Lisa Baker

Creamed Chipped Beef Cheese Ball

Ingredients
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
4 oz chipped beef, chopped
1/4 cup green onions, chopped
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup pecans or walnuts, chopped (for coating)
Additional chopped herbs (for garnish, optional)

Directions
1. In a large bowl, blend the softened cream cheese with mayonnaise until creamy and fluffy.
2. Gradually mix in the shredded cheddar, chopped chipped beef, and green onions, ensuring an even distribution.
3. Season the mixture with Worcestershire sauce, garlic powder, and onion powder. Stir until all ingredients are well combined and integrated.
4. Shape the mixture into a round ball and cover it tightly with plastic wrap. Chill for at least 2 hours, or until firmed up.
5. After chilling, unwrap the cheese ball and gently roll it on a plate filled with the chopped pecans or walnuts, pressing lightly to coat all sides.
6. Transfer the cheese ball to a decorative platter and, if desired, top with freshly chopped herbs for a pop of color.
7. Serve alongside an assortment of crackers, pretzels, or fresh cut veggies for dipping.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 2 hours 15 minutes
Yield 1 cheese ball

Mini Pineapple Upside-Down Cakes

Ingredients
- 2 boxes of pineapple-flavored cake mix
- 6 eggs
- 1 cup of oil
- 2 cups of pineapple juice
- 2 sticks of unsalted butter
- 2 cups of brown sugar
- 2 cans of pineapple slices
- 1 small jar of maraschino cherries

Directions
1. Start by melting the unsalted butter in a saucepan over medium heat. Once melted, stir in the brown sugar until you have a smooth caramel. Let it bubble gently for a minute before removing it from the heat.
2. Preheat your oven to 350°F (175°C) and prep your cupcake molds by lightly greasing them with oil.
3. Divide the caramel evenly among the cupcake molds, ensuring to coat the bottom of each one.
4. Drain the pineapple slices, saving the juice for the cake batter. Cut each slice into small pieces and distribute 3 pieces into each mold. Insert half a maraschino cherry into the center of each mold.
5. In a large mixing bowl, combine the pineapple cake mix, eggs, pineapple juice, and oil. Whisk together until well combined and smooth.
6. Carefully spoon the batter into each mold, filling them about two-thirds of the way full so they have room to rise.
7. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the mini cakes to cool in the pans for 10 minutes before inverting them onto a wire rack or serving platter to cool completely.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 24 mini cakes

Apple Cranberry Coleslaw

Ingredients
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 apple, julienned or thinly sliced
1/2 cup dried cranberries
1/4 cup green onions, chopped
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey or sugar
Salt and pepper to taste

Directions
1. Start by preparing the vegetables: finely shred both green and red cabbage, and grate the carrots.
2. In a large mixing bowl, combine the shredded cabbages, carrots, julienned apple, and dried cranberries. Toss gently to mix.
3. In a separate bowl, combine mayonnaise, apple cider vinegar, honey or sugar, and a pinch of salt and pepper. Whisk thoroughly until the dressing is well blended and creamy.
4. Drizzle the dressing over the vegetable mixture and toss everything together until all ingredients are well coated in the dressing.
5. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour to enhance the flavors.
6. When ready to serve, give the coleslaw a final stir and garnish with chopped green onions for added flavor and crunch.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Yield 6 servings

Chocolate Chip Cookie Cake

Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips (plus extra for topping)

Directions:
1. Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it and lining it with parchment paper.
2. In a mixing bowl, blend the softened butter with granulated and brown sugars until you achieve a light and fluffy consistency.
3. Incorporate the eggs into the mixture, one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract until fully combined.
4. In another bowl, combine the flour, baking soda, and salt. Slowly incorporate this dry mixture into your wet ingredients, mixing until just blended. Gently fold in 1 ¾ cups of chocolate chips.
5. Pour the cookie dough into the prepared cake pan, spreading it evenly. Top with the remaining ¼ cup of chocolate chips for extra indulgence.
6. Bake the cake for 25 to 30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out with a few moist crumbs attached.
7. After baking, allow the cookie cake to cool in the pan for about 10 minutes before carefully placing it on a cooling rack to continue cooling down.
8. Once cooled, slice the cake and present one lovely piece on a plate with the other elegantly perched on a stand to create a delightful display.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings

Crème Brûlée Cheesecake Bars

Ingredients
For the Crust:
1 1/4 cups finely crushed graham cracker crumbs (from about 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)
For the Cheesecake Filling:
3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) packages cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract
For the Topping:
6 Tbsp granulated sugar
Optional Garnish:
Whipped cream
Fresh raspberries
Fresh mint

Directions
1. Begin by preheating your oven to 350°F (175°C). Generously grease an 8 by 8-inch baking dish. In a mixing bowl, combine the graham cracker crumbs with the granulated sugar. Pour in the melted butter and mix thoroughly with a fork until the crumbs are evenly coated. Firmly press this mixture into the bottom of the prepared baking dish to form an even crust. Bake the crust for 10 minutes, then remove from the oven and allow it to cool. Adjust the oven temperature to 325°F (163°C).
2. In a separate bowl, combine the granulated sugar and flour, whisking them together evenly. Add the softened cream cheese and blend together using an electric mixer at low speed until smooth and creamy, which should take about a minute. Incorporate the eggs one at a time, mixing gently after each addition until just blended. Follow this with the heavy cream, sour cream, and vanilla extract, mixing until just combined. To eliminate air pockets, firmly tap the bowl on the counter about 30 times. Butter the sides of the baking dish before pouring the cheesecake filling over the cooled crust.
3. Prepare for a water bath by placing the baking dish into a larger 13 by 9-inch pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the smaller dish. Bake for approximately 42-45 minutes, or until the cheesecake appears set but still has a slight jiggle in the center. Once baked, turn off the oven and allow the cheesecake to continue cooking in the residual heat for an additional 10 minutes with the oven door closed. After this, remove it from the oven and let it cool on a wire rack until it reaches room temperature. Cover and chill in the refrigerator for a minimum of 4 hours.
4. Once thoroughly chilled, slice the cheesecake into bars. Evenly distribute granulated sugar on top of each square. Using a kitchen torch, carefully caramelize the sugar until it transforms into a glossy, golden crust. Let this topping cool and harden for a few minutes.
5. To serve, add a small swirl of whipped cream atop each cheesecake bar and embellish with a fresh raspberry. A sprig of mint can be added for an extra touch of elegance.
6. Store any leftovers in an airtight container in the refrigerator for freshness.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes (including chilling time)
Yield: 16 bars