Chewy Chocolate Cookies

Ingredients
1 1/4c	Butter	3/4c	Cocoa Powder
2c	Sugar	1tsp	Baking Powder
1/8tsp	Salt	2	Eggs
2c	AP Flour	2tsp	Vanilla Extract
1 1/4c	Andes Mintes Finely Chopped

Instructions
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla.
3. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in chocolates.
4. Drop by spoonfuls onto ungreased cookie sheets.
5. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Chocolate Waffles

Ingredients
2c	AP Flour	1/3c	Cocoa Powder
1/3c	Brown Sugar	2tsp	Baking Powder
1/2tsp	Salt	2	Eggs
1/3c	Oil	1 3/4c	Milk

Instructions
1. In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth.
3. Cook waffles according to manufacturers instructions.

Buffalo Chicken Wings

Ingredients
8	Chicken Wings	1qt	High Temp Oil
2tbps	Hot Sauce	1 1/2tbps	Butter
1/2tsp	Distilled Vinegar	Brown Sugar	Salt

Instructions
1. Remove the tips from the wings and cut the join between the drumette and the flat portion of the wings.
2. Pat wings dry with paper towels and Heat 3 inches of oil in a heavy saucepan to 375F.
3. In a separate saucepan, combine the hot sauce, butter, and vinegar over low heat until butter melts.
4. If sauce is too hot add more butter, a small amount of water or some brown sugar. If not hot enough add more hot sauce. Add salt to taste.
5. Fry the wings in 2-3 batches (DO NOT OVER CROWD) for 12-15 minutes or until crispy and cooked through. Make sure to allow oil to reheat fully between batches.
6. While still hot toss wings in a bowl with the warm sauce.

Chicken Nuggets (Chick fil a)

Ingredients
1 lb	Chicken Thighs	1qt	High Temp Oil
2	Eggs	1c	Milk
3/4c	Flour	3/4c	Panko Breadcrumbs
4Tbps	Powered Sugar	4tsp	Salt
1tsp	Pepper	2tsp	Chili Powder

Instructions
1. Trim fat from chicken thighs and slice into 1in chunks.
2. Combine both Eggs, all of the Milk and half of the Pepper, Chili Powder, Powdered Sugar, and Salt in a bowl.
3. Submurge the chicken in the mixture and place in the fridge for 24 hours for best flavor, or a minimum of 1 hour.
4. Combine the Flour, Breadcrumbs and the rest of the Pepper, Chili Powder, Powdered Sugar, and Salt in a bowl.
5. Drain the chicken and toss with the Flour mixture and place to the side to sit for 2-3 minutes.
6. Heat the oil to 375F and fry the chicken in batches for 3-5 minutes or until the pieces are fully cooked and golden brown.
7. Allow the pieces to cool on a cooling rack over a cookie sheet.

Chocolate Donuts

Ingredients
1c	Milk	2 1/4tsp	Yeast
3.5c	AP Flour	3tbsp	Sugar
1 1/2tsp	Salt	1 tbsp	Brown sugar
2	Eggs	1/2c	Cooled melted butter
3/4c	Coco Powder	1/8tsp	Baking Soda

Instructions
1. Heat Milk to 90F and add yeast. Set aside.
2. In a large bowl, combine Flour, Sugar, Salt, and Brown sugar.
3. Add half the Flour mixture to a work bowl and add the Eggs and Butter. Mix on low until the dough begins to come together.
4. Add remaining flour mix to the work bowl with the hook until the dough comes together fully. Adding additional flour if nessecary.
5. Knead the dough for a couple minutes and place in a greased bowl. Allow to rise for 1hr or until doubled in size.
6. Dump the dough on to a lightly floured work station and roll to 1/2in thickness.
7. Punch out dounts with a 3in biscuit cutter and punch out the middle with a 1in biscuit cutter.
8. Place on a floured baking sheet and allow to bench rest for 1hr.
9. Fry donuts in batches for 2 minutes on each side in 350F oil.
10. Place finished donuts on an inverted cooling rack that is in a half sheet pan on top of some paper towels.
11. Allow to cool until you can comfortably handle them. Finish by dipping them in icing of your choice.

Cheesecake Crust

Ingredients
1 bag	Vanilla Wafers, crushed	1/4c	Sugar
1tsp	Cinnamon	5tbsp	Salted Butter, melted

Instructions
1. Combine crushed wafers, cinnamon, sugar, and melted butter.
2. Press firmly into a round one piece deep walled cake pan.
3. Bake @ 325 for 10 minutes.
4. Allow to cool completely before use.

Cinnamon Cheesecake Filling

Ingredients
24oz	Cream Cheese	1c	Sugar
3tbsp	AP Flour	1c	Sour Cream
2tsp	Vanilla Extract	2tsp	Ground Cinnamon
4	Eggs, room temp

Instructions
1. Bring 6c of water to a boil.
2. Beat cream cheese in stand mixer until lightened slightly.
3. Add sugar and beat until combined.
4. Add flour, sour cream, cinnamon, and vanilla extract. Mix to combine.
5. Scrape bowl.
6. Add eggs 1 at a time, allowing each to fully combine.
7. Add filling to crust making sure to cover the entire curst without trapping any air bubbles.
8. Place a large pan in the oven with a tea towl in the bottom.
9. Add enough boiling water to come about 1/3 of the way up the inside.
10. Place cheese cake's pan into the large pan, add more water as needed to come 1/2 way up the cheese cake's pan.
11. Bake at 300 for 1 hour and 20 minutes.
12. Turn off oven and leave cheese cake in the hot oven for 30 minutes.
13. Crack oven door, leaving cheese cake inside for another 30 minutes.
14. Remove cheese cake from water bath and allow to cool to room temp before placing in fridge for 4-5 hours minimum

Chocolate Pancakes

Ingredients
1 1/4c	Flour	1/4c	Cocoa Powder
1 1/2tsp	Baking Powder	3/4tsp	Baking Soda
1 1/4c	Milk	2	Eggs
1/4c	Packed Brown Sugar	1/4c	Sugar
3 Tbsp	Butter or neutral oil	1 tsp	Vanilla Extract
1/4 tsp	Salt

Instructions
1. Whisk Dry ingredients in bowl and set aside
2. Combine Wet ingredients in a blender, blend until combined.
3. Pre heat cooking surface.
4. Combine Dry mix with wet in blender, pulse to combine.

Korean Beef and Broccoli

Ingredients
1 1/2lbs	Beef Chuck Strips	2tsp	Olive Oil
1m	Onion Diced	4	Cloves Garlic, minced
3/4c	Beef Broth	1/2c	soy sauce
1/3c	Brown Sugar	2tbsp	Sesame Oil
1/8tsp	Red pepper flakes	1lb	Broccoli florets, diced
3tbls	Water	3tbls	Cornstarch
Fresh ground pepper	Cooked rice	toasted sesame seeds	for garnish, optional

Instructions
1. Season the beef with pepper to taste. Put olive oil in the cooking pot and select Browning or Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned. Do NOT crowd the pot!
2. Add the finely diced onion to the pot. Saute for 2 to 3 minutes, until it starts to soften. Add the garlic and saute for 2 minute more.
3. Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
4. Add the browned beef and any accumulated juices. Lock the lid in place. Select High Pressure and set the cook time for 12 minutes.
5. While the beef is cooking, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 3 to 4 minutes until broccoli is tender.
6. When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
7. In a small bowl, combine cornstarch and water and stir until smooth. Select Simmer/Saute and add to the pressure cooking pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens. Add the steamed broccoli.
8. Serve over hot, cooked rice and garnish with sesame seeds.

Hash Browns

Ingredients
5 medium	Russet Potatoes	2 tsp	Sugar
1 tsp	salt	1 tsp	pepper

Instructions
1. Peel and chop potatoes into 1" pieces.
2. Dunk cut potatoes in cold water for 5 minutes.
3. Drain and pat dry.
4. Fry in oil at 350 until cooked through.
5. Allow pieces to cool for 20 minutes.
6. Using a food processor, chop the pieces in with 8, 1s pulses. (Best done in batches).
7. Season the processed mash with the sugar, salt, and pepper.
8. Form into patties and freeze for 1 hr
9. Fry in oil at 350 until gold brown

Sausage Kolaches

Ingredients
1 cup	Milk	1 tbsp	Yeast
3.5 cups	AP Flour	1.5 tsp	Salt
1 tbsp	Granulated sugar	2	Egg yolks
1.5 tbsp	Vegetable oil	4.5 tbsp	Unsalted butter
10	Fully cooked sausage links	3 tbsp	Water

Instructions
1. Start by mixing milk and instant yeast and set to the side for 10 minutes.
2. In a stand mixing bowl, add and whisk together all dry ingredients.
3. Using the spiral dough hook attachment, whisk on low speed and add in the instant yeast mixture, egg yolks, room temperature water, and vegetable oil. Mix on medium-low speed until combined.
4. Add one tablespoon at a time of softened unsalted butter until all is added and mix for an additional 2-3 minutes.
5. Loosely roll the dough into a ball and place into a greased bowl covering with a damp towel for 1 hour.
6. Punch down the dough and dump out onto a lightly floured work surface and divide into even pieces.
7. Roll each piece out to a ¼” thick. Roll the cooked sausage up in the dough finishing with seam side down.
8. Place on a parchment lined baking sheet and cover with a damp towel to proof for 45 minutes at room temperature.
9. Brush each kolache with egg wash then top with flaky salt or everything bagel seasoning.
10. Bake in a 375F oven for 15-18 minutes. Brush with more egg wash and let cool before serving.

Vanilla Frosting

Ingredients
1/4c	Milk	1 tsp	Vanilla Extract
2c	Powder Sugar

Instructions
1. Heat milk to 100F
2. Dump Sugar into heated milk and stir.
3. Once all the sugar has dissolved add Vanilla and stir to combine.

Chocolate Frosting

Ingredients
1/3c	Milk	1 tsp	Vanilla Extract
1 1/2c	Powder Sugar	1/3c	Dutched Coco Powder

Instructions
1. Heat milk to 100F
2. Combine Sugar and Coco.
3. Dump Sugar mixture into heated milk and stir.
4. Once all the sugar has dissolved add Vanilla and stir to combine.

Beef Dry Rub

Ingredients
120g	Salt	25g	Sugar
20g	Chili Powder	20g	Cumin
40g	Old Bay	7g	Onion Powder
10g	Garlic Powder	5g	Black Pepper
5g	Red Pepper flakes

Instructions
1. Combine everything in a shaker jar and combine.

Terriaki Sauce

Ingredients
1 1/2 Tbls	Oyster Sauce	2 Tbls	Hoisin Sauce
1/3c	Brown Sugar (Light)	1/4c	Mirin
1/3c	Sweet Vinegar (Apple Cider vinegar and Rice Wine vinegar mixed)	2/3c	Soy Sauce (Low Sodium)
1 Tbls	Garlic (smashed)

Instructions
1. Combine everything except garlic in a sauce pan and bring to a boil, stiring occasionally.
2. Ensure brown sugar has fully dissolved then remove from heat.
3. Add garlic, stir to incorporate
4. Allow to cool

Terriaki Glaze

Ingredients
1 1/2 Tbls	Oyster Sauce	2 Tbls	Hoisin Sauce
1/3c	Brown Sugar (Light)	1/4c	Mirin
1/3c	Sweet Vinegar (Apple Cider vinegar and Rice Wine vinegar mixed)	2/3c	Soy Sauce (Low Sodium)
1 Tbls	Garlic (smashed)

Instructions
1. Mix water and corn starch in a bowl until fully combined
2. Bring Terriaki Sauce to a simmer
3. Stir in water and corn starch slurry into terriaki sauce
4. Maintain a simmer for 5-6 minutes stirring often
5. Allow to cool, will thicken more as it cools
Scale Corn Starch and Water up/down as needed for thicker/thinner sauce. Maintain 1:2 corn starch to water for slurry