Chocolate Truffle Cake Recipe

Ingredients:

2-1/2 cups 2% milk 

1 cup butter, cubed 

8 ounces semisweet chocolate, chopped 

3 eggs 

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour 

2 cups sugar

1 teaspoon baking soda 

1/2 teaspoon salt 

filling: 

6 tablespoons butter, cubed 

4 ounces bittersweet chocolate, chopped 

2-1/2 cups confectioners' sugar 

1/2 cup heavy whipping cream 

GANACHE: 

10 ounces semisweet chocolate, chopped 

2/3 cup heavy whipping cream

Directions:

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. 

2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). 

3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth. 

5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. 

6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

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Pizza Rolls Recipe

All-purpose flour, as needed for dusting

2 (1-pound) balls pizza dough

1-pound ball fresh mozzarella, thinly sliced

1 1/2 cups mixed grape tomatoes, halved

1/2 cup basil leaves, torn

1/2 teaspoon red pepper flakes

3 tablespoons olive oil

Salt and ground black pepper

Preheat an oven to 450 degrees F. Line two baking sheets with parchment paper and set aside.

Lightly dust a work surface with all-purpose flour. Carefully stretch both balls of pizza dough out into a rectangle about 12-inches long and 8-inches wide (the dough should be between 1/4- and 1/2-inch thick). Scatter the mozzarella, tomatoes, basil, and pepper flakes evenly over each piece of dough. Drizzle the olive oil evenly over both portions of dough and season them with salt and pepper.

Starting on the wider side of the dough, roll each piece of dough into a log. Slice each log into 6 equal portions and transfer the rolls to the prepared baking sheets leaving at least 1-inch between each roll.

Bake the pizza rolls, rotating the pans halfway through baking, until deep golden brown, about 25 minutes. Let the rolls cool slightly before serving 

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Rainbow Vanilla Cake Recipe

Ingredients:

Cake

1 cup butter, room temperature

2 1/3 cups granulated sugar

5 egg whites, room temperature

2 teaspoons vanilla

3 cups all purpose flour

4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups milk

Food Coloring Gels (Red, orange, yellow, green, blue and purple)

Vanilla Frosting

4 cups confectioners sugar

1 1/2 cup butter, room temperature

1 1/2 teaspoons vanilla extract

2 - 3 Tablespoons whipping cream

Instructions:

Cakes

Preheat the oven to 350 degrees F.

Grease and cut parchment paper to line six 9 inch cake pans.

In a small saucepan, bring milk to a boil and then turn off and let cool to room temperature.

Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, beat together your egg whites.

Cream the sugar and butter, then add the egg whites a little at a time. Add the milk and vanilla and mix well.

In sections, mix wet and dry ingredients together.

Divide the batter into 6 bowls and whisk food coloring into each one to create your rainbow.

Pour into the pans and bake for 15 minutes each or until a cake tester inserted in the center comes out clean.

Remove from oven, let cool and then cover with a wire rack, flip carefully, thumping the pan on the counter if you have to.

Frosting

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then

increase speed to medium and beat for another 3 minutes.

Add vanilla and the cream in increments, and continue to beat on medium speed for 1 minute more. Add more cream if needed for good spreading consistency.

Arrange cake on your cake serving plate in following color scheme; purple, frosting; blue, frosting; green, frosting;

yellow, frosting; orange, frosting; red, frosting; and finally the sprinkles.

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Best Darn Ham Sandwiches

ingredients:

2 -12 packages of sweet hawaiian rolls

1 1/2 lbs of virginia ham

12 slices swiss cheese

1 stick of real butter

2 teaspoons Worcestershire sauce

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon poppy seeds

Directions:

You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham  on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the molten mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or overnight. Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature Enjoy!

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Caramel Pecan Ice Cream Recipe

ingredients:

1 3⁄4 cups all-purpose flour

1 cup pecans, chopped 

1 cup brown sugar, lightly packed 

1 cup oatmeal

1 cup margarine, melted

1 1⁄2 cups caramel sauce

8 cups vanilla ice cream

caramel sauce:

1 cup brown sugar

2 tablespoons water

1⁄2 cup corn syrup

1 teaspoon vanilla

1⁄4 cup butter or 1⁄4 cup margarine

1⁄2 cup whipping cream

directions:

Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.

Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.

Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.

( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.

To Make Caramel Sauce.

In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.

Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.

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Honey Chicken Recipe

ingredients:

Skinless chicken breast

 2 Tsp. coconut or olive oil

RUB

 1 Tsp. garlic powder

2 Tsp. chili powder

 1/2 Tsp. onion powder

1/2 Tsp. coriander

1 Tsp. Sea salt

1 Tsp. cumin

 1/2 Tsp. chipotle chili powder

glaze

- 1/2 c. Honey

- 1 Tbsp. Cider vinegar

directions:

- Combine the rub spices in a bowl, mix well. Drizzle oil over chicken breast and coat well. Toss chicken with spice rub to coat all sides. Grill chicken for 4-6 min. on each side. While chicken is grilling. Warm honey in microwave so it's not thick. Add the vinegar and mix well. Brush glaze well on chicken on both sides. Grill until chicken is cooked fully, Enjoy !!

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Double Chocolate Italian Cheesecake

Ingredients:

Crust :

1 cup chocolate graham cracker crumbs

3 tablespoons melted butter

2 tablespoons sugar

Cheesecake :

32 ounces cream cheese, softened

1/2 cup heavy whipping cream

4 tablespoons butter, softened

1 1/3 cups sugar

2 teaspoons vanilla extract

4 eggs

6 ounces bittersweet (or semi-sweet) chocolate, melted and cooled to just above room temperature

6 ounces white chocolate, melted and cooled to just above room temperature

Glaze :

8 ounces semi-sweet chocolate, chopped

3/4 cup (1 1/2 sticks) butter

1 1/2 tablespoons light corn syrup

Instructions:

1. Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

2. Preheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter,  in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

3. Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

4. Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

5. Bake 60-80 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

6. Make glaze by melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool slightly .

7. Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop.  Pour glaze over top and sides of cheesecake. 

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