Jan D'Atri

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Recipe

Nutella Mousse Klondike Cake

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It’s frosty and fabulous. This smooth and rich Nutella Mousse Klondike Cake will take the heat off of summer and give you a scrumptious cool down! I don’t think I’m going to have to talk you into trying a cake that has just about everyone’s favorite hazelnut chocolate spread, Nutella! A few of our other favorite ingredients turns an ordinary ice cream cake into a sensational frozen treat that you cut into slices of delicious decadence! The Nutella whips up with heavy cream or Cool Whip to make a mouthwatering mousse that gets sandwiched in between layers of chocolate wafer cookies, vanilla ice cream and oh, did I mention frozen Klondike Bars? Yeah, those too! Klondike has made this cake even more fun because they now have a variety of difference ice cream bars like Double Chocolate, Crunch, Dark Chocolate and Cookies and Cream! I love cutting into this cake because the Klondike Bar is hidden away inside the cake waiting for someone to discover its icy lusciousness! The Nutella Mousse Klondike Cake is about as easy to put together as it gets. The only real challenge is waiting for it to freeze. But…so worth the wait! Now, the only question is, “What would you do-ooh-ooh for a Klondike Cake?”

Watch my How To Video for Nutella Mousse Klondike Cake here!

Twice Baked Potato Casserole

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Potato salad is always a summertime favorite. But how about if we kick it up a couple of notches and build a tasty Twice Baked Potato Casserole fully loaded with all of your favorite fixings? This hearty recipe was sent in from Sun City resident Linda Smith, and it’s a rock star side dish that she’s been making for years. Linda includes it in all of her special gatherings.


“I had a humongous four-day bash where friends and family from Omaha, Kansas City, Tucson and the Valley partied hearty on the fourth of July. My Twice Baked Casserole is always a hit because it’s so much easier to make than traditional stuffed baked potatoes. And it feeds a crowd. I always serve it with some type of beef.”


The minute you start building this sassy side, you can see why it gets devoured. It starts with the sweetness of cubed red potatoes and then layered with chopped crisp bacon, sour cream, cheese and green chiles with a burst of colorful scallions. Linda says she doesn’t often have leftovers to enjoy the next day, but it’s just as tasty if you’re lucky enough to save a little! This recipe can be made ahead and frozen (baked or unbaked) and re-heated when ready to use. Thanks Linda, for a great dish! I made a giant casserole of your Twice Baked Potatoes for a gathering recently and you’re right. Leftovers are hard to come by.

4th of July Apple Pie with a Twist

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Homemade fresh-out-of-the-oven apple pie ala mode for the 4th of July! Pretty hard to beat. When I got a letter from Sun City resident Eva Meeks, it included a recipe for an award-winning apple pie that she had clipped from a magazine a few years ago. Here’s part of Eva’s letter:


“During the 4th of July holiday I hosted a pot luck for my family and decided to bake my favorite apple pie. I’ve been making it for several years now, and it’s always a big hit. Apparently this pie won some blue ribbons at state and county fairs. All I know is it wins hearts every time I make it for friends and family. It has a surprise filling that really adds a nice flavor. I thought you’d like to try it.”


Well, Eva, you thought right! I wasted no time peeling the Granny Smith apples and mixing up the “surprise” filling. I’m so happy Eva “blind bakes” (also known as pre-baking) her bottom crust. I’ve always done that as well because the bottom shell stays somewhat crispy after filling and baking. I’m also a fan of cooking my apples just to soften before filling the pie shell. Eva softens her apples in the microwave and then adds the rest of the ingredients. If you’re an apple pie lover, dish this one up with a nice scoop of vanilla ice cream and you’ll be in for a big surprise!

Over the Rainbow Cubed Ahi Tuna Salad

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There is the classic Salade Nicoise with its lovely composition of tuna, tomatoes, sliced eggs, olives, potatoes, haricots verts and anchovies–or variations thereof. The tuna is generally canned, and there is very little in the way of lettuce leaves. Then, there is the more updated trend, the Ahi Tuna Salad, with its delicate strips of seared fresh ahi tuna, arranged in overlapping slices and serve on a bed of lettuce often with a wasabi-soy- mustard drizzle or a honey ginger vinaigrette. Combine the best of both salads, add a rainbow of color and crunch, and you have a hearty, healthful main meal dish with the unusual twist of fresh tuna served, not in slices, but rather in cubes to get the sear on all sides. If your New Year’s resolution is to eat healthy and somewhat preservative-free, the Over The Rainbow Cubed Ahi Tuna Salad is your creative and crunchy kick starter in a salad bowl!

Strawberry Rhubarb Cobbler

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There are two things I absolutely love–a great recipe and great neighbors.
When the two come together, life is pretty awesome! It happened this week when my sweet neighbor, Deborah Alyea saw me pull up to the driveway, and scurried over with a beautiful baking dish of bountiful goodness right out of the oven. “I wanted you to have it while it’s still piping hot and bubbling!” Deborah has just baked the most amazing Strawberry Rhubarb Cobbler and I was the lucky recipient. I’m not sure I should admit this, but I texted her a picture of her baking dish just several hours later. It was scraped clean except for maybe one more serving. Yes, it was that good. I’m not sure who came up with the combination of strawberries and rhubarb, but thank you, whoever you are! Rhubarb season is incredibly short and right now is the peak of it, so I’m so happy to pass along this delicious dish to you right now, while you can still find those long red stalks. The filling is wonderful with either a pie crust topping or cobbler, and I was ecstatic that Deborah chose the latter. I love that rich crumble topping with the sweet fruit below. So, if you love Strawberry Rhubarb Cobbler, this is the recipe to try! And if you have a neighbor as wonderful as Deborah Alyea, maybe make an extra and make someone’s Day!

Watch my How to Video for Strawberry Rhubarb Cobbler here!