Ingredients:
2C Flour
1T Baking Powder
2tsp Baking Soda
1/2tsp Salt
3 Eggs
2C Buttermilk
4T Unsalted butter, melted
3/4C Blueberries
2 Bananas sliced in 1/8s lengths

Directions:
Sift dry ingredients. Wisk eggs, buttermilk and butter. Stir together and add blueberries. After you scoop cake onto skillet, lay 1 slice of the banana on top. Flip once. Best with real Maple Syrup!!!

Layer 1: Cook and drain 1 large package of egg noodles

Layer 2: 3 ounces cream cheese, softened; 1 pint sour cream; 6 green onions, chopped

Mix well

Layer 3: Brown 1 ½ pounds hamburger, drain. Add 2 teaspoons salt, 1 teaspoon garlic powder, 2 teaspoons sugar, 1 can tomatoes (medium), 1 can tomato sauce (small). Simmer for 10 minutes.

Layer 4: 1 ½ cups grated cheddar cheese

Place in large, oblong casserole dish. Bake at 325 degrees for 30 minutes or microwave for 20 minutes.

Preheat oven to 350 ºF

Ingredients:
1/2 cup (1 stick) butter or margarine
1 cup packed brown sugar
1 (20 oz) can pineapple slices
Maraschino cherries
1 pkg Duncan Hines® Moist Deluxe® Pineapple Supreme Cake Mix
whipped cream (optional)

Baking Instructions:
Place butter in 13x9 inch pan. Place pan in oven to melt butter.
Sprinkle with sugar. Arrange pineapple slices and maraschino cherries on sugar mixture.
Prepare cake mix as directed on package. (Do not substitute pineapple juice for water.) Pour batter evenly over fruit.
Bake 50 minutes or until toothpick in center comes out clean. Let stand 5 minutes. Invert onto large serving plate or cookie sheet.
Serve warm with whipped cream.

Ingredients:
1/4 cup(s) smooth natural peanut butter
1/3 cup(s) orange juice
3 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar
2 teaspoon(s) sugar
4 teaspoon(s) canola oil, divided
3 clove(s) garlic, minced
1 pound(s) sirloin steak, trimmed and thinly sliced (see Tip)
1 head(s) (small) Savoy cabbage, thinly sliced
2 tablespoon(s) water
2 medium carrots, grated
1/4 cup(s) chopped unsalted roasted peanuts (optional)

Directions:
• Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
• Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
• Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).

Tips & Techniques:
For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices. Carb Servings: 2 vegetable, 3 lean meat, 2 fat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin A (140% daily value), Vitamin C (110% dv), Folate (40% dv), Potassium (25% dv), Magnesium (19% dv)

Ingredients:
2 cups shredded cooked chicken
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls
1 1/4 cups shredded Mexican cheese blend

Directions:
•In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.

•Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.

•Bake at 375 degrees F 15 to 20 minutes.

Ingredients:

• 1 (15-ounce) can refried beans
• 2 tablespoons hot sauce
• Extra-virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
• 2 tablespoons chopped cilantro, a palm full, chopped
• 1 (15-ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 to 18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, zested and juiced
• 2 ripe avocados
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 jalapeno, seeded and finely chopped
• Salt
• 2 plum tomatoes, diced
• Pimiento stuffed jumbo Spanish olives, chopped
• Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions:

• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish.
• Scrape pan clean with rubber spatula and return to heat.
• Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes.
• Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
• Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
• Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
• Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole.
• Garnish the dip with the final layer of diced tomatoes and sliced olives.

Ingredients:
• 3 slices bacon
• 8 crimini mushrooms
• 1 tablespoon butter
• 1 tablespoon chopped onion
• 3/4 cup shredded Cheddar cheese

Directions:
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Ingredients:
• 1/2 cup coconut
• 1/2 cup chopped pecans
• 1 German chocolate cake mix
• 3 1/2 cups powdered sugar
• 1/2 cup pecans, chopped
• 8 TBS. margarine, softened
• 3 1/2 cups powdered sugar

Directions:
• Sprinkle coconut and pecans onto bottom of greased and floured 9x13 baking pan.
• Prepare cake mix according to directions.
• Pour batter over coconut and pecans.
• Combine butter, powdered sugar and cream cheese.
• Mix until smooth.
• Drop by spoonfuls over top of cake batter.
• Cover entire batter.
• Bake at 350° for 45 min. Cool and cut into squares.

Ingredients:
• 1 1/2 pounds thickly sliced bacon, diced
• 6 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1/2 cup water
• 4 cups beef stock
• 2 teaspoons white sugar
• 4 cups diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup white wine or Guinness

Directions:
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
• Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden.
• Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
• Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Ingredients:
• 3 cups mashed sweet potatoes
• 2 eggs
• 1/2 cup evaporated milk
• 1 cup sugar
• 1/4 cup margarine
• 1tsp vanilla

Directions:
• Mix all ingredients and top with:
• 1 cup brown sugar
• 1 cup chopped nuts
• 1/3 cup flour
• 1/3 cup margarine
• Bake for 25-30 minutes at 350 degrees

Ingredients:
• 1lb. large mushrooms
• 1tsp. oregano
• 1/2lb. butter
• 2tbs. bread crumbs
• 1/2tsp. garlic salt
• 1 can of drained crab meat
• 2tbs. parmesan cheese
• 1/4tsp. pepper
• 1tsp. parsley

Directions:
• Saute cleaned mushrooms in butter
• Add seasoning, crab meat and bread crumbs together to make a stuffing
• Fill the mushrooms with stuffing and sprinkle cheese on top
• Bake 350 degrees for 15 minutes