Gooey Microwave Lava Cake

• 3 Tablespoons / Melted Butter
• 3 Tablespoons of Sugar
• 4 Tablespoons of  Flour
• 2 tablespoons of Unsweetened Cocoa
• Pinch of Salt
• 3 Tablespoons of Milk
• 1 Egg
• 1/2 a Teaspoon of Baking Soda
• Chunks of your favorite Chocolate or chocolate candies

1. Use a glass bowl for this recipe and it will serve two. 
2. Melt the butter in the mug about 20 seconds. . Using a fork, add the sugar, flour, baking soda, cocoa and salt. Stir through until it starts to combine.
   Spoon in the milk. Crack in an egg. .
   Stir well until l smooth.
3. Drop on the chocolate in and around the top of the batter and allow to drop naturally down.. Spoon  a Tbls of water over the uncooked cake..
4. Place in the microwave for 1 minute 20 seconds.
   Remove once cooked and the top of your lava cake should be slightly moist when you touch it with your finger.  Dig in!

Liams Chocolate Decadent Pie

A chocolate graham crust, a decadent chocolate cream filling, a fresh whipped cream. Perfect Holiday treat.

Ingredients

• Crust 
• 1 1/2 cups Oreos, no cream
• 8 tablespoons butter, plus more for greasing the plate
• 1/4 cup dark brown sugar
• 1 tablespoon Hershey’s Special Dark cocoa 
• 
  
• Filling
• 3 1/2 cups half-and-half
• 8 tablespoons butter, cut into chunks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 9 egg yolks
• 9 oz. semi-sweet chocolate, chopped
• 2 oz. bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 
  
• Topping
• 2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• Chocolate chips, for garnish

Instructions

1. Crust : Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch pie plate with butter.Set aside.
2. Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. 
3. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.
4. Refrigerate for 20 minutes. Bake until set, about 10-15 minutes. Let the crust cool while you make the filling.
5. Filling : In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat.
6. In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth.
7. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.
8. Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).
9. Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding)
10. Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl. 
11. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).
12. Topping : When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
13. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.

Jalapeño Popper dip

8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Combine all of the ingredients into a medium bowl.  Stir well. Spread in a 9*13 pan.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 30 minutes or until bubbly, in a 350• oven.

German Pancakes

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)

INSTRUCTIONS:

1. Melt butter in bowl and place in pan
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar., pour the batter  into the baking dish.
4. Cook 25-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
5. Serve immediately with powdered sugar or syrup. 

Tornado Pineapple Cake

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 20 oz can crushed pineapple, undrained

CREAM CHEESE FROSTING:

• 4 oz. Cream cheese
• 3 Tbls butter 
• 2 1/4 C powdered sugar
• 1 tsp. Vanilla
• 1 cup coconut shredded

Mix all cake ingredients in kitchensid. Pour into sprayed 9x13 inch pan and bake in 350• oven for 35  minutes or until center of the cake is done.

Blend frosting ingredients and spread when cake is cool. Keep covered.