Sweet and Spicy BBQ Sauce
Your fried or baked chicken wings will taste sweet and smoky with this quick, 4-ingredient BBQ sauce.

Mix honey barbecue sauce Sriracha and soy sauce together in a small bowl.

Loaded Turkey and Gravy Stuffed Potatoes
Loaded twice-baked potatoes stuffed with turkey, stuffing, cheese, and gravy are a creative way to use up those Thanksgiving leftovers.

Preheat the oven to 400 degrees F (200 degrees C).

Place potatoes on a baking sheet; rub with canola oil.

Bake in the preheated oven until easily pierced with a knife about 1 hour.

Reduce oven temperature to 350 degrees F (175 degrees C).

Cut potatoes in half lengthwise.

Scrape flesh into the bowl of a stand mixer being careful not to tear the skin.

Leave a small rim of flesh in the skin intact.

Place hollowed-out potato skins back on the baking sheet.

Beat butter gravy cream cheese salt and pepper into the potato flesh on low speed.

Add 1 cup Cheddar cheese; mix for a few seconds.

Remove bowl from the stand mixer; fold in turkey stuffing and green onions using a spatula.

Fresh Pear Pie
Pear pie is a refreshingly tasty dessert! Freshly sliced pears are tossed with a lemon-cinnamon sugar mixture and baked in a double-crust pie shell.

Preheat the oven to 450 degrees F (230 degrees C).

Place a baking sheet on the bottom oven rack.

Line the bottom and sides of a 9-inch pie plate with one pie crust.

Set second crust aside.

Combine sugar flour cinnamon lemon zest and salt in a mixing bowl.

Arrange pear slices in layers in prepared crust sprinkling sugar mixture over each layer.

Dot with butter and sprinkle with lemon juice.

Moisten the rim of bottom crust with some water then cover filling with remaining pie crust and flute the edges to seal; trim off excess pastry and cut several slits in top crust to allow steam to escape.

Slow Cooker Pork Rib Tips
Pork rib tips cooked in a slow cooker will result in ribs that are tender and fall-off-the-bone delicious. After that, finish them off under the broiler or cook them briefly on the grill.

In a small bowl, combine brown sugar, chili powder, salt, pepper, garlic powder, and onion powder.

The dry rub mixture should be thoroughly applied to each rib.

Permit to rest for ten minutes.

Liquid smoke and BBQ sauce should be thoroughly combined.

Put the ribs in the slow cooker and then evenly pour the BBQ sauce mixture over them.

For 4 to 6 hours on low, the ribs should be tender.

Set the oven’s broiler to high and place a rack about 6 inches from the heat source.

Ribs should be taken out of the slow cooker and basted with any leftover BBQ sauce.

In a preheated oven, broil ribs for 3 to 5 minutes on each side.

Pastitsio II
A fantastic baked pasta dish with a cheese-topped meat sauce, cream sauce, and cheese sauce.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add ziti and cook until tender yet firm to the bite 8 to 10 minutes.

Melt butter until golden brown and pour over ziti add Parmesan cheese nutmeg salt and pepper.

Toss well.

Cool briefly.

Add eggs and toss again; set aside.

To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft 3 to 5 minutes.

Increase heat and add ground beef; stir well.

Cook until meat begins to brown about 5 minutes.

Add tomato paste wine broth parsley salt and pepper.

Cover and simmer over low heat for 20 minutes.

Smitty’s Low-Carb Chili
In this otherwise low-carb chili made with ground beef, pork loin, and smoked sausage and topped with cheese, cauliflower rice adds texture.

Place cauliflower florets in a food processor; pulse into rice-sized pieces.

Melt 1 teaspoon butter in a large pot over medium heat.

Cook and stir cauliflower “rice” until soft 3 to 5 minutes.

Transfer to a bowl.

Cook and stir ground beef in the same pot until browned about 5 minutes.

Transfer to a bowl.

Cook and stir pork loin in the pot until juices run clear about 5 minutes.

Add to beef in the bowl.

Melt remaining 1 teaspoon butter in the pot over medium heat.

Add onion and green pepper; cook and stir until soft about 5 minutes.

Homemade Maple Syrup
This homemade maple syrup tastes just like the real thing, is perfect over pancakes and waffles, and is made with 4 simple ingredients in 10 minutes.

Over medium-high heat, bring water, white sugar, and brown sugar to a boil in a saucepan.

Stir in maple extract after lowering the heat to medium-low.

Simmer for 3 minutes or until just slightly thickened.

Beer Bread I
A quick bread made with self-rising flour, beer, and a little sugar is simple to make and goes well with hearty entrees.

Mix the flour and sugar in a sizable bowl.

Add the beer and stir, first with a wooden spoon and then with your hands.

It will be sticky to mix.

Pour into a greased 9 x 5 inch loaf pan.

Bake for 50 to 60 minutes at 350 degrees Fahrenheit (175 degrees).

The interior will be soft while the exterior will be crunchy.

Serve with butter or cheese spread on top.

Vegan Oatmeal Cookie Bars
These sweet and chewy vegan cookie bars are filled with oats, dried cherries, nuts, and applesauce for a nutritious snack.

Preheat the oven to 350 degrees F (175 degrees C).

Mix flour white sugar salt baking powder and baking soda in a large bowl.

Stir in oats cherries walnuts and pancake syrup.

Make a well in the center; pour in applesauce vegetable oil and vanilla extract.

Mix until dough comes together.

Press dough into a 10×15-inch baking pan.

Bake in the preheated oven until lightly browned 20 to 25 minutes.

Cool before cutting into bars.

Steak and Ale Pie with Mushrooms
Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Put the beef stew ingredients—meat, onions, and ale—in a big pot.

For about 30 minutes, simmer the meat over low heat until it is tender.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Garlic, thyme, parsley, Worcestershire sauce, salt, and pepper are used to season the beef.

Add the mushrooms and potatoes.

Potatoes should be just tender enough to pierce with a fork after 10 to 15 minutes of simmering covered over medium heat.

Stir the beef after combining a small amount of the sauce with the flour in a small bowl.

until just barely thickened, simmer