Perfect Buttercream Icing

Perfect Buttercream Icing

What You'll Need:

1 cup unsalted butter (2 sticks), softened

1 cup vegetable shortening

1 bag confectioner's sugar, sifted (2 lbs or about 8 cups)

2 teaspoons vanilla extract

2 tablespoons milk

1 tablespoon light corn syrup

**Chef's note: as with any recipe involving creaming of fats, this recipe works best with a stand mixer.  A hand mixer will also work, but will take longer. If you're thinking of whisking, I hope you have arms like Popeye.**

Put butter and shortening into bowl.  Mix on low until blended, adding in vanilla.

Turn mixer to high, and allow to whip.  Don't under-whip...this is an important step.  Allow to reach the color/consistency of sour cream.

Turn mixer to lowest setting and begin to add sugar, one third at a time.  If mixer begins to slow down, turn up to next highest setting.  Add corn syrup and milk after 2/3 of the sugar has been mixed in.  Occasionally stop mixer and, using a spatula scrape the sides of the bowl.

More or less milk & corn syrup may be used to reach your desired consistency.

To color, use gel colors.  If you use liquid color, you will need to add more sugar.

White Chocolate Lemon Truffles

White Chocolate Lemon Truffles

What you'll need:

1. 1 cup White Chocolate
2. 5 tablespoons Unsalted Butter
3. 3 tablespoons Heavy Cream
4. 1 teaspoon Lemon Extract
5. pinch of salt
6. powdered sugar for dusting

Melt chocolate, butter, and cream in a double boiler.  Stir until smooth.

Stir in salt and lemon extract.  Cover bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to handle.

Using a melon baller or small scoop/spoon, form into 1 inch balls.  Toss with powdered sugar until coated.

Store in an airtight container, refrigerated for up to 1 week, freeze for up to 2 months.

Caramel Cheesecake Bites

Caramel Cheesecake Bites

What You'll Need:

Cheesecake:
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla

Caramel:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk

Crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted butter


Preheat the oven to 350°F.

Crush your slivered almonds. In a mixing bowl whisk together the almond flour, almonds, baking soda, salt and cinnamon. Add the butter and combine with a spoon.

Line a muffin tin with liners. Push the almond mixture into the bottom of the liners; bake for 10 minutes to set.

Turn oven down to 300°F.

In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.

Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

While cakes are cooking, start on the caramel: Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.

Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon caramel over each cheesecake.

Apple Pie Bites

These are simple enough so that anyone can make them.  Why make a whole apple pie when you can make these finger food style snacks!

What you'll need:

• 2 tubes of crescent rolls (usually 8 per tube)
• 1 apple, cored and cut into 16 wedges
• 1/4 cup melted butter or margarine
• Cinnamon
• Brown Sugar
• 1 tsp lemon juice (optional)

Preheat oven to 350 degrees Fahrenheit.

Place apple slices into 2 cups of cold water with 1 tsp lemon juice added, if they'll be sitting for more than a few minutes (so your apples won't brown).

Roll our crescent dough.  Brush butter along top of each piece.

Generously sprinkle brown sugar over each piece.  Sprinkle a dash of cinnamon (to taste) on each piece.

Place 1 slice of apple at the end of each crescent roll, and carefully roll up.

Place in greased 8x8 pan, seam side down (so they don't unravel).

Bake 12-14 minutes or until golden brown.

Portion-Controlled Mashed Potatoes

Got this one from Cheryl.  

There is NOTHING wrong with having carbs in your diet.  As most of my friends know, I go out of my way to disprove these long-held food & diet myths.  You can eat ANYTHING you want, as long as you eat it in moderation, and get off your butt for a while!  Even 15 minutes of light exercise is enough to stimulate your metabolism.

Just prepare your mashed potatoes as you normally would, and you can even add tasty add-ins like cooked bacon, cheddar cheese, parsley, green onions, chives, garlic, etc.

Spoon portions into a greased muffin pan.  Run a fork along the top, and brush with olive oil (or melted butter!)

Bake at 375 degrees Fahrenheit for 10-15 minutes, or until tops are crispy and golden brown.

Now you can enjoy a portion-controlled serving of your favorite side!

Summer Jell-O Shot List

Remember, alcohol boils off at a lower temperature than water.  Boil your water, add your Jell-O, then allow to cool for about 10-15 minutes before you stir in your alcohol.

And I present to you, ladies and gentlemen, the comprehensive list of Jell-O shots for any parties you might have this Summer.  If you have one I haven't included, send it to me at Chef2799@gmail.com

67 Jell-O Shots For Summer








1 *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.


2 *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.(substitute watermelon jello for lime for a melon margarita)


3 *RUM & COKE* boil 1 cups coke, mix in dark cherry jello add 1 cups light rum


4 *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.


5 *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.


6 *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka


7 *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)


8 *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)


9 *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)


10 *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)


11 *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)


12 *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)


13 *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)


14 *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)


15 *STRAWBEERY* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)


16 *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum


17 *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)

18 *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)


19 *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)


20 *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)


21 **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka


22 ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)


23 *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.


24 *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triple sec)


25 *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)


26 *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)


27 *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)


28 *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)


29 *CHERRY BOMB* (boil 1 cup red bull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)


30 *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)


31 *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)


32 *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps


33 *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager


34 *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitute mint leaves with a splash of mint extract in the the boiling water.)


35 *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.


36 *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!


37 *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.


38 *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup


39 **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.


40 *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups


41 ADAM AND EVE 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomegranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.


42 ALABAMA SLAMMER 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix thoroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.


43 ALL NIGHTER 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.


44 APPLE PIE 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.


45 BANANA BOAT 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.


46 BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.


47 BAT OUT OF HELL 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rum and 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.


48 BERMUDA TRIANGLE 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot


49 BLACK CAT 1 cup of boiling water. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.


50 BLACK WIDOW 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a snazzy garnish, drop a single blackberry in each cup before chilling


51 *COUGH DROP*1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.


52 *CRYPTINI* cup of Hot Coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.


53 FRENCH TICKLER 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnapps and 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.

54 HARVEY WALLBANGER 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup of Galliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.

55 JUICY FRUIT 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup of Melon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool

56 JAGERMASTER 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.

57 JAGERMONSTER 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.

58 LETHAL INJECTION 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package of Pineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring into jello shot cups.

59 LONG ISLAND ICED TEA 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.

60 NINJA TURTLE 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.

61 PAIN KILLER 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of Coconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.

62 PIXIE STIX 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.

63 RED SILK PANTIES 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot cups.

64 SCOOBY SNACKS 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.

65 TIJUANA TAXI 2 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.

66 RUMMY BEARS 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.

67 WOOWOO 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)

Ranch Party Bread

This recipe is courtesy of Land O' Lakes.  This actually turns out very well, and makes a good appetizer or party food!

What you'll need:

• 1 (16oz) loaf of Italian or sourdough bread
• 1/4 cup unsalted butter, melted
• 1 tsp dry ranch dressing mix
• 1/2 cup chopped bacon, or bacon bits
• 1/4 cup jalepeno peppers (from a jar), chopped
• 10 sliced American cheese, chopped
• 2 tsp fresh parsley, chopped

Preheat oven to 350 degrees Fahrenheit.  Place two (24 inch) pieces of aluminum foil, overlapping each other, on a flat surface.

Cut bread, using serrated knife, in a grid (checkerboard) pattern, being careful to not go all the way through the bottom, and leaving about 1" between slices.  Place on center of aluminum foil.

Combine butter and ranch mix in bowl.  Add all remaining ingredients, except parsley.  Stir to combine.

Carefully spoon mixture the cuts you've made in the bread.  Wrap the foil loosely around the bread, and place on an ungreased baking sheet.

Bake 30 minutes.  Pull back aluminum foil to expose the bread, and continue baking another 5-10 minutes until the loaf is golden brown and the cheese is melted.  Sprinkle parsley over top for garnish.

Serve immediately, this is best while still warm.  Make sure you use 2 forks, or a set of tongs, to grab the filling when pulling pieces of the bread out.  Enjoy!

Pizza Pockets

I had a request for something like these, so here you are.  One of the best parts about being a classically trained Chef is that I have the opportunity to show people that you don't need a fancy culinary degree to make food your family will love.  You won't find a recipe for Boeuf Bourguignon on here...these are recipes that anyone can do, with simple ingredients.  I hope you're enjoying them!

What you'll need:

• 3 cans buttermilk biscuits (usually 10 per can)
• 56 pepperoni slices
• 1 lb block Colby cheese
• 1 egg, beaten
• Parmesan cheese & Garlic powder
• 1 jar pizza sauce

Preheat oven to 425 degrees Fahrenheit.

Cut the block of cheese into 28 squares.

Flatten out biscuit dough with a roller ( the pizza sauce jar works well ), and stack pepperoni & cheese on the center of each one. 

Fold up edges of dough, closing the pocket.  Place seam side down in a greased 9x13 pan.

Using a pastry brush ( a rolled up paper towel works in a pinch ), evenly brush the egg over the tops of the pockets, and sprinkle cheese & garlic powder on as desired.

Bake 18-20 minutes, until golden brown.

Serve with pizza sauce for dipping.

**Note: You can put the pizza sauce in the pockets, but it's trial and error.  If you use too little, it just soaks into the dough, and if you use too much it leaves the pocket soggy and tends to leak out the sides.  Feel free to experiment, but I recommend serving the sauce on the side.

Cheesy Chicken Alfredo Roll-ups

These are a perfect main course for a weeknight dinner, and it works perfectly well if you want to add spinach to get that healthy boost (To offset some of the Alfredo sauce!)\

What you'll need:

• 9 lasagna noodles, cooked to al-dente and dried with a paper towel
• 2 1/2 cups Alfredo sauce
• 2 cups chicken, cooked & shredded (boil or roast it, then use a fork to shred it!)
• 3 cups shredded mozzarella cheese
• Salt & Pepper
• Oregano (optional, recommended)

Preheat oven to 350 degrees Fahrenheit.

Spray 8x8 pan with nonstick spray, and pour 1/2 cup of Alfredo sauce in - tilting so that it covers the bottom.

With the pasta laid out on a paper towel, spread about 2 tbsp of Alfredo sauce on each one.  Sprinkle salt & pepper (and oregano, if included) over the sauce on each piece of pasta.

Divide the chicken evenly among the pasta, and spread it evenly over the length of the pasta.

Sprinkle approximately 3 Tbsp shredded cheese over chicken on each noodle.

Carefully roll up, and place them seam side down in the dish, letting them rest against each other so they don't unravel.

Pour remaining Alfredo sauce over all rolls, and sprinkle remaining cheese over entire dish.

Bake for 30 minutes, or until cheese on top is melted and slightly browned.

Banana Split Pie

Ice cream is one of my favorite aspects of summer.  Not the regular store-bought ice cream that you can get anytime, but that wonderfully creamy, smooth soft-serve ice cream.  And what's the best use for that stuff?  Banana Splits!

Summer is almost here in my part of the world, but this is a go-to dessert that you can make anytime, and it'll transport you right back to a picnic table at the park!

What you'll need:

• 1 graham cracker pie crust (or make your own, but for this recipe it's not overly important)
• 3oz cream cheese
• 2 cups powdered sugar
• 1 (8 oz) can of crushed pineapple
• 2 bananas
• 1 (6 oz) box white chocolate or vanilla pudding mix
• 8 oz whipped cream
• 10 strawberries
• 4 oz pecans (or your favorite nuts), rough chopped

In a bowl or stand mixer, whip cream cheese on medium speed until smooth.  Add reduce speed to low and add powdered sugar until completely incorporated, then mix on high until light and fluffy.  Spread evenly into crust.Completely drain pineapple, blot with paper towel, and spread evenly over cream cheese mixture.
Prepare pudding as per package directions, and pour over pineapple.

Slice strawberries and bananas, and layer them on top of the pudding.

Spread whipped cream over entire pie.

Garnish with rough-chopped pecans.

Keep refrigerated until service.  Serves 8.

Welcome aboard, it's going to be a trip

Hi gang, my name's Chris.  I'm an Executive Chef, trained in the northeast at the New England Culinary Institute (www.neci.edu) and member of the American Culinary Federation.

I come across a lot of recipes in my online and real-life travels, and I'm going to be using this as a platform to showcase the ones which I've personally tested and found to be worthwhile.  I'll do my very best to give credit to the original author, but many of these are handwritten, and it can be extremely difficult to find the original author of a recipe.

With that said, I hope you enjoy what you see.  I'll just be adding to this as I get the time, but if you have a request for any recipe, or for any particular type of food, please just drop me a line.

Thanks for being here!