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INGREDIENTS

• 1/2 cup buttermilk biscuit mix
• 1/4 cup sugar
• 1/4 cup milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 eggs, separated
• 6 bananas, peeled, halves crosswise then lengthwise
• oil , for deep fat frying

DIRECTIONS

1. In a small mixing bowl combine biscuit mix, sugar, milk, cinnamon, nutmeg and egg yolks.
2. Stir until smooth.
3. Beat egg whites until stiff.
4. Fold into biscuit mixture.
5. Heat oil in deep skillet or deep fat fryer to 375.
6. Dip each banana piece into batter and place into hot oil.
7. Fry until golden brown on each side.
8. Remove with slotted spoon and drain on paper towels.
9. Sprinkle with powdered sugar.
10. Serve immediately.

INGREDIENTS

• 2/3 cup franks red hot pepper sauce
• 1 tablespooncooking oil
• 4 skinless boneless chicken breast halves
• 1/4 cupranch dressing or bleu cheese salad dressing
• 1 cup shredded lettuce
• 1 cup shredded monterey jack cheese
• 4 10-inch flour tortillas(warmed)
• 1 teaspoon garlic powder, to taste
• salt, to taste
• pepper, to taste

DIRECTIONS

1. Pre season chicken with garlic powder, salt and black pepper to taste.
2. Combine 1/3 cup of hot sauce and 1 tbsp of cooking oil in a large plastic storage bag.
3. Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
4. Marinade chicken at least 30 minutes.
5. Grill chicken until done.
6. Slice chicken into strips.
7. Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
8. Place chicken mixture and lettuce down the center of the tortilla.
9. Roll tortilla in same fashion as a burrito.
10. Cut in half.
11. Enjoy!

INGREDIENTS

• 1 (18 1/4ounce)packagechocolate cake mix , made according to directions
• 1 1/3 cups water(per my cake box directions)
• 1/2 cupoil (per my cake box directions)
• 3 eggs(per my cake box directions)
• 2 (3 1/2ounce)packages chocolate instant pudding
• 4 cups cold milk
• 1 cup confectioners’ sugar
• 1 (21ounce)can cherry pie filling
• 1 (8ounce)container Cool Whip

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease and flour 13×9 inch pan.
3. Prepare cake mix as directed on box.
4. Using your brand’s directions for amount of oil, water, and eggs.
5. Pour into prepared pan and bake as directed.
6. While still hot, poke holes down through cake with the large round end of a wooden spoon at approximately one inch intervals.
7. ONLY AFTER poking holes, combine pudding mix and confectioners sugar.
8. Gradually stir in milk, then beat at low speed for not more than one minute.
9. Do Not Over Beat.
10. QUICKLY before pudding thickens, pour into the holes in the cake.
11. If there is any left over, allow it to thicken slightly and spread over the top of cake.
12. Place dollops of cherry pie filling over top of cake.
13. Top with Cool Whip.
14. Refrigerate for a few hours.
15. Cut into squares to serve.
16. ENJOY!

INGREDIENTS

Sauce
• 3 tablespoons mayonnaise
• 3 tablespoons salsa
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1 medium onion, finely diced
• 1 zucchini, finely diced
• 1 1/4 lbsground chuck or ground turkey
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 47 inch pita breads , warmed

DIRECTIONS

1. Make sauce: combine all ingredients in a small bowl.
2. Heat oil in nonstick skillet; add onion, half the zucchini and cook 3-4 minutes, until tender.
3. Cool.
4. Toss beef with zucchini mixture, Worcestershire sauce, salt and pepper.
5. Shape into four 1/2″ thick patties.
6. Heat grill pan.
7. Grill patties 5-6 minutes per side until an instant-read thermometer inserted into side of burger registers 160 degrees (165 degrees for turkey).
8. Place burgers, sauce, and remaining zucchini inside pita.

INGREDIENTS

• 12 ouncesbutterscotch chips or chocolate chips
• 3 ounceschow mein noodles
• 6 1/2 ounces peanuts

DIRECTIONS

1. Microwave chips for 2-3 minutes.
2. Stir until smooth.
3. Add noodles and nuts.
4. Stir.
5. Drop spoonfuls onto waxed paper.
6. Freeze.