Frozen Raspberry Layer Cake

Ingredients

  • 2 frozen pound cakes
  • 3 c. vanilla ice cream
  • 4 c. raspberry sorbet
  • 1 pt. fresh raspberries
  • 3 tbsp. Chambord

Directions

  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
  2. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
  3. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
  4. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
  5. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.

Nutter Butter Ice Cream

Ingredients

  • 2 cups of heavy cream
  • 1 cup of half and half
  • 3/4 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of peanut butter creamy or smooth
  • 1 c. Nutter Butter Cookies coarsely chopped

Directions

  1. In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
  2. Pour into ice cream maker and prepare according to according to directions.
  3. When ice cream is about half done add peanut butter by the spoonful.
  4. In the last few minutes mix in the cookies or add these at the end by hand.

Pumpkin Knot Rolls

Ingredients

  • 2 packages (1/4 ounce each ) active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 large eggs, divided use
  • 1-1/2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 1 tablespoon cold water
  • Sesame or poppy seeds, optional

Chocolate Ice Cream Cookie Sandwiches

Ingredients

  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup (packed) light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 pints ice cream (any flavor)
  • 2 pints ice cream (any other flavor)

Kahlua Hot Chocolate

Ingredients

  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ounce Kahlúa coffee liqueur
  • Mini marshmallows, for serving
  • Salted caramel, for serving
  • Chocolate syrup, for serving

Directions

  1. In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
  2. Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Pressure Cooker Sweet and Sour Pork

Ingredients

  • 1lb pork blade steak , 455g, cut into small pieces
  • 1 tbsp oil
  • ½ red pepper , cut into chunks
  • ½ green pepper , cut into chunks
  • 1 onion , cut into chunks
  • 4 tsp arrowroot, or cornstarch if not Paleo
  • 1 cup pineapple juice , 250 mls
  • 1 cup pineapple chunks – juice reserved from can
  • 2 tbsp coconut sugar, or light brown sugar if not Paleo
  • 6 tbsp apple cider vinegar

Chuck’s Favorite Mac and Cheese

Ingredients

  • 1 (8 ounce) package elbow macaroni
  • 1 (8 ounce) package shredded sharp Cheddar cheese
  • 1 (12 ounce) container small curd cottage cheese
  • 1 (8 ounce) container sour cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
  2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
  3. Bake 30 to 35 minutes, or until top is golden