In a saucepan, on medium heat, cook ground beef, bacon, onion, and garlic until hamburger is thoroughly cooked.
Add all other ingredients and stir well. Civer. Reduce heat and simmer on stovetop for up to on hour, stirring occasionally.
You can also bake in the oven at 350 degrees for 45 min.

1. Cook pasta according to package directions.

2. In a saucepan over medium-high heat cook sausage until lightly browned (4-5 minutes) add peas, cook until fully heated.

3. In 5qt pot over medium heat, cook butter and garlic until melted. Add heavy cream, pepper and cheese. Cook 4-5 minutes or until thickened, stirring often.

4. Add pasta and sausage mixture to the sauce, mix well.

5. Enjoy!

1. In a saucepan over medium heat melt together butter, brown sugar and corn syrup (do not boil) Once melted divide evenly and pour into 2 glass 9×13 pans.
2. In a large mixing bowl mix yeast and water together until thoroughly dissolved. Add sugar and mix well. Let stand 5 minutes. Add oil, eggs, salt, and flour 2 cups at a time mixing after each addition.
3. Once mixed together knead dough on a floured surface for 6-8 minutes.
4. Divide dough into 2 pieces. Roll each piece into a 14×8 rectangle. Spread each piece with butter, brown sugar and cinnamon. Roll up into a log and seal edges.
5. Cut each log into 12 equal pieces. Lay each piece on top of caramel mixture.
6. Cover with plastic wrap and let rise until double in size (about 1-2 hours)
7. Bake 350 on center rack for 20-25 minutes or until golden brown
8. Let caramel sit 2 minutes then dump out and cool.
9. Enjoy!

Optional: use a mixer with a dough hook for steps 2 and 3.

Prepare rice and set aside.
Sautee chopped onion and garlic in olive oil 5 min or until softened medium heat.
Add Rice, beans and can tomato stirring gently to incorporate.
Add Soy Sauce and mix well
Simmer on low 10 minutes

Spray a 9×9 pan (use 8×8 if you like thicker treats) with non stick cooking spray (I use butter flavored, but neutral works as well) and then line it with a strip of parchment that comes over the edges on 2 sides (so – a 9×16 or so strip) – this will help life the treats out of the pan.

Toss the chocolate chips with the cinnamon and cayenne.

Melt the butter over medium heat in a saucepan, allow it to brown slightly so that it smells toasted and nutty. This will take 4-5 minutes. Turn the heat to low and add in the condensed milk, vanilla and salt. Stir in the marshmallows and keep stirring until they completely melt.

Turn the heat off and stir in the rice cereal, then the graham crackers, then finally the chocolate chips (make sure to get all of the cinnamon and cayenne in there too). Spread the mixture with a spatula and smooth the top.

Allow the treats to cool completely before lifting them out of the pan and cutting. These are rich so we cut them into smaller squares but the size is entirely up to you!

Zoodle your zucchini with a spiralizer, processor, or just a knife, then put it in a colander and lightly salt it. Allow it to drain for a few minutes then spread it on a clean tea towel and twist it up to remove excess moisture. This also perfectly seasons your zoodles.

Boil the spaghetti per the instructions (remember to salt the water! You want everything to be seasoned as you go), drain and set aside.

Add the olive oil to the pan (I use the spaghetti pot, but you could us a skillet if you prefer) and put over medium high heat. Toss the artichokes in and cook them for 4-5 minutes. Add in the zoodles and cook for just a couple more minutes, then toss in the spaghetti and the oregano. Zest the lemons over the pot (if you don’t have a microplane you should get one!) and then also squeeze in the juice. Grind some fresh pepper in and toss it all together.

Divide the Zoodle noodles between two dishes and top liberally with parmesan. I listed 1/2 cup but if I’m honest I add more as I go. This is entirely up to you!

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.

Mix together the breadcrumbs, 1/2 cup Parmesan and cayenne pepper in a shallow bowl. Dredge both sides of the chicken with the breadcrumb mixture, place the chicken on a plate and set aside.

In a skillet heat 2 tablespoons olive oil over medium high heat. Add the onion and cook for 5 minutes or until soft. Add the bell pepper and cook another 5 minutes until the peppers are soft. Stir in the cajun seasoning, red pepper flakes, salt, and pepper. Add the garlic and cook for another minute, until the spices and garlic are fragrant, then stir in the milk and cream. Add the cream cheese. Whisk until smooth. Stir in the sun dried tomatoes and bring the sauce to a gentle simmer for 5 minutes or until thickened slightly. Keep sauce warm.

In a skillet heat remaining olive oil over medium-high heat. Add the chicken and cook for 4 minutes or until golden brown. Flip the chicken and cook 4 minutes or until golden brown on the other side. Transfer to a cutting board and slice into thin strips.

Stir remaining grated Parmesan into sauce. Toss in the pasta and cook for 2 minutes, then remove from the heat and stir in the chicken and 2 tablespoons of parsley. Top with shredded Parmesan and parsley.

Serves 8

GET STARTED
1.COOK CORN – In a large pan heat 1tbsp oil over medium heat. When the pan is hot added ¼ cup of frozen corn. Cover and cook for 6-7 min, stir occasionally until corn is golden-brown. Remove and season the corn with salt and pepper.
2.FILING PREPARATION – In a large bowl mix the White Wine Vinegar and ½ tbsp oil. Add cabbage, season the cabbage with salt and pepper and mix with the vinegar mix and keep aside. When the corn is ready, mix with cabbage. Set aside to cool.
3.COOK CHICKEN – Cut the Chicken into thin strips. Season with salt, pepper and the taco seasoning. In the same pan heat 2 ½ tbsp oil over medium heat. When the pan is hot add the seasoned chicken strips. Cook 4-6min, flip occasionally, until brown and cook completely.
4.WARM TORTILLAS – Wrap the tortillas in paper towels. Microwave until tortillas are warm, 30 secs.
5.PLATE – Take warmed tortillas and top with chicken and corn-cabbage mix. Drizzle Chipotle sauce over tacos and enjoy.

1. Poach chicken breasts. Fill pot half full with water, add chicken breasts and bring to a boil over high heat. Reduce to a simmer for five minutes, then remove pot from heat and cover. Leave it be for about 12 minutes, then pull chicken and shred. Set the water aside and use as chicken stock (you may need more, so you may want to get a carton of it from the store just in case).

2. Make a roux with flour and butter in a big soup pot over medium heat. Once they have come together in a paste-like consistency, slowly whisk in your chicken stock, a little at a time. You want it to thicken with the roux before adding more.

3. Now you’ll want to cube your Velveeta. Simply cut it into small cubes and slowly add handfuls to your broth, whisking as you go until the cheese melts fully. Make sure your heat’s not too high so the cheese doesn’t burn to the bottom of your pot!

4. Pour in cream and stir with spoon or spatula to combine.

5. Pulverize everything in both Rotel cans (liquid too!) in a blender or food processor, and add it to your soup, stirring to combine.

6. Add your chicken and seasoning, stirring once more to combine.

7. Serve in warm bowls topped with tortilla strips.