3 cheese jalapeno pinwheels

Ingredients

• 1 cup blue cheese (finely crumbled)
• 1/2 cup shredded Monterey Jack cheese
• 4 tbsps cream cheese (softened)
• 2 tbsps mayonnaise 
  ? Tasty tip
• 1 tsp garlic powder (minced fresh, 14) 
  ? Tasty tip
• 2 tsps jalapeno peppers (minced)
• 16 ozs crescent dinner rolls (refrigerated)

Heat oven to 375 degrees.
2
Prepare a lightly greased baking sheet/s.
3
Mix all ingredients (except the crescent rolls) together in a bowl until blended.
4
Separate 2 cans of dough into 4 long rectangles, firmly press perforations together to seal.
5
Spread/divide the cheese mixture evenly over the 4 rectangles.
6
Starting at the short side roll up each rectangle then pinch edges to seal.
7
Cut each roll into 8 slices.
8
Place cut side down on the baking sheet/s.
9
Bake for 12-15 minutes or until lightly golden brown.
10
Immediately remove from baking sheet.
11
Cool 3-4 minutes then serve warm.
12
Delicious!

credit link http://www.food.com/recipe/three-cheese-jalapeno-crescent-pinwheels-195876

Confetti pinwheel

• prep time15 min
• total time35 min
• ingredients4
• servings24

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4

cup nacho cheese dip

1/3

cup finely chopped red bell pepper (1/3 medium)

1/3

cup chopped green onions (5 medium)

Steps

1 Heat oven to 350°F.

2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3 Spread cheese dip over each rectangle to within 1/4 inch of edges. Sprinkle with bell pepper and onions.

4 Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on ungreased cookie sheet.
credit link: http://www.pillsbury.com/recipes/confetti-pinwheels/2ecab028-435a-4e82-a208-7e3cc1e84179

rice- Recipes for Akshara

3/4 cup rice - 2 cups water
1/2 cup rice - 1 1/2 cups water

Spinach - Recipes for Akshara

frozen chopped spinach
steel pot, let spinach defrost

one green chile,
salt
puli
turn stove on
cook for 10 min
cool it
put it in mixi and blend

Fish Fry - Recipes for Akshara

boneless salmon or tilapia
tilapia-
defrost in water and bowl
cut and clean

salmon-
clean with vinegar

chili powder
manja podi
salt
black pepper
lime juice

and put in fridge
use fish fry bowl
fry with vegetable oil (less then 1/2 pan)
high heat

Daal ~Recipes for Akshara

1/2 cup thin daal washed
2 cups water
put in charlie the crockpot 

high temp- 2 hrs 
-1 1/4 hrs it turns soft put
-turmaric (less then 1/4 tsp)
-chili powder (less then 1/4 tsp)
-salt (pinch)
-garlic powder (sprinkle)

low- 4 hrs
2 1/2 hrs it turns soft
^same stuff



after cooked
add two leaves curry leaf, and ghee

Moist Chocolate chip Muffins

ngredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons best quality cocoa powder
• 3/4 cup superfine sugar
• 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
• 1 cup milk
• 1/3 cup plus 2 teaspoons vegetable oil
• 1 egg
• 1 teaspoon pure vanilla extract

Directions

Special equipment: Muffin tin with paper muffin cases

Preheat the oven to 400 degrees F.

Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.