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1 can Pilsburry Crescent roll dough 1 bag marshmallows ¼ tsp. cinnamon ½ c. sugar 4 Tbs. butter Glaze: 1 c. powdered sugar 2-3 Tbs. milk Remove dough from can and separate rolls. Combine cinnamon and sugar. Melt butter. Roll a marshmallow for each roll in butter then cinnamon and sugar and place in the center of each crescent roll and roll up. Tuck edges underneath and place on a cookie sheet. Bake according to directions on the can. After removing from the oven, let cool. Then make glaze and drizzle over puffs.

¼ lb. jimmy dean sausage ¼ green pepper, diced 4 eggs 4-8” flour tortillas shredded cheddar cheese salsa Cook the sausage until brown. Pour the scrambled eggs onto the griddle and mix the eggs with the sausage and green peppers. Salt and pepper and stir fry until eggs are cooked. Microwave tortillas for 20-30 seconds to soften, then fill with ¼ of the egg mixture and top with shredded cheddar cheese.

1 pkg. cream cheese, softened 3 c. confectioners’ sugar 3 c. semi sweet chocolate chips, melted 1 ½ tsp. vanilla In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate 1 hour then shape into 1” balls. *You can roll in nuts, cocoa, coconut, confectioners’ sugar, candy sprinkles, or omit chocolate and add 1 c. crushed oreos, then roll in oreos.

6 eggs 1 c. milk 2 Tbs. butter, melted ½ tsp. salt ¼ tsp. pepper ¼ c. chopped green onion ½ lb. bacon, cooked and crumbled 1 c. shredded cheddar Beat eggs, milk, butter, salt and pepper in a bowl. Then pour into a greased 7x11” baking dish. Sprinkle with remaining ingredients and bake, uncovered, at 350 for 25-30 minutes or until a knife tests clean.

4-6 chicken breasts 1 can black beans 1 can corn 2 cans green chilies 16 oz. salsa Cook on high for 4 hours. ½ hour prior to eating, mix in 6-8oz. cream cheese. Serve on tortillas or with chips.

4 eggs 1 can evaporated milk 3 Tbs. sugar ¼ c. oil 1 ½ c. flour ½-¾ evaporated milk can of water Mix first 4 ingredients in blender. Add flour and water, alternating until desired texture. Cook in skillet.

Ingredients 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray Directions Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

2-3 chicken breasts, cut into large chunks 2 eggs vegetable oil cornstarch sauce: ¾ c. sugar ½ c. vinegar 1 Tbs. soy sauce 4 Tbs. ketchup 1 ½ tsp. garlic powder Heat vegetable oil. Whisk eggs and dip chicken pieces into it then dredge through cornstarch. Fry in oil until golden on both sides. Mix sauce and pour into a shallow baking dish. Place chicken in the dish and cook for 45 minutes at @350. Flip chicken every 15 minutes. Serve with rice.

In a large bowl, dissolve 2 Tbs. yest in ½ c. warm water. Then add: 2 eggs 4 tsp. dill weed ½ tsp. each oregano, basil, thyme 1 ½ Tbs. minced onion ½ Tbs. baking soda 4 Tbs. sugar 2 c. cottage cheese (melted 3 minutes in the microwave) 2 Tbs. melted butter 4 ½ c. flour Mix all together and knead for 5 minutes. Cover with a towel and let rise 1 hour. Punch down and form into a loaf. Let rise one more hour. Bake @350 for 20-25 minutes.

Line a 9x13 pan with: 24 oz. frozen hashbrowns ½ c. melted butter Bake @375 for 20 minutes. then mix together: 3 eggs 1 c. half and half (you can use milk) ½ tsp. Lawry’s season salt 1 c. grated swiss 1 c. grated cheddar 1 c. diced ham Pour on top of hashbrowns and bake another 35-40 minutes.

6 eggs 3 c. sugar 1 ½ c. pumpkin (large can) 2 ½ tsp. vanilla 4 ½ c. flour 4 ½ tsp. cinnamon 2 ¼ tsp. baking soda 1 ½ tsp. salt 3 tsp. baking powder 12 oz. chocolate chips Mix everything together. Grease 5 loaf pans and bake @325 for 45-50 minutes.

6 Tbs. butter 6 eggs, slightly beaten 1 c. milk 1 c. flour ¼ tsp. salt Melt butter in glass pan(s). Beat remaining ingredients together and pour into the middle of butter. Bake @400 for 30 min.

Bring to a boil in a pan: 1 c. dark corn syrup 1 c. brown sugar Remove from heat and add: 1 c. peanut butter Stir thoroughly then fold in: 6 c. Special K cereal (optional:) raisins sunflower seeds nuts coconut Spread in 9x13 pan and cool

6 med. Chicken breast halves ½ c. ricotta cheese ½ c. mozzarella cheese, shredded 1/3 c. Parmesian or Romano cheese, grated 2 t. fresh or ¼ t. dried oregano ¼ t. lemon-pepper seasoning. 1 t. olive oil Rinse chicken and pat dry. With your fingers, gently seperate skin from the meat along the rib edge. (for skinless breasts, carefully cut in half almost to edge.) For stuffing, combine cheeses, basil, oregano, and lemon-pepper. Stuff a little less than ¼ c. into chicken . Place chicken, skin side up, in a 13x9x2 baking dish. Brush lightly with oil and bake in a 375 degree oven for 45 to 55 minutes, or until chicken is no linger pink.

12 oz. Chicken breast or thighs (boneless, skinless) 2 T. honey 2 T. vinegar 2 T. orange juice 1 T. Soy sauce 1 t. sornstarch 2 T. cooking oil 2 c. frozen mixed vegetables Hot cooked rice Rinse and pat dry chicken, cut into 1" pieces, set aside. For sauce, in a samll bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch, set aside. Por cooking oil into wok or large skillet, (add more oil as necessary during cooking) preheat over med-high heat. Stir-fry frozen veggies for 3 min. or unitl crisp-tender and remove from wok. Add chicken to hot wok and stir-fry for 3-4 min, until no longer pink. Push chicken from the center of wok and add sauce (stir first). Cook and stir until thick and bubbly. Return cooked veggies to wok. Stir all ing. Together to coat. Sitr and cook for one more minute, or until heated through. Serve immeadiately over rice.

1 lb. beef round steak 1 T. cooking oil ½ C. chopped onion (1 medium) 2 cloves garlic, minced 4 C. beef broth 2 T. vinegar ½ t. dried marjoram or basil ¼ t. pepper 8 oz. Frozen noodles ¼ C. beef broth 3 T. all-purpose flour 2 T. parsley (optional) Trim fat from meat and cut into ¾" cubes. In a large sauce pan, brown half of the meat in hot oil, remove. Brown remaining meat with onion and garlic (adding more oil if necessary.) Drain fat and return all meat to saucepan. Stir in the 4C. Of broth, vinegar, marjoram, and pepper. Bring to a boiling. Ruduce heat and simmer, covered for 1 to 1 ¼ hours until meat is tender. Stir noodles into beef mixture. Bring to boiling and reduce heat. Cook, uncovered for 25 to 30 minutes or until noodles are tender. Drain meat and noodles, reserving 2 ½ cups of liquid; or if necessary, add enough water to make 2 ½ cups of broth. Return to sauce pan. Stir together the ¼ beef broth and four and add to sauce pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in beef and noodles: heat through. Garnish with parley if desires.

Blend: 8 eggs ½ c. Bisquick 1/3 c. melted butter Then add: ¼ tsp. salt 1 Tbs. sugar *Basil, garlic, pepper, etc. as desired Put any desired fillings (cheese & ham, spinach & Parmesan, Italian sausage, cheese and tomatoes, etc.) into a deep pie plate or casserole dish and pour mix over the top. Bake @350 for 45 min.

Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer) Garlic cloves, unpeeled Olive oil Kosher salt Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)* Line a half-sheet pan with parchment paper and heat oven to 225 degrees. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper. Scatter a handful of unpeeled garlic cloves throughout the tomatoes. ...

1 pkg. cake mix 1/3 c. oil 2 eggs Mix all ingredients and bake @375 for 9 minutes.

½ c. shortening 3 eggs 3 large bananas 2 ½ c. flour 1 c. sugar 3 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1 c. chopped nuts (optional) Cream shortening and sugar, then add eggs, vanilla, and bananas and mix well. Add remaining ingredients and mix to combine. Pour into 2 large or 4 small loaf pans. Bake @350 for one hour. (Reduce time for small loaf pans.)