Summit Sotheby's International Realty Cookbook

in the k itchen wit h Summit S ot heby ’s Inter nat ional Realt y

2

People who love to eat are always the best people.

-Julia Child

Good food does so much more than nourish and fuel our bodies. It satisfies and comforts. Food can be nostalgic, certain aromas triggering memories long forgotten from childhood. It can be eye-opening, new and different flavor combinations so foreign our taste buds don’t know what to make of it: salty, sweet, bitter, tart… The combinations are endless and reflective of their geographic location in the world. Food is an experience for the senses and it can take us places we may not have the opportunity to travel to. Most importantly however, food – and the act of preparing and eating it – brings us together in the most delicious of ways.

In a time when so many of us are at home and perhaps cooking more often than we normally would, we reached out to our agents and staff members to hear about their favorite dishes. We wanted to know what recipes bring your families to the table so we could compile them into a recipe book to share. From banana bread to persimmon salad, and Korean bibimbap to Israeli hummus, we’ve got you covered with something for everyone… we even included a drinks section with smoothies, cocktails and mocktails.

So break out the cutting board, pull up some chairs to the table, and dive in! Save the take-out for another night and create something delicious with your family and loved ones. We can’t wait to hear about your culinary adventures together.

Content. starters and sides

04

m a i n d i s h e s

18

breakfast

32

beverages

42

d e s e r t

50

n o t e s

60

Hungr y f or mor e?

C he c k ou t b l o g. s ummi t s ir.c om

S TA R T ING S T RONG WI T H SOUP S, S A L A DS A ND MORE .

E V ERY GRE AT ME A L BEGINS WI T H T HE FIR S T COUR SE .

Starters and Sides

4

St a r ters & Sides L EMON CHICK EN SOUP Instant Pot

CHICK EN TOR T IL L A SOUP K a t h i e’ s

TOM ATO SOUP PER SIMMON S A L A D

From the Preppy Kitchen

BROCCOL I S A L A D JA L EPEÑO P OPPER S Gluten Free-Paleo

DINNER ROL L S Crispy Crunchy

ROA S T ED CHICK PE A S ISR A EL I HUMMUS

5

L emon Ch icken Soup

SU B M I T T ED B Y A L LY VA N R O O SEN DA A L

Starters and Sides

6

TIME

Stove Top

30 minutes

INGREDIEN T S 1 small yellow onion (diced) 2 medium sized carrots (diced)

2 celery ribs (diced)

3-4 tbsp. lemon juice salt & pepper

½ cup Arborio rice

2 eggs

fresh thyme

4 cups of chicken stock (see below)

2 chicken breasts, cooked & shredded

freshly grated parmesan

Lemon Chicken Soup

METHOD

DIREC T IONS

1 2 3

Heat olive oil in a large soup pot or dutch oven over medium heat. Add onion, cook for a few minutes, then add carrot and celery and cook until onion is translucent and veggies are softened.

Add rice and stir for 30 seconds until all mixed together. Add 4 cups of the homemade chicken stock, bring to a boil, reduce heat to low and simmer for 15 minutes or until rice is cooked. Meanwhile, beat the eggs in a small bowl and add lemon juice.

Once the rice is cooked, add the shredded chicken to the pot. Add one ladle of soup broth to the egg/lemon mixture and stir. Pour egg mixture into soup and mix thoroughly, the soup will start to thicken. Season with salt and pepper. Top with fresh thyme and a little freshly grated parm. Serve with crusty bread.

Homem a de C h icken St ock METHOD

TIME

Pressure Cooker

1-2 Hours

INGREDIEN T S 1 rotisserie chicken carcass remove most skin & meat 1 large yellow onion (skin on for color)

1-2 carrots

10 peppercorns

1-2 parmesan rind in cheese cloth

pinch of salt

2-3 celery ribs

splash of apple cider vinegar 1-2 bay leaves

DIREC T IONS

1 2

Throw everything in your electric pressure cooker, preferably in a steamer basket attachment, starting with the carcass first. Top with cold water just below the max fill line.

Pressure cook for 1-2 hours, let release naturally, then strain with a mesh strainer to a separate bowl.

7

I nst a nt Pot C h icken Tor t i l la S oup SU B M I T T ED B Y L I N DA S C H M A L

METHOD

TIME

Instant Pot | Oven at 350º

30 minutes

INGREDIEN T S FOR GARNISH

FOR SOUP

8

2 tbsp. extra-virgin olive oil

kosher salt

¼ c. freshly chopped cilantro

2 bell peppers, chopped

freshly ground black pepper

1 small onion, chopped

4 c. low-sodium chicken broth

4 small corn tortillas, cut into strips

2 cloves garlic, minced

1 c. water

1 tsp dried oregano

1 (14-oz) can diced tomatoes

Kosher salt

½ tsp. ground cumin

1 (15-oz.) can black beans, rinsed and drained

1 avocado, diced

½ tsp. chili powder 1 ½ lb. boneless, skinless, chicken breasts (about 3)

1 tbsp. extra-virgin olive oil 1 c. shredded monterey Jack

1 c. frozen corn

DIREC T IONS

1

C h i c k e n To r t i l l a S o u p

2 3 4 5

Preheat oven to 350°. Turn Instant Pot to the Sauté setting and heat oil. When oil is shimmering, add bell peppers and onion. Cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes.

Stir in garlic, oregano, cumin, and chili powder. Season chicken generously with salt and pepper then add to Instant Pot. Add remaining soup ingredients and close lid.

Set Instant Pot to the ‘Soup’ setting and set timer for 7 minutes.

Meanwhile, on a large baking sheet, toss tortilla strips with oil and a pinch of salt.

Bake until golden, about 20 minutes.

When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken. Stir chicken and cilantro into soup. Season with salt and pepper, to taste.

Garnish soup with tortilla strips, avocado, and cheese to serve.

E n joy a l on e o r a d d a g r i l l e d c h e e s e s a n d wi c h fo r a p e r fe c t l u n c h on a c o ol s p r i n g d ay.

SU B M I T T ED B Y K AT H I E M A N A N G A N

METHOD

TIME

Stove Top | Oven at 400º

1.5 hours

INGREDIEN T S 3 lbs. ripe plum tomatoes, cut in half lengthwise ¼ cup + 2 tbsp. olive oil

DIREC T IONS

1 2

2 cups chopped yellow onions 6 garlic cloves, minced 2 tbsp. unsalted butter

4 cups chicken stock

Gently toss the tomatoes with 1/4 cup olive oil and layer on the prepared baking sheet in a single layer.

Sprinkle with salt and pepper, to taste. Roast for 45 minutes.

In a large dutch oven, heat olive oil and butter over medium heat. Add the onions, garlic, red pepper flakes, and a pinch of salt. Sauté until onions are translucent and start to brown, about 10 minutes.

4

Add the canned tomatoes, basil, thyme, roasted tomatoes, including the juices, and chicken stock.

Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 40 minutes, uncovered.

5

Transfer the soup to a blender and puree until smooth. Add salt and pepper to taste. Top with a drizzle of cream or dollop of sour cream, fresh Parmesan. If possible, get day old bread from your favorite local bakery and make your own croutons.

6

Enjoy on a cold spring day with a grilled cheese

1 ½ cups fresh basil leaves 1 tsp. fresh thyme leaves (or ½ tsp. dried)

Preheat the oven to 400F.

3

¼ tsp. crushed red pepper flakes 1 (28 oz) can whole plum tomatoes, with juice

K a t h i e’ s To m a t o S o u p

K a t h ie’s Toma to S oup

Kosher salt and fresh ground black pepper

9

PE R SI M MON SA L A D

F ROM T H E PR E PP Y K I TCH E N Alw ays a fav o r i te a t my op e n h ou s e s .

E v e n t h o s e wh o d o no t l i k e on i on s e n joy t h i s s a l a d !

SU B M I T T ED B Y M A R Y L E A D ER

Starters and Sides

10

TIME

Instant Pot | Oven at 350º

30 minutes

INGREDIEN T S FOR SALAD:

3 fuyu persimmons peeled & sliced 2 red onions sliced, pickled (pickle ahead of time if possible) 4 oz. goat cheese 1 cup pomegranate seeds

FOR THE DRESSING: 4 cups frisée (use 6-8 cups mixed 1 tsp. Dijon mustard greens TOTAL if can’t ¼ cup olive oil be found)

4 cups mixed greens

1 tbsp. lemon juice

1 cup pecans toasted

1 tbsp. honey

2 cups red wine vinegar

3 tbsp. white wine vinegar

1 tbsp. honey

½ tsp. cumin

Persimmon Salad

METHOD

½ tsp. salt ½ tsp. pepper

DIREC T IONS

FOR THE SALAD:

FOR THE ASSEMBLY:

oven to 350°. Chop red onions.

Combine frisée and mixed greens in a 1 Preheat 1

In a medium bowl, add red wine vinegar salad bowl. Add in persimmons, pecans, and honey. Stir mixture. Add red onions.

Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)

a baking sheet, toast pecans for 2 Onabout 5 minutes. Let cool, then chop.

sized bowl with water.

3 FillOpena medium pomegranate seeds under water.

4

Peel and slice fuyu persimmons.

FOR THE DRESSING:

a mason jar to combine mustard, 1 Use olive oil, lemon juice, honey, white wine vinegar, cumin and pepper.

2 Shake to mix.

onions, goat cheese, and pomegranate seeds.

dressing. Toss with salad tongs 2 Drizzle until combined.

HOW TO TOAST NUTS

you use nuts in anything you 1 Whenever should always toast them. A quick bake

brings out some much flavor in any nut and enhances the texture too!

2 Preheat oven to 350F/175C nuts on a baking tray. Bake for 3 Arrange about 5 minutes, remove from oven and mix around on tray. Nuts close to the edge of pan will brown and then burn first.

an additional 5 minutes or until 4 Bake most nuts darken in color a bit.

11

Broccol i Sa la d SU B M I T T ED B Y K AT H Y VA L L ÉE METHOD

TIME

Stove Top and Refrigerate

15 minutes

INGREDIEN T S D R E S SI N G:

S A L A D:

4 cups chopped broccoli

½ cup Spanish peanuts

Several chopped green onions

8 slices of bacon

¼ cup sugar

¾ cup mayonnaise

2 tbsp. vinegar ½ cup raisins

DIREC T IONS

1 2

Mix dressing well and refrigerate overnight.

Fry bacon. Crumble and add half broccoli, onions, and peanuts along with dressing.

Sprinkle the rest on top.

12

Ja la peño Poppers SU B M I T T ED B Y A L E X L A CO U T U R E METHOD

TIME

Smoke or Grill

30 minutes

INGREDIEN T S Peppers of choice jalapeños, poblano, or sweet

cream cheese

sour cream

shredded cheese

bacon

barbecue seasoning

Starters and Sides

DIREC T IONS

1

Mix up sour cream, cream cheese, shredded cheese, and barbecue seasoning in large mixing bowl....add all ingredients to taste.

2

Scrape seeds out of peppers and fill with cheese mixture, then wrap each pepper with bacon.

3

Smoke or grill on low heat until bacon is crispy.

SU B M I T T ED B Y K A M B R I N T H O R N E

METHOD

TIME

Oven at 375º

25 minutes

INGREDIEN T S 3 cups almond flour ½ cup psyllium husk ½ cup applesauce 4 large eggs ¼ cup coconut oil 4 tsp. baking powder 2 tsp. sea salt

Gluten-Free Paleo Dinner Roll s

G luten - Free Pa leo Di n ner Rol ls

DIREC T IONS

1 2 3

Preheat oven to 375°.

4 5

Separate dough into 10 equal balls.

Grease 8” pan with coconut oil.

In a bowl, combine all wet ingredients, then all dry ingredients until well combined.

Arrange evenly in a baking dish. Bake 25 min.

13

Cr ispy Cr u nchy Roa sted Ch ick pea s

Starters and Sides

14

SU B M I T T ED B Y EM I LY F EN N

METHOD

TIME

Oven at 400º

45 minutes

INGREDIEN T S 1 (15 oz.) can small chickpeas (garbanzo beans) ½ tsp. ground cumin

DIREC T IONS

1

Preheat oven to 400°. Rinse and thoroughly dry chickpeas with a hand towel. Lightly spray a baking sheet with non-stick spray or a thin, even layer of olive oil.

2

Bake dried chickpeas in the preheated oven on the prepared baking sheet for 15 minutes.

½ tsp. paprika ½ tsp. garlic powder ½ tsp. onion powder ½ tsp. ground coriander

*(this is the dry bake - do not add any of your other ingredients yet!)

3

In a small bowl, mix together your spices, salt, pepper and sugar (if using).

4

After 15 minutes, remove the chickpeas from the oven and carefully pour into a heat-safe bowl. Drizzle 1/2-1 tbsp. olive oil over them, tossing until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated*. Add your spice blend and toss until evenly coated.

½ tsp. curry powder ¼ tsp. sugar (optional but will help add depth of flavor)

*(you want just enough for the spices to stick - don’t drench them!)

5

Add chickpeas back to the baking sheet and bake at 400° for 10 more minutes, then stir/shake pan. Return the seasoned chickpeas to the oven and bake for an additional 5-10 minutes, checking after 5, until desired crispiness is achieved. The chickpeas will be lightly golden brown. DO NOT OVERBAKE.

6

Turn off oven and crack the door - let chickpeas cool in the oven to ensure maximum crispiness.

7

Enjoy!

½ tsp. sea salt ¼ tsp. freshly ground pepper ½-1 tbsp. olive oil

Crispy Crunchy Roasted Chickpeas

Thi s s at i s f yi n g , hi ghly ad d ic t ive and he al thy (sh h!) snac k i s pac ke d wi th prote i n and f l avor and i s a bre e ze to whi p u p. It’s al so ve gan, gl u te n and d ai r y- f re e . Be su re to bake you r c hic kpe a s ‘ nake d ’ wi thou t oil i n ste p 5 - thi s ke e p s the c hic kpe a s f rom ab sorbi n g e xc e ss oil and i s ke y i n e n su ri n g ma xi mu m c ri spi ne ss! Al so, fe e l f re e to tailor the spic e - ble nd to you r ta ste s; my favori te c ombi nat ion of f l avors i s l i ste d he re bu t you c an le t you r i ma gi nat ion ru n wil d !

15

Isr ael i Hu m mu s (Hu m mu s M a sa ba cha) A d a pt ed f rom 177m i l k st reet .com

Starters and Sides

16

SU B M I T T ED B Y EM I LY F EN N

METHOD

TIME

Stove Top | Food Processor

1 hour 15 minutes (12-hour soak prior)

INGREDIEN T S

DIREC T IONS

Cold water

1

In a large bowl, combine 8 cups cold water with 2 tbsp. salt. Add dried chickpeas and let soak for at least 12 hours, or overnight.

2

In a large pot over high heat, bring 10 cups water and 1/2 tsp. baking soda to a boil. Drain the soaked chickpeas, discarding the soaking water, and add them to the pot. Return to a boil, reduce heat to medium and cook until the skins are falling off and the chickpeas are very tender, about 45-50 minutes.

8 oz. dried chickpeas (garbanzo beans) 2 tbsp + 1 tsp. koshe.r salt ½ tsp. baking soda ¾ cup toasted tahini, room temp 3½ - 4 tbsp. fresh lemon juice

*Depending on the size of your chickpeas, you may need to boil for an additional 10-15 minutes longer to reach this point.

3

*Be sure to do this while the chickpeas are still hot from the boiling water - this will ensure a lighter, smoother end result. Cold chickpeas will form a gluey and thick paste.

4

Stop the processor and add the tahini. Continue to process until the mixture has lightened and is very smooth, about 1 minute. Use a rubber spatula to scrape down the sides and bottom of the processor bowl.

5

With the machine running, add 3/4 cup of the cooking liquid along with the lemon juice. (You may need more liquid if the hummus is too thick add the extra 1/4 cup cooking liquid to reach desired consistency.) Process until combined. Taste and season with salt if needed.

6

Transfer hummus to a shallow serving bowl and garnish with olive oil, parsley, paprika or cumin. Serve warm. Enjoy with pita, crackers or fresh veggies!

FOR THE GARNISH:

1-2 tbsp. extra virgin olive oil chopped fresh parsley paprika/cumin

Once cooked, strain the chickpeas reserving 1 cup of the cooking water. While still hot, transfer the drained chickpeas to a food processor, add 1 tsp. salt and process for 3 minutes.

*To re-warm hummus, gently heat in a microwave-safe bowl, thinning with warm water as needed if too thick. Do not overheat! Your hummus will dry out and become crumbly if it gets too hot.

Israeli Hummu s

Hu mmu s shoul d be smooth , l i gh t and c re amy and se r ve d warm - ve r y u nl i ke the grai ny varie t ie s you f i nd i n groc e r y store s he re i n the state s. Thi s re c i pe i s e xt re me ly si mple wi th ju st a fe w i n gre d ie nt s, so qu al i t y i s ke y. Avoid c anne d c hic kpe a s - soaki n g d rie d c hic kpe a s ove rni gh t i n s al te d wate r yie l d s a su pe rior e nd- re sul t. Look for hi gh- qu al i t y, toa ste d ta hi ni . Make su re you h ave a qu al i t y foodproc e ssor - you’ l l be proc e ssi n g the c ooke d c hic kpe a s for 3 mi nu te s st rai gh t i n ste p 4 .

17

FROM ENCHIL A DA S TO L E T T UCE WR A P S, T HE M A IN DISH IS T HE S TA R OF T HE SHOW. BRING YOUR FA MILY TO T HE TA BL E WI T H T HE SE RECIPE S T H AT A RE SURE TO S AT ISF Y.

Main Dishes

18

Ma i n Dishes S c o t t’ s PA S TA BOLOGNE SE PENNE RUS T IC A with a kick L i n d s a y’ s CHICK EN ENCHIL A DA S KORE A N BIBIMB A P B e t t e r - t h a n - P F C h a n g’ s CHICK EN L E T T UCE WR A P S C a r e y’ s PUL L ED BBQ CHICK EN Ha n k’s T URK E Y S A NDWICH

19

S cot t’s Pa st a Bolog nese

Main Dishes

20

METHOD

TIME

Stove Top

4 hours

INGREDIEN T S Good olive oil Kosher salt 1 large onion diced 2 large carrots diced 3 stalks of celery 12 oz. of tomato paste 1 bottle of red wine (cabernet) 1.5 pounds of 97% lean meat 1.5 pounds of spicy pork sausage Box of rigatoni pasta (you can use spaghetti or linguine too) Shaved parmesan reggiano

DIREC T IONS

1 2 3 4 5 6 7 8 9

S c o t t’ s P a s t a B o l o g n e s e

SU B M I T T ED B Y S CO T T R O B B I N S

Pour yourself a nice glass of wine.

Dice all of the vegetables as small as you can. You can use a Cuisanart to if desired to get it to a nice paste.

Heat olive oil in a deep pan on medium to medium high heat. The pan has to be deep enough to hold 3 pounds of meat.

“Everybody in the pool” - Cook the onions, carrots and celery until they are nice and soft. About 15-20 minutes. Season generously with salt. Stir frequently until nice and brown.

Now add and brown the meat. Season generously with salt and cook for 15-20 minutes.

Now add the tomato paste. Mix well - cook for 4-5 minutes.

Pour another glass of wine.

Now add an entire bottle of red wine. Stir - cook in wine for 5 minutes. It should be reduced about half.

Now add enough water (yes water) to cover the meat. Bring to a boil and reduce to simmer. As the water evaporates, you will gradually need to add more, about 2–3 cups at a time. This is where the rich flavor begins. Stirring occasionally, reduce and add water for about 2.5 to 3 hours. Slow and go.

your sauce is getting thicker and richer, start another pot to 10 Once boil water. Add pasta into boiling water. Season with salt. Cook

pasta, drain and serve. Add meat sauce over pasta and serve with Parmesan Reggiano

11 Enjoy!

21

Pen ne Ru st ica w it h a k ick

Main Dishes

22

METHOD

TIME

Instant Pot | Oven at 350º

30 minutes

INGREDIEN T S

DIREC T IONS

6 oz. penne pasta

1

Bring a large pot of salted water to a boil. Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

2

Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Dice tomato. Mince chives. Zest and quarter lemon. Melt 1 tbsp. butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper.

Cook, stirring, until golden brown, 3-4 minutes. Turn off heat. Add a pinch of lemon zest and chili flakes. Transfer to a small bowl.

3

Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.

4

Add penne, garlic herb butter, half the parmesan (you’ll use the rest later), and ¹/3 cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.

5

Add 1 tbsp. butter (2 tbsp. for 4 servings), half the chives, remaining lemon zest, and as many remaining chili flakes as you like. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.

6

Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Drizzle each bowl with olive oil.

Garnish with remaining chives. Serve with remaining lemon wedges on the side.

6 oz. asparagus 1 roma tomato ¼ oz. chives 1 lemon ¼ cup panko breadcrumbs ½ oz. sliced almonds 1 tsp. chili flakes 2 tbsp. garlic herb butter ¼ cup parmesan cheese 3 tsp. olive oil 2 tbsp. butter salt pepper

Penne Rustica with a Kick

SU B M I T T ED B Y T I M B O O N E

23

L i ndsay’s Ch icken E nch i la da s

Main Dishes

24

SU B M I T T ED B Y L I N D S AY T R I P P

METHOD

TIME

Oven at 350º

1 hour

INGREDIEN T S 2 lbs. shredded chicken 1 (29.2 oz.) can of Rosarita red enchilada sauce 2 small bags of mexican blend shredded cheddar cheese 1 (16 oz.) container of sour cream 8 flour tortillas

L i n d s a y’ s C h i c k e n E n c h i l a d a s

O u r fa m i ly d o e s “ Tr i p p F a m i ly D i n n e r” e v e r y mon t h . We r o t a te wh o h o s t s a n d a lw ays p l ay a g a m e o r d o s om e ki n d of a c t ivi t y. Ma rc h w a s s u p p o s e d to b e ou r mon t h , b u t we we re n’ t a bl e to ge t to ge t h e r b e c a u s e of S o c i a l D i s t a n c i n g re s t r i c t i on s .

S o ... we d e c i d e d to t a k e t h e on e a n d on ly d i s h I e v e r m a k e fo r Tr i p p F a m i ly D i n n e r a n d d e l iv e r i t to e v e r yon e . Th e y a l l n e e d e d t h e i r e n c h i l a d a f i x .

DIREC T IONS

1 2

Preheat oven to 350º

3

Lay out a tortilla, spread a dollop of sour cream in the middle of the tortilla vertically. Add 1/8 of the chicken on top of the sour cream. Add 1-2 tbsp. enchilada sauce on top of the chicken. Add cheese (to your preference) on top of the enchilada sauce. Then roll enchilada and place seam-side down in pan.

4

Repeat step 3 until all tortillas are filled and placed in the pan.

5

Cover the top of the tortillas with enchilada sauce (about 1/2 cup) then cover enchilada sauce with cheese.

6 7

Cover pan with tin foil and bake for 30 min.

Grease a 9x13 baking sheet then add a small amount of enchilada sauce to the pan, to coat the bottom

Remove tin foil and bake for 15 min.

25

Bet t er - t h a n - PF C h a n g’s

C h icken L et t uce Wr a ps SU B M I T T ED B Y K Y L E M C I N N I S

METHOD

TIME

Stove Top

20 minutes

INGREDIEN T S

DIREC T IONS

1 tbsp. olive oil

1

Heat olive oil over medium-high heat. Add ground chicken and cook until browned, about 3-5 minutes.

Crumble the chicken as it cooks. Drain excess fat.

2

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

3

Stir in chestnuts and green onions until tender, about 1-2 minutes. Season with salt and pepper, to taste.

4

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

1 lb. ground chicken 2 cloves garlic, minced

26

1 onion, diced Âź cup hoisin sauce 2 tbsp. soy sauce 1 tbsp. rice wine vinegar 1 tbsp. freshly grated ginger 1 tbsp. Sriracha, optional

C h ic ke n Le t t u c e Wra p s

1 (8 oz.) can whole water chestnuts, drained and diced 2 green onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 1 head butter lettuce

SU B M I T T ED B Y N A N C Y TA L L M A N

INGREDIEN T S 1 yellow onion ¼ cup water KC masterpiece BBQ sauce 4 organic chicken breasts

METHOD

TIME

Crockpot

6 Hours

C a r e y’ s B B Q C h i c k e n

Ca rey’s BBQ C h icken

DIREC T IONS

1 2 3 4 5 6

Defrost the chicken.

Chop onion and put in crockpot.

Add 1/4 cup water.

Put defrosted chicken breasts in crockpot.

Pour BBQ sauce over chicken and stir all ingredients.

Put on cover and cook for 6 hours.

27

Korea n Bibi mbap

Main Dishes

28

SU B M I T T ED B Y S TA C I A R M S T R O N G

METHOD

TIME

Stove Top

40 minutes

INGREDIEN T S

DIREC T IONS

2 medium zucchini

1

Wash and dry produce. Dice zucchini. Julienne or ribbon carrots. Slice mushrooms. Mince garlic and ginger.

Thinly slice the green onions.

2 3

Cook rice according to instructions and keep warm.

4

Heat a drizzle of olive oil in the same pan over medium to high heat. Add the garlic and ginger and cook until fragrant, about a minute. Add the ground meat and break up into pieces. Cook thoroughly until there is no pink and is browned and crisp. Add 3 tbsp. of soy sauce and cook until mostly evaporated.

5

Plate the rice and top with the meat and veggies. Top with green onions and serve with Sriracha. Enjoy!

1 bunch scallions / green onion 2 thumbs ginger 8 oz. fresh mushrooms 2 medium carrots 4 cloves garlic 1.5 lbs. ground meat (beef or turkey are the most popular) 3 tbs. soy sauce 2 cups jasmine rice olive oil (as needed) salt and pepper (as needed) Sriracha (serving suggestion)

Heat a drizzle of olive oil in a medium pan. Add carrots and season with salt and pepper. Cook until tender.

Remove from the pan and set aside. Add another drizzle of olive oil and repeat with the zucchini. Remove from the pan and set aside. Add mushrooms to another drizzle of olive oil and cook until tender. Remove from the pan and set aside.

Korean Bibimbap

O n e of t h e re a s on s why my fa m i ly l o v e s t h i s re c i p e i s i t i s i n c re d i bly v e rs a t i l e . We c h a n ge i t u p d e p e n d i n g on wh o i s c o oki n g t h a t n i gh t . W h e n my h u s b a n d i s c o oki n g , h e a d d s g r ou n d b e e f a n d l o t s of c a r r o t s . He’ l l a l s o a d d c o ok e d on i on . W h e n i t’s u p to m e , I s u b s t i t u te a f i rm tof u c o ok e d i n s oy s a u c e , a d d on ly on e c a r r o t a n d s e r v e i t wi t h ki m c h i . You c a n re a l ly m a k e i t you r o wn . B e c re a t iv e ! It’s h a rd to m e s s t h i s on e u p .

29

Ha n k ’s Tu rkey Sa nd w ich

Main Dishes

30

METHOD

TIME

Toaster for Bread

5 minutes

INGREDIEN T S 2 slices Dave’s Killer Bread Grey Poupon half avocado salt and pepper (or Lawry’s Seasoned Salt) tomato (sliced) 2 slices turkey lettuce cheese (optional)

H a n k ’ s Tu r k e y S a n d w i c h

SU B M I T T ED B Y H A N K M A S TA I N

DIREC T IONS

1

Toast two slices Dave’s Killer Bread (I like Powerseed Thin Slice) at about 65% of the brown scale; I would increase percentage for thicker slice.

2 3 4

Spread Grey Poupon both slices of bread

5 6

Cut and apply tomato to slice of bread without avocado

7 8

Peel and apply lettuce (and cheese if desired)

Spread avocado on one slice Liberally apply salt and pepper to both slices (I like Lawry’s seasoned salt)

Take two slices of turkey. Fold each like a fancy napkin to resemble turkey on packaging and apply on slice of bread with tomatoes.

Combine both slices of bread and contents into one sandwich.

9 Take first bite over counter. sandwich on plate and take to desired sitting area 10 Place to enjoy

31

BRE A K FA S T IS T HE MOS T IMP OR TA N T ME A L OF T HE DAY. T RE AT YOUR SEL F A ND BEGIN YOUR MORNING WI T H SOME T HING WA RM A ND DEL ICIOUS.

Breakfast

32

Brea k fa st K a t h y’ s FRENCH TOA S T Quick and Easy BRE A KFA S T COOKIE S

CREPE S Ve ga n C hoc o - c h i p B A N A N A MUFFINS T i f f a n y’ s B A N A N A BRE A D

33

K at hy’s French Toa st

Breakfast

34

K a t h y’ s F r e n c h To a s t

SU B M I T T ED B Y K AT H Y M E A R S

METHOD

TIME

Stove Top

30 minutes

INGREDIEN T S organic sourdough bread large eggs (2 eggs per 3 slices of bread) milk of choice cinnamon vanilla extract safflower oil grass-fed Irish butter organic maple syrup

DIREC T IONS

1

Allow your bread sit out for 30 minutes to get a little stale.

2

Mix eggs with a milk of your choice (use enough to be able to coat the bread). Add cinnamon and a little vanilla extract

3

Heat a frying pan on low with a bit of organic Safflower oil and some grass-fed Irish butter.

4

Dip the bread in the egg mixture on both sides and fry in the warm pan over medium heat. Let brown on one side and then flip and brown the other.

5

Serve with warmed organic maple syrup, berries of your choice and some yogurt. Enjoy with your favorite coffee.

35

Q u ick a nd E a s y Brea k fa st Cook ies

Breakfast

36

SU B M I T T ED B Y M O L LY B A R G ER

METHOD

TIME

Oven at 350º

20 minutes

INGREDIEN T S 1 cup (or 3 packets) instant oats 1 large ripe banana ½ cup chocolate chips (optional)

Quick and Easy Breakfast Cookies

Th e s e t h re e i n g re d i e n t o a t m e a l c o oki e s a re p e r fe c t fo r a qu i c k b re a k fa s t on t h e g o o r a h e a l t hy s n a c k

DIREC T IONS

1 2 3

Pre-heat oven to 350º.

4

Spoon evenly onto parchment paper or greased baking sheet. Press with the back of the spoon to flatten.

5

Cook for 15 minutes or until outside is crunchy, inside will be gooey.

6

Enjoy with coffee or alone and store any leftovers in a sealed container in the fridge for 3-5 days

Mash banana into a liquid consistency.

Mix in oatmeal and chocolate chips. (For a dose of protein to make these a more filling and complete breakfast I prefer to use Kodiak Cakes Protein-Packed Maple and Brown Sugar Oatmeal

37

Crepes SU B M I T T ED B Y S TA C I A R M S T R O N G

Stove Top

15 minutes

DIREC T IONS

¾ cup flour

1

Beat eggs and add 1 cup milk. Mix flour, salt, and sugar in a separate bowl.

2

Add wet ingredients into dry ingredients and mix into a smooth batter. Add remaining milk and melted butter.

3 4

Cook thin pancakes on a hot griddle or crepe pan.

1 tbs. sugar 3 eggs 3 tbsp. melted butter 1 ½ cups milk topping/filling of choice

Crepes

TIME

INGREDIEN T S

½ tsp .salt

38

METHOD

Add fillings or toppings as you like. Suggestions include combinations of: powdered sugar, Nutella, bananas, strawberries, and whipped cream for desert crepes, or ham and cheese, egg and cheese, and cooked greens for savory crepes.

Th e f i rs t t i m e I m a d e t h e s e i t w a s p u re ly a n a c c i d e n t t h e y e n d e d u p v e g a n . I h a d a l re a dy t h r o wn to ge t h e r t h e b a n a n a s a n d o t h e r i n g re d i e n t s b e fo re re a l i zi n g I w a s ou t of e g gs . Wi t h s om e mo d i f i c a t i on s to my no r m a l re c i p e t h e s e c a m e ou t s o we l l a n d no on e e v e n kno w s t h e y’ re v e g a n ! A n e w fav e a n d g o - to fo r t h o s e qu i c kly b r o wn i n g b a n a n a s .

SU B M I T T ED B Y M O L LY B A R G ER

METHOD

TIME

Oven at 350º

30 minutes

INGREDIEN T S 3 ripe bananas ½ cup vegetable oil 2 cups flour 1 cup sugar 1 cup vegan chocolate chips (or chocolate chips of choice) 1 tbsp. baking powder ¼ tsp. salt

Ve ga n C hoc o - c h i p B a n a n a Muf f i n s

Veg a n C hoco - ch ip Ba na na Mu f f i ns

DIREC T IONS

1 2

Preheat your oven to 350º.

3

Spoon into lined muffin tin, filling cups about ¾ full.

Top with a few extra chocolate chips if you choose.

(I use silicone baking cups so I can reuse them plus they will stand on their own on a cookie sheet if you don’t have a muffin tin).

4 5

Bake for 20 minutes or until top edges begin to brown.

Mash bananas into an applesauce-like consistency then add vegetable oil. Mix in your dry ingredients then add your chocolate chips.

Enjoy for a sweet breakfast or snack.

39

Ti f fa ny’s Ba na na Brea d

Breakfast

40

T i f f a n y’ s B a n a n a B r e a d

SU B M I T T ED B Y T I F FA N Y F OX

METHOD

TIME

Oven at 350º

1 hour

INGREDIEN T S

DIREC T IONS

½ cup butter, softened.

(I won’t be mad if you add in a little extra.)

1 2

Preheat oven to 350º.

3

Add eggs and crushed bananas. Combine well.

4

In a separate bowl combine flour, baking soda and salt.

5

Add to butter and sugar mixture. Add vanilla. Mix just until combined. Do not overmix.

6

Pour into greased and floured loaf pan.

I like the bundt pans. Shake pancake mix (optional) over the top of the bread dough in pan.

7 8

Bake at 350º for 55 minutes.

1 cup granulated sugar 2 eggs, beaten 3 large or 4 mid-sized bananas.

(Brown > yellow. Mash them as best you can, but it is okay if they’re a little lumpy.)

1½ cups all-purpose flour 1 tsp. baking soda ½ tsp. salt ½ tsp. vanilla Sometimes I add pecans (pronounced pee-can in the south) Optional ¼ cup pancake mix

Mix together butter and sugar. Don’t microwave the butter. You want it soft but not totally melted.

ADDED PRO TIP : Sprinkle confectioner’s sugar lightly over after pulling out of the oven.

41

S TAY H Y DR AT ED, S TAY H A PP Y. K ICK B ACK WI T H A SMOOT HIE, MOCK TA IL OR A DULT BE V ER AGE .

A F T ER A L L , I T ’ S FI V E- O - CLOCK SOME WHERE .

Beverages

42

Bevera ges A NGIE’ S FAVORI T E SMOOT HIE BRE A K FA S T SUNRISE JUICE MERC A N T IL E MOCK TA IL classic M A RG A RI TA F re s h Wa te rme lon M A RG A RI TA S PA BLO IN PA RIS or El Peppino Fresco

43

A ng ie’s Favor ite Smoot h ie

SU B M I T T ED B Y A N G I E N EL D EN

A n g i e’ s F a v o r i t e S m o o t h i e

44

TIME

Blender

5 Minutes

INGREDIEN T S a couple handfuls spinach

1 slice ginger (remove skin)

1 banana

frozen peaches, berries, pineapple, or other fruits of your choice

2 big scoops yogurt

sprinkle of flax seed (optional) GoodBelly probiotics (any flavor) or juice/water/milk

Breakfa st Sunri se Juice

METHOD

DIREC T IONS Add all ingredients to a blender, blend until smooth, and it’s ready to enjoy!

Brea k fa st Su n r ise Ju ice SU B M I T T ED B Y A B B I M A R T Z METHOD

TIME

Juicer

15 minutes

INGREDIEN T S

DIREC T IONS

1-1.5 inch of ginger

1

Wash vegetables and fruit. Remove rind from lemon/orange and slice any items that won’t fit into the juicer chute.

2

Run the vegetables/fruit through juicer until they are all juiced. Stir, taste, and add more ingredients to adjust flavor… lemon (to add tartness), ginger (for spice), carrot or yam for sweetness.

3

Pour juice into mason jars that seal well to store. Keep refrigerated, shake before drinking.

2 lemons, peeled 2 oranges, peeled (substitute 1 grapefruit) 1-2 beets (red or yellow) 4 -5 large carrots 1 sweet potato

45

T he Merca nt i le Mock t a i l F r i e n d ly re m i n d e r to s h op l o c a l . P i c k u p a g o r ge ou s c op p e r g r o wl e r b y G r o wl e r w o rk s f r om P a rk C i t y Me rc a n t i l e , b r i n g i t h om e a n d c h r i s te n i t wi t h t h i s t a s t y d r i n k . Ad d s om e of P a rk C i t y’s o wn Hi gh We s t wh i s k e y to c onv e r t t h i s mo c kt a i l i n to a fa n t a s t i c c o c kt a i l .

SU B M I T T ED B Y CO R E Y C R AW F O R D

INGREDIEN T S ginger lemon Health-ade Kombucha Redmond’s Utah Ancient Kosher Sea Salt agave nectar

The Mercantile Mocktail

46

ice High West Whiskey (optional)

DIREC T IONS

1

Run to your local market and buy ginger lemon “Health-ade Kombucha” (I like this flavor the best because it’s lowest in sugar and has massive flavor) and swoop this amazing Utah sea salt by “Redmond”.

Ancient kosher sea salt. The best.

2

Pour entire contents of ‘booch into your growler and place in refrigerator door for quick and easy access.

3 4

Salt your rim with agave for optimal salt adhesion.

5

Pour away!

Add ice. If you’d really like to ease into the evening... pour a couple of ounces of High West in! Yippee-ki-yay!

Margaritas

C la ssic Ma rg a r it a S U B M I T T ED B Y EM I LY A U G EL LO METHOD

TIME

Shaken

10 minutes

INGREDIEN T S

DIREC T IONS

silver tequilla

1

Combine 2-ish parts tequila, 1 part lime juice and 3/4 parts Cointreau. Shake well.

2 3

Pour over ice and garnish with lime wheel.

fresh squeezed lime juice lime wheel Cointreau

Enjoy.

ice

Fresh Wa ter melon Ma rg a r it a s SU B M I T T ED B Y W H I T N E Y P E A R S O N METHOD

TIME

Blender

10 minutes

INGREDIEN T S 2 ½ cup frozen seedless watermelon chunks

6 tbsp. freshly squeezed lime juice

½ cup tequila

DIREC T IONS

1 2

Combine all ingredients into blender. Blend until smooth.

Pour into chilled glasses and enjoy!

½ cup agave (or less to cut sweetness)

47

Pa blo i n Pa r is

more com mon l y k now n a s E l Pe ppi no Fresco

Beverages

48

Pablo in Paris

A s a fo r m e r b a r te n d e r, wh e n f r i e n d s a s k fo r c o c kt a i l re c om m e n d a t i on s/re c i p e s , I u s u a l ly k e e p my s u g ge s t i on s p re t t y b a s i c , a n d u t i l i z e on ly c om mon h ou s e h ol d i n g re d i e n t s . Th e s e t y p e s of c o c kt a i l s a re e a s i e r to m a k e , a n d t h e c om p on e n t s of t h e re c i p e s a re re a d i ly av a i l a bl e . Al l of t h a t s a i d , fo r t h i s c o ok b o ok I w a n te d to d o s om e t h i n g s l i gh tly of f t h e b e a te n p a t h (re: no t you r t y p i c a l O l d F a s h i on e d or Ma r t i n i) t h a t w ou l d b r o a d e n t h e av e ra ge p e rs on’s c o c kt a i l h o r i zon s , wh i l e b e i n g a n a p p r o a c h a bl e d r i n k to p r o d u c e , a n d to c on s u m e . E v e n i f you d on’ t fa n c y you rs e l f a te qu i l a d r i n k e r o r a c ra f t c o c kt a i l a f i c i on a d o , t h i s re c i p e m ay c h a n ge you r m i n d on b o t h a c c ou n t s . Wi t h w a r m s u n ny we a t h e r a r ou n d t h e c o r n e r, a n d t i m e s p e n t on t h e b a c k d e c k d u e to i n c re a s e , t h i s re f re s h i n g l i b a t i on i s a n e x c e l l e n t p a i r i n g to w a r m s u m m e r e v e n i n gs .

S U B M I T T ED B Y B R EN DA N T R I EB

INGREDIEN T S

DIREC T IONS

3 cucumber slices

1

Chill your glassware. While this drink can be served with a single big rock (ice cube), it’s also served neat, and is best when the glass is cold.

2

In a shaker or mixing glass, muddle 2 cucumber slices. If you don’t have muddler, use the handle end of a wood spoon or kitchen utensil to smash up the cucumber into a pulp.

2 oz. blanco/silver tequila of your choice 1 oz. fresh squeezed lime juice ½ oz.* elderflower liqueur (St-Germain or similar) ½ oz. simple syrup** 1 dash Peychaud’s bitters***

3

Add the tequila, lime juice, elderflower liqueur, and simple syrup to the muddled cucumber

4

Shake the ingredients with ice vigorously for 10-15 seconds (use a water bottle or shaker bottle if you don’t have a cocktail shaker)

5

Pour into a chilled rocks glass or martini glass, with a rock if you so choose

6

Finish with a dash or two of Peychaud’s bitters on top, then garnish with the remaining cucumber slice and enjoy!

* If you don’t have a cocktail jigger at home, use measuring spoons instead. 1 tablespoon equals 0.5 ounces. ** Simple syrup is available next to the mixers in most grocery stores. It’s also very easy to make on your own, or you can substitute and stir in a little sugar in a pinch *** Available at some groceries, or niche markets like Caputo’s

49

GRE AT- GR A NDM A A LWAYS S A ID: “ L IFE’ S SHOR T, E AT DE SSER T FIR S T!” M A K E SURE TO S AV E SOME ROOM FOR T HE SE S WEE T T RE AT S.

Deserts

50

Desser t C o u s i n L i n d y’ s CHOCOL AT E NU T CLUS T ER S

J i l l e n e’ s CHOCOL AT E CHIP COOK IE S Sweet Dream CHOCOL AT E CHIP COOK IE S M o t h e r’ s U n c o o k e d CHOCOL AT E COOK IE S A L MOND C A K E BU T T ERFINGER C A K E

51

Cou si n L i nd y’s C hocola te Nut C lu sters

C o u s i n L i n d y’ s N u t C l u s t e r s

52

METHOD

TIME

Microwave | Refrigerate to Set

30 minutes

INGREDIEN T S 1 cup milk chocolate chips ½ cup semi-sweet choc chips

1 (11 ½ oz.) can lightly salted cocktail peanuts

DIREC T IONS

1 2

Place chips and butter into a microwave safe bowl. Microwave 1-1.5 minutes or until melted.

3 4

1 tbsp. butter

J i l l e n e’ s C h o c o l a t e C h i p C o o k i e s

SU B M I T T ED B Y J I L L EN E C A H I L L

Drop spoonfuls onto wax paper.

Refrigerate until chocolate is set.

Stir and add in the nuts.

Ji l lene’s C hocola te C h ip Cook ies METHOD

TIME

Oven at 350º

20 minutes

INGREDIEN T S 1 cup butter

2 eggs

¼ tsp. salt

½ cup oatmeal

½ cup sugar

1 tsp. vanilla

1 tsp. baking soda

1 cup chocolate chips

¾ cup brown sugar

½ tsp. almond extract (optional)

2 ¼ cups flour

½ cup peanut butter (optional)

DIREC T IONS

1 2

Preheat oven to 350º.

3

Bake for 10 – 12 minutes. Enjoy!

Cream together butter, sugar, and brown sugar until smooth. Beat in the eggs, then add all remaining ingredients to batter and mix well. Drop spoonfuls onto cookie sheet.

53

Sweet D rea m C hocola te C h ip Cook ies

Deserts

54

SU B M I T T ED B Y C H R I S T I N E R EN YO L D S

METHOD

TIME

Oven at 375°

30 minutes

INGREDIEN T S

DIREC T IONS

1

Cream butter with electric mixer. Beat in brown sugar, egg and vanilla.

1½ cup firmly packed light brown sugar

2

Combine flour, baking soda, cinnamon, ginger and salt.

Blend into butter mixture. Fold in chocolate chips.

1 egg (room temp)

3 4 5

Refrigerate until firm (can be prepared 1 day ahead).

6 7

Bake 10-12 mins. Let cool for 5 mins, remove to rack.

1 cup (2 sticks) unsalted butter

1 tsp. vanilla 2 cups unbleached all purpose flour 1 tsp. baking soda (¾ tsp. at altitude) 1 tsp. cinnamon 1 tsp. ground ginger ½ tsp. salt 1 (12 oz.) package bittersweet (or semi-sweet) chocolate chips 1 cup powder sugar

Sweet Dream Chocolate Chip Cookies

Th e s e c o oki e s a re e l e g a n t e nou gh to b e s e r v e d a f te r d i n n e r.

P l u s t h e y f re e z e b e a u t i f u l ly to a lw ays h av e s om e on h a n d .

Preheat oven to 375º.

Put powder sugar in small bowl. Take small pieces of dough in hands and form into 1-inch rounds. Cover rounds completely with powder sugar and place on cookie sheet, spacing 2 inches apart.

Store in airtight container or freeze for the future.

55

My Mot her’s Uncooked C hocola te Cook ies

Deserts

56

SU B M I T T ED B Y M A R Y L E A D ER

METHOD

TIME

Stove Top | Refrigerate to set

30 minutes

INGREDIEN T S ½ lb. butter 2 cups sugar ½ cup milk 4 squares semisweet chocolate 3 cups quick oatmeal 1 cup walnuts or pecans (chopped) 1 cup shredded coconut 1 tsp. vanilla

M o t h e r’ s C h o c o l a t e U n c o o k e d C o o k i e s

Th i s i s a fav o r i te re c i p e f r om my c h i l d h o o d a n d mo s t l i k e ly i n you r re p e r toi re a s we l l , b u t wh a t a t i m e l e s s c l a s s i c a n d s o e a s y to p re p a re . You p r o b a bly h av e t h e i n g re d i e n t s i n you r p a n t r y no w. It i s a g re a t a c t ivi t y fo r c h i l d re n a s no b a ki n g i s re qu i re d .

DIREC T IONS

1 2 3 4 5 6 7 8

Melt chocolate, butter, sugar and milk.

Boil 1 minute.

In a bowl mix oatmeal, nuts and coconut.

Pour mixture into dry ingredients and blend.

Add vanilla and combine.

Spoon onto a wax paper lined cookie sheet.

Refrigerate until chilled and solid.

Best kept in a sealed container in the refrigerator.

57

A l mond Ca ke S U B M I T T ED B Y EM I LY A U G EL LO

METHOD

TIME

Oven at 350º

1 Hour

INGREDIEN T S 1 ¼ cup sugar 1 egg 1 ½ tsp. almond extract

58

²/3 cup milk 1 ¼ cup flour ½ tsp. baking powder 1 stick melted butter sliced almonds

Almond Cake

confectionery sugar

DIREC T IONS

1 2 3

Mix sugar, egg, almond extract and milk. Beat well.

4 5

Bake at 350º for 40-50 minutes.

Add flour, baking powder, melted butter and mix well.

Coat cake pan in butter. Add sliced almonds to the bottom of the pan and pour in batter.

Edges should be golden brown. Cool in pan for a while before removing. Sprinkle with confectionery sugar.

*This is a sea-level recipe

SU B M I T T ED B Y N A L A N I C L A U D I O

METHOD

TIME

Oven - check cake mix for temperature

Check cake mix for cook time

INGREDIEN T S 1 (18.25 oz.) package devil’s food cake mix of choice caramel topping hot fudge topping 6 (1.4 oz.)

Butterfinger bars 1 (8 oz.) container frozen whipped topping, thawed (sugar free whipped cream tastes great too)

Butterfinger Cake

But terf i ng er Ca ke

DIREC T IONS

1

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

2

Carmel topping warmed and poured on cake. Warm fudge topping also pour evenly on cake. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed butterfingers across the entire cake while still warm.

3

Let cake cool until warm to the touch, then top with whipped topping. Decorate the top of the cake to your liking. Refrigerate or serve warm.

59

NOT E S

Notes

60

Notes

NOT E S

61

NOT E S

Notes

62

Notes

NOT E S

63

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