~oreo and heath ice cream pie~

ingredients

one pre-made oreo cookie pie crust

1/2 gallon chocolate chip or cookies & cream ice cream

8 oz. Heath bits

1 jar caramel topping or dulce de leche

1 jar hot fudge topping

instructions

Freeze the crust, Heath bits and metal mixing bowl in the freezer until everything is well chilled (about 2 hours.) After everything is chilled, allow the ice cream to soften a bit (but not melt.) Place the ice cream in the metal mixing bowl (I use my Kitchen Aid mixer for this and it works like a charm.) Pour the Heath bits over and mix until the bits are well incorporated. Spread into chilled Oreo crust. Place back in the freezer to set for a few hours. When ready to serve, heat the caramel and hot fudge toppings. Cut the pie into 6 pieces and place on pretty dessert plates. Drizzle the warmed toppings over each slice. Fantastic with cold press coffee!

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LaSaGnA TiMpAnO

ingredients

Pesto

Tomato Sauce

Alfredo Sauce

Lasagna Noodles

Salami

Mozzarella

Parm

Provolone

Ricotta

instructions

Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have those 3 things, you cook the lasagna (try and undercook it a bit) and build the thing. Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesnt fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up. Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.

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Spaghetti Pie

ingredients

3 eggs, beaten

1 cup sour cream

1/2 cup Parmesan Cheese

1 cup Mozzarella Cheese

1 lb Spaghetti Noodles, cooked and cooled

Sauce:

1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained

1 - 24oz can Spaghetti Sauce, your choice

1 - 12oz can diced tomatoes, drained

1/2 tsp basil

1/4 tsp oregano

salt, pepper and garlic powder, to taste

instructions

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13X9 casserole dish.

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.

Top with an additional 1 1/2 cups Mozzarella Cheese

and 1/2 cup Cheddar Cheese.

Bake at 350 degrees for about 30 minutes

or until golden brown and bubbly.

Slice and serve... maybe with some toasty garlic bread!

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BTS Cake or Poke Cake

ingredients

1 9x13 chocolate cake, prepared and cooled, still in pan

14 oz sweetened condensed milk

16 oz cool whip

1 cup Heath Milk Chocolate Toffee Bits

1/2 cup caramel sundae sauce

instructions

Once the cake has completely cooled, poke 24-30 holes in it using the base of a wooden spoon.

Pour the sweetened condensed milk over the cake, aiming to fill the holes.

Cover and chill for a few hours until the cake has absorbed the sweetened condensed milk (you can tell it's absorbed when there aren't pools of sweetened condensed milk sitting on top of or around the sides of the cake anymore).

Spread the cool whip over the cake. Top with the Heath bits and drizzle the caramel syrup over top.

Keep chilled until ready to serve.

Serves 12-15

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Fat Man’s Delight

ingredients

for the crust

1 cup all purpose flour

1 cup chopped pecans

1/2 cup melted butter

cheesecake layer

8 ounces cream cheese

8 ounces cool whip

1 cup powdered sugar

pudding layer

1 box instant chocolate pudding (4 serving size)

1 box instant vanilla pudding (4 serving size)

3 cups milk

additional 8 ounce cool whip for topping

instructions

Combine crust ingredients and press into a 9x13 baking pan. Don't worry if there are holes in the crust.

Bake in a 350 degree oven for 18-20 minutes. Lett cool completely.

Cheesecake layer-Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over crust.

Pudding layer-combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.

Top with additional cool whip.

Refrigerate until ready to serve.

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Dark Chocolate Cream Pie

ingredients

1 ready made graham cracker crust

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 1/2 cups sweetened dark chocolate, chopped (or you can use the baking chips)

1/3 cup heavy cream (milk can be substituted)

8 ounce container of Cool Whip

instructions

Melt chocolate and cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, creating a chocolate ganache, if needed heat for an additional 10 seconds.

With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of your pie, and mix again till all combined.

Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust.

To drizzle chocolate. If chocolate has thickened, place back in microwave for 10-15 seconds to liquify. Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag. Drizzle chocolate over pie in the pattern of your choice.

Refrigerate pie for at least 4 hours before serving.

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Artichoke and Tomato Chicken

ingredients

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

1 (8 ounce) package mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce

instructions

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

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Hot Fudge Ice Cream Bar Dessert

ingredients

1 (16 ounce) can chocolate syrup

3/4 cup peanut butter

19 ice cream sandwiches

1 (12 ounce) container frozen whipped topping, thawed

1 cup salted peanuts

instructions

Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve

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SWEET PORK ENCHILADAS

ingredients

for the sauce

3 tablespoons butter

4 tablespoons flour

1½ cups chicken broth (or 1½ cups water plus 2 teaspoon chicken bouillon)

1¾ cup (one 10 ounce can) red enchilada sauce (mild or medium)

¾ teaspoon cumin

½ teaspoon onion salt

2 tablespoons brown sugar

2-3 cups shredded sweet pork

4-8 flour tortillas

1-2 cups shredded cheese (monterey jack, mild cheddar, or mexican blend)

½ cup chopped cilantro

instructions

Preheat oven to 400.

In a medium sauce pan melt butter over medium heat. Whisk in flour. Add chicken broth and whisk until smooth. Stir in enchilada sauce, cumin, salt, and brown sugar. cook about 5 minutes until thick and all ingredients are well combined. Remove from heat. Pour ½ cup sauce into the bottom of a large baking dish/or casserole dish.

Fill each tortilla with about ¼ to ⅓ cup shredded pork. Top with shredded cheese and chopped cilantro. Roll tortillas and place end-side down side by side into prepared baking dish. Pour 1 cup of the sauce over enchiladas. Top with additional cheese to taste. Bake 15 minutes or until cheese is melty and begins to brown slightly. Serve hot with additional cheese, cilantro, and sauce if desired.

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Mississippi Mud Brownies Recipe

ingredients

1 cup butter, softened

2 cups sugar

4 eggs

1½ teaspoons vanilla

½ cup cocoa powder

1⅓ cups all-purpose flour

½ teaspoon salt

1 (10 ounce) package miniature marshmallows

Frosting:

½ cup butter

½ cup milk

½ cup cocoa powder

1 teaspoon vanilla extract

4 cups powdered sugar

1 cup chopped pecans

½ cup mini chocolate chips

instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together butter and sugar.

Add eggs and vanilla and mix well. Mix in salt, cocoa and flour until combined.

Pour batter into a greased 9×13-inch baking pan.

Bake for 20-25 minutes, or until set.

Remove brownies from oven and sprinkle marshmallows on top in an even layer. Return to the oven and bake for 3-4 minutes or until marshmallows are puffy.

Remove from oven and let cool completely.

For the frosting:

In a medium saucepan, melt butter over medium heat.

Whisk in milk and cocoa powder and mix for 2 minutes.

Remove saucepan from heat and whisk in vanilla extract and powdered sugar until smooth.

Spread immediately over brownies and sprinkle on pecans and mini chocolate chips.

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Cheesy Parmesan Meatloaf!

ingredients

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup gluten free breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup marinara pasta sauce (homemade here, minus the meat)

1/2 cup shredded Italian cheese blend

instructions

minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

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CHOCOLATE PB BANANA UPSIDE DOWN CAKE

ingredients

3 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

⅓ cup cocoa

3 sticks unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup milk

¾ cup chunky peanut butter

1 cup brown sugar

4 bananas, halved lengthwise

instructions

Preheat the oven to 350 degrees and lightly grease or butter the sides of a 9x13 glass baking dish. In a medium bowl, whisk the flour with the baking powder, salt, and cocoa.

In a standing electric mixer, beat 2 sticks of butter with the granulated sugar at medium speed until very fluffy, about 5 minutes. Beat in the eggs one at a time. Add the vanilla. Beat in the flour mixture and the milk.

In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish. Arrange the bananas, cut sides down, in the dish. Spoon dollops of the peanut butter into the dish and fill in the gaps with the chocolate batter. Bake for 45 minutes. Let the cake cool for 10 minutes, then loosen the edges with a knife and invert in onto a platter. Let the cake cool slightly, then cut into squares and serve.

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Macaroni and Beef with Cheese Recipe

ingredients

1 large onion, diced

1 tablespoon canola oil

salt to taste

optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (I just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth)

one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender

2 pounds lean ground beef

1 box macaroni

1 cup each grated cheddar and mozzarella cheeses

instructions

Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.

Having used all the pasta, I put the second batch into the cleaned baking dish and covered it with foil, wrote “Mac and Beef, bake, cover with cheese and broil” on the foil with a sharpie—so that next time I’m gone, Donna has a mid-week meal ready to go.

Now that we have this frozen version, it begs the question, “What is the difference between pulling this homemade version and baking it, and cooking the ubiquitous store-bought kind?” Besides the fact that it’s more satisfying to serve from glass than from foil or plastic? Besides the good ingredients and lack of bad ones? Besides all that extra, gooey, delicious melted cheese? Besides that it was fun to make? Besides that it tastes better?

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Bacon, Egg and Cheese Brunch Ring

ingredients

4slices bacon, cut in half crosswise

1/3cup plus 1 tablespoon milk

4eggs, slightly beaten

Salt and pepper, if desired

1/4cup chopped red bell pepper

1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1cup Old El Paso™ Thick 'n Chunky salsa, if desired

instructions

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa

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Make-Ahead Cheesy Turkey Chili Bake

ingredients

1 1/4 lb ground turkey

1 package (1 oz) Old El Paso™ taco seasoning mix

2 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed

1 can (4.5 oz) Old El Paso™ green chiles, undrained

1 can (11 oz) Green Giant™ SteamCrisp™ white shoepeg corn

1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa

2 cups shredded Mexican four-cheese blend (8 oz)

instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.

Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165°F. If desired, serve over rice with favorite chili toppings: cilantro, green onions, sour cream, yogurt, salsa, guacamole.

To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1 1/4 to 1 1/2 hours.

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Cinnamon Roll Casserole

ingredients

1 tube cinnamon rolls with icing

½ cup unsalted butter

⅓ cup granulated sugar

2 eggs

3 tsp cinnamon

¼ tsp nutmeg

1 tsp vanilla

1 Tbsp brown sugar

instructions

Pre-heat oven to 350℉.

Cut up cinnamon rolls into pieces and place in an oven-safe casserole dish.

In a pot, melt butter and granulated sugar together on low to medium heat. Then, set aside.

In a bowl, with a fork, beat eggs nutmeg, vanilla, and cinnamon together.

Pour butter and sugar mixture over the cut-up cinnamon rolls, followed by the egg mixture.

Top with brown sugar.

Bake for 30 minutes.

Once out of the oven, top with icing and enjoy!

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Apple Pecan Breakfast Cake

ingredients

1 cup pecans

2 granny smith apples, peeled and chopped

2 cups whole-wheat pastry flour (other flours probably work)

1 tsp baking powder

½ teaspoon kosher salt

1 tsp ground cinnamon + more for garnish

1 tsp vanilla

1/4 cup Earth Balance (or butter), melted

1/2 cup pure maple syrup + 1 tbsp, divided

1/3 cup unsweetened applesauce

instructions

Preheat oven to 350F. Peel and chop the apples. Grease a small casserole dish and then spread 1 tbsp of maple syrup on the bottom of dish. Now, spread a layer of chopped apples followed by a layer of pecans on the bottom of dish. Use just less than half of both the apples and pecans. In a large bowl, mix the following dry ingredients (whole wheat pastry flour, baking powder, kosher salt, cinnamon). Whisk together. In a small bowl mix the wet ingredients (applesauce, 1/2 cup maple syrup, vanilla, and 1/4 cup melted Earth Balance (or butter). Mix.

Add the wet to the dry and mix well. Now spread on a layer of this batter over top of the apples and pecans. Use about half of the batter.

Now spread a layer of apples and pecans again, making sure to leave at least 2-3 tbsp of each for the top of the cake. Follow this by a final layer of the cake batter (use all of it up). Spread as evenly as possible.

Now sprinkle on the remaining apples and pecans. Add on a sprinkle of cinnamon and place in the oven for 55 mins at 350F. Allow to cool for at least 15 minutes before serving.

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Classic Buffalo Wings

ingredients

Ingredients for wings:

12 chicken wings

1 Cup all-purpose flour

2 Tablespoon cornstarch

Canola or vegetable oil for frying

Ingredients for Hot Sauce:

1/2 Cup Frank's Red Hot Sauce

1 Tablespoon sambal

1 Tablespoon Sriracha

1/2 Tablespoon butter

Ingredients for Blue Cheese Fondue:

1/2 Tablespoon Wondra flour (you can substitute all-purpose)

1/2 Tablespoon butter (for roux)

3/4 Cup milk

1/2 Cup good quality blue cheese, crumbled

1/2 Teaspoon lemon juice

Celery heart leaves to garnish

instructions

Directions for wings:

Step 1:

Mix all-purpose flour and cornstarch together in a large bowl. Heat oil to 300 degrees in a heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil.

Step 2:

Dredge chicken in dry mixture, allow to fully coat the pieces and shake off excess flour.

Step 3:

Fry for 8 minutes, remove and set aside.

Step 4:

Toss wings and drumettes with Hot Sauce (recipe below) and pile on a platter. Serve with Blue Cheese Fondue (recipe below) and garnish with celery leaves.

Directions for hot sauce:

Step 1:

In a small saucepan, heat all hot sauces and bring to boil.

Step 2:

Pour hot sauce in blender, turn on low speed and slowly add small cubes of butter until melted and emulsified into a creamy sauce. Make sure that the blender lid is secure so the hot liquid doesn't splash.

Directions for blue cheese fondue:

Step 1:

In a small saucepan, melt butter. Whisk in flour to make a roux. Cook on medium heat but watch and adjust heat carefully so roux bubbles but doesn't burn.

Step 2:

Cook for 3 minutes. Slowly add milk and whisk until the roux comes to a boil and thickens. Turn heat to low and slowly add blue cheese to sauce until melted and emulsified.

Step 3:

Season with salt, pepper, and fresh lemon juice to taste.

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Jalapeño Popper Cheesy Pretzel Bombs

ingredients

2¼ teaspoons active dry yeast (1 packet)

12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note

2 tablespoons granulated sugar

3 ½ cups all-purpose flour + more for dusting counter

1 teaspoon kosher salt + more for pretzel tops

2 tablespoons baking soda

2 cups water

8 ounces cream cheese

8 ounces shredded Mexican cheese blend (or cheddar cheese)

1 (4 ounce) can diced jalapeños

12 ounces bacon, cooked and chopped into bite size pieces

instructions

Preheat oven to 450°. Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty. Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed. In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside. Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky. Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces. Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper. Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt. Bake for 8-10 minutes until the tops are browned. The ooey gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.

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SKINNY SPINACH LASAGNA

ingredients

2 tablespoons butter

1 tablespoon minced garlic

2 teaspoons minced fresh thyme

6 ounces fresh spinach

2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)

1 egg

½ teaspoon salt

¼ teaspoon nutmeg

a squeeze of lemon juice (optional, to taste)

12 no-boil lasagna noodles

1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)

2 cups shredded mozzarella cheese

Directions:

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

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Spicy Lasagna with Sausage Meatballs

Spicy Lasagna with Sausage Meatballs

makes a boat load

oven to 350

olive oil

1 lb spicy Italian sausage (I used turkey)

Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.

2 cups ricotta cheese

1 egg

1 large handful parsley, finely chopped

1 tsp salt

fresh cracked pepper to taste

Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside

1 large jar of your favorite pasta sauce (at least 24 oz)

1 tsp red chili flakes

1 tsp fennel seeds

1 lb fresh mozzerella cheese, grated

1 8 oz package of fresh pasta sheets (you need 5)

Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.

Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.

Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.

Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.

Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.

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CREAMY WHITE CHICKEN CAPRESE LASAGNA

ingredients

3 cups cooked and shredded chicken (I used rotisserie chicken)

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) shredded mozzarella cheese

½ cup grated Parmesan Cheese

½ cup sun-dried tomatoes, chopped and drained

1-1/2 pkg. low fat cream cheese

1 cup ½ and ½

1 tsp. minced garlic

¼ cup fresh basil, chopped

12 lasagna noodles, cooked

12 slices whole milk mozzarella

Directions:

Preheat oven to 350F

In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated parmesan, ½ the basil and tomatoes. Set aside.

In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.

Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.

Top with the last half of the cream cheese mixture.

Place the whole milk mozzarella slices on top in rows of three, like shown.

Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.

Bake 25 min. or until heated through.

Slice and serve! Enjoy!

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Strawberry and Chocolate Cream Pie

ingredients

Crust

1 1/2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons cocoa powder

Filling

1 cup whipping cream

8 ounces cream cheese, softened

2/3 cup sugar

1/2 teaspoon vanilla extract

200 gram dark chocolate, melted and cooled slightly

10 fresh strawberries, halved

2 tablespoons powdered sugar

Directions:

Preheat over to 350F. Grease a 9-inch pie dish.

To prepare crust, mix graham cracker crumbs, melted butter and cocoa powder in a small bowl, and mix until a moist yet crumbly mixture forms.

Firmly press the mixture into the bottom and sides of the pie dish.

Bake for 10 minutes. Let cool completely on a wire rack.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.

Add sugar, vanilla and melted chocolate, continue beating until combined.

Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.

Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.

Refrigerate the pie until set, about 3 hours, or preferably overnight.

Sprinkle powdered sugar on top of the pie before serving.

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Chocolate Cream Pie

ingredients

13 ounces silken tofu

1/2 tsp pink sea salt

3/4 cup coconut soy creamer (any non-dairy milk sub/creamer will work)

3 Tbsp virgin coconut oil spread (or pure virgin coconut oil)

1/4 cup raw cacao powder

1 cup grade B maple syrup (or agave syrup)

1 Tbsp agar agar (not essential - but will make your pie much more firm/gelled

1 vegan pie crust

1 box Mimiccreme Healthy Top almond/cashew topping (aka, vegan cool whip)

1 Tbsp chocolate vegan sprinkelz

note: for raw cacao powder - cocoa powder will work too, but adjust sweetness as needed - and taste as you go.

Directions:

1. First bake your vegan pie crust until lightly browned. Set aside. You can use a pre-made frozen shell or make your own crust I show you how here: Vegan Pie Crust how-to video.

2. Add your soy or coconut creamer to a small sauce pan. Add agar agar and a splash of the maple syrup. Bring to a boil. Continuously stir as until agar agar dissolves into liquid. This will take about 3-5 minutes. Turn off heat. Then melt in the coconut oil spread. Set mixture aside to cool a bit.

3. In a high speed blender - aka Vitamix - add the following: silken tofu, remaining maple syrup, raw cacao powder, salt. Then add the agar mixture - however - I strain it through a sifter so that any loose particles of agar to not go in my pie.

4. Blend on low -> high until smooth and creamy. Do a taste test. Add more salt and or sweetener if need be. (mine was perfect though). Remember the whipped topping is sweet - so let the deep chocolate flavor shine through in your chocolate layer.

5. Pour the chocolate into your pie crust. Chill in fridge for 1-2 hours - or until the mixture is firmed and cooled completely. You will also want to place the box of whipped topping in the fridge as well. For at least 30 minutes.

6. Before serving, remove the Mimiccreme topping from fridge - scoop contents of box into large bowl. Using a hand mixer, beat on high until fluffy. Only takes about 2-3 minutes.

7. Scoop whipped topping onto chilled pie. Add chocolate sprinkles. Serve! Or chill in fridge until ready to serve. Note: the Mimiccreme is fluffiest just after whipping - so for best taste results, I'd beat and add the topping right before serving if possible.

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Puff-Pastry Chicken Pot Pie

ingredients

3 medium carrots, chopped

2 large celery stalks, chopped

4 small red potatoes, peeled and chopped

1 quart chicken stock

6 tablespoons butter

1/2 onion, diced

6 tablespoons flour

1 1/2 lbs. boneless, skinless chicken breasts

1/4 cup heavy cream

1 tsp salt

1/2 tsp pepper

1 egg, beaten

1 1/3 sheets frozen puff pastry

Directions:

Take puff pastry sheets out of the freezer to defrost.

In a large pot, bring stock to a boil and add carrots, celery, and potatoes. Simmer for about 15 minutes, or until veggies are tender. Remove veggies with slotted spoon and pour stock in a large measuring cup to save for later.

Fill the pot up with fresh water and bring to boil. Add chicken breasts and let simmer for about 15 minutes, or until cooked through. Drain and let chicken cool before cutting into cubes.

Preheat oven to 425. Melt butter in a dutch oven. Add onion and cook for 6 minutes, stirring occasionally. Add flour and stir constantly to make a roux. Cook another 5 minutes, or until the roux begins to smell toasty and darken a bit in color. Slowly stream in reserved stock while stirring to make the sauce (it will get thick). Cook and stir for another three minutes. Turn off heat and slowly stream in the cream. Add cooked veggies and cubed chicken back to the sauce. Season with salt and pepper.

Pour pot pie filling in a large casserole dish (at least 2 quarts) that you’ve sprayed with nonstick spray. Unfold puff pastry sheets and gently lay over the top. You may want to roll them out.

Cut small slices in the pie to let steam escape. Brush dough with beaten egg. Bake for 10 minutes. Cover with aluminum foil and bake 25 more. You may want to check near the end that the middle is browning. If not, cut a hole in your aluminum foil.

Serves 6

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Good-for-You Cornbread

ingredients

1 cup cornmeal

1 cup flour

¼ cup sugar

1 teaspoon baking powder

1 cup low-fat (1%) buttermilk

1 egg, whole

¼ cup margarine, regular, tub

1 teaspoon vegetable oil (to grease baking pan)

Directions:

1. Preheat oven to 350 o

F.

2. Mix together cornmeal, flour, sugar, and baking powder.

3. In another bowl, combine buttermilk and egg. Beat lightly.

4. Slowly add buttermilk and egg mixture to dry ingredients.

5. Add margarine and mix by hand or with mixer for 1 minute.

6. Bake for 20–25 minutes in an 8 x 8-inch, greased baking dish.

Cool. Cut into 10 squares.

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Vegetable Brunch Pie

ingredients

nonstick cooking spray

2¼ cups chopped cauliflower

florets

1 tablespoon vegetable oil

1 medium onion, chopped

1 (8-ounce) package

mushrooms, sliced

4½ cups (about 6 ounces) of

beet, mustard, or collard

greens, finely chopped

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon brown sugar

½ teaspoon salt

1⁄8 teaspoon ground cayenne

pepper

¾ cup shredded lowfat Cheddar

cheese

1 cup lowfat milk

¾ cup egg substitute

¾ cup baking mix

Directions:

Place an oven rack in the middle of the oven. Preheat oven to 375˚F.

2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.

3. In a microwave safe bowl, microwave cauliflower on high for

3 minutes, or steam it on the stovetop.

4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.

5. Sauté onion and mushrooms until tender, about 5 minutes.

6. Add greens, garlic powder, onion powder, brown sugar, salt, and

cayenne pepper. Sauté for another 3 minutes until greens

are wilted.

7. Stir the cooked cauliflower into the greens mixture and place in the

pie dish. Sprinkle with cheese.

8. In a medium bowl, combine milk, egg substitute, and baking mix.

Whisk until well blended and pour over vegetable mixture.

9. Bake 30 to 35 minutes or until golden brown. Serve while hot.

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