From our gourmet
kitchen to yours. Here's a selection of our favorite recipes.
The recipes are organized by category (Entrees, appetizers
and desserts) Each category has it own page. Desserts are on
this page, and the various recipes are accessible via the drop-down
menu below, or you can simply 'slide down' the selections.
If you have a favorite recipe you would like to share, please
email it. We enjoy trying new recipes, and would love to hear
from you! Bon Apetite!
1 pound sour cream
4 cups sugar
10 each eggs
10 ounces Kahlua
4 tablespoons butter
2 cups graham cracker
Instructions: Mix cheese and sugar until smooth and creamy. Add sour cream, eggs and liquor. Put into spring foam pan with graham craker bottom. Cook for 1-1/2 hours.
Per serving: 451.4 Calories, 27.5 Fat (56.0 calories from fat), 7.1 Protein, 41.5 Carbohydrate,152 Cholesterol, 221 Sodiumreturn
10 each apple, granny smith cored and sliced
2 cups sugar
4 cups flour
10 ounces butter, melted
8 ounces butter, chunks
8 tablespoons cinnamon
8 tablespoons flour
Instructions: Core and slice apples. Combine 2 cups sugar, 4 cups flour and melted butter. Place apples in baking dish. Top with butter chunks, cinnamon, and the 8 tablespoons flour. Spread crumb topping over apple mixture and bake at 350 until top is browned 30 to 40 minutes.
Per serving: 3737.6 Calories, 7.3 Fat (1.7 calories from fat), 60.2 Protein, 872.3 Carbohydrate, 0 Cholesterol, 30 Sodium.return
1/2 cup margarine
1-1/2 cusp graham cracker crumbs
1 can sweetened condensed milk
1 cup semi-sweet chocolate chips
1-1/3 cups coconut
1 cup chopped walnuts
Instructions: Preheat oven to 350, in a 13x9 pan melt margarine, sprinkle graham cracker crumbs over margarine, pour sweetened condensed milk over crumbs, sprinkle with choc. chips and coconut and nuts, press down firmly, bake 25 to 30 minutes or until lightly browned.
Per serving: 4471.9 Calories, 290.0 Fat (56.1 calories from fat), 74.9 Protein,435.9 Carbohydrate, 125Cholesterol, 3120 Sodiumreturn
1/2 cup brown sugar
1/2 cup butter
4 oz rum
Instructions: Saute bananas in mixture, pour warm over vanilla ice cream
Per serving: 157.3 Calories, 7.8 Fat (49.1 calories from fat), 17.6 Carbohydrate, 20 Cholesterol, 61 Sodiumreturn
1-1/2 cups heavy cream
3 cups chocolate chips
1-1/2 tablespoons vanilla
1 tablespoon salt
1 cup milk
1/2 cup flour
1/4 cup sugar
2 each eggs
2 tablespoons cocoa
4 ounces butter
1/4 cup water
Instructions: Bring cream to boil and pour over chocolate, vanilla and salt. Blend all together until smooth and creamy. Refrigerate until hardened. For the chocolate crepes: Combine flour, sugar, cocoa, add milk and water and stir until dissolved. Stir in eggs until completely mixed. In a 6" non stick pan, using a pastry brush, brush a small amount of the butter covering the bottom and sides of pan. Heat the pan over medium heat until butter is hot. Add a small amount of chocolate mixture and swirl around pan to coat sides and bottom. Pour out the excess mixture. Cook the crepe until it starts to brown on sides. Remove and continue process until all the mixture is used. Serve with Anglaise Sauce: 4 egg yolks, 1/2 cup sugar, 1 vanilla bean split and seeds removed, 1-1/2 cups half and half. Heat half & half, vanilla, and sugar. Do not bring to boil, pour 3/4 cup of heated cream mixture into egg yolks and whisk together. Add egg mixture to the remaining cream and whisk together. Over low heat cook until it is thick enough to coat the back of a metal spoon. Refrigerate until cool. Take crepes, fill with chocolate mousse and roll up. Pour sauce on plate and lay crepe on sauce. Top with a little whipped cream.
Per serving: 402.3 Calories, 29.5 Fat(61.6 calories from fat), 4.2 Protein, 37.2Carbohydrate, 75 Cholesterol, 518 Sodiumreturn
1/2 cup butter softened
1 cup flour
1/2 cup walnuts ground
1 Box - 8 oz pkg cream cheese softened
1 each 13 oz frozen whipped topping or whipped cream
1 small pkg chocolate pudding
1 small pkg vanilla pudding
4 cups cold milk
3/4 cup sugar
Instructions: Sinful Pie Crust: Mix together
walnut, flour and butter, Press mixture into 9x13 pan, Bake at
350 for 15 - 20 minutes, Cool completely.
In a mixing bowl, mix together cream cheese and sugar, fold in half the whipped topping and spread on cooled pie crust, mix half of the milk with the chocolate pudding and half with the vanilla pudding in separate bowls. Spread chocolate pudding over cream cheese mixture. Spread vanilla pudding over chocolate mixture. Top with additional whipped topping or whipped cream. Garnish with chocolate curls. Chill 2 hours before serving.
Per serving: 193.8 Calories, 9.8 Fat (44.6 calories from fat), 2.2 Protein, 25.0 Carbohydrate, 25 Cholesterol, 110 Sodium.return
2 cups chocolate wafer cookies crushed
3 tablespoons butter melted
1 each 8 oz. pkg cream cheese softened
1 each 14 oz. can sweetened condensed milk
3/4 cup peanut butter
2 tablespoons Real Lemon juice
1 teaspoon pure vanilla
1 cup whipped topping whipped
1 can fudge topping
additional whipped topping
Instructions:Mix crushed chocolate wafers
and melted butter. Press firmly to bottom of 9 inch pie pan.
Bake at 350 for 10 minutes. Cool completely.
In a large mixing bowl beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk. Add Peanut Butter and beat until smooth. Stir in Real Lemon juice and vanilla. Fold in whipped topping and turn into prepared crust. Freeze until firm. Spread fudge topping over the top of the pie, leaving 2 inches from crust uncovered. Garnish with additional whipped topping or whipped cream and chopped peanuts. Freeze until ready to serve. Pull from freezer 15 minutes before serving.
Per serving: 298.3 Calories, 15.6 Fat (45.6 calories from fat), 6.6 Protein, 35.2 Carbohydrate, 15 Cholesterol, 282 Sodiumreturn
2 cups graham cracker crumbs
3 tablespoons butter melted
1 each 8 oz. cream cheese softened
1 each 14 oz. can sweeteed condensed milk
1/3 cup Real Lemon juice
1 teaspoon vanilla
3 medium banana sliced
Instructions: Combine graham crackers and
melted butter. Press into 9 inch pie pan. Bake at 350 for 10
minutes. Cool completely.
In a large mixing bowl, beat cream cheese until fluffy, add sweetened condensed milk and beat until smooth. Stir in lemon juice and vanilla. Line crust with 2 bananas sliced. Pour filling over bananas. Chill 3 hours or until set. Garnish with whipped cream and remaining sliced bananas. Dip sliced bananas in additional lemon juice to keep from turning brown.
Per serving: 2454.5 Calories, 91.1 Fat (33.4 calories from fat), 50.3 Protein, 359.0 Carbohydrate, 227 Cholesterol,2421 Sodiumreturn
1/2 cup low calorie sweetened condensed
1/3 cup semisweet chocolate chips
1 box Moist devils food cake mix
1-1/2 teaspoons cinnamon
1/3 cup oil
1 can 16 oz. sliced pears in light syrup
1/3 cup macadamia nuts chopped
2 teaspoons water
1 jar 17 oz. Butterscotch caramel
1/3 cup milk
Instructions: Heat oven to 350. Spray 9 or 10 inch springform pan with non stick spray. In a small saucepan combine the condensed milk and chocolate chips, until melted. In large bowl combine cake mix, cinnamon, and oil: blend at low speed 20 to 30 seconds or until crumbly. Place pears in blender container or food processor bowl with metal blade, cover and blend until smooth. In a large bowl, combine 2-1/2 cups of the cake mixture, pureed pears and eggs, beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mixture. Sprinkle over filling. Bake 45 - 50 minutes or until top springs back when touched in center. Cool. In a small saucepan combine sauce ingredients: the butterscotch and milk. Heat 3 - 4 minutes stirring to combine. To serve: spoon 2 tablespoons warm sauce onto each plate, top with a wedge of torts. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls.
Per serving: 82.4 Calories, 7.7 Fat (79.5 calories from fat), 0.5 Protein, 4.0 Carbohydrate, 1 Cholesterol, 4 Sodiumreturn
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