Strawberry Cheesecake Chimichangas

INGREDIENTS:

For chimichangas:
. 6 (8-inch) soft flour tortillas
. 8 oz cream cheese ( room temperature)
. 2 Tablespoon sour cream
. 1 Tablespoon sugar
. 1 teaspoon vanilla extract
. ¾ cups sliced strawberries
. Vegetable oil-for frying
For coating:
. 1 Tablespoon cinnamon
. ⅓ cup sugar
For serving:
. 1 cup sliced strawberries

Instructions:

1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

2. Fold in ¾ cup of sliced fresh strawberries.

3.Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

4. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

5. Line a large plate with paper towels.

6. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

9. Don’t forget to remove all toothpicks from the chimichangas!!!

HOMEMADE DRUMSTICKS

INGREDIENTS:

. 1 3/4 cups chocolate chips, divided
. 12 sugar cones
. Ice Cream, in desired flavors (about 1/4 cup per cone)
. 1/4 cup vegetable oil
. 1 1/3 cups sprinkles or chopped nuts for topping

Instructions:

1. Gather your supplies. You’ll need small glasses or containers for each cone. Tall 2 ounce shot glasses are perfect for this, depending on the size of your sugar cones.

2. Place your sugar cones in their holders.

3. Place 1/2 cup chocolate chips in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until smooth. Place a small amount of the melted chocolate in the bottom of each cone. I used a drinking straw to push the chocolate down to the bottom of the cone. Freeze the cones for 5 minutes.

4. While the cones are freezing, let your ice cream warm up a bit on the counter.

5. Remove cones from the freezer. Fill each with ice cream, making sure to have a rounded scoop at the top. I found it best to make at most 2 before returning the cones to the freezer. Use your favorite ice cream flavor!

6. Freeze the cones for at least 30 minutes, until the ice cream is re-hardened.

7. Place remaining 1 1/4 cups chocolate chips in another microwave safe bowl. Add the vegetable oil. Heat on high in 30 second increments, stirring between each, until smooth. Transfer the chocolate to a short drinking glass for easy dipping.

8. Set out your sprinkles or chopped nuts, near the sink or garbage.

9. Working in batches, remove 2 cones from the freezer. Dip upside down in the chocolate and tap off the excess. Hold upright and sprinkle with sprinkles or nuts, over the garbage can to keep the mess to a minimum. Place the cones back in the freezer.

10. Once the topping is hardened, place the cones in a airtight container. These are best served within a few days so the cone doesn’t get soggy.

Chocolate Pecan Oatmeal Cookie Pie

INGREDIENTS:

. 1/2 cup unsalted butter, softened
. 1/2 cup brown sugar
. 1/4 cup granulated sugar
. 1 egg
. 1 teaspoon vanilla extract
. 1 cup all-purpose flour
. 1/2 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 teaspoon cinnamon
. 1 1/2 cups Quick Oats
. 1/2 cup chopped pecans
. 1/2 cup chocolate chips
. Ice cream and chocolate sauce for serving

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.

2. Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.

3. Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.

4. Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!

Chocolate Peanut Butter Avocado Pudding

INGREDIENTS:

. 1 1/2 ripe avocados
. 1 large ripe banana
. 1/2 cup unsweetened cocoa or cacao powder
. 1/2 cup salted creamy or crunchy peanut butter + more for topping
. ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
. ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
. Coconut whipped cream for topping (optional but recommended)

INSTRUCTIONS:

1. Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

2. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Coconut-Key Lime Pie Martini

INGREDIENTS:

For Rim
. Key Lime Juice (enough to moisten rim)
. ½ sheet graham crackers, crushed
. ½ tablespoon unsweetened coconut flakes, toasted

For Cocktail
. 1½ ounces coconut rum
. 1½ ounces vanilla vodka
. ¾ ounce key lime juice
. ½ ounce pineapple juice
. 2tablespoons cream of coconut

Instructions:

1. Place a small amount of key lime juice in small, shallow plate that is wide enough to fit the top of the martini glass. On another plate of the same size, mix together graham cracker crumbs and coconut flakes. Tip top rim of martini glass in to key lime juice, allow excess to drip off and then dip immediately into the graham cracker/coconut mixture.

2. Fill a shaker half way full with ice. Add all cocktail ingredients and shake until well combined. Pour into prepared martini glass. Serve.

Caramel Raspberry Banana Napoleon

INGREDIENTS:

. 1 can (8 oz) refrigerated crescent rolls
. 3 Tablespoons brown sugar
. 1 cup milk
. 1 box (4-serving size) French vanilla instant pudding and pie filling mix
. 1 cup Cool Whip or whipped cream
. 3 large bananas
. 1 1/2 cups sliced raspberries
. Caramel Topping

Instructions:

1. Heat oven to 375°F.

2. Unroll dough and separate into 4 rectangles. Pinch perforations to seal. Use rolling pin to smooth out pinched perforation (optional)

3. Cut each rectangle into four pieces, forming 3x2-inch rectangles . Place on ungreased or parchment lined cookie sheet. Sprinkle each with brown sugar.

4. Bake 8 to 10 minutes or until golden brown. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken and refrigerated for 30 minutes until nice and set.

6. Fold in whipped topping. (for advanced preparation you can stop here, cover pudding and refrigerate for several hours until ready to serve)

7. To serve, build each napoleon by starting with one of the crispy crescent squares. Dollop on the vanilla pudding mixture. Top with sliced fruit. Add a second crescent crisp and more of the pudding and fruit. Top with a third crisp, a spoonful of pudding, one raspberry and banana slice and drizzle with caramel topping.

Irish Eggs Benedict With Corned Beef And Cabbage Hash

INGREDIENTS:

For the Corned Beef Brisket
. 1 whole yellow onion, quartered
. 3 pound corned beef brisket
. 8 ounces Guinness
Water

For the Irish Soda Bread
. I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)

For the Hollandaise Sauce
. I used this recipe from Tyler Florence. (I've used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)

For the Corned Beef and Cabbage Hash
. 2 Tablespoons Butter
. 1/2 head cabbage
. 1 pound potatoes, boiled until cooked
. salt and pepper

For the Assembly
. 2 Tomatoes, sliced
. 4-6 cups fresh spinach, wilted
. 6 eggs,poached (Here is a great and easy how-to!)

Directions:

1. The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.

2. Place in the beef brisket, fatty side up.

3. Pour the beer over the brisket, and pour water over it until it is almost covered.

4. Put the lid on and cook on low overnight for 10 hours.

5. In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.

6. In the meantime, make your Irish Soda Bread, bake it, and set it aside.

7. Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you're ready to use it, just add a few drops of water until its back to its correct consistency!)

8. To assemble, toast a slice of the Irish soda bread, and cut it in half.

9. Place a slice of tomato on each half, followed by a spoonful of wilted spinach.

10. Add on a slice or two of the beef brisket. Place a poached egg on top.

11. Spoon on some hollandaise sauce.

To make the Corned Beef and Cabbage Hash

12. Roughly smash up the boiled potatoes.

13. Add in 2 cups of chopped up corned beef, and some salt and pepper

14. Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.

15. Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.

16. Cook until brown and flip cooking the other side until brown. Roughly toss.

17. In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.

18. Cover and cook until softened.

19. Once done, drain all except 1 tablespoon of the liquid.

20. Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.