Bananas Foster

1 stick of butter

¾ c brown sugar

3 ripe bananas

1 tsp pure vanilla extract

1 tsp rum extract

¼ tsp kosher salt

¼ c chopped toasted pecans (optional)

In a pan melt the butter and add brown sugar. Cook on med low heat until melted and well combined. Be careful not to burn the sugar. Add vanilla and rum extract to the pan and stir well. Reduce heat to low. Slice the bananas and add to sugar mixture. Fold in bananas until they are warmed through. Toast pecans for about 30 seconds in a hot pan. Add to sauce. Sauce will thicken as it cools.

● This sauce can be served over pancakes, French toast, waffles, or ice cream. I also top the finished dish with whipped cream.

Salmon Puffs

5 oz Cooked salmon (fresh or canned)

1/4 c diced peppers and onions

2 tsp mayonnaise

1 large egg

1/4 c breadcrumbs

1 tsp Glory Dust all purpose seasoning

1 tsp salt

1 tsp black pepper

Oil for frying

In a large bowl, crumble salmon with a fork. (if using canned salmon, remove bones and skin) Mix in peppers and onions. beat egg and add. Then add bread crumbs and seasonings. Combine well. In a skillet, heat oil to medium-high heat. Roll mixture in hands and form into balls. Fry in hot oil, flipping every minute or so until all sides are golden.Drain on Paper towels

Chef Angel’s Scrambled Eggs

3 eggs

1 oz cheddar cheese

½ tsp light olive oil

¼ tsp dill

¼ tsp chives

Salt (to taste)

Black paper (to taste)

2 tbs butter

Mix all ingredients in a bowl (except butter). Heat skillet over medium high heat. Add butter to skillet and melt. Add egg mixture and cheese to skillet and scramble until cooked through. Eggs will be soft.

Fiesta Stuffed Bell Peppers

4 large bell peppers

1.5 lbs ground beef (or grnd turkey)

2 Tbs Fiesta Glory Taco Seasoning

1 tsp salt

1 can of black beans (drained)

1 can of corn (drained)

2 c shredded cheese (cheddar or colby jack)

Preheat the oven to 350 degrees. With a sharp knife remove tops of bell peppers. Chop Tops and set aside. Remove seeds and membranes from peppers and place in a buttered baking dish upright. Set aside. In a skillet combine chopped pepper tops and ground beef or turkey. Scramble over medium-high heat until browned. drain fat and add taco seasoning. drain cans of both corn and black beans. Mix in. In alternating layers add beef mixture then cheese inside peppers. Top with cheese. Cover with foil and bake for 30 min. Remove foil and bake and additional 12-15 min until cheese is browned and peppers are soft. Can be served with Spanish rice. ( rice can also be added INSIDE the peppers between the layers of cheese and meat or mix rice with meat and follow directions above)

Lemon Cream Pie

8 oz tub whipped topping

14 oz can sweetened condensed milk

1 tsp lemon extract

¼ c lemon juice

9 in graham cracker pie crust

In a bowl whip all ingredients until smooth and pour into pie crust. Refrigerate overnight.

Store leftovers in refrigerator.

Melinda's Garlic Green Beans

12 oz package of frozen whole green beans

1/4 c extra virgin olive oil

5 garlic cloves

salt (to taste )

Preheat oven to 350 degrees. In a blender add olive oil, garlic, and salt. Blend until smooth.

Add frozen green beans to baking dish. Pour garlic sauce over beans. Bake for 25 minutes

BONUS **** Garlic sauce can be used in multiple dishes. Try pouring over salmon fillets and baking in the oven. Also good over any other vegetable.