Brian Vega

Turkey Roll-Ups

White Rice with Vegetables

Banana Chocolate Cake

Egg Nog

Turkey Roll-Ups

1 lb. boneless skinless turkey breast, diced

1 cup onion, minced

Lemon Pepper Seasoning

8 oz of cream cheese
2 cans of 8 of big butter flakey croissants
1 box of Kraft stove top stuffing mix for turkey
1/2 cup of butter
1 package turkey gravy

Dice turkey; cook in small amount of oil in a frying pan; add minced onion, sprinkle with lemon pepper, cook until onions are soft.  Drain of fat; blend in cream cheese.  Melt butter and crush stuffing mix into small crumbs.  Separate crescent rolls.  Place spoonful of turkey mixture on each crescent roll.  Roll to completely cover the filling.  Dip in butter then roll in stuffing mix.  Place on greased baking sheet.  Bake at 375 for 20 minutes.

While roll-ups are baking prepare gravy.

White Rice with Vegetables

1 cups rice

3 cups water

1/4 cup corn

1/4 cup peas

1/4 carrots, diced

1 Tbsp. butter

Combine in a saucepan.  Bring to boil, reduce heat, cover and cook for 20 minutes or until rice is done.

Banana Chocolate Cake

1 milk chocolate cake mix

oil, milk and eggs as indicated on box

2 ripe bananas

Mash bananas, add liquid, egg and oil.  Then mix in cake mix.

Wilton Buttercream Icing

1/2 cup soft butter

1/2 cup vegetable shortening

1 tsp. vanilla extract

4 cups sifted confectioner’s sugar

2-3 Tbsp. milk

Mix soft butter and shortening in a mixing bowl from low to high.  When well combined add vanilla extract.  Bring mixer to low and add sugar 1/2 cup at a time in small increments.  It should look like dry and clumpy.  Now add milk very slowly, preferable 1 Tbsp. at a time.  Stop mixer and clean bowl, then bring mixer up to medium until creamy.