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Sweet and Savory Brie Tart

Sweet and Savory Brie Tart

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Preheat oven to 350ºF. On a lightly floured work surface, lay out one piece of dough

  • 1 store-bought pie crust
  • 2 cups French bread (cut into 1-inch cubes)
  • 1 Granny Smith apple (peeled and cut into 1/2-inch cubes)
  • 1/2 cup dates (pitted and chopped)
  • 1/4 cup walnuts (roughly chopped)
  • 1/2 stick butter (melted, 1/4 cup)
  • 2 tablespoons Sauvignon Blanc (plus more to serve)
  • 2 teaspoons fresh thyme leaves
  • 1 jar apricot preserves (about 13 ounces)
  • 1 wheel brie (8 ounces, 1/4-inch slices)
0/5 (0 Votes)

DATE AND WALNUT SNACK

DATE AND WALNUT SNACK

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For the Soaked Walnuts: in a large bowl, add the walnuts and 3 orange peels

  • 1 cup vegan cream cheese
  • 2 teaspoons cinnamon
  • 1 teaspoon honey
  • 12 dates (pitted and halved)
  • 24 shelled walnuts
  • 3 orange peels
  • 1 quart water
  • 1/2 teaspoon salt
0/5 (0 Votes)

Chicken Braised With Tomatillos, Cumin and Hominy

Chicken Braised With Tomatillos, Cumin and Hominy

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Preheat the oven to 350 degrees F

  • 1/2-cup olive oil
  • 6 chicken quarters (legs and thighs)
  • 3/4-cup (approximately 1 medium) finely diced white onion
  • 3 garlic cloves, minced
  • 1 1/2-tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/4-pounds fresh tomatillos, husked and cut 1/2-inch dice (about 4 cups chopped)
  • 1 to 2 chipotle peppers, canned in adobo sauce, chopped
  • 5 cups unsalted chicken stock
  • 1/4-teaspoon salt, or to taste
  • 1 28-ounce can hominy, drained
  • 1 9.6-ounce bag fresh spinach
  • Lime juice, to taste
  • Ground black pepper, to taste
  • 1/4-cup cilantro, chopped
0/5 (0 Votes)

Ginger Pear Muffins

Ginger Pear Muffins

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Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended

  • TOPPING:
  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups chopped peeled fresh pears
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 teaspoons butter, melted
0/5 (0 Votes)

SLOW COOKER BRISKET

SLOW COOKER BRISKET

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Season brisket generously with salt and pepper

  • 1 first cut beef brisket (about 3-3 1/3 pounds)
  • 1 package onion soup mix
  • 8 ounces button mushrooms
  • 6 cloves garlic (whole)
  • 2 large carrots (peeled and cut into 1-inch pieces)
  • 5-6 thyme stems (tied together with kitchen twine)
  • 2 bay leaves
  • 2 large Spanish onions (1 onion quartered, 1 onion sliced)
  • 1 (15) ounce can beef broth
  • 1/2 cup red wine
  • 1 tablespoons soy sauce
  • 1/4 cup pomegranate seeds (to garnish)
  • 1 handful chopped parsley (to garnish)
  • salt (to taste)
  • 1 tablespoon fresh ground pepper
0/5 (0 Votes)

SMOKED PORK WITH KIELBASA, CABBAGE & APPLE DUMPLINGS

SMOKED PORK WITH KIELBASA, CABBAGE & APPLE DUMPLINGS

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Place a Dutch oven over medium-high heat

  • 2 tablespoons unsalted butter
  • 1 medium onion (medium diced)
  • 1 head white cabbage (medium diced)
  • 1 quart apple cider
  • 1 IPA Beer (12 ounces)
  • 1 tablespoon chili flakes
  • 1 tablespoon ground coriander
  • 1 cup sauerkraut (pureed)
  • 1 ham hock
  • 1/2 rack smoked, bone-in, pork loin (substitute with ham)
  • 2 pounds garlic sausage or kielbasa
  • 1 bunch parsley (roughly chopped or torn)
  • 4 tablespoons hot mustard
  • kosher salt and freshly ground black pepper (to taste)
  • DUMPLINGS
  • 3 large eggs
  • 3/4 cup unsweetened applesauce
  • 2 cups flour
  • 1 1/2 teaspoon salt
0/5 (0 Votes)

Banana-Nut Bread

Banana-Nut Bread

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Cream butter and sugar until light and fluffy

  • 1/2-cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4-cup buttermilk
  • 1/4-teaspoon soda
  • 2-3 bananas, ripened
  • 2 teaspoons baking powder
  • 1/2-teaspoon salt 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
4.4/5 (18 Votes)

Caramelized Butternut Squash

Caramelized Butternut Squash

By

Preheat the oven to 400 degrees F

  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • 1/4-cup light brown sugar, packed
  • 1 1/2-teaspoons kosher salt
  • 1/2-teaspoon freshly ground black pepper
0/5 (0 Votes)

Brownie Trifle

Brownie Trifle

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Heat oven to 325°F. Spray bottom only of 8-inch square pan with cooking spray or grease with shortening

  • 1 pouch (10.25 oz) fudge brownie mix
  • 1/4 cup vegetable oil
  • 2 tablespoons water
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 cups Cool Whip™ frozen whipped topping, thawed
  • 1 1/2 cups fresh raspberries (6 oz)
  • 1/4 cup sliced almonds
0/5 (0 Votes)

Honey Zucchini Bread

Honey Zucchini Bread

By

This one is a must! It's super easy to make and the slight hint of honey is amazing

  • 1 cup vegetable oil
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2-cup walnuts
  • 2 cups zucchini, shredded
  • 2 cups sugar
  • 2 teaspoon vanilla
  • 3 cups flour
  • 3/4-cup Sue Bee Honey
  • 4 eggs beaten
4.1/5 (10 Votes)