Bavarian Cream Filling


8 ounces cream cheese, softened
2-(3-1/2 ounce packages) of vanilla instant pudding mix
3/4 cup milk
12 ounces of cool whip, thawed

Mix cream cheese and pudding mix together.
Slowly add milk.
Fold in cool whip.
Super simple and a favorite in a chocolate cake at my house!!

French Vanilla cake with strawberry filling


1 box white cake mix
3 eggs, room temperature
1-1/4 cups French vanilla creamer
1/3 cup veggie oil

Preheat oven to 350 and grease your pan

In mixing bowl add Cake mix, eggs, creamer and oil. Mix on low for 30 seconds, scrape sides of bowl continue mixing for 2 minutes on medium. Bake at 350 for 24-30 minutes. Cool in Pan for 20 minutes. Flip cake out of pan and let cool completely.

1 package(16 ounces) frozen in sugar strawberries, thawed
1/3 cup sugar
3 Tbsp corn starch
1 tsp lemon juice

Drain strawberries, reserve liquid. Add enough water to liquid to make 1-1/4 cup. Place in sauce pot. Add sugar, corn starch and lemon juice. Whisk together. Cook on medium- high heat stirring until mixture begins to boil and thicken. Remove from heat place in a glass bowl and let cool completely. Add strawberries and stir.
This can be used to fill between two cakes or as a topping.



6 egg yolks
3/4 cup sugar
2/3 cup milk
1-1/4 cup heavy whipping cream
1/2 tsp vanilla
12 ounces mascarpone cheese
1 cup strong brewed coffee, room temperature
1/4 cup plus 2 teaspoon brandy
36 lady fingers
1 Tbsp unsweetened cocoa for sprinkling on top
1 good Lindt dark chocolate bar for curls

In sauce pan whisk egg yolks and sugar till blended, whisk in milk on medium heat, stirring constantly till comes to a boil. Boil gently for 1 minute. Remove from heat.
In a medium bowl whip cream and vanilla till stiff peaks form. Set aside.
Whisk mascarpone and 1/4 cup brandy with egg yolk mixture. Until smooth. Gently fold in stiff whipping cream.
In a shallow dish place coffee and 2 tsp brandy.
In a 9 inch spring form pan place lady fingers around outside.
Dip lady finger in coffee mixture and place on bottom pan. Place 1/4 of Cream mixture. Dip more lady fingers and continue to layer.
Refrigerate at least 4 hours to set. Sprinkle cocoa and place chocolate curls on top!

Bacon wrapped stuffed chicken breast


4 skinless, boneless chicken breasts, butterflied
1 package thin cut bacon
1/2 cup to a cup of BBQ sauce
1- cup Colby jack cheese, shredded
1 bunch green onions, chopped

Butterfly chicken breasts, place a 3 Tbsp of BBQ sauce in each breast
Add 1/4 cup cheese on top BBQ sauce
Sprinkle with green onions
Close breasts. Brush on a little BBQ sauce and wrap each breast with 2-3 slices of bacon
Bake in 400 degree oven for 40 minutes.
Turn up to broil for 15 minutes until bacon is crispy.
We baked one in the oven to get time and temperatures right but the others we thrown on the grill for about 30 minutes or so!

Finger-licking Baby Back Ribs


In a bowl add
1/4 cup sugar
1/8 cup salt
1/4 cup brown sugar
4 tsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp black pepper
1 tsp granulated garlic
1 tsp onion powder
Mix. Dust racks of ribs with spice mixture and let sit on counter for 2 hours!!
Place on tin foil covered, shallow baking pan. Cook in preheated 225 degree oven for 3 hours. Increase heat to 275 and continue cooking for 1-2 hours. Increase heat to 425, sauce ribs and bake another 15 minutes.

“Missile” Jell-o Salad


1 large box cherry
2 small boxes pineapple Jell-o
1-8 ounce block of cream cheese, softened
1 Tbsp mayonnaise
2 Tbsp milk

In a 9×13 casserole dish
Make cherry Jell-o following instructions on box, pour in casserole dish and let set for at least 4 hours
For the second layer-
Place cream cheese, milk and mayo in mixing bowl. Make 1 package of pineapple jell-o add to mixing bowl, beat together until there are no lumps of cream cheese. Place on top of set layer of cherry jell-o and let set for at least 4 hours.
For third layer-
Make last box of pineapple jell-o following instructions in the box. Place on top of your already set 2 layers and let set in fridge!!
You can make this with any two flavors and colors! Pineapple with cherry and lime with cherry happen to be our favorite!!;) enjoy!!;)!!

Peach Cobbler cups


1 bag frozen peaches or 4 fresh peaches
4 ramekins or bake able stoneware
1 stick butter,softened
1 cup brown sugar
1 cup quick cook oats
Flour for dusting the fruit about 1/2 cup

Preheat oven to 425 degrees
Place peaches in the bottom of each crock dust with flour and stir
Mix butter, brown sugar and oats
Top fruit with butter mixture
Bake for 15-25 minutes
Serve topped with ice cream

Bierocks ( beer rocks)


2 loaves of frozen white bread loaves
The night before place them in a greased loaf pan in fridge, covered with greased Saran wrap to thaw.
The day of place them on counter for 2-3 hours to rise.
In a pan add 1lb ground beef, 1/2 head of cabbage, 1/2 onion, diced and pepper to taste. Brown and let cool. Slice dough into thirds and roll out into 7 inch circles. Stuff fold over and pinch edges.
Preheat oven to 350 degrees. Bake at 350 30-35 minutes until golden brown.

Tortellini Veggie soup


In large stock pot add
3 red potato’s diced
3 ribs of celery, diced
2 zucchini’s, sliced in rounds
1 small bag of baby carrots
1 can kidney beans rinsed
1 half head cabbage, shredded
4 cans beef broth
2 cans condensed tomato soup
2 bay leaf’s
Bring to a boil and simmer until veggie are soft.
Add 1 package of fresh tortellini, bring back to a boil, reduce to low until noodles ate soft.
Serve with fresh Parmesan!!