INGREDIENTS

• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur
• FILLING:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• FROSTING:
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
• GARNISH:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

THE METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

INGREDIENTS

• 1 (5-lb.) boneless leg of lamb, rolled and tied
• 3 1/2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1/4 cup loosely packed fresh rosemary leaves
• 1/4 cup loosely packed fresh thyme leaves
• 2 shallots, coarsely chopped
• 6 garlic cloves
• 1 tablespoon fresh lemon juice
• 10 tablespoon olive oil, divided
• 2 pounds small new potatoes

THE METHOD

1. 1. Rub lamb with 2 tsp. salt and 1 tsp. pepper; let stand 1 hour.
2. 2. Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb; place in a large roasting pan. Let stand 30 minutes.
3. 3. Preheat oven to 450°. Toss together potatoes and remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil; place potatoes around lamb in roasting pan.
4. 4. Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125° (rare). Remove lamb from pan; cover loosely with aluminum foil, and let stand 15 minutes before slicing.
5. 5. Dice half of lamb; package in 2 (2 1/2-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets. Serve remaining lamb with potatoes and pan juices.
6. Note: Peel the centers of the potatoes for a pretty presentation, if desired.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup cake flour
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 1 cup unsalted butter
• 3 tablespoons shortening
• 1/4 cup sour cream
• 1/8 teaspoon lemon juice
• 5 large Granny Smith apples - peeled, cored and sliced
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 tablespoon ground nutmeg
• 1/8 teaspoon lemon juice
• 1 egg, beaten

THE METHOD

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

• 1 Can Flaky Grands
• Bag shredded cheddar 8 oz.
• Half cup milk
• Cubed ham or ground cooked sausage 1 cup cooked
• 5 eggs
• Salt and pepper
• Add all ingredients and mix saving biscuits for last.

THE METHOD

1. Cut biscuits into fours and carefully mix in.
2. Transfer to roomy casserole dish that has been oiled. Cook 25 minutes at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner with a small salad.

INGREDIENTS

• 1 can cherry pie filling
• 1/2 cup butter
• 16 ounces Sour Cream
• 8 ounces Cream Cheese
• 16 ounces marshmallows
• 2 regular size keebler ready graham pie crusts (save plastic as cover)

THE METHOD

1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.
2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.

INGREDIENTS

• Topping
• 2 (8 ounce) packages low-fat cream cheese or 2 (8 ounce) packages cream cheese
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

• Brownie
• 1 cup unsalted butter
• 6 ounces unsweetened baking chocolate
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 1 (21 ounce) can cherry pie filling

THE METHOD

1. 1 Heat oven to 350°.
2. 2 Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3. 3 Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4. 4 Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5. 5 With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6. 6 Spoon brownie mixture into prepared baking pan.
7. 7 Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsp of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
8. 8 Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9. 9 Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10. 10 After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.

How to Make It

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY.

PEANUT BUTTER GANACHE:

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

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