Cheesecake with Chocolate Mousse

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• 1 kg of cheese three ground
• 3 tablespoons flour or wheat or potato flavor such as vanilla pudding, cream, coconut
• 1 large can of 530 g sweetened condensed milk
• 3 protein (smaller), or 2 large
• juice of 1 lime (or lemon)
• flavor : for example, 3 – 4 tablespoons orange liqueur, coconut, almond or another, it can also be white rum, white chocolate, vanilla sugar or vanilla extract



• 200 g (1 cup) thick sour cream 12% or 18%
• 2 tablespoons granulated sugar Optional:
• to provide such cherries in syrup (frużelinie)
• decoration : dark chocolate shavings



Chocolate mousse:

• 150 g sugar (or fine granulated sugar)
• 3 eggs (separate yolks and protein) + 3 egg yolks
• 1 tablespoon cocoa
• 200 ml double cream 30%
• 100 g butter (preferably unsalted)
• 250 g of dark chocolate





• Preheat the oven to 175 degrees. The bottom tight and high (8 cm) springform pan with a diameter of about 24 cm baking parchment paper, letting paper cake tin fasten the outside rim.


• Weight of cheese : a large bowl put the cheese, flour or pudding, add condensed milk, egg, lime juice and flavor. Stir with a spoon or blend until smooth. The cheese pour into springform pan and transfer to preheated oven. Bake for 30 minutes until the mixture is almost the entire zastygnięta (a little longer, about 35 minutes if cheese was thin and slightly thinner). Remove the cheesecake and spread on the cream mixed with powdered sugar. Insert back into the oven and bake for 10 – 15 minutes at the same temperature. Remove cheesecake and cool. If we do not make mousse, cheesecake, after cooling, take off the rim of the springform pan and put it in the fridge. Mousse cheesecake taught at cooled down.


• Chocolate Mousse: Pour into a metal bowl portion (50 g) sugar, add the 6 egg yolks and cream. Place bowl in a pan of gently simmering water (about 1 – 2 cups). Stir with a wooden spoon until the mixture is warm or until it thickens and begins to stick to the spoon. In the middle of heated add the cocoa powder ( preferably through a sieve to avoid lumps grew, despite the lumps if formed, may transfer the whole lot through a sieve ). Remove the bowl from the pot and immediately add the cubed butter and chocolate, broken into cubes (careful that the bowl does not get into the water). Stir until ingredients are melted and unite with each other.


• Separately, beat the sugar with the rest of the protein stiff: First Whip same protein without the sugar mixer on low speed then increase the mixer speed Whip until the foam is rigid. Gradually add the sugar, whisking all the time. After adding sugar Whip for 2 – 3 minutes to foam was glistening and shiny. proteins combine with chocolate mass (preferably add to the mousse foam in 3 parts), stirring very gently with a spoon.


• Put mousse on cheesecake and refrigerate for at least 4 hours and preferably overnight. When stiff enough trim mousse cheesecake with a knife around the sides of the springform pan and remove the rim. Put into the refrigerator to further solidify. The cheesecake is no longer in the refrigerator, this is better :-) Do not forget to remove the rim, to cheesecake was free to “breathe”. cheesecake you can sprinkle with grated chocolate and serve with fruit in the flood.

Maple Pecan Pie

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1 1/2 cups pecans
1 cup brown sugar
2/3 cup maple syrup (or golden syrup)
1 tablespoon bourbon (optional)
1/4 cup unsalted butter
3 large eggs (lightly beaten)
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon salt
1 unbaked pie crust






1. Bake the pecans in a preheated 350F until nicely toasted, about 8-12 minutes.

2. Heat the sugar, syrup, bourbon and butter in a large saucepan until it boils, stirring constantly.

3. Remove from heat and let cool.

4. Beat in the eggs, cream, vanilla and salt.

5. Spread the pecans over the bottom of the pie crust.

6. Pour the liquid mixture into the pie crust.

7. Bake in a preheated 350F until a toothpick inserted into the center comes out clean, about 40-50 minutes.

Banana Pudding Cake

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1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas
2 cups confectioners’ sugar
2 tablespoons milk
1 dash vanilla extract
1/2 cup chopped walnuts (optional)





Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make glaze: In a small bowl, combine confectioners’ sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Chicken Salad with Bacon, Lettuce and Tomato

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3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado – peeled, seeded and sliced






Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.

Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.

In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Sweetheart Cherry Pies

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pie dough
fresh cherries, chopped
ricotta cheese
sprinkle of sugar
1 TBSP butter, melted





Preheat oven to 375 degrees. Line your baking sheet with parchment paper.

Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.

Sprinkle and stir the sugar with the chopped cherries in a bowl.

Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.

Brush the top with melted butter.

Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.

Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Chipotle Crusted Pork Tenderloin

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1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins






Preheat grill for medium-high heat.

In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly.


Refrigerate for 10 to 15 minutes.


Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Raspberry and Apricot Rugelach

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1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk






In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.

With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
Line 2 large baking sheets with foil and grease foil.

On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

Preheat oven to 325 degrees F (165 degrees C).

In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.

Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.

Chocolate Oatmeal No Bake Cookies

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1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla










1. Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.



2. We took a Sunday drive (a habit, it would seem as of late) to the Angeles National Forest and needed a quick treat and these were perfect. Except it did make me a little woosey (ALOT woosey). All those switchbacks, the sugar, the headache, the children…oy. I can barely talk about it, let alone type it. Cookie disclaimer: Avoid operating heavy machinery, high altitudes and swimming when consuming.



Slow-Cooker Vegetarian Lasagna

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1 large egg
1 15- to 16-ounce container part-skim ricotta
1 5-ounce package baby spinach, coarsely chopped
3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
1 small zucchini, quartered lengthwise and thinly sliced
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
3 cloves garlic, minced
Pinch of crushed red pepper (optional)
15 whole-wheat lasagna noodles (about 12 ounces), uncooked
3 cups shredded part-skim mozzarella, divided






Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.






Make Ahead Tip: Equipment: 6-quart (or larger) slow cooker
Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.



Cheesy Chicken Poblano Chowder

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3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping






Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.




Fabulous Fruit Salad

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2 cups diced apples
1 cup sliced banana
1 cup sliced fresh strawberries
1 cup chopped walnuts
1 cup vanilla yogurt
3/4 teaspoon ground cinnamon






In a bowl, mix the apples, banana, strawberries, and walnuts. Fold in the yogurt. Sprinkle with cinnamon. Gently stir just before serving.




Easy Mexican Casserole

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1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.




Chicken, Bacon, Cream Cheese Mini Tacos

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1/3 of a 16-ounce package bacon (about 6 slices), chopped
1/2 of an 8-ounce package cream cheese, softened
2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken)
8 flour tortillas (10-inch)
Vegetable oil (I used canola)
1 medium avocado, pitted, peeled and cut up
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon onion powder
dash Dried dill weed
dash Garlic powder
dash Ground black pepper

1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels.
2.Stir the bacon, cream cheese and chicken in a medium bowl.
3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks.
4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F.
5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving.
6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

Special Deviled Eggs

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6 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
paprika, for garnish
salt and pepper to taste






Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.




Tortilla Roll-Ups

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flour tortillas ( corn if you want to make a gluten – free version)
8 ounces cream cheese, softened
1 cup sour cream
1 Chopped Jalapenos ( seeded)
2 teaspoons chopped green onion
1/2 diced green pepper
1/4 Teaspoon of Salt
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1.5 Teaspoons of pepper
12 ounces sharp Cheddar cheese, grated
1 Tablespoon of finely chopped cilantro
1 Teaspoon of lime juice and plenty of zest
1 Tablespoon of Olive Oil


1. Heat oil in a pan and add green pepper, Jalapenos , and salt. Cook till tender about 10 minutes

2. In a medium-sized bowl mix – cream cheese, sour cream, cheddar cheese, onion powder, green onions, garlic powder, pepper, cilantro, lime juice; sauteed green peppers and sauteed Jalapenos.

3. Heat of the tortilla in the microwave ( just 30 seconds) it makes it easier to wrap.

4. Place a “healthy” amount of mixture on a tortilla – and spread.

5. Roll and Set aside. Keep repeating steps 4 and 5 till you run out of tortillas or mixture

6. Place your “rolls” ( covered tightly) in the fridge for at least 5 hours or overnight.
When ready to serve, cut each roll into 1/2-inch slices.

7. Sprinkle with lime zest. Serve with salsa.

8. Enjoy~!

Christmas Chex Mix

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6 cups Rice Chex® or Chocolate Chex® cereal
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)






1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.

3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.






Triple-Chocolate Cheesecake

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1 package(s) (9-ounce) chocolate wafer cookies
6 tablespoon(s) unsalted butter, melted
4 bar(s) (8 ounces each) cream cheese, room temperature
1 1/2 cup(s) sugar
1/2 teaspoon(s) salt
4 large eggs
1 cup(s) sour cream
8 ounce(s) semisweet chocolate, melted
Chocolate Ganache, for topping






Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.




Amish Slaw

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1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
3/4 cup vegetable oil






In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Cheddar Bay Biscuits

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2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder



Butter Glaze:


3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes






Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.

While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.

Bourbon Pecan Chicken

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1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup Dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions


Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

Rainbow Veggie Chili

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2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 fresh jalapeno pepper, diced
4 cloves garlic, minced
1 onion, chopped
1 (28 ounce) can crushed tomatoes, with liquid
1 (6 ounce) can tomato paste
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can chili beans in spicy sauce, undrained
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper, or to taste






Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.

Inside-out Carrot Cake – Carrot Cake Muffins

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one 8-ounce package cream cheese or Neufchâtel cheese
1/4 cup granulated sugar
a few drops of Fiori di Sicilia flavor, optional but very tasty




2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
¼ cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
¼ teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed; about 2 medium-large carrots






1) Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.

2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.

3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.

4) In a small bowl, whisk together the eggs, water, and oil.

5) Stir the wet ingredients into the dry ingredients.

6) Fold in the grated carrots, stirring to combine.

7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.

8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.

9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4″ to 3/8″ of the top of each muffin cup. But don’t try to use all the batter; unless you have particularly deep cups, you’ll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.

10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.

11) Remove the muffins from the oven, and as soon as you’re able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it’ll firm up.

Yield: 12 filled muffins plus 1 unfilled muffin.

Easiest Slow Cooker French Dip

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3 pounds beef sirloin roast
1 (1 ounce) packet dry au jus mix
1 cup water
8 (1 ounce) slices provolone cheese
8 hoagie rolls, split lengthwise






Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours.
Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Shrimp & Guacamole Lightning Rounds

1 tablespoon butter
24 raw or thawed frozen raw shrimp (31-40 count), peeled and deveined
1 large clove garlic, finely chopped
½ teaspoon paprika
Coarse salt and black pepper
1 pinch cayenne
2 large avocados, halved
2 tablespoons fresh lemon juice
2 tablespoons minced yellow onion
2 dashes hot sauce
24 round tortilla chips

Doughnuts with Burnt Caramel and Sea Salt

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donut dough

1 1/8 c (270ml) Milk
1/4c (50g) Sugar
1 pkg (2 1/4 t or 8g) Active Dry Yeast
2/3 c (140g) unsalted Butter
2 lrg Eggs, beaten
4 c (500g) All-Purpose Flour
1/4 t (2g) Sea Salt
Grape seed, Peanut, or Canola Oil for deep frying


burnt caramel and sea salt glaze


6 T (85g) unsalted Butter
1 c (200g) Sugar
1/2 c (120ml) Heavy Cream
Sea Salt Flakes or Kosher Salt (Maldon’s Sea Salt is excellent for this use)






make the dough


In a small saucepan or microwave, gently warm milk to @ 115° F (bath water temp.). Add sugar and yeast and stir to dissolve. Set aside.
Gently melt butter until it is almost all melted. Take off of heat. Stir to finish melting butter. Add beaten eggs and whisk to combine (make sure butter isn’t too warm or it will cook the eggs).
Put butter mix into an electric mixer bowl fit with a dough hook. Turn mixer on low speed (or stir setting) and add yeast mixture to the butter. Increase speed to 3 or medium-low speed. Mix for a couple minutes or until thoroughly combined.
Combine flour and salt. Add the flour to the dough mix in 1/2 cup increments, mixing for a minute or so in between measurements, until flour is fully incorporated. Scrape the bowl then mix again on medium-low speed for 5 minutes. Scrape again, then mix for another 30 seconds.
Transfer dough to a large well-oiled bowl. Cover bowl with plastic wrap and set in the refrigerator. Refrigerate dough for at least 8 hours, or overnight (*for shortcut see head note).


roll and cut


On a well floured surface, roll doughnuts out to 1/3″-1/2″ thick. If the dough feels springy, let rest for a couple minutes.
Using a 3″ cutter, cut as many rounds out of the dough as you can. Pull away the excess dough and set aside to roll again. Gently pick up the rounds and place on a well floured sheet pan.
Using a 1″ or 1 1/8″ cutter, cut out the center hole. Either place holes on baking sheet to fry as doughnut holes or add hole dough back into excess dough.
Roll remaining dough out again to 1/3″-1/2″ thick. Let rest for 5 minutes. Repeat cutting and rolling until dough is used up.
Cover doughnuts with a large tea towel and place in a warm place. Allow doughnuts to rise for at least an hour or until visibly puffier and airy.


make burnt caramel sauce


In a small saucepan, heat the butter over medium heat. Butter will foam, then settle down. Continue to cook and the now separated solids will begin to brown and develop a toasty, nut aroma. Remove from heat.
In a large saucepan, heat sugar over medium high heat. As sugar begins to melt, swirl the pan side to side frequently to help the sugar melt evenly. Continue to cook and swirl until the caramel begins to smoke slightly and is a deep amber color.
Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat then pour in the browned butter. Pour in the heavy cream. (It will bubble up quite a bit.) Whisk to incorporate.
Set aside to cool to room temperature.


fry the doughnuts


In a large pot, pour enough oil to be at least 1″ deep. Heat to 375°F. (If possible, use a thermometer and do not let oil get hotter than 380° F.)
Gently pick up and ease donuts into oil. (Do not put more than a single layer of donuts into the oil) Cook each side until light golden brown (they cook quick, usually less than 1 minute per side).
Remove from oil with a slotted spoon. Drain on several layers of paper towels, carefully turning over every 5 seconds a few times to try and blot as much oil out as possible without squishing the donuts (they will be extra soft while still warm). Repeat with remaining donuts.
(optional) If cooking donut holes, they won’t want to flip very easily. To cook evenly, continually turn and spin holes with a slotted spoon until evenly browned. They will cook even faster than the donuts.


glaze the donuts


Spoon a line of caramel sauce over the donuts, it will run down the sides. Very lightly sprinkle with sea salt. Donuts are best while still warm.

Oven Baked BBQ Ribs

See More Ribs Recipes

2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
1/4 cup Worcestershire sauce
1/2 cup white vinegar
1/2 cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar and mustard. Split ribs down the center between the bones.
Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.