Preheat the oven to 350 degrees. Prepare the filling… 2 cups fresh or frozen craberries 1/2 cup sugar 1/2 cup chopped peacns Pour mixure into a buttered 10″ pie pan (Note: If you do not have a 10" pan, use a 9" and bake for about 8-10 minutes longer.) For the topping, place the following in a mixing bowl and beat until smooth… 3/4 cup butter softened 1 cup sugar Add and beat again until fluffy ...

Sift… 3 cups all purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt In electric stand mixer, beat until light in color… 1 cup softened unsalted butter 1 cup white sugar Add and beat to combine… 1 egg, slightly beaten 1 tablespoon milk Put mixer on low-speed, gradually add flour mixture, and beat until the dough pulls away fom the side of the bowl. Dive the dough in half, wrap in waxed paper, pklace in fridge for at least 2 hours. ...

Select SAUTE on the Instant Pot. Once hot, add the following and cook until the sausage is no longer pink. 1 pound sweet Italian sausage 1/2 cup chopped onion Select CANCEL and drain off fat. Add the following to the Instant Pot: 4 cups chicken broth 1 medium zucchini, chopped 1 can (14.5 ounce) crushed tomatoes 1/4 teaspoon crushed red pepper flakes 4 cloves garlic, minced or chopped 2 teaspoons Italian seasoning Secure lid, close pressure-release valve, and set the pot to HIGH for 3 minutes. Once finished, perform a quick-release. ...

Can be doubled, or made ahead and reheated. Great for potlucks. Prepare 1 pound pasta (penne rigate or rotini) accournding to package directions – slightly undercooked preferred. While the pasta is cooking, in a large pan, head the following and cook for 2 minutes: 1 tablespoon vegetable oil 1 small white onion, chopped Add and cook until lightly browed: 1 pound ground beef or ground chuck Once browned, if necessary, drain the fat. Then add: ...

Parboil 4 medium-sized zucchiniI (1.5 inches thcik and 4-5 inches long) whole in boiling salted water for 8 minutes. Drain and cool enough to handle. Cut lengthwise into halves and scoop out some of the pup and set aside. In a skillet, heat 1/4 cup butter and 2 tablespoons olive oil. Add 2 medium onions that have been minced. Chop 1 glove of garlic with 8 parsely sprigs (leaves only). Add to onions. Saute for 3 minutes. ...

Combine in an uncovered saucepan over medium heat: 1 (15 ounce) can tomato puree 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1 teaspon italian seasoning When the sauce begins to bubble, reduce the heat and simmer for 40-minutes, stirring often. Remove from heat and allow to cool.

Preheat oven to 275 degrees. Bring 2 cups water to boil in small saucepan. Add 16 large garlic cloves, unpeeled. Boil 3 minutes. Drain. Peel garlic. Heat 1 tablespoon extra virigin olive oil in cast iron skillet over medium heat. Add garlic. Cover loosely with aluminum foil. Place in oven and bake 30 minutes. Remove foil and bake garlic until golden brown, about 15 minutes. Cook 3/4 pound fresh green beans large pot of boiling salted water until tender, about 4 minutes. Drain. Refresh under cold water, drain and set aside. ...

Preheat over to 350 degrees. Slice 1 baguette into 1/4" thick pieces. Place slices onto baking sheets that have been rimmed with wax paper. Brush both sides of the the slices with extra-virgin olive oil and season with a bit of salt, black pepper and garlic powder. Bake for 15-20 minutes until golden brown. Be sure to turn each slice over about halfway through baking. Store in air tight containers or plastic bags. ...

Assemble food grinder (I use my Kitchen Aid grinder attachment, but a manual counter mount will work just as good), using coarse grinding plate. Turn speed 4 and grind the following into a large bowl: 4 large tomatoes, peeled, and cut into sixths 1 or 2 chipotle peppers 1 medium white onion, cut into sixths 1 or 2 cloves garlic Stir the following into the mixture: 1/3 cup vinegar 1 teaspoon salt For thicker salsa, heat mixture to boiling in saucepan. Reduce heat to low. Cook 5 to 10 minutes until the desired consistency. ...

Combine (if a larger amount is needed, keep the same ratio) and store in an air tight container: 1 1/2 teaspoon dried oregano 1 teaspoon dried marjoram 1 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon dried sage