Cinnamon Bun Ice Cream - NO Machine!!

** Recipe from Kevin & Amanda **


* 2 c. heavy cream
* 1 (14 oz.) sweetened condensed milk
* 3 Tbl. butter, melted
* 1/2 tsp. ground cinnamon
* 1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.  Pour into a 2-qt. container and cover. Freeze 6 hrs. or until firm. Store in freezer.

Strawberry Cheesecake Salad

** Recipe from Time For Supper! **

* 12 oz. whipped topping
* 1 small package of cheesecake pudding (powder)
* 3 (6 oz) strawberry yogurts (I use Yoplait)
* 1 lb. fresh strawberries, sliced
* 3 bananas, sliced (add just before serving or they brown)
* miniature marshmallows (add just before serving)

Thaw whipped topping.  In a large salad bowl, stir together topping, yogurts, and pudding powder. Let this set up in fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Spaghetti Pie

** Recipe from Mr. Food **

* 1/2 lb. cooked spaghetti 
* 2 Tbl. olive oil or melted butter 
* 2 large eggs, well beaten 
* 1/2 c. plus 2 tablespoons grated Parmesan cheese, divided 
* 1 c. ricotta cheese 
* 1 c. spaghetti sauce 
* 1/2 c. (2 oz.) shredded mozzarella cheese

Heat oven to 350. Coat a 10" pie plate with cooking spray.  In a large bowl, toss spaghetti with olive oil.  In a small bowl, combine eggs and 1/2 c. Parmesan cheese. Stir into spaghetti then pour into prepared pie plate, and form into a "crust."  Spread ricotta evenly over crust, but not quite to edge, and top with spaghetti sauce.  Bake uncovered 25 min, then top with mozzarella; bake 5 more min, or until cheese melts.  Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.

Cherry Squares

** Recipe from Pretty Kitten's Kitchen **

* 1 c. (2 sticks) butter, softened
* 2 c. sugar
* 4 eggs
* 3 c. flour
* 1/2 tsp. almond extract
* 1 tsp. vanilla
* 1 lg. can cherry pie filling

Heat oven to 375.  Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in extracts. Gradually mix in flour until well incorporated.  Spread 3/4 of  batter in bottom of a 9x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over cherries.  Bake 45 min. Let cool completely before slicing and serving.

Copycat Taco Bell Mexican Pizzas

** Recipe from Cheerful Madhouse **

* 1 lb. ground beef
* 3 Tbl. taco seasoning 
* 1/4 c. water
* vegetable oil, for frying
* 12 flour tortillas
* 16 oz. can refried beans
* 3/4 c. salsa
* 1 large tomato, diced
* 1 1/2 c. taco cheese
* 1/2 c. green onion, diced

Heat oven to 400. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 min.  Heat vegetable oil in large pot over med-high until it sizzles when a droplet of water is added. Fry tortillas, one at a time, for 30 sec. on each side, then drain on a paper-towel lined plate, keeping them as flat as possible.
On baking sheets, spread 6 tortillas with 2-3 Tbl. of beans, then top with 1/4 c. beef. Cover each with another tortilla. Spread each top with 2 Tbl. of salsa and 2 tablespoons of diced tomato. Sprinkle with taco cheese and green onion. Bake for 6-8 min. and serve with taco sauce and sour cream.

Queso Taco Pasta Bake

** Recipe from Picky Palate **

* 4 Tbl. unsalted butter
* 1/4 c. all purpose flour
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1 1/2 c. reduced sodium chicken broth
* 1 1/2 c. shredded cheddar cheese
* 1/2 c. prepared mild salsa
* 2 Tbl. extra virgin olive oil
* 1 c. finely chopped onions
* 1 Tbl. minced garlic
* 1 lb. lean ground beef
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1 - 10 oz. can Rotel tomatoes, mild
* 1 Tbl. ground cumin
* 1 Tbl. fresh lime juice
* 3/4 lb. small pasta of your choice
* 2 c. shredded cheddar cheese

Heat oven to 350.  Lightly spray a 9×13" baking dish with cooking spray.  Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 sec. until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 min. Stir in cheese and salsa, turn off heat and set aside.  Place 2 Tbl. olive oil in medium skillet over medium heat. Saute onions until softened, about 5 min. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.  Cook pasta according to package directions, drain and run under cold water.  Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 min. until cheese is melted. Serve warm.

Honey Garlic Pork Chops

** Recipe from Blog Chef **
 
* 1 c. ketchup
* 1/3 c. honey
* ¼ c. soy sauce
* 2 garlic cloves (minced)
* 1 1/2 lbs. boneless pork chops (6 - 4 oz. portions)
* salt and pepper

In a medium bowl, stir together ketchup, honey, soy sauce and garlic. Set aside.  Lightly season pork chops on both sides with salt & pepper. Brush each chop with sauce to coat.  Grease grill grates of an outdoor grill & heat grill to med-high heat. Place pork chops onto grill, and cook (while basting with sauce often) for about 5 min. on each side or until the meat is cooked through (the internal temp. has reached 145 degrees).

White Chocolate Filled Snickerdoodles

** Recipe from Cookies & Cups **

* 1/2 c. shortening
* 1/2 c. butter
* 2 eggs
* 2 tsp. vanilla
* 1 1/2 c. sugar
* 2 3/4 c. flour
* 2 tsp. cream of tartar
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 tsp. cinnamon
* 2 Tbl. sugar
* approx. 24 white chocolate pieces

Heat oven to 350.  Beat the shortening, butter, eggs, and sugar together. Set aside.  Mix flour, cream of tartar, baking soda, and salt together. Then mix with creamed sugar mixture until incorporated.  Chill dough for at least 1 hr. in refrigerator.  Mix 2 Tbl. of sugar & 1 tsp. cinnamon in a small bowl.  Scoop a rounded Tbl. sized ball of dough and form it around 1 white chocolate piece. Roll dough in cinnamon-sugar mix. Place cookies on ungreased baking sheet 2" apart.  Bake 10 min. or until edges slightly golden.  Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.

** NOTE:

Adaptation ~ If you make this recipe into deep dish cookies, use a heaping 1/4 c. of dough and stuff it with 2 chocolates, increase baking time to 12-14 min. until edges start to golden. Remember to spray your muffin top pan with cooking spray for easy release.