1. In a large sauce pan, heat the milk, half and half, sugar and cocoa powder over medium heat. Bring to a light simmer (180 degrees) and then immediately remove from the heat.
2. Place the chocolate chips in a blender. Pour the hot milk over top and let sit for a couple minutes. Add in the vanilla and sea salt. Then blend until smooth.
3. Pour mixture into 8 large popsicle molds or 18 mini molds and freeze for about 30 minutes1 hour. Then insert wooden popsicle sticks and freeze overnight, or until frozen.

4. To release the pops, run the bottom of the mold under warm water, or let sit on the counter for a few minutes. Serve immediately as they melt quicker than store bought popsicles since there are not thickeners or chemicals added to slow melting!

1. In a medium saute pan, toast bread crumbs until lightly brown and crunchy

2. In a medium saute pan or in the oven, toast walnuts until browned.

3. In a large pot, boil water and cook pasta as directed. Once it is done to your liking, drain and return to pot, drizzle with a little olive oil and a dash of salt. Toss and set aside.

4. In a medium saute pan, cook bacon until crisp. Remove and drain on paper towels. Once cool, crumble bacon into a dish and set aside.

5. In a large saucepan, combine pasta, bacon, garlic, lemon zest and peas and heat over medium.

6. Whisk eggs and half and half into the pasta mixture. Keep on medium and toss to combine, then add Parmesan cheese. Toss again on medium until pasta is completely coated and sauce is combined.

7. Place in a large serving bowl and top with toasted bread crumbs, walnuts and parsley.

1. Preheat the oven to 350

2. Spray a mini muffin pan with non stick spray

3. In a medium bowl, combine the flour, sugar, baking powder and salt and stir with a fork to blend

4. In a mixing bowl, combine the mashed bananas, egg, melted butter, applesauce, sour cream, vanilla extract and milk. Beat on medium until well blended. Reduce the speed to low and blend in dry ingredients (do not overmix). Stir in the chocolate chips

5. Fill each muffin cup with 1 level tablespoon of batter. Bake the muffins for about 15-20 minutes or until the tops are golden and a toothpick comes out with some melted chocolate, but no crumbs.

6. Transfer the muffins to a rack to cool. Repeat with the remaining batter

1. Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours.
2. Drain; rinse and drain thoroughly.

3. Combine sugar, cider vinegar, mustard seed and celery seed in a large saucepan. Bring to a simmer (180 degrees).

4. Add vegetables; simmer 10 minutes.

5. Pack hot relish into hot jars, leaving 1⁄4 inch headspace.

6. Add 1/16 tsp of pickle crisp if desired.
7. Remove air bubbles.
8. Adjust two-piece caps.
9. Process 10 minutes* in a boiling-water canner.
10. *check any adjustments for your altitude*

Meatballs

1. Preheat oven to 400°.
2. In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well.
3. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess.
4. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at for 10 minutes. Turn meatballs; bake until meat is no longer pink, 12-15 minutes longer.

Cream Sauce

1. Melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth.
2. Gradually add broth and half and half. Bring to a boil; cook and stir until thickened, 2 minutes.
3. Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

1. Dredge the pork chops in flour

2. In a skillet, heat oil. Brown the pork chops

3. In a bowl, mix remaining ingredients and pour the mixture over the chops in the skillet.

4. Cover and simmer 45 minutes to an hour or until tender.

1. Preheat oven to 375°

2. Coat the inside of a casserole dish with the butter. Layer half of the potato slices across the bottom of the dish and sprinkle half the cheese and half the salt and pepper on top. Layer the remaining potatoes and top with the rest of the cheese and salt and pepper. Pour the milk over all.

3. Cover with foil and bake for 50 minutes. Remove foil and continue baking until cheese has browned (about 5 minutes)

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
2. In small bowl, mix dressing, pepper sauce and cream cheese until blended. Spread in bottom of pie plate. Top with chicken, celery, green onions and cheese. In medium bowl, stir remaining ingredients with whisk or fork until blended. Pour in pie plate.
3. Bake 25 to 30 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving. Serve with additional dressing, if desired.

1. Bake pie crust. Let cool completely.

2. Wash and drain strawberries. Mash and cook 3/4 of them with the cornstarch and sugar. Cook over very low heat for about 5 minutes until clear and thickened. Let cool completely. Reserve the other 1/4 of them and slice them and set aside

3. Sprinkle the bottom of a baked pie shell with powdered sugar.

4. Spread the raw sliced strawberries over the pie shell

5. Add cooled filling. Place in fridge and cool completely.

6. Whip heavy cream with powdered sugar until stiff peaks form. Spread whipped cream over the pie filling. Refrigerate until ready to serve

1. Heat 1 tablespoon avocado oil in large skillet over medium heat, swirling oil around skillet to coat pan evenly. While skillet heats up, generously season both sides of each chicken breast with salt and pepper to taste.
2. When oil is hot and shimmering, add chicken breasts to skillet. Pan-sear chicken 4 minutes, then flip. Sear chicken another 4 minutes until cooked-through and no longer pink.
3. Transfer fully-cooked chicken breasts to plate and set aside. If chicken charred or left dark spots in skillet, wipe skillet out with paper towel so sauce is not bitter.
4. Pour ½ cup white wine (or ½ cup chicken broth) into hot skillet to deglaze, scraping up any stuck bits of chicken with spatula. Raise heat under skillet and bring liquid to boil, then add 1 cup chicken broth. Cook liquid until reduced by approximately 50%.
5. Once liquid has reduced by half, add Boursin cheese pieces. Whisk cheese into liquid until cheese has melted completely.
6. Return cooked chicken to skillet and spoon sauce over chicken, cooking only until chicken is warmed-through. Garnish with chopped chives and serve warm with plenty of Boursin sauce over mashed potatoes, pasta, mashed cauliflower, or rice.