Cheesy Shepherd’s Pie

1. Peel the potatoes and dice into ½ inch pieces. Place in a saucepan and cover with cold water. Heat on high and cover until boiling. Once boiling, lower heat to a simmer and cook for 15 minutes.

2. Preheat the oven to 400 degrees Fahrenheit.

3. Place the sesame oil in a separate pan and heat on medium high. Add the onions, carrots, and celery and cook for 4 minutes. Add the garlic and stir to combine. Add the beef, salt, and pepper and cook for 4 minutes until browned. Add the flour and toss to coat, then cook for another minute.

4. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and parsley to the meat filling, and stir to combine. Bring to a boil, then reduce the heat to a simmer for 10 minutes.

5. Microwave the butter and half-and-half for 35 seconds.

6. Drain the potatoes and place in a large bowl. Mash the potatoes, then add the half-and-half, butter, pepper, salt, parsley, garlic powder, parmesan cheese, and continue mashing until smooth. Add 1 egg yolk and stir to combine.

7. Add the corn and peas to the meat filling and spread evenly into a baking dish.

8. Add the shredded cheese in an even layer on top.

9. Then add the mashed potatoes on top, smoothing with a spatula and sealing the edges of the pan to prevent bubbling. Sprinkle parsley leaves on top.

10. Place on the oven middle rack and bake for 30 minutes.

11. Let cool for 15 minutes before serving.

Ingredients - Potato Topping

1.5 pounds russet potatoes

⅓ cup half-and-half

2 ounces unsalted butter

¾ teaspoon salt

¼ teaspoon black pepper

2 teaspoons parsley leaves

½ teaspoon garlic powder

¼ cup parmesan cheese

1 egg yolk

Ingredients - Meat Filling

2 tablespoons sesame oil

1 cup chopped onion

½ cup diced carrots

½ cup diced celery

2 garlic cloves, minced

1.5 pounds ground beef

1 teaspoon salt

½ teaspoon black pepper

3 tablespoons flour (can be gluten-free flour if desired)

2 teaspoons tomato paste

1 cup chicken broth

1 teaspoon Worcestershire sauce

3 teaspoons rosemary leaves

2 teaspoons thyme leaves

1 teaspoon parsley leaves

1.5 cups corn kernels

1.5 cups peas

1.5 cups shredded cheddar cheese

Gluten-Free Toffee Chocolate Chip Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line a 6-cup muffin pan with cupcake liners.

3. Whisk together the flour, sugar, baking powder, and salt in a bowl.

4. Add the milk, egg, oil, and vanilla extract. Mix until batter is smooth.

5. Coat the chocolate chips with some flour and add to the batter along with the toffee bits. Stir to combine evenly.

6. Spoon the batter evenly into the cupcake liners, filling each cup to around ⅔ full.

7. Bake for 18-19 minutes.

8. Let cool completely before frosting. Sprinkle toffee bits on top of the frosting.

Vanilla Frosting

1. Beat the butter in a bowl until smooth.

2. Add the sugar, milk, and vanilla extract, then mix together until combined. Beat until smooth.

3. If the frosting is too thick, add milk.

Ingredients (makes 6 - double for 12)

¾ cup gluten-free flour (almond flour was used for these)

¼ cup granulated sugar

¾ teaspoon baking powder

½ teaspoon salt

¼ cup milk

1 large egg

3 tablespoons vegetable oil or olive oil

½ teaspoon vanilla extract

¼ cup chocolate chips

¼ cup toffee bits

Ingredients - Frosting

¼ cup butter, room temperature

1 cup powdered sugar, sifted

1 tablespoon milk

1 teaspoon vanilla extract

Strawberry Rhubarb Pie

1. Preheat the oven to 400 degrees Fahrenheit.

2. Mix sugar and flour.

3. Chop and slice the rhubarb and strawberries.

4. Add rhubarb and strawberries to the sugar and flour. Add cinnamon, lemon juice, and vanilla extract. Mix together, then let set for 30 minutes.

5. Brush bottom crust with egg yolk.

6. Pour the filling into the crust then add dots of butter on top.

7. Seal with a top crust, and brush it with egg yolk. Add slits to allow steam to escape.

8. Bake for 35 to 40 minutes on bottom rack.

9. Cool before serving.

Ingredients

3/4 cup sugar

1/2 cup flour

1 pound chopped rhubarb

4 cups sliced strawberries

1 teaspoon cinnamon

1 tablespoon lemon juice

1 teaspoon vanilla extract

2 tablespoons butter

1 egg yolk

double crust

Peach Pie

1. Preheat the oven to 450 degrees Fahrenheit.

2. Mix the peaches with lemon juice.

3. Mix flour, sugar, and cinnamon in a separate bowl. Pour over the peaches and mix together until they are fully coated.

4. Brush bottom crust with egg yolk.

5. Pour the filling into the crust then add dots of butter on top.

6. Seal with a top crust, and brush it with egg yolk. Add slits to allow steam to escape.

7. Bake for 10 minutes on bottom rack.

8. Reduce heat to 350 degrees and bake for another 30 to 35 minutes.

9. Cool before serving.

Ingredients

40 oz. (5 cups) sliced peeled peaches

2 tablespoons lemon juice

1/2 cup flour

3/4 cup sugar

1 teaspoon cinnamon

2 tablespoons butter

1 egg yolk

double crust

Pecan Pie

1. Preheat the oven to 350 degrees Fahrenheit.

2. Beat eggs in a bowl.

3. Mix in sugar and flour, then the corn syrup, butter, vanilla extract, lemon juice, and cinnamon.

4. Chop pecans.

5. Mix in the pecans until they are fully coated.

6. Brush crust with egg yolk.

7. Pour the filling into the crust.

8. Bake for 50 to 60 minutes on bottom rack.

9. Cool before serving.

Ingredients

3 eggs

3/4 cup sugar

1 tablespoon flour

1 cup corn syrup

2 tablespoons butter

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 teaspoon cinnamon

1.5 cups chopped pecans

1 egg yolk

1 pastry crust

Blueberry Pie

1. Preheat the oven to 375 degrees Fahrenheit.

2. Mix sugar, cornstarch, cinnamon, and lemon juice.

3. Mix in blueberries until they are fully coated.

4. Brush bottom crust with egg yolk.

5. Pour the filling into the crust then add dots of butter on top.

6. Seal with a top crust, and brush it with egg yolk. Add slits to allow steam to escape.

7. Bake for 50 minutes on bottom rack.

8. Cool before serving.

Ingredients

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon cinnamon

1 tablespoon lemon juice

4 cups blueberries

1 tablespoon butter

1 egg yolk

double crust

Apple Pie

1. Preheat the oven to 450 degrees Fahrenheit.

2. Peel, core, quarter, and slice apples.

3. Mix sugar, cinnamon, and flour together.

4. Add in apples and lemon juice and mix together until the apples are fully coated.

5. Brush bottom crust with egg yolk.

6. Pour the filling into the crust then add dots of butter on top.

7. Seal with a top crust, and brush it with egg yolk. Add slits to allow steam to escape.

8. Bake for 10 minutes on bottom rack.

9. Reduce heat to 350 degrees and bake for another 30 to 35 minutes.

10. Cool before serving.

Ingredients

6 cups sliced apples

1/2 cup sugar (3/4 cup if tart apples)

1 teaspoon cinnamon

2 tablespoons flour

1 tablespoon lemon juice

1 tablespoon butter

1 egg yolk

double crust