• Preheat over to 425° F. Lightly grease a 2-Quart baking dish
• Cook bacon in a large saucepan over medium heat until crisp, 4-6 minutes. Remove with slotted spoon to a towel-lined plate; reserve drippings.
• Add scallions, fennel, and garlic to drippings and cook, stirring occasionally, until tender, 3-4 minutes.

  Sprinkle flour over scallion mixture and cook, whisking constantly, 1 minute.

  Gradually, whisk in stock and cream, scraping up brown bits from the bottom of the saucepan.
• Bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 4-6 minutes.

  Stir in bacon, corn, dill, and ¾ teaspoon each salt and pepper.

  Remove from heat and stir in shrimp.

Make Herb Drop Biscuits

• Combine flour, baking powder, parsley, dill and scallion in a bowl. Cut in unsalted butter with two forks or a pastry blender until crumbly. Add buttermilk and stir just until dry ingredients are moistened.
• Transfer mixture to prepared dish. Drop biscuits (about 8 or 9) over mixture. Bake until biscuits are golden brown, 24-26 minutes.
• Let stand 10 minutes before serving.

• Season the pork with lemon pepper seasoning
• Heat the butter in a 10" skillet over medium-high heat
• Add the pork chops and cook until well browned on both sides
• Stir the soup, milk and mustard in teh skillet and heat to a boil.
• reduce the heat to low.
• Cover and cook for 10 minutes or until pork is cooked through.
• Sprinkle with the parsley

• In a large pot, bring cider vinegar, sugar, garlic powder, cayenne and celery seed to a boil.
• Reduce heat and simmer for 5 minutes.
• Add the jalapeno pepper slices (and red pepper, if desired) and simmer for 4 minutes.
• Use a slotted spoon to transfer the peppers into clean, sterile canning jars, packing the jalapenos semi-firmly within ¼" of the rim of the jar.
• Turn heat up for the remaining syrup and bring to a full rolling boil.
• Boil for 5 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.
• Insert a knife into each of the jars two or three times to release and trapped pockets of air.
• Add more syrup if necessary.
• Wipe the rims of the jars with a clean, damp paper towel, then screw on the two-part canning lids.
• If you do not want to properly can these, simply cool jars at room temperature for an hour and then store them in a sealed container in the fridge for up to 3 months.
• Use proper canning procedures to store at room temperature for longer periods of time.
• To can, place jars in a canner and cover with water by 2". Bring the water to a full rolling boil. When it reaches a boil, set a timer for 10 minutes for half pint jars or 15 miniutes for pint jars. When the timer goes off, use canning tongs to transfer the jars to a cooling rack or kitchen towel. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean damp washcloth. Double check that they've sealed properly by pushing down on the center of the lid. It will not move if it is sealed.

• Ina bowl, toss 1/4 cup of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry for 20 minutes, ideally in the fridge if you have space.
• In a medium bowl, whisk together the remaining 1/2 cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt and pepper. Gradually whisk in the water, breaking up any lumps and mixing untiul smooth. The batter should be slightly runny.
• Heat the oil in a large pot until it reaches 350°F.
• Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings to a wire rack set over a paper towel lined baking sheet.
• Transfer the chicken to a clean bowl and drizzle with the buffalo sauce or flavor of your choosing, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.

• Combine all ingredients and cook in skillet until hamburger and sausage thoroughly cooked.
• Fill egg roll wraps with filling, wrap and deep fry until golden brown.
• Drain on paper towels.
• Enjoy with your favorite sweet and sour sauce,

To Make The Dough

• Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this point.
• Work in the Sour Cream and Soft Butter until the dough comes together in a slightly rough, slightly sticky ball.
• Using just your fingertips. knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
• Wrap the dough well in plastic wrap and refrigerate for 30-60 minutes, or up to 48 hours.

To make the filling:

• Combine the warm mashed potatoes and cheese. Stir and mash until the cheese is melted and the filling is cool to touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi

• Roll half the dough 1/16" thick. Use a medium cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
• Place 2 tsp of filling on each of the rounds of dough. Use small and medium Pierogi makers to fold and seal.
  
• At this point the pierogi can be frozen for up to 4 weeks, or refrigerate overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so they have room to float without sticking. When the Pierogi float, they're done. The time will vary depending on if they are fresh or frozen.
• Sauté the onions in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisp. Serve hot with additional sour cream, applesauce, or other condiments.

• In a large bowl add the Shrimp, Chili Powder, Paprika, Onion Powder, Cumin, Garlic Powder, Salt and Pepper. Coat well and set aside.
• In a medium-Sized skillet over medium-high heat, add 1 Tbsp Olive Oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.
• In the same skillet (clean up if necessary to remove brown bits) add 1 Tbsp Olive Oil and 1 Tbsp Butter and reduce heat to medium.
• Add Vegetable Stock, Lemon Juice and Hot Sauce and bring to a simmer. Allow the sauce to reduce a little.
• Add the Asparagus and cook until crisp-tender, approximately 4-6 minutes, turning the Asparagus regularly to coat into the sauce.
• Push the Asparagus on the side and add blackened Shrimp back to pan.
• Squeeze a dash of Lemon Juice on top of the Shrimp and Asparagus. Allow reheating 1-2 minutes then removed grilled Shrimp and Asparagus from heat, garnish with Parsley, Lemon Slices and Red Pepper Flakes.

• In a large cast iron skillet, heat Olive Oil over medium high heat.
• Add Garlic and cook for 1 minute and then add ground turkey.
• Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
• Add Cumin, Chili Powder, Salt and Pepper. Stir well to incorporate.
• Add Onions and Bell Pepper and cook for 3-4 minutes.
• Add Diced Sweet Potatoes and Water. Stir and cover with a lid for approximately 6-8 minutes until the Sweet Potatoes soften.
• Add additional water during this process if needed to keep the meat from drying out.
• Remove lid and add additional Salt and Pepper if needed.
• Top with Shredded Mozzarella and allow to melt.
• Remove skillet from heat and garnish with fresh Cilantro before serving.

• Melt Butter in a large Dutch oven over medium-high heat.
• Add Broccoli, Red Bell Pepper, Onion, Asparagus, and Mushrooms. Cook until vegetables are getting soft stirring occasionally, about 5 minutes.
• Add Peas, Corn, Tomato and Garlic and cook another minute or two.
• Add Chicken Broth, Heavy Cream, Salt, Pepper and Red Pepper Flakes. Bring to a boil and then add Shrimp. Stir and simmer until Shrimp are cooked through.
• Stir in Parmesan Cheese, Basil and pasta. Serve with additional Parmesan Cheese