Banana Bread Cinnamon Rolls

The butterscotch drizzle brings out the subtle banana flavor for a sweet spin on a classic treat.

Banana Bread Cinnamon Rolls

Ingredients
Banana Cinnamon Rolls
1 cup milk
7 tablespoons butter, divided use
1 package active dry yeast
2 ripe bananas, mashed
1/4 cup sugar, plus 1 tablespoon
1/4 teaspoon salt
2¾ cups all-purpose flour
Olive or canola oil
1/4 cup brown sugar
1 tablespoon cinnamon

Cream Cheese Glaze
1 cup powdered sugar
2 tablespoons cream cheese, softened
2 tablespoons milk
1/2 teaspoon vanilla

Butterscotch Drizzle
1/4 cup brown sugar
2 tablespoons butter
1/4 cup heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla

Directions
For the banana cinnamon rolls, heat the milk and 3 tablespoons butter in a small saucepan over medium-low heat. Remove from heat when butter has melted. Let cool slightly until lukewarm.

Transfer to a large mixing bowl and sprinkle the yeast over the milk. Let sit for 10 minutes

Add the mashed bananas, 1 tablespoon sugar and salt. Slowly add the flour, 1/2 cup at a time, until a springy dough is formed. On a lightly-floured surface, remove dough and knead for a few minutes. Coat a clean bowl with olive or canola oil. Form dough into a ball and place in bowl, seam-side down. Cover with plastic wrap and let rise for an hour, until dough doubles in size.

Remove dough from bowl. On a lightly-floured surface, roll out dough to a large rectangle, about 1/4-inch thick. Preheat the oven to 350.

Melt the remaining 4 tablespoons butter in the microwave. Pour over the dough. Mix the remaining 1/4 cup sugar, brown sugar and cinnamon in a bowl. Sprinkle the mixture over the butter. Starting at the shorter end, roll into a log, seam-side down. Using a serrated knife, cut into rolls, and place in a lightly-greased 13x9 baking pan. Bake rolls in preheated oven for 30 to 35 minutes.

While rolls are baking, whisk glaze ingredients together. Set aside.

In a separate medium saucepan over medium heat, add brown sugar, butter and cream. Bring to a boil and boil 5 minutes, stirring frequently. Remove from heat. Add salt and vanilla. Set aside.

After banana cinnamon rolls have cooled slightly, pour glaze over them. Then drizzle the butterscotch on top.

Chicken Tortilla Soup

This soup is easy to put together and makes a hearty meal.

Chicken Tortilla Soup

Ingredients

1 cup picante sauce

2 cans cream of chicken soup

1 can tomatoes and green chiles

1 can black beans, drained and rinsed

1 1/2 cups canned or frozen corn

1 teaspoon cumin

1 teaspoon hot sauce

1 1/3 cups water

2 boneless, skinless chicken breasts

1 cup cheddar cheese, shredded 

1/4 cup cilantro, chopped fresh

Sour cream for serving
Tortilla chips, for serving

Directions

Combine the picante sauce, cream of chicken soup, tomatoes with green chiles, black beans, corn, cumin, hot sauce and water in a crock pot. Add chicken and spoon the mixture over. Cover and cook on low for 4 hours.

When chicken is cooked, remove it from the crock pot and use 2 forks to shred it. Add the cheese and stir. Cover and cook for 15 minutes longer, Stir in cilantro and serve with additional cheese, sour cream and tortilla chips.

Spicy Deviled Eggs

These taste similar to a traditional deviled egg with a spicy kick.

Spicy Deviled Eggs

Ingredients
12 hard boiled eggs
1/2 cup mayonnaise
2 teaspoons pickled jalapeño juice
3 tablespoons pickled jalapeños, finely chopped
1 tablespoon hot sauce
Dash of cayenne pepper
1 teaspoon Dijon mustard
1/2 teaspoon salt
Paprika, for garnish
12 slices jalapeño, for garnish
2 teaspoons chopped chives, for garnish

Directions
Peel the eggs and slice each in half, spooning the yolks into a small bowl Set aside the whites.

Use a fork or potato masher to mash the yolks. Add in the mayonnaise, Dijon mustard, hot sauce, jalapeño juice, cayenne and salt. Stir to mix well and try to break down any of the larger lumps to make the mixture smooth and creamy. Stir in the chopped pickled jalapeños.

Transfer the egg mixture to a piping bag and fill the egg halves. Garnish with a half slice of fresh jalapeño, chopped chives and a sprinkle of paprika. 

Chocolate Martini

Smooth, creamy and potent with a 

Chocolate Martini 

Ingredients
6 ounces Irish cream
4 ounces vodka
2 ounces chocolate liqueur
2 ounces chocolate syrup, plus extra for garnish

Directions

Chill 4 martini glasses.

Fill a cocktail shaker with ice. Add Irish cream, vodka, chocolate liqueur and chocolate syrup. Shake until well chilled. Strain into chilled martini glasses. Garnish with extra chocolate syrup.

Salted Toffee Orgasm

Smooth, creamy and potent

Salted Toffee Orgasm

Ingredients
1 ounce vodka
1 ounce Irish cream
1 ounce coffee liqueur
1 ounce Amaretto
2 ounce half and half
Salted caramel sauce, crushed toffee bits and sea salt. for garnish

Directions
Drizzle salted caramel syrup inside a chilled rocks glass and fill with ice. Add the vodka, coffee liqueur, and amaretto over the ice. Layer the Irish cream and the half and half on top.  Stir gently until the drink is chilled. Top with a generous sprinkle of crushed toffee bits and a pinch of sea salt.

Vanilla Vice

Sweet and smooth with a light coffee flavor

Vanilla Vice

Ingredients

1 1/2ounce vanilla vodka

1 oounce coffee liqueur

1/2 ounce crème de cacao

1 ounce cream 

Vanilla bean or grated chocolate, for garnish

Directions

Add vanilla vodka, coffee liqueur, crème de cacao and cream to a cocktail shaker with ice. Shake  until well chilled. Strain into a chilled martini or rocks glass. Garnish with a vanilla bean or grated chocolate.

Honey Barbecue Chicken Rice

A one pot meal that's flavorful and easy.

Honey Barbecue Chicken Rice 

Ingredients
2 tablespoons canola oil
1 pound boneless, skinless chicken thighs or chicken breasts, cut into bite sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup barbecue sauce
1/4 cup honey
1 cup long grain rice
3 cups chicken broth
1 cup corn
Chopped green onions or parsley, for garnish

Directions
Heat oil in a large skillet over medium heat. Season the chicken with garlic powder, onion powder, smoked paprika, salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes until golden brown and slightly crispy around the edges.

In a small bowl, whisk together the barbecue sauce and honey until smooth and glossy. Pour the sauce over the chicken and stir until well coated. Add the rice and chicken broth to the skillet. Stir to combine. Add corn. Bring to a boil and reduce the heat to low. Cover and simmer for 20 to 30 minutes until the rice is tender

Remove from heat and let rest for 2 to 3 minutes. Fluff the rice gently with a fork. Garnish with chopped green onions or parsley.