Decadent Baklava Pudding Bites

I created this recipe to enter in the Athen's mini fillo shells recipe contest for a Baklava theme and oh my these are delicious, decadent but super easy to make you are not going to believe it!

1.9oz. Athens mini fillo shells 1 cup prepared vanilla pudding ¼ cup chopped pecans ¼ cup sliced almonds ½ teaspoon cinnamon 2 tablespoons honey ¼ cup semi-sweet chocolate chips 1 tablespoon cream In a small bowl add pecans, almonds, cinnamon and honey mix well and set aside. In a microwave oven proof bowl add chocolate chips and cream microwave 30 seconds. Mix heated chocolate and cream well until all of the chocolate has melted into a ganache let cool. To assemble the mini bites add equal amount of pudding in each fillo shells. Top with equal amount of honey nut mixture. In a small zip lock bag add cooled chocolate twist back and clip corner to create a piping bag. Pipe equal amounts of ganache on top of bites. Serve immediately or refrigerate until serving.

Easy French Onion Soup!

Easy French Onion Soup This is a traditional French soup I grew up with that I love so much. With today's busy life I made it into a simple anytime of the week dinner served with a salad. Even though it's done in 30 minutes or less you still smell that wonderful long cooked French onion soup that we all love so much! Bon Appetit!

1 onion recipe soup & dip mix 3 cups water 1 cup dry red wine 2 tablespoon olive oil 2 tablespoons butter 2 large Vidalia onions sliced julienne 2 garlic cloves minced 1 ½ teaspoon fresh Parsley finely chopped 1 cups cheddar cheese flavor croutons 2 cup shredded mozzarella On stove top on medium high add to a medium pot onion soup mix, water and dry red wine. Simmer for 10 minutes. While soup is simmering on medium heat in a non stick frying pan add oil, butter, 1 teaspoon oregano, onions and garlic sauté until they become translucent. Add to broth and simmer additional 10 minutes. In 4 small crock separate the soup equally top each with equal amount crouton and mozzarella cheese sprinkle with additional chopped parsley. Place soup under the broiler just until cheese is melted and started to golden.

Meatballs in Sauce au Gratin These meatballs melt in your mouth everyone want the recipe you are going to fall in love with these I guarantee it!! Sauce- 4 tablespoons extra virgin olive oil 8 garlic cloves peeled and smashed (not chopped) 28 oz. can crushed tomato with basil Meatballs 1 pound ground beef 80/20 ¼ cup onion diced small 2 garlic cloves minced ¼ cup ricotta cheese ¼ cup parmesan cheese ½ cup panko bread crumbs 1 egg Pinch salt & pepper 1 ½ cup mozzarella shredded cheese In a deep pan with a lid on medium high heat add oil and 8 garlic cloves brown garlic on both sides until a light golden color. Add crushed tomatoes mix well and cover. Lower to medium heat and let it simmer while you make the meatballs. To a large mixing bowl add all remaining ingredients except for the mozzarella cheese. Mix until well incorporated and form into 9 meatballs. Place meatballs directly into the sauce, cover and let them cook 8 minutes. After meatballs have been cooking for 8 minutes turn the meatballs cover and cook an additional 8 minutes. Top each meatball with mozzarella cheese cover until cheese has melted. Serve with pasta.

Bison Filet Spaghetti with Cognac Whipped Cream

Next time you invite your friends and you want to impress they make them my newest creation you can substitute with beef filet mignon if you do not have bison in your area you are sure to impress them or just cut the recipe in half and make it for date night with your honey!! Trust me on this one and it is super easy I promise!! Bon appétit!

½ pound multigrain spaghetti 1/3 cup olive oil 1/3 cup butter 4 cloves garlic minced 1/3 cup Italian parsley finely chopped ½ cup fried onions 4 bison filets 1 tablespoon paprika ¼ teaspoon chili powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil 2 sprigs rosemary 2 tablespoon butter 1 cup heavy cream 1 ½ oz cognac 3 tablespoons ketchup Mix paprika, chili powder, salt and pepper. Rub seasoning on both side of filets let sit 10 minutes. In a sauté pan on medium high heat add olive oil when hot add filets cook 2 minutes turn and cook additional 2 minutes. To filets add rosemary and 2 tablespoons butter place filets in oven and bake 2 minutes. Remove filets from oven coat filets with brown butter cover with foil and let filets sit 5 minutes. Cook spaghetti according to package. In a deep sauté pan add 1/3 cup olive oil and 1/3 cup butter and sauté garlic for 3 to 4 minutes add parsley, cooked spaghetti and fried onions mix to coat spaghetti well. In a medium bowl add cream and with a hand held mixer, mix until cream becomes whipped cream. In a separate bowl mix ketchup and cognac together and slowly incorporate cognac ketchup mixture into whipped cream. To plate place spaghetti on plate top with a filet and a doll up cognac whipped cream also pipe 4 small doll up cognac whipped cream on the side of the plate it melts into a succulent sauce. Bon Appétit!

Pumpkin Season is here!

Pumpkin Caramel Almond Cheesecake 1 ½ cup crushed graham crackers 2 tablespoons sugar 1/3 cup melted butter 2 (8oz) packs cream cheese softened ¼ cup sour cream ¾ cup sugar 3 eggs 1 cup pumpkin pure ½ teaspoon pumpkin spice 1 teaspoon vanilla ½ caramel topping 1/3 cup sliced almonds Preheat oven 350 degrees. In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight. In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes. Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.

Decadent Raspberry Hot Pudding Cake

2 7oz. Martha White Wildberry muffin mix ½ teaspoon cinnamon 1 ½ cup sugar 1/3 cup melted butter 1/2 cup milk 2 navel oranges juiced and zests 12 oz. raspberries Preheat oven at 350 degrees. Spray a 9 inch baking pan with cooking spray. In a small sauce pan on medium heat add orange juice, zests and 1 cup of sugar bring to a boil until the sugar is melted. In a mixing bowl add muffin mixes 1/2 teaspoon cinnamon, ½ cup sugar, melted butter and milk. Mix until well incorporated. Place raspberries at the bottom of the baking pan top with muffin batter and carefully pour the hot orange sauce over the cake. Bake 40 to 50 minutes or until toothpick is inserted into the middle of the cake and comes out clean. Let it rest 10 minutes serve with whipped cream or ice cream.

Can you say Labor day and Tropical Potato Salad !!!!!!!!!! You are going to love this one!!

Smokey Tropical Potato Salad 1 ½ pound petite red potatoes ½ cup celery chopped 1/3 cup red onion chopped fine ½ cup sweet red pepper chopped 1/3 cup Italian parsley chopped fine 1 mango peeled and diced 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoons cracked black pepper 2 chipotle peppers in adobo sauce chopped fine ½ cup light ranch dressing On stove top in a pot of salted water boiled potatoes skin on until fork tender. Drain and set aside to cool. In a large mixing bowl toss mango with lemon juice and add celery, onion, red pepper and parsley. Diced potatoes in ½ inch cubes and add to vegetables season with sea salt & pepper. In a small mixing bowl mix chipotle peppers with ranch dressing add to the potatoes and vegetables. Mix until all is well incorporated and coated with dressing.