• 1 (8 ounce) package cream cheese, softened
• 1-1/4 cups confectioners sugar, sifted
• 1 (8 ounce) carton frozen Cool Whip topping, thawed
• 1 prepared angel food cake, cut into 1 inch cubes
• 2 (21 ounce) cans blueberry OR cherry pie filling

Instructions:———————————–

1. In a large mixing bowl beat the cream cheese with confectioners sugar; fold in the Cool Whip topping until thoroughly combined.
2. Gently mix in the cake cubes.
3. Spread evenly into an ungreased 13 x 9-inch pan.
4. Spread the pie filling on top.
5. Cover and refrigerate for at least 2 hours before cutting into squares.

• 2 lbs unpeeled large raw shrimp
• 27 Ritz crackers, crushed (about 1-1/2 cups)
• 1/2 cup all-purpose flour
• 1/2 teaspoon fresh ground black pepper, divided
• 1 1/2 teaspoons seasoned salt
• 1/2 cup buttermilk
• 2-3 drops Tabasco sauce (or adjust to taste)
• 1 large egg, slightly beaten
• vegetable oil (for frying)

Instructions:—————————————

1. Peel the shrimp, devein and leave the tails on .
2. In a bowl mix together the crushed crackers, flour, 1/4 to 1/2 teaspoon black pepper and seasoned salt.
3. In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon 1/4 to 1/2 black pepper until well combined.
4. Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
5. Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
6. Holding the shrimp by the tail carefully place the shrimp into hot oil.
7. Fry in batches for about 1-2 minutes or until golden brown.
8. Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

Ingredients:

• 1 box brownie mix (use a mix that is for an 8-inch baking pan)
• 1 1/2 cups mini chocolate chips (for top of batter)

COCONUT MIXTURE

• 2 1/2 cups shredded coconut
• 1/4-1/3 cup mini chocolate chips
• 2 tablespoons sugar
• 2 tablespoons white corn syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup all-purpose flour

Instructions:————————————-

1. Preheat oven to 350 degrees F.
   
2. Grease an 8 x 8-inch baking pan.
   
3. To make the coconut mixture; in a medium bowl stir all coconut mixture ingredients together until “pasty” (I use my hands for mixing this).
   
4. In another bowl prepare the brownie mix according to package directions.
   
5. Pour about 2/3 of the brownie mixture into the pan.
6. Top with all of the coconut mixture spreading as evenly as possible.
7. Top with spoonfuls of the remaining brownie mixture.
8. Sprinkle 1-1/2 cups mini chocolate chips over top of batter (do not mix in).
9. Bake for about 35 minutes or until brownie tests done.
10. Cool slightly then cut into squares

• 3/4 cup butter, softened
• 2/3 cup white sugar
• 2/3 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup buttermilk, room temperature
• 1/2 cup sour cream
• 2 tablespoons strong brewed coffee (or can mix 1 heaping teaspoon instant coffee granules with 2 tablespoons very hot water, cool slightly before adding)
• 1-3/4 cups all-purpose flour
• 1 cup sifted unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Instructions:————————————-

1. Preheat the oven to 350 degrees F.
2. Set oven rack to second-lowest position.
   
3. Line cupcake pans with paper liners.
4. In the bowl using an electric mixer cream the butter and both sugars on high speed until light and fluffy (about 5 minutes).
5. Lower the speed to medium, add the eggs add the vanilla; beat until well blended.
6. In a separate bowl whisk together the buttermilk, sour cream, and coffee.
7. In another bowl, sift together the flour, cocoa, baking soda, and salt.
8. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture (mix only until blended).
9. Divide the batter into the cupcake pans (1 rounded standard ice cream scoop per cup is about the right amount and what I use).
10. Bake 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

• 1 puff pastry sheet (use half of a 17-ounce package, thawed according to package directions)
• 4 ounces cream cheese, softened (use half an 8-ounce package)
• 1/2 cup light cream (such as half and half)
• 3 large eggs
• 1/2 teaspoon garlic powder (can use up to 1 teaspoon)
• 1 cup canned sliced mushrooms, very well drained
• 1 (10 ounce) package frozen spinach (cooked to package directions, then hand-squeezed dry)
• 1 1/4 cups old cheddar cheese, shredded
• 3/4 cup freshly grated Parmesan cheese, divided
• 2 green onions, chopped (can use more)
• salt and fresh ground black pepper, to taste (I would start with 1/2 teaspoon each

Instructions:—————————————–

1. Preheat oven to 400 degrees F.
2. Prepare a 9-inch glass pie plate.
3. Roll out the puff pastry sheet to an 11-inch square,then transfer to prepared pie plate; trim edges.
4. In a bowl beat the cream cheese until smooth.
5. Add in light cream, eggs and garlic powder; beat until combined.
6. Squeeze out any moisture in the spinach well using you hands before adding inches.
7. Add in all remaining ingredients including 1/4 cup Parmesan cheese; mix with a wooden spoon to combine.
8. Pour into puff pastry crust.
9. Sprinkle with about 1/2 cup grated Parmesan cheese (or to taste).
10. Bake for about 25 minutes, or until the filling is set.
11. Cool for 10 minutes before slicing and serving.

INSTRUCTIONS:——————————————————

In a heavy saucepan melt butter over medium-high heat.

Whisk in flour and stir constantly for 1 minute.

Slowly add in broth, chicken bouillon powder, half and half cream,  garlic powder and dried onions; whisk over medium heat until smooth and thickened (this should take about 2-3 minutes).

Season with black pepper.