Looking for a recipe that will “wow” everyone at your upcoming barbecue or picnic? The Lion House’s Brenda Hopkin gives us a show stopper on Studio 5 with her tangy Pineapple Ham Salad.

Remove top from pineapple then cut pineapple crosswise into 5 slices. Cut pineapple from each slice, leaving ½-inch ring. Reserve rings; core and cut up remaining pineapple. In a large bowl, toss pineapple chunks, ham, celery and grapes. In a separate bowl, mix mayonnaise, lemon juice, ginger and garlic salt to make dressing. Toss into ham mixture. Just before serving, fold in cashews. Arrange pineapple rings on lettuce leaves. Fill with salad and garnish with a small cluster of grapes. Makes 5 servings.

Our very own Brenda Hopkin is at it again creating the latest new twists on any Lion House classic. Check out her Sundried Tomato Basil Bake that was featured on Studio 5 May 17, 2010.  Send your photos and/or home videos trying out this recipe to jvanhulten@templesquarehospitality.com and become a featured guest blogger on our blog!

Video Courtesy of KSL.com

• 8 Baked Lion House Rolls (cubed and toasted)
• 8 ounces Mozzarella Cheese, shredded
• 8 ounces Havarti Cheese, shredded
• ½ cup Parmesan Cheese, grated
• 1 8 ounce jar Sun Dried Tomatoes in oil and herbs, drained. (Reserve the oil) Cut each piece of tomato in 6-8 pieces. Divide pieces into two portions.
• ½ cup onions, sautéed
• 1 ounce fresh basil, thinly sliced, divided
• 10 large whole eggs
• 2 ½ cups whole milk
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon garlic salt
• ½ teaspoon seasoning salt (Like Lawry’s)
• ¼ teaspoon pepper

Each bite of this rich, chocolaty dish will melt in your mouth. This recipe was featured in the Lion House Desserts Cookbook, which is now out of print, but you can learn how to make it here on the Lion House Bakery blog!

Sinful Fudge Cake

Ingredients:

• 10 oz. (10 squares) semi-sweet chocolate or 1 3/4 cups semi-sweet chocolate chips
• ½ cup butter (1 stick)
• ¼ cup cake flour, stirred before measuring
• ½ cup sugar
• 3 eggs
• ½ cup whipping cream
• 2 tsp. butter

Method:

Oven temperature: 400-degrees. Butter or spray with pan release a 9-inch pan (for easier removal of cake line the bottom of pan with parchment paper , spray the parchment with pan release)then dust with granulated sugar set aside. In a heavy saucepan, over medium heat, melt 4 oz. chocolate (3/4 cup if using chocolate chips) and ½ cup butter stirring constantly. Remove from heat. In a large bowl combine cake flour, sugar and eggs. Mix together until well blended. With mixer on high speed pour in the chocolate mixture. Continue beating on high for 5 minutes until batter is light in color. Scrape down sides of bowl often. Pour batter into prepared pan. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool 10 minutes. Loosen sides with a knife. Invert onto cooling rack over a sheet of waxed paper. Allow to cool.

In a saucepan, boil whipping cream 1 minute, stirring. Remove from heat. Stir in remaining chocolate and butter. Leaving the cake on the cooling rack spread the ganuche over the top of cake spreading it to the edges and allow to it to drape over the sides (or spread it evenly on the sides if you don’t like the drape look). Allow chocolate to set 30 minutes. Using a spatula place cake on a serving plate.

Video Courtesy of KSL.com

Purchase a Lion House Roll boxed mix at your local markets, the Nauvoo Cafe or Deseret Book Pantries and watch this video to learn how to dress up your traditional rolls to look decorative and impress your friends and family!