Time

Prep:              Ready In:

Ingredients

• 2 lbs cream cheese (at room temperature)
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1-3/4 cup sugar
• 4 large eggs
• 2 oz unsweetened chocolate, melted and cooled
• 1/3 cup graham cracker crumbs
• 1 large Hershey bar (optional, for garnish)

Prep/Equipment

Directions

1. Beat cream cheese until smooth.
2. Add vanilla, almond extract, and sugar.  Beat well.
3. Add eggs one at a time, beating well between each.
4. Place 1/3 of the batter into a small bowl, add chocolate and mix until smooth.
5. Butter an 8-inch round, 3-inch deep pan.  Do not use a Springform pan.
6. Place alternating large spoonfuls of white batter and small spoonfuls of chocolate batter until gone.
7. Bake in the bottom 1/3 of the over, with the pan placed in a 9×13-inch pan filled with hot water.  Bake at 350° for 90 minutes or until golden brown.
8. Cool completely.
9. When cake is at room temperature, invert onto a place and sprinkle with graham cracker crumbs.
10. Invert onto a serving platter and chill for 5-6 hours.
11. Garnish with chocolate curls before serving.

Yield: 10-12 servings

Time

Prep:              Ready In:

Ingredients

• 1 box Duncan Hines Orange Supreme cake mix
• 1 box (3-3/4 oz) instant vanilla pudding
• 1/2 cup oil
• 1/2 cup orange juice
• 2 oz vodka
• 2 oz Galliano
• 4 eggs

Prep/Equipment

Directions

1. In small bowl, blend cake mix and pudding.
2. In second bowl, blend oil, orange juice, vodka, and Galliano.
3. In large bowl, beat eggs until frothy.
4. Alternate adding dry and wet ingredients in small amounts.
5. Pour into a greased 10-inch tube pan and bake at 350° for 45-50 minutes.
6. Glaze or sprinkle with powdered sugar.

Glaze (optional)

• 1 tbsp orange juice
• 1 tbsp vodka
• 1 tbsp Galliano
• 1 cup powdered sugar

Time

Prep:              Ready In:

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup light Karo syrup
• 2 eggs, separated
• 2-1/2 cups unbleached flour
• candied cherries, red and green, halved*
• chopped walnuts (optional)

Prep/Equipment

Directions

1. Mix butter and sugar.
2. Stir in corn syrup, 2 egg yolks, and flour.
3. Cover with plastic wrap.  Push wrap down on top of dough, not over the top of the bowl.  Chill thoroughly.
4. Roll into 1/2-inch balls.
5. Place on greased cookie sheet and flatten slightly with your palm.
6. Press halved cherry into center of each cookie.
7. Bake at 325° for 8-12 minutes, watching closely.

Variations:

• Dip in chocolate sprinkles and flatten, omit cherry.
• Original recipe says to dip in beaten egg white and roll in walnuts, and then add the cherry.

Yield: 120

*check to see where the pit was removed from the cherry and cut lengthwise across that line

Time

Prep:               Ready In:

Ingredients

• 1 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs, well beaten
• 1/8 tsp salt
• 1 cup peanut butter
• 1 tsp baking soda
• 1 tsp vanilla
• 3 cups flour, sifted

Prep/Equipment

Directions

1. Cream butter, sugars, and salt.
2. Add beaten eggs and peanut butter.
3. Sift flour and baking soda together and add slowly to mixture, beating well.
4. Add vanilla.
5. Shape into 1-inch balls, place on greased cookie sheet
6. Press flat with a fork dipped in flour.
7. Bake 375° until brown, about 9 minutes

Yield: 86

Time

Prep:  1 hour             Ready In: 1h 45m

Ingredients

• 6 Tbs olive oil
• 1 tsp basil
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp lemon juice
• 1 tbsp parsley

Prep/Equipment

Directions

1. Marinate salmon for 1 hour
2. Bake 35-45 minutes at 375°