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Recipes from today’s show..Beef Linguini, Cheesy Stuffed Crescent Roll and my Heavenly Banana Cake! Enjoy :)

BEEF LINGUINI
CHEESY STUFFED CRESCENT ROLLS
MELISSA’S HEAVENLY BANANA CAKE
BEEF LINGUINI CASSEROLE
1 lb. ground sirloin
1 teaspoon minced garlic
½ cup onion, chopped
1 tablespoon flour
1 (28-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 tablespoon sugar
2 tablespoons brown sugar
Salt and pepper to taste
1 (16-ounce) box linguine cooked and drained
1 (8-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1 teaspoon garlic powder
1 (8-ounce) pack shredded mozzarella cheese
Cook sirloin and onion until browned.  No need to drain.  Add the flour and garlic and stir well.  Stir in next 6 ingredients and stir well.  Cover and simmer on low for 30 minutes to 1
hour.  Place cooked and drained pasta in
a greased 13x9x2 ovenproof dish.  Mix
sour cream, cream cheese and garlic powder well and spread over pasta.  Now top with the meat sauce and bake 40
minutes.  Remove from the oven and
sprinkle cheese evenly over the top.  Return
casserole to the oven and bake 5 minutes more or just until the cheese
melts.  Let casserole sit 10 minutes
before serving.  Makes 8 to 10 servings.
CHEESY STUFFED CRESCENT ROLLS
1 (8-ounce) crescent rolls
4 mozzarella string cheeses, halved
2 tablespoons melted butter
½ teaspoon Italian seasoning
1 clove minced garlic
Combine melted butter, Italian seasoning and garlic.   Unroll crescent rolls and separate
triangles.  Brush the butter mixture onto
each triangle, place ½ piece of string cheese on each triangle and roll
up.  Place the crescent rolls on a
parchment-paper lined baking sheet.  Bake
at 375 for 10 to 12 minutes.
MELISSA’S HEAVENLY BANANA
CAKE
1/2 cup shortening
1 ½ cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
2 ½ cups flour (all purpose)
1 teaspoon baking soda
¾ teaspoon salt
1 cup sour cream
1 cup chopped pecans
5 very ripe bananas, mashed
1 (8 oz) block cream cheese,
softened
¼ cup real butter, melted
1 teaspoon vanilla
1 box confectioner’s sugar
Mix all together in a large
bowl until smooth.
Preheat oven to 350.  Beat shortening and sugar with mixer until
creamy.  Add eggs and vanilla to sugar
mixture.  In another bowl, combine flour,
baking powder, soda and salt.  Add dry
mix alternating with sour cream.    Add
bananas and pecans, stirring with a spatula until mixed.  Bake in a greased 13x9x2 pan for 35 minutes
or until center springs back.  When cake
is cool, frost with icing.  This cake is
fabulous!


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