Chocolate Pie

Chocolate Pie 1 frozen 9-inch deep dish pie crust 1-1/2 cups sugar 3 Tbsp unsweetened cocoa powder 4 Tbsp unsalted butter, melted 2 large eggs, beaten 3/4 cup evaporated milk 1-1/2 tsp vanilla extract 1/4 tsp salt Preheat the oven to 350 F. Bake pie crust according to package directions. Set aside. In a bowl, whisk together sugar, cocoa powder, butter, eggs, evaporated milk, vanilla and salt. Pour mixture into baked pie shell and bake for an additional 45 minutes. Cool pie on wire rack. Serve with whipped cream or ice cream. *You may need to cover the edges of the pie crust with foil if they start to over brown.*

Strawberry French Toast

Strawberry French Toast 2 large eggs 1⁄4 cup milk... 6 slices bread, crusts removed 1 (8 ounce) container strawberry cream cheese, softened sliced strawberry 2 tablespoons butter powdered sugar (to garnish) maple syrup, for serving Beat eggs and milk in shallow dish. Spread 1 side of each slice of bread with cream cheese. Put strawberries on each of 3 slices of bread. Sandwich with remaining 3 slices of bread. Dip each sandwich in egg mixture, turning to coat each side. Melt butter in a large skillet over medium heat. Add sandwiches and cook until golden brown on each side. Serve 1 1/2 sandwiches per person. Dust with powdered sugar and serve with maple syrup.

Praline Crunch

Praline Crunch 8 cups Crispix cereal 2 cup pecan halves 1/2 cup brown sugar, packed 1/2 cup corn syrup 1/2 cup butter 1 tsp vanilla extract 1/2 tsp baking soda Preheat oven to 250ºF. In a large bowl, combine cereal and pecans. In a medium saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly. Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes. Pour onto wax or parchment paper to cool. Break into pieces.

Banana Cream Pie

Banana Cream Pie 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 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.

Crescent Taco Bake

Crescent Taco Bake 2 lb ground beef or ground turkey 2 (1-oz) packets taco seasoning 2 (10-oz) cans Rotel tomatoes, undrained 1 lb Mexican Velveeta cheese 2 cans refrigerated crescent rolls taco toppings - sour cream, salsa, jalapeños, lettuce Preheat oven to 375ºF. In a large skillet, brown the ground beef and drain the fat. Return meat to skillet, add taco seasoning and Rotel tomatoes. Mix well and simmer for 5 minutes. Lightly spray a 9x13 pan with cooking spray. Press one can of crescent rolls in the bottom of the pan. Top with ground beef. Slice Velveeta and lay on top of meat. Top with remaining can of crescent rolls. Bake 20-25 minutes, until crescent rolls are brown. Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.

Cauliflower Cashew Salad

Cauliflower Cashew Salad 3 cups cauliflower, cut into florets 2 cups frozen peas, thawed 1 cup cashews 1/4 cup green onions, finely sliced, plus extra for garnish 1/4 cup Swiss cheese, grated 1/2 Greek yogurt 1/3 cup sour cream 1 (1 oz.) package dry ranch seasoning mix 1/2 teaspoon dried dill 1/2 teaspoon dried basil salt and freshly ground pepper, to taste In a medium bowl, whisk together Greek yogurt and sour cream, then season with ranch seasoning, dill, basil and salt and pepper. Toss together cauliflower florets, peas and cashews in a large serving bowl, then mix in Swiss cheese and green onions. Drizzle dressing on top of salad and toss together until evenly coated. Serve immediately or refrigerate for at least 15-20 minutes, giving flavors a chance to build.

Easy Cinnamon Roll Apple Dumplings

Easy Cinnamon Roll Apple Dumplings 2 large Granny Smith apples 1 tube Cinnamon Rolls (I used Pillsbury Grands CINNABON Rolls with Icing) 4 tablespoons salted butter 2 tablespoons granulated sugar 2 tablespoons brown sugar Preheat oven to 350 degrees F (325 for a dark pan) Peel apples. Cut apples into thirds and set aside the extra apple wedge (or snack on it while you’re baking). Slice off the core of each wedge. Unroll the 5 cinnamon rolls. Starting at the edge of each apple, wrap a cinnamon roll strip around the apple wedge, completely covering it. Pinch the ends to seal them. You may find it helpful to pat the entire dough wrap inside your hands to create a good seal around the entire apple wedge. Spray a baking pan with non-stick cooking spray and place the dough covered apples inside with about an inch of space between them. In a microwave safe bowl, melt the butter and sugars for one minute. Stir well until it’s smooth. Spoon the sugar mixture evenly over each apple. Bake for 25 – 30 minutes, until the dough is golden brown. Cool for 5 minutes before serving then drizzle with the icing that came in the tube of cinnamon rolls.