Liz's Roasted Red Potatoes w/ bacon and cheese

Roasted Red Potatoes w/ bacon and cheese

½ c. ranch
½ c. cheddar cheese grated
¼ c. real bacon bits
2 lbs. red potatoes quartered
1 Tbs. parsley

Heat oven to 350. Mix all ingredients. Put in greased baking dish. Cover w/ foil. Bake 40 minutes. Remove foil. Bake 15 min. Spinkle with cheese and parsley bake until cheese is melted.

Liz's Bacon Wraps

Bacon wraps

2 can water chestnuts
1 lb. bacon
Cut bacon in thirds and wrap each piece secure w/ toothpick. Bake at 375 for 25 minutes Place close together on cookie sheet.

Sauce:
1 1/3 c. brown sugar
2 tsp. mustard
2 tsp worchestershire sauce
2 tsp. soy sauce
8 tbs ketchup
Stir together over medium heat until sugar is dissolved. Pour over bacon wraps. Bake again at 375 for 20 minutes.

Amber's Hostess “Cupcake” Cake

Hostess “Cupcake” Cake

Devils food cake mix
½ c. butter
1/3 c. milk
1 tsp. vanilla
White frosting
½ c. cocoa
3 2/3 c. powder sugar

For Cake: Follow directions on box and bake in 2 round cake pans. Let cool.
Place 1 cake on plate and frost only the top with white frosting then place second cake on top.
Fudge frosting: Combine butter, milk and sugar in microwave safe bowl and microwave until boiling. Stir once each minute. Add cocoa and vanilla and mix until smooth.
Pour over cake and allow to drip over the sides of the cake. If you want use white frosting and create loops on top.

Nani's Chocolate Brownie Crunch

Chocolate Brownie Crunch

1 C. butter/margarine
2 C. sugar
4 Eggs
6 Tbs. baking cocoa
1 c. all purpose flour
½ tsp. salt
1 Jar (7 ounces) marshmallow
1 c. peanut butter
2 c. (12 ounces) semi sweet chocolate chips
3 c. rice crisp cereal

In a mixing bowl cream butter and sugar, add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13*9 baking pan. Bake at 350 for 25 min or until done. Cool, spread marshmallow crème over cooled brownies. Melt peanut butter and chocolate chips over low heat, mix in cereal. Spread over marshmallow layer. Chill . Store in refrigerator.

Caitlin's Pineapple Pie

Pineapple Pie

1 recipe pastry for a 9 inch double crust pie
¾ c. white sugar
3 Tbs. cornstarch
1 (20 ounce) can crushed pineapple with juice
1 Tbs. lemon juice
2 Tbs. milk
1 Tbs. white sugar

Preheat oven to 425°F
In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust, then brush with milk and sprinkle with sugar. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.

Susie's Classic 100% Whole Wheat Bread

Classic 100% Whole Wheat Bread

2 ½ tsp instant yeast or 1 packet active dry yeast dissolved in 2 tbs water
1 1/3 cups luke warm water
¼ c. vegetable oil
¼ c. honey, molasses, or maple syrup
3 ½ c. Whole wheat flour
¼ c. nonfat dried milk
1 ¼ tsp salt

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6to 8 minutes, or until it begins to become smooth and supple. ( You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual”. Transfer the dough to a lightly greased bowl. Cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of you kitchen.

Shaping: Transfer the dough in a lightly oiled work surface, and shape it into an 8-inchlog. Place the log in a lightly greased 8 ½* 4 ½ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 30 to 60 minutes, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark the rebound slowly.

Baking: Bake the bread in a preheated 350° oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190 at the center of the loaf). Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature. Yield 1 loaf.

Beef Stew

Beef Stew

1lb stew meat
1 medium onion
1 (8oz) bag baby carrots
1 (14.5oz) can diced tomatoes
1 (10.5oz) condensed beef broth
1 can (8oz) tomato sauce
1/3 c. all-purpose flour
1 Tbsp. worchestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
¼ tsp pepper
12 small red potatoes cut in quarters
2 c. sliced fresh mushrooms

Heat oven to 325 °F
Mix all ingredients except potatoes and mushrooms. Cover and bake 2 hrs.
Stir in potatoes and mushrooms. Cover and bake 1 hr to 1 ½ hrs longer or until beef and vegetables are tender.

Crock Pot
Chop onion. Omit tomato sauce. Increase flour to ½ cup. In crock-pot, mix all ingredients except beef. Add beef (do not stir). Cover and cook on low heat setting 8 to 9 hrs. Stir well.

Creamy Tomatillo Dressing from Café Rio

Creamy Tomatillo Dressing from Café Rio

1 package hidden valley ranch
1 c. buttermilk
1 c. mayo
3 tomatillos
2 cloves garlic
1 c. cilantro
½ tsp. cayenne pepper
Blend all ingredients in blender or food processor.

Café Rio Sweet Pork

Café Rio Sweet Pork

3 lb. pork loin
1 c. salsa (your favorite)
6 oz. coke
1 c. brown sugar

Put pork in crock pot. Cover ½ of the loin with water. Cook 4 to 5 hours on low. Drain. Combine other ingredients & pour over loin. Cook 3 more hours on low. Shred. Great on salads, burritos, tacos, and nachos.

Butter Dips

Butter dips

2 ¼ c. flour
1 Tbsp sugar
3 ½ tsp baking powder
1 ½ tsp salt
1 c. milk
1/3 c. butter/margarine

Mix dry ingredients together. Add milk and stir until dough just clings together. Melt butter and pour into pan. Roll dough into rectangle ½ inch thick. Cut dough in half length wise and then into 16 strips cross wise. Dip both sides in butter and lay in the pan. Bake at 450° for 15-20 minutes.

Peach Omelet

Peach omelet

2 eggs
½ c. milk
½ c. flour
¼ c. sugar
2 TBL Butter
1 can peaches sliced
Nut meg

Melt butter in pie pan in oven. Blend egg, milk flour, sugar. Pour mixture in hot pie pan drop peaches into mixture. Sprinkle nutmeg on top. Bake 350° for 30 minutes.

Hillary's Easy fruit salad

Easy fruit salad

Combine in large bowl:
1 small pkg. Strawberry Jell-O
24 oz. cottage cheese
2-11 oz cans of mandarin oranges
2 large bananas
5 small apples
20 oz. can pineapple chunk
12 oz. whipped cream

Jennifer's Tortilla Rollups

Tortilla Rollups

4 oz can diced green chilies
2 cups shredded cheese
1 box of cream cheese
Tortillas

In a bowl mix shredded cheese, green chilies, and cream cheese. Spread mixture evenly on tortillas, roll, and chill. Cut rollups and eat the ends which aren’t quite as rolled up. Then enjoy.

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

1 pint sour cream
2 cans cream of chicken soup (or 1 large can)
1 small can diced green chilies
2 bunches green onions
1 lb. jack or cheddar cheese, grated
18-20 corn tortillas
3-4 chicken breasts, boiled & cut up

Combine first 3 ingredients for filling. Divide in half and add chicken to 1 half and save the other half for the topping. Slice onions, including tops. Dip tortillas in hot oil and drain. Place spoonful of filling on tortilla top with cheese and onion roll and add to 13 by 9 pan. After pan is full put topping on and top with cheese and onions. Preheat oven 350° Bake until heated through (bubbles in middle).

Linzi's Mexican Chicken Bake

Mexican Chicken Bake

2 (10 ¾ oz.) can cream of chicken soup
2 ¾ cup milk
2 cups cooked, shredded chicken
½ tsp salt
½ onion finely chopped
1 (7oz) can salsa
2 ½ cups grated cheese
12 corn tortillas

Preheat oven to 350°. Lightly butter a 2 quart casserole dish. In a medium bowl combine the 2 cans of cream of chicken soup and the milk. Stir to blend well. Add shredded chicken, salt, onion, and salsa. Layer tortillas and the chicken mixture then sprinkle with grated cheese. Alternate this until finished then spread cheese on top. Bake 35-45 minutes until bubbly. Serves 8.

Lacey's Waffle Iron Cookies

Waffle Iron Cookies

1 C. Shortening (Crisco)
1 1/2 C. Sugar
4 Eggs
Pinch of Salt
2 C. Flour
1/2 C. Cocoa
2 tsp. Vanilla

Mix well and drop by teaspoon onto cookie sheet. Bake at 350 degrees for 8-9 minutes. Frost with chocolate frosting.

Chocolate Frosting

1/2 stick of margarine
1/2 C. milk
2 Tbsp. Cocoa

Heat in microwave for 1 1/2 minutes. Add:

1 tsp. Vanila
1/2 to 1 bag of powdered sugar.

Mix well. Should be thick consistency so it doesn't run (almost like peanut butter).

Megan's Salsa

Salsa

You will need:
about 5 chopped tomatoes
1/8 of an onion finely chopped or blended
clove of garlic
lemon and or lime juice to taste (2 or 3 fresh limes)
cilantro chopped, I put in almost a whole bushel
green or yellow bell peppers
6 oz. can of tomato sauce
pinch of chili powder
Salt and Pepper to taste
jalapeno to taste finely chopped

Directions: chop everything and throw it all together. Don't taste it until you put a little bit of salt and pepper in it.

Note: Don't use the whole jalapeno unless you want it to be really hot. For extra spiciness, leave the seeds in.

Stephanie's Peanut Butter Bars

Peanut butter bars

¾ cup margarine ½ tsp. salt
¾ cup brown sugar ¾ tsp. baking soda
¾ cup white sugar 1½ cup flour
½ tsp. vanilla 2 cup oatmeal
2 eggs 1 cup peanut butter (whipped)
¾ cup peanut butter

Mix margarine and sugars together. Add vanilla, eggs and peanut butter. Beat well with electric mixer. Add flour, soda, salt and oatmeal. Spread on un-greased bookie sheet and bake at 350 degrees for 15 minutes or until lightly browned. After baked, spread whipped peanut butter on crust while still hot. Cool then frost.

Frosting

¼ cup cocoa
¼ cup margarine
2 cup powdered sugar
½ tsp vanilla
¼ cup evaporated milk

mix well and frost crust.