Guacamole

3 avocados, peeled, pitted and mashed
1 lime
1 tsp. salt
2 roma tomatoes
1/4 c. onion, finely chopped
2 T. fresh cilantro, finely chopped
1 tsp. minced garlic
Pinch of cayenne pepper

      Mash together the avocados, juice from the lime and the salt. Mix in tomatoes, onion, cilantro and garlic. Stir in cayenne pepper. Refrigerate for 1 hour and serve with tortilla chips.

Cheesy Potato Soup

6 strips bacon, fried & crumbled
3 c. peeled & cubed potatoes
1 c. each broccoli, cauliflower, celery, carrots, chopped
1/2 c. onions, diced
1/2 tsp. salt, pepper, parsely
2 c. chicken broth
3 c. milk
3 T. flour
8 slices American cheese

Combine bacon, vegetables, seasonings and chicken broth. Bring to a boil and simmer until vegetables are tender. In a jar, combine milk and flour; shake until smooth. Add to broth mixture. Return to a boil and boil for 2 minutes. Reduce heat and add cheese; stir until smooth.

Easy Chili

1 lb. browned ground beef
1/2 c. chopped onions
1/4 jalapeno pepper, diced
1 can condensed tomato soup
1 can water
1 can chili-ready diced tomatoes
1 can dark red kidney beans
Chili powder
Oregano
Garlic Powder
Salt
Pepper

Directions

1. In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the remaining ingredients. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve

Crab Rangoon

1 block cream cheese
1/2 package imitation crabmeat
1/2 tsp. garlic powder
1 tsp. lemon juice
Pinch salt, pepper, and lemon pepper
Wonton wrappers

Heat oil in deep fryer.
Blend cream cheese, crabmeat and spices in a mixing bowl. Place a small spoonful of the mixture in the center of each wonton wrapper. Brush water on the corners of the wonton wrappers, fold and pinch corners to the center. Place in hot oil; remove when golden brown.

General Tsao Chicken

I made this into Orange chicken by taking out the red chilies and adding orange peel and juice to the sauce.

4 cups vegetable oil for frying

1 egg

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon white sugar

1 pinch white pepper

1 cup cornstarch

 

2 tablespoons vegetable oil

3 tablespoons chopped green onion

1 clove garlic, minced

6 dried whole red chilies

1 strip orange zest

1/2 cup white sugar

1/4 teaspoon ground ginger

3 tablespoons chicken broth

1 tablespoon rice vinegar

1/4 cup soy sauce

2 teaspoons sesame oil

2 tablespoons peanut oil

 

2 teaspoons cornstarch

1/4 cup water

Directions

1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Magic Peanut Butter Middles

Cookie Dough:
1 1/2 c. flour
1/2 c. unsweetened cocoa
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
1/2 c. margarine
1/4 c. peanut butter
1 tsp. vanilla
1 egg

Filling:
3/4 c. peanut butter
3/4 c. powdered sugar

In a small bowl, combine flour, cocoa and baking soda; blend well. In a large bowl beat sugar, margarine, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg. Beat well. Stir in flour mixture until blended. Set aside. In a small bowl, combine filling ingredients; blend well. Roll into 30 (1-inch) balls.
For each cookie, with floured hands, shape about 1 tablespoon of dough around each peanut butter ball, covering completely. (First, shape the chocolate dough into a flat circle, place peanut butter ball in the center, and shape chocolate around it.)
Place on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until cookies are set and slightly cracked. Cool and decorate as desired. Makes about 30 cookies.

Judi's White Chili

3 cans great northern beans, rinsed and drained

3 c. cubed chicken breast

1 jar Alfredo sauce

2 c. chicken broth

1-2 cans chopped green chilies

1 ½ c. frozen gold and white corn

1 c. shredded Monterey Jack cheese

1 c. shredded pepper Jack cheese

1 c. sour cream

1 small sweet yellow/orange pepper, chopped

1 small onion, chopped

3 garlic cloves, minced

1 T. ground cumin

1 ½ tsp. white pepper

1 – 1 ½ tsp. cayenne pepper

Salsa verde and chopped fresh cilantro

            In a 5- or 6-qt slow cooker combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.

Easy Chocolate Cookies

1 pkg. chocolate cake mix
1/2 c. butter, softened
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
1 c. semisweet chocolate chips

    Beat half of cake mix with butter, vanilla and eggs in a large bowl on medium speed until smooth. Stir in remaining cake mix, add nuts and chocolate chips. Drop on ungreased cookie sheet, two inches apart. Bake at 350 degrees for 10-12 minutes. Cool 1 minute before removing from pan.

Super Delicious Coffeecake

1 1/2 c. brown sugar
2 tsp. cinnamon
1 c. chopped nuts, if desired
1 c. shortening
1 c. sugar
2 eggs
3 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk
1 tsp. vanilla
1/2 c. butter, melted

     Mix the brown sugar, cinnamon and nuts and set aside for filling.
     Cream the shortening and white sugar. Add eggs and beat well. Place half of batter in greased and floured 9x13" pan. Sprinkle half of the filling on top of batter. Carefully spread remainder or batter over first half and cover with remaining fillng. Pour melted butter over all. Bake at 350-375 degrees for 25-30 minutes or until done. Cool 10 minutes then cut and serve warm.

Banana Chocolate Chip Muffins

1/2 c. margarine or butter, softened
1 c. sugar
2 large eggs
2 ripe bananas, smashed
2 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk (1 T. lemon juice in 1 c. whole milk)
1 tsp. vanilla
1/2 c. mini chocolate chips

     Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in bananas until smooth. In a separate bowl, mix flour, salt, baking powder, and baking soda. Alternately stir in flour mixture and buttermilk into egg mixture until dry ingredients are moistened. Stir in vanilla, chocolate chips (and 1/2 c. chopped nuts if desired). Spoon into greased muffin pan or paper liners. Bake at 400 degrees for 15-18 minutes.

Sloppy Joes

2 lb. ground beef
1 lb. groud pork
1 c. ketchup
1/2 c. barbecue sauce
2 T. 57 Sauce
1 T. mustard
1-2 tsp. season salt

     Brown and drain beef and pork. Add remaining ingredients, stir until thoroughly combined. Cook over low heat on stovetop or in slow cooker or in a roaster in 250 degree oven, for at least an hour (the longer the better). Serve on hamburger buns.

Chocolate Dessert

Crust:
1 package graham crackers, crushed
1/2 c. melted margarine
1/4 c. powdered sugar

     Mix crackers, margarine and powdered sugar and press into bottom of a 9x13" pan. Bake at 350 degrees for 7-10 minutes.

White Layer:
1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1 c. whipped topping, thawed

     Mix cream cheese and powdered sugar thoroughly and then stir in 1 cup whipped topping. Reserve remainder of whipped topping container for final layer. Spread over cooled crust and refrigerate while preparing next layer.

*Flavored Layer:
2 (3.9 oz.) chocolage instant pudding
3 c. cold milk
1 T. vanilla

     Beat pudding mix, cold milk, and vanilla 2 minutes and pour at once over white layer. Allow to set in refrigerator and spread with remaining whipped topping. Place in refrigerator overnight.

*Homeade chocolate pudding is even better for this layer. Can add favorite candy bar to this layer and topping if desired.

Cappuccino Mix

1 c. instant coffee creamer (hazelnut is a favorite)
1 c. hot chocolate mix
2/3 c. instant coffe crystals
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

     Combine all ingredients and mix well. Store in an airtight container. Mix 2 T. of mix with 6 oz. hot water.

Roasted Pumpkin Seeds

2 c. washed and dried pumpkin seeds
2 T. butter or margarine, melted
1/2-1 tsp. Worcestershire sauce
Season Salt

     Remove seed from pumpkin. Wash in water, sorting seed from pulp. Place on paper towels to dry. In a large mixing bowl, mix melted butter and Worcestershire sauce. Add pumpkin seeds, and stir until well-coated. Spread seeds on a shallow pan. Sprinkle with salt. Bake seed at 250 degrees for about two hours, stirring every 30 minutes. Seeds are done when they are crisp and light brown.

Cindy's Rhubarb Coffee Cake

2 c. white sugar
1 c. oleo
1 egg, beaten
1 tsp. vanilla
2 1/2 c. flour
1 tps. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1 c. buttermilk
2 c. rhubarb, diced
1/4 c. brown sugar
1/4 c. white sugar
1/2 tsp. cinnamon

     In a bowl, mix together 2 c. sugar, oleo, egg and vanilla. Next, mix together flour, baking soda, salt, 1 tsp. cinnamon and cloves. Add 1 c. butter milk. Mix together and stir until blended. Add diced rhubarb and stir. Put in a greased and floured 9x13" pan. Now, mix 1/4 c. white sugar, 1/2 tsp. cinnamon and brown sugar. Sprinkle over batter and bake at 375 degrees for 40-45 minutes.

Grandma Connell's Apple Cake

1 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 T. butter or margarine
1 c. sugar
1 egg
1 tsp. vanilla
3 c. diced apples
1/4 c. chopped nuts (black walnuts are the best)

     Sift together flour, soda, salt, cinnamon and nutmeg into a small bowl. Cream butter, sugar, egg and vanilla together. Slowly mix in dry ingredients until blended. Then add apples and nuts, stir until well mixed. Pour into a greased 8" square baking pan. Bake at 350 degrees until toothpick comes out clean.

Molasses Cookies

1 c. sugar
3/4 c. shortening
1 egg
1/4 c. molasses
2 c. flour
1/2 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg

     Beat sugar, shortening, egg and molasses. In a separate bowl, sift together flour, salt, soda, and spices. Slowly add dry ingredients to molasses mixture. Beat with mixer until all flour is mixed in. Roll into balls; dip in sugar. Place on cookie sheet, bake at 350 degrees for 11 minutes. Cool one minute on pan, remove to wire rack.

These can easily be made into gingersnaps by substituting 1 tsp. ginger for the 1 tsp. nutmeg.

Outrageous Cookies

1 c. margarine or butter, softened (but not melted)
1 c. sugar
2/3 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
1 c. oats
2 tsp. baking soda
1/2 tsp. salt
2 c. miniature chocolate chips

     Beat margarine, sugars, peanut butter, vanilla and eggs until creamy. Stir in flour, oats, soda and salt. Stir in chocolate chips.
     Drop by rounded spoonfuls 2" apart onto ungreased cookie sheet.
     Bake at 350 degrees for 10-12 minutes. Cool 1 minute on pan - remove to wire rack.

Five Hour Stew

2 lb. stew meat
1 pt. tomatoes
4 potatoes, quartered
4-6 carrots
2-3 sliced onions
1 c. chopped celery
3 T. tapioca
1 T. sugar
1 T. salt
dash of pepper

     Put all of the above in a roaster. Stir thoroughly. Bake at 350 degrees for 5 hours.

Cheesy Chicken and Broccoli with Rice

4 c. cooked rice (Minute Rice)
1 1/2 c. cubed Velveeta
1/4 c. milk
2 c. cooked cubed chicken
2 c. steamed broccoli

     After cooking rice, fold in cheese while rice is hot, stir to melt cheese. Add milk and blend well. Fold in chicken and broccoli. Pour into casserole dish, bake 10 minutes at 350 degrees and serve.

Rose's Famous Chicken Pie

1 large roasting chicken - cut into pieces
1 large onion
1 T. salt
1 tsp. pepper

     Place above in a pot and cover all with boiling water. Simmer, covered, until chicken is very tender, about 2 hours. Cool in broth. Can be refrigerated at this point.
     Remove as much fat as possible - save for gravy. Remove chicken - remove skin and bones - place meat in a large casserole dish.
     Make gravy. 1 T. fat, 1 1/2 T. flour for each cup of gravy (8-10 cups is plenty). Heat fat in skillet, stir in flour and whisk in broth. Simmer, stirring until thick and smooth. Pour over meat, cover casserole and refrigerate until ready to bake.
     1 1/2 hours before serving, place casserole in a preheated 300 degree oven for 40 minutes.
 
Meanwhile, sift together:
2 c. flour
2 heaping tsp. baking powder
2 tsp. each salt and sugar

Separately mix together:
1 egg
1 1/3 c. heavy cream

     Stir the two mixtures until just combined then immediately place spoonfuls of dough around the edge of the casserole sealing edge then work toward center. All gravy does not need to be covered. Return to oven for another 20 minutes until biscuits are brown. Place a cookie sheet beneath casserole dish to catch drips. Can serve at once or turn oven off and can stay in oven up to 1/2 hour.

Grandma's Cream of Chicken Soup

"Cook chicken (older hens have more flavor) not too much water (makes it weak). I add some celery, onion, and carrots, salt and pepper, after it has cooked a while when chicken is done - take chicken our of broth - cool and take chicken off bones - cut in small pieces. Put meat in broth and heat till it comes to a boil, mix corn starch or flour (to thicken) with water or cool broth. Should be fairly thick, I then add close to a pint of cream, or half&half (or half of each). Although I think the cream makes the soup. Maybe with one chicken a half pint of cream would be enough."

Monte Cristo Sandwiches

8 slices white bread
4 T. butter or margarine, softened
2 T. prepared mustard
4 slices Swiss cheese, halved
8 oz. sliced cooked turkey
4 slices ham
3 eggs
1/3 c. milk
1/2 tsp. salt
1 c. cranberry-orange relish (from a jar)

     Spread bread with 2 T. butter and the mustard. Top 4 slices with half-slice cheese, a fourth of the turkey, another half-slice cheese. Cover with remaining bread, buttered side down. Cut each sandwich into two triangles. In a shallow dish, beat eggs, milk and salt with a fork. Dip both sides of each sandwich in egg mixture, letting excess drip off. In large skillet, melt the remaining 2 T. butter over medium heat. Add sandwiches without crowding and cook about 3 minutes per side or until golden. Serve hot with relish, stirred to soften, for a dip.

Swedish Pancakes

3 eggs
1 1/4 c. milk
3/4 c. flour
1 T. sugar
1/2 tsp. salt
1/4 c. oil

     Beat eggs til thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture along with oil, mixing until smooth. Use 1/3 c. to pour onto griddle. Spread batter evenly to make a thin pancake. Turn when underside is brown.
     Top with butter, powdered sugar, and fruit.

No Knead Refrigerator Rolls

2/3 c. canola oil
1 T. salt
2 c. warm water
2 packages dry yeast (dissolved in 1/4 c. warm water
1/4 c. sugar
1/2 c. wheat germ
2 eggs
6 c. all-purpose flour

     Mix oil, salt, water, yeast, sugar, wheat germ and eggs in a large bowl. Add flour 1 cup at a time, stirring after each addition. Cover with plastic wrap, and place in refrigerator for at least two hours before using.
     Make 2" balls from the dough. Place them in a large greased cake pan, about an inch apart, and cover with a damp cloth until they double in size. Preheat the oven to 375 degrees. Bake for about 20 minutes or until golden. Invert pan to remove rolls and serve warm.

Oatmeal Rolls

1 c. oatmeal (1/2 c. each quick and old-fashioned)
3 T. soft margarine
2 c. boiling water
2 packages yeast, dissolved in 1/3 c. warm water with 1 tsp. sugar
2/3 c. brown sugar, packed
1 T. white sugar
1 1/2 tsp. salt
5 c. flour

     In a large bowl, pour the boiling water over the oats and margarine. Stir and cool to lukewarm. Add sugars, salt, and dissolved yeast to oatmeal mixutre. Knead in the flour, a cup at a time. Allow dough to rise in a warm place for one hour. Punch down. Form into rolls and place in a greased 9x13" baking pan. Allow to rise again for 20-30 minutes. Bake in a 350 degree oven for 20 to 25 minutes, until golden brown.

Bethany's Orange-Pecan Scones

2 c. self-rising flour
1/2 c. sugar
2 tsp. orange zest
1/3 c. butter or margarine
1/2 c. buttermilk
1/4 c. fresh orange juice
1/2 c. chopped pecans
1 tsp. vanilla
Sugar

     Combine first three ingredients. Cut butter into flour with a pastry blender until crumbly; add buttermilk and next three ingredients, stirring just until dry ingredients are moist.
     Turn dough onto a lightly floured surface; knead three or four times. Divide dough in half, pat each portion into a seven-inch circle, and place on a lightly greased baking sheet.
     Cut each circle into eight wedges; sprinkle evenly with sugar. Bake at 425 degrees for 12-14 minutes or until golden brown.

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Call 402-463-4040

Order Crab Rangoons, Hot & Sour Soup, and Pineapple Chicken.

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Enjoy!

Creamy Hashbrowns

2 lb. frozen cubed hashbrowns
2 c. sharp cheddar cheese
1 pt. sour cream
1 can (10 3/4 oz. cream of celery soup
1 can (16 oz.) cream of chicken soup
1/2 lb. sliced bacon, cooked and crumbled
1/2 c. chopped onion, optional
1 stick margarine, melted
1/4 tsp. pepper

     Place all ingredients in a large bowl and mix well. Place in a greased crockpot; cover. Cook on low 4-5 hours or until potatoes are tender.

Chocolate Chip Shortbread Sticks

1 c. butter (no substitutes)
1/2 c. powdered sugar
1 tsp. vanilla
2 c. flour
1/3 c. mini chocolate chips

     Beat butter, sugar, and vanilla in a large bowl at medium-high speed until light and fluffy. With mixer on low, gradually beat in flour just until blended. Stir in chips. Refrigerate 2 hours.
     Heat over to 350 degrees. Roll heaping spoonfuls of dough into stickes about 3" long. Freeze for 10 minutes. Bake for 12 minutes or until golden brown.

Glaze:
Melt 3/4 c. chocolate chips with 2 tsp. shortening in microwave until smooth. Dip both ends of baked cookies in chocolate. Let set on waxed paper until firm.

Monkey Bread

1/2 c. melted shortening
1/2 c. sugar
1/2 c. boiling water
3/4 tsp. salt
1 pkg (2 1/4 tsp.) yeast
1/3 c. lukewarm water
1 egg, room temperature
3 c. flour
1/2 c. butter, melted
1/2 c. sugar
1 T. cinnamon

     Combine shortening, sugar, boiling water, and salt. Let cool. Dissolve yeast in lukewarm water. Add beaten egg to yeast mixture. Mix with shortening mixture. Gradually add flour mixing thoroughly. Cover and let rise 1 hour. Punch down dough, knead, roll out and cut into pieces. Dip in melted butter, then in cinnamon-sugar mixture. Throw in bundt or tube pan and let rise 1 hour. Bake at 350 degrees for 30-35 minutes. Let cool 5 minutes then turn out on plate.

Sikes' Sugar Cookies

1/2 c. butter-flavored crisco
1/2 c. margarine
1/2 c. sugar
1 1/2 tsp. vanilla
1/2 c. sifted powdered sugar
1 slightly beaten egg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
2 1/4 c. flour

     Mix together first five ingredients, then add remaining ingredients, one at a time. Roll into balls, place on pan and flatten with a glass dipped in sugar. Bake at 350 degrees for 12-15 minutes.

Pizza Crust

1 T. dry yeast
3 c. flour
1 T. sugar
1/2 tsp. salt
2 T. oil
1 c. warm water

     Dissolve yeast in warm water, if using regular dry yeast. If using quick rising yeast, add to flour, sugar, salt, until well blended. Add oil and water; mix well. Knead on a floured surface for 5 minutes. Add enough flour to keep dough from sticking. Let dough rest for 5 minutes. Pat or roll dough out on a lightly greased pizza pan. Prebake at 425 degrees for 5 minutes until crust is puffed but not brown. After baking, spread dough with sauce, toppings, and cheese. Bake for 10-12 minutes at 425 degrees until cheese has melted.

Easter Cinnamon Rolls

4 1/2 tsp. active dry yeast
1/2 c. warm water (110-115 degrees)
8 c. all-purpose flour
1 package (3.4 oz.) instant vanilla pudding mix
2 c. warm milk (110-115 degrees)
2 eggs, slightly beaten
1/2 c. sugar
1/2 c. vegetable oil
2 tsp. salt
1/4 c. butter, melted

Filling:
1 c. packed brown sugar
2 tsp. ground cinnamon
1 c. chopped pecans

Glaze:
1/3 c. sifted powdered sugar
2 T. butter, softened
2 T. honey

     In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well, do not knead. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12 x 8" rectangle; brush with melted butter.
     Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll in 12 rolls; place cut side down into two greased 13 x 9" baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool.

Makes 2 dozen.

Pumpkin Bread

3 1/2 c. flour
1 1/2 tsp. cinnamon
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
4 eggs
2 c. pumpkin
2/3 c. water
1/2 c. each, coarsely chopped black walnuts and raisins

     Put all dry ingredients in a bowl. Make a well and add remaining ingredients; mix well. Pour into greased loaf pans. Bake at 350 degrees for 1 hour or until tested done. Loosen and remove from pan. Makes 3-4 loaves.

Herb Garlic Bread

2 tsp. active dry yeast
3 1/2 c. bread flour
3/4 tsp. salt
1 T. sugar
1/2 tsp garlic powder
2 T. grated Parmesan cheese
1/2 tsp. Italian seasoning
1 1/2 c. warm water (70-80 degrees)
Cornmeal
Vegetable oil
1 egg white
1 T. water

     In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough/manual setting. When cycle is complete, remove dough to lightly floured surface. Knead in enough flour to make dough easy to handle. Divide dough in half and roll each half into a 10 x 8" rectangle. Beginning at long end, roll up tightly. Pinch seams and ends to seal, taper ends. Place each loaf, seam side down, on a greased baking sheet sprinkles with cornmeal. Lightly brush each loaf wth oil. Cover and let rise until almost double. Slash diagonal lines 1/4" deep on top of each loaf. Lightly beat egg white with 1 T. water; brush egg mixture over top of each loaf. Bake at 375 degrees for 20 minutes. Brush again with egg mixture. Bake 5-10 minutes more. Remove from sheet to cool on wire rack.

Sopapillas

2 c. flour
1 T. baking powder
1/2 tsp. salt
1 T. shortening
2/3 c. lukewarm water

     Mix dry ingredients. Cut in shortening, then mix in water. Knead dough until smooth and roll out very thin. Cut into 1 1/2 to 2" squares.
     Fry dough until brown on both sides and immediately roll in cinnamon sugar. Serve with honey.

Chocolate Peanut Butter Brownies

2 sq. unsweetened chocolate (or 1/4 c. choc. chips)
1/2 c. butter or margarine
2 eggs
1 c. sugar
1/2 c. all-purpose flour

     In a small saucepan, melt chocolate and butter over low heat; set aside. In a mixing bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate, stir well. Pour into a greased 9" square baking pan. Bake at 350 degrees for 25 minutes or until brownies test done. Cool.

1 1/2 c. powdered sugar
1/2 c. creamy peanut butter
1/4 c. butter or margarine, softened
2-3 T. milk or light cream

     Beat powdered sugar, peanut butter, and butter in a mixing bowl. Stir in cream/milk until mixture reaches desired spreading consistency. Spread over cooled brownies, cover and chill until firm.

1 sq. semisweet baking chocolate
1 T. butter or margarine

     Melt chocolate and butter, drizzle over filling. Chill before cutting. Store in refrigerator.

Blueberry White-Morsels Biscotti

1 package blueberry muffin mix
1 can of blueberries (or equal amount of frozen blueberries)
3/4 c. all-purpose flour
1/2 c. butter, melted and cooled slightly
2 eggs, lightly beaten
2 c. white morsels, divided

     In a large bowl, combine muffin mix, flour, butter and eggs just until combined. Fold in 1 1/2 c. morsels and drained blueberries with floured hands. Shape half of the dough into a 12" log (dough may be sticky). Place on greased baking sheet; flatten slightly until about 2" wide. Repeat with remaining dough.
     Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Cool on baking sheets on wire rack for one hour.
     Cut each log diagonally into 3/4 inch slices with serrated knife. Place slices, cut side down, on ungreased baking sheets.
     Bake at 350 degrees for 10 minutes. Turn slices over and bake for 6-8 more minutes. Transfer to wire racks and let cool.
     Melt remaining morsels and drizzle over biscotti. Let stand until set and serve.

Candy Bar Dessert

2 c. crushed graham crackers
1/2 c. melted margarine
3 T. sugar
1 jar hot fudge ice cream topping

Mix graham crackers, sugar, and margarine and press into bottom of a 9 x 13 pan. Heat ice cream topping and pour over crust then cool.

6 candy bars (Butterfinger, Snickers, etc)
1/2 c. milk
1 (12 oz.) tub Cool whip
2 (3.4 oz) package chocolate pudding

Mix cool whip, pudding, and milk until stiff. Then add 3/4 of chopped candy bars. Place mixture over hot fudge layer in pan. Sprinkle leftover candy bars on top.

Seafood Penne Pasta Salad

1 1/2 lb. Penne pasta (20 oz.)
2 (12 oz. ea) pkg frozen imitation crab meat
1/2 c. diced onion
1 c. frozen petite peas
1 1/2 c. tomatoes, seeded and diced (about three tomatoes)
1/2 c. celery, diced
1 lb. sour cream (16 oz.)
1 16 oz. bottle Ranch dressing + 3/4 c.
1/4 c. milk
2 tsp. salt
1 tsp. pepper

     Cook pasta according to package directions, rinse in cold water and drain. Mix sour cream, dressing, milk, salt, and pepper together until combined and smooth. Mix together pasta, crabmeat (cut into 1/2 in. chunks), onions, peas, tomatoes, and celery. Pour dressing mixture over pasta mixture. Gently mix together.
REFRIGERATE OVERNIGHT OR 24 HOURS.
Before serving, mix in remaining 3/4 c. ranch dressing and serve.

Chinese Hot and Sour Soup

1 can condensed chicken broth*
1-2 cans of water*
2 T. cornstarch
2 T. soy sauce
2 T. vinegar
1/8 tsp. red pepper (more or less to taste)
1 egg, beaten
1/2 - 1 block firm tofu
1/3 - 1 c. sliced green onions

     Blend broth and water, cornstarch, soy sauce, vinegar and red pepper in saucepan. Cook over high heat until boils and slightly thickens. Pour in egg - stir one way. Add tofu and onions. Heat thoroughly and serve.

*Can use 2 cans ready-to-serve chicken broth in place of the condensed broth and water.

Strawberry Spinach Salad

2 bags fresh baby spinach
2 c. fresh strawberries (quartered)
1.5 oz. bag roasted almonds
1/4 c. red onion (thinly sliced)
3 kiwi fruit (peeled and sliced)
1 c. croutons

     In a serving dish, later the following ingredients beginning with 1/2 bag of spinach the 1/4 c. strawberries, sprinkling of almonds, a few slices of red onion and kiwi fruit and 1/4 c. croutons. Repeat layers using all ingredients. Chill until serving time, then pour dressing over without tossing.

Dressing:
3 T. canola oil
2 T. raspberry vinegar
2 T. seedlesss raspberry jam
1/8 tsp. pepper

Pasta Salad with Poppy Seed Dressing

1 (16 oz.) package bow tie pasta
1 c. shredded cheddar cheese
2 c. broccoli flowerets
1 c. carrots (sliced)
1 c. cucumber (peeled and diced)
1 c. cherry tomatoes (halved)
1/2 c. green onion (chopped)

Dressing:
1/2 c. cider vinegar
1 clove garlic (chopped fine)
1/2 tsp. ground mustard
1 c. vegetable oil
1/2 c. sugar
1 green onion, chopped
1/2 tsp. salt
4 tsp. poppy seeds

     Cook pasta according to package directions. Rinse with cold water and drain well. Place in large bowl, add cheese, broccoli, carrots, cucumber, tomatoes, and onion.
     In a blender, combine dressing ingredients except poppy seeds, blending until smooth. Add poppy seeds and pour over pasta. Toss and refrigerate for at least one hour.

Strawberry Pretzel Salad

1 c. plus 3 T. sugar
1 1/2 c. crushed pretzels
1 (20 oz.) tub whipped topping
1 (6 oz.) strawberry gelatin
2 (10 oz.) packages frozen strawberries
3/4 c. butter or margarine
1 (8 oz.) package cream cheese

     Cream 3 T. sugar and margarine. Add pretzels. Mix and press into buttered 9 x 13" pan. Bake at 350 degrees for 10 minutes. Cool. Combine cream cheese and 1 c. sugar and beat at high speed until smooth. Fold in whipped topping. Spread over pretzel crust. Dissolve gelatin in 2 c. boiling water. Stir in frozen strawberries and chill until partially set. Pour over top of whipped topping mixture in pan. Chill until set.

StirFry by Jordan!

2 frozen chicken breasts
3 potatoes
3 orange peppers
lemon pepper, to taste
garlic pepper, salt, and pepper, to taste

     Thaw chicken breast, sprinkle with lemon pepper. Cook until done throughout. Dice and set aside
     Dice potatoes and peppers, sprinkle with garlic pepper, salt and pepper. Stir fry in a pan with some oil until cooked. Add chicken.
     Serve warm and "eat it like a stirfry." (I add a grilled cheese on the side with mine.) Enjoy!

Dinner Rolls

2 c. warm water
1 1/2 T. yeast
1 T. salt
1/4 - 1/2 c. sugar
2 1/2 c. flour
2 eggs
1/4 c. oil
2-3 c. more flour

     Put water in mixing bowl, and then add yeast. When the yeast is dissolved, add salt and sugar, turn the mixer on low and mix together. Add flour, then eggs and oil, mix. Stop the mixer and exchange the beaters for bread hooks. continue mixing, adding additional flour until the dough doesn't stick to the sides of the bowl. Let the dough raise one hour. Grease a pan with cooking spray. When the dough is done rising, punch it down. Grease hands with shortening and squeeze rolls into a small ball. Place on pan and let raise for 30 minutes. Bake each pan for 20-24 minutes at 350 degrees. When done, place on a wire cooling rack, or eat warm.

Chocolate Pecan Pie

4 T. butter or margarine
2 (1 oz.) sq. unsweetened chocolate
3/4 c. dark brown sugar, packed
3/4 c. dark brown corn syrup
1 tsp. vanilla
3 lg eggs
1 3/4 c. pecan halves
1 baked pie shell

     Melt butter and chocolate squares over low heat,, stirring frequently. Cool. In a large bowl, mix the cooled chocolate mixture, brown sugar, corn syrup, vanilla and eggs until blended. Stif in pecans; pour into cooled crust. Bake 45-50 minutes at 350 degrees until edges are set, center will jiggle slightly.

Sour Cream Raisin Pie

1 c. sour cream
2 egg yolks
1 egg, whole
3/4 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 to 1 tsp. nutmeg
1 tsp. cinnamon
1 c. raisins
1 baked pie shell

     Mix sour cream, two tolks, whole egg, sugar, salt, vanilla, nutmeg, cinnamon, and rasins in a medium saucepan. Cook over medium-low heat; bring to a boil, stirring constantly, until mixture is thick. Pour into baked pie shell. Make meringue with the two leftover egg whites; top pie with meringue and brown.