Peanut Butter Cup Cheesecake


Preheat oven to 325 degrees. Line the bottom of a springform pan with parchment paper and lightly spray with no stick spray such as bakers joy.


1 cup honey graham cracker crumbs

1 cup chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

In a medium size bowl mix cracker crumbs and sugar, add melted butter. Stir till all crumbs are coated. Place in your prepared springform pan patting down with the back of a spoon to the bottom of the pan and 1/4 inch up the sides of the pan. Place in the freezer while you make your filling.


4-8ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

1-9 ounce bag of reese’s peanut butter cup minis

Place Cream cheese in bowl of stand mixer and beat on medium to fluffly. Add sugar, cornstarch and vanilla and continue to beat on medium until combined completely.

Turn mixer down to stir, add eggs on at a time mixing just until combined. You do not want to overbeat your eggs and add too much air, this is what cause cracking.

By hand fold in sour cream.

Pour half of your filling mixture into your crust. Top with reese’s peanut butter cups, then add the rest of your filling on top. Bake at 325 degrees 75-80 minutes or until center of cheesecake is just slightly jiggley and rest of cheesecake is not.

Remove from oven to cooling rack. Let cool 15 minutes and then run knife around edge of cheesecake. Let cool another 45 minutes on cooling rack and then place in fridge at least 4-6 hours but overnight is usually best.


4 ounces semisweet chocolate, rough chopped

1/2 cup heavy cream

1/2 Tbsp butter

1-9 ounce bag of reese’s peanut butter cups minis

Chop chocolate and set in a heat safe bowl. In a small sauce pot bring heavy cream to a simmer. Pour heavy cream over chocolate and let stand about 3 minutes. Stir chocolate until dissolved in heavy cream and then stir in butter. Let stand about 15 minutes to thicken and cool to room temperature.

Place Reese’s Peanut Butter cups on top of cheesecake in the center. Pour chocolate ganache into a squeeze bottle and carefully go around edge of cheesecake with chocolate. Drizzle a little chocolate on top of peanut butter cups and ENJOY!!

Bacon Cheddar and Onion Pull Apart Bread

1 round fisherman wharf style bread

2 cups shredded cheddar cheese

8 pieces of bacon, cooked crispy and chopped

3 green onions, chopped

1/4 cup butter, melted

Preheat oven to 350 degrees

Cut bread lengthwise and then width wise making sure NOT to cut through bottom crust.
Stuff bread with cheese, placing between the cuts. Next stuff bread with bacon. Sprinkle with green onions. Carefully pour melted butter over the top of bread.
Place and wrap stuffed bread on aluminum foil. Bake covered in foil at 350 degrees for 15 minutes. Uncover and bake another 10 minutes until cheese is melted and bread is browned and crispy. ENJOY!!IMG_0568.JPG

Apple Crisp



Preheat oven to 400 degrees. Lightly butter one 9 inch deep dish pie pan and set aside.

3lbs gala apples, peeled, sliced and cored

3/4 cup sugar

2 Tbsp flour

1 tsp cinnamon

1/4 tsp salt

1 tsp vanilla

1/2 cup butter, softened

1 cup brown sugar

1 cup quick cook oats

Peel slice and core apples and place in a medium bowl. Add sugar, flour, cinnamon, salt and vanilla, Toss to coat and then place in prepared pie dish.

In a small bowl place brown sugar and oats, cut butter into brown sugar and oats. Place on top of prepared apples.

Bake 25-30 minutes at 400 degrees, Enjoy warm with a scoop of vanilla ice cream :)

Grandmas Triple Berry Freezer Jam


12- 8 oz jars with lids

3 cups sugar

10 Tbsp Instant pectin (30 minute pectin)

1/4 tsp nutmeg

Place sugar, pectin and nutmeg in a medium bowl stir till combined well and set aside

2 lbs of fresh strawberries

24 ounces fresh raspberries

24 ounces fresh blackberries

Place berries in a large bowl and smash with a potato masher until you get your desired consistency. Stir sugar and pectin mixture in to berry mixture. Stir for about 3 minutes.
Ladle berry mixture into jars. Place lids on and let stir on counter for 30 minutes. After 30 minutes place jam jars into the freezer. When ready to use place jam in fridge for about 30 minutes prior. Once in the fridge jam is good 7-10 days.

Chocolate Silk Bananer Cream Pie


1 pie crust baked and cooled

2/ 3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

4 egg yolks

5 oz bitter sweet chocolate,chopped

2 oz unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

3 bananas, sliced

1 cup heavy whipping cream

2 Tbsp cocoa powder

3 Tbsp powdered sugar

1 tsp vanilla

Bake and cool pie crust.

Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined, In a large measuring cup whisk milk and egg yolks together. In a slow steady stream while whisking add milk and egg yolk mixture to sauce pot. Turn heat to medium high and  begin to cook while stirring whisking constantly so that you do not scramble your egg yolks, Cook until mixture thickens and begins to boil. Once simmering continue to cook and stir 1-2 more minutes. Remove from heat add chocolate, butter and vanilla stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk cream. Place in the fridge for 1-2 hours and let cool completely.

Once chocolate silk is cooled, slice bananas. Place 1/2 of your bananas slice in bottom of baked and cooled pie crust, Cover with half on the chocolate silk. Place other half of bananas on top and then cover with remaining half of chocolate silk. Place in fridge and let set at least 1 hour.

Place bowl of mixer and whisk attachment in the freezer for at least 30 minutes.

In cold bowl place cocoa powder, powder sugar, vanilla and 2 Tbsp of the 1 cup of heavy whipping cream, stir to make a paste. Pour remaining heavy whipping cream in the bowl and beat until stiff peaks.

Decorate pie with chocolate whipping cream and place in fridge at least 4-6 hours to let set. Store in fridge until ready to serve. ENJOY!! :)

Raspberry Pineapple Luau Cake


Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.


4 cups Cake Flour (not all purpose), sifted

1 Tbsp plus 1 tsp baking powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

2 tsp vanilla

1/2 cup crushed pineapple

8 lrg egg whites, room temperature

Sift the cake flour, baking powder and salt together into a bowl and set aside.

In bowl of standing mixer place butter and beat on medium until butter is light in color and very creamy. (about 4 minutes)

Slowly add sugar and continued to beat until light in color and completely combined.

In a measuring cup combine milk, vanilla and pineapple.

Add flour mixture to bowl of mixer (butter/sugar) in thirds alternating with 2 equal parts of milk mixture. Mixing after each addition just until smooth.

With clean beaters, beat the egg whites until soft peaks form.

With a rubber spatula stir about 1/4 off egg whites into batter and then gently fold in the rest of the egg whites to the batter.

Divide batter evenly between the three prepared 9 inch round cake tins.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center removes clean.

Let cool and racks in tins for 10 minutes, Turn cakes out of tins onto racks and then continue to cool completely.


3 cups fresh, rinsed raspberries

3 ounces chambord

1/4 cup orange juice

Place raspberries, chambord and orange juice in a bowl, cover with plastic wrap and marinate at least 30 minutes

Cream Frosting and Filling

2- 8 ounce blocks of cream cheese, room temperature

2- 8 ounce tubs mascarpone cheese

1 Tbsp vanilla

1 tsp raspberry extract

2 cups powdered sugar

2 cups heavy whipping cream

Place your bowl to your stand mixer and whisk attachment in the freezer for at least 30 minutes prior to making frosting/filling.

In cold bowl place cream cheese and mascarpone, whisk until fluffy.

Add vanilla, raspberry extract and powdered sugar, whisk until completely combined.

With mixer on low speed slowly add heavy whipping cream, Turn mixer to medium/medium high and whisk until stiff peaks form.

ADDITIONAL ITEMS: for decorating

chocolate spaghetti

pineapple rings cut into quarters

fake flowers ends cut and wrap in plastic wrap


Place one layer of cake on cake board. Top with cream and 1/2 marinated raspberries. Place second layer of cake on top. Top with cream and the remaining half of marinated berries. Place last layer of cake on top. Place in fridge for about 30 minutes to let settle. Frost with reaming cream and decorate,

ENJOY!! :)


Bananer Cream Supreme


1 pie crust, baked to golden brown and cooled

1 cup sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

2 eggs, lightly beaten

3 tbsp butter

2 tsp vanilla

3 large bananas sliced

1 cup 7up

1 cup heavy cream

3 Tbsp powdered sugar

2 tsp vanilla

In a heavy bottom sauce pot place, sugar, corn starch, salt and milk. Heat stirring on medium high until mixture thickens and begins to bubble. Turn heat to low continuing to stir and cook for 2 more minutes. Remove from heat and pour a little of thickened mixture into lightly beaten eggs, stirring the eggs as you pour it in. Pour the egg mixture back into the pot return to burner on medium high heat, stirring, return to slow boil and cook another 2 minutes. Remove from heat and add butter and vanilla continue to stir until butter is melted. Transfer to a bowl and press plastic wrap onto top of cream mixture. Place in fridge and let cool to room temperature.

Once filling is cooled….

Slice banana’s and place in bowl with 7up, this will help your banana’s not to brown as quickly. With a slotted spoon remove banana’s onto paper towel.

In the bottom of cooled crust arrange bananas, Pour half of your cream mixture over top. Arrange the rest of your banana’s and cover with the remaining half of cream. Place in fridge.

Place the bowl and whisk attachment to your stand mixer in the freezer for about 30 minutes.

In cold bowl of mixer add heavy whipping cream, powdered sugar and vanilla. Whisk until firm peaks form.

Place whipping cream into piping bag fitted with a 2D tip. Decorate top of your pie. I added some chocolate spaghetti for decoration. Place in fridge until ready to serve!! ENJOY!! )