FINISH® QUANTUM® “MONEY BACK GUARANTEE” REBATE OFFER

TERMS & CONDITIONS

OPEN TO LEGAL RESIDENTS OF THE 50 UNITED STATES AND THE DISTRICT OF COLUMBIA WHO ARE 18 YEARS OF AGE OR OLDER AT THE TIME OF PARTICIPATION. VOID WHERE PROHIBITED BY LAW. VALID WHILE SUPPLIES OF QUALIFYING FINISH® QUANTUM® PRODUCT LAST OR UNTIL SEPTEMBER 30, 2023 AT 11:59 PM ET, WHICHEVER OCCURS FIRST.

 

Offer Summary: The Finish Quantum “Money Back Guarantee” Rebate Offer (“Offer”) starts October 9, 2022 at 12:00 AM (midnight) Eastern Time (“ET”) and ends on September 30, 2023 at 11:59 PM ET or whenever Qualifying Products remain on shelf, whichever occurs first (“Purchase Period”).   The “Redemption Period” starts October 9, 2022 at 12:00 AM ET and ends on September 30, 2023 at 11:59 PM ET. During the Purchase Period, Participants (defined in Section 2 below), who make a “Qualifying Purchase” during the Purchase Period and are not satisfied with the Qualifying Purchase, defined below, can elect to receive a refund of their Qualifying Purchase in the form of a Refund check (the “Refund”). Request for Refund must be made within 30 days of purchase (based on date on Receipt).  A “Qualifying Purchase” is a purchase of any five (5) Qualifying Ingredients (to be defined hereunder) and purchase of Finish® Quantum® 12ct, Finish® Quantum® 15ct, Finish® Quantum® 22ct, Finish® Quantum® 24ct, Finish® Quantum® 36ct, Finish® Quantum® 37ct, Finish® Quantum® 50ct, Finish® Quantum® 60ct, Finish® Quantum® 64ct, Finish® Quantum® 70ct, Finish® Quantum® 82ct, Finish® Quantum® 84ct, Finish® Quantum® Hard Water 22ct, Finish® Quantum® Hard Water 37ct, Finish® Quantum® Hard Water 82ct, Finish® Quantum® 22+4ct  (the “Qualifying Products”) during the Purchase Period. Receive a refund of your recipe ingredients up to $20.00 or $30.00, depending on the recipe cooked, according to chart below. The amount of the Qualifying Ingredients excluding tax, less any coupons or other discounts to the purchase price received at point of sale (including store cash or rewards discounts), provided that the maximum value of the Refund will not exceed $20.00 or $30.00, depending on the recipe cooked. Sponsor and its agents reserve the right to adjust Refund amount if a coupon value is present on the receipt, believed to be received as a discount on the Qualifying Product. The “Qualifying Ingredients” is the purchase of any five (5) of the following ingredients: lean ground beef, onion, garlic, crushed tomatoes, tomato paste, tomato sauce, white sugar, basil leaves, fennel seeds, Italian seasoning, parsley, lasagna noodles, ricotta cheese, eggs, mozzarella cheese, baking potatoes, garlic, sweet potatoes, brown sugar, margarine, orange juice, ground cinnamon, miniature marshmallows, condensed cream of mushroom soup, green beans, crispy fried onions, whole turkey, onions, carrots, apples, pie crusts, ground nutmeg, lemons, avocado oil, boneless skinless chicken breasts, diced green chilis (canned), black beans (canned), flour tortillas, Mexican-blend shredded cheese, red enchilada sauce, elbow macaroni pasta, Worcestershire sauce, cheeses, dry mustard powder, brownie mix, vegetable oil, rump roast, cookie mix, dry pancake mix, hot dogs, mushrooms, Dijon mustard, hard boiled eggs and mayonnaise.

Maximum Rebate by Recipe (see recipes below)

Recipe	Maximum Rebate	Redemption Period
Lasagna	$20.00	10/9/22 – 9/30/23
Mashed Potatoes	$20.00	10/9/22 – 9/30/23
Sweet Potato Casserole	$20.00	10/9/22 – 9/30/23
Green Bean Casserole	$20.00	10/9/22 – 9/30/23
Roast Turkey	$30.00	10/9/22 – 9/30/23
Apple Pie	$20.00	10/9/22 – 9/30/23
Chicken Enchilada	$30.00	10/9/22 – 9/30/23
Mac and Cheese	$20.00	10/9/22 – 9/30/23
Brownies	$20.00	10/9/22 – 9/30/23
Roast Beef	$20.00	12/1/22 – 9/30/23
Chocolate Chip Cookies	$20.00	12/1/22 – 9/30/23
Nachos	$20.00	12/1/22 – 9/30/23
Spinach & Artichoke Dip	$20.00	12/1/22 – 9/30/23
Buffalo Wings	$20.00	12/1/22 – 9/30/23
Deviled Eggs	$20.00	3/1/23 - 9/30/23
Stuffed Mushrooms	$20.00	3/1/23 - 9/30/23
Pancake	$20.00	4/1/23 – 9/30/23
Beef Tacos	$20.00	4/1/23 - 9/30/23
Macaroni Salad	$20.00	4/1/23 - 9/30/23
Oven baked Ribs	$20.00	4/1/23 - 9/30/23
Hotdogs	$20.00	4/1/23 - 9/30/23
Hamburger	$20.00	4/1/23 - 9/30/23

 

Participants must recreate the recipes linked below using their respective Qualifying Ingredients:

Lasagna

Mashed Potatoes

Sweet Potato Casserole

Green Bean Casserole

Roast Turkey

Apple Pie

Chicken Enchilada

Mac and Cheese

Brownies

Roast Beef

Chocolate Chip Cookies

Nachos

Spinach and Artichoke Dip

Buffalo Wings

Deviled Eggs

Stuffed Mushrooms

Pancakes

Macaroni Salad

Oven Baked Ribs

Hotdogs

Hamburgers

1. Eligibility: The Offer is open only to legal residents of the 50 United States, or the District of Columbia who are at least 18 years of age or older at the time that a Qualifying Purchase was made. Void where prohibited by law. Individuals who meet these eligibility requirements are referred to herein as “Participants.” Participation constitutes a Participant’s full and unconditional agreement to these Terms and Conditions and the decisions of Reckitt Benckiser LLC (“Sponsor”), and Arrowhead Promotion & Fulfillment Co., Inc. (“Administrator”), which are final and binding in all matters related to the Offer.
2. Offer Instructions: During the Purchase Period, Participants must make a Qualifying Purchase and save the original register receipt and original packaging from the Qualifying Purchase to participate in the Offer. To receive a Refund, the Participant must complete a two-step process (“Claim”). First, during the Redemption Period, a Participant who follows the above instructions and does not get the cookware (specific cookware defined by each recipe below) completely clean and is not satisfied with Finish® Quantum® must go to www.finishdishwashing.com and complete the Mail In Rebate Request steps as mentioned below, within 30 days of purchase:

Recipe	Cookware	Redemption Period
Lasagna	Glass Pyrex Dish	10/9/22 – 9/30/23
Mashed Potatoes	Plastic Mixing Bowl	10/9/22 – 9/30/23
Sweet Potato Casserole	Glass Pyrex Dish	10/9/22 – 9/30/23
Green Bean Casserole	Glass Pyrex Dish	10/9/22 – 9/30/23
Roast Turkey	Coated Stainless Steel Roasting Pan	10/9/22 – 9/30/23
Apple Pie	Round Glass Pyrex	10/9/22 – 9/30/23
Chicken Enchilada	Glass Pyrex Dish	10/9/22 – 9/30/23
Mac and Cheese	Glass Pyrex	10/9/22 – 9/30/23
Brownies	Non-stick baking pan	10/9/22 – 9/30/23
Roast Beef	Stainless steel pan	12/1/22 – 9/30/23
Chocolate Chip Cookies	Glass mixing bowl	12/1/22 – 9/30/23
Nachos	Glass mixing bowl	12/1/22 – 9/30/23
Spinach and Artichoke Dip	Glass mixing bowl	12/1/22 – 9/30/23
Buffalo Wings	Glass mixing bowl	12/1/22 – 9/30/23
Deviled Eggs	Glass mixing bowls, ceramic plates	3/1/23 - 9/30/23
Stuffed Mushrooms	Coated stainless steel baking pan, ceramic plates	3/1/23 - 9/30/23
Pancakes	Glass mixing bowl, ceramic plates	4/1/23 – 9/30/23
Beef tacos	Stainless steel pan, ceramic plates	4/1/23 – 9/30/23
Macaroni Salad	Glass mixing bowls, ceramic plates	4/1/23 - 9/30/23
Oven baked ribs	Pyrex baking dish, ceramic plates, stainless steel sauce pan	4/1/23 – 9/30/23
Hotdogs	Ceramic plates	4/1/23 – 9/30/23
Hamburger	Ceramic plates	4/1/23 – 9/30/23

 

Mail In Rebate Request:

1. Print and complete the Money Back Guarantee form available on www.finish24hrchallenge.com within 30 days of purchase
2. Complete the official registration form, providing Participant’s complete first and last name (initials not permitted), complete street address (P.O. Boxes not permitted), city, state, ZIP code, valid email address (optional)

iii. Mail the completed form, including the following:

1. The original UPC code removed from the laminate or jug of the Qualifying Product (DO NOT return the actual package containing the Qualifying Product); and
2. The original dated purchase receipt (in store or online), including the purchase price of the Qualifying Ingredients circled; and
3. Photographs of the dirty dishes after they were cleaned with the Qualifying Product
4. Mail to:
5. Finish 24 Hour Challenge Money Back Guarantee

PO Box 2804

Grand Rapids, MN 55745-2804

Online Rebate Request:

1. Complete the official registration form found at www.finish24hrchallenge.com, providing Participant’s complete first and last name (initials not permitted), complete street address (P.O. Boxes not permitted), city, state, ZIP code, valid email address (optional)
2. Upload the original UPC code removed from the laminate or jug of the Qualifying Product (DO NOT return the actual bottle containing the Qualifying Product); and

iii. Upload the original dated purchase receipt (in-store and online), including purchase price of the of the Qualifying Ingredients circled; and

1. Upload the photographs of the dirty dishes after they were cleaned with the Qualifying Product

NOTE: Online orders require ship confirmation. 

3. Offer Limitations: Each Participant may only participate once during the Offer. Multiple submissions will not be acknowledged or returned. Only one Participant per household may participate during the Offer. Requests from groups, clubs, or organizations will not be honored. Allow 8 - 12 weeks for mailing of refund check. P.O. Box addresses will not be honored. Refund checks must be cashed within 90 days of issuance date.
4. Limitations Of Liability:Officers, directors, agents and employees of the Sponsor, Administrator, and their respective parent companies, subsidiaries, franchisees, affiliated entities, and their respective advertising, promotion and web design agencies, independent contractors (collectively referred to as “Released Parties”) are not responsible for interrupted or unavailable network server or other connections, miscommunications, failed telephone or computer transmissions or jumbled, scrambled or misdirected registrations or orders, or transmissions, or for phone, electrical, network, computer hardware or software or program malfunctions, failures or difficulties or for other errors, omissions, interruptions, or deletions of any kind whether human, mechanical or electronic or for any damage to any person’s computer related to participating in the Offer. Released Parties are not responsible for illegible, unintelligible, postage due, misdirected, delayed, undelivered, damaged, late, lost or stolen grocery register Receipts, redemption materials or incorrect or inaccurate registration or order information, whether caused by Internet users or programming associated with or utilized in the Offer or by any technical or human errors that may occur in the administration of the Offer. Released Parties are not responsible for any typographical errors in any Offer-related materials. Participants found tampering with, abusing any aspect of the Offer, as solely determined by Sponsor, will be disqualified and may be subject to prosecution. If in the judgment of Sponsor, the Offer is compromised by viruses, bugs, non-authorized human intervention or other causes, which in Sponsor’s judgment, may corrupt the administration, security, or fairness of the Offer, Sponsor reserves the right, in its sole discretion, to modify, discontinue, suspend or terminate the Offer and send Refunds to those Participants that submitted their Claims prior to termination. RELEASED PARTIES MAKE NO WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED, INCLUDING, BUT NOT LIMITED TO, IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. AS SOME JURISDICTIONS MAY NOT ALLOW LIMITATIONS OF EXCLUSION OF LIABILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES OR EXCLUSION OF IMPLIED WARRANTIES, PARTICIPANTS SHOULD CHECK THEIR LOCAL LAWS TO LEARN IF ANY OF THE ABOVE LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO THE INDIVIDUAL PARTICIPANT.
5. Release:Released Parties expressly disclaim any responsibility, and each Participant  agrees to hold Released Parties harmless from all liability for any costs, claims, damages or any other injury (whether due to negligence or otherwise), disability or loss to any person or property (including, without limitation, death or violation of any personal rights such as right of publicity/privacy, libel or slander) due in whole or in part, directly or indirectly, to participation in the Offer, the delivery and/or subsequent acceptance of Refund, submission of Claim or any Offer related activity. Released Parties are not responsible for any loss (financial or otherwise), liability, injury (including death) or damage to persons or property, which may be caused directly or indirectly, in whole or in part, by the purchase of, use or misuse of Refund or any Qualifying Product. Released Parties further assume no liability either for the cancellation, modification or premature conclusion of the Offer for any reason.
6. Disputes: THE OFFER IS GOVERNED BY, AND WILL BE CONSTRUED IN ACCORDANCE WITH, THE LAWS OF THE STATE OF NEW JERSEY. IF THE CONTROVERSY OR CLAIM IS NOT OTHERWISE RESOLVED THROUGH DIRECT DISCUSSIONS OR MEDIATION, IT SHALL THEN BE RESOLVED BY FINAL AND BINDING ARBITRATION ADMINISTERED BY THE AMERICAN ARBITRATION ASSOCIATION IN ACCORDANCE WITH ITS ARBITRATION RULES AND PROCEDURES OR SUBSEQUENT VERSIONS THEREOF (“AAA RULES”). THE AAA RULES FOR SELECTION OF AN ARBITRATOR SHALL BE FOLLOWED, EXCEPT THAT THE ARBITRATOR SHALL BE EXPERIENCED AND LICENSED TO PRACTICE LAW IN THE STATE OF NEW JERSEY. ALL PROCEEDINGS BROUGHT PURSUANT TO THIS PARAGRAPH WILL BE CONDUCTED IN NEW JERSEY. PARTICIPANTS AGREE THAT THE STATUTE OF LIMITATIONS FOR ASSERTING ANY CLAIMS SHALL BE A PERIOD OF ONE YEAR FROM THE END DATE OF THE REDEMPTION PERIOD. PARTICIPANTS AGREE THAT ANY AND ALL DISPUTES, CLAIMS AND CAUSES OF ACTION ARISING OUT OF OR CONNECTED WITH THE OFFER OR ANY FINISH DISH DETERGENT REFUND AWARDED SHALL BE RESOLVED INDIVIDUALLY, WITHOUT RESORT TO ANY FORM OF CLASS ACTION.
7. Privacy Policy:Any personally identifiable information collected during a Participant’s participation in the Offer will be collected by Sponsor or its agent and used by Sponsor, its affiliates, agents and marketers for purposes of the proper administration and fulfillment of the Offer as described in these Terms and Conditions and in accordance with Sponsor’s Privacy Policy as stated at https://www.finishdishwashing.com/policies/privacy-policy/
8. General:Participants waive any right to claim ambiguity in these Terms and Conditions.  All federal, state and local laws and regulations apply. Sponsor reserves the right, to disqualify any individual found, in its sole opinion, to be tampering with the operation of the Offer; to be acting in violation of these Terms and Conditions; or to be acting in an unsportsmanlike manner or with the intent to disrupt the normal operation of the Offer. Any use of robotic, automatic, macro, programmed, third party or like methods to participate in the Offer will void any attempted participation effected by such methods and the result in the individual utilizing the same to be ineligible to participate in the Offer. In the event of any conflict with any Offer details contained in these Terms and Conditions and Offer details contained in Offer Materials (including but not limited to point of sale, television, and print advertising, promotional packaging, and other promotion media), the details of the Offer as set forth in these Terms and Conditions shall prevail.
9. Sponsor/Administrator: The Offer is sponsored by Reckitt Benckiser LLC, 399 Interpace Pkwy, Parsippany, NJ 07054, and is administered by Arrowhead Promotion & Fulfillment Co., Inc. 1105 SE 8th Street, Grand Rapids, MN 55744.

Recipes participants recreate using the respective Qualifying Ingredients:

Lasagna

Ingredients:

1. ¾ pound lean ground beef
2. ½ cup minced onion
3. 2 cloves garlic, crushed
4. 1 (28 ounce) can crushed tomatoes
5. 2 (6 ounce) cans tomato paste
6. 2 (6.5 ounce) cans canned tomato sauce
7. ½ cup water
8. 2 tablespoons white sugar

9. 1 ½ teaspoons dried basil leaves

10. ½ teaspoon fennel seeds
11. 1 teaspoon Italian seasoning

12. 1 ½ teaspoons salt, divided, or to taste

13. ¼ teaspoon ground black pepper
14. 4 tablespoons chopped fresh parsley
15. 12 lasagna noodles
16.  16 ounces ricotta cheese
17. 1 egg
18. ¾ pound mozzarella cheese, sliced

Lasagna Recipe Steps:

1. Heat ground beef, onion, and garlic over medium heat in a stovetop pan until well browned. Once browned stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season the mixture with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Cover and simmer for 1 1/2 hours, stirring regularly.
2. Bring a large pot of lightly salted water to a boil. Once boiling, add lasagna noodles to the water and cook for 8 to 10 minutes until soft. Drain the water from the pot and rinse the noodles with cold water. In a separate bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 °F (190 °C).
4. Begin layering the lasagna by spreading 1 1/2 cups of the meat sauce in the bottom of a 9x13-inch glass pyrex dish. Lay noodles side-by-side lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture on top of the noodles and top with mozzarella cheese slices. Spoon 1 1/2 cups meat sauce on top of the mozzarella. Repeat layers until sauce, noodles, and ricotta mixtures are used up fully. Top the lasagna with remaining mozzarella. Cover the glass pyrex dish with foil and either spray foil with cooking spray, or make sure the foil does not touch the cheese to keep the cheese from sticking.
5. Bake in preheated oven for 25 minutes. Remove the foil and bake uncovered lasagna for an additional 25 minutes. Allow the dish to cool fully before serving.

Mashed Potatoes

Ingredients

2 pounds baking potatoes, peeled and quartered

3 cloves garlic, peeled, or to taste (Optional)

1 cup milk

2 tablespoons butter

salt and ground black pepper to taste

 

Directions

Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer for 15 to 20 minutes, until potatoes are tender.

When the potatoes are almost done, add milk and butter in a small saucepan and heat on low until butter is melted.

Drain potatoes and add to a plastic mixing bowl. Slowly add in milk and butter mix, blending with an electric mixer or potato masher until smooth and creamy. Add salt and pepper to taste.

Sweet Potato Casserole

Ingredients

5 sweet potatoes, peeled and sliced

½ cup packed brown sugar

¼ cup reduced-fat margarine

3 tablespoons orange juice

1 pinch ground cinnamon

1 (10.5 ounce) package miniature marshmallows

 

Directions

Preheat oven to 350 °F (175 °C).

In a large saucepan add sweet potatoes, and enough water to cover them. Bring to a boil and cook about 15 min, until tender. Remove from the heat, drain, and mash.

Add mashed sweet potatoes to a large bowl. Add margarine, brown sugar, cinnamon, and orange juice. Use an electric mixer to mix until blended. Spread evenly into a 9x13-inch glass Pyrex dish. Top with miniature marshmallows.

Bake in the preheated oven for 25 to 30 min, until potatoes are heated through and marshmallows are golden brown.

Green Bean Casserole

Ingredients 6 Servings

1 can (10 1/2 ounces) condensed cream of mushroom soup

3/4 cup milk

1/8 teaspoon pure ground black pepper

2 cans (14 1/2 ounces each) any style green beans, drained substitution Substitutions available

1 1/3 cups crispy fried onions, divided

 

Directions

Preheat the oven to 350°F. Mix milk, pepper, and cream of mushroom soup in 1 1/2-quart baking dish. Stir in beans and 2/3 cup crispy fried onions.

Bake for 30 minutes or until hot, stir.

Sprinkle remaining 2/3 cup onions on top. Bake for an additional 5 minutes until the onions are golden brown.

Roast Turkey

Ingredients

10-12 pound turkey

salt and pepper to taste

chopped onions

chopped carrots

chopped Apples

Herbs

butter

 

Directions

Preheat oven to 325°F.

Pull the neck and giblets out of the cavity; discard the liver but save the rest of the giblets for the gravy.

Pat the turkey dry with paper towels. Season inside and out with salt and pepper. Fill inside with aromatics like apples, carrots, chopped onions, and herbs. Place turkey breast-side up in a coated stainless steel roasting pan. Brush with melted butter.

Tent turkey with aluminum foil and roast for 2 hours (for a turkey larger than 10-12lbs, add an extra 15 minutes per additional pound).

Remove aluminum foil and baste turkey with more melted butter. Increase oven to to 425°F.  Roast for an additional hour or until the meat at the thigh registers 165°F.

Apple Pie

Crust Ingredients

1 box (14.1 oz) refrigerated pie crusts (2 Count), softened as directed on box

Filling Ingredients

6 cups thinly sliced, peeled apples (6 medium)

¾ cup sugar

2 tablespoons all-purpose flour

¾ teaspoon ground cinnamon

¼ teaspoon salt

⅛ teaspoon ground nutmeg

1 tablespoon lemon juice

 

Directions

Heat oven to 425°F. In an ungreased 9-inch glass Pyrex pie plate, place 1 pie crust. Press pie crust firmly against the sides and bottoms.

In large bowl, gently mix the filling ingredients, then spoon into the crust-lined plate. Top with second pie crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Flute the edge using your fingers, fork or spook. In the top crust, cut shapes or slits in several places.              

Bake for 40 to 45 minutes or until the apples are tender and the crust is golden brown. After the first 15-20 minutes of baking, cover the edge of the crust with 2- to 3-inch wide strips of foil to prevent excessive browning. Cool on a cooling rack for at least 2 hours before serving.

Chicken Enchilada

Ingredients:

2 tablespoons avocado oil (or olive oil)

1 small white onion, peeled and diced

1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces

1 (4-ounce) can diced green chiles

sea salt and freshly-cracked black pepper

1 (15-ounce) can black beans, rinsed and drained

8 large flour tortillas

3 cups Mexican-blend shredded cheese

1 batch red enchilada sauce

 

Directions:

Preheat the oven to 350°F.  Prepare your enchilada sauce.

Heat oil in large sauté pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add green chiles and diced chicken. Sauté the mix, stirring occasionally for 6-8 minutes, or until the chicken is cooked through.  Add beans and stir until evenly combined.  Remove pan from heat and set aside.

To assemble the enchiladas, set up the ingredients on the counter: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread roughly two tablespoons of sauce over the surface.  Add a heaping spoonful of the chicken mixture down the center of the tortilla. Sprinkle with roughly 1/3 cup cheese. Roll up the tortilla and place in a  9 x 13-inch baking dish. Repeat for the remaining enchaladas. Add any additional sauce evenly over the top, and sprinkle extra cheese.

Bake uncovered in a glass Pyrex dish for 20 minutes at 350°F, until the enchiladas are cooked through and the tortillas are slightly crisp on the outside. Remove from the oven and transfer to a wire rack or trivet. Serve hot!

Mac and Cheese

Ingredients

Elbow macaroni pasta

Butter

All-purpose flour

Milk (whole or 2%) and half-and-half

Worcestershire sauce

American cheese

Sharp cheddar cheese

Salt

dry mustard powder

black pepper

Nutmeg

 

Directions

Boil salted water and cook noodles until just before al dente, according to package directions. Drain and drizzle a small amount of olive oil to prevent sticking.

While is cooking, make the roux and béchamel sauce in a Dutch oven or large saucepan using the butter, flour, milk, and half-and-half. Whisk in the worcestershire sauce, cheeses, and seasoning.

Stir in the cooked macaroni until all of the noodles are well coated.

Pour noodle and cheese mixture into a 9 x 13-inch (3-quart) glass Pyrex dish. Sprinkle grated cheese on top. Bake at 325°F oven for about 15 minutes, until cheese is melted on top and the inside is hot and bubbly.

Brownies

Ingredients

Brownie Mix

3 Tablespoons Water

1/2 Cup Vegetable Oil

2 Eggs

 

Directions

Heat oven as directed in chart below for various pan sizes. Grease bottom of pan.

Stir brownie mix, water, oil and eggs in a medium mixing bowl until blended. Pour and spread in a non stick baking pan.

Bake as directed in the chart below or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Remove from oven and let cool.

Non Stick Baking Pan Size: 13”x9” | 9"x9" | 8"x8"

Oven Temp: 350°F | 350°F | 325°F

Bake Time (in minutes)**: 22-25 | 36-38 | 50-52

**If using nonstick pan, shorten bake time by 3 min.

Roast Beef

Ingredients

For the roast

3 to 3 1/2 pounds(1.3 to 1.6 kg) boneless rump roast (pick an end cut with a layer of fat, if you can)

1 tablespoon extra virgin olive oil

8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds)

Salt and pepper

For the gravy:

Red wine, water, and/or beef stock

1 tablespoon cornstarch

 

Directions

To make the roast:

Bring beef to room temperature before roasting. This will help it cook more evenly. Remove from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Sprinkle all sides with salt.

Preheat the oven to 375°F. Move a rack to the center of the oven, and place the other one underneath.

Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.

Rub olive oil all over the roast. Sprinkle it all over with salt and pepper.

Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.

Place the roast, fat-side up so that as the fat bathes the entire roast in flavor as it melts.

Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.

The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook.

When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.

To make the gravy:

Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. If so, leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.

Add some water, red wine, or beef stock to the drippings to deglaze. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.

Add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste, and thyme if desired.

After the roast has had a chance to rest a bit (and reabsorb its juices), thinly slice the roast to serve. (A sturdy long bread knife works well for slicing roasts.)

Pour the gravy over the slices or serve on the side.

Chocolate Chip Cookies

Ingredients

Package of cookie mix

1 egg

1/2 cup (1 stick) butter, softened (room temperature)

 

Directions

Heat oven to 375°F. (If using light colored shiny surfaced cookie sheet, set oven to 385°F.) If necessary, soften butter in the microwave for 10-15 seconds.

Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough according to desired cookie size and place 2 inches apart onto an ungreased cookie sheet.

Bake as directed below or until light golden brown around edges.

Cool 5 minutes and remove from pan.

Store cooled cookies in an airtight container.

For dough size of 1 rounded tablespoons:

Bake Time: 8-10 minutes. Yield: 12-14, 3-inch cookies

For dough size of 2 2 rounded tablespoons:

Bake Time: 10-12 minutes

Nacho Recipe

Ingredients:

• 1 bag of Tortilla chips
• 1 pound of block of shredded cheese – cheddar, monterrey jack, Colby jack
• Optional toppings such as:
• Shredded seasoned beef or chicken
• Black beans
• Tomatoes 
• Jalapenos
• Corn
• Sour cream

 

Directions:

1. Preheat oven to 350 degrees (Fahrenheit).
2. Spread tortilla chips over a cookie sheet.
3. Sprinkle the shredded cheese over the chips.
4. Place the various toppings evenly over the chips and cheese, so each chip has a topping on it.
5. Bake for approximately 10 minutes, or until cheese is melted.
6. Serve the nachos warm and add sides such as sour cream.
7. Skip the rinse and put your cookie sheet in the dishwasher for an easy clean-up!

Spinach and Artichoke Dip

Ingredients:

• 1 - 8 oz. package of cream cheese
• ¼ cup Sour cream
• ¼ cup Mayonnaise
• 1 clove of garlic
• 2/3 cups of Parmesan cheese
• ½ cup of shredded Mozzarella
• Pinch of pepper
• 1 - 14 oz. can of artichokes
• Frozen/fresh spinach

 

Directions:

1. Preheat oven to 350 degrees (Fahrenheit)
2. Mix cream cheese, sour cream, garlic, mozzarella, mayonnaise and pepper together in a bowl.
3. Add in the artichokes and spinach. Stir together until thoroughly mixed.
4. Scoop the entire mix into a baking dish.
5. Put baking dish in the oven for about 20 minutes.
6. Serve the dip warm and pair with toasted baguettes, crackers or tortilla chips.
7. Skip the rinse and put the bowls directly in the dishwasher for an easy clean-up!

Buffalo Wings

Ingredients:

Wings:

• 4 lbs of chicken wings
• 5 Tsp baking powder
• ¾ tsp salt

Sauce:

• 4 tbs unsalted butter
• ½ tbs buffalo sauce
• 1 Tbs Brown Sugar
• ¼ tsp salt

Optional: Blue cheese dip and/or celery

 

Directions:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Put wings in a large bowl. Sprinkle baking powder and salt then toss together to coat evenly over the wings.
3. Place the chicken wings skin side up on the sheet. Put in the oven for 30 minutes.
4. Rotate the wings on the other side to cook thoroughly. Place the chicken back in the oven for another 30 minutes or until golden brown and skin is crispy.
5. Toss in the bowl with hot sauce to coat evenly over the wings.
6. Serve with blue cheese dressing and/or celery.
7. Skip the rinse and put the baking sheet directly in the dishwasher for an easy clean-up!

Deviled Eggs Recipe

Prep Time: 5 min
Cook Time: 45 min
Serves: 12 servings

Ingredients:

6 large eggs
1 tsp mustard
1-2 dashes of hot sauce
¼ tsp ground black pepper
1 tbs chives
3 tbs mayonnaise
1 pinch of paprika

Steps:

1. Place eggs in a small saucepan with cold water. Then, put the pan on the stove for medium/hot heat and bring to a boil. Turn off the heat and let it sit for 10-12 min.
2. Drain the water, rinse each egg under cold water and peel off the top layer. Put in the refrigerator and let the eggs cool for about 15 minutes.
3. Cut each egg in half, then scoop out the yolks with a spoon. Put the yolks in a bowl and mash together with a fork.
4. Add remainder of ingredients: hot sauce, black pepper, chives and mayonnaise and mix together.
5. Scoop out the mixture into and distribute evenly in each egg. Top each off with a dust of paprika.

Stuffed Mushrooms Recipe

Prep Time: 10 min
Cook Time: 25 min
Servings: 28 mushrooms

Ingredients:

½ cup of breadcrumbs
½ cup of grated cheese
2 cloves of garlic - minced
2 tablespoons of chopped parsley
1 tablespoon of mint
1 pinch of salt and pepper
1/3 cup of extra virgin olive oil
28 large mushrooms

Steps:

1. Preheat the oven to 400 degrees F.
2. In a bowl, mix together breadcrumbs, grated cheese, minced garlic, parsley, salt and pepper until evenly distributed.
3. Evenly coat a baking sheet with 1 tablespoon of the extra virgin olive oil.
4. Cut off the stems of the mushrooms and place them on the baking sheet.
5. Scoop the mixture into the mushrooms.
6. Top the mushrooms with the remaining olive oil.
7. Put in the oven and bake until the mushrooms are tender, roughly 25 minutes.
8. Serve warm. Skip the rinse and finish it with Finish!

 

Pancake Recipe

Prep Time: 10 minutes

Cook Time: 2 minutes
Servings: 8 pancakes

Ingredients:

1 cup of dry mix

2/3 cup of water

Directions:

1. Heat pancake griddle to 375° (medium heat).
2. Lightly grease the griddle
3. Whisk together the pancake mix and the water. Do not over mix the batter and let it stand for about 2 minutes.
4. Pour about ¼ cup of the batter to create a pancake on the griddle.
5. Cook about 1-1.5 minutes per pancake side. Flip the pancake over when the top bubbles and the bottom is golden brown.
6. Serve on a plate with butter and syrup. Enjoy!

 

Ground Beef Tacos

Prep Time

• Cook time: 20
• Total Time: 22 min
• Servings: 4

Ingredients

• 1 lb ground beef 70-80% lean
• 1 tbsp chili powder
• ½ tsp salt
• ¾ tsp cumin
• ½ tsp dried oregano
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ cup tomato sauce
• Taco shells
• 8 white corn tortillas
• ½ cup oil canola / vegetables

Instructions

1. Heat a large skillet over medium heat. Add ground beef, break up the beef with a spatula while its in the pan. Cook the beef fully, until browned and no longer pink.
2. Drain any excess grease from the skillet. Then return it to the stove and reduce the heat to low.
3. Add the ½ cup of tomato sauce and the spices to season the ground beef. Stir together until the meat is coated in the sauce.
4. Let it simmer for about 5 minutes.
5. FRY TORTILLAS: pour ½ cup of oil into a medium sized skillet on medium high heat. Slowly dip the tortilla in the oil, and fry on each side for about 30 seconds, just so it has some color and crispiness.
6. Put the tortilla on a paper towel to absorb any excess oil and carefully fold it into a taco shape using either tongs or forks to shape the tortilla.
7. Fill the tortilla shell with ground beef taco meat and any other toppings.

 

Macaroni Salad Recipe

Prep Time: 15 minutes

Cook Time: 7 minutes

Chill Time: 1 hour

Total Time: 1 hour 22 minutes

Ingredients:

• 1 box of macaroni noodles
• ½ cup of sweet pickles
• ¾ cup of diced red peppers
• 1/3 cup of thin sliced celery
• 1/3 cup of diced red onion
• 2 large hard boiled eggs
• Salad dressing:
• ¾ cup of mayonnaise
• ¼ cup sour cream
• 2 tablespoons sweet pickle juice
• 1 tbs red wine vinegar
• 1 tbs sugar
• 2 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp pepper
• 1/8 garlic powder
• 1/8 tsp crushed red pepper (optional)

Directions:

1. Create the dressing: Combine all ingredients together: mayonnaise, sour cream, sweet pickles, sugar, dijon mustard, salt, pepper, garlic powder and red pepper (if using). Whisk together ingredients in a medium bowl until they are well mixed.
2. Prepare macaroni according to the box – boil water, add them to the pot, then drain and rinse with cold water immediately. Drizzle with a teaspoon of olive oil and stir them together so they do not stick together.
3. Combine macaroni, hard boiled eggs, sweet pickles, red pepper, celery, and red onion together. Mix together until even.
4. Add the dressing to the macaroni and mix until evenly coated. Serve cold. Enjoy!

 

Hot Dogs w/ ketchup and mustard

Burgers w/ ketchup and mustard