Flaky Peanut Butter Balls

Flaky Peanut Butter Balls
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • 1 18 oz jar of creamy peanut butter
  • 6 cups of corn flakes
  • 3 oz of semi-sweet chocolate chips
  1. Add the sugar and corn syrup to a medium saucepan over medium-high heat stirring until it comes to a full boil.
  2. Remove from the heat and add in the jar of peanut butter, stirring to combine well.
  3. Pour the corn flakes in a large bowl and then add the peanut butter mixture and mix well enough to coat all of the flakes.
  4. Use a 2-3 oz scoop or ice cream scoop to dole out 1 to 2 inch balls on a pan covered in wax paper. (Be sure not to pack the mixture too tight)
  5. Melt the chocolate in a small bowl and use a spoon or piping bag to drizzle the chocolate over each ball.
  6. Cool before serving and store in a airtight container.

Garlic Cheeseball

Garlic Cheeseball
  • 8 oz log of garlic cheddar cheese
  • 8 oz block of cream cheese
  • 8 oz of medium cheddar, grated
  • 3 green onion stalks, chopped
  • 1 tbls of Worchestershire Sauce
  • ¼ tsp of garlic powder or to taste
  • ½ tsp of red pepper flakes or to taste
  • ½ tsp of Tony's or to taste
  • ½ of pecans, chopped
  1. Add all ingredients except the pecans to a bowl and mix by hand until everything is well combined.
  2. Form the cheese mixture into a ball or log then drop from about 6 inches high onto a plate (to get a good base shape) and let it rest in the refrigerator for about 20-30 mins.
  3. Remove from the refrigerator and gently pat the pecans onto the outside of the ball or log until completely covered then wrap in plastic wrap and store in the refrigerator until ready to serve.
  4. Making this the day before helps the flavors mix together.

Nutella Icebox Pudding

Nutella Icebox Pudding
  • ⅔ cup of milk
  • 1 cup of heavy cream
  • ½ cup of sugar
  • 4 large egg yolks
  • 2 tbls of cornstarch
  • 6½ oz of Nutella/half of a jar
  • 2 tbls of Frangelico, optional
  • 1 box of graham crackers
  1. Line an 8 inch square pan with plastic wrap and set aside.
  2. In a small saucepan, warm the milk, cream, and ¼ cup of sugar to almost boiling.
  3. In a small bowl, whisk together the egg yolks, ¼ cup of sugar, and cornstarch.
  4. Temper the egg mixture by pouring in the hot milk mixture VERY slowly while whisking constantly until it's all incorporated.
  5. Pour the mixture back into the saucepan and cook over medium high heat stirring constantly.
  6. Once the mixture begins to boil you will see it tighten up quickly, mix for another 20 seconds then transfer to a large work bowl.
  7. Whisk in the Nutella and Frangelico until smooth.
  8. To assemble, layer the graham crackers and ½ cup of the pudding starting with the graham crackers and finally ending with the pudding on the very top.
  9. Make sure the layers are flat, I had to break off the corners of some of the graham crackers to make they lay right in the pan.
  10. Smooth the ½ cup of pudding completely over the graham crackers, I used an offset spatula.
  11. I was able to get 5 graham cracker layers and 5 pudding layers, if you see you are running out just cut it one layer short so you have enough.
  12. Wrap another layer of plastic wrap over the top of the pan and chill it in the refrigerator for at least 24 hours, this makes the graham crackers break down so they are like cake layers.
  13. To serve you can lift it out of the pan by the bottom layer of plastic wrap or just cut and serve out of the pan, keep refrigerated in between servings.


Snickerdoodle Bundt Cake with Cream Cheese Icing

Snickerdoodle Bundt Cake with Cream Cheese Icing
Cake Batter
  • 1 cup of sugar
  • ½ cup of butter, softened
  • 2 eggs
  • 1½ cups of flour
  • ½ cup of milk
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 1 teaspoon of vanilla
Cinnamon Batter
  • 5 tbls of butter, melted
  • ¾ cup of sugar
  • 2 tsp of cinnamon
Cream Cheese Icing
  • 3 oz of cream cheese, softened
  • ¼ cup of butter, softened
  • 1 tsp of vanilla
  • 1¼ cup of powdered sugar
  1. Preheat the oven to 325 degrees.
  2. Grease and flour the bundt pan.
  3. In a mixing bowl beat together the sugar and butter until fluffy.
  4. Add the eggs one at a time mixing well in between then add the rest of the Cake Batter ingredients and mix to combine then set aside.
  5. In a small bowl mix together all ingredients of the Cinnamon Batter then set aside.
  6. Pour half of the Cake Batter mixture in the bundt pan, then pour the Cinnamon Batter mixture over it, then finally cover that with the remaining half of the Cake Batter.
  7. Bake for 35-40 mins or until a toothpick comes out clean, then cool for about 10 mins before removing from the pan.
  8. In a mixing bowl, beat together the cream cheese, butter, and vanilla, until it's smooth and creamy, then start adding the powdered sugar until you have a consistency that you like (you can add a little milk to thin the icing out if it gets too thick).
  9. Pour the icing over the de-panned cake and serve.

Tater-Topped Vegi Casserole

Tater-Topped Vegi Casserole
  • ½ of an onion, finely chopped
  • 1½ lbs of lean ground beef
  • 1 16 oz pack of frozen vegetables, thawed under water and drained on paper towels
  • 1 small can of french fried onions
  • ¼ cup of butter
  • 1 can of Cream of Celery Soup
  • 1 can of Cream of Chicken Soup
  • ½ cup of milk
  • 1 32 oz pack of frozen tater tots, slightly thawed
  • 8 oz of medium cheddar, grated
  1. Preheat the oven to 350 degrees.
  2. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  3. Add the ground beef to the pot and cook until no longer pink.
  4. Drain the grease on paper towels and spread it evenly in a 9 x 13 pan.
  5. Then layer on the vegetables and french fried onions, and put pats of butter all over the top.
  6. In a small bowl, mix together the soups and milk until smooth and spread it evenly over the vegetables.
  7. Top with the tater tots and bake uncovered for an hour or until the tots are golden brown.
  8. Top with the grated cheese and put back in the oven just to melt the cheese, then serve hot.

Double Double Lemon Pie

Double Double Lemon Pie
  • 2 sleeves of graham crackers
  • 2 sticks of unsalted butter
Cheese Filling
  • 8 oz block of cream cheese, softened
  • 1 14 oz can of sweetened condensed milk
  • 6 oz of lemonade concentrate, thawed
  • 4½ oz of Cool Whip, thawed
  • 1 4-serving box of lemon instant pudding
  • 2 tbls of butter
  • 2 tbls of lemon zest
Lemon Gel Filling
  • 2½ cups of sugar
  • ½ cup of cornstarch
  • ⅓ cup of flour
  • ½ tsp of salt
  • 3 cups of water
  • 8 slightly beaten egg yolks
  • ½ of lemon juice
  • 2 tbls of butter
  • 2 tbls of lemon zest
  1. Preheat the oven to 350 degrees.
  2. Run each sleeve of graham crackers through the food processor until they are crumbs and pour them into their respective pie pans.
  3. Microwave each stick of butter until melted and pour them into their respective pie pans.
  4. Mix the cracker crumbs and butter together in each pan and press into a pie plate going up the sides and bake for about 10 mins, then let cool.
  5. In a medium bowl beat the cream cheese until it's fluffy, then add the condensed milk and continue to beat until fully combined.
  6. Add the lemonade concentrate, lemon pudding mix, and 2 tbls of lemon zest and mix until smooth.
  7. Fold in the Cool Whip until blended and pour half of the mixture into each pie pan, cover and refrigerate for about 4 hours or until firm.
  8. In a medium saucepan whisk together the sugar, cornstarch, flour and salt.
  9. Slowly add in the water while whisking over medium heat until boiling, let boil for 1 min.
  10. Remove from the heat and slowly whisk in 2 cups of the mixture into the egg yolks to temper them, then whisk back in with the hot mixture.
  11. Cook over medium heat whisking the whole time for approximately 5 mins or until the mixture is very thick.
  12. Remove from heat and add the lemon juice, butter and 2 tbls lemon zest.
  13. Cover with plastic wrap so that no air touches the mixture and put the saucepan in the refrigerator for about 2 hours or until cooled completely.
  14. Spoon the gel filling over the cheese filling and keep refrigerated between servings.

Crescent Chicken Roll-up Casserole

Crescent Chicken Roll-up Casserole
  • 2 8 oz cans of refrigerated crescent dinner rolls
  • 1 10¾ oz can of cream of chicken soup
  • ¾ cup of cheddar cheese, grated
  • ½ cup of milk
  • 2 cups of cheddar cheese, grated (to top with)
  • 4 ounces of cream cheese, softened
  • 2 tbls of unsalted butter, softened
  • 1 tsp of garlic powder
  • 1 tsp of minced onion flakes
  • 2 cups of cooked chicken, finely shredded
  • ¾ cup of cheddar cheese, grated
  • ½ tsp of Tony's
  • ½ tsp of black pepper
  • 2 tbls of milk
  1. Preheat the oven to 350 degrees.
  2. Spray a 9 x 13 casserole dish Pam.
  3. Mix together the milk, ¾ cup cheese, and soup.
  4. Drizzle a small amount of this mixture on the bottom of the dish and set the rest aside.
  5. In a medium bowl, mix the cream cheese and butter until smooth, then add the garlic powder, chicken, onion flake, Tony's, milk, and ¾ cup of cheese and mix well (you can add a little more milk if the mixture seems too dry).
  6. Unroll the crescent rolls and pull sections apart.
  7. Place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle and roll up starting at the thicker end and place into the casserole dish seam side down.
  8. Drizzle the remaining topping on top and throughout the dish and top with 2 cups of cheddar.
  9. Bake for about 30 minutes and serve hot.


  • 5 egg yolks
  • ¼ cup of sugar
  • ½ cup Marsala cooking wine
Tiramisu Filling
  • 1 cup whipping cream
  • 4 tbls of sugar
  • 1 lb of Mascarpone Cheese
  • 1 Zabaglione recipe
  • 2 cups of the strongest freshly brewed coffee you can get
  • ½ cup of Marsala
  • 1 tbls of vanilla
  • 2 7 oz packages of ladyfinger/savoiardi cookies, with sugar on top
  • 3 tbls of cocoa powder
  1. In the disconnected top portion of a double boiler beat the egg yolks and sugar together until it forms a pale yellow color, meanwhile bring the water in the bottom of the double boiler to a boil and reduce to a simmer.
  2. Place the double boiler together and slowly add the Marsala, whisking constantly for about 6 - 10 mins until soft mounds can be formed.
  3. Move the mixture to a bowl, cover with plastic wrap and refrigerate, at least 30 mins.
  1. Whip the cream with 2 tbls. of sugar until soft peaks can form.
  2. Fold in the Mascarpone and Zabaglione until thoroughly blended, cover and refrigerate for another hour.
  3. Add the Marsala, coffee, 2 tbls. of sugar, and vanilla to a medium bowl and set aside.
  4. In a 9 x 13 pan layer ⅓ of the cookies and spoon about 1 tbls of the coffee mixture over each cookie.
  5. Spoon ⅓ of the cream mixture over the cookies and dust with a tbls of cocoa powder, then repeat the layers ending with the cocoa powder on top.
  6. Refrigerate and serve chilled.