Contents

Introduction Mac & Cheese

Kitchen Essentials Gravy

Internal Temperature Guide Cranberry Sauce

Spinach Dip Cornbread Dressing

Million Dollar Mashed Potatoes Bruschetta

Candied Yams Eggnog French Toast

Cherry Maple Ham Bacon Balsamic Brussel Sprouts

Spicy Garlic Green Beans Seafood Gumbo

Thanksgiving Turkey Braised Lamb Shanks

Peach Crumble Seafood Lasagna

Bread Pudding Broccoli & Cheddar Soup

Turkey Pot Pie Honey Mustard Roast Chicken

Candied Bacon Deviled Eggs Cinnamon Rolls

Leftover Sandwich
Introduction

Happy Holidays! Thank you for your support! I hope that this E-Book gives you the
confidence to host Thanksgiving this year or at the very least, contribute a dish or two!

Mission Statement:
My goal is to help get people back in the kitchen – to help people learn techniques and
simple ways to provide delicious meals for their loved ones. With each success you have in
the kitchen, as with most things in life, your confidence will grow. Let’s #MakeItHappen
Kitchen Essentials
Below is a short list of Kitchen Essentials that will get you started on your culinary
journey. This is by no means a complete list, but aim to have at least the below in
your kitchen!

Food Thermometer

Chef’s Knife (+Knife Sharpener)

Stainless Steal Cookware Set (Pots and Pans)

Non-Stick Pans

Cast Iron Skillet

Turkey Roaster / Roasting Pan

Dutch Oven Pot

Tongs, Whisk, Spatulas (Metal and Rubber)

Cook To Temperature - Not Time!

Chicken/Poultry 165 Degrees All chicken should be cooked to

(Dark Meat is best at 175) at least 165 degrees for food
safety.
Ground Meat 145-165 Degrees For Beef refer to the chart below
Turkey/chicken - 165 minimum

Pork 145-203 Pork Chops & Tenderloins etc -

145
Pulled Pork or Ribs 203
Seafood 125-145 Salmon is best 130-135

Beef/Steak/Lamb 130-165 Rare - 130-135

Med-Rare -140
Medium - 145
Medium Well - 150
Well Done - DONT DO IT lol (160+)
Seafood Gumbo
Recipe - Ingredients

Recipe serves

Seafood Gumbo Varies

Ingredient Amount

Andouille Sausage 1 Lb

Crab Meat (claw or lump) 1 lb

Shrimp 1 lb

Crab legs (or blue crab) 1 lb

Flour 1 Cup

Vegetable Oil 1 Cup

Stewed Tomatoes 12 Oz

Frozen okra 1 Cup

Diced celery & bell pepper 1/2 Cup (each)

Diced onion 1 Cup

Minced garlic 2 tbps

Chicken or Seafood Stock 2 Quarts

Bacon 4 Strips

Gumbo File 1 Tbsp

 Ingredient Amount

Bay leaves 4 leaves

Thyme 1 Tbsp

Creole/Cajun Seasoning to taste

Louisiana Hot Sauce to taste

White Rice 2 Cups

Diced Green Onion To garnish

Salt & Pepper To Taste

 Directions
the stove top in about 30-45 minutes, but you run
the risk of burning your roux and starting over. The
1. The Stock: Making your own stock gives you the choice is yours. For Gumbo, you want a darker
ability to generate fl avor that you simply cannot get roux… think milk chocolate at least.
from store bought products. If you have the time, I
4. Gumbo: Once your Roux is the right color, take it off
suggest you give it a try. If not, store bought stock is
the heat. Add your veggies into a food processor or
fi ne.
blender and pulse until they’re diced very fi ne. Add
2. Start by adding 1 tbs of chicken “better than these veggies to your roux and stir to incorporate
bouillon” and 1 tbs of roasted garlic “better than
5. Now, begin to slowly add your stock to the roux and
bouillon” to dutch oven or large pot. Next, add in 2
bring to a boil. Decrease heat to a simmer. Add your
quarts of water or chicken broth. Add veggies
stewed tomatoes, seasoning, thyme, bay leaves, etc.
(onions, carrots, celery) and the shrimp shells and a
and simmer for 30-45 minutes. Now add in your
fish head if you have it. (Crab shells, shrimp heads/
andouille sausage, okra (optional) and crab legs.
shells and fish heads will all help you build flavor in
Simmer for another 20-30 minutes. Add in your crab
your stock) Add some bay leaves and salt and
meat and shrimp and simmer until cooked through.
pepper as needed. Let this simmer for a couple
hours and then strain into a bowl and reserve. 6. Taste and adjust seasoning as needed. Add more
creole seasoning and hot sauce to adjust the spice
3. The Roux: There are 2 main ways to make a roux…
level to your preference. Add the gumbo file
For those less experienced with roux making, I
powder at the end - during the last 10-15 minutes…
suggest you use the oven method. This is where you
to thicken if needed.
mix your fl our and oil together in a skillet or dutch
oven. Put this in the oven at 350 degrees and stir it
every 20 minutes until it achieves the color you’re
looking for. (2-3 hours) - You can also achieve this on
Braised Lamb Shanks
Recipe - Ingredients
Recipe serves

Lamb Shanks 4

Ingredient Amount

Lamb Shanks 4 Shanks

Carrots & Celery 2-4 Carrots (peeled and chopped)

Red Wine 1 1/2 Cups (cabernet)

Beef Stock 2 cups

White or yellow onion 1 diced

Flour 1/4 Cup

Tomato paste 2 Tbsps

Better than bouillon beef base 1-2 Tbsps

Rosemary & Theym fresh 2-3 sprigs each

Bay leaves 2 leaves

salt, pepper, garlic, onion powder To Taste

Garlic paste 1-2 Tbsp

Mint leaves To Garnish

Directions 6. Remove Lamb Shanks to serving plate and strain
sauce. Bring to a boil and whisk, reduce to a
simmer and use sauce to pour over lamb shanks.
If sauce is too thick, you can thin with water or
1. Preheat oven to 350 degrees.
beef stock. Season to taste.
2. Wash and dry lamb shanks. Season generously 7. Serve with mashed potatoes and veggies.
with salt, pepper, garlic, and onion powder. Get Garnish with fresh mint or parsley.
dutch oven smoking hot, add 1-2 tbsp oil and
sear lamb shanks on all sides. (4-5 minutes total).
Remove from pot and set aside.

3. In same dutch oven pot, saute onions and carrots

until tender (about 4 minutes) and then add
garlic paste, tomato paste, flour, and beef base.
Mix to incorporate.

4. Deglaze pot with red wine and simmer for 1-2

minutes. Add beef stock and mix to ensure
smooth consistency. Add lamb shanks back to
pot and add fresh herbs. Cover and place in the
oven for 2 - 2.5 hours or until the meat is fork
tender.

5. During the last 15-20 minutes of cooking,

remove the lid and allow the meat to brown and
sauce to reduce.
Broccoli & Cheddar Soup
Recipe - Ingredients
Ingredient Amount

Broccoli Florets 1 Lb chopped

Small Yellow Onion 1 diced

flour 1/2 Cup

butter 1/2 cup

Chicken Stock 4 Cups

Shredded Carrots (optional) 1 Cup

Shredded Cheddar Cheese 1 Lb

Shredded Gouda Cheese 4 Oz

Heavy Cream or Half & Half 1 Quart

Salt, pepper, garlic, onion powder, To taste

Cayenne pepper To taste

Salt, pepper, garlic, onion powder, To taste

Directions

1. In large soup pot, melt butter. Add onion and

carrots and saute for 3-4 minutes or until veggies
become tender. Add flour and cook for 2
minutes stirring consistently. Season with salt,
pepper, garlic, onion powder, and cayenne.

2. Add chicken stock and stir constantly to ensure

there are no lumps. Bring to a simmer and add in
broccoli. Cook for 5-6 minutes, stirring
occasionally.

3. Add cream or half & half and bring to a boil.

Reduce to a simmer. Once broccoli is tender, turn
off the heat and slowly add in shredded cheese.

4. Mix your soup until all cheese has been

incorporated into the soup (melted and smooth
consistency)

5. Season to taste and plate. Serve with bread or

crackers and enjoy.
Seafood Lasagna
 Recipe serves

Seafood Lasagna 8-10

Ingredients Amount

Crab Meat 1 Lbs

XL Shrimp 8 Oz

Crawfish/Lobster/Bay Scallops 4 0z

Sour cream 8 Oz

Ricotta 8 oz

Garlic Paste 1 tbsp

Parmesan Cheese 2 cups

Lasagna Noodles 8-10 Oz

Chopped parsley 1 Cup

Better than bouillon Lobster Base 2 tbsp

Butter 2 tbsp
 Ingredients Amount

Flour 2 Tbsp

Heavy Cream 2 cups

Chicken or Seafood Stock 1/4 Cup

Fontina Cheese (shredded) 2 cups

Fresh Mozzarella 8 oz

Cajun Seasoning to taste

Red Pepper Flakes To Taste

Sale & pepper To Taste

Directions then reduce to a simmer. Remove from heat and
slowly add in 1 cup of parmesan cheese. Season
to taste and set aside.
1. Preheat oven to 375 degrees. 5. Boil Lasagna noodles to package instructions.
2. Start by making Ricotta mixture. Mix sour cream, Once noodles are done, begin assembling your
ricotta, garlic paste, 1 cup parmesan cheese, and lasagna. First layer should be the cheese sauce.
1/2 cup chopped parsley together in a mixing Next, add your first layer of noodles evenly. Top
bowl. Season with cajun seasoning, salt, pepper, the layer of noodles with your Ricotta mixture.
and red pepper flakes to taste. Set aside. Add 1 layer of your seafood mixture on top of
the Ricotta mixture and then top with your
3. Chop your seafood into equal size pieces. shredded fontina and mozzarella. Repeat this
Shrimp should be raw, peeled, and deveined. process until your lasagna dish is full.
The Crab meat already comes cooked so add
that to a mixing bowl. Add 1 tbsp butter to a 6. Bake at 375 for 30-40 minutes or until the top is
skillet and partially cook shrimp and whatever browned and bubbly. Remove from the oven and
other seafood item you choose (lobster, scallops, allow this to rest for at least 20-30 minutes before
or crawfish) Season with cajun seasoning and serving.
then add mixture to your bowl of crab meat. Set
aside.

4. Start your sauce by adding 2 tbsp butter. Once

butter melts, add 2 tbsp flour. Add 1-2 tbsp
Lobster Base and mix to incorporate. Cook 1-2
minuets and then add in 2 cups of heavy cream.
Whisk constantly to ensure sauce is smooth.
Whisk in chicken stock. Bring this to a boil and
Honey Mustard Chicken
 Recipe - Ingredients
Recipe serves

Honey Mustard Chicken 4-6

Ingredient Amount

Whole Chicken 1 4lb chicken

butter 1/2 stick

lemon 1 sliced

Fresh herbs (sage, rosemary, thyme) 1 pack

Garlic 3-4 Cloves

Onion 1 Sliced

Spicy Dijon Mustard 4 tbsp

Honey 2-3 tbsp

Olive oil 2 Tbsp

Lemon Juice 1 Tbsp

salt, pepper, garlic, onion powder, cajun seasoning To Taste

 5. Baste the chicken every 10-15 minutes.
Directions During the final 10-15 minutes of cook time,
spoon on your honey mustard. (You do not
want to add this too soon because the sugar
1. Preheat oven to 400 degrees.
in the honey will burn.
2. Spatchcock the chicken by removing the
backbone. (Cut down each side of the
backbone and remove it) Flatten chicken
and season with salt, pepper, garlic, onion
powder, and cajun seasoning.

3. Slice veggies and lemon. Arrange lemon,

onion, herbs, in your skillet to make a “nest”
for the chicken to sit on. Place in the oven
for about 30 minutes.

4. While your chicken is roasting, prepare your

honey mustard topping. Mix spicy mustard
with lemon juice and honey. After 30
minutes of roasting, pull the skillet out and 6. Chicken is done when the white meat
add 1/2 stick of butter. Once the butter reaches 165 degrees and dark meat reaches
melts, baste the chicken with the pan juices 175. Allow chicken to rest 15-20 mins before
and butter. Place back in the oven. slicing.
Cinnamon Rolls
Recipe - Ingredients
Recipe serves

Cinnamon Rolls 8

Ingredient Amount

All purpose flour 2 3/4 Cup

White sugar 1/4 Cup

Salt 1/2 Teaspoon

Instant yeast 1 packet (or 2 1/4 tsp)

Whole milk 1/2 cup

water 1/4 cup

Unsalted butter 3 Tbsp

egg 1 Large egg

Filling

Unsalted butter 3 Tbsp

Ground cinnamon 1 Tbsp

Sugar 1/3 Cup

Icing

Cream Cheese 8 Oz

Maple syrup 1 Tbsp

Bourbon 1 Tbsp

Melted Butter 5 Tbsp

Vanilla Extract 2 Tsp

Confectioners Sugar 3 Cups

 Directions
6. For the Icing: While rolls are baking, put cream
cheese, butter, confectioners sugar, vanilla, and
1. Preheat to 375. Make the Dough: Whisk together
salt into mixing bowl and either hand mix or use
the flour, sugar, salt, yeast and set aside.
paddle mixer. Mix on low to combine. Add
2. Combine milk, water, and butter together. bourbon and maple syrup. Mix on high for 3-5
Microwave until the butter is melted. Pour melted minutes or until icing takes shape.
butter into the dry ingredients and add egg. Stir
7. When Cinnamon Rolls are done baking, remove
until this forms a soft dough.
from the oven and allow them to cool for a few
3. On a lightly floured cutting board, knead dough minutes. Then add icing and enjoy.
by hand for 2-3 minutes. Place in lightly greased
mixing bowl and cover loosely for about 10
minutes.

4. Roll the dough out into a rectangle. Spread the

softened butter on top. Mix together the cinnamon
and sugar and sprinkle over the dough. Roll this
tightly and then cut into 10 even rolls and arrange
in your cast iron skillet or pie dish.

5. Cover tightly for 60-90 minutes to allow dough to

rise. Bake at 375 for about 25 minutes.
Thanksgiving Turkey
Recipe - Ingredients
Ingredient Amount

Turkey 1 12-15lb

Brine Mix (Butcher BBQ from amazon or store bought product) 2 Cups

Water 4 liters

Brown sugar 2 Cups

Hot sauce 1/4 Cup

Worcestershire sauce 1/4 Cup

Orange 1 Orange quartered

Lemon 1 Lemon quartered

Onion 2 Quartered

Celery 2 stalks

Better than bouillon chicken or turkey base 2 Tbsp

Garlic Paste 2 Tbsp

Chicken Stock 2 Cups

Fresh Herbs (rosemary, thyme, sage) 1 hanful

butter 1 1/2 sticks

Cajun seasoning To taste

salt, pepper, garlic, onion powder, Italian seasoning To Taste

 Directions
base. Place turkey on the rack and put it in the
oven for about 12-15 minutes per pound
1. 24 hours before cooking, prep your brine (water,
brown sugar, brine mix, Worcestershire, and sauce, 4. After the first hour, begin to baste the turkey every
orange, celery, onion, fresh herbs) and bring to a half hour with he residual liquid from the roasting
boil. Once it reaches a boil, allow this to cool until pan. Cook turkey until 165 degrees internal temp
it reaches room temp. Brining is optional but (175 in dark meat)
imparts a lot more flavor. Submerge turkey in
5. Allow turkey to rest 15-20 minutes before carving.
brining liquid by using an XL Ziploc bag or brine
Save pan drippings to make gravy!
bucket for 24 hours.

2. Remove turkey from brining liquid and dry

thoroughly. Next, brush a thin layer of olive oil on
the skip prior to seasoning. Season turkey liberally,
inside the cavity, back, and front. Stuff the cavity
with remaining orange, celery, onions, and herbs.
Tie the legs together with butchers twine and tuck
the wings under the breast.

3. Prepare your roasting pan by adding chicken

stock, butter, herbs, celery, onion, and chicken
Don’t Forget The Gravy Baby
Recipe - Ingredients
Ingredient Amount

Pan Drippings from Turkey 2 cups

Unsalted butter 1/4 Cup

Flour 1/4 Cup

salt, pepper, garlic, onion powder, Italian seasoning To Taste

 Directions

1. Begin by straining pan drippings through mesh

strainer and set aside. Optionally, you can just use
a good chicken stock for this.

2. Melt butter in a medium pot over medium heat.

Whisk in flour and cook for 1-2 minutes - stirring
constantly.

3. Slowly whisk in pan drippings and bring to a boil.

Reduce heat and bring to a simmer - whisking
nonstop until gravy is thick. (about 5-6 minutes)
Season to taste

4. If your gravy isn’t thick enough, you can make a

slurry by using 1/2 cup cold water and 1/4 cup
corn starch. Whisk that together and then
gradually whisk this into your gravy to thicken it up.
Start with just a little and add more as needed.
Make It Happen Mac & Cheese
Recipe - Ingredients
Ingredient Amount

Unsalted Butter 1 stick

flour 1/4 Cup

Half & half 1 Quart

Heavy cream 1/2 Cup

Sharp Cheddar Cheese 8 Oz

White Cheddar 4 Oz

Parmesan 4 Oz

Colby Jack 4 Oz

Mozzarella 8 Oz

Sour Cream 2 Tbsp

Elbow macaroni 1 lb

Sweetened Condensed Milk 2 tbsp

salt, pepper, garlic, onion powder To Taste

salt, pepper, garlic, onion powder, Italian seasoning To Taste

 Directions
6. Once the pasta is done, strain and add back to
your pot with 1/2 stick of butter. Add sour cream to
1. Preheat oven to 350 degrees
your noodles and season with salt and pepper (if
2. Use block cheese if you can, as it melts better and needed!)
does not contain anti-caking agents and
7. Next, pour your cheese sauce over your noodles
chemicals. Shred all cheese and reserve about 1/3
and mix together. Add some of your shredded
of your total cheese to add to your noodle/sauce
cheese to this mixture and then pour into your
mixture later.
baking dish.
3. Heavily salt your pasta water and boil elbow
8. Top with remaining cheese and bake at 350
noodles to package instructions.
degrees for 30-40 minutes or until browned and
4. Start by making a roux with 1/2 stick butter and bubbly.
flour. Melt the butter and then add flour to make a
roux. Cook the raw flour taste out for 2-3 minutes.
Add your sweetened condensed milk and half &
half, and heavy cream and bring to a boil and then
reduce to a simmer.

5. Turn heat to low and slowly stir in cheese to

incorporate. Once the cheese sauce is smooth,
begin tasting and seasoning to your preference.
Spicy Garlic Green Beans
Recipe - Ingredients
Ingredient Amount

Fresh Green Beans 1 Lb

Chicken Stock 1 Cup

Sriracha 2-3 Tbsp

Better than bouillon Roasted Garlic Base 1 tbsp

Garlic Paste or Minced Garlic 1-2 tbsp

Soy Sauce 1 tbsp

Salt, Pepper, Onion Powder To Taste

sugar To Taste

Cooking Oil 1 Tbsp

 Directions

1. Add cooking oil to skillet over medium high heat.

Add green beans and stir-fry for 3-5 minutes or
until they begin to get a bit tender.

2. Add in your garlic, garlic base, and sriracha. Mix to

combine and add soy sauce.

3. Add your chicken stock and bring to a boil and

cover. Cook for 5-6 minutes to reduce liquid and
tenderize green beans.

4. Taste and adjust seasoning to your preference. If

this is too spicy, add more sugar, if you want it
extra spicy, add more sriracha.
Million Dollar Mashed Potatoes
Recipe - Ingredients
Ingredient Amount

Yukon Gold Potatoes 2 lbs

Butter 1/2 stick

Boursin Garlic & Herbs Cheese 150g (1 pack)

Chicken Stock (salted) 2 quarts

Whole Milk 1 cup

Garlic paste 1-2 tbsp

Salt, Pepper, Onion Powder To Taste

Green Onion To Garnish

 Directions

1. Peel your potatoes and then cut them into cubes.

Add to a stock pot and fill with chicken stock. If
using unsalted chicken stock, add salt to the
mixture to begin seasoning the potatoes. Boil
potatoes until they are fork tender.

2. In a separate pot, melt butter and milk together

and simmer.

3. When potatoes are done (fork tender) strain them

and add them back to the pot. Begin mashing and
add in Boursin cheese and butter/milk mixture a
little at a time. Taste as you go.

4. For creamy/smooth consistency, use hand mixer

and beat potatoes smooth. Season to taste.

5. Garnish with a bit more butter and diced green

onion.
Turkey Pot Pie
Recipe - Ingredients
Ingredient Amount

Yellow Onion 1 Diced

Celery 1 Cup diced

Carrots 1 Cup diced

Frozen Peas 1 Cup

Bella Mushrooms (Optional) 1 Cup diced

Shredded/Chopped Turkey or Chicken 4-5 Cups

Butter 6 Tbsp

Flour 1/3 Cup

Chicken Stock 2 cups

Heavy Cream 1/2 Cup

Better Than Bouillon Chicken Base 1 Tbsp

Worcestershire sauce & Soy Sauce 2-3 Dashes (each)

Egg 1 Beaten egg

Garlic Paste 1 Tbsp

Pie Crust (store bought) 2 Crusts

Salt, pepper, cayenne pepper, Italian seasoning to Taste

 Directions
5. Next, add in chicken or turkey and frozen peas. Stir
to combine. Ensure mixture is seasoned to your
1. Preheat oven to 425 degrees. Prep veggies
preference and set aside to cool a bit.
2. You can use leftover turkey or roasted chicken - or
6. Prep your store bought pie crust per package
just purchase a rotisserie chicken. Remove meat
instructions. (allow to sit out on the counter for
from skin and chop into bite sized pieces.
about 15 minutes before using). Dust your counter
3. Add 6 tbsp butter to dutch oven or soup pot and or cutting board with a little flour and then add
melt. Add 1 tbsp chicken base and then add your pie crust. Roll with rolling pin until even. Add
carrots. Cook carrots for 4-5 minutes to give them your pie crust to your pie pan or casserole dish -
a head start. Next, add remaining veggies (except forming to the sides of the dish.
the peas, save them for last). Cook for 5-6 minutes
7. Add your pot pie filling and then add your second
or until the veggies start to become tender.
pie crust to the top. Tuck the top crust behind the
4. Next, add flour and stir constantly. Cook 2-3 bottom crust and pinch/crimp the edges.
minutes to remove raw flour taste. Add chicken
8. Cut a 4-5 slits into the middle gently to allow
stock and bring to a boil and then reduce to a
steam to release while cooking. Brush the top crust
simmer. Add heavy cream and simmer. Should
with the beaten egg so that it browns nicely. Bake
become thick gravy consistency. Season to taste!
for 30-40 minutes or until golden brown. Rest for
15 minutes before serving.
Bacon Balsamic Brussel Sprouts
Recipe - Ingredients
Ingredient Amount

Brussel Sprouts (cleaned) 1 Lb

Bacon 4-6 Slices

Butter -2 Tbsp

Balsamic Glaze (store bought or homemade) 1-2 Tbsp

Onion 1/2 Diced

salt, pepper, garlic, onion powder, Sazon To Taste

Balsamic Glaze

Good Quality Balsamic Vinegar 1 Cup

Honey 1/4 - 1/3 Cup

 Directions
5. Keep veggies lubricated with an occasional drizzle
of olive oil or butter. Season to taste and simmer
1. Clean and dry Brussel sprouts. Slice the end piece
on low (stirring occasionally to ensure even
off and discard. Cut Brussel Sprouts in half -
cooking)
reserving any leftover shavings.
6. Add your honey balsamic reduction to taste.
2. Make your balsamic glaze by adding both
ingredients to your small pot and simmering on 7. Once veggies are tender and seasoned to your
medium heat for 15-20 minutes. The liquid will preference, they are done! (15-20 minutes total)
reduce and thicken. Set aside You can cover with foil or a top to help speed
them up if desired.
3. Heat your skillet and begin cooking your bacon
until it is about 2/3 of the way cooked. (Cook over
medium heat to render maximum fat from the
bacon to season your veggies) Remove bacon
from skillet for later.

4. Place Brussel Sprouts face down into the bacon

grease and leave them there for 3-4 minutes until
they develop a nice char/crust. Add onions and
mix. Chop bacon and add that to the skillet as well.
Bread Pudding w/ Caramel Sauce
Recipe - Ingredients
Ingredient Amount

Sweet Hawaiian Rolls or Brioche Rolls 12 Mini rolls

Heavy Cream 3 1/4 Cups

eggs 3 Beaten eggs

White sugar 2 cups

Butter Scotch chips 1 Cup

White Chocolate Chips 1 Cup

Melted Butter 1/4 Cup

Vanilla Extract 2 Tsp

Nutmeg 1 Tsp

Salt 1/2 Tsp

Caramel Sauce

White Sugar 1 Cup

Room Temp Butter 6 Tbsp

Heavy Cream 1/2 Cup

Salt 1 Pinch
 Directions
the casserole dish and smooth evenly. Place in 350
degree oven for 60 minutes.
1. Lightly toast bread or leave them out for 12-24
hours. Bread should be partially stale or dry for this 6. You may need an additional 15-20 minutes
dish. cooking time depending on consistency. For
dryer/more firm texture, bake additional time. For
2. Tear rolls into small bite sized pieces and place in
a more “wet” texture, 60 minutes should be fine.
large mixing bowl. Pour 3 1/4 cups heavy cream
over the bread and mix together. Allow this to soak 7. While bread pudding Is baking, make your
in for 30 minutes. caramel sauce. Heat the sugar on medium low
heat until it’s completely melted. Stir the sugar
3. Next, in a separate bowl, combine eggs, sugar,
gently every so often, making sure the sugar
melted butter, and vanilla extract. Add your white
doesn’t burn. The sugar will start to form clumps
chocolate and butterscotch chips along with
before melting slowly. This process may take
nutmeg and salt. Folder everything together.
several [Link] completely melted, remove
4. Next, pour your egg and sugar mixture into the from heat immediately and stir in the butter.
mixing bowl with the bread and heavy cream. Fold Adding the butter will cause the mixture to bubble
to incorporate all ingredients evenly and set aside. quite a bit.

5. Use cooking spray to grease your casserole dish (I 8. Next, pour in the heavy cream and add the sea
used 9x16). Pour your bread pudding mixture into salt. Stir until everything is combined. Allow to cool
a bit before using.
Eggnog French Toast
Recipe - Ingredients
Ingredient Amount

Brioche Bread 1 Loaf

Butter 1/2 Stick

Powdered sugar To Garnish

eggs 4 Beaten eggs

Eggnog (or heavy cream) 1/2 Cup

Vanilla extract 1 Tsp

Brown sugar 3 Tbsp

Nutmeg To Taste

Salt 1 Pinch

Fresh Fruit To Garnish

Mint To Garnish

Whipped Cream To Garnish

 Directions
5. For plating, you can slice your favorite fruit to
garnish the French toast. Add a dollop of whipped
1. Slice bread into about 1 1/2 inch thick slices.
cream and some powdered sugar. Garnish with a
Preheat oven to 375.
mint leaf and serve with warm syrup.
2. Make your custard by mixing the eggnog, eggs,
cinnamon, nutmeg, vanilla extract, and brown
sugar. Whisk this thoroughly to combine. If you are
not a fan of eggnog, you can substitute heavy
cream or half & half.

3. Next, dip your bread slices into the custard mixture

and let it absorb for about 15-20 seconds per side.
Remove and place on a plate or wire rack. Repeat
until all bread has been dredged.

4. Get your skillet hot and add about 1 tbsp butter.

Once the butter melts, add French toast to the
skillet but do not overcrowd. Cook until golden
brown on each side and then place on wire rack to
finish In the oven. (10-15 minutes or until internal
temp reads 165 degrees)
Candied Yams
Recipe - Ingredients
Ingredient Amount

Sweet Potatoes 4 lbs

Unsalted butter 1/2 Cup

White Sugar 1 Cup

Brown Sugar 1 Cup

Heavy Cream 1/4 Cup

Vanilla extract 1 Tbsp

Lemon zest 1 Tsp

Cinnamon 1 Tsp

Nutmeg 1 Tsp

Salt 1/2 Tsp

 Directions
1. Preheat oven to 350 degrees. Peel and slice sweet
potatoes into 1/2 inch thick medallions. Layer
potatoes into your baking dish

2. Melt butter in saucepan over medium heat and

add both white and brown sugar. Bring this up to a
gentle simmer for about 8 minutes. Remove from
heat and add vanilla extract, nutmeg, cinnamon,
lemon zest, and salt. Taste as you go and adjust
flavor as needed. (1 shot of bourbon or cognac
wouldn’t hurt here either! lol)

3. Pour sugar mixture evenly over sweet potatoes

and cover with foil. Bake covered for 30-40
minutes. Mix the potatoes and check for
tenderness..

4. Bake uncovered for 25-30 minutes or until fork

tender.
Cornbread Dressing
Recipe - Ingredients
Ingredient Amount

Pepperidge Farms Cornbread Stuffing Mix 2 Bags

Pepperidge Farms White Bread Stuffing Mix 1/2 Bag

Jimmy Dean Breakfast or Sage Sausage 2 Lbs

Better than bouillon chicken base 1 Tbsp

Onion 1 diced

Celery 5 Stalks diced

Garlic Paste 2 Tbsp

Chicken Stock 4 Cups

Eggs 3 whisked

Chopped Parsley 1/2 Cup

Fresh Sage, Rosemry, Tyme 2 Tbsp diced Finley

salt, pepper, garlic, onion powder 1 Cup

 Directions
5. Spray casserole or baking dish with cooking spray
and add stuffing to it. Bake at 350 degrees for
1. In large pot, melt butter over medium heat. Add
45-60 minutes or until browned on top and
sausage and crumble with spoon or spatula. Cook
registers at least 150 degrees internal temp
until no longer pink. (6-8 minutes)

2. Next, Add 1 tbsp chicken base and stir to

combine. Then add diced veggies, garlic paste,
and fresh herbs. Mix to combine ingredients. Taste
and adjust seasoning if needed. Cook until
veggies are tender (8-10 minutes)

3. Add most of your chicken stock and turn the heat

off. (reserve 1/2 cup or so to thin the mixture later
as needed)

4. Add your bread crumbs. It will seem like a lot at

first but the bread will begin to absorb the
moisture. Fold this together and then taste one last
time before adding eggs. Once the stuffing has
the flavor you want, whisk your eggs and add to
the stuffing along with chopped parsley.
Bruschetta
Recipe - Ingredients
Ingredient Amount

Plum Roma Tomatoes 8 Diced

Fresh Basil 1/3 Cup (chopped)

Parmesan Cheese 1/4 Cup

Minced Garlic 1-2 Tsp

Olive Oil 2 Tsp

salt, pepper, Italian seasoning To Taste

Balsamic Glaze (check Brussel sprouts recipe for homemade option) To Taste

Balsamic Vinegar 1 Tbsp

French baguette 1 Loaf

 Directions
1. Dice tomatoes and basil. Slice bread into mini
baguettes about 1/2 thick.

2. Preheat oven to 400 degrees. Brush bread on both

sides with a bit of olive oil. Season with salt and
pepper and top with parmesan cheese. Bake for
8-10 minutes or until golden brown and cheese
has melted.

3. In a mixing bowl, add diced tomatoes, basil,

balsamic vinegar, salt, pepper, minced garlic, and
Italian seasoning. Season to taste

4. Spoon your mixture on top of each piece of

toasted bread and drizzle balsamic glaze on each
(Reference the Brussel sprouts recipe in this book
for balsamic glaze recipe and directions.)
Cherry Maple Glazed Ham
Recipe - Ingredients
Ingredient Amount

Spiral Cut Ham 8-10 Lbs

Good Quality Maple Syrup 1/4 Cup

Dark Brown Sugar 1/4 Cup

Dijon Mustard 3 Tbsp

Cherry, Apricot, or Apple Preserves (or jelly) 8 Oz

Whisky/Bourbon (optional) 1 Shot

Apple Juice 1/2 Cup (as needed)

 Directions
content will burn quickly, so it does not need much
time in the oven (maybe 15-20 minute max)
1. Preheat oven to 325.
5. When it reaches 140 degrees internal temp it is
2. Place Ham face down in your roasting pan or foil
ready to eat. Allow it to rest about 10 minutes
pan. Bake in oven for about 2 hours. (Ham is fully
before serving.
cooked, it just needs to be warmed to about 140
degrees internal to serve)

3. While Ham is in the oven, make your glaze. Start

with brown sugar, dijon mustard and maple syrup.
Simmer over medium heat, stirring constantly until
sugar has melted. Next, slowly mix in your jelly/
preserves. Taste as you go and adjust as needed.
Optionally, you can add a shot of your favorite
liquor for added flavor. Use the apple juice as
needed to thin the glaze. It should be a thick
syrupy consistency.

4. After about 1 1/2 - 2 hours, pull the ham out of the

oven and glaze it. The Ham should be just about
done before adding your glaze. The high sugar
Candied Bacon Deviled Eggs
Recipe - Ingredients
Ingredient Amount

Thick Cut Bacon 1/2 Lb

Brown Sugar 1/4 Cup

Maple Syrup 2-3 Tbsp

Sriracha 1 Tbsp

Fresh Cracked Black Pepper to Taste

Large Eggs 12 Boiled

Dijon Mustard 1 Tbsp

Mayo (I use Duke’s) 1/3 Cup

Sweet Relish 2-3 Tbsp

Apple Cider Vinegar 1-2 Tsp (to taste)

Salt, pepper, onion powder To taste

White Sugar To taste

Old Bay or paprika Garnish

 Directions
5. Candied Bacon: Preheat oven to 350 degrees. Mix
brown sugar, sriracha, syrup and black pepper in a
1. Place eggs in pot and cover with cold water. Bring
mixing bowl.
this up to a boil and then turn off heat. Cover and
let the eggs sit in the water for 20 minutes. Drain 6. Place bacon on baking sheet and bake for 10
the eggs and then cover with cold water. minutes - flip - and bake another 5 minutes.

2. Peel your eggs the way you learned how to do it! 7. Once bacon is partially cooked, brush each side
There are a million ways to do it, but usually what with your mixture and bake for 5 minutes. Repeat
you’re comfortable with will work better than a the basting step every 5 minutes until bacon is
new method. I tap mine on the counter several browned and crispy.
times and run under cold water. Once you get
8. Break bacon into bite sized pieces after it cools
under the shell/membrane, you’re home free!
and place 1 piece in the center of your deviled
3. Cut eggs in half lengthwise and remove the yolk. egg. Garnish with Old Bay Seasoning and diced
Set the whites on your serving tray and add yolks chive if desired
to a mixing bowl. Use a fork to mash the yolks and
add mustard, mayo, relish, apple cider vinegar,
white sugar, and season to taste.

4. Fill each yolk with desired amount of filling.

Peach Crumble
Recipe - Ingredients
Ingredient Amount

Sliced Fresh Peaches 4 cups

Flour 1/2 Cup

Brown sugar 1/2 Cup

Cold butter 1/2 Cup

cinnamon 1/2 Tsp

Rolled Oats 1 Cup

Salt To Taste

Vanilla Ice Cream To Serve

 Directions
1. Preheat oven to 350 degrees

2. Mix flour, 1/2 cup brown sugar, butter, cinnamon,

and salt in a mixing bowl with rolled oats. Mix with
your hands or spoon until evenly crumbled.

3. Mix peach slices with 1/2 cup brown sugar,

cinnamon, and salt to taste. Arrange peaches
evenly in baking dish (9x9)

4. Spread crumble topping onto peaches and bake

for 30 minutes or until golden brown and bubbly.

5. Allow to cool for 10 minutes and serve with vanilla

ice cream.
Spinach Dip
Recipe - Ingredients
Ingredient Amount

Frozen Dinner Rolls 20 rolls

Butter Scotch chips 4 Tbsp

Frozen Spinach 8 Oz

Artichokes 14 Oz chopped

Sour Cream 1/2 Cup

Mayo 1/4 Cup

Cream Cheese 8 Oz

Shredded Moxzzarella 1 Cup

Shredded Parmesan 1/3 Cup

salt, pepper, garlic, onion powder, red pepper flaker to Taste

 Directions
1. Rub 12 inch cast iron skillet or baking dish with
softened butter.

2. Thaw rolls based on package instructions. Place a

small bowl in the center of the skillet and arrange
the rolls around it tightly. Brush with melted butter
and cover with plastic wrap for about an hour to
allow them to rise.

3. Thaw spinach and drain. Chop. Add to a skillet

with artichokes, sour cream, mayo, cream cheese,
mozzarella, and parmesan cheese. Stir occasionally
to ensure everything melts together and cooks
evenly. (8-10 minutes) Season to taste

4. Preheat oven to 350. Remove bowl from skillet and

pour spinach dip in its place. Bake for about 20-25
minutes or until rolls are cooked and dip is
browned and bubbly. (I like to add a little
shredded cheese to the bread too)
Cranberry Sauce
Recipe - Ingredients
Ingredient Amount

Frozen Cranberries 4 Cups

Water 1 Cup

White Sugar 1 Cup

Orange Zest 1 Tsp

Salt to Taste
 Directions
1. Clean cranberries under cold water, discarding any
damaged berries.

2. Add sugar and water to a sauce pan and bring to a

boil. Stir constantly until sugar dissolves.

3. Add cranberries and bring to a boil, and cook until

they burst. Reduce heat to a simmer for 10
minutes. Add salt and orange zest.

4. Mix until it reaches the consistency you’re looking

for. (Mix for smoother sauce) Allow this to cook
completely before placing in the fridge.
Leftover Sandwich
Introduction

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Recipe - Ingredients
Ingredient Amount

Sourdough or White Bread 2 Slices

Mayo 2 Tbsp

Dijon mustard 2 tbsp

Leftover Turkey Breast 1 Cup

Leftover Cornbread Stuffing 1/4 Cup

Cranberry Sauce 1/4 Cup

Romaine Lettuce & Tomato (optional

 Directions
1. Toast Bread. In a mixing bowl, mix together mayo
and dijon mustard. Spread on both sides of bread.

2. Add Turkey, Stuffing, and Cranberry Sauce based

on your preference. (Dress it up with lettuce and
tomato if desired)

3. Slice in half and serve with a side of leftover gravy.