YES, YUM. Dine and Dash hit the proverbial jackpot with today's recipes. Best part? They are easy, easy.


Mark Ealy IS Meals on the Run©. He’s a graduate of the UofA in nutrition and hospitality. Mark’s love of cooking led him to begin MOTR©.


Mark’s meals for delivery can be found on Facebook @mealsontherunconway.

Meals cost eight to eleven dollars each, desserts are two dollars. Marks serves “Family-style meals with family style service.”

Mark is a realistic dreamer - eventually own a Food Truck, a restaurant. He’s off to a great start. Great food with Great service.

For Meal delivery and on-site catering contact Mark/501-908-3072. On Social media - Chefboymark_E




Blueberry Peach Cinnamon Rolls



Two Cans Orange Cinnamon Rolls

One Can Blueberry Pie Filling Or Fresh Berries

Two Cans Peaches with juice or fresh peaches

Cinnamon to taste

Nutmeg to taste

*Nutmeg can be kept indefinitely; once nut is grated,

it seals itself until it's next use.



Unroll uncooked cinnamon rolls, place in baking dish, press flat into the pan, let the ends hang on the side of pan for twisting later.

Add blueberry pie filling to flat surface, on top, add peaches

Sprinkle with nutmeg and cinnamon to taste.

Take the edges, and twist in two's like you are making a braid, lay on top

Repeat until cinnamon rolls are covered

Bake according to package directions.

Once brown, remove, and pour orange icing on top

Cover with foil, lower oven temp to 250 degrees, cook another 5 to 10 minutes.



Banana Pudding



Two 1/3 c. milk

Two packages instant Banana pudding mix

One can sweetened condensed milk (14 oz.)

Three cups, heavy cream

One tsp. vanilla extract

Two boxes vanilla wafer cookies (12 oz.)

Four bananas, sliced into coins

Two tsp. sugar



In a large mixing bowl, combine milk, banana pudding mix, and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.

In another large bowl, combine heavy cream and vanilla. Beat until stiff peaks form, two to three minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.

Cover the bottom of an aluminum pan or trifle dish with vanilla wafers. Top with one-third of the pudding mixture. Cover with another layer of the wafer cookies (You may want to stand some cookies up vertically, so you see the full circle along the edge of the trifle dish.) Top with an even layer of banana slices. Continue layering the pudding, wafer cookies, and banana slices until you reach the top, ending with a final layer of banana pudding.

Refrigerate for at least three hours, or overnight.

Sweeten the remaining whipped cream: Add sugar to the whipped cream, stirring to combine. Just before serving, dollop cream on top of the banana pudding, then sprinkle crumbled wafer cookies on top.


Mexican Chicken


Cooking Spray

One Package of Nacho Cheese Doritos

Three Cups Chopped Cooked Chicken

One Can Corn, drained

Two Cups Shredded Mexican Cheese, Divided

One and one-half Cups Salsa

One Can Condensed Cream of Mushroom Soup

One Can Condensed Cream of Chicken Soup

Eight ounces Sour Cream



Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9 x13-inch baking dish with cooking spray.

Spread crushed chips out into the bottom of the prepared baking dish.

Stir chicken, One cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.

Bake in the preheated oven for 20 minutes. Spread remaining one cup cheese over the casserole and bake until cheese is melted and bubbling, about five minutes.



Shrimp ’N Cheese Grits


Three cups chicken broth

One cup uncooked quick-cooking grits

one-half teaspoon salt

one-fourth teaspoon freshly ground pepper

Two tablespoons butter

A teaspoon of Old Bay

Two cups (Eight ounces) shredded Cheddar cheese

Six slices bacon, chopped

Two pounds medium shrimp, peeled and deveined

One tablespoon fresh lemon juice

Two teaspoons Worcestershire sauce

Two tablespoons chopped fresh parsley

Six green onions, chopped

two garlic cloves, minced




Step One

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, five to seven minutes or until thickened. Remove from heat; stir in salt and next three ingredients. Set aside, keep warm.


Step Two

Cook bacon in a large nonstick skillet over medium-high heat Three minutes or until crisp; remove bacon from pan.


Step Three

Cook shrimp in the same pan over medium-high heat Three minutes or until almost pink, stirring occasionally. Add lemon juice and next four ingredients, cook three minutes. Stir in bacon.


Step Four

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.