Ingredients

• 1 lb ground beef
• 1 onion
• 1 28 oz can crushed tomatoes
• 1 14.5 oz can diced tomatoes
• 1 can chili beans, not drained
• 1 can kidney beans, drained
• 1 tablespoon chili powder

Instructions

1. Dice and heat onion on high heat on the stove for a few minutes.
2. Add ground beef to pan with onion. Lightly brown beef.
3. Add onion, ground beef, and other ingredients to slow cooker. Mix well.
4. Cook on low for 6-8 hours.

https://www.recipekabob.com/2013/11/chili/

Copyright © 2012 Corban Works, LLC

Ingredients

• 3/4 cup white granulated sugar
• 1/3 cup cocoa powder
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 2 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine sugar, cocoa, cornstarch, flour, and salt.
2. Add the milk and egg yolks to the pan.
3. Cook over medium heat, stirring constantly until the mixture boils. Allow the mixture to boil over medium heat for 1 minute while still stirring. This process shouldn't take more than 15 minutes. Less time will give you a thinner pudding, more time will give you a thicker pudding.
4. Remove from heat. Blend in the butter and vanilla.
5. Tastes great warm, or cover it and cool in the refrigerator for several hours.

https://www.recipekabob.com/2013/04/chocolate-pudding/

Copyright © 2012 Corban Works, LLC

Ingredients

• 1/2 cup + 1 tablespoon cocoa powder
• 4 tablespoons coconut oil, melted
• 1/4 cup maple syrup

Instructions

1. Combine coconut oil with maple syrup.
2. Stir in cocoa powder. Mix well until it thickens.
3. Pour into a mold, or just use a small baking dish lined with wax paper.
4. Fridge or freeze until solid.

https://www.recipekabob.com/2013/01/easy-chocolate-bars/

Copyright © 2012 Corban Works, LLC

Ingredients

• 1 6-oz. can tomato paste
• 6 oz. water
• 3 Tbsp. garlic bread seasoning
• 1 Tbsp. sugar
• 3/4 tsp. onion powder

Instructions

1. Combine tomato paste and water.
2. Stir in remaining ingredients.

https://www.recipekabob.com/2012/11/pizza-sauce/

Copyright © 2012 Corban Works, LLC

Ingredients

• 4 cups apple cider (preferably the kind that needs refrigeration)
• 1/2 teaspoon ground cinnamon
• 8 tablespoons unsalted butter, cut into chunks
• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/3 cup heavy cream
• Neutral oil (like canola) for the knife

Instructions

1. Boil the apple cider in a 2.5- to 4-quart saucepan over medium high heat until it is reduced to a dark syrup, roughly 1/3 cup in volume. Stir occasionally. This should take around 35-45 minutes. In my experience, I found a smaller pan (2.5-quart) to be easier to work with.
2. While the apple cider is boiling, get the other ingredients ready. Measure out the cinnamon and work out any clumps so it is powdery. If your butter isn't room temperature, I'd recommend softening it a bit in the microwave. Combine the butter, sugars, and heavy cream in a bowl. Line an 8- or 9-inch straight-sided square metal baking pan with parchment paper (crisscross multiple sheets if needed to cover the bottom of the pan and at least an inch on each side).
3. Once the apple cider is reduced, remove from heat and stir in the butter, sugars, and heavy cream. Return the pot to medium high heat. Attach a candy thermometer to the side and let it boil until the temperature reaches 252 degrees. This should only take about 5 minutes, so keep a close eye on it. Stir occasionally to ensure everything melts and is well mixed.
4. Immediately remove from heat and stir in cinnamon. Pour into prepared pan and allow to cool (about 2-3 hours, although it doesn't hurt to wait longer).
5. Once caramel is firm, oil knife and cut into 1 inch squares. If the caramel sticks to the knife too much, give the caramel more time to cool. Wrap in 4 inch squares of wax paper, twisting the ends to close.
6. Caramels can be stored at room temperature in an airtight container, or in the refrigerator. Keeps for about two weeks.

https://www.recipekabob.com/2012/11/apple-cider-caramels/

Copyright © 2012 Corban Works, LLC

Ingredients

• 1/2 cup powdered Parmesan cheese
• 2 Tbsp. garlic powder
• 2 tsp. salt
• 2 tsp. oregano
• 2 tsp. basil
• 2 tsp. marjoram
• 2 tsp. parsley
• 1/2 cup softened butter (if using on bread)

Instructions

1. Combine dry ingredients in a jar. Shake well.
2. Store in a container with an air tight lid in the refrigerator.
3. If using on bread, combine 1 1/2 Tbsp. seasoning with 1/2 cup softened real butter. Spread on a loaf of French bread. Wrap in foil and bake at 375 until the butter is melted.

https://www.recipekabob.com/2012/10/garlic-bread-seasoning/

Copyright © 2012 Corban Works, LLC

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large onion, cut into 1/4-inch slices
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
• 12 corn or flour tortillas
• 1 cup crumbled queso fresco cheese
• 3/4 cup salsa (optional)
• salt

Instructions

1. Heat the olive oil in a skillet over medium heat.
2. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes.
3. Add the garlic, stirring until fragrant, about 1 minute.
4. Stir in the chicken broth, Swiss chard, and a pinch of salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes.
5. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
6. Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side.
7. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and optional salsa.

https://www.recipekabob.com/2012/07/chard-tacos/

Copyright © 2012 Corban Works, LLC

Ingredients

• 3 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 cup milk

Instructions

1. Preheat oven to 375 F. Lightly grease a jumbo muffin pan (should be six muffins to a pan) or use paper liners. Recipe makes 9 muffins.
2. Sift the flour, baking powder, baking soda, and salt into a medium bowl.
3. In a small bowl, toss the chocolate chips with 1 tablespoon of the sifted mixture.
4. Cream the butter in the large bowl of a freestanding mixer.
5. Add granulated sugar and mix for a few minutes.
6. Add brown sugar and mix for a few minutes.
7. Blend in vanilla extract, then beat in the eggs one at a time.
8. Alternately mix in the sifted mixture (3 parts) and the milk (2 parts), starting and stopping with the sifted mixture.
9. Stir in the chocolate chips.
10. Spoon into prepared pan, evenly dividing between 9 muffins.
11. Bake for 30 minutes or until toothpick comes out clean.
12. Cool in pan for 20 minutes, then remove from pan and cool on cooling rack.

https://www.recipekabob.com/2012/05/giant-chocolate-chip-muffins/

Copyright © 2012 Corban Works, LLC

Ingredients

• 2-4 pounds broccoli
• 5 1/2 tablespoons olive oil, divided
• 1/2 tablespoon salt
• 1/2 teaspoon ground pepper
• 4 garlic cloves
• 1 lemon
• 1/3 cup grated Parmesan cheese

Instructions

1. Preheat oven to 425 F.
2. Cut broccoli into florets and spread evenly on a cookie sheet. Placing some aluminum foil on the cookie sheet first will make clean-up much easier.
3. Toss broccoli with 4 tablespoons olive oil, salt, and pepper.
4. Peel and slice the garlic cloves and toss them in with the broccoli.
5. Roast in oven for 20-25 minutes until crisp-tender and the tips of some of the florets are browned.
6. Remove from oven. Zest a lemon over the broccoli, then squeeze the lemon juice over the broccoli.
7. Toss with remaining olive oil, and sprinkle cheese on top.
8. Serve hot.

https://www.recipekabob.com/2012/05/baked-broccoli/

Copyright © 2012 Corban Works, LLC

Ingredients

• 6-8 ears of corn, husks and silk removed
• water
• 1 1/4 cup milk
• 1/3 cup brown sugar
• 1/4 cup butter

Instructions

1. Fill a large stock pot with enough water to cover the corn (about half full).
2. Add other ingredients to pot (milk, brown sugar, butter) and boil water.
3. Add corn and cook for 7-8 minutes until just tender.
4. Remove corn using long tongs.

https://www.recipekabob.com/2012/04/milk-boiled-corn-on-the-cob/

Copyright © 2012 Corban Works, LLC