Everything But The Kitchen Sink Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Preheat the oven to 350 degrees. Spray a 13x9" baking pan with non-stick cooking spray.
• Place the butter in a large saucepan and melt over low heat. Take the saucepan off the heat and add brown sugar; stir until completely incorporated. Let butter and brown sugar mixture cool for 5-6 minutes. Slowly add in the vanilla and then add in the eggs one at a time, mixing after each one.
• In a separate bowl, mix together flour, baking soda, and salt. Add half of the flour mixture into the saucepan and stir well. Continue to stir as you add the rest of the flour mixture.
• Fold in any add-ins that you want to include (chocolate chips, nuts, etc). Spread batter in prepared 13x9" pan. Bake for 25-28 minutes or until a toothpick inserted into the center of the bars comes out clean (be sure to not overcook, as they will not be soft and chewy if cooked for too long!).
• Let cool and cut into bars.

Steps:

• In a large bowl, cream butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.