Nutella Cheesecake

ingredients

10 oz (280 g) graham crackers (digestive biscuits)

5 tablespoons soft unsalted butter

1 13-oz jar Nutella (at room temperature)

¾ cup chopped toasted hazelnuts

1 lb (450 g) cream cheese (at room temperature)

½ cup confectioners’ sugar (sifted)0 oz (280 g) graham crackers (digestive biscuits)

5 tablespoons soft unsalted butter

1 13-oz jar Nutella (at room temperature)

¾ cup chopped toasted hazelnuts

1 lb (450 g) cream cheese (at room temperature)

½ cup confectioners’ sugar (sifted)

instructions

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

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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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S’mores Muddy Buddies® Brownies

ingredients

1 box premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

2 cups miniature marshmallows

1 1/2 cups Chex Mix® Muddy Buddies® Brownie Supreme snack mix (from 10.5-oz bag)

1 bar (1.55 oz) milk chocolate candy, broken into 1-inch squares

instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 9-inch square pan. After removing pan from oven, set oven control to broil.

Immediately sprinkle marshmallows and snack mix over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and snack mix will brown quickly.)

Sprinkle with candy. Cool about 30 minutes. Cut into 4 rows by 4 rows. Store loosely covered.

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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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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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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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Mushroom, Goat Cheese, & Spicy Chicken Sausage Lasagna

ingredients

1 15-oz container ricotta cheese

3 garlic cloves, minced

1/2 tsp salt

1/4 tsp pepper

8 oz sliced mushrooms

2-3 links spicy chicken sausage (I love the kind from Trader Joe's!), sliced

1 large jar marinara sauce

1 cup crumbled goat cheese

2 cups shredded mozzarella cheese

1 box no-bake lasagna noodles

Directions:

Preheat oven to 350 degrees.

In a bowl, mix together the ricotta cheese, salt, pepper and garlic.

Spray a 9 x 13 inch pan with cooking spray and then drizzle in about a quarter cup of the marinara sauce. Lay three lasagna noodles flat. On top of the noodles, spread a little bit of the ricotta mixture, followed by a small handful of mushrooms, sliced sausage and crumbled goat cheese. Follow with another quarter cup of sauce and top with three more noodles.

Repeat these process three times, ending up with a layer of noodles and the remainder of the sauce. Sprinkle the mozzarella cheese all over the top, followed by the rest of the goat cheese.

Cover pan very loosely with tin foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes. Let cool completely before slicing and serving.

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All-American Sloppy Joe Pockets

Sloppy Joe Filling:

Ingredients:

1 lb extra lean ground beef

1 clove garlic, minced

1/2 medium onion, diced fine

2 8 oz can tomato paste

1 tsp dried oregano

1 tsp dried basil

1 tsp dried parsley

2 tsp brown sugar

1 Tbsp Worchestershire sauce

Salt and pepper to taste

Quick Rise Basic Bread Dough:

Ingredients:

1 1/2 cup milk

2 Tbsp melted butter

1 Tbsp dry yeast

2 Tbsp honey or sugar

1 tsp salt

4 cups half white/lhalf whole wheat flour (a little more if needed to form workable dough)

Additional ingredients:

1 cup shredded American or colby/jack mix cheese

Directions:

1) Make dough first. Melt butter in microwave. Heat milk in microwave to 110 degrees F. Add butter, sugar, and yeast. Sitr and set aside for 5 minutes. If yeast is "blooming" or multiplying, it is good to go.

2) Pour milk mixture into standing mixer (or beat all by hand) and add salt, honey, and flour one cup at a time until dough is soft but doesn't completely stick to sides. Beat for 5 minutes in standing mixer or knead on counter working in a little extra flur as needed to form elastic dough that is soft but not so sticky you can't work with it.

3) Place in bowl and cover with cloth. Set aside in warm place for 45-60 minutes to rise until doubled in volume.

4) Meanwhile, in heavy bottomed skillet over medium heat, brown ground beef. Drain any excess fat. Stir in garlic and onion and cook until onion is translucent. Add tomato sauce, herbs, sugar, and season with salt and pepper to taste. Set aside.

5) When dough has doubled, punch down and divide into 8 equal balls.

DSC_0012

6) Flatten each ball into a thin disk, 1 heaping tbsp of cheese,

DSC_0013

fill with 1/8th of meat mixture (or a good heaping Tbsp, might have some filling leftover to eat on regular bread)

DSC_0014

and fold dough over into half shape.

. DSC_0015

Moisten inside edges with water, and seal shut by pressing fork tines into edges.

DSC_0017

7) Place on parchment or oiled baking dish and bake for 30 minutes at 350 degrees F or until nicely browned.

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The Ultimate Apple Spice Cake

ingredients

1 stick (4 ounces; 8 tablespoons) unsalted butter + extra for greasing pan

4 large apples (any kind you like, mix and match) (I used 4 Fuji apples)

2 large eggs

3/4 cup sugar (I used Vanilla Sugar)

3 tablespoons apple schnapps, or Calvados (I used 1 tablespoon EACH brandy, boiled apple cider and water)

1/2 teaspoon vanilla extract

¼ teaspoon salt

¼ teaspoon cinnamon (my addition)

¼ teaspoon freshly ground nutmeg (my addition)

¼ teaspoon ground allspice (my addition)

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Directions:

Put butter in a microwave-safe measuring cup and heat for about 30 seconds, until melted. Set aside to cool.

Heat the oven to 350F. Grease an 8-inch springform-type pan with butter and set aside.

Core and peel the apples; cut them roughly in 1-inch chunks. Set aside.

In a large mixing bowl (I did this in an electric stand mixer, but you could do it by hand), beat the eggs until frothy; add the sugar and whisk until smooth. Add the apple schnapps, vanilla extract, salt, cinnamon, nutmeg and allspice and mix well.

Mix in the baking powder. Add half of the flour, mix until fully incorporated, add half of the butter and whisk to combine. Add the rest of the flour, then the rest of the butter and mix until combined.

Add the cut apples into the thick batter and use a silicone or plastic spatula-spoon to mix them gently, so each piece of apple is covered in batter. The mixture will seem too thick, and you will be tempted to use fewer apples. Do not second guess this; use all apples!The Ultimate Apple Spice Cake | www.ShockinglyDelicious.com

Pour the mixture in the prepared pan, tamp any rogue apples down a bit, but don’t fuss with overly leveling it.

Bake for 55-60 minutes, until golden and a cake tester comes out clean when inserted at the center of the cake. Remove the pan to a rack and let it cool for 20 minutes before running a thin knife around the inside edge and then opening the ring. Serve warm or at room temperature.

Serves 6.

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Strawberry-Blackberry Cake

ingredients

6 tablespoons unsalted butter, softened to room temperature, plus more for pie plate

3/4 cup sugar + 2 tablespoons for topping

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

1/4 teaspoon Fiori di Sicilia (or substitute orange extract)

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 cups all-purpose flour

12 ounces fresh strawberries, hulled and halved

6 ounces fresh blackberries

Garnish: powdered sugar or freshly whipped cream

Directions:

Heat oven to 350 degrees. Butter (or mist with nonstick spray) a 10-inch pie plate, a 9-inch deep-dish pie plate, or a 9-inch Springform pan.

Put butter and 3/4 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low and mix in egg, milk, vanilla and Fiori di Sicilia. (The cold milk will likely cause the butter to clump. Don’t worry.)

Reduce speed to low; add salt and baking powder and mix well. Add flour and mix until combined. Scrape batter into buttered pie plate; an offset spatula works well to smooth batter into pie dish. Arrange strawberries on top of batter, cut sides down and as close together as possible; sprinkle blackberries on top. Sprinkle remaining 2 tablespoons sugar over berries (don’t reduce the sugar for topping because that’s what makes the berries jammy).

Bake cake 10 minutes; reduce oven temperature to 325 degrees and bake another 1 hour, until cake is golden brown and firm to the touch. Remove from oven and let cool in pie plate on a wire rack. Cut into wedges and dust with powdered sugar at serving time, for pretty.

Cake can be stored at room temperature, loosely covered, up to 2 days. It will remain moist.

Makes 1 10-inch cake; 8 servings.

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Meatloaf

ingredients

1 cup chopped onion

1 cup chopped green bell pepper

3 tablespoons minced fresh parsley

1 teaspoon pepper

3/4 teaspoon salt

2 garlic cloves, minced

1 egg, lightly beaten

1 (1-ounce) slice white bread, torn into small pieces

1 1/2 pounds ground round

Vegetable cooking spray

1/3 cup ketchup

instructions

Preheat oven to 350 degrees F.

Combine first 8 ingredients in a large bowl, tossing to moisten bread. Crumble meat over onion mixture, and stir just until blended. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Spread ketchup over top of loaf. Bake at 350° for 1 hour or until meat loaf registers 160°. Let loaf stand in pan 10 minutes.

Remove meat loaf from pan; cut loaf into 6 slices. Serve with a side of mashed potatoes, or as a sandwich between 2 pieces of thick, crusty bread.

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Super Soft Chewy Chocolate Chip Cookies

ingredients

1 pound (4 sticks) butter, softened (I used I Can't Believe It's Not Butter sticks)

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

2 packages 3.4oz instant vanilla pudding

4 eggs

2 teaspoons vanilla

4 1/2 cups flour

2 teaspoons baking soda

2 packages semi sweet chocolate chips (or mix and match your favorite kind)

instructions

In a large stand mixer, cream together butter, brown sugar, and granulated sugar until creamy. Add dry vanilla pudding mix until well blended. Add vanilla and eggs one at a time beating well with each addition. In a large mixing bowl, sift together flour and baking soda.

Gradually add flour mixture a little at a time until well blended. Stir in chips (or divide dough between two bowls and add chips to each one). Drop by rounded tablespoonfuls onto ungreased cookie sheets and bake at 350 for 10-12 minutes (10 was perfect for my electric oven). Cool on wire racks.

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Potluck Cordon Bleu Casserole Recipe

ingredients

4 cups cubed cooked turkey

3 cups cubed fully cooked ham

1 cup (4 ounces) shredded cheddar cheese

1 cup chopped onion

1/4 cup butter, cubed

1/3 cup all-purpose flour

2 cups half-and-half cream

1 teaspoon dill weed

1/8 teaspoon ground mustard

1/8 teaspoon ground nutmeg

TOPPING:

1 cup dry bread crumbs

2 tablespoons butter, melted

1/4 teaspoon dill weed

1/4 cup shredded cheddar cheese

1/4 cup chopped walnuts

instructions

In a large bowl, combine the turkey, ham and cheese; set aside. In a large saucepan, saute onion in butter until tender. Add flour; stir until blended. Gradually add cream, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the dill, mustard and nutmeg. Remove from the heat and pour over meat mixture.

Spoon into a greased 13-in. x 9-in. baking dish. In a small bowl, combine the bread crumbs, butter and dill. Stir in cheese and walnuts. Sprinkle over casserole.

Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 10 servings.

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Chili Mac Casserole Recipe

ingredients

1 1/2 cups uncooked elbow macaroni

2 pounds lean ground beef

1 medium onion, chopped

1 green pepper, chopped

2 garlic cloves, minced

1 can (28 ounces) diced tomatoes, undrained

1 can (16 ounces) chili beans, undrained

1 can (6 ounces) tomato paste

1-1/2 teaspoons salt

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1/2 teaspoon pepper

dash or two of hot sauce

1 cup shredded reduced-fat Mexican cheese blend

instructions

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain of excess fat. Stir in the tomatoes, beans, tomato paste and seasonings.

Drain macaroni and add to beef mixture. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake an additional 5-8 minutes or until cheese is melted.

Yields 10 servings.

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Baklava

2 pounds phyllo

2 pounds walnuts, chopped

1/2 teaspoon cinnamon

1 cup granulated sugar

1/2 pound butter

Mix together chopped nuts, cinnamon and sugar. Grease an 18−inch baking pan and line with 6 layers

of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut

mixture is used. Top with 6 layers of phyllo. Cut into diamond−shaped pieces. Place a clove bud in each

diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then

reduce to 250 degrees F.

Remove from oven and pour cool syrup over all.

Syrup

1 cup honey

2 cups granulated sugar

2 cups water

1 cinnamon stick

2 slices lemon

Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!

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