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Ingredients 1 cup sugar (white is fine) 1/2 cup all purpose flour 1/2 tsp salt 2 cups milk (whole preferred) 1 tsp vanilla extract 1 tbsp butter 4 large egg yolks Box of vanilla wafers 4-5 ripe bananas 4 egg whites, at room temp 5 tbsp sugar 1/4 tsp cream of tartar 1/2 tsp vanilla extract Instructions Preheat the oven to 375°F and line the bottom of a 9x9 in. baking pan with vanilla wafers Peel and slice the bananas into 0.5 in. rounds. Cover banana slices with plastic wrap to keep from darkening and quickly make pudding Combine sugar, flour and salt in a bowl and stir well. Mash out any lumps In a heavy saucepan, beat egg yolks well. Make medium heat, slowly add flour, milk and vanilla mixture to the egg yolks, stirring constantly. Bring to a gentle boil and when it begins to thicken add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency (be careful to barely have enough heat to boil but not scorch the bottom) Remove from heat Place a layer of banana slices on top of vanilla wafers. Pour half the pudding over it. Put down another layer of vanilla wafers with another following layer of banana slices and cover with remaining pudding Beat the egg whites at high speed (use electric stirrer) until they form soft peaks. Add cream of tartar. At high speed, gradually add the sugar, a tbsp at a time and beat until stiff peaks form. Fold the vanilla into the meringue and spread the meringue over the pudding, sealing it at the sides of the dish Bake for 12-15 minutes until meringue browns

Ingredients 1 package beer brauts (1 lb or more) 4 tbsp butter 1 med yellow onion, thinly sliced 4 tsp flour 1 bottle guinness (11 0z) 1 can beef broth (or any broth) 1 tbsp dijon mustard 1 tbsp worcestershire sauce 2 tbsp brown sugar 1 tsp salt Ground pepper to taste Mashed potatoes from 1-2 pounds of taters Dealers choice on your recipe here. Use butter! Instructions Cook sausage as you want. Recommended to do on grill or frying pan covered. Gravy: in large skillet, over medium high heat, cook and stir onions in butter for about 20 minutes until carmelized. Add flour, cook and stir for a few minutes until golden brown. Add guinness, broth, dijon, worcester, sugar, salt, and pepper. Reduce heat and simmer for 15-20 minutes until thickened. Assemble: bangers + mash + gravy Optional, cook chicken thighs or legs same way as brauts and it becomes bangers, flappers and mash

Ingredients 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.

Ingredients Leftover birria broth (think 2 cups per serving) Any birria meat Optional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients. Noodles (rice noodles, ramen noodles, other asian noodles) Instructions Heat broth up in appropriately sized pan for how many servings you are making. Add noodles and cook to package directions. Add meat if using. Serve and place other toppings in bowls at table. Note: it only works to add things at table if the broth is very hot and doesn’t have any issue handling room temperature things being thrown in. Thus, serve immediately after noodles finish.

Ingredients Burger: 1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings: Typical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well.

Ingredients 1 loaf stale french bread (doesn’t have to be stale) 1 quart (4 cups) milk 10 tbsp sweet butter, softened to room temp 4 eggs 1.5 cups granulated sugar 2 tbsp vanilla 1 cup raisins 1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper) 4 tbsp whiskey or more if you want Instructions Crumble bread into a large bowl and pour milk over it. Let stand for 1 hour Preheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less) In another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins Pour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp Sauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine) Cut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling

Ingredients 1 lb pork breakfast sausage 1 tsp black pepper 2 tbsp flour 2.25 cups milk 1 tsp apple cider vinegar 12 oz shredded mozzarella 2 tbsp dried sage Salt to taste 2 pounds pizza dough for one big pizza (see recipe) 1/4 cup sliced onion 4 eggs Any other optional toppings: jalapeno slices, diced bell pepper, etc. You can remove some of the meat and sub with veggies. Instructions Cook the sausage in a skillet until browned and fully cooked on med-high heat. Scoop out half of it for pizza toppings later and leave the remaining half in the pan. Stir in flour and black pepper and cook for 2 minutes stirring. Stir the milk into the pan. This should bubble up and thicken quick, ~2 minutes. Remove from heat once gravy is thickened. Add the vinegar and salt. Preheat oven to 500 F Prep a pizza tray with oil and/or corn starch so pizza doesn’t stick. Spread out dough making a nice pizza and place on tray. Add the gravy to pizza evenly. Layer mozzarella, sausage, sage, onion and rest of optional toppings. Crack eggs and plop them evenly spaced on top of the pizza. Bake in preheated oven for 8-10 minutes until crust is browned and cheese is melted. Eggs may look uncooked by appearance but they will be firm.

Ingredients 2 cups canned chicken or diced rotisserie ? cup buffalo sauce ? cup greek yogurt 2 tbsp mayo 1 tbsp ranch seasoning 1/2 cup celery diced 1/2 cup red onion diced 1/4 cup green onion sliced 2 tbsp feta Salt and pepper to taste Cottage cheese Instructions Mix together all but cottage cheese. Mix that at serving. Serve with bread for sandwiches or crackers for chips and dip. Tastes absorb and mix better with time. Refrigerate after mixing.

Ingredients Fish: 5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff: 0.6 lb pasta, preferably short pasta (cook according to package directions) 3 cups of veggies, dealer’s choice (ex: zucchini, onion, asparagus diced small, etc.) 0.5 cup parmesan cheese (the hard, good kind) 2 tbsp butter ? cup wine Few tbsp olive oil 4 oz can green chilis ...

Ingredients 2 cups whole milk 3 tbl cornstarch 7/8 cup dark brown sugar 2 large eggs 1/2 tsp salt 1 cup heavy cream 4 tbl unsalted butter 1/8 cup scotch whiskey (or any whiskey works well too) 6 ounces bittersweet chocolate finely chopped Instructions In medium bowl, whisk 1/2 cup of milk with the cornstarch, sugar, eggs and salt. In large saucepan, cook remaining amount of milk with the heavy cream over medium heat until a skin forms on the surface (>a few minutes). Slowly whisk both together in the saucepan, reduce to medium low heat, and whisk fast/constantly until the pudding thickens and just begins to boil (~5 minutes or more). Remove from heat and whisk in the butter and scotch. Spoon the pudding into 6 ounce glasses or jars and refrigerate until set, minimum of 4 hours (preferably overnight). See notes. Meanwhile, to make the scribbles: line a baking sheet with parchment paper (or equivalent). Heat the chocolate in a bowl in the microwave until mostly melted. Stir to mix all together until smooth. Place chocolate in a small Ziploc bag and cut a very small amount from the bottom corner. Squeeze chocolate out onto baking sheet into fun shapes (best to keep each bite 1x2 inches in size, for best dipping). Let set in the fridge for 30 minutes or more. Serve the pudding with 1 or 2 scribbles dipped in the top. One short burst of whip cream on top is nice. Notes Do not short change the pudding mixture set time. This pudding can keep for days so don’t be afraid to make in the morning or the day before. Whisking well is very important. It is super easy for the pudding to come out lumpy if not enough stirring.