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.

Pioneer Woman Meatloaf

The Pioneer Woman Cooks
1 C milk
6 bread slices
2 lbs ground beef
1 C grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt, such as Lawry’s
freshly ground black pepper
1/4 to 1/2 C minced flat-leaf parsley
4 eggs, beaten
8-12 thin bacon slices
Tomato Gravy
1 1/2 C ketchup
6 Tbsp brown sugar
1 tsp dry mustard
Dash or two of hot sauce – more if you like heat
Preheat oven to 350 degrees
Pour the milk over the bread and allow it to soak in or several minutes.
Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper and parsley in a large mixing bowl. Pour in the eggs
With clean hands, mix the ingredients until combined well.
Form the mixture into a loaf shape and place on a broiler pan, this will allow the fat from the meat to drain. Line the bottom of the pan with foil to make clean up easier.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the tomato gravy. Pour the ketchup into a small bowl, add brown sugar and dry mustard and splash of hot sauce.
Stir the mixture until well combined. Pour one third of the tomato gravy over the top of the meatloaf. Bake for 45 minutes, then pour another one third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes. Serve with the remaining tomato gravy on the side as a dipping sauce.

sugar cookies

deb child's sugar cookies
2 c. butter
1 1/2 c. sugar
4 egg yolks
2 t. vanilla
4 1/2 c. flour
icing
2 lb. bag of powdered sugar
3 T. powdered meringue
1 t. clear vanilla
1 t. butter flavoring
1/2 t. almond flavoring (optional)
for cookies:
first, cream butter and sugar. then, add egg yolks and vanilla. add flour to mixture gradually. the dough will roll out best if it has been chilled for a few hours. roll out cookie dough to 1/4-1/2 inch thick, and cut into desired shapes. place cookies on a buttered cookie sheet or a cookie sheet covered with parchment paper. bake at 350 for 10-12 minutes.
icing:
mix ingredients. [seriously, that's about it]. Add water to the mixture incredible slowly, until the icing is at the proper consistency for piping through a bag - but it should still be pretty thick. then, feel free to add some color.
and here are some tips.
it's preferable not to do everything at once. when i try to finish these up all in one day, i start to go crazy and the icing job shows it. maybe make up the cookie dough one day and bake and frost them the next. or cook them with a helper - it makes life a lot easier.
i roll my cookies out thick - like 1/2 inch thick - before cutting the dough into desired shapes. they taste better that way.
watch your oven to figure out the exact cooking time. i take my cookies out when they just barely start thinking they want to look the least bit golden on the edges. they'll be softer and more awesome and last longer.
and here's the biggest tip of all - icing. it looks hard, right? wrong. use a piping bag to frost an outline on your cookie - i frost all of my outlines at once. then, thin the remaining icing with water [it doesn't take very much]. use this thin icing with a spoon to fill the inside of the cookies that have already been outlined - that's how the frosting gets so smooth. and if you have any piping icing left, use it for further cookie decoration.
let the icing dry overnight. trust me. then wrap them up, or serve them at a party and impress all your friends.
happy baking!

Mexican Rice

Mexican Rice
by Ann Bowman
2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth
1 small can tomato juicesalt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.