Bananas Foster

Beth's Tips: This dish is very simple to make, and has a wow factor that is sure to impress. A couple things I noticed when making this recipe is that you must have a high quality rum. A higher alcohol content will make flambe much easier. I, unfortunately bought mine from the grocery store and was not able to make a flame, but maybe that was a good thing! Always, when working with fire - BE CAREFUL. The flames will go very high, so watch the content and always have a fire extinguisher nearby. Also, the syrup and bananas are very hot, so if you are putting them over ice cream, be prepared to eat the dessert right away. Bon appetite!

1 stick butter
1/2 cup brown sugar
4 bananas peeled, halved, and cut lengthwise
1/4 cup dark rum
Ice cream, optional

Directions:
In a large skillet, melt butter. Using a wooden spoon, add brown sugar and stir together. Add the bananas and cook until caramelized on both sides, over medium-high heat. Move pan off heat, add the rum and return to the stove to catch a flame from a long lighter. Stand back when ignited and flambe the bananas. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out. Serve bananas over vanilla ice cream.

Frozen Peanut Butter Pie

1 2/3 cup chocolate graham cracker crumbs
7 tbs sugar
2 lrg egg whites, lightly beaten
Cooking spray
1 1/4 cups milk
2/3 cup crunchy peanut butter
1/2 tsp vanilla
1/2 cup cream cheese, softened
1 (8 oz) container whipped topping
3 tbs chopped salted peanuts
1/4 cup shaved milk chocolate

Preheat oven to 350 degrees. Combine crumbs, 3 tbs sugar, and egg whites; toss with a fork until moist. Press into bottom of 9-in deep dish pie plate coated with cooking spray. Bake for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk, and rest of the sugar in a heavy saucepan over medium-low heat. Cook 2 mintues or until sugar dissolves, stirring constantly; transfer mixture to bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill for 30 minutes.

Place cream cheese in a larger bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared pie crust. Freeze, uncovered, 8 hours or overnight or until hard.

Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing. 10 servings.

(Recipe featured in Cooking Light Magazine, August 2007, pg 170)

Cheesy Tuna Bake

(From Pillsbury.com)

4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups Green Giant® frozen sweet peas (from 1-lb bag)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 can (12 oz) evaporated milk
1 cup shredded Cheddar-American cheese blend (4 oz)
1/4 cup finely chopped onion (1/2 medium)
2 cans (6 oz each) tuna in water, drained, flaked
1 cup cheese-flavored tiny fish-shaped crackers (about 3 oz)

Cook noodles as directed on package, adding peas during last minute of cooking time; drain. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, cheese and onion. Stir cooked noodles and the tuna into soup mixture. Cover; bake 30 minutes. Uncover; stir mixture well. Sprinkle with crackers. Bake uncovered about 5 minutes longer or until crackers are light golden brown.

Chicken, Bacon, and Swiss Wreath

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
4 oz. Swiss cheese, shredded (1 cup)
2.5 cup Chicken Breast - cooked & chopped
6 slices Bacon, cooked crispy - crumbled
2 medium Roma Tomatoes
1 egg (beaten)

Preheat oven to 375 degrees.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Mix chicken, bacon, mayo, mustard, and swiss cheese together in a bowl. Scoop mixture onto the widest parts of the ring, making a circle. Cut tomatoes into slices and put them on top of the mixture. Fold points of the crescent rolls criss cross over each other, tucking any long pieces underneath. Brush egg wash over the top of the wreath. Bake for 20-25 minutes or until golden brown. When almost finished, sprinkle swiss cheese over the top until melted.

Potato-Topped Sloppy Joe Casserole

Ingredients
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.5-oz.) can sloppy Joe sandwich sauce
1 1/2 cups Green Giant® Niblets® Frozen Corn
2 cups water
1/4 teaspoon garlic salt
2 cups mashed potato flakes
1/4 cup sour cream
1 egg, beaten
2 oz. (1/2 cup) shredded Cheddar cheese


1. Heat oven to 325°F. In large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2. Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well blended. Add sour cream and egg; mix well.
4. Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese.
5. Bake at 325°F. for 25 to 30 minutes or until potatoes are set. If desired, sprinkle potatoes with chopped fresh parsley.

Aunt Ora's Casserole

Submitted by Edyth Bassey

Ingredients:
5 oz. extra wide egg noodles (like Inn Maid)
3/4 lb ground beef
1/2 lb Longhorn or Colby cheese, grated
1 can (14 oz) diced tomatoes, drained (set juice aside)

Preheat oven to 350 degrees. Brown ground beef in skillet, and drain. Boil noodles until tender, and drain. Mix beef, noodles, cheese and tomatoes together and pour into a greased casserole dish. Bake for 45 minutes and serve.