Mississippi Mud Cake

Ingredients:

• One Chocolate Cake, baked in a 9×13” pan 
• 1 10.5oz bag of miniature marshmallows 
For the frosting:
• 1/3 CUP Butter 
• 1/3 CUP Milk 
• 1/3 CUP Cocoa powder 
• 1 tsp Vanilla extract 
• 3 CUPS Powdered sugar

Reeses Peanut Butter Cups

1 sleeve graham crackers, crushed (10 sheets)

1 cup powdered sugar

1½ cup peanut butter, melted

3 cups milk chocolate chips

 Line muffin tin with cupcake liners. In a medium sized mixing bowl mix together the crushed graham crackers, powdered sugar, and peanut butter. (I just softened mine for about 40 seconds in the microwave). Mix together until combined.

Melt the chocolate chips in a microwave safe bowl stirring 30 seconds at a time until smooth. Add a heaping teaspoon into the bottom of each cupcake liner and spread along the bottom. Follow it by a heaping tablespoon of the peanut butter mixture. Lastly add a heaping teaspoon of the melted to the chocolate and spread evenly over the peanut butter layer. Refrigerate for about an hour until set and firm. 

Sees Fudge

Ingredients

• 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
• 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
• 1 stick (1/2 c.) butter
• 1 jar (7-8oz) marshmallow whip
• 4 1/4 c. sugar
• 1 (12oz.) can evaporated milk

Instructions

• In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
• Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve.

Honey Glazed Pork

INGREDIENTS

1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2–3 pounds boneless, skin-on pork shoulder 
1 bunch asparagus, halved
6 Yukon potatoes, diced
2 Tbsp. olive oil
Kosher salt
Freshly ground black pepper
1 cup packed dark brown sugar
½ cup honey

PREPARATION

Preheat the oven to 275ºF.

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.

Raise the heat of the oven to 500ºF.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.

Remove the vegetables and pork from the tray, making sure to save all the juices.
Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Grilled Chilli Lime Chicken Fajita Salad

INGREDIENTS

Marinade/Dressing:

• 3 tablespoons olive oil
• 100ml (just over ⅓ cup) freshly squeezed lime juice
• 2 tablespoons fresh chopped cilantro/coriander
• 2 cloves garlic, crushed
• 1 teaspoon brown sugar
• ¾ teaspoon red chilli flakes (adjust to your preference of spice)
• ½ teaspoon ground Cumin
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)
• ½ yellow capsicum/bell pepper, deseeded and sliced
• ½ red capsicum/bell pepper, deseeded and sliced
• ½ an onion, sliced
• 5 cups cos lettuce leaves, washed and dried
• 2 avocados, sliced
• Extra coriander leaves to garnish
• Sour cream (optional) to serve

INSTRUCTIONS

1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper and onion strips until cooked to your liking.
4. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper and onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.

Mint Fudge Stuffed Brownies

INGREDIENTS

Brownies

• 1 cup butter, cubed
• 1¼ cups semi-sweet chocolate chips
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 4 eggs, whisked
• 1¼ cups flour

Mint Fudge

• 2½ cups white chocolate chips
• 1 cup sweetened condensed milk
• 1½ teaspoons peppermint extract
• 6 drops green food coloring (optional)

Topping

• 1 cup Andes Mints, chopped

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 9x13 pan with foil and coat with nonstick spray.

Brownies

1. Fill a sauce pot with 2 inches of water. Place a heat safe bowl on top of the pan. Heat the water on medium-low until it comes to a simmer. Place the butter and chocolate in the bowl, stirring frequently until melted. Remove immediately from the heat and stir in the cocoa powder, both sugars, vanilla, salt and eggs until smooth and combined.
2. Finally stir in the flour. Set the batter aside.

Mint Fudge

1. In a separate bowl heat the white chocolate and condensed milk in 30- second intervals, stirring between each burst until melted and smooth. Alternately you could do this using the same double boiler method you used to melt the chocolate and butter). Add the mint extract and food coloring and stir until evenly combined.

Assembly

1. Spread half of the brownie batter into the prepared pan. Carefully spoon and spread the mint fudge on top of the brownie batter. Gently spread the remaining brownie batter on top of the fudge layer.
2. Sprinkle the chopped Andes mints evenly on top of the brownies and bake for 30-35 minutes or until the brownies are set and the edges start to slightly pull away from the pan.
3. Allow the brownies to cool and then refrigerate until the are completely set, at least 2 hours.

Crepes

INGREDIENTS

1. 1 1/2cups whole milk
2. 4large eggs
3. 1cup all-purpose flour, spooned and leveled
4. 3tablespoons unsalted butter, melted, plus more for the skillet
5. 1/4teaspoon kosher salt
6. 1/2cup plus 1 tablespoon sugar
7. 1tablespoon honey, plus more for serving

8. DIRECTIONS

   1. In a blender, blend the milk, eggs, flour, butter, salt, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
   2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves; let cool.
   3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
   4. Serve topped with honey.

Better Than (you know what) Cake

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• 1 (8 oz.) container frozen whipped topping, thawed
• chocolate syrup (or fudge ice cream topping)
• caramel ice cream topping
• 4-5 Heath or Skor bars, chopped up

Instructions

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of chocolate syrup/fudge and caramel topping. Refrigerate a little longer, then serve!

Fudgy Avacado Brownies

Ingredients:
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips

Preparation:
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.

Sees Fudge

Ingredients

• 1 lb. plain milk chocolate (2 8oz. Hershey Bars), broken into pieces
• 2 (12oz each) pkgs. semi-sweet chocolate chips (Guittard brand)
• 1 stick (1/2 c.) butter
• 1 jar (7-8oz) marshmallow whip
• 4 1/4 c. sugar
• 1 (12oz.) can evaporated milk

Instructions

• In a large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip. Set aside.
• In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.
• Pour cooked ingredients over chocolate in mixing bowl in 4-6 intervals, stirring constantly until smooth.
• Pour into a GREASED 9x13 glass baking dish. Cover tightly and refrigerate until hardened (several hours, best if overnight). Keep refrigerated until you serve

Creamy Broccoli, Chicken & Bacon Pasta

• 1 tablespoon olive oil
• 1 lb chicken breast, boneless and skinless
• salt and pepper
• 3 cloves garlic, minced
• 2/3 cups heavy cream
• 2/3 cups milk
• 1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
• 8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
• 2 cups cooked broccoli florets
• 7 strips cooked bacon
• salt and pepper

1. Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper. Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
2. Add minced garlic to the skillet. Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
3. Cook pasta according to instructions. Drain.
4. Add cooked pasta, cooked bacon, cooked broccoli and mix everything in. Season with salt and pepper to taste. Top with sliced cooked chicken.

Easy Stovetop Macaroni and Cheese

Ingredients:

1 pound uncooked pasta shells

4 cups whole milk

8 Tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

1/4 teaspoon dry mustard (optional)

3 cups shredded sharp cheddar cheese

1 cup shredded Parmesan cheese
Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
Kelly’s Notes:
I prefer shell-shaped pasta for macaroni and cheese, but you can use whatever shape you prefer. Elbow macaroni, orecchiette and cavatappi noodles also work well.
After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster or blanched veggies, such as broccoli or squash.

Caramel Apple Sheet Cake

Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)
Instructions
In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a 15x13 inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Marble Fudge (adapted from Betty Crocker)

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Directions
Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square

Zuppa Toscana (better than Olive Garden)

1 lb Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp. flour

1. Brown sausage links in a saute pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Creamy Chicken Verde Soup

2 Tbl butter OR olive oil
1 small onion, chopped
1 (15.5 oz) can Cannellini beans, drained and rinsed
1 cup frozen corn
1 (28 oz) can green enchilada sauce
1 cup half and half
1 cup chicken stock
3 chicken breast, cooked and cubed
3 Tbl honey
2 Tbl lime juice
1/2 tsp chili powder

garnish
shredded cheese
tortilla strips

Directions
In a large pot melt butter or pour in olive oil and stir in onion
Cook onion until soft and translucent
Add beans and corn to the onion and allow to heat through
Pour in enchilada sauce, half and half and chicken stock
Stir in chicken, honey, lime juice and chili powder
Allow to simmer on low for about 20 minutes
Serve warm with shredded cheese and tortilla strips

Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

 

Ingredients

Brownie Crust:

• 6 Tablespoons Butter, melted plus 1 T. butter to grease pan
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla
• 2 Eggs
• 1 cup plus 2 Tablespoons Flour
• ⅓ cup Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

Cheesecake Batter:

• 2 pounds Cream Cheese, Soft
• 5 eggs
• 1 ½ cups Brown Sugar, Firmly Packed
• 1 cup creamy Peanut Butter
• ½ cups Heavy Cream
• 1 Tablespoon Vanilla

Topping:

• ¼ cup Heavy Cream
• 1 cup Semi-Sweet Chocolate Chips
• 7 Peanut Butter Cups, Cut In Half

Instructions

brownie

1. Preheat oven to 350°F.
2. Butter a 9-inch springform pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
3. Stir together butter, sugar and vanilla in a bowl.
4. Add eggs.
5. Stir in flour, cocoa, baking powder and salt.
6. Spread in prepared pan. Bake about 25 minutes.
7. Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)

cheesecake

1. Beat cream cheese in bowl of mixer until smooth.
2. Add eggs, one at a time.
3. Add sugar, peanut butter and cream. Mix until smooth.
4. Add vanilla.
5. Pour filling into pan. Make sure you lowered oven to 325 at this point
6. Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
7. Bake at 325 for 90 minutes.
8. Let cool 1 hour.
9. Run knife around edge and chill at least 4 hours.

Topping

1. Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

Chicken Salad (Amanda Price)

4 cups chicken breast (cooked & cubed)

1/2 cup chopped celery
1 cup halved seedless red grapes or 1/2 cup craisins
1 pkg slivered almonds or chopped pecans
2 Tbl red onion, finely diced
3/4 cup mayonnaise
1/4 cup sour cream
1 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon

Directions
In a large bowl combine chicken, celery, grapes, almonds and onion
In a small bowl stir together mayonnaise, sour cream, salt, pepper and cinnamon
Add mayonnaise mixture to chicken mixture and fold together
Refrigerate for at least an hour
Serve as desired

Tortellini Salad

Salad

8 slices bacon, cooked and crumbled
20 oz cheese tortellini
3 heads of fresh broccoli, cut into florets
1 cup sliced almonds (or favorite nuts)
2 cup red grapes, halved

Dressing
1/2 cup mayonnaise
1/2 cup white sugar
2 tsp. cider vinegar
1 small onion, finely chopped

Directions
Cook bacon, crumble, and set aside
Cook frozen tortellini per package instructions
In a small bowl whisk together mayonnaise, sugar, vinegar, and onion for dressing
In a large bowl combine broccoli, tortellini, bacon, grapes, and nuts
Pour dressing over salad and toss
Refrigerate at least one hour