Cranberry sauce from Cousin Erin

Great-Great-Grandma Margaret McDonald's Cranberry Mold (spiced variation per my mom- can o...mit, but why would you?)
1 12-oz pkg of cranberries, washed and drained
3/4 C water
2 cinnamon sticks
12 whole cloves
2 whole nutmeg
dash of salt
1 1/2 C sugar

Combine cranberries, water, and spices in a large pan. Boil until berries pop. Remove cinnamon sticks and nutmeg. Run berries and water through a food mill while hot or put through sieve by pressing with the back of a spoon.Return pulp to a pan and bring to a boil. Add sugar and salt. Stir and bring to a boil. Remove from heat and pour into mold.

**If using a glass mold, warm with hot water first or it may crack** Sauce will "set" as it cools.

Elaine Del Bello's Pasta Italia

1 lb of Penne Pasta (or your favorite kind), cooked, rinsed and drained
3 med tomatoes, diced1 lb mozzerella, cubed
1 med. bunch of fresh basil, mincedolive oil and salt to taste
Toss pasta, tomatoes, mozzerella and basil in large bowl. Add a couple of tablespoons of olive oil and a dash or two of salt and toss again You may need more olive oil or salt as desired, Served Chilled.

Canned Salsa

8c. Tomatoes, blended. Do not pulverize you still want some chunks (This came out to 6 1/2 pounds of Roma Tomatoes)
3 green peppers, chopped
2 white onions, chopped
2 Anaheim peppers, chopped fine
2 1/2 cloves of garlic, chopped
3/4 cup of brown sugar
1 1/2 tbsp salt
1 tbsp pepper
1c apple cider vinegar

Put all ingredients into pot. Boil down for 3-4 hours put into pint jars process for 15 min makes 4-5 pints

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear

Enchilada Casserole

from Becky Fuhriman
2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese
Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tablespoons butter, cut into small pieces
2 Tablespoons brown sugar
1 roll Pillsbury French Bread Loaf
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1 Cup powdered sugar
3-4 Tablespoons heavy cream
1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.
2. Reduce heat to 350 degrees F. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.
3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.
12 rolls

Chocolate Truffle Sauce

3/4 cup whipping cream

2 Tb butter

2 cups semisweet chocolate chips

1 t vanilla

Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. You may also make this in microwave--although I never have.