INDULGE !!!

Kiwi, banana and maraschino cherries dipped in creamy Nutella sauce.
Quick and yummy dessert!

ROSEMARY BEEF AND ROASTED VEGETABLES

CINNAMON COOKIE TWIST

INGREDIENTS:
2 cups Bisquick mix,
3 tablespoons sugar,
1 teaspoon ground cinnamon,
1/3 cup milk,
1 egg,
1/4 cup melted butter;
extra sugar and cinnamon for dusting;
DIRECTIONS:
Heat oven to 400 F. In medium bowl, stir Bisquick, 3 tablespoons sugar, 1 teaspoon cinnamon, milk and egg until soft dough forms.
Place dough on surface sprinkled with Bisquick mix. Roll dough into a ball; knead few times. Roll dough until 1/2 inch thick. Cut dough with doughnut cutter dipped in Bisquick mix. To make bow shapes, hold opposite sides of each ring of dough, then twist to make a figure 8. On lightly sprayed cookie sheet, place bows 1-1/2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Immediately brush melted butter, then dust with sugar and cinnamon mixture.

OMELETTE CUPS

INGREDIENTS FOR 6 CUPS:
1 cup Bisquick mix,
1/3 cup milk,
1/3 cup shredded cheddar cheese,
(omelette of your choice - in this case: eggs, green onion, garlic sausage, red bell pepper, cheddar cheese and mozzarella cheese, salt and pepper)

ORANGE LEMON BUNDT CAKE

INGREDIENTS:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 teaspoons grated orange peel
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 cup milk
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons orange juice
• DIRECTIONS:
  
• In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange peel and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk.
• Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
  

GARLIC CHICKEN AND BUTTER SAUTEED ASPARAGUS

CARROT CAKE WITH CREAM CHEESE FILLING

BBQ RIBS AND MASHED POTATO

BEEF PATTIES WITH MUSHROOM GRAVY

CREAMY GARLIC SOUP

INGREDIENTS:
1/3 cup butter,
2 heads garlic, peeled,
2 onions finely chopped,
3 small potatoes, cut into cubes,
2 cups milk,
2 cups chicken stock (or water);
DIRECTIONS:
Melt 2 tablespoons of the butter in a medium sauce pan over medium heat. Add the garlic cloves and cook for 5-7 minutes or until the garlic is golden in color. Add the onions; coog gently for 2-3 minutes, then add the potatoes and the remaining butter and continue to cook for 7-10 minutes, or until the onions begin to soften. Stir frequently to prevent the potatoes from sticking to the saucepan. Pout in the milk and stock (or water), then cook gently for 15 minutes, or until the potatoes are very soft. Puree the soup in batches in a food processor or blender. Return to the rinsed pan and season to taste with salt and freshly ground black pepper. Serve with croutons or bits of bacon.