INGREDIENTS 2 pounds lean ground beef 1 (1 ounce) envelope dry onion soup mix 1/2 cup Italian seasoned bread crumbs 1/4 cup milk 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (10.75 ounce) cans condensed cream of chicken soup 1 (1 ounce) packet dry au jus mix 3/4 cup water INSTRUCTIONS In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the Crock Pot stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

INGREDIENTS Olive oil, for baking sheets 2 large eggs 3/4 cup plain dry breadcrumbs 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping 1 teaspoon dried oregano 1/2 teaspoon dried basil Coarse salt and ground pepper 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce 1 1/2 cups shredded mozzarella INSTRUCTIONS Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

INGREDIENTS 2 pounds beef stew meat, (cut into bite-sized pieces) 1 tsp Salt 1 tsp pepper 1 medium onion, finely chopped 2 celery ribs, sliced 2 to 3 cloves of garlic, minced 6 oz can tomato paste 32 oz beef broth 2 Tablespoons Worcestershire sauce 2 cups baby carrots carrots 4 to 5 small red potatoes,cut into bite-sized pieces (about 3 cups) 1 tablespoon dried parsley 1 teaspoon oregano 1 cups frozen peas 1 cup frozen corn 1/4 cup flour 1/4 cup water INSTRUCTIONS Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

INGREDIENTS 1 lb boneless chicken cubed 1 lb smoked sausage 1 tbls Emeril’s Original Essence 1/4 tsp cayenne pepper 1 green pepper chopped 1 cup onion chopped 1 tbls minced garlic 1.5 cups white rice 2.5 cups chicken broth 1 bay leaf INSTRUCTIONS Slice smoked sausage and cook in oil for 5 minutes. Remove to bowl. Cook chicken in oil with cayenne pepper and 1/2 tbls Emeril’s for 5 minutes. Remove to bowl. Cook onion, pepper, garlic and 1/2 tbls Emeril’s for 6-8 minutes. Add rice and cook another 3 minutes. Add broth, meats, bay leaf. Bring to a boil, cover, reduce heat and simmer for 25 minutes. Remove from heat and let stand for 5 minutes. Remove bayleaf and serve.

INGREDIENTS 3 cups mashed sweet potatoes 1 cup sugar 2 eggs 1/2 cup milk 1/3 cup melted butter 1/2 tsp salt 1 tsp vanilla 1/4 cup melted butter 3/4 cup brown sugar 1/2 cup plain flour 1 cup pecans INSTRUCTIONS Mix together the potatoes, sugar, eggs, milk, butter, salt and vanilla. Put into a greased 2 quart dish. Topping: Mix brown sugar, flour and pecans. Add melted butter and mix until crumbly. Sprinkle over potatoes. Bake at 350 for 30 minutes. 8-10 servings.

INGREDIENTS 1 pound sliced bacon, diced 1 sweet onion, chopped 4 cups frozen shredded hash brown potatoes, thawed 9 eggs, lightly beaten 2 cups shredded Cheddar cheese 1 1/2 cups small curd cottage cheese 1 1/4 cups shredded Swiss cheese INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish. Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

INGREDIENTS kosher salt 1 lb dried angel hair pasta 1/2 lb diced pancetta or bacon 2 garlic cloves, minced 1 cup fresh or frozen peas 1/2 cup torn fresh mint leaves 1/2 cup freshly grated parmesan cheese, or more to taste 3 Tbsp extra virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium heat. Add the pancetta and cook until almost crisp, about 3 minutes. Don’t drain off the fat. Add the garlic to the pan and stir, making sure it doesn’t brown, for 30 seconds. Add the reserved pasta water and the peas. Simmer for 1 minute. Add the cooked pasta to the pan, stirring the noodles into the sauce, and cook for 30 seconds. Remove from the heat and stir in the mint, Parmesan, and olive oil. Taste and adjust the seasoning, adding additional Parmesan if desired. Serve immediately.

INGREDIENTS 2 Tab butter, plus extra for coating the baking dish 6 scallions, thinly sliced 1/2 medium onion, finely chopped 3 cloves garlic, finely chopped 2 1/2 tsp salt 1/2 tsp black pepper 1 3/4 cups long grain rice 3 cups low sodium chicken broth 1 cup heavy cream 1 1/2 cups shredded extra sharp white cheddar cheese INSTRUCTIONS Heat oven to 350. Coat a 13 x 9 baking dish with butter. Melt butter in a large frying pan over medium heat. When it foams, add scallions, onion, garlic, 1/2 tsp salt and pepper. Cook, stirring occasionally, until vegetables are tender but not browned, about 7 minutes. Add rice and stir to coat in butter. Add broth, cream, and remaining 2 tsp salt. Bring to a simmer, stirring frequently. Remove from heat, stir in 1 cup of cheese, pour into the prepared dish, and spread evenly. Cover with aluminum foil and bake until most of the liquid has been absorbed and the rice is almost cooked, about 30 minutes. Uncover, evenly sprinkle remaining 1/2 cup cheese over top, and continue baking until rice is tender and cheese is golden, about 15 to 20 minutes more.