1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
   
2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
   
7. Bake for 15-18 minutes or until golden brown.
   *See notes for “crisping” up crackers if they turn soft.
8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
9. Enjoy 🙂
   
10. 

Making the Meatballs:

1. Gather the meatball ingredients.
2. Preheat oven to 375 degrees.
3. Line 2-3 baking sheets with parchment paper. Set aside.
4. In a large mixing bowl, combine all of the Turkey Meatball ingredients and mix very well, either with a fork or your hands.
5. Using a 2″ cookie scooper (or spoon), scoop turkey mixture onto the prepared baking sheets (16 meatballs per sheet). You may either form the meatballs using your hands or just drop meatballs directly onto sheet using the cookie scooper.
6. Bake for 16-18 minutes, or until inside temperature measures 165 degrees (I usually cut the center-most meatball in half to check for any pinkness).

Making the Spicy Avocado Dipping Sauce:

1. Gather the Avocado ingredients.
2. While the meatballs are cooking, blend the Avocado ingredients (except for the Parsley) in a blender or food processor until smooth and creamy.
3. Pour into serving bowl and top with dried Parsley. Refrigerate until ready to serve.
   
4. Once the meatballs are cooked, drizzle some Spicy Avocado Sauce over the tops and serve with your favorite veggie! Yum!!!
   

1. Preheat oven to 450 degrees.
2. Line a baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) and set aside.
3. Cut up the Cauliflower into bite-size pieces and set aside.
4. In a large bowl, whisk the GF Flour, Spices and Milk together until thoroughly blended. Add the Cauliflower pieces and stir to completely coat.
5. Dump the coated Cauliflower pieces onto the prepared baking sheet and spread them out into a single layer.
6. Bake for 20 minutes, stirring the pieces at the halfway point.
7. While the Cauliflower is baking, thoroughly combine the Hot Sauce, Oil and Honey.
8. After the first 20 minutes, brush or spoon the Hot Sauce mixture evenly over the Cauliflower pieces. Continue baking for another 20 minutes.
9. Serve while hot or warm. The Sauce mixture becomes like a crusty cheese coating…it is SO yummy!

1. Gather your ingredients.
2. Fill a Large Pot with water and 1 tsp. Salt. Place on burner and set on high heat.
3. While water is heating up, place a large skillet on cooktop and add the Olive Oil, Garlic, Shallots and Salt. Heat over medium-low until Shallots are a light, golden brown (about 5 minutes).
4. Add the Chile Flakes to the large skillet and cook for 2-3 minutes to bring out the flavor of the Chile Flakes.
5. Once the water for the Pasta has come to a boil, add the Uncooked Pasta and cook according to the package instructions, minus 2 minutes. Do not drain!
6. While the Pasta is cooking, add the Wine to the large skillet and cook for about 2 minutes, or until the mixture has been reduced by half.
7. Next, add the Tomato Puree and Cream to the large skillet, combining well. Simmer for 5 minutes, stirring often.
8. Once the Pasta is done, use a slotted spoon to transfer the Pasta from the water to the large skillet. Add 3/4 cups of the Parmesan Cheese and gently stir to thoroughly coat the Pasta with the Sauce and Parmesan.
9. Top with the remaining Parmesan Cheese and Basil right before serving…Enjoy!
   

1. Gather the ingredients.
   
2. Preheat oven to 270 degrees.
3. In a large bowl, combine the Tabasco, Worcestershire Sauce and melted Butter. Mix well.
4. Next, add the pecans to the Tabasco mix and toss gently with a rubber spatula to thoroughly coat the pecans.
   
5. Dump the pecans on a cookie sheet and spread them out evenly. Sprinkle with salt (as much or as little as you desire).
   
6. Bake in the center of the oven for 15 minutes.
7. Remove from oven, stir, salt and return to oven for another 15 minutes or until lightly crispy.
8. Cool on a paper towel for 10-12 hours (I usually do this in the evening, so I can let them cool/crisp overnight).
   
9. If you’re giving these as gifts, pack in a plastic gift bag or tightly sealed container.
   
10. Or place them in pretty bowls throughout your house for friends and family to munch 🙂
    

The Meats

1. Gather Ingredients
   
2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.
   

The Spices

1. In a medium sized bowl, add all of the spices and blend well.
   
2. Next, add the blended spices to the meat mixture. Mix well.
   

The Broth and Tomato

1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
   
2. Cook for 20-30 minutes, stirring occasionally.
3. Serve with shredded cheddar cheese, sour cream, onions, etc.