Nonna K.

6 OZ PACKAGE LEMON JELL-O 2 CUPS BOILING WATER 8 OZ CREAM CHEESE 20 OZ. CRUSHED PINNEAPPLE 16 OZ. COOL WHIP Disolve the jello in the boiling water, stirring until completely dissolved. Add the cream cheese to the gelatin, beat using a hand mixer until well incorporated and mixed. Stri in the crushed pinneaple with the juice, until well combined Finally add the cool whip and fold  until mixture is fluffy and light. Refrigerated for about 2 hours,

 1/2 cup Geek Yogurt 1 shot espresso 1 - 2 Tbsp. Honey 1/4 Cup Milk Blen in freezer until cream and smoothie.  Freeze for 1 -2 hours.

 1 CUP FROZEN CHERRIES 1 TBPS. COCOA POWDER 1/2 CUP GREEK YOGURT 1 TBPS. HONEY Put in a blender until smooth and creamy. Freeze for about 1- 2 hours.

1 CAN (20 OZ.) CRUSHED PINNEAPLE, DRAINED 1 CAN (20 OZ.) SWEET CONDENSED MILK 1/4 CUP LEMON JUICE 1 TUB (8 OZ.) COOL WHIP, THAWED 1 JAR (10 OZ.) MARASCHINO CHERRIES, DRAINED AND HALVED 2 CUPS MINI MARSHMALLOWS IN a large mixing bowl, combine the crushed pinneapple, sweet condensed milk and the lemon juice. Fold in the cool whip until mixture is smooth and creamy add the maraschino cherried and mini marshmallows Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Before serving, give it another gentle stir.

1 BOX (3 OZ.) ORANGE JELLO MIX 1 BOX (3 OZ.) VANILLA PUDDING 1 CUP BOILING WATER 1/2 CUP COLD WATER 1  TUB (8 OZ) COOL WHIP, THAWED 1 CAN (28 OZ.) MANDARIN ORANGES, DRAINED 2 CUP MINI MARSHMALLOWS In a medium mixing bowl, whisk together boiling water and orange jello until dissolved. Stir in cold water and place in the fridge for 15-20 minuts Remove from fridge and whisk the vanilla pudding until fully integrated Cover and put back in the fridge for another 15 minutes. Fold in the cool whip, mandaring oranges and mini marshmallows Cover and refrigerate for at least 2 hours.

  5   cups   watermelon ,  cubed 2   large cucumbers ,  peeled, sliced and quartered 1 1/4   cups   feta ,  cubed 2   tbsp   fresh mint ,  finely chopped DRESSING 1   tbsp   olive oil 1   lime ,  juiced 1   tsp   honey Whisk the dressing ingredients together in a small bowl. Stir the watermelon, cucumber, mint and dressing together in a large  salad bowl . Add the feta and gently stir to combine.

    cantaloupe melon 1   honeydew melon 2   cups   blueberries 1 1/2   cups   mozzarella balls 1   cup   fresh basil leaves ,  loosely packed 1 1/2   tbsp   olive oil 1/2   tsp   white balsamic vinegar 1/2   tsp   honey salt and pepper ,  to taste chopped raw cashews ,  for garnish Slice the melons in half, remove the seeds and use a  melon baller  to create small melon balls. Place those in a large  mixing bowl . Add the blueberries, mozzarella and basil. Whisk together the olive oil, vinegar, honey and salt and pepper in a small bowl and drizzle on top of the salad. Gently stir to combine. Top with chopped cashews before serving.

For the Cake 4   eggs 1   cup   olive oil 1   cup   white sugar 2   cups   plain Greek yogurt, strained Zest of 2 oranges 3   tsp   baking powder 1   pound   package of phyllo sheets For the Syrup 3   cups   freshly squeezed orange juice 2   cups   sugar Preheat the oven to 350 degrees F and brush a 9 x 13-inch baking pan with olive oil. For the cake, put the eggs, olive oil, and sugar in a large bowl. Beat the mixture well with an electric mixer until the ingredients are well combined. Add the yogurt, orange zest, and baking powder, and beat to combine. Crush the phyllo sheets with your hands. Add the crushed phyllo to the cake batter and stir it in with a spatula. Evenly spread the batter in the prepared pan. Bake the cake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Make the syrup while the cake is baking. In a medium saucepan, stir together the orange juice and sugar. Bring th...

2 Eggs 2.5 Tablespoons Sugar 1 teaspoon Vanilla Extract Pinch of Salt 300 mg. Milk 180 grams Flour (sifted) 20 grams Cocoa 200 mg boiling water 25 gr. Gelatin 100 mg.  cold Water 700 Gr. Sour Cream 1 tsp. Sugar 150 Grams powder sugar 250-300 Gr. peaches 150 grams pitted cherries 150 gr. dark chocolate, broke into pices 2.5 Tablespoons Sugar 15 grams Butter In a bowl, mix the eggs, sugar and vanilla extract, to that, slowly add 1/2 of the milk.  Once it is mixed well, add sifted flour and the cocoa. Once it is mixed well with no lumps, add the rest of the milk and then the boiling water. Cover with plastic wrap and let it stand for about 20 minutes.   On a heavy lightly greased pan, over medium-high heat, prepare the blini. Set aside In a small bowl, mix the gelatin with the 100 mg. water, mix well and set aside.  Let stand for about 5 minutes. While the gelatin thickens, mix the sour cream with the regular and powder sugar, mix well.  Set aside and let it r...

3 Eggs 2.5 Tablespoons Sugar 1/2 teaspoon Salt 180 grams Flour 200 miligrams Milk Hot water. 2 Tablespoons vegetable oil In a bow, whisk together the eggs, sugar and Salt, add 1/2 of th flour and nix it well leaving no lumps, add the milk, mix and add the rest of the flour.  Depending on the considstency of the batter, add hot water, the batter should be on the runny side.  Finally add the two tablespoons of  oil. Heat up a heavy frying pan over medium-hiiugh heat.  Sligly grease the pan and add about 1/4 of the batter, .  Once the  top is dried,  flip the blinckik over.  

1/2 Lb. SemiSweet chocolate, coarsely chopped 2 Cups (1 10 Oz. Can) vacuum packed whole chestnuts, drained, rinsed and pat dried. 8 Tbs. unsalted butter, softened 3 Tbs. Dark rum 6 Large Eggs, Separated 1/3 cup Sugar FOR THE CHOCOLATE GLAZE 1/2 Lb. SemiSweet Chocolate, finely chopped 2/3 Cup Heavy Cream Preheat the oven to 350.  Grease a 9-inch spring form pan, cove the bottom with parchment paper, grease the paper and dust with flour. Melt the chocolate in a double boiler.  In the food processor, combine the chestnuts, butter and rum. Process until smooth.  Add the Chocolate, and start adding the egg yolks, one at a time, process until well combined.  Transfer to a large bowl. In another bowl, using an electric mixed, mix the egg whites until they form soft peaks.  Gradually add the sugar and beat until the meringue forms stiff peaks.  Add one quart of the meringue to the chestnut mix.  Then carefully add the remaining meringue.   Bake for a...

160 Gr. of Oreo Coookies,  without the cream 20 Gr. Unsalted butter, melted 400 Ml. Heavy Cream 100 Ml. Sweet Condensed Milk 8 Gr. Unflavored Gelatin Powder 8-10 Fresh strawberries, cut in half. Crush the Oreo cookies, Mix the crushed cookies with the melted butter, then cover the bottom of the mold, pressing it well into the nold and then refrigerate until it sets. Warm the sweet condensed milk and dissolve the gelatin powder into it.  Let it cool down Using an electric mixed, beat the heavy cream until it forms soft peaks.  Using a spatula, slowly start pouring the condensed milk mixture into the whipped cream, folding it slowly so not to ruin the whipped cream.   Pour the whipped cream mixture into the mold with the crushed cookies, level up the top and refrigerate. When it is set, sprinkle top with more crushed oreo cookies, decorate with powdered sugar and fresh cut strawberries.