CHOCOLATE MACAROON CHEESECAKE

ingredients

For the crust

2 ounces semisweet chocolate

2 tbsp butter

¼ cup sugar

1½ cups shredded coconut

For the filling

3 (8-ounce) packages cream cheese, softened

½ cup sugar

3 eggs

2 tbsp flour

1¼ cups cream of Coconut

¼ cup semi-sweet chocolate chips, melted

instructions

Preheat the oven to 325 degrees and lightly coat a 9 inch spring pan with cooking spray.

Melt the chocolate and butter in a sauce pan. Stir in the coconut and salt.

Press the mixture into the spring form pan.

Bake at 325 degrees for 12 minutes and remove from the oven. Reduce the heat to 300 degrees.

Meanwhile beat the cream cheese and sugar until light and fluffy.

Add the eggs, flour and cream of coconut. Mix until thoroughly combined.

Pour the cheesecake mixture over the crust.

Melt the chocolate chips and drizzle over the cheesecake. Run a knife through the chocolate to swirl.

Bake the cheesecake for 1 hour. Turn the heat off and leave the door shut for another hour.

Cool completely. Overnight is best.

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PEA SOUP WITH CHEESE DUMPLINGS

ingredients

1 cup dried yellow split peas

2 carrots peeled and diced

1 leek, sliced

1 onion, chopped

1 russet potato peeled and diced

2 tbsp. olive oil

6 oz ham steak diced

5 cups chicken broth

2 cups water

½ tsp dried thyme

salt and pepper to taste

For the dumplings

½ cup flour

½ tsp baking powder

Pinch of salt

2 tbsp. cold butter

¼ cup grated sharp cheddar cheese

¼ cup milk

instructions

Place the peas in a bowl. Cover with cold water and let soak for at least 4 hours. Ensuring they are always completely covered with water. Slice the leeks and place in a large bowl of water to rid them of any sand or dirt. Scoop the leeks out with your hand or slotted spoon. In a large pot over medium heat, heat the oil and add the carrots, leek, onion and potato until soft. About 5 minutes. Add the ham, peas, broth, water and thyme. Bring to a boil. Cover and simmer for 1 hour and 45 minutes. Stirring occasionally. Season with salt and pepper. For the dumplings In a bowl combine the flour, baking soda and salt. Cut in the butter, add the cheese and milk. Divide the dough in 6 pieces and drop into the boiling soup. Cover and cook for 10-12 minutes.

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PEACHY BBQ CHICKEN

ingredients

½ bottle BBQ sauce

¼ cup peach jam

1 garlic clove, finely minced or grated

12 pieces of boneless skinless chicken thighs

instructions

Preheat the BBQ and set to medium high heat

In a bowl combine the BBQ sauce, jam and garlic. Stir to combine.

Place the chicken in an aluminum foil dish.

Pour the sauce evenly over the chicken.

Close the lid and cook the chicken uncovered for 30-40 minutes until the internal temperature has reached 180 degrees.

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CINNAMON BUNS

ingredients

2½ tsp active dry yeast

¾ cups warm water

1 egg, lightly beaten

2½ cups bread flour

¾ tsp salt

½ tsp cinnamon

¼ cup sugar

For the filling

½ cup brown sugar

1 tbsp cinnamon

½ cup butter, softened.

For the cream cheese icing

4 oz -half block of cream cheese

¼ cup butter

1 tsp vanilla

2 cups powdered sugar

milk to thin

instructions

In a large bowl combine the warm water and yeast. Allow to sit for 10 minutes.

Whisk the egg lightly and add it to the water and yeast. Add the dry ingredients and stir until just combined.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth.

Cover with a damp cloth and let it rest for 10 minutes while you prepare the filling.

Combine the softened butter with the cinnamon and sugar into a paste. Set aside.

Roll the dough out into a rectangle about ¼ inch thick.

Spread the filling evenly over the entire rectangle.

Roll up the dough and slice into 8 slices.

Lightly spray a baking dish and place each slice cut side up.

Cover with a towel and let rise in a warm spot for 45 minutes or cover with plastic wrap and let them rise overnight in the fridge.

Preheat the oven to 400 degrees.

Bake the cinnamon rolls for 20 minutes.

For the icing

Beat the cream cheese and butter until it's light and fluffy.

Add the vanilla and powdered sugar.

Slowly add milk a teaspoon at a time until the icing is slightly pourable.

Pour over the warm cinnamon buns.

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STRAWBERRY RHUBARB CRISP

ingredients

2 cups sliced strawberries

2 cups sliced rhubarb

½ tsp vanilla

½ cup sugar

¾ cup flour

¼ cup brown sugar

2 tbsp sugar

½ tsp salt

½ cup butter, cold, cut into small cubes

1 cup old-fashioned rolled oats

instructions

Preheat oven to 375

In a large bowl, combine the fruit, vanilla and sugar. Let sit while you prepare the topping.

Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.

Place the fruit in a baking dish and top with half the oat topping.

Bake for 1 hour. Serve warm with ice cream.

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CHEESY BEEF LASAGNA

ingredients

Meat Sauce:

2 tsp (10 mL) olive oil

2 cups (500 mL) onion, chopped

2 cups (500 mL) mushrooms, sliced

2 cloves garlic, chopped

3 lbs (1.3 kg) lean ground beef

2 tbsp (30 mL) chili powder

3 cans (852 mL) Campbell's® Condensed Tomato Basil Oregano Soup

3 cups (750 mL) Campbell's® Ready to Use No Salt Added Beef Broth

Cheese Mixture:

4 cups (1 L) light ricotta cheese

3 cups (750 mL) mozzarella, shredded

1 cup (250 mL) Parmesan, grated

2 eggs

12 oven ready lasagna noodles (uncooked)

1 tsp (5 mL) black pepper

instructions

Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.

Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.

Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.

In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.

Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.

Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.

Cover with foil and bake for 45 minutes at 375°F.

Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

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NO BAKE CHOCOLATE HAZELNUT CREAM CAKE

ingredients

1¾ cup heavy cream

1½ cups cream cheese, softened

½ cup powdered sugar

½ tsp vanilla

⅔ cup chocolate hazelnut spread

1 200g box chocolate wafers.

instructions

In a large bowl beat half the cream cheese with the powdered sugar and vanilla. Set aside in a smaller bowl.

Whip one cup of the cream until stiff peaks form. Slowly beat in the cream cheese mixture until incorporated. Set aside.

Beat the remaining cream cheese until light and fluffy. Add the chocolate spread until combined and set aside in a smaller bowl.

Whip the remaining heavy cream until stiff peaks form. Slowly add the chocolate mixture until incorporated.

Place a single layer of the chocolate wafers on the bottom of a parchment lined 8 inch spring form pan. Fill any large gaps with broken pieces.

Spread half of the cream mixture over the wafers.

Layer chocolate wafers over the cream.

Spread half of the chocolate cream over the wafers.

Add the remaining cream mixture and another layer of wafers.

Finish with the remaining chocolate cream.

Cover and refrigerate at least 8 hours or overnight. The cake needs time for the wafers to soften.

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PEANUT BUTTER OAT FUDGE BARS

ingredients

½ cup green lentils, rinsed

1 cup water

¼ cup peanut butter

¼ cup butter

½ cup brown sugar

1 egg

1 tsp vanilla

1¼ cup flour

½ tsp baking soda

¼ tsp salt

1½ cups oats

For the fudge

½ cup sweetened condensed milk

2 tbsp. butter

1 cup semi sweet chocolate chips

instructions

Preheat the oven to 350 degrees and line a 9 inch baking pan with foil or parchment paper.

Combine the lentils and water in a small sauce pan. Boil for 15 minutes.

In a food processor pulse the softened lentils until smooth. Adding a few tsp of water if needed.

Add the peanut butter, butter and sugar until fully combined.

Pulse in the egg and vanilla.

Add the flour, baking soda, salt and oats. Run the processor on low until a dough is formed.

For the fudge

Heat the milk, butter and chocolate chips until smooth.

Gather ⅔ of the dough and press into the pan. Pour the fudge evenly over the dough.

Drop the rest of the dough by tablespoons over the fudge.

Bake for 25 minutes. Cool before slicing.

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WHOLE MEYER LEMON BARS

ingredients

For the crust

1 cup flour

¼ cup sugar

½ cup melted butter

1 tsp vanilla

For the filling

1 meyer lemon, seeds taken out. A regular lemon can be used.

1 cup sugar

3 tbsp lemon juice. Fresh or bottled

3 eggs

1½ tbsp cornstarch

3 tbsp melted butter

Powdered sugar for serving

instructions

Preheat the oven to 350 degrees. Line an 8 inch baking pan with foil.

In a food processor combine the crust ingredients and press into the foil lined baking pan.

Bake for 20 minutes.

Meanwhile in the same food processor bowl combine the lemon and sugar. Run the processor on high until the lemon is completely broken up. Check one last time for a stray seed.

Add the lemon juice, eggs, cornstarch and butter and pulse until smooth.

Lower the oven temperature to 300.

Pour the filling over the crust and continue baking for 25 minutes.

Let the bars cool and refrigerate at least 4 hours before serving.

Sift some powdered sugar on top if desired.

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APPLE FRITTER BREAD

ingredients

1 tsp cinnamon

¼ cup brown sugar

For the apple layer

2 cups finely chopped apples. I used 2 granny smith

2 tbsp. brown sugar

1 tsp cinnamon

For the bread

½ cup butter, softened

¾ cup sugar

2 eggs

1 tsp vanilla

1½ cups flour

2 tsp baking powder

¼ tsp salt

½ cup milk

For the glaze

½ cup powdered sugar

1-2 tbsp. milk

instructions

Preheat the oven to 350 degrees. Line a 9x5 loaf pan with foil leaving some over hang and spray lightly with cooking spray.

In a small bowl, combine the cinnamon and brown sugar. In another bowl, add the chopped apples, cinnamon and brown sugar.

Cream the butter and sugar in a large mixing bowl until light and fluffy.

Add the eggs and vanilla and stir until fully combined.

Stir in the flour, baking powder and salt.

Slowly add the milk and mix until smooth.

Pour half the batter in the pan. Sprinkle half the brown sugar and cinnamon mixture over top and half the apples.

Pour the remaining batter, cinnamon mixture and the remaining apples. Press the apples lightly into the batter.

Bake for 50-55 minutes or until a toothpick comes out clean.

Whisk the powdered sugar and milk. Pour over the bread.

Cool before slicing.

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Chocolate Peanut Butter Poke Cake

ingredients

1 box yellow cake mix, plus ingredients to make cake

2/3 cup peanut butter

1 1/2 cup chocolate syrup (Hershey's)

1 can sweetened condensed milk

8 regular Reese's peanut butter cups, divided

8 oz cool whip, thawed

1 (16oz) can chocolate frosting

instructions

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13-inch pan.

While cake is baking, mix milk and chocolate syrup until well blended.

When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Chop Reese's cups into small pieces. Sprinkle half of the Reese's cups over cake.

Carefully combine chocolate frosting and Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese's cup on top. Chill.

Tip: I like to refrigerate the Reese's cups so they chop easier.

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KING RANCH BEEF CASSEROLE

ingredients

2 lbs. lean ground beef

1 medium onion, diced

1 cup bell pepper, diced

dash of salt

1 10 3/4 oz. can cream of mushroom

1 10 3/4 oz. can cream of chicken

1 10 oz. can mild rotel tomatoes, drained

1/4 tsp garlic powder

1/2 tsp chili powder

2 1/2 cups cheddar cheese, grated

10 corn tortillas

instructions

Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes

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SEX IN A PAN

ingredients

Crust

1 cup pecans, chopped

3 tbsp white sugar

½ cup butter

1 cup flour

Cream cheese layer

1 8 oz package cream cheese

1 cup powdered sugar (use ½ cup for less sweetness)

1 cup whipped cream or cool whip

Vanilla pudding

1 package of instant vanilla pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

1 package of instant chocolate pudding (5.1 oz or 144 g)

3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

2 cups whipped cream or cool whip

shaved chocolate

instructions

Preheat oven to 350 F degrees.

Spray a 9x13 inch baking dish with cooking spray.

In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.

Bake it for about 20 minutes.

Prepare the vanilla pudding as per the instructions on the package.

Prepare the chocolate pudding as per the instructions on the package.

In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.

Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.

Refrigerate for a couple hours so that it sets.

Enjoy!

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Pineapple Upside Down Cake

ingredients

I cup packed brown sugar

1/2 cup unsalted butter

1 can pineapple slices

Cake:

1 1/2 cups AP or GF flour

6 Tbsp cake flour or brown rice flour

6 Tbsp finely ground blanched almonds

1 tsp baking powder

1/2 tsp salt

1 3/4 cups sugar

1 cup butter

4 large eggs

1 tsp vanilla

3/4 cup sour cream

instructions

Preheat oven to 325 degrees.

Melt sugar and add butter to make caramel sauce. Spread sauce into a 10″ cake pan and arrange the pineapples on top.

To make the cake cream butter and sugar and then add eggs one at a time. Gently incorporate the dry ingredients until just mix, then add the sour cream. Mix completely but very gently.

Spread the cake batter over the pineapples and bake for 1 hour or until a cake tester comes out clean.

Let sit for 5-10 minutes, run a knife around the edges, then carefully turn out onto a cake board or cake plate. Watch out for the hot goo!

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Pumpkin Lasagna

ingredients

For crust:

1 cup flour

½ cup butter-softened

½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

8 oz. cream cheese- softened

1 cup powdered sugar

1 cup whipped topping

For pumpkin layer:

2½ cups milk

3 small pkgs. vanilla instant pudding mix

15 oz Pumpkin puree

1 tsp. cinnamon

For topping:

1 cups whipped topping

¼ cup toasted walnuts (or pecans)-chopped

instructions

Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)

Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

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Easy Apple Dumplings

ingredients

2 (8 ounce) cans crescent rolls

2 sticks butter

1½ cups brown sugar

1 teaspoons vanilla

1 teaspoon cinnamon

1 ½ cup 7 Up (or other lemon soda)

2 apples (Golden Delicious or Granny Smith)

instructions

Butter a 13 x 9 inch baking dish.

Preheat the oven at 350 F.

Peel and core apples, than cut each apple into 8 slices

Roll each apple slice in a crescent roll and place in a buttered dish.

Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.

Pour the soda in the middle and along the edges of a pan(not over the rolls)

Bake for 35-45 minutes, or until they become golden brown.

Serve warm.

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Overnight Tex-Mex Egg Bake

ingredients

12oz bulk spicy pork sausage

5cups frozen southern-style hash brown potatoes (from 32-oz bag)

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

3cups shredded Colby-Monterey Jack cheese (12 oz)

6eggs

1 1/2cups milk

1/4teaspoon salt

1cup Old El Paso™ Thick 'n Chunky salsa

instructions

Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.

Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

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Cookies ‘n Cream Cake!

ingredients

Cake

1 Box white cake mix

Eggs, water and oil as called for on the box

~OR your favorite white cake recipe

15 Oreos, crushed

Frosting

1 (8 oz) package cream cheese, softened

1 (16 oz) box powdered sugar

1 (8 oz) container Cool whip, room temperature

15 Oreos, crushed

¼ tsp. pure vanilla extract

instructions

Cake: Grease and flour two or three 8″ pans (Marina uses three, I use two because I don’t have three). Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans. Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster. Remove cake layers from oven and allow to cool completely on cooling rack. Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended & frost cooled cake. Refrigerate cake until ready to serve and refrigerate any leftovers. Makes 1 (8 inch) 2 or 3-layer cake * Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.

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Strawberry Delight Frozen Dessert

ingredients

instructions

Combine all crust ingredients and pat into the bottom of the pan. Bake at 350 for 20 min. Cool and break into crumbs. Divide crumbs and put half into the bottom of a 9×13 pan.

While the crumb mixture bakes, combine egg whites, lemon juice, sugar, and strawberries in a mixing bowl. Beat mixture for 15- 20 min on medium speed. Fold whipped topping into mixture.

Pour filling over crumbs in the pan, then sprinkle the remaining crumbs over top and freeze overnight.

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Honey Bun Cake

ingredients

1 box yellow cake mix

2/3 cup Kelapo Coconut Oil

4 eggs

In the Oven

8 oz. plain Greek yogurt

1 cup brown sugar

2 teaspoons ground cinnamon

1 cup powdered sugar

1 tablespoon almond milk

1 teaspoon vanilla

Kelapo Coconut Oil Cooking Spray

instructions

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