German Chocolate Cake

(Courtesy of Guy Fieri)

Ingredients:
2 c. ice
2 oz. citrus vodka
2 oz. hazelnut liqueur (ex: Frangelico)
1 fresh lemon wedge
1 tsp. sugar

Directions:
Fill a shaker with ice.  Add vodka and hazelnut liqueur and shake to combine.  Dip lemon wedge into sugar.  Strain vodka and hazelnut liqueur into a snifter or lowball glass.  Bite lemon with sugar, then drink from snifter.  Shallow then exhale.  Tastes like a German chocolate cake.

Drink Slingers Root Beer

(Courtesy of Guy Fieri)

Ingredients:
1 oz. Galliano
1 oz. coffee liqueur
1 oz. spiced rum
1 squeeze lime juice
Cola

Directions:
In a large pint glass add ice and all ingredients.  Stir to combine.

Berry-Banana Smoothie

(Courtesy of Splenda)

Ingredients:
2 c. 1% low-fat milk
1 ripe banana, sliced
1/2 c. Splenda
1 pkg. (1.3 oz.) Kool Aid strawberry flavor unsweetened soft drink mix
2 c. ice cubes

Directions:
Process all ingredients in a blender until smooth, stopping to scrape down the sides.  Serve immediately.

Lemon-Garlic Shrimp Kabobs

Ingredients:
48 large unpeeled shrimp (about 2 lbs.)
1/2 c. fresh lemon juice
1/2 c. dry white wine
2 Tbsp. bottled minced garlic (about 12 cloves)
2 Tbsp. steak sauce
2 tsp. coarsely ground black pepper
Cooking spray

Directions:
Peel shrimp, leaving tails intact.  Combine lemon juice, wine, garlic, steak sauce and pepper in a large zip-top plastic bag; seal,  and shake to blend.  Add shrimp; seal.  Marinate in refrigerator 20 minutes, turning bag once.

Prepare grill.

Remove shrimp from bag, discarding marinade.  Thread 8 shrimp onto each of 6 (12 inch) skewers.  Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done. 

Make-Ahead Smoky Chipotle Chicken Chili

(Courtesy of Kraft)

Ingredients:
1 lb. lean ground chicken
1 yellow onion, chopped
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) black beans, rinsed
1 green pepper, chopped
1/3 c. sweet and spicy barbecue sauce
1 Tbsp. chili powder
1 tsp. chipotle chile pepper powder
1/4 c. chopped fresh cilantro
3/4 c. Mexican-style shredded four cheese 
2 green onions, chopped

Directions:
Cook and stir first 3 ingredients in a large nonstick skillet on high heat 8-10 minutes or until chicken is done.  Add tomatoes, beans, green pepper, barbecue sauce, chili powder and chipotle chile pepper powder; mix well.  Bring to a boil; simmer on medium-low heat 25 minutes, stirring occasionally.  Cool completely.

Spoon chili into freezer container; freeze up to 1 month.

Thaw chili in refrigerator overnight.  When ready to serve, bring to a boil in saucepan, then simmer on medium-low heat 10-15 minutes or until heated through, stirring occasionally.  Stir in cilantro just before serving.  Top with cheese and green onion.

Ho Ho Cake

(Courtesy of sixsistersstuff.com)

Ingredients:
1 box (15.25 oz.) chocolate cake mix
Ingredients called for on cake mix
FILLING:
5 Tbsp. flour
1 c. half-and-half
1 tsp. vanilla
1 c. butter
1 c. granulated sugar
FROSTING:
1 c. semisweet chocolate chips
1/4 c. butter, softened
3/4 c. heavy whipping cream
2 c. powdered sugar

Directions:
Make cake according to package directions.  Let cake cool completely.

In a medium saucepan, whisk flour into half-and-half over medium heat on stove top.  Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a few minutes.  Cool completely (place in refrigerator if you want to speed the cooling process).  Stir in vanilla.  In a mixing bowl, mix 1 c. softened butter and granulated sugar until fluffy.  Add cooled flour/ milk mixture to butter/ sugar mixture and beat until light and fluffy (will take a couple minutes).  Spread on cooled cake.

Dump chocolate chips in bowl.  Heat heavy cream and pour hot cream over chocolate.  Let sit for a minute; stir gently to melt.  Cream butter and powdered sugar in another bowl and then stir the 2 mixtures together.  If you want it to be thicker, add more powdered sugar.  If you want it to be thinner, add more whipping cream.  Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long.

Pork Medallions in Mushroom Marsala Sauce

(Courtesy of Fine Cooking Magazine)

Ingredients:
2 lbs. pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
2 medium shallots, finely dived
12 oz. cremini mushrooms, thinly sliced
1 Tbsp. all-purpose flour
1/2 c. dry Marsala
1 c. homemade or low-salt chicken broth
3 Tbsp. heavy cream
1/4 c. chopped fresh flat-leaf parsley

Directions:
Trim the tenderloins of silverskin and any excess fat.  Cut the tenderloins into 2 inch thick medallions.  Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly.  Season the meat with 3/4 tsp. salt and 1/4 tsp. pepper.

Heat the olive oil and 1 Tbsp. of the butter in a large saute pan over high heat.  When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2-3 minutes.  Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes.  Transfer to a plate and repeat with the remaining pork.

Melt the remaining 2 Tbsp. butter in the pan.  Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.  Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes.  Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.  Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes.  Stir in the cream and parsley, return the pork and and accumulated juices to the pan, and cook, flipping the pork once, until it is firm to the touch and still a little pink in the middle (cut into a piece to check if necessary), 2-4 minutes.  Taste for salt and pepper and serve.

Sausage Lasagna Rolls

(Courtesy of Taste of Home)

Ingredients:
12 lasagna noodles
1 lb. bulk Italian sausage
2 jars (26 oz. each) marinara sauce or spaghetti sauce
1 carton (15 oz.) ricotta cheese
2 c. (8 oz.) shredded part-skim mozzarella cheese, divided
3/4 c. shredded Parmesan cheese, divided
1 egg
2 Tbsp. minced fresh parsley or 2 tsp. dried parsley flakes
2 1/2 tsp. minced fresh rosemary or 3/4 tsp. dried rosemary, crushed
2 tsp. lemon juice
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1 tsp. grated lemon peel
1 tsp. coarsely ground pepper
1/2 tsp. salt

Directions:
Preheat oven to 350 degrees.  Cook noodles according to package directions.

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.  Stir in spaghetti sauce.

In a large bowl, combine ricotta, 1 c. mozzarella, 1/4 c. Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.  Drain noodles.  Spread 2 Tbsp. cheese mixture on each noodle; carefully roll up.

Spread 2/3 c. meat sauce into each of two greased 11x7 baking dishes.  Place roll-ups seam side down over sauce.  Top with remaining meat sauce.  Sprinkle with remaining mozzarella and Parmesan cheese.

Cover and bake 45-50 minutes or until bubbly. 

Classic Chicken Bake

(Courtesy of Kraft)

Ingredients:
1 pkg. (6 oz.) stuffing mix for chicken
3 Tbsp. flour
1 1/2 c. milk
3 c. fresh broccoli florets
1 c. shredded cheddar cheese
1/2 tsp. dried thyme leaves
6 small boneless skinless chicken breast halves (1 1/2 lb.)
1 tsp. oil

Directions:
Heat oven to 350 degrees.

Prepare stuffing as directed on package.

Whisk flour and milk in a large microwaveable bowl until blended.  Microwave on high 4 minutes, stirring after 2 minutes.  Add broccoli, cheese and thyme; mix well.

Cook chicken in hot oil in a large nonstick skillet on medium-high heat 3-5 minutes on each side or until browned on both sides.  Place in a 9x13 baking dish; top with vegetable mixture and stuffing.

Bake 25-30 minutes or until chicken is done.

Sharp Cheddar Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, cubed
1/3 c. all-purpose flour
3/4 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. white pepper
2 c. half-and-half cream
1 1/2 c. (6 oz.) shredded sharp white cheddar cheese
1 1/2 c. (6 oz.) shredded sharp cheddar cheese
6 c. thinly sliced peeled Yukon Gold potatoes (about 2 lbs.) 
2 small onions, finely chopped

Directions:
Preheat oven to 350 degrees.  In a large saucepan, heat butter over medium heat.  Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned.  Gradually whisk in cream.  Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.  Remove from heat.

In a small bowl, combine cheeses.  Layer a third of the potatoes, a third of the onions and 3/4 c. cheese mixture in a greased 3 quart baking dish.  Repeat layers twice.  Pour sauce mixture over top; sprinkle with remaining cheese.

Bake, covered, 45- minutes.  Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

Crustless Cheesecake

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 pkgs. (8 oz. each) reduced-fat cream cheese, softened
2/3 c. sugar
3 eggs
1/2 tsp. vanilla extract
1/4 tsp. fresh lemon juice
TOPPING:
2 c. (16 oz.) reduced fat sour cream
3 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. fresh lemon juice

Directions:
Preheat oven to 325 degrees.  Coat a 9 inch pie plate with cooking spray.

In a large bowl, combine cream cheese and 2/3 c. sugar; beat well.  Beat in eggs, one at a time.  Beat in 1/2 tsp. vanilla and 1/4 tsp. lemon juice.  Spoon mixture into pie plate.

Bake 45-50 minutes, until golden.  Remove from oven and let cool 10-15 minutes (do not turn oven off).  Meanwhile, in another large bowl, combine topping ingredients.  Spread over top of cheesecake and bake 10 minutes (the top will remain almost liquid).  Let cool then refrigerate overnight or at least 4 hours before serving.

Note~ The link to the original recipe is http://www.everydaydiabeticrecipes.com/Cheesecakes/Crustless-Cheesecake-103723

Savory Pork Roast

(Courtesy of Taste of Home)

Ingredients:
1 garlic clove, minced
2 tsp. dried marjoram
1 tsp. salt
1 tsp. rubbed sage
1 boneless whole pork loin roast (4 lbs.)

Directions:
Combine the seasonings; rub over roast.  Place rack in a shallow roasting pan.

Bake, uncovered, at 350 degrees for 80 minutes or until a meat thermometer reads 145 degrees.  Let stand for 10-15 minutes before slicing.

Southwestern Pulled Pork Crostini

(Courtesy of Taste of Home)

Ingredients:
1 boneless pork shoulder butt roast (about 2 lbs.)
1/2 c. lime juice
2 envelopes mesquite marinade mix
1/4 c. sugar
1/4 c. olive oil
SALSA:
1 c. frozen corn, thawed
1 c. canned black beans, rinsed and drained
1 small tomato, finely chopped
2 Tbsp. finely chopped seeded jalapeno pepper
2 Tbsp. lime juice
2 Tbsp. olive oil
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
SAUCE:
1 can (4 oz.) chopped green chilies
1/3 c. apricot preserves
1/8 tsp. salt
CROSTINI:
32 slices Fresh bread baguette (1/4 inch thick)
1/4 c. olive oil
2/3 c. crumbled queso fresco or feta cheese
Lime wedges, optional

Directions:
Place roast in a 3 quart slow cooker.  In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast.  Cook, covered, on low 6-8 hours or until meat is tender.

For salsa, in a small bowl, combine corn, beans, tomato and jalapeno.  Stir in lime juice, oil and seasonings.  In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.

For crostini, preheat broiler.  Brush bread slices on both sides with oil; place on ungreased baking sheets.  Broil 3-4 inches from the heat for 1-2 minutes on each side or until golden brown.

Remove roast from slow cooker; cool slightly.  Shred pork with 2 forks.  To serve, layer toasts with salsa, pork and cheese.  Top with sauce.  If desired, serve with lime wedges.

Pork Chili

(Courtesy of Taste of Home)

Ingredients:
2 1/2 lb. boneless pork, cut into 1 inch cubes
2 Tbsp. vegetable oil
1 can (28 oz.) diced tomatoes, undrained
1 can (16 oz.) chili beans, undrained
1 can (8 oz.) tomato sauce
1/4 c. salsa
1/4 c. chopped onion
1/4 c. chopped green pepper
1 Tbsp. chili powder
1 tsp. minced jalapeno pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne powder
1/4 tsp. pepper
1/4 tsp. salt

Directions:
In a large skillet over medium-high heat, brown pork in oil; drain.  Place in 5 quart slow cooker; add remaining ingredients.  Cover and cook on high for 2 hours.  Reduce heat to low and cook 4 hours longer.

Countryside Lentil Soup

(Courtesy of Mr Food)

Ingredients:
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
3 c. water
5 c. chicken broth
1 pkg. (12 oz.) dried lentils, washed and drained
3 carrots, finely chopped
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper

Directions:
In a soup pot over medium heat, heat oil; sauté onion and garlic for 3 minutes.  Add remaining ingredients; bring to a boil over medium-high heat. 

Reduce heat to low, cover, and simmer 50 minutes, or until lentils are tender.  Discard bay leaf before serving.

Note~  For a heartier soup, add about 1 c. smoked ham or leftover cooked beef.

The link to the original recipe is http://www.mrfood.com/Soup-Recipes/Countryside-Lentil-Soup

Grilled Cheese and Tomato Soup Bake

(Courtesy of Taste of Home)

Ingredients:
3 oz. reduced-fat cream cheese
1 1/2 tsp. dried basil, divided
12 sliced Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 Tbsp. butter, softened
1/2 c. tomato paste
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 c. 2% milk
2 eggs
1 c. (4 oz.) shredded Italian cheese blend or part-skim mozzarella cheese

Directions:
Preheat oven to 350 degrees.  In a small bowl, mix cream cheese and 1 tsp. basil until blended; spread onto 6 bread slices.  Top with mozzarella cheese and remaining bread.  Spread outside of sandwiches with butter.  Arrange in a greased 9x13 baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute.  Gradually whisk in milk; bring to a boil.  Reduce heat; simmer, uncovered 4-5 minutes or until thickened, stirring frequently.  Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture.  Stir in remaining milk mixture; pour over sandwiches.  Sprinkle with Italian cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted.  Let stand 10 minutes before serving.

Cheesecake Bites

(Courtesy of Kelloggs)

Ingredients:
1 1/2 c. toasted oat cereal (crushed 2/3 c.)
2 Tbsp. butter, melted
1 1/2 tsp. sugar
1 1/2 tubs (12 oz. total) light cream cheese or light cream cheese spread with strawberries, softened
1/2 c. sugar
1 Tbsp. all-purpose flour
1 tsp. vanilla
1 tsp. grated orange peel
1/4 c. refrigerated egg product or 1 egg
24 fresh raspberries
Currant jelly (optional)

Directions:
Combine cereal with butter and 1 1/2 tsp. sugar; press about 1 tsp. in bottom and up sides of twenty four 1 3/4 inch muffin cups coated with cooking spray or lined with paper cups.  Bake at 325 degrees for 5 minutes.  Set aside.

In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth.  Add 1/2 c. sugar, flour, vanilla and orange peel; beat until smooth.  Add the egg product; beat on low speed just until combined.  Divide evenly among the crusts in muffin cups.

Bake at 325 degrees fr 15-17 minutes or until set and tops just begin to turn golden brown.  Cool in cups on a wire rack 5 minutes.  Remove cheesecakes from muffin cups.  Cover; chill 4-24 hours.  Top serve, top cheesecakes with berries.  Heat and stir jelly until smooth; drizzle atop cheesecakes (if desired).

Saucy Slow-Cooker Party Wings

(Courtesy of Kraft)

Ingredients:
3 lb. chicken wings, split at joints, tips removed
1 c. barbecue sauce
1/4 c. orange juice
2 Tbsp. honey

Directions:
Heat oven to 400 degrees.

Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.  Bake 30 minutes.  Transfer chicken to slow cooker; discard foil and any drippings.

Mix remaining ingredients until blended.  Pour over chicken; stir to evenly coat.  Cover with lid. 

Cook on low 5-6 hours or on high 2 1/2-3 hours.

Kickoff Popper Dip

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/2 c.. light mayonnaise
1/4 lb. Velveeta cheese, cut into 1/4 inch cubes
3 jalapeno peppers, seeded, finely chopped
12 Ritz crackers, crushed
1 Tbsp. butter, melted
1 green onion, sliced

Directions:
Heat oven to 350 degrees.

Beat cream cheese and mayo in a medium bowl until blended.  Stir in Velveeta and peppers; spread onto bottom of a 9 inch pie plate sprayed with cooking spray.  Top with combined cracker crumbs and butter.

Bake 20 minutes or until heated through.

Top with onions.

Simple Hamburger Pie with Garlic Mashed Potatoes

(Courtesy of cullykitchen.com)

Ingredients:
5 medium potatoes
1 lb. ground beef
1/2 c. chopped onion
1 can (16 oz.) green beans, drained
1 can (10.75 oz.) condensed tomato soup 
1 can (4 oz.) mushrooms
1/2 c. milk
1 egg, beaten
4 cloves garlic, crushed and chopped
1/4 tsp. pepper
1/4 tsp. salt
1/2 c. shredded Cheddar cheese

Directions:
Peel and cube potatoes.  Cook potatoes and garlic in a large pot until tender.  Drain.

While potatoes are cooking, brown the ground beef, mushrooms and onion until the burger is no longer pink and onion is tender.  Drain, if needed. 

If a large bowl, combine the burger, condensed tomato soup and canned beans; transfer to a 1 1/2 quart casserole dish sprayed with cooking spray.

Preheat oven to 350 degrees.

Using a potato masher or electric mixer combine the milk, pepper, egg, salt and mash the potatoes.

Using a spoon- spoon the  mashed potatoes over the top of the casserole.  Top with shredded Cheddar cheese and bake for 20 minutes, or until mashed potato edges start to brown.

Wicked Chicken

(Courtesy of pandpkitchen.com)

Ingredients:
4 boneless, skinless chicken breasts
1/2 c. pasta (any shape)
1 jar Pabaleno or classic alfredo sauce
1 can (4 oz.) green chiles
Salt, pepper, garlic powder, red pepper flakes to taste

Directions:
Cook and drain the pasta according to the package directions.

Season the chicken with salt, pepper and garlic powder to your liking.

Brown the chicken in a skillet for 3 minutes on each side or until brown and no longer pink inside.  Sprinkle the chicken with red pepper flakes to your liking.

In a casserole dish, layer the pasta and the chicken.  Pour over the alfredo sauce and mix to combine.  Bake at 350 degrees for 30 minutes.

Baked Italian Chicken, Potatoes and Green Beans

(Courtesy of yummyhealthyeasy.com)

Ingredients:
1 1/2 lb. boneless, skinless chicken breasts, cut into chunks
3 c. green beans (can use canned)
1 1/2 lb. white potatoes, chopped into 1 inch pieces
1 c. light zesty Italian dressing 

Directions:
Preheat oven to 350 degrees.  Season chicken lightly with salt and pepper.

In a 9x13 baking dish, line one side of the pan with green beans.  Place chicken in the middle and cut potatoes line down the other side.  Drizzle dressing on top of the beans, potatoes and chicken.

Place foil over the top and place in the preheated oven for 1 hour or until the potatoes are tender and the chicken is no longer pink on the inside.

Homemade Cheese Danish

(Courtesy of Mr Food)

Ingredients:
1/3 c. chopped walnuts
1 c. sugar, divided
1/2 tsp. ground cinnamon
2 pkgs. (8 oz. each) refrigerated crescent rolls
12 oz. cream cheese, softened
1 tsp. vanilla extract
3 Tbsp. butter, melted

Directions:
Preheat oven to 350 degrees.  In a small bowl, combine walnuts, 1/4 c. sugar and cinnamon; set aside.  Unroll 1 can of crescent dough and press into bottom of a 9x13 baking dish, pressing seams together.

In a large bowl, combine cream cheese, remaining sugar and vanilla; mix well.

Carefully spread cream cheese mixture over dough.  Unroll remaining can of dough and place over the cream cheese mixture.  Pour butter evenly over dough and sprinkle with nut mixture.

Bake 20-25 minutes or until golden brown.  Let cool before cutting.

Note~ I make a similar bar but it has eggs in it.  This is a good substitute if you don't have or don't want to use eggs.

The link to the original recipe is http://www.mrfood.com/Pastry/Homemade-Cheese-Danish

Peanut Butter Cinnamon Rolls

(Courtesy of Better Homes and Gardens)

Ingredients:
2 c. whole wheat flour
2/3 c. nonfat dry milk powder
2 Tbsp. sugar
2 pkgs. active dry yeast
2 tsp. salt
2 1/4 c. hot water (120-130 degrees)
1 c. peanut butter
3 1/2-4 c. bread flour
1/2 c. sugar
2 tsp. ground cinnamon
FROSTING:
4 c. powdered sugar
1/4 c. peanut butter
6-7 Tbsp. milk

Directions:

In a large bowl, combine whole wheat flour, dry milk powder, 2 tablespoons sugar, yeast, and salt. Add hot water and 1/2 cup of the peanut butter. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Add 1 cup of the bread flour. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining bread flour as you can.

Punch dough down.  Turn out onto a floured surface.  Divide in half.  Cover; let rest for 10 minutes.  Turn dough out onto a lightly floured surface.  Knead in enough of the remaining bread flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).  Shape dough into a ball.  Place dough in a lightly greased bowl, turning once to grease surface of the dough.  Cover; let rise in a warm place until double in size (about 30 minutes).

Meanwhile, lightly grease two 9x9 square baking pans; set aside.

For filling, in a small bowl, combine 1/2 c. sugar and cinnamon.

Roll each dough half into a 14x6 inch rectangle.  Spread each rectangle with 1/4 c. of the remaining peanut butter to within 1/2 inch of the edges.  Sprinkle each with sugar-cinnamon mixture.  Roll up each rectangle starting from a long side.  Seal seams.  Slice each roll into 9 pieces.  Arrange, cut sides down, in prepared pans.  Cover and let rise in a warm place until nearly double in size (about 30 minutes).

Preheat oven to 370 degrees.  Bake for 20-25 minutes or until lightly browned.  Remove from oven.  Cool for 1 minute.  Carefully invert rolls onto a wire rack.  Cool slightly.  Invert again onto a serving platter.  Spread with peanut butter frosting. 

For frosting: In a medium bowl, combine powdered sugar and peanut butter. Stir in enough milk to reach spreading consistency.

Hearty Cheese Tortellini

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. bulk Italian sausage
1/2 lb. lean ground beef (90% lean)
1 jar (24 oz.) marinara sauce
1 can (14 1/2 oz.) Italian diced tomatoes
1 c. sliced fresh mushrooms
1 pkg. (9 oz.) refrigerated cheese tortellini
1 c. (4 oz.) shredded part-skim mozzarella cheese

Directions:
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain.  Transfer to a 3 quart slow cooker.  Stir in the marinara sauce, tomatoes and mushrooms.  Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture.  Sprinkle with cheese.  Cover and cook for 15 minutes or until cheese is melted.

Chocolate Lasagna

(Courtesy of centercutcook.com)

Ingredients:
1 pkg. regular Oreos (not the Double Stuff)- about 36 cookies
6 Tbsp butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 c. granulated sugar
2 Tbsp. cold milk
1 tub (12 oz.) Cool Whip, divided
2 pkgs. (3.9 oz. each) chocolate instant pudding
3 1/4 c. cold milk
1 1/2 c. miniature chocolate chips

Directions:
Begin by crushing Oreo cookies- you can use the food processor or a large ziploc bag and crush them with a rolling pin.  Crush until they are a fine crumb.

Transfer the crumbs to a large bowl.  Stir in butter and use a fork to incorporate the butter.  When the butter is distributed, transfer the mixture to a 9x13 baking dish.  Press the crumbs into the bottom of the pan.  Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy.  Add in 2 Tbsp. milk and sugar.  Mix well.  Stir in 1 1/4 c. Cool Whip.  Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 1/4 c. cold milk.  Whisk for several minutes until the pudding starts to thicken.  Use a spatula to spread the mixture over the previous cream cheese layer.  Allow the dessert to rest for about 5 minutes so that the pudding can firm up.

Spread the remaining Cool Whip over the top.  Sprinkle miniature chocolate chips evenly over the top.  Place in the freezer for 1 hour or the refrigerator for 4 hours before serving.