White Chocolate Raspberry Tart

Indulge in the delightful combination of white chocolate and fresh raspberries with this elegant tart. The creamy white chocolate filling perfectly complements the tartness of the raspberries, all nestled in a buttery graham cracker crust.

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/3 cup melted butter
• 1 cup white chocolate chips
• 1/2 cup heavy cream
• 1 1/2 cups fresh raspberries
• 1/4 cup raspberry jam

Instructions:

Preheat oven to 350F 175C

In a bowl, mix crushed graham crackers and melted butter until well combined

Press the mixture into the bottom and up the sides of a tart pan

Bake the crust for 10 minutes, then let it cool completely

In a small saucepan, heat the heavy cream until it just begins to simmer

Remove from heat and stir in the white chocolate chips until smooth

Pour the white chocolate mixture into the cooled crust

Chill in the refrigerator for about 1 hour, or until set

Arrange fresh raspberries on top of the set white chocolate layer

In a separate small saucepan, warm the raspberry jam over low heat until it becomes more fluid

Drizzle the warmed raspberry jam over the raspberries

Chill the tart for another 30 minutes before serving

Samoa Cookie Matzo Crunch

A delectable twist on the classic matzo crunch recipe, these Samoa cookie-inspired treats feature layers of crunchy matzo, rich caramel, smooth chocolate, toasted coconut, and nutty pecans.

Ingredients:

• 4 sheets of matzo
• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1 cups semisweet chocolate chips
• 1 cup shredded coconut, toasted
• cup chopped toasted pecans
• teaspoon vanilla extract
• teaspoon salt

Instructions:

Preheat your oven to 350F 175C

Line a baking sheet with parchment paper

Arrange the matzo sheets on the baking sheet, breaking them if needed to fit the pan

In a medium saucepan over medium heat, melt the butter and brown sugar, stirring until the mixture comes to a boil

Let it boil for about 3 minutes, without stirring

Remove the saucepan from heat and stir in the vanilla extract and salt

Pour the caramel mixture over the matzo, spreading it evenly to cover

Bake in the preheated oven for 10-12 minutes, or until the caramel is bubbly and golden brown

Remove from the oven and immediately sprinkle the chocolate chips over the caramel-covered matzo

Let them sit for a few minutes to melt, then use a spatula to spread the melted chocolate evenly

Sprinkle the toasted coconut and chopped pecans over the melted chocolate layer

Allow the cookie matzo crunch to cool and set completely

You can speed up the process by placing it in the refrigerator

Once set, break the matzo crunch into pieces

Serve and enjoy!

Nutella Rice Krispie Treats

Combining the crispy texture of Rice Krispies cereal with the creamy goodness of Nutella, these Nutella Rice Krispie Treats are a delightful twist on the traditional recipe. They are easy to prepare and a great way to sate your chocolate cravings!

Ingredients:

• 1 cup Nutella
• 6 cups Rice Krispies cereal
• 1/4 cup unsalted butter
• 1 package 10 oz mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

Grease a 9x13-inch baking pan and set aside

In a large saucepan, melt the butter over low heat

Add the mini marshmallows and stir until completely melted and smooth

Remove the saucepan from heat and stir in the Nutella until well combined

Add the vanilla extract and salt, and mix until incorporated

Fold in the Rice Krispies cereal until they are evenly coated with the Nutella mixture

Gently fold in the semi-sweet chocolate chips

Press the mixture firmly into the prepared baking pan using a spatula or your hands

Allow the treats to cool and set for at least 1 hour

Once set, cut into squares or bars

Serve and enjoy!

Chipotle Chicken Quesadillas

These chicken quesadillas from Chipotle are full of flavor and make a great quick meal. Chipotle peppers give the soft chicken a kick, and gooey cheese melts in a crispy tortilla to hold it all together. If you serve it with sour cream and salsa, it will taste great and fill you up.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/4 cup chipotle peppers in adobo sauce, minced
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream, for serving
• 1/2 cup salsa, for serving
• 2 tablespoons vegetable oil, for cooking

Instructions:

In a bowl, mix shredded chicken with minced chipotle peppers

Place a tortilla on a flat surface, sprinkle Monterey Jack cheese and cheddar cheese over half of the tortilla

Top cheese with chipotle chicken mixture and chopped cilantro

Fold the tortilla over to enclose the filling, creating a half-moon shape

Heat vegetable oil in a large skillet over medium heat

Place quesadilla in the skillet and cook until golden brown and cheese is melted, about 3-4 minutes per side

Repeat with remaining tortillas and filling

Cut quesadillas into wedges and serve hot with sour cream and salsa