Mix and Match Sangria

                                 Mix and Match Sangria   


                                   PICK YOUR WINE
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           Pour one 750-ml bottle into a large pitcher or punch bowl
     
            •Dry white wine    •Dry red wine     •Dry rosé


                 ADD LIQUOR TO YOUR LIQUEUR
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          Stir in 2 tablespoons superfine or light brown sugar,
                  then add ⅓ cup of one of the following
• Orange liqueur (such as Grand Marnier)      •Brandy  • Elderflower liqueur (such as St-Germain)   •Berry liqueur (such as Chambord)                   •White rum•Ginger liqueur (such as Domaine de Canton)

                           CHOOSE YOUR FRUIT
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         Add up to 2½ cups chopped or sliced fruit (use at least ½ cup citrus).    Refrigerate at least 3 hours or up to 1 day.
•Citrus      •Apples      •Peaches or Nectarines   •Plums    •Mangoes•Grapes    •Pineapple   •Raspberries    •Blueberries   • Cherries   •Strawberries     •Blackberries

                                    TOP IT OFF
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          Just before serving, stir in 1 cup of any of the following:•Seltzer   •Lemon-Lime Soda   • Sparkling Apple Cider   •Purple or White Grape Juice   • Pomegranate Juice    •Passion Fruit Juice

Mocha Chocolate Icebox Cake

Mocha Chocolate Icebox Cake 
ACTIVE: 20 min | TOTAL: 20 min plus overnight refrigeration | SERVES: 8
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2    cups cold heavy cream
12  ounces Italian mascarpone cheese
½   cup sugar
¼   cup Kahlúa liqueur
2    tablespoons unsweetened cocoa powder, such as Pernigotti
1    teaspoon instant espresso powder
1    teaspoon pure vanilla extract
3    (8-ounce) packages Tate's Bake Shop chocolate chip cookies
Shave semisweet chocolate, for garnish


1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until if forms firm peaks.
2. To assemble the cake, arrange the chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until the are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight.
3. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top of the chocolate cut into wedges and server cold.

Chococonut Cookies

Chococonut Cookies ACTIVE: 45 min | TOTAL: 2½ hr | MAKES: about 50


2     cups all-purpose flour
1     tablespoon cornstarch
1     teaspoon salt
1     teaspoon baking soda
1½  sticks (12 tablespoons) unsalted butter, melted
1     cup packed light brown sugar
½    cup granulated sugar
1     teaspoon pure vanilla extract
¼    teaspoon pure almond extract
1     large egg plus 1 egg yolk
3     cups semisweet chocolate chips
2½  cups sweetened shredded coconut
2     teaspoons vegetable oil


1. Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
2. Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed (or a regular whisk) until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
3. Position the racks in the upper and lower thirds of the over; preheat to 350°. Line 2 baking sheets with parchment paper. Arrange tablespoon-sized scoops of dough about 2-inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
4. Put the remaining 1½ cups shredded coconut in a medium bowl. Melt the remaining 2 cups of chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.

Fried Chicken Biscuit Sandwiches

3/4   cup buttermilk
1/4   cup hot sauce
1      clove garlic, grated
2      teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8     chicken cutlets
4 1/2  cups cornflakes, finely crushed
1     cup all-purpose flour
1/3  cup honey
Peanut oil, for frying
8     biscuits, split
1/4  cup mayonnaise
2     cups shredded iceberg lettuce
1/4  cup sliced dill or bread-and-butter pickles


1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
2. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons of hot sauce in a small bowl; set aside
3. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350°. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Brush the cut sides of the biscuits with the mayonnaise; sandwich the fried chicken, lettuce, and pickles and a drizzle of the spicy honey.

Pork Tenderloin with Shredded Brussels Sprouts

1    teaspoon caraway seeds, crushed
1    teaspoon paprika
Kosher salt and freshly ground pepper
1    large pork tenderloin (about 1/2 pounds)
1    tablespoon plus 1 teaspoon extra virgin olive oil
8    ounces shiitake mushrooms, stemmed and sliced
4    cloves garlic, chopped
12  cups shredded Brussels sprouts blend (with kale, broccoli, and cabbage; from two 10-ounce bags)
1 1/2  cups low-sodium chicken broth
1/4  cup chopped fresh dill
Grated zest of 1/2 lemon
1/2 cup heavy cream


1. Preheat the oven to 450°. Mix the caraway seeds, paprika and 1.2 teaspoon each salt and pepper in a small bowl. Put the pork in a large ovenproof skillet and rub all over with 1 teaspoon olive oil; season with the spice mixture. Roast 15 minutes, then flip and scatter the mushrooms around the pork. Continue roasting until the pork is browned and the thermometer inserted into the center registers 145°, about 10 more minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring, until it starts browning, about 1 minute. Stir in the shredded vegetables, 1 cup chicken broth and 1/2 teaspoon salt. Cover and cook until the greens are wilted, about 10 minutes. Stir in the dill and lemon zest; keep warm over low heat.
3. Transfer the pork to a cutting board. Put the skillet with the mushrooms over medium heat; add the remaining 1/2 cup chicken broth and scrape up and browned bits from the bottom of the pan. Bring to a boil, then add the heavy cream. Return to a boil, then immediately remove from the heat. Slice the pork and top with the mushroom sauce. Serve with the vegetables.

Per Serving: Calories 440; Fat 23 g (Saturated 9 g); Cholesterol 140 mg; Sodium 440 mg; Carbohydrate 18 g; Fiber 6 g; Sugars 5 g; Protein 44 g

Crispy Baked Macaroni and Cheese

6     tablespoons unsalted butter,plus more for the dish   Kosher Salt
8     ounces mini penne pasta
1/4  cup all-purpose flour
2     cups whole milk
1     bay leaf
Pinch of cayenne pepper
1 1/2  cups grated monterey jack cheese (about 4 ounces)
1 1/2  cups grated gruyere cheese (about 4 ounces)
1     cup grated sharp cheddar cheese (about 3 ounces)
1/2  cup panko breadcrumbs
2     tablespoons grated parmesan cheese


1. Preheat the oven to 400°. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
2. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
3. Remove the bay lead from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
4. Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15-20 minutes.

Spinach Ravioli with Roasted Pepper Sauce

1     medium red bell pepper
Kosher salt
1     18-ounce package refrigerated spinach-and-cheese ravioli
2     tablespoons extra virgin olive oil
3     cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1     14-ounce can whole San Marzano tomatoes, crushed by hand
1/4  cup dry white wine
1/4  cup heavy cream
1/4  cup granted parmesan cheese
2     ounces ricotta cheese
2     tablespoons thinly sliced fresh mint



1.  Preheat the broiler. Put the bell pepper on a rimmed baking sheet and broil, turning, until charred all over, about 3 minutes. Transfer to a bowl and cover with a plated; set aside
2.  Bring a large pot of salted water to boil. Add the ravioli and cook as the label directs. Drain
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes and their juices; cook, stirring, until the sauce starts thickening, about 2 minutes. Add the wine and cook until the sauce thickens, about 5 minutes.
4. Peel the charred skin off the roasted pepper; remove the stem and seeds. Puree the pepper in a blender or food processor until smooth, then add to the tomato sauce and simmer, stirring occasionally, until thickened, about 2 minutes. Add the heavy cream and cook, stirring occasionally, until the sauce is creamy, about 1 minute. Stir in the parmesan and season with salt. Top each serving of ravioli with the sauce, ricotta salata and mint.

Per serving: Calories 560; Fat 29 g (Saturated 14 g); Cholesterol 155 mg; Sodium 810 mg; Carbohydrate 53 g; Fiber 7 g; Sugars 7 g; Protein 19 g

Pumpkin Pie

Ingredients:
3/4 cup granulated sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 can pumpkin
1 can evaporated milk
1 unbaked 9" deep dish pie shell




Directions:

1.  Preheat oven to 425
2.  Mix sugar, salt, cinnamon, ginger, and cloves in small bowl
3.  Beat eggs in large bowl and stir in pumpkin/sugar spice mixture
4.  Gradually stir in evaporated milk
5.  Pour mixture into pie shell
6.  Bake for 15 minutes and reduce temperature to 350
7.  Bake for 40-50 minutes or until middle is fully cooked

Chicken with Sundried Tomatoes

Ingredients:
3 tbsp olive oil
4 skinless boneless chicken breasts
1 shallot finely chopped 
1 can condensed cream of mushroom soup
3/4 cup water
1/4 thinly sliced sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp chopped fresh basil
4 cups extra wide egg noodles, cooked and drained
1/4 cup shredded cheese





Directions:

1.  Heat 2 tbsp oil and cook chicken until well browned then remove from skillet
2.  Heat remaining oil, add shallot and cook for 2 minutes
3.  Stir soup, tomatoes, vinegar, and chopped basil in skillet
4.  Return chicken to skillet and heat to boil. Reduce heat to low and cook 5 minutes. 
5. Serve chicken and sauce over noodles and sprinkle with cheese if desired

Green Bean Casserole

Ingredients:
1 can (10.5 oz)cream of mushroom soup
4 cups fresh cooked green beans or 2 cans
1 cup fried onions
1 cup milk
1/2 tsp. pepper




Directions:

1.  Preheat oven to 350 
2.  In medium bowl, stir soup and milk until smooth
3.  Mix in green beans pepper and 1/2 cup of crispy onions
4.  Pour mixture into 9" square baking pan and bake for 30 minutes uncovered
5.  Top with remaining 1/2 cup of crispy onions and bake for 5 more minutes

Macaroon Brownie Cupcakes

Ingredients:
(Brownie)
1 pouch Ghirardelli brownie mix
1/3 cup vegetable oil
1/3 cup water
1 eggs

(Macaroon Topping)
1 1/3 cups sweetened flaked coconut
1/3 cup sugar
1/3 cup mini chocolate chips
2 tablespoons all purpose flour
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 egg whites






Directions:

1.  Heat oven to 325
2.  Line muffin pan with paper baking cups
3.  Prepare brownies as directed
4.  Fill muffin cups 2/3 full and set aside
5.  In a small bowl, combine macaroon topping ingredients until well blended
6.  Spoon 1 rounded tablespoon topping onto brownie batter
7.  Bake 35-40 minutes

Ombre Brownie Cake

Ingredients:
(Brownie)
2 pouches Ghirardelli brownie mix
2/3 cup vegetable oil
2/3 cup water
2 eggs

(Ganache)
1 cup each dark, milk, and white chocolate chips
2 1/4 cups heavy whipping cream divided into 3 portions
3/4 cup light corn syrup






Directions:

1.  Heat oven to 325
2.  Lightly grease and line 3 (8") round cake pans with parchment paper
3.  Prepare double batch of brownies as directed
4.  Divide batter evenly into 3 pans and bake 38-40 minutes. Cool completely before removing from pans
5.  Place each type of chip in 3 bowls
6.  Heat cream until it boils and immediately pour 3/4 cup cream over each type of chips
7.  Stir until chocolate melts, then add 1/4 cup corn syrup to each
8.  Stir until shiny and let cool 3 hours before whipping with electric mixer until fluffy
9.  Place cooled brownie layer on plate and spread different variety of ganache between each layer. Serve chilled.

Oatmeal Pancakes

Ingredients:
2 cups all purpose flour
1 cup oats
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
2 eggs
2 teaspoons vanilla
1 cup milk
1 cup water







Directions:

1.  In a mixing bowl, stir together dry ingredients 
2.  In another, stir together remaining ingredients
3.  Add liquid to dry ingredients and stir until well blended
4.  Cook pancakes on lightly greased griddle and eat

Butterscotch Mousse

Ingredients:
1 pkg cheesecake pudding
1 1/2 cups cold milk
1 1/2 cups thawed cool whip whipped topping




Directions:

1. Beat pudding mix and milk with whisk 2 min.
2. Stir in cool whip
3. Serve immediately or refrigerate 

Cherry Cheesecake Dessert

Ingredients:
1 pkg cheesecake pudding
2 cups cold milk
1/4 cup cherry pie filling






Directions:

1.  Beat pudding mix and milk with whisk 2 min.
2.  Let stand 5 min.
3.  Spoon into 4 dessert dishes refrigerate 1 hour 
4.  Top with pie filling before serving

Cheesy Chicken Rotini

Ingredients:

1 1/2 lb boneless chicken
2 cups water
3 cups rotini pasta
2 cups frozen vegetables of choice
1 10oz can diced tomatoes
1 1/2 lb Velveeta






Directions:

1.  Cook chicken is large skillet over medium heat
2.  Stir in water, bring to boil, and add pasta. Cook until pasta is tender.
3.  Add remaining ingredients and cook until cheese is melted and vegetables are cool through.
4.  Serve and enjoy.

Citrus Salmon

Ingredients:

SALMON
2-2 1/2 lbs salmon fillet
1 thinly sliced orange
1 lemon thinly sliced

MARINADE
3 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon honey
1 zested lemon
2 tablespoons minced fresh dill
2 tablespoons chopped fresh parley
2 tablespoons thinly sliced fresh chives
1 1/2 teaspoon kosher salt
1/2 teaspoon ground pepper





Directions:

1.  Preheat oven to 250F
2.  Cut 2 pieces of heavy duty foil to fit a baking sheets. Stack the foil shiny side downed spray generously with cooking spray.
3.  Pat fish dry with paper towels and place fish skin side down in center of baking sheet. Tuck tail under fish if needed.
4. In a small bowl, mix together marinade ingredients and coat salmon well. Lay citrus on top of salmon fillet.
5. Bake 40-45 minutes depending on desired doneness and thickness of your salmon.

Raspberry Cheesecake

Ingredients:


1.5 cups crushed graham cracker crumbs
1/2 cup butter
24 oz cream cheese, softened
3/4 cup sugar
2 tsp vanilla
3 eggs
1 cup fresh raspberries




Directions:

1.  Preheat oven to 350F
2.  In small mixing bowl stir together crumbs & butter.  Press into the bottom and up the sides of a 9-inch springform pan.  Set aside.
3.  In large mixing bowl beat cream cheese, sugar and vanilla with an electric mixer on medium speed until light and fluffy.  Add eggs. Beat with an electric mixer on medium speed just until combined.
4. Pour half of cheese mixture into crust.  Sprinkle with raspberries.  Pour remaining cheese mixture on top.
5. Bake 40-45 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Enjoy, serves 12.

Corn Puffs

Ingredients:

• 2 cups cornmeal
• 2 cups milk 
• 1 tbsp sugar
• 1/2 tsp salt
• 2 tbsp butter
• 1 tsp baking powder

Directions:

1. Preheat dutch oven or conventional oven.
2. Using saucepan, combine and cook cornmeal, milk, butter & sugar.
3. Remove from heat and let sit for about 5 minutes.
4. Mix in baking powder, as evenly as you can get it.
5. Drop batter by the spoonful in dutch oven or on baking pan in conventional oven.
6. Cook for about 10-15 minutes or until edges are brown.
7. Enjoy.

Jerky Gravy

Ingredients:

• Chopped jerky
• Lard
• Flour
• Salt & pepper
• Milk

Directions:

1. In a small saucepan, heat grease and add jerky until crispy
2. Remove jerky from grease
3. In a small bowl, form a paste with milk & flour.
4. Pour slowly into grease, stirring constantly to avoid clumping.
5. Add jerky back into the mixture and season to taste.

Cornmeal Pancakes

Ingredients:

• 2 cups cornmeal
• 1/2 cup flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 tbsp molasses
• 2 eggs (optional)

Directions: 

1. In small bowl, mix eggs, buttermilk & molasses.  
2. In separate larger bowl, mix dry ingredients.  Then mix all ingredients together.
3. Grease & preheat skillet.  
4. Cook for about 20 minutes. 
5. Serve hot & enjoy.

Cornmeal Mush

Ingredients:

• 4 cups boiling water
• 1 cup cornmeal
• 1 tbsp lard, coconut oil or bacon grease
• 1 tsp salt
• dried currants or other dried berries

Directions: 

1. Cook the currants in boiling water for a few minutes
2. Add cornmeal, stirring constantly to avoid clumping
3. Add in lard and salt.  Stir for 3 more minutes
4. Remove from heat and serve immediately
5. **You can also add butter or molasses for flavor

Soda Biscuits

Ingredients:

• 3  1/3 cups of flour
• Milk
• 1 tsp baking soda
• 1 tsp salt

Directions:

1. Pour flour in a bowl 
2. Mix 2 tbsp milk with baking soda & salt
3. Slowly add 1 tbsp milk at a time, to form a stiff dough.
4. Roll out the dough until it is nice & thin
5. Cut circles or shapes out of the dough
6. Cook in either dutch oven or in regular oven until sides are brown and biscuits are no longer doughy.
7. Top with your favorite spread and enjoy.

Quick and Simple Fudge

Serves 42 1 1/2" squares


Ingredients

1/2 cup of butter (1 stick) cut into pieces
1/2 cup milk
1 12oz pkg of semi-sweet chocolate chips
4 cups of powdered sugar
1 tsp pure vanilla extract
1/2 cup chopped walnuts



Directions

Stir Butter, milk, and chocolate chips in a medium sauce pan over low until smoothly melted
Pour into mixing bowl and add sugar and vanilla, beat at medium speed scraping sides often
Stir in walnuts
Spread into greased 8" square pan
Cover and refrigerate until firm (1 1/2 to 2 hours)
Cut into pieces and store in fridge

Chilled Stuffed Bananas

Ingredients

4 ripe bananas
1 bag of marshmallows
2 bars of melting chocolate
1 tbs of coconut oil



Directions

Melt marshmallow and chocolate (add coconut oil for smoother texture)
Cut off top of banana (with peel on)
Gently squeeze banana out of peel so that the peel doesn't break
Mash bananas in a bowl
Mix marshmallow, bananas, and chocolate together.
Put mixture into emptied banana peels (however works best for you)
Let chill in fridge, it should harden.
When ready to serve, cut peel and eat like a regular banana!

Arroz Con Gandules

Ingredients

1/2 pound dry pigeon peas
1 packet Sazón Goya con Culantro y Achiote
4 slices bacon chopped
1/2 cup tomato sauce
1/2 cup onion chopped
1 tbsp salt
1/2 cup green pepper chopped
1/2 tsp ground pepper
2 cloves garlic minced
2 cups rice
1 small ham hock



Directions

Soak beans and drain
Combine 7 cups water and beans in a 6-8 quart pot
Cook bacon in skillet until crisp
Drain bacon drippings leaving 1 tbsp in pan
Cook onion, pepper, and garlic until tender
Stir mixture into beans in pot and add ham hock
Bring to boil
Reduce heat, cover, and simmer until beans are tender (add more water if needed)
There should be about 4 cups of of water left at this point
Add remaining ingredients and bring to a boil
Reduce heat and simmer covered for 20-25 minutes or until rice is tender

Soaking Methods
To 1/2 lb dry beans, add 3 to 4 cups hot water, boil 2 minutes and set aside for 1 hour.
Or
Let stand in 3 to 4 cups cold water overnight. Drain and rinse beans.

Easy Raspberry Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup butter of margarine melted

3 8oz pkg softened cream cheese

3/4 cup sugar

2 tsp vanilla

3 eggs

1 cup fresh raspberries 

Directions:

Preheat oven to 350

Stir together crumbs and butter or margarine in small mixing bowl

Press onto bottom and about 2 inches up the sides of a nine inch pan/ set aside

In a large mixing bowl, beat cream cheese, sugar, and vanilla at medium speed

Add eggs and beat at medium speed until just combined

Pour half of cheese mixture into crust

Sprinkle raspberries and pour remainder of mixture on top

Bake 40-45 minutes or until center is almost set

Cool and refrigerate 3 hours or overnight

Lemon-Blueberry Crumb Bars

Ingredients 

1/2 cup butter

1 pkg (2 layer) yellow cake mix

2 eggs, divided

16 oz cream cheese softened

1/2 cup sugar

1 tbsp zest and 3 tbsp juice from lemon

2 1/2 cups blueberries

Directions

Heat oven to 350

Line 13x9 inch pan with foil with ends of foil extending ever sides

Melt butter and add cake mix and 1 egg

Beat until blended

Press 2/3 of the dough onto bottom of prepared pan

Beat cream cheese on sugar until blended.

Add remaining egg, zest, and juice; mix well

Pour over crust/top with berries

Pinch small pieces of remaining dough between fingers

Press lightly into cream cheese layer

Bake 55-60 minutes or until toothpick comes out clean

Cool completely then cut

Whipped Sweet Potato Bake

Ingredients

3 15oz cans sweet potatoes drained

1/4 cup butter or margarine melted

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

3 cups mini marshmallows

Directions

Heat oven to 350

Beat potatoes, butter, and spices until well blended

Spoon into 1 1/2-qt casserole sprayed with cooking spray; top with marshmallows

Bake 15-20 minutes or until or until potato mixture is heated through/marshmallows lightly brown

Marshmallow Treats

Ingredients

3 tbsp butter or margarine

5 1/2 cups of marshmallows

6 cups of cereal of choice

Directions

Melt butter in large bowl and add marshmallows

Toss to coat marshmallows and heat again

Marshmallows should be fully melted

Stir until well blended 

Add cereal immediately after stirring mixture

Cut into servings

Lava Cake

Lava:

7/8 bar of 60% Cacao Chocolate Baking Bar, broken into 1/2 inch pieces

Pinch Salt

1/4 cup milk

3 Tbsp softened butter, cut into chunks

Instructions: 

- Put the chocolate & salt in a small bowl

- Bring milk to a simmer and immediately pour over chocolate.

- Shake bowl to submerge chocolate and cover it with plastic wrap for 3 minutes.

- Uncover and whisk until chocolate is completely melted.  Add butter and whisk until completely blended. 

- Refrigerate until mixture is form enough to scoop, about 2-3 hours.

- Use a spoon or small scoop to shape 8 balls, place them on a wax paper lined dish and put into the freezer until needed.

Cakes: 

2 bars 60% cacao baking bars

6 tbsp unsalted butter, cut into chunks

1/4 tsp salt

3 tbsp unsweetened cocoa powder

2 tbsp all-purpose flour

3 large eggs, separated and at room temperature

3 large egg whites, at room temperature

1/2 tsp cream of tartar (or 1 1/2 tsp white vinegar)

1/3 cup sugar

Optional Powder sugar for sprinkling

As needed - Sugar to coat the cups

Instructions:

- Spray eight 6-oz custard cups or ramekins with vegetables oil spray and coat them with sugar, tapping out the excess.

- Put chocolate, butter and salt in a medium heatproof bowl (preferably stainless steel) and set it directly in a wide skillet of almost simmering water, stirring frequently until the chocolate is almost entirely melted.

- Remove the bowl from the skillet and stir to finish melting the chocolate. 

- Whisk the cocoa powder, flour, and egg yolks into the warm chocolate. Set aside.

- In a large bowl, beat the 6 egg whites and cream of tartar (or vinegar) on medium speed until soft peaks form when the beaters are lifted.  

- Gradually beat in the sugar on high speed until the egg whites are stiff but not dry.

- Fold one quarter of the egg whites into the chocolate mixture.  Scrape the mixture over the remaining egg whites and fold until just incorporated.

- Divide the batter evenly among cups (being careful not to deflate it by extra mixing or handling).

- Center a ball of lava on top of the batter in each cup.  Push the lava into the batter until is about 1/4 inch below the surface.  It should not touch the bottom of the cup.  Spread the batter to cover the lava ball.

- Cover the cups with plastic wrap until ready to bake.

- Fix one of your oven racks to the bottom 1/3 of the oven.  Now, preheat the oven to 400 F.

- Uncover the cups, set on a baking sheet and bake for 13-15 minutes until cakes are puffed and a tooth pick inserted in the center meets no resistance and emerges coated  with sauce that feels slightly warm when you touch it.  Please do not put hot chocolate sauce to your mouth.  If it is too hot, you can scald yourself.

- Let cakes rest for 3 minutes.

- Run a thin knife around the inside of the cup, pressing against the sides to avoid tearing the cake.  Cover each cup with a serving plate, invert and lift slowly. 

- Dust cakes with a little powdered sugar (if desired) and serve immediately.