Chocolate spread (like Nutella)
Vanilla Ice cream
Take 2 tortillas and place them on a plate.
Spread peanut butter on the face of one tortilla.
On the other tortilla spread your chocolate spread
Place the 2 tortillas together peanut butter to chocolate.
Place the tortillas in a skillet over medium heat. Cook for 3 minutes to brown the tortilla then flip it over and brown the other side.
Remove from the heat and cut into 4 slices.
Place a slice on a plate and top with a scoop of vanilla ice cream.
5 medium apples, sliced
1 pound bacon, cooked
3 cups shredded cheddar cheese
1 cup craisins
Preheat oven to 400 degrees
In the bottom of a baking dish place a layer of bacon.
Cover the bacon with 2 layers of sliced apples.
Add a layer of shredded Cheddar cheese.
Continue the layers ending with a layer of cheese.
Top with craisins for a festive look.
Bake at 400 for 30 minutes or until the apples are soft and the cheese is melted.
1 Jar of pickle spears
1 pound of bacon
Preheat the oven to 425 degrees
Use paper towels to dry your dill pickle spears.
Start on one end of the pickle and completely wrap the pickle spear with your slice of bacon.
Use a toothpick to secure the end of your bacon to the pickle spear so it does not come unwrapped.
Place on a baking sheet and put in the oven at 425 degrees for 15 to 20 minutes, or until the bacon is crisp.
3 Chicken breasts or 6 Chicken strips
1 can cranberry sauce
1 can mandarin oranges
1 clove garlic
1 package Lipton onion soup mix
1 Tbsp Honey
1/2 cup cornmeal
Mix the cranberry sauce, Lipton soup mix and oranges in a bowl. Make sure all the ingredients are thoroughly blended.
Stir in the garlic and honey.
Sift in the cornmeal to thicken the mixture.
Pour a little of the mixture on the bottom of a baking dish, just enough to coat the bottom.
Place your chicken in the dish, spread the rest of the mixture over the chicken, coating it eavenly.
Put in preheated oven at 250 for 60 minutes or until the chicken is cooked all the way through.
Serve with rice.
Core your apples, removing the seeds and stems.
Place your apples in a baking dish, in the bottom of the core place 1 tsp of butter.
Sift 1 tsp of cinnamon into the core.
Sift 1/4 tsp of nutmeg into the core.
Fill the core with honey. (For a smoother blend you can stir the cinnamon and nutmeg into the honey then put it all in the core.)
Place baking dish of apples into a preheated oven at 350 degrees.
Bake for 20 minutes or until apples are soft.
Spoon honey mixture from the bottom of the dish over the apples.
1 tube pizza dough
4 oz sliced pepperoni
1 Tbsp crushed garlic
1 cup grated Mozzarella cheese
¼ cup grated Parmesan cheese
In a skillet heat an even layer of oil. Place the garlic in the oil and sauté until cooked thoroughly.
Roll out dough into a rectangle on a lightly greased cookie sheet.
Brush the garlic and oil over the dough in an even layer.
Sprinkle the grated Parmesan cheese over the oil and garlic.
Layer the pepperoni in an even layer on top of the garlic and cheese.
Spread the Mozzarella over the pepperoni in an even layer.
Preheat oven to 400 degrees
Fold over 1/3 of the dough towards the other edge.
Take the remaining 1/3 unfolded dough and fold that over the folded dough. Pinch the edge to seal.
Bake at 400 degrees for 16 – 20 minutes until a light golden brown.
1 Tube of biscuits (I used Grands)
Shredded Mozzarella cheese
Place a biscuit on wax paper and use a roller to roll it out flat in an even circle.
Spread pizza sauce on the circle leaving about an inch around the edges.
Add your shredded cheese.
Place your pizza toppings on ½ of the dough.
Flip the top half of the dough over the bottom half and pinch the edges together.
Place the calzone on an ungreased cookie sheet.
Preheat oven to 350 degrees
Put the calzones in the oven and bake for 17 – 20 minutes, until the crust is a light golden brown.
Remove and enjoy.
1 Tube of Crescent Rolls
Fresh Fruit (berries or chopped fruit)
Preheat oven to 375 degrees.
Open the tube of crescent rolls and flatten each roll into a round circle.
Spray the muffin tin with cooking spray.
Place one roll in each spot of the muffin tin, pressing the roll against the sides to form a cup.
Place your fruit inside the cup formed by the rolls in the tray.
Place your tray in the oven and bake for 18 – 20 minutes, until the dough is a light flaky golden brown.
Remove from oven and cool.
Non Stick Cooking Spray
Preheat oven to 325
Spray custard cups with Non Stick Cooking spray
Place a slice of bread in each custard cup, pressing down in the middle.
Crack one egg in the middle of each slice of bread.
Cover the custard cups with tin foil and place in the oven for 17 – 20 minutes.
Remove from the oven, place on a plate and enjoy.