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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PORK CHOPS WITH WINE & MUSHROOM SAUCE

ingredients

6 thick cut pork chops

salt and pepper, to taste

2 tbsp olive oil

2 cups sliced mushrooms

1 shallot, minced

1 clove garlic, minced

½ cup white wine

1 cup half and half

½ cup chicken stock

1 tbsp chopped chives, to garnish

instructions

Heat the oil in large skillet.

Salt and pepper the pork chops then fry the pork chops over medium heat until cooked through.

Transfer the pork chops to a plate and cover while you prepare the sauce.

Add sliced mushrooms to the pan and cooked until browned.

Add the shallots and garlic in with the mushrooms and cook about a minute.

Add the wine to the pan and stir the mushrooms around.

Stir in the half and half and cook until the sauce is thickened up a bit. Then add the stock. Season as necessary.

Add pork chops back to the pan to warm back up and serve with chives sprinkled on top.

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APPLE PIE FOR 4

ingredients

1 roll refrigerated pie crust

2 granny smith apples

2 tbsp sugar

2 tbsp brown sugar

2 tbsp flour

¼ tsp cinnamon

pinch of salt

2 tbsp butter

2 tbsp whipping cream

instructions

Preheat the oven to 450 degrees.

Roll out the pastry sheet to increase the size. Cut in half and line a small baking dish. Reserve the rest for the top.

Place the sugars, flour, cinnamon and salt in a medium sized bowl.

Peel and thinly slice the apples and toss in the sugar mixture.

Place all apples in the baking dish.

Break up the butter into small pieces and place over top of the apples.

Pour the whipping cream evenly over the apples.

Lay the remaining pastry on top of the apples and pinch the edges to seal.

Pierce the top to allow steam to escape.

Bake at 450 degrees for 10 minutes.

Reduce the heat to 350 and continue baking for 30 minutes.

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Chocolate Toffee Cake

ingredients

1 box devils food cake mix, plus ingredients to make the cake

1 can sweetened condensed milk

1 jar Smucker's caramel ice cream topping

1 (8oz) tub Cool-Whip (I used Light)

1 bag Heath Toffee bits

instructions

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and caramel topping 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. Sprinkle half of the Heath bits over cake. Spread Cool Whip over the top, then sprinkle the remaining Heath bits on top. Chill.

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Southern Strawberry Cake

ingredients

6 large eggs

1 cup sugar

1 cup cake flour or GF flour mix

1/2 tsp salt

2 tsp vanilla

6 tablespoons butter melted

3 tablespoons strawberry jello powder

3 tablespoons strawberry jam

instructions

Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter.

Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom.

Strawberry Cream Cheese Icing -

4 cups powdered sugar

8 oz cream cheese

1/2 cup (1 stick) butter

2 tsp vanilla

1 cup heavy cream

6 tbsp strawberry jello powder

Directions:

Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is very soft and light in color. Add the other three tablespoons of strawberry jello powder, cream cheese and the remaining powdered sugar. Beat with a paddle until it just comes together and isn’t lumpy. Fold this together with the strawberry whipped cream.

Lastly I iced the cake with a layer of strawberries in the middle and more on top to garnish.

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GARLIC LEMON PASTA AND SHRIMP!

ingredients

12 ounces thin spaghetti or linguine

3 tablespoons olive oil

1 1/2 pounds large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon crushed hot red pepper flakes, or more to taste

1 1/2 tablespoons fresh grated lemon zest

1/4 cup white wine

1/4 cup fresh lemon juice (or the juice of one lemon)

1/2 cup fresh grated Parmesan cheese

3 tablespoons toasted pine nuts (optional)

instructions

1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente.

2. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Stir in the lemon juice.

3. Ladle 1/3 cup of the cooking water into a large serving bowl. Drain the pasta and add to the bowl. Pour the shrimp with the sauce over the pasta. Add the pine nuts and Parmesan and toss to mix and coat. Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

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No Bake Cherry Cheesecake

ingredients

1 sleeve of graham crackers - crushed or 2 cups of graham cracker crumbs

2 packages (8 oz) Light cream cheese at room temperature

¾ cup plain greek yogurt

8 oz Light Cool Whip Thawed

½ cup confectioner's sugar

1 can lite pie filling (cherry and blueberry are our favorites)

instructions

Spread graham crackers onto bottom of 9 x 9 pan

Beat cream cheese,yogurt and confectioner's sugar on medium until smooth.

Fold in cool whip.

Add cream cheese mixture on top of graham crackers.

Top with pie filling.

Refigerate until ready to serve

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CARAMEL PECAN BARS

ingredients

3½ cups coarsely chopped pecans

2 cups flour

¾ cup butter, cubed

⅔ cup powdered sugar

½ cup firmly packed brown sugar

½ cup honey

⅔ cup butter

3 tablespoons whipping cream

instructions

Preheat oven to 350 degrees. Line the bottom and sides of a 13x9-inch pan with aluminum foil, allowing a couple of inches to extend over the sides. Lightly grease foil.

Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

In a food processor, pulse flour, powdered sugar and ¾ cup butter until the mixture resembles coarse meal. Press the mixture into the bottom and ¾ inch up the sides of the previously prepared pan.

Bake crust for 20 minutes or until edges are lightly browned. Cool completely, about 15 minutes.

Bring brown sugar and remaining 3 ingredients to a boil in a saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake for 25 to 30 minutes or until golden and bubbly. Cool completely on a wire rack. Using foil sides as handles, lift baked and cooled bars from the pan; transfer to a cutting board and cut into bars.

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bsolute Best Ever Lasagna

ingredients

instructions

Brown ground beef, Italian sausage, onion and garlic.

Add salt and next 5 ingredients; stirring until well mixed.

Simmer 1 hour.

Cook lasagna noodles according to package directions;

drain and set aside.

Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley,

Parmesan cheese and 1/2 of mozzarella cheese;

In a lasagna pan, layer noodles, meat sauce,

and cheese mixture; repeat.*

Top off with layer of noodles; sprinkle evenly with remaining

mozzarella cheese.

Bake at 375F for 30 to 40 min, or until cheese

mixture is thoroughly melted.

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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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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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Bongo Bars

ingredients

¾ Cup Butter

2 Cups Brown Sugar

2½ tsp baking powder

3 eggs

Bag of chocolate Chips

1 tsp vanilla

2¾ Cups Flou

instructions

Preheat the oven to 350 degrees.

Melt the butter and mix it with the brown sugar in a large mixing bowl.

Add the flour and baking powder. The mix will be crumbly at this point. Be careful not to overmix these!

Add eggs and vanilla. Lastly the chocolate chips.

Spread in a 9×13 pan.

Bake for 25-30 minutes. Enjoy!

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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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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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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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