Crockpot Beef Base Recipe

1 5lb roast (or whatever cut you prefer/have on hand)
1 qt. beef broth
1 carrot, diced
2 bay leaves
1 onion, diced
3 cloves garlic, minced
1/2 tsp. allspice
1 tsp cornstarch
salt and pepper
1 Tbsp. water

Liberally coat beef with salt and pepper on all sides, then brown in a frying pan. In the crockpot, mix together cornstarch and water to make a slurry. Add onions, carrots and garlic and stir. Place browned beef on top of the vegetables. Add seasonings and beef broth. The meat should be mostly covered by the broth. If not, add more broth. Stir and cook for 8 hours on low.

Crockpot Chicken Base Recipe

4 chicken thighs, bone-in and skinless
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste

place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.

Cake Syrup

Combine 1/4 c. sugar with 1/4 c. water and heat on medium low in a saucepan until dissolved. Use to flavor cakes.

Mocha Frosting

Combine 1 batch Chocolate Frosting with 1 batch Buttercream Frosting in a stand mixer. Add 1 tsp. vanilla and a few tsp. of coffee (I prepare a cup of instant coffee for this) to taste. BEST FROSTING EVER!!!

Lobster Ravioli

1 cooked lobster tail, meat only
2 shallots, minced
1 clove garlic, minced
egg roll wrappers
1 tsp olive oil
1 can of corn, creamed style
2 Tbsp. half and half
Chopped fresh chives

Over medium heat, sautee shallots and garlic in olive oil for 5 minutes. Pull half of the mixture out and put into a large bowl. Add chopped lobster meat and mix together. This is the ravioli stuffing.

Assemble ravioli wetting the edges of the egg roll wrappers to help seal the edges. Cook the ravioli in a large pot of boiling water.

Meanwhile, blend half the can of creamed corn with the half and half until smooth. Put the milk into the pan with the remaining shallot mixture. Allow the mixture to cook together. When the ravioli is finished cooking, add it to the sauce and turn off the heat.

Sprinkle in the chives just before serving.

Cheese Toasts

1 loaf of French Bread, sliced into rounds
Stick of unsalted butter, softened
Chppped fresh herbs (I used thyme and parsley)
Shredded cheese (I used an Italian blend of Mozzerella/PecorinoRomano/ Parmesan)

Preheat the Broiler

Mix the butter with the herbs. Arrange the bread rounds on a baking sheet. Spread 1 tsp. butter on the top of each round and cover with cheese. Bake for 5 minutes or until golden.

Chocolate Frosting

1 1/2 c. semisweet chocolate chips
4 Tbs. unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 c. confectioners' sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 Tbs. heavy cream

Melt chocolate chips in a bowl over simmering water until smooth, about 4 minutes. Remove bowl and let chocolate begin to cool.

Using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy.

Add the chocolate and cream and beat on low until well blended.