Sticky Pull-Apart Cinnamon Rolls

Thanks again to Pinterest for showing me this fabulous recipe for homemade cinnamon rolls!

Here is what you will need:

1 large package of Grands Homestyle buttermilk biscuits
3 Tbsp. butter melted
1/2 Cup pancake syrup
1/3 Cup packed brown sugar
1/2 tsp. Cinnamon
pecans or sliced almonds are optional toppings.

Preheat oven to 375. Spray a round fluted pan with nonstick cooking spray and set aside. In a bowl mix together syrup and melted butter set aside. In a separate bowl mix together brown sugar and cinnamon (and nuts if you want them).  Pour half of the syrup mixture in the bottom of the round pan and then pour half of the brown sugar mixture on top. No need to mix. Next, top the biscuits in an overlapping pattern on top of the syrup to form a ring. Again, pour the rest of the syrup mixture and the rest of the cinnamon mixture on top and put in the oven for 20 minutes. When done, let it cool a minute and then flip it over on a plate and serve. Enjoy!

This is what it looked like before I flipped it onto the plate:

Chicken Parmesan

This is hands down the BEST chicken Parmesan recipe I have ever tasted. Thanks to my SIL for finding it and thanks for foodwishes.blogspot.com for posting it!

Ingredients:
4 boneless, skinless chicken breasts
4 cups “Panko” Japanese style bread crumbs
3/4 cup grated Parmesan
1/2 cup grated provolone or slices chopped up.
4 oz fresh mozzarella
salt and pepper to taste
red pepper flakes to taste
olive oil for frying
1/2 cup prepared tomato sauce (high-quality!)
1/4 cup fresh chopped basil
2 eggs

Preheat oven to 450. Pound chicken to 1/2 - 3/4" pieces and put on a plate. Season with Salt and Pepper. In 1 bowl whip up 2 eggs. In a separate bowl add Panko and 1/3 to 1/2 cup grated Parmesan. Spray a plate with non stick cooking spray and set aside. Put flour in a handheld strainer and tap flour over chicken. It saves on wasted flour. Transfer those chicken pieces to egg bowl and coat well. Then transfer them to the Panko bowl. Press Panko to chicken to cover well. Put on the plate with non stick spray on it and set aside for 15 minutes to rest before frying.
In the meantime, Cut your fresh mozzarella into small cubes. You will use about an ounce per chicken breast. Cut provolone into small cubes, unless you could find it shredded. If you found fresh basil, chop that up as well. Heat about 1/2" of olive oil in your skillet until nice and hot. Put chicken in and cook for 2 minutes on each side. You are not cooking the chicken through, you are just lightly browning the breadcrumbs. 2 minutes is a fine amount of time on each side. Transfer to a baking dish. Spoon a Tablespoon or so of tomato sauce to top of chicken, make sure not to over coat and make chicken soggy. Next sprinkle with pepper flakes. This will make it spicy, so use to your likeness. Next add mozzarella, about an ounce per chicken piece. Then, add the basil. Next, add provolone and sprinkle with a little Parmesan. Finally, you will drizzle the top with a little olive oil and put them in the oven at 450 for 15-20 minutes. 
Enjoy!!!
MMMM now I want to make this again.....

Tuna Casserole

This is a very easy casserole that I make in my smaller square dish. It is halved to fit in there. You can double this if you want to make a 9x13 pan full.

Ingredient List:

1 can of cream of mushroom soup
1/2 cup Milk
1 can of peas
2 cans tuna; drained
2 cups of hot cooked medium egg noodles
1 package of shredded cheese

Preheat oven to 400. After cooking your egg noodles, mix all ingredients (except cheese) in a small casserole dish. Top with shredded cheese and bake for 20-30 minutes until cheese is melted to your liking.

Chicken Tortilla Soup

This is one of my most favorite soups. It is perfect for a rainy day :)

Here is what you will need:
1 lb. of chicken. Uncooked cut into bite sized pieces and season with salt and pepper.
1-2 Tbs of olive oil
Salt and Pepper to taste
1/2 cup chopped onion
1/2 or so chopped green pepper
1 Tbs minced garlic
4 1/2 cups chicken broth
1 Tbs ground cumin
3 Tbsp lime juice
1 Tbs cilantro
1/2 - 1 cup of salsa
1 can of corn
1/4 - 1/2 tsp of chili powder
sour cream, cheddar cheese and tortilla chips to top after soup is finished

Drizzle oil in pan and saute onion and green pepper. Season it with salt and pepper. Add minced garlic and cumin. Add chicken pieces and chicken broth. Bring to a boil for 3-4 minutes. Turn down the heat to Medium-High with a lid on the pan for 7-8 minutes. Make sure it slightly boils so that the chicken gets cooked. Turn down to Med-Low heat. Add corn, salsa, lime juice, cilantro, chili powder and cook for 30 minutes. When it is done, put in bowls and add cheese on top. Crush tortillas on top of cheese and put a dollop of sour cream on top.
Enjoy!