Let’s eat.

“I even keep one of these rolls in the freezer for when unexpected guests come by.”

Compliments of Paula Dean (online recipe here)

Ingredients:

• 1 (10 oz) package thawed frozen chopped spinach
• 4 tablespoons divided butter
• 1 cup sliced fresh mushrooms
• 1 cup grated Gruyere cheese
• 1 (17 1/2 oz) package thawed frozen puff pastry sheets

Instructions:

• • Drain spinach well, pressing between layers of paper towels to remove excess moisture.
  • Melt 2 tablespoons butter in a skillet over medium heat.
  • Add mushrooms and cook, for 5 minutes.
  • Stir together spinach, mushrooms and cheese; set aside.
  • Roll 1 pastry sheet into a 13×11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry.
  • Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to two days, if desired.)
  • Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets.
  • Bake at 350 °F for 15 to 20 minutes, or until golden brown.

“This Southern Deviled Eggs recipe with relish is an all-time favorite and perfect for family gatherings and holiday parties!”

Ingredients:

• 18 eggs
• ¾ cup of mayo
• 3 teaspoons of dijon mustard
• 4 ½ tablespoon of dill relish (try not to get too much of the liquid)*
• Pepper to taste*
• Sprinkle of paprika for serving

Instructions:

• Hard boil your eggs. (You can do this in the Instant Pot, in the oven, or using the classic stovetop method.)
• To cook the eggs on the stove top, put the eggs in a pot and cover them with water so that there’s about an inch of water above the eggs. (I’ve found that a teaspoon of salt in the water helps the eggs to peel quicker.)
• Set the pot over medium heat and bring to a rolling boil.
• Once at a boil, remove from the heat, cover, and let sit for 10 minutes.
• Remove the eggs from the pot and place them in an ice bath to cool completely.
• Peel your cooled eggs and slice them in half lengthwise. Gently remove the yolks and place in a medium bowl.
• Mash the yolks until they’re creamy and very few lumps remain.
• Add the dijon, relish, mayo, and pepper to the yolks and mix well to combine.
• Spoon the mixture into the egg whites and sprinkle with a bit of paprika. Serve and ENJOY!

Notes:

*There’s enough salt in the mustard, mayo, and salt that you shouldn’t need to add any extra but adjust to your preferences.

*If you don’t have dill relish, you can just finely chop up a pickle and mix in that plus about 1 teaspoon of the pickle juice. It’s not quite as good but works in a pinch!

“My new favorite appetizer, yum!”

Recipe compliments of Carlsbad Cravings.

Ingredients:

• 1 package puff pastry (2 sheets, 17.3 oz)
• 1 14 oz. can artichoke hearts (in water, rinsed, drained and chopped)
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 cup freshly grated mozzarella cheese
• 2 tablespoons canned mild chopped green chilies
• 1 teaspoon garlic powder
• ½ tsp each of onion powder, ground cumin, dried parsley
• ¼ tsp each of paprika, pepper, salt
• Pinch – 1/8 tsp cayenne pepper

Instructions:

• Mix together all of the artichoke dip ingredients in a medium bowl, using only ½ cup mozzarella. Set aside.
• Preheat oven to 400 degrees. Lightly spray two 24-count mini muffin pans with nonstick cooking spray. Set aside.
• Unfold thawed pastries onto a lightly floured surface. Cut each pastry sheet into 36 squared for a total of 72 squared using your pizza cutter. To cut each sheet into 36 squares, cut each sheet into thirds along fold lines, then each third in half. Finally, cut six even rows.
• Add two dough squares perpendicular to each other in 36 muffin cups, pressing down in the center to create an indent for filling (Note, they will only fill half of the second muffin pan.
• Fill each dough cup with 1 tablespoon Artichoke dip. Top dough cups evenly with remaining ½ cup mozzarella cheese.
• Bake at 400 for 15 minutes, or until cheese is melted and turning golden. Wait 5 minutes before removing from muffin tin. Garnish with parsley and bacon if desired.

“Appetizers are important, they entertain guests while giving the chef the necessary time to finish preparing the perfect spread. Why not start with a quick fool proof dip that will impress your guests?”

Ingredients:

• 3/4 cups Mayonnaise
• 1 6 oz. can of crabmeat drained
• 1 cup shredded cheddar cheese
• 3 tablespoons horseradish
• 4 tablespoons French dressing
• 2 tablespoons of lemon juice, fresh
• Optional – 2 tablespoons of old bay seasoning

Instructions:

• Mix ingredients together.
• Chill thoroughly.
• Serve on crackers, crudites or bread.

“Pasta is good for every and any holiday.”

This vegetarian alternative is Cheesy Baked Pumpkin Pasta With Kale by Sara Jampel and compliments of The New York Times.

Ingredients:

• Butter, for greasing the pan
• 1 pound medium pasta shells or tubes, like conchiglie rigate or penne
• 1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
• ½ teaspoon red-pepper flakes
• 1 heaping tablespoon chopped fresh rosemary, plus more for garnish
• 1 heaping tablespoon chopped fresh thyme, plus more for garnish
• 2 cups water
• About 1 heaping cup coarsely grated Parmesan
• About 1 heaping cup coarsely grated Gruyère
• About 1 heaping cup coarsely grated Fontina or mozzarella
• 1 (15-ounce) can pumpkin purée
• 2 garlic cloves, peeled
• 1 teaspoon kosher salt, plus more for pasta water
• ½ teaspoon black pepper
• ½ cup heavy cream
• ¼ cup vegetable broth
• ½ cup whole-milk ricotta

Instructions:

• Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
• Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute.
• Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
• In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don’t want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture.
• Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.)
• Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
• Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese.
• Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully.
• Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

“After I moved home from living in Japan for three years there were so many Japanese dished that I craved. I learned how to make this Karaage recipe at home. It’s much easier to make than I expected, and delicious every time.”

Recipe compliments of No Recipes.

Ingredients:

• 1/3 cup soy sauce
• 2 tbsp sake
• 25 grams fresh ginger (grated)
• 900 grams skin-on boneless chicken thighs (cut into bite-size pieces)
• 170 grams potato starch
• Vegetable oil (for frying)
• 1/2 lemon (sliced into wedges for serving)

Instructions:

• Whisk the soy sauce, sake, and ginger together in a bowl to combine.
•  Add the chicken and mix well to ensure each piece of chicken is coated with the marinade. Cover and refrigerate, allowing the chicken to marinate for at least 1 hour or up to 4 hours.
• When you are ready to fry the karaage, add 1 inch of vegetable oil in a heavy bottomed pot and heat until the oil reaches 340 degrees F (170 C). Prepare a paper towel-lined rack.
• While you wait for the oil to come up to temperature, dredge the marinated chicken in potato starch to coat each piece evenly and set the pieces of coated chicken on a tray.
• When the oil ready, fry the coated chicken in batches. Don’t overcrowd the pot, and I recommend batching pieces of chicken that are roughly the same size.
• When the karaage hits an internal temperature of 160 degrees F (71 C), transfer them to the prepared rack and let them rest for a few minutes before serving them.

“Harissa is a flavorful red chili paste. It comes in hot and mild. You can do the mild version and add a little cayenne to spice it up more!” 

Ingredients:

• 1 bunch of carrots
• 3 tablespoons harissa (comes in hot and mild; go for the HOT)
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt

 Instructions:

• Make sauce (mix all above ingredients, except carrots)
• Preheat oven to 425°F.
• Take small carrots with tops, trim and peel
• Stir together with sauce in a large bowl.
• Spread carrots on sheet pan, cover with aluminum foil, and roast at 425°F until tender, about 20 minutes.
• Remove foil, and cook until caramelized, 5 to 10 more minutes.
• Sprinkle with pistachios; serve immediately.

“My kind of dish — mix everything in one bowl! And it’s more popular than green bean casserole.” 

Ingredients:

• 1 15-ounce can of whole kernel corn, drained
• 1 15-ounce can of cream-style corn
• 1 8.5-ouce package corn muffin mix
• 1 cup of sour cream
• 3 eggs
• 1/4 cup melted butter

Instructions:

• Mix all ingredients.
• Spoon into 13 x 9 inch baking shish sprayed with non-stick cooking spray.
• Bake at 375 degrees for 35-40 minutes.
• Cut into bars or dip with a spoon.

“My grandmother’s recipe. You’ll never forget it once you’ve tried it!”

Ingredients:

• 1 or 1-1/2 pounds elbow macaroni (could also use rotini)
• 4 quarts chicken broth (homemade is not necessary but don’t use water – you can use vegetable broth)
• Half a stick of butter (2 tablespoons really but who says NO to more butter)
• 12 ounces can evaporated milk
• 1 cup half & half (I often use heavy cream – because why not)
• 1 teaspoon granulated onion
• 2 teaspoons salt
• 2 teaspoons pepper (you can use white pepper but I don’t)
• ½ teaspoon ground chipotle
• 1 cup shredded sharp cheddar cheese (white or yellow)
• ½ cup Colby Jack cheese
• 1 cup Havarti
• 1 cup Gruyere (I used smoked)

Instructions:

• Preheat oven to 375 degrees
• Heat broth to a boil and stir in pasta
• Cook to al dente
• Drain pasta (do not rinse)
• Pour macaroni back into the pot (no heat)
• Stir in butter until it melts
• Add the evaporated milk and heavy cream
• Turn heat back on medium
• Add half of the cheese
• Stir until melted, turn off the heated
• Butter a 9X13 baking dish
• Pour pasta mix into the dish
• Cover with remaining cheese
• Bake for 30-35 minutes (until the cheese browns)
• Let rest for 10 minutes
• Enjoy

“After living in England, I never forget Yorkshire pudding for the holidays. Remember, if it doesn’t smell like it’s burning, it’s not done yet.”

Ingredients:

• 4 large eggs
• 1-1/2 cups whole milk (don’t use skim)
• ½ teaspoon kosher salt
• 1-1/4 bread flour
• ½ cup vegetable oil (can also use drippings from a roast)

Instructions:

• Gather the ingredients. Preheat oven to 425 degrees
• In a blender, place the eggs, milk, and salt
• Carefully measure out the flour and add it to the blender
• Cover and pulse several times, using a plastic spatula to scrape down the sides
• Blend until completely mixed
• Transfer the batter to a large measuring cup and refrigerate for at least 30 minutes
• Brush the oil or drippings into the bottoms of a 12-cup muffin tin. (It should come to about 1 teaspoon per muffin cup.)
• Put the muffin tin into the oven for 15 minutes or until the oil or drippings are beginning to smoke (tip: it’s when the oil smells like it’s on fire your pan is ready)
• Working very quickly, pour the batter into each of the muffin cups until 3/4 full, then put the muffin tin back into the oven
• Bake for 20 minutes until the puddings have risen and are browned
• Remove from the oven
• Serve the puddings immediately with spoons full of hot gravy

“Our Thanksgiving was always split between traditional stuffing and cornbread dressing so now we make both so everyone is happy!”

Recipe compliments of her 2nd mom and cooking hero.

Ingredients:

• 2-3 packages of Jiffy Corn Muffin Mix
• 4-6 slices bacon, crisp and crumbled (Optional: replace bacon with ground sausage or try it with soy chorizo for a meatless option!)
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 cup water
• 1 tsp ground sage
• 1 cup chicken broth

Instructions:

• Prepare cornbread and set aside to cool.
• In a skillet, cook bacon, crumble, set aside.
• In the same skillet add celery, onion, and water.
• Cover and cook until just tender (about 5 minutes).
• Break cornbread into small chunks.
• In a baking dish combine cornbread, bacon, veggie mis, drippings from pan and sage.
• Toss gently and add broth.
• Bake uncovered at 350 degrees for 30 minutes.

“Think you know how to make mashed potatoes? Think again.”

Ingredients:

*All ingredients are based off the amount you plan to cook.

• Yukon gold potatoes
• Chicken broth
• Ghee or butter
• Rosemary or bay leaves optional

Instructions:

• Start with Yukon Gold potatoes — they have the best flavor and texture.
• Chicken broth is the “secret ingredient”  — boil the potatoes in chicken broth.
• After boiling your potatoes, save the “used” broth to make your gravy.
• Add ghee or butter to the potatoes (if you are dairy-free, you can use extra-virgin olive oil instead). No need for cheese or milk (these will reduce the flavor; butter or oil is all you need).
• Feeling fancy? wrap some fresh rosemary and bay leaves in a cheesecloth and add it to the potatoes as they cook.

“This is a family favorite recipe of the season.”

Ingredients:

• 5lb orange-fleshed yams such as Garnet (about 6 large)
• ¼ cup unsalted butter, cut into small pieces plus extra for greasing
• ½ Cup firmly packed golden-brown sugar
• Salt and freshly ground pepper
• 1 ¾ miniature marshmallows (optional)
• ½ cup fresh orange juice

Instructions:

• Preheat the oven to 400F.  Prick the yams several times with a fork. Put them in the oven and bake until just tender, about 1 ¼ hours.  Transfer the yams to a wire rack and let them cool to room temperature.  Cover loosely and let stand overnight at room temperature to firm their texture.
• Preheat the oven to 350F.  Choose a 9-by-13-inch baking dish and grease it well.
• Peel the yams and cut them into slices ½ inch thick.  Arrange the slices, overlapping them, in the prepared dish.  Evenly sprinkle the brown sugar and butter pieces over the yams.  Season lightly with salt.  Tightly cover the dish with aluminum foil and bake until hot and steaming about 25 minutes.
• Uncover the dish.  If using, scatter the marshmallows over the yams.  Drizzle the orange juice over the dish.  Return the dish to the oven and continue to bake, basting occasionally with the syrup that accumulates in the pan, until the marshmallows are melted and gooey, 15-20 minutes.  Season generously with pepper. Serve hot.
• Make Ahead Tip: The yams should be baked a day or so in advance to allow them to cool and firm before assembling the dish. The dish can be assembled, covered with the aluminum foil, and held at room temperature for several hours before baking.

“Part of the magic is in the baking process….”

Ingredients:

• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled
• 1 cup light or dark brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (this is optional and the cookies are great with or without)
• 1½ cups semi-sweet chocolate chips (I probably use closer to 2 cups and mix semi-sweet and dark chocolate chips)

Instructions:

• Preheat the oven to 325. Place the oven racks in the upper- and lower-middle positions.
• Whisk together the flour, baking soda, and salt.
• Using an electric mixer on medium speed, beat the butter and sugars until thoroughly blended, 2 to 3 minutes. Beat in the egg, yolk, and vanilla until combined. Reduce the mixer speed to low, add the dry ingredients and beat until just combined. Using a rubber spatula, stir in the chocolate chips.
• Refrigerate the dough for at least 30 min. Once the dough has hardened, instead of rolling into balls with smooth edges, I piece together globs of dough using about 1/4 cup of dough.  I think this is how you achieve the “chunky” look, and the layering of the chocolate chips.
• Bake until the cookies are light golden brown and the outer edges start to set. The centers should still be soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets.
• Happy baking!

“This is a favorite from a bakery in my hometown.”

Ingredients:

• 1/2 cup Margarine (softened)
• 1/4 cup sugar
• 1 1/4 tsp. cinnamon
• 1 Tsp. Vanilla
• 3 Tsp. Hot Water
• 1/4 Cup Pecans
• 1 1/4 cup Flour (pastry flour if you have it)
• 1 cup confectioner’s sugar

Instructions:

• Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
• By hand, cream the butter and sugar until smooth. (the heat from your hand with continue to soften the butter).
• Add the vanilla.
• Gradually add the flour and continue to mix, by hand until combined.. Mix in the pecans with a spatula.
• With floured hands, take out about 1 tablespoon of dough and shape into a crescent or roll into a small ball.
• Place onto prepared cookie sheets.
• Bake for 40 minutes.
• When cool enough to handle but still warm, roll in additional confectioners’ sugar and place on a cookie sheet.
• Place the cookies that have been rolled once in the confectioner sugar, in the freezer for at least 30 minutes.
• Remove and re-coat each cookie with the confectioner sugar.
• Store in an airtight container for maximum freshness

“Life is short. Make it sweet!”

Recipe compliments of Food & Wine (online recipe here)

Ingredients:

• One can 15-ounce can pumpkin puree
• ½ cup light brown sugar
• ¾ teaspoon ground ginger
• ¾ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• Pinch of freshly grated nutmeg
• ¾ cup granulated sugar
• 1-1/2 cups mascarpone cheese
• 2-1/2 cups heavy cream
• 2 cups brewed coffee, cooled
• Two 7-ounce packages dry ladyfingers
• Chocolate shavings and candied ginger for garnish

Instructions:

• In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar.
• Add the mascarpone and 1 1/2 cups of the heavy cream.
• Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
• In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved.
• Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish.
• Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse.
• Cover and refrigerate the tiramisu overnight.
• In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form.
• Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
• The tiramisu can be refrigerated for 2 days.

“When I got hired at Knowland my sister made this for me, it lasted 3 days in my house (and I live alone) so good!”

Recipes compliments of my sister found on Weight Watchers.

Ingredients:

• Egg white(s) 4 large, at room temperature
• ¼ tsp Cream of tartar
• ⅛ tsp table salt
• 1 cup sugar, superfine variety
• ¼ cup, sifted unsweetened cocoa powder
• ½ cup mascarpone
• ½ cup low fat cream cheese
• 4 oz, Neufchatel, softened
• 1½ tbsp, granulated sugar
• 1 tbsp low-fat milk
• ½ tsp vanilla extract
• ½ pound strawberries, hulled and sliced
• 1 oz bittersweet chocolate

Instructions:

• Preheat oven to 250°F. Line large baking sheet with parchment paper.
• To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
• Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
• Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
• To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
• To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

“An old family ‘Italian biscotti recipe’ passed down that I like to share with the world! Great for all holidays, birthdays or showers where you can switch up the dough into letter, shapes, numbers and more, as well as change the frosting colors and flavors to fit the taste buds or occasions.”

Ingredients:

For the cookies

• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup rainbow sprinkles

For the frosting

• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons heavy cream can also use milk

Instructions:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
• Place the butter and sugar in the bowl of a mixer, then beat for 2-3 minutes or until light and fluffy.
• Add the eggs, vanilla extract. Beat until smooth.
• Add the flour and baking powder to the bowl. Beat until just combined.
• Use lightly damp hands to roll 2 tablespoons of dough into a smooth ball. Repeat with remaining dough.
• Place the cookies 2 inches apart on the baking sheets.
• Place the sheets of cookies in the freezer to chill for 20 minutes.
• Bake each pan of cookies for 9-11 minutes, or until edges are lightly browned.
• Transfer the cookies to a rack and cool completely.

“It’s not a holiday if my family doesn’t have these, they’re usually gone in a day. Not only do they taste amazing they’re beautiful too!”

Recipe compliments of a passed down family recipe.

Ingredients:

• 4 large eggs
• 2 cups sifted sugar
• 4 cups of sifted flour
• 2 tsp of fresh baking power (must be fresh)
• Anise seeds

Instructions:

• Beat 4 large eggs for 20 – 30 minutes.
• Slowly add 2 cups of sifted sugar while continuing to beat. Measure the sugar, then sift.
• While continuing to beat, slowly add 4 cups of sifted flour mixed with 2 tsp baking powder. Sift first, then scoop out 4 cups from sifted flour. Mix as much as you can with the mixer and then mix the remainder by hand.
• Chill for 2 hours.
• Butter or oleo baking sheets and sprinkle with anise seed. Roll out dough with regular rolling pin. Leave dough kind of thick because you with then roll then out with a springerle rolling pin (if you do not have one you can roll them out and skip this step). Now roll with springerle rolling pin. Cut cookies apart and place on prepared baking sheets. They only need to be about 1/2” apart.
• Cover with paper towel and let set overnight. The next morning bake at 300 degrees for 15 minutes.

“These personal salted caramel cheesecakes are the best dessert for a holiday party, brunch, or even just a portion-controlled snack. You can swap out the caramel for any other flavor as well…sometimes I leave it out and put homemade fruit jams on top!”

Ingredients:

• 12 – 4oz mason jars
• 6 graham crackers
• 2 ½ tbsp unsalted butter
• 1 lb. whole fat cream cheese
• ½ cup sugar
• ½ tbsp corn starch
• Dash of salt
• ¼ cup of sour cream
• 1 tsp lemon juice
• ½ cup of dulce de leche or ½ tsp of vanilla extract
• 2 large eggs
• Caramel and sea salt for drizzle

Instructions:

• Preheat oven to 350°F and lightly oil 12 – 4oz mason jars.
• Heat water in pot to 176°F.
• Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs. Melt the butter in the microwave and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra 1/2 tbsps of water (one a time) until the mixture holds together. Divide mixture into the 12 jars (roughly 1/2 Tbsp each) and press it evenly into the bottom.
• Bake the crusts in the jars for 8 minutes. Let the crust cool on a cooling rack while you prepare the filling.
• Place the cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
• Add the sour cream, lemon juice, and vanilla and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
• With the mixer on medium-low speed, beat in the eggs one at a time. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
• Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don’t worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won’t affect the finished cheesecake.
• Divide the batter evenly between the jars and screw the lids on finger tight.
• Use tongs to submerge the jars in the water bath. Let cook for 2 hours then transfer to a cooling rack to let cool. Once the jars have sealed, refrigerate for at least 2 hours to set.
• Top with caramel and sea salt.

“A yummy dessert. Enjoy!”

Ingredients:

• 1 1/2 cups creamy peanut butter (don’t use natural peanut butter, too oily)
• 1 cup unsalted butter (room temp)
• 1/2 teaspoon vanilla extract
• pinch of salt
• 4 cups powdered sugar
• 4 cups semi -sweet chocolate chips (I used coffee flavored choc chips last year & they were a hit!!)
• 1/4 cup vegetable shortening.

Instructions:

• Line cookie sheet with wax or parchment paper & set aside
• In large bowl stir peanut butter softened butter, vanilla extract & salt with a wooden spoon. Add the powdered sugar, a little at a time, stirring it into the mixture until its completely mixed.
• Roll the peanut butter mixture into 1- inch balls and set them up on the lined cookie sheet & insert a toothpick into the top (circular toothpicks works better). Chill in freezer until they are hard (30 minutes)
• In a heatproof medium bowl, combine choc chips & shortening. Place the bowl over a small saucepan with 1 inch water on low heat (I just melted mine in the microwave and it was fine) Stir until completely melted and smooth. Holding by the toothpick, dip the peanut butter balls in the chocolate leaving only a small circle at the top not covered. Place the balls back on the cookie sheet and refrigerate until chocolate is set, about 2 hours.
• Once they are set you can remove the toothpick. You can just run your finger over the peanut butter to cover the hole from the toothpick if you choose.
• Store in an airtight container with wax paper between layers in the refrigerator for up to 1 month.