Cheesecake Eggrolls

1 package of large egg roll wrappers

2 boxes of Baker’s semi sweet chocolate, cut squares in half

5 pieces of NY style cheesecake (any favorite brand such as Sara Lee OR make your own), cut into large chucks

egg wash (1 egg+2tbsp water)

confectioners sugar for dusting

1. Preheat your deep fryer to 350 degrees F.

2. Place one egg roll wrapper on your work station. Place a chuck of cheesecake in the middle and top with a chuck of chocolate.

3. With your finger wipe some egg wash around the perimeter of the egg roll wrapper. Starting at the top corner roll down toward the opposite corner. Fold over the left and right corners, seal with egg wash, then finish rolling toward the top corner until you have wrapped the cheesecake completely.

4. Fry the egg rolls in batches until all are fried and golden brown. Dust with powdered sugar while still hot.


-Chef Dom


Yummy Roasted Sweet Potatoes w/ Walnuts & Cranberries

4# sweet potaotes, washed, peeled, and medium diced

2oz canola oil

1/2 cup light brown sugar

2oz melted unsalted butter

1 c raisins

1 c walnuts, chopped and toasted

1 c Craisins

parsley, chopped


1. Preheat oven to 350 degrees.

2. Wash and scrub the sweet potatoes. Dry and peel the potatoes then dice them into medium sized pieces.

3. Toss the potatoes with the canola oil, butter, and brown sugar. Spread on a foil wrapped sheet pan that had been sprayed with pan spray. Bake in the oven until the potatoes are brown and tender.

4. Toss the cooked potatoes with the walnuts and Craisins. Sprinkle with chopped parsley.


-Chef Dom