Cinnamon buns! For anytime of the day
References :
me

Raspberry Cheesecake
Dessert
6:30pm
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries
Directions
Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Mango Strawberry Snow Cones
Ingredients
2 mangoes, peeled and chopped
1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish
8 cups ice
Mint leaves, for garnish
Directions
Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can’t see any more white. Garnish with lime wedges and mint; serve immediately.
Dessert
2:00pm
References :
http://www.foodnetwork.com/recipes/ina-garten/raspberry-cheesecake-recipe/index.html
http://www.foodnetwork.com/recipes/tyler-florence/mango-strawberry-snow-cones-recipe/index.html

I would say French Toast..any time of the day…
Then oven baked chicken..that was dry rubbed for a couple of hours..(Dinner)
…also for Dinner..Spagetti..in a white tomato sauce..
Spagetti is my favorite pasta..
For lunch—I have a addiction for Hot Dogs..I crave hot dogs and fixins’…
Then for a snack at times..its a fried egg–eaten alone//not toast or anything..just try and swallow the thing whole..
Another snack..its a peeled carrot(raw)..dipped into a jar of Peanut Butter.
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dinner is muchroom pizza
References :

side dish for dinner, bow knots in sour cream sauce, first you need 1 half pound of small pasta bows, 1 cup of diced onion, 1 cup of sour cream, 1 cup of buttered mushrooms, 3 spoonfuls of butter or margerine, First in a large sauce pan, Fry onions in butter and mushrooms , till onions are sauteed, add 2 tablespoons of worchesire steak sauce in the onions and mushrooms, stir on high heat, then to medium or low heat, slowely stir in the sourcream, keep on low heat, while you are boiling your pasta, when pasta is done, drain, and place pasta on a serving dish, pour sauce over the bows and toss, Makes about 5 servings, Eat with Barbeque steak, or ribs, great with meatloaf, if you are vegetarian thats its good by itself,
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Peanut Butter Chocolate Cookie Bars with Peanut Butter Chocolate Sauce.
Um, it’s pretty much the best thing one could ever eat, if you’re into chocolate and peanut butter like me. It’s amazing any time of the day, but I’d say it owuld be best as a midnight snack, because everything seems to taste better in the middle of the night.
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This chowder is a great dinner starter (or it could even be a lunch on its own).

CORN AND LOBSTER CHOWDER

To cut down on prep time, use cooked lobster meat, or follow the directions below for cooking frozen lobster tails.

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth

8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream

2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
References :

For lunch and dinner I love to make this easy taco soup recipe. It is a favorite with everyone!
http://www.chili-everyway.com/taco-soup-recipe.html
References :
http://www.chili-everyway.com/homemade-soup-recipes.html

My favorite recipe is Cheesy Tomato Basil Chicken Breasts. I love this recipe very much. It is a simple and easy recipe. I often make this recipe for lunch or dinner and my family also enjoys this. I love chicken dishes more, another chicken recipes I prefer are Pesto Stuffed Chicken, Chicken Salad, Asian Chicken Noodle Salad, grilled chicken etc. These recipe are perfect for dinner or lunch.
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Ingredients

* 2 cloves crushed garlic
* 1 cup water
* salt to taste
* 1 (8 ounce) package tempeh
* 2 cups vegetable oil for frying

Directions

1. Place the garlic in a small mixing bowl. Pour water and salt into the mixing bowl, mix well.
2. Slice the tempeh 1 inch thick and score both sides of the tempeh. Marinate the tempeh in the garlic, water and salt mixture for 20 minutes.
3. Pan fry the tempeh in a skillet with oil. Brown the tempeh on both sides.
References :

Ingredients

* 3 tablespoons thinly sliced green onion
* 8 ounces feta cheese
* 1 egg
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 1 egg yolk

Directions

1. In a small bowl, beat egg yolk with 1 teaspoon water.
2. Crumble cheese, and blend with green onions and egg.
3. Cut pastry into twelve 3 inch squares. Place a mounded tablespoon of filling in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Brush tops lightly with egg mixture. Cover, and chill until ready to bake.
4. Bake at 375 degrees F (190 degrees) for 20 minutes, or until golden brown. Serve warm, or at room temperature.
References :

Ingredients

* 2 cups sunflower seeds
* 1/2 cup tahini
* 1/4 cup lemon juice
* 1 clove garlic, minced
* 2 tablespoons soy sauce
* 1 stalk celery, finely chopped
* 1 tablespoon minced onion
* 1/2 cup water

Directions

1. Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
2. Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
3. While cooling, combine juice and garlic in a small bowl. Set aside.
4. Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.
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