• Preheat the oven to 300 degrees Fahrenheit.
• Pat 3-4 pounds chuck roast very dry with paper towels, then generously season all sides of it with salt and ground black pepper.
• Heat a large Dutch oven over medium-high heat and add 2 tablespoons sun-dried tomato oil. Add the roast and sear on each side for 3-4 minutes, until a deep crust has formed. Remove to a plate and set aside.
• Lower the heat to medium, then add 2 tablespoons unsalted butter to the pot. Once melted, add 2 teaspoons minced garlic and cook for 1-2 minutes, until very fragrant. Whisk in 2 tablespoons all-purpose flour.
• Slowly whisk in 2 cups beef broth until smooth and fully combined.
• Add 3 tablespoons tomato paste, 1 teaspoon Italian seasoning, and ½ teaspoon paprika, and whisk to combine. Stir in ¾ cup oil-packed sun-dried tomatoes.
• Return the roast to the pot. Cover and cook in the oven for 3.5-5 hours, or until the meat is very tender and easily shredded. Remove the meat to a plate, cover with aluminum foil, and set aside. Discard any excess fat that may have accumulated in the pot.
• Combine ¾ cup heavy cream and ½ cup grated parmesan cheese in a small bowl. Slowly whisk into the sauce in the Dutch oven. Return the meat to the pot, shred, and serve garnished with fresh basil.

Biscuits

• Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
• Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
• Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
• Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
• Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
• Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.

Cream Cheese Icing

• While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
• Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.

• Preheat the oven to 375 degrees Fahrenheit.
• Pat 1 ½ pounds bone-in, skin-on chicken thighs very dry with paper towels.
• Combine 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon paprika, and ¼ teaspoon dried thyme in a small bowl, then rub evenly all over the chicken. Set aside.
• Add 6 slices bacon to a cold skillet, then heat over medium. Cook for about 8 minutes, flipping halfway through, until crisp. Remove the bacon to a paper towel-lined plate to drain. Drain off all the bacon grease except for about a tablespoon.
• Melt 1 tablespoon unsalted butter in the skillet, then add the chicken skin-side-down to the skillet in batches and cook over medium heat for 6-7 minutes, flipping halfway through. Remove the chicken to a plate and drain the fat from the pan except for 1 tablespoon or so.
• Add 4 cups chopped cabbage and 1 cup diced onion to the skillet and cook for 2-3 minutes, then remove from the heat.
• Combine ¼ cup chicken broth, ¼ cup Irish whiskey, and ¼ cup heavy cream, then pour over the cabbage. Season with salt and pepper to taste.
• Add ½ pound baby potatoes evenly over the top of the cabbage mixture, then crumble the reserved bacon over the top.
• Place the chicken on top of the cabbage and potatoes, keeping it skin-side-up. Bake uncovered for 40-55 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.

• In a medium-sized saucepan, combine ¾ cup whole milk and ⅓ cup minced green onions. Over low heat, bring the mixture to a boil, then remove it from the heat and set aside, allowing the green onions to infuse into the hot milk.
• Peel and quarter 2 pounds Yukon gold potatoes. Add the potatoes to a large pot filled with salted water and boil until fork-tender, about 10-15 minutes.
• Drain the potatoes really well to remove any moisture. Return the cooked potatoes to the warm pot and let them steam dry for 2-3 minutes.
• Pour ½ cup of the milk mixture over the potatoes. Mash using a handheld masher until the potatoes are smooth and creamy. Add the remaining milk, if needed, to reach the desired consistency.
• Add ⅓ cup unsalted Irish butter and stir to melt. Season with salt and pepper to taste and enjoy!

• Preheat the oven to 375 degrees Fahrenheit. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
• Add 3 cups cooked, shredded chicken, 6 ounces softened cream cheese, 1 cup of the 1 ½ cups shredded cheddar cheese, ⅓ cup sour cream, 1 (1-ounce) packet ranch seasoning, ⅔ cup cooked, chopped bacon, and about half of the ⅓ cup sliced green onions to a large bowl and mix until evenly combined.
• Use 1-2 tablespoons vegetable oil to lightly brush both sides of each of the 10-12 corn tortillas, then carefully char them over a gas stove for 10-15 seconds on either side. Alternatively, you may wrap all the tortillas in a damp paper towel and heat them in the microwave for 15-20 seconds before brushing them with oil.
• Spoon about ⅓ cup of the chicken mixture into each tortilla, fold them carefully into a taco (keeping the tortillas warm will prevent them from splitting), then line them up in the baking pan so they stand against one another to hold their shape.
• Top the tacos with the remaining cheese, then bake for about 10-15 minutes until the taco shells are crisp and the cheese has melted.
• Top the tacos with ⅓ cup sliced green onionshe remaining green onions and serve immediately.

• Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
• In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
• In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
• Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
• Add the dry mixture to the wet mixture and mix until just combined.
• Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
• Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
• Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

• Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
• Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
• Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
• Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
• Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
• Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
• Allow the chocolate to fully harden before serving.

• Preheat the oven to 400°F and spray a 13 X 9 X 2-inch baking dish with non-stick cooking spray.
• Spread 1 (16-ounce) can refried beans evenly to the bottom of the prepared baking dish.
• Arrange 20 frozen taquitos in a single layer on top of the bean layer.
• Pour 1 (10-ounce) can enchilada sauce on top of the taquitos, making sure to cover them completely.
• Bake in the oven for 15 minutes. Remove from the oven and top with 1 ½ cups shredded Mexican blend cheese.
• Bake for 5 additional minutes, or until the cheese is melted. Top with your favorite toppings and enjoy!

• Preheat the oven to 375 degrees Fahrenheit. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside.
• Mix 8 ounces softened cream cheese, ⅓ cup mayonnaise, and ⅓ cup sour cream in a large bowl with a hand mixer until fully combined and smooth.
• Stir in ¼ cup minced shallot, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, and 1 cup of the 1 ½ cup shredded cheddar cheese.
• Gently stir in 1 pound cooked, chopped lobster meat until evenly distributed throughout the dip. Taste and season with salt and ground black pepper as needed.
• Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese.
• Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

• Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 2-quart baking dish or an 8 or 10-inch oven-safe skillet with nonstick cooking spray.
• In a large bowl, add 1 (8-ounce) package softened cream cheese, ½ cup sour cream, and ⅓ cup thousand island dressing, and beat with a hand mixer until smooth.
• Add 8 ounces chopped corned beef, 1 ½ cups shredded Swiss cheese, ¾ cup sauerkraut, and ½ teaspoon black pepper. Stir everything together until evenly combined.
• Spread into the prepared dish. Bake for 20-25 minutes, until the cheese is melted and the dip is hot and bubbly.