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Ingredients
For the crust:
- 1 cup raw almonds
- 1 cup raw walnuts
- 8 medjool dates (pits removed)
- 2 T water
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For the filling:
- 2 cups raw cashews (soaked overnight)
- 1 1/2 cups raspberries (I used fresh, but you can probably use frozen as well)
- 3 T lemon juice (or juice of 1 1/2 small lemons)
- 1/3 cup coconut oil (softened)
- 1/2 cup maple syrup
- 1/2 tsp sea salt
- 1/2 tsp salt
-
For the chocolate:
- 1 cup chocolate chips
- 1/3 cup almond milk
Ingredients
- 3 tablespoons firmly packed light brown sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons McCormick Chili Powder
- 1 1/2 teaspoons McCormick Basil Leaves
- 1 teaspoon McCormick Garlic Powder
- 1 teaspoon McCormick Onion Powder
- 1 teaspoon salt
- 1/4 teaspoon McCormick Crushed Red Pepper
- 2 racks pork baby back ribs (about 4 pounds), white membrane removed
- 1 cup passion fruit nectar
- 3/4 cup barbecue sauce
Ingredients
- Makes: 20 meatball skewers
- Prep time: 20 minutes
- Cook time: 12 minutes
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- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/3 cup basil, chopped
- 1 egg, scrambled
- 3 tablespoons onion, diced
- 1/2 teaspoon salt
- 4 ounces fresh mozzarella
- 2 cups KC Masterpiece Kansas City Classic Barbecue Sauce
- 20 3-inch wooden skewers
Ingredients
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
Ingredients:
3 cups fresh fruit, diced (peaches, nectarines, apricots, plums, grapes)
6 cups water
1/2 cup sugar or honey, or to taste
1/4 teaspoon cinnamon
2 Tablespoons cornstarch
1/4 cup cold water
Ingredients
- 1 1/2 pounds Alaska sockeye salmon, fresh or thawed
- Cooking spray
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup white wine
- 2 tablespoons melted butter or extra-virgin olive oil
- 2 tablespoons finely minced fresh garlic
- 2 tablespoons chopped fresh herbs
Ingredients
- 4 bone-in pork loin chops, 3/4-inch thick
- 2 garlic cloves, peeled
- 1 cup fresh basil leaves, packed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper