Green Tea Sweets

Yield: appx 25 2-inch cookies

Ingredients

• 3/4 cup confectioners sugar
• 145g unsalted butter, cut into cubes
• 1 3/4 cup flour
• 3 large egg yolks
• 1.5 tbsp Matcha (powdered green tea)
• 1 cup granulated sugar (for coating)

1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to 1/2-inch thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat.
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

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Cheesecake Brownie Bites

Yields: about 30 brownie bites

Ingredients

For brownie:

• 4 large eggs
• 1 1/4 cup cocoa
• 1 tsp salt
• 1 tsp baking powder
• 1 tbs instant espresso powder, mixed with 2 tsp water
• 2 tsp vanilla extract
• 2 1/4 cup sugar
• 1 cup unsalted butter, melted
• 1 1/2 cup flour

For cheesecake filling:

• 1 (8 oz) package cream cheese, softened
• 3 tbs sugar
• 1 large egg yolk

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together eggs, cocoa, salt, baking powder, espresso and water, and vanilla until well combined.
3. Stir in sugar and melted butter until well combined. Then stir in flour. Set brownie batter aside.
4. In a separate bowl, stir together cream cheese, sugar and egg yolk until well combined. Transfer to pastry bag.
5. Grease a mini-muffin pan. Spoon 1 tbs brownie batter into each cup. Pipe a generous amount of cheesecake filling atop brownie batter, then top each with an additional tsp of brownie batter. (Swirl to create a marbled effect)
6. Bake for 12 minutes, until tester comes out clean.
7. Let cool for 10 minutes in pan. Eat warm or transfer to cooling rack.

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Pepperoni String Cheese Roll Ups

Ingredients

• 1 (8 oz) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 oz) package sliced pepperoni
• (optional) marinara or ranch sauce for dipping
• For garlic butter glaze: 2 tbs butter (melted), 1/2 tsp Italian seasoning, 1/4 tsp garlic powder, 1 tbs grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.
2. On each triangle of crescent roll dough, place about 6 pepperoni slices. Place half of a cheese stick on top and roll up.
3. Place seam side down on cookie sheet. Bake for 10-14 minutes, until golden brown.
4. While rolls are cooking, combine melted butter, Italian seasonings, garlic powder and Parmesan in a small bowl.
5. When rolls are done, remove from oven and brush with garlic butter glaze.
6. Serve with marinara or ranch for dipping.

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Hot Pizza Dip

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/4 tsp dried basil
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 cup shredded mozzarella
• 1 cup grated Parmesan cheese
• 1 cup pizza sauce
• 2 tbs chopped green bell pepper
• 2 oz pepperoni, chopped
• 2 tsp sliced black olives

Instructions

1. If cooking in oven, preheat oven to 350 degrees. Alternatively, use microwave.
2. In a small bowl, mix together cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
3. Spread mixture in bottom of 9 inch pie plate (or shallow microwave-safe dish). Sprinkle 1/2 cup mozzarella and 1/2 cup Parmesan on top. Spread pizza sauce.
4. Microwave pepperoni for about 30 seconds to remove some fat.
5. Sprinkle with remaining cheese. Top with green pepper, pepperoni and olives.
6. Cover and microwave for 5 minutes (or bake for 15-20 minutes).
7. Serve hot with baguette slices, tortilla chips, or Fritos scoops.

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Cheesecake Stuffed Strawberries

Ingredients

• 1 lb large strawberries
• 1 (8 oz) package cream cheese, softened
• 1/4-1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4-1/2 cup graham cracker crumbs

Instructions

Cookies and Cream Cheesecake

Yields: 30 cheesecakes

Ingredients

• 42 oreos (30 whole, 12 coarsely chopped)
• 2 lbs (32 oz) cream cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, lightly beaten
• 1 cup sour cream
• pinch of salt

Instructions

1. Preheat oven to 275 degrees. Line muffin pans with liners. Place 1 Oreo at the bottom of each liner.
2. Beat cream cheese at medium speed using an electric mixer. Gradually add sugar. Beat until combined. Beat in vanilla.
3. Drizzle in eggs slowly. Beat in sour cream and salt.
4. Stir in chopped Oreos by hand.
5. Divide batter among muffin tins, filling each almost to the top.
6. Bake, rotating pan halfway through, until filling is set (about 22 minutes).
7. Let cool completely. Refrigerate at least 4 hours (or overnight).
8. If desired, garnish with whipped cream and crumbled Oreos.

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Chocolate Fudge S’mores Mug Cake [Recipe 10]

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Egg and Cheese Hash Brown Nests

Ingredients

• 2 potatoes, peeled
• 1/2 tsp kosher salt
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 tsp finely ground pepper
• 1/4 tsp ground paprika
• 1/4 cup sharp cheddar cheese, shredded
• 8 medium eggs

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Nutella Fudge Pops

Yields: 6-7 pops

Ingredients

• 3 frozen bananas
• 1 tbs cocoa powder
• 1/2 cup Nutella
• 1/2 tsp pure vanilla extract
• pinch of salt

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No-Bake Chocolate & Peanut Butter Oatmeal Bars

Yield: 9 bars

Ingredients

• 3/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1 tsp vanilla extract
• 3 cups quick cooking oats
• 1 cup semi-sweet chocolate chips
• 2/3 cup creamy peanut butter

Instructions

1. In a large saucepan, melt butter over medium-low heat. Add in brown sugar and vanilla extract. Mix to combine. Add in oats and stir. Cook over medium-low for 4 minutes.
2. Melt chocolate and peanut butter in microwavable bowl. Set aside.
3. Lightly grease 8x8 baking pan. Press 3/4 of oat mixture into bottom of pan. Pour melted chocolate and peanut butter over oats. Crumble remaining oats on top.
4. Refrigerate for at least 3 hours.

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Crunchy Peanut Slaw

Yields: 8-10 servings

Ingredients

• 1 head of cabbage
• 2 cups salted, roasted peanuts
• 1 bunch scallions
• 1/2 cup fresh cilantro leaves
• 1/2 cup canola oil
• 3 tbs rice vinegar
• 1 tbs sugar
• 1 tbs toasted sesame oil
• 1 tsp soy sauce
• salt & pepper, to taste

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Thai Chicken and Noodles

Ingredients

• 1 1/4 lb boneless, skinless chicken breast (cut into thin slices)
• 4 scallions (thinly sliced)
• 2 cloves garlic (minced)
• 1/2 cup soy sauce
• 2 tbs rice vinegar
• 2 tbs light brown sugar
• 1 tbs freshly squeezed lime juice
• 1/2 tsp anchovy paste
• 1/2 tsp red pepper flakes (or to taste)
• 3 1/2 oz Chinese rice noodles
• 1 tbs oil
• 2 carrots (sliced into ribbons)
• 1/2 cucumber (thinly sliced)
• 1/4 cup chopped fresh basil leaves
• (optional) chopped peanuts, sliced scallions, sliced limes, bean sprouts, red pepper flakes

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Fresh Corn and Tomato Sauté

Ingredients

• 1/2 tbs unsalted butter
• 1/2 tbs olive oil
• 1/2 cup minced shallots
• 3/4 tsp kosher salt
• 2 cups fresh corn kernels (appx 3 ears)
• 2 cups tomatoes, chopped
• 1 tbs fresh basil, chopped

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Eggs in Avocado

Ingredients

• 1/2 avocado
• 1 egg

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