1/2 cup unsalted butter 1/2 cup light brown sugar 1/4 cup creamy peanut butter, 8 oz cream

1/2 cup butter 2 teaspoons garlic powder 4 cloves garlic, minced, 4 pounds beef top sirloin

1 (16 ounce) package fettuccine noodles, 6 tablespoons butter, 1/3 cup grated Parmesan cheese

2 eggs, beaten 1 cup crushed buttery round cracker crumbs 1/2 teaspoon garlic salt, ground

Chewy Crust: 2 cups crushed graham, divided (1¾ cups + ¼ cup) 1 can (168ml) Alaska sweetened c

9 graham cracker sheets 2 extra-large chocolate bars (I used Hershey’s Dark 4.25 oz bars) ½

2 2/3 cups chopped dark chocolate or chocolate chips 1/2 cup heavy or whipping cream 2 tablespoons

1/4 cup olive oil 2 cloves garlic, crushed 1/4 cup Italian-seasoned bread crumbs, 1/4 cup grated

4 tablespoons butter, 1 clove garlic, minced, 3 (3/4 inch thick) slices French bread, cut into

1/2 cup butter, 1 1/2 tablespoons garlic powder 1 tablespoon dried parsley, 1 (1 pound) loaf

2 pounds carrots, peeled and sliced 2 medium turnips, peeled and diced, 1/2 cup butter, cubed

For the carrot purée: 2 tablespoons olive oil 1/2 medium onion, chopped 1/2 pound carrots

2 lbs carrots, 1 tablespoon olive oil, salt and pepper to taste

2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)

3 tablespoons olive oil, divided 1 medium butternut squash, halved lengthwise, seeds discarded,