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Ultimate Staff Meeting Dip


  • 1 tub low fat cool whip
  • 1 500 mL low fat sour cream
  • brown sugar Splenda, to taste

Serve with fruit.  Get the girls together and enjoy!!

P.S. Tracey and Sharon eat this with a SOUP spoon!  lol

Kick A$$ Dip


  • 1 cup mayo
  • 1 cup sour cream (must be full fat)
  • 3 cups assorted white cheese (e.g. Edam, Swiss, Mozarella, Gouda, Parmesean, etc.), grated fine
  • more garlic than a person should - at least 3 full bulbs (not 3 cloves...3 bulbs!)

Cream all ingredients together and serve.  Great served with fresh baguettes.

Note:  make sure EVERYONE in the room eats it and stay clear of fire! 

5 Minute Chocoholic Mug Cake


  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • a small splash of vanilla extract
  • 1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Crab Dip Recipe


  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots (or green onions or red onions)
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.

Blueberry Lime Tart


  • 1½ cups ginger cookie crumbs
  • 6 tablespoons butter, divided

Lime Filling

  • 1½ cups sugar
  • 4 eggs, room temperature
  • Juice and finely-minced zest of 4 – 5 limes, enough to make ½ cup juice


  • 2 cups blueberries
  • ¼ cup apple jelly, melted

Make the crust. Melt 6 tablespoons butter and stir together with cookie crumbs. Press firmly into a 3½-inch by 14-inch tart pan, or a 9-inch round tart pan.

Make the lime curd. Whisk together in a glass bowl the sugar and eggs until well blended. Place bowl over a saucepan of simmering water – we used to call this a double boiler. Stir in juice and zest, and continue stirring until mixture thickens and reaches 175 degrees. Remove from heat and stir in remaining 2 tablespoons butter. Pour into prepared tart shell and let cool at room temperature.

Put a gloss on the berries. Toss berries in melted apple jelly until glossy. Arrange on cooled lime curd. Refrigerate until serving.

Watermelon Pickles

2 quarts water
Rind from 1 large watermelon
1/2 cup(1 dL) salt
2 1/2 cups(6 dL) cider vinegar
2 cups(400 g) sugar
2 teaspoons cloves
1 small stick cinnamon, in pieces
2 tablespoons whole allspice

Remove the pink pulp from the watermelon and cut the rind into manageable pieces. Cover with boiling water and boil for 5 minutes; drain and cool. Cut off the green outer skin of the watermelon rind and remove any remaining bits of pink pulp. Cut the rind into 1-inch strips or squares or any shape you prefer. You should have 8 cups of cut-up rind. Mix the salt with 1 1/2 quarts cold water and pour over the rind. Let stand at room temperature for about 6 hours. Drain, soak in several changes of fresh, cold water, and drain again. Cover with fresh, cold water, bring to a boil, and simmer just until tender when pierced with a fork; drain. Mix the vinegar, 1 cup water, and the sugar in a pot, then add the cloves, cinnamon, and allspice tied in a cheesecloth bag. Simmer until the sugar dissolves. Add the watermelon rind and simmer until it is clear, adding more water only if necessary. Remove the spice bag. Pack in hot, sterilized jars and cover with the boiling liquid, leaving 1/4-inch headspace, and seal. If you wish, process in a boiling-water bath for 10 minutes.

Ginger Watermelon Pickle: Add 1-2 tablespoons chopped preserved ginger to the vinegar mixture

Bonnie's Spiced Pumpkin Squares

  • 4 eggs
  • 2 c. canned pumpkin
  • 2/3 c. vegetable oil
  • 2 c. flour
  • 1 tsp. salt
  • 1 tsp. each of baking powder and soda
  • 2 tsp. cinnamon

Mix wet ingredients until fluffy.  Add the dry ingredients.  Pour into a 9" x 12" pan and bake for 40-45 minutes in a 350 degree oven.  Test doneness with a toothpick.

Cover with one can of Betty Crocker Cream Cheese Whipped icing.

Mango Tango Salsa


  • 2 ripe (not mushy-ripe) mangoes, peel and dice
  • 12 ripe cherry tomatoes, wash and dice
    OR 1 sweet red pepper, wash, remove core and seeds
  • 1/4 Spanish onion, dice fine
  • Cilantro, wash, pat dry, and chop fine – add to taste (if you like the flavour a lot, use about a 1/2 bunch)
  • 1 Jalapeño pepper (optional), wash, remove core and seeds, dice fine
    IMPORTANT TIP:  for Jalapeños, wear gloves and DO NOT touch your face!


Mix all ingredients in a ceramic or glass bowl.  Cover and let flavours marinate for at least two hours before serving.

If you know it will all be eaten, go ahead and marinate at room temperature.  But if you think there may be leftovers, marinate in the fridge and add an extra hour.

Great for corn chip dipping.  Wonderful as a dressing. Yummy on fish or chicken tacos or as a condiment with fish or chicken entrees.

It is so tasty, it usually doesn’t last long, so if you've got a good group, make yourselves a double batch.  Yum!

Mini Bread Puddings


  • 12 slices white bread

  • 1 1/3 cups semisweet chocolate chips

  • 10 large eggs

  • 1 cup sugar

  • 1 tsp. vanilla extract

  • 1/4 tsp. salt

  • 1 1/2 cups homogenized milk

  • 1 1/2 cups heavy cream

  • Whipped cream (optional)

  • Crushed peppermints (optional)


Preheat oven to 350 degrees F. Toast bread on 2 baking sheets until slices are dry but not brown, about 15 minutes, flipping after 7 minutes. Cool completely on sheet.

Line 20 cups in 2 standard-size muffin tins with paper liners. Cut cooled toast into 1/2-inch cubes and divide, along with chocolate chips, among muffin cups. Gently shake tins to distribute chips evenly; set aside.

In a large bowl, whisk eggs, sugar, vanilla extract, and salt until sugar is dissolved. Add milk and heavy cream and continue whisking until smooth. Pour custard evenly over bread cubes and chocolate chips in muffin cups. Let stand until bread absorbs custard, about 20 minutes.

Place muffin tins on pans with 1-inch sides. Pour water into pans, creating a bath around muffin tins. Bake until custard sets and tops are golden, 45 to 50 minutes. Cool in muffin tins on a wire rack.

Serve with whipped cream and crushed peppermints, if desired.

Mushroom Bacon Dip


  • 3 dried porcini mushrooms

  • 1/2 cup boiling water

  • 8 slices thick-cut bacon

  • 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well

  • 4 cloves garlic, finely chopped

  • 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)

  • 1 teaspoon coarse salt

  • 1/4 teaspoon freshly ground pepper

  • 1 1/2 teaspoons finely chopped fresh thyme

  • 1 8oz. package cream cheese, softened

  • 2 cups sour cream

  • 3 tablespoons sliced scallions (dark green parts only), plus a pinch for garnish


In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.

Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.

Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.

With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.

Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with chips if desired.

Spiced Apple Sponge Pudding


  • 130 ml butter, at room temperature

  • 105 mL golden sugar

  • 1 medium egg

  • 130 mL self-raising flour, sieved

  • ½ level tsp ground all spice

  • 1 eating apple, peeled and grated

  • 2 Tbsp milk

For the topping:

  • 4 Tbsp golden syrup

  • 1 eating apple, peeled, quartered, cored and sliced

To serve:

  • 4 Tbsp whipped cream (or even better, crème fraîche)


  1. Set the oven to 400°F.  Butter and line with non-stick paper 4 x 150ml  pudding basins, moulds or heatproof cups.

  2. To make the sponge:
    Put the butter and sugar into a mixing bowl and cream together with an electric mixer until pale and fluffy. Add the egg and continue whisking until smooth.

  3. Fold in the sieved flour and mixed spice. Add the grated apples and milk and gently fold together until evenly mixed.

  4. To make the topping:
    Take 1 Tbsp of golden syrup and put into the base of the prepared basins, moulds or cups. Repeat with the rest.

  5. Arrange a quarter of the sliced apples into the base of each cup. Spoon the sponge mixture on top.

  6. Put the puddings on to a baking tray and bake for 35 mins until risen, firm and a toothpick inserted into the centre comes out clean. Cook for 5 more mins, if needed.

  7. Upturn the puddings on to serving plates, remove the non-stick paper and serve with one Tbsp. whipped cream or something a little thicker.

Death by Chocolate


  • 1 chocolate cake mix,
    baked and cooled and broken into bite size pieces
  • 2 packages Dr. Oetker chocolate mousse; prepare as per package directions
  • 3 cups whipped cream, sweeten to taste
  • 2 cups crushed Skor bar
    (either buy packages of crushed pieces or buy the bars and crush them yourself)


  • In a large bowl, layer the ingredients:
    Broken cake pieces, mousse, whipped cream and Skor pieces.
  • Repeat the layers, once or twice more depending on how much room in your bowl.


  • If you have cake left over, freeze it for the next time!

Fantastic Fluff


  • 1 can cherry pie filling
  • 1 can Eagle Brand sweetened condensed milk
  • 1 small can crushed pineapple, drained
  • 1 (12 oz.) container Cool Whip
  • Pecans (if desired)


  • Mix all ingredients together and chill.

Coffee Fluff

4 tablespoons good ground coffee
2 cups water
1/4 cup light brown sugar
Pinch salt
2 envelopes gelatin
2 cups heavy whipping cream
3 tablespoons good rum (optional)
1 teaspoon vanilla
Pinch salt
Chocolate shavings and curls, for topping

Brew the coffee with the water using a French press. (You can substitute espresso or Chemex-brewed coffee if you prefer.) Put in a small bowl or a glass measuring cup. Stir in the sugar and pinch of salt and sprinkle the gelatin over top. Let it soften for a few minutes then whisk vigorously until gelatin is thoroughly dissolved. Refrigerate until it is set - about two hours.

Add the liquor, vanilla and a pinch of the salt to the cream. Whip the cream until it forms soft peaks. Remove the cream to a separate bowl, and whip the coffee gelatin, quite firm by this point, until it is frothy and creamy. It will look like a thick dark mocha espresso drink, or creamy cafe au lait, but still with tiny flecks of brown coffee jelly. Stir this frothed coffee jelly and the cream together. Spoon into a mold or individual cups and refrigerate again until set - at least an hour. It will still be quite soft and creamy, like a refrigerator version of ice cream.

Serve with chocolate shavings on top.
This will make about 4 coffee cups, or 8 smaller servings.

Irish Cream Bread Pudding with Caramel Irish Cream Sauce


  • 1 loaf stale French bread
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup Irish cream liqueur
  • 2 tablespoons unsalted butter, softened
  • 3 eggs
  • 1 1/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins

Caramel Irish Cream Sauce

  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/3 cup freshly brewed coffee
  • 1/3 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/4 cup Irish cream liqueur


Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.

Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.

Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.

Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Cook, swirling occasionally, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

Yield: 8 servings


Lemonade Jell-O Dessert

  • 2 (3 oz) packages of lemon Jell-O
  • 2-1/4 cups boiling water
  • 6 oz can of frozen lemonade
  • 1 9oz container of Cool Whip

    In a bowl add Jell-O, boiling water and lemonade; mix well. Refrigerate until partially set or about 1 1/2 hours. Beat in the Cool Whip, pour into a 13 x 9 dish and refrigerate.

Pink Lemonade Ice Cream Squares


  • 355mL can frozen pink-lemonade concentrate
  • 2L container vanilla ice cream
  • 1 1/2 cups (375mL) graham- (vanilla or chocolate wafer would work too) cracker crumbs
  • 1/2 cup (125mL) granulated sugar
  • 2/3 cup (150mL) unsalted butter, melted
  • 1 lemon
  • 6oz (170g) container fresh raspberries, about 1 1/3 cups (325mL)


1.  Thaw lemonade. Line a 9 x 13" rectangular baking dish with parchment or waxed paper, letting the edges hang over the sides of the dish. Scoop ice cream into a large bowl. Let stand until softened slightly. Meanwhile, stir crumbs with sugar in a medium bowl. Using a fork, stir in butter until evenly mixed. Turn into prepared baking dish and pat evenly over the bottom. Place in freezer while preparing the filling.

2.When ice cream is soft enough, add lemonade concentrate. Using a wooden spoon, mash and stir just until blended. If you want it tangier, taste and stir in 2 Tbsp (30mL) juice from lemon. Remove base from freezer and spoon ice cream mixture overtop. Smooth as best you can. Cover loosely with plastic wrap. Freeze until firm, at least overnight. If leaving longer, overwrap with foil. Will keep well in freezer for at least 2 weeks. When ready to serve, remove from freezer. Let stand for 10 min. Then grab the sides of the paper and lift the dessert to a cutting board. Slice into squares. Top with berries.



  • large tub, Cool Whip
  • 3 large Hershey chocolate bars, with or without almonds (try also adding a crushed Skor bar to the mix)
  • graham cracker pie crust

Simple steps are to melt the Hershey bars in the microwave almost all the way (careful they don't burn) and then pour into the Cool Whip and mix (add the Skor now if you want that crunch) until evenly distributed. Spoon the mixture into the graham crust and freeze just until it is set. Yummy!

Pumpkin Roll



  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree


  • 8 oz cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1 cup icing sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped Skor bar or 1 cup chopped walnuts or pecans


  • Icing sugar


Cake:  Place oven rack in the centre of the oven.  Preheat oven to 375 degrees F.

Grease a 15 x 10" baking pan, line it with parchment paper, and butter and flour the parchment paper.

Into a large bowl, sift the flour, baking powder and soda, cinnamon, allspice and salt.

Place the eggs and sugar in a bowl and beat on high for five minutes or until thick and fluffy. Beat in the vanilla and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the batter with a spatula.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

As soon as you take the cake from the oven, invert it onto a clean dish towel sprinkled with icing sugar.  Slowly remove the parchment paper, sprinkle lightly with icing sugar and roll up the cake into a roll with the towel (this will work best if you do it while it is still hot and more pliable.)  Place on a wire rack to cool.

Filling: Beat the cream cheese, butter and vanilla until light and fluffy. Add the sugar and beat until smooth. Fold in the Skor pieces (or nuts.)

To Assemble:  Unroll the cake roll, spread with the filling and reroll. Transfer it to your serving platter, cover, and chill in the refrigerator overnight (or at least 2 hours - this will make it easier to slice.)  To serve, dust with icing sugar.   Makes enough for about 6 people.

Apple Strudel


  • 3 medium Granny Smith apples, peeled and thinly sliced
  • 1/4 cup raisins
  • 4 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons plain bread crumbs
  • 8 ounces phyllo dough, thawed (about 20 sheets)
  • 3/4 cup butter, melted
  • 1 cup heavy cream, slightly whipped, optional


1. Preheat oven to 400°F.

2. Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.

3. Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.

4. Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.

5. Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.

6. Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.

7. Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.

8. Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.

Notes:  Frozen phyllo dough is readily available in supermarkets. It's best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won't be noticeable.

Chocolate Candy Cane Cookies


  • 1 3/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup unsalted butter, room temperature
  • 1 large egg
  • 1 cup + 2 tablespoons powdered sugar
  • 3/4 cup unsalted butter, room temperature
  • 3/4 teaspoon peppermint extract
  • 4-5 drops of red food coloring
  • Candy Canes; crushed or chopped in food processor


Whisk flour, cocoa, and salt in medium bowl to blend. Using electric blender, beat sugar and butter in large bowl. Beat in the egg. Add dry ingredients and mix until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out a mound of dough and roll into a smooth ball. Place ball on prepared baking sheet, and repeat until cookie tray is full and leaving about 2 inches between each cookie. Using the bottom of a glass, squish each ball to 2-inches round (edges will crack). Bake for about ten minutes (do not over-bake or cookies will become too dry). Set aside to cool.

Using electric mixer, beat icing sugar and butter until well blended. Add peppermint extract and 4-5 drops food coloring. Beat until pink, adding more food coloring for darker pink colour if desired. Spread 2 generous teaspoons filling on flat side of a cookie then top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Be sure that icing squishes out the side of the cookie sandwich.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candy canes.

Cheaters Toffee


40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds


Preheat oven to 400ºF.
Place the saltines side by side on a large rimmed baking sheet.
In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.
Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.

Yummy Chocomel Pie


8 tablespoon(s) unsalted butter
2 cups finely crushed chocolate wafer cookies
5 oz bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup dark brown sugar
2 tblsp dark brown sugar
1 tblsp cornstarch
1/8 tsp salt
2 cups heavy cream
2 tblsp heavy cream
1 cup plus 2 tblsp homogenized milk
1 1/2 tsp pure vanilla extract
Caramel sauce (your favourite type)
1 tblsp cocoa powder


Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs and melted butter in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.

Place the chocolate in a large bowl and set aside.

Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside.  Heat 1/2 cup plus 2 tablespoons cream, the milk, and other 4 tblsps butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk mixture to the egg mixture.

Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate that was put aside. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.

Pour caramel sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.

Irish Tea Cake


  • 1/2 cup butter, softened

  • 1 cup white sugar

  • 2 eggs

  • 1 1/2 teaspoons vanilla extract

  • 1 3/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 1/4 cup icing sugar for dusting


1.  Preheat oven to 350 degrees. Grease and flour a 9 inch round pan.
2.  In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

Pistachio Delight


  • 1 (16 ounce) container frozen whipped topping, thawed

  • 1 (3.4 ounce) package instant pistachio pudding mix

  • 6 drops green food coloring (optional)

  • 3 cups miniature marshmallows

  • 1 (20 ounce) can crushed pineapple, undrained

  • 1/2 cup chopped pistachios or walnuts


In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts.


Make Your Own Easter Eggs

1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 pounds confectioners' sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional)
2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional)

1. In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.
3. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Tip:  Decorate with different coloured cookie icing that you can buy in tubes or sprinkle before setting with confectionary sprinkles and shapes!

Strawberry Angel Food Dessert


  • 1 (10 inch) angel food cake

  • 2 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar

  • 1 (8 ounce) container frozen whipped topping, thawed

  • 1 quart fresh strawberries, sliced

  • 1 (18 ounce) jar strawberry glaze


Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy.
Fold in whipped topping.
Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until ready to serve.

Lemon Icebox Cake

(best made a day or two in advance)


  • 1 package lemon cake mix

  • 2 (14 ounce) cans sweetened condensed milk

  • 1/2 cup fresh lemon juice

  • 1 (12 ounce) container frozen whipped topping, thawed


  • Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers.

  • In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.

  • Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake.

  • Chill overnight before serving.


Mai Tai Popsicles


First Layer

  • 1 container (175 g) pina colada or key lime pie yogurt

  • 1/4 cup (50 mL) canned coconut milk, well stirred (not cream of coconut)

  • 1 tsp (5 mL) dark rum

Second Layer

  • 1 fresh mango, peeled, pitted and cubed (about 1 cup/250 mL)

  • 3 tbsp (45 mL) sugar

  • 3/4 cup (175 mL) mango nectar, chilled

  • 2 tbsp (25 mL) dark rum

  • 2 tbsp (25 mL) light rum

  • 2 tbsp (25 mL) fresh lime juice

  • 1 tbsp (15 mL) orange liqueur

  • 1 tsp (5 mL) amaretto liqueur


  • In small bowl, beat the first layer's ingredients with a whisk until smooth.

  • Divide this mixture between six 5oz. paper cups.  Cover with foil and insert a popsicle stick through foil into centre of cup contents.

  • Freeze 2 to 3 hours or until frozen.  Do not move to the next layer until completely frozen.

  • Once frozen remove foil from cups (but save it.)

  • Place the second layer's ingredients into a blender. Cover and blend on medium speed for 45 seconds, scraping sides every 15 seconds until smooth.

  • Pour the second layer's mixture on top of the frozen layer.  Put the foil back on to support the popsicle sticks.

  • Put back in freezer for about 8 hours (until frozen - they take longer to freeze because of the alcohol) before serving.


Nutty Breakfast


  • 2 (8 ounce) cans refrigerated crescent rolls

  • 2 tablespoons butter or margarine, softened

  • 1/2 cup sugar

  • 1/4 cup chopped pecans

  • 2 teaspoons ground cinnamon

  • 1/4 cup pecan halves


  • 1/4 cup confectioners' sugar

  • 2 tablespoons butter or margarine

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract


  • Separate crescent dough into 16 triangles.

  • Spread each with butter.

  • Combine sugar, chopped pecans and cinnamon; sprinkle over triangles.

  • Beginning at the wide end, roll up each triangle.

  • In a greased 9-in. x 5-in. x 3-in. loaf pan, place rolls, point side down, widthwise in two layers.

  • Bake at 375 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.

  • Top with pecan halves.

  • In a saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread.

No Bake Oreo Cheesecake


  • 3/4 cup finely crushed graham crackers (about 6 graham crackers)

  • 2 tablespoons sugar

  • 3 tablespoons butter, melted

  • 1 cup heavy cream

  • 8 oz. cream cheese, softened

  • 1/3 cup sugar

  • 1/8 teaspoon salt

  • 1 teaspoon vanilla

  • 1/2 cup crushed Oreos


1.  Combine graham cracker crumbs and sugar in a small bowl. Add melted butter and blend until combined. Press heaping tablespoon into each cup of a mini cheesecake pan or press all into an 8″ spring form pan. Set aside.

2.  Beat heavy cream until medium peaks form. Set aside.

3.  In a large bowl, beat cream cheese, sugar, salt, vanilla, until smooth (approximately 3-5 mins). Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies.

4.  Fill pan with a slight mound at the center, as the cheesecake will sink n at the center. Refrigerate for at least 6 hours to set or overnight for best results.

5.  Serve with whipping cream and garnish with mini Oreos.




  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • Pinch salt

  • 1 cup cold unsalted butter, cut into pieces

  • 1/3 cup ice water


  • 5 Granny Smith apples, peeled, cored, and thickly sliced

  • 1/2 cup sugar

  • 1 1/2 tablespoons cornstarch

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 1/8 teaspoon ground nutmeg

  • 1 1/2 tablespoons cold unsalted butter, cut into pieces

Other items:

  • 9-inch aluminum pie pan

  • 1 medium-sized brown paper bag



Crust:  In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about
1/8th inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

Pretzel Turtles

-20 small mini pretzels
-20 chocolate covered caramel candies
-20 pecan halves

1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.


2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Tip: The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.

Garlic Feta Cheese Dip

4 oz crumbled feta
4 oz cream cheese
1/3 cup mayo
1 garlic clove, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/8 tsp dill weed
1/8 tsp dried thyme

Combine all ingredients in a bow and mix well until blended together. Cover and refrigerate until ready to serve.
Serve with pretzel crisps, assorted crisp breads or veggies.

Cowboy Coffee Cake


  • 2 1/2 cups flour

  • 1/2 tsp. salt

  • 2 cups brown sugar

  • 2/3 cup butter

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. cinnamon

  • 1 cup sour milk (regular milk with 1 Tbsp. vinegar added to it, and let sit for about 10 minutes)

  • 2 well-beaten eggs


1. Preheat oven to 375 degrees.

2.  Mix the flour, salt, brown sugar and butter together until crumbly, setting 1/2 cup of mixture aside.

3.  To the remaining crumbs add the baking powder, soda, cinnamon, sour milk and beaten eggs.

4.  Pour into a well-greased 9x13 pan. Sprinkle the top with the reserved crumbly mixture. Bake for 25-30 minutes or until toothpick comes out clean.

Guacamole Cheese Crisps


  • 1 cup (250 mL) finely shredded Mexican-style Cheddar-Monteray Jack cheese blend

  • 1/2 cup (125 mL) guacamole

  • 3 tbsp (45 mL) sour cream

  • 3 tbsp (45 mL) Old El Paso* Thick N' Chunky Salsa


1.  Heat oven to 400ºF. Line cookie sheet with cooking parchment paper. For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 1 1/2-inch round.

2.  Bake 6 to 8 minutes or until edges are light golden brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes or until crisp.

3.  Onto each cheese crisp, spoon 1 1/2 teaspoons guacamole and about 1/2 teaspoon each sour cream and salsa.

Tip - Make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.  You could also use:  mild, medium or sharp Cheddar cheese.

Two-Ingredient Lemon Bars
(Yields: approx. 15 bars)

1 box angel food cake mix (NOTE: must be the 1-step kind)
22 oz. lemon pie filling

Preheat oven to 350 degrees. Combine cake mix and pie filling together in a large mixing bowl.
Spread mixture in a 9x13" pan and bake for 20-30 minutes until it is a light golden brown.
Sprinkle with powdered sugar (that is if you don't have a problem with this becoming a 3-ingredient recipe.)

Blueberry Pudding Pie


  • ½ pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

  • 1½ cups (375 mL) fresh or frozen blueberries, thawed, well drained

  • 3 eggs

  • 1 cup (250 mL) sour cream

  • ¾ cup (175 mL) half-and-half cream

  • 1/3 cup (75 mL) sugar

  • 1½ tsp (7 mL) vanilla

  • ¼ tsp (1 mL) ground nutmeg

  • ¼ tsp (1 mL) ground cinnamon

  • ¼ tsp (1 mL) salt


Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.

Remove crust from oven; sprinkle blueberries over bottom of crust.

In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over blueberries.

Return to oven; bake 10 minutes. Reduce oven temperature to 350°F; cover edges of crust with foil. Bake 30 to 32 minutes or until knife inserted in centre comes out clean. Let stand 20 minutes. Serve warm or cool. Store in refrigerator.

Serve slices of this pie topped with whipped cream and a sprinkle of cinnamon.

For a quick and delicious dessert, bake brownie batter in a waffle iron.  Serve the brownie waffles warm with ice cream or as a base for strawberry shortcake.

To make a low fat cheesecake, use 11oz fat free cream cheese.  Add 1 cup of powdered sugar and one container of cool whip. Refrigerate for an hour then top with cherry pie filling.

The Best Cinnamon Buns Ever

Dough Ingredients:

• 1/3 cup warm water
• 5 tsp rapid rise yeast
• ¾ cup warm milk
• 3 large eggs
• ¾ cup unsalted butter, cut into small chunks
• ¾ cup sugar
• 1¼ Tbsp pure vanilla extract
• ½ cup sour cream
• ¼ tsp ground cinnamon
• 6 to 8 cups all purpose flour

Filling Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups firmly packed brown sugar
• 2 tsp ground cinnamon
• 1 cup chopped pecans (optional)
• ½ cup caramel or butterscotch chips
• 1/3 cup caramel or butterscotch sundae topping

Syrup Ingredients:

• 1½ cups firmly packed brown sugar
• ½ cup unsalted butter, melted
• ¼ cup corn syrup
• 1 tsp ground cinnamon

Glaze Ingredients:

• 2 cups confectioners’ sugar
• 1 tsp pure vanilla extract
• 4 to 6 Tbsp water


1.  Line a large baking sheet with parchment paper. Spray two 13x 9 inch pans with non-stick cooking spray (or use a round cake mold.)

2.  In a mixing bowl, hand-swish warm water and yeast and let stand 1 minute to dissolve yeast. Whisk in milk, eggs, butter, sugar salt, vanilla, sour cream and cinnamon. As they blend together, fold in 4 to 5 cups flour and mix to make a soft dough. Then knead with dough hook on lowest speed 6 to 8 minutes, adding more flour as necessary to form a dough that is smooth and elastic but not tough. Remove dough hook and spray dough with non-stick cooking spray. Cover entire mixer and bowl with a large clear plastic bag. Let dough rise 45 to 60 minutes or until almost doubled.

3.  Turn out dough onto a lightly floured work surface, gently deflate, and divide in half. Let dough rest 10 minutes. Then pat or roll out to a 16 to 18 inch square between ¼ and ½ inch thick. Spread each half with equal amounts of Filling ingredients, smearing on softened butter and then sprinkling on brown sugar, cinnamon, nuts and caramel chips. Drizzle with sundae topping.

4.  For the syrup, smear each pan with half of the brown sugar. Drizzle with melted butter and corn syrup and sprinkle with cinnamon.

5.  Roll-up each portion of dough into a snug jelly roll. Cut into ¾ inch thick slices and arrange in rows in separate pans. Spray with non-stick cooking spray and let rise 40 to 60 minutes or until almost doubled.

6.  Preheat oven to 350 degrees F. Bake about 30-35 minutes until medium brown. Invert buns onto a parchment paper-lined baking sheet or large platter. Drizzle excess syrup from bottoms of pans over top of buns.

7.  For the glaze, whisk ingredients together and add enough water to make a spreadable glaze. Pour/spread over buns.

8.  Eat, share, and become the most favourite person in your family.

Baked Apple Pie Egg Rolls


  • 2 green apples (abut 2 heaping cups), peeled and diced
  • 1 lemon, juiced
  • 1/3 cup granulated sugar
  • 3 1/2 tablespoons instant tapioca pearls
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground all-spice
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 16 egg roll wrappers

Whipped Cream:

  • 3/4 cup heavy cream
  • 1/4 cup superfine sugar (granulated is fine)
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cardamom


  • Preheat oven to 375°F.
  • Place filling ingredients into a mixing bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
  • Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
  • Spread 3 tablespoons of the filling across one side of the prepared egg roll wrapper.
  • Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
  • Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
  • Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. Serve immediately with sweet cardamom whipped cream.
  • To make the whipped cream, place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and cardamom and continue to whip until medium to stiff peaks form.

    IMPORTANT NOTE:  Don’t overstuff.  Make sure the filling is covered by two layers of wrapper. This will help keep the egg rolls from bursting and sticking.

Salted Nutella Butter Bars

Makes 30


  • 1 lb. salted butter room temp
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 Tbs vanilla
  • 4 cups all purpose flour
  • 1 cup Nutella
  • 1-2 tsp flaked sea salt (optional)

How to Make

1.  Preheat oven to 325°.

2.  Grease a 9x13 baking dish with butter or cooking spray. Set aside.

3.  In bowl of mixer combine butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Slowly add the flour into the butter mixture stirring until dough combines together.

4.  Press about one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.

5.  Bake crust until firm and the edges are a pale golden brown approx 12-14 minutes. Transfer pan to a wire rack and let cool about 15 minutes.

6.  Spread Nutella evenly over crust, about 1/4 inch away from the edge of the crust.

7.  Remove remaining dough from refrigerator and crumble remaining dough on top. Finish baking 20-25 minutes until top is set and lightly golden.

8.  Sprinkle immediately with flaked salt.

9.  Cool and cut into squares.

Holiday Trifle Cake (serves 8)


  • 1 angel food cake
  • 1 1/2 cups (375 mL) 35% Cream
  • 1 four ser. pkg. vanilla instant pudding & pie filling
  • 2 cups (500 mL) Milk
  • 1/4 cup (50 mL) orange juice*
  • 1 1/2 cups (375 mL) whole raspberries, washed
  • 2 kiwi, sliced or quartered


1.  Slice angel food cake into 3 layers. Beat whipping cream.

2.  Prepare pudding with milk as directed on the package. Gently fold in a cup of whipped cream.

3.  Place one cake layer on serving dish and sprinkle with half of the orange juice and spread with half of the pudding mixture. Top with half of raspberries and kiwi slices and a third of remaining cream.

4.  Place second cake layer on top and sprinkle with remaining orange juice. Spread with remaining pudding mixture; sprinkle with remaining fruit and spread with half of remaining cream. Top with remaining cake layer. Spread whipped cream over top. Refrigerate until ready to serve.

*Sherry can be used instead of orange juice.

Pumpkin Ginger Bread Pudding


  • 1 4-pound sugar pumpkin
  • Extra-virgin olive oil, for brushing
  • 4 large eggs
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
  • 1/2 cup golden raisins
  • 1/4 cup diced crystallized ginger
  • Confectioners' sugar, for garnish (optional)


1.  Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)

2.  Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.

3.  Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired.

Roasted Banana Bars
with Brown Butter Cream Cheese Frosting

Roasted Bananas

  • 2 cups sliced ripe banana (about 3 medium bananas)
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon cold, unsalted butter, cut into four pieces


  • 9 oz (about 2 1/4 cups) cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature


  • 1/4 cup (4 tablespoons) unsalted butter
  • 2 cups confectioners' sugar
  • 1/3 cup (3 oz) room-temp cream cheese (low-fat okay)
  • 1 teaspoon vanilla extract
  • whole pecans, to garnish


Preheat oven to 400 F.
In a medium baking dish or pie plate, combine the bananas, brown sugar, and butter. Roast for about 30 minutes, stirring once or twice, until the sugars have caramelized and the bananas are fragrant. ***Keep a close eye on the bananas as they roast; you don't want the sugars to burn.*** Remove from the oven and allow to cool slightly.

Reduce oven temperature to 375 F.
Spray a 13"x9" baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out after baking. Spray the parchment with nonstick cooking spray.

In a medium bowl, whisk together the cake flour, baking soda, baking powder, and salt. In a measuring cup whisk together the roasted bananas, buttermilk, and vanilla extract (the mixture will be thick and paste-like with some banana pieces still visible.)  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined. Alternately add the flour mixture in 3 additions and the banana mixture in 2 additions, beginning and ending with the flour mixture.

Transfer the batter to the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted in the center of the bars come out clean. Remove the pan to a wire rack and allow the bars to cool completely in the pan.

To make the frosting:
Add the butter to a small skillet set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty (be patient and watch carefully, it can go from brown to burnt quickly). Transfer the butter to a medium heatproof bowl and set aside to cool to room temperature.

When the butter is cool, add the confectioners' sugar, cream cheese, and vanilla to the bowl with it. Use a hand mixer to beat until the frosting is light and fluffy. Spread the frosting in an even layer over the cooled bars. Cut into squares; garnish each bar with a whole pecan, if desired.

Note: the frosting layer, as directed here, is fairly thin.  Double the frosting recipe or at least make 1 1/2 times as much, if you really love frosting.

S'Mores Cinnamon Roll Cake


  • 1 Pillsbury cinnamon rolls, 12.4 oz. can
  • 1/2 cup graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 oz chocolate
  • 2 tablespoons heavy cream
  • 1 tablespoon corn syrup
  • 2 cups marshmallows (whatever size you like)


Heat oven to 350 degrees F. Line a 6inch cake pan (preferably a removeable bottom for easy removal), lightly cover with bake spray.

Remove cinnamon roll from canister and set aside icing. Cut each cinnamon roll slice into quarters and place in a bowl. Add in graham cracker crumbs, brown sugar and set aside.

Place chocolate, heavy cream and corn syrup in small sauce pan over low heat. Gently stir until chocolate is melted and combined. Pour chocolate mixture over quartered cinnamon roll mixture and toss to coat.

Transfer mixture to cake pan and bake at 350 degrees F for about about 20 minutes. Remove from oven and transfer to a wire rack to slightly cool. Pour icing on top and then layer with marshmallow.

Return pan to oven. Turn oven setting to broil to toast marshmallows to a golden finish, about 2-4 minutes. Do this with the oven door open, so you can keep a watchful eye as the marshmallows go from golden to burnt very quickly. Remove from oven cool slightly and serve.

So-Fancy Tuna Melts


  • Olive oil
  • 1 yellow onion, caramelized – dash of salt
  • 2 (5 ounce) cans of albacore tuna, drained
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 small apple, diced
  • 3-4 turns of black pepper
  • 1/2 lemon
  • Salt
  • 4 slices bread (sourdough is nice!)
  • 3/4 cup shredded Provolone (Monterey Jack or Cheddar)
  • Salt and Vinegar chips


1. To a medium skillet, heat two tablespoons of olive oil over medium-low heat. Add the onions and cook for 15 minutes, stirring frequently. Add a pinch of salt and cook for 30 minutes more, stirring frequently, and adding more olive oil as needed, or until the onions are a golden brown color. Transfer the caramelized onions to a small bowl and set aside.

2. In a medium bowl, combine the albacore tuna, mayonnaise, mustard, diced apple, black pepper and juice from the lemon. Mix and salt and pepper to taste.

3. On a foil-lined baking sheet, lay out the slices of bread. Divide the caramelized onions among the slices of bread. Top with a few scoops of tuna; and then a liberal handful of provolone. Turn on the broiler and when hot carefully place the baking sheet under the broiler and cook until the cheese is melty and lightly browned. Top with a few potato chips and enjoy.

Peaches and Cream Fluffy Muffin Cake

Nothing better this time of year than fresh peaches!  This cake tastes like one big, soft, fluffy, peach muffin.  It is ridiculously moist, tender, and falling-apart soft and it's so easy to make!  You could also try it with other fruits like nectarines, apricots or plums.


  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 2 medium/large ripe fresh peaches diced small; about 1 3/4 - 2 cups, diced; do not have to be peeled.)
  • confectioners' sugar for dusting


1.  Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

2.  In a medium bowl, whisk together the first 6 dry ingredients and set aside.

3.  In a separate small bowl, whisk together the next 5 wet ingredients.

4.  Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.  Lumps will be present and this is okay.  Don't over mix or try to stir them smooth.

5.  Gently and briefly fold in the fresh fruit. (Recipe may be made with frozen fruit added directly to batter without thawing first, and you will need to increase the baking time possibly by as much as 20 minutes.)

6.  Bake until done, approximately 35 to 40 minutes, tenting it with foil around 30 minutes in or if it starts to look too golden brown.  Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.  Baking times will range dramatically based on types of fruit used, how juicy it is, and how much water it releases into the batter.

7.  Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar.  Cake will keep airtight at room temperature for up to 5 days.

Pineapple Carrot Ginger Bran Muffins


  • 1 can (14 fl oz/398 ml) canned crushed pineapple, undrained
  • 1 1/4 cups All-Bran cereal
  • 1 1/4 cups all-purpose flour
  • 1/3 cup lightly packed brown sugar
  • 4 tsp baking powder
  • 3/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp ground allspice
  • 2 eggs
  • 1/4 cup canola oil
  • 3/4 cup shredded carrot (about 1 large carrot)


1. Reserve ¼ cup (50 mL) pineapple without juice. In medium bowl, combine cereal, all remaining pineapple and all juice. Let stand for 2 minutes or until cereal softens.

2. In large bowl, combine flour, sugar, baking powder, ginger, baking soda and allspice. Set aside.

3. Add eggs, oil and carrot and to cereal-pineapple mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Portion batter evenly into 12 non-stick muffin pan cups, lightly coated with cooking spray. Top each with a portion of reserved pineapple.

4. Bake in 400°F oven for 20 minutes or until tops spring back when lightly touched.

Tip: Muffins turn out best if the batter is not over-mixed. Stir the liquid mixture into the dry mixture just enough to combine, portion into muffin cups and start the baking right away so the baking powder (or soda) will give the best leavening action.

Apple Almond Custard Tart


  • 1 frozen 9" deep dish pie shell
  • 2 Tbsp. softened butter
  • 1/4 c granulated sugar, plus 1 Tbsp.
  • 1/2 c ground almonds
  • 1 egg
  • 1/4 tsp almond extract
  • 2 Tbsp all purpose flour
  • 3 cups peeled and thinly sliced apples
  • 3 Tbsp melted and strained apricot jam


1. Remove pie shell from plate and place in a tart pan with removeable bottom.  Once thawed (approx. 10 mins), prick the shell bottom with a fork all over and and press the shell into the sides of the pan. Bake in 375°F oven for 12-15 mins or until lightly golden.  Cool completely on a wire rack.

2. In bowl, beat butter and sugar.  Beat in almonds, then egg and extract.  Stir in flour.  Spread evenly in tart shell and arrange the apples on top.  Sprinkle wiht 1 Tbsp. more sugar.

3. Bake for 35-40 mins at 375°F or until the apples are tender.  Cool on wire rack for 15 mins.

4.  Remove side of pan and place tart on a serving plate.  Brush the jam over top of the apples.

Tip:  Best when served and eaten the same day!

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 tsp. pumpkin pie spice
  • 2½ cups Cool Whip, thawed
  • 18-24 Flour tortillas
  • 6 tbsp. butter, melted
  • 2 tsp. sugar
  • 2 tsp. cinnamon
  • Caramel sauce


In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.

Salted Caramel Apple Crumble


...for the caramel sauce:

  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon sea salt
  • 3/4 cup heavy cream
  • 3 tablespoons butter
  • 1 teaspoon vanilla

...for the crumble:

  • 1 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 6 tablespoons softened butter
  • 1/2 teaspoon salt

...for the apples:

  • 4 granny smith apples, peeled, cored and sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1/4 teaspoon salt


For the caramel sauce...

Heat sugar and water in a small saucepan over medium heat to melt sugar. Continue cooking and swirling sugar until it turns amber in color. Whisk in sea salt and heavy cream. Mixture will bubble up violently briefly. Continue whisking until sauce is smooth in consistency. Stir in butter and vanilla. Set aside.

For the crumble...

Combine all ingredients together using a stand mixer. Mixture will be crumbly, but stay together when squeezed. Set aside.

For the apples...

Prepare apples and toss in lemon juice. Cook apples in a large cast iron skillet over medium low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.

For the piece de resistence...

Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping. Bake at 350 for 20 minutes and serve with remaining caramel sauce.

Deep Fried Elvis Ravioli (makes 24)


  • 48 round wonton wrappers

  • 1/2 cup smooth peanut butter, warmed

  • 1 banana, peeled and thinly sliced

  • 24 mini marshmallows

  • 1/4 cup honey

  • 1 egg, lightly beaten

optional:   powdered sugar     vegetable oil for frying


1. Preheat oil to 375°F.
2. Using a 3 inch circle cutter, cut wonton wrappers down.
3. Place a small amount of peanut butter in the center of half the wonton wrappers.
4. Place a slice of banana over each dollop of peanut butter and top with a mini marshmallow and a drizzle of honey.
5. Brush the sides with the egg wash and top with the remaining wrappers, pressing the edges to seal the sides shut.
6. Place the prepared wontons onto a parchment lined baking sheet and place in the refrigerator for 30 minutes.
7. Fry the ravioli for 2 minutes on each side, in batches, or until golden brown.
8. Drain on paper towels, sprinkle with powdered sugar (if using) and serve immediately.

Old-Fashioned Gingerbread Cookies
Makes about 4 dozen.

1 cup sugar
1 cup fancy molasses
3/4 cup oil (or 3/4 cup lard)
1/2 cup hot water
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
6 -7 cups white flour


1. Combine first four ingredients in large bowl.

2. Add eggs.

3. Mix dry ingredients together and add to wet.

4. Mix well.

5. Cover and refrigerate overnight.

6. Roll dough out on Pam (or other non-stick cooking spray) covered surface but not too thin. Cut with desired shapes.

7. Bake at 350 degrees for 10 minutes.

(These cookies freeze well and are softer and more flavorful after freezing.)

Roasted Banana and Nutella S'mores Bruschetta


  • 20 slices French Baguette
  • 3 ripe bananas
  • 4 tablespoons cubed cold butter
  • 3 tablespoons light brown sugar, packed
  • 100 mini marshmallows
  • 1/2 cup Nutella
  • 1/4 cup finely crushed graham crackers


1.  Preheat oven to 400 degrees F. Line baguette slices onto large baking sheet then top evenly with mini marshmallows. Bake for 10 minutes, until toasted and marshmallows puffed.

2.  Slice bananas into 1/4 inch slices and place into a shallow baking dish. Top evenly with cubed butter and sprinkle brown sugar over top. Bake for 20 minutes, until golden. Remove and let cool for 5 minutes.

3.  Spread 1 tablespoon Nutella over puffed marshmallows spreading gently. Top with slices of roasted bananas and sprinkle with crushed graham crackers. Serve immediately.

Makes 20 Servings

Apple Fritter Cake

For the batter:

  • 3 cups of flour
  • 1/4 tsp. salt
  • 1 cup of sugar
  • 4 tsp. baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 cup butter, melted
  • 6 small apples cored, peeled and diced

For the topping:

  • 1 cup of butter, softened
  • 1 cup of brown sugar
  • 2 tbsp. flour
  • 1 tbsp. cinnamon

For the glaze:

  • 2 cups of powdered sugar
  • 5 tbsp. milk
  • 1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl.

Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best.

Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking.

Evenly distribute the apples over the top of the batter.

In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the toping to make friends with the apples and batter below.

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake.

Strawberry and Chocolate Marble Loaf

5-6 fresh med. strawberries, chopped, stems removed
1/2 cup buttermilk
2-3 drops red food coloring (optional)
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon Dutch-process cocoa powder

1. In a food processor, add the strawberries. Puree until smooth. Run the mixture through a sieve, discarding the strawberry pulp. Measure out 1/4 cup of strawberry puree and mix it with 1/2 cup buttermilk. If you want it to be a very pink hue, add 2-3 drops of food coloring into the buttermilk mixture and stir until combined. Set aside.

2. Preheat oven to 350 degrees. Generously butter a 9x5" loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the strawberry/buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter (about 1 cup).

4. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.

5. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of strawberry and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.

6. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 45 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Skillet Pizza Monkey Bread
8 Servings


  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

  • 1 cup pizza sauce (from 15-oz can)

  • 1/2 cup chopped pepperoni

  • 2 cups shredded mozzarella cheese (8 oz)

  • 1 cup torn fresh basil leaves


1.  Heat oven to 350°F. Lightly grease ovenproof 10-inch skillet.

2.  Separate dough into 8 biscuits. Cut each biscuit into fourths.

3.  In a large bowl, place biscuits; add remaining ingredients.

4.  Mix well to evenly coat each biscuit piece. Spread mixture in skillet.

5.  Bake 20 to 25 minutes or until golden brown.


Spring Rhubarb Tart


  • 1/2 cup butter, softened

  • 1 cup granulated sugar, divided

  • 1 cup flour

  • 1 pkg. (250 g) brick cream cheese, softened

  • 1 egg

  • 1/2 tsp. vanilla

  • 1/4 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/2 lb. (225 g) fresh rhubarb, cut into 1/2-inch lengths

  • 1 tsp. icing sugar


1.  Heat oven to 425°F.

2.  Beat butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch spring form pan.

3.  Beat cream cheese and 1/3 cup of the remaining granulated sugar with mixer until blended. Add egg and vanilla; mix well. Spread over crust. Combine remaining granulated sugar and spices; toss with rhubarb in large bowl. Spoon over cream cheese layer.

4.  Bake for 10 minutes.  Reduce oven temperature to
375°F; bake tart 40 min. or until centre is almost set. Cool completely. Run knife around rim of pan to loosen tart; remove rim. Sift icing sugar over tart just before serving.

If you want to make this extra special, put a dollop of real whipped cream on top just before serving.

Store for up to 24 hrs.

No-Bake Cherry Cheesecake Cookie Lasagna


• 1500g of vanilla wafer cookies (...or see the recipe below to make your own*)
• 8 ounces soft cream cheese
• ⅓ cup sugar
• 8 ounce tub cool whip
• ½ cup cherry preserves
• 1 can cherry pie filling


1.  Line a loaf pan with wafers across bottom.
2.  In a mixer beat cream cheese and sugar.
3.  When smooth, beat in cool whip.
4.  Spread half the cheesecake mixture over the cookies gently.
5.  Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
6.  Add another layer of wafers and top with the rest of the cheesecake mix.
7.  Pour on the Cherry Pie Filling.
8.  Park in fridge overnight and serve with some whipped cream!

*Make your own Vanilla Wafer Cookies (makes 28)

• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon vanilla extract

1.  Preheat oven to 350 degrees F (175 degrees C).

2.  Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.

3.  Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Smores Dip


  • 1 cup Philadelphia Chocolate Cream Cheese Product (or Cinnamon Brown Sugar CC)

  • 2 cups Jet-Puffed Miniature Marshmallows

  • 16 graham wafers, each broken into 4 rectangles


  • Heat oven to broil (or barbecue to medium-high heat.)

  • Spread cream cheese product onto bottom of disposable foil pie plate.

  • Top with marshmallows; place in oven (or on barbecue grate.)

  • Cook 3 to 5 min. or until marshmallows are lightly toasted. Serve with wafer pieces.

    For extra goodness and crunch, top cream cheese layer with 2 Tbsp. Baker's Semi-Sweet Chocolate Chips and 1/4 cup toasted chopped pecans before covering with marshmallows and broil/grill as directed.

Pumpkin Pie Cupcakes
with Cream Cheese Whipped Cream



  • 15 oz can pumpkin puree

  • ¾ cup sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • ¾ cup half and half (or mix ½ w/evaporated milk)

  • ⅔ cup flour

  • ½ - 1 teaspoon cinnamon

  • 2 tsp pumpkin pie spice (not necessary, but some people like that)

  • ¼ teaspoon salt

  • ¼ teaspoon baking powder

  • ¼ teaspoon baking soda

  • whipped cream

Cream Cheese Whipped Cream (5 cups - you won't need this much unless you make more cupcakes)

  • 1 8-ounce package of cream cheese, softened at room temperature for an hour

  • 2 cups whipping cream

  • 4 tablespoons powdered sugar (or to taste)

  • 2 teaspoons vanilla extract

Whip the cream cheese in a small bowl until soft and aerated. In a larger bowl whip the cream until it forms soft peaks that collapse. Scrape in the cream cheese and continue whipping on high speed until it forms stiff peaks. Beat in the sugar and vanilla. Keep refrigerated. This will stay stable and stiff but still have the soft look of whipped cream.


1.  Preheat oven to 350 degrees.
2.  Grease 12 cup muffin tin.
3.  Mix the pumpkin and sugar in mixer with whisk.
4.  Add eggs, vanilla and half & half.
5.  Add all dry ingredients.
6.  Fill each muffin cup with ⅓ cup of the mixture.
7.  Bake for twenty minutes.
8.  Cool 20 mins then pop in fridge until cold.
9.  Remove and top with whipped cream

Gingerbread Fruitcake Cookies

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix

  • 1/4 cup butter, melted

  • 1/4 cup water

  • 1 container (8 ounces) chopped mixed candied fruit

  • 1/2 cup chopped pecans

  • 1/2 cup raisins

  • 1-1/4 cups confectioners' sugar

  • 1 to 2 tablespoons orange juice

1. Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets.

2. Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.

3. In a small bowl, mix confectioners’ sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set. Yield: 3 dozen.

To Make Ahead: Dough can be made 2 days in advance. Iced cookies can be stored in covered containers at room temperature for 1 week or in the freezer for up to 1 month.

January Soup


•1 pound ground beef
•6 cups water
•3 sliced onions
•3 large carrots, sliced
•3 medium potatoes, diced
•3 stalks celery, sliced
•1 can tomato soup
•1 large can diced tomatoes (28 oz.)
•2 cups sliced cabbage (optional)
•1/4 cup rice
•1/2 tsp. oregano
•1/2 teaspoon sweet basil
•2 teaspoons salt
•1/4 teaspoon black pepper
•dash of cayenne pepper (just to add a wee zip)


1.  Brown ground beef in heavy pot with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.

2.  Add remaining ingredients except rice and seasonings, and bring to a boil.

3.  Add rice and seasonings.

4.  Cover and simmer for 1 hour.

5. Serve with a dollop of sour cream on each bowl and a slice of fresh bread.

Refreshing Cake


  • 2 1/2 cups sifted cake flour

  • 1 1/3 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1/2 cup vegetable oil

  • 5 large eggs, separated

  • 3/4 cup fresh orange juice

  • 3 tablespoons orange zest

  • 1/2 teaspoon cream of tartar


1. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.

2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.

3. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Spread Lemon-Orange Buttercream Frosting (recipe below) between layers and on top and sides of cake.

Lemon-Orange Buttercream Frosting


  • 1 cup butter, softened

  • 3 tablespoons orange zest

  • 1 tablespoon lemon zest

  • 1 (32-oz.) package powdered sugar

  • 3 tablespoons fresh lemon juice

  • 5 tablespoons fresh orange juice

  • 1 tablespoon additional fresh orange juice


Beat butter, orange zest, and lemon zest at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with lemon juice and 5 Tbsp. fresh orange juice, beating at low speed until blended after each addition. Add up to 1 Tbsp. additional fresh orange juice, 1 tsp. at a time, until desired consistency is reached.

Do you want your boxed cake mix cake
to taste like it comes from a bakery?

Following the directions on the box, make these changes:

Step 1:  add 1 extra egg (or 2 if you want it really rich!)

Step 2:  use melted butter instead of oil and double the amount.

Step 3:  use milk instead of water.

Step 4:  mix well and bake for the recommended time!

Step 5:  have everyone rave about how great your cake tastes!

Banana Spring Rolls (makes 6)


  • 6 spring roll pastry sheets

  • 2 large bananas, peeled and chopped

  • 100g dark chocolate

  • oil for frying

For the chocolate drizzle

  • 100ml cream

  • 100g chocolate

Flour paste

  • 2 Tbsp flour

  • 2 Tbsp water


1.  Heat the oil in a pot/wok.

2.  To make the spring rolls, place a sheet of pastry in front of you with a point facing away from you (like a diamond shape). Approximately 10cm from the upward facing point, place some chopped banana in a line. Add 3 blocks of chocolate and fold the point over the banana and chocolate.

3.  Fold the sides of the spring roll in neatly and roll up.

4.  Seal the fold with some of the flour paste.

5.  Carefully place the spring roll in the hot oil and fry for about 3 minutes per side until golden brown.

6.  For the chocolate drizzle, melt the chocolate and cream together and set aside.

7. Serve the spring rolls with the chocolate drizzle and a final finish of icing sugar.

Rhubarb Sour Cream Cookies


  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup butter, softened

  • 3/4 cup sugar

  • 1 egg

  • 3/4 cup sour cream

  • 1/2 teaspoon vanilla extract

  • 2 cups rhubarb, diced


    Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

    In a large bowl, beat the butter and sugar together with an electric mixer at medium speed until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla, making sure all the ingredients are well combined.

    Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all the ingredients are combined. Stir in the rhubarb.

    Drop rough tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake 10 to 12 minutes, until the edges of the cookies start to brown and the tops of the cookies get a little color. Let cool slightly, then remove to a rack to cool completely.

Lemonade Pie


•  1 pkg (8 ounces) light cream cheese, softened
•  1 can (14 ounces) sweetened condensed milk
•  1 can (6 ounces) frozen lemonade, thawed
•  1 container (8 ounces) whipped topping (Cool Whip)
•  1 small can (8 ounces) crushed pineapple, drained
•  2 prepared graham cracker crusts


1.  Beat the cream cheese with an electric mixer until fluffy.

2.  Gradually beat in the condensed milk and frozen lemonade.

3.  Fold in the whipped topping and drained pineapple.

4.  Pour into the pie crusts. Place in the freezer until ready to serve.

Chocolate Pumpkin Nut Brownies


  • 8 tbsps unsalted butter, plus more for pan

  • 6 oz bittersweet chocolate, chopped

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp salt

  • 1 3/4 cups sugar

  • 4 large eggs

  • 1 tbsp pure vanilla extract

  • 1 1/4 cups solid-pack pumpkin

  • 1/4 cup vegetable oil

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/2 cup chopped hazelnuts or other nuts


1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

4. Divide batter between 2 medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters don't set.

5. With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts.

6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Ginger Sponge Cake


  • 200g/7oz self-raising flour

  • 200g/7oz sugar

  • 1 tsp ground ginger

  • 1 tsp bicarbonate of soda

  • 55g/2oz margarine, plus extra for greasing

  • 1 large egg, beaten

  • 2 tbsp golden syrup

  • 240ml/9fl oz hot water


1. Preheat the oven to 350F. Grease and line a 28cm x 18cm/11in x 7in baking tin with greaseproof paper.

2. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.

3. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.

Eggnog Cake


•1/2 cup butter, room temperature
•1 1/4 cups white sugar
•3 eggs, room temperature
•1 teaspoon vanilla extract
•1/4 teaspoon finely grated lemon peel
•2 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt
•1 cup prepared eggnog
•2 tablespoons bourbon whiskey

•1/4 cup all-purpose flour
•1/4 teaspoon salt
•1 1/2 cups prepared eggnog (or see notes for recipe)
•1 cup butter, room temperature
•1 1/2 cups white sugar
•1 1/2 teaspoons vanilla extract
•1/4 teaspoon rum-flavored extract
•1/8 teaspoon finely grated lemon peel
•1/2 cup finely chopped toasted pecans (optional)

1.  Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

2.  Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.

3.  Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.

4.  Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

5.  To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.

6.  Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.

7.  Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.

8.  Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

Embrace Your Inner (Chocolate) Tart

 - 1 1/3 cups crushed chocolate cookies (300 grams)
 - 1/2 cup butter, melted

 - 1 cup heavy cream (aka Menonite cream)
   (Note:  whipping cream is the closest you'll easily find
    for this, but if you can find clotted cream or créme
    fraîche, those would be best; look for 36% - 50% fat)
 - 10 oz. dark chocolate
 - 1 cup strawberries, halved

 - Chocolate, melted
 - White chocolate, melted
 - powdered icing sugar


1.  Crush the cookies into crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin.  Mix in the melted butter.

2.  Put the shell mix into a 9 inch cake pan lined with waxed paper.  Freeze for 10 minutes.

3.  While the shell is setting in the freezer, prepare the filling.  Gently heat the cream and mix in the chocolate, allowing the warmth of the cream to melt the chocolate.

4.  Pour the chocolatey goodness over the shell and place the strawberries all over the top.

5.  Refrigerate for 3 hours, until set.  Drizzle on some melted white and dark chocolate and using a sieve, sprinkle with some powdered icing sugar.

A Whole Lotta Decadence Bars


Shortbread base

  • 2 cups (1 lb or 4 sticks) butter, softened

  • 1 cup sugar

  • 1/4 cup light brown sugar, packed

  • 3 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

Caramel layer

  • 2 cups sugar

  • 12 tablespoons butter

  • 1 cup heavy cream

  • 1 tbsp fine sea salt (flakes are the best kind to use)

Cookie Dough topping

  • 1 cup butter, softened

  • 1/2 cup sugar

  • 1 cup light brown sugar, packed

  • 2 tablespoons heavy cream

  • 1 tablespoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup mini semisweet chocolate chips

Chocolate Ganache icing

  • 1 1/2 cups dark chocolate chips

  • 1 cup heavy cream

  • 1 tablespoon vanilla extract


Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.

Beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned. It may look puffy and jiggly in the center at first, but it will fall and set as it cools.

**First, make sure you have all of the ingredients ready because once you start, you have to be on top of it so it doesn't burn.

Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.

Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt.

Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 15 minutes before continuing. (you can save the rest in the fridge!)

Cookie Dough:
Beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.

Chocolate Ganache:
Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy cream and vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.

To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares.

Store refrigerated in an airtight container. Bars will keep for up to 3 days.

Cheesy Crab & Artichoke Dip

  • 8 oz. cream cheese, softened to room temperature

  • 1 c. mayonnaise

  • 1 1/2 c. shredded Monterey Jack, divided

  • 1/2 c. finely grated Parmesan

  • 1 14- oz. can artichoke hearts, chopped finely

  • 2 cloves garlic, minced

  • kosher salt

  • Freshly ground black pepper

  • 12 oz. lump crab meat

  • 2 green onions, sliced

  • 2 tsp. Worcestershire sauce

  • 2 tbsp. chopped parsley

  • 1 baguette, sliced and toasted (or whatever else you like)


1.  Preheat oven to 425 degrees F.
2.  In a large bowl, combine cream cheese, mayonnaise, 1 cup Monterey Jack, Parmesan, artichokes, garlic, crab meat, green onions and Worcestershire. Season to taste with salt and pepper.
3.  Transfer dip to a 10” cast iron skillet and sprinkle remaining Monterey Jack cheese on top. Bake until warmed through and bubbly, about 15-20 minutes.
4.  Top with parsley.  Serve warm with toasted baguette slices.

Cheese Ball Bites


  • 12 oz. cream cheese, softened

  • 1 c. shredded cheddar cheese

  • 1 tsp. garlic powder

  • 1 tsp. paprika

  • kosher salt

  • freshly ground black pepper

  • 8 slices bacon, cooked and finely chopped

  • 1/3 c. finely chopped fresh chives

  • 1/3 c. finely chopped pecans

  • 18 pretzel sticks


  1. Mix together cream cheese, cheddar, garlic powder, paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.

  2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.

  3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.

  4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)  Should make about 18 balls.

Raspberry Chill
1-1/2 cups crushed pretzels
1/4 cup sugar
1/2 cup butter, melted
12 oz. can sweetened condensed milk
1/2 cup water
3 oz. pkg. instant vanilla pudding mix
2 cups frozen whipped topping, thawed
21 oz. can raspberry pie filling

1. Combine pretzels, sugar and butter in large bowl and mix well. Press into bottom of 13x9" pan and set aside.
2. Combine sweetened condensed milk and water in a large bowl. Stir in pudding mix and beat for 2 minutes with wire whisk or eggbeater.
3. Refrigerate pudding for 10 minutes to set slightly. Fold in whipped topping and carefully spread on pretzel crust. Refrigerate until firm, about 1-2 hours.

4. Spread raspberry pie filling over the pudding mixture. Cover and refrigerate until firm. Store in refrigerator. Makes about 16 servings.


Grilled Peach, Brie & Basil Sandwich

Yield: 4 sandwiches


  • 8 slices whole wheat bread

  • 4 tablespoons butter, room temperature

  • 8 ounces Brie cheese, sliced

  • 2 peaches, thinly sliced

  • 16 fresh basil leaves

  • 4 tablespoons honey


1. Preheat grill to medium-high heat.

2. Butter the outside pieces of the bread slices. Assemble the sandwiches by layering brie, peach slices, and basil. Drizzle with honey. Top each with remaining 4 bread slices, butter side up.

3.Place sandwiches on grill, grill for 2 minutes on each side or until lightly toasted and cheese melts. Remove from grill and cut sandwiches in half, if desired. Serve warm.

You can use a skillet pan or griddle pan to make the sandwiches. You can also use a drizzle of balsamic vinegar instead of the honey. Both are tasty and make a simple summer sandwich with extraordinary flavours!

Apple Fritter Monkey Bread


  • 1 (12-oz.) can refrigerated buttermilk biscuits

  • 6 tbsp. butter, melted

  • 2 c. cinnamon sugar

  • 2 Granny Smith apples, peeled, cored and finely chopped

  • 2 tbsp. brown sugar

  • 2 tbsp. granulated sugar

  • 1 tsp. ground cinnamon

  • 1/2 c. powdered sugar

  • 2-3 tbsp. milk


1.  Preheat oven to 375 degrees F. Grease a 9x5” loaf pan with cooking spray or butter.

2. On a cutting board, separate biscuits and cut each biscuit into quarters. Roll each piece into a ball. Dunk each ball in the melted butter than toss in cinnamon-sugar until evenly coated. Lay about half of the biscuit balls in an even layer, touching on both sides, in the bottom of the loaf pan.

3.  Toss apples with brown sugar, granulated sugar and cinnamon. Scatter a very thin layer of apples on top of the biscuit balls. (You want the second layer of biscuits to touch the base layer.) Lay the second and final layer of biscuit balls over the apples, and top with remaining apples.

4.  Bake for 35-45 minutes, until the biscuits are a deep golden and the apple mixture is bubbling. Let cool for about 15 minutes.

5.  Meanwhile, make glaze. Whisk together powdered sugar and milk until smooth.

6.  Run a knife around the edges of the pan, and transfer the monkey bread onto a serving platter. Drizzle glaze on top of the loaf. Serve warm.

Fall Into Cake


  • Unsalted butter, at room temperature, for greasing the pans

  • 2 cups all-purpose flour, plus extra for dusting the pans

  • 1/2 cup canola oil

  • 3/4 cup unsweetened applesauce

  • 3 cups peeled and shredded parsnips

  • 1 1/2-inch knob fresh ginger, peeled and grated on a Microplane

  • 1 tablespoon ground ginger

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon allspice

  • 1 1/2 cups sugar

  • 3 teaspoons baking powder

  • 3/4 teaspoon fine sea salt

  • 4 large eggs

  • 3/4 cup low-fat or whole milk

  • 1 tablespoon pure vanilla extract

  • 1/2 cup toasted pecans or walnuts, chopped

  • frosting (recipe below)


Preheat the oven to 350°F. Butter and flour the bottoms and sides of two 9-inch cake pans. Line the bottom of each with a round of parchment paper.

Heat 1/4 cup of the oil in a large skillet over medium heat. When it is hot but not smoking, add the parsnips and fresh ginger and stir to coat. Cook, stirring occasionally, until the parsnips are fragrant and tender, 7 to 10 minutes. Remove the pan from the heat and let the parsnip mixture cool.
Meanwhile, whisk together the ground ginger, cinnamon, nutmeg, and allspice in a large bowl. Add the 2 cups of flour, the sugar, baking powder, and salt, and whisk until incorporated.

In a smaller, separate bowl, whisk together the remaining 1/4 cup of oil, the applesauce, eggs, milk, and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the parsnip mixture and toasted pecans until just combined.

Divide the batter evenly between the two cake pans. Bake until the tops begin to turn golden, or an inserted toothpick or cake tester comes out clean, 30 to 35 minutes.

Transfer the cakes to wire cooling racks and let cool in the pans for 10 minutes. To remove the cakes, run a knife around the inside edge of each cake pan. Invert the pans onto the cooling racks, leaving the pans in place until the cakes release. Remove the pans and parchment, and allow the cakes to cool completely.

Place one of the cakes top side up on a cake plate. Scoop about one third of the frosting onto the center of the cake, and use a butter knife to spread out the frosting evenly.

Place the second cake, top side down, onto the frosted cake top. Scoop the remaining frosting onto the center of the second layer.  Do not ice the sides of the cake.  Serves 8-10

Frosting Ingredients

  • 12 tablespoons unsalted butter

  • 4 to 4 1/2 cups confectioners’ sugar

  • 2 teaspoons pure vanilla extract

  • 3 to 6 tablespoons milk or warm water, plus extra if needed


Heat the butter in a medium-size saucepan over medium heat until it melts and becomes golden brown, 8 to 10 minutes.

Meanwhile, sift 4 cups of the confectioners’ sugar into a medium-size bowl (or the bowl of a stand mixer).

Add the browned butter to the confectioners’ sugar along with the vanilla and beat together with an electric hand mixer (or a stand mixer) on medium-low speed until just incorporated.

Add 3 tablespoons milk or more to reach your desired consistency and beat on medium-low speed until the frosting is light and fluffy, about 3 minutes. If you add too much liquid and the frosting is too thin, just add more confectioners’ sugar, a little at a time, to reach your desired consistency. Let the frosting cool before spreading on the cake.

It will keep, in an airtight container, refrigerated, for up to 1 week. Bring it to room temperature before using and add more milk or warm water to thin it if needed.



  • 3 c. heavy cream

  • 1 c. powdered sugar

  • 24 crushed Oreos (about 1/2 package)

  • 48 whole Oreos (about 1 package)

  • 2 boxes instant chocolate pudding, prepared according to package directions

  • 1/2 c. chocolate sauce


Make Oreo whipped cream:

In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat cream until medium peaks form. Add powdered sugar and beat until smooth, then fold in 2 cups crushed Oreos.

In a 9"-x-13" baking dish, spread a thin layer of Oreo whipped cream (to help the Oreos stay in place!) Top with a layer of whole Oreos, then add a layer of chocolate pudding, a thick layer of Oreo whipped cream, and a generous drizzle of chocolate sauce.  Repeat, ending with the Oreo whipped cream.

Top with remaining 1/2 cup crushed Oreos and cover loosely with plastic wrap.

Refrigerate at least 6 hours and up to overnight to let the Oreos soften and create heaven.  When ready to serve, drizzle with more chocolate sauce.

Pizza Wheel


  • 1 (fresh) store bought pizza dough

  • 1/3 cup marinara sauce (plus more for dipping)

  • 1 tablespoon fresh oregano, minced

  • 1 garlic clove, minced

  • 1/2-2/3 cup shredded mozzarella

  • 24-30 thinly sliced pepperoni

  • 2 tablespoons grated Parmesan

  • 1/2 cup yellow cornmeal (medium grind)


  1. Preheat oven to 400°F.

  2. Place dough onto a lightly floured surface and roll out to about 1/8 inch thick (try to get the dough to 9”x12”)

  3. Spread marinara sauce sparingly over dough and top with oregano and garlic.

  4. Sprinkle mozzarella evenly over sauce and finish by topping the dough with the pepperoni.

  5. Starting at one end, carefully roll dough into a large, tight log and place onto a cutting board, seam side down.

  6. Refrigerate for 30 minutes.

  7. Remove from refrigerator and cut 1”-1 1/2” pinwheels from the log.

  8. Dredge one cut side of each pinwheel in the cornmeal until well coated and place (cornmeal side down) onto a baking sheet lined with parchment or using a little bit of cooking spray.

  9. Sprinkle top of each wheel with a small amount of Parmesan and bake for 16-20 minutes or until golden brown. (Check in the last 5-7 minutes to make sure they’re not burning on the bottom.)

  10. Allow to cool for 5 minutes and serve with extra marinara sauce for dipping.




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