Ingredients:

1 cup ketchup

2 tbsp brown sugar

1 tsp honey

1 tsp chili powder

1 tsp liquid smoke

1/2 tsp garlic salt

1/4 tsp chipotle chile

Yield: 8 servings (2 q)

Ingredients:

1 cup butterscotch chips, divided

8 cups hot brewed coffee

1/2 cup half-and-half cream

5-8 tbsp sugar

Whipped Cream in a can

Instructions:

1. In a small microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power until melted, stirring occasionally. Cut a small in the corner of a pastry or plastic bag, insert a #4 round tip. Fill with melted chips. Pipe eight garnishes onto a waxed, paper-lined baking sheet. Refrigerate until set, about 10 mins.
2. In a large pitcher, stir coffee and remaining butterscotch chips until chips are melted. Stir in cream and sugar.
3. Pour into mugs. Top each serving with whipped cream and a butterscotch garnish.

Makes 3/4 cup

Ingredients:

1/2 cup chopped fresh basil

1/4 cup fresh lemon juice

1 tbsp Dijon mustard

1 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

1/2 cup olive oil

Instructions:

1. In the container of an electric blender, comine basil, lemon juice, Dijon mustard, sugar, salt, and pepper. Process until blended. With blender running, add oil in a slow, steady streaml process until blended. Cover and chill.

Yield: 6 servings

Ingredients:

6 cups apple cider or juice

1/2 medium unpeeled navel orange, sliced

8 whole allspice

8 whole cloves

2 cinnamon sticks (3″)

1 orange peel strip (3″)

1/2 cup packed brown sugar

1/4 cup butter, softened

1/2 tsp ground cinnamon

Instructions:

1. In a large saucepan, combine the cider and orange slices. Place the allspice, cloves, cinnamon sticks and orange peel on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add spice bag to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 mins.
2. In a small bowl, combine the brown sugar, butter and cinnamon. Discard spice bag. Ladle cider into mugs; dot with brown sugar-butter mixture.

Prep Time: 15 mins | Cook time: 10 mins | Total Time: 25 mins

Ingredients:

1/2 cup granulated sugar

2 tbsp cornstarch

Pinch of salt

1 cup milk of choice

1/2 cup fresh lemon juice (from about 4-5 lemons)

1 tbsp lemon zest

Pinch of turmeric

2 tbsp unsalted buter or vegan baking stick

Instructions:

1. Wash the lemons. Take one and zest the entire thing. That should give you about 1 tbsp of zest. Set aside.
2. Juice 4-5 lemons until you have 1/2 cup of freshly squeezed lemon juice. Make sure to take the seeds out.
3. In a small saucepan, mix the granulated sugar, cornstarch, salt and turmeric.
4. The turmeric is just for more of a yellow color, so you can leave it out if you wish.
5. Add in the milk, lemon juice and zest. Mix everything together with a small whisk.
6. Place the saucepan on medium low heat and whisk constantly until the mixture starts to bubble and thicken like a pudding consistency. It should coat the back of a spoon.
7. Remove the pan from the heat and whisk in the butter or vegan baking stick until it has melted.
8. Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. It will now be silky smooth.
9. Let cool on counter for a few mins. Cover with plastic wrap and place in the fridge. It will thicken more.
10. If you want it thinner, just scoop out some into another heat-safe bowl and microwave for a few seconds before using.

Makes 2 quarts | Total Time: 1 hr 15 mins (plus cooling)

Ingredients

5 lbs. plum tomatoes

1 large clove garlic

1/2 stalk celery

1 small onion, quartered

2 sprigs plus 4 leaves fresh basil

2 tsp salt

Instructions

1. Bring a large pot of water to a boil. Add the tomatoes, garlic, celery, onion and 2 sprigs basil. Cook until the water returns to a boil and the tomato skins split, about 7 mins. Drain well.
2. In batches, put the tomatoes and other vegetables in a food processor to coarsely puree. Then put the puree through a food mill (discard the skins and seeds). Stir in the salt.
3. Fill two 1-quart canning jars with the puree and add 2 leaves basil to each jar. Seal and put the jars in a water-bath canner. Boil for 40 minutes. Turn off the heat and let sit overnight.

Yields: 6-8 servings | Prep Time: 2 mins | Total Time: 6 mins

Ingredients

1/4 cup coconut oil

1/2 cup popcorn kernels

1/4 cup granulated sugar

Kosher salt

Instructions

1. Heat the coconut oil in a shallow 5- to 6-quart saucepan with a handle over medium-high heat. Add the popcorn kernels, then the granulated sugar. Using a rubber spatula, stir to combine. Cover with a tight-fitting lid. Wait until you hear the first few kernels popping, then remove from the heat, shake for 3 seconds and return the pan to the heat for 10 seconds. Continue to do this until the popcorn has almost reached the lid of the pot and the pops begin to slow (2-3 seconds between each pop).
2. Remove the pan from the heat and give it one more good shake, the pour the kettle corn onto a large sheet tray. Sprinkle all over with salt.
3. As the popcorn cools slightly, separate the kernels to keep them from cooling and clumping together.

2 servings

Ingredients

1/4 cup butter, melted

1/4 cup honey or molasses

1 1/2 tsp ground cinnamon

1/2 tsp salt (optional)

3/4 tsp vanilla

3 cup old-fashioned oats

1 cup flaked coconut

1 cup chopped walnuts

2/3 cup raisins or dates

Instructions

1. Combine all ingredients (except fruit) and spread in a grease 9×13″ pan. Bake at 275°F for 50-60 minutes or until golden brown, stirring every 15 minutes. Add fruit. Cool, stirring occasionally. Store in an airtight container.

Prep Time: 15 mins | Cook time: 20 mins | Total Time: 35 mins | Yield: 12 tortillas

Ingredients

3 cups all-purpose flour

1 1/2 tsp fine sea salt

1 tsp baking powder

1 cup hot water

1/3 cup coconut oil (at room temperature, not melted)

Instructions

1. Mix the dough. Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the coconut oil and hot water and stir until a shaggy dough begins to form.
2. Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
3. Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms and evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
4. Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
5. Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
6. Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.