Lauren's Wedding Shower White Sangria

Ingredients:
3 oranges, thinly sliced
4 lemons, thinly sliced
4 limes thinkly sliced
1.5 C white sugar
.5 C triple sec
1 bottle white wine (recommended riesling)
1 bottle champagne
2 C club soda (give or take)

Preparation:
1. Combine fruit, sugar and triple sec for six hours to overnight.
2. Add remaining ingredients and serve immediately.

Chocolate Peanut Butter Buckeye Cake

Ingredients:
For the peanut butter cheesecake layer:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk

For the chocolate cake:
1 box chocolate cake mix, prepared according to package directions and baked in 2 9" round cake pans

For the Peanut Butter Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream

For the chocolate peanut butter glaze:
8 ounces semi-sweet chocolate chips
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup heavy whipping cream

Preparation:
For the Peanut Butter Cheesecake:
1. Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake.

2. Preheat oven to 325 degrees.

3. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.

4. Grease a 9-Inch springform pan VERY WELL.

5. Pour batter into the greased pan.

6. Bake for 10 minutes at 325 degrees.

7. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly.

8. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.


For the chocolate cake:
1. Prepare the cake mix according to the package or use a recipe for homemade cake.

2. Bake in 2 9-inch round, well greased cake pans. Cool completely.


For the peanut butter frosting:
1. Cream together the butter and peanut butter until light and fluffy.

2. Add half of the powdered sugar and mix well.

3. Beat in half of the cream.

4. Add the remaining powdered sugar and continue mixing until combined.

5. Beat in the remaining cream. Add extra milk or cream to thin the frosting to desired consistency.


For the chocolate peanut butter glaze:
1. In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup.

2. When melted, remove from heat and whisk in the cream until it is a smooth, creamy consistency.

To assemble:
1. Place one layer of chocolate cake on cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.

2. Very carefully remove the sides of the springform pan, and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well, this should be fairly simple and the pan bottom will easily lift off.

3. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges.

4. Top with the second layer of chocolate cake.

5. Place the whole cake in the refrigerator for 15 minutes to harden.

6. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can.

7. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas.

Store in the refrigerator.
SOURCE: bunsinmyoven.com

Coconut Pudding Popsicles

Ingredients:
2 cups (8 ounces/224 grams) whole milk
2/3 cup (3 1/2 ounces. 100 grams) coconut sugar
2 tablespoons cornstarch
Scant 1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups (8 3/4 ounces/250 grams) sliced firm-ripe bananas (about 2 large)

Preparation:
1. In a medium saucepan, whisk together the milk, coconut sugar, cornstarch, and salt until the cornstarch has completely dissolved.

2. Place the pan over medium heat and bring the mixture to a boil, whisking often.

3. Once the pudding has come to a bubble, whisk constantly and cook for 1 minute.

4. Remove the pan from the heat. Stir in the vanilla extract.

5. Let the pudding cool in the pan for 5 minutes.

6. Into the pitcher of a blender, pour the coconut sugar pudding.

7. Add the sliced banana. Puree on high speed until completely smooth.

8. Pour into popsicle molds and freeze until firm.

Mocha Popsicles

Ingredients:
1 can full fat coconut milk
1 1/2 cups cold coffee
1/4 cup maple syrup or brown sugar simple syrup
2 tsp vanilla exract
10 oz. semisweet chocolate chips
2 Tblsp. coconut oil
sprinkles

Preparation:
1. Whisk together the coconut milk, coffee, maple syrup, and vanilla. Taste and add more coffee or maple syrup to taste.

2. Fill ice pop mold, insert sticks, freeze overnight.

3. Melt together the chocolate and coconut milk in 30 second intervals in the microwave until smooth. Remove popsicles from mold, dunk in chocolate, add sprinkles, place on a parchment lined baking sheet. Freeze at least ten minutes.

Key Lime Pie Popsicles

Ingredients:
1 1/2 cups vanilla almond milk
3/4 cup freshly squeezed lime juice
zest of 2 limes
1 cup almond or dairy yogurt (plain or vanilla)
1 cup powdered sugar
graham cracker crumbs (for dipping)

Preparation:
1. In a bowl, whisk together almond milk, lime juice, lime zest, yogurt and powdered sugar.

2. Freeze. After removing from mold, immediately dip in graham cracker crumbs and either serve or freeze on a cookie sheet to serve later.

Coconut-Blood Orange Popsicles

Ingredients:
1 (15 oz) can full-fat coconut milk
1 tsp pure vanilla
1-1/4 cup fresh blood orange juice
1/4 cup light agave nectar/syrup or honey

Preparation:
1. Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup or honey until smooth and creamy. Set aside.

2. In a separate mixing bowl, stir together the blood orange juice and the remaining agave/honey, until combined. Add more agave, to taste, as necessary.

3. For a creamy pop: Stir together the coconut milk and blood orange juice, and divide evenly between the popsicle molds.
For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze.

NOTE: Can substitute a different type of citrus juice for the blood orange juice.

Lime-Strawberry Popsicles

Ingredients:
1 fresh lime
2-3 large fresh strawberries
Simply Limeade

Preparation:
1. Slice up 1 lime as thin as possible.

2. Slice or chop strawberries.

2. Add 1-2 lime slices and 6-8 strawberry slices to popsicle molds.

3. Pour limeade into the popsicle molds, over the fruit, and freeze.

Chocolate Banana Popsicles

Ingredients:
5 medium ripe frozen bananas
2 tsp vanilla extract
3 Tblsp. cocoa powder

Preparation:
1. Put 2 1/2 ripe bananas and 1 tsp. vanilla extract in a food processor or a blender. Blend until smooth.

2. Scoop the mixture into the 4 popsicle molds, place in freezer.

3. Put the rest of the frozen bananas in the processor with the 1 tsp of vanilla and the 3 Tbs. cocoa powder. Blend until smooth.

4. Take molds out of the freezer. Scoop the chocolate portion into the molds until molds are filled.

Strawberry Banana Buttermilk Popsicles

Ingredients:
1 cup buttermilk
2 tablespoon sugar
½ banana
10 medium strawberries, divided
½ teaspoon vanilla extract

Preparation:
1. Add all the ingredients and 5 strawberries to a blender.

2. Blend until smooth.

3. Slice the remaining strawberries, and divide among the ice pop molds.

4. Pour contents of blender into ice pop molds and freeze.

Peach Popsicles

Ingredients:
1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/8 cup sugar, or to taste
1/4 teaspoon vanilla extract

Preparation:
1. Coarsely chop peaches in a food processor.

2. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor.

3. Puree until smooth.

4. Add to the bowl with the chunky peaches, and stir in vanilla.

5. Divide the mixture in about twelve freezer-pop molds (or small paper cups).

6. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Chocolate Covered Popsicles

Coconut Cream Ice Cream Ingredients:
1 cup natural cashew butter
1 1/2 cups coconut cream
2 tsp vanilla
1/3 cup shredded coconut (optional)
10 drops liquid Stevia (or 2-3 Tbsp. coconut sap, maple syrup or agave)

Chocolate Coating Ingredients:
1 cup virgin coconut oil
1/2 cup natural cocoa powder
1/4 cup natural maple syrup (or 10 drops of liquid Stevia)

Preparation:
1. Using a large food processor bowl and blade, blend all coconut ice cream ingredients (excluding the shredded coconut) until completely mixed.

2. Add shredded coconut, and pulse until mixed.

3. Fill popsicle molds with the coconut cream ice cream.

4. Freeze overnight.

5. Using a small food processor bowl and blade, blend the chocolate ingredients until completely smooth. Place in a bowl and set aside (*You will have lots of chocolate left over so feel free to place left overs in a sealed-tight container on the counter).

6. Remove coconut ice cream bars from freezer.

7. Using a spatula, evenly cover each ice cream bar with chocolate coating.

8. Serve immediately after chocolate has set or wrap in plastic wrap and re-freeze.

Orange Creamsicle Popsicles

Ingredients:
3 extra large oranges
1 cup non-fat plain Greek yogurt
2 tsp. pure vanilla extract
6 packets Stevia (or 3 Tbsp. honey, agave or maple syrup)
1/4 cup cashew butter

Preparation:
1. Place all ingredients in food processor, and blend until smooth.

2. Pour creamsicle mixture into popsicle holders.

3. Freeze overnight.

Pina Colada Popsicles

Ingredients:
1 cup light coconut milk
1 can (398mL) pineapple chunks and juice
2 Tbsp. agave (or Stevia)
1 Tbsp. vanilla extract
1/2 cup Greek yogurt

Preparation:
1. Place all ingredients in food processor.

2. Blend until smooth.

3. Place liquid in popsicle holders and freeze overnight.

Tropical Fruit Smoothie Popsicles

Ingredients:
5 large strawberries
1 orange
1 can of pineapple
1 cup blueberries
1 cup Greek yogurt
1 Tbsp. vanilla
6 packets Stevia

Preparation:
1. Place all ingredients in a food processor and blend until smooth.

2. Fill popsicle molds and place in freezer.

3. Freeze for 24 hours.

Healthy Chocolate Fudgsicles

Ingredients:
2 tbsp cocoa powder
1/2 cup canned full-fat coconut milk (see below link, for lower-cal ideas)
2 small, very-ripe bananas (200g)
scant 1/16 tsp salt
1/2 tsp pure vanilla extract
sweetener of choice, to taste (stevia, agave, etc.)
optional: feel free to add peanut butter!

Preparation:
1. Combine all items in a blender.

2. Pour into popsicle molds and freeze.

Coconut Fig Popsicles

Ingredients:
1 cup coconut milk
3 Tblsp. maple syrup
½ Tblsp. pure vanilla extract
5 ripe figs

Preparation:
1. In a bowl, whisk together the coconut milk, maple syrup and vanilla extract.

2. Peel the figs. Crumble the figs into the coconut mixture using fingers. Break the figs up into nickel sized pieces or smaller.

3. Whisk all ingredients together.

4. Pour the mixture into popsicle mold. Freeze overnight.

Chocolate-Covered Strawberry Popsicles

Ingredients:
1 diced frozen banana
4-5 frozen strawberries (or dark sweet cherries)
½ cup dark chocolate, diced
1 Tblsp. coconut oil

Preparation:
1. Blend fruit.

2. Scoop into individual popsicle molds, then place in the freezer.

3. Allow popsicles to freeze for at least 2 hours.

4. Once the popsicles are frozen, make the chocolate coating: Melt dark chocolate and coconut oil in a double broiler. (Use a pot of simmering water, then place a metal or glass bowl on top filled with the ingredients.)

5. Remove melted chocolate from heat, and let cool a few minutes.

6. Dip popsicles into chocolate and place on wax paper.

7. Return to the freezer for a few minutes to let the chocolate harden.

Green Popsicles

Ingredients:
1 cup of frozen mango
½ of a large ripe banana
1 cup of freshly washed, firmly packed baby spinach
1 cup of light colored fruit juice, such as pineapple orange banana

Preparation:
1. Blend all ingredients until smooth.

2. Pour into popsicle molds.

3. Freeze 2-3 hours. Makes about 10 popsicles.

Berry Popsicles

Ingredients:
16 oz non-fat plain Greek Yogurt
3 Tblsp. of honey
1 tsp. of vanilla extract
4 oz blueberries
4 oz raspberries

Preparation:
1. Mix the Greek yogurt, honey and vanilla extract until well blended.

2.Add half of the mixture to the ice pop molds. Add a few whole berries in each mold, and push to the bottom of the mold with a toothpick.

3. Freeze the pops for about 15 minutes just to harden them up a bit.

4. Meanwhile, in a blender puree the remaining of the Greek yogurt and the berries.

5. Add the mix to the ice pop molds and freeze at least 3 – 4 hours.

Blueberry Pineapple Popsicles

Ingredients:
4 cups fresh pineapple
1 cup fresh blueberries, plus ½ cup
1/2 cup water
¼ cup fresh lime juice
1 tsp salt

Preparation:
1. Place pineapple, blueberries, lime juice and salt in blender or food processor with just a splash
of the 1/2 cup water.

2. Blend until smooth and strain.

3. Pour into mold and freeze.

*Try soaking your wooden stick in warm water 20 minutes before using. This helps the stick to stay in place.

Strawberry Popsicles

Ingredients:
1 lb strawberries, hulled and quartered
2 Tbsp sweetener of choice
1/4 oz package gelatin
1/4 cup water

Preparation:
1. Place the strawberries in a bowl, and add the sweetener. Stir to combine. Allow to sit for 1 hour.

2. After one hour, place the strawberries in a blender, and puree until smooth (taste and add more sweetener if needed).

3. Place the water in a bowl, and sprinkle the gelatin over the water (sit for 1 minute).

4. In a medium saucepan, heat the strawberry puree over medium heat until heated through.

5. Whisk in the gelatin until the mixture is smooth.

6. Remove the mixture from the heat and allow to cool to room temperature before pouring into molds. Freeze.

Peach Lavender Popsicles

Ingredients:
10 peaches
2 Tblsp. honey (more if your peaches aren't that sweet)
4 sprigs of fresh lavender or 2 drops Lavender essential oil

Preparation:
1. Mix peaches and honey in a blender/food processor.

2. Add the leaves from the sprigs of lavender, and stir with a spoon.

3. Pour into popsicle molds or cups and freeze for 6+ hours

Fudge Popsicles

Ingredients:
2 cans coconut milk or whole milk
1/2 cup cream
4 Tblsp. cocoa
8 Tblsp. honey (more if you need it sweeter) -
1/2 tsp. vanilla
1/2 tsp. salt

Preparation:
1. Mix all ingredients in a blender/food processor.

2. Pour in popsicle molds and freeze for 6+ hours.

Lemon Meringue Popsicles

Ingredients:
6 eggs
1 cup organic cane sugar or coconut sugar
2/3 cup fresh lemon juice
1 Tblsp. lemon zest
8 Tblsp. butter
1/2 cup cream
1/4 cup organic cane sugar or coconut sugar

Preparation:
1. In a glass bowl over a saucepan of boiling water, whisk eggs, 1 c. sugar & lemon juice.

2. Stir constantly until temperature reaches 160 degrees.

3. Remove from heat, and mix in lemon zest & butter.

4. With a mixer on high, mix cream and sugar until whipping cream forms.

5. Layer the lemon curd and whipping cream, then pour in popsicle molds and freeze for 6+ hours

Chocolate Banana Popsicles

Ingredients:
1 1/2 avocados
7½ ounces plain or vanilla Greek yogurt
¼ cup Dutch-process cocoa powder
¼ cup + 2 Tblsp. coconut sugar or white sugar
2 medium bananas
1 Tblsp. vanilla

Preparation:
1. Blend everything together in a food processor or a very good blender until thoroughly combined.

2. Pour into 8 3-oz popsicle molds and prepare according to your popsicle mold's instructions.

3. Freeze for at least 4 hours or overnight.

Chocolate Peanut Butter Popsicles

Ingredients:
8 oz cream cheese, softened
1 cup creamy peanut butter
1/2 cup powdered Swerve Sweetener or erythritol
1/2 tsp vanilla extract
1/4 tsp stevia extract
3/4 cup heavy cream
4 oz high % cacao chocolate, chopped

Preparation:
1. In a large bowl, beat together the cream cheese, peanut butter, sweetener, vanilla extract, stevia extract and heavy cream until well combined and smooth.

2. Spoon into 12 to 15 popsicle molds (depending on size,) and tap molds firmly on counter to release as many air bubbles as you can. Place popsicle sticks in the center of each (wooden sticks are preferable as they stay in the popsicles better).

3. Freeze 4 hours until firm. Remove from molds. Keep in freezer until ready to dip in chocolate.

4. Line a baking sheet with parchment or waxed paper and place in freezer.

5. Set a metal or ceramic bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch water). Add chopped chocolate and stir until melted. Remove from heat.

6. Dip a popsicle into chocolate about half way, then let excess drip off back into bowl (you can hold upright and twist to get some interesting chocolate drips down the sides of the popsicle).

7. When chocolate is firm, place finished popsicle on cookie sheet in freezer and repeat with remaining popsicles.

Lemon Buttermilk Popsicles

Ingredients:
3/4 cup sugar
5 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
Pinch of salt
1 2/3 cups buttermilk

Preparation:
1. Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves.

2. Whisk in buttermilk.

3. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity).

4. Cover and freeze until firm, at least 4 hours and up to 5 days.

Blueberry Lemonade Popsicles

Ingredients:
24 oz fresh blueberries
½ cup honey
Juice from 1 lemon

Preparation:
1. Combine all the ingredients in a food processor. Puree well.

2. Split the puree among the popsicle molds.

3. Cover the molds with saran wrap, tight. Poke very small holes right in the center and carefully stick some wooden popsicle sticks in the puree.

4. Freeze for 5-6 hours.

Whipped Pineapple Popsicles

Ingredients:
2 20-oz. cans naturally sweetened crushed pineapple OR 1 large fresh pineapple, cut into chunks
Juice of 1 lime
1 1/2 cups cream, almond milk, or coconut milk (full fat works best for the most creamy consistency)

Preparation:
1. Place pineapple and lime juice in a high power blender. Blend until smooth and frothy.

2. Combine with creamy liquid.

3. Pour mixture into popsicle molds and freeze until hardened.

Strawberry Shortcake Popsicles

Ingredients:
½ cup Greek yogurt
½ cup light cream cheese
10 large strawberries
2 tsp honey
¼ tsp vanilla

Preparation:
1. Combine all ingredients in a food processor until smooth.

2. Optional: add layers of "shortcake." In a small bowl mix together ⅓ cup oats, 1 tsp melted butter, and 1 tsp ground flax. Alternate thin layers of oat mix with thicker layers of strawberry mix.

3. Freeze.

Banana Colada Popsicles

Ingredients:
4-5 bananas
2 cans of organic coconut milk
1/2 tsp. pure vanilla extract
1/2 tsp. salt
1 cup chocolate chips
1/2 cup coconut flakes

Preparation:
1. Mix bananas, coconut milk, vanilla and salt in a blender/food processor. Blend till mixed.

2. Toast coconut flakes in a pan over medium heat for about 5 minutes.

3. Pour liquid mixture into popsicle molds, top with toasted coconut, and freeze for 6+ hours.

4. Before eating, slowly melt chocolate chips in a glass bowl over a saucepan of boiling water, then dip into chocolate and freeze for 5 minutes.

Key Lime Popsicles

Ingredients:
2 cans organic coconut milk or whole milk
Juice & zest of 1 lime
3 Tblsp. honey
pinch of salt
1 cup chopped macadamia nuts

Preparation:
1. Mix coconut milk, lime juice and zest and honey in a blender/food processor.

2. Pour into popsicle molds or cups, and freeze for 6+ hours.

3. Before eating, remove from mold and roll in chopped nuts.

Strawberries and Cream Popsicles

Ingredients:
3 cups organic strawberries
1 can full fat coconut milk
1/2 Tblsp vanilla extract
3 Tblsp raw honey

Preparation:
1. Puree strawberries in a blender or food processor.

2. Add 1 tablespoon of honey, and blend until combined. Set aside.

3. In a separate bowl, mix coconut milk, vanilla extract and 2 tablespoons of raw honey together. Mix until combined thoroughly.

4. Pour 1-2 tablespoons of strawberry puree into each popsicle mold. Pour 1-2 tablespoons of coconut mix into each mold. Continue to switch between the berry puree and the coconut mixture until popsicle molds are filled.

5. Place molds in freezer.

6. Allow popsicles to freeze completely before serving, about 5-8 hours. This recipe fills 12 large popsicle molds.

Mexican Cheesecake (savory)

Ingredients:
2 8-oz packages cream cheese
1-1/4 cups sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1 cup chunky salsa, drained

Preparation:
1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth.

2. Add eggs; beat on low speed just until combined.

3. Stir in cheddar cheese and chilies.

4. Transfer to a greased 9-in. springform pan. Place on a baking sheet.

5. Bake at 350° for 25-30 minutes or until center is almost set.

6. Spread remaining sour cream evenly over top.

7. Bake 5-8 minutes longer or until topping is set.

8. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

9. Refrigerate overnight.

10. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

Mexican Cheesecake (sweet)

Ingredients:
2 8-oz packages cream cheese, softened,
1 1⁄2 cups sugar
2 eggs
2 8-oz cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preparation:
1. Preheat oven to 350°F.

2. Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).

3. Roll out 1 can of crescent rolls and place on bottom of buttered 13 x 9 glass cake pan.

4. Pour mixture on top of crescent rolls.

5. Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out, pinch together).

6. Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.

7. Spread softened butter on top of crescent rolls.

8. Sprinkle sugar and cinnamon mixture on top of butter.

9. Bake for 30-40 minutes.

Olive-Cheese Bread

Ingredients:
1 loaf French bread
6 ounces pimiento-stuffed green olives
6 ounces black olives
2 stalks green onions
1 stick butter, room temperature
1/2 cup mayonnaise
3/4 lb Monterey Jack cheese, grated

Preparation:
1. Roughly chop both black olives and pimiento-stuffed green olives.

2. Slice green onions into thin pieces.

3. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.

4.Spread mixture onto French bread that has been sliced lengthwise.

5. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

NOTE: Mixture can also be refrigerated (up to two days) and used as a dip with crackers.

Warm Black-Eyed Pea Dip

Ingredients:
1 can (14-ounce) can black-eyed Peas
1/4 of an onion, chopped fine
1/4 cup sour cream
8 slices pickled jalapenos
1 cup grated sharp Cheddar cheese
3 Tblsp salsa
Hot Sauce, to taste
Salt and pepper, to taste

Preparation:
1. Preheat oven to 350 degrees.

2.Drain black-eyed peas and partially mash, leaving some whole.

3. Add all other ingredients, stirring to combine.

4. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

5. Serve with tortilla chips!

Tomato Tart

Ingredients:
4 Tblsp butter
2 whole (large) onions, Thinly sliced
Salt and pepper, to taste
2 whole store-bought pie crust (or 1 large homemade crust)
1 1/2 cup Fontina or Monterey Jack cheese, grated
1/4 cup fresh grated Parmesan cheese
1/4 cup Gruyere or Swiss cheese, grated
3 cups cherry tomatoes (red or yellow, or combo)
1 egg
1/4 cup milk
16 whole basil leaves

Preparation:
1. Preheat the oven to 450 F.

2. Saute onions, salt and pepper in the butter. Cook for 20 to 25 minutes until the onions are soft and deep golden brown. Set aside.

3. Knead pie crusts together into a ball, then roll out into a thin (single) crust.

3. Place crust into a large jelly roll pan, or cut in half and use two standard pie plates.

4. Sprinkle on all cheese in a single layer, then top with caramelized onions. Add tomatoes and basil last.

5. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart.

6. Bake for 15 to 18 minutes, watching crust carefully. Crust should be deep golden brown, and tomatoes should start to pop apart. Reduce heat to 425 if tomatoes are done too far in advance of the crust.

7. Allow to sit five minutes before serving.

Bacon-wrapper crackers

Ingredients:
1 package Club Crackers
1 pound Thin Sliced Bacon (adjust based on number of crackers - 1/2 slice per cracker)
Grated Parmesan Cheese (Note: Can substitute brown sugar for cheese)

Preparation:
1. Place crackers face up on a cookie sheet.

2. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker.

3. Cut bacon in half.

4. Carefully, so cheese (or sugar( doesn’t fall off, wrap each cracker completely in one half piece of bacon. Completely and snugly wrap the cracker, so no edges are showing.

5. Place the bacon-wrapped crackers onto a baking sheet that has a rack on it.

6. Place in a 250-degree oven for about 2 hours.

NOTE: Can be baked, cooled, and then stored in a Ziploc freezer bag for up to 1 month. Reheat for approximately 10 minutes in oven before serving.

Banana Blueberry Muffins

Ingredients:
3 large ripe bananas
1/2 cup coconut sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Preparation:
1. Mash bananas in a large mixing bowl.

2. Add sugar and egg.

3. Add butter and blueberries.

4. Combine dry ingredients and gently stir into banana mixture.

5. Pour into 12 well-greased muffin cups.

6. Bake at 375 degrees for 20 minutes.

Spinach Strawberry Salad

Ingredients:
Fresh baby spinach
Sliced strawberries
Purple onion, diced
Honey roasted almonds, slivered
Goat cheese crumbles
Vinaigrette dressing, to taste

Preparation:
1. Mix first four ingredients and lightly toss with dressing.

2. Add goat cheese crumbles and serve immediately.

Homemade Pizza Dough

Ingredients:
1/2 Tblsp sugar
1/4 cup water (105 degrees)
1 pkg active dry yeast
3 cups Gold Medal Better for Bread enriched white flour
1/2 cup yellow cornmeal
1/2 tsp crushed kosher salt
2 Tblsp olive oil
1/2 Tblsp sugar
3/4 cup water

Preparation:
1. Combine 1/2 Tblsp sugar and 1/4 cup 105 degree water in a measuring cup. Mix to dissolve.

2. Add the yeast to the water and sugar, and mix to dissolve. Set aside.

3. In a mixer bowl, combine flour, cornmeal, salt, olive oil and 1/2 Tblsp sugar. Mix well to blend.

4. When the foam on the yeast mixture reaches the 1/2 cup mark (10-15 minutes), add it to the mixer bowl and set mixer to stir (using dough hook).

5. Using the measuring cup, slowly add water until a tacky (not sticky) dough has formed.

6. Roll dough out onto a floured surface and knead until smooth and elastic (3-5 minutes).

7. Place in a lightly oiled (olive oil) bowl, roll to coat, and cover with a hand towel. Place in a warm spot and allow to rise until doubled in size (1-2 hours).

NOTE: Rising time can be shortened to 45-75 minutes by using a warmed oven. If oven does not have a dough proof setting, preheat the oven on warm and then turn off. Add the covered bowl to the oven only when you can grab and hold the oven grate with your bare hand without undue discomfort.

Unbelievable Chocolate Cake

Cake Ingredients:
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup mayonnaise (Hellman's preferred - do not use light mayo or dressing of any kind!
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Cake Preparation:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips.

3. Pour batter into two square layer pans lined with wax paper.

4. For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. You can use the toothpick check, but be careful to note if you are sticking it into a melted chocolate chip! You want the cakes to be soft and springy but not liquid looking in the middle. Don't over cook. This is a dense cake that you don't want to dry out.

5. Once the cakes are cooled in the pan, gently loosen edges with a knife.

6. Turn each cake out upside down on a sheet of wax paper, turn back right side up and let cool completely.

7. Once completely cool, gently pull off bottom wax paper, then replace it (you are keeping it from fusing into the cake).

8. Wrap each layer (top and bottom covered with wax paper) loosely in foil.

9. Place layers on a tray to keep them from cracking and place in fridge overnight to get cold.


Inside Icing Ingredients:
2 2/3 c sugar
3/4 c butter
3/4 c milk
1 c chocolate chips
Powdered sugar
Half and half or whipping cream

Inside Icing Preparation:
1. Mix sugar, butter & milk together and boil for 1 minute.

2. Remove from heat and add chocolate chips.

3. Stir with a wooden spoon until all chips are melted.

4. Put chocolate mix in stand mixer and add powdered sugar slowly until light and fluffy. Add half and half or whipping cream if needed to thicken or thin. Make it a spreadable weight of icing.


Frosting Ingredients:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency
1 tsp sea salt

Frosting Preparation:
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes until it becomes brown in color.
2. Place in a large mixing bowl and chill until set. (You want it set, as in not melted, but you want it soft enough to be able to mix. So make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.)

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.

Cake Assembly:
1. Remove cold cakes from fridge and gently slice each one into two layers, being careful to cut evenly and slowly around chocolate chips and preserving the shape of the cake.

2. Place first layer on plate. Frost gently, but not all the way to the edges, with inside frosting.

3. Repeat with all layers, but do not frost the top layer.

4. Gently straighten the cake to square it up and lightly press down to make sure all layers are firmly seated.

5. Sink four toothpicks into the corners of the cake.

6. Gently ice the outside of the cake with outside frosting, beginning with the sides.

7. After all the outside is frosted, run an offset spatula under hot water and smooth top and sides of cake. Continue wiping down spatula and running under hot water as needed.

8. While top of cake is slightly damp from spatula, sprinkle with multicolored sprinkles, gently pressing them into top of cake.