Fudgy Oatmeal Bars


  • 1 cup all-purpose flour
  • 1 cup quick cooking oats
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter melted

For the filling

  • 2/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tablespoon instant decaf coffee granules
  • 1/4 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/4 cup unsalted butter cut into pieces
  • 3 large eggs room temperature


Preheat the oven to 325°F. Line a 9x9-inch pan with aluminum foil and spray lightly with cooking spray. In a medium mixing bowl, combine the flour, oats, sugars, baking powder, baking soda, and salt. Stir with a whisk to combine. Stir in the melted butter until combined. Set aside 1/2 cup of the mixture to use for the topping. Press the remaining mixture into the bottom of the prepared pan. Bake for 8 minutes until light golden brown. Cool completely. Make the filling: In a small mixing bowl, combine the flour, sugar, coffee granules, and salt. Stir with a whisk to combine. Place chocolate and butter in a large heat-proof bowl set over a pot of barely simmering water. Stir with a silicone spatula until chocolate has melted completely. Remove from heat. Whisk in the eggs, one at a time. Stir in the flour mixture until combined. Pour over the cooled crust. Sprinkle the top with the remaining oatmeal mixture. Bake for 30 to 35 minutes, until the edges are set and have browned lightly. Cool in the pan on a wire rack for 1 hour. Remove from pan and cut into squares Recipe source.


  • 2 lbs. Fresh pork butt
  • ¼ cup onions diced fine
  • 1 small clove garlic
  • 1 Tbsp butter
  • 2 tsp. Kosher salt
  • ½ tsp pepper
  • ½ tsp white pepper
  • 1/2 tsp. allspice
  • 1/4 cup water

Grind together meat course for sausage.Then saute onions and garlic in butter for about 5 minutes;cool. Then add to meat. Add seasonings to water; mix well.Then add to meat mixture and beat until meat is cohesive.


Chicago Deep Dish Copycat Pizza


  • 1 1/2 cups (11 oz) (scant) Water (room temperature- about 70-F to 80-F)
  • 1 teaspoon (0.38 oz) White Granulated Sugar
  • 2 1/4 teaspoons (0.25 oz) Active Dry Yeast (or 1 packet)
  • 3 1/2 cups (18 oz) All-Purpose Flour (don't use bread flour, we want a biscuit like dough)
  • 1 teaspoon (0.25 oz) Table Salt
  • 1/2 cup (3.5 oz) Cooking Oil ( 8 Tbsp Corn or Canola oil and 2 Tbsp Olive Oil)

Add sugar and yeast to water, stir well. If not using instant yeast, allow the yeast to bloom in water for about 15minutes.

If using instant yeast, you can use the water mixture right away.

Stir in flour and salt. Mix well.

Stir in cooking oils.

Mix for 1 minute then knead for 2 minutes. You can use a stand mixer or by hand. Add more flour or warm water, a Tablespoon at a time, as needed, to make a workable dough.

Don't overknead, we want a biscuit like dough for deep dish pizza. Form dough into a ball, place in a large mixing bowl, coat dough lightly with oil, cover bowl and let dough rise in a warm place for 6 hours. Punch down dough and allow it to rest 10 to 15 minutes.

Assemble Pizza:

Roll out or press dough into a 12inch deepdish pizza pan. Press dough evenly onto bottom and up inner sides of deep dish pizza pan. 1st Add a layer of sliced mozzarella as the bottom layer, on top of the dough. Place the cheese in tilelike layers covering the dough on the pan bottom.

2nd Add toppings, evenly distributed across pizza, as the middle layer.

3rd Finally add sauce, evenly, as the top layer. Sprinkle with Parmesan cheese and drizzle with olive oil. Bake the deepdish pizza in a preheated 475degrees F oven until the top is golden and gooey and the crust is a light golden brown, about 20 to 25 minutes.

Easter Lamb Cake


  • Pound Cake from a Boxed Cake Mix box (about 18 oz) cake mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 package (3.8 oz) instant pudding mix (use vanilla for white or yellow cakes, use chocolate for devils food)

Mix all ingredients according to cake mix instructions.

Line the bottom of your oven with foil as insurance. If filled properly, the pan won’t overflow, but just in case, the foil will be easy to clean up. Preheat the oven to the temperature specified in your cake recipe. Spray both pans well with nonstick cooking spray. If you prefer to grease and flour your pans, use a pastry brush to get into every nook and cranny. Dust insides with flour and shake out the excess. Cover any spots that are still shiny with more shortening and dust with flour. Mix your pound cake batter and pour 5 cups of it into the bottom half of the lamb. Five cups will fill it all the way to the top, until it is almost overflowing. If your batter is so thick that it doesn’t flow evenly, spread it to the edges of the bottom pan. Line up the top pan with the bottom pan. It’s easy to tell the pans apart because the top one has a hole punched in to insert a cake tester or toothpick. Using kitchen string, tie the pan together in 2 places (kind of like trussing a lamb to roast, only easier!). I like to tie mine at the neck and around the back end. The strings ensure that the rising cake batter won’t force the pan halves apart. Bake the lamb cake in the center of the oven for 50-60 minutes. Test for doneness by poking a toothpick or cake tester through the hole on the top pan. When it comes out clean, your lamb is done.

Now that it’s baked, the cake needs a chance to cool down and firm up. Remove the pan from the oven to a cooling grid and don’t open it for 5 minutes. Baked Top of Lamb Cake

Snip the kitchen string and remove the top half of the pan, cooling like this for 5 more minutes.

lamb cake

Replace the top half of the pan, turn the cake pan over (use oven mitts – it will still be very hot), and remove the bottom half of the pan. Let the cake rest like this until it is completely cool, about 4 hours.

Lamb Cake

Roasted Carrots


1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces\ 2 tablespoons unsalted butter, melted\ Table salt and ground black pepper

Heat oven to 425° F.\ In a bowl, toss together carrots, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.\ Line a rimmed baking sheet with parchment paper. Arrange carrots in an even layer on top of parchment, then tightly cover the whole pan with aluminum foil.Bake for 15 minutes.

Take pan out of oven, remove foil, and return pan to oven for another 30-35 minutes, or until the carrots are lightly browned. Stir twice during cooking time.Season with more salt and pepper if desired, and then serve