Jessica Seinfeld's Tri-Color Farfalle Chicken Caesar Salad

8 oz tri-color farfalle pasta
1 cup Caesar salad dressing, divided
6 oz shaved parmesan cheese, divided
6 cups chopped romaine or Italian lettuce blend
4 cups Roma tomatoes cut into wedges
freshly ground black pepper
3/4 cup Caesar croutons
2 medium chicken breasts, grilled and sliced

Cook pasta according to package directions. Drain and stir to separate pasta. Do not rinse.
Combine pasta and 1/2 cup Caesar salad dressing in a salad bowl. Cover and refrigerate for 1 hour.
Add halve of the parmesan and all of the lettuce, tomatoes, ground black pepper and croutons to the chilled pasta. Mix well.
To serve, place sliced chicken on top of the salad, sprinkle with remaining parmesan and drizzle with the remaining salad dressing.
Makes 8 servings.

Hazelnut & Lemon French Green Beans

1 lb French green beans
1/2 teaspoon salt, plus more to taste
1 Tablespoon and 1 teaspoon coarsely chopped hazelnuts, toasted
1 Tablespoon grated lemon peel
1 Tablespoon and 1 teaspoon lemon juice, preferably fresh-squeezed
1 teaspoon extra-virgin olive oil
ground black pepper

Fill a large pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add beans and 1/2 teaspoon salt. Cook for 2-5 minutes or until just tender. Drain in a colander.
Transfer the beans to a serving bowl. Add hazelnuts, lemon peel, lemon juice and olive oil. Season to taste with salt and pepper. Toss gently to mix. Serve immediately.
Makes 4 servings.

Berry Spinach Salad

8 cups spinach leaves, rinsed and spun dry
2 cups fresh blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh blackberries
1/4 cup broken pecans, lightly toasted

DRESSING:
1/2 cup halved strawberries
1/4 cup raspberry vinegar
grated peel of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon light agave nectar or honey
2 teaspoons extra virgin olive oil

Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently.

To prepare the dressing, in a small bowl mash strawberries into pulp. Add vinegar, lemon peel and juice, agave and olive oil. Stir well with a whisk.
Arrange the spinach and berry mixture on plates and drizzle with dressing. Sprinkle with toasted pecans. (Or drizzle the dressing over the spinach/berry mixture in the bowl, add pecans and then toss.)
Makes 6 servings.

Black & Blue Breakfast Smoothie Bowl

1 1/2 cups blueberries, frozen
1 1/2 cups blackberries, frozen
1 medium banana
1/4 cup orange juice
8 ice cubes
2 teaspoons honey (optional)
1/2 cup low fat granola

Place the frozen berries, the banana, orange juice and ice in blender. Blend on high speed until the mixture is almost smooth, with a texture between a slush and a sorbet.
Pour the mixture into a cereal bowl or a glass. Stir in honey, if desired. Top with granola. Serve immediately.
Makes 2 servings

Debbie Mosher's Salad Dressing

1/2 cup oil
1/4 cup vinegar
1 pkg Italian dressing powder
1 pkg ranch dressing powder
1 cup buttermilk
1/2 cup sour cream

Mix and refrigerate.

* This salad dressing recipe was created by one of my favorite college professors. Super easy and delicious!

From Debbie Mosher

Luscious Four Layer Pumpkin Cake

2 layer size yellow cake mix
15oz pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 teaspoon pumpkin pie spice, divided
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip, thawed
1/4 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 350*. Grease and flour 2 9" round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with mixer on medium until well blended. Pour evenly into prepared pans.
Bake 28-30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer on medium until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well. Stir in cool whip.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator.

Angel Lush with Pineapple

1 pkg vanilla flavor instant pudding
20 oz crushed pineapple in juice, undrained
1 cup thawed cool whip
10 oz prepared round angel food cake
seasonal berries

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.
Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Serves 10

Apple Pudding Cake

Cream together:
1/2 cup butter
2 cups sugar

Add:
2 eggs
4 cups shredded apples

Add:
2 cups flour
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda

Mix well, pour into dripper pan. Bake at 350* for 45-50 minutes.

Sauce:
2 cups sugar
1 cup butter
1 cup cream
1 teaspoon vanilla
dash nutmeg

Mix ingredients together, cook over low heat until well blended. Serve hot over cake.

Amy's Chicken & Broccoli Casserole

1 big bunch of fresh broccoli
3 or 4 fresh chicken breasts
1 cup mayonnaise
2 Tablespoons lemon juice
2 cans cream chicken soup
1 block of cheese

Steam broccoli and cook the chicken.
Lay broccoli in a 9"x13" pan, on the second layer add the bite size pieces of chicken breast. Third layer is the sauce (mayonnaise, soup, and lemon juice). Mix in bowl, then pour an even layer over the chicken. Four layer is the cheese. Add as much as you want.
Bake at 325* for 25-30 minutes.
Serve with French bread and a salad.

* Quick, easy, and yummy!

From Amy Zander

Raspberry Stuffed French Toast With Custard Sauce

4 oz cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 eggs plus 2 egg whites
5 cups milk, divided
1 loaf French baguette, ends trimmed, cut into 18 slices. divided
12 oz frozen unsweetened raspberries, divided
1 pkg (4 serving size) vanilla flavored instant pudding

Beat cheese, sugar, vanilla and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
Arrange 9 of the bread slices in greased 13"x9" baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour cheese mixture over bread. Let stand 30 minutes. Preheat oven to 350*.
Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 minutes. Microwave remaining raspberries in small microwavable bowl on high 15-20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.

Make-Ahead:
Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 minutes or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

Mexican Layered Dip

8 oz cream cheese
1 Tablespoon taco seasoning mix
1 cup thick 'n chunky salsa
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tablespoons sliced ripe olives
3 pkgs (13 oz each) baked tortilla chips

Beat cream cheese with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9" pie plate or quiche dish.
Layer remaining ingredients over cheese mixture; cover.
Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Makes 5 cups dip.

Spinach & Cheese Dip

8 oz cream cheese, softened
1/2 cup mayonnaise
1/3 cup sliced green onions
10 oz frozen chipped spinach, thawed, well drained
1 cup Italian style cheese crumbles
1/2 cup chopped roasted red peppers

Beat cream cheese, mayo and half the onions in medium bowl with mixer on medium speed until well blended. Add spinach; mix until just blended.
Stir in cheese crumbles and peppers; cover.
Refrigerate at least 1 hour. Sprinkle with remaining onions just before serving.

Makes 3 cups.

"Margarita" Dip

8 oz cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tablespoons orange juice
1/2 cup thawed cool whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with mixer on medium speed until well blended. Gently stir in cool whip; cover.
Refrigerate at least 1 hour.
Serve with fresh fruit, grilled fruit or Nilla wafers.

Makes 1 3/4 cups.

Jazz it up: Serve in a wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip.

Mandarin Almond Chicken Bites

1/2 cup finely chopped cooked chicken
1/2 cup canned mandarin orange segments, drained, cut into thirds
1/4 cup dried cranberries
2 Tablespoons sliced almonds
2 Tablespoons Miracle Whip light dressing
48 Triscuit reduced fat crackers

Combine chicken, oranges, cranberries, almonds, and dressing; cover.
Refrigerate at least 1 hour to allow flavors to blend.
Top each cracker with 1 teaspoon of the chicken mixture. Serve immediately.

Makes 16 servings.

Baker's Chocolate Fondue

1. Heat 14oz sweetened, condensed milk and 1/2 cup milk in a small saucepan until mixture is creamy.

2. Add 4 chopped squares Baker's semi-sweet baking chocolate; stir until completely melted.

3. Serve warm with assorted fresh fruit (apples, pears, and grapes), cookies, pound cake cubes or pretzels.

Makes 2 cups.

Variations:
* Substitute white baking chocolate for semi-sweet chocolate.
* Stir in 1/4 cup peanut butter with chocolate.
* Stir in 1/4 cup seedless raspberry jam with chocolate.

Chicken Fondue

1. Cook and stir 1 finely chopped medium onion in a fondue pot or heavy saucepan with 1/4 cup prepared Good Seasons mild Italian dressing.

2. Add 2 cans (14.5 oz each) chicken broth, 1/2 cup apple juice and 2 Tablespoons cornstarch. Heat to simmer just before serving.

3. Cut 8 boneless, skinless chicken breast halves (1 per person) into very thin strips. Cut vegetables such as cauliflower, mushrooms, and peppers into bite-sized pieces. (Be sure to keep raw chicken on a separate plate away from vegetables and cooked chicken.)

4. Dip chicken and vegetables into boiling hot broth to cook. Cook chicken for about 3 minutes or until cooked through and vegetables for between 2-3 minutes, depending on the type of vegetable. Serve with assorted dipping sauces.
Makes 8 servings.
Dipping Sauces:

Lemon Garlic:
Combine 1 cup Miracle Whip dressing with 1 finely chopped garlic clove and 2 Tablespoons lemon juice.

Herb:
Combine 1 cup Miracle Whip dressing with 2 Tablespoons prepared Good Seasons mild Italian dressing.

Creamy Coconut Dip

1. Mix 8 oz softened cream cheese and 15 oz can cream of coconut in large bowl with wire whisk until well blended.

2. Mix in 16 oz cool whip. Stir gently until well blended. Cover, refrigerate several hours or until chilled.

3. Serve with graham cracker sticks or crackers or cut up fruit.

Hot Spinach Dip

10 oz pkg frozen chopped spinach, thawed, drained
1 cup mayonnaise
1/2 cup grated parmesan cheese
1 clove garlic, minced
2 Tbsp chopped roasted red peppers

Preheat oven to 350*
Mix spinach, mayo, cheese, and garlic until well blended.
Spoon into 9" pie plate or quiche dish.
Bake 20 minutes or until heated through.
Sprinkle with peppers.

Pumpkin Bread

1 1/3 cup sugar
1/3 cup butter
2 eggs
15 oz can pumpkin or 1/2 of 29 oz can
1/3 cup water
1 1/2 cups + 2 1/2 Tablespoons flour
1 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (can add 1 teaspoon if desired)
1/2 teaspoon cloves

Cream sugar and butter.
Add eggs and beat.
Add pumpkin and water and beat.
Add dry ingredients.
Bake at 350* for 30 minutes.

Frosting:
3 oz cream cheese
1/2 stick butter
1 teaspoon rum flavoring
1 teaspoon vanilla
enough powdered sugar to make a good consistency.

Cheesecake

8 oz cream cheese
1 can of eagle brand milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crust

Beat ingredients together, in order given, until frothy.
Put in fridge and let it set.
Top with cherries, raspberries, strawberries, or other desired fruit.
Serves 8.

Best Brownies Ever

1 cup butter
4 eggs
2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
8 Tablespoons (1/2 cup) cocoa
1 cup flour
1 cup chocolate chips, optional

Soften butter.
Add eggs, sugar, salt, vanilla, and cocoa.
Mix well.
Fold in flour and chocolate chips.
Pour into 9"x13" pan.
Bake at 325* for 30-35 minutes.

Cherry Fudge Cake

1 fudge cake mix
1 teaspoon almond extract
2 eggs
21 oz can cherry pie filling
2 Tablespoons oil (vegetable or canola)

Mix ingredients together well. Spread mixture into 15"x10"x1" pan. Bake at 350* for 25-30 minutes or until done.

Easy Pumpkin Chocolate Chip Cookies

1 can of pumpkin
1 bag of mini chocolate chips
1 spice cake mix

Mix pumpkin and spices cake mix together.
Add chocolate chips.
Drop spoonfuls on cookie sheet.
Bake at 375* for about 20 minutes. Check at 15 minutes with a fork to see if it comes out clean.
Let cool and enjoy!

* I never really thought this recipe worked until I tried it out for myself in college. They were actually pretty good! They are great if you are crunched for time!

Blueberry Pie

2 graham cracker ready made pie crusts
1 block cream cheese, softened
12oz cool whip, softened
1/4 cups powdered sugar
1 can Comstock blueberry (any)

Combine cream cheese and cool whip until creamy.
Add powdered sugar.
Pour into pie crust.
Add blueberry on top.
Chill/Set.
Serve.

* A super easy pie with great flavor. It's light and creamy. A perfect summer treat!

Muddy Buddies

9 cups Chex cereal
6 oz semi sweet chocolate chips (1 cup)
1/2 cup peanut butter
1/4 cup margarine or butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal into large bowl; set aside.
Microwave chocolate chips, peanut butter, and margarine in 1 quart microwavable bowl uncovered on high for 1 minute; stir.
Microwave 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla.
Pour chocolate mixture over cereal in bowl, stirring until evenly coated.
Pour into large plastic food storage bag; add powdered sugar.
Seal bag; shake until well coated.
Spread on waxed paper to cool.
Store in airtight container in refrigerator.

Meltaways

2 sticks butter
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour

Cream butter.
Add remaining ingredients and blend well.
Drop by spoonfuls and bake at 350* for 12 minutes.

Frosting:
3 oz cream cheese
1 teaspoon vanilla
1 cup powdered sugar

Mix together and spread on cooled cookies.

Spice Cake

2 1/2 cups flour
1 cup sugar
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/3 cup buttermilk
1/2 cup margarine
3 eggs

Preheat oven to 350*
Cream margarine and both sugars.
Add eggs.
Add baking powder, salt, soda, and all the spices.
Alternate flour and buttermilk, ending with flour.
Beat for 3 minutes.
Bake 35-45 minutes.

Chocolate Mousse Pie

1/4 cup sugar
1/4 cup water
3 squares semi sweet chocolate
2 beaten egg yolks
2 egg whites
1/8 teaspoon cream of tartar
2 Tablespoons sugar
1/2 cup whipping cream

Combine sugar and water in a saucepan.
Cook over low heat until sugar dissolves.
Add chocolate and stir until melted. Cool.
Gradually stir chocolate into beaten egg yolks.
Return mix to saucepan and cook for 2 minutes, stirring constantly.
Cool slightly.
In a clean bowl, beat egg whites and cream of tartar.
Gradually add the 2 Tablespoons of sugar. Beat to stiff peaks.
Fold egg whites gently into chocolate mixture.
Beat whipping cream to soft peaks and gently fold into chocolate mixture.
Cover and chill for 4 hours.

Lemon Pie

1 1/2 cups sugar
3 Tablespoons flour
3 Tablespoons cornstarch
3 eggs
2 Tablespoons margarine
juice of 1 lemon
grated lemon peel

In a saucepan, combine sugar, flour, and cornstarch.
Gradually stir in 1 1/2 cups water.
Cook and stir until thick and bubbling.
Cook 2 minutes.
Remove from heat.
Separate eggs.
Set aside egg whites.
Gradually stir some of the hot mixture into the egg yolks.
Return mixture to pan and bring to a gentle boil.
Cook 2 minutes.
Remove from heat and stir in lemon juice and peel.
Top with meringue if desired.
Store in the fridge.

Pecan Pie

3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup margarine
1 teaspoon vanilla
1 cup pecans

Beat eggs.
Stir in corn syrup, sugar, margarine, and vanilla.
Stir in pecans.
Pour into pie crust.
Cover pie with foil.
Bake at 350* for 25 minutes.
Remove foil and bake for 20 more minutes.

Pumpkin Pie

1 egg
1 1/4 cup canned pumpkin
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/4 cup evaporated milk

Heat oven to 425*
Beat egg.
Beat in remaining ingredients.
Pour into unbaked pie crust.
Bake 15 minutes.
Reduce temperature to 350* and bake 35 minutes more.

Oreo Cookies

1 devils food cake mix
2 eggs
3/4 cup butter

Mix ingredients together.
Roll into small balls and place on cookie sheet.
Bake on lowest rack at 350* for 4 minutes, then bake on top rack for another 4 minutes.
When cookies are cool, frost with cream cheese frosting.

4 oz cream cheese, softened
1/2 cup butter
1 teaspoon vanilla
1 3/4 cup powdered sugar

Mix together and frost on cooled cookies, pressing 2 together.

M&M Cookie Squares

1/4 cup flour
1/2 cup graham cracker crumbs, very fine
1/4 teaspoon baking soda
1/4 cup brown sugar + 2 Tablespoons
1/4 cup butter, softened

Mix & press in bottom of 8"x8" pan.
Bake at 350* for 10 minutes.

2 cups mini marshmallows

Pour over top generously and return to oven for 2 minutes or until melted.

1/2 cup m&m's (large or small)
hot fudge syrup

Pour m&m's over hot marshmallows and drizzle with chocolate sauce.
Let set & cool.
Cut into bars.

Optional:
nuts in crust
caramel sauce with chocolate
serve with vanilla ice cream or whipped cream

Can make a double batch for 9"x13" pan.

* Wow, these are super rich and gooey but insanely good!

From Debbie Mosher

French Bread

1 pkg dry yeast
1/4 cup warm water
1 cup hot water
1 1/2 Tablespoon sugar
1/2 Tablespoon salt
2 1/2 Tablespoon oil
3 cups flour

Dissolve yeast in the 1/4 cup warm water.
Add sugar.
In a large bowl combine hot water, salt, oil, and 1/2 the flour.
Mix well.
Stir in dissolved yeast.
Stir in remaining flour.
Knead until smooth.
Let rise 5 minutes.
Knead again.
Repeat 4 times.
Shape into French loaf.
Place on baking sheet.
Let rise.
Bake at 400* for 20 minutes.

Buttermilk Biscuits

1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
3 Tablespoons shortening
1/2 cup buttermilk

Preheat oven to 425*
Stir dry ingredients (flour, baking powder, and salt) together.
Cut in shortening with a pastry blender until pieces are about the size of peas.
Add buttermilk. Stir with a fork just until moistened.
Flour board.
Knead dough until it holds together.
Roll out dough (about 1/2 inch thick).
Cut biscuits and place on baking sheet.
Bake at 425* for about 15 minutes.

Homemade Salsa

1/2 onion, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tomato, chopped
1 can green chilies
jalapeno, optional
14 oz can petite diced tomatoes
cilantro to taste
1 pkg Italian dressing - mixed to pkg directions
oregano, optional
cumin, optional
chili pepper, optional

Combine all & enjoy!

Homemade Flour Tortillas

1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup shortening
1/4 cup lukewarm water

Combine flour, salt, and baking powder in a bowl. Blend in shortening with a pastry blender. Gradually stir in enough milk to make a soft dough. Divide the dough into small pieces. Roll to a thin circle about 6-8 inches. Cook on a heated griddle until lightly browned. Turn. Let cool.


Quesadillas
When tortilla is on its second side, sprinkle with cheese, olives and chilies. Fold tortilla in half. Heat until cheese melts. Cut into wedges and serve with salsa.

Homemade Pizza Crust

1 cup buttermilk
1 Tablespoon sugar
2 Tablespoons butter
1 Tablespoon yeast
2 1/2 cups flour
1 teaspoon salt
1/4 teaspoon soda

Warm milk in microwave.
Add butter & stir until melted.
Cool slightly and add yeast.
Let sit about 5 minutes until bubbles start to form.
Stir in flour, salt, and soda.
Knead well.
Cover and let rise 10 minutes.
Spread onto greased pizza pan.
Add toppings.
Bake at 400* for about 20 minutes.

Eclaire Tort

Dough:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Filling:
2-3 oz pkg of vanilla instant pudding
2 1/2 cup milk
8 oz cool whip
1 teaspoon vanilla

Topping:
2 squares Hershey chocolate
2 Tablespoons butter
2 Tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla

Dough: Heat water and butter to boiling, make sure the butter is melted. Pour in the flour then beat it. It forms a stiff ball. Remove from the heat and beat the eggs in one at a time with a mixer. The spoon the dough onto a pizza pan forming a doughnut shape. Bake at 400* for 30 minutes. Split it down the middle immediately with a knife, then gently remove the top and let them cool.

Filling: Mix the pudding and the milk together and beat for 2 minutes then beat in cool whip and vanilla. Refrigerate.

Topping: Melt the chocolate and butter together in the microwave. Add the milk and beat in powdered sugar with a whisk and the vanilla.

After your dough is cooled, put the filling in evenly and then put the topping on and drizzle the chocolate over the top.

Cinnamon Breadsticks

1 pkg hot roll mix
1 cup hot water
1 egg white
2 Tablespoons vegetable oil

1. Combine roll mix, yeast packet in a bowl. Add hot water, egg white, and oil. Stir and shape into a ball. Knead on a lightly floured surface about 5 minutes. Cover and let rest 5 minutes.
2. Roll dough into a 16"x12" rectangle. Cut into 16 strips. Cut each strip in half. (32 - 6 in strips)
3. Combine 1/4 cup sugar and 3/4 teaspoon cinnamon.
4. Twist each strip and place on baking sheets coated with cooking spray. Brush strips with 1/4 cup low fat margarine, melted and sprinkle with sugar mixture.
5. Cover and let rise about 20 minutes.
6. Bake at 375* for 12 minutes.

Nutritional content per breadstick:
calories - 71
fat - 1.8 grams

Fruit Pizza

Crust:
1/3 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream butter and sugar until fluffy.
Add egg and vanilla.
Stir dry ingredients into creamed mixture and chill dough at least 1 hour.
Roll or press into a round pan, pushing edges up slightly. (about 10" & 1/4' thick) (I've used a pizza pan and a square pan.)
Bake at 350* for 10-15 minutes. Don't over bake.
Combine the following ingredients and beat until smooth:

4 oz cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla

Cool crust
Spread cream cheese mixture over cooled crust.
Top with your favorite fruit combinations and cut into wedges.

Garden Vegetable Stir-Fry

1 1/2 teaspoons cornstarch
2 Tablespoons soy sauce
1 Tablespoon orange juice
2 teaspoons sugar
dash of pepper
1 cup green beans cut into 1 inch pieces
1 1/2 cups cauliflower cut into 1/2 inch flowerets
1 Tablespoon oil
1 onion, sliced
1 carrot, sliced
1 zucchini, sliced

For sauce, combine cornstarch and 2 Tablespoons cold water. Stir in soy sauce, orange juice, sugar, and pepper. Set aside.

Cook green beans in boiling water, covered for 2 minutes. Add cauliflower. Cover and simmer 1 minute more. Drain well.

Stir fry onion in oil and carrot for 2 minutes. Add beans, cauliflower, and zucchini. Stir fry 3-4 minutes.

Stir sauce and pour over vegetables. Cook and stir until thick and bubbly.

Chicken Bow Tie Salad

1. Boil chicken breasts until tender in seasoned water.

2. Remove chicken from water, but save water.

3. Bring water back to a boil and add bow tie pasta. Cook until tender.

4. Tear lettuce and add cooled chicken and pasta.

5. Top with Caesar salad dressing, grated parmesan, mushrooms, and croutons.

* This recipe is similar to my favorite salad at one of my favorite local restaurants. It's pretty much fool proof and always good! It's best with everything served cold.

Japanese Chicken Salad

4 oz wonton skins, sliced, & deep fried
1 head lettuce, sliced
2 chicken breasts, cook & tear into strips
1/2 cup torn parsley
2 bunched green onions, thinly sliced
2 Tablespoons white sesame seeds, roasted
1 pkg sliced almonds
1 can water chestnuts, sliced

Dressing:
2 Tablespoons sugar
2 teaspoons salt
2 teaspoons accent
1/4 cup white vinegar
3/4 teaspoon black pepper
2 Tablespoons salad oil
1 teaspoon sesame oil

Don't add dressing until ready to serve!

Frosted Cauliflower

1/2 head cauliflower
1/2 teaspoon salt
water to cover cauliflower
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/3 cup grated cheddar cheese

Preheat oven.
Trim off the leaves and stalk of the head.
Wash thoroughly under cold, running water.
Bring the salted water to a boil, and add the cauliflower.
Boil, uncovered, until the cauliflower is barely able to be penetrated with a fork (about 12-15 minutes).
Drain thoroughly before placing on a sheet of foil in a shallow baking dish.
Thoroughly mix the mayonnaise and mustard before spreading over the upper surface of the cauliflower.
Sprinkle the grated cheese on top.
Bake at 375* until cheese melts and topping bubbles, about 10 minutes.

Vegetable Beef Soup

1 lb ground beef
1/4 cup chopped onion
4 cups beef broth
1 cup chopped celery
1 cup chopped carrots
8 oz can tomato sauce
1 potato, cubed
1/2 teaspoon marjoram
1/2 teaspoon oregano
salt & pepper

In a dutch oven, melt 3 Tablespoons margarine.
Add cubed potatoes and saute until golden.
Add ground beef and onion and cook until beef is browned.
Drain fat.
Add broth, vegetables, tomato sauce, and spices.
Bring to a boil.
Reduce heat.
Cover and simmer for 20 minutes.

Potato Soup

3 medium potatoes
1 Tablespoon margarine
3 cloves garlic
1/2 onion
1/2 cup water
1 1/2 cups chicken broth
1/2 cup whole milk
cheese on top

Peel and dice potatoes.
Brown in margarine with the minced garlic.
Stir in chopped onion.
Stir in broth and water.
Bring to a boil and simmer until potatoes are very tender.
Set aside 1/4 cup potatoes.
Blend remaining potatoes until very smooth.
Stir in milk, salt, and pepper to taste.
Stir in reserved potatoes.
Top with slices of cheddar cheese.

Big Fat Easy Yummy Burritos

1 lb lean beef
1/2 small onion, chopped
1 can black beans, drained
1 can corn, drained
20 oz (plus) bottle pace picante sauce
1/2 - 1 teaspoon garlic salt
graded monterey jack and cheddar cheese
6 really big flour tortillas

Brown hamburger and onion. Add garlic salt.
Remove from burner and add corn, beans, and pace. Mix well.
Lightly butter one side of tortilla and fill with beans mixture and add cheese.
Fold tightly, put into lightly greased 9"x13" baking dish.
Add cheese on top.
Bake at 350* for 20 minutes.

Marinated Salmon

1. Mix:
lime juice
1 Tablespoon oil
1 Tablespoon Worcestershire sauce
1/2 teaspoon thyme
1 Tablespoon water

2. Add pieces of fish. Coat both sides.
3. Cover and marinate for 30 minutes.
4. Broil fro about 4 minutes and turn and broil about 4 more minutes.
5. Brush with marinade while cooking.

Chicken Potpies

2 chicken breasts, cooked (chicken may be fried or boiled and then cut into pieces)
1/2 onion, minced very fine
1 cup frozen peas and carrots
1/2 teaspoon thyme
salt and pepper
1 cup chicken broth
1/4 cup milk
2 Tablespoon parsley or Italian seasoning
3 Tablespoons flour
2 Tablespoons margarine
Biscuit dough
prepared stuffing

Cook peas and carrots for about 5 minutes in boiling water.
Drain and set aside.
In the same saucepan, cook onion in margarine until tender.
Stir in flour, salt, pepper, and thyme.
Add chicken broth and milk.
Cook until thick and bubbly over medium low heat.
Stir in peas and carrots and cooked chicken and parsley.
Pour into 8"x8" baking dish.
Put prepared stuffing on top.
Roll out biscuit dough and cover the top of casserole.
Trim off excess.
Bake at 400* for about 15 minutes.

Curly Mac & Cheese

8oz pkg rotini
3 cups milk
1 1/2 Tablespoon cornstarch
1/4 teaspoon salt
dash of nutmeg
1/2 container parmesan cheese
1/2 block cheddar cheese, shredded

Preheat oven to 375*
Cook pasta in boiling water.
Drain
In a saucepan whisk milk, cornstarch, salt, and nutmeg together.
Cook over mild heat until slightly thick and bubbly.
Whisk in parmesan cheese.
Put drained pasta in baking dish.
Pour sauce over pasta.
Cover with shredded cheese.
Bake about 20 minutes.

Mexican Quiche

1 pie shell
4 oz can green chilies
2/3 lb sausage
4 eggs lightly beaten
1 1/3 cups milk
1/3 cup grated Swiss cheese
1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375*
Crumble and brown the sausage until browned. Drain well.
Add the green chilies.
Place sausage mixture in the bottom of pie shell.
Combine the eggs, milk, cheeses, and seasonings.
Pour over sausage.
Bake for 20-30 minutes (until golden brown).
Let stand 5 minutes to set before cutting.

Veggie Lasagna

3 Tablespoons margarine
1 onion, chopped
4 cloves garlic, chopped
1 zucchini, chopped
1 butternut squash, chopped
garlic salt
pepper
1 teaspoon oregano
1/2 can spaghetti sauce
4 oz lasagna noodles
1 cup cottage cheese
1/2 cup parmesan cheese
grated mozzarella cheese

Heat oven to 400*
Melt margarine in small skillet.
Add chopped vegetables and spices.
Saute
Remove from heat and add spaghetti sauce.
In large pan, bring water to a boil and add lasagna noodles. Cook until tender.
In a small bowl, mix cottage cheese and parmesan cheese.
Lightly grease bottom of pan with margarine.
Beginning with vegetable sauce, place 1/2 in pan.
Place 1/2 the noodles on top.
Place 1/2 the cheese mixture on top.
Place half the mozzarella cheese on top.
Repeat layers.
Cover with foil and bake 2-

Chicken Chow Mein

2 chicken breasts
2 Tablespoons oil
1 can chicken broth
1 clove of garlic
1 Tablespoon soy sauce
1/2 teaspoon ginger
3 carrots
1 onion
3 stalks celery
1/4 cup water
2 Tablespoons cornstarch

Brown chicken breast in oil. Remove from pan. Cut chicken into small pieces. Return to pan. Cook a few more minutes. Stir in broth, garlic, soy sauce, and ginger. Cover and cook about 10 minutes.
Cut vegetables on the diagonal.
Add vegetables to pan.
Cook about 5 minutes.
Stir cornstarch into water.
Slowly stir into meat mixture.
Cook until thickened.
Serve over chow mein noodles.

Lasagna

1. Fill a pot about half full with water. Put on stove and bring to a boil. When water is boiling add lasagna noodles.

2. Chop 1/2 of a onion very fine. In a frying pan, saute onion and garlic in about 2 Tablespoons oil.

3. Add ground beef to onion mixture and cook thoroughly. Add spaghetti sauce.
(You can replace ground beef with 1/2 butternut squash, 1 zucchini, and 1 carrot)

4. In a bowl combine 1/2 carton of ricotta cheese with 1/2 carton of Romano cheese. Add a little garlic if desired and about 1 teaspoon Italian seasoning. Mix together.

5. Lightly grease the bottom of a baking sheet. Cover the bottom with the cooked noodles.

6. On top layer of the noodles, spread the ricotta cheese mixture. Add another layer of noodles. Add the meat sauce on top. Top with grated mozzarella cheese.

7. Bake at 375* for about 20-30 minutes.

Oriental Chicken Salad

cooked chicken breasts cut into small pieces
1 head green cabbage slices (remove core)
3 green onions, chopped
1/2 red or green pepper, diced
2 pkgs Top Ramen noodles, Oriental flavored, toasted
slivered almonds, toasted

Dressing:
6 Tablespoons sugar
1/2 cup oil
1/2 cup vinegar
2 Oriental flavor packets

Optional Topping:
Wonton skins cut into strips and fried in oil until golden brown. Serve over top of salad.

Easy Creamy Potato Soup

2 Tablespoons butter
1/2 onions, minced
1 carrot, grated
1 Tablespoon flour
4 russet potatoes, peeled and cubed
2 cups milk
1 chicken bouillon cube dissolved in 1/4 cup hot milk
1/2 cup half and half
1/2 teaspoon salt
pepper
bacon strips
grated cheddar cheese

In a 2 quart saucepan, melt butter and saute onion and carrot until tender. Whisk in flour and cook for 1 minute. Add potatoes, milk, chicken cube and cook for 15 minutes. Potatoes should be very soft. Add the half and half, salt, and pepper.
Crumble cooked baked over soup with grated cheddar cheese.

Chicken Enchiladas

1. Cook chicken in boiling water (use the microwave or a pan).
2. In a small sauce pan, cook onion, garlic in 2 Tablespoons margarine.
3. Stir 3 Tablespoons flour into 8 oz of sour cream.
4. Add to onion mixture.
5. Stir in 1 cup of chicken broth left over from cooking the chicken.
6. Stir in chilies.
7. Cook until bubbly and thickened.
8. Stir in 1/2 the cheese.
9. Remove from heat and add chicken to 1/2 the sauce (save the other 1/2).
10. Fill tortilla with chicken mixture and roll up.
11. Lightly grease a small baking dish.
12. Place tortillas in baking dish.
13. Pour remaining sauce over the top.
14. Cover and bake at 350* for about 20 minutes.
15. Sprinkle remaining cheese over the top and return to oven just until it melts.
16. Garnish with tomatoes, green onions, and olives.

Quick Quiche

1 package crescent roll dough
6 eggs
a scant 1/4 cup milk
salt and pepper
2 Tablespoons margarine
8 oz cream cheese
1/2 lb cooked bacon
green onions if desired

1. Heat oven to 425*
2. Grease a cookie sheet or pizza pan.
3. Press out dough (try to patch holes).
4. Bake for about 7 minutes.
5. Combine egg, milk, salt, and pepper. Beat well.
6. Cook bacon until crispy but not burned.
7. Melt butter in skillet and add egg mixture or reserve 2 Tablespoons bacon drippings.
8. Cook and stir eggs until cooked.
9. Spoon cooked egg mixture over crust.
10. Drop cream cheese over egg mixture using a teaspoon.
11. Crumble bacon on top.
12. Bake for about 8-10 minutes.
13. Garnish with chopped green onion and salsa if desired.

Chicken Alfredo

1. Brown chicken in about 3 Tablespoons oil. Cook until there is no pink left.
Cut broccoli in small pieces and cook in boiling water.

2. Remove chicken from pan. Do not wash pan. Add 1/2 onion minced very fine and 1 teaspoon garlic. Cook until onion is tender.

3. Add 1/4 cup butter to pan. Melt.

4. Add about 1/2 cup flour to melted butter and whisk together.

5. Add milk to mixture and stir until there are no lumps and it is the desired thickness. Add 2 teaspoons Italian seasoning.

6. Add the chicken and broccoli. Let simmer for just a few minutes.

7. Add 1/2 cup parmesan cheese.

8. Serve over hot pasta.

* I got this recipe from a class in college. It was the first chicken alfredo I ever made from scratch and is still my favorite to this day!

Cream Cheese Frosting

8 oz cream cheese
2 teaspoons vanilla
1/4 cup butter or margarine
16 oz powdered sugar

Beat until smooth.

Cherry Crunch Cake

1/2 cup margarine
1 can cherry pie filling
8 oz can crushed pineapple
1 pkg yellow cake mix
1/2 cup chopped nuts
melted butter

Melt margarine. Spread filling in 9"x13" baking dish. Top with undrained pineapple then sprinkle with dry cake mix and nuts. Drizzle with melted butter.
Microwave uncovered 14-16 minutes until bubbly.
OR
Bake in oven at 325* for 50 minutes

Serve warm with ice cream or cool with whipped cream.

Butter Frosting

6 Tablespoons butter
1 lb powdered sugar
Approximately 1/4 cup milk or light cream
1 1/2 teaspoons vanilla

Cream butter. Gradually add about 1/2 the sugar blending well. Bea in 2 Tablespoons milk and vanilla. Gradually blend in remaining sugar. Add enough milk to make spreading consistency.

Apple Crisp

Place slices, peeled, cooking apples in 8"x8"x2" greased pan.
Sprinkle with:
1 Tablespoon lemon juice

Mix and sprinkle over apples:
1/3 cup flour
3/4 teaspoon cinnamon
3/4 teaspoon oats
2/3 cup firm packed brown sugar
1/3 cup melted margarine

Bake at 375* for 25-30 minutes.

Mrs. Field's Cookies

Cream Together:
2 cups butter
2 cups sugar
2 cups brown sugar

Add:
4 eggs
2 teaspoons vanilla

Combine:
4 cups flour
5 cups oatmeal (measure then powder in a blender)
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda

Combine dry ingredients and creamed ingredients together.

Add:
24 oz chocolate chips
3 cups chopped nuts

Bake golf ball sized cookies on an ungreased cookie sheet at 375* for 6 minutes.

Toll House Cookies

1 cup + 2 Tablespoons flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
6 Tablespoons sugar
6 Tablespoons brown sugar
1/4 teaspoon water
1 egg
6 oz chocolate chips

Bake at 375* for 10-12 minutes.

Tami's Blueberry Buckle

Batter:
1 cup (scant) sugar
1/3 cup butter
2 eggs
1/2 cup milk

Cream these and then add dry ingredients alternately with milk. Stir in berries.

2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2- 2 1/2 cups berries

Spread in 9"x9" greased pan. Sprinkle topping. Bake at 375* for 25-30 minutes.

Topping:
1/2 cup sugar
1/3 cup flour
3/4 teaspoon cinnamon
1/4 cup butter

Double for 9"x13" pan.

* This was a staple on holidays and weekends in our house growing up. It's a delicious breakfast cake and always a crowd pleaser.

From Tami Aaron

Cool & Creamy Frosting

1 small package instant pudding
1 cup cold milk
3 1/2 cups Cool Whip

Combine pudding mix and milk. Beat slowly for 1 minute. Fold in Cool Whip.

Frost cake and refrigerate.

Alternate Version:

1 small package instant pudding
1 envelope Dream Whip
1 1/2 cups cold milk

Janelle's Pie Crust

2/3 cup + 1 Tablespoon shortening
2 cups flour
1/4 teaspoon salt
1/4 cup cold water

Combine shortening and 1/2 of the flour in bowl. Cream with mixer until well mixed. Add the remaining flour, salt, and cold water and mix until forms a ball. Cut in 1/2 and roll. Bake at 425* for 10 minutes.

Sara's Decorating Icing

1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
1/8 teaspoon salt
1 lb (4 cups) powdered sugar
3 Tablespoons cold milk

Cream butter and shortening together. Add vanilla and salt. Beat in sugar 1 cup at a time. Blend well after each addition. Add milk at high speed until light and fluffy. Keep icing covered.

Janice's Brownies

2 cubes margarine (partially melted)
2 cups sugar
4 eggs
2 teaspoons vanilla
1 teaspoon salt
1/2 cup cocoa
2 cups flour
1 cup nuts (optional)

Blend margarine, sugar, eggs, and vanilla. Add dry ingredients. Beat 2 minutes. Grease 9"x13" pan with margarine then dust with flour. Bake at 360* for 35 minutes. Put on center rack of oven. Don't overcook.
Double recipe to bake in a cookie sheet.

To make Mint Brownies:
Add 1/4 teaspoon peppermint extract to buttercream frosting. Spread thinly on brownies. Put pan of brownies in freezer while making chocolate frosting. Spread chocolate frosting over peppermint frosting. Cut and serve.

* These brownies are famous in our neighborhood and with friends and family, especially the mint ones. You can't eat just one. They are far from diet brownies but after your first bite, you really won't care because they are heavenly!

Charlene's Cobbler Topping

1 egg
1/2 teaspoon salt
1 cup flour
2 teaspoons baking powder
1 cup sugar
1/4 cup shortening

Combine to make crumbly mixture. Sprinkle over sweetened fruit - fresh or canned. Bake at 350* for 30 minutes. Serve with ice cream while hot or whipped cream when cool.

Mom's Amazing Quick Cinnamon Rolls

1/3 cup sugar
3 Tablespoons yeast
1/2 cup oil
1 1/4 cups warm water
2 beaten eggs
1 1/2 teaspoon salt
5 1/4 cups flour

1) In a large bowl mix sugar, yeast and oil with warm water until dissolved. Cover and let stand in warm place.
2) Blend eggs into yeast mixture. Add salt to flour, then gradually add to yeast mixture to make soft dough.
3) Knead dough 5 minutes. Roll dough into rectangle about 1/4" thick.
4) Brush dough with melted butter. Sprinkle with brown sugar and then with cinnamon.
5) Carefully roll up dough and cut 1" slices. Place in greased rectangular pan. Let rolls rest 10 minutes.
6) Bake at 425* for 10-15 minutes or until golden.
7) Frost with glaze while still warm.

* These were always a treat growing up in our house. To this day, they are by far the best cinnamon rolls I have ever tasted. The smell of them baking in the oven is enough to make your mouth water!

From Mom

Pumpkin Cheesecake Bars

1 cup flour (I do half white, half wheat)
1/2 cup packed brown sugar
1/2 cup crushed pecans or almonds
5 Tablespoons softened butter

Combine top four ingredients cutting in butter until it looks like a crumbly topping. Press all but 3/4 cup topping into an 8 x 8 baking dish and bake at 350 for 15 minutes. Then let cool for about 10 minutes.

8 oz cream cheese (I use Neuftzchel cheese)
2 eggs lightly beaten
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoon cinnamon
1 teaspoon AllSpice
1/2 teaspoon salt

Meanwhile combine remaining 7 ingredients together beating it until smooth. Pour onto pressed/cooked crust after crust cools and sprinkle remaining 3/4 cup topping on it. Bake at 350* for 30-40 minutes. Let cool completely before cutting.

Pumpkin Chocolate Chip Muffins

5 eggs - beat
Add:
1 to 1 1/3 cup oil
1 16oz can of pumpkin
2 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
2 - 3.4oz. instant vanilla pudding
Mix until creamy
Add chocolate chips

Bake at 350 until done ... About 23-30 minutes (depending on oven) for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top :)

Papa John's Pizza Dipping Sauce

10 oz can tomato puree
1/4 cup water
1 Tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder

Combine ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer 15-20 minutes.
Makes 1 cup.

Papa John's Special Garlic Dipping Sauce

1/2 cup margarine
1/4 teaspoon garlic powder
dash salt

Combine ingredients in a small bowl. Microwave on 1/2 power for 20 seconds. Stir.
Makes 1/2 cup.

Cafe Rio Dressing

1 pkg Hidden Valley Ranch (powder mix)
1 cup mayonnaise
2 cloves chopped garlic
4-6 tomatillos (we like to use more)
1/4 tsp. cayenne pepper (or to taste)
1/4 cup buttermilk (for thinner dressing add more milk up to 1/3 c.)

Put it all together and mix it in a blender. Refrigerate.

Chocolate Chip Cake

1 pkg yellow cake mix
1 small pkg instant chocolate pudding mix
1 small container sour cream
1/2 cup milk
1/2 cup oil
4 eggs
1 teaspoon vanilla
1 pkg chocolate chips

Mix ingredients together, mixing in chocolate chips last. Bake at 350* for 1 hour in a bundt pan or regular 9"x13" pan.

Mom's Carmel Corn

2 1/2 quarts popped corn
1 cup sugar
1/2 teaspoon salt
1/2 cup butter
1/4 cup light corn syrup
1/4 teaspoon soda
1/2 teaspoon vanilla

Pop the corn. Mix butter, sugar, syrup, and salt in a saucepan. Cook on medium heat for about 5 minutes. Add vanilla and soda to this mixture; stir and cook until thick. Add to popcorn quickly.

From Mom

Orange Rolls

2 pkgs yeast (fast rising is best)
1/2 cup warm water
1/2 cup sugar
1/2 cup softened margarine
3 eggs
2 teaspoons salt
3/4 cup warm water
4 1/2 cups flour

Dissolve yeast in warm water. Set aside. Mix together sugar, margarine, eggs, and salt. Add 3/4 cup warm water to this mixture. Add the yeast mixture. Mix well. Gradually add flour. Mix well. Place in a greased bowl and let rise until double, about 1-1 1/2 hours. Mix down when ready. Divide dough in half. Roll one half out into a rectangle.

Filling:
1/2 cup sugar
1/2 cup softened butter
rind of 1 orange

Make the filling by combining all the filling ingredients above. Spread 1/2 of mixture on rectangle. Roll up like a jelly roll and slice about 1"-1 1/2" thick. Put in greased muffin pan and let rise for about 2 hours (until double) Bake at 400* for 10-15 minutes, until golden brown. Do the same for the other half of the dough.

These rolls have such a good flavor that you don't even need frosting for them. Very elegant for special occasions.

5 Minute Ice Cream

1/2 cup milk
1 Tablespoon sugar
1/2 teaspoon vanilla

6 Tablespoons salt
Ice
1 small ziploc bag
1 large ziploc bag

Pour ingredients into small ziploc bag. Fill gallon bag with plenty of ice. Add salt to ice. Place small bag into large bag. Shake for 5 minutes. Open and enjoy.

Magleby's Rolls

Texas size rolls (Rhode's bake and serve)
1/2 cup parmesan cheese
1/4 cup to 1/2 cup parsley flakes
1/2 cup margarine

Mix parmesan cheese and parsley. When bread has thawed about 1 hour, dip rolls in melted margarine and roll in cheese mixture. Let rise again. Bake 20 minutes at 325*. Total preparation time: 3 hours.

Chicken Roll-Ups

3 boneless, chicken breasts, cooked and torn into bite-size pieces
1 can cream of chicken soup
1/2 cup milk
1 cup cheddar cheese, grated
1 (8oz) can crescent rolls

Mix soup, milk, cheese, and chicken. Take out rolls. Fold out and fill with mixture; fold up. Cook as per box instructions on a cookie sheet.