Lemon Syrup

• In a small bowl, mix together all ingredients listed under “LEMON SYRUP” and set aside.

Lemon Cream Cheese Frosting

• In a stand mixer or bowl, start by whipping the cream cheese until it’s smooth.
• Then add in the powdered sugar, lemon juice, lemon zest and vanilla.
• Continue to mix until it’s nice and smooth and forms soft to medium peaks.
• Once peaks are achieved, set aside.

Lemon Pound Cake Batter

• Preheat oven to 350F.
• In a large bowl, cream together softened butter, lemon zest and sugar. Mix until fully incorporated.
• Then, add in yogurt (or whole milk), lemon juice, salt, vanilla and continue to mix.
• Now, whisk in the eggs until everything is fully combined.
• Finally, fold in flour and baking powder.
• Once incorporated, transfer to a parchment lined 9×6 loaf pan.
• Spread the batter out evenly and make a line going down the center to allow air to pass through.
• Place in the oven and bake for 45-50 minutes.
• Remove from the oven and poke holes throughout the cake.
• Then, brush on the lemon syrup and allow the cake to it all up.
• Set aside to cool completely.
• Once cooled, removed from the pan and top with the lemon cream cheese frosting.
• Slice into pieces and enjoy!

• Add 2 cups of Oreo cookies into a bag and break into large pieces. Set aside.
• In a large bowl, mix together the greek yogurt, soften cream cheese and sugar. Continue mixing until smooth.
• Then, gently fold in the crush Oreo pieces.
• Now, separate the mixture into mounds on a parchment lined baking sheet.
• Place in the freezer for at least one hour until frozen solid.
• Once frozen, dip into melted white chocolate to completely cover. Using a fork tap on the side of the bowl to remove excess chocolate.
• Top with more dusting of Oreo crumbs.
• Transfer to a parchment lined baking sheet and place in the refrigerator until ready to serve.
• Enjoy!

• Divide the potatoes into wedges and place in a pot over medium heat. Add 4-5 cups of water, salt and garlic.
• Stir and allow to come to a boil. Once boiling, allow to cook for 4-5 minutes.
• Drain, and transfer the wedges to an ice bath to completely cool.
• Once cool pat dry and set aside. This step is very important and will help make the wedges super crispy.

Crispy Batter

• Place all ingredients listed under “Crispy Batter” into a bowl and mix until a thin batter forms.

Assemble

• Heat oil to 350F.
• Working in batches, dip the cooled and dry wedges into the crispy batter.
• Transfer directly to the oil and fry until golden brown about 3-4 minutes.
• Since the wedges are about 80% cooked, it doesn’t take long to cook.
• As soon as they come out the oil, hit with a pinch of salt.
• Serve with your favorite dipping sauce.
• Enjoy!

Lemon Glaze

• Add all ingredients listed under “Lemon Glaze” into a bowl, mix until well combined and smooth.

Assemble

• In a large sauce pan over medium heat, melt 8 tbsp of butter.
• Once butter is melted, add 5 cups of mini marshmallows. Mix constantly until fully combined.
• Then, add vanilla extract and mix until combined.
• Remove from heat.
• Add 3 tbsp of lemon zest to the 6 cups of Rice Krispies cereal and mix to combine.
• Then, transfer the lemon infused Rice Krispies cereal, 1 1/2 cup of mini marshmallows and 1 cup of crushed lemon Oreo cookies to the melted marshmallows and mix throughly.
• Transfer to a baking dish lined with parchment paper. Spread out evenly pressing down just enough to form. This step is very important and will lead to crispy and gooey treats!
• Drizzle with the lemon glaze.
• Top with remaining crushed lemon Oreo cookies and drizzles of melted marshmallow fluff.
• Allow to cool.
• Cut and enjoy!

• In a pan over medium heat add some olive oil and the thinly sliced ribeye. Season with salt and pepper. Cook through about 70%.
• Then, add in diced onions, diced green peppers and a little more salt and pepper.
• Continue cooking until the vegetables start browning around the edges.
• Set aside to cool.

Garlic Butter

• In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.

Assemble

• Roll out the pizza dough and divide into 12 equal pieces.
• Add some of the garlic butter into each pocket of the muffin tin. Brush in to coat.
• Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
• Add some shredded mozzarella cheese to each pocket, followed by the cooked steak filling, some american cheese and cover the top of each with more mozzarella cheese.
• Sprinkle with oregano and a drizzle of olive oil.
• Place in a preheated 425F oven and bake for 18-20 minutes. Until cooked through and golden brown.
• Brush each with garlic butter soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
• Enjoy!

• In a pan over medium heat add some olive oil and cook the Italian sausage until golden brown.
• Once cooked, add in diced onions, diced green peppers and 1/4 tsp salt and 1/4 tsp pepper.
• Continue cooking until the vegetables start browning around the edges.
• Add the pepperoni’s and continue to cook for 3-4 minutes.
• Set aside.

Garlic Butter

• In a bowl add all ingredients listed under “garlic butter” mix thoroughly and set aside.

Assemble

• Roll out the pizza dough and divide into 12 equal pieces.
• Add some olive oil into each pocket of the puffin tin. Brush in to coat.
• Place a piece of pizza dough into each muffin tin pocket and press to shape into the tin.
• Add some shredded mozzarella cheese to each pocket, followed by pizza sauce, the cooked meat and veggies, more sauce and cover the top of each with more mozzarella cheese.
• Sprinkle with oregano and a drizzle of olive oil.
• Place in a preheated 425F oven and bake for 18-20 minutes. Until cooked through and golden brown.
• Brush each with garlic butter soon as they come out the oven. Sprinkle with parmesan cheese and dried parsley.
• Enjoy!

• In a pan over medium heat add in unsalted butter and allow to melt. Once the butter starts bubbling, add white sugar and dark brown sugar.
• Mix to combine, remove from heat and add semi sweet chocolate chips.
• Stir until the mixture is smooth and set aside to cool.
• In a large bowl add vegetable oil, cocoa powder and vanilla extract. Whisk until fully incorporated.
• Next, pour in the cooled chocolate/sugar mixture and whisk together.
• Then, add in the eggs one at a time making sure to mix completely before adding the next egg.
• Fold in flour, salt and baking soda followed by half of the chopped bittersweet chocolate pieces.
• Transfer to a greased 9 x 9 baking dish, dollop dulce de leche throughout and swirl into the brownie batter.
• Top with remaining chopped bittersweet chocolate pieces and place in a preheated oven at 325F.
• Bake for 35-40 minutes until the center of the brownies in the pan are set to the touch (the brownies will keep baking in the hot pan out of the oven). If using the toothpick test, it will not come out with crumbs since this is for fudge-textured brownies.
• Allow to cool to room temperature before dividing into pieces. Enjoy!

Banana Pudding Filling

• Add all ingredients listed under “Banana Pudding Filling” into a bowl and mix until well combined. Set aside to thicken.

Rice Krispie Treats

• In a large sauce pan over medium heat, melt 8 tbsp of butter.
• Once butter is melted, add 5 cups of mini marshmallows. Mix constantly until fully combined.
• Then, add vanilla extract and 1/4 cup of the banana pudding mixture. Mix until combined and remove from heat.
• Add in 6 cups of rice krispies cereal, 1 1/2 cup of mini marshmallows, 1 cup of crushed vanilla wafers and mix throughly.
• Transfer to a baking dish lined with parchment paper. Spread out evenly pressing down just enough to form. This step is very important and will lead to crispy and gooey treats!
• Drizzle with the banana pudding mixture.
• Top with remaining crushed up vanilla wafer and drizzles of melted marshmallow fluff.
• In separate small microwave safe bowls, melt the white chocolate in 10 second intervals until smooth.
• Drizzle over rice krispie treats and let cool.
• Cut and enjoy!

Peach Filling

• In a pot over medium heat add the peaches, cornstarch, sugar, cinnamon and nutmeg.
• As the peaches start to release their juices break them into smaller pieces.
• Continuously stir until it form a jam like consistency.
• Remove from heat, set aside and allow to cool completely.

Cream Cheese Filling

• To a bowl at the softened cream cheese, powdered sugar and vanilla.
• Fold until ingredients are fulled combined and set aside.

Peach Glaze

• To a bowl mix together powdered sugar, syrup from the can of peaches and milk.
• Mix until smooth and thick. If too loose add more powdered sugar until it reaches a thick runny consistency and set aside.

Assemble

• Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 4-5 strips from one roll.
• Lay down a couple of tablespoons of the cream cheese filling and spread to an even layer on one end of the puff pastry.
• Top with the completely cooled peach filling.
• Make sure to leave room around the edges.
• Fold over the empty side and using a fork, crimp the edges to seal completely.
• Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
• Brush on melted butter and top with a sprinkle of sugar and place in a preheated oven at 425F.
• Bake for 14-16 minutes until cooked through and golden brown.
• Once cooked and fresh out the oven, brush on melted butter.
• Drizzle on the peach glaze and melted caramel.
• Enjoy!

• In a large sauce pan over medium heat, melt 8 tbsp of butter.
• Once butter is melted, add 5 cups of mini marshmallows. Mix constantly until fully combined.
• Then, add vanilla extract. Mix until combined and remove from heat.
• Add in 6 cups of rice krispies cereal, 1 1/2 cup of mini marshmallows and 1 cup of peanut butter chips. Mix throughly.
• Transfer to a baking dish lined with parchment paper. Spread out evenly pressing down just enough to form. This step is very important and will lead to crispy and gooey treats!
• Top with chopped up pieces of Reese’s peanut butter cups.
• In separate small microwave safe bowls, melt the peanut butter, chocolate and marshmallow fluff in the microwave in 5 second intervals until smooth.
• Drizzle each over rice krispie treats and let cool.
• Cut and enjoy!