Cheesy Garlic Sticks



1 package active dry yeast (2-1/4 tsp)

1 cup warm water

1-1/2 tsp salt

1-1/2 Tbsp olive oil

2-1/2 cups flour

In bowl of mixer with dough hook attachment…

Place yeast and warm, set timer for 5 minutes and then add salt and olive oil to yeast and water. After your timer beeps add flour to your bowl and on speed 2 mix until dough forms a ball. Turn dough out into a lightly oiled bowl, flip dough once cover with a damp tea towel and let rise at least 2 hours.


Place a cookie sheet upside down and place in oven, preheat oven to 500 degrees with cookie sheet in oven.

2 Tbsp butter, melt

1 clove of garlic, minced

1/2 cup mozzarella cheese, shredded

1/4 cup shredded parmesan cheese

Roll out dough and place on a piece of parchment paper that has been sprayed lightly with nonstick spray. melt butter in a small bowl and add garlic. Brush butter garlic mixture on your rolled out dough. Top with mozzarella cheese and then Parmesan cheese. Carefully place your dough on top of preheated cookie sheet in the oven (keep on parchment paper while baking) Bake at 500 degrees 9-12 minutes. ENJOY!!



Ghirardelli Skillet Cookie


Preheat oven to 350 degrees, use 2 of the Tbsp of softened butter to grease one cast iron skillet I believe mine is a 9 inch round cast iron skillet.

10 Tbsp spoons of butter, softened (8Tbsp for your cookie and 2 Tbsp to grease your skillet)

1/2 cup sugar

1/2 cup light  brown sugar, packed

1 egg, room temperature

2 tsp vanilla extract

1-1/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup Ghirardelli bittersweet chips

vanilla ice cream

Ghirardelli chocolate sauce

In bowl of mixer cream butter and sugars together, add egg and vanilla and beat until combined well.

In a small bowl mix flour, baking soda and salt. Add flour mixture to butter mixture and beat until mixed together.\

Add bittersweet chips and stir in with a rubber spatula. Spread cookie dough into your already prepared cast iron skillet.

Bake at 350 degrees, for 20-25 minutes mine took 25 minutes or until cookie is crisp around edges and golden brown.

Let cool completely or let cool for about 15 minutes and serve warm with a scoop of vanilla ice cream and a Ghirardelli chocolate drizzle.ENJOY 🙂



Limoncello Madeline Truffle Cheesecake


Preheat oven to 325 degrees. Line one 9 inch springform pan with parchment paper and one cookie sheet with foil,set  springform pan on top of lined cookie sheet.


2 cups Madeline cookie crumbs

2 Tbsp sugar

1/4 cup butter, melted

12 Whole Madeline cookies

In a bowl place cookie crumbs and sugar, stir to combine, Add melted butter to the crumb mixture and stir till all crumbs are moistened. Press into the bottom of your already prepared spring form pan. Line sides with whole Madeline Cookies and then place into freezer while you prepare your cheesecake filling.


32 ounces cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp corn starch

2 Tbsp limoncello

1 tsp vanilla

3 eggs, room temperature

1 cup sour cream

Place cream cheese in mixer and beat until fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add Limoncello and vanilla and beat till combined. Turn your mixer to lowest setting (stir) and add eggs one at a time just until combined. You do not want to over mix and add too much air. Fold in sour cream. Pour filling into your prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake will be done when sides are set and center is just slightly jiggly. Set on cooling rack and cool for 1 hour and then place in fridge overnight.


3/4 cups sugar

1/4 tsp salt

3 Tbsp cornstarch

1 cup water

2 egg yolks, beaten

1/3 cup fresh squeezed lemon juice

1 Tbsp lemon zest, finely chopped

1 Tbsp butter

1 cup white chocolate chips

8 ounces cream cheese, room temperature

In a heavy bottom sauce pot add sugar, salt, cornstarch and water, heat on medium high heat to a boil while stirring, once it begins to boil, turn heat down to low continuing to stir and cook for another 2 minutes. Remove from heat. In a heat proof bowl beat egg yolks, add 1/4 cup of your mixture that you removed from the heat stirring together. Stir your egg mixture back into your pot and place back on medium high heat and bring to a boil again, turn back down to low and continue to stir and cook for 2 more minutes. Remove from heat add lemon juice, lemon zest and butter stir until butter is melted. Add white chocolate and stir till white chocolate is melted. In the bowl of your mixer place your cream cheese and beat till fluffy. Add your lemon mixture from your pot to your mixer bowl and beat until combined well. Top your cheesecake that has been in fridge overnight with your Lemon Truffle topping.


Place your mixer bowl and whisk attachment in the freezer for at least 10 minutes before hand.

1 cup heavy whipping cream

2 Tbsp powdered sugar

1 tsp limoncello

Place whipping cream, sugar and limoncello in bowl of mixer and whisk until stiff peaks form.

Pipe a border around the edge of the top of your cheesecake and garnish as desired. ENJOY 🙂


Individual Chicken Pot Pies


Preheat oven to 425 degrees.

2 sheets puff pastry thawed

4 (6inch) pie tins

3 chicken breasts, cooked and shredded or 1 rotisserie chicken

2 cans cream of chicken soup plus 1 can of water

1 bag frozen peas and carrots, thawed

1 can diced potatoes

1 egg

1 tsp water

In a sauce pot place cooked chicken meat, 2 cans of soup plus 1 can of water, and veggies. Heat over medium heat until warmed through. Once your filling mixture is warm fill your pie tins with your filling. Cut your puff pastry to cover each of your pot  pies  with about 1/2 inch hangover, crimp the puff pastry dough over the edge of the pie tin. Brush each pie with egg wash ( 1 egg beaten with 1 tsp water) and then make a few small slits on top of each pie. Place on a cookie sheet and bake at 425 degrees for 25 minutes or until tops are golden flaky brown. Remove from oven and ENJOY!! 🙂