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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ORANGE FREEZE

ingredients

1 cup orange juice

¼ cup unsweetened almond milk

1 frozen ripe banana

¼ tsp vanilla extract

4 ice cubes or ¼ cup crushed ice

instructions

Place all ingredients in a blender or bullet.

Blend until smooth.

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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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PEANUT BUTTER MICROWAVE FUDGE

ingredients

First you need one lb box Confectioners sugar(powdered sugar)

Then you need two T butter

And 1/3 C milk

Finally you need one C peanut butter

instructions

First step to prepare this recipe is to place sugar, butter & milk in a large mixing bowl.

Second step : now at this step all what you need to do is to cook in the microwave 2 mins on high. Then take out, beat ingredients with hand mixer till combined. Microwave 30 seconds more, next add peanut butter & mix by hand or mixer till combined.

Step 3 : Finally step , now spread in foil lined 8x8 pan. Let cool then cut & ENJOY! Everyone will LOVE this!!!!!!!

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Mocha Devil’s Food Cake

ingredients

For the Ganache:

1/3 cup semisweet chocolate pieces

1/4 cup heavy whipping cream

1 tablespoon butter

1 teaspoon light corn syrup

For the Cake:

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons instant espresso coffee powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shortening

1 3/4 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 1/3 cups cold water

For the Frosting:

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon instant espresso coffee powder

1/3 cup unsweetened cocoa powder

6 1/2 cups confectioners' sugar

Optional: 1 to 2 tablespoons milk

Optional: dark chocolate sprinkles

instructions

For the Ganache:

Add the chocolate, whipping cream, butter and corn syrup to a small microwave safe bowl.

Heat 1 minute and stir until melted and creamy.

Set aside to cool to room temperature.

For the Cake:

Preheat oven to 350 degrees.

Spray TWO 9-inch cake pans with non stick cooking spray, line the bottoms with parchment paper; spray the top of the paper with non stick cooking spray and set aside.

In a medium bowl stir together the flour, cocoa, espresso powder, baking soda and salt; set aside.

In a large mixing bowl beat shortening until fluffy (about 30 seconds).

Gradually add the sugar, scrap the sides of the bowl, add eggs one at a time making sure they are incorporated; add the vanilla.

Alternate between the cold water and the flour mixture; mix until just combined.

Spoon batter into the prepared pans ( a little over 2 cups each), spreading evenly.

Bake 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean.

Cool cake in pans 15 minutes.

Remove layers from pans and cool completely on wire racks.

For the Frosting:

In a large mixing bowl beat cream cheese, shortening and vanilla until light and fluffy.

Add the espresso powder and cocoa powder; mix until combined.

Gradually add 1 cup of sugar at a time and beat until smooth.

If necessary, beat in enough milk to reach spreading consistency.

Fill and frost cake layers with frosting.

Spoon or pour ganache into a small zip top bag; pipe on top of the cake in a crisscross pattern.

Press dark chocolate sprinkles on the side of the cake.

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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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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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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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Better Than Mom's Lasagna

ingredients

Meat Sauce:

1 batch Slow Cooker Meat Sauce

Cheese Layer:

8 oz pkg light cream cheese, room temperature

16 oz part skim ricotta

1 egg

1 tsp dried oregano

1 tsp dried basil

1 tsp salt

1 tsp black pepper

2 cups shredded Italian-blend cheeses (mozz, asiago, parmesan, etc)

Pasta:

1 lb lasagna noodles

Topping:

2 cups shredded mozzarella cheese, part skim

Directions:

1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)

2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.

3. Boil, noodles to al dente.

4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:

A small amount of sauce in bottom

Layer of noodles

1/3 meat sauce

1/2 ricotta/cream cheese mix (will have to sort of dollop it on)

Layer of noodles

1/3 meat sauce

1/2 ricotta/cream cheese mix

Layer of noodles

Rest of meat sauce

Top with the 2 cups of mozzarella

5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.

Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.

If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.

Let stand at least 20 minutes before serving.

16 Servings.

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Pollo en Crema and a New Pepper Cookbook

ingredients

4 pounds bone-in, skin-on chicken pieces, trimmed

3 garlic cloves, thinly sliced

3 dried chipotle chile peppers, stems and seeds removed

1 cup sour cream

1/8 teaspoon salt

2 tablespoons extra-virgin olive oil

1 small sweet onion, thinly sliced (about 2/3 cup)

2 large Roma tomatoes, finely chopped (about ¾ cup)

Garnish: Chopped fresh cilantro (optional)

Directions:

In a large, straight-sided sauté pan, sear chicken skin side down in a single layer over medium-high heat, about 3 minutes. Sprinkle evenly with garlic; add chiles and water to cover. Bring just to boiling. Reduce heat; simmer until chicken is completely cooked through and a meat thermometer inserted into thickest part reads 165°F, about 20-25 minutes.

Transfer chicken to a plate, reserving chiles and liquid. Place chiles and 2 cups liquid from sauté pan in a blender*, discarding any remaining liquid; add sour cream and salt. Process until smooth.

Return empty sauté pan to stovetop. Add oil; heat over medium-high heat. Add onion and tomato; cook, stirring occasionally, 3 minutes. Add chile mixture; bring just to boiling. Nestle chicken into chile mixture; simmer until chicken is heated through, about 5 minutes. Serve.

Serves 6.

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Upside Down Potato Onion

ingredients

2 1/2 tablespoons butter

12 sprigs thyme, strip the leaves from the stems (optional)

1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick)

1 lb. red potatoes, washed and very thinly sliced

2 tablespoons olive oil

sea salt and cracked black pepper

2 cups of Cheese: you can use whatever you like, I used:

1/2 cup grated gruyere

1/2 cup crumbled feta

1 cup grated mozzarella

instructions

Preheat oven to 400°.

Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Recipe courtesy of Carnation

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Cheesy Spinach Pinwheels

ingredients

1 sheet of frozen puff pastry, defrosted (such as Pepperidge Farms)

2 teaspoons olive oil

2 garlic cloves, minced

6 ounces fresh spinach, chopped or torn into pieces

Sat & pepper, to taste

1 ½ ounces Parmesan cheese, freshly & finely grated (I shred mine on the smallest holed side of a box grater)

1 ounce crumbled Feta cheese

instructions

On a clean, dry surface sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness.

In a large skillet or saute pan, bring the olive oil to medium heat. Add the garlic and allow garlic to cook for about a minute. Add the spinach and stir together. Allow the spinach to cook for 2-3 minutes, stirring occasionally until wilted. Add a couple shakes of your salt & pepper shakers (or to taste). Spread the spinach evenly across the surface of the rolled out puff pastry sheet. Sprinkle the Parmesan and Feta cheeses evenly over top of the spinach, covering the entire surface of the pastry.

With the longer side of the pastry rectangle facing you, roll the pastry by pushing forward, wrapping the ingredients into a long roll. Once the pastry is completely rolled up into a big “log,” wrap it in parchment paper or cling wrap and place it in the freezer for 30-40 minutes. This will make it easier to cut into circles.

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

When you take the pastry roll out of the freezer, use a serrated knife to slice it into 24 even “spirals.” I find the easiest way to do this evenly is to cut the roll in half, then each of those pieces into quarters, then cut each of those pieces into thirds. Place each spiral onto the parchment lined baking sheet and bake them in the oven for 20 minutes or until lightly golden. Serve warm.

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Cheesy Stuffed Pepper Casserole

ingredients

2 cups cooked rice

1 lb ground beef

1 tablespoon olive oil

2 large green peppers, diced

1/2 cup frozen diced onion

29 oz can diced tomatoes, drained

3 (14 oz) cans tomato sauce

2 (14 oz) cans corn, drained

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 cups shredded cheddar cheese

instructions

Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

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Wife Saver Breakfast

ingredients

6 croissants

3 eggs

1 cup milk

2 tsp vanilla

⅛ tsp salt

⅛ tsp nutmeg

1 big can of unsweetened sliced peaches, drained (I think the one I used was around 700 ml)

¼ cup brown sugar

¼ tsp cinnamon

maple syrup, to taste

Directions:

Grease a 9x13 pan. Break croissants into bite sized pieces and spread on the bottom of the pan.

In a medium size bowl, whisk together eggs, milk, vanilla, salt and nutmeg. Pour over top of croissants.

Layer the peaches on top. Sprinkle with brown sugar and cinnamon.

Cover with foil and refrigerate overnight.

In the morning, preheat the oven to 350°F. Bake for 30 minutes. Remove foil and bake an additional 10 minutes.

Serve with maple syrup.

Makes 6 servings.

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Fried Ravioli

ingredients

Canola Oil, for frying

1 cup whole milk

2 cups Italian-style bread crumbs

1 bag store-bought cheese ravioli 1-2 pounds

1/4 cup freshly grated Parmesan

cayenne pepper

14 ounces marinara sauce, heated, for dipping

Directions:

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil to 325 degrees F.

Mix the cayenne pepper into the breadcrumbs.

Setup a fry station with the milk in a bowl, the breadcrumbs and the oil.

Dip the ravioli one by one into the milk. Then coat with the breadcrumbs and add to the fry oil.

Cook each one 3 minutes until golden brown. Don’t over crowd the oil, cook in batched.

Lay the fried ravioli on paper towels or a rack to cool.

Sprinkle the ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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Safta Miriam's Passover Seven Layer Cake

ingredients

ecans

3 1/2 (1 ounce) squares bittersweet chocolate, chopped

1/2 cup margarine

1 cup superfine sugar

3 egg yolks

3 egg whites

8 matzo sheets

1 (750 milliliter) bottle concord grape wine

1/4 cup finely chopped nuts

instructions

Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg yolks one at a time until well blended. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff. Fold the melted chocolate into the sugar mixture, then fold in the egg whites.

Pour 1/4 of the bottle of wine into an 8x8 inch baking dish. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter. If you soak too long, it will break apart and become hard to work with. Spread a thin layer of the chocolate cream over the soaked matzo. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished. Add more wine to the dish as necessary for soaking.

Press chopped nuts onto the sides, or sprinkle them on top for garnish. Refrigerate overnight to allow the chocolate and wine to blend flavors.

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