Join Chef Ben as he demonstrates how to make Prime Rib Roast!



Prime Rib Roast



4 Lb CAB Prime Rib Roast

1 Tbsp Kosher Salt

1 Tsp Black Pepper

1 Tbsp Minced Garlic



Preheat oven to 425 degrees.

Cut out and remove bone from the rib roast and set aside.

Season roast with salt, pepper and garlic evenly.

Using butcher’s twine, tie the bone back onto the roast prior to roasting. This will impart more flavor into the roast.

Place onto a roasting rack to elevate the roast and place into the oven to sear for around 30 minutes.

Once roast is seared, turn down the oven to 325 degrees and continue to cook until the middle reaches a temperature of 120 degrees. This will keep your roast in the rare to medium rare range.

Take out of the oven and let rest for a minimum of 10 minutes to seal in the juices.

Remove bone, slice and serve.

You can roast the rib roast for longer if you prefer your roast to be medium or higher. Roast to an internal temperature of 130 degrees for medium.


Creamy Horseradish Sauce





1 ½ Cups Sour Cream

4 Tbsp Horseradish

1 Tbsp Sugar

½ Tsp Salt




Place all ingredients into a mixing bowl.

Whisk to combine.

Stuffed Peppers

Gather your ingredients and cook along with Chef Ben as he makes these delicious Stuffed Peppers.

Stuffed Peppers Recipe



6 bell peppers, assorted colors
Tbsp cooking oil
1# of ground beef
2 cloves of garlic, chopped
1 small yellow onion, small dice
1 jar of red sauce or marinara sauce (32 oz)
½ Tsp salt
¼ Tsp black pepper
2 cups of cooked white rice
2 cups of shredded mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Top and deseed peppers.
  3. Place peppers into a baking pan and cover with foil.
  4. Bake peppers for around 15 minutes or until starting to become tender. Remove from the pan and set aside.
  5. In a sauté pan, place oil and ground beef. Cook beef over medium heat.
  6. While meat is cooking, and about halfway finished, add the onions and garlic to the pan and finish cooking. The onions should be mostly translucent when you are done cooking the meat.
  7. Add ½ of the jar of red sauce, rice, salt and pepper to the meat mixture and mix thoroughly to combine.
  8. Pour the second ½ of red sauce into the baking pan on the bottom.
  9. Stuff the peppers with your mixture and place into baking pan on top of sauce.
  10. Top the peppers with the mozzarella cheese and cover with foil.
  11. Bake the peppers for 20 minutes, then remove the foil and bake for an additional 10-15 minutes to achieve color on the cheese, and ensure the peppers are heated to 165 degrees in the middle.

Easy Bake Lasagna


Easy Lasagna




1- 32 oz jar of Mids meatless pasta sauce

½ – 32 oz jar of Mids meat pasta sauce

2 cups of shredded mozzarella cheese

15 oz container of ricotta cheese

Non-stick pan spray

1 pack of Barilla oven ready lasagne sheets



  1. Preheat oven to 375 degrees.
  2. Spray baking dish with pan spray to prevent sticking.
  3. Pour ¼ of meatless sauce into the bottom of the baking dish.
  4. Place 3-4 lasagna sheets on top of sauce.
  5. Pour another 1/4 of the meatless sauce on top of the sheets.
  6. Place ricotta on top of the sauce and spread to the edge of the sheets.
  7. Top ricotta with ½ cup of shredded mozzarella cheese
  8. Place another layer of lasagna sheets down.
  9. Pour the ½ jar of meat sauce on top of the sheets.
  10. Top meat sauce with ½ cup of mozzarella sheets.
  11. Place another layer of lasagna sheets down.
  12. Pour ¼ of meatless sauce on top of the lasagna sheets.
  13. Top sauce with ½ cup of mozzarella cheese.
  14. Top with final layer of lasagna sheets.
  15. Pour remaining ¼ of meatless sauce on lasagna sheets.
  16. Top with ½ cup of mozzarella cheese.
  17. Cover with foil and bake for 20-25 minutes.
  18. Remove foil and bake for an additional 10 minutes to achieve golden brown color on top.

Chef Ben demonstrates how to easily carve a turkey. Start with a sharp knife, and follow along, and you’ll end up with a beautiful platter to serve for Thanksgiving.

Chewy Granola Snack Bars


2 cups rolled oats
1 cup whole wheat flour
3/4 cup brown sugar
1/2 cup wheat germ
3/4 cup dried cranberries, blueberries or cherries
1/2 cup slivered almonds, pecans or walnuts
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup honey
1 egg, lightly beaten
1/2 cup canola oil
2 teaspoons pure vanilla extract



1. Preheat oven to 350° F. Spray a 9×13-inch pan with cooking spray. Combine the
    oats, flour, sugar, wheat germ, dried fruit, almonds, cinnamon and salt in a large
    mixing bowl; mix well with a spoon. Make a hole in the center of the ingredients.
2. Pour the honey, egg, oil and vanilla into the hole. Use your hands to mix it well.
3. Pat the granola in the baking pan. Use an oven mitt to place it in the oven. Bake
    for 25–27 minutes or just until the mixture is golden brown around the edges.
    Remove the pan from the oven with the oven mitt and place on a wire rack. Cool
    for 5 minutes. Use a table knife to cut into bars while still warm; the mixture will
    become too hard to cut if it becomes cool.

Source: Recipe Adapted from Junior Leagues In the Kitchen with Kids

Banana Chocolate Chip Power Muffins


2 cups Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix

1 cup unsweetened vanilla almond milk (any milk will work)

1 egg lightly beaten

1/4 cup honey, maple syrup or brown sugar

2 ripe bananas mashed

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup mini chocolate chips



1. Preheat oven to 350 degrees F. Grease 12 muffin cups or line muffin cups with muffin liners and set aside.

2. Combine all ingredients in mixing bowl and blend until smooth.

3. Fill muffin cups evenly.  They will be close to full.

4. Bake at 350 degrees F. for about 20 minutes or until golden brown  and inserted toothpick comes out slightly moist.


Per Muffin: 101 calories, 2g fat, 17g carbohydrates, 6g protein; 4g fiber.

Recipe Source:

Pierre’s Peppermint Ice Cream Sandwich Cake

Treat yourself to a new holiday dessert tradition with an ice cream sandwich layer cake made using Pierre’s Peppermint Ice Cream Sandwiches!


2 – 10-pack boxes of Pierre’s Peppermint Ice Cream Sandwiches
1 jar of hot fudge topping, slightly warm
1 package of small peppermint candy canes and/or one package of pre-crushed candy canes
1 container/can of whipped cream



  1. Pre-crush some of the candy canes, enough for about ½ cup, and set aside.
  2. Slightly warm the hot fudge until it is spreadable, but not so hot that it will melt the ice cream.
  3. Unwrap your Pierre’s Peppermint Ice Cream Sandwiches and arrange to create a bottom layer inside a standard baking pan, approximately 9” x 13”.
  4. Spoon and evenly spread about half the jar of hot fudge over the first layer of ice cream sandwiches and then sprinkle with about half of the crushed candy canes.
  5. Arrange a second layer of ice cream sandwiches atop the fudge and crushed candy cane layer.
  6. Spoon and spread the remaining hot fudge to cover the second layer of sandwiches.
  7. Cover and freeze until ready to serve.
  8. When ready to serve, top with whipped cream and sprinkle with the remaining crushed candy canes.

For fun, serve with a whole mini candy cane on the side.

Join Chef Ben as he demonstrates how to make Sweet Potato Casserole.

Sweet Potato Casserole


  • 4.5 # Sweet Potatoes
  • ¼ cup Oil
  • 1 cup Sugar
  • ½ cup butter
  • 2 eggs
  • 1 Tsp of vanilla extract
  • ¼ Tsp Salt
  • 1 cup of cornflakes, crushed
  • 1 cup chopped pecans
  • 1 Tbsp of Brown sugar
  • ¼ cup melted Butter
  • 1-10 oz Bag of Marshmallows


  1. Pierce sweet potatoes, coat with oil, and roast on 350 degrees for around 1 hour or until tender through.
  2. Let cool for 20-30 minutes, and then peel off skin while potato is till warm.
  3. Mix peeled potatoes with the sugar, butter, eggs, vanilla extract and salt. Whisk until all ingredients are combined. Place into a baking pan.
  4. Mix together the cornflakes, pecans, brown sugar, and melted butter. Place mixture on top of sweet potato mixture, and bake at 350 degrees for 15-20 minutes.
  5. Pull out, top with marshmallows and bake for another 5-7 minutes or until hey have turned golden brown.

Join Chef Ben as he demonstrates how to make these delicious Maple Balsamic Brussels Sprouts!


  • 3- 3.5 lbs. Brussels sprouts
  • ¼ Cup Oil
  • 1 Tsp Salt
  • 2 Tbsp of Maple Syrup
  • ½ Cup of Balsamic Vinegar
  • 2 Tbsp butter
  • 1 Cup of Chopped Bacon
  • ¼ Cup of Shaved Parmesan


  1. Cut root ends off of Brussels sprouts and slice in half from top to bottom.
  2. Toss sprouts in a mixing bowl with oil and salt to coat evenly.
  3. Place on a baking sheet and bake at 350 degrees for 13-17 minutes depending on size. They should have some crispy golden brown color.
  4. Place roasted sprouts into a sauté pan, and add maple syrup, balsamic vinegar, and butter. Cook sprouts over medium heat until a glaze forms and the butter is melted.
  5. Top with chopped bacon and shaved parmesan.

Grab your ingredients and let’s start cooking!











Charred Jalapeno, Bacon, and Smoked Gouda Mac N Cheese



  • 4 Tbsp Butter
  • 4 Tbsp All Purpose Flour
  • 2 Cups Heavy Cream
  • 2 Cups Milk
  • 8 oz Smoked Gouda Cheese, grated
  • 8 oz Sharp White Cheddar Cheese, grated
  • 4 oz Greyere Cheese, grated
  • 1 Jalapeno, deseeded, charred or roasted, and diced
  • ¼ Cup Chopped Bacon
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Lb Box of Pasta, cooked (Rigatoni was used for this video)



  1. Cook Pasta to Al Dente, drain and set off to the side.
  2. Heat a saute pan over medium heat and add butter to pan.
  3. Melt butter and add flour to make a roux. Cook, stirring often until golden brown, 1-2 minutes.
  4. Add cream, milk, salt and pepper to saute pan.
  5. Whisk until combined and cream mixture starts to thicken.
  6. Turn off heat and fold in cheese, bacon, and jalapenos. Mix until all of the cheese has melted.
  7. Stir in reserved pasta.