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Ingredients: For crust : 3 sticks unsalted butter , softened 3 cup packed brown sugar 2  cups all-purpose flour ½ teaspoon salt For topping : 1 stick (½ cup) unsalted butter 1 cup packed light brown sugar 2/3 cup honey 2 tablespoons half and half cream 2 cups chopped pecans

Ingredients: 1 tablespoon vegetable oil 1 pound dried rigatoni 1 quart heavy cream 2 tablespoons chopped fresh rosemary 1 clove fresh garlic, crushed 8 ounces goat cheese 2 cups shredded roasted chicken salt and pepper to taste

Ingredients: 1 tbsp. peanut oil, divided 1½ tsp. sesame oil 2 boneless, skinless chicken breasts, cut into bite-sized pieces 4 cloves garlic, finely minced 1 tsp. grated fresh ginger ¼-½ tsp. red pepper flakes 4 cups broccoli florets 6 tbsp. chicken broth, divided 2 tbsp. oyster sauce 1 tbsp. hoisin sauce 4 tbsp. soy sauce 1½ tsp. cornstarch 3 scallions, chopped Sesame seeds, for garnish (optional)

    Ingredients 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed 1c quinoa, uncooked ½ medium onion, diced 1 (15oz) can black beans, drained and rinsed 1 roma tomato, seeded and diced 1 (4oz) can diced green chiles (don’t drain) ¼c cilantro, minced ¼tsp salt ¼tsp pepper olive oil, if desired ½c Monterrey Jack, grated ½c cheddar cheese, grated 1 recipe red enchilada sauce (or 1 (28oz) can)

Ingredients 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, shredded/grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced