Ingredients:
1 cup milk1 teaspoon honey2 drops vanilla extract1 pinch ground cinnamon
Instructions:
Pour milk into a microwave safe mug and place into microwave. Cook on High until the milk is very hot and begins to foam, about 3 minutes. Stir in honey and vanilla, then sprinkle with cinnamon before serving.
Ingredients:
3 (8 ounce) packages cream cheese, softened1 1/2 cups white sugar1 1/2 teaspoons vanilla extract2 (8 ounce) cans crescent roll dough 1/2 cup melted butter1/2 cup white sugar1 teaspoon ground cinnamon1/4 cup sliced almonds
Instructions:
Preheat an oven to 350 degrees F (175 degrees C). Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
Ingredients:
1 tablespoon olive oil1 onion6 teaspoons minced garlic1 pound fresh shrimp, peeled and deveined12 shells puff pastry, baked4 tablespoons butter or margarine3 (8 ounce) packages cream cheese, softened4 eggs1/2 cup heavy cream16 ounces smoked Gouda, grated2 teaspoons salt
Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic. Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done. Remove center circle and a small portion of inside of cooled puff pastry shells. In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt. Spoon filling into puff pastry shells. Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.
Ingredients:
1 pound lean ground beef4 potatoes, peeled and cubed1/4 cup sliced onion1 1/2 cups frozen corn kernels1 (15 ounce) can cut green beans, drained1 cup elbow macaroni1 teaspoon salt1 teaspoon ground black pepper2 (8 ounce) cans tomato sauce2 teaspoons Worcestershire sauce1 teaspoon garlic salt1/2 teaspoon dried basil
Instructions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.
Ingredients:
1 (9 inch) pie shell6 cups thinly sliced apples1 tablespoon lemon juice3/4 cup white sugar2 tablespoons all-purpose flour1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/2 cup raisins1/2 cup chopped walnuts1/2 cup all-purpose flour1/2 cup packed brown sugar3 tablespoons butter
Instructions:
Preheat oven to 375 degrees F (190 degrees C). Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Ingredients:
1 (2 pound) package frozen cubed hash brown potatoes, thawed2 cups shredded mozzarella cheese1 (16 ounce) container sour cream1 (10.75 ounce) can cream of chicken soup1/2 cup melted butter1/2 cup chopped onion1 teaspoon salt1/2 teaspoon ground black pepper
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish. Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
Ingredients:
2 individual packages graham crackers2 (3 ounce) packages instant vanilla pudding mix3 cups milk1 (8 ounce) container frozen whipped topping, thawed1 (16 ounce) package prepared chocolate frosting
Instructions:
Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
