Chicken cordon bleu

6 chicken cutlets (the already thin ones from the store)
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup Marsala wine
1 teaspoon chicken bouillon granules
1 cup heavy cream

Place a slice of cheese and a slice of ham on top of 1 chicken cutlet.
Fold the chicken oven in half and secure with a toothpick.
Repeat for the other 5 remaining chicken cutlets.
In a bowl mix flour and paprika.
Coat the folded chicken cutlets in the flour mixture.

Heat the butter in a large pan on medium heat.
Place all of the chicken in the pan cook till it is browned on all sides.
Add the wine and bouillon.
Reduce heat to a low simmer.
Cover and simmer for 30 minutes or until chicken is no longer pink and the juices run clear.

Remove the cooked chicken from the pan leaving the liquid in the pan.
Place chicken on a warm platter to serve once sauce is done.

Mix the cream and cornstarch together in small bowl.
Add the cream mixture to the liquid in the pan.
Whisking until thickened.
Pour over chicken and eat!

Beer dip

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups finely shredded cheddar cheese
1/3 cup beer

Mix cream cheese and dressing mixing well.
Stir in cheddar cheese and then the beer.
The mixture will appear mushy.
Coven and refrigerate for a few hours or overnight. 

Banana bread

2/3 cup sugar
1/3 cup shortening
2 large eggs
3-4 bananas, mashed
1 3/4 cups flour
1 1/4 teaspoons baking powder
1/2 tablespoon baking soda
3/4 teaspoon salt
1 cup of nuts (optional)

Preheat oven to 350

Mix sugar, shortening and eggs in a large bowl and set aside.
Mix flour, baking powder and baking soda together and set aside.
Take 1/2 of the sugar mixture and 1/2 of the mashed bananas and mix into the dry mixture until well blended.
Then add the rest of the mashed bananas and sugar mixture to the flour mixture. Until well combined.
If you want to add nuts do it now and fold it into the mixture.
Pour into a well greased loaf pan.
Bake for 45 minutes.
When done take out of oven and place it on a wire rack to cool.

Triple chocolate cheesecake

Crust
1 plastic sleve chocolate graham crackers
6 tablespoons unsalted butter, melted

Filling
4 (8 ounze) bars cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
1 cup milk chocolate, melted

For chocolate ganache topping
1/4 cup heavy cream
1/2 cup milk chocolate chips

Preheat oven to 325 degrees.
Use 9-inch springform pan with the raised side of the bottom facing down.

Use a food processor to finely ground. The chocolate graham crackers.
Put graham cracker crumbs into a bowl and add butter, mix well until combined.
Put crumb mixture into the spring form pan and press crumbs firmly and evenly into the bottom.
Bake for 10 minutes.
Remove from oven to cool on a wire rack.
Once cool cover the bottom with aluminum foil.

In a large bowl mix cream cheese, sugar, and salt; blend until smooth.
Once smooth add eggs, scraping down the sides after each addition.
Then sour cream, and finally chocolate.
Scrape down the sides as much as needed to make sure it is mixed well.

Pour filling onto crust.
Place the pan with the aluminum foil on it into a larger pan. Put about an inch of hot water into the larger pan. Making sure the water doesn't go higher than the aluminum foil.
Bake at 350 for 60 minutes.

After 60 minutes the middle should still be jiggly but the sides should be set. Turn the oven off and crack open the door. Let the cheesecake cool in the oven for an hour.

Then take the cheesecake out of the oven and run a thin knife around the edge of the pan to help prevent cracking. Leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

For the chocolate ganache
In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
Unmold cheesecake. Spread ganache on the top of cheesecake.
Wait for it to fully set, then serve.