1. Brown the ground beef or sausage in a 4-quart Dutch oven or stock pot over medium heat. Drain off the grease.
2. Add the onion, bell pepper, and minced garlic and saute for 5-6 minutes until the onion has softened.
3. Add the spices and broth and bring to a simmer. Cover the soup and reduce the heat to low; cook 10 minutes.
4. Remove the lid from the pot and add the softened cream cheese, green chiles, and shredded cheese. Whisk the soup vigorously until the cream cheese and cheese has softened completely.
5. If desired, add 1 tablespoon of cornstarch dissolved in 1 tablespoon of cold water to the pot and stir until the soup has thickened.
6. Serve with additional cheese, fresh tomatoes, green onions or chopped avocado.

1. In a microwave safe bowl, add 1/2 cup of milk and 1/4 cup of water. Microwave for 30 to 40 seconds until it reaches 100 to 110 degrees.
2. Add 1 tablespoon of brown sugar and 1/2 packet of yeast to the milk and water mixture. Mix and cover with cling wrap. Set aside for 10 minutes to let it activate.
3. Pour the mixture to the bowl of your stand mixer or a mixing bowl. Add 1 cup of bread flour, 1 cup of all-purpose flour, 1 teaspoon of salt, and 1 1/2 tablespoons of melted butter. Mix with the hook attachment until it forms into a ball of dough. If it becomes too sticky, add 1 tablespoon of flour to make it smooth and elastic to touch, and mix again.
4. Place the dough in an oil coated bowl. Spread the oil to the dough, then cover the bowl with plastic wrap. Let it rise for an hour.

5. Divide the dough and roll each section into a log. Cut the ends and the rest into 1 1/2″ pieces. Place them in baking sheet lined with parchment paper.

6. Preheat your oven to 450F.
7. Bring some water to a boil in a deep pot and add 1/3 cup of baking soda. Once boiling, drop 10 to 15 bites at a time. Cook for 30 seconds, then flip them around. Cook for another 30 seconds. Remove using a slotted spoon and place back in the baking sheet. Arrange them evenly on your baking sheet.
8. Make the egg wash. Brush over the pretzel bites and sprinkle pretzel salt or kosher salt.
9. Place in the preheated oven and bake for 7 to 10 minutes. Serve with your favorite dipping sauce.

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
4. Add the diced onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes, until the onion is softened.
5. Drain any excess fat from the skillet, then return the cooked bacon to the skillet and stir to combine.
6. In a mixing bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, mayonnaise, sour cream, ketchup, mustard, and Worcestershire sauce. Mix until well combined.
7. Add the cooked ground beef mixture to the bowl with the cheese mixture and stir until everything is evenly distributed.
8. Transfer the mixture to an oven-safe baking dish and spread it out into an even layer.
9. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly.

10. Remove from the oven and garnish with chopped green onions and sliced tomatoes before serving. Serve with crackers, tortilla chips, bread

Chai Spice

1. Combine 4 teaspoons ground cinnamon, 3 teaspoons ground ginger, 2 teaspoons ground cardamom, 2 teaspoons ground allspice, and 1 ½ teaspoons ground cloves and whisk well to combine.
2. Store in airtight container for up to six months.

Chai Concentrate

1. Place water in a sauce pot and set over heat to boil. While the water is heating, tie the teabags together and place in a large glass measuring cup and add 1 tsp. of chai spice blend, set aside.
2. When water boils, stir in ½ cup sugar until dissolved. Remove from heat and pour the sweetened water over the teabags and spices.
3. Allow tea to steep for 30 minutes before draining bags and discarding.
4. Allow concentrate to cool to room temperature before covering and storing in refrigerator until ready to use.

Latte

1. Combine the chai tea concentrate and the white chocolate in a heavy bottomed pot. Heat over low heat and stir continuously until the chocolate has completely melted and incorporated in the tea.
2. Remove the tea from the pot pouring half in each of two cups.
3. Add the milk and cream to the pot and again heat over low. Whisk continuously to create froth until the milk is doubled in size.
4. Pour half of the milk over each glass of tea, then spoon froth over the top.
5. If desired, top with a dollop of whipped cream and a sprinkle of cinnamon and serve warm.

Crepes

1. Place the milk and eggs in a bowl. Whisk to combine (you should have about 2 cups of liquid).
2. Add the oil or butter and whisk it in.
3. Place the flour, salt and sugar in a large bowl.
4. Add about ¾ – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
5. Add the rest of the liquid and mix to form a smooth, watery batter.

6. Cover the batter and let it rest for at least 20 – 30 minutes. The batter can be kept in the fridge overnight as well (or up to 2 days)

7. ***WHILE CREPES ARE RESTING, MAKE COMPOTE AND CREAM FILLING***

8. Preheat a 10 inch non-stick pan over medium heat.
9. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
10. 2 tbsp softened butter
11. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
12. Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
13. Place the pan back on the heat to let the crepe cook.
14. For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
15. For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
16. Repeat until all the batter is used up (remember to mix the batter each time).
17. Stack the cooked crepes on a plate or wire rack.

Cherry Compote

1. Combine all ingredients, except vanilla in a saucepan over medium high heat. 

2. Bring to a boil, then reduce heat and let simmer 10 minutes until it begins to thicken and reduce. 

3. Remove from heat, add vanilla

Cream Filling

1. With an electric mixer, beat cream cheese and powdered sugar until smooth. 

2. Add in vanilla

3. Fold in whipped cream until well combined

Assembly

1. Lay a crepe down on a plate

2. Spread a few tablespoons of cream filling over crepe

3. Fold crepe in half and then in quarters

4. Spoon compote over crepes.

1. Combine all of the ingredients in a mixing bowl and whisk together until completely combined.
2. Homemade hot cocoa mix will last almost indefinitely when stored in an airtight container.
3. Add two tablespoons of cocoa mix to 8 ounces of warmed milk or water. Stir until no clumps are left.

1. Beat butter and sugars in large bowl with standing mixer until light and fluffy.
2. Add eggs and vanilla; mix well.
3. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended.
4. Stir in chocolate chips and dehydrated marshmallows.
5. Cover and chill for at least 30 minutes and up to 24 hours.
6. When ready to bake, preheat oven to 350 degrees.
7. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with parchment paper.
8. Bake 9 to 11 minutes or until edges are lightly browned.
9. Cool on baking sheets 5 minutes; remove to wire racks and cool.

1. Combine cereal, pretzels, peanuts and M&M’s in a very large bowl (I usually divide everything evenly between two bowls so I don’t make a mess stirring).

2. Line two baking sheets with wax or parchment paper; set aside.

3. Melt vanilla chips and oil over simmering heat in a double boiler. OR Combine white chocolate chips and oil in a microwave-safe bowl then heat and stir at 30-second intervals until chocolate is melted. Be very careful not to overheat the melted mixture as it can "seize up" if it starts to burn.

4. Pour melted chocolate over dry ingredients then gently fold until well combined. Spoon mixture onto baking sheets, spread to cover pans then add jimmies on top

5. Cool in the refrigerator until set. Break cooled mixture into chunks then store in an air-tight container at room temperature

1. Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Pat them dry and season them with the garlic powder and some salt & pepper.
2. Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes, and once it’s hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1″ thick). Once the pork chops are done searing, transfer them to a plate.
3. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
4. Add the chicken broth and the Boursin to the skillet. Stir until you’ve got a smooth sauce. Let it bubble for 4-5 minutes, then stir in the chopped parsley.
5. Add the pork chops (and any plate juices) back in and cook for another 3-5 minutes or until the sauce has thickened up a bit more and the pork chops are cooked through (145F minimum). Add in another splash of chicken broth if the sauce gets too thick.
6. Season with salt & pepper if needed and serve immediately.

1. Cook shells in chicken broth until broth is almost completely absorbed or until pasta is tender

2. Sauté onion in butter and cook until softened

3. Blend in flour. Stir in milk. Cook and stir until smooth and thickened

4. Add cheese and sour cream.

5. Transfer shells from any remaining broth wit slotted spoon into sauce. Add chicken in. Stir together over low heat a few minutes. If sauce is too thick, add in some of the extra broth if you have any left.