Ingredients:

• 1 lb dried split peas, rinsed and drained


• 1 ham bone with meat, or 2 cups diced ham


• 1 onion, chopped


• 2 carrots, chopped


• 2 celery stalks, chopped


• 3 cloves garlic, minced


• 6 cups low-sodium chicken broth


• 2 bay leaves


• 1 teaspoon dried thyme


• 1/2 teaspoon black pepper


• Salt, to taste

Instructions:

In a pressure cooker, mix all the ingredients together

The lid of the pressure cooker needs to be locked in place

Put the food through 20 minutes of high pressure

Let the pressure drop naturally for 15 minutes, and then quickly let go of any pressure that's still there

Take out the ham bone, shred the meat, and add it back to the soup

If you use diced ham, all you have to do is stir it into the soup

Throw away bay leaves

Taste it and add more salt and pepper if you think it needs it

Enjoy while hot!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup granulated sugar


• 2 tsp baking powder


• 1/2 tsp salt


• 2/3 cup milk


• 2 large eggs


• 2 tbsp unsalted butter, melted


• 1 tsp vanilla extract


• Oil for frying


• For the glaze:


• 1 cup powdered sugar


• 2-3 tbsp milk


• 1/2 tsp vanilla extract


• Food coloring optional

Instructions:

Combine the flour, baking powder, sugar, and salt in a mixing bowl

Combine the milk, eggs, melted butter, and vanilla extract in a separate bowl

Till a dough forms, combine the wet and dry ingredients

Avoid over-mixing

On a surface dusted with flour, roll out the dough to a thickness of about 1/2 inch

Using a donut cutter or a round cookie cutter with a smaller one for the center hole, cut out the shapes of donuts

Set a heavy pot or deep fryer to 350 degrees Fahrenheit 175 degrees Celsius

Fry the donuts carefully for one to two minutes on each side, or until golden brown

After removing the donuts, pat dry with paper towels

To make the glaze, whisk together the milk, vanilla extract, and powdered sugar in a separate bowl

For added color, add food coloring

After dipping each donut into the glaze and letting any excess drip off, set them aside to set on a wire rack

Savor your mouthwatering freshly made donuts!

Ingredients:

• 1 lb 450g boneless chicken breast, thinly sliced


• 2 tablespoons vegetable oil


• 1 red bell pepper, thinly sliced


• 1 yellow bell pepper, thinly sliced


• 1 cup broccoli florets


• 1 cup snap peas, trimmed


• 3 cloves garlic, minced


• 1-inch piece of fresh ginger, grated


• 1/4 cup soy sauce


• 2 tablespoons oyster sauce


• 2 tablespoons hoisin sauce


• 1 tablespoon sesame oil


• 1/2 teaspoon red pepper flakes adjust to taste


• Salt and pepper to taste


• 2 cups cooked white rice, for serving

Instructions:

In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, and red pepper flakes

Set aside

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat

Add the sliced chicken and stir-fry for 3-4 minutes or until cooked through

Remove the chicken from the skillet and set aside

In the same skillet, add the remaining 1 tablespoon of vegetable oil

Add the minced garlic and grated ginger, and stir-fry for about 30 seconds or until fragrant

Add the sliced red and yellow bell peppers, broccoli florets, and snap peas

Stir-fry for 4-5 minutes until the vegetables are tender-crisp

Return the cooked chicken to the skillet and pour the sauce over the ingredients

Stir-fry for an additional 2-3 minutes to heat everything through

Season with salt and pepper to taste

Serve the classic stir-fry over cooked white rice

Enjoy your delicious homemade stir-fry!

Ingredients:

• 1 glazed donut


• 2 slices of Cabot Creamery cheddar cheese


• 2 slices of cooked bacon


• 1 tablespoon butter

Instructions:

Slice the glazed donut in half horizontally

Place a slice of Cabot Creamery cheddar cheese on the bottom half of the donut

Layer the cooked bacon slices on top of the cheese

Place the second slice of Cabot Creamery cheddar cheese on top of the bacon

Top with the other half of the glazed donut to make a sandwich

Heat a non-stick skillet or griddle over medium heat and add the butter

Once the butter is melted and sizzling, carefully place the donut sandwich in the skillet

Cook for about 2-3 minutes on each side, or until the donut is crispy and the cheese is melted

Remove from the skillet and let it cool for a minute before slicing and serving

Enjoy your indulgent Grilled Cheese Donut with Bacon & Cabot Creamery!

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 cup soy sauce


• 1/2 cup brown sugar


• 4 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1/4 cup rice vinegar


• 1/4 cup water


• 2 cups jasmine rice


• 2 1/2 cups water

Instructions:

In a bowl, mix soy sauce, brown sugar, garlic, ginger, rice vinegar, and water

Place chicken breasts in the slow cooker

Pour sauce mixture over chicken

In a pot-in-pot insert, combine jasmine rice and water

Place pot-in-pot insert over the chicken

Cover and cook on low for 4-6 hours or until chicken is tender and rice is cooked through

Ingredients:

• 4 boneless, skinless chicken breasts


• 1 can condensed cream of mushroom soup


• 1 cup sliced mushrooms


• 1/2 cup chicken broth


• 1/2 cup sour cream


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• Salt and pepper to taste


• Chopped fresh parsley for garnish optional

Instructions:

Put sliced mushrooms, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper in a slow cooker

Add the cream of mushroom soup

Make sure the chicken breasts are completely covered in sauce when you put them in the slow cooker

When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours

Take the chicken out of the slow cooker when it's done cooking and shred it with two forks

Add the shredded chicken back to the slow cooker and mix it with the sauce

If you want, you can serve the Crock Pot Mushroom Chicken hot with chopped fresh parsley on top

Have fun!

Ingredients:

• 2 tbsp olive oil


• 1 onion, diced


• 2 cloves garlic, minced


• 1 carrot, diced


• 1 celery stalk, diced


• 1 red bell pepper, diced


• 1 tbsp curry powder


• 1 tsp ground cumin


• 1/2 tsp ground coriander


• 1/2 tsp ground turmeric


• 1/4 tsp cayenne pepper


• 6 cups chicken or vegetable broth


• 1 cup red lentils


• 1 cup diced tomatoes


• 1 cup cooked shredded chicken


• 2 cups cooked noodles such as rice noodles or egg noodles


• Salt and pepper to taste


• Fresh cilantro leaves for garnish


• Lime wedges for serving

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, garlic, carrot, celery, and bell pepper

Cook until vegetables are softened, about 5 minutes

Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper

Cook for another 2 minutes until fragrant

Pour in chicken or vegetable broth and bring to a simmer

Add red lentils and diced tomatoes

Simmer for 20 minutes until lentils are tender

Stir in cooked shredded chicken and cooked noodles

Cook for an additional 5 minutes

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro leaves and lime wedges