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  Bacon Ranch Pasta Salad

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  Up to 10 servings
  

  Bacon Ranch Pasta Salad

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  Recipe adapted from:

  Leah Perez

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cup

  Egg Free

  Be the star of the potluck with this bacon ranch pasta salad! The combination of crispy bacon, homemade ranch dressing, fresh herbs, and plump grape tomatoes, makes this pasta salad the ultimate crowd-pleaser. Easy to pack for a delicious on-the-go lunch.

  https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

  Bacon Ranch Pasta Salad quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a42658122/bacon-ranch-pasta-salad-recipe/

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  Instructions

  • Bring a large pot water to a boil over high heat. Season generously with salt.
  • Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
  • Cook the pasta one minute more than package directions. Drain, rinse with cold water, and let cool.
  • Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and serve.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce bacon
  • 1 pound cavatappi pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh dill chopped
  • 1 1/2 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 2 teaspoon Kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1 pint grape tomato halved
  • 6 ounce cheddar cheese cut into 1/2-inch cubes
  • 1 cup frozen green peas thawed
  • 1 4 ounce pimentos drained
  • 13 ounce canned sliced black olives drained
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 568kcal | Carbohydrates: 43g | Protein: 17g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1474mg | Potassium: 441mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1574IU | Vitamin C: 32mg | Calcium: 196mg | Iron: 2mg

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  Caramel Apple Cookies

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  16 servings
  
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  Caramel Apple Cookies

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  Recipe adapted from:

  Buttermilk by Sam

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Nut FreeSoy FreeVegetarian

  Chewy oatmeal cookies made to taste like a caramel apple.

  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

  Caramel Apple Cookies quantity

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  https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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  Instructions

  • Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  • Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
  • Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
  • Fold in the flour and ground freeze dried apples.
  • Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
  • Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
  • Bake for 10-12 minutes until golden at the edges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • ½ cup unsalted butter
  • ⅔ cup light brown sugar
  • 2 egg yolk large
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup old fashioned rolled oats
  • 3.5 ounce all-purpose flour
  • 3/4 ounce freeze dried apple ground into a powder
  • 16 caramel squares

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Nutrition

  Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  16

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  Pistachio Pinwheel Cookies

  $5.00 Cooking Fee

  Rated 0 out of 5
  32 servings
  
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  Pistachio Pinwheel Cookies

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  Recipe adapted from:

  Claire Saffitz

  Rated 0 out of 5

  $5.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These cookies are rolled and cut before baking to produce a beautiful "pinwheel" pattern.

  https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

  Pistachio Pinwheel Cookies quantity

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  https://cooking.nytimes.com/recipes/1021709-pistachio-pinwheels?smid=ck-recipe-iOS-share&fbclid=IwAR1_FQq_R_M1CiaGpxNYAYB_TL9VIxQdsJWD-YvYmAGtuiW6Hqo34ejS_8o

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  Instructions

  • In a food processor, pulse the pistachios until they’re very finely ground but not yet forming a paste, about 25 second-long pulses. Transfer the ground pistachios to a small bowl and set aside.
  • To the same food processor (no need to wash after grinding the pistachios), add the butter and confectioners’ sugar, and process until the mixture is smooth and creamy. Add the yolks and almond extract, and process until the mixture is smooth and light. Add the flour and salt, and pulse, scraping down the sides of the bowl once or twice, until you have a stiff, uniform dough.
  • Transfer two-thirds of the dough (about 10 ounces/240 grams) to a medium bowl and add the almond flour to the bowl. Use a flexible spatula to work the almond flour into the dough until you have a uniform mixture.
  • Scrape the almond dough onto a piece of parchment paper. Pat it down with your hands into a thinner layer, then place a piece of parchment paper on top. Roll out the dough between the sheets of parchment into a slab measuring about 12-by-8 inches and ¼-inch thick. (Uncover the dough and use a small offset spatula to shape the dough into a rectangle if necessary.) Slide the parchment paper onto a baking sheet and refrigerate the slab until firm, 10 to 15 minutes.
  • Meanwhile, add the ground pistachios to the food processor with the remaining dough and pulse until the mixture is thoroughly blended and the dough has taken on a green color, about 7 pulses. Set aside at room temperature while the almond dough chills.
  • Remove the almond dough from the refrigerator and plop tablespoon-size pieces of the pistachio dough across the surface of the slab. Use the offset spatula to spread the pistachio dough across the length of the slab in an even layer, leaving a ½-inch border along the longer sides. Starting at one of the longer sides and using the parchment paper to help you, roll the dough into a tight spiraled log. Wrap the log in parchment paper and transfer to the refrigerator. Chill until the dough is very firm, at least 1 hour.
  • When ready to bake, arrange two oven racks in the upper and lower thirds of the oven and heat to 350 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
  • Sprinkle the demerara sugar across a cutting board. Remove the log from the refrigerator, unwrap, and roll across the board in the sugar, pressing down very firmly as you roll so the sugar adheres. Continue to roll and press until the entire log is coated. Using a sharp knife, shave a thin crosswise slice off of each end so you have straight sides with the full spiral exposed. Cut the log in half crosswise, then cut each half in half again to make quarters, and cut each quarter in half again for eighths. (This ensures even, equal slices.) As you cut, roll the pieces on the cutting board to prevent the pinwheels from gaining a flat side and losing their round shape. Cut each piece into 4 equal slices to make 32 cookies.
  • Divide the cookies between the two prepared baking sheets and space them evenly. Bake the cookies on the upper and lower racks until they are golden around the edges, 15 to 20 minutes, switching racks and rotating the sheets front to back halfway through baking. Remove from the oven and let cool completely on the baking sheets.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook15

  Passive60

  Total Time2 hours hours

  Recipe Serving Size32

  Ingredients

  Ingredients

  • ⅔ cup shelled pistachios shelled raw unsalted
  • ¾ cup unsalted butter 1½ sticks, cut into ½-inch pieces, at room temperature
  • ¾ cup sugar plus 2 tablespoons
  • 2 egg yolk large
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour
  • ½ teaspoon Kosher salt
  • 1⅓ cup almond flour

  For rolling:

  • ½ cup demerara sugar

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Refrigerator, Sharp Knives

  Nutrition

  Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 34mg | Fiber: 1g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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  The Best Salted Caramel Popcorn Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  15 servings
  
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  The Best Salted Caramel Popcorn Cookies

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  Recipe adapted from:

  Erin Clarkson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Vegetarian

  Satisfy your sweet tooth with these salted caramel popcorn cookies! They have soft, chewy middles, crispy edges, and crunchy popcorn in every bite. Recipe uses freshly popped popcorn, but for ease butter-flavored microwave popcorn works here too!

  https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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  https://cloudykitchen.com/blog/brown-butter-salted-caramel-popcorn-chocolate-chip-cookies/?fbclid=IwAR13E2S9fDWm748cZMDvO9Y19rUFdpbJgMrvw8BiccBpt6XsBSTkC3bJtsU#tasty-recipes-5725-jump-target

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  Adjust the ingredients measurement scale here by changing this number. 15

  Instructions

  • Preheat the oven to 350˚f / 180˚c. Line 2-3 baking trays with parchment paper.
  • Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer the brown butter to the bowl of a stand mixer to cool slightly.
  • While the butter is cooling, make the caramel - place the granulated sugar into a medium saucepan and place over medium heat. Place a silicone mat on a heat resistant surface (I use my counter) or onto a baking tray, and have nearby.
  • Place the sugar in a medium saucepan, and place over medium heat. Heat the sugar, stirring occasionally with a whisk, until all of the sugar has melted (the sugar will clump as you heat, but continue to stir - it will soon smooth out). Continue to cook the caramel until it is amber in colour and just beginning to smoke slightly. Immediately pour onto the prepared silicone mat, and leave to cool while you prepare the cookie dough.
  • Meanwhile pop the popcorn according to package directions
  • Place the bowl of the stand mixer with the brown butter onto the mixer, and fit with the paddle attachment. Mix the brown butter, dark brown sugar, and second measure of granulated sugar on medium speed until combined. Add the eggs one at a time, followed by the vanilla, then increase the mixer speed to high and beat for 2-3 minutes, until the mixture has lightened in colour and thickened.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer off, add to the mixing bowl, then mix on low until just combined. Remove the bowl from the mixer and finish the incorporation of the dry ingredients by hand if needed - scrape down the bowl and ensure that all the mixture at the bottom of the bowl is fully incorporated.
  • Carefully peel the caramel sheet off the silicone mat, and place onto the chopping board. Using a sharp knife, cut into chunks ½” to ¾” or smaller in size - there will be some small shards, and larger pieces. Use caution as the shards will be sharp. Add the caramel shards to the bowl along with the chocolate, and mix briefly on low speed to combine.
  • Remove the mixing bowl from the mixer and add the popcorn in and incorporate by hand.
  • Using a 1/4 cup (#16) scoop, place level scoop fulls of dough onto the prepared baking trays 6 per tray works well for me. Roll each into a ball and arrange on the trays, leaving ample room for spreading - place them with a side showing lots of chocolate and popcorn up so that the tops bake up nicely.
  • Bake the trays one at a time for 14-15 minutes, or until the cookies are puffed up and set around the edges. Check for doneness at 13 minutes. Remember that they will continue to cook a little once you remove them from the oven.
  • If the cookies have lost their round shape a little in the oven due to the caramel, you can use a round cookie cutter slightly larger than the cookie to nudge it back into a circular shape. Sprinkle each cookie with coarse sea salt, then cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat the baking process with the remaining cookies. Store leftovers in an airtight container at room temperature.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 10 ounce unsalted butter straight from the fridge
  • 7 ounce granulated sugar for the caramel
  • 7.5 ounce dark brown sugar
  • 3.5 ounce granulated sugar
  • 2 egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 11.5 ounce all-purpose flour
  • ¾ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 ounce dark chocolate coarsley chopped
  • .75 ounce popcorn kernels freshly popped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 641kcal | Carbohydrates: 85g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 345mg | Potassium: 211mg | Fiber: 3g | Sugar: 55g | Vitamin A: 763IU | Calcium: 65mg | Iron: 4mg

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  15

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  Kitchen Sink Cookies

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  Rated 0 out of 5
  9 servings
  

  Kitchen Sink Cookies

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  Recipe adapted from:

  Melissa Rose

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 large 4-inch cookie

  Vegetarian

  These extra large cookies are loaded with chocolate chips, caramel chunks, and pretzels.

  https://www.designeatrepeat.com/kitchen-sink-cookies/

  Kitchen Sink Cookies quantity

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  https://www.designeatrepeat.com/kitchen-sink-cookies/

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  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat oven to 350°F.
  • Chop half of the chocolate chips into small shards and slivers. Cut caramels into small chunks (about the size of the chocolate chips) and break up the pretzels. Set aside.
  • In a medium sized microwave-safe bowl, add butter and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done
  • Add in brown sugar and granulated sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). The sugars should cool off the butter but if it's still piping hot, let cool for a minute or two.
  • Stir in egg and vanilla extract. Next, mix in baking soda and salt.
  • Add flour and mix until all the flour disappears into the dough. Note: the dough will be wet and sticky, this is normal and it will firm up as it sits.
  • Mix the chopped chocolate chips, whole chocolate chips, pretzels, and caramel into the dough. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky, then stir (if needed, you can add 1-2 tablespoons flour to help it firm up).
  • Line a baking sheet with parchment paper. Scoop dough into 1/4 cup sized scoops (i.e. 4 tablespoons) then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post above for reference. Without flattening, your cookies will be thicker and more cakey.
  • If desired, press extra pretzel pieces into the top.
  • Bake at 350°F for 12-14 minutes. You want them to be slightly brown on the edges & top and look slightly underbaked in the center (my oven was perfect at 13 minutes).
  • Tip: If your cookies are wonky-shaped, immediately after taking out of the oven, use a bowl that is slightly larger than the cookie to “wiggle” it back into a circle shape.
  • Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
  • Enjoy slightly warm for gooey caramel or allow to fully cool...both ways are amazing!

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  • ½ cup unsalted butter 1 stick
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg large
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 1 ¼ cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • ½ cup pretzels chopped
  • ½ cup caramel squares chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 414kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 197mg | Fiber: 2g | Sugar: 34g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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  Potato Chip Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Potato Chip Cookies

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  Recipe adapted from:

  Anne

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Nut FreeSoy FreeVegetarian

  These cookies are the perfect combination of sweet and salty, plus they have a nice crip texture.

  https://www.upstateramblings.com/potato-chip-cookies/

  Potato Chip Cookies quantity

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  https://www.upstateramblings.com/potato-chip-cookies/

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Crush the 6 cups of potato chips by putting them in a ziploc bag and rolling them with a rolling pin. Or just crush them with your hands. You want to end up with about 2 cups of crushed potato chips. Once you are done crushing measure 1 cup of potato chips for mixing into the batter and set the remaining crushed chips aside.
  • In a mixer beat the butter on high speed for about 1 minute.
  • Then add the sugar and vanilla and mix until everything is combined and creamy.
  • Add the egg and beat the mixture again.
  • Add the flour and mix it until it is mixed into the batter.
  • Then stir 1 cup of potato chips into the batter. You can stir them in by hand or use a mixer, but don't overmix the potato chips.
  • Cover the dough and chill it for about 1 hour, until it is easy to handle.
  • Preheat the oven to 350 F.
  • Shape the dough into 1 inch balls, with a cookie scoop or by rolling them between your hands.
  • Put the balls about 1 inch apart on a cookie sheet. Either use an ungreased cookie sheet or cover it with a silicone baking mat.
  • Use a drinking glass or your fingers to flatten the cookies until they are about 1/4 inch thick.
  • Take some of the remaining potato chips and sprinkle them on top of the cookies, pressing them down lightly into the dough.
  • Bake for about 12 minutes until the cookies are just starting to brown on the edges.
  • Cool the cookies on wire racks.

  Notes

  Don't crush the potato chips so much that they are powder, they should be recognizable potato chip crumbs.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 22 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 6 cup potato chip separated, not crushed
  • 3/4 cup butter
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 3/4 cup all-purpose flour

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 432kcal | Carbohydrates: 45g | Protein: 5g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 231mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

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  Sephardic Charoset Truffles

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  Up to 10 servings
  

  Sephardic Charoset Truffles

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2-3 truffles

  Dairy FreeEgg FreeGluten FreeOil FreeSoy FreeVeganVegetarian

  An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place dates, apricots, raisins, pistachios and honey and place in a food processor. 
  • Pulse for about 2 minutes until the mixture is smooth but still has texture. You may need to break up the sticky mixture a few times if it collects in a ball in the processor.
  • In a bowl, mix together the sugar and the cinnamon. Form date mixture into balls that are about ¾ inch in diameter. The balls will be sticky and soft. It will be easier to shape them if you wet your hands slightly.
  • Dry your hands. Dip the balls in the cinnamon sugar and coat thoroughly, and re-roll between your palms to smooth out any rough edges. Serve at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1.5 cup pitted Medjool date
  • 1.5 cup dried apricots
  • 0.5 cup golden raisins
  • 0.75 cup shelled pistachios lightly roasted and chopped
  • 2 tablespoon honey for vegan use date syrup or agave
  • 0.25 cup sugar
  • 1 teaspoon ground cinnamon

  Cooking Tools Required

  Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Leftover charoset will keep, covered in the refrigerator, for four to five days.

  Nutrition

  Calories: 214kcal | Carbohydrates: 46g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 531mg | Fiber: 4g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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  Cucumber, Melon and Farro Salad

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  Up to 10 servings
  

  Cucumber, Melon and Farro Salad

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  Serving Size: 1 1/2 cups

  Nut FreeSoy FreeVegetarian

  This delicious fruit and farro salad is tossed with a red wine vinaigrette then topped with feta cheese and fresh mint.

  Cucumber, Melon and Farro Salad quantity

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  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Bring a pot of salted water to a boil and add farro. Cook until tender, about 20 minutes. Most water she be absorbed, drain if needed. Cool farro on a large plate.
  • Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; gently mix and set aside.
  • Whisk together the olive oil, red wine vinegar, shallots, chives and salt & pepper until emulsified.
  • To serve, toss salad with dressing and top with feta and fresh mint

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup uncooked farro
  • 4 cup water
  • 2 cucumber sliced in half moon shape
  • 1 cantaloupe seeded and cubed
  • 3 cup cherry tomato halved
  • ½ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 1 shallot minced
  • 1 tablespoon fresh chive finely chopped
  • 2 teaspoon sea salt
  • 2 teaspoon freshly ground black pepper
  • 3/4 cup feta cheese crumbled
  • ½ cup fresh mint chiffonade

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Whisk

  Nutrition

  Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 417mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2296IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 2mg

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  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Up to 10 servings
  

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 6 ounces steak, 2 ounces broccoli, 1/2 cup mashed potatoes

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals. Enjoy this with our best mashed potatoes and steamed broccoli.

  Pressure Cooker Swiss Steak with Mashed Potatoes and Broccoli quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth. Season with Kosher salt and pepper to taste.

  For the broccoli:

  • Cut broccoli at least 30 minutes in advance for best nutrition.
  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the mashed potatoes:

  • 3 pound Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt for salting the water
  • 1 cup heavy whipping cream or milk, to thin
  • 8 tablespoon unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper optional, more or less to taste

  For the broccoli:

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon, Potato Masher, Saucepan with lid, Steamer Basket

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time. Heat mashed potatoes and broccolii in the microwave on high power until heated through.

  Nutrition

  Calories: 759kcal | Carbohydrates: 46g | Protein: 48g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 1692mg | Potassium: 1950mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1996IU | Vitamin C: 195mg | Calcium: 191mg | Iron: 6mg | Phosphorus: 607mg

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  Sufganiyot (Israeli Donuts)

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  24 servings
  

  Sufganiyot (Israeli Donuts)

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  Recipe adapted from:

  Jennifer Segal

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  $0.00 Cooking Fee

  Serving Size: 1 doughnut

  Dairy FreeNut FreeSoy FreeVegetarian

  A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise

  https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

  Sufganiyot (Israeli Donuts) quantity

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  https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
  • Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
  • Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
  • Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
  • Line a baking sheet with a few layers of paper towels. Line another baking sheet with ­parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
  • Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
  • When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
  • Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

  Notes

  Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 1 cup warm water heated to about 110°F (see note)
  • 1 tablespoon active dry yeast note that this is more than 1 packet
  • 3 cup all-purpose flour spooned into measuring cup and leveled-off
  • ¼ cup powdered sugar plus more for coating
  • ¾ teaspoon Kosher salt
  • ½ teaspoon ground nutmeg
  • 2 egg yolk large
  • 2 tablespoon avocado oil
  • 1 teaspoon pure vanilla extract

  For frying:

  • 1 quart avocado oil

  Optional filling:

  • 1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

  Cooking Tools Required

  5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

  Nutrition

  Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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  16 servings
  

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze

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  Recipe adapted from:

  Riley Wofford

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  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  Soft and chewy with a maple glaze that adds an autumnal flair, these pumpkin oatmeal cookies are just the thing to fill up your cookie jar this fall. 

  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

  Pumpkin Pie Spiced Oatmeal Cookies with Maple Glaze quantity

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  https://www.delish.com/cooking/recipe-ideas/a40742607/pumpkin-oatmeal-cookies-recipe/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 2 large baking sheets with parchment paper.
  • In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another large bowl, using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add egg, pumpkin, and maple syrup and beat on medium speed until combined, then gradually add flour mixture and beat until fully combined. Stir in oats and pecans. Cover and refrigerate until cold, about 30 minutes.
  • Scoop out 16 (1/4-cup) balls of dough and arrange 2" apart on prepared baking sheets. Slightly flatten with the palm of your hand. Bake until cookies are firm and lightly browned, 14 to 16 minutes. Let cool completely.

  GLAZE

  • In a small bowl, whisk powdered sugar, maple syrup, and pumpkin pie spice. Add water, 1 teaspoon at a time, until icing is thick but pourable.
  • Drizzle icing over cooled cookies. Let stand until icing sets, about 15 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook16

  Passive30

  Total Time1 hour hour 11 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1 egg large
  • 1/3 cup canned pumpkin puree
  • 2 tablespoon maple syrup
  • 1 1/2 cup old fashioned rolled oats
  • 1/2 cup chopped pecans

  GLAZE

  • 3/4 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 pinch pumpkin pie spice
  • 1 teaspoon water more or less

  Cooking Tools Required

  Baking sheet, Cooling Rack, Electric Hand Mixer, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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  Sheet Pan Cheesecake

  $26.67 Cooking Fee

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  9 servings
  

  Sheet Pan Cheesecake

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  Recipe adapted from:

  Zeke Gluckman

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  $26.67 Cooking Fee

  Serving Size: 4 oz

  Nut FreeSoy FreeVegetarian

  1/2 sheetpan cheesecake with a buttery graham cracker crust. Choose your own favorite flavor.

  Sheet Pan Cheesecake quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  • Preheat oven to 350.
  • Mix all crust ingredients in large bowl. Grease sheetpan with butter or spray, Pour crust on to sheetpan. Press lightly with square tupperware or 2nd 1/2 sheet pan. Bake 15 min lightly crisping top of crust.
  • While crust is baking mix the filling. It can be mixed by hand or in a stand mixer.
  • Blend cream cheese with granulated sugar and vanilla and whip for 2 minutes
  • Add 3 eggs and 2 yolks one at a time while stirring, Mix in eggs completely then whip for 2 minutes
  • Add 3/4 cup sour cream and 2 teaspoons of lemon juice Mix for 2 minutes. Scrape the sides and mix for 3 more minutes
  • You can bake just like this and it will be great or mix in 1/4 cup of any of the following: Nutella, peanut butter, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....
  • Pour filling on top of the crust.
  • Reduce the oven temperature to 325 degrees. Bake for 45 min
  • Filling will be jiggly and need to cool for a minimum of 1 hour before serving

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive60

  Total Time2 hours hours 20 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Crust:

  • 2 cup graham cracker crumbs
  • 2 teaspoon ground cinnamon
  • 5 ounce butter melted
  • 1/3 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

  For the Filling:

  • 24 ounce cream cheese room temp
  • 1 1/2 cup granulated sugar
  • 3 teaspoon pure vanilla extract
  • 3/4 cup sour cream
  • 2 teaspoon fresh lemon juice

  Optional Mix-Ins:

  • 1/4 cup peanut butter OR Nutella, melted chocolate chips, mashed bananas, melted white chocolate chips, caramel, raspberry jam, balsamic reduction, limoncello, almond butter, amaretto.....

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  Serve cold from the fridge

  Nutrition

  Calories: 657kcal | Carbohydrates: 60g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 468mg | Potassium: 167mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1530IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

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  Chocolate Bars

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  12 servings
  

  Chocolate Bars

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1 piece

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Chocolate Bars quantity

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • In a heatproof bowl, add the coconut oil, almond butter, honey, vanilla, cocoa powder and salt.
  • Using a double boiler method, place the bowl over a pan of gently simmering water and mix until everything is combined and you’re left with a smooth chocolate.
  • To set the chocolate, you can use a loaf tin, cake tin, chocolate molds, or even a plastic container. Just make sure you cover with parchment paper, so you can easily take the chocolate out, once set. Pour mixture into pan and sprinkle with toppings
  • Place in the freezer for an hour, or until it’s hardened.
  • When you’re ready to serve, take the chocolate out and slice into whatever shape and as many pieces as you like.
  • Note: Because coconut oil starts to melt in warm temperature, I would store the chocolate in the freezer until you’re ready to serve/eat. It will start to melt if it’s left out for too long, especially if your house is warm!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1 tablespoon almond butter or other nut butter
  • 3 tablespoon honey or rice syrup or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 pinch Kosher salt

  Toppings:

  • 2 teaspoon almonds chopped, or pistachios
  • 1 teaspoon unsweetened shredded coconut

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 114kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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  Pressure Cooker Mushroom Chicken and Peas

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  Rated 0 out of 5
  4 servings
  
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  Pressure Cooker Mushroom Chicken and Peas

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  Recipe adapted from:

  Jenn Tidwell

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  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Dairy FreeEgg FreeLower CarbNut FreeReduced Fat

  Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong.

  Pressure Cooker Mushroom Chicken and Peas quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Place chicken in a 6-qt. electric pressure cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add mushrooms, onion, water and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Select saute setting and adjust for low heat. Add peas; simmer, uncovered, until peas are tender, 3-5 minutes, stirring occasionally.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1.5 pound boneless skinless chicken breast
  • 2 ounce onion mushroom soup mix
  • 1/2 pound cremini mushroom sliced
  • 1/2 cup onion chopped
  • 3/4 cup water
  • 4 clove garlic minced
  • 2 cup frozen green peas thawed

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Meat Thermometer, Sharp Knives

  Reheating/Serving Instructions

  Reheat to desired temperature using stove top or microwave.

  Nutrition

  Calories: 319kcal | Carbohydrates: 25g | Protein: 43g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1346mg | Potassium: 1204mg | Fiber: 5g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg

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