- 1 box yellow cake mix (eggs, oil water)
- 1 crushed king size Butterfinger bar
- 1 small 14oz can sweetened condensed milk
- 1-12.25 jar caramel syrup
- 16 oz heavy whipping cream
- 1/3 cup powdered sugar
How to Make It
- Prepare your cake mix as directed on box
- Once your cake is cooked, poke several holes in the top of the end of a spoon
- Let your cake cool for 30 minutes
- Mix together your sweetened condensed milk and your caramel sauce and pour over your cake and into your holes
- Now using a hand mixer, bear your heavy whipping cream in a mixing bowl for several minutes until it starts to thicken
- Once your heaving whipping cream thickens, add in your powdered sugar and beat for another several minutes
- Spread your whipped cream over your cake with a spatula
- Top off with your crushed Butterfinger, slice and enjoy!
- 1/3 cup good quality extra virgin olive oil
- Pinch of red pepper flakes
- 4 crushed garlic cloves
- ¾ cup chopped onion (optional)
- 1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
- 1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
- 1 teaspoon fresh chopped mint, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
- ¼ cup freshly grated Parmesano Reggiano cheese
- 2 tablespoons unsalted butter
How to Make It
- Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
- In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
- Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
- After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
- • Olive oil
- • 4 spicy Italian sausage links, casings removed
- • 1 large onion, quartered and sliced thinly
- • 1 ½ teaspoons salt
- • 1 teaspoon Italian seasoning
- • ½ teaspoon cracked black pepper
- • 1 red bell pepper, cored and thinly sliced
- • 1 yellow bell pepper, cored and thinly sliced
- • 1 orange bell pepper, cored and thinly sliced
- • 4 cloves garlic, pressed through garlic press
- • ½ cup white wine (I used Chardonnay)
- • 1 (28 ounce) can diced tomatoes with juice
- • 2 tablespoons flat-leaf parsley, chopped
- • ¼ cup fresh basil leaves, julienned, divided use
- • 8 ounces Pappardelle noodles, uncooked
How to Make It
- Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil
- -Once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side;
- -When the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment;
- -Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary);
- -Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden;
- -Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced;
- -Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off;
- -To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
- -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
- -To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
- 7-9 pound spiral cut ham
- 1 cup pineapple juice
- 1 cup pineapple chucks OR tidbits
- 2 (21-oz.) cans cherry pie filling
- 1/2 teaspoon ground cloves
- 3/4 cup brown sugar
How to Make It
- Place the spiral cut ham into your slow cooker
- Pour the pineapple juice over the ham
- pour the cherry pie filling over it next, evenly over the top
- add the pineapple chunks (or tidbits)
- Sprinkle over the brown sugar and cloves
- Cover the crock pot and cook on LOW for 5-6 hours
- Do not open lid while its cooking!
- 7-10 pound prime rib roast
- 10 cloves garlic , minced
- 1/4 cup olive oil
- 2 tablespoons fresh black pepper
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 2 teaspoons melted butter
How to Make It
- Make sure roast is at room temp before cooking
- Preheat oven to 500F
- Combine all ingredients in a small bowl until well blended, set aside
- Place the room temp roast in a roasting pan with the fatty side up
- Spread the mixture evenly over the roast
- For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door .
- 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons flour but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
- 1/2 teaspoons baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 140 grams (5 oz.) white chocolate chunk
- 115 grams (1/2 cup) unsalted butter-softened at room temperature
- 300 grams sugar ( 1 and 1/2 cups)
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons browned butter
Frosting:
- 56 grams (1/4 cup) unsalted butter-softened
- 112 grams (4 oz.) cream cheese-softened
- 1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
- 1 teaspoon vanilla extract
Garnish:
- handful dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate chips
How to Make It
- Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
- Butter and flour 8.5×4.5×3 inches loaf pan and line it with parchment paper.
- Combine cake flour, baking powder and salt and sift it three times, set aside.
- In a small sauce pan over medium heat brown 2.5 tablespoon butter until it’s nice amber color, remove the foam and set aside to cool.
- Whisk the egg with vanilla extract and set aside.
- Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
- Add heavy cream and mascarpone, and beat on medium speed.
- Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
- Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
- Add chocolate chunks in the batter and stir well, then gently stir in cranberries
- Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
- With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
- Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
Glaze:
- When the cake is completely cooled prepare the glaze.
- With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
Garnish:
- When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
- Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).
- Makes 1 9 inch round cookie pie
- 1/2 C unsalted sweet cream butter, softened
- 3/4 C sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1 1/2 C flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 C m&m easter egg chocolates
- 1/4 C cadbury easter egg
- 1/4 C rainbow sprinkles
- 1 9 inch springform pan
- 1 can of baking pam spray
Vanilla frosting ingredients:
- 1/2 C unsalted sweet cream butter, softened
- 1 1/2 C powder sugar
- 1 tsp vanilla
- 2-4 tbsp heavy whipping cream
- easter sprinkles
- 1 piping bag with a star tip
How to Make It
- Preheat oven to 350 degrees
- Spray your springform pan and set aside
- Using a standing mixer, cream together the butter and sugar until light and fluffy
- Beat in the egg, egg yolk and vanilla until combined
- In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
- Gradually mix in the dry ingredients with the wet ingredients
- Once the dough has forms, mix in the candy and sprinkles
- Using a rubber spatula press the dough into the springform pan
- Bake in the oven for 20-25 minutes or until the pie is lightly brown on top.
- Let the pie completely cool
- Frosting Directions
- Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
- Mix the frosting until combined and stiff
- Once the frosting is made, scoop frosting into the piping bag
- Carefully remove the cookie pie from the springform pan and place onto a serving plate
- Pipe the frosting around the edge of the cookie pie
- Top with easter sprinkles .
