What You Need

Ingredients

3 1/2 cups heavy cream

1/2 cup powdered sugar

2 teaspoons pure vanilla extract

1/4 teaspoon salt

2 pounds fruit, peeled and sliced, about 4 cups

25 to 30 graham crackers, from about 4 sleeves 

2/3 cup chopped nuts or additional fruit, to garnish

Equipment

Stand mixer, hand mixer, or large whisk

Spatula

9x13-inch baking dish

Plastic wrap

Instructions

1. Beat the cream until it holds stiff peaks: Combine the powdered sugar, vanilla, and salt

with the cream in the bowl of a stand mixer (or large mixing bowl). Beat on low, then high,

until the cream holds stiff peaks. You can do this with a stand mixer, hand mixer, or whisk.

2. Divide the cream into 4 parts: Use a spatula to evenly divide the cream into four

quadrants.

3. Smear a spoonful of cream in the bottom of the baking dish: Smear just a small

spoonful of cream in the bottom of the dish. This will hold your first layer of graham

crackers in place.

4. Cover the bottom with graham crackers: Lay down a full layer of graham crackers in

the dish, breaking some down the middle if necessary to form a full layer.

5. Spread whipped cream on top of the crackers: Gently spread 1/4 of the cream (one

whole quadrant) on the crackers.

6. Spread 1/3 of the fruit on the cream: Lay about a third of the fruit (1 1/3 cups) on top of

the cream.

7. Top with a second layer of crackers: Top with another full layer of crackers, again

breaking some if necessary to make a layer that fits snugly in the dish.

8. Top with cream and fruit: Top this second layer of crackers with another 1/4 of the

cream and another third (1 1/3 cups) of fruit.

9. Top with a third layer of crackers: Add another full layer of graham crackers.

10. Top with cream and fruit: Top with another quarter of the cream and the remaining

fruit. At this point you'll have three layers of graham crackers, three layers of cream, and

three layers of fruit.

11. Top with a final layer of crackers and cream: Add a fourth layer of crackers and the

final quarter of the cream. Spread gently or swirl the cream.

12. Garnish the cake: Sprinkle chopped nuts or fruit on top of the cake.

13. Cover with plastic wrap and refrigerate: Cover loosely with plastic wrap and refrigerate

for at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes

in easily and comes out with soft crumbs. Refrigerate any leftovers.

Recipe Notes

Best eaten within two days. It does get soggy after more than two or three days in the

fridge, especially if very juicy fruit is used.

Any kind of soft, juicy fruit is very good. Try thinly-sliced banana and strawberries, as

shown here, or kiwi, mango, chopped raspberries and blueberries, or peaches.

INGREDIENTS

15 ounces milk chocolate, chopped

5 large egg yolks

Salt

3 cups heavy cream

20 graham cracker sheets

4 or 5 ripe bananas, very thinly sliced lengthwise

Garnish: whipped cream

DIRECTIONS

1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.

2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.

3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.

4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

SPAGHETTI CARBONARA

One of my all-time favorite recipes - Spaghetti Carbonara! Everyone loves the classic eggs and bacon pasta, ready to go in less than 30 minutes!

PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS

INGREDIENTS:

1 lb. spaghetti

1/2 large onion, diced (about 1 cup)

1/2 lb. bacon (regular or turkey bacon), diced

5 eggs

1/4 cup milk

1/4 cup parmesan (or more)

1 tsp. freshly ground black pepper

olive oilDIRECTIONS:

Bring a big pot of salted water to a boil on the stove. (Use about 2 Tbsp. salt - this is the secret to flavorful Italian pasta!)

While waiting for the water to boil, heat 1 Tbsp. of oil in a large skillet over medium-heat. Add the turkey bacon and cook until it is nearly crispy, stirring every few minutes. (If using real bacon, you will not need to add oil initially, and you may actually need to drain some grease before the next step.) Then add the diced onion to the skillet, and continue cooking until the bacon is crispy and the onion is translucent.

In a separate small bowl, whisk together eggs, milk, parmesan and black pepper until well-blended. Set aside.

Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente. (Usually about 9-11 minutes.)

When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. Then while stirring the pasta with one hand, use the other to pour the egg mixture into the pasta and continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.) Then add in the bacon and eggs mixture and toss until mixed.

Feel free to garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.

Sausage, Egg and Cheese Tater Tot Breakfast CasseroleYield: serves 8-10

Ingredients

16 oz. pork breakfast sausage, browned and cooked through 10 eggs, lightly beaten 2 1/2 cups milk 2 tsp dry mustard 1 tsp salt 6 cups day-old bread, cubed (about 1 large French Bread loaf) 3 cups sharp cheddar cheese, grated 1/2 tsp black pepper 4 cups frozen tater tots

Optional Toppings: sliced green onions sour cream hot sauce

Instructions

Prepare the NIGHT BEFORE serving. (See Notes for preparing same day)

1. Lightly spray a 9"x13"x2" casserole pan with non stick spray.2. Whisk together the eggs, milk, dry mustard and salt until

combined, set aside.3. Fill the bottom of the casserole dish with half of the crusty bread.

Then top with half of the cooked sausage and half of the cheese. Sprinkle with half of the black pepper. Repeat with the remaining bread, sausage, cheese and pepper.

4. Pour the egg mixture all over the casserole dish. Cover and place in fridge for 8 hours.

5. In the morning preheat the oven to 325 degrees F.6. Top the casserole with the tater tots in an even layer and bake for

60 to 70 minutes or until the center of the casserole is set.

7. Let sit for 10 minutes before cutting. Serve with the optional toppings if desired. Enjoy!