Worcestershire Finishing Butter

1/2 stick Unsalted Butter
2 cloves of Minced Garlic
1 TBSP Worcestershire Sauce
1/2 tsp Dried Thyme
1/2 tsp Kosher Salt
1/2 tsp Black Pepper *Course

Crockpot Apple Butter using Apple Sauce

7 cups Unsweetened Apple Sauce

1 1/2 cups Apple Cider/Juice

1 1/4 cup Sugar 

1 tsp Cinnamon

1/2 tsp Cloves

1/2 tsp Allspice

Cook on low for 8 to 12 hours on low. Remove lid and cook 2 to 3 hours until thick.

Last 2 to 4 weeks in fridge.

Hummingbird Nectar

1 1/2 cups Sugar
4 cups Hot Water

Mix Sugar with hot water until Sugar is dissolved. Store in fridge.

Classic Stuffed Shells

24 jumbo pasta shells cooked according to package directions

15 ounces ricotta cheese

3 cups shredded mozzarella cheese divided use

2 teaspoons Italian seasoning

salt and pepper to taste

1 egg

1/2 cup grated parmesan cheese

3 cups marinara sauce divided use

2 tablespoons parsley chopped

cooking spray

Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.

Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.

Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.

Fill each shell with the ricotta mixture and place in the baking dish.

Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.

Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.

Sprinkle with parsley, then serve.

Notes

Be sure to undercook your shells by 1-2 minutes because they will continue to cook when they go into the oven. You want your shells to be a little more firm than al dente when you fill them.

I prefer to use whole milk ricotta and mozzarella cheeses, but if you’re looking to save a few calories, you can use part skim.

Skip the pre-shredded bags of cheese and grate your own instead. I find that the pre-grated cheeses at the store tend to be coated with anti-caking agents and preservatives, and do not melt as smoothly.

From: https://www.dinneratthezoo.com/stuffed-shells-recipe/

French Fry Seasoning for Grilling Potato Wedges

1-½ tsp. kosher salt

½ tsp. ground cumin

½ tsp. ground coriander

½ tsp. paprika

½ tsp. chili powder

½ tsp. ground allspice

½ tsp. dried thyme

½ tsp. freshly ground black pepper

Pinch of sugar (optional)

From:https://coyoteoutdoor.com/blog/how-to-make-french-fries-on-the-grill

Christmas Wine Sangria Punch

1 large bag of ice

5 cups 100% cranberry juice* 40 ounces, NOT cranberry juice cocktail

2 bottles very dry sparkling wine (750 ml bottles) , such as champagne, cava, or Prosecco (I used a brut Prosecco)

2 cups apple cider

1 ½ cups diet ginger ale (12 ounces) (from 1 can or poured from a liter bottle)

1 ½ cups dark rum or brandy (12 ounces)

2 oranges thinly sliced into rounds

1 cup fresh cranberries

Make sure all of the ingredients are well chilled.

Fill a large punch bowl with ice.

Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.

Stir gently to combine.

Top with the orange slices and fresh cranberries. Enjoy!

Notes

*IMPORTANT NOTE ON CRANBERRY JUICE: Look for a juice that is marked 100% cranberry but that has a blend of other juices, usually apple, added (it is confusing! This is the one I used). If you purchase 100% pure cranberry juice without any other fruits used, it may be too tart for your taste. If this happens, you can sweetened the punch to your liking by stirring in 1/4 to 1/2 cup simple syrup.

From: https://www.wellplated.com/christmas-punch/

Perfect Pie Crust Recipe

2 ½ cups all-purpose flour (320g)

1 teaspoon granulated sugar

1 teaspoon salt

8 tablespoons cold unsalted butter cut into 1/2-inch pieces (4-ounces or 113g)

⅓ cup solid shortening (63g) like Crisco

6-7 tablespoons ice water

1 large egg whisked with 1 tablespoon water (for egg wash)

1 tablespoon coarse sugar for topping if desired on double crust pie

Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. There should be some small pea sized pieces of butter visible. Add 3 tablespoons of the cold water and pulse a few times to combine. Add 3 more tablespoons water and process until the dough starts to hold together. Don't over process. Add one more tablespoon of water, if needed, for a total of 7 at the most.

Gather the dough together and divide in half. Form each half into a flat disk about 6 inches round. Wrap each disk in plastic wrap and refrigerate at least 1 hour or up to 3 days.  You may need to let it come to room temperature for 15 minutes for easier rolling if it's too cold.

Place a disc of dough on a well floured, clean work surface. Using a rolling pin, start in the middle of dough and push outward with even pressure. Start again in the middle and press outward but move around like you're hitting all the numbers on the face of a clock. Start at 12 o'clock, move to 2 o'clock, etc. until the dough is in a circle large enough to allow for a 1-inch overhang. Trim excess dough with kitchen shears.

For a double crust pastry pie:

Fill and top with the remaining pastry in your favorite design, i.e. lattice, cut-outs, solid top, etc. Brush the top crust with an egg wash made by beating one large egg with 1 tablespoon of water. Brush over the crust and sprinkle with sugar before baking.

To help prevent a soggy bottom crust, place a baking sheet or baking stone in the oven while preheating. Use an aluminum pie plate to make the pie. Place the filled pie directly on the hot pan or baking stone. Contact with hot metal will help the bottom crust cook quickly before it has a chance to get soggy. It will also brown nicely.

For a Pre-Baked Single Crust

Pierce the sides and bottom of the pastry with a fork. Refrigerate the crust for 30 minutes. While the pastry is chilling, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place on a baking sheet. Carefully line the pastry with parchment paper, then fill with pie weights or dried beans. Bake the crust for 20 minutes.  

Remove the parchment paper and pie weights or beans and set aside. Brush the inside of the pie crust with a beaten egg white. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.

Recipe Notes

If only using 1/2  the recipe, wrap the extra pie dough in plastic wrap and seal in a freezer bag. Frozen dough will keep for up to three months. Thaw overnight in the refrigerator.

If the dough splits while rolling out, it needs to soften. Allow it to rest at room temperature another 5 minutes, then try again. 

Substitute 1 teaspoon to 1 tablespoon of vodka for equal parts water

From: https://www.savingdessert.com/perfect-pie-crust-recipe/