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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LAYERED BAKED PENNE

ingredients

355 g box Penne or other pasta

1 small tub ricotta

1 egg

½ cup mozzarella

½ cup parmesan

salt and pepper to taste

1 tbsp olive oil

1 clove garlic, minced

1 jar pasta sauce

1 can diced tomatoes

1 lb ground beef, sausage or combination

Additional mozzarella for layering

instructions

Preheat the oven to 350 degrees

Boil the pasta, drain and run under cold water to stop it from cooking.

Combine the ricotta, egg, cheese, salt and pepper. Stir to combine.

Add the pasta to the ricotta mixture and set aside.

Heat the olive oil and cook the garlic for 1-2 minutes.

Add the jarred sauce and diced tomatoes.

Stir in cooked beef, pork, or a combination of both.

Stir half the sauce into the pasta and cheese mixture.

Start by placing half the pasta in an oven proof dish.

Pour some of the sauce over top and sprinkle with cheese.

Add the remaining pasta, sauce and more cheese.

Cover with foil and bake 20 minutes. Uncover and bake an additional 10-15 minutes.

Let the pasta sit for 10 minutes before serving.

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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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CAMPBELL’S EASY SKILLET CHICKEN PARMESAN

ingredients

2 tbsp (30 mL) olive oil

4 (454 g) skinless, boneless chicken breasts

¼ tsp (1 mL) each salt and freshly ground pepper

1 can (284 mL) Campbell's® Condensed Tomato with Basil and Oregano Soup

½ cup (125 mL) Campbell's® Ready to Use Chicken Broth

1 cup (250 mL) shredded mozzarella cheese (about 6 ounces)

¼ cup (60 mL) grated Parmesan cheese

2 tbsp (30 mL) finely chopped fresh parsley

instructions

Preheat broiler to high. Heat olive oil in an ovenproof, large non-stick skillet set over medium-high heat. Season chicken all over with salt and pepper. Cook chicken for 3 to 5 minutes per side or until browned; transfer to a plate.

Stir soup and broth into skillet; bring to a simmer. Return chicken back to skillet and cover with sauce. Cook, covered, for 7 to 8 minutes or until chicken is cooked through.

Toss mozzarella with Parmesan; sprinkle over chicken. Broil for 2 to 3 minutes or until cheese is melted and golden. Sprinkle with parsley before serving.

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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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DOUBLE CHOCOLATE BANANA CAKE

ingredients

3 medium ripe bananas

¾ cup brown sugar

½ cup applesauce

1 tsp vanilla

1 egg, lightly beaten.

1 cup flour

½ cup cocoa powder

1 tsp baking soda

¼ tsp salt

1 cup semi sweet chocolate chips

mini chocolate chips for topping - optional

instructions

Preheat the oven to 350 degrees and coat an 8 inch square pan with cooking spray.

Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.

Add the applesauce, vanilla and egg. Stir to combine.

Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared baking pan.

Sprinkle mini chocolate chips over the top and bake for 25-30 minutes. Mine took 28.

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