Banana Cream Pie

Ingredients

1 2/3 cups water
3 tablespoons cornstarch
1 (14 ounce) cans Eagle Brand Condensed Milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) pie crusts, baked
3 medium bananas, sliced

Directions

Mix water and cornstarch until smooth.
Stir in Eagle Brand milk and egg yolks.
Cook until thick in saucepan or microwave.
Stir in 2 tablespoons butter.
Add vanilla.
Cool slightly (stirring occasionally).
Pour 1/2 of filling on pie crust.
Place sliced bananas on filling.
Pour remainder of filling on the sliced bananas.
Preheat oven to 400°.
Top with meringue and brown in a preheated 400°F oven.
Or may top with whipped cream after chilling pie.

SPICY HONEY CHICKEN

INGREDIENTS
- Skinless chicken breast
- 2 Tsp. coconut or olive oil
RUB
- 1 Tsp. garlic powder
- 2 Tsp. chili powder
- 1/2 Tsp. onion powder
- 1/2 Tsp. coriander
- 1 Tsp. Sea salt
- 1 Tsp. cumin
- 1/2 Tsp. chipotle chili powder
GLAZE
- 1/2 c. Honey
- 1 Tbsp. Cider vinegar

DIRECTIONS
- Combine the rub spices in a bowl, mix well. Drizzle oil over chicken breast and coat well. Toss chicken with spice rub to coat all sides. Grill chicken for 4-6 min. on each side. While chicken is grilling. Warm honey in microwave so it's not thick. Add the vinegar and mix well. Brush glaze well on chicken on both sides. Grill until chicken is cooked fully, Enjoy !!

Blueberry Dessert

INGREDIENTS


2 cups blueberries (or other berries)
1⁄2 lemon, juice of
1⁄2 teaspoon cinnamon
3⁄4 cup sugar
3 tablespoons margarine
1 cup flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup milk
Topping

1⁄2 cup sugar
1 tablespoon cornstarch
1 cup boiling water


DIRECTIONS

Put berries in greased 8" square pan.
Dribble juice over, and sprinkle with cinnamon Cream sugar and butter Add dry ingredients and milk.
Mix til smooth.
Spread over berries.
Combine sugar and cornstarch.
Sprinkle over batter.
Pour boiling water carefully over.
Bake 45-60 minutes at 350° till browned.
Can be halved in a loaf pan.

Cheesecake recipe

This is a copycat recipe From www.TopSecretRecipes.com for the Raspberry Truffle Cheesecake from The Cheesecake Factory Cook time includes refrigeration/cooling time.
INGREDIENTS

Crust

1 1⁄2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo cookies (filling removed)
1⁄3 cup margarine, melted
Filling

1⁄2 cup raspberry preserves
1⁄4 cup water
4 (8 ounce) packages cream cheese (room temperature!)
1 1⁄4 cups granulated sugar
1⁄2 cup sour cream (room temperature)
2 teaspoons vanilla extract
5 eggs (room temperature)
4 ounces white chocolate, chopped into chunks


DIRECTIONS

Preheat oven to 475 degrees.
Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats.
This will be your water bath.
Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl.
Heat for 1 1/2 minutes on high in your microwave.
Stir until smooth.
Strain to remove the raspberry seeds, and discard seeds.
Allow strained preserves to cool, then put the bowl in the refrigerator until later.
Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers-- with the filling scraped out-- in a resealable plastic bag) into a medium bowl.
Mix in 1/3 cup melted margarine.
Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking.
Put the crust in your freezer until the filling is done.
Use an electric mixer to combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla.
Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy.
You don't want to beat too much air into the mixture, or it will fall and be grainy.
Be sure to scrape down the sides of the bowl.
Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
Blend the mixture just enough to integrate the eggs.
Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
Pour half of the cream cheese filling into the crust.
Drizzle the raspberry preserves over the entire surface of the filling.
Use a butter knife to swirl the raspberry into the cream cheese.
Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
Pour the other half of the filling into the crust.
Carefully place the cheesecake into the water bath in the oven.
Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool on a cooling rack.
When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
To serve, slice the cheesecake into 12 equal portions.
Apply a pile of fresh whipped cream to the top of each slice and serve.

Raspberry Truffle Cheesecake

This is a copycat recipe From www.TopSecretRecipes.com for the Raspberry Truffle Cheesecake from The Cheesecake Factory Cook time includes refrigeration/cooling time.
INGREDIENTS


Crust

1 1⁄2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo cookies (filling removed)
1⁄3 cup margarine, melted
Filling

1⁄2 cup raspberry preserves
1⁄4 cup water
4 (8 ounce) packages cream cheese (room temperature!)
1 1⁄4 cups granulated sugar
1⁄2 cup sour cream (room temperature)
2 teaspoons vanilla extract
5 eggs (room temperature)
4 ounces white chocolate, chopped into chunks
Garnish

2 ounces shaved white chocolate (optional)
whipped cream (optional)



DIRECTIONS

Preheat oven to 475 degrees.
Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats.
This will be your water bath.
Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl.
Heat for 1 1/2 minutes on high in your microwave.
Stir until smooth.
Strain to remove the raspberry seeds, and discard seeds.
Allow strained preserves to cool, then put the bowl in the refrigerator until later.
Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers-- with the filling scraped out-- in a resealable plastic bag) into a medium bowl.
Mix in 1/3 cup melted margarine.
Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking.
Put the crust in your freezer until the filling is done.
Use an electric mixer to combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla.
Mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy.
You don't want to beat too much air into the mixture, or it will fall and be grainy.
Be sure to scrape down the sides of the bowl.
Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
Blend the mixture just enough to integrate the eggs.
Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
Pour half of the cream cheese filling into the crust.
Drizzle the raspberry preserves over the entire surface of the filling.
Use a butter knife to swirl the raspberry into the cream cheese.
Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
Pour the other half of the filling into the crust.
Carefully place the cheesecake into the water bath in the oven.
Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
Remove the cheesecake from the oven to cool on a cooling rack.
When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
To serve, slice the cheesecake into 12 equal portions.
Apply a pile of fresh whipped cream to the top of each slice and serve.

Coconut Mocha Frappuccino recipe

TOTAL TIME 15mins
PREP 5 MINS
COOK 10 MINS
Excellent recipe; a copycat for a very famous and widespread coffee establishment from www.TopSecretRecipes.com.

INGREDIENTS 

SERVINGS 2 UNITS US
1⁄2 cup shredded coconut
3⁄4 cup strong coffee
1 cup low-fat milk or 1 cup milk
1⁄3 cup Hersheys Chocolate Syrup
3 tablespoons granulated sugar
2 cups ice

DIRECTIONS

Preheat oven to 300°F.
Spread shredded coconut on a baking sheet and toast coconut in the oven.
Stir the coconut around every 10 minutes or so for even browning.
After 25 to 30 minutes the shredded coconut should be light brown.
Cool it off.
Make double-strength coffee by brewing with twice the coffee required by your coffee maker.
That should be 2 tablespoons of ground coffee per each cup of coffee.
Chill before using.
To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup chocolate syrup, and sugar in a blender.
Blend for 15 to 20 seconds to dissolve sugar.
Add ice and blend until ice is crushed and the drink is smooth.
Pour drinks into two 16-ounce glasses.
Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut.

Roasted Chicken Wings

You will Need: 
Chicken Wings 
Garlic (Crushed)
Cumin
Cinnamon

Garlic powder 
Paprika 
Ground coriander 
Lemons (Zest and Juice)
7 Spices 
Thyme 
Oregano 
Salt 
White vinegar 
Canola oil 
Melted butter


In a big bowl add all the ingredients together and mix, You can either cook them directly OR leave them to marinate, the longer you leave them the stronger the Flavor.

To Cook : 
Preheat Oven to 190 degrees C put the wings on a big tray with half of the marinade and cook them for 25 mins then add the other half for about 20 to 30 mins (or until cooked) change the temperature of the oven at the last 10 mins for a crispy Skin.

Easy & Yummy

Ingredients:
*1 teaspoon olive oil
*1 cup chopped onion
*4 cloves garlic, minced
*1 tablespoon white sugar
*1 tablespoon chopped fresh basil
*1 teaspoon crushed red pepper flakes
*2 tablespoons tomato paste
*1/4 teaspoon ground black pepper
*2 cans peeled and diced tomatoes
*2 tablespoons chopped fresh parsley


How to make it:
*Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
*Stir in sugar, basil, red pepper, tomato paste, lemon juice, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered for about 15 minutes.
*Stir in parsley. Ladle over the hot cooked pasta of your choice.

Today's recipe comes to us from Ellen Olson

Ingredients
4 avocados, pits removed and cut into slices
½ cup flour
3 eggs + 2 tablespoons water
1¼ cups bread crumbs
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt

Sauce
⅓ cup mayo
⅓ cup sour cream or plain greek yogurt
juice of 1 lime
2 tablespoons cilantro, chopped
1 teaspoon garlic powder


Instructions
Preheat oven to 450 and grease a baking sheet with cooking spray.
Add flour to a zip lock bag. Add avocado slices, seal and shake to coat avocados in flour.
Remove avocados from the bag and discard the bag with excess flour.
In a small bowl whisk together eggs and water. In a separate bowl whisk together bread crumbs, garlic powder, chili powder and salt.
Dip flour-coated avocado slices into the egg wash. Next, toss them into the crumb mixture being sure to coat well.
Place coated avocados in a single layer on the prepared baking sheet and spray generously with cooking spray.
Bake for 10-15 minutes until crispy and browned.
While avocado fries and baking, blend all sauce ingredients together.
Serve avocado fries warm with dipping sauce.
Enjoy! émoticône grin

Tuna Casserole

 (8 servings)
3 cups cooked macaroni
1 can tuna, drained
1 can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions


Directions
Preheat oven to 175 degrees C.
In a baking dish, combine the macaroni, tuna and soup. Mix well, and then top with cheese.
Bake for about 25 minutes, or until bubbly.
Sprinkle with fried onions and bake for another 5 minutes.
Serve hot.
Bon appetit:D

SPICY GARLIC LIME CHICKEN

Ingredients 

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast cut in half
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

Directions

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley.
Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice.
Cook 5 minutes, stirring frequently to coat evenly with sauce.

Quiche recipe

Ingredients 
2 cups milk
4 eggs
3/4 cup biscuit baking mix
1/4 cup butter, softened
1 cup grated Parmesan cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 cup cubed cooked ham
8 ounces shredded Cheddar cheese


Directions
Preheat oven to 190 C.
Lightly grease a 10 inch quiche dish.
In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy.
Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

Strawberry Pretzel Yogurt Salad Cups

Everyone’s favorite summertime salad is now an easy-to-eat, easy-to-share side dish. With a pretzel crust, creamy yogurt center and sweet strawberry topping, this one’s perfect for parties!
INGREDIENTS
1 (10 oz.) jar Cascadian Farm™ jam strawberry
2 cups sliced strawberries
2 cups crushed pretzels
1 stick butter, melted
1 cup sugar or honey, divided
3 cups Yoplait® Original Yogurt vanilla
1 (8 oz.) container whipped topping
1 tablespoon vanilla bean paste
8 mini pretzels

DIRECTIONS
In a large microwave-safe jar, heat jam until melted, about 60-90 seconds. Stir in strawberries. Set aside.
Place pretzels in a food processor, pulse until crushed. Add butter and half the sugar/honey. Spoon into the bottom of eight 9 oz. plastic party cups.
In a large bowl or stand mixer, beat together yogurt, whipped topping, vanilla bean paste and sugar until smooth.
Spoon on top of pretzel layer, reserving about 1/2 cup for the topping.
Spoon prepared strawberry layer on top of each cup. Finish with a dollop of yogurt mixture. Garnish with a pretzel before serving. Serve chilled.

crock Pot Sweet Garlic Chicken

Ingredients
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Baked Alaska Meat Loaf

Ingredients

1 package McCormick® Brown Gravy Mix
1 1/2 pounds ground beef
2 teaspoons McCormick® Onions, Minced
1/4 teaspoon McCormick® Black Pepper, Ground
1 teaspoon McCormick® Chives
4 servings instant mashed potatoes
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350°F. Mix Gravy Mix, ground beef, minced onion and pepper in large bowl. Shape into a loaf, 2 inches high, in shallow baking pan.
Stir chives into prepared mashed potatoes. Spread over meat loaf. 3. Bake 55 minutes or until cooked through. Sprinkle with cheese. Bake 2 minutes longer or until cheese melts.
Peggy's Skinny Friends

KELLEY FAMILY HASH BROWN CASSEROLE

INGREDIENTS

2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

TOPPING

1 1/2 cups breadcrumbs, crushed

DIRECTIONS

Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.
In large bowl, combine all ingredients except breadcrumbs, and stir together. Spread evenly in prepared pan., top with bread crumbs Bake for 45 minutes until top is golden brown.

SALTED CARAMEL & DARK CHOCOLATE BLONDIES

From start to finish- This amazing dessert only took 60 minutes! émoticône like

INGREDIENTS:

[For the Blondies]
1 cups/157g all-purpose/plain flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda/bicarbonate of soda
1 sticks/113g butter, softened
¾ cups165g packed light-brown sugar
4 tablespoons granulated sugar
2 large eggs, at room temperature
1 teaspoons vanilla extract
1 cup/150g semisweet/plain chocolate chips
For the caramel:
½ cup white sugar
2 tablespoons golden syrup or light corn syrup
½ cup butter
1 tablespoon whipping cream
1 teaspoon salt
2 teaspoons vanilla extract
For the topping:
12 oz Dark Chocolate, chopped


INSTRUCTIONS:

Preheat the oven to 350 f/ 170c degrees.
Grease a 9-inch silicone baking pan..

Sift the flour, salt, baking soda and baking powder together into a large mixing bowl.

In a large mixing bowl. beat the butter, brown sugar and granulated sugar in a until fluffy.

Mix in the eggs one at a time, then add the vanilla.

Mix in the flour mixture by hand until combined (this avoids a cake like consistency).

Fold in the chocolate chips.

Spread the batter into the prepared pan and smooth the top. Bake for 25 minutes exactly. Be careful not to over bake.

Set aside to cool.

[For the caramel]
Combine the sugar and syrup in a medium saucepan. Cook on medium high heat, stirring constantly, until it becomes caramel colored.

Add the butter, salt & cream stir until smooth. Remove from heat and mix in the vanilla.

Set aside to cool slightly, then pour over the cooled blondies.
Allow to cool completely.

Melt the chocolate melt chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.

Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.

Cut into squares and serve.

Author: Erren's Kitchen: http://bit.ly/1zJy4SG

OREO PANCAKES

émoticône like

INGREDIENTS:

[For the Pancakes]
1⅓ cups all-purpose flour
1¼ teaspoons baking powder
4 tablespoons granulated sugar
2 tablespoons cocoa powder
2 large eggs
¾ cup plus 4 tablespoons buttermilk or coconut milk
4 tablespoons melted butter
1 teaspoon pure vanilla extract
¼ cup Oreo cookies and cream, chopped

[For the Whipped Cream]
1 cup heavy cream
1 tablespoon confectioner's sugar
1 teaspoon cornstarch
¼ cup chopped Oreo cookies and cream
Chocolate Sauce and additional chopped Oreos for garnish

DIRECTIONS:

[For the Pancakes]
1. In a large bowl, add flour, baking powder, sugar and cocoa powder and whisk together until well mixed.

2. Next add in eggs, milk, melted butter, vanilla extract and chopped Oreos and whisk until batter just comes together and leave the lumps there. No need for a smooth batter.

3. Heat a griddle or non stick skillet over medium heat and melt extra butter.

4. Pour about ¼ of a cup of batter onto the griddle surface in a circular pattern. Allow each pancake to sit until bubbles form and the bottom is browned and crisp.

5. Flip over the pancake and cook until browned and crisp on the other side.

6. Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.

[For the Whipped Cream]
1. Add heavy cream to your mixer bowl and mix on high speed.

2. When peaks begin to appear, add in sugar and cornstarch and continue mixing.

3. Once stiff peaks begin to form, add in Oreos and turn off.

[To Assemble Pancakes]
Add one pancake to serving plate then top with whipped cream, then add another pancake and top with whipped cream. Do this for as many pancakes as you would like then add chocolate sauce over the stack of pancakes and finish with whipped cream on the top pancake with chopped cookies and cream for garnish.

CROCKPOT ORANGE CHICKEN

Ingredients:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Cheesy Garlic Baked Chicken

4 boneless skinless chicken breasts -thin
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
1 teaspoon salt
1 cup of cheese

Directions:

1. Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.

2. In small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and stir in brown sugar & a teaspoon of salt

4. Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.

5. Add salt and pepper to taste.

6. Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Pillsbury's Crescent Roll Taco Bake Recipe

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional


Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.

Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!

Homemade Salisbury Steaks

Ingredients:

2 lbs uncooked ground beef
3 tablespoons Worcestershire sauce (or more if you desire)
1 teaspoon garlic powder
1 dash salt and pepper
2 cups beef gravy

Directions:

1.Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.
2.Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.
3.Bake until done to your preference (for well done-30 minutes or so).
4.When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!

Strawberry Pana Cotta

Ingredients

2 cups cream
2 cups milk
1/2 cup sugar
1 vanilla bean
5 tsp gelatin

Method

1) Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the scraped vanilla bean. Cover and infuse.
2) Lightly oil eight custard cups with neutral-tasting oil or pan spray.
3) Sprinkle gelatin over the cold water in a medium-sized bowl and let stand for 5 to 10 minutes.
4) Pour the very warm Panna Cotta mixture over the gelatin and stir until gelatin is completely dissolved.
5) Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take atleast two hours but let them stand overnight if possible.

3-Minute Homemade Hot Chocolate Recipe

Elements

1 cup milk
3 tablespoons dark Dutch process cocoa
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
pinch of salt

Instructions

In a small sauce pan, heat the milk over medium heat. Whisk in all of the remaining ingredients. Continue whisking until milk is steamy*. Serve immediately with a dollop of unsweetened whipped cream, chocolate shavings, or a few marshmallows.

*For an even more decadent hot chocolate, drop in a square of your favorite bittersweet chocolate.

CINNAMON ROLLS

1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup unsalted butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons instant dry yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
3 ounce cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Keep the “curl” on one end and form a heart shape. Be sure to pinch the dough slightly at the bottom because when they bake they tend to spread out.Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving

Baked Garlic Parmesan Chicken

"A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner."

Ingredients:

2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Method:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.