Praline Meltaway Biscuits *

1/3 cup butter, melted
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 1/4 cups bisquick mix
2/3 cup heavy whipping cream
2 Tbsp granulated sugar

Heat oven to 425.  Spray bottoms and sides of 12 regular size muffin cups with cooking spray.  Stir together butter, brown sugar and pecans in small bowl.  Divide sugar mixture evenly among muffin cups.  Stir bisquick mix, milk, and granulated sugar in medium bowl until soft dough forms.  Place a spoonful of dough in each muffin cup.  Bake 11 - 13 minutes or until golden brown.  Turn pan upside down onto cookie sheet.  Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits.  Replace topping from pan on biscuits.  Cool slightly before serving; serve warm.

Makes 12 muffins

Spanish Bibimbap *

4 servings instant brown rice, cooked
Olive Oil
1 teaspoon ground cumin
3 garlic cloves, minced
3/4 teaspoon kosher salt
1 (15 oz) can black beans, undrained
1 Tbsp chopped chipotle chiles, canned in adobo sauce
1 cup chopped cherry tomatoes
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 1/2 Tbsp fresh lime juice
1 jalapeno pepper, seeded and finely chopped
1 1/3 cups very thinly sliced red cabbage
3 oz queso fresco, crumbled
1 ripe avocado, peeled and sliced

Heat skillet over medium heat.  Add 1 1/2 Tbsp olive oil to pan; swirl to coat.  Ad cumin and garlic; cook 1 1/2 minutes, stirring frequently.  Stir in rice and 1/4 teaspoon salt.  Partially drain black beans.  Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat and simmer 5 minutes.  Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 Tbsp lime juice, and jalapeno.  Toss to combine.  Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice and cabbage; toss well.  Divide rice mixture evenly among 4 shallow bowls.  Divide bean mixture, tomato mixture, cabbage mixture, cheese and avocado evenly over rice.

Serves 4

Roast Pork with Parmesan Fries *

1 egg white, lightly beaten
1/4 cup grated parmesan cheese
1 tsp garlic salt
1 1/2 pounds Yukon gold potatoes or mini red potatoes, cut into wedges or chunks
2 pounds pork tenderloin (usually comes 2 per package, 1 pound each)
4 Tbsp balsamic vinaigrette dressing
2 Tbsp honey

Preheat oven to 425.  Combine egg white, cheese and 3/4 teaspoon of garlic salt.  Add potatoes and toss to coat.  Spread onto greased large baking sheet. Place meat on same baking sheet among the potatoes.  Sprinkle with remaining 1/4 tsp garlic salt.  Bake 20 minutes.  Meanwhile, combine dressing and honey. Brush meat with dressing mixture.  Continue baking 10-15 minutes or until meat is cooked through and potatoes are tender, brushing meat occasionally during cooking process (not after you take it out though!!) with any remaining dressing mixture.

Serves 8

Crock Pot Beef and Broccoli *

1 1/2 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 Tbsp sesame oil
1 Tbsp minced garlic
2 teaspoons crushed red pepper flakes (adjust this up or down based on your spicy preference)
4 cups broccoli florets
2 Tbsp corn starch
4 Tbsp cold water
hot cooked Rice

Grease the inside of a crock pot.  Add steak, broth, soy sauce, brown sugar, sesame oil, garlic and red pepper.  Cover and cook on low for 4 hours.  After cooking for 4 hours on low, in a separate small bowl, whisk corn starch and water until dissolved.  Add to crock pot and stir.  Add broccoli florets to crock pot.  Cover and cook 30-45 minutes or until broccoli is done to your desired crunchy preference.  Once the broccoli has been added, begin cooking your rice according to package directions.  Serve beef and broccoli over rice.

Serves 4

Chicken Cordon Bleu *

1 Tbsp butter, melted
4 boneless skinless chicken breasts (about 1 1/2 pounds)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
4 thin slices ham
4 slices mozzarella cheese
1 bag fresh spinach

In a 13x9 pan, place chicken.  Pour melted butter, chicken broth, and balsamic vinegar over chicken.  Cook at 350 for 30-35 minutes, or until chicken is done.  Remove from oven and cover each breast with a piece of ham and cheese.  Cover with foil and return to oven.  Cook for 5-7 minutes or until all is warmed and cheese is melted.  Arrange spinach on a platter and top with chicken.

Serves 4

Huevos Rancheros Salad *

1 can black beans, rinsed and drained
3 Tbsp coarsely chopped cilantro
2 1/2 Tbsp lime juice
1 Tbsp chopped canned chipotle in adobo
1/2 tsp cumin
1 clove garlic, minced
1/4 tsp salt
1 ripe avocado
1 Tbsp EVOO
4 large eggs
1 cup baby arugula
1/2 cup salsa
1 oz tortilla chips

In a bowl, coarsely mash beans with cilantro, 1 1/2 Tbsp lime juice, chipotle, cumin, garlic, and 1/4 tsp salt.  Halve, pit and peel avocado.  Slice and gently toss with 1 Tbsp lime juice and a pinch of salt.  In a skillet, warm oil over medium low heat.  Break in eggs and cook until whites are set and yolks are still runny, about 4 minutes.  Divide arugula among 4 plates.  Top with bean mix, avocado, salsa, corn chips, and eggs.

Serves 4

Sugar Cream Pie *

2 cups heavy cream
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
1 (9 inch) refrigerated pie crust
1 Tbsp butter
1 tsp ground cinnamon

Preheat oven to 350.  In a medium bowl, combine heavy cream, flour, brown sugar, 1/2 cup sugar, milk, and vanilla.  Fit crust into a 9 inch pie pan and dot bottom with butter.  Pour filling into crust.  Combine cinnamon and remaining 3 Tbsp sugar and sprinkle on top.  Bake pie until set and center is firm to touch, about 1 hour. Cool on a wire rack.

Beef Burgundy *

3/4 pound stew meat
1 Tbsp butter
4 teaspoons all purpose flour
1 teaspoon seedless raspberry jam
1 teaspoon tomato paste
1 1/2 cups chicken broth
2 bacon strips, cooked and crumbled
8 oz sliced fresh mushrooms
1 yellow onion, diced
1 cup carrots, cut into large chunks
salt and pepper, to taste
Hot cooked egg noodles

Cook bacon and remove from skillet to cool.  Stir in flour, jelly, and tomato paste until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add beef and bacon.  Return to a boil.  Reduce heat; cover and simmer for 45-50 minutes or until meat is tender.  In a small skillet, saute mushrooms in butter for about 3 minutes.  Add mushrooms, onions, carrots, salt and pepper to beef mixture.  Cover and cook 20-25 minutes longer or until vegetables are tender.  Serve over noodles.

Serves 2