banoffee pies recipe

250g pkt Arnott's Granita biscuits

125g unsalted butter, melted

380g can caramel Top 'N' Fill

2-3 bananas

300ml thickened cream, whipped

Grated dark chocolate, to garnish

Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.

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Oreo Ice Cream Cake

Ingredients:

1 box brownie mix

8 oz cream cheese, softened

1/2 cup sugar

1/8 cup milk

1 tsp vanilla

8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)

1 1/4 cups Oreo crumbs (from about 16 Oreos)

7-10 Oreos, chopped, optional

1 20 oz bottle chocolate sundae syrup 

additional Oreos and whipped cream for the top, optional

An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.

Procedure:

Brownies:

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.

3. When brownies are done baking, allow to completely cool.

Ice Cream:

1. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Fold in the cool whip, Oreo crumbs and chopped Oreos.

Assembling it all:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Top with half of the Oreo ice cream.

4. Spread 1 cup of chocolate sauce over the ice cream and spread evenly.

5. Add second brownie to the pan.

6. Top with remaining Oreo ice cream.

7. Top with additional chopped Oreos, whipped cream and chocolate sauce, if desired.

8. Allow ice cream cake to freeze completely, 6-8 hours.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.

11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

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Double Mint Chocolate Cookies

Ingredients

3/4 cup butter, room temperature

1/2 cup dark brown sugar, lightly packed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 1/4 cups all purpose flour

1/2 cup cocoa

1 tsp baking soda

1/2 cup andes mints, chopped

3/4 cup mint oreos, chopped

Instructions

1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.

2. Mix in egg and vanilla extract.

3. Add flour, cocoa and baking soda and mix until combined.

4. Stir in Andes Mint pieces and chopped Oreos . Dough will be thick and sticky.

5. Chill for at least 2 hours or overnight.

6. When ready to bake, preheat oven to 350 degrees.

7. Make balls about the size of golf balls (or smaller if you prefer, just remember to adjust the bake time). Flatten out a bit and place onto a cookie sheet lined with parchment paper.

8. Bake for 8-10 minutes, or until the edges look firm but the center is still soft.

9. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack

The colder the cookie dough, the less it will spread during baking. If your dough is pretty cold and you want larger cookies, I suggest flattening them out a bit before baking.

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Oven Baked Fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp seasoned salt

1 (15 oz) can diced tomatoes with green chilies (Rotel)

1 medium onion, sliced

1/2 red bell pepper, cut into strips

1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.

Drizzle the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

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Baked Beef Tips and Noodle

Ingredients:

2 lbs beef tenderloin tips, stew meat, or chuck roast

1 can condensed cream of mushroom soup

1 packet dry onion soup mix

1 packet brown gravy mix

1 cup water

1 4oz can mushrooms

Egg noodles, cooked

I used Cream of Mushroom w/ Roasted Garlic.

Add the cubed beef to a 13x9 baking dish.

Combine the cream of mushroom soup, onion soup mix, brown gravy mix and water. Add the mushrooms and stir to combine. Pour over the beef and stir to mix thoroughly.

Cover with foil and bake at 300° for three hours. Uncover and serve on top egg noodles.

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Coconut Custard Pie

Ingredients

1/2 cup Bisquick

3/4 cup sugar

4 eggs

2 cup milk

1 can (3 1/2 oz.) coconut

1 tsp. vanilla

1 TBS. butter, softened

Directions

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

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Fleur de Sel and Olive Oil Chocolate Truffles

Ingredients:

320g dark chocolate

1 tsp fleur de sel

270g whipping cream

2 tsp light muscovado sugar

60g extra virgin olive oil

500g tempered chocolate or 60g cocoa powder

extra fleur de sel for decorating

Method:

Chop the dark chocolate into small pieces, put into a large bowl with the fleur de sel and set aside.

Pour the cream and sugar into a small saucepan and bring to the boil. Stir through to make sure all the sugar is dissolved. Rest for 1 minute so as not to scorch the chocolate.

Pour the cream over the chocolate pieces and salt and stir together so the chocolate melts completely into the cream and turns thick and glossy.

Slowly pour the olive oil into the chocolate ganache, mixing all the while to ensure the oil is completely absorbed into the chocolate.

Rest the ganache in the fridge for 1 hour.

Remove the ganache from the fridge and shape your truffles by rolling into little balls in your hands. Each truffle should weigh about 18g so you should be able to produce about 30 truffles.

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Chocolate Pudding Cakes with Caramel Sauce

Ingredients:

 Chocolate Pudding Cakes with Caramel Sauce

Ingredients for 4 :

6 tablespoon cold unsalted butter, cubed, plus more, room temperature,

1/3 cup sugar, 

6 ounce bittersweet chocolate, chopped

2 large eggs

2 large egg yolks

1/4 cup all-purpose flour, spooned and leveled

1/2 teaspoon coarse salt

Caramel Sauce, for serving

Whipped cream, for serving

Directions:

Preheat oven to 350 degrees F. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)

In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.

Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

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Sliced Baked Taters

Ingredients:

4-5 taters

4 tbs. butter, melted

4-5 green onions, chopped

1 cup of grated cheese of your choice

4 strips of cooked bacon

Directions:

Preheat oven 400 degrees; Slice taters about 1/4 thick & brush both sides with butter; Place on cooking sheet; Bake in preheated oven for 30-40 minutes or until lightly browned on both sides, turning once; When taters are ready, top with bacon, cheese & green onions, continue baking until cheese is melted; Add sour cream & ENJOY!.

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Oreo Lasagna Recipe

Ingredients:

1 pack of Oreo cookies

4 tbsp. melted butter

8 oz. cream cheese, softened

1/4 cup of sugar

2 tbsp. of milk

12 oz. of cool whip

6 snack pack of chocolate pudding cups or 1 instant pack

Directions:

Spray a 9x13 dish with nonstick spray; In a zip closed bag, crush cookies; Set aside 1 cup of crushed cookies for topping; Combine remaining crushed cookies with melted butter; Press buttered Oreo's into bottom of dish; In a small bowl, whip the softened cream cheese until light and fluffy; Mix in sugar, milk and 1 1/4 cup of cool whip until well combined; Spread cream cheese mixture over the Oreo crust til smooth and even; Layer the chocolate pudding over cream cheese; Spoon remaining cool whip over pudding; Sprinkle on mini chocolate chips; Place in refrigerator to chill for atleast 4 hours, but over night is best.

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Raw Blackberry Cheesecake Recipe

Ingredients:

Half a tin of coconut milk

2 tablespoons of coconut oil...

2 handfuls of cashew nuts

2 tablespoons of maple syrup

Half a teaspoon of vanilla paste

Handful of blackberries / raspberries or mixed berries

BASE

2 handfuls of chopped dried dates

Teaspoon of maple syrup

1 tablespoon of coconut oil

Directions:

Use a springform miniature cake tin to make this dessert. It keeps the round form perfectly. The base layer will stick to the bottom of the tin but you can use a sharp knife to free it.

Blitz the base layer in a food processor. Spoon the mixture into the cake tin and press gently into the bottom to form your cheesecake base. Place in the freezer.

Wash your food processor (you want the middle layer pure white) and blend all the white layer ingredients together (that’s everything else, aside from the berries). Pour half the mixture onto the cooled base layer and return to the freezer.

Add the berries to the food processor and blitz again. Wait until the white layer you placed in the freezer has set (around 45 minutes) and pour the berry layer on top. I love sprinkling some dried rose petals on to the cheesecake at this point so that they set into the top layer. Return to the freezer.

The cheesecake will need around a further 30-45 minutes to set fully. It keeps beautifully in the freezer, but make sure you place it in the fridge for an hour or two before serving it to allow it to thaw.

Serve it with fresh berries and pretty flowers

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Quick Italian Chicken Recipe

Ingredients:

1 lb. each chicken thighs and drumsticks

2 tablespoons store bought or homemade Italian dressing...

1- 2 teaspoon Italian blend (or oregano) dried herb

1/2 teaspoon sea salt

Directions:

Preheat oven to 350

Place chicken in baking dish.

Pour dressing over and turn to coat.

Sprinkle half the herb and salt, turn and use the rest

If you want or have time, toss the dish in the refrigerator, covered for an hour, otherwise ...

Bake for 45 minutes. Check for doneness. My oven required another 10 minutes.

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Cowboy lasagna Recipe

ingredients:

1. 1 lb of ground beef

2. Minced onions - 4 tbsp

3. Worcestershire sauce - generous sprinkling

4. Parsley - roughly 3 tbsp, divided

5. One can of tomato soup - 10 3/4 ozs

6. One can of corn - 15.25 ozs

7. Dried ground mustard - 3 tbsp

8. One package of tater tots - 32 ozs

9. Salt and Pepper to taste

10. Mozzarella cheese - roughly 4 cups

Directions:

1. Brown ground beef with spices - drain. Add can of soup and can of corn, simmer for about 10 minutes.

2. In a greased 9x13 baking dish, arrange tator tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.

3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.

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Rotel Cups Appetizer Recipe

Ingredients:

1 can rotel tomatoes, drained (almost all the way)

1 bag bacon pieces

1 cup shredded swiss

1 cup mayo

3 pkg. phyllo pastry cups – thawed

Directions:

Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 minutes.

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Bacon Chicken Breasts

Ingredients:

1 boneless skinless chicken breast

2 tablespoons cream cheese

1 tablespoon green onion, Chopped

2 pieces bacon, Partially Cooked

Directions:

Pound out Chicken breast so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll CHicken breast up to conseal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on baking sheet and back for about 30 minutes at 375.

Broil for about 5 minute to crisp bacon

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easiest yeast rolls recipe

ingredients:

•1 pack yeast

• 3/4 cup warm water

• 2 1/2 cups Bisquick

•1 Tablespoon sugar

•1/4 cup melted butter

preparation:

1.Preheat oven to 400 degrees. (AFTER ROLLS RISE)

2.Dissolve yeast in water. 

3.In a large bowl, add Bisquick, sugar, and yeast; mix well.

4.Flour your work surface 

5.Turn dough out 

6.Knead for 12-15x 

7.Shape into rolls 

8.Place in a greased pan 

9.Cover with damp towel 

10.Let rise 1 hour

11.Brush with melted butter 

12. Bake for 12-15 minutes 

13.Add more butter.

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Olive Garden Chicken Marsala Recipe

Ingredients:

4 chicken breasts, boneless & skinless

1/2 cup flour

Salt to taste

Pepper to taste

Dried oregano to taste

4 Tbsp oil

4 Tbsp butter or margarine

2 cups fresh mushrooms, sliced

1 cup Marsala wine

procedures:

pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.

combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.

cover and simmer for about 15 minutes.

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Japanese Sponge Cake

Ingredients:

20 g butter

1 Tbsp milk

90 g cake flour

3 eggs

90 g sugar

1 tsp vanilla extract

Method:

Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7" cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.

In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.

Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.

Put the batter in the prepared pan. Bake for 20-25 minutes.

Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.

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Queen Cakes Recipe

Ingredients:

100g sugar

100g butter or margarine

150g plain flour

2 eggs

a half tsp of baking power

1 tsp vanilla extract

1 tsp of water

icing sugar

Method

1)Put sugar and butter into a bowl and mix until soft and creamy using a wooden spoon or a eleciric mixer.

2)Add flour and then add the eggs and then add the vanilla extract

3) Add a teaspoon of the baking powder and then add a teaspoon of water

4)Put in full tablespoons of the batter in the tin

5) Heat oven to 180 degees takes 20 minutes to cook

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Red Velvet Swirl Brownies

Ingredients 

1 tablespoon unsalted butter, for pan

For the red velvet brownie layer:

1 stick unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1/4 cup cocoa powder

Pinch salt

1 tablespoon red food colouring

1 teaspoon vinegar

2 eggs

3/4 cup plain flour

1/4 cup chopped toasted walnuts

For the cream cheese layer:

8 ounces cream cheese, softened

1/4 cup sugar

1 egg

1/8 teaspoon vanilla extract

Method

1. Preheat the oven to 180°C.

2. Butter an 8 by 8-inch baking pan, and set aside.

3. Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food colouring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

4. Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

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Lemon Coconut Cake with Mascarpone

Ingredients

1 1/3 c. unsalted butter, softened, plus more for the pans

4 c. cake flour, plus more for the pans

1 1/3 cups whole milk

2 tsp. pure vanilla extract

4 tsp. baking powder

1 tsp. fine salt

2 2/3 c. granulated sugar

7 large egg whites, at room temperature

Lemon-Coconut Filling

1 c. sweetened flaked coconut, packed

2/3 c. store-bought lemon curd 

1/4 c. sour cream

1 tbsp. lemon zest

Creamy Mascarpone Frosting

8 oz. mascarpone cheese

1 1/2 c. heavy cream

2 tsp. coconut extract

1/3 c. granulated sugar

Directions

Preheat oven to 350°F.

 Butter and flour three 9-inch cake pans; line bottoms with parchment paper. Stir together milk and vanilla in a bowl. Sift together flour, baking powder, and salt in another bowl.

Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Gradually beat in sugar until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low, add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until blended after each addition.

Beat egg whites, in a clean dry bowl, at medium speed with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold egg whites, in three additions, into batter. Transfer batter to prepared pans.

Bake until a toothpick inserted in center comes out clean, 25 to 28 minutes. Cool in pans on wire racks 10 minutes. Invert onto wire racks; carefully peel off and discard parchment paper. Cool completely.

Place one cake layer on a cake stand or serving plate and spread top with half of the Lemon-Coconut Filling (leaving a ¼-inch border all around). Top with a second cake layer and top with the remaining Lemon-Coconut Filling (leaving a ¼-inch border all around); top with the remaining cake layer. Frost top and sides with Creamy Mascarpone Frosting. Decorate with fondant daisies.

To make Lemon-Coconut Filling, stir together 1 packed cup sweetened flaked coconut, ⅔ cup store-bought lemon curd , ¼ cup sour cream, 1 tablespoon lemon zest. Cover and chill until ready to use.

To make Creamy Mascarpone Frosting, stir softened mascarpone cheese in a bowl until smooth. Beat 1 ½ cups heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon coconut extract on low speed with an electric mixer until foamy, 1 to 2 minutes. Increase speed to medium-high, and gradually add ⅓ cup granulated sugar, beating just until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream mixture into mascarpone cheese. Use immediately.

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Chocolate Baileys Irish Cream Cheesecake

Ingredients:

6 Graham crackers

2 tablespoons all-purpose flour

1/4 cup unsalted butter; melted

24 oz Cream cheese at room temperature

7 tablespoons of sugar

2 eggs

1/4 cup plus 2 tablespoons sour cream

1/4 cup plus 2 tablespoons Baileys Irish Cream liqueur

1 teaspoon vanilla extract

1/2 cup whipping cream

9 oz Semisweet chocolate; chopped

Chocolate curls; (optional)

Instructions:

To make the crust, first preheat oven to 350°F. Grind the graham crackers to a fine crumb, using your food processor. Add the butter and continue blending until this is combined. Press this mixture into the bottom of a 9-inch diameter spring form pan. Do not put crumb mixture on the sides of the pan. Bake the crust about eight minutes and remove from oven.

Do not turn off oven.

To make the filling, beat the cream cheese and sugar until smooth. Beat in the flour. Add the eggs, one at a time. Beat until just combined. Do not overheat. Mix in the remaining ingredients execpt for the whipping cream and the chocolate. Pour this filling into the crust and bake for ten minutes. Then reduce heat to 250°F and bake for an additional 40 minutes. Remove from oven and cool cake on a rack for ten minutes. Then, loosen cake and cool. Chill overnight.

To make the glaze, heat the cream in a saucepan until it simmers. Reduce the heat to low and added the chopped chocolate. Stir until the chocolate is melted and smooth. Cool the glaze to lukewarm then pour the glaze over the cake after you have released the cake from the pan. Refrigerate for about thirty minutes.

Sprinkle the top with chocolate curls if desired.

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Crostata with Raspberry Jam

Ingredients

1 1/2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon grated lemon peel

10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces

1/4 teaspoon salt

3 tablespoons ice water

Flour for dusting, as needed

1 jar (3/4 cup) raspberry preserves

1 tablespoon fresh lemon juice

1 tablespoon sliced almonds, toasted

Powdered sugar, for dusting, optional

Directions

Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.

Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

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breakfast cheese danish recipe

Ingredients:

2 cans ready to use refrigerated crescent rolls

2 (8-ounce each) packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

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Chocolate Filled Cookies Recipe

Ingredients: 

2 sticks softened butter

3/4 cup granulated sugar

3/4 cup light packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups chocolate chips

Twelve 1.45 ounce Hershey Kisses

Method:

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner.

2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined.

3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours.

4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through. Let cool for 15 minutes before cutting open.

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Shrimp Alfredo Pasta Recipe

Ingredients

¾ lb fettuccine or penne pasta

1 lb shrimp, peeled and deveined

1 Tbsp oil

1 small onion, finely chopped

2 Tbsp butter

1 garlic clove

⅓ cup white wine

2 cups heavy whipping cream

⅓ cup parmesan cheese

S&P to taste

Sprinkle of paprika

Parsley or basil for garnish if desired

Instructions

1. Cook ¾ lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).

2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.

3. In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to 25% scraping the bottom to deglaze the pan.

4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with ⅓ cup parmesan (or add to taste) and stir until creamy and smooth.

5. Add about ¼ tsp paprika and season with S&P to taste.

6. Turn off heat and stir back in the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.

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