Chalupa Casserole

2-3 boiled chicken breasts
2 cans cream of chicken soup
1 small container sour cream
1 small can green chillies
grated cheese
4 green onions chopped
3-4 tortillas torn up into pieces

Stir everything together and put in a casserole dish. Cover with tinfoil and bake at 350 degrees for 1 hour or until heated through.

7 Layer Dip

1 - Refried beans
2 - Sour Cream
3 - Taco seasoning (mixed with sour cream)
4 - Guacamole
5 - Salsa
6 - Cheese
7 - Olives

Put each layer in 9X9 pan or casserole dish, refridgerate until ready to serve.

Fudge Sauce

1/2 lb butter
1 lb caramel
12 oz chocolate chips
Melt in double boiler until smooth
Stir in 1 can evaporated milk.

Broccoli Casserole

1 8 oz cream cheese
4 T butter
4 T flour
Cook together on stove.
Add 2 C milk. Bring to boil.
Put frozen chicken and broccoli in casserole dish. Pour mixture over top. Top with bread crumbs. Bake at 350 degrees for 3 hours or until chicked is cooked through.

Black Bean Enchiladas

1 can enchilada sauce
1 can black bean
1 can corn
1 can pork or chicken
Mix together and heat up until warm. Serve in a tortilla. Can use fresh or frozen meat, just cook everything in crockpot until meat shreds easily.

Mexican Treat Casserole

2 lbs cooked hamburger
1 onion chopped
1 pint salsa
2 can chili beans
1 pint sour cream
1 box jiffy corn bread mix
1 egg
 2/3 C milk
grated cheese
Put hamburger and onion in casserole dish. Pour salsa and beans over top. Put grated cheese over top. Spread sour cream on top.
Mix corn bread mix, egg and milk. Pour over top of the sour cream. Bake at 350 degrees for 50 minutes.

Sweet and Sour Meatballs

2 lb ground beef
3/4 cup rolled oats
2 eggs slightly beaten
1/2 C onion
1/2 C milk
1 tsp salt
pepper to taste
1 tsp worchestershire sauce
Mix and make meatballs (about 12)
1/2 C brown sugar
1/4 C vinegar
1 tsp dry mustard
1/4 C BBQ sauce
1 tsp worchestershire sauce
Bring sauce to boil.
Put meatballs in casserole dish and pour sauce over meatballs.
Cook in oven 350 degrees for 45 minutes

Poppy Seed Ritz Chicken

6 chicken breasts
2 can cream of chicken soup
1 1/2 pints sour cream
1 1 /2 pkg crushed Ritz crackers
2 T poppy seed
8 T melted butter
1/4 C oil
Put chicken in casserole dish. Mix together soup, sour cream, poppy seeds, butter, and oil. Pour over top chicken. Pour crackers on top. Bake 350 degrees for about 1 hour.

My Favorite Chocolate Chip Cookie Recipe

1 c shortening
1 tsp. vanilla
3/4 c. brown sugar
2 1/2 c. sifted flour
1 pkg. chocolate chips
2 tsp. hot water
3/4 c. sugar
2 eggs
1 tsp baking soda

Combine shortening and sugars together.  Mix in eggs, hot water and vanilla.  Last mix all dry ingredients together.  Bake at 350 for 10-12 minutes.

Triple Chocolate Chunk Cookies

1 c. margarine
3/4 c. brown sugar
3/4 c. sugar
3/4 c. peanut butter
1 tsp. baking soda
1 c. chocolate chips
5 peanut butter cups chopped (Snack-sized ones)
3 snack - sized chocolate bars chopped
2 large eggs
1 tsp. vanilla
1/3 c. cocoa
2 1/4 c. flour
1/2 tsp. salt

Cream margarine & sugars.  Add peanut butter, eggs, and vanilla and mix.  Add all other dry ingredients and mix well.  Stir in chocolate chips, PB cups, and chocolate bars.  Bake at 350 for 12 minutes

THANK YOU LAURA!!!!

Laura,

Thank you so much for our 1st Edition Cookbook!  LOVE IT!  We appreciate you making this happen!

From,
All of Us Skinner Gals

Pedialyte

2 quarts water
1 tsp baking soda
1 tsp salt
7 Tbs sugar
1 pkg sugar free kool aid*
1/2 tsp salt substitute*
*optional but gives flavor
Mix together well and store in fridge for upto 3 days. Can freeze as popsicles or ice cubes.

Beef Tamales

Ingredients

• 4 pounds boneless chuck roast
• 4 cloves garlic
• 3 (8 ounce) packages dried corn husks
• 4 dried ancho chiles
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon white vinegar
• salt to taste
• 3 cups lard
• 1 tablespoon salt
• 9 cups masa harina

Directions

1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Poppy Seed Chicken

Finely crush 2 tubes of ritz crackers

Mix in 2 tbs poppy seeds.

Melt ½ c butter and mix into crackers.

Spread and pat down half the mixture in a 9X13 pan. (the other ½ is for top crust)

Cook 4-6 chicken breasts, then cube or shred.

In a pan mix: 2 can cream of chicken soup, 1 c sour cream, milk (according to your taste), cubed or shredded chicken, ¼ tsp cayenne or red pepper(optional)

Bring ingredients to a low boil. Pour over bottom crust.

Top with remaining cracker crumbs. Bake 350* 20-30 minutes or until bubbly.

Chicken Parmigiana

4 skinnless boneless chicken breasts                                       1 egg beaten

½ c Italian seasoned bread crumbs                                          2-4 tbs butter

½ c parmesan cheese                                                                     1 jar spaghetti sauce

1 c shredded mozzarella cheese

Flatten chicken with meat mallet or rolling pin to 1/4”. Combine bread crumbs and parmesan cheese. Dip chicken in beaten egg, dredge in bread crumb mixture. Melt butter in large skillet, add chicken and brown on each side. Arrange chicken in baking dish. Pour spaghetti sauce over mixture, and sprinkle with mozzarella cheese. Cover and bake at 375* for 20 minutes.

Steak Stir Fry

1 beef bouillon cube                                        1 lb boneless sirloin steak, cut into thin strips

1 c boiling water                                                                1 garlic clove

2 tbs corn starch                                               1 tsp ground ginger

1/3 c soy sauce                                                   ¼ tsp pepper

1 c sliced carrots                                                2 tbs oil

5 green onions cut into 1 inch pieces        1 lrg green pepper julienned

Hot cooked rice

Dissolve bouillon in water. Combine corn starch and soy sauce until smooth. Add to water. Set aside. Toss beef with garlic, ginger, and pepper. In large skillet over medium heat, stir fry beef in oil till cooked as desired. Remove and keep warm. Heat remaining oil; stir fry veggies until crisp tender. Stir soy sauce mixture and add to the skillet, bring to a boil. Cook and stir 2 minutes. Return meat to pan and heat through. Serve over rice.

Stroganoff

1 lb hamburger browned

1 container of sour cream

1 can cream of chicken or cream of mushroom soup.

Heat up together and then serve over rice.

Shepherd's Pie

1 lb hamburger browned                               2 cans cream of chicken soup

1 onion chopped                                               1 can green beans

Mashed potatoes                                              1 can corn

Grated cheese

Stir soup, green beans and corn together in bowl. In greased cake pan put in bottom: browned hamburger adnonion. Middle layer soup mixture. Top layer: mashed potatoes. Bake at 350* for 30-40 minutes. Add cheese the last 10 minutes.

Spaghetti Pie

1 ½ lb sausage                                  ½ stick butter

1 large onion                                       3 eggs beaten

1 32 oz jar spaghetti sauce            16 oz mozzarella shredded cheese

1 c water                                               8 oz grated parmesan cheese

1 lb spaghetti cooked and rinsed                16 oz cottage cheese

Grease a deep casserole dish. Heat oven to 350*. Brown sausage and onion and drain. Add spaghetti sauce and water. Simmer till thick. Toss cooked spaghetti with butter, eggs, parmesan, and ½ the mozzarella until mixed well. Put in greased dish, push down well. Cover evenly with cottage cheese. Spoon sauce on top. Poke holes randomly over the entire surface. Bake for 20 minutes. Remove and sprinkle remaining cheese on top. Return to oven and bake 10-15 minutes or until golden. Cool 10 minutes and serve.

Sweet and Sour Chicken

3 lbs chicken (wings, drums, or thighs)

½ c flour

½ c cornstarch

2 eggs beaten

Ac’cent seasoning or garlic salt

Sprinkle chicken with seasoning or garlic salt. Cover with plastic wrap and refridgerate 1-3 hours. Mix flour and cornstarch in a bowl. Roll chicken in mixture then dip in beaten eggs. Fry until golden brown crust forms, then turn and cook on otherside. While chicken is frying make sauce.

Heat 1 c sugar, ½ c water, 1 T soy sauce, ¼ c vinegar, 3-4 T ketchup, 1 t season salt or garlic salt, dash or regular salt.

Place chicken in oven dish. Pour sacue over chicken. Bake at 350* for 40 min. serve over rice or mashed potatoes.

Perfect Choco Chip Cookies

(Be exact in measurements and omit salt if using salted butter)

2 sticks butter                                                    1 ½ c chips

1 t soda                                                                 1 egg

¾ c sugar                                                            1 T vanilla

1 t salt                                                                   2 ¼ c flour

¾ c brown sugar

Whip butter til creamy and add sugar and beat. Add salt vanilla and egg. Sift flour and soda and add to mixture. Bake 375* for 8-11 minutes.

Sticky Buns

17-20 frozen rolls                                              1 cube butter

1 c brown sugar                                                 1 pkg cooked type butterscotch or vanilla pudding

Cut butter into the brown sugar and pudding. Put rolls in bunt pan and sprinkle pudding mixture over the top. Let rise (overnight is best). Bake at 375* for 20 minutes.

Super Caramel Apples

Plain Jane: dip apple in caramel

M&M: dip apple in caramel then in mini or regular sized m&m's, fun to use seasonal m&m’s for holidays

Chocolate Lovers : apple dipped in caramel dipped in chocolate

Sweet n’ Salty : apple dipped in caramel then rolled in crushed pretzels and dipped in chocolate and sprinkled with sea salt.

Granny Smith Apples taste the best with caramel. Soak apples in vegetable soap to remove the wax. Dry well! Making in cold weather is the best, heat and humidity causes the caramel to be sticky. Kraft caramels melt the best a lot of others end up clumpy or grainy.  

Ziplock Ice Cream

1 gallon plastic baggie

1 sandwich baggie

Ice                                                                          2 tbs sugar

½ tsp vanilla extract                                      handful of chocolate chips

1 cup milk                                                            6 tbs salt (rock salt works best)

In your sandwich baggie add the milk, sugar, vanilla, and chocolate chips. Seal baggie tight and set inside the gallon baggie. Fill 1 gallon bag with lots of ice! Pour salt on top of ice and seal bag tight. Start shaking the bag for about 10 minutes.

Strawberry Pie

2/3 Cup boiling water                                     1 tub 8 oz cool whip

1 small pkg strawberry jello                         1 cup sliced strawberries

½ cup cold water                                             1 graham cracker crumb crust

Ice cubes

In a bowl, stir boiling water and gelatin until completely dissolved. Mix cold water and ice to make 1 ¼ cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in cool whip with wire whisk until smooth. Mix in strawberries. Refridgerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into graham cracker crust. Refridgerate 6 hours or overnight until firm. Garnish with whipped cream and sliced strawberries to serve

Better than Sex Cake

1 German Chocolate Cake Mix

Bake as directed

Let set 5 minutes then poke holes in it with fork all over cake.

Pour over top 1 can sweetened condensed milk.

Let cool.

Put 3 crushed Skoor candy bars over the top of this then put 8 or 12 oz. cool whip on top of this.

Top with 1 crushed Skoor bar.

(Total Skook bars is 4 easy to crush with rolling pin)

Refridgerate cake till ready to eat.

Scones

2c milk scalded and cooled                           ½ c sugar

½ c shortening                                                  1 t salt

3 T yeast                                                              6 c flour

3 eggs

Prepare as youwould for rolls, batter will be sticky. Chill for 30 minutes or may be kept in fridge overnight. Roll about ½” thick and let rise 1 hour. Fry in oil. Good for doughnuts too!

Honey Butter

Blend 1 cube softened butter with 1 egg yolk and add 1 c honey. Beat at high speed till blended well.

Pretzels

1 T dry yeast                                       ¼ C sugar

1 ½ C warm water                            1 t salt

2 eggs beaten                                     ¼ c dry milk

½ c oil or melted butter                                5-6 c flour

Mix everything but eggs together and knead 5minutes. No raising needed. Make into pretzels and place on greased pan. Brush tops with beaten egg and sprinkle with large grain salt, cinnamon & sugar, or plain. Bake 15 minutes at 425* til golden brown.

Fruit Dip

1 jar marshmallow cream

2 8 oz cream cheese softened

Beat till smooth

Add 1 T orange juice to taste

Dip fruit and eat

Ragu

12 c tomatoes skinned                                    ½ c oil

3 onions                                                               3 T sugar

3 green peppers                                                                3 T salt

5 stalks celery                                                    3 T Italian spice

3 6oz can tomato paste                                   3 t garlic powder

All vegetables can be put in food processor. Add the rest of ingredients and simmer for 2 hours. Process 15 minutes.

Sopapillas

1 envelope active dry yeast
1 t. sugar
1/2 C. very warm water
3 C. flour
1 T. melted butter, cooled
1 t. salt
1 egg
oil for frying

In a large bowl, dissolve yeast and sugar in warm water.  In a separate bowl, mix flour, butter, salt, and egg.  Pour flour mixture into yeast mixture.  Add enough water to create a consistency like bread dough.  Knead for 15 minutes.  Cover with a towel or plastic wrap.  Place in a warm spot and let rise for 30 minutes or until doubled in size.  Punch down dough.  Divide in half.  On a lightly floured surface, roll each half of the dough 1/4 inch thick.  Cut into 2-inch squares.  Heat oil to 375 degrees.  Stretch squares gently and drop into hot oil.  Hold down in oil until dough begins to puff, then turn squares over.  Fry only 3 or 4 at a time, turning often until golden.  Drain on absorbent paper.  Serve hot with honey butter (1/3 C. honey to 1 C. softened butter).  Makes 3 dozen.  These are basically small fluffy scones, and they freeze well for breakfasts.

Fruit-filled Chinese Wontons

24 wonton wrappers
2 t. sugar
1/4 C. seedless raspberry preserves
1/4 t. ground cinnamon
1 C. fresh raspberries
2/3 C. small fresh blueberries
1/4 C. packaged sliced almonds (opt.)

Turn on oven to 375 degrees.  Lightly coat muffin tin (24 - 1 3/4 inch muffin cups) with nonstick cooking spray.  Press 1 wonton wrapper into each cup.  Spray wonton wrappers with additional cooking spray and sprinkle with sugar.  Bake for 8-10 minutes until crisp.  Place the pan on a wire rack to cool slightly, then remove wontons from the cups and cool completely on a wire rack.

Put preserves in a small saucepan on medium heat until just melted.  Stir cinnamon into the melted preserves, then gently add raspberries and blueberries.  Use a small spoon to divide the mixture evenly among the prepared wontons.  Serve within 4 hours of filling.  If you like, sprinkle each wonton with almonds just before serving.

Bear-y Sweet Snack

1 1/2 C. Teddy Grahams
1/2 C. raisins
1/2 C. craisins or dried tart cherries
1/2 C. M&Ms or chocolate chips
1/4 C. chopped dried pineapple

Put ingredients in a bowl.  Stir carefully to combine.  Put in airtight container and store in refrigerator, using up in 2-3 days.  Makes 3 1/4 C.  Great for lunchbox treats!

Kids Italian Salad

Cut one mozzarella string cheese stick into small circles.  Toss with grape tomatoes cut in half and 1 tsp. Italian dressing.  Add a drained can of mandarin orange slices or fresh pomegranate seeds.

This might be a bit messy, but the kids can eat it as finger foods and it has a lot of good vitamins packed in.  Plus, it starts them trying different tastes, not just ranch dressing and green salad!

Cream Cheese Apple Tart

Crust:
3 T. butter, softened
2 1/2 T. sugar
1/4 t. vanilla extract
6 T. all-purpose flour

Preheat oven to 350 degrees.  Cream butter and sugar together in a small bowl.  Add vanilla and stir in flour.  Press onto the bottom and up the sides of a 6-inch springform pan sprayed with cooking spray.

Filling:
1 3-oz. pkg. cream cheese, softened
2 T. egg, beaten
1/4 t. vanilla extract
2/3 C. thinly sliced and peeled tart apple
2 t. sugar
1/4 t. ground cinnamon

Beat the cream cheese, egg, and vanilla in a small bowl.  Pour over crust.  In a separate bowl, combine the apple, sugar, and cinnamon.  Sprinkle over filling.  Place the springform pan on a baking sheet.  Bake for 30-35 minutes or until apples are tender.  Cool on a wire rack.  Remove sides of pan.  Serve with vanilla ice cream.

Breakfast Pita Pockets

1 lb. bulk pork or turkey sausage
5 whole wheat pitas, halved, or 10 mini pitas
5 eggs
1/4 C. milk
1 small red bell pepper, diced
1/4 t. salt
1/4 t. pepper
1 C. shredded swiss or mozzarella cheese

Heat oven to 300. In a large skillet, cook sausage over medium heat.  Drain and set aside.  Place the pita halves or mini pitas on a large cookie sheet.  Bake for 5 minutes.  In the meantime, beat the eggs, milk, red bell pepper, salt, and pepper in a medium bowl.  Pour into a lightly greased skillet.  Cook and stir gently over medium heat until the eggs are firm.  Stir in cooked sausage and shredded cheese.  Spoon 1/3 C. of sausage and egg mixture into each toasted pita half.  Makes 10 servings.

This recipe is also good in tortilla shells instead of pitas.

No bake cookies

1 3/4 cups white sugar

1/2 cup milk

1/2 cup butter

4 tablespoons unsweetened cocoa powder

1/2 cup crunchy peanut butter

3 cups quick-cooking oats

1 teaspoon vanilla extract

In a medium saucepan combime sugar, milk, butter, and cocoa. Bring to a boil and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

        

Salsa Chicken

1 can corn
1 can kidney beans
1 cup salsa
chicken breasts
grated cheese

Line cake pan with chicken breasts. Pour corn, kidney beans and salsa on top. Bake at 350 for 1 hour. Spread cheese on top and melt. Can also make it in the crock pot just put corn and beans in first then put chicken in and salsa over top. Cook 4-6 hours on low. Melt cheese over top before serving.

Home Run Chicken Salad - Kid's Recipe

1/3 C. chopped cooked chicken
2 T. chopped celery
1 T. mayonnaise
1 T. salsa
1 T. shredded cheddar cheese
shredded lettuce, if you like
tortilla chips, if you like

Put chicken, celery, mayonnaise, salsa, and cheese in a small mixing bowl.  Use a wooden spoon to combine.  Put the chicken mixture in an airtight container and chill 1 to 4 hours.  If you like, serve on top of the shredded lettuce, or use tortilla chips to scoop up the chicken salad.  Makes 1 serving.

Great recipe for kids - chop the chicken and celery, then let each kid make their own - this will teach them measuring and lets them stir, making it more likely they'll eat it!

Creamy Fruit Dip - Kid's Recipe

1 C. peeled sliced peaches, strawberries, mandarin oranges, and/or cubed fresh pineapple
1 8-oz. carton sour cream
1 8-oz. package Neufchatel cheese (cream cheese)
1/2 t. finely grated orange peel
1 t. vanilla
milk, if needed

Place the fruit in a blender or food processor.  Cover the blender or food processor with a lid and blend or process until smooth.  Turn off the blender or food processor.  Add sour cream, cream cheese, orange peel, and vanilla.  Cover the blender or food processor with lid and blend or process until smooth.

Pour mixture into a serving bowl using a rubber spatula to get all the dip out of the blender or food processor.  Serve immediately or store in an airtight container in the fridge up to 24 hours.  If it is too thick after chilling, stir in milk, 1 T. at a time, to reach desired consistency.  Makes about 2 1/3 cups.

This is a great recipe to let the kids help with, since you only have to help them with the blender.  Use as a dip for animal crackers, apple wedges, pear wedges, graham cracker sticks, etc.

Sunny Day Parfaits - Kid's Recipe

8-oz carton yogurt, your choice of flavor
1/4 t. vanilla
1/4 C. Cool Whip, thawed
1 C. cubed mango or papaya
1/2 C. sliced fresh strawberries
1 T. toasted shredded coconut (opt.)
graham cracker sticks (opt.)

Put yogurt and vanilla in a small mixing bowl.  Mix together with a rubber spatula.  Carefully mix in Cool Whip.  Put 1/2 C. of the mango or papaya in the bottom of each of two parfait glasses.  Top each with a fourth of the yogurt mixture.  Next layer in 1/4 C. of strawberries in each glass, then divide the remaining yogurt mixture between the glasses.  If you like, sprinkle each with coconut and garnish with graham cracker sticks.  Serve immediately.  Makes 2 parfaits.

Layered Peaches 'N Cream

1st Layer - 1 (8 oz) pkg cream cheese & 1 1/2 c. powdered sugar.  Mixed together & spread in the bottom of a 9X 13 pan.

2nd Layer - Crush vanilla wafers or graham crackers.  Spread half on cream layer.

3rd Layer - Spread 8 cups sliced fresh peaches on crumb layer

4th Layer - Cool Whip spread on sliced peaches.

5th Layer - Spread reserved crumbs on cream.  Cover and refrigerate for 8 hours before serving

Clay's Brownies

2 c. sugar
2 c. flour
4 Tbsp. cocoa
2 tsp. vanilla
4 eggs
2 cubes margarine
nuts (optional)
chocolate chips (optional - we love the green mint chips!)

Melt margarine.  Mix with eggs and vanilla.  Add dry ingredients.  Bake 20 minutes at 350.

Mini Cheese Cakes

2 (8 oz.) cream cheese
1 c. sugar
4 eggs
4 tsp. vanilla
Vanilla wafers
1 can pie cherries

Put a vanilla wafer in bottom of cupcake paper in muffin tin.  Soften cream cheese; beat with mixer.  Add sugar; beat.  Add eggs and vanilla; beat until smooth.  Pour batter in cupcake papers, about 2/3 full.  Bake 30 minutes at 350.  Cool.  Top will sink a little.  Put cherries on top. Refrigerate.  Makes about 24.

Mud Pie

1/2 pkg. Oreo cookies, crushed
2 q. vanilla ice cream, softened
Hershey's chocolate syrup
nuts (optional)
crushed candy canes (optional)

Spread crushed oreos in a 9X13 pan.  Layer on slices of softened ice cream and smooth together.  Pour chocolate syrup over top and sprinkle with nuts or candy cane.  Freeze until ready to serve.  Cut in squares.

Hot Fudge Cake

1 c. flour
3/4 c. sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. oil
1 tsp. vanilla
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hottest tap water

Heat oven to 350.  Mix flour, sugar, 2 tablespoons cocoal, baking powder and salt in 9X9 pan.  Mix in milk, oil, and vanilla; stir with fork until smooth.  Spread in pan.  Sprinkle borwn sugar and 1/4 c. cocoal over top.  Pour on hot water (do not mix in!).  Bake 40 minutes.  Serve hot with ice cream; spoon sauce over top.

Peanut Blossoms

1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. sugar
1/2 c. firmly packed brown sugar
1/2 c. shortening
1/2 c. peanut butter
1 egg
2 Tbsp. milk
1 tsp. vanilla
48 Hershey's kisses

Combine all ingredients except candy in large mixer bowl.  Mix on lowest speed of mixer until dough forms.  Shape dough into balls, using a rounded teaspoonful for each.  Roll balls in sugar; place on ungreased cookie sheets.  Bake at 375 for 10 to 12 minutes.  Top each cookie immediately with a candy kiss.  Press down firmly so cookie cracks around edge.  Makes about 48 cookies.

Popcorn Balls

1 1/2 c. sugar
1 c. dark Karo
1/2 c. water
1 1/2 c. brown sugar
1 tsp. soda
1/2 pound butter

Cook all but soda to soft ball stage.
Remove from heat; add soda.
Pour over popcorn (6-8 quarts).
Form into balls.

Molasses Breadmaker Recipe

1 1/4 c. warm water
3 1/2 c. flour
1 tsp. salt
1/3 c. corn meal
1 1/2 Tbsp. butter
1/3 c. dark molasses
1 pkg. yeast
1 Tbsp. sugar

Breadmaker Dough

1 tsp. SAF yeast
1 Tbsp. Dough Enhancer
2 Tbsp. Dough Pep
1/2 to 1 tsp. salt
3 1/4 c. flour
2 Tbsp. oil
1 1/2 Tbsp. honey
1 1/3 c. warm water

Add liquid ingredients first, then dry ingredients on top, putting the yeast in a hole made in the middle of the flour.

Pigs in a Blanket

1 pkg refrigerator rolls
5 hot dogs

Press 2 rolls together and wrap around the hot dog.  Place on a greased cookie sheet.  Bake at 400 for 8-10 minutes.

I like to put a piece of cheese inside the roll, too.

Jack-o'-Lantern Dinner

1 small to medium pumpkin (has to fit in the oven)
3/4 c. chopped onion
2 Tbsp. cooking oil
2 pounds hamburger
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 can drained mushrooms
1 can cream of chicken soup
1 1/2 c. cooked rice.

Clean out pumpkin.  Draw on face with marker.  Saute onions in oil in a large skillet.  Add meat and brown.  Drain off grease.  Add soy sauce, sugar, mushrooms, and soup.  Simmer, stirring occasionally for 10 minutes.  Add rice and pour into pumpkin.  Replace pumpkin top.  Place on cookie sheet and bake at 350 for 1 hour.  Serves a large family.

Chicken Taco Pie

1 c. onion, chopped
2 Tbsp. taco seasoning
1 1/2 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
3 cans cream of mushroom or chicken soup
1 1/2 c. sour cream
1 chicken, cut up (or leftover turkey)
8 tortillas, torn up
1 c. shredded cheese

Cook onion until tender; add seasonings, soup, and sour cream.  Heat until smooth and warm.  Add chicken.
Oil 9X13 pan.  Cover bottom with 1/2 tortillas; spread `/1 chicken mixture on top.  Add remaining tortillas, then remaining chicken.  Top with cheese.  Bake at 350 for 30 minutes.  Serves 6-8.

Cheesy Beef Casserole

1/2 lb. ground beef
1 T. butter, melted
3 T. minced onion
1 8-oz. can tomato sauce
1/2 t. salt
dash pepper
1/2 C. sour cream
1/2 C. cottage cheese
3 T. chopped parsley
1/2 C. cooked carrots, sliced
4 oz. noodles, cooked and drained

Brown ground beef in melted butter, add onions and saute.  Stir in tomato sauce, salt, and pepper; simmer, uncovered, 5 minutes or until thickened.  In a bowl, combine sour cream, cottage cheese, parsley, and carrots; gently stir in cooked noodles.  In greased baking dish, layer half the meat mixture, half the cottage cheese mixture, half the meat mixture, then finish with the other half the cottage cheese mixture.  Top with grated cheese and bake 350 degrees for 25-30 minutes, until bubbly.

Pomegranate Punch

1/4 C. lemon juice (~2 lemons)
1 T. sugar
1 1/2 liters ginger ale, chilled
1 1/2 C. pomegranate juice, chilled

Stir lemon juice with sugar in a small bowl until sugar is dissolved.  Pour into a large punch bowl.  Stir in ginger ale and pomegranate juice.  Mix well and serve cold.

Cobbler

yellow cake mix
pie filling of choice
butter
can of pop

Put the filling on the bottom of dutch oven. Cover with cake mix. slice butter and cover the top. Add 1/2 to 3/4 of a can of pop of choice just so it is moist. Cook in Dutch Oven 30 minutes to 45 minutes

Pickled Beets

Leave a couple inch stem on beets and do not cut off either end. Boil until tender. About 30 minutes. Put in cold water and peel the skin and stems off. Cut up beets and put in jars.
2 C sugar
2 C water
2 C vinegar
1 tsp cloves
1tsp allspice
1 Tbs cinnamon

Boil for 10 minutes. Fill the jars of beets with syrup mixture. Water bath process for 30 minutes.

Easy Barbequed Chicken

2 lbs. chicken pieces
2 T. Worcestershire sauce
1 T. vinegar
1 T. bottled meat sauce
1 T. sugar
1/4 C. catsup

Combine Worcestershire sauce, vinegar, meat sauce, sugar, and catsup until well mixed.  Arrange chicken pieces, skin side up, in a greased baking dish.  Brush liberally with sauce.  Bake, uncovered, at 350 degrees for 1 hour. (Or, I put in in the crockpot with about double the sauce and some water, and its great.)

Beef Nachos

1/2 lb. ground beef
1/2 C. minced onion
1 C. refried beans
1 t. salt
1/4 t. pepper
1 1/2 C. tomato sauce
4 T. chopped jalapeno peppers (opt.)
1 large tomato, chopped and seeded
1 C. sliced ripe olives
1 pkg. corn chips
1 1/2 C. grated cheese

Brown ground beef and onion until meat is cooked and onion is tender; spoon off excess fat and stir in refried beans, salt, pepper, tomato sauce, and jalapeno peppers.  Heat through.  Arrange a generous serving of corn chips on each plate.  Spoon beef/bean mixture on chips; sprinkle with tomato and olives; top with cheese.  Place under the broiler until cheese melts, about 3 minutes.  Serve immediately.

Brown Sugar Muffins

1 C. brown sugar
1/2 C. butter
2 C. flour
1/2 C. nuts (opt.)
1 egg
1 t. soda dissolved in 1 C. milk
2 t. vanilla

Put in muffin tins.  Bake 20 minutes at 350 degrees.

Caramel Rolls

1 loaf frozen bread dough
1/4 C. butter
1/2 C. brown sugar, packed
3/4 C. pecan halves
2 T. light corn syrup
2 T. melted butter
1/4 C. granulated sugar
2 t. cinnamon

Brush frozen loaf with a little cooking oil; cover and let thaw completely, about 3 hours.  Melt 1/4 C. butter; stir in brown sugar, nuts, and corn syrup, and spread in the bottom of a 9x13 pan.  Spread dough into a rectangle; spread with 2 T. melted butter.  Sprinkle with cinnamon and sugar.  Roll tightly and pinch to seal.  Cut into 12 slices, and place slightly apart in pan.  Let rise until doubled, about 1 hour.  Bake at 375 degrees for 15-20 minutes.  Turn pan immediately over on a large tray; leave pan on top of rolls for a few minutes so caramel will drizzle down over rolls.  Cool and serve.

Chicken-Corn Tortilla Soup

3 (12 1/2 oz.) cans white chicken meat, undrained
4 C. fat-free, less-sodium chicken broth
1 C. salsa
1 C. corn tortilla chips, crushed
1/2 C. chopped fresh cilantro
2 t. lime juice
1/4 t. pepper
Garnish:  shredded Cheddar cheese, sour cream

Shred chicken, using 2 forks, in a large saucepan.  Add broth and salsa; bring to a boil over medium-high heat.  Add tortilla chips; reduce heat and simmer for 10 minutes.  Stir in cilantro, lime juice, and pepper.  Garnish, if desired.  Serve immediately.  Serves 8.

Hot Fudge Spoon Cake

1 C. all-purpose flour
1 3/4 C. brown sugar, packed and divided
1/4 C. plus 3 T. baking cocoa, divided
2 t. baking powder
1/4 t. salt
1/2 C. milk
2 T. butter, melted
1/2 t. vanilla extract
1 3/4 C. hot water
vanilla ice cream

Combine flour, one cup brown sugar, 3 tablespoons cocoa, baking powder, and salt in a medium bowl.  Whisk in milk, butter, and vanilla extract.  Spread evenly in a slow cooker.  Mix together remaining 3/4 C. brown sugar and 1/4 C. cocoa; sprinkle evenly over top of batter.  Pour in hot water; do not stir.  Cover and cook on high setting for 2 hours or until a toothpick inserted one inch deep comes out clean.  Spoon warm cake into bowls; top with vanilla ice cream, if desired.  Makes 6 servings.

Slow-Cooker Lasagna

1 lb. ground beef
1 C. chopped onion
2 cloves garlic, minced
29-oz. can tomato sauce
6-oz. can tomato paste
1 C. water
1 t. salt
1 t. dried oregano
16-oz. pkg. shredded mozzarella cheese
16-oz. container cottage cheese
1/2 C. grated Parmesan cheese
10 lasagna noodles, uncooked

Brown beef, onion, and garlic in a large skillet; drain.  Add tomato sauce, tomato paste, water, salt and oregano; set aside.  In a medium bowl, stir together cheeses.  Layer 1/3 meat sauce, 1/2 uncooked lasagna noodles (broken to fit slow-cooker) and 1/2 cheese mixture in a slow cooker.  Repeat layers, finishing with meat sauce.  Cover and cook on low setting for 4 to 5 hours.  Serves 6 to 8.

Sausage and Cheddar Grits

4 eggs, beaten
4 C. water
1 t. salt
1 C. quick-cooking grits, uncooked
1 lb. ground pork sausage, browned and drained
1 1/2 C. shredded Cheddar cheese, divided
1 C. milk
1/4 C. butter

Place eggs in a small bowl; set aside.  Bring water and salt to a boil in large saucepan over medium heat.  Stir in grits; cook for 4 to 5 minutes.  Remove from heat.  Stir a small amount of hot grits mixture into eggs; stir egg mixture back into saucepan.  Add sausage, one cup cheese, milk, and butter; blend together well.  Pour into a greased 9x13 inch baking pan.  Sprinkle with remaining 1/2 C. cheese.  Bake, uncovered, at 350 degrees for one hour or until cheese is golden.  If cheese is getting golden early, cover with aluminum foil.  Let cool for about 10 minutes before serving.  Serves 6 to 8.

Rocky Road Bars

22 1/2 oz. pkg. brownie mix with chocolate syrup pouch
1/3 C. oil
1/4 C. water
2 eggs, beaten
12-oz. pkg. semi-sweet chocolate chips, divided
1 1/2 to 2 C. mini marshmallows
1/2 C. dry-roasted peanuts, chopped

Grease bottom only of 9x13 inch baking pan.  Set aside.  Combine brownie mix, syrup pouch, oil, water, and eggs; stir until well-blended.  Mix in one cup chocolate chips; spread in baking pan.  Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted 2 inches from the side of the pan comes out clean.  Immediately sprinkle with marshmallows, remaining cup of chocolate chips, and peanuts.  Cover pan with a baking sheet for 2 to 3 minutes; remove and cool completely.  Cut into bars, store tightly covered.  Makes one dozen 2x4 inch bars.

Chocolate-Dipped Crispy Bars

6 C. Rice Crispies
1 C. sugar
1 C. corn syrup
1 C. creamy peanut butter
12 oz. pkg. dark chocolate chips or dark cocoa-flavored candy wafers, melted
1 C. semi-sweet chocolate chips, melted
1 1/2 C. white chocolate chips or white chocolate-flavored candy wafers, melted

Place cereal in large bowl, set aside.  In a medium saucepan, combine sugar and corn syrup over medium-high heat; stir frequently until mixture boils.  Allow to boil 30 seconds without stirring.  Remove from heat and stir in peanut butter.  Pour peanut butter mixture over cereal; stir until well blended.  Press mixture into a 9x13 inch baking pan; cool.  Cut into 4x1 inch bars.  Combine dark and semi-sweet chocolates.  Dip half of each bar into dark chocolate mixture; place on wax paper until chocolate hardens.  Drizzle white chocolate over dark chocolate and return to wax paper to harden.  Makes 24.

Savory Rice Mix

4 C. long-grain rice, uncooked
1/4 C. dried minced onion
1 envelop froma 2-oz. pkg. onion soup mix
1 T. dried parsley
1/4 t. garlic salt
1/4 t. salt

Combine all ingredients; store in an airtight container for up to 4 months.  Makes about 4 cups of mix, about 16 side-dish servings.  Great to give as a gift in a decorated jar, just give with instructions.

Instructions:  Mix one cup mix with 2 cups beef broth in a 2-quart saucepan; add one tablespoon butter.  Bring to a rolling boil; reduce heat.  Simmer, covered, until liquid is absorbed, about 20 to 25 minutes.  Makes 4 servings.

Graham Cracker Fudge

2 squares unsweetened baking chocolate
14 oz. can sweetened condensed milk
1/2 t. vanilla extract
1 3/4 C. finely crushed graham crackers
1 1/2 C. chopped pecans, walnuts, or almonds, divided

Melt chocolate in a double boiler over hot water.  Add condensed milk and cook, stirring constantly, about 5 minutes or until mixture thickens.  Add vanilla, graham cracker crumbs and one cup nuts; mix well.  Sprinkle 1/4 cup of remaining nuts in the bottom of a buttered 8x8 inch baking pan.  Use a knife that has been dipped in hot water to spread chocolate mixture in the pan.  Press remaining 1/4 cup nuts into the top.  Cover and chill overnight.  Cut into squares.  Makes 16.

Salsa Chicken

1 C. salsa
1/4 C. water
2 cloves garlic, minced
1 T. olive oil
4 boneless skinless chicken breasts
salt and pepper

Combine salsa and water in small bowl and set aside.  In large skillet, saute garlic in olive oil over medium heat for 1-2 minutes.  Add chicken breasts and cook on each side for 5 minutes.  Add salsa mixture, salt, and pepper to the skillet.  Turn to medium-low heat and cover.  Simmer for 20 minutes until chicken is tender.  I use only one garlic clove and cut my chicken into strips about the size of chicken tenders so they take in more of the salsa taste.

Chicken Tostada Salad

4 C. lettuce, shredded
1 tomato, cut into wedges
1/2 C. ranch dressing
1/4 C. olives
2-3 T. Chunky salsa
4 tostada shells
2 chicken breasts, cooked and diced
1/2 C. shredded cheese

In a large bowl, combine lettuce, tomato, dressing, olives, and salsa.  Divide among tostada shells.  Top with chicken and sprinkle with cheese.

Royal Icing

These are 2 recipes for royal icing, which dries as hard as a rock, so it's great for writing letters on cakes and gluing together gingerbread houses, not for frosting the whole cake.

Using Meringue Powder:
2 T. meringe powder
3 T. warm water
2 2/3 C. powdered sugar

Combine first two ingredients in large bowl of electric mixer at medium until foamy, then set to low and add powdered sugar.  Set to high and beat until thick, smooth, and glossy, 2-5 minutes.


Using Egg Whites:
2 large egg whites
1/8 t. cream of tartar
2 2/3 C. powdered sugar

Combine first two ingredients in large bowl of electric mixer at medium until very soft peaks, then set to low and add powdered sugar.  Set to high and beat until thick, smooth, and glossy, 2-5 minutes.

Lentil Vegetable Soup

2 C. lentils
6 C. water
2 C. beef broth
2 slices bacon, diced (optional, but very nice)
2 T. dried diced onion
1/2 C. chopped celery
1/4 C. chopped carrot
3 T. fresh parsley (or 3 t. dried)
1 clove garlic, minced
2 t. salt
1/4 t. pepper
1/2 t. oregano
1 T. Worchestershire sauce
1 can diced tomatoes
2 T. apple cider vinegar

Rinse lentils and place in large soup kettle.  Add water and beef broth and remaining ingredients except tomatoes and vinegar.  Cover and simmer 1 1/2 hours.  Add tomatoes and vinegar and simmer 1/2 hour more.
Andrew doesn't like soups, so I freeze this in individual portion sizes and eat it for lunches.  I also substitute a little more broth for the water, to add even more flavor, but its pretty good as original, as well.

Crispy Breakfast Bars

7 C. rice crispies
3/4 C. dried cranberries
3/4 C. dried blueberries
1/2 C. sunflower seeds (opt.)
1 t. cinnamon
3/4 C. agave or honey
3/4 C. peanut butter
2 T. butter

Stir together cereal, dried fruits, seeds, and cinnamon in a large bowl.  Place rest of ingredients in another bowl and microwave 1 to 1 1/2 minutes on high until melted.  Stir and pour over cereal mixture and stir to coat.  Dampen hands with cold water.  Press mixture into baking pan, rewetting hands if necessary to keep mixture from sticking.  Freeze 30 minutes.  Cut into bars and store in fridge.
This is another recipe from the gluten-free books (swapping out rice crispies for the GF variety, of course).  It's a little different, but it is packed with good protein and energy foods, which makes it a nice snack in a lunchbox or on a hurried morning.

M&M Cookies in a Jar

Wide-mouth quart jar
1 1/4 C. sugar
1 C. M&Ms
2 C. flour
1/2 t. baking soda
1/2 t. baking powder

Mix together flour, baking soda, and baking powder.  Layer in the jar sugar, M&Ms, then flour mixture.  As you add each layer, pack it down firmly.  This is great to get your kids involved in, since they can stir the flour mixture and with clean hands, help pack down the ingredients.  Then they can be proud when they give it to a neighbor!

For the jar gift tag:
Preheat oven to 375.  Empty mix into large mixing bowl; stir mixture to combine ingredients.  Add 3/4 C. softened butter, 2 slightly beaten eggs, and 1 tsp. of vanilla; mix until completely blended together.
Roll dough into small 1-inch balls.  Place 2 inches apart on a lightly greased cookie sheet.  Bake at 375 for 12-14 min., until edges are lightly browned.  Cool 5 minutes on baking sheet, then place cookies on wire racks to cool completely.  Makes 2 1/2 dozen cookies.

Meatballs in Spaghetti Sauce

1 T. dried onion
1 slice bread
1 t. salt
1/2 t. oregano
1 lb. ground beef
2 jars spaghetti sauce (or your favorite homemade recipe)

Put onion, bread, 2 T. water, salt, and oregano in food processor and mix.  Pour mixture into mixing bowl.  Knead by hand with ground beef until mixed.  Shape into desired meatball size.  Put into slow cooker with sauce and cook on high 4 hours.  I have a hard time keeping the meatballs to keep their shape, but I can't do that with any recipe.  Good because when you are done, you can use half that night and refrigerate or freeze the rest for later.

Popeye Smoothie

2 C. baby spinach
1 kiwi, peeled and chopped
1 sweet apple, cored and sliced
1-2 t. lime juice
1/2 C. water
4-6 ice cubes

Blend on high until smooth.  It may look a bit, well, disgusting, but it's pretty good if you can have kiwi.  And it makes you feel healthier, just making it.

BBQ Dipping Sauce

1 C. ketchup
1 T. lemon juice
1 t. Worchestershire sauce
1 T. honey
Dash of Black Pepper

Blend until smooth.  Great with the chicken nuggets, and not too hard if, like me, you are always running out of BBQ sauce.

Moist Cake

1- white cake mix
3- eggs
1- can pie filling of choice
1- container cool whip
1- container yogurt (same kind or similar as filling)

Mix cake mix, eggs and pie filling up. Bake according to instructions on cake mix box. Cool. Mix cool whip and yogurt together for frosting.

Very Berry Jam

1. Whisk together 1 1/2 C. sugar and 1 pkg "no cook freezer jam fruit pectin" in a bowl. Be sure to buy the right type.
2. Mash 1 c. raspberries, 1 c. blackberries, and 2 c. strawberries (hulled and quartered) in another bowl until fruit is a chunky puree. I puree it in my Bosch.
3. Pour sugar and pectin into the bowl with the fruit and stir until very well combined. This will take 2-3 minutes. {I want my sugar and pectin dissolved into the fruit juices.)
4. Ladle jam into four 8oz. freezer jam containers, either glass or plastic, let stand until set, about 30 minutes and freeze.
Lots of variations just needing 4 c. of whatever ripe fruit: peach----plum---apricot--blueberry---combinations. I have made it with just one type of fruit or a mixture.

Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups quick cooking oats
• 1 cup chopped walnuts (optional) I use chocolate chips, raisins, or craisins instead.

Directions

1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
3. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

Salsa Pork

Put a pork roast in the crock pot. Fill crock pot up with Salsa. (1/2 Medium and 1/2 Mild gives it a little bite) Cook all day until tender. Shred Roast. Is great served plain or on a soft taco with cheese and sour cream.

Ranch Potatoes

Potatoes- cubed
1 package powdered Ranch Dressing
Olive Oil

Cube Potatoes and put in gallon size zip lock bag. Fill 3/4 the way up. Add approximatley 1/4 C. Olive Oil. Add package of Ranch Dressing. Seal bag and mix up well. Spread out on Cookie sheet. Bake in oven until golden brown and tender.

Apricot Chicken Bake

1 chicken, cut up
8 oz. French dressing
8 oz. apricot preserves
1 envelope onion soup mix

Place cut-up chicken pieces in a baking dish.  Mix French dressing, apricot preserves, and onion soup mix together and pour over chicken.  Bake for 1 hour at 350.  Serve rice with sauce, if desired.

Alternatively, I used 5 chicken legs (they were on sale for 99 cents a pound) and halved the dressing and preserves, adding about a half a cup of water to replace the fluids, and stuck the whole thing in the crock pot for 5 hours or so.  It came out delicious.  I cooked the rice at the last minute, and it came out sticky, but the sauce made it very edible.

Three Bean Bake

1 lb. ground beef
1/2 C. brown sugar
1/2 C. ketchup
1 tsp. mustard
2 (16 oz) cans pork and beans
1 (16 oz) can butter beans, drained
1 (16 oz) can kidney beans, drained
1/2 C. water

Cook and drain meat.  Mix everything together in a 3 qt. casserole dish.  Cover and bake for 45 minutes at 350.  Great with tortilla chips.  Makes a lot.

Oven Chow Mein

1 lb. ground beef
2 C. chopped onion (I use about 1 Tbsp dried chopped onion)
2 C. chopped celery
1 C. uncooked rice (not instant)
2 C. hot water
1 can mushroom soup
1/3 C. soy sauce

Brown meat lightly.  Add remaining ingredients and pour into 2 quart casserole. Cover and bake at 350 degrees for 1 hour.  Serves 6 to 8.  I used beef broth instead of some of the hot water to add flavor.  It isn't as Chinese tasting as it is supposed to be, but is pretty good!

Chicken Salad Wraps

1 boneless, skinless chicken breast (or about 1-2 c. of leftover chicken)
1/2 red pepper
1 bunch good lettuce
ranch dressing
tortilla shells

Cut the chicken into thin strips and fry with some garlic powder and a little oil.  Take out of pan and put in bowl.  Slice red pepper into strips, fry for a few minutes until warm but still crispy, put in with chicken.  Cut up lettuce head into the bowl, and toss it all with one or two squirts of ranch dressing.  Wrap in the tortilla shells and eat!

I know this recipe is so simple it isn't needed, but it is my one pregnancy meal (something I sometimes craved) that Andrew liked as well, and its a quick dinner.  It also is easy the wrap up in plastic wrap and take in the lunch box instead of sandwiches!

Easter Bunny Buns

Ingredients:

1 (.25 ounce) package active dry yeast (I used rapid rise)­­
1 1/2 C­­ warm water (110 degrees F/45 degrees C)
3 1/4 C all-purpose flour or bread flour (I prefer bread flour)
1 - 9 oz package jiffy yellow cake mix or 1 1/4 cups of a yellow or white cake mix
1/4 C butter, melted
Cinnamon Sugar
Colored Easter Sprinkles

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in the flour and cake mix. Beat until dough is smooth. Add some flour on the counter and knead any additional flour into the dough. Knead until it is no longer sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes - 1 hour. Punch down the dough and turn it out onto a lightly floured surface.

Roll dough into a long rectangle 1/2-inch thick. Cut dough into strips 1/2-inch wide and 14-inches long. Reserve 1-2 of the strips to cut into pieces about 1/2-inch long and roll into small balls (use for bunny tails).

Rolled-out dough about 1/2 inch thick and 14 inches long

Place one long piece of dough on a greased baking sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop to be the tail

Brush the bunnies with melted butter and sprinkle on a mixture of cinnamon and sugar. You can also leave some of the bunnies plain. Cover the bunnies with plastic wrap that has been sprayed with baking spray. Allow the rolls to rise in a warm place for 45-60 minutes, until nearly double in size. Remove plastic wrap and bake at 375 degrees for 12-15 minutes. Let cool and then brush on a simple icing and add holiday sprinkles to the plain rolls. Just add the simple icing to the cinnamon ones.

Icing:

2 C powdered sugar
2 T milk
1/2 t vanilla extract
1 T butter, melted

Directions:

Stir the powdered add the butter and blend with a fork. Add the milk and the vanilla extract and mix until you have the consistency of a pourable glaze. Brush on the glaze while the bunnies are still warm. Add colored sprinkles.

 Note: These bunny buns can be left plain and used as a dinner roll. Just shape, rise and bake the bunnies. When they are finished brush with melted butter before serving.

Recipe Yields - Approx. 20 Bunny Buns