Halloween sangria

Ingredients

• 1 cup whole black grapes
• 1 cup whole green grapes
• 2 oranges, sliced into rounds
• 1 lemon, sliced into rounds
• 1 lime, sliced into rounds
• 1 cinnamon stick
• 1/4 cup brandy
• 750 ml bottle fruity red wine, such as Pinot Noir or Beaujolais
• 12 ounce can ginger ale
• Colored sugar, for rimming glasses

Instructions

1. Rinse and de-stem grapes, then pat dry. Spread in a single layer a baking sheet, then place in the freezer at least 2 hours before you plan to serve.
2. In a large glass pitcher, combine 1/2 of the orange slices, lime, and lemon slices. Add the brandy and cinnamon stick and stir gently to combine. Slowly pour in the wine. Refrigerate sangria for at least 2 hours or as long as overnight.
3. When ready to serve, add the ginger ale to the pitcher and stir gently with spoon. To sugar the glass rims, place the colored sugar on a plate, then rub an orange slice around the glass rim. Dip the rim of each glass into the sugar, coating well. Fill glasses with frozen grapes and reserved orange slices, then slowly pour in the sangria.

Raspberry Refrigerator Jam

Ingredients

• 3 lbs raspberry
• 3 lbs sugar

Instructions

1. Place raspberries in a large enough pot to fit the raspberries & sugar. Mash with potato masher completely breaking up the raspberries and letting all the juices to be released. Add the sugar in 1:1 ratio to raspberries, and stir until completely dissolved. Alternatively, you can use mixer with beater blades to do the same thing. Make sure all equipment is dry. Do not double dip, when trying to taste the jam. Use a different dry spoon if you want to taste it again.
2. If making freezer jam, you can make it more chunky and add only enough sugar to make it sweet to your taste. The pictures in the instructions show the chunkiness of freezer jam.
3. Fill containers with jam & store in the refrigerator or freezer, depending on how much sugar you added.

Spicy Crispy Chicken

Ingredients

• 2 teaspoons soju
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1 teaspoon gochujang
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 260 grams skin-on boneless chicken thighs

Directions

1. In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken.
2. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp.
3. Remove the weight and flip the chicken over.
4. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin.
5. Let the sauce boil down until it's thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze.
6. Slice and serve the chicken immediately with steamed rice.

GRILLED BERRY PEACH PIE

INGREDIENTS

• 1 pie crust or you can use a homemade crust
• 3 cups berries
• 1/3 cup granulated sugar, plus more for sprinkling
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice, from 1/2 a lemon
• Zest of 1/2 a lemon
• 1 teaspoon heavy whipping cream
• 2 disposable foil pie pans or square baking pans

DIRECTIONS

1. Preheat grill to as close to 350°F as you can get it.
2. Place berries in a large bowl. Sprinkle with sugar, cornstarch, lemon juice and zest. Toss with your hands.
3. Unroll pie crust and place it in a disposable foil pie plate. Place fruit in the center and fold up the edges to form the crust. Brush the edges with heavy whipping cream and sprinkle with granulated sugar.
4. Place a second foil pie plate or square baking pan upside down on the grill. Place the pie on top of the inverted pan and close the lid to the grill. Cook until the crust is cooked through, from 20-30 minutes depending on how hot your grill is. Check it at 15 minutes and then every few minutes after to make sure it doesn’t burn.
5. Carefully remove pie from grill. Cool before slicing. Serve with whipped cream or ice cream.

Pumpkin Bars with Cream Cheese Frosting

Ingredients

• 1can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting

• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. In the bowl of a stand mixer combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
5. When completely cooled, frost.
6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
8. Spread frosting evenly on top of cake. Cut the bar into any size you like.

Easy Strawberry Pie

Ingredients

• 1 refrigerated pie crust
• 2 cup sliced strawberries
• 2 1/2 tbsp cornstarch
• 1 1/4 cup sugar
• 1 1/2 cup water
• 1 box strawberry gelatin

Instructions

1. Preheat oven to 350.
2. Place pie crust in pie pan and crimp edge.
3. Use a fork to poke holes in bottom.
4. Bake for 15-18 minutes or until edges are browned.
5. Allow to cool.
6. Layer bottom with the sliced strawberries
7. Stir together water sugar and cornstarch and bring to a boil.
8. Simmer, stirring constantly, until thickened.
9. Remove from heat, add Jell-O and stir until dissolved.
10. Pour mixture over strawberries.
11. Refrigerate until set.
12. You cab decorate with whipped cream before serving.

ORANGE MUFFINS WITH COCONUT STREUSEL

INGREDIENTS

Muffins

• 2 cups flour
• ½ cups sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons butter, melted
• 1 egg
• 1¼ cups buttermilk
• 1 teaspoon vanilla
• 2 tablespoons of orange zest

Streusel

• 3 tablespoons shredded coconut
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 2 tablespoons flour

Glaze

• 1 cup powdered sugar
• 1 tablespoon hot water
• 1 teaspoon coconut extract

INSTRUCTIONS

1. Preheat oven to 350. To make the muffins, combine flour, sugar, baking soda, and salt. In a separate bowl mix together buttermilk, butter, eggs, and vanilla.
2.  Stir wet ingredients into dry ingredients until just combined. Stir in orange zest. Fill greased muffin tins ⅔ full.
3. Prepare the streusel. Combine shredded coconut, butter, sugar, and flour in a small bowl. Mix to combine. Spoon onto muffin batter.
4. Bake 15-20 minutes or until an inserted toothpick comes out mostly clean. Allow to cool.
5. Prepare the glaze. Mix together powdered sugar and hot water. Stir in coconut extract. Drizzle over muffins. Store in airtight container.

Grilled Triple Citrus Salmon

INGREDIENTS

• 4 pieces of salmon
• ½ cup orange juice
• ¼ cup lemon juice
• ¼ cup lime juice
• ¼ cup orange marmalade
• 2 garlic cloves, minced
• 3 Tablespoons Soy Sauce
• ¼ cup brown sugar
• 1 Tablespoon Cornstarch
• 1 Tablespoon Water

INSTRUCTIONS

1. In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, and soy sauce.
2. In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
3. Lay salmon skin side down on cedar planks and season with salt and pepper. 
4. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
5. Transfer the salmon to plates and brush with reserved salmon on top.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

INGREDIENTS

Pad Thai

• 4 ounces brown rice noodles
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• ½ cup peanuts, chopped
• ½ cup fresh herbs like cilantro, green onions, and basil, chopped

Sauce

• 3 tablespoons fish sauce or vegan fish sauce substitute
• 3 tablespoons brown sugar
• 3 tablespoons chicken or vegetable broth
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon chili paste

INSTRUCTIONS

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces.
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp. Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
5. Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
6. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

No-Bake Cheesecake Bars with Fresh Blueberry Sauce

Ingredients

• 108g graham cracker crumbs
• 4 1/2 Tbsp unsalted butter, melted
• 2 Tbsp cold water
• 1 1/2 tsp powdered gelatin
• 160 ml heavy cream
• 8 oz. cream cheese, softened
• 104g powdered sugar
• 60g sour cream
• 1 1/2 tsp vanilla extract

Blueberry Sauce

• 74g sugar
• 2 1/2 tsp cornstarch
• 60ml water
• 1 Tbsp lemon juice
• 290g fresh blueberries
• 1 Tbsp unsalted butter

Directions

1. Line an 8 by 8-inch baking dish with aluminum foil leaving a 2-inch overhang on two sides. Spray foil with non-stick cooking spray.
2. In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
3. Pour 2 Tbsp water into a small bowl. Sprinkle gelatin evenly over water. Allow to rest while preparing filling.
4. In a mixing bowl using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 1 1/2 - 2 minutes. Mix in sour cream and vanilla extract. Heat gelatin mixture in microwave 25 seconds then whisk about 1 minute to dissolve gelatin. Cool until just warm, about 3 minutes, then while mixing cream cheese mixture with hand mixer, slowly pour gelatin mixture into cream cheese mixture and mix until combined. Fold in whipped cream.
5. Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce.

Blueberry sauce

1. In a medium sauce pan whisk together sugar and cornstarch. Stir in water and lemon juice then add blueberries. Bring mixture to a boil over medium-high, stirring frequently. 
2. Allow to boil 1 1/2 - 2 minutes until thickened and about half of the blueberries have burst. Stir in butter. Allow to cool completely.

Roasted Potato Salad

Ingredients

• 2 bags yellow baby potatoes(1 ½ pound), either halved or quartered depending on size
• 4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
• 1 teapsoon sea salt, plus a pinch, divided use
• ¼ teaspoon cracked black pepper
• 1 large red onion, quartered and sliced thinly
• 1 tablespoon sugar
• 6 strips apple smoked bacon, uncured, chopped into small pieces
• 2 tablespoons flat-leaf parsley, chopped

Directions

1. Preheat the oven to 400 degrees and line a baking sheet with foil. 
2. In a large bowl, add the halved baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the red onion. 
3. In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs; cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad. 
4. Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette; keep the drippings warm. Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette, below.

Warm, Bacon Vinaigrette ingredients

• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• ½ teaspoon Dijon mustard
• ¼ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 3 tablespoons reserved, warm bacon drippings
• 1 tablespoon olive oil

Direction  For Warm, Bacon Vinaigrette

1. In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil; whisk until the vinaigrette is well combined.

Assembling

Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.

Garlic Butter Salmon with Caramelized Shallot Relish

Ingredients

• 1 1/2 pounds fresh salmon
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced

Caramelized shallot corn relish

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 shallots, sliced
• 1 tablespoon brown sugar
• 3 ears sweet corn, cut from the cob
• 3/4 cup sweet cherry peppers, diced

Directions

Preheat the broiler on your oven to high.
Season the salmon with the salt and pepper and place it on a baking sheet. Add the butter to a small saucepan over medium heat and heat until melted. Add in the minced garlic cloves. Brush a bit of the garlic butter over the salmon. Broil the salmon until the top is opaque and the fish is flaking, about 8 to 10 minutes for salmon that is about 1-inch in thickness. Remove from the oven and brush the remaining garlic butter over top. Serve with the shallot corn relish.

Caramelized shallot corn relish

Add the butter and olive oil to a small saucepan over medium-low heat. Add the shallots with a pinch of salt and stir. Cook until the shallots turn translucent, about 5 minutes. Stir in the sugar and cook until caramelized, about 10 more minutes. Stir in the corn and the diced peppers. Cook for another minute or two until the mixture is warmed.

STICKY BOURBON CHICKEN WITH RICE

INGREDIENTS

• 1½ lbs. chicken thighs
• ½ cup low sodium soy sauce
• ¼ cup oil
• ¼ cup vinegar
• ¼ cup bourbon
• ¼ cup brown sugar
• 1 tablespoon crushed or fresh sliced ginger
• 4 cloves crushed garlic
• 4-5 green onions, cut into thirds or sliced
• 1 cup uncooked basmati rice

INSTRUCTIONS

1. The night before: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight.
2. The day of: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.
3. When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

Frosted Sugar Cookie Bars

Ingredients

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 1 and 1/2 cups (190g) spoon & leveled all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 cup (80g) rainbow sprinkles (not nonpareils)

VANILLA FROSTING

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 2 and 1/4 cups (270g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream or half-and-half*
• 1 teaspoon vanilla extract
• salt, to taste

OPTIONAL

• food coloring for frosting (I used 1 drop red)
• extra sprinkles for decorating on top

Directions:

For the bars: Preheat oven to 350F degrees. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhand on the sides. Set aside.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).

Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.

For the frosting: If you don't want a super thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually anywhere between 1/8 - 1/4 teaspoon of salt. Beat in food coloring, if using.

Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.

Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.