Brothers Green

1 cup unsweetened coconut milk
1/2 cup sugar
1 teaspoon vanilla extract
3 cups plain Greek style yogurt
1/2 teaspoon mint extract
5-6 drops red food coloring
Assorted candy toppings

1 stick unsalted butter, melted
1 teaspoon vanilla extract
3 eggs
1/2 cup milk xq
1 cup all-purpose flour
3/4 cup sugar
2 tablespoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Cooking spray

1 bell pepper, cut into 1/2-inch rings, seeds removed, top reserved
2 teaspoons canola oil, divided
1 egg
Salt and pepper, to taste
1 English muffin, split
3 tablespoons Mexican cheese blend
Smoked paprika, to taste
1 tomato, sliced

2 avocado
1/4 cup apple cider vinegar
2 lemons, juiced
2 teaspoons cayenne pepper
1 teaspoon garlic powder
Salt and pepper, to taste

1 large flour tortilla
Canola oil
3 strips bacon
1 link Mexican chorizo, split in half lengthwise
2 eggs
1/2 cup shredded Mexican cheese blend
Salsa (recipe below), to serve
Sour cream, to serve
Cilantro, to serve

1 cup Roma tomatoes, diced
1/2 habanero, seeds removed, finely diced
¼ cup red onion, diced
¼ cup cilantro, chopped
2 limes, juiced
1 avocado, diced
Salt and pepper, to taste

Salsa

1.Combine tomatoes, habanero, red onion, cilantro, and lime juice in a bowl. Add the avocado and mash with the back of a fork until incorporated. Season with salt and pepper.

Avocado Vinaigrette 

1.Combine all the ingredients in a food processor and pulse until smooth.

Canola oil, for deep frying
1 package egg roll wrappers
1 package wonton wrappers
1 bag Cool Ranch Doritos, finely ground in a food processor
2 cups shredded, yellow cheddar cheese

1 ripe mango, flesh removed and roughly chopped
2 habaneros, seeded and roughly chopped
1 12-ounce can fire roasted tomatoes
1/4 cup cilantro, chopped
2 limes, juiced
Salt and pepper, to taste

1 cup water
1 cup distilled white vinegar
1/2 cup sugar
2 cloves garlic
1 teaspoon salt
4 jalapenos, sliced into thin rounds

Habanero Mango Salsa

1.Combine all ingredients in a food processor and pulse until salsa is chunky. Store in the refrigerator until ready to use.

Pickled Jalapenos

1.Add all ingredients into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and allow mixture to simmer for 10 minutes. Remove saucepan from heat and allow pickled jalapenos to cool. Transfer entire mixture to a jar and store in the refrigerator for up to 2 weeks.

4 large russet potatoes
6 sweet Italian sausages, casings removed
8 eggs
1/4 cup Lager beer
Salt and pepper, to taste
3 cups fresh baby spinach
1 cup shredded cheddar cheese
1 pint cherry tomatoes, cut in half
1 tablespoon olive oil
Spicy Zip, recipe below

1/2 cup ketchup
1/2 sriracha
1/4 cup apple cider vinegar

2 cups leftover mashed potatoes, chilled
2eggs
1 to 2 cups all-purpose flour
1 cup finely chopped leftover cooked turkey, chilled
Leftover Ham Sauce (see recipe below)

1 cup pie filling from a baked leftover pumpkin pie
1 cup leftover creamed spinach
1 to 2 cups all-purpose flour
Leftover Ham Sauce (see recipe below)

1 tablespoon extra virgin olive oil
2 cups chopped leftover cooked ham
1 1/2 cups chicken stock
1 cup leftover gravy
1 sprig fresh rosemary

1 stick unsalted butter
1 cup sugar
1 cup light brown sugar
1/4 cup whole milk
1 cup white chocolate chips
3 cups rolled oats
1 banana, diced
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
Banana ice cream, recipe below
Butterscotch caramel sauce, recipe below
Hersey’s chocolate syrup

6 bananas, thinly sliced, frozen overnight
1/4 cup honey
1/4 cup walnuts
1 teaspoon vanilla extract
1 teaspoon cinnamon

1 cup sugar
2 cups heavy cream
3 tablespoons butter
2 tablespoons scotch
1 teaspoon vanilla extract
1 orange, zested
Pinch of salt

Butterscotch Caramel Sauce 

1.In a saucepan over medium high heat add sugar and cook until melted and beginning to caramelize, stirring often. Turn heat down to low and add heavy cream, butter, scotch, vanilla, orange zest and salt. Stir until smooth. Cool.

1 14-ounce can whole cranberry sauce
1/2 cup distilled white vinegar
1/2 cup sugar
1/4 cup water
2 jalapenos, seeds removed, finely diced
2 cloves garlic, minced
Salt, to taste
4 tablespoons butter

Canola oil, for deep frying
3 pounds whole chicken wings
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 tablespoons chives, chopped, for garnish

1 cup sour cream
1/2 cup mayonnaise
1/2 cup creamy feta, crumbled
3 stalks celery, finely chopped
2 tablespoons chives, finely chopped
1 lemon, juiced
Salt and pepper, to taste

1 cup water
2 tablespoons sugar
3 tablespoons rice wine vinegar
1 1/2 teaspoons salt
4 cups leftover rice
1 package nori sheets

2 egg yolks
1 lime, juiced
1 tablespoon rice wine vinegar
1 clove garlic
1 tablespoon plus 2 teaspoons Sriracha
Salt and ground black pepper
1 cup canola oil

Spicy Mayo 

Add egg yolks, lime juice, vinegar, garlic, Sriracha, salt and pepper to the bowl of a food processor. Process until the mixture becomes frothy. With the processor running slowly add in the oil until the mixture becomes thick.

1 firm orange
1 bamboo skewer, 12 to 16 inches long
1 clementine
Orange soda
1 scoop vanilla ice cream, make sure it’s really frozen!
Candy sprinkles
2-3 tablespoons Bacardi 151 Rum

1.Cut a little off the bottom, top, and sides of the orange to make it into a square shape. Push the orange into the bottom of a tall glass so that it fits tight and snug. Insert the skewer, point side up, through the center of the orange, making sure it stands straight and firm.
2.Cut the clementine in half horizontally and squeeze the juice into the glass. Take one half of the clementine and push it, squeezed side up, through the skewer until it lines up with the rim of the glass.
3.Fill the glass halfway up with orange soda. Next, take the scoop of ice cream and gently push it 3/4 through the top of the skewer. Working quickly, add sprinkles on top of the ice cream and fill the clementine rind with rum. Carefully ignite the rum with a lighter and watch a new years celebration take place right before your eyes!

2 pounds bittersweet chocolate, chopped
2 cups heavy cream

1.Set up a double boiler and melt together the chocolate and cream. Stir with a whisk until the chocolate mixture is completely smooth. Transfer to an 8×8 baking dish and cover with plastic wrap directly on the surface of the chocolate. Place in the fridge for at least 3 hours or overnight, until chocolate sets.
2.To form truffles scoop 1 tablespoon of the chilled chocolate and roll it into a ball with your hands. This must be done as quickly as possible to prevent chocolate from melting. Once rolled, coat the truffles with suggested toppings.

Tip: If the chocolate begins to soften and melt while you roll, simply place it back in the fridge until it becomes firm and chilled again.

8 cups water
Cooking Spray
1 pound store bought pizza dough
2/3 cup baking soda
Coarse sea salt

1 cup whole milk
8 ounces cream cheese, cubed
8 ounces Velveeta cheese, cubed

1 pound top round beef, thinly sliced, cut into 1/2-inch pieces
1 white onion, chopped
Vegetable oil
Salt and ground black pepper
Sriracha, to taste

Philly Pretzel Roll

1. Preheat oven to 425F. In a large straight-sided pan or wok bring water to a boil. Grease a baking sheet with cooking spray.
2. Divide the dough into two 8-ounce pieces. Roll each piece of dough evenly into a 12-inch log. Tie each log into a knot, making sure there is an even amount of dough at each end.
3. Reduce water to a simmer and stir in the baking soda. Add the pretzels to the simmering water and blanch 30 seconds a side. Remove from the water with a slotted spoon, allow excess water to drain off, and place on the prepared sheet tray. Sprinkle the pretzel rolls with coarse sea salt and bake in the oven for 15-20 minutes, or until golden brown and crispy on the top and bottom of the rolls.

• 1 cup warm water
• 2 1/2 teaspoons active dry yeast
• 2 1/4 cups all purpose flour, plus more for kneading
• 2 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon salt

• 4 tablespoons extra virgin olive oil
• 2 red onion, diced small
• 4 cloves minced garlic
• 1 jalapeno, seeds and stem removed
• 1/2 cup dry white wine
• 2 (28 ounce) cans san marzano tomatoes, crushed
• Salt and pepper to taste
• Pinch of sugar
• 3 tablespoons chopped fresh oregano
• 12 fresh basil leaves

Dough

1.Into the cup of warm water add in the dry yeast, 2 tablespoons of flour, 1 tablespoon of oil, and all the honey. Whisk everything together and set aside until the yeast mixture is foamy on top, about 6-8 minutes.
2.Add the remaining flour and salt into a large bowl and pour in the yeast mixture. Use a wooden spoon to mix the two together. When the dough becomes too sticky to mix with the spoon, transfer dough onto a work surface dusted with flour. Knead the dough for a couple minutes until dough is smooth and supple. You may have to sprinkle flour over dough a few times while kneading to prevent it from sticking to work surface. Coat the inside of a clean bowl with the remaining oil and place dough inside. Cover bowl with plastic wrap and set aside in a warm place. After 45 minutes the dough will double in size. Now you are ready to make pizza!
3.Preheat your oven to 450F. Knead pizza dough to desired shape and add any toppings you like. Bake 20 minutes or until crust is golden brown underneath.

Pizza Sauce

1.Heat oil in a large pot over medium heat. Add onions and sauté for 6 minutes till soft. Next add the garlic and jalapeno and cook for 6 more minutes. Once all the vegetables are soft and golden, raise the heat to medium-high and pour in the wine. When the wine is nearly reduced add the tomatoes and stir to incorporate. At this point season with salt and pepper to taste. Bring the tomato sauce to a boil and reduce to a simmer. Sprinkle oregano and basil over top and cook uncovered for 45 minutes. Sauce should be thick and full of flavor. Let cool before adding to pizza dough.

Arugula Pizza

1.Preheat oven to 450F
2.Roll out pizza dough into a 20inch circle. Spread sauce over dough. Evenly distribute cheese and basil on top. Drizzle 3 tablespoons of oil over pizza. Transfer pizza to a pizza pan or back of sheet pan and bake for 20-25 minutes in the preheated oven. Pizza is done when crust is golden brown underneath.
3. Toss the arugula, salt, and remaining oil together in a bowl. Scatter arugula over hot pizza. Cut and serve.

Mediterranean PIzza

1.Preheat oven to 450F.
2.Spread pizza dough evenly into 9×13 baking dish. Pour pizza sauce over dough and spread with the back of a spoon. Top with couscous, meatballs, feta, hot sauce, and mint. Drizzle oil over top and bake in preheated oven for 20-30 minutes or until pizza crust is golden brown underneath.
3.Remove from oven and drizzle with yogurt sauce. Cut into squares and serve hot.