1 cup Crushed Tortilla Chips

1 stick of Butter (melted)

2 8 oz. packages Cream Cheese (softened)

1 16 oz. container of Sour Cream

2 Eggs

2 cups shredded Mexican Cheese Blend

1/2 cup Green Onions (chopped)

2 Garlic Cloves (minced)

1/4 teaspoon Black Pepper

1 16 oz. jar CaJohns Fruit or Berry Salsa (your favorite)

Mix the crushed tortilla chips with the butter in a bowl. Press the mixture into the bottom of a 9 inch spring-form pan. Place the prepared pan on a shallow sided baking pan.

Beat the cream cheese, sour cream and eggs in a bowl with an electric mixer. Stir in the cheese blend, onions, garlic and pepper. Pour mixture into the prepared pan.

Bake at 350° for 30 minutes or until a knife comes out of the center clean. Cool the cheesecake on a wire rack. Cover and refrigerate for 3 hours. Remove from the pan and top with the salsa. Cut into wedges and serve!


4 cups fruit puree (strawberries, melon, raspberries, peaches, bananas, whatever is available)

1/4 cup of Queen of Farts hot sauce

2 Tablespoons fresh lemon or lime juice

1 cup fruity wine

1 cup low fat plain yogurt

1/4 cup honey

Fruit slices and mint sprigs to garnish


In a blender or food processor, puree the fruit a little at a time. Once the fruit is pureed, add the wine & hot sauce and pulse. Next add the honey, citrus juice and yogurt. Pulse again. Serve chilled, garnish with a slice of fruit and a mint sprig.


1/2 cup soft butter

1 cup Fire Dust’d P’Nut But’r

1 cup sugar

1 egg

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1 tsp. baking soda

1/4 cup water

1 cup semisweet chocolate chips

flour for your hands


Preheat oven to 375 degrees. Lightly grease a cookie sheet. In a large bowl using an electric mixer, beat together butter, Fire Dust’d P’Nut But’r, sugar, and egg. Continue to beat on high speed for 5 minutes. Stir in vanilla.

Sift in the dry ingredients, then add the water and chocolate chips. Stir by hand until well blended. Flour your hands and form 1 1/2 inch balls. Place each ball on cookie sheet and press with a fork to flatten.

Bake 12 to 15 minutes. Cool on a rack to keep cookies crisp. Yield: about 3 dozen


1 1/2 jars Fire Dust’D P-Nut But’R

1 1/4 cup sugar

2 large eggs

48 Hershey Kisses


Pre-heat oven to 350°. Have cookie sheets on hand. With a wooden spoon, stir P-Nut But’R, sugar and eggs in a bowl until thoroughly blended (dough will be slightly sticky). Flour your hands, roll even measured teaspoons of the dough in to 1 inch balls. Place the balls 1 1/2 inches apart on ungreased cookie sheets. Bake for 12-14 minute or until cookies look dry with the tops crackled. Remove from oven and immediately press a chocolate kiss in the center of each cookie. Cool on cookie sheet for 2 minutes, then remove to wire racks to cool completely. Makes 48 cookies.


1 cup Fire Dust’D P-Nut But’R

1/4 cup butter at room temperature

1 tsp vanilla

1 1/2 cup confectioner’s sugar

1/2 cup all purpose flour

1 cup semi-sweet chocolate chips, melted


Beat P-Nut But’R and vanilla in a medium bowl with an electric mixer until smooth. Gradually beat in sugar and flour until well blended. Line 2 cookie sheets with waxed paper. Roll rounded teaspoons of mixture into 1 inch balls. Arrange on prepared cookie sheets and refrigerate for 1 hour or until firm. Spear 1 ball at a time and dip in melted chocolate covering about 2/3 of the ball. Replace on prepared cookie sheet. Smooth over the toothpick holes. Refrigerate 15 minutes or until chocolate is set. If there are any left, store in a tightly covered container in refrigerator. Makes about 60 pieces.


1 Philadelphia Brand prepared chocolate cheesecake filling

1 Oreo ready made pie crust

1/3 cup CaJohns Chipotle Hot Sauce

Combine cheesecake filling and hot sauce, mix well. Spoon filling into pie crust and smooth top of cheesecake. Drizzle with a small amount of hot sauce.

Top with fresh red raspberries for an additional taste treat!


Flour Tortillas



Canola Oil for frying

Heat oil in a large pan to 350°. Slice tortillas into triangles and fry in oil until crisp, turning once. Remove to a napkin and liberally sprinkle with sugar and cinnamon


1 cup golden raisins

1/4 cup bourbon

16 cups of cubed day old bread

4 ounces melted butter

1 1/2 cups sugar

2 teaspoons ground cinnamon

4 1/2 cups heavy cream

1 tablespoon pure vanilla extract

1/2 teaspoon ground nutmeg

8 large eggs

In a small bowl, soak the raisins in the bourbon.

Place the bread crumbs in a large bowl and drizzle the melted butter on them. Mix the 1/2 cup sugar and 1 teaspoon of the cinnamon together and sprinkle over the bread tossing to distribute evenly. Heat the heavy cream, 1 cup sugar and the remaining cinnamon over low heat, stirring until the sugar is dissolved. Do not let this mixture boil! Place the eggs in a bowl and slowly whisk in the warm cream. Pour the cream over the bread, mix in the raisins, and allow to stand for 45 minutes to an hour. You will know when it is ready when the bread cubes are no longer dry in the center. Mix a couple of times during stand time.

Preheat the oven to 350 degrees. Butter a 9×13 glass baking dish and pour in the bread mixture. Place the dish in a larger baking pan and place in oven. Carefully pour hot water into the larger pan until it comes halfway up the sides of the dish. Bake for 1 hour or until the center is set and a knife tip comes out clean. Remove from oven and let stand until the inner pan can safely be removed from the outer pan. Serve with caramel sauce. (below)

Caramel Sauce

3/4 cup heavy whipping cream

1/2 vanilla bean, split lengthwise

1 cup sugar

3 tablespoons dark corn syrup

4 tablespoons butter, chilled and cut into pieces

Bring the cream and the vanilla bean to a boil in a small saucepan over medium heat. Remove and let steep for 10 minutes. Remove the bean, scrape out the tiny seeds with the tip of a sharp knife and add to the cream. Set aside

Place the sugar and corn syrup in a 3 quart saucepan and use a wooden spoon to mix the sugar and the syrup. Heat the pan to medium heat the sugar will begin to break down after 3-4 minutes. Stir once or twice mixing the undissolved sugar into the warm liquid. It will become foamy after a bit, when it does, stop stirring. Continue heating until the mixture becomes a medium brown. Whisk in the butter a little at a time and continue whisking until the mixture comes together. Remove from heat and very slowly whisk in the cream a little at a time. The caramel is extremely hot and will bubble up as the cream is added. Return the pan to the burner over low heat and stir until mixture is completely smooth. The sauce will thicken as it cools. Serve warm. This can be kept in a covered container in the refrigerator until you need to use it. You can simply reheat slowly over a low heat before serving.


5-6 large ripe bananas

6 pineapple rings

1 can condensed milk

6 ounces rough grated coconut

ground cinnamon

Stick whole bananas on grill and cook until peel is very dark

and the bananas are very soft (5-10 minutes depending on

temperature of grill. Grill the pineapple rings until slightly

charred. When bananas are done, remove from peels and

place in a bowl. Mash bananas and whisk in the condensed

milk and granola. Serve over the pineapple rings and top

with the coconut and cinnamon. Enjoy!