Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Crispy Cinnamon Rollups

Ingredients

• Servings: 48
• 1 teaspoon ground cinnamon
• 1 1/2 cups white sugar
• 1 cup margarine, softened
• 2 (8 ounce) packages cream cheese, softened
• 2 egg yolks
• 48 slices white bread, crusts trimmed
• 1/2 cup margarine, melted

Recipe

• in a bowl combine the cinnamon with 1 cup of the sugar and set aside.
• in a large bowl cream together the softened butter or margarine, cream cheese, egg yolks and the remaining 1/2 cup sugar. spread this mixture on the pieces of bread and roll them up. brush each roll with the melted butter or margarine and roll in the cinnamon sugar mixture. place rollups seam side down on a lightly greased cookie sheet, cover tightly with plastic wrap or aluminum foil and freeze.
• 30 minutes before baking, preheat oven to 400 degrees f (200 degrees c). do not thaw the rolls before baking. remove rolls from the freezer, uncover and bake for 15 minutes at 400 degrees f (200 degrees c). serve hot.

Crustless Spinach Quiche

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
• in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
• bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

Blue Cheese, , And Walnut Spread

Ingredients

• Servings: 12
• 1 pound blue cheese
• 1/2 cup unsalted butter, softened
• 1/3 cup
• 1 1/2 cups chopped walnuts

Recipe

• in a food processor blend together cheese, butter, and until the mixture is smooth. in a bowl, combine the cheese mix and the walnuts. transfer the spread to a crock. chill.

greek dip

Ingredients

• Servings: 1
• 1/3 cup crumbled feta cheese
• 1/3 cup grated parmesan cheese
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sun-dried tomato pesto

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend the feta cheese, parmesan cheese, cream cheese, and sun-dried tomato pesto in a food processor until completely mixed. serve immediately or chill overnight.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Zucchini And Cheese

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 large zucchini, chopped
• 1 large white onion, chopped
• 4 tomatoes, chopped
• 1 large green bell pepper, chopped
• dried italian seasoning to taste
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• melt the butter in a skillet over medium heat. stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• in the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. season with italian seasoning, and top with cheese.
• bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

cranberry crumb pie

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 tablespoons light brown sugar
• 2 tablespoons cornstarch
• 1 (16 ounce) can whole berry cranberry sauce
• 1/4 cup butter, chilled and diced
• 1/3 cup all-purpose flour
• 3/4 cup chopped walnuts

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 425 degrees f (220 degrees c).
• bake unbaked pie crust in the preheated oven 8 minutes. remove from heat. reduce oven temperature to 375 degrees f (190 degrees c).
• in a large bowl, beat cream cheese until fluffy. mix in sweetened condensed milk until the mixture is smooth. stir in lemon juice. transfer to the pie crust.
• in a small bowl, mix 1 tablespoon light brown sugar and cornstarch. mix in whole berry cranberry sauce. spoon the mixture evenly over the cream cheese mixture.
• in a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. stir in the walnuts. sprinkle evenly over the cranberry mixture.
• bake 45 minutes in the 375 degrees f (190 degrees c) oven, or until bubbly and lightly browned. cool on a metal rack. serve at room temperature, or chill in the refrigerator.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Cheesecake

Ingredients

• Servings: 1
• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 3/4 cups white sugar
• 1/2 cup sour cream
• 2 1/2 teaspoons vanilla extract, divided
• 3 eggs
• 1/2 teaspoon peppermint extract
• 2 dashes red food coloring
• 1/2 cup crushed peppermint candies

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9-inch springform pan.
• combine the cookie crumbs and 3 tablespoons sugar in a bowl. drizzle the melted butter into the mixture while stirring until evenly moistened. press the mixture into the bottom of the prepared pan.
• bake in preheated oven until set, about 10 minutes; set aside to cool. reduce oven temperature to 300 degrees f (150 degrees c).
• combine the cream cheese, flour, and salt in a large bowl. beat with an electric hand mixer on lowest speed until smooth and fluffy. add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one.
• divide the mixture evenly into two separate bowls. in one bowl, stir in 1 teaspoon vanilla. in the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. add more coloring as needed. alternate layers of 1 cup each of the white and pink the cooled crust until all the filling is used.
• bake in the preheated oven until the filling is mostly set. the center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes.
• sprinkle the crushed candies evenly over the cheesecake and gently press into the top. allow to cool on a rack to room temperature. cover loosely and refrigerate overnight before serving.

blueberry shortbread cheesecake

Ingredients

• Servings: 1
• 3/4 cup unsalted butter
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• 2 (8 ounce) packages cream cheese, softened
• 3 eggs
• 1 cup white sugar
• 1 pint sour cream
• 1 teaspoon vanilla extract
• zest from 1 lemon
• 1 quart blueberries
• 1 cup white sugar
• 3 tablespoons cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 9 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). combine the butter, flour, sugar, and salt in a food processor. process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
• bake in preheated oven until golden brown, about 20 minutes; remove from oven. reduce oven's heat to 325 degrees f (165 degrees c).
• beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. stir in the eggs one at a time, until smooth. gradually stir in the sour cream, vanilla, and lemon zest. pour the mixture over the crust.
• bake until firm to the touch, 45 to 55 minutes. meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. allow mixture to cool.
• pour the cooled blueberry mixture over top of the cream cheese layer. chill assembled cheesecake in refrigerator overnight.

vanilla crepes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
• heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
• fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

georgia's jam cake

Ingredients

• Servings: 1
• 1 cup butter, softened
• 2 cups white sugar
• 8 eggs
• 2 teaspoons baking soda
• 2 tablespoons water
• 2 cups seedless blackberry jam
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup chopped black walnuts (optional)
• 1/2 cup golden raisins (optional)

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat the oven to 350 degrees f (175 degrees c). grease three 8 or 9 inch round cake pans and set aside.
• in a large bowl, beat butter and sugar until light and fluffy. add eggs one at a time, mixing until each one is blended in. dissolve the baking soda in the water; stir into the batter along with the blackberry jam. combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. fold in the black walnuts and raisins if using. divide the batter equally between the three pans, and spread in an even layer.
• bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

lemon ice-box cake i

Ingredients

• Servings: 1
• 14 graham crackers, crushed
• 1/2 cup white sugar
• 1/2 cup melted butter
• 1 (12 fluid ounce) can evaporated milk, chilled
• 1 cup white sugar
• 2 lemons, juiced
• 1 (3 ounce) package lemon flavored jell-o®
• 1 cup crushed pineapple, drained
• 1/2 cup graham cracker crumbs
• 1/4 cup maraschino cherries, drained and chopped

Recipe

• to prepare crust: mix graham crackers, 1/2 cup sugar and melted butter and press into 9 x 13 inch pan.
• mix lemon gelatin with 1 cup boiling water and let cool.
• meanwhile, whip the chilled evaporated milk, add the 1 cup sugar and lemon juice. whip until sugar is dissolved. whip in the cooled gelatin into the milk mixture then stir in pineapple.
• pour lemon mixture over crust in pan. sprinkle with 1/2 cup crushed graham crackers and chopped maraschino cherries if desired. chill several hours or overnight. variation: mix one 8 ounce package of cream cheese with the 1 cup sugar; add this to the whipped milk, gelatin and lemon juice mixture. stir in pineapple then proceed as above.

carrot cake iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

Best Carrot Cake Ever

Ingredients

• Servings: 2
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
• in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
• bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

tiramisu chocolate mousse

Ingredients

• Servings: 4
• 2 tablespoons brewed espresso
• 1 tablespoon unsalted butter
• 3 1/2 ounces dark chocolate, broken into small pieces
• 2 tablespoons or (optional)
• 2 egg yolks
• 4 teaspoons white sugar
• 2 tablespoons mascarpone cheese
• 3/4 cup heavy cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• combine espresso and butter in the top of a double boiler over simmering water.
• place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. whisk chocolate and espresso mixture until well combined. remove from heat and set aside.
• combine , egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. remove from heat.
• stir mascarpone cheese into mixture.
• combine chocolate mixture with mascarpone mixture. cool to room temperature.
• whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
• fold half of whipped cream into cooled chocolate mixture.
• fold second half of whipped cream into chocolate mixture. cover with plastic wrap and chill in refrigerator for at least 2 hours.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

tiramisu chocolate mousse

Ingredients

• Servings: 4
• 2 tablespoons brewed espresso
• 1 tablespoon unsalted butter
• 3 1/2 ounces dark chocolate, broken into small pieces
• 2 tablespoons or (optional)
• 2 egg yolks
• 4 teaspoons white sugar
• 2 tablespoons mascarpone cheese
• 3/4 cup heavy cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• combine espresso and butter in the top of a double boiler over simmering water.
• place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. whisk chocolate and espresso mixture until well combined. remove from heat and set aside.
• combine , egg yolks, and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, 3 to 5 minutes. remove from heat.
• stir mascarpone cheese into mixture.
• combine chocolate mixture with mascarpone mixture. cool to room temperature.
• whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
• fold half of whipped cream into cooled chocolate mixture.
• fold second half of whipped cream into chocolate mixture. cover with plastic wrap and chill in refrigerator for at least 2 hours.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

Best Carrot Cake Ever

Ingredients

• Servings: 2
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
• in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
• bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

Zucchilattas

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 1/2 pounds sliced zucchini
• 1 pound mushrooms, sliced
• 1 onion, sliced
• 1 1/2 pounds tomatoes, chopped
• salt and pepper to taste
• 1 1/2 pounds monterey jack cheese, shredded
• 10 (10 inch) flour tortillas

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• melt butter in a large skillet over medium heat. mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. cook and stir until the vegetables are soft.
• warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. fill the warmed tortillas with zucchini mixture and monterey jack cheese, reserving some of both for toppings. roll the filled tortillas and place them seam side down in the baking dish. cover with the remaining zucchini mixture. top with remaining cheese.
• bake in the preheated oven 15 minutes, or until the cheese is bubbly.

carrot cake iii

Ingredients

• Servings: 1
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• in a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. fold in pecans. pour into prepared pan.
• bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• to make frosting: in a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. beat until the mixture is smooth and creamy. stir in chopped pecans. frost the cooled cake.

Best Ever Strawberry Cake

Ingredients

• Servings: 12
• 1 cup pureed strawberries
• 1/4 cup 2% milk
• 6 eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups sifted cake flour
• 1 3/4 cups white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease and flour two 8-inch cake pans.
• mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer.
• beat flour, white sugar, baking powder, and salt into strawberry mixture on low; add butter and continue beating on low until evenly combined.
• stop mixer, scrape sides, and beat again for about 30 seconds.
• divide batter evenly between the two prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes.
• beat cream cheese and butter together in a medium bowl until smooth. gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract.
• spread about 1/2 the frosting on top of 1 cake. place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

Crustless Spinach Quiche

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
• in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
• bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

chocolate irish car bomb cake

Ingredients

• Servings: 1
• 1 tablespoon unsweetened cocoa powder
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 egg
• 6 tablespoons irish cream liqueur
• 1 (18.25 ounce) package chocolate cake mix without pudding
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 (12 fluid ounce) can or bottle irish (such as guinness®)
• 2 tablespoons butter
• 1 cup white sugar
• 1/2 cup

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10-inch fluted tube pan (such as a bundt®) and coat inside of pan with unsweetened cocoa powder.
• beat cream cheese, confectioners' sugar, 1 egg, and irish cream liqueur in a bowl until smooth and creamy. set aside.
• beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. slowly beat irish into the batter.
• spoon 1/3 of the cake batter into the prepared pan; layer the irish cream filling on top. spoon remaining cake batter over the filling.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. invert pan over a wire rack to release cake and allow to cool completely on the rack.
• while cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and . bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• transfer cake to a serving platter. generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

vanilla crepes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
• heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
• fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.

chocolate banana layer cake

Ingredients

• Servings: 1
• 2 1/4 cups unsifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 tablespoons unsweetened cocoa powder
• 3/4 cup butter at room temperature
• 1 1/2 cups white sugar
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup very ripe bananas, mashed
• 1/2 cup buttermilk, or as needed
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons milk, or as needed
• 2 ripe bananas, thinly sliced (optional)

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 9-inch layer cake pans, and line with parchment paper. whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
• in a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). pour the batter into the prepared cake pans.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. cool in the pans for about 10 minutes before turning out racks to finish cooling.
• in a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
• place a cake layer a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. place the second layer the cake, and frost top and sides with remaining 2/3 of the frosting. top cake with decorative slices of banana, if desired.

Best Carrot Cake Ever

Ingredients

• Servings: 2
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs 30 mins


• in a medium bowl, combine grated carrots and brown sugar. set aside for 60 minutes, then stir in raisins.
• preheat oven to 350 degrees f (175 degrees c). grease and flour two 10 inch cake pans.
• in a large bowl, beat eggs until light. gradually beat in the white sugar, oil and vanilla. stir in the pineapple. combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. finally stir in the carrot mixture and the walnuts. pour evenly into the prepared pans.
• bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. cool for 10 minutes before removing from pan. when completely cooled, frost with cream cheese frosting.

Slow Cooker Creamed Corn

Ingredients

• Servings: 10
• 1 1/4 (16 ounce) packages frozen corn kernels
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 1/2 cup milk
• 1 tablespoon white sugar
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a slow cooker, combine corn, cream cheese, butter, milk, and sugar. season with salt and pepper to taste.
• cook on high for 2 to 4 hours, or on low for 4 to 6 hours.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

cheesecake crepe roll-ups

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 2 tablespoons milk
• 2 eggs
• 2 teaspoons honey
• 1 pinch salt
• 2 tablespoons butter, divided
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 cup mixed frozen berries, slightly thawed
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• whisk together the flour, milk, eggs, honey, and salt in a bowl to make a smooth batter.
• melt 1 tablespoon of butter in a nonstick crepe pan over medium heat until the foam disappears. pour about 2 tablespoons of the batter into the pan, and swirl to cover the bottom of the pan with a thin layer of batter. cook until the crepe is no longer runny, about 1 minute; flip and cook the other side for an additional 1 minute. repeat with additional butter and crepe mix, to make 4 crepes. set the crepes aside on paper towels.
• in a bowl, mix the cream cheese with 1/2 cup confectioners' sugar to make a creamy spread. very gently stir in the berries. spread the cream cheese filling evenly over the crepes and roll up. refrigerate until chilled; slice in 1-inch sections to serve.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

Quick Turkey Peppers

Ingredients

• Servings: 4
• 2 red bell peppers
• 4 slices cooked turkey breast
• 1/3 cup finely chopped onion
• 4 teaspoons pesto
• 1 small head broccoli, separated into florets
• 1 1/2 cups shredded colby-monterey jack cheese
• 4 teaspoons grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• halve peppers lengthwise and remove stem, pulp, and seeds; place cut-side up on a baking sheet. lay 1 slice turkey inside each pepper. sprinkle chopped onion evenly over turkey. drizzle 1 teaspoon pesto inside each pepper half. place a few florets of broccoli into each pepper; cover with shredded colby-monterey jack cheese.
• bake in the preheated oven until peppers are heated through and cheese is melted, about 10 minutes. remove from oven and sprinkle each pepper with 1 teaspoon grated parmesan cheese.

vanilla crepes

Ingredients

• Servings: 12
• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
• heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
• fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Crustless Spinach Quiche

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
• heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
• in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
• bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.

brick-oven pizza (brooklyn style)

Ingredients

• Servings: 2
• 1 teaspoon active dry yeast
• 1/4 cup warm water
• 1 cup cold water
• 1 teaspoon salt
• 3 cups bread flour
• 6 ounces low moisture mozzarella cheese, thinly sliced
• 1/2 cup no salt added canned crushed tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 6 leaves fresh basil, torn

Recipe

Preparation Time: 25 mins Cook Time: 6 mins Ready Time: 16 hrs 31 mins


• sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
• preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
• using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
• with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.

strawberry tiramisu for two

Ingredients

• Servings: 4
• 1 pint fresh strawberries
• 1/2 cup confectioners' sugar
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 2 tablespoons coffee-flavored liqueur
• 18 ladyfingers
• 1/3 cup chilled espresso
• 1/2 teaspoon unsweetened cocoa powder

Recipe

• cut off the tops of the strawberries and slice the berries. reserve 2 large whole berries for garnish.
• in a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
• in a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
• place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
• repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
• in a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. spread cream evenly over top layer of ladyfingers.
• dust cocoa over whipped cream, and garnish with 2 reserved strawberries. pour strawberry puree two serving plates. cut tiramisu in half, and place puree.

Miguelina's Poblanos And Cheese

Ingredients

• Servings: 4
• 4 fresh poblano chile peppers
• 2 cups oil for frying, or as needed
• 8 ounces queso asadero
• 1/2 cup all-purpose flour for coating

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse the poblano peppers, and remove the stem and core. remove any remaining seeds. heat a heavy skillet over high heat. place peppers in the skillet, and cook until blistered and blackened. turn frequently to blacken all of the skin. you want to make sure that no part of the pepper remains crispy. place the peppers into a paper bag, fold the top closed, and let the peppers steam for a few minutes to loosen the skin.
• heat about 1/2 inch of oil in a large heavy skillet over medium-high heat.
• rinse the peppers under cold running water to remove as much of the black skin as possible. don't get prissy about it; you can eat the skins, even if they're black - most people like some of the black skin. next, wash your hands well with soap and water, or you'll be sorry later when you touch your eyes or mouth.
• insert a nice thick piece of cheese into each pepper, and secure the opening with a toothpick. coat the peppers in flour. gently place the peppers into the hot oil, and reduce the heat to medium. fry for 3 to 5 minutes per side. don't try to turn them over until the bottom has a firm crust on it. try to avoid letting the cheese run out. when both sides are slightly browned and the coating is firm, remove from the pan, and drain on paper towels.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

chocolate bliss cheesecake

Ingredients

• Servings: 12
• 18 oreo chocolate sandwich cookies, finely crushed
• 2 tablespoons butter or margarine, melted
• 3 (8 ounce) packages philadelphia cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 8 (1 ounce) squares baker's semi-sweet baking chocolate, melted, cooled slightly
• 3 eggs

Recipe

Ready Time: 5 hrs 30 mins


• preheat oven to 325 degrees f if using a silver 9-inch springform pan (or to 300 degrees f if using a dark nonstick 9-inch springform pan). mix cookie crumbs and butter; press firmly bottom of pan.
• beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. add melted chocolate; mix well. add eggs, 1 at a time, mixing on low speed after each addition just until blended. pour over crust.
• bake 55 min. to 1 hour or until center is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. refrigerate 4 hours or overnight. store leftover cheesecake in refrigerator.

chocolate chip cheesecake

Ingredients

• Servings: 1
• 1 individual package chocolate graham crackers, crushed
• 1/2 cup melted butter
• 2 tablespoons white sugar
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup brown sugar
• 2 eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c.) mix cracker crumbs, melted butter and sugar. press into the bottom and sides of a 9 inch pie plate. refrigerate crust while making filling.
• in a large bowl, beat cream cheese and brown sugar until smooth. beat in the eggs and egg yolk. stir in vanilla. fold in the chocolate chips. pour filling into pie crust.
• bake in the preheated oven for 50 minutes, or until filling is set.

strawberry cupcakes with lemon zest cream cheese icing

Ingredients

• Servings: 14
• strawberry puree:
• 1 cup frozen strawberries
• 2 tablespoons water
• 1 teaspoon honey
• 1/2 teaspoon fresh lemon zest
• 1 tablespoon white sugar
• cupcake batter:
• 1 box strawberry cake mix (such as betty crocker®)
• 1 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 teaspoon lemon zest
• lemon zest cream cheese icing:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup unsalted butter at room temperature
• 2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c). line 14 cupcake cups with paper liners.
• to make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. blend until smooth.
• beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. beat lemon zest into batter. fill prepared cupcake cups 2/3 full. drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. a toothpick inserted near the center should come out clean. let cupcakes cool for at least 30 minutes.
• to make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. refrigerate icing until cupcakes are cool enough to frost. frost cooled cupcakes with icing.

Carrot Pineapple Cake I

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch pan.
• mix flour, baking soda, baking powder, salt and cinnamon. make a well in the center and add sugar, oil, eggs and vanilla. mix with wooden spoon until smooth. stir in carrots, coconut, walnuts and pineapple.
• pour into 9x13 inch pan. bake at 350 degrees for about 45 minutes. don't panic, the center will sink a little. allow to cool.
• to make the frosting: cream the butter and cream cheese until smooth. add the confectioners sugar and beat until creamy.

double layer pumpkin cheesecake

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 4 hrs 10 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine cream cheese, sugar and vanilla. beat until smooth. blend in eggs one at a time. remove 1 cup of batter and spread into bottom of crust; set aside.
• add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. carefully spread over the batter in the crust.
• bake in preheated oven for 35 to 40 minutes, or until center is almost set. allow to cool, then refrigerate for 3 hours or overnight. cover with whipped topping before serving.

cinnabon® cupcakes

Ingredients

• Servings: 2
• cinnamon syrup:
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• cake batter:
• 2 1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk at room temperature
• 2 large egg whites at room temperature
• 1 egg at room temperature
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup unsalted butter at room temperature
• 1 1/2 cups white sugar
• 1/2 cup cold heavy whipping cream
• 1 cup chopped pecans
• cream cheese frosting:
• 1/4 cup unsalted butter at room temperature
• 1 (8 ounce) package cream cheese at room temperature
• 1 1/2 cups confectioners' sugar
• 1 drop vanilla extract
• 1 teaspoon ground cinnamon for sprinkling, or to taste

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease 24 cupcake cups or line with paper liners.
• melt 1/2 cup unsalted butter in a saucepan over low heat; stir brown sugar and 2 tablespoons cinnamon into butter until brown sugar has dissolved and cinnamon syrup is hot, about 2 minutes. set aside.
• sift cake flour with baking powder and salt into a bowl. whisk milk, egg whites, egg, 1/4 teaspoon vanilla extract, and almond extract together in a separate bowl. mix 1/2 cup butter at room temperature with white sugar in a large bowl, using an electric mixer until pale yellow and creamy, about 5 minutes. gradually beat flour mixture into creamed butter mixture, alternating with milk mixture, until batter is well blended. continue beating for 2 more minutes.
• beat cold cream with an electric mixer and clean beaters in a chilled glass or metal bowl until the cream is fluffy and holds soft peaks, about 4 minutes; fold whipped cream into batter. divide batter among the prepared cupcake cups, filling them about 2/3 full.
• spoon 1 teaspoon of cinnamon syrup into batter in each cupcake cup. set remaining cinnamon syrup aside.
• bake cupcakes in the preheated oven until lightly browned and a toothpick inserted into the center of a cupcake comes out with moist crumbs, about 16 minutes. remove cupcakes from pans and let cool upside down on racks.
• place saucepan with remaining cinnamon syrup over medium heat, stir in pecans, and bring mixture to a low boil. immediately remove from heat and pour pecan mixture out a wooden cutting board. let pecan mixture cool completely and chop the pecan candy finely.
• beat 1/4 cup butter at room temperature with an electric mixer in a bowl until soft and creamy; beat in cream cheese until blended. add confectioners' sugar and a drop of vanilla extract and continue to beat on high speed until frosting is fluffy, at least 5 minutes.
• frost cooled cupcakes with frosting and decorate each with a pinch of chopped pecan candy and a sprinkle of cinnamon.

zucchini boats on the grill

Ingredients

• Servings: 4
• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• prepare the grill for indirect heat.
• place the zucchini in a pot with enough water to cover. bring to a boil, and cook 5 minutes. drain, cool, and cut in half lengthwise. scoop out the pulp to about 1/4 inch from the skin. chop pulp.
• in a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. season with basil, seasoned salt, and pepper.
• stuff the zucchini halves with the pulp mixture. seal each stuffed half in aluminum foil.
• place foil packets on the prepared grill over indirect heat. cook 15 to 20 minutes, until tender.

cream cheese penguins

Ingredients

• Servings: 18
• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Recipe

Preparation Time: 30 mins Ready Time: 35 mins


• cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. carefully insert about 1 teaspoon of cream cheese into each olive. slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. save the cut out piece and press into center of small olive to form the beak. if necessary cut a small slit into each olive before inserting the beak.
• set a big olive, large hole side down, a carrot slice. then, set a small olive the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. secure with a toothpick.