No-Bake Lemon Curd Cheesecake Bars

Start to finish: 7 minutes
Impresses: 2

Ingredients
For the lemon curd:
Zest of 1 lemon
2/3 cup lemon juice (about 1½ lemons)
¼ cup granulated sugar
3 egg yolks
2 ⅓ tablespoons unsalted butter

For the crust:
2 sleeves graham crackers
2 tablespoons granulated sugar
⅓ cup unsalted butter, melted

For the cheesecake filling:
⅓ cup heavy cream
2 teaspoons powdered gelatin
1 1/3 cup heavy cream, cold
16 ounces cream cheese, cold
3/4 cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla

Method
For the lemon curd:
In a small, heat-proof bowl, add all ingredients. Place the bowl over a pot of simmering water. Whisk the mixture constantly until butter melts and everything is fully combined. After a few minutes, the mixture will thicken slightly. The curd is ready when it coats the back of a spoon and leaves a clear line when you run your finger through it, or when it reaches 150 F. Strain the curd through a mesh sieve, then refrigerate until ready to use.

For the crust:
Line a 9-by-9-inch pan with parchment paper. Set aside. In a food processor, pulse graham crackers until they reach a flour-like consistency. Add graham cracker crumbs to a large bowl and mix in sugar and melted butter. Press the crust in an even layer into the prepared pan. Place in the refrigerator until ready to use.

For the cheesecake filling:
Pour ½ cup heavy cream in a measuring cup and heat in the microwave for about 30 seconds. Stir in powdered gelatin and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the remaining 1⅓ cup heavy cream until stiff peaks form. Be careful not to over-whip. Transfer the whipped cream to a separate bowl and set aside. In the bowl of a stand mixer, whisk cream cheese, sugar, salt and vanilla until fully combined. Pour heavy cream and gelatin mixture in the cream cheese mixture and mix on medium speed until smooth. Using a rubber spatula, gently fold whipped cream into cream cheese mixture in several batches. Spread the cheesecake filling on top of the crust into an even layer. Chill in the refrigerator for at least 1 hour, or overnight.

To assemble:
When ready to serve, place cheesecake on a serving tray and top with lemon curd. Garnish with roasted lemon slices, if desired. Cut into bars to serve and enjoy!

Blackberry Cheesecake

Start to finish: Active: 2 hours | Inactive: 6 hours
Impresses: 16

Ingredients
For the crust:
12 whole graham cracker rectangles
5 tablespoons unsalted butter

For the blackberry sauce:
8 ounces fresh or frozen blackberries
3 tablespoons granulated sugar
Freshly squeezed juice of 1 lemon

For the cheesecake filling:
4 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
½ cup heavy whipping cream
4 tablespoons cornstarch
2 tablespoons all-purpose flour
2 large eggs, room temperature

For the garnish:
Fresh whipped cream
  Blackberries

Method
For the crust:
Heat oven to 350 F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper and side of the pan. Set aside.

Using a food processor, pulse graham crackers into crumbs. In a small bowl, mix graham cracker crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven heat to 300 F.

For the blackberry sauce:
In a medium saucepan, mix blackberries, sugar and lemon juice. Cook uncovered, over medium heat 20–25 minutes. Press blackberries through a mesh strainer into a small bowl; discard seeds. Set aside.

For the cheesecake filling:
In a large bowl, beat cream cheese and sugar with a rubber spatula until smooth. Add heavy whipping cream, and mix until combined. Add cornstarch and flour, and stir until combined. Add eggs, one at a time, mixing well after each addition, until combined and smooth. Add prepared blackberry sauce and mix well.

Transfer the cheesecake filling into the slightly cooled cheesecake base. Wrap aluminum foil securely around the pan. Place the springform pan in a larger pan, and add 1 inch hot water to the larger pan. Bake 60–65 minutes, or until the center is just set and the top appears dull. Turn off the oven, leave the door open just a little (place a wooden spoon between the door to create the optimal spacing for airflow) and leave the cake to rest in the oven for 45 minutes. Otherwise, the cheesecake can crack with the sudden heat change.

Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight. When ready to serve, garnish with whipped cream and blackberries.

Cinnamon Streusel Bagel with Maple Walnut Cream Cheese

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the bagels:
4 plain bagels
2 tablespoons butter, cold 
¼ cup flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon

For the cream cheese:
1 8-ounce block cream cheese, softened
2–4 tablespoons heavy cream
1 tablespoon powdered sugar
1 tablespoon maple syrup
2 tablespoons chopped walnuts

Method
For the bagels:
Heat oven to 400 F and line a baking sheet with parchment paper. Place the tops of each bagel on the baking sheet top-side up. In a bowl, cut together butter, flour, brown sugar and ground cinnamon with a fork until crumbles form. Evenly crumble mixture on top of bagels, pressing in slightly to adhere.

Bake until streusel starts to brown, about 15 minutes. If toasting bagels, let cool before toasting under the broiler. (We do not recommend toasting in a toaster due to the topping.)

For the cream cheese:
Whip cream cheese and 2 tablespoons heavy cream using a stand or hand mixer on medium-high for about 1 minute. If too thick, add additional heavy cream 1 tablespoon at a time. Mix in powdered sugar and maple syrup until combined. Fold in chopped walnuts. Serve immediately
or refrigerate.

To assemble:
Schmear with cream cheese and serve immediately.

Peanut Butter and Roasted Banana Pudding

Start to finish: Active: 1 hour | Inactive: 4 hours
Impresses: 8

Ingredients
6 bananas, ripe or unripe
2 tablespoons salted butter, melted
¼ cup brown sugar
1 teaspoon cinnamon
2 cups whole milk
1 small box instant vanilla pudding
2 cups heavy cream
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
2 tablespoons peanut butter 
1 package peanut butter sandwich cookies

Method
Heat oven to 350 F and line a baking sheet with parchment paper. Peel and slice bananas and place on prepared baking sheet. Toss with melted butter, brown sugar and cinnamon until fully coated. Bake 30 minutes, or until bananas have started to caramelize. Remove from oven and let cool completely.

While bananas cool, pour 2 cups cold whole milk into a medium-sized bowl. Whisk in instant pudding until thickened. Refrigerate 5 minutes.

Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Scoop whipped cream into another bowl and set aside. 

Replace the whisk attachment with the paddle attachment and beat together cream cheese, sweetened condensed milk, peanut butter and 2/3 of roasted bananas on medium speed until smooth. Slowly beat in prepared pudding. Using a spatula, fold in whipped cream.

Layer peanut butter sandwich cookies in the bottom of a 9-by-13-inch baking dish. Spread half of the pudding mixture onto sandwich cookies. Top with another layer of sandwich cookies followed by remaining pudding mixture. Crush remaining sandwich cookies into crumbles in a zip-top bag. Top final pudding layer with remaining slices of bananas and crumbled sandwich cookies. Refrigerate at least 2 hours before serving. 

Cheeseburger Loaf and Dressed-Up Instant Potatoes

Start to finish: 30 minutes
Impresses: 2

Ingredients
For the cheeseburger loaf:
2 eggs
1 8-ounce can tomato sauce
1 small white onion, grated
½ green bell pepper, minced
¼ cup parsley, minced
2 teaspoons salt
1 tablespoon Worcestershire sauce
2 cups fresh breadcrumbs (soft, white bread works best)
2 pounds lean ground beef
2 cups sharp cheddar cheese, cubed 

For the mashed potatoes:
Instant potatoes, 8 servings prepared with butter and milk
1 8-ounce block cream cheese, softened
4 tablespoons salted butter, melted, divided
1 teaspoon garlic salt
½ teaspoon white pepper
¼ cup chives, minced

Method
For the cheeseburger loaf: 
Heat oven to 350 F and coat a loaf pan with nonstick spray. Set aside. In a large mixing bowl, lightly beat eggs. Add tomato sauce, onion, green bell pepper, parsley, salt, Worcestershire sauce, breadcrumbs and beef. Mix well until fully combined. Fold in cheese.

Pack into a loaf pan and use a small spatula to cover cubes of cheese at the top with the meat mixture. Bake 1 hour 15 minutes, or until the internal temperature reaches 160 F. Let rest for at least 10 minutes before slicing into 8 servings. 

For the mashed potatoes:
Prepare 8 servings of instant potatoes in a large bowl to package instructions using butter and milk. Using an electric mixer, beat in cream cheese, 2 tablespoons of the melted butter, garlic salt and white pepper until potatoes are fluffy. Drizzle with remaining melted butter. Top with chives and serve immediately.

Creamy Jalapeño Popper Baked Potatoes

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Start to finish: 1 hour 20 minutes
Impresses: 4

Ingredients
4 large Idaho or russet potatoes, washed and dried
4 ounces cream cheese
6 large strips thick cut bacon
2–3 jalapeño peppers, deseeded and finely chopped
2 garlic cloves, minced
Salt and pepper, to taste
½ cup white cheddar, shredded, plus extra for garnish

Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.

While potatoes are baking, set the cream cheese out to soften. Cook bacon to a crispy texture in a large skillet, and then allow to cool. Reserve 4 slices of cooked bacon for garnish. Finely chop the remaining 2 slices.

As the potatoes cool, add softened cream cheese, chopped bacon, chopped jalapeños, minced garlic, salt and pepper to a mixing bowl. Fold together until well combined.

Once potatoes are cool enough to handle, slice off the top and scoop out the middle into the same mixing bowl. Add shredded white cheddar, and then fold together until well-combined. Spoon the potato mixture back into the potato skins.

Top with remaining bacon and additional chopped jalapeños, if desired. Bake for another 10 minutes at 350 F. Remove from oven and serve with any additional toppings or garnishes.

Notes: Avoid stinging eyes, nose and skin by handling the fresh jalapeños with disposable gloves. Or, use a plastic produce bag over your hand to provide a barrier.

Grilled Beer Cheese Dip

Start to finish: 20 minutes
Impresses: A crowd

Ingredients
8 ounces sharp cheddar cheese, shredded
6 ounces fontina cheese, shredded
4 ounces Gruyere, shredded
1½ teaspoons cornstarch
4 tablespoons salted butter
½ white onion, diced
3 garlic cloves, minced
1 tablespoon all-purpose flour
4 ounces cream cheese, softened
12 ounces beer, a lager preferred, such as an Oktoberfest or Pilsner
¾ cup heavy cream
Kosher salt, to taste
Paprika, for serving
Green onions, sliced, for serving
Soft pretzels, for serving

Method
Place a 12-inch cast-iron skillet over medium-high heat on the grill. Allow the pan to heat 5–7 minutes. While the pan heats, toss the cheddar, fontina and Gruyere with the cornstarch and set aside.

When the pan is hot, add the butter and onion. Stir to coat, cooking the onions for 3 minutes, or until softened. Stir in the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine, cooking for another minute.

Add the cream cheese and stir vigorously until melted and smooth; mixture will be thick. Whisk in the beer until smooth and well-combined. Add the cheeses and heavy cream. Move pan to indirect heat, and stir until dip is smooth. Taste and add kosher salt as needed.

Remove pan from heat and sprinkle with paprika and sliced green onions to serve.

Notes: Heat the pre-made soft pretzels on the grill. Brush the pretzels with melted butter, sprinkle with salt and place over direct high heat for 2–3 minutes, or until warmed through.

Crab Rangoon Tacos

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the crab filling:
8 ounces cream cheese, room temperature
4 ounces imitation crab meat
½ tablespoon granulated sugar
1 teaspoon rice vinegar
½ teaspoon soy sauce
¼ teaspoon garlic powder
2 tablespoons scallions, diced

For the tacos:
1 cup canola oil
12 wonton wrappers
4 ounces imitation crab meat
Diced scallion, for serving
Sesame seeds, for serving
Sweet and sour sauce, for serving

Method
In a large bowl, mix together all ingredients for the crab filling until thoroughly combined, and set aside. Pour canola oil in a cast-iron skillet and set over medium heat until temperature reaches 350 F. When oil is up to temperature, fry wonton wrappers into taco shells. Working with one wrapper at a time, hold the corner of one wrapper in your left hand (so it looks like a diamond and not a square) and lower it halfway into the oil for 5–10 seconds, or until the wonton is golden brown. Remove from the oil, and using a pair of tongs in your right hand, hold the fried part of the wrapper and lower the opposite half into the oil. Place on a cooling rack set over a baking tray to drain. Repeat this process of frying wonton wrappers into perfect golden shells with the remaining 11 wrappers.

To assemble tacos:
Place a large dollop of crab filling in prepared shell, top with additional pieces of crab and a sprinkle of sesame seeds and diced scallions. Serve with store-bought sweet and sour sauce for dipping.

Lemon Sheet Cake with Strawberry Cream Cheese Frosting

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Start to finish: 50 minutes
Impresses: 18

Ingredients
For the cake:
2½ cups cake flour (can substitute all-purpose flour)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted
1½ cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons lemon extract
1 tablespoon lemon zest
1 cup whole milk

For the cream cheese frosting:
1 cup unsalted butter, room temperature
8 ounces (1 package) cream cheese, room temperature
2½ cups powdered sugar
1 tablespoon strawberry powder
1 teaspoon vanilla extract
2–4 teaspoons heavy cream (as needed for desired consistency)

Method
For the cake:
Heat oven to 350 F and lightly spray a sheet cake pan with pan spray. You can use either a 9-by-13-inch pan or an 8-by-8-inch pan for a thicker sheet cake. Whisk the cake flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk the melted butter, sugar, eggs, vanilla extract, lemon extract and lemon zest until combined.

Stir in about half the flour mixture. Then, stir in the milk and the rest of the flour mixture, and mix until fully combined. The batter will be thin.

Pour the batter evenly into your prepared pan. Bake 25–35 minutes, or until a cake tester comes out clean.

Let the cake cool completely before frosting. 

For the frosting:
Make sure both the butter and cream cheese are fully at room temperature, or else they won’t combine smoothly and you’ll end up with cream cheese lumps.

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add the powdered sugar, strawberry powder and vanilla extract, and beat on low speed until fully combined. Then, increase the speed to high and whip 4–5 minutes, or until the frosting is light and fluffy. Add 1–2 teaspoons of heavy cream to reach the desired consistency. 

To assemble:
Once cool, use a spatula to spread a thick layer of cream cheese frosting on top of the sheet cake. 

Eggnog Cheesecake with Whipped Cream

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Start to finish: 2 hours 20 minutes | Inactive: 12 hours
Impresses: 12

Ingredients

For the cheesecake:
32 gingersnap cookies
32 speculoos cookies (such as Biscoff®)
4 tablespoons flour
8 tablespoons unsalted butter, melted and cooled
2 pounds cream cheese, softened to room temperature
1 cup sugar
4 eggs, room temperature
½ cup sour cream, room temperature
½ cup eggnog, room temperature
2 teaspoons vanilla extract
¼ teaspoon freshly grated nutmeg

For the boozy whipped cream:
1½ cups heavy cream
¼ cup powdered sugar
1 teaspoon each of spiced rum, brandy and bourbon
1 teaspoon vanilla extract
¼ teaspoon salt

Method

For the cheesecake: 

Heat oven to 350 F. In the bowl of a food processor, blend the cookies together until finely ground. Pulse in 2 tablespoons flour to combine. While the processor is running, stream in melted butter until mixture resembles wet sand. Press into the bottom and up the sides of a 9-inch springform pan.

Bake in preheated oven for 7 minutes, or until crust is lightly golden brown. Remove from oven to cool, and reduce oven temperature to 325 F. Place a 9-by-13-inch baking pan on the bottom rack of the oven and fill with warm water (this will help keep the cheesecake moist while it cooks and prevents cracks).

In the bowl of a stand mixer, whip the cream cheese until completely smooth and fluffy, about 3 minutes. Add sugar and beat for another 3 minutes, scraping the bowl as necessary to ensure there are no lumps. Add eggs, one at a time, beating until just combined before adding the next. Again, scrape the bowl to ensure there are no lumps. Stir in the sour cream, eggnog, vanilla extract, 2 tablespoons flour and nutmeg. Pour batter into pre-baked crust, and bake in preheated oven for 60 minutes, or until edges are lightly browned and the center just slightly jiggles. Turn off oven and use the handle of a wooden spoon to prop open the oven door just a crack. Allow the cheesecake to cool like this for 1 hour. Remove from oven to cooling rack and cool to room temperature. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.

For the boozy whipped cream: 

Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until soft peaks form. Spread over cheesecake and dust with freshly grated nutmeg to serve.

Spicy Tortilla Soup

Start to finish: 45 minutes
Impresses: 6

Ingredients

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 yellow onion, diced
1 red pepper, diced
2 jalapeño peppers, diced
8 cups vegetable stock
1 tablespoon taco seasoning
1 teaspoon, ground cayenne pepper (optional)
4 corn tortillas, cut into thin strips
8-ounce block cream cheese, cubed
Lime wedges, for serving

Method

Add all ingredients except tortillas, cream cheese and lime wedges to a large crockpot. Stir together and cook on high 4 hours. In the last 30 minutes of cooking, stir in tortilla strips and cream cheese. Stir every 10 minutes as cream cheese melts and tortilla strips soften. Serve with a wedge of lime.

Spinach Dip with Homemade Pita Chips

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Start to finish: 1 hour
Impresses: 1-2

Ingredients

For the spinach dip:
1 tablespoon butter
½ cup yellow onion, diced
2 cloves garlic, minced or pressed
10-ounce bag frozen spinach, thawed and drained
8-ounce block cream cheese, room temperature
½ cup plain full-fat yogurt
1 cup shredded mozzarella, divided
1 cup shredded Parmesan, divided
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper

For the pita chips:
10 large pitas
½ cup olive oil
2 cloves garlic, minced or pressed
½ teaspoon kosher salt
½ teaspoon black pepper
Shredded Parmesan cheese (optional)

Method

For the spinach dip:
Preheat oven to 350 F. In a cast-iron skillet,  saute the onion and garlic in butter over medium heat until soft. Add in the spinach and continue to cook for 3-4 minutes.

In a large bowl, mix together the room temperature cream cheese and yogurt until smooth. Mix in ½ cup mozzarella, ½ cup Parmesan, salt, pepper and cayenne pepper. Add the sauteed spinach; stir to combine.

Spoon the mixture back into the cast-iron skillet and top with the remaining cheese. Bake at 350 F for 20-30 minutes, or until bubbly and golden on top. Serve warm with homemade pita chips.

Store covered in the fridge for up to 5 days. 

For the pita chips:
Preheat oven to 400 F, and line a baking sheet with parchment paper. Cut each pita into 8 triangles and arrange on the baking sheet. (Make sure not to crowd them together or they won’t brown. Use a second baking sheet if needed.)

In a small bowl, whisk together the olive oil, garlic and salt. Generously brush the seasoned olive oil onto each piece of pita. Sprinkle with Parmesan if desired. Bake at 400 F for 8-10 minutes, or until golden brown and crispy.

Store in an airtight container at room temperature for up to 1 week.

Coconut cookie sandwiches

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Start to finish: 45 minutes
Makes: 10 cookie sandwiches

Ingredients

For the cookies:
1 box white cake mix
2 eggs
½ cup (1 stick) butter, melted

For the frosting:
½ cup (1 stick) butter, softened
8-ounce block cream cheese,
softened
1 teaspoon coconut extract
1½ cups powdered sugar 

To assemble:
1 cup coconut flakes,
toasted

Method

For the cookies: 
Heat oven to 350 F. Line a baking sheet with parchment paper; set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer, combine cake mix, eggs and butter until smooth, about 2 minutes. 

Using a cookie scoop, place scoopfuls of dough onto prepared baking sheet, about 2 inches apart.

Bake 8–10 minutes or until brown on the edges. Let cool in the pan for 2 minutes before moving to a wire rack to cool completely.

For the frosting:
In a large bowl, beat together butter, cream cheese and coconut extract until smooth. Slowly beat in powdered sugar until combined.

To assemble: 
Using a cookie scoop, place a scoopful of frosting on the flat edge of the cookie. Sandwich together with the flat side of another cookie. Roll the edges in toasted coconut. Store in an airtight container at room temperature.

Best-ever breakfast board

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Ingredients

For the board:
Fresh fruits, such as berries, grapes, kiwi,
oranges, pineapple or apples
Bacon or sausage
Mini croissants
Mini bagels
Mini waffles
Hard-boiled eggs
Whipped cream cheese
Fruit jam or jelly
Softened butter

For the lemon meringue fruit dip:
5-ounce container lemon blended Greek yogurt
4 ounces (1/2 cup) cream cheese, softened
½ cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon lemon extract, optional

Method

The night before:

Wash and prepare any fruit that you’ll be serving. Wrap well in plastic and refrigerate until ready to use. Cook the bacon and/or sausage, wrap well in plastic and refrigerate until ready to use.

To prepare the lemon meringue fruit dip:

Cream together the yogurt and cream cheese. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold whipped cream into yogurt mixture, stirring in extract if using. Cover and refrigerate for at least 4 hours, or overnight.

The day of:

Toast waffles, warm croissants and split bagels. Reheat bacon and sausage. Place fruit dip, whipped cream cheese and jams in decorative bowls. On a large serving platter (or baking tray), arrange fruits, breads, proteins and garnishes in a casual, yet elegant way. Place the fruit around the fruit dip and the cream cheese near the bagels. Serve with fresh juice or brewed coffee (with a splash of cream, of course) with your breakfast board. 

Shrimp-Stuffed Jalapeño Poppers

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Start to finish: 45 minutes
Impresses: 8, two poppers each

Ingredients

8 jalapeño peppers, halved and seeded
8-ounce block cream cheese, softened
4 ounces pepper jack cheese, shredded
4 ounces cocktail shrimp, deveined, cooked with tails removed, chopped
8 slices bacon, cut in half
1 lime, sliced (for serving)

Method

Heat oven to 400 F and line a baking sheet with parchment paper. Arrange jalapeños on baking sheet in 2 even rows, cut-side up.
Set aside.

In a medium-sized bowl, mix together cream cheese and pepper jack cheese with a spatula until combined. Fold in chopped shrimp.

Using a spoon, fill jalapeño half fully with cream cheese mixture.

Once all jalapeños are full, wrap in bacon. 

Bake until poppers are golden brown and bacon is fully cooked, about 18–20 minutes.

Let rest for 2 minutes before plating. Squeeze with fresh lime juice before serving.

Maple Cinnamon Rolls with Whiskey Buttercream

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Start to finish: 10 minutes
Impresses: 6

Peyson Mecke, chief editor and recipe developer, shows how to make maple cinnamon rolls with whiskey buttercream frosting on a KCTV5 Better Kansas City segment.

Ingredients

For the cinnamon rolls:
1½ cups butter
2 cups whole milk
½ cup sugar
1 packet active dry yeast
4½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1½ cups brown sugar
2 tablespoons cinnamon

For the buttercream:
½ cup butter, softened
8-ounce block cream cheese, softened
½ teaspoon maple extract
2 ounces whiskey (optional)
3 to 3½ cups powdered sugar

Method

For the cinnamon rolls:

In a large pot, melt ½ cup (1 stick) butter over medium heat. Stir in milk and sugar and bring to a simmer. Remove from heat and let cool to warm.

Set the remaining 1 cup (2 sticks) butter on the counter to soften.

Sprinkle yeast over warm milk mixture. Let set for about a minute before stirring in 4 cups flour.

Cover pot and let rest in a warm, dry place for 1 hour. 

Once dough has rested, stir in ½ cup flour, baking powder, baking soda and salt to combine. Cover and refrigerate for 30 minutes.

Meanwhile, whip together softened butter, brown sugar and cinnamon until combined into a thick paste. Set aside.

Flour a clean surface and turn chilled dough onto surface. Sprinkle the top of the dough with a little more flour before rolling into a large rectangle, about ½-inch thick with a rolling pin. 

Smear butter mixture edge-to-edge on dough. Starting at the long edge closest to you, begin to tightly roll the dough into a long log.

Once rolled, cut into 2-inch rolls. Butter two 9-by-13-inch baking dishes and place rolls about an inch apart. Cover with a kitchen towel and let rolls proof in a warm spot for 30 minutes. 

Heat oven to 350 F.

Bake rolls for 22–25 minutes, or until the tops are golden brown.

Let cool 10 minutes before frosting and serving. If gifting, let cool immediately before frosting. Store in the refrigerator for up to three days or in an air-tight container in the freezer for up to two months.

For the whiskey frosting:

Beat together butter, cream cheese, maple extract and whiskey until combined. Slowly add in powdered sugar until slightly fluffy.

Frost baked cinnamon rolls.

Jalapeño Popper Burgers

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Start to finish: 30 minutes
Impresses: 4

Ingredients
1 pound 90/10 ground beef
1 cup bacon, cooked and chopped
1 tablespoon Worcestershire
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces cream cheese, softened
1 jalapeño, seeded and diced
4-ounce can roasted jalapeños, drained
4 brioche buns
4 lettuce leaves
8 slices tomato
8 slices red onion

Method
Heat grill to medium-high heat.

In a large bowl, combine beef, bacon, Worcestershire, cumin, paprika, garlic powder, salt and pepper. Form mixture into 4 patties. 

Grill 5 minutes before flipping and grilling an additional 3–5 minutes, until juices run clear.

While grilling, combine cream cheese and jalapeño together in a small bowl. Set aside.

In final minutes of grilling, add buns, cut-side down, to the grill to warm.

Remove patties and buns from the grill.

To assemble: Place lettuce, tomato and onion on the bottom bun, add patty and top with bun smeared with a heaping tablespoon of cream cheese mixture.

Serve immediately.

Blackberry-Feta Crostinis

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Start to finish: 1 hour, 25 minutes
Impresses: 8

Ingredients
2 pints blackberries, rinsed
1 lemon, juiced
½ teaspoon lemon zest
1 teaspoon thyme leaves
2 tablespoons sugar
1 French baguette, sliced
2 tablespoons olive oil
8-ounce tub whipped cream cheese
4 ounces feta cheese, crumbled

Method
Add blackberries, lemon juice and zest, thyme and sugar to a heavy-bottomed saucepan over medium heat. 

Using a wooden spoon, stir and muddle the berries while they reduce. Bring to a simmer until thickened, about 7 minutes. 

Let cool completely before transferring to a jar and storing in the fridge until ready to use.

Heat oven broiler and place baguette slices onto a baking sheet. Drizzle with olive oil and toast about 3 minutes, until golden.

Combine cream cheese and feta cheese in a medium-sized bowl.

Schmear a healthy amount of cheese mixture onto toasted baguette slices and top with blackberry compote.

Serve immediately.