Yield: 8 servings (serving size: 1 cup)

Ingredients

• Potatoes:
• 2  teaspoons  olive oil
• 1/4  teaspoon  salt
• 4  pounds  small red potatoes, quartered
• Cooking spray
• 1/2  cup  chopped green onions
• 1/4  cup  chopped fresh parsley
• 4  bacon slices, cooked and crumbled
• Vinaigrette:
• 2 1/2  tablespoons  balsamic vinegar
• 1  tablespoon  Dijon mustard
• 2  teaspoons  olive oil
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  salt

Preparation

Preheat oven to 450°.

To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.

The three-cheese filling is a nice complement for the spicy peppers. You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

Yield: 16 servings (serving size: 2 pepper halves)

Ingredients

• 1/2  cup  (4 ounces) soft goat cheese
• 1/2  cup  (4 ounces) fat-free cream cheese, softened
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  cup  finely chopped seeded tomato
• 2  tablespoons  thinly sliced green onions
• 2  tablespoons  chopped fresh sage
• 1/2  teaspoon  kosher salt
• 16  jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2  tablespoons  chopped fresh cilantro

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Ingredients

• 1  cup  (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 2 1/4  cups  all-purpose flour
• 2  teaspoons  ground ginger
• 1/2  teaspoon  cinnamon
• 1/4  teaspoon  ground cloves
• 1  teaspoon  baking soda
• 1/2  teaspoon  kosher salt
• 1 1/4  cups  light brown sugar
• 1 1/4  cups  granulated sugar
• 4  large eggs
• 1  teaspoon  pure vanilla extract
• 12  ounces  semisweet chocolate chips

Preparation

Heat oven to 350° F. Butter a 9-by-13-inch baking pan and line it with 2 crisscrossed pieces of parchment paper, leaving an overhang on all sides. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

With an electric mixer, beat the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Mix in the chocolate chips.

Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pan, then cut into 32 bars (8 rows by 4 rows).

To Wrap: The tight seal on a take-out container will keep the bars moist and chewy. (Soak containers in warm, soapy water to remove glue from labels.) Wrap with a bow and personalize with a handwritten sticker.

To Freeze: Instead of baking the batter, freeze it in the pan for up to 2 months. To bake, follow the recipe instructions, baking from frozen, and use the upper end of the time range.

Ingredients

• 1/3 cup sea salt
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Hungarian paprika
• 3 tablespoons New Mexico red chile powder
• 2 tablespoons ancho chili powder
• 2 tablespoons ground black pepper
• 2 teaspoons cayenne pepper
• 1 tablespoon dried thyme
• 2 tablespoons crumbled dried thyme
• 1 tablespoon crushed dried rosemary
• 2 tablespoons ground cumin
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice

Directions

1. In a medium bowl, mix together the sea salt, white sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, oregano, thyme, rosemary, cumin, nutmeg, and allspice. Store at room temperature in an airtight container until ready to use.
2. Rub generously onto ribs or meat of your choice, cover and refrigerate overnight before smoking.