Ingredients (makes 24 halves)

• 12 large eggs, hard boiled and peeled
• 3 tbsp mayonnaise
• 1 tbsp yellow mustard
• 1 tsp apple cider vinegar
• Salt and pepper to taste
• Smoked paprika and chives to garnish

Instructions

Slice eggs in half lengthwise and pop yolks into a bowl. Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth. Spoon or pipe the mixture back into the whites. Dust with smoked paprika and top with a sliced chive. Refrigerate until serving.

Ingredients (makes 24 pieces)

• 12 jalapenos, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 6 strips bacon, cooked and crumbled (optional)
• Salt to taste

Instructions

Preheat oven to 400F. Mix cream cheese, cheddar, garlic powder, bacon, and salt until combined. Spoon filling into each jalapeno half, mounding it slightly. Place on a baking sheet lined with parchment. Bake 15-18 minutes until the cheese is bubbly and the peppers are tender. Cool 5 minutes before serving — they are very hot straight from the oven.

What to Include

• Cured meats: sliced salami, pepperoni, or beef jerky sticks
• Cheeses: sharp cheddar, pepper jack, smoked gouda
• Crackers and cornbread crisps
• Pickles, pickled jalapenos, and olives
• Dried fruits: apricots, cranberries
• Whole grain mustard and honey for dipping

How to Serve It

Lay everything out on a large wooden cutting board or a piece of parchment on a plank. Use small mason jars for the mustard and honey. Label the board with a hand-written card that reads “Frontier Provisions — Take What You Need.” This sets the tone the moment guests walk in.

Ingredients (serves 8-10)

• 4 ripe avocados
• Juice of 2 limes
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced
• Handful of fresh cilantro, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• Tortilla chips to serve

Instructions

Halve and pit avocados. Scoop flesh into a bowl. Add lime juice immediately and mash to your preferred texture — some people like it chunky, some smooth. Fold in the onion, garlic, jalapeno, cilantro, and smoked paprika. Season with salt and pepper. Taste and adjust lime juice. Press plastic wrap directly onto the surface to keep it green until serving.

Ingredients (makes 16 skewers)

• 1.5 lbs sirloin or flank steak, cut into 1-inch cubes
• 3 tbsp BBQ sauce (store-bought is fine)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper
• 16 small wooden skewers, soaked in water 30 min

Instructions

Toss beef cubes with BBQ sauce, oil, and all spices. Marinate at least 30 minutes or overnight. Thread 2-3 cubes onto each skewer. Grill or broil on high heat 2-3 minutes per side for medium. Rest 5 minutes before serving. Arrange on a wooden board and set out extra BBQ sauce for dipping.

Ingredients (makes 24 mini muffins)

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or regular milk)
• 2 eggs
• 1/4 cup melted butter
• Optional: 1/2 cup shredded cheddar and 1 diced jalapeno

Instructions

Preheat oven to 375F. Grease a 24-cup mini muffin tin well. Whisk dry ingredients together. Whisk wet ingredients separately. Fold wet into dry until just combined — do not overmix. Stir in cheese and jalapeno if using. Fill each cup about three-quarters full. Bake 12-14 minutes until a toothpick comes out clean. Serve warm with honey butter.

Ingredients (serves 10-12)

• 2 lbs ground beef or chuck, browned and drained
• 2 cans (15 oz each) kidney or pinto beans, drained
• 2 cans (15 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 large onion, diced and sauteed
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano
• Salt, pepper, and cayenne to taste
• 2 cups beef broth

Instructions

Brown beef in a large pot or Dutch oven. Remove and drain fat. Saute onion in the same pot until soft, then add garlic and cook 1 more minute. Add beef back in, then add everything else. Simmer uncovered on low heat for at least 1 hour, stirring occasionally. The longer it cooks, the better it gets. Transfer to a slow cooker set to warm for easy buffet serving.

Toppings Bar

Set out small bowls of shredded cheddar, sour cream, sliced green onions, jalapenos, and hot sauce. Let guests build their own bowl.

Ingredients (serves 10-12)

• 4-5 lb pork shoulder (bone-in or boneless)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder, 1 tbsp onion powder
• 1 tsp cumin, 1 tsp black pepper, 1 tsp salt
• 1 cup BBQ sauce (plus more for serving)
• 1/2 cup apple cider vinegar
• Slider buns, coleslaw, pickles to serve

Instructions

Mix all dry spices and rub all over the pork. Place in a slow cooker with vinegar and half the BBQ sauce. Cook on low 8-10 hours or high 5-6 hours. The meat should fall apart with a fork. Shred with two forks, discarding any large fat pieces. Toss with the remaining BBQ sauce. Keep on warm until serving. Set out buns, coleslaw, and pickles so guests can build their own sliders.

Ingredients (serves 8-10)

• 1.5 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt, 1/4 cup sugar
• 2 eggs
• 1.5 cups buttermilk
• 1/4 cup melted butter (plus extra for the skillet)

Instructions

Preheat oven to 425F with a 10-inch cast-iron skillet inside. Whisk dry ingredients together. Whisk eggs, buttermilk, and melted butter together. Fold wet into dry until just combined. Remove the hot skillet from the oven carefully, add 1 tbsp butter, and swirl to coat. Pour batter in immediately — it should sizzle. Bake 20-22 minutes until golden and a toothpick comes out clean. The crispy cast-iron bottom is the whole point of this method.

Ingredients (serves 10-12)

• 3 cans (15 oz each) navy or pinto beans, drained
• 6 strips thick-cut bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup BBQ sauce
• 3 tbsp brown sugar
• 2 tbsp molasses
• 2 tbsp yellow mustard
• 1 cup chicken or vegetable broth
• Salt and pepper to taste

Instructions

Cook bacon in a Dutch oven or oven-safe pot until crispy. Remove bacon, leave 1 tbsp fat. Saute onion until soft, add garlic for 1 minute. Add beans, BBQ sauce, sugar, molasses, mustard, broth, and crumbled bacon. Stir to combine. Bake covered at 325F for 1.5 hours, then uncovered for 30 more minutes to thicken. Or cook low in a slow cooker all day. Serve directly from the pot.

Ingredients (serves 10-12)

• 1 medium head green cabbage, finely shredded
• 2 large carrots, grated
• 1/2 small red onion, very thinly sliced
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp celery salt
• Salt and pepper to taste

Instructions

Toss shredded cabbage, carrots, and onion together in a large bowl. Whisk mayo, vinegar, sugar, and celery salt together in a small bowl. Pour dressing over the vegetables and toss well to coat. Season with salt and pepper. Cover and refrigerate at least 1 hour before serving. The slaw gets better as it sits. Toss again right before serving.

Ingredients (serves 8-10)

• 4 ears of corn (or 3 cups frozen corn, thawed and patted dry)
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, diced
• Juice of 2 limes
• 3 tbsp olive oil
• 1 tsp cumin, 1/2 tsp smoked paprika
• Fresh cilantro, salt, and pepper to taste

Instructions

Char corn directly over a gas burner, on a grill, or in a very hot dry skillet until blackened in spots. Cut kernels off the cob. Combine corn, beans, bell pepper, and onion in a bowl. Whisk lime juice, olive oil, cumin, and paprika together and pour over everything. Toss well, season generously, and fold in cilantro. Serve at room temperature or chilled.

Ingredients (serves 10-12)

• 2 cans (29 oz each) sliced peaches in juice, drained (or 6 cups fresh peaches, sliced)
• 1/2 cup sugar plus 1 tbsp for topping
• 1 tsp cinnamon, 1/2 tsp nutmeg
• 1 tbsp lemon juice
• For the topping: 1.5 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup cold butter cut into cubes, 1/3 cup boiling water

Instructions

Preheat oven to 400F. Toss peaches with sugar, cinnamon, nutmeg, and lemon juice and spread in a 9×13 baking dish. For the topping: mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Stir in boiling water until just combined. Drop spoonfuls over the peaches. Sprinkle with the extra 1 tbsp sugar. Bake 25-30 minutes until topping is golden and peach juices bubble around the edges. Serve warm with vanilla ice cream.

Ingredients (makes 24 squares)

• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 4 large eggs
• 1.5 tsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 1 cup chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350F. Grease a 9×13 pan. Melt butter in a saucepan, remove from heat. Whisk in sugar until combined. Add eggs one at a time, whisking after each. Add vanilla. Stir in cocoa, flour, salt, and baking powder until just combined. Fold in chocolate chips and nuts. Spread into pan. Bake 25-30 minutes — the center should be just barely set. Cool completely before cutting for cleanest squares. Cut into 24 pieces.

Ingredients (serves 8-10)

• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 3 eggs
• 1/2 tsp salt, 1 tsp vanilla
• Oil for frying
• 1/2 cup sugar mixed with 2 tsp cinnamon for coating
• Chocolate sauce or caramel sauce for dipping

Instructions

Bring water and butter to a boil in a saucepan. Add flour and salt all at once, stirring hard until the dough pulls away from the sides in a ball. Remove from heat, cool 5 minutes. Beat in eggs one at a time until smooth and glossy. Heat 2 inches of oil to 375F. Drop heaping teaspoons of dough into the oil in batches and fry 3-4 minutes until deep golden. Drain briefly on paper towels, then toss immediately in the cinnamon sugar. Serve warm with dipping sauce.

Ingredients (serves 10-12)

• 2.5 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
• 1 tsp cinnamon, 1/2 tsp ginger
• 1/3 cup butter, softened
• 1/2 cup molasses
• 1 egg
• 1/3 cup buttermilk
• 2 cups apple butter (store-bought is perfect)

Instructions

Mix dry ingredients. Cut in butter. Whisk molasses, egg, and buttermilk together and add to dry mixture — it will be a stiff dough. Divide into 6 equal pieces. Roll each piece into an 8-inch circle on a floured surface. Bake rounds at 350F on parchment-lined sheets for 10-12 minutes until firm. Cool completely. Stack the rounds with a generous layer of apple butter between each one. Wrap tightly and refrigerate overnight — this cake is better the next day once the layers soften.