Cheese Swirled Chocolate Bundt Cake

Preparing the batter

Right out of the oven.

Ready to serve.

This dessert is perfect for Christmas or Thanksgiving dinner.

Recipe:  Serves 12

Ingredients:


Cheese Filling:
1 cup of cream cheese (8oz)
1/4 cup of sugar
1 teaspoon of vanilla extract
1 large egg
1 cup of semisweet chocolate chips or milk chocolate


Cake:
2 large eggs
1 cup of canola oil
1 teaspoon of vanilla extract
3 cups of all-purpose flour
2/3 cup of unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup of buttermilk
1 cup of finely chopped walnuts
2 Tbsp. of confectioner's sugar


Preheat the oven to 325 degrees.  Butter a bundt pan and sprinkle flour.


Cheese Filling:
Using a mixer, mix the cream cheese, 1/4 cup of sugar, 1 egg, 1 teaspoon of vanilla, and 1 cup of chocolate chips until well blended and smooth.  Set aside.


Cake:
Beat the 2 eggs, sugar, oil, and vanilla until smooth.  In another bowl, combine the flour, the cocoa powder, baking soda, and salt.  Toss together.
Add the dry ingredients to the egg mixture with the buttermilk until well blended.  Stir in the nuts.  


Spoon half the chocolate batter into the bundt pan and then pour slowly the cheese filling over.  Finish with the remaining batter over the top.


Bake for an 1hr and 15 minutes, no more or the chocolate will burn.  Cool for 20 minutes then flip it over onto a plate and sprinkle confectioner sugar over the cake.


Ready to serve but to enhance this already delicious cake you can add some strawberry topping to the side.


1/2 cup of sugar 
strawberries
Cook on med low heat until soft.  

Sweet Onion Potatoes Au Gratin

Before

After

This is a quick and easy side dish that can accompany any meat or be used as a main dish for vegetarians.  It's full of cheese and flavors!

Recipe:  Serves 5 if used as a side dish.

Ingredients:


6 Tbsp. of butter (unsalted if possible)
1 large Vidalia Onion
Salt and Pepper
1 Tbsp of fresh thyme
6 large Yukon Gold Potatoes, sliced thinly
1/3 cup of heavy cream
1/2 cup of Parmigiano-Reggiano cheese
1/2 cup of sour cream
1 cup of sliced thinly Gruyere cheese


Heat 2 Tbsp. of butter in frying pan at medium to low heat.
Add onions, thyme, salt and pepper. Cook until the onions become soft and slightly caramelized (10-15 minutes)


Boil Potatoes until soft in salted water.


Mash the potatoes with cream, butter, sour cream, salt, pepper, and parm-reg. cheese.
Arrange the potatoes in a shallow cooking dish, cover with the onions and top with the Gruyere cheese.


Broil for 2-3 minutes!


This is delicious and full of calories, perfect for winter!

Spinach, Garlic, and Ricotta Stuffed Shells

Before the shells go into the oven!

Shells Stuffed

Dinner is ready!  Enjoy!

This is a great dish to warm you up during the cold winter months.  It's a vegetarian dish but still full of flavors!

Recipe: Easily serves four

Ingredients:


1 can of tomato sauce (your choice)
2 Tb of marsala wine
5 Tb of fresh garlic
1/4 cup of fresh parsley
1 cup of sliced mushrooms
1/4 cup of diced onion
3/4 box of jumbo shells
1 package of mozzarella cheese
1 package of spinach, cook then drain
1 egg
Salt and Pepper
1 container of ricotta (not the big carton but the half size)


Boil water and add shells, cooked until desired consistency.


In sauce pan, toss the tomato sauce, marsala wine,  2 Tb of garlic, mushrooms, and onions.  Heat on med heat until warm.


In mixing bowl, toss together ricotta cheese, egg, spinach, 3 Tb of garlic, parsley, salt and pepper, and 1/4 cup of mozzarella.


Stuff the cooked shells individually with the cheese mixture and place in a baking dish.


Cover all the shells with tomato sauce and finish it with the remaining mozzarella cheese.


Cook for 30 minutes at 375 degrees!




This dish goes well with fresh garlic bread and a small caesar salad.  Delicious!

Maple Roasted Chicken with Vegetables

Ready to put in the oven!  Cooked in a Dutch Oven!

The colorful array of vegetables!

This a great Fall recipe and provides just the right amount of warmth and comfort.  It's rather seasonal with the sweet potato component and the colors from the vegetables make the meal look picturesque!


Recipe:  Easily Serves Four

Ingredients:


1 1/2 Pounds of Chicken Thighs
Salt and Pepper to taste
2 1/2 Cups of Carrots Chopped and Peeled
3 Cups of Sweet Potatoes Peeled and chopped into small cubes
3/4 Red Onion Chopped into 1/2 inch pieces
1 Cup of Maple Syrup
1 Teaspoon of Honey
2 Tbsp. of Olive Oil
2-3 Tbsp of Fresh Thyme
1 Tbsp of Garlic Salt or Poultry Seasoning






Arrange the Chicken thighs into the bottom of a baking dish (I prefer a dutch oven). Salt, Pepper, Garlic Salt/Poultry Seasoning to taste.  Layer the sweet potatoes, red onion, and carrots along the top of it.  Drizzle the maple syrup and olive oil over all of it.  Sprinkle with Thyme.  Toss it all together.


Cover the dish with aluminum foil and bake at 375 degrees for thirty minutes.  Remove the foil and cook an additional 15 minutes until the chicken is cooked.  Let stand, covered with foil for 7-8 minutes.


Now you are ready to eat!  This dish is great paired with stuffing and gravy!  Enjoy!