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Oatmeal and Peanut Butter Candy Cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Servings: 24


Ingredients

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cups old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup Reese's Pieces candy
  • 1/2 cup semi-sweet chocolate chips

Directions 

  • Preheat oven to 350F degrees.
  • Cream the butter and sugar together really well, at least 2-3 minutes until light and fluffy.
  • Add peanut butter and mix well. Add egg and vanilla and mix until combined.
  • In a separate mixing bowl stir together the flour, oats, salt, baking powder and baking soda.
  • Add to the wet mixture and mix to combine, being careful not to overmix.
  • Stir in chocolate chips and Reese's Pieces.
  • Bake at 350F degrees for 10-12 minutes, or a little longer if you make them bigger than a 1-inch cookie scoop. Don't over bake, they will look just set.
  • Remove them from the oven and allow them to cool completely on the pan.

S'more Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 20


Ingredients

  • 4 graham crackers
  • 1 cup mini marshmallows or marshmallow bits
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon corn starch
  • 10 Tablespoons unsalted butter (room temperature)
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chunks

Directions 

  • Preheat oven to 350F degrees.
  • Roughly chop the graham crackers, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie, but they will puff up and get a bit messy if you don't halve them.
  • Combine the flour, salt, baking powder, baking soda and cornstarch in a bowl then whisk together and set aside.
  • Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and beat until combined. Scrape the bowl down and mix once more.
  • Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  • Add the marshmallows, chocolate chunks and graham crackers to the dough and mix on low until just combined (do not over-beat).
  • Refrigerate dough for an hour or more.
  • Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake at 350° for 10-12 minutes until they are golden and set.
  • Leave on pan to cool completely.

Shrimp and Avocado Tostadas

Prep Time: 15 minutes

Cook Time: 5-7 minutes

Servings: 4


Ingredients

Guacamole:

  • 2 avocados
  • 4 Tablespoons sour cream
  • Juice from 1/2 lime
  • 2 Tablespoons chopped cilantro
  • salt to taste
  • pinch of red pepper flakes, optional

Shrimp:

  • 1 lb. shrimp (peeled, deveined, and tails removed)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons olive oil

For the tostados:

  • 8 Tostada shells
  • shredded cabbage
  • diced tomatoes
  • cotija or queso fresco cheese (crumbled)
  • jalapeno, thinly sliced
  • chipotle mayo
  • siracha

Directions 

  • Preheat the oven to 325F degrees.

Guacamole:

  • In a bowl, remove the peel and the pit from the avocados. Add the rest of the guacamole ingredients and using a fork or a masher to mash the avocado. You can make this as chunky or as smooth as you’d like. Set aside

Shrimp:

  • Place the shrimp in a large bowl. Add the chili powder, cumin, salt, onion powder, garlic powder, and cayenne powder and toss to evenly coat the shrimp with the shrimp mixture.
  • Place a skillet over medium high heat. Add the olive oil. Once hot, add the shrimp and cook just until the shrimp are cooked through, flipping the shrimp halfway through (5- 8 minutes depending on size of shrimp). Remove from the heat.

Tostadas:

  • Place the tostada shells in the oven and bake for 5 minutes while the shrimp are cooking.
  • Remove the shells from the oven. Spread each shell with some of the guacamole, then top with shrimp. Add your desired toppings and drizzle with the mayo and siracha.

Easy Peasy Baked Crab Legs

Prep Time: 5 minutes

Cook Time: 10-22 minutes

Servings: 4


Ingredients

  • 6 snow crab clusters, or 4-8 king crab legs (or literally, as many as you want, just put on more sheet pans)

Directions 

Snow Crab Legs (Fresh/Thawed - preferred method):

  • Preheat oven to 375 degree F.
  • Place crab legs on a parchment-lined baking sheet in a single layer. Try not to overlap them as this may increase baking time.
  • Place in the preheated oven, middle rack, for 10-15 minutes.
  • Remove and carefully touch to ensure they are hot to the touch. If they aren't hot, simply place back in the oven for 5 minute increments until they are warmed through.
  • Serve immediately with melted butter.

Snow Crab Legs (Frozen):

  • Preheat oven to 375 degree F.
  • Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
  • Place in the oven, middle rack, for 15-20 minutes.
  • Remove and carefully touch to ensure they are hot to the touch. If they aren't, simply place back in the oven for 5 minute increments until they are warmed through.
  • Serve immediately with melted butter.

King Crab Legs (Fresh/Thawed - preferred method):

  • Preheat oven to 375 degree F.
  • Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
  • Place in the oven, middle rack, for 15-20 minutes.
  • Remove and carefully touch to ensure they are hot to the touch. If they aren't, simply place back in the oven for 5 minute increments until they are warmed through.
  • Serve immediately with melted butter.

King Crab Legs (Frozen):

  • Preheat oven to 375 degree F.
  • Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
  • Place in the oven, middle rack, for 18-22 minutes.
  • Remove and carefully touch to ensure they are hot to the touch. If they aren't, simply place back in the oven for 5 minute increments until they are warmed through.
  • Serve immediately with melted butter.

Quick and Easy Cajun Scallops

Prep Time: 5 minutes

Cook Time: 6-8 minutes

Servings: 4


Ingredients

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 lb. sea scallops (I used 20/30 for this recipe...all our sea monger had)
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter

Directions 

  • Put the scallops on a paper towel lined pan and thoroughly pat dry.
  • Mix all the spice ingredients together.
  • Heat large skillet on medium high heat.
  • Season the scallops on all sides to your taste level. I used it all, but if you like less, store the rest in an airtight container for another use.
  • When the skillet is very hot, place the scallops in the pan, do NOT overcrowd and do not move the scallops around or you won't get a good sear. Cook 2-3 minutes (depending on size).
  • Turn the scallops and cook an additional 2-3 minutes.
  • Toward the end of the cook time, add the butter and baste the scallops with the melted butter and oil mixture.
  • They are done when opaque.
  • Serve drizzled with a little of the butter/oil mixture.

Reuben Sandwich w/Homemade Thousand Island Dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4


Ingredients

  • 8 slices gluten free deli sliced sourdough bread
  • thousand Island dressing (see recipe below)
  • 8 slices Swiss cheese
  • 8 slices deli sliced corned beef
  • 1-1 1/2 cup sauerkraut, drained
  • butter, softened
  • Thousand Island Dressing Recipe:
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 Tablespoon white vinegar
  • 2 teaspoons sweet pickle relish
  • 1 teaspoon shallot, finely minced
  • 1/8 teaspoon salt
  • 1 dash black pepper
  • pinch of red pepper flakes (optional)

Directions 

  • Gather all ingredients and preheat a large griddle or skillet over medium heat.
  • Spread one side of bread slices evenly with thousand Island dressing.
  • On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.
  • Place sandwiches, butter-side down on the preheated griddle and butter the top of each sandwich with more butter.
  • Grill until both sides are golden brown, about 5 minutes per side (if you need a little help melting the cheese, add about a tablespoon or so of water and cover the pan.

Cheesy Taco Meatloaf

Prep Time: 10 minutes

Cook Time: 1 to 1 1/4 hours

Servings: 6-8


Ingredients

  • 2 lbs. ground beef
  • 1 jar (16 ounces) of your favorite salsa
  • 1 can (4 ounces) diced green chiles
  • 1 1/2 oz. tortilla chips, crushed (about 1/2 cup)
  • 1 egg, beaten
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon red pepper flakes, optional
  • salt and pepper to taste
  • 1 1/2 cup shredded Cheddar cheese
  • sliced pickled jalapenos, optional
  • chopped cilantro for garnish

Directions 

  • Set the oven to 350F.
  • Thoroughly mix (being careful to over mix)) the beef, 1cup salsa, tortilla chips, green chiles, egg, 1 cup of cheese and spices in a large bowl.
  • Place the beef mixture into a 3-quart shallow baking pan and shape into a 9x4-inch loaf.
  • Bake for 1 to 1 1/4 hours or until the meatloaf is cooked through (internal temperature 160F).
  • Spread the remaining salsa over the meatloaf, sprinkle with the cheese and finish with the pickled jalapeno slices.
  • Bake for 5 minutes or until the cheese is melted.

Cacio e Pepe with Burrata

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Servings: 2


Ingredients

  • kosher salt
  • 8 oz pasta (bucatini or spaghetti)
  • 2 teaspoons freshly cracked black pepper (plus more for serving)
  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter (cubed)
  • 1 cup grated Parmigiano-Reggiano
  • 1/4 cup finely grated Pecorino
  • 4 oz burrata (cut in half)
  • red pepper flakes (optional)

Directions 

  • First, in a 5 quart pot, bring 3 quarts of water to a boil and season with kosher salt. Keep the water shallow so it gets starchy from the pasta.
  • Add pasta and cook for about 7 minutes, or about a minute before al dente or tender.
  • Reserve 1 cup of pasta water and drain the rest.
  • Heat olive oil on medium heat in a heavy bottom large skillet.
  • Mix in pepper and cook until toasted and fragrant, about 1 minute. Add ½ cup of the reserved pasta water to the skillet.
  • Once the water simmers, add spaghetti and swirl in the pasta pepper water with tongs until thoroughly coated.
  • Reduce the heat to low and add in butter and parmigiano-reggiano. Use tongs to stir in the butter and cheese in a circular motion to coat the noodles.
  • Remove the skillet from the heat and stir in the pecorino Romano. Use the tongs to toss the pasta and cheese until the cheese melts and the pasta is coated with cheese.
  • The pasta is done once the noodles are al dente and coated with sauce. If the pasta is dry, stir in more pasta water one tablespoon at a time until it reaches a saucy consistency.
  • Serve the pasta in bowls and scrape the bottom of the pan with a spoon to collect the starchy sauce. Top the pasta servings with the starchy sauce, burrata, and more black pepper and red pepper flakes to taste. Serve immediately.

Easy Peasy Chili

Prep Time: 5 minutes

Cook Time: 2 hours

Servings: 3-4


Ingredients

  • 1 Tablespoon vegetable oil (or your favorite neutral oil)
  • 3 Tablespoons butter (yes butter, ground beef here has little fat content and the butter was amazing)
  • 1 1/4 lbs ground chuck
  • 1/2 onion, diced
  • 1 1/4 teaspoons salt (I always use rule of thumb, 1 teaspoon per pound of protein) or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1-2 teaspoons granulated garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (more or less depending on how spicy you like your chili)
  • 1/2 teaspoon red pepper flakes (I add chili flakes to almost everything I make, Grandude loves spicy!)
  • 1 14 oz can dice tomatoes, completely drained
  • 1 7 oz can of tomato sauce
  • 1 to 2 cups water or stock of choice (add as much or as little as you like your chili)
  • Topping ideas: cheese, sour cream, red onion, jalapeno, tortilla strips, cilantro...however, as I always say, make it your own or better yet, have a chili bar and let everyone make it their own!

Directions 

  • Heat medium size, Dutch oven over medium high heat. Add oil, butter, ground beef and onion and cook until ground beef is browned. Drain any excess fat. (I like to keep a little for flavor)
  • Add spices and cook for 1 minute to allow spices to bloom.
  • Add tomatoes, tomato sauce and water or broth.
  • Bring to a boil, cover and reduce to simmer. Simmer for 1 1/2 - 2 hours, tasting and adjusting seasoning along the way.
  • Serve with your favorite toppings.

AirBnB Style French Omelette

Prep Time: 5 minutes

Cook Time: 8-12 minutes

Servings: 4


Ingredients

  • 3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes
  • 8 large eggs, beaten
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded Gruyere
  • minced fresh chives, optional for garnish

Directions 

  • Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat.
  • When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula.
  • Continue to stir until the eggs are half set, then reduce the heat to low.
  • When the omelette is soft, sprinkle with salt and pepper and top with the shredded cheese.
  • Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs.
  • Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish.
  • Lightly spread the remaining tablespoon butter over the omelette to coat.
  • Garnish the omelette with the minced chives and serve with your favorite. I had fresh tomatoes and avocados, so served these seasoned with salt, pepper, red pepper flakes and drizzled with olive oil and balsamic glaze.
  • This is a basic recipe that you can make your own, the sky is the limit!

Crab Salad Sliders

Prep Time: 5 minutes

Servings: 4


Ingredients

  • 1 shallot
  • 1/2 cup celery
  • 1/2 cup kewpie mayonnaise (you can use regular mayo, but the sweetness adds to the dish)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • juice of 1/2 of a lemon
  • 1 lb. lump crab meat, cleaned of shells and cartilage (drained if necessary)
  • toasted slider rolls, use your favorite (I used brioche sweet rolls)
  • 2 avocados thinly sliced
  • Kosher salt
  • red pepper flakes, optional

Directions 

  • Chop the shallots and celery and add to a food processor and process until your favorite consistency (we like it pretty fine, but with a little texture).
  • In a large bowl add the first 8 ingredients together and stir until well combined.
  • Gently fold in the lump crab until fully combined, trying not to break up the crab meat.
  • Refrigerate for at least a before serving.
  • To assemble, place a heaping pile of the crab salad and top with avocado slices, season with Kosher salt and red pepper flakes.


Best Ever Oven Baked Baby Back Ribs

Prep Time: 5 minutes

Cook Time: 2 hours and 45 minutes

Servings: 4-6


Ingredients

  • 2 1/5-3 lbs. baby back pork ribs, cut in half
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper (cracked)
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder, optional
  • 2 Tablespoons olive oil
  • 2 cups barbecue sauce (use your favorite, I used a hickory smoke brown sugar version)
  • 3 Tablespoons garlic, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon red pepper flakes, more or less to taste
  • 1 teaspoon salt

Directions 

  • Preheat oven to 350F degrees.
  • Peel off tough membrane that covers the underside/bony side of the ribs.
  • Cut in half and place in a 9x13 disposable aluminum pan.
  • Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili powder.
  • Sprinkle seasoning over ribs on both sides and drizzle with oil.
  • Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.
  • Mix together sauce ingredients and set aside on counter.
  • Remove ribs from the oven, remove foil and pour the ribs with the barbecue sauce mixture and spread evenly.
  • Place back in the oven uncovered for 45 minutes, basting every 15 minutes.
  • Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.
  • Serve with a side of the sauce.

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