The Recipe Collector

Ingredients:

5 small yellow onions, sliced, or 3 large 1 head garlic, top sliced off ½ cup sun dried tomatoes, chopped 1 tsp salt 1 tsp black pepper 1 tbsp paprika 1 tsp dried parsley ½ cup coconut milk 3 cups farfalle pasta, cooked 1 handful fresh parsley, chopped 1 handful fresh basil, chopped 1 lemon, juiced

Directions:

Preheat the oven to 400F. To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley.  Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven.  About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water.  Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, lemon juice and coconut milk, along with the cooked pasta and pasta water as needed. Stir and enjoy!

Credits: plantyou

Ingredients:

1/2 lb pasta 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/4 cup sweet chili sauce 1/4 tsp garlic powder 1/4 tsp paprika Salt & black pepper, to taste 1.5 cups cheddar cheese 1/2 cup parmesan cheese

Directions:

Cook pasta in salted boiling water according to package instructions, reserving some pasta water. In a large pan over medium heat, melt butter. Stir in flour to create a roux, cooking for a few minutes. Slowly pour in milk, stirring constantly until thickened. Reduce heat to simmer. Mix in seasonings and sweet chili sauce until well combined. (Adjust chili sauce amount to taste.) Gradually add shredded cheddar cheese, stirring until smooth. Combine cooked pasta with the sauce, adding splashes of pasta water to adjust consistency. Optional: sprinkle freshly grated parmesan cheese and stir until melted.

Ingredients:

Sourdough Popovers:

3 eggs, at room temperature 1 cup milk of choice, at room temperature 1/2 cup sourdough discard or unfed sourdough starter (active starter will also work) 1/2 tsp salt 1 cup all-purpose flour

Whipped Honey Cinnamon Butter:

1/2 cup salted butter, at room temperature 4 tbsp powdered sugar 2 tbsp honey 1 1/2 tsp cinnamon 1/4 tsp vanilla extract

Directions:

Preheat the oven and muffin tin:

Spray a muffin pan with nonstick cooking spray, and place it on the middle rack in the oven and preheat the oven to 400F while you make the popover batter.

Make the sourdough popover batter:

In a large bowl, whisk together the eggs. Then, add the milk, sourdough discard, and salt. Whisk until just combined. Whisk in the flour until the large lumps are gone, being careful not to over-mix. Transfer the batter to a large measuring cup or glass.

Divide the batter in the muffin tin and bake:

Once the oven is preheated and the muffin pan is hot, remove it from the oven. Working quickly, divide the batter evenly among the muffin wells, filling almost to the top. Bake at 400F for 30 minutes, or until puffed and golden brown.

Prepare the whipped honey cinnamon butter and serve:

While the popovers are baking, make the whipped honey cinnamon butter. Place the butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes. Then, add in the powered sugar, honey, cinnamon, and vanilla extract, and beat on high until well combined and fluffy. Save some at room temp to serve with the popovers. Then, transfer the rest to a jar or container and store in the fridge. Remove the popovers from the oven, let cool in the pan for about 2 minutes, then remove from the pan and transfer to a wire cooling rack. Serve warm with the whipped honey cinnamon butter and sprinkle of flaky sea salt. Enjoy!

Credits: wellmadebykiley

Ingredients:

Butter or Olive Oil — this is what is used to saute the vegetables in to get them perfectly tender. Onion — use your favorite type of onion. I suggest using sweet onions but you can also use red onion. Carrots — this adds freshness to the soup. I suggest cutting the carrots into small pieces. Chicken Broth — gives depth to the soup. Bacon — I suggest using thick-cut, center cut bacon but any type of bacon works great in this soup. Spices: Salt, Pepper, Garlic, Thyme, Red Pepper Flakes Gnocchi — can be found in the pasta section or freezer section at your local grocery store. I usually pick it up at Trader Joe’s. Heavy Cream of Half-n-Half — for an extra thick, creamy soup, use heavy cream. If you want a creamy soup but with less fat, use half-n-half Cheddar Cheese — I suggest using medium cheddar cheese for the flavor. Add the cheese in increments so it doesn’t clump.

Optional Toppings: green onions/scallions, crispy bacon, grated cheddar cheese

Directions:

Cook bacon. I list suggestions below on best ways to cook the bacon. Set aside. Heat a large pot over medium heat. Sauté the onions and carrots in butter or olive oil until tender. Add chicken broth and let simmer. Once the vegetables are soft and tender, add heavy cream of half-n-half and all of the spices. Let simmer until it starts to reduce slightly. Add the grated cheese in increments so that it doesn’t clump. Let the cheese completely melt. Stir in gnocchi and cook for 2 minutes. Taste for seasonings and add more salt and pepper as needed. Add the bacon pieces. Serve with green onions, grated cheese, and bacon.

Credits: modernhoney

Ingredients:

1 can of frozen coke cubes 1 cup frozen pitted cherries 2-3 oz cherry vodka A cherry for garnish

Directions:

In a high-speed blender, combine all ingredients and blend until smooth. Coke expands when frozen, so if using an ice tray with a lid, ensure there’s room.

Ingredients:

Snickerdoodles: 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 tsp vanilla 2 3/4 all-purpose flour 2 tsp cream of tartar 1 tsp baking soda 1/4 tsp salt 4 Tbsp granulated sugar (for coating) 1 Tbsp cinnamon (for coating)

Apple Pie Filling: 2 honeycrisp apple, chopped 1/3 cup granulated sugar 1 1/2 Tbsp brown sugar 1 Tbsp cornstarch 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt 1 1/4 cups water

Directions:

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Apple Pie Filling: In a small saucepan over medium/high heat, add granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves, salt, and water. Stir until completely dissolved. Let the mixture come to a boil, while stirring frequently. Add in the chopped apple and stir to coat. Turn heat down to medium/low and let filling simmer until thick and apples are soft. Set aside.

Snickerdoodles: In a large mixing bowl, cream together butter and sugar until light and fluffy. Add in the eggs and vanilla and mix until fully combined. Fold in the flour, cream of tartar, baking soda, and salt until a dough forms. Dough will be slightly sticky. Using a large cookie scoop, scoop out dough balls and roll in mixture of cinnamon and sugar until coated. Place dough balls at least 2” apart on your baking sheet. These spread!

Bake cookies for 8 minutes. Then, remove from oven and make a well in the center of each cookie by pressing down with a tablespoon. Add the Apple Pie Filling to the center of each cookie. Place the cookies back into the oven for another 2-3 minutes until edges are golden and filling is warm.

When cookies are finished baking, take them out of the oven and let cool completely. Drizzle caramel and icing onto each cookie. Enjoy!