Fruit Dip

1 8-oz tub fruit flavored cream cheese, softened
1 jar marshmallow cream
1 tsp. vanilla

Soften cream cheese, add to marshmallow cream in bowl and mix with hand mixer until smooth. Add vanilla and mix well. Chill before serving. Serve with variety of fresh cut fruit.

Cucumber Lemonade

I LOVE this drink during the summer...so refreshing! Great for parties!

2 Liters Crystal Light Lemonade
1 2-Liter bottle Sprite
2 cucumbers, thinly sliced
1 lemon, sliced

Place pre-made Crystal Light in punch bowl and add cucumber slices. Let soak for at least an hour to allow cucumber flavor to mix with lemonade. Right before serving, add 2-liter bottle of Sprite and ice in punch bowl, leaving cucumbers. Add slices of lemon to float on top mainly for decoration. Enjoy!

When making this at home, I just make the Crystal Light in a pitcher and soak the cucumbers. It's really good plain like this too, save the fancy recipe for the parties!

Lasagna

Prepare spaghetti sauce from previous post. For lasagna, I usually 1-1/2 the recipe except the meat, just use 1 lb.

9 lasagna noodles
1 15-oz carton ricotta cheese
2-3 c. mozzerella cheese, shredded (or more)
1/2 c. parmesan cheese
1 egg

1 handful fresh baby spinach, chopped fine

Prepare spaghetti sauce and let simmer while preparing the rest of meal. Cook lasagna noodles according to package. Remove noodles carefully, place on a sheet of aluminum foil until ready to use. Combine ricotta, mozzerella and parmesan cheese in large bowl. Add 1 egg and baby spinach and mix thoroughly. Place a ladle of sauce in bottom of 9 x 13 pan to prevent 1st layer of noodles from sticking. Then place 3 lasagna noodles. Place spoonfuls of cheese mixtures on top of noodles using 1/3 of the mixture. Since the mixture is thick you may want to put smaller chunks all over and then use fingers or spoon to pat them flat on the noodle. Ladle sauce on top of the cheese mixture. Then 3 more noodles, more cheese mixture, more sauce. Then 3 more noodles, the rest of the cheese and top with sauce. Bake covered at 350F for 45 minutes. Let stand for about 10 minutes before serving. Serve with hot fresh garlic bread, green salad and/or steamed vegetables.

Perfect Garlic Bread

1 loaf baguette bread
1/2 c. butter spread
1 tsp. garlic salt
1 tsp. dried parsley

Slice baguette bread into 1 inch slices. Mix butter spread with garlic and parsley. Spread on each piece and place on baking sheet. Put in preheated oven 350F for about 5-7 minutes or until butter is melted into bread. Then change oven to broil. Watch bread really close so top does not burn. Let broil until top of bread is golden brown.

Spaghetti Sauce

1 lb. lean ground beef, browned, seasoned with salt and pepper, drained

or
1 lb. italian sausage, browned and drained

2 15-oz cans tomato sauce
1 14.5-oz can diced tomatoes, drain the juice
2 tbsp. dried onion or 1 med. onion chopped fine
1 tsp. garlic salt or 2 cloves garlic, pressed and 1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. sage

1 tbsp. dried parsley for color
1 bay leaf
1/4 c. butter

Brown hamburger or italian sausage and drain. In large sauce pan, saute chopped onion and garlic in 1 tbsp. extra virgin olive oil. When onion and garlic are transparent add tomato sauce, tomatoes and all spices. Add hamburger/sauage and butter. Let simmer on med-low stirring occasionally for 30-40 minutes to allow flavors to mix. Remove bay leaf before serving. Serve over hot spaghetti noodles with parmesan cheese, garlic bread and green salad or steamed vegetables.

Refried Beans

4 c. pinto beans, sorted and rinsed well

1/2 c. butter

2 tsp. salt

Bring beans to boil on stove in large stock pan, after boil, drain and place in crock pot, add new boiled water up to almost top of crock pot. Cook on high all day, stirring occasionally. OR

Bring to boil on stove in large stock pan, after boil, drain and add new water, bring to boil again, turn heat down to medium or med-high. Let cook for 2 ½ to 3 hours, stirring often, also add water as needed or they will burn on bottom.

Do not drain excess water, add 1 stick (1/2 c.) butter and 2 tsp. salt.
Beat with mixer until smooth (it takes a while...about 10 minutes).

Spanish Rice

1 c. white rice
A few pieces of spaghetti noodles (dry) broken up into ½ to 1 inch pieces.
Brown in bottom of pot with 1 T. butter or margarine.
Add:
1 c. blended up tomatoes
1 c. water
1 tsp. garlic salt
1-2 tsp. dried onion
1 tsp. chili powder
salt to taste (about 1/2 tsp.)

Bring to boil, cover and simmer on low for about 15 minutes stirring occasionally. Turn off heat, leave pot covered for 5-10 minutes longer.

Enchilada Sauce

1/4 c. flour
2 tbsp. chili powder
1 tsp. garlic salt
1/2 tsp. salt
1/4 tsp. cumin
1 1/2 tsp. dried onion
2 c. canned or bottled tomatoes, blended

Blend everything except blended tomatoes together in shallow frying pan. Add about 1 c. cold water and mix well, working out any lumps. Add 2 c. blended tomatoes.

Heat on high until sauce starts to bubble, keep mixing/stirring especially the bottom of the pan or you will get lumps. Color will start to change as flour is cooked through, keep stirring until sauce is deep red and glossy. Remove from heat and use to make enchiladas.

Chicken Enchiladas

I do my chicken enchiladas this way because my girls don't like the red sauce but my husband does. So we make them half and half. Since we are in Canada we thought this was pretty festive!

2 cans cream of chicken soup (I use one regular and one low fat)
1 can green chilies
1 pint sour cream (I use low fat)
1 cup green salsa
1 can sliced black olives (optional)
4 cooked chicken breasts chopped into small pieces (cubes)
or 2 large cans of canned chicken
2-3 cups shredded cheese (cheddar or Monterey Jack, or both)
6 flour tortillas


I add all ingredients together except chicken and cheese. I divide the chicken and cheese up on the tortillas then put the sauce in, saving just enough sauce to smother 2 of the enchiladas. Roll them up and place in 9 x 13 pan. I also put just a little sauce on the bottom of the pan so the tortilla don't dry out while baking. Then, place the rest of the white sauce on the 2 middle enchiladas.
I then use red sauce on the 2 outside enchiladas on either side of the white ones. I always put a "maple leaf" in the middle just for fun! Bake covered at 350F for 45-50 minutes. Serve with beans and rice, lettuce, tomatoes, onions, chips and salsa! Yum!

*When I make the enchiladas with white AND red sauce, I half the recipe for the white sauce (not the cheese and chicken) otherwise you will end up with a lot extra! I don't half the red sauce recipe though.

Cinnamon Rolls

1 1/2 c. scalded milk
2 tbsp. yeast
1/2 cup warm water
2 tsp. salt
1/2 c. sugar
1/2 c. oil
2 eggs
6-7 c. flour

Scald milk and let cool. Activate yeast in warm water. Add to milk when milk is cool. Add rest of ingredients except flour. Mix with hand mixer. Add flour one cup at a time. May need to mix in last couple cups by hand. Let raise once until double in size. Punch down and roll out to about 1/4-1/2" thick. Spread melted butter all over dough and sprinkle about 2 cups cinnamon sugar over also. Roll up and cut into 1 to 1 1/2 inch slices using string (I use floss, it is easier) and place in greased jelly roll pan. Let raise again (only for about 20 minutes) then bake at 350F for about 20 minutes. Add icing! Enjoy!

Cream Cheese Frosting

1 8oz. pkg. light cream cheese
1/2 cup butter
2 tsp. vanilla
1 tbsp. milk
3 cups powdered sugar

Mix together with hand mixer and spread on cinnamon rolls!

Peach Dessert

From the kitchen of PJ

My mom makes this every year for our birthday, since we have been away I have tried to keep up the tradition...it is so dang good!



Jello:
1 pkg. peach jello
1 c. sugar
1/3 c. cornstarch leveled
2 c. water

Bring to a boil and set aside to cool. (do not make soon enough that jello sets in bowl/saucepan)

Crust:
1 pkg. graham crackers crushed
1/4 c. butter, melted (1/2 stick)
½ c. sugar
1/2 c. crushed pecans (optional)

Filling:
1 pkg. cream cheese, softened (I use light cream cheese)
½ tsp. vanilla
½ c. powdered sugar
Beat together with mixer

Fold in 1 16-oz. carton cool whip

4 fresh peaches or nectarines, sliced (I prefer nectarines)

Make crust mixture and pat in 9 x 13 pan, then place cream cheese mixture, (filling is thick and may be difficult to spread on graham cracker crust...may be easier to drop by small spoonfuls all over the crust and then pat down gently) then pour jello (when cooled to room temperature but not yet set) and place fresh peaches on top. Chill to set jello and then serve!

Cafe Rio Type Pork Barbacoa

I got these recipes from a friend DC, I have modified them a little bit according to our tastes. These recipes are super good!

3-5 lb Pork Loin or Pork Roast
1½ cans Coke Classic (Dr. Pepper is better)
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp. dry ground mustard, heaping
1 tsp. cumin, heaping
1 tsp. garlic, minced

Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook in sauce until pull apart tender and shred. Put shredded meat back into sauce. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, pico de gallo, sour cream and guacamole. Squeeze lime juice on just before eating. Also can be used in a salad using the same toppings and Creamy Tomatillo Dressing.

Cafe Rio Type Chicken

8-10 chicken breasts cooked and torn
2 cans Rotel tomatoes with peppers (or 1 large can of diced tomatoes and 1 small can green chilis)
1 tsp pepper
1 tsp salt
1 tsp garlic
Dash cayenne pepper hot sauce (to taste)

Simmer a while to develop flavor. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, sour cream, pico de gallo and guacamole. Add juice of limes over top just before serving. Can be used in a salad using all of the above toppings with Creamy Tomatillo Dressing.

Green Chili Rice

2 c. rice
4 c. chicken broth
1 or 2 4-oz can green chilies
1 onion, diced
1/2 bunch fresh cilantro
1 1/2 tsp. oregano
1 tsp. salt
½ tsp. cumin
3 green onions, chopped

Combine all ingredients except green onions. Cook in steamer or on the stove bring to boil and reduce heat. Stir occasionally until liquid is gone. Stir in green onions and let stand 10-15 minutes before serving.

Pico De Gallo

8 fresh roma tomatoes, chopped
1-2 onion, chopped
1/2-1 bunch cilantro, chopped

1 jalapeno, deveined and remove seeds, chopped fine
2-3 cloves garlic, minced
1 tsp lime or lemon juice
1 tsp pepper

1 tsp. salt

1/2 tsp. cumin

1/4 tsp. cayenne pepper

Add all ingredients, mix and chill. Serve with tortilla chips or any mexican food.

Creamy Tomatillo Dressing (Cafe Rio Salad)

1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano peppers with seeds removed (adds heat)

Blend ingredients in blender, let sit to thicken.
Note: Dressing continues to get hotter when it is stored in the fridge.

Guacamole

4-5 avocados, mashed
1/2 onion, chopped or 1 tbsp dried onion
1/2 bunch cilantro, chopped (or ¾ bunch)
2 small tomatoes, chopped fine or
1 large spoonful of pice de gallo
1 tsp. pepper
1 tsp. garlic salt
Juice of 1 lime

Combine all ingredients; add 1 tsp salt when ready to serve.

White Chicken Chili

From the kitchen of AY

This is one of our favorites...my kids LOVE it!

6 boneless, skinless chicken breasts grilled
1 large can green chilies
3 15-oz can Northern Beans with juice (or White kidney Beans)
1 onion, chopped
1 tsp. garlic
2 tsp. or cubes chicken boullion
4 c. chicken broth
1 tbsp. chili powder
1 tsp. cumin (not in her original recipe; I added it)
1 c. water

Brown chicken in frying pan and cut into small pieces. Place all ingredients in large crock pot or pot. Simmer 4-5 hours on low. Thicken with cornstarch (I use about 1/4-1/2 cup).

Serve with shredded Monterey Jack cheese, sour cream, black olives, green onions and tortilla chips.

French Dip Sandwiches

1 rump roast
1 package Shillings Onion Gravy Mix
1 package onion soup mix
salt and pepper to taste
1 bag Poorboy Buns

Use a cooking bag and follow instructions for the bag. Add 6 cups water. Bake at 350F for 3-4 hours. Slice into thick slices and serve in Poorboy Buns, dipping in leftover juice.

Wassail

Bring to boil in large pot:
2 c. sugar
2 quarts water

In a piece of cheese cloth add the following:
1 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice
Close with string or elastic band and place in sugar water. Leave bag in water for 2-3 hours on low heat.

Add:
2 quarts orange juice
1 gallon apple cider
1/2 c. lemon juice

Remove spice bag, stir gently and enjoy! Keep pot on low heat or transfer to crock pot to keep drink warm. Add slices of oranges and/or lemons and small cinnamon sticks to decorate if serving at a party.

Green Bean Casserole

I got this one of course on the back of the French's Fried Onions container. It is SO yummy, I make it mainly at Thanksgiving  and Christmas time.

1 can cream of mushroom soup
1/2 cup milk
dash ground black pepper
4 cups cooked cut green beans or
2 cans french cut style green beans
1 1/3 cups French's French Fried Onions

Mix soup, milk, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at 350°F. for 25 min. or until hot. Stir, then sprinkle with remaining onions. Bake 5 min.

Candied Sweet Potatoes

This has got to be one of my favorite things to eat at Thanksgiving!

6 medium sweet potatoes or yams
1/2 c. packed brown sugar
3 tbsp. butter or margarine, melted
3 tbsp. water
1/2 tsp. salt
10 large marshmallows

Bring potatoes or yams to a boil, cover and reduce heat to med-high. Boil 30-35 minutes or until tender. Slip off skins and slice into 1/2 inch slices. Heat remaining ingredients in sauce pan until smooth. Pour over potatoes in a baking dish. Cover and bake for about 20 minutes. When there is about 5 minutes left, remove from oven, place large marshmallows over potatoes and place back in oven until marshmallows are melted and browned on top.

Vegetable Pizza

This is the BEST summer meal! It is really refreshing and fairly easy to make; it's kind of like a salad on a crust. I usually add broccoli to add some green but I didn't have any at the time.

2 pkg. Jiffy pizza crust mix (I can't find this in Canada so you can also just use a pre-made pizza crust or make a pizza dough)

Mix up pizza dough and spread on pizza pan fairly thin. Bake at 350F for about 10-12 minutes or until crust is light brown. Let crust cool.

This sauce makes enough for 2 pizzas:

1 8 oz. pkg. cream cheese (I always use the "light")
1/2 c. light mayonnaise
1/2 pkg. powdered ranch mix
3 green onions, chopped

Mix all ingredients together, spread on cooled pizza crusts and add toppings you like.

Suggested toppings: grated cheddar cheese, shredded carrots, black olives, green peas, diced tomatoes, chopped broccoli, diced ham (I add this to get some protein in the meal) sunflower seeds, fresh mushrooms or anything else you would put in a salad. Refrigerate for about an hour to chill and enjoy!

Artichoke & Spinach Dip Restaurant Style

I got this one off of Allrecipes.com

4 cloves garlic
1 10-oz package frozen chopped spinach, thawed and drained
1 14-oz can artichoke hearts, drained and chopped
1 10-oz jar Alfredo pasta sauce
1 c. shredded mozzerella cheese
1/3 c. grated parmesan cheese
1/2 package cream cheese softened

Preheat oven to 350F. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8x8 inch baking dish, spread the roasted garlic and mix with the rest of the ingredients. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm with chips, crackers or sliced baguette bread.

Pasta Salad

2-3 large tomatoes
1 can sliced black olives
1/2 green pepper, chopped
1 bunch broccoli, chopped into small pieces
1-2 carrots, shredded
3 green onions, chopped
1 bottle Wishbone Lite Italian Dressing

Mix all ingredients in bowl and marinate overnight. Cook tri-italian noodles as directed on package. Drain and rinse with cold water. Add to marinated vegetables then toss with parmesan cheese (about 1/2 cup) and mix well. Refrigerate and serve chilled.

Potato Salad

I came up with this one on my own. I'm pretty picky about potato salad so I looked at about 10 different recipes and combined bits and pieces of all of those to make this recipe.

5-7 potatoes
3 eggs, hard boiled
1 c. celery chopped
1 small onion, chopped
1/2 c. sweet relish
1/4 tsp. garlic salt
1/4 tsp. celery salt
1 tbsp. mustard
ground black pepper to taste
1/4 c. mayonnaise

Boil potatoes until tender (20-30 minutes). Drain, cool, peel and chop. In large bowl combine all ingredients together. Mix well and refrigerate until chilled. When serving, salt to taste.

Chicken In Sour Cream Sauce

4 chicken breasts, cooked and cut into smaller pieces

Mix together:
1 can cream of mushroom soup
1 c. sour cream
1/2 c. cooked bacon, crumbled

Line 9 x 13 pan with deli beef slices. Place chicken in pan. Spread soup mixture over chicken. Bake at 350F covered for 1 hour.

Chicken Casserole

2 c. diced potatoes
2 c. sliced carrots
1/2 onion, chopped

Boil in 2 1/2 c. water until tender, drain and save liquid.

3 tbsp. butter
1/2 c. flour
2 c. liquid from veggies

Thicken liquid, flour and butter, then add 1 can cream of chicken soup, salt & pepper, dash of paprika and 2 c. chicken. Heat throughly. Add veggies and pour into greased baking dish. Cover mixture with biscuit dough. Bake at 375F for 20 mintues.

Biscuit Dough:

2 c. flour
1 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/2 c. shortening
2/3 cup milk

Mix together. Roll out flat and cover casserole mixture.

Chicken Cordon Bleu

4 boneless, skinless chicken breasts, skinned side down, pounded think with a mallet
4 fingers swiss cheese
4 ham slices

Roll swiss cheese finger in ham slice, then chicken around ham and cheese. Secure with toothpick if needed. Dip in melted butter and roll in crushed corn flake crumbs. Bake at 325F for 40 minutes.

Sauce:
1 can cream of chicken soup
1/2 c. sour cream
1 tsp. lemon juice

Buttercream Frosting

1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. powdered sugar
2 tbsp. milk ( less if you like thicker frosting)

Cream together with mixer. Add color if desired.

Easy Parmesan Chicken

4 boneless, skinless chicken breasts, split lengthwise to make 8 pieces
1 box Shake and Bake Italian flavor
1/2 c. parmesan cheese

Put Shake and Bake in it's bag and add parmesan cheese, mix together. Shake pieces of chicken in bag until fully coated. Place on baking sheet sprayed with cooking spray. Bake at 350F for about 25 minutes.

Remove from oven and put a spoonful of Ragu sauce on each piece of chicken. Sprinkle shredded mozzarella cheese over sauce and place back in oven for another 10 minutes or until cheese is melted.

I serve with cooked fettuccine noodles and Classico Alfredo Sauce from the jar, steamed asparagus and hot garlic french bread.

Marinated Chicken Breasts

8 boneless, skinless chicken breasts

Combine in bowl:
1 c. sour cream
2 tbsp. lemon juice
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper

Marinate chicken for a few hours or overnight, then dip in breadcrumbs. Drizzle 1/4 c. melted butter over chicken and bake at 325F covered for 1 1/2 hours, then uncover for 30 more minuted.

Brisket

From the kitchen of PS

3-5 lb brisket or rump roast (fat side up)

Mix together in small bowl:
1 1/2 tsp. salt
2 tsp. chili powder
1 bay leaf
1 1/2 tsp. black pepper
2 tbsp. liquid smoke

Pour mixture over meat. Wrap tightly in foil and put in broiler pan. Cook at 300F for 5-6 hours. Scrape off all seasonings, discard drippings and fat, then slice thin.

Sauce:
3 tbsp. brown sugar
2 tsp. celery seed
2 ts. liquid smoke
14 oz. ketchup
4 tsp. worchestershire sauce
1 tsp. dry mustard
salt and pepper to taste

Mix all ingredients together and simmer for 10 minutes. Serve over brisket.

Beef Stronganoff

Brown 1 c. or more steak pieces, cut up in very small pieces, in large sauce pan.

Add:
1 tbsp. parsley
1 tbsp. dried onion
1 tsp. worchershire sauce
1 tsp. kitchen bouquet
1/2 tsp. garlic powder
salt and pepper to taste
1/2 c. water
1 tsp. beef bouillon


1 can cream of mushroom soup
1 pint sour cream

Simmer until water is almost gone. Add 1 can cream of mushroom soup and bring almost to boil. Add 1 pint sour cream to hot mixture and continue heating only until sour cream is heated. Serve over cooked egg noodles.

Meal Loaf

I really only make this for MB. She loves Meat Loaf!

1 1/2 lbs. lean ground beef
1 c. tomato juice
3/4 c. rolled oats
1 egg
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper

Mix together in bowl and shape into a loaf, place on baking sheet. Bake at 350F for 1 hour.

Better Than "Rock & Roll" Cake

So, we had to name it something different so we didn't have to explain anything to the kiddos.

1 devils food or chocolate fudge cake mix + ingredients to make cake
1 jar Smuckers Caramel Sauce
1 16-oz Cool Whip
1 bag Hershey's Chip It's Skor toffee bits

Mix cake according to directions on box. I usually bake it on a jelly roll baking sheet and reduce baking time to about 18-20 minutes. Check middle to make sure it is baked through. While cake is still warm, poke holes in cake with end of wooden spoon all over. When cool, spread caramel sauce all over cake, allowing it to drizzle into holes. Spread Cool Whip over entire cake and sprinkle toffee bits over top.

Augratin Potatoes

A.K.A. Funeral potatoes and cheesy potatoes

1 1/2 lb. frozen hash browns (I prefer cubed) (I usually buy 2 1-lb. bags but don't use all of the 2nd bag)
16 oz. sour cream
1 1/2 can cream of chicken soup
1/4 c. milk
3 c. grated cheddar cheese
1 large onion, chopped fine
2 c. corn flakes, crushed
1 tbsp. melted butter
salt and pepper to taste

Mix all ingredients except corn flakes and melted butter. Place mixture in 9 x 13 baking pan and bake at 350F for 1 hour covered. Last 10 minutes, remove from oven and sprinkle corn flake crumbs mixed with melted butter over potatoes. Continue baking 10 more minutes uncovered.

No Bake Cookies

In sauce pan bring to boil for 2-3 minutes:
1/4 c. cocoa
2 c. sugar
1/2 c. milk

Add:
1/2 tsp. vanilla
3/4 c. peanut butter

Blend together well by hand, then mix in:

2 c. oatmeal

Drop by spoonful onto waxed paper. Let cool.

Calzones

I got this idea from KW, she brought these to me when HB was born for supper one night. It's a great meal because the kids can make their own using the toppings that they want so everybody gets their own way. And, they are so yummy! Bonus!

Make breadstick recipe first and let raise once. (I double the recipe to make 7-8 calzones.)

Suggested toppings:
1 jar spaghetti sauce or homemade sauce without beef
shredded mozzerella cheese
sliced pepperoni
diced ham
sliced black and/or green olives
onion, chopped fine
green pepper, chopped
pineapple tidbits, drained
mushrooms, sliced

Roll out small chunk of dough (about the size of a small apple) on a floured surface with rolling pin somewhat thin, try to make it about 8-10 inches in diameter. Start with sauce, then add toppings of choice and top with cheese. I've found if you put the cheese on top of the toppings, it melt better inside the calzone and kind of binds the toppings together. Fold top over and pinch edges together to make a half moon shade. Poke a couple of holes in the top (my kids poke their first initial to mark theirs.) Place on baking sheet sprayed with cooking spray to prevent sticking. Bake at 400F for about 15 minutes or until top is golden brown. Immediately after taking out of the oven, brush top with garlic butter. Enjoy!

Apple Crisp

From the kitchen of AR

5 c. sliced and peeled apples

2 c. brown sugar
1 1/2 c. flour
1 1/2 c. quick oats
2 tsp. cinnamon
1 c. butter
(This is doubled, makes enough for a bottom and top layer of crust)

Melt butter and add all ingredients. In 9 x 13 make a bottom layer using half of crust mixture. Place apples in pan, then top with the remaining crust mixture. Bake at 350F for 45-50 minutes. Serve with vanilla ice cream.

Cookie Fruit Salad

This is a favorite of ours for Thanksgiving and Christmas! It's so good!

2 3-oz or 1 8-oz. instant vanilla pudding mix
2 c. buttermilk
16 oz Cool Whip
1 20-oz can pineapple tidbits, drained well
2 cans mandarin oranges, drained well
1 bunch purple seedless grapes
1 package Keebler Fudge Stripped Cookies

Mix vanilla pudding mix using buttermilk instead of following directions on box. Fold in Cool Whip. Add drained fruit. Crush up Keebler Cookies into salad right before serving, saving about 5 cookies to place on top of salad.

Brownies

From the kitchen of PJ

1 c. butter, melted
2 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. flour
1/2 c. cocoa
1 c. nuts (optional)

Melt butter, mix with sugar and eggs, add vanilla, salt, flour and cocoa. Mix well. Spread on greased jelly roll pan. Bake at 350F for about 18 minutes. If using 9 x 13 pan, bake for 30 minutes. Top with chocolate frosting or sprinkle powdered sugar on top.

Scotcharoos

From the kitchen of DK

1 c. sugar
1 c. Karo Syrup

Melt together in large sauce pan over high heat. Remove from heat and add:

1 c. peanut butter

Stir until fully melted. Add Rice Krispies (as much as wanted). Press into cookie sheet.

Melt in microwave, stirring every 30 seconds:

1 package butterscotch chips
1 c. milk chocolate chips
1 c. semi-sweet chocolate chips

Spread over top of Rice Krispie mixture and let cool.

Apple Cobbler

From the kitchen of PJ

6-8 apples, peeled and sliced
1 c. sugar
1 tbsp. lemon juice
1 c. water
3 tbsp. cornstarch

Mix sugar and cornstarch with apples. Add water and lemon juice. Put into greased baking pan. Sprinkle generously with cinnamon and nutmeg. Pat with butter.

Topping

1 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 piece butter

Work butter into flour and sugar. Add egg. Sprinkle over apples. Bake at 350F for 45 minutes until golden brown.

Pie Crust

From the kitchen of DS

3 c. flour
1 c. shortening
1/2 tsp. salt
1 tsp. sugar
1 egg yolk
1 tbsp lemon juice

Mix flour, salt and sugar together. Cut 1/2 of the shortening into flour mixture. Add the rest of the shortening and mix to pea size. Beat egg yolk and lemon juice, then add enough cold water to make 1/2 c. or less. Add mixture to dry ingredients and press together as few times as possible, yet mixing well into a dough. Roll out and bake at 400F for about 10 minutes on high rack of oven.

Chicken Rice Casserole

From the kitchen of AR

4 chicken breasts, cooked and chopped
1 1/2 c. celery. diced
2 c. cooked rice
1 small onion, chopped
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1/2 c. slivered almonds
1 c. corn flakes, crushed
1 tbsp. melted butter

Combine all ingredients except corn flakes and butter. Place in 9 x 13 baking dish. Crush cornflakes and mix with melted butter. Place on top of chicken mixture. Bake at 350F for 25 mintues.

Graham Cracker Crust

1 pkg. graham crackers crushed
½ cube (1/4 c. margarine or butter)
½ c. sugar

Melt butter and add crushed crackers and sugar, mix well and press into baking dish.

Marshmallow Frosting

1/4 tsp. salt
1/4 tsp. cream of tarter
2 egg whites
1/4 c. sugar
3/4 c. Karo Syrup (corn syrup)
1 1/4 tsp. vanilla

Add salt and cream of tarter to egg whites and beat until mixture forms soft peaks. Gradually add sugar 1 tbsp. at a time, beating until smooth and glossy. Slowly add Karo Syrup, beating thoroughly after each addition until peaks are firm. Fold in vanilla.

Chinese Chicken Salad (Hot)

3 c. chicken, cooked and diced
1 can water chestnuts, drained
1 c. celery, chopped
1/2 c. onion, cut into wedges
1 can cream of chicken soup
1/2 c. mayonnaise
2 tsp. lemon juice

Mix together and place in baking dish. Bake covered at 350F for 45 minutes. Serve with rice, chow mein noodles (crunchy) and soy sauce.

Rice Krispie Squares

3/4 c. butter
1 large package marshmallows
7 c. Rice Krispies

Melt butter on low heat, add marshmallows and stir until melted. Cook 3-4 minutes. Remove from heat and add Rice Krispies, mixing well to coat evenly. Press in greased pan and let cool.

No-Bake Cheesecake

1 8-oz light cream cheese
1 c. sugar
1 tsp. lemon juice
8 oz. Cool Whip

Beat ingredients together with mixer (add Cool Whip last) then pour into graham cracker crust and chill. Serve with cherry fruit filling on top.

Peanut Butter Cookies

Cream together:
1 c. brown sugar
1 c. white sugar
1 c. shortening
3/4 to 1 c. peanut butter
2 eggs
1 tsp. vanilla

Combine in large bowl:
3 c. flour
1 tsp. baking soda
1/4 tsp. salt

Add creamed ingredients to dry mixture to make a dough. Shape into balls and press with fork. Bake at 375F for 8-10 minutes until light brown.

Cream Cheese Frosting

1 8oz. pkg. light cream cheese
1/2 cup butter
2 tsp. vanilla
1 tbsp. milk
3 cups powdered sugar

Soften cream cheese and butter, using mixer add in powdered sugar 1 cup at at time. Add in milk and vanilla.

Oatmeal Cookies

Cream together:
3/4 c. shortening
1 c. packed brown sugar
1/2 c. white sugar
1 egg

Add:
1/4 c. water
1 tsp. salt
1 c. flour
3 c. oatmeal

optional: raisins or chocolate chips

Mix well, spread on cookie sheet and bake at 350F for 12-15 minutes. Cut into bars.

Peanut Butter Bars

1 c. butter
2 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 c. oatmeal
1/4 tsp. salt

Cream together sugar, eggs and softened butter, add vanilla and salt and mix well. Add in flour, then stir in oatmeal. Spread on greased jelly roll pan. Bake at 350F for about 18 minutes. When cooled, spread peanut butter on the bars, then chocolate frosting.

Chocolate Cake

Combine in large bowl:
3 c. flour
2 1/2 c. sugar
2 tsp. baking soda
1 tsp. salt
3 tbsp. cocoa

Add:
1 c. sour milk (1 c. milk with 1 tbsp. lemon juice)
1/2 c. vegetable oil
1 c. hot water
2 eggs
1 tbsp. vanilla

Mix together with mixer. Bake at 350F for approximately 30-45 minutes.) Keep checking the center.

Blonde Brownies

Cream together:
3/4 c. butter, melted
2 c. brown sugar
3 eggs
1 tsp. vanilla

Combine together:
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt

Add creamed ingredients with flour mixture just to combine. Stir in 1 package of white chocolate chips. Spread onto a greased jelly roll pan. Bake at 350F for about 18 minutes.

***These taste best when completely cooled. The flavor is really different and not at sweet if you eat them warm. I've found they are a lot better cooled! Trust me!

Applesauce Cookies

From the kitchen of DS

Cream together:
1/2 c. shortening or butter
1 c. sugar
1 egg
1 tsp. vanilla
1 c. canned applesauce

Combine:
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves

Mix creamed ingredients with flour mixture. Add 1 package semi-sweet chocolate chips. Drop by spoon onto greased cookie sheet. Mixture will not be stiff, more like a thick cake mix. Bake at 375F for 7-8minutes.

Homemade Oreo Cookies

From the kitchen of JT

2 pkg. Devils Food Cake mix
4 eggs
3/4 c. vegetable oil

Mix cake mix, eggs and oil. Bake at 350F for 8-10 minutes.

Filling:
8 oz. cream cheese
2 3/4 c. powdered sugar

Spread filling on backs of two cookies and stick backs together.

Neiman Marcus Cookies

I think we have all heard the story about the $350 recipe...

Cream together:
2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla

Combine together:
4 c. flour
5 c. blended oats (blend in blender to a fine powder)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

1 24 oz pkg chocolate chips
1 8 oz Hershey Bar, grated

Add flour mixture to creamed ingredients, mix until it makes a stiff dough. Add 24 ozs. chocolate chips, grated Hershey Bar and 3 c. chopped nuts (optional). Roll into balls, and place on baking sheet 2 inches apart. Bake at 375F for 10 minutes. Makes about 112 cookies.

THE BEST Sugar Cookies EVER

Okay, I'm going to let you in on a little secret. My SECRET recipe for sugar cookies. Every time I make these for a party, BBQ or get together, they are GONE in 2 seconds. Everyone wants to know the recipe. I always joke and say it is a family secret recipe. Oh jeez...they are the easiest cookies to make and SO good! Ready!



You dump it in, add 1 stick of melted butter and 1 egg. Stir. Drop by spoonful on greased cookie sheet and bake for like 7-8 minutes at 375F. I use Betty Crocker Vanilla Frosting in the canister (add a little food coloring to make them look homemade haha) and sprinkle with candy decors if you would like! I promise, they will be a hit!

Sugar Cookies

Cream together:
3/4 c. shortening or butter
1 c. sugar
2 eggs
1/2 tsp. vanilla

Combine together:
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt

Add creamed and dry ingredients together. Chill for one hour in refrigerator. Roll out to about 1/2 inch. Cut into cookie shapes. Bake at 375F for 6-8minutes.

Molasses Cringles

From the kitchen of PJ

Cream together:
1 c. brown sugar
3/4 c. butter (I prefer butter but can use shortening)
1/3 c. molasses
1 egg

2 1/4 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

Mix all ingredients, shape dough into 1 inch balls, dip into sugar and slightly flatten on cookie sheet. (Do not completely flatten, just gently press down) Bake at 350F for 6-7 minutes.

Tole House Cookies

Cream together:
1 c. brown sugar
1/2 c. white sugar
1 c. butter
1 tsp. vanilla
2 eggs

Combine together:
3 c. flour
1 tsp. baking soda
1 tsp. salt

Add flour mixture to creamed sugar mixture and mix well. Add 1 pkg. semi-sweet chocolate chips and 1 c. chopped nuts (optional) . Roll dough into 1 inch balls, place on greased cookie sheet. Bake at 375F for 7-8 minutes.

Chocolate Waffle Cookies

Combine together:
1/2 c. butter, melted
7 tbsp. cocoa
4 beaten eggs

Combine together:
1 1/2 c. sugar
2 c. flour
1/2 tsp. salt

Mix wet and dry ingredients together and then add 1 tsp. vanilla.

Drop by tbsp. into hot waffle iron cooking approximately 1 minute. Ice with butter cream frosting with a little peppermint added.

Soft Pretzels

4 1/2 c. flour
1 tbsp. dry yeast
1 1/2 c. milk
1/4 c. sugar
2 tbsp. vegetable oil
1 1/2 tsp. salt
3 tbsp. salt for boiling in water
2 quarts boiling water
1 slightly beaten egg white

In mixer combine 2 c. flour and yeast. In sauce pan or microwave safe bowl heat milk, sugar, oil and 1/2 tsp. salt until warm. Add to flour mixture. Beat at low speed for 30 seconds scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can with a spoon. Turn out onto lightly floured surface. knead in enough flour to make a moderately stiff dough 6-8minutes. Shape into a ball and place in greased bowl, covered. Let raise until double in size (about 1 1/2 hours) Punch down, turn out onto lightly floured surface. Cover, let raise for about 10 minutes. Roll into a 12 x 8 rectangle. Cut into 16 strips each 12 inches long and 1/2 inch wide using pizza cutter. Shape into pretzels. Let raise uncovered 20 minutes. Dissolve 3 tbsp. salt into boiling water. Lower 3-4 pretzels into water at a time and boil for about 2 minutes, turning once. Remove with a slotted spoon. Place 1 inch apart on a well greased baking sheet. Brush with mixture of egg white and water. Sprinkle with course salt or sesame seeds. Bake at 350F for 25-30 minutes or until golden brown. Makes 16 pretzels

French Bread

3 1/2-4 c. flour
1 pkg. dry yeast
1 1/2 tsp. salt
1 tsp. sugar
1 1/4 c. warm water
3 tbsp. vegetable oil
1 egg white
1 tbsp. water

Sesame seeds (optional)

In a bowl, combine 2 c. flour, yeast, salt and sugar; mix well. Add warm water and oil. Blend at low speed to moisten, then at medium speed for about 3 minutes. Gradually add remaining flour, mixing by hand to make slighlty firm dough. Knead about 5 minutes. Place in greased bowl and cover. Let raise until double in size. Punch down dough and make 1 large loaf. Place on baking sheet. With a very sharp knife, make 3 diaganol slashes across top. Cover, let raise until doubled in size again. Combine egg white and water, beat slightly. Brush on top of loaf. Sprinkle with Sesame Seeds if desired. Bake at 400F for 35 minutes until golden brown. Cool.

Corn Bread

From the kitchen of PV

1/2 c. vegetable oil
1 1/2 c. canned milk (evaporated)
2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 c. sugar
1 1/2 c. flour
1 c. corn meal

Mix all ingredients well and pour into a greased 9 x 13 pan. Bake at 350F for 30 minutes. Great with Chili and honey butter!

Whole Wheat Waffles

2 1/4 c. whole wheat flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 tbsp. sugar
Mix together in large bowl.

With hand mixer, blend the following:
2 c. water
1/2 c. powdered milk
2 eggs
1/2 c. vegetable oil

Add wet and dry ingredients. Bake in waffle iron until golden brown. Serve with butter or syrup.

Whole Wheat Bread

From the kitchen of DS

4 tbsp. yeast
1 c. warm water
1 tsp. brown sugar

Add together sugar, water and yeast. Do not stir.

Mix together the following:
1 1/2 c. brown sugar
1 tbsp. salt
1 1/2 c. vegetable oil
5 eggs
1 12-oz can lemon concentrate
4 c. hot water

Mix in 10 1/2 c. whole wheat flour. Mix or knead for 5 minutes. Add more flour if needed until stiff. Mix or knead 5 minutes more. Shape into loaves and place in bread pans. Let raise until double in size. Bake at 350F for 35 minutes. Makes 3-4 loaves.

Baking Powder Biscuits

2 c. flour
1 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
1/2 c. shortening
2/3 c. milk

Cut shortening into dry ingredients. Add enough milk to make a nice dough to roll out and cut into biscuits using a round cutter or glass. Bake at 400F for 10-15 minutes. Pat a little milk on top to make them brown nice.

Pumpkin Pancakes

BB's grade 1 teacher CD made these for her class one day and she LOVED them!

2 c. flour
2 tbsp. brown sugar
1 tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 3/4 c. milk
1/2 c. canned pumpkin
1 large egg
2 tbsp. vegetable oil

Mix milk, pumpkin, egg & oil. Slowly add dry ingredients, only until wet. Batter will be lumpy. Cook on griddle just like you would pancakes.

Grandma's Yeast Rolls

From the kitchen of DS

2 c. milk, scalded, then cooled
4 tbsp. shortening or vegetable oil
4 tbsp. sugar
2 tsp. salt
2 tbsp. yeast, dissolved in:
1/2 cup lukewarm water
2 beaten eggs
6 c. sifted flour

Scald milk, let cool to lukewarm. Combine liquids and add sugar, salt, and oil. Add flour one cup at a time with mixer. May have to hand mix in last cup or two of flour. Raise until double in size twice. Roll dough our flat and use round glass to cut dough into circles, dip in melted butter and fold in half onto greased jellyroll pan. You also can roll dough out into large circle, spread melted butter onto it, cut with pizza cutter into several triangles and roll them into croissants. Let raise again. Bake at 400F for 10-15 minutes.

Grandma's Banana Bread

From the kitchen of DS

1/2 c. shortening
1 c. sugar
2 eggs
pinch of salt
3-4 ripe bananas
2 c. flour
1 tsp. baking soda dissolved in:
1 tbsp. warm water
1 tsp. vanilla
1/2 c. nuts (optional)

Mix together well, pour in greased bread pans. Bake at 350F for 45 minutes.

Spinach Dip

This recipe is on the back of a Knorr Vegetable Dip packet. Can be served warm or cold.

1 pkg. Knorr Vegetable Soup & Dip Mix
16 oz. sour cream
1 c. mayonnaise
10 oz. frozen spinach, thawed and drained well
8 oz. sliced water chestnuts, drained
3 chopped green onions
8 oz. cream cheese
8 oz. cheese whiz

Mix together well, chill and serve with french bread pieces, slices of baguette bread or crackers. Can bake for 30 minutes or warm in a crock pot and serve warm.

White Bread (Scone Dough)

6 1/2-7 c. all purpose white flour
2 tbsp. instant dry yeast
3 tbsp. sugar
1 tbsp. salt
1 1/4 c. water
1 c. milk, scalded
2 tbsp. vegetable oil

Scald milk and cool. Add water, yeast and sugar while milk is still warm but not hot. Add oil and salt. Beat in 1/2 of the flour for 2-3 minutes. Knead in the rest of the flour. Let raise once until double in size. Form into 2 loaves in bread pans. Let raise again. Bake at 350F for 35-40 minutes.

For scones, roll out pieces of dough to about 1/2 inch thick, deep fry until golden brown. Serve with butter, honey butter or jam.

Burnt Mexican Salsa

I found this on Tasty Sensations. I love this kind of salsa! It is pretty hot though...SO good!

I didn't have all of the seasonings she had listed so this is what I made:

8 Roma tomatoes
2 jalapeno peppers (half of the seeds removed)
3 serrano peppers
1 medium onion
1 tsp. garlic salt
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. cumin
14 oz. can diced tomatoes
1/2 bunch cilantro

This is her original recipe:

8-10 Roma tomatoes
1-2 jalapenos
1 medium onion
3/4 tsp. lemon pepper
3/4 tsp. Lawry's seasoning salt
3/4 tsp. garlic salt
3/4 tsp. salt
1 dash oregano
1/2 tsp. dried cilantro
1 can diced tomatoes
1/2 bunch cilantro, chopped

Place tomatoes, jalapenos and onion in a frying pan on high heat. You can half the onion and depending on how hot the jalapenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black. Remove from the pan and place in a bowl. Refrigerate until cool. Add remaining ingredients and blend together in a blender. Cool in fridge.

Cowboy Caviar Salsa

1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
1 medium onion, diced finely
1/2 to 1 green pepper, diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
1 bottle Italian dressing

Add all ingredients with dressing, mix thoroughly. Eat with corn tortilla chips.

* You can really add any vegetable that you would find in a salsa or omit anything that is in this recpie to your liking.

Fresh Salsa

My brother TJ made this version and was really good!

4-5 cups diced tomatoes, drained (fresh)
2-3 cloves minced garlic
1 white or yellow onion
1/2 bunch cilantro, chopped fine
onion and garlic powder to taste
1 small can diced green chilies
1-2 jalapenos, diced fine
juice from 1-2 limes
2 avacados, chopped rough
1 amahiem pepper, diced
salt and pepper to taste

My Homemade Trail Mix

1 box Kashi Crunch cereal
1 jar mixed nuts
1 bag craisins
1 family size bag of M&M's
1/2 c. sunflower seeds

Mix in large bowl and store in large plastic ziplock bag.

Homemade Chex Mix

6 tbsp. butter or margarine, melted
3-4 tsp. worcheshire sauce
1/2- 1 tsp. garlic salt
1 c. pretzels
2 1/2 c. Corn Chex
2 1/2 c. Rice Chex
1 jar peanuts or mixed nuts

Preheat oven to 250F. Pour butter in shallow baking pan. Stir in worcheshire sauce and garlic. Add all dry ingredients, mix until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread on paper towel to cool.

Ham Cheese Ball

From the kitchen of PT (aunt)

1 small can deviled ham
1 8 oz. cream cheese
1 c. grated cheddar cheese
1 tsp. worcester sauce

grated onion if desired
sliced olives (optional)

crushed pecans

Mix all ingredients except pecans together to form ball and roll in crushed pecans. Chill and serve with assorted crackers.

Taco Bean Dip (7 Layer Bean Dip)

1st layer: Refried beans
2nd layer: mash 3-4 avocados, salt and pepper to taste, a little garlic and 2 tsp. lemon juice. Spread on beans
3rd layer: 1 pint sour cream mixed with 1 pkg. taco seasoning
4th layer: grated cheddar cheese
5th layer: 4 diced tomatoes
6th layer: 1 can sliced black olives
7th layer: 3-4 green onions chopped finely

Chill in refrigerator and enjoy with tortilla chips.

Baked Potato Bar

Wash how ever many potatoes you would like to bake. Poke a fork in them to allow steam to escape. Bake at 350F for about an hour.

Topping ideas: butter, sour cream, cheddar cheese, S & P, diced cubed ham, sunflower seeds, diced tomatoes, sliced olives, diced onion, fresh peas, steamed broccoli, chili.

Hawaiian Haystacks

2-3 c. rice, steamed (depending on how much your family eats)

Sauce:
6 c. chicken broth
1 1/2- 2 cans of canned chicken or
3 chicken breasts, cooked and cut into small pieces
1/2 c. corn starch

Bring to boil to thoroughly cook corn starch.

Suggested toppings:
cheddar cheese, diced tomatoes, sliced black olives, celery, mushrooms, sunflower seeds, chow mein noodles, pineapple chunks, soy sauce, S & P, diced onion, green pepper.

Alfredo Chicken Pizza/BBQ Chicken Pizza

From the kitchen of AR and BR

2 chicken breast, cut into small pieces and browned
½ - ¾ c. BBQ sauce or Alfredo sauce
3 green onions, diced
mushrooms, sliced
Mozzerella cheese
1 diced tomato
¼ cup fresh cilantro

Follow bread stick recipe and roll out to however thick or thin you like. Brush edges of dough with melted butter and sprinkle with garlic salt, basil, and Parmesan cheese. Spread bbq sauce/alfredo sauce, chicken, green onions, mushrooms and cheese. Bake @ 350-375 for about 25 min. Then top with fresh tomatoes and cilantro.

*I bake the crust alone for about 10 minutes, then added the sauce and toppings and bake for another 15-20 minutes and it made the crust a little crunchier.

Bread Sticks

From the kitchen of AR

1 1/2 c. warm water
2 tbsp. sugar
1 pkg. yeast (2 1/4 tsp.)
1 tsp. salt
3 cups flour

Mix warm water, sugar and yeast well. Add salt and flour. Roll out and brush with melted butter, then sprinkle with garlic salt, basil and Parmesan cheese. Cut into strips and twist. Bake at 350F until golden brown.

Taco Soup

1lb ground beef, browned and drained
season with salt and pepper

1 large can dark red kidney beans
1 large can pinto beans or black beans
1 or 2 large cans stewed diced tomatoes (depending on how tomatoe-y you like it)
1 can kernel corn WITH water
1 small can green chilies
1 pkg. taco seasoning
1/2 c. salsa
1/2 onion or 1 TBSP dried onion flakes
2 tsp. garlic salt

Brown ground beef and drain, in crock pot or large pot all all ingredients, juice and all. Just dump it all in! Simmer for 20-30 minutes and serve hot with shredded cheddar cheese, sour cream and Frito Scoops!