Shortbread Crust

• Preheat the oven to 350℉
• Line the greased 9×13 Baking Dish with Parchment Paper
• In the Stand Mixer, cream the Butter and the Icing Sugar until well combined
• Add in the Vanilla, Flour and Salt until well combined, and crumbly
• Firmly press the the crust onto the Parchment Paper lined Baking Dish, ensuring full coverage across the bottom
• Bake at 350℉ for about 17min, until barely golden brown

Lemon Filling

• Add the Lemon Zest and White Sugar to a bowl and mix, using your hands, until well combined and fragrant
• Add the Flour and whisk until well combined
• Whisk in the Eggs and Lemon Juice until well combined

Combining into Bars

• Pour the Lemon Filling into the warm crust
• Bake for another 20-25min at 350℉, until the center is set, and the outsides are slightly jiggly
• Cool at room temperature for about an hour
• Chill in the fridge for at least 2 more hours
• Before serving, sprinkle the Icing Sugar over the bars

Pasta

• Cook the Spaghetti in boiling water for about 10 minutes, as per the packaing

Main Meal

• Add the Olive Oil to the large fry pan, and heat for 2 minutes
• Add the Garlic and Shrimp, and cook for 1-2 minutes on medium-high heat, until the shrimp is pink
• Flip the Shrimp, and sprinkle the Basil, Chili Flakes and Paprika and Salt over the Shrimp, and cook for another 2-3 minutes
• Remove the Shrimp from the Fry Pan, into a bowl
• Add the Mushrooms into the Fry Pan, and if needed, add a bit more Olive Oil, and cook for 2-3 minutes on medium-high heat (sprinkle some extra salt in about half way through)
• Add the Shrimp and the Half and Half Cream to the Fry Pan, and bring to a boil
• Add in about half of the Cheeses and reduce to a simmer, stirring until all the cheese is melted
• Add in the remaining Cheeses, mixing until the cheese is melted
• Simmer until the sauce thickens a little (about 3-4 minutes)
• Mix in the cooked pasta, stirring well
• Serve and enjoy!

• Pre-heat oven to 400℉
• Place the Chicken Breast on a cutting board, and sprinkle with the Italian Seasoning, Garlic Powder, Smoked Paprika, Salt and Pepper
• Cut into the Chicken Breast to form a "pocket"
• Insert 3 Asparagus Stalks and 2 slices of Cheese into each Chicken Breast. If needed use tooth picks to ensure that the filling doesn't fall out
• Heat the Olive Oil in the Fry Pan, on medium-high heat
• Fry the Chicken Breasts for 3-5 minutes per side, until golden brown
• Transfer the Chicken Breasts to the Baking Sheet
• Cook in the oven at 400℉ for 20 minutes

Buffalo Sauce

• Combine the Hot Sauce, Butter, White Vinegar, Worcestershire Sauce, Cayenne Pepper, Garlic Powder and Salt in the Pot
• Bring to a simmer, while stirring
• Remove from heat and set aside, stirring occasionally

Chicken Thigh

• Combine the Chicken Thighs, Olive Oil, Garlic, Onion Powder, Oregano, Paprika and Pepper in the Bowl
• Add about 1/4 cup of the Buffalo sauce, and allow to marinate for about 30 minutes
• Add the Chicken Thighs to the Air Fryer, and cook at 400℉ for 10 minutes
• Flip the Chicken Thighs and cook for another 6 minutes
• Drizzle the Buffalo Sauce over the Chicken Thighs and serve

• Add the Chicken Wings, Salt, Pepper and Baking Powder to the bowl, and mix
• Add the Wings to the Air Fryer to 400℉ for 8-10 minutes
• Flip the Wings and cook for another 10 minutes

Lemon Filling

• Preheat oven to 325℉
• Add White Sugar, Flour, Cornstarch, and Salt to Pot
• Stir in Water, Lemon Juice and Lemon Zest
• Cook over medium high heat until thick an boiling, stirring frequently
• Stir in Butter
• Gradually whisk in about ½ cup of mixture into the Egg Yolks
• Mix the Egg Yolks back into mixture
• Bring to a boil, stirring constantly until thick
• Pour mixture into Pie Shell

Meringue

• In Stand Mixer, mix egg whites until foamy (approx 5min)
• Gradually add in White Sugar, and continue mixing until Stiff Peaks form (approx 10min)
• Once Stiff Peaks, add Meringue onto the Pie, sealing the edges of the crust
• Bake for 20-25min, until golden brown at 325℉

Crust

• Place Oreo cookies in food processor and pulverize to crumbs
• Drizzle melted Butter until all crumbs are moistened
• Press crumbs evenly into bottom and sides of the springform pan

Filling

• Melt Chocolate Chips in medium sized bowl in 25 second intervals
• In a medium sized bowl use the mixer to beat the Cream Cheese until smooth and creamy
• Drizzle in the melted chocolate and stir
• Stir in Icing Sugar (¾ cup) and Vanilla
• Stir in Sour Cream until mixture is smooth
• In a medium bowl combine the Cream and the remaining Icing Sugar (½ cup) and beat until think and fluffy (stiff peaks)
• Gently fold the whip cream into the chocolate mixture until smooth and uniform.
• Spread the filling into the prepared crust
• Cover and chill for at least 4 hours

• Heat the Olive Oil in the Fry Pan, over medium high heat
• Season the Pork Chop with the Salt and Pepper
• Once the Fry Pan is hot, melt 2tbsp of Butter, add the Pork Chops and ½tbsp of Thyme
• Cook the Pork Chops for about 4-5minutes on each side
• Add the remaining Butter and Garlic and Thyme
• Using a spoon drizzle the garlic butter sauce over the pork chops, flipping often for about 4-5 minutes

• Preheat the oven to 350℉
• In the Bowl, combine the Chocolate Cake Mix, Chocolate Pudding Mix and Cocoa Powder
• Add in the Milk until combined, but not letting the pudding mix set
• Pour the mixture into the Baking Dish
• Cover with the Chocolate Chips
• Bake at 350℉ for 30min, testing doneness with a toothpick