1 C unsalted butter, softened

1 C white sugar

1 C packed brown sugar

2 eggs

1 tsp vanilla

2 C flour

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

1 C oats

2 C semi-sweet chocolate chips

Mix dry ingredients in a medium sized glass bowl and set aside. In a second glass bowl, cream together butter and sugar, then add eggs and vanilla. Incorporate flour mixture one cup at a time, stirring just until combined. Evenly stir in oatmeal, and finally chocolate chips and any other desired mix-ins, including nuts. Using a medium portion cookie scoop, drop batter onto Silpat mat on large baking sheet. Cook for 8-10 minutes on 350.

By Helen Bismark, Kitchen Store Specialist

Have you ever thought about making bagels at home rather than buying them at a grocery store? Well, Bella and I decided to try it for the first time ever because a new silicone bagel mold had just arrived from Lekue. We were super excited to try it out.

We started by picking a recipe, and because they are experts, we decided to go with a recipe from King Arthur Flour for water bagels.

First we had to put the dough together. Next, we proofed the dough for an hour and a half. After the proofing period, we had to split the dough into either 8 or 12 pieces. If you want jumbo bagels, I suggest doing 8, for regular sized bagels, do 12.

The molds come in sets of six, so we formed half of the bagels on the molds and half normally on a baking sheet lined with parchment. Once they’ve been shaped, they go for a second proof for about another 30 minutes.

Then we boiled them in the ‘sugar’ water for 2 minutes. Because they are made of silicone, the molds are safe to boil and the cone shaped tip made it easy to move in and out of the water bath. Lastly, we baked them for 20-25 minutes.

We were excited by how they turned out! The texture inside was dense but soft and the outside had a nice crust.

Another great bagel tool we love is the wood bagel miter because the handle is easy to hold and it keeps the bagel from wobbling while you cut it evenly down the middle. We served our fresh bagels sliced with melted butter.

Tips we learned:

We’d recommend doing the jumbo portioning for use with the bagel molds because they keep the hole in the center at a uniform size during cooking, so the more dough, the better proportioned the hole will be. Bake jumbo bagels until 5 minutes before they are done, then take them off the mold and bake some more on a cookie sheet to finish so that the inside ring gets a nice crust too. Enjoy!

3 eggs

1 C sugar

½ C brown sugar

1 tsp cinnamon

¼ C butter, melted

3 C milk or cream

½ C raisins

5 C cubed bread loaf

Prepare Egg for indirect cooking with the Conveggtor. Preheat to 350.

Cube bread and set in large bowl. Sprinkle raisins over bread cubes. Whisk eggs, sugars, cinnamon, and milk until combined. Add melted butter and whisk. Pour liquid over bread and toss to coat. Pour into a greased baking pan and spread to distribute evenly.

Bake 50 mins, covering with foil if bread gets too browned on top layer.

For sauce:

½ C whipping cream

½ C butter

½ C sugar

½ C brown sugar

1 tbs vanilla

Combine all ingredients but the vanilla in a sauce pan and slowly bring to a full boil over medium heat, stirring to dissolve sugars. Once you’ve reached a boil, remove from heat and stir in the vanilla. Spoon over pudding portions to serve.


4 lg artichokes

2 tbsp olive oil

1 tsp lemon juice

1 clove garlic, minced

2 tbsp melted butter

½ small white onion, chopped

1 bunch spinach, washed, stemmed and chopped

1 8 oz package cream cheese

½ C heavy cream

1 C mozzarella, grated

¼ C Parmesan, grated fine

½ tsp Smoked Paprika

fresh ground pepper & salt to taste

Start the Traeger on smoke with lid open 4-5 minutes. Set grill to HIGH and preheat with lid closed for 10-15 minutes.

Prepare artichokes by cutting in half lengthwise. In a small dish, combine garlic and oil, brush over artichoke halves and drizzle with lemon juice and a dash of salt.

Put artichokes directly on the grill grate, flat side down for 40-60 minutes.

Once artichokes are soft, remove and lower temp to 350. Set artichokes aside and allow to cool.

Remove artichoke leaves and scoop out fuzzy core with a spoon. Cut remaining artichoke hearts into small pieces.

Heat butter in a fry pan over medium heat. Saute onions until soft, add spinach and cook to wilted. Add cream cheese, cream, salt and pepper. Cook, stirring until melted. Stir in artichoke hearts until combined and heated through, about 5 mins, remove from heat. Fold in cheeses and stir to combine. Place mixture in oven safe dishes (like our favorite Lodge cast iron individual rounds).

Place baking dishes on grill and warm, lid closed until all cheese has melted. Stir once and top with additional sprinkling of Parmesan & Paprika. Continue cooking another 30 minutes or until top is golden. Serve hot with crackers, chips or flat bread triangles.

Adapted from www.traegergrills.com/recipes

1 dozen medium mushroom caps

1 8 oz block cream cheese

1/2 tsp Traeger Pork & Poultry Rub

Fresh Ground Pepper

1 C cheddar cheese, shredded

2 Tbs green onion, diced fine

1 package thick cut bacon


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10-15 minutes.

Clean the mushrooms and remove the stem, set aside caps. Allow the cream cheese to soften. Mix cream cheese with rub and cracked pepper, to taste. Once incorporated, stir in shredded cheese and onions. Wrap bacon around the mushroom and secure with a toothpick. Fill the cap with the cream cheese mixture. Bake the mushrooms (uncovered) until the filling is bubbling and just beginning to brown, about 30-45 minutes. Remove mushrooms from the grill and allow to cool slightly before serving.


Adapted from www.traegergrills.com/recipes

Grab a handful and you’ll be back for more of this smoky snack with a satisfying crunch.

2 C toasted oat cereal

2 C Life cereal

2 C Rice Chex Cereal

3 C cheese square crackers

2 C pretzel sticks

1 C shelled roasted salted peanuts

1/4 C Peanut Oil

1/4 C butter, melted

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Lawry’s Seasoning Salt

2 tsp Worcestershire sauce

Combine peanut oil, melted butter, garlic and onion powders, salt and sauce in a bowl and stir to incorporate. Mix all dry ingredients together in a large bowl. Drizzle liquid over the dry ingredients and toss to coat, mixing with gloved hand to make sure all bits are covered. Pour into aluminum baking pan.

To cook, start the Traeger on smoke with the lid open 4-5 minutes, then set temp to 250 and preheat with lid closed for 10- 15 additional minutes. Grill mix for 2-3 hours, stirring every 15 minutes. Cool before serving.

Adapted from www.traegergrills.com/recipes

Dry rubs are a great - not to mention quick - way to switch up your game when doing a large batch of wings for the crew. We did them 3 ways: Garlic Parmesan with Herbs, Jerk Chicken and BGE Dry Rub.

Prepare the wings by rinsing in water and patting dry with paper toweling. Arrange wings on a cooling rack inside a cookie sheet and cover lightly with a sheet of tin foil. Allow to dry in the refrigerator about an hour. In a large bowl, drizzle the wings with a few tbsp. of oil of your choice and using gloved hands, toss to coat. Sprinkle oiled wings with rub of your choice and once again, toss with gloved hands, this time rubbing spices into meat. For deeper flavors, seal wings in a Ziploc bag and refrigerate for half-2 hours. When ready to cook, set Egg for indirect cooking with Conveggtor and heat to 450. Cook directly on the grill with lid closed for 15 mins each side, flipping after first 15.

Bonus Recipe:   Sweet Chili Wings

Prepare 5 lbs wings by rinsing and patting dry. Combine one tsp sesame oil with 3tbs sweet chili sauce and drizzle over wings in a bowl. Toss to coat. Seal wings in a Ziploc bag and allow to marinate for half to 2 hours. Just prior to cooking, toss 1-2 tbs arrowroot powder in bag and shake to coat.

When ready to cook, set Egg for indirect cooking with Conveggtor and heat to 350. Cook directly on the grill with lid closed for 30 mins each side, flipping after first 30.

Serve with Teriyaki dipping sauce:

In a sauce pan, bring all ingredients to a boil

½ C brown sugar

1/2 C Rice Vinegar

1 Tbs soy, tamari or liquid aminos

1 tsp siracha or sweet chili sauce

3 cloves garlic, minced

2 tsp grated ginger

Pour over cooked wings or serve as dipping sauce

1 dozen medium jalapeño peppers

1 C Shredded Cheddar cheese

1/2 C Shredded Pepper Jack cheese

3/4 C of mayo

4 oz cream cheese

1⁄4 tsp garlic powder

Fresh cracked black pepper to taste

Set EGG for indirect cooking (with convEGGtor) at 400°F.

With glove hands, half jalapenos lengthwise and remove stems, seeds and veins. Mix all ingredients from above and spoon into peppers. Crack pepper over stuffing. Place directly on grill and cook for 7-10 minutes until pepper softens and cheese begins to bubble and brown.

Adapted from https://biggreenegg.com/recipes

It can be difficult, getting all 7 recommended servings of fruit and veg a day, and whether you've resolved to eat cleaner or just more nutritiously, juicing can be one way to literally 'squeeze' in all those vitamins, nutrients and minerals your body is craving without having to work past the fiber.

But where to start? If you've done any shopping for a juicer you may have come across several options, styles, and designs which can make selecting the right one for you a challenge. One frequently asked question in this process is "What's the difference between a centrifugal or masticating juicer?"

The first and major difference is the method of creating the juice. A Centrifuge juicer has a blade with sharp 'teeth' that essentially grind the fruits and vegetables and, with the force of the spinning basket, the juicer flings the pulp against the screen which in turn only allows the juice to flow out, into your glass.

There are also some minute differences across brands for this style of juicer. Speed is one. For example, the Breville Elite Juice Fountain rotates at speeds up to 13,000 RPMs to maximize juice production. Additionally, there are variations in the size of the chute, which can mean more or less prep time, and whether the pulp is extracted or left in the basket, effecting both cleaning and batch size. Most centrifuge juicers simply have the one function, but the Novis Vita Juicer has additional attachments that allow 3 other functions like a citrus juice press, citrus juice with no pulp and a puree function that creates a smoothie like texture with soft fruits so you can add texture and flavor from bananas or strawberries without employing a second small appliance, like a blender.

The second style of juicer is a masticating, or chewing, juicer. This style uses an auger and screen to first slice the fruit or veg, and then press the juice out by forcing the pieces against a screen with great pressure.

These are known as 'slow' juicers and rotate at only 80 RPMs, reducing oxidation. This process preserves the nutrient content of the juice longer, up to 72 hours in the fridge. These juicers can be either lie down, or horizontal style, depending on the design of the unit. The the Nutrition System juicer by Omega is a lie down dual masticating juicer and again, with its many attachments and screens, can do more than just juicing including pressing nut butters, sorbets, extruding pasta and even grinding coffee beans. This style is also effective in juicing leafy greens or wheat grass.

Each choice has its own appeal, depending on how you intend to use your juicer. Other things to think about and compare as your making your selection include motor size, warranty, and certainly cleanability. One of our favorite tips, no matter which  juicer you choose, is to do the clean up right after you juice. There are quite a few parts and pieces to clean and the sooner you get the juice and pulp off, the less sticky, dried on bits you'll have to scrub. Also- use a sink drain strainer when rinsing pulp from your machine parts, because though it seems like fine mooshed particles, that's concentrated fiber folks and can clump and clog faster than you think. Trust us.

by Sarah Plowright-Williams, Kitchen Store Specialist

It’s no secret that veggies can be boring, especially for children. If your children are like I used to be, they look on anything green with suspicion and if it’s purple, well it must be from another planet. Purple can only be good if it’s in the form of clothes, namely a pretty party dress!

Spiralizers make vegetables fun to eat and they allow us to make healthier options; instead of adding the calories with pasta, make zucchini noodles with your favorite sauce instead. Oh, if only they’d had spiralizers in the 70’s, what a veggie fan I would have been……

In our test kitchen this week we put the KitchenAid spiralizing attachment through its paces. Sweet potatoes were our veggie of choice and everyone voted for spiral fries.

Gather The Supplies

KitchenAid Spiralizer Attachment

Silpat Mat

Pinch Bowls

Sheet Pans

To Prepare

It helps if you choose a fairly long thin potato. Peel and cut off the ends. Attach your blade of choice. The KitchenAid offers 5: a fine and medium spiral blade, two slicing blades, and a peeler. We put the two spiral blades to the test.

It was super simple to use, just attach the potato to the vegetable mount and start the motor. The potatoes made perfect spirals in seconds and it was fun!

Cut & Bake

We cut the spirals into shorter lengths for ease of eating, misted with extra virgin oil and sprinkled with salt, pepper and the Summit Spice Ancho Chipotle Chili Blend.

We prepared two sheets; one with parchment paper and the other with a Silpat silicone mat, and laid the fries in a single layer.

Using the Jenn-Air True Convection Oven in our test kitchen for baking would give us the optimum conditions to crisp up the fries. True or European convection ovens are different than regular convection ovens in that they have a third heating element along with the fan which makes the temperatures more uniform in turn making dishes sear and caramelize better, making pastries lighter and flakier and the cooking time is reduced.

We baked the fries at 425F for about 20 minutes. Both the thin spiral and the larger spirals were very successful.

There was no noticeable difference between the sheets, so the parchment and Silpat both worked equally well. I’m now a spiralizing convert and can’t wait to try zucchini noodles with fresh Kodiak scallops and a white wine sauce!

No KitchenAid? No problem- try these other spiralizing products:

Microplane's Handheld Spiral Cutter with both a small and large barrel accommodates both long, slim and thick vegetables.

Or, this Tabletop Spiral Vegetable Slicer suctions to the table and has three blade insert choices so you can make fine spirals for veggie pasta, large spirals for fries, and flat spirals for pies and chips!