• Add garlic, Worcestershire sauce, ketchup, and onion soup mix to each jar.
• Pack in the beef chunks firmly.
• Add carrots, potatoes, and onion.
• Pour in hot beef broth.
• Debubble and adjust so the jar has 1 inch headspace.
• Wipe rims and apply lids.
• Process in a pressure canner for 90 minutes for quart jars, or 3 hour water bath.

• Scrub the potatoes well and pat completely dry.
• Slice the potatoes into very thin 1.5 mm rounds using a mandoline.
• Gently simmer the cream, milk, garlic, thyme sprigs, salt, pepper, and nutmeg for 5 minutes.
• Strain the cream mixture and keep warm.
• Butter a large oval baking dish.
• Stack 20–25 potato slices at a time, fan them slightly, and arrange them vertically around the dish.
• Continue packing the potato stacks tightly until the entire dish is filled with accordion-like rows.
• Slowly pour the warm garlic-thyme cream between the potato layers.
• Sprinkle with Gruyère and fresh thyme leaves, then dot the top with the remaining butter.
• Cover tightly with foil and bake at 190°C (375°F) for 40 minutes.
• Remove the foil, increase the heat to 205°C (400°F), and bake for another 20–25 minutes until the edges are deeply golden and crispy.
• Rest for 10 minutes before serving.

• Cook the ground beef only enough that it stays in chunks. It will keep cooking in the canner.
• Layer in each quart jar: 1/2 cup pinto beans, 1/4 cup rice, 1/4 cup peppers, 1/4 cup onions, 1 cup ground beef and 1/4 cup diced tomatoes.
• Add 1 tsp taco seasoning and 1/2 tsp salt to each jar.
• Pour in 1-2 cups beef broth, until there is 1-2 inches of headspace.
• Pressure can for 90 minutes for quart jars (75 minutes for pint jars, using half the recipe).
• To serve, heat the contents on the stove and spoon into warm tortillas with any fixings you like.

• Season the beef with SPG or your favorite seasoning.
• Heat a skillet over high heat with the butter and sear the beef in small batches for 1-2 minutes per side. You’re building color, not cooking it through.
• Transfer the beef to the crockpot.
• Deglaze the skillet with a splash of the measured beef broth, scrape up the browned bits, and pour everything into the crockpot.
• Add the remaining broth, shoyu, brown sugar, garlic, ginger, sesame oil, rice vinegar, and black pepper. Stir gently.
• Cover and cook on LOW for 4 to 5 hours or HIGH for 2.5 to 3.5 hours. Start checking early so the thin beef stays tender without falling apart.
• Mix the cornstarch slurry with the cold water. Stir the slurry into the sauce and cook on HIGH for 15–20 minutes, until thick and glossy.
• Slice the green onions into 1 inch pieces.
• Separate the precooked noodles and add them directly to the crockpot. Toss everything together and heat on HIGH for 5–10 minutes.
• Finish with sliced green onions, sesame seeds, and chili crisp oil if you want some heat, then serve immediately.

For the Crust:

• In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For the Filling:

• In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
• Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
• Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
• Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
• When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

• Combine pudding mix, pineapple (with juice), marshmallows and nuts in a large bowl and mix well.
• Blend in Cool Whip and chill until ready to serve.

• Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
• Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
• Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
• Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.