• 2 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 ¼ lb large raw shrimp(530 g), peeled and deveined
• ½ cup Holland House® White Cooking Wine(120 mL)
• ⅛ teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• kosher salt, to taste
• freshly ground black pepper, to taste
• ¼ cup fresh parsley(10 g), plus 1 tablespoon, chopped, divided
• 1 lb dried fettuccine noodles(455 g), cooked according to package instructions
• 
  
• Method
• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30–60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2–3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

• 4 honeycrisp apples, stems removed
• 1 ½ cups sugar(300 g)
• ½ cup water(120 mL)
• ¼ cup light corn syrup(85 g)
• 6 drops red food coloring
• 8 oz neon green candy melts(225 g)
• 1 teaspoon canola oil
• 
  
• Method
• Insert a lollipop stick into the stem end of each apple.
• Line a baking sheet with parchment paper or wax paper.
• Add the sugar, water, and corn syrup to a medium saucepan fitted with a candy thermometer. Bring to a boil over medium heat, then cook until the temperature reaches 300°F (150°C), about 5 minutes. Remove the pot from the heat and stir in the red food coloring.
• Dip the apples in the syrup to coat entirely, then set on the prepared baking sheet. Let cool until the candy hardens, about 5 minutes.
• Add the green candy melts to a medium microwave-safe bowl. Microwave on low power in 20-second intervals, stirring between, until melted. Stir in the canola oil until smooth. Let cool slightly, then transfer to a squeeze bottle. Let cool for 5 minutes more, or until the candy sets quickly when squeezed out of the bottle.
• Use the melted candy to draw eyes and a mouth on each apple, then outline the rest of the apple above the very bottom and fill in the space outside the eyes and mouth.
• Let set for 10–15 minutes, until completely hardened.
• Enjoy!

MACARONS

• 1 ¾ cups powdered sugar(190 g)
• 1 cup finely ground almond flour(125 g)
• 1 teaspoon kosher salt, divided
• 3 egg whites, room temperautre
• ¼ cup granulated sugar(50 g)
• ½ teaspoon vanilla extract
• 1 teaspoon white food coloring gel

FILLING

• 1 vanilla frosting, 16-ounce can
• 6 chocolate sandwich cookies, finely ground

FOR DECORATING

• ½ cup white chocolate(100 g), melted
• candy eye
• 
  
• Method
• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon salt. Process on low speed until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon salt with an electric mixer until soft peaks form, about 5 minutes.
• Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until stiff peaks form, about 5 minutes. You should be able to turn the bowl upside down without anything falling out.
• Add the vanilla and beat until incorporated. Add the white food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter to a piping bag fitted with a round tip.
• Pipe 4 small dots of batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the batter onto the baking sheet in Mickey Mouse shapes (1 medium circle and 2 small circles), spacing at least 1 inch (2 cm) apart.
• Tap the baking sheet on the counter 5 times to release any air bubbles.
• Let the macarons sit at room temperature for about 30 minutes, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 15–17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
• Make the filling: In a medium bowl, mix together the frosting and crushed cookies until well combined. Transfer to a piping bag fitted with a round tip. Set aside.
• Drizzle the melted white chocolate over the macaron shells in a criss-cross motion to look like a mummy. Add 2 candy eyes to half of the macarons. Let sit until the chocolate sets, 5–10 minutes.
• Pipe the filling onto the flat side of a macaron shell without eyes, then top it with another macaron shell with eyes to create a sandwich. Repeat with remaining macaron shells and filling.
• Enjoy!

CANDY BOWS

• 1 cup white chocolate chip(200 g), melted
• 6 drops orange food coloring

CUPCAKES

• 1 box chocolate cake mix
• 1 cup whole milk(240 mL), room temperature
• 3 large eggs
• 1 large egg yolk
• ½ cup vegetable oil(120 mL)
• 36 dark chocolate wafers

BUTTERCREAM

• 2 sticks unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon milk, room temperature
• ½ teaspoon kosher salt
• 5 cups powdered sugar(550 g)
• 4 drops yellow food coloring
• 5 drops orange food coloring

SPECIAL EQUIPMENT

• plastic mini bow mold
• 18 paper cupcake liners
• 
  
• Mehod
• Preheat the oven to 350°F (180°C).
• Make the candy bows: In a small bowl, stir together the melted white chocolate and orange food coloring until well combined.
• Pour the melted orange chocolate into the bow mold and use an offset spatula to fill 18 cavities of the mold completely and smooth the tops. Transfer to the freezer until set, about 15 minutes.
• Make the cupcakes: In a large bowl, beat together the chocolate cake mix, milk, eggs, egg yolk, and canola oil with an electric hand mixer until evenly combined.
• Line 2 cupcake tins with 18 paper liners. Pour about ¼ cup (60 g) of the batter into each of the lined cups, filling about halfway.
• Bake for about 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet and let cool completely.
• Make the buttercream: In a large bowl, use an electric hand mixer to beat the butter until smooth, but not airy. Add the vanilla, milk, and salt and beat to incorporate.
• Gradually sift the powdered sugar into the butter mixture, then beat until just incorporated and smooth. Do not overmix.
• Divide buttercream into three separate medium bowls. Add the yellow food coloring to one bowl and the orange food coloring to another and stir to incorporate. Transfer each color frosting to a piping bag fitted with a star tip.
• Pipe the yellow frosting, then orange, then white on top of each cupcake. Top each cupcake with an orange bow and 2 chocolate wafers for ears.
• Enjoy!

CAKE

• nonstick cooking spray, for greasing
• 1 box chocolate cake mix
• 1 cup whole milk(240 mL), room temperature
• 3 large eggs
• 1 large egg yolk
• ½ cup vegetable oil(120 mL)

GREEN GANACHE

• 2 ½ cups white chocolate chip(435 g)
• 1 can sweetened condensed milk
• 3 tablespoons unsalted butter, room temperature
• 8 drops green gel food coloring
• 
  
• Method
• Make the cake: Preheat the oven to 350°F (180°C). Spray a 6-cavity round silicone baking mold with nonstick spray.
• In a large bowl, whisk together the chocolate cake mix, milk, eggs, egg yolk, and canola oil until smooth. Pour the batter into the prepared molds, filling about ⅔ of the way.
• Set the mold on a baking sheet, then bake about 14 minutes, or until a toothpick inserted into the center of a cake comes out clean. Remove from the oven and let cool for 10 minutes, then release from the molds and let cool completely on a wire rack set over a rimmed baking sheet.
• Make the ganache: Add the white chocolate chips, sweetened condensed milk, and butter to a large, microwave-safe bowl. Microwave for 60–90 seconds, until melted and smooth. Add the green gel food coloring and stir to combine. Let the ganache cool until it starts to thicken slightly, 3–4 minutes.
• Pour the ganache over the top of each cake. Let sit for 10 minutes at room temperature, then transfer to the freezer for 10 minutes, until hardened. Add the remaining green ganache to a piping bag fitted with a small tip.
• Add 1 cup of vanilla frosting to a medium bowl with a few drops of purple food coloring and stir together, then transfer to a piping bag fitted with a medium round tip. Add about ¼ cup of frosting to 2 separate small bowls. Add a few drops of blue food coloring to a bowl and a few drops of black food coloring to the other and stir to combine. Transfer to piping bags fitted with small round tips.
• Cut 6 white candy melts in half.
• Set a cake on a small cake board. Pipe a bit of purple frosting onto the front of a cake and press on a whole white candy melt to adhere. Stick 2 halves of a candy melt into the top of the cake for ears. Pipe blue frosting onto the center of the whole white candy melt, then pipe a smaller dot of black frosting on top for the eye. Pipe green ganache over the eye a for a unibrow. Pipe purple frosting around the bottom edge of the cake. Repeat with the remaining ingredients.
• Enjoy!

• 8 oz cream cheese, softened
• 1 oz packet of ranch seasoning
• ½ cup Frank’s® Red Hot Buffalo Wing Sauce
• 2 large eggs
• 3 cups cooked shredded chicken (from 1 rotisserie chicken)(375 g)
• 1 cup diced celery(225 g)
• ½ cup diced carrot(75 g)
• ½ cup minced white onion(75 g)
• 1 cup shredded cheddar cheese(50 g)
• 10-inch pie dough (7 ounces), thawed according to package instructions
• 1 tablespoon heavy cream
• 3 scallions, white and light green parts only, thinly sliceds
• 
  
• Method
• Preheat the oven to 425°F (220°C).
• Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1–2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1–2 minutes.
• Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
• Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
• In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
• Bake the pot pie for 35–40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
• Serve the pot pie garnished with scallions.
• Enjoy!

• 2 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 ¼ lb large raw shrimp(530 g), peeled and deveined
• ½ cup Holland House® White Cooking Wine(120 mL)
• ⅛ teaspoon red pepper flakes
• 2 tablespoons fresh lemon juice
• kosher salt, to taste
• freshly ground black pepper, to taste
• ¼ cup fresh parsley(10 g), plus 1 tablespoon, chopped, divided
• 1 lb dried fettuccine noodles(455 g), cooked according to package instructions
• 
  
• Method
• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30–60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2–3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

• 4 tablespoons unsalted butter, divided
• 1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
• 1 lb mixed mushroom(455 g), cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
• 3 cloves garlic, minced
• ½ cup Holland House® Sherry Cooking Wine(120 mL)
• 1 cup arborio rice(200 g)
• 2 ½ cups vegetable stock(360 mL)
• 2 sprigs fresh thyme
• ½ teaspoon kosher salt, plus more to taste
• ¼ cup freshly grated parmesan cheese(25 g), plus more for serving
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 
  
• Method
• Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5–7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
• Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3–4 minutes.
• Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
• Mix in the vegetable stock, thyme, and ½ teaspoon salt.
• Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
• Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
• Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
• Serve immediately, garnished with the parsley.
• Enjoy!

• 6 tablespoons butter, melted
• 10 graham crackers
• 24 oz cream cheese(675 g), softened
• 1 cup powdered sugar(160 g)
• 1 cup creamy peanut butter(240 g), softened
• 1 teaspoon vanilla
• 1 banana, sliced thin

CARAMEL SAUCE

• ¾ cup brown sugar(165 g)
• 2 tablespoons butter
• ½ cup half & half(120 mL)
• 1 teaspoon cinnamon
• 
  
• Method
• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
• Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
• In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
• Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
• Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
• Slice and garnish with chocolate or caramel syrup.
• Enjoy!