fat 3 g

Monounsaturated Fat 9 g

Trans Fat 0.1 g

Cholesterol 195 mg

Sodium 542 mg

Potassium 840 mg

Fiber 0.1 g

Sugar 0.2 g

Vitamin A 418 IU

Vitamin C 0.1 mg

Calcium 282 mg

Iron 1 mg

Ingredients

Pie

3 granny smith apples or any other pie apple cored, peeled, and cut into 1/4 inch slices

3 firm ripe pears cored, peeled, and cut into 1/4 inch slices

1 1/2 tablespoons of cornstarch

1/2 cup of packed brown sugar

1/4 teaspoon of cinnamon

1 tablespoon of butter cut into 1/4 inch pieces

9 inch pie crust

Topping

1/2 cup unbleached all purpose flour

1/4 cup packed brown sugar

1/4 teaspoon of cinnamon

4 tablespoons of butter cut into 1/4 inch pieces

Method

1. Combine topping ingredients in an appropriately sized bowl and pinch the ingredients by hand until a sandy mixture is achieved.
2. Combine apples, pears, cornstarch, cinnamon, and butter in an appropriately sized bowl.
3. Place pie crust in a pie tin. Crimp the edges if desired.
4. Place the apple mixture into the pie shell.
5. Place the apple mixture into the pie shell. Dot the top with the 1 tablespoon of butter pieces.
6. Sprinkle crumble topping on top of the apple mixture.
7. Bake at 350 degrees F for 40-50 minutes. Check on pie after 30-35 minutes. Bake until crust is golden brown and the juices are bubbling.

Ingredients

2 pounds of thinly sliced steak

1 teaspoon of sea salt

1 teaspoon of cracked black pepper

1 teaspoon of garlic powder

1 pound of browned and drained ground beef optional

3 cups of queso of your choice

1 large thinly sliced red onion

1 tablespoon of butter

1/2 teaspoon of sea salt

24 slider buns

Method

1. Lay out sliced steak on a lined baking tray and cook for 15-20 minutes at 375. When cool enough to handle, slice into 1/2 inch strips.
2. Place butter, 1/2 teaspoon of sea salt, and sliced onion in a large skillet over medium heat. Cook until the onion is soft and caramelized. About 20 minutes.
3. When onions are done, place sliced steak and queso into the same large skillet with the onions. Cook until the dish is heated through stirring occasionally.
4. If you feel you are running short or need an inexpensive way to stretch the dish, just add the optional browned ground beef.
5. Serve with slider buns or with regular buns, hoagies, etc.

8 ounces mascarpone softened to room temperature
8 ounces cream cheese softened to room temperature
1 ½ cups of powdered sugar sifted
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups of very cold heavy whipping cream divided.

Add mascarpone cheese and cream cheese to a mixing bowl or to a bowl of a stand mixer and combine. Be sure to scrape down the sides and bottom of the bowl.

Add sifted powdered sugar, almond extract, and vanilla extract. Mix until well combined. Add one cup of the heavy whipping cream and mix until just combined. Scrape down the sides and bottom of the bowl.

Add the last cup of whipping cream and whip until soft peaks are formed. Do not overmix.

Store in the refrigerator until ready to use

Ingredients

For the cookie dough:

2 cups all-purpose flour

¼ teaspoon of salt

1 cup (2 sticks) cubed room temperature unsalted butter

¾ cup powdered sugar

¾ cup almond flour

½ vanilla pod seeds scraped out or 2 tsp vanilla extract

For the sugar mixture:

¾ cup powdered sugar

½ vanilla pod left intact

Method

1. In the bowl of a stand mixer combine flour, salt, cubed butter, powdered sugar, nuts, and vanilla seeds. Mix until a crumbly dough forms, about 1 minute. If the dough is too crumbly add 1-2 tablespoons of milk.
2. Use your hands to press the dough together and wrap it in plastic wrap. Chill the dough for one hour in the fridge.
3. Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 2 inch pieces, form the pieces into small cylinders and taper the ends into rounded points. Bend each one into a crescent shape. Place the Vanillekipferl on a lined baking sheet about 1 inch apart.
4. Bake the Vanillekipferl one cookie sheet at 350 degrees F for 10 min until the edges are golden.
5. Make sure they do not get brown. Let rest for 2-3 minutes until removing from the baking sheet.

For the vanilla powdered sugar

1. Scrape out vanilla pod and combine with powdered sugar. With a blender or food processor, blend until the pod is well combined with the powdered sugar.
2. Sift 1/2 the powdered sugar mixture over the Vanillekipferl. Let them cool completely then give them a second dusting.
3. These cookies keep fresh for about 3 weeks in an airtight container.

3 Tablespoons butter
3 Tablespoons  flour
1 1/2 cup milk or cream warmed for 1 minute in microwave
1 teaspoon  dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon of worcestershire sauce
8 ounces of monterey jack cheese shredded
1-2 tablespoons of milk if necessary

Combine flour, butter, and ranch seasoning over medium heat to melt butter and cook flour. Stir for about 2-3 minutes.

Add warm cream and stir  for 2-3 minutes.

Add worcestershire sauce and cheese and combine until the cheese is melted.

Thin with 1-2 milk if necessary to achieve desired thickness.

Ingredients

​1 1/3 pounds of Italian sausage

24 ounce jar of your favorite pasta sauce

12 ounce box of ziti or small rigatoni or whatever you like

1 cup of Parmesan or Asiago divided

3 cups of mozzarella divided

​Method

​Brown sausage in a large skillet.

​Boil pasta until al dente.

​Preheat oven to 350 degrees F.

​Pour 1/2 of the pasta sauce into the bottom and spread evenly. Next spread 1/2 of the cooked pasta, 1/2 of the browned sausage, 1/2 of the Parmesan and 1/2 the mozzarella. All should be spread evenly.

​Repeat the first layer.

​Cover and bake at 350 degrees F for 45 minutes.

​Bake an additional 5-10 minutes uncovered or until cheese is golden brown.

Ingredients

3 tablespoons butter

3 tablespoons flour

1 ¾ cups milk or cream, warmed for 1 minute in the microwave

4 ounces shredded Monterey Jack cheese

4–5 ounces shredded Asiago cheese

1 teaspoon black pepper

½ teaspoon sea salt

1–2 tablespoons of milk (if necessary)

Method

1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbly (this removes the raw flour taste).
2. Slowly pour in the warmed milk while whisking constantly to prevent lumps. Cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
3. Reduce heat to low. Add the shredded Asiago and Monterey Jack cheeses a handful at a time, whisking until fully melted and smooth. Stir in the salt and pepper.
4. If the sauce is too thick, whisk in an extra tablespoon of milk.

1 cup mayonnaise
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon of worcestershire sauce
½ teaspoon of sea salt
½ teaspoon of black pepper
¼ cup of buttermilk
¼ cup of heavy whipping cream

Combine all the ingredients in an appropriately sized bowl and mix until well combined.

Store in the refrigerator for up to a week.

Ingredients

1 chicken breast, or more, baked and cut into 1/2 to 3/4 inch cubes.

1/3 cup honey.

2 to 4 tablespoons sriracha, depending on how hot you want it.

1/3 cup ranch.

8 ounces shredded monterey jack cheese.

1 pizza dough, homemade or store bought.

Place the chicken, honey, and sriracha in a bowl and mix until well combined, tasting as you go for your preferred heat level.

Spread the ranch over the pizza dough.

Spread the chicken mixture over the ranch.

Sprinkle the monterey jack cheese on top.

Bake at 425 degrees for 8 to 10 minutes, or until the dough is golden brown and the cheese is melted, rotating the pizza halfway through the baking time.

Ingredients:

1 1/2 pounds of boneless western ribs cut into 1 1/2 to 2 inch cubes 3 tablespoons of butter or high heat oil 6 8-inch skewers 2 cups of bread crumbs 2 eggs plus 2 tablespoons of milk combined 1/4 cup of flour 1 teaspoon each of sea salt, cracked black pepper, garlic powder, and onion powder combined together

Instructions:

1. To bread the skewered pork cubes, set up your breading station: place each of the flour, egg mixture, and bread crumbs in separate shallow bowls. First, place a skewer in the flour and cover well. Shake off any excess flour and dip the flour skewer in the egg mixture and cover well. Then take the same skewer and cover with bread crumbs and place on a plate. Repeat with the other skewers.
2. Preheat your oven to 375 degrees F.
3. Place butter in a skillet over medium high heat. Once butter is melted, place breaded skewers in the skillet and sprinkle the top of the skewer with seasoning mixture. Be careful not to crowd the skillet.
4. The goal is to brown each side of the skewered pork cubes before finishing them in the oven. You can add more butter if needed to finish the browning.
5. When skewered pork is finished browning, place in a 9 x 13 pan. Be careful not to crowd the pan. Place in a preheated oven and bake for 20 minutes or until pork reaches 165 degrees F.

1 cup of peanut butter

1/2 cup of pure maple syrup (not pancake syrup)

1/3 coconut oil warmed to liquid form

1 teaspoon of vanilla extract

Combine all ingredients and enjoy!

Ingredients:

1 tbsp butter

1 medium onion, diced

2 lbs ground beef, ground turkey, or a combination of both

1 tsp sea salt

1 tsp cracked black pepper

1 (16 oz) bag slaw mix or shredded cabbage

2 (14.5 oz) cans fire-roasted tomatoes or tomato sauce

1 (14 oz) can sauerkraut

Cooked rice (optional, for serving)

Instructions:

Slow Cooker Method

Melt butter in a large skillet over medium heat. Add diced onion and cook until soft.

Add ground meat, salt, and pepper. Brown the meat thoroughly.

Once browned, mix in the fire-roasted tomatoes and cook until heated through.

Drain about 3 tablespoons of excess liquid from the skillet and discard.

Line the bottom of your slow cooker with the shredded cabbage/slaw mix.

Layer the sauerkraut directly over the cabbage.

Top with the meat and tomato mixture. Do not stir or mix the layers.

Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the cabbage is completely tender.

Oven Method

Follow steps 1 through 4 above to prepare the meat mixture.

Preheat your oven to 375 degrees F.

In a Dutch oven or oven-safe pot, layer the cabbage, sauerkraut, and meat mixture in the same order. Do not stir.

Cover tightly with a lid or heavy-duty foil.

Bake for 90 minutes until the cabbage is fully tender.

10 grape tomatoes
2 whole leaves of romaine lettuce
4 slices of thick sliced bacon
1/2 teaspoon of garlic powder
½ cup of mayonnaise
5 slices of brioche loaf
1 tablespoon of melted butter

Slice tomatoes longways and store in the fridge until you are ready to assemble.

Cook bacon. Try to keep as flat as possible. 
After bacon is cooked and cooled, slice into 1 ½ to 2 inch pieces. 

Combine garlic powder and mayonnaise. Next, cut the romaine into 2 inch by 2 inch pieces. Set both in the fridge until you are ready to assemble.

Cut the crusts off of the slices of brioche loaf. Slice the pieces into quarters. Refer to the video if needed.

Brush the quartered pieces with the melted butter and bake for 5-6 minutes at 375 degrees F or until golden brown. After baking, set aside to cool.

 To assemble, spread about a ½ teaspoon to a teaspoon of garlic mayonnaise on a piece of toasted brioche. Next place a piece of bacon, lettuce and tomato then repeat until done.

1 packet or 2 ¼ teaspoons of fast acting or rapid rise yeast

1 cup of warm water around 100 degrees F

2 tablespoons of sugar or 2 tablespoons of honey

2 ½ cups of unbleached flour

1 tablespoon of olive oil.

Topping

1 ½-2 tablespoons melted butter

1 tablespoon water

1 tablespoon sugar

Pour warm water in a large bowl or in the bowl of a stand mixer. Add the sugar (or honey), and yeast. Mix gently.

In about five minutes you should see the yeast starting to react with the sugar. Once you see this you are on your way.

Add flour and mix until dough comes together.

Knead for five minutes with dough hook or by hand. The dough will be somewhat sticky. Form into a ball.

Spread the olive oil on dough ball, place into a large bowl and cover with plastic wrap or a clean dish towel.

Let dough rise in a warm area (I use the microwave. Don't turn it on.) for 60 minutes or until dough has doubled in size.

Place dough on lightly floured surface and divide into eight pieces.

Roll each piece into a bun and place on parchment lined baking sheet. Cover buns with lightly oiled plastic wrap and let rise for 10 minutes. Preheat oven to 400 degrees.

While rising, make the topping by melting the butter and then adding the water and sugar. Mix well. You will be brushing the mixture on three times while baking the buns.

After 10 minutes, rise brush mixture on on the buns and place in the oven and bake for eight minutes. At the eight minutes mark, rotate the baking sheet and brush on more mixture. Bake for an additional 4-6 minutes or until.

Sprinkle with sea salt (optional).

I have used milk instead of water and it comes out great.