Baked Creamy Corn Casserole

Baked Creamy Corn Casserole

Baked Creamy Corn Casserole

Ingredients

• 1/2 cup milk, divided
• 1/2 cup heavy cream
• 2 Tbl butter, unsalted
• 1 1/2 Tbl sugar
• 2 Tbl flour
• 1 tsp salt
• 4-5 cups corn kernels, fresh or frozen (thawed) – well drained
• 2 large eggs
• 1/4-1/2 cup shredded Asiago (optional)
• Chives for garnish

Instructions

• Preheat oven to 400F, rack in the middle.
• Lightly spray a 2 quart baking dish.
• In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
• Bring to a boil.
• While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
• Whisk together the eggs until well beaten.
• Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
• Remove from the heat and add in the corn and salt mixing to combine.
• Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
• Pour the mixture into the prepared baking dish.
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Berry Cake with Lemoñ Cream Mousse

Berry Cake with Lemoñ Cream Mousse

Berry Cake with Lemoñ Cream Mousse

Iñgredieñts

• 1 batch lemoñ cream mousse , cañ be made iñ advañce
• 1 white cake , baked iñto three 8 or 9 iñch rouñd pañs (from scratch, or a cake mix would work)
• 2 cups fresh raspberries , about 12 ouñces
• 2 cups fresh blueberries  , about 12 ouñces
• 2 cups fresh blackberries , about 12 ouñces
• 16 ouñces fresh strawberries

Iñstructioñs

• Riñse all of the fresh fruit añd geñtly pat dry with a paper towel. Slice strawberries.
• Place oñe cake rouñd oñ your serviñg plate. 
• Spooñ 1/2 - 2/3 cup mousse oñto the cake añd smooth it towards the edges, leaviñg at least 1'' of cake uñcovered arouñd the edge. 
• Place añ assortmeñt of berries oñ top. Repeat with remaiñiñg layer of cake. 
• Serve, or cover well añd refrigerate uñtil ready to serve. 
• Full Recipe>>  Berry Cake with Lemoñ Cream Mousse

ANTIPASTO APPETIZER SQUARES

ANTIPASTO APPETIZER SQUARES

INGREDIENTS:

• 2 (8-ounce) tubes crescent dough sheets
• ¼ pound hard salami
• ¼ pound thinly sliced provolone cheese
• ¼ pound pepperoni
• ¼ pound thinly sliced mozzarella cheese
• ¼ pound capicola
• ¼ pound thinly sliced fontina cheese
• 1 (12-ounce) jar roasted red peppers, drained, patted dry, and sliced into thin strips
• 4 eggs, divided
• ¼ cup grated Parmesan cheese
• ½ teaspoon ground black pepper

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9×13-inch baking dish.
• Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
• In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
• Unroll the second package of crescent sheets and place over the filling.
• In a small bowl, lightly beat the remaining egg and brush over the pastry.
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Chocolate Peanut Butter Banana Stuffed French Toast

Chocolate Peanut Butter Banana Stuffed French Toast

INGREDIENTS:

• 4 slices Texas toast (I prefer Texas toast over regular bread because it’s thicker)
• about 8 tablespoons chocolate peanut butter, divided (Nutella may be substituted)
• 1 medium banana, sliced into thin rounds
• 2 large eggs
• 1/4 cup milk (I used unsweetened cashewmilk)
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• about 2 tablesoons unsalted butter, for griddling

DIRECTIONS:

1. Spread each slice of bread with about 2 tablespoons chocolate peanut butter.
2. Evenly add bananas to two of the slices in an even, flat layer.
3. Top with remaining bread slices (with the chocolate peanut butter side down, touching the bananas); set the 2 sandwiches aside.
4. To a medium bowl, add the eggs, milk, sugar, cinnamon, and whisk to combine; set aside.
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The Most Amazing Chocolate Cake

The Most Amazing Chocolate Cake

The Most Amazing Chocolate Cake

Ingredients

• The Most Amazing Chocolate Cake
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• Chocolate Cream Cheese Buttercream Frosting
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)

Instructions

The Most Amazing Chocolate Cake

• Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
• Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
• Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
• Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
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Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

INGREDIENTS:

Bread

• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
• 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon baking soda
• pinch salt, optional and to tast

Cream Cheese Filling

• 1 large egg
• 4 ounces softened brick-style cream cheese (lite is okay)
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
5. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
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CHEESE AND GARLIC CRACK BREAD (PULL APART BREAD)

This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.

Ingredients

• 1 crusty loaf , preferably sourdough or Vienna
• 3/4 cup shredded Mozzarella cheese (or other melting cheese)
• Garlic Butter
• 100 g /3.5 oz / 7 tbsp unsalted butter , softened
• 2 large garlic cloves , minced
• 3/4 tsp salt
• 1 tbsp fresh parsley , finely chopped

Instructions

1. Preheat the oven to 180C/350F.
2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't
5. Need to be super neat, it's nice to have some of the butter drizzled over the crust.
6. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
7. Serve immediately.
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Strawberry Lemon Cream Cheese Bars

Strawberry Lemon Cream Cheese Bars — Layers of buttery shortbread crust, strawberry jam, and creamiest lemon cheesecake. The perfect summer dessert!

YIELD: 9 bars PREP TIME: 20 minutes COOK TIME: 40 minutes TOTAL TIME: 60 minutes

Ingredients:

FOR THE SHORTBREAD CRUST:

1/2 cup whole wheat pastry flour (or substitute all purpose flour)

1/4 cup all purpose flour
1/4 cup powdered sugar
1/4 teaspoon lemon zest
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces

FOR THE LEMON CHEESECAKE:

• 16 ounces (2, 8-ounce blocks) light cream cheese, softened (do not use fat free)
• 1/2 cup granulated sugar
• 2 teaspoons cornstarch
• 
  
• 1/4 cup plain non-fat Greek yogurt, at room temperature
• 2 large Phil’s Fresh Eggs, at room temperature
• 1 large Phil’s Fresh Egg yolk, at room temperature
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
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• 1/4 teaspoon pure vanilla extract
• 3/4 cup strawberry preserves
• 
  
• Fresh sliced strawberries and/or lemon slices, for serving

Directions:

1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 inch pan with cooking spray.
2. In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, ¼ teaspoon lemon zest, and salt. Add butter pieces and pulse just until mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry 
3. ingredients with a fork or pastry blender.) 
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Strawberry Lemon Cheesecake Bars

Strawberry Lemon Cheesecake Bars
Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 125
Creamy lemon cheesecake bars with strawberry swirls!


Ingredients

FOR THE LEMON SHORTBREAD LAYER:

1. 2 cups flour
2. 1 1/4 cup unsalted butter, room temperature
3. 1/2 cup granulated sugar
4. 1 tablespoon lemon zest
5. 1/4 teaspoon salt

FOR THE STRAWBERRY SAUCE:

• 2 cups fresh strawberries, sliced
• 2 tablespoons sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• FOR THE LEMON CHEESECAKE LAYER:
• 2 (8 ounce) packages cream cheese, room temperature
• 2 eggs
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 2 teaspoons vanilla

FOR THE LEMON SHORTBREAD LAYER:

• Mix the flour, butter, sugar, lemon zest and salt and press into the bottom of a greased 9x13 inch baking pan.
• Bake in a preheated 375F/190C oven until lightly golden brown on top, about 15-20 minutes, before setting aside to cool.

FOR THE STRAWBERRY SAUCE:

Simmer everything in a small sauce pan until until the sauce thickens a bit, about 10-15 minutes before pureeing in a food processor or blender.

FOR THE LEMON CHEESECAKE LAYER:

1. Beat the cream cheese until smooth before beating in the eggs followed by the sugar, lemon zest and vanilla.
2. Pour the cheesecake onto the shortbread layer in the baking pan, dollop on a few spoonfuls of the strawberry sauce and swirl it around with a knife to create a nice pattern.
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