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Ingredients: · 1 ½ cups apple cider or rice vinegar · 1 ½ cups water · ¼ cup sugar · 3 teaspoons kosher salt · 2 red onions, thinly sliced Instructions: 1. Place red onion in a jar. 2. Boil vinegar, water and sugar until dissolved. Add salt. 3. Pour into jar over onion and bring to room temperature. 4. Store in the refrigerator for up to two weeks.

Ingredients: · 2 medium avocados · 4 tablespoons cocoa powder · 1 cup coconut milk · ¼ cup honey · 2 tablespoons date syrup maple or agave syrup · 2 teaspoons cinnamon · Optional: 5 teaspoons berbere spice Instructions: 1. Combine all ingredients in a food processor and blend until very smooth, scraping down the sides as you blend. 2. Eat immediately or refrigerate for a few hours for a thicker texture.

Ingredients: For the churros: · ½ cup milk · ½ cup water · 1 stick unsalted butter · 1 teaspoon sugar · Pinch salt · 1 ½ cups flour · 4 large eggs · Cinnamon Sugar · Oil, to fry For the chocolate: · 1 ounce dark chocolate · 1 cup milk · 1-2 teaspoons cinnamon · Cayenne, optional Instructions: 1. To make the churros: Combine the sugar and cinnamon on a plate ready to roll cooked churros in. 2. Put the butter, sugar, milk and a pinch of salt in a heavy based saucepan. Stir over medium heat until the butter softens and melts. Add the flour, continuing to cook, stirring constantly, until the dough forms a ball around the spoon and leaves a coating on the base of the pan. 3. Transfer the dough to a mixer or food processor and beat until slightly cooled (no longer steaming and hot). With the motor running, add the eggs, one at a time until fully incorporated. DO NOT add the next egg until you see a dough form. Let mixer continue to run on high speed until dough “windowpanes”. This could take 10-15 minutes Spoon the dough into a piping bag fitted with an extra large open star tip. 4. Pre heat deep fat fryer to 375°F. Pipe 6” lengths of dough into the hot oil a few at a time. Pipe with one hand and cut the batter off using kitchen scissors or a knife with the other hand. 5. Cook the churros until puffed and golden, turning once or twice, as needed. Drain each batch on paper towels or over a rack. While still hot, toss them in the cinnamon sugar and serve at once. 6. To make the chocolate: In a small saucepan add chocolate and milk and heat over low heat, stirring constantly until chocolate melts. Increase heat to medium and bring to a boil, stirring constantly. When the liquid bubbles to the top of the pot remove from heat and whisk gently until the bubbles subside. Repeat process, boiling then whisking, two or three times or more until the chocolate thickens and is frothy. Add cinnamon and cayenne. Keep warm.

Ingredients: · 6 egg yolks · 6 tablespoons white sugar, divided · ½ teaspoon vanilla · 2 ½ cups heavy cream · 4 ounces dark chocolate, chopped · 6 tablespoons turbinado or demerara sugar (or sugar in the raw) · 1 pint berries of choice · 2 teaspoons lemon juice Instructions: 1. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until combined, being careful not to create a foam by over-mixing. 2. Pour cream and chocolate into a cold saucepan and stir over low heat until it almost comes to boil, stirring continually to melt chocolate. Remove the cream from heat. 3. Stir a small amount of hot cream into the egg yolk mixture to temper; whisk until combined. Once tempered add rest of cream and combine. 4. Pour into 6 ramekins. Tightly cover ramekins with foil. 5. Place a rack into base of pressure cooker and add 1 cup water. Place 3 ramekins on rack. Place an additional rack on top of the first layer. Place remaining ramekins on top of this rack. 6. Cook on high pressure for 6 minutes. Let pressure naturally release for 12 minutes, then release remaining pressure. 7. Refrigerate for at least 1 hour or overnight. 8. Trim and cut berries as desired and toss in a bowl with lemon juice and remaining 2 tablespoons sugar. Set aside until ready to serve. 9. Preheat oven to broil or use a crème brulee torch to brown tops. 10. Sift raw sugar evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar. 11. Remove from heat and allow to cool. *If you do not have a pressure cooker, cook for 30-45 minutes in a water bath in a 300 degree oven.

Ingredients: · 1/2 cup confectioners sugar · 2 teaspoon milk · 1/4 teaspoon vanilla extract · Pinch of salt Instructions: Stir all ingredients together in a small bowl. Dip one side of each donut into icing, and allow 10 minutes or so for icing to harden. Each recipe below will frost six donuts.

Ingredients: 6 tablespoons confectioners sugar 2 tablespoons cocoa powder 2-3 teaspoons milk 1/4 teaspoon vanilla Pinch of salt Instructions: Stir all ingredients together in a small bowl. Dip one side of each donut into icing, and allow 10 minutes or so for icing to harden. Each recipe below will frost six donuts.

Ingredients: 4 tablespoons butter 1/4 cup vegetable oil 1/2 cup granulated sugar 1/3 cup brown sugar 2 large eggs 1 1/2 teaspoons baking powder 1/2 to 1 teaspoon ground nutmeg, to taste 3/4 teaspoon salt 1 teaspoon vanilla extract 2 2/3 cups flour 1 cup milk Instructions: Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 to 1/3 cup cinnamon-sugar. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup non-melting topping sugar (for best results), or confectioners' sugar. For frosted doughnuts, see our three easy doughnut glazes. Sprinkle the glazed doughnuts with toasted coconut or chopped nuts, if desired.

Ingredients: · 1/3 cup whole milk · 2 tablespoons water · 3 tablespoons sugar · 1 tablespoon active dry yeast · 2 eggs · 1 cup bread flour · ¾ -1 ½ cup all-purpose flour · 1 teaspoon salt · 4 tablespoons butter · 4-5 cups vegetable oil Instructions: 1. In a small bowl, heat the milk and water to 110 degrees. Mix in the sugar and yeast, and set aside to bloom for 10-15 minutes. If the yeast is active, the mixture will become foamy. 2. In the bowl of your stand mixer, beat the eggs and the yeast mixture together with a fork until just combined. Add in the bread flour, and 3/4 cup all-purpose flour and the salt. 3. Mix this together until a very sticky dough forms- it will still be sticking to the sides, but should be very thick Add more flour if the mixture is too wet- but not so much that it completely pulls away from the sides. 4. Add in the butter one tablespoon at a time, letting it knead into the dough before each addition. This process can take a while, and you may need to scrape down the sides of the bowl some to ensure that the butter gets incorporated. 5. Return the speed to medium, and let the dough knead for an additional 10-15 minutes. Transfer the dough to a lightly-oiled bowl and cover with plastic wrap. Let the dough rise until it is about double in size, about 30 minutes. 6. Once risen, scrape the dough onto a floured surface. It will still be fairly sticky at this point, so be generous with the flour if you need to. Roll out to about 1/2 inch thick. Cut the dough into your desired shapes. 7. Place your cut doughnuts onto a lined baking tray and cover with plastic. Let them rise for about 10-15 minutes, or until they spring back when touched. 8. Meanwhile, in a deep pot, heat about 4 cups of canola or vegetable oil to 350-375 degrees. 9. Fry the doughnuts until they become a deep golden brown on each side, flipping halfway through. Remove from the oil and place onto the paper towel lined sheet pan to drain. Repeat with the remaining doughnuts- you only want to fry about 3 at a time. Coat in any icing or sugar mixture you prefer!

Cortney's most popular kids recipe, ever! This Mac & Cheese goes right into the pressure cooker and has dinner on the table in less than 20 minutes. The kids can even help make it. This recipe is sure to become a family favorite. And you can sub out other favorite cheeses and add veggies like broccoli or cauliflower for extra yum! Ingredients: 2 ½ cups pasta 1 ½ cups chicken stock 1 cup heavy cream 1 tablespoon butter Milk, if needed to loosen 2 cups shredded sharp cheddar ½ cup shredded parmesan Salt & Pepper to taste Instructions: 1. Place the pasta­, chicken stock, cream, salt and pepper into an electric pressure cooker. Set your pressure cooker to high pressure and set timer for 5 minutes. Once the timer goes off let the pressure naturally release for 5 minutes, then quick release the remaining pressure. 2. After pressure has released, add the butter and milk, if needed. Stir cheese into pasta a handful at a time to minimize clumping. Enjoy! Serves 4-6

What better way to practice dough making & rolling than combining a kid favorite - TACOS! and HAND PIES!! These delicious Taco Empanadas are a great project to work together on in the kitchen. Older kids can help with the veggie prep and cooking while younger kids can help make the dough and roll it out. Then everyone can come together for the stuffing and folding. How fun! Ingredients: For the filling: 1 onion, diced 1 clove garlic, minced 1 lb ground beef 1 packet taco seasoning or 4 tablespoons Gather Mild Taco Seasoning 1 cup cheese, shredded Salt & Pepper to taste For the Crust: 2 cups flour 2/3 cup butter, cold and cut into small chunks ¼ C. water, or more if needed ½ tsp salt Egg for egg wash For topping: Sour Cream Black Olives Instructions: Preheat oven to 400 degrees. In a skillet, brown ground beef with garlic and onions over medium heat. Drain. Stir in taco seasoning, then add water. Let cook and reduce until thickened. Make the crust by adding the flour to a large bowl. Add the butter chunks and mix until pea sized pieces of butter remain. Add water 1 tablespoon at a time, until crust comes together. Or use a food processor to mix dough. Split into two equal sized discs. Wrap one half with plastic wrap and place in the refrigerator until ready to use. Either roll and use a round cutter of desired size, or divide into 4 equal sized portions. If dividing, then roll each into a circle. Dividing is a great way for the kids to practice rolling pin skills! Once rolled, add filling and top some filling with cheese. Be careful not to overstuff. Using your finger, brush water around the edges of the dough. Fold over into a half moon shape and crimp closed with a fork. Brush with egg wash and bake for 15- 30 minutes or until crust is nicely browned. Baking time will vary based on the size – less time for smaller and more time for larger empanadas. Top with sour cream and black olives, if desired. Enjoy!

Are your kids ready to practice their knife skills? Use fresh tomatoes from your garden to show them how to slice and dice a delicious summer salsa, with the spice level optional! You can even replace the red onion with green onions to make it a little milder, depending on their palates. Ingredients: • 2 large tomatoes, seeded and diced • 2 cloves garlic • 2 tablespoons red onion, diced or 2 green onions, finely minced • ½ cup cilantro leaves, chopped • 1 lime, juiced • Optional: ½ - 1 jalapeno, seeded and diced • Salt & Pepper to taste Instructions: 1. Mix ingredients together in a bowl, taste and adjust seasoning and let rest until ready to use. If you prefer a saucier salsa, blend to combine!

Ingredients: For the Lemon Ricotta: · 1 C. whole milk ricotta · ½ lemon, zested · Pinch of salt and pepper For the flatbread: · Smoked Salmon · Capers · Shaved Red Onion · Sliced Peppadew Peppers · Shredded Smoked Gouda · Extra Virgin Olive Oil · 2 flatbread sheets or 3 naan · Vin Cotto or Balsamic Glaze Instructions: 1. Mix ingredients together for the ricotta, set aside. 2. Brush a small amount of olive oil over the flatbread sheets. Spread shredded smoked gouda evenly over top. Sprinkle the peppadew peppers over the cheese. Bake the flatbread until crispy and bubbly in a 425 degree oven. 3. When the flatbrad is done, lay over the slices of the smoked salmon, then add the red onion, and the capers. Spoon the ricotta mixture randomly over the top. Drizzle with more olive oil if desired. 4. Drizzle vin cotto/glaze over the top.