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Ingredients

7-8	pound spiral-cut ham (bone-in or boneless)
1	cup dark brown sugar
½	cup pure maple syrup
2	cups pineapple juice

Directions

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

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Ingredients

6	oz Brie Log
15	mini-phyllo cups (1 box)
45	pieces of blueberries or 3 berries per phyllo cup (just get a pint of blueberries if you don’t want to count and then eat the rest!)

Directions

Preheat the oven to 350 F.
Thaw the frozen mini-phyllo cups. Set aside.
Unwrap the Brie and cut it up into several pieces. No need to peel of its outer skin (unless you absolutely want to!). Place the pieces in a food processor and pulse just until its smooth and has lumped together as one.
Distribute the brie evenly among the phyllo cups using a rounded teaspoon. Place about 3 blueberries on top of the cheese.Bake in the preheated oven for about 5-6 minutes or just until the cheese is melted. Serve warm!
These yummy blueberries may be replaced by your favorite berry such as raspberries or blackberries or even some cranberry sauce.

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Ingredients

3	cups quick-cooking oats
1	(14 ounce) can sweetened condensed milk
2	tablespoons butter, melted
1	cup flaked coconut
1	cup sliced almonds
1	cup miniature semisweet chocolate chips
½	cup sweetened dried cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

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Ingredients

1	bunch fresh asparagus, trimmed
⅔	cup water
¼	cup olive oil
½	cup grated Parmesan cheese
10	grape tomatoes, halved

Directions

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

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Ingredients

1	C Warm water
2	pkg. active dry yeast
1	C warm milk
1	tsp + ⅔ + 1½ + ¼ cup granulated sugar
2	tsp salt
⅔	+ ½ + ½ + ⅔ cups butter, melted
2	eggs, slightly beaten
8	C flour
3	Tbsp cinnamon
4	C powdered sugar
2	tsp vanilla
6	Tbsp hot water
	walnuts

Directions

In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.
Roll onto floured surface into a 15×20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9×13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.
Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.

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Ingredients

1	cup whole milk
one	¼-ounce packet active dry yeast (2½ teaspoons)
¼	cup plus ¼ teaspoon granulated sugar
4	tablespoons unsalted butter, melted, plus more for the bowl
1	large egg yolk
1½	teaspoons vanilla extract
2¾	cups all-purpose flour, plus more if needed
¾	teaspoon salt
½	teaspoon freshly grated nutmeg
	All-purpose flour, for dusting
12	tablespoons unsalted butter, softened, plus more for the pan
½	cup granulated sugar
3	tablespoons ground cinnamon
2	cups confectioners’ sugar
⅓	cup heavy cream
4	tablespoons unsalted butter, melted

Directions

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.See how to form these Cinnamon Buns
Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
How to Form Cinnamon Buns
1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal. 4. Cut the cylinder with a sharp knife to make 6 equal-size buns.
Photograph by Ngoc Minh Ngo

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Ingredients

2	cup(s) ¼-inch-diced white bread
¼	cup(s) extra-virgin olive oil
	Kosher salt and freshly ground pepper
3	anchovy fillets, mashed
1	small garlic clove, smashed
¼	cup(s) mayonnaise
½	teaspoon(s) finely grated lemon zest
2	tablespoon(s) fresh lemon juice
¼	cup(s) freshly grated Parmigiano-Reggiano cheese, plus more for garnish
7	Belgian endives

Directions

Preheat the oven to 350°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
Meanwhile, in the same bowl, using a spoon, mash the anchovies to a paste with the garlic and a pinch of salt. Whisk in the mayonnaise, lemon zest, and lemon juice, then whisk in the remaining 2 tablespoons of olive oil and season with salt and pepper. Stir in the 1/4 cup of grated cheese.
Trim the endives and remove the 60 largest leaves from 6 of the heads. Stack the leaves and trim them to about 4 inches. Thinly slice the remaining endive, along with the trimmings of the 6 other heads (you should have about 3 cups), and toss with the dressing. Spoon the salad onto each spear and garnish with the croutons and grated cheese. Serve immediately.

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Ingredients

	• 4 Ribeye Steaks
	• 1oz dried Porcini Mushrooms
	• 1 Tbsp Granulated Garlic
	• 1 Tbsp Kosher Salt
	• 1 tsp Black Pepper, freshly ground

Directions

#1 Bring Ribeyes to room temperature…allow to sit out while you prepare the crust for 15 minutes. The Ribeye, a slice of Prime Rib, is my All-Time Favorite Steak!!  Tenderloin is expensive, but it’s soft, and it lacks flavor.  NY Strips are good, but often lacks enough marbling (fat) to make it great.  Ribeye however has fat on the top and inside, which moistens the meat as it cooks.  I also find that it is just as good pan-seared as it is grilled. #2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. #2 Take out your spice grinder, or old coffee grinder (a $15 purchase that everyone should own), and in batches, grind the dried porcinis till dust. Pour into a small bowl. Combine with Salt, Pepper and Garlic. #4 Heat you grill or your favorite cast iron pan and sear your meat on both sides till medium rare, or 130deg F internal temperature.  If you are using a pan…use a minimal amount of oil to prevent sticking. #5 Now, the most important step is REST. You must let your steak rest…and I know it’s hard…that grilled goodness is so hard to resist that you want to rip into it like a monkey on a cupcake, but control yourself. Your an adult…you can wait five minutes….And if you do, you will thank me.  By allowing the steak to rest, and by not overcooking it, you’re going to have a juicy tender steak that is crusty and caramelized on the outside but tender and pink on inside. By allowing it to rest the juices won’t pour out when you slice into it resulting in a dry steak. #6 The Porcini is going to impart an earthy, meaty goodness to the steak that pairs itself well with a strong Red Wine.  You can also dress up your steak with Caramelized Onions, Roasted Tomatoes or some good Blue Cheese, I am partial to Gorgonzola…but any way you present it, your steak will be the hit of the party and everyone will want the recipe for your magic mushroom powder!!

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