Macaroons

Ingredients:

• 4 egg whites
• 1/2 tsp salt
• 1 cup sugar
• 4-ish cups coconut (the grocery store sold 4 1/3 cups bags, so I just used 1 bag)

Preparations:

1. Preheat oven to 375  F. Lightly grease a baking sheet.
2. Beat together the egg whites with the salt in a stand mixer until it forms soft peaks. Add the sugar slowly while continuing to beat at high speed until stiff peaks form. Continue to beat until glossy. Fold the coconut into the egg mixture. Drop mixture in tablespoon sized piles onto the prepared sheet, spacing about 2 inches apart.
3. Bake in preheated oven for about 10-12 minutes or until the tips and edges start to golden.

Hot Chocolate Mix

Ingredients:

• 5 tablespoons cane sugar
• 1/4 cup cocoa powder
• 2 teaspoons cornstarch
• Pinch of sea salt

Preparations:

1. In a small mason jar, pour in all the ingredients. Put on the lid and shake. 
2. To make hot chocolate, stir a couple of tablespoons of the mix into a mug of warm milk. Top with marshmallows and whipped cream.

Marshmallows

Ingredients:

• 1 cup cold water, divided
• 3 0.25 oz. packets Unflavored Gelatin (0.75 oz. total)
• 2 cup sugar
• 2/3 cup corn syrup
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup cornstarch
• 4 or 5 drops of mint extract (optional #1 - Peppermint Marshmallows)
• 1/2 tsp red food coloring (optional #1 - Peppermint Marshmallows)
• 10 drops orange extract (optional #2 - Orange Marshmallows)
• 1/2 cup jam or jelly (optional #3 - Berry/Fruity Marshmallows)
• 1.5 tsp ground ginger (optional #4 - Gingerbread Marshmallows)
• 1.5 tsp cinnamon (optional #4 - Gingerbread Marshmallows)
• 1/2 tsp ground cloves (optional #4 - Gingerbread Marshmallows)
• 1/4 cup molasses (optional #4 - Gingerbread Marshmallows)

Preparations:

1. Line 2 8x8 inch baking pans with foil. Coat foil lightly with nonstick spray.
2. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
3. Meanwhile, combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium/low heat until sugar dissolves.
4. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
5. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl. Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes.
6. Add vanilla and any optional flavors and stir to blend, about 30 seconds longer.
7. Scrape the marshmallow mixture into prepared pans. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
8. Stir cornstarch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray or the cornstarch mixture.
9. Cut marshmallows into squares, roughly 1.5"x1.5".
10. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to cookie rack over a sink, shaking off excess mixture.
11. Store the marshmallows in an air-tight container.

Vegetarian Olive Garden Zuppa Toscana

Ingredients:

• 1 pound vegetarian Italian sausage (typically found in the produce section, mine was 14oz)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups vegetable broth broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups kale, torn into bite size pieces
• 1 1/2 cups half and half
• 1/2 tsp salt 
• 1/4 tsp black pepper
• Parmesan cheese (optional)
• Fake bacon (optional) (Use 4 slices cooked and diced veggie bacon or some bacon topping, like Bac-O-Bits)

Preparations:

1. Heat a large skillet over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it browns. 
2. Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in sausage and kale until kale begins to wilt, about 1-2 minutes. Stir in half and half and let sit until heated through, about 1 minute. Season with salt and pepper.
5. Serve immediately, garnished with bacon and parmesan cheese.

Pumpkin Chocolate Chunk Oatmeal Cookies

Ingredients:

• 15 oz of pumpkin pie mix or 1 cup canned pumpkin
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 3/4 cup oats
• 1 1/2 cup flour
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 3/4 tsp cinnamon
• 1 tsp salt
• 1 1/4 cup chocolate chunks or chips

Preparations:

1. Preheat oven to 375 degrees
2. In a mixing bowl, stir together flour, sugar, baking soda, nutmeg, cinnamon, and salt.
3. Add in butter, mixing until crumbly.
4. Stir in egg and pumpkin. Then, the rolled oats and chocolate chips.
5. Drop heaping spoonfuls onto baking sheet lined with parchment paper.
6. Bake 11-13 minutes. Makes roughly 24 cookies.

Pumpkin Dip

Ingredients:

• 1 8oz tub of Cool Whip
• 1 package of instant Vanilla pudding mix
• 15 oz of pumpkin, pie style (half of a large 30oz can, or you can use 1 16oz can of plain pumpkin puree)

Preparations:

1. Thaw the Cool Whip. Combine all three ingredients in a large bowl.
2. Serve with apples slices, vanilla wafers, and ginger snaps.

Baked Ziti

Ingredients:

• 1 16 ounce box Ziti 
• 5 tablespoons butter
• 4 tablespoons all-purpose flour 
• 3 cups milk 
• 1/2 teaspoon ground nutmeg 
• 2 teaspoons kosher salt 
• 2 tablespoons kosher salt (optional) 
• 2 cups Marinara Sauce (roughly one 24oz jar)
• 2 cups shredded cheese 
• 1/2 cup freshly grated Parmigiano-Reggiano cheese 
• 1/2 cup fresh breadcrumbs

Preparations:

1. Preheat the oven to 425 degrees F.
2. Heat butter in a medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes.
3. Meanwhile, heat the milk in separate pan until just about to boil.
4. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with nutmeg and salt and set aside.
5. Simultaneously, Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional). Cook Ziti for 30 seconds less than the package instructions.
6. In a large bowl, mix marinara sauce, 1.5 cups of shredded cheese, and grated cheese.
7. In a greased 9x13” baking dish, combine marinara mixture, milk sauce, and ziti. Mix well. Top with remaining 0.5 cup of shredded cheese. Sprinkle breadcrumbs over top.
8. Bake for about 20 minutes, until bubbling and crusty on top. Serve immediately.

Peanut Butter, Chocolate & Caramel Cookies

Ingredients:

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 36 bite-size chocolate-covered caramel candy bars (I prefer mini Milky Ways)

Preparations:

1. Preheat oven to 350°F.
2. Beat the butter, sugars, and peanut butter at medium speed with an electric mixer until smooth. Add eggs and vanilla. Beat until just blended.
3. Stir together flour, baking soda, and salt in a small bowl. Add to butter mixture, beating until blended. Cover and chill in the refrigerator 30 minutes.
4. Shape two tablespoons of dough around each mini candy bar and roll into balls. Place three inches apart on parchment paper-lined baking sheets.
5. Bake for 13 to 14 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to wire racks.