BBQ Beer Pork Chops

ingredients

5-8 pork chops (boneless)

salt & pepper

2-3 T. olive oil (or butter)

Season pork chops and brown in oil over medium heat. Remove from pan & set aside.

4-5 T. flour

1 bottle beer (anything but LIGHT beer)

1/2 c. brown sugar (light or dark)

1/3 c. ketchup

salt & pepper, to taste (maybe a pinch of crushed red pepper?)

instructions

Whisk flour into drippings leftover in pan. Allow roux to cook for a minute, whisking constantly, to get rid of flour-y taste. Deglaze pan by whisking in about half of the beer. Slowly whisk in remaining beer, ketchup, and brown sugar. Stir until smooth and well combined. Allow to simmer and thicken. Add pork chops and their juices to sauce. Turn to coat. Cover and continue simmering for about 10-15 minutes.

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RESTAURANT STYLE STUFFED MUSHROOMS

ingredients

30 Mushrooms, cleaned with stems removed.

For the filling

4 oz cream cheese

⅓ cup mayonnaise

½ cup shredded extra sharp white cheddar

1 120 g can crab meat, drained

1 clove garlic, finely grated

salt and pepper to taste

extra shredded cheese for topping

instructions

Preheat the oven to 350 degrees

Clean the mushrooms and remove the stems. Place the mushrooms upside down in an oven proof dish.

In a large bowl combine all the ingredients for the filling.

Using a teaspoon, generously fill each mushroom cap with the crab and cheese mixture.

Top with a little more grated cheese.

Bake for 30 minutes or until golden brown.

Let the Mushrooms sit for 10 minutes before serving.

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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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CHOCOLATE COVERED CHERRY CHEESECAKE

ingredients

For the base

¼ cup pecans

1½ cup chocolate crumbs

2 tbsp sugar

⅓ cup melted butter

For the cheesecake layer

3 8 oz packages cream cheese, room temperature

¾ cup sugar

1 tsp lemon juice

1½ tsp vanilla

3 whole eggs

1 cup canned, fresh pitted or frozen cherries - drained and patted dry.

½ cup semi sweet chocolate chips

1 tsp butter

splash of cream

instructions

Preheat the oven to 325

In a food processor run the pecans through until they become finely chopped. Add the sugar, chocolate crumbs and melted butter. Pulse until it resembles a sandy texture.

Press the mixture in the bottom and up the sides of a Springform pan. Bake for 8 minutes.

In the bowl of a stand mixer, cream the cheese and sugar together until light and fluffy.

Add the lemon juice, vanilla and eggs. Mix until well combined. Pour the mixture over the crust.

Melt the chocolate chips, butter and cream in a small bowl.

Press the cherries into the cheesecake and drizzle with the melted chocolate. Swirl lightly with a knife.

Bake for 60 minutes. Cool completely in the fridge before serving. Overnight is best.

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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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Doctor Bird Cake

ingredients

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups white sugar

1 teaspoon salt

2 cups banana, mashed

1 cup corn oil

1 1/2 teaspoons vanilla extract

3 eggs

1 (8 ounce) can crushed pineapple, with juice

1/2 cup chopped walnuts

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Make a well in the flour mixture. Add the mashed bananas, oil, vanilla, eggs and pineapple with juice. Fold in nuts.

Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely on wire rack.

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Tres Leches - Three-Milk Cake

ingredients

Cake

1 cup sugar

5 large eggs, separated

1/3 cup whole milk

½ teaspoon vanilla extract

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon cream of tartar

Preheat the oven to 350F. Generously butter a 13x9-inch rectangular baking dish the deeper the better, I usually use one that has over 2.8 quart capacity.

Beat ¾ cup of the sugar with the egg yolks until light and fluffy, about 5 minutes or so. Fold the vanilla, flour and baking powder along with the milk.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining ¼ cup of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk batter. Pour this into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick/cake tester comes out clean, 40 to 50 minutes. Take out of the oven and place on a wire rack to cool off. After 10 minutes of so, with a spoon, gently scrap away the top crust of the cake, exposing the layer underneath, using a fork, gently pierce the cake all over. At this point, let the cake cool completely.

Make the Milk soaking cream.

instructions

1 - 14 ounce can Sweetened Condense Milk

1 - 12 ounce can of Evaporated Milk

1 can (use the empty one of the Evaporated Milk) of whole milk

1 - 6.7 ounce can of Heavy Table Cream

1 tablespoon of rum (don’t skip this, it gives it a whole other dimension, and you will not taste it)

3 egg yolks (save the whites for the topping)

Warm up the whole milk until almost hot, using the microwave or over the stove top.

Pour the hot milk into a container or blender and then add the rest of the ingredients. Mix/blend until fully combined. I usually take a taste at this point add more rum or cream if needed, You don’t want this to be overly sweet cream and the Heavy cream and rum tends to tone down the sweetness.

Pour the soaking cream over the cool cake, the cake should automatically start soaking up the cream, but if it pools in any particular area, just move it around so it will absorbed.

Cover with aluminum foil and place in the refrigerator while you make the Meringue toping.

Note: the Heavy Table Cream can be found in most Latin supermarkets and in some cases in your local supermarket in the “Latin” or “Ethic” food section. If you can not find it, you can use Sour Cream instead, measure the amount using the empty can of the evaporated Milk - about half of the can, or if you have a scale then measure the 6.7 ounces needed. Also if you are worried about the “raw” egg factor in the soaking milk, you can exclude, but since you are warming up the milk, this will “cook” the raw eggs when mixing.

Meringue

1 cup sugar

¼ cup of water

½ teaspoon cream of tartar

3 eggs white (saved from the Soaking cream)

¼ teaspoon of vanilla extract

Place ¾ cup plus 2 tablespoons of sugar in a heavy saucepan with ¼ cup of water. Cover and cook over high heat, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F on a candy thermometer, 6 to 8 minutes.

Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of sugar and continue to beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to the touch and is nice and glossy white, add the vanilla extract and mix once more until incorporate.

Finishing the cake

Take the cool cake out of the refrigerator and using an offset spatula, spread the meringue all over the top of the cake. Once is fully covered, I like to put some maraschino cherries on top (use a paper towel to dry the liquid off a bit). Cover again with foil and back into the refrigerator it goes. You can served this the same day its made, as long as you give it at least 2 hours of refrigeration time. It’s best the next day.

Note: You will have some meringue left over, which gives you a perfect excuse to make chocolate cupcakes in order to frost them with the left over.

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Mint Chocolate Eclair Cake

ingredients

1 box chocolate graham crackers

2 (3 1/4-ounce) boxes vanilla instant pudding

3 1/2 cups milk

1 1/2 tsp mint extract, divided

green food coloring

1 (8-ounce) container Cool Whip, thawed

1 can chocolate frosting

instructions

Spray the bottom of a 9x13 pan with cooking spray.

Line the bottom of the pan with whole graham crackers.

In bowl of an electric mixer, mix pudding with milk, a few drops of green food coloring and 3/4 teaspoon mint extract; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Stir in remaining 3/4 teaspoon of mint extract. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

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Ooey Gooey Peanut Butter Bars

ingredients

1 package (16 oz) creme-filled peanut butter sandwich cookies

1/2 cup butter, melted

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1/2 cup peanut butter

2 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 box (4 oz) candy-coated peanut butter pieces

1/2 cup peanut butter chips

instructions

Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13×9-inch pan.

In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.

Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

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Gooey Caramel-Pecan Cake

ingredients

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

20 caramels, unwrapped

1/3 cup butter or margarine

1/3 cup whipping (heavy) cream

1 cup chopped pecans, toasted

1 container Betty Crocker™ Whipped chocolate frosting

instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.

Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.

Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

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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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Pineapple Cake

ingredients

Pineapple Cake

1 yellow cake mix

1 small box vanilla pudding mix

4 eggs

1/3 cup oil

20 oz. can crush pineapple, divided

Glaze

¼ cup butter

¾ cup crushed pineapple

2 cups powder sugar

instructions

Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.

In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.

For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

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Easy Breakfast Casserole

ingredients

1/2 lb. breakfast sausage

3 green onions, chopped whites and greens

4 eggs

1/2 C. milk

3 frozen shredded hash brown patties

1 1/4 C. shredded Colby jack cheese

instructions

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Peppermint Crunch Ice Cream Pie

ingredients

3 pints (1 1/2 quarts) peppermint ice cream

1 Oreo cookie pie crust (or other chocolate-flavored pie crust)

1 (12 oz) jar fudge ice cream topping

Crushed Candy canes

Whipped topping

instructions

In a large bowl, stir ice cream until softened.

Spoon ice cream into pie shell and spread evenly. Return to freezer for about 3-4 hours (or until completely frozen).

To serve, let pie stand at room temperature for about 5 minutes before slicing. Serve topped with fudge topping, whipped cream, and crushed candy canes.

Makes about 6-8 servings (just depends on how big you slice it!).

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~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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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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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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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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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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pan fried salmon with broccolini & seared lemon

Broccolini is like a baby version of broccoli. The stems are lovely and tender, a little like a cross between asparagus and broccoli and just bursting with green goodness. Regular broccoli or asparagus would also work well.

The secret to this dish is cooking the lemons with the fish. The heat caramelised the surface and helps to release the juices leaving you with an instant sauce to squeeze over your fish.

ingredients

3 bunches broccolini (or 2 heads broccoli)

juice and zest of 1 lemon

4 salmon fillets, (approx 200g / 7oz) each

4 lemon halves, extra

Directions:

Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive

oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.

Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.

Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.

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