S'mores Cheesecake

Crust
1 1/4cups graham cracker crumbs
3tablespoons granulated sugar
1/4cup plus 2 tablespoons butter, melted

Cheesecake
3packages (8 oz each) cream cheese, softened
1cup packed light brown sugar
1/3cup marshmallow creme
1tablespoon vanilla
4eggs
1/4teaspoon ground cinnamon
1cup milk chocolate chips (6 oz)Topping
1cup milk chocolate chips (6 oz)
1/4cup whipping (heavy) cream

Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.

In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.

In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.

Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.

In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.

Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Lobster Roll with Dill Mayo

•2 hot dog buns
•Butter
•1/4 cup mayonnaise
•1/8 cup dill juice from you pickle jar
•1 pound cooked lobster meat cut in 1/4-inch chunks
•1 stick celery (finely diced)
•Salt and pepper
•Lemon wedges for serving

1. Split the hot dog buns and spread thinly with butter, both on the outside and inside. Toast in frying pan on each side.

2. Combine the mayonnaise with the dill. Add lobster and celery.

3. Season to taste with salt and pepper.

4. Pile high on the toasted hot dog buns and serve with lemon wedges.

Apple Pie Egg Rolls

1 tablespoon butter
3 cups apples, peeled, cored, and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
5 egg roll wrappers

vegetable oil for frying

for garnish:
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon

In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Pour into a bowl and place in the refrigerator to cool, about 3o minutes.

Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Repeat with remaining ingredients.
Heat oil to about 350 degrees, add egg rolls two at a time, turning to cook all sides, remove to paper lined plate and sprinkle with cinnamon sugar. Repeat with remaining egg rolls.

Serve with vanilla ice cream and caramel sauce, it’s good!

Garlic Aioli

3 garlic cloves, chopped
1 large egg
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 turns freshly ground black pepper
1/2 cup olive oil
Directions
Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion