Dessert Delight

Dessert Delight

Gooey Cookies

Gooey Butter Cookies!!

(◕‿◕) .. ⓈⒽⒶⓇⒺ :: ⓉⒶⒼ :: ⓁⒾⓀⒺ .. (◕‿◕)


8 ounces cream cheese, softened
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 (18 1/2 ounce) boxes white cake mix or 1 (18 1/2 ounce) boxes yellow cake mix
confectioners' sugar


Cream together cream cheese and butter.
Add egg and vanilla, then cake mix.
Refrigerate for at least 1 hour or until cookie dough is firm.
Roll in 1 inch balls, then roll in confectioner's sugar.
Preheat oven to 350*.
Bake cookies on ungreased cookie sheet for 10-15 minutes or until cookies are slightly firm to touch.
Wait a minute or two before removing cookies to cooling racks.
Dust with confectioner's sugar.

Turkey Zucchini Burger

Zucchini is the secret to these extra moist Mediterranean inspired burgers. Serve with lemon wedges alongside.


1 lb lean ground turkey
1 cup packed grated zucchini, squeezed very dry
1/4 cup chopped fresh cilantro leaves, divided
3 tbsp fresh lemon juice, divided
3 cloves garlic, minced divided
2 green onions, thinly sliced
2 tsp ground cumin, divided
2 tsp fresh ground black pepper divided
1/4 tsp sea salt, plus additional to taste
1/4 cup plain Greek yogurt
2 tbsp tahini paste
2 plum tomatoes, seeded and diced
1 cup diced English cucumber
1/4 cup diced red onion
2 tbsp chopped fresh mint leaves
High heat cooking oil such as sunflower, safflower or grape seed oil
Olive oil cooking spray
2 6 inch whole grain pita, halved
1/2 cup crumbled feta cheese (optional)


In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice 2 cloves of garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2 thick patties, then transfer to a large parchment lined baking sheet. Cover and refrigerate for at least 1 hour or over night.

Prepare tahini sauce; in a small bowl, combine yogurt, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.

Prepare salsa; in a medium bowl, combine tomatoes, cucumber, red onion, mint remaining 2 tbsp cilantro, 1 tbsp lemon juice and 1/4 tsp pepper. Season with additional salt. Cover and refrigerate.

Heat an outdoor grill to medium high and light oil grate with cooking oil. A non stick grill pan will work here too. Mist patties with cooking spray and grill for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant read thermometer registers 165 F when inserted in center.

Divide tahini sauce between pita halves, Place 2 patties into each pocket and divide salsa among burgers. Top with feta.

Grilled Tomato Panzanella

Panzanella is a classic Tuscan salad made from juicy tomatoes and chunks of day old bread. Grilling the tomatoes, gives out version a delicious twist.


High heat cooking oil such as sunflower, safflower or grape seed oil, as needed
1 9 oz loaf whole grain bread with seeds, cut into 1 1/4 inch cuves
2 cups grape tomatoes
3 tbsp olive oil, divided
1/4 cup balsamic vinegar
1/2 tsp garlic powder
1/2 tsp dried italian seasoning
1/4 cup lightly packed basil leaves, chopped


Preheat grill to medium and lightly oil grate, To a large bowl, add bread and tomatoes. Drizzle 2 tbsp oil oil over top and toss to coast. Thread bread into skewers Thread tomatoes into separate skewers

Add bread skewers to grill. Grill bread, turning frequently until roasted and golden on all sides. 5 to 6 minutes. About 2 minutes before bread is fully cooked ad tomatoes skewers to grill; grill tomatoes for 1 to 2 minutes, turning frequently until softened and very lightly blistered. Slide bread off skewers and transfer to a large bowl. Gently slide tomatoes off and add into bowl with bread.

Meanwhile in a small bowl, whisk together vinegar, remaining 1 tsp olive oil, garlic powder and Italian seasoning.

Drizzle vinegar mixture over bread and tomatoes and toss to coast. Gently stir in basil.

Sweet Pepper Sirloin Salad with fresh Horseradish Vinaigrette & Blue Cheese

Have this satisfying main worthy salad on your dinner table tonight within 25 minutes of getting home; your family will love the combination of crisp veggies, juicy steak and pungent blue cheese.


High heat cooking oil (such as sunflower, safflower or grape seed oil) as needed
1 lb. boneless top sirloin steak, about 3/4 inch thick, trimmed
5 oz mixed spring greens
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup grape tomatoes, halved
1/2 cup thinly sliced red onion
1 1/2 oz crumbled blue cheese (you may substitute with Feta or another hard cheese)


2 cloves garlic, minced
1/2 cup white balsamic or white wine vinegar
2 tbsp fresh grated horseradish
1 tbsp safflower or olive oil
1/2 tsp each sea salt and coarse ground black pepper


Heat a grill or large grill pan on medium high and lightly brush with oil. Add steak and cook turning once, to desired doneness, 6 to 8 minutes for medium rate and 8 to 10 minutes for medium (internal temperature should be at least 145 F when tested with an instant read thermometer) Transfer to a cutting board and let rest for 10 minutes before thinly slicing against the grain.

Meanwhile, in a small bowl, combine greens, bell peppers, tomatoes and onion, toss with vinaigrette. Divide evenly among plates and top with steak and cheese.

Note: prior to cooking meat, take your meat out of the fridge and let it rest 30 45 minutes before grilling. This allows the meat to cook at it's natural temperature and prevents shrinkage and toughness.

Crab Napoleon Salad

This no cook, summer fresh dish is inspired by the Italian Caprese salad. Shelled Alaskan King Crab is ideal here, but if using frozen and thawed crab, choose claw meat for best texture and color.


2 4 inch whole grain pitas
Olive oil cooking spray
4 red vine tomatoes, divided
2 tsp avocado or extra virgin olive oil
1 1/2 tbsp olive oil mayonnaise
1 tbsp grainy or Dijon mustard
2 tsp fresh lemon juice
8 oz cooked lump crab meat; picked over for shells
Sea salt and fresh ground black pepper to taste
2 yellow vine tomatoes
1 firm ripe avocado; peeled, pitted and sliced into 8 thin slices
8 large leaves fresh basil, plus additional sprigs for garnish
1 5 oz ball fresh buffalo mozzarella; drained and thinly sliced


Preheat oven to 350 degrees. With a small sharp knife, split each pit into 2 single layer rounds, Mist both sides of each round with cooking spray and transfer to a large baking sheet. Bake turning once, until golden and crisp; 6 yo 8 minutes. Remove from oven and let cool on baking sheet.

Meanwhile; prepare vinaigrette. Cut 1 red tomato in half crosswise. Over a small bowl, squeeze out as much juice and seeds as possible and collect in bowl. With a small spoon scoop out tomato pulp and add to juices. Mixture should total 1/3 cup; if not, repeat with 1 additional red tomato. Stir in oil and set aside.

In a separate bowl, combine mayonnaise, mustard and lemon juice, fold in crab meat, salt and pepper and set aside.  Slice remaining 2 red tomatoes and yellow tomatoes crosswise into 1/2 inch thick slices.

Divide pita rounds among plates. Layer each with avocado, red tomatoes, basil, mozzarella, crab mixture, yellow tomato, and additional basil mozzarella and crab mixture. Drizzle vinaigrette over top and around each dividing evenly. Garnish with basil sprigs.

Citrus Marinated Feta and Olives

This gorgeous make ahead dish is a crowd pleaser at any gathering, and it's so easy to prepare.

1/4 cup chopped fresh basil
1/4 cup olive oil
1 Tbsp. orange zest
1 tsp. coarsely ground black pepper
1 garlic clove-minced
1 cup pitted Kalamata olives
1 cup pimiento stuffed Spanish olives
1 (8 oz) feta cheese block, cubed

Whisk together first 5 ingredients in a medium size glass bowl; gently stir in olives and cheese. Cover and chill 24 hours before serving.

Salt and Pepper Roasted Turkey

With a turkey this simple and with so few ingredients, focus on the techniques that matter most. First, pat the turkey very dry, which will help it achieve a crispier skin in the oven. Then season liberally with kosher salt; season the cavity, gently under the skin and again on the surface of the skin to enhance the flavor from the skin to the bone.

1 (11 to 12 lb) whole fresh turkey
1/3 cup canola oil, divided
2 Tbsp. kosher salt, divided
1 Tbsp. freshly ground black pepper, divided
Kitchen string

1. Preheat oven to 325 degrees. Remove giblets and neck from turkey cavity and if desired, reserve for gravy. Rinse turkey with cold water; pat dry. Drain cavity well; pat dry. Loosen and lift skin from turkey breast without totally detaching skin. Rub 2 Tbsp. oil, 2 tsp. salt, and 1 tsp pepper under skin and inside cavity.

2. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan. Tie ends of legs together with kitchen string tuck wing tips under. Brush turkey with remaining oil, and sprinkle with remaining salt and pepper.

3. Bake at 325 degrees for 3 hours and 45 minutes to 4 hours or until a meat thermometer inserted into thigh registers 165 degrees. Let stand 20 minutes before carving.

Crispy Goat Cheese Topped Arugula Salad

4 (4 oz.) goat cheese logs
1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
2 large egg whites
1 cup panko (Japanese breadcrumbs)
4 Tbsp. olive oil
2 (5 oz) containers baby arugula
4 large navel oranges, peeled and sectioned
Pomegranate Vinaigrette
Garnish: pomegranate seeds

1. Cut each goat cheese log into 6 (1/2 inch wide) slices. Combine flour and black pepper in a shallow dish. Whisk together egg whites and 2 tbsp. water in another shallow dish. Place panko in a third shallow dish. Dredge goat cheese in flour mixture, dip in egg mixture, and dredge in panko. Arrange goat cheese in a single layer in a aluminum foil lined jelly roll pan; cover and chill 30 minutes to 4 hours.

2. Cook half of goat cheese rounds in 2 Tbsp. hot oil in a large nonstick skillet over medium heat 2 to 3 minutes on each side or until lightly browned; drain on paper towels. Repeat with remaining oil and goat cheese rounds.

3. Divide arugula and orange sections among 8 plates; drizzle with Pomegranate Vinaigrette. Top each salad with 3 goat cheese rounds.

Balsamic Green Beans

1 lb. fresh haricots verts (thin green beans) trimmed
6 large shallots
Vegetable oil
1/2 cup balsamic vinegar
1 Tbsp. light brown sugar
3 Tbsp. butter
1/2 cup lightly salted roasted almonds, coarsely chopped
1/2 cup cooked and crumbled bacon (about 5 slices)

1. Cook bean sin boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch in a heavy sauce pan; heat over medium high heat to 350. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.

3. Cook vinegar and sugar in a large skillet over medium high heat; stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and saute 5 minutes or until thoroughly heated; add salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.

Lemon Broccolini

1 cup (1/2 inch) french bread baguette cubes
2 tbsp. butter
1 garlic clove, pressed
2 Tbsp. chopped fresh flat leaf parsley
2 tsp. lemon zest
1 1/2 lb fresh Broccolini
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil

1. Process bread in a food processor 30 seconds to 1 minute or until coarsely crumbled.

2. Melt butter with garlic in a large skillet over medium heat; add breadcrumbs, and cook, stirring constantly, 2 to 3 minutes or until golden brown. Remove from heat, and stir in parsley and lemon zest.

3. Cook Broccolini in boiling salted water to cover 3 to 4 minutes or until crisp tender; drain well. Toss Broccolini with lemon juice and olive oil. Add salt and pepper to taste. Transfer to a serving platter, and sprinkle and breadcrumb mixture.

Spuds in a Blanket

1/4 cup ketchup
2 tablespoons barbecue sauce
2 teaspoons firmly packed dark brown sugar
12 slices bacon
48 extra-crispy tater tots

1. Preheat over to 425 degrees. Line a rimmed baking sheet with aluminum foil. Spray with pam. Place a cooling rack on top of baking sheet. Or you can omit this part.
2. In a small bowl, combine ketchup, barbecue sauce, and brown sugar and mix well. Brush both sides of bacon with ketchup mixture. Cut each slice in half crosswise and then in half length wise. Wrap each prepared piece of bacon around a tater tot, and place seam side down on rack. Brush tops of prepared tater tots with remaining ketchup mixture. Bake for 20 minutes or until bacon is crisp.

Toasted Walnut Fudge

3 cups sugar
1/2 cup butter
1 (5-ounce) can evaporated milk
1 (7-ounce) jar marshmallow creme
1 (12-ounce) package semisweet chocolate morsels
2 cups chopped toasted walnuts
1 teaspoon vanilla extract
 1/4 teaspoon salt

1. Line a 13 x 9-inch baking pan with non stick aluminum foil.  Spray foil with nonstick cooking spray.
2. In a dutch oven, heat sugar, butter and milk over medium high heat. Bring to a boil and cook, stirring constantly, for 5 minutes. Remove from heat, and stir in marshmallow cream and chocolate morsels; stir just until melted and smooth. Stir in walnuts, vanilla and salt. Spoon mixture evenly into prepared pan. Let stand for 1 hour or until set. Cut into 2 inch pieces.

Chocolate Pecan Pie

1/2 (14.1 ounce) package refrigerated pie crust or you can use a deep dish pie crust-in freezer section
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups chopped pecans
1 (12-ounce) bag mini semisweet chocolate morsels

1. Preheat oven to 350 degrees
2. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pie crust into a 9 inch deep dish pie plate. (or use a ready made one) trim excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Cover bottom of pastry with pie weights. Bake for 8 minutes, removing pie weight, and set aside.
3. In a large bowl, combine brown sugar and corn syrups. Whisk in melted butter and eggs until well combined. Whisk in vanilla and salt. Stir in pecans and chocolate morsels. Spoon pecan mixture into prepared crust. Bake for 35 minutes or until center is set.

Cheeseburger Soup

  • 1 pound ground beef
  • 1 pound bacon, cooked and crumbled*
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups shredded cheddar cheese
  • 1 cups milk
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, heavy cream salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.

Mexican Black Bean Chili

1 cup frozen chopped onion, thawed (or fresh chopped)
1 cup frozen bell pepper strips, thawed and chopped
1 pound ground sirloin
1 1/2 cup fat free, lower sodium beef broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves, crushed
2 (14.5 ounces) cans no salt added diced tomatoes, undrained
2 (15 ounces) cans non salt added black beans, drained
6 tablespoon light sour cream

Place a large nonstick skillet over medium high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble meat. Drain; well; return meat mixture to pan. Add broth and next 8 ingredients (through black beans); bring to a boil.
Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally. Ladle chili into soup bowls; top with sour cream.