Ingredients: Joseph’s Lavish Bread – 1 wrap• 96% lean beef 4oz• Kraft fat free cheddar • shredded lettuce• Haas avocado chunks • old El Paso Taco seasoning • evoo
Instructions:• cook meat & add taco seasoning •put all ingredients inside bread and fold • grill both sides of crunch wrap in EVOO until crispy • top it all off with mild salsa
Directions
2 CUPS OF MELTED BUTTER
6 CUPS OF LIGHTLY PACKED BROWN SUGAR
6 EGGS
6 TBSP HOT WATER
8 CUPS OF FLOUR
3 TSP OF BAKING SODA
3 TSP OF BAKING POWDER
¾ TSP OF SALT
3 PACKS OF CHOCOLATE CHIPS
Mix all ingredients together, and stir in the chocolate chips at the end. It’s that simple!
CONVECTION BAKE: 8 MINS @375 F
Ingredients:
1 cup of flour
3/4 cup of oatmeal
1 tsp of cinnamon
1 cup brown sugar
1/2 cup of melted butter
4 cups of diced rhubarb
1 cup of white sugar
2 tbls of cornstarch
1 cup of water
1 tsp of vanilla
Directions:
1. In a large bowl mix together flour, oatmeal, cinnamon, brown sugar, and butter. Split the mixture in half and press half into a greased 8×8 glass pan. Add rhubarb over the pressed crust.
2. In a saucepan, mix sugar, cornstarch, water, and vanilla. Cook until the liquid boils and turns clear. (It won’t turn completely clear, but it will be a lot clearer than when you first mixed the ingredients together)
3. Once clear, pour the syrup over the crust and rhubarb.
4. Sprinkle the other half of the crust over the top of the rhubarb.
5. Cook for 1 hour at 350 degrees
6. Serve by itself of with ice cream or whipped cream
Ingredients:
1 7 OZ. Jar Macadamia nuts, divided
1 Cup plus 2 Tablespoons sugar, divided
1 Cup Graham Cracker Crumbs
1/4 Cup (1/2 stick) butter, melted
3 packages (8 oz. each) Cream Cheese, softened
2 Eggs
1/4 Cup Sour Cream
2 packages (6 oz. each) white baking bars, melted
Directions:
1. Preheat oven to 350F.
2. In a blender or food processor that has been fitted with its metal cutting blade, finely chop 1/2 cup macadamia nuts with 2 Tablespoons of sugar.
3. Place in a medium-sized bowl & add the graham cracker crumbs & melted butter; mix well.
4. Press into the bottom of a 10″ springform pan.
5. In a large bowl, with an electric beater on medium speed, beat the cream cheese, the
remaining cup of sugar and the eggs until smooth. Add the sour cream, then the melted white baking bars, mixing until well combined after each addition.
6. With a knife, coarsely chop the remaining macadamia nuts and stir into the cream cheese mixture.
7. Pour over the crust and bake for 45-50 minutes, until almost set in the center. Turn off the oven and leave the cheesecake in the oven with the door ajar for one hour.
8. Remove from the oven and allow to cool completely. Cover and chill for at least 4 hours or overnight.
NOTE: For even more pizzazz, garnish the top with some dark chocolate -dipped macadamia nuts.
*Cheesecakes have a tendency to crack or split on the top. I usually put some oven-proof container, pot, pan, whatever with water in it in the oven with the cheesecake while it cooks. That add the extra moisture and prevents the cracking.
Ingredients:
Directions:
Prep:20min › Cook:30min › Ready in:50min
225g (8 oz) uncooked macaroni
Prep:20min › Cook:30min › Ready in:50min
Prep:20min › Cook:30min › Ready in:50min
