Ingredients

• 1 1/2 pounds chicken wings
• 1 teaspoon salt
• 1/4 cup chopped lemon grass
• 8 cloves garlic – chopped
• 1/2 teaspoon white pepper
• 1/4 cup minced cilantro root or coriander root
• 1 teaspoon turmeric

Directions

1. Combine the ingredients for the marinade in a blender. Rinse chicken wings in cold water.
2. Place the chicken wings into a Ziploc bag with the marinade and leave in the refrigerator overnight.
3. Barbecue the wings over medium hot coals for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown.

This barbecue recipe is popular with street vendors.

I suggest serving with the Blue Cheese Dip and some celery on the side.

Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire. We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 onions, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 yellow bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 4 cloves garlic, sliced
• 4 small potatoes, cubed
• 1/4 cup olive oil
• 1 lemon, juiced

Directions

1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Ingredients

• 3/4 cup sour cream

• 1 1/3 cups mayonnaise

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon dry mustard

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 4 ounces blue cheese, crumbled

Directions

• In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Inspired by the Blue Cheese/Mayo dip at The Rook & Raven

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1 cup sugar, plus
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup canned pumpkin
• 3 eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• whipped cream

Directions

1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.

Ingredients

Cheesecake Layer:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Chocolate Frosting:

• 1/2 cup (1 stick) butter
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

Directions

To prepare the cheesecake:

1. Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.
2. In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.
3. Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.
4. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

1. Heat oven to 350°F. Grease and flour two 10-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

1. Spread a layer of frosting on top of one chocolate cake.
2. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.
3. Spread some chocolate frosting on top of the cheesecake layer.
4. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Ingredients

• 2 cup of elbow macaroni
• 1 container (250 ml) of garlic & herb cream cheese
• 2 tablespoons of Parmesan cheese
• 2 tablespoons of Panko bread crumbs
• 1/4 chopped green onion
• 1 pound of chopped and cooked bacon

Directions

1. Cook macaroni as per directions
2. In separate fry pan, chop and cook bacon.  Then drain.
3. As soon as macaroni is cooked, strain and mix in cream cheese and half of Parmesan cheese. Mix until creamy.
4. Mix breadcrumbs and Parmesan cheese in separate bowl and set aside.
5. Mix green onion and bacon in with macaroni.
6. Sprinkle bread crumbs/parmesan cheese on top and back at 350 degrees until it starts to turn golden and is crispy.

Serves: 4