Ingredients:

2 batches chocolate devil’s food cake

3 sticks unsalted butter, soften

1 cup confectioner’s sugar

1/2 cup cocoa powder

3/4 cup Nutella

2 tablespoons heavy cream

2 Oreo cookies

2 brown or black M&Ms

1 piece of orange rind

1 tablespoon small chocolate chips

Directions:

Preheat oven to 350F. Grease and flour two 8 1/2-inch (3 quarts) stainless steel mixing bowls and one 5 1/2-inch (1 1/2 quarts) stainless steel mixing bowl.

Put 3 cups of cake batter in each of the large mixing bowl, and 2 1/2 cups in the small mixing bowl.

Bake for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.

Let cool in the bowls for 10 minutes. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, beat butter on high until fluffy. Add sugar and beat until incorporated. Reverse a cup to frost owl’s belly.

Add cocoa powder and beat until combined. Then add Nutella and cream, and beat until you get to the right consistency.

To assemble the cake, level the cakes if they come out with round tops. Place one large cake (round bottom down) on your serving plate, then flip another large cake on top, flat side down, to create a symmetrical owl body. Place the small cake (flat side down) on top of the owl body. Insert a wooden chopstick through the center to keep the layers secured.

Spread the reserve white frosting on the front of the owl body for its belly.

Smear the Nutella frosting on the rest of the owl body and head. Gently press the tip of a small spatula in the Nutella frosting and pull it out to create the feathered effect.

Separate the Oreos, then secure a M&M on each halve with the white filling with a dab of white icing. Place 2 Oreo eyes onto the head. Then insert an orange rind between the eyes to make the owl beak.

Cut one of the remaining Oreo cookies in half. Insert them, curved side out, at the top of the head. Cover with Nutella frosting to match the body.

Dot chocolate chips to the belly area for a speckled look.

Ingredients:

3 Tb. butter
4 cups (10 oz.) mini marshmallows
6 cups Rice Krispies Cereal
1 flavored drink packet (choose your favorite fruit flavor)
2 Tb. colored sprinkles
Fresh cut fruit and berries of choice
Wooden Skewers

Directions:

:
Spray a 9 X 13 inch baking dish with non-stick cooking spray.

In a saucepan, melt the butter and marshmallows over medium heat. Once melted add the drink powder and stir until dissolved.

Remove from heat and add the Rice Krispies. Stir until coated.

Spoon the Rice Krispies mixture into the prepared pan. Press firmly with wax paper.

Once cooled, use small cookie cutters to cut the Rice Krispies Treats into fun shapes.

Pour the sprinkles on a small plate and press the top of each cutout into the sprinkles.

Slide the treats onto skewers with fresh cut fruit and berries.

Ingredients

3 hot dogs with about 40 calories and 1g fat or less each

2 cups EZ as 1-2-3 Alarm Turkey Chili (recipe follows) or low-fat turkey or veggie chili

1 (7-ounce) bag baked tortilla chips

1/2 cup chopped white onion

3 slices fat-free American cheese, cut into thin strips

1/2 cup fat-free sour cream

2 tablespoons chopped scallions, for garnish

Directions

Preheat broiler.

Chop hot dogs into small pieces. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chili and hot dog pieces, and cook them until thoroughly heated, about 3 minutes. Set aside.

Arrange chips on an oven-safe platter or in a large casserole dish. Top the chips first with the chili-dog mixture and then with onion.

Top evenly with cheese strips.

Place under the broiler until the cheese begins to melt and bubble, about 2 minutes. Top or serve with sour cream. Garnish with scallions. Eat!

PER SERVING (1/7th of recipe, 1 ounce chips with toppings): 218 calories, 3g fat, 674mg sodium, 36g carbs, 4.25g fiber, 4g sugars, 13g protein

EZ as 1-2-3-Alarm Turkey Chili:

1 (29-ounce) can tomato sauce

1 (14.5-ounce) can diced tomatoes, drained

1 (15-ounce) can chili beans (pinto beans in chili sauce), not drained

1 (15-ounce) can red kidney beans, drained and rinsed

1 cup frozen sliced or chopped carrots

1 cup frozen sweet corn kernels

2 bell peppers (different colors), chopped

1 large onion, chopped

1 to 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved

2 teaspoons chopped garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 pound raw lean ground turkey

Salt

Special equipment: crock pot

Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce.

Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste. Mmmmm!!! Yield: 12 servings.

PER SERVING (1/12th of recipe, about 1 cup): 176 calories, 3g fat, 765mg sodium, 23g carbs, 5.5g fiber, 6g sugars, 13g protein

Makes 2 dozen

2
tablespoons unflavored powdered gelatin
1/2
cup cold water
1
cup sugar
1/2
cup light corn syrup
1/4
cup water
1/8
teaspoon salt
3/4
teaspoons pure vanilla extract
6-7
drops bubble gum flavoring (I like LorAnn candy oils)
2-3
drops soft pink food coloring
1/3
cup confectioners' sugar, plus more for dusting
Grease a quarter-sheet pan (or similar baking pan that measures about 8x12 inches) with a small amount of shortening, using a paper towel to rub it lightly and evenly onto the bottom, sides and edges of the pan. Set aside. Combine the gelatin and 1/3 cup cold water in a small bowl and let the gelatin soften for 5 minutes. Place the sugar, 1/4 cup corn syrup, 1/4 cup water and pinch of salt in a medium saucepan and stir gently. Clip a candy thermometer onto the pan, and place it over medium-high heat. Bring it to a boil, checking it occasionally--you are looking for it to eventually hit a temperature of 235-240 degrees (soft ball stage). Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until it is completely melted, about 30 seconds. Turn the mixer on low, and very slowly pour the melted gelatin into the corn syrup. Keep the mixer running while you check the sugar syrup. Once the syrup reaches 235-240 degrees, pull it from the heat. Carefully transfer the syrup to a large, heatproof measuring cup or a similar vessel with a spout for easy pouring. Turn the mixer up to medium speed and slowly pour the sugar syrup into the gelatin mixture. When all the syrup has been added, crank the speed up to medium-high and let it go for about 6 to 7 minutes--the candy will turn white and fluffy during this time. Beat in the vanilla. Beat in the bubble gum flavoring, just a couple drops at a time, stopping the mixer to taste the marshmallow, adding more drops until you reach the desired intensity of bubble gum flavor. Beat in the food coloring, drop by drop, until you get the color you're looking for. Pour the marshmallow into the prepared pan and use an offset spatula spritzed with a bit of cooking spray to nudge it into the corners and smooth the top. Sift confectioners' sugar evenly and generously over the top. Let sit for about 6 hours. Use a knife to loosen the marshmallow from the edges of the pan and invert it onto a confectioners' sugar-dusted work surface. Dust the marshmallow slab with more confectioners' sugar and cut into whatever size pieces you wish (a pizza cutter works great here for squares). Dip the sticky edges of the marshmallows in more confectioners' sugar, patting off the excess. Store in an airtight container for up to 1 week.

Ingredients
3/4 ounce gelatin
12 ounces cold water
1 ounce rolled or steel cut oats (omit for gluten free)
1 Tahitian vanilla bean, split and scraped, seeds reserved
6 ounces homemade corn simple syrup, (see recipe below) preferably made a day or two in advance
15 ounces sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/8 teaspoon orange flower water
1/16 teaspoon almond extract (about 2 drops)
optional: food coloring

For the Corn Simple Syrup
14 ounces corn cobs (from about 4 ears), sliced into 1-inch thick rounds
42 ounces water, preferably filtered
1 vanilla bean, split and scraped
36 ounces sugar
2 teaspoons salt
Procedures
1
For the marshmallow base: Have one lightly greased cookie sheet standing at the ready. Add 4 ounces water to bottom of bowl of stand mixer and sprinkle with gelatin. Set aside. In a medium pot, combine the remaining water, vanilla bean pod and oats. Bring to a simmer over medium heat, then turn heat to medium low and simmer gently for about ten minutes. Shut off the heat. Set a fine meshed sieve over a small bowl and carefully drain the oatmeal from the water. Press the oatmeal with a rubber spatula to release as much oat-water as possible; you should have about 8 ounces. If you do not, add enough fresh water to equal eight ounces. Discard the solids (or enjoy for breakfast?) and return the vanilla oat-water to the pot.

2
Add reserved vanilla bean seeds, corn syrup (see recipe below), sugar and salt to oat water. Set over medium heat and stir gently until the sugar dissolves and the mixture starts to simmer. Keep cooking, undisturbed, until the mixture reaches 240°F on a candy thermometer. You may notice the mixture beginning to crystallize a little around the edges, but that is a good thing. When the mixture reaches 240°, shut off the heat and let it stand until it cools to 210°. Transfer to bowl with gelatin (mixture may crystallize). Fit the bowl with the whisk attachment and whip on medium-high speed until the mixture has nearly doubled in volume and cooled. While mixing, add vanilla extract, orange flower water, and almond extract.

3
Once mixture has doubled and cooled, shut off the mixer. If you're just making white marshmallows, use a lightly greased rubber spatula to transfer the mixture to the cookie sheet, spreading it out to about 1/4" thickness. Alternatively, if you'd like to make different color marshmallows, divide the mixture into as many bowls as you'd like colors. Add a few drops of food coloring to each and stir with a spatula until the color has incorporated. Spread each portion across a separate patch of the cookie sheet.
4
Set the tray of marshmallows in a dry, well ventilated location where you feel safe leaving them, uncovered, for twenty four hours.

5
After the marshmallows have dried for 24 hours, peel the big sheet of marshmallows up from the cookie sheet. You will notice the bottom of the marshmallow sheet is slightly damp, while the top is crusty. Transfer to a cutting board, placing it crusty side down, and use a tiny cookie cutter to stamp the marshmallows into shapes, or use a knife to cut them into tiny squares or diamonds. Transfer the marshmallow cut outs to a parchment lined cookie sheet, damp side up. Allow them to dry for another 24 hours, or until they have become crunchy. The exact length of time it takes depends on kitchen humidity. Store the marshmallows in an airtight container, at room temperature for up to 2 weeks. Alternately, freeze or refrigerate indefinitely.

6
For the Corn Simple Syrup: In a medium pot, combine the sliced corn cobs and water. Bring the water to a boil, then reduce heat to medium and simmer gently until the water has reduced by half; about thirty minutes. Use a pair of tongs to fish out the corn cob pieces; discard. Add the vanilla bean and seed scrapings, sugar, and salt. Stir constantly until the sugar dissolves. Simmer for twenty minutes, or until the mixture has taken on a thick, syrupy consistency. Cool. Store indefinitely in the fridge along with the vanilla bean.

Ingredients

1 (8 ounce) package BAKER'S Semi-Sweet Chocolate

 10 (1 ounce) squares BAKER'S White Chocolate, divided

 2 cups JET-PUFFED Miniature Marshmallows

 1 cup crisp rice cereal

 1 cup PLANTERS COCKTAIL Peanuts

 1/4 cup red maraschino cherries, well drained, halved

 1/4 cup green maraschino cherries, well drained, halved

 1/3 cup BAKER'S ANGEL FLAKE Coconut

 1 teaspoon oil

Directions

Microwave semi-sweet chocolate and 8 squares of the white chocolate in 2-quart microwavable bowl on HIGH 2 minutes; stir. Microwave an additional 1 to 2 minutes or until chocolates are melted, stirring every 30 seconds. Add marshmallows, cereal and peanuts; mix well.

Spread evenly into lightly greased 12-inch pizza pan. Sprinkle with cherries and coconut.

Microwave remaining 2 squares white chocolate with oil in 1-cup microwavable bowl on HIGH 1 minute; stir. Microwave an additional 30 seconds to 1 minute or until chocolate is completely melted, stirring every 15 seconds. Drizzle over coconut. Cool completely or refrigerate until firm. Store, covered, at room temperature.

Ingredients
Pizza Dough:
1 package store bought sugar cookie dough
Toppings:
8 ounces softened cream cheese
1 cup confectioners' sugar
1 large peach, sliced
1 large green apple, sliced
1 large orange, sectioned
1/2 pint fresh strawberries, sliced
6 ounces fresh blueberries
6 ounces fresh raspberries
1/2 cup white chocolate chips, melted
1/2 cup chocolate syrup
Directions
Preheat oven to 350 degrees F.

Flatten cookie dough onto a 6-inch pizza pan. Bake until firm to touch, about 11 to 15 minutes. Cool. In a medium bowl, blend cream cheese and sugar. Spread the baked cookie with the cream cheese mixture and decorate with sliced fruit. In a small bowl, combine melted white chocolate with chocolate syrup. Top the pizza with remaining berries and chocolate mixture. Slice and serve immediately.

Servings:1 sandwich

Ingredients

3 slices white sandwich bread, lightly toasted

2 tablespoons mayonnaise

1/2 pound turkey breast, thinly sliced

4 slices thick-cut bacon, fried until crisp

1 small tomato, sliced into rounds

4 leaves lettuce, rinsed and dried

Directions: 

Spread a layer of mayonnaise on each slice of bread.

Pile on half the turkey, two slices of perfectly cooked bacon, two slices of tomato, and two lettuce leaves.

Top with second slice of bread.

Repeat step 2.

Add last slice of bread, slice into halves or quarters (securing with toothpicks if necessary), and serve with fries, cole slaw, or potato salad.

Ingredients

• 1/2 medium honeydew, seeded, flesh scooped with a melon baller
• 1/2 medium English cucumber, seed membrane scraped out, cut into half moons
• 1/2 pound seedless green grapes, cut in half (about 1 1/2 cups)
• Juice of 1/2 lime
• 1 teaspoon canola or olive oil
• 1 teaspoon water
• 1 teaspoon honey
• 1 1/2 teaspoons poppy seeds
• 4 large fresh mint leaves, thinly sliced

Procedures

1. 1
   In a large serving bowl, combine the honeydew, cucumber, and grapes.
2. 2
   Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.

   Tip: Serve this summery salad as a counterpoint to something spicy, like a curry.

INGREDIENTS

3 ounces good-quality semisweet chocolate, coarsely chopped
3/4 cup confectioners' sugar
1 tablespoon plus 1 teaspoon unsweetened Dutch-process cocoa powder
1 pinch of salt
2 ounces cream cheese, room temperature
6 tablespoons unsalted butter, softened
1/4 cup sour cream
DIRECTIONS

STEP 1
Melt chocolate in heatproof bowl set over pan of simmering water, stirring occasionally. Let cool slightly.
STEP 2
Sift sugar, cocoa, and salt into a large bowl. Put cream cheese and butter into mixer bowl; mix on medium until fluffy. Reduce speed to low. Add sugar mixture; mix until combined. Mix in melted chocolate and sour cream. Use immediately, or refrigerate airtight up to 2 days; bring to room temperature, and stir before using.

Ingredients:

For the White Chocolate and Rose Ganache:
1 cup heavy cream
16 oz. white chocolate, chopped (4 bars)
1 drop red food coloring
2 tsp. rose water
Pinch of salt

For the Easy Truffle Recipe:
Whipped White Chocolate and Roses Ganache
12 oz. dark chocolate, chopped
36 plastic spoons
dried edible rose petals (optional)

Directions:

Place the chopped white chocolate in a bowl. Scald the cream. Once it is very hot pour it over the white chocolate and let it sit for 5-10 minutes. Stir until smooth.

Add the food coloring, rose water and salt. Mix well, then place in the fridge to cool.

Once cool, scoop the ganache into an electric mixing bowl and whip until light and fluffy. (The ganache will have a strong rose flavor. Don't worry--the dark chocoalte will mellow it out.)

Place the ganache in a piping bag with a large tip. (You could use a plastic bag with the corner cut off.) Pipe the ganache smoothly onto the spoons. Freeze.

Once the ganache filled spoons are frozen, Place 8 oz. of the dark chocolate in a double-boiler over medium-low heat. Stir as it melts. Once completely melted, remove from heat and add the remaining chocolate. Stir until smooth.

Dip the spoons into the dark chocolate. Wave the spoon a little to remove extra chocolate, then lay on wax paper to dry. DON'T TAP! You don't want to create thin spots in the chocolate.

Gently place dried rose petals on each spoon before the chocolate dries, don't press down.

Ingredients:

For the Pork Chops:
4 boneless pork chops, 3/4 - 1 inch thick (1-1.5 lbs)
1/4 cup soy sauce
2 tsp. mesquite liquid smoke
1 Tb. sriracha hot sauce
3 Tb. honey

For the Salsa:
1 cup fresh diced pineapple
1 cup diced red bell pepper
1 cup diced kiwi (about 4)
1/4 cup diced red onion
2 Tb. chopped cilantro
1 Tb. olive oil
1/2 tsp. sriracha hot sauce
Salt and Pepper

Directions:

Pour the soy sauce, liquid smoke, hot sauce and honey in a large zip bag. Shake to mix, then add the pork chops. Marinate for at least thirty minutes.

Preheat the grill to high heat.

For the pineapple salsa, mix all ingredients in a medium bowl and toss. Salt and pepper to taste. Refrigerate until ready to serve.

Once the grill is hot, grill the pork chops for 3-4 minutes per side. You want the pork chops to be slightly pink or just barely cook through, but not dry.

Cover the chops with foil and allow them to rest at least 5 minutes before serving.

Serve warm with fresh salsa piled over the top.

Ingredients:

2 (3 ounce) packages lemon Jell-O gelatin

2 (3 ounce) packages lime Jell-O gelatin

2 (3 ounce) packages strawberry Jell-O gelatin dessert

2 (3 ounce) packages orange Jell-O

24 ounces evaporated milk (3/4 cup for each flavor of jello used)

Directions:

1

You can use any variety of jello you want and as many as you want.

2

Use 1 box of lemon jello with 3/4 cup boiling water and 3/4 cup cold water.

3

Mix well and pour into a 9x13 tupperware container.

4

Let set a little awhile.

5

The next layer consists of the other box of lemon jello, but this time combine 3/4 cup boiling water and let that sit for awhile and when a little cool, add 3/4 cup evaporated milk and mix together and pour onto the 1st layer in tupperware pan (that gives it a slightly different color and taste).

6

Continue with the other colors of jello you want.

7

Kids love it.

Ingredients:

For the Graham Cracker Cookies

• 1 1/4 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 tsp. salt
• 1/2 stick unsalted butter, softened (1/4 cup)
• 2 Tb. honey
• 1 Tb. vanilla extract
• 1/2 tsp. baking soda
• 2 Tb. milk
• 1/2 tsp. molasses
• 1/4 tsp cinnamon

For the Cookie Pops

• 12 oz. semisweet chocolate chips
• 1/2 Tb. butter
• 24 marshmallow Peeps (+ colored sugar to match Peeps *optional)
• Easter sprinkles
• 24 lollipop sticks

Directions:

1. Using an electric mixer, cream the brown sugar and butter together until fluffy. Add the remaining cookie ingredients and beat until well combined. Wrap the dough in plastic and refrigerate for at least one hour. 
2. Preheat the oven to 350 degree F and line several cookie sheets with parchment paper. On a floured work surface, roll out the dough until it's 1/8 inch thick. Use a round 2 1/2 - 3 inch cookie cutter to cut out the cookies. Place them on the prepared cookie sheets, 1 1/2 inches apart.
3. Bake for 13-16 minutes until golden around the edges, yet soft in the center. Remove from the oven and cool completely on the cookie sheets.
4. Melt the butter and chocolate together. Either do this over a double-boiler on low heat, or place in a microwave-safe bowl and nuke in 30 second increments, stirring in between, until it's just barely melted. Continue to stir until all the chunks melt away.
5. Cut the Peeps apart. If you have it, dip the exposed portion of the peeps in colored decorating sugar.
6. Spread the melted chocolate on top of each cookie. Place a lollipop stick on each cookie and turn in the chocolate to coat the tip. Gently press a Peep over the top of the stick. Sprinkle the chocolate with Easter sprinkles. Set aside until the chocolate hardens. (If you're in a hurry, place the cookie sheets in the fridge for 5 minutes to harden the chocolate.)

The chocolate will harden to hold the s'mores cookie pops together. If you plan to have these in the direct sun, where the chocolate might melt. Gently insert a lollipop stick into each unbaked cookie before baking.

Ingredients:

19 1/2 ounces white cake mix

3 eggs

1/3 cup vegetable oil

1 cup water

6 ounces food coloring (Gel food coloring is best, Betty Crocker offers traditional colors as well as neon colors)

8 ounces cream cheese frosting

Directions:

1

Mix the cake batter according to package directions.

2

Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want for your cupcakes.

3

Add a generous amount of gel food coloring to each bowl until you have a vibrant batter.

4

I usually mix 7 bowls - red, orange, pink, yellow, green, blue, and purple.

5

Line your muffin tin with paper cups and then begin spooning the colored batter into the cups.

6

Add batter color by color, one tablespoon of red in each of the cups, then added a tablespoon of orange on top of the red, and so on until all colors were used. The colors will not "leak".

7

Fill the cups approximately 2/3 full of batter.

8

Bake as directed on the box.

9

Allow the cupcakes to cool completely, and frost to your liking.

10

I used whipped cream cheese frosting to give the cupcakes a "cloud" effect.

Ingredients:
4 cups popcorn (low-fat air or microwaved popped 30grams/1oz)
100 g dried apricots (roughly chopped 3 1/3oz)
100 g dried apples (3 1/2oz)
50 g milk chocolate chips (bits were specified 1 2/3 oz)
2 tablespoons pepitas
Directions:

1
Put the popcorn, dried apricots, dried apples, chocolate bits and pepitas into a bowl and mix well to combine.
2
Store the nibble mix in an airtight container.

Strawberry-Yogurt Popsicles

Makes 6 popsicles (3-ounce molds)

1 pint strawberries, hulled and roughly chopped

1/4 cup sugar

1 teaspoon lemon juice

6-8 ounces (about 1 cup) Greek yogurt

Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.

Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.

Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.

Notes:

• You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.

• For harder fruits like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.

Ingredients

1/2 cup butter, softened 

1/2 cup shortening

1 cup sugar

1 cup powdered sugar

2 eggs, beaten 

3/4 cup oil

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cream of tartar

candy coating: white, orange and dark chocolate

small candies, lollipop sticks

Preparation

Beat butter and shortening until fluffy; add sugars, beating well. Beat in eggs, oil and vanilla. In a separate bowl, combine flour and remaining ingredients except candy coating, candies and sticks. Cover and chill 2 hours. Shape dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheets. Insert a stick about one inch into each ball. Bake at 350 degrees for 10 to 11 minutes, until set. Let cool 2 minutes on baking sheets; cool completely on wire racks. Coat with melted candy coating. Decorate with candies. Pipe whiskers with white candy coating.

Note:

Here's a quick way to candy coat your cookie pops: Place a cooling rack up high supported between 2 cake mix boxes. Cover with waxed paper. After dipping the cookie pops, poke the stick through the waxed paper on the rack and let cool.

Makes an 8×8 pan

Preparation: Heat oven to 350 degrees F.

Ingredients:

Cheesecake:

20 oz cream cheese, softened

1 cup sugar

1 tablespoon vanilla extract

1/3 cup heavy whipping cream

2 eggs

3 tablespoons of nonpareils

White Chocolate Dipping Sauce:

2/3 cups white chocolate

1 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons water, warm

Chocolate Pouring Sauce:

2/3 cups dark chocolate

2 tablespoons heavy cream

4 tablespoons powdered sugar, sifted

4-5 tablespoons water, warm

Instructions:

Cheesecake:

Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.

Divide batter into three even portions. Pour first portion into pan and sprinkle 1 tablespoon of nonpareil on top. Pour the second portion of the cheescake batter directly on top and then sprinkle the second tablespoon of nonpareils. Repeat this again for the last layer. *Do not stir. The nonpareils will streak if mixed.

Create a shallow water bath by placing the cheesecake batter filled pan in a large roasting pan or casserole pan and filling it with water a 1/3 of the way up.

Bake at 350 degrees for 30 minutes. Cool finished cheesecake on a cooling rack.

White Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out). Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Chocolate Pouring Sauce:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. (Mixture will look seized but the water will smooth it out).Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Assembly:

1. Cut cheesecake into ½ inch squares. Place squares on parchment paper. Cover with plastic wrap and freeze.

2. Remove from freezer and let cheesecake rest at room temperature for about 10 minutes. Insert Popsicle sticks and push a small marshmallow on top. Dip cheesecake pop in white chocolate and place on a clean sheet of parchment to dry. Once dried, pour milk chocolate on top and sprinkle with nonpareils and jimmies.

ingredients:
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
oil for frying

chocolate glaze
4 tablespoons unsalted butter
2 teaspoons vanilla extract
1 teaspoon light corn syrup
1/4 cup milk
3 ounces dark chocolate, chopped
1 cup powdered sugar

directions:
In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. Make a well in the center.

In a large measuring glass, whisk together milk, egg, butter and vanilla extract. Pour into the center of the dry ingredients then mix with a large spoon. Stir until dough is combined but do not overmix. The dough will be sticky! Cover with plastic wrap and set the bowl in the fridge for 1 hour.

After and hour, remove dough and place on a well floured surface. Roll dough out to be about 1/2-3/4 inch thick. Using a doughnut cutter, biscuit cutter or... something round, cut circles into the dough. To cut out the center, I used the wide bottom of a frosting tip, but you can also use a bottle cap or something of the sort.

Heat oil in a large saucepan over medium heat so it's about 2-3 inches deep. Once the oil hits 360-365 degrees, fry the doughtnuts 2-3 at a time, for about 2 minutes per side, or until puffed and golden brown. Make sure you use a candy thermometer as this is the only way to determine the temperature! I have burned many doughnuts in my life. It is not pretty. Remove doughnuts with a slotted spoon and let cool on a paper towel. Repeat with remaining.

While doughnuts are cooling, heat a small saucepan over medium heat and add butter, vanilla, corn syrup and milk. Whisk to combine and once butter is melt, reduce heat to low and add chopped chocolate. Whisk ask to combine, then once smooth, remove from heat and stir in powdered sugar. Stir continuously until it is all dissolve and no lumps remain. Dunk each doughnut into the glaze, then cover with sprinkles. Let set for about 30 minutes.

Ingredients

2 doughnuts (flavor of your choosing)

2 teaspoons butter, melted

1/2 cup cold heavy whipping cream

1 tablespoon confectioners' sugar

4 large strawberries, stemmed, each sliced into 4 slices

Procedures

1

Slice each doughnut in half, as you would a bagel. Place the doughnuts flat (cut) side up. Using a pastry brush, brush each doughnut half with melted butter. If you are using a doughnut with frosting on the top, do not butter the frosted side; just leave it to the side for the moment.

2

Place the doughnuts in a toaster oven on a foil-lined sheet (to prevent any drips) and lightly toast until the edges are golden and crispy. If you do not have a toaster oven, you can also toast the doughnut halves in a 400°F oven for 3-4 minutes or until they are as toasty as you'd like them. Once again, if you are using a doughnut that has frosting on the top, do not heat the frosted side as it will melt all over.

3

Remove the doughnut halves from heat, and let cool.

4

Using an electric hand mixer with the whisk attachment, whisk the cream and confectioners' sugar on high speed until stiff peaks form. Set aside.

5

Lay a ring of strawberry halves on top of two of the doughnuts. Top with a generous dollop of whipped cream. If you have leftover berries, you can add more on top of the whipped cream (or, you can serve them on the side when you present the dessert). Add the second doughnut halves to the two composed stacks, pressing lightly to ensure that they stay in place.

6

Serve immediately.

Servings:24

Ingredients

1 bag fresh sauerkraut, drained

1 large smoked sausage (Bauernwurst or Kielbasa)

4 slices thick-cut smoked bacon

2 tablespoons spicy mustard

1 cup Gruyere

8 eggs

1 cup breadcrumbs

For the breading

3 cups flour

1 teaspoon salt

1/2 teaspoon black pepper

3 cups breadcrumbs

For the sauce

1 cup mayonnaise

2 tablespoons honey

1/2 cup whole grain mustard

Directions: 

For the fritters:

Cut the bacon and sausage into small pieces. 

Heat a medium sized frying pan on medium heat. Add the bacon and sausage and cook for 4-5 minutes or until the bacon is slightly crispy.

Remove from the heat and let cool completely. You can keep the bacon fat that remains in the pan and add it to the mixture to add flavor.

In a large mixing bowl, mix together the drained sauerkraut, mustard, breadcrumbs, 6 eggs and cheese. 

When the bacon and sausage is cool, add it to the sauerkraut mixture and mix well. The mixture should be a little firm. Add a little more breadcrumbs to form a nice tight mixture.  

Take three bowls, large enough to fit the a few of the fritters into, and keep them separate. Add the flour, salt, and pepper to one bowl, 2 beaten eggs to the second bowl and the breadcrumbs to the third bowl, and keep your bowls in this order.  

Take a few of the fritters, place in flour, and roll them around to coat all sides well.

Next, dip the fritters into the egg, coating all sides, then remove to the bowl with the breadcrumbs.

Roll them in the breadcrumbs and place on a plate while you do the others.

Once you get all of them breaded you should place them in the refrigerator for at least in hour. Overnight is even better.  You want them to be very cold so that they stay together easily.

To Fry:

Using a large Dutch oven or small stockpot, heat up the oil to 350º F. If you don’t have a thermometer just take a little piece of breadcrumb and drop it into the pan. If it sizzles, then it’s ready.

Add the fritters one at a time leaving enough room for them to float around. If you put too many in at the same time the oil will cool too fast and the fritters will come out greasy and undercooked. 

Fry the fritters in the oil for about 5 - 6 minutes. Using a slotted spoon, carefully remove them and place on a plate lined with a paper towel.  Continue to fry them until all of them are done.

Ingredients

3 tablespoons pink-tinted ice cream, softened

3 tablespoons orange-tinted ice cream, softened

3 tablespoons yellow-tinted ice cream, softened

3 tablespoons green-tinted ice cream, softened

3 tablespoons blue-tinted ice cream, softened

3 tablespoons violet-tinted ice cream, softened

Procedures

1

Spoon equal amounts of the red-hued ice cream into each popsicle mold (about 1/2 heaping tablespoons each). Repeat with orange, yellow, green, blue, and violet ice cream. Each mold should be just filled to the top.

2

Insert the popsicle sticks in the center of each mold or cup, ensuring that there is approximately a 1/2-inch gap between the end of the stick and bottom of the mold (which will be the top of the popsicle). Place the molds in the freezer for about 2 hours, or until quite firm.

3

When ready to eat, remove from the molds.

Ingredients:

2 cups flour

2 cups sugar

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1/2 cup canola oil

1 cup milk

1 teaspoon vanilla

8 ounces starbucks black coffee, cooled (or any brand can be substituted)

Directions:

1

Preheat oven to 350°.

2

In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.

3

Stir in sugar, cocoa powder, salt, baking soda and baking powder.

4

Alternate stirring in flour and milk.

5

Don't worry if batter seems runny to you, this is normal and makes the cake so moist!

6

Pour batter into two greased 9-inch round cake pans.

7

Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.

8

Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).

9

After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, Magnolia Bakery's Vanilla Birthday Cake and Frosting).

10

TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.

11

Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!

Ingredients

1/2 cup milk

1/2 cup sugar

1/4 teaspoon salt

1/2 cup half-and-half

1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla oil

1 1/2 cups whipping cream

1/8 teaspoon blue food coloring

3 teaspoons vanilla pudding mix

1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed

1 teaspoon lemon flavored oil or 1 teaspoon lemon extract

Directions:

1

1/2 Cup of milk scalded in pan.

2

add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved.

3

add 1/2 cup of half and half.

4

add 11/2 cups of heavy whipping cream.

5

add vanilla, raspberry, lemon flavoring.

6

add blue food coloring.

7

chill in fridge till very cold.

8

put in ice cream machine!

Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cubed
1/8 cup red wine vinegar
1/2 lime, juice of
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 6-inch flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded monterey jack cheese
1/4 cup salsa
Directions:

1
Saute chicken in a medium saucepan over medium high heat for about 20 minutes.
2
Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.
3
Simmer for an extra 10 minutes.
4
Heat an iron skillet over medium heat.
5
Place a tortilla in the pan, warm, and turn over to heat the other side.
6
Repeat with remaining tortillas.
7
Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Ingredients
3 cups cooked black lentils
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Directions
Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts (3 to 4)

1 cup flour

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 extra-large eggs

1 cup seasoned bread crumbs

1/2 cup grated parmesan cheese

unsalted butter

olive oil

bamboo skewers (6 to 10 inches long) or ice-cream stick

Directions:

1

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

2

Combine the flour, salt, and pepper on a dinner plate.

3

Beat the eggs with 1 tablespoon of water on a second plate.

4

Combine the breadcrumbs and Parmesan on a third plate.

5

Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

6

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.

7

Don't crowd the pan.

8

Add more butter and oil and cook the rest of the chicken breasts.

9

Serve each strip on a skewer or stick.

10

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Ingredients

500g tiny new potatoes - look for packets of tiny or baby new potatoes, or pick out the smallest ones you can find if they are sold loose

3 tbsp each of chopped parsley , mint and chives

6 tbsp olive oil

2 tbsp lemon juice

500g skinless chicken breasts , cut into 3cm chunks

1 red onion , peeled

1 red pepper , seeded and cut into 3cm chunks

1 lemon , cut into 8 wedges

FOR THE RELISH

8 ripe tomatoes - vine grown tomatoes tend to have the best flavour

2 green chillies , seeded and finely chopped

2 small garlic cloves , finely chopped

4 tbsp olive oil

2 tbsp white wine vinegar

If using wooden or bamboo skewers soak eight in cold water for about half an hour. Cook the potatoes in boiling salted water for 10-12 minutes, until just tender, drain and leave to cool. Mix the herbs, oil, lemon juice, salt and pepper in a large bowl and add the chicken and potatoes. Mix well until everything is glistening. Cut the onion into 6 wedges, then separate the layers on each wedge. Add the onion and the pepper to the marinade and mix thoroughly.

To make the relish, halve and seed the tomatoes, then chop the flesh finely. Mix the tomatoes, chillies, garlic, oil, vinegar, salt and pepper and spoon into a small dish.

Thread the chicken, potatoes, peppers and onion onto 8 skewers, finishing each with a lemon wedge. Barbecue directly over a medium high heat for 5-6 minutes on each side, until the chicken is cooked. Serve piled on a serving platter with the tomato relish.