Big Fat Chewy Chocolate Chip Cookies

2 cups flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 Tbs vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets and garnish them with walnuts. Cookies should be about 3 inches apart.
4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Triple Chocolate Chip Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
2/3 cup semi-sweet chocolate chips
1/3 cup chopped walnuts
2/3 cup chopped pecans
2/3 cup chopped almonds

1. Preheat oven to 350°F.
2. In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking powder, baking soda, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk and semi-sweet chocolate chips. Stir in the walnuts, pecans and almonds. Drop dough by heaping spoonfuls onto an ungreased cookie sheet.
3. Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.

Streusel Pumpkin Pie

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
2 egg whites
1 (9 inch) unbaked pie shell
2 Tbs all-purpose flour
¼ cup packed brown sugar
1 ¼ tsp cinnamon
2 Tbs butter, chilled
1 cup chopped walnuts

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
4. Reduce the heat to 350°F (175°C). Bake an additional 40 minutes, or until set.

Avocado Ranch Dipping Sauce

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

1. Smash avocado.
2. Combine all ingredients and mix well.
3. Keep refrigerated.

Southwestern Egg Rolls

3 chicken breast halves, cooked - either shred or cube
2 Tbs red bell pepper, minced
2 Tbs green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 Tbs frozen spinach, thawed and drained
2 Tbs diced jalapenos
1/2 Tbs parsley, minced
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash of cayenne
3/4 cup Monterrey Jack cheese, shredded
5 8" flour tortillas


1. Heat 1 Tbs vegetable oil in a medium saucepan over medium heat.
2. Stir in green onion and red pepper.
3. Cook and stir 5 minutes, until tender.
4. Mix chicken into the pan with onion and red pepper.
5. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
6. Cook and stir 5 minutes, until well blended and tender.
7. Remove from heat and stir in Monterrey Jack cheese so that it melts.
8. Wrap tortillas with a clean, lightly moist cloth.
9. Microwave on high approximately 1 minute, or until hot and pliable.
10. Spoon even amounts of the mixture into each tortilla.
11. Fold ends of tortillas, then roll tightly around mixture.
12. Secure with toothpicks.
13. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

14. In a large, deep skillet, heat oil for deep frying to 375°F (190°C).
15. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.
16. Drain on paper towels before serving.
OR
14. Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Cheesy Potatoes

1 large or 2 small packages of county style hash browns
2 pints sour cream
2 cans cream of chicken soup
2 cups of grated cheese
2 -3 tablespoons of melted butter
1-2 cups of corn flakes or cracker crumbs

If desired you can add:
Grated onion to taste
1-2 cups cubed ham


1. Mix hash browns, sour cream, cream of chicken soup, and grated cheese.
2. Put in a casserole dish.
3. Crunch the cornflakes or crackers and mix with the butter then sprinkle over the top of potatoes.
4. Cook for 40 to 50 minutes at 375°F to 425°F.

Bacon Cheddar Pinwheels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
¼ cup real bacon pieces or 4 slices bacon, crisply cooked/crumbled
½ cup finely shredded Cheddar cheese (2oz)
¼ cup chopped green onions (if desired)


1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles, press each into 12X4 inch rectangle, firmly pressing perforation to seal.
2. Sprinkle each with bacon, cheese, and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
3. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham Fried Rice

6 - 8 c cooked rice, cold
1 Tbs oil
2 eggs, beaten
1 clove garlic
2 cups chopped ham
2 cups diced carrots
½ cup peas
½ cup chopped onion
soy sauce


1. Heat oil in large pan or wok.
2. Peel garlic clove, place in plastic baggie and smash.
3. Brown garlic in hot oil.
4. Remove garlic.
5. Add eggs and scramble.
6. Add ham and onions.
7. Cook for 5 min.
8. Add carrots and peas.
9. Cook for 5 - 10 min.
10. Add cold rice and 2 Tbs soy sauce.
11. Cook until heated through.
12. Salt and pepper to taste.

Bob's Bean Dip

From James Crane's friend, Bob Crandall

2 cans, large refried beans
1 onion, chopped
2 slices bacon, cut in small pieces (optional)
1/3 pound grated cheese
½ cup Homemade Chili Sauce (optional)
2 tsp chopped jalepeno pepper (canned or bottled)
1 tsp jalepeno juice (from above)
1 tsp sweet basil
½ tsp oregano
½ tsp chili powder (or more...to taste)
¼ tsp cumin powder (or less...to taste)

1. Brown bacon and saute chopped onion in bacon grease until onion is clarified.
2. Add remaining ingredients, except cheese and heat on medium low heat until mixture is hot.
3. Add cheese and stir occasionally to make sure it does not burn on bottom of pan. (I like to put the bean dip into a crock pot to simmer and serve it, or a double boiler sauce pan can be used.)
4. Serve warm with tortilla chips. Refrigerate left-overs.



HALLOWEEN BEAN-DIP PICTORAMA

Make recipe for bean-dip as shown above. Pour into a 12 x 18 cookie pan or two 9 x 18 cookie pans. Allow to cool before placing other foods on top, or refrigerate until cooled.

SKY Mix a few drops of blue food coloring into one cup of sour cream. Spread evenly over about ½ of cookie sheet(s) in a landscape position. I like to make it looked marbled, to look like clouds.

MOON Mix a few drops of orange food coloring into 1/4 cup of sour cream.
Spread evenly in a full moon shape.

BATS Cut small or medium black olives into rings. Use the full end to form the bat’s body. Cut the rings in half and form the bat wings by placing two of the half slices on each side of the full end, with the arch up, to simulate flying wings.
Sprinkle some black food coloring powder in the sky to simulate smaller bats flying in the sky. (Optional)

GRASS Chop up some green onions and sprinkle over bottom of sheet, to make it look like grass on the brown bean dip. Remove inside of a tomato...seeds and pulp. Sprinkle diced tomatoes lightly over the green onions, to look like autumn leaves on the grass.

PUMPKINS Cut a medium carrot in small slices. Make two notches at top of each slice to make it look like a pumpkin stem standing up. Place in bunches to look like a pumpkin patch on the grass. (I have used sugar pumpkins...but they will melt when placed onto sour cream.

GRAVES Shape head stones using fresh mushrooms, Place a curved piece on top of a small rectangular piece to simulate the base.

FENCE Place straight pretzels next to each other in a vertical position to make a fence.

CATS Make the cats using black olives. Slice and use two round ends to form the body. Cut pieces to form the ears and tail. Place two or more cats on the fence. Use a very small amount of sour cream to paste the cats on the fence.

WITCH I have formed a witch using olive pieces and formed a broom stick using pieces of pretzels and/or tooth picks.

GHOSTS Mix small amount of black food coloring powder in 2 or 3 tablespoons of sour cream to give a gray color. Use small bits of black olives on ghost faces for the eyes, nose, and mouth.

Place tooth picks upright in several places and cover with plastic wrap. Keep refrigerated.

Serve with tortilla chips for scooping up the dip and condiments.

Easy Baked Red Potatoes

5-6 red potatoes
Olive oil
Mustard (dijon or honey is best, but yellow tastes good as well)
Salt
Pepper
Other seasonings as desired (normally at least basil and oregano)

1. Clean and dice potatoes with skin.
2. Mix to taste with all ingredients (will taste somewhat mustardy, but it cooks into the potatoes nicely.)
3. Bake at 450°F for 45-50 minutes.

Artisan Bread

1 1/2 T yeast
1 1/2 T kosher salt
3 c lukewarm water
6 1/2 c all-purpose flour

1. In a 5qt ice cream bucket (or another large, plastic container with a lid that's NOT airtight), dissolve the yeast and kosher salt in the water.

2. Mix in the flour but do NOT knead.
3. Mix ingredients only with a wooden spoon or with hands. The dough will be very sticky.
4. Cover with the lid but do not seal, and let the dough rise completely (usually from two to four hours, depending on location, temperature, and type of yeast).
5. Once dough begins to collapse onto itself, put the container into the fridge for a few hours before baking (so that the dough is easier to handle). Make sure the lid is only loosely sealed.
6. Twenty minutes before baking, place the stoneware pan or pizza stone into the oven and then preheat.
7. Five minutes before baking, place a steam pan into the oven with the stoneware pan (I use an old cookie sheet with a cup of water on it--the pan warps with consistent use, so make sure it's a pan you don't love).
8. Remove the dough from the fridge and shape into loafs (I've been making hoagie-sized mini-loafs, but you can make it a boule, a baguette, braided loaf, whatever you want).
9. Bake at 450°F for half an hour, or until the loafs are golden brown.
10. Remove the loafs from oven, but leave the stoneware in the oven until it cools down.
11. Cover the loafs with a dish towel, and let cool most of the way before eating (otherwise it tastes fine, but smells a bit yeasty and salty).

Strawberry Spinach Salad

large bunch spinach (can use Romaine too)
2 heads romaine, chopped
1 carton fresh strawberries sliced
3 stalks celery, diced
1 red or yellow pepper, diced
red onion, sliced thin
½ c crumbled feta cheese
wontons, sliced and fried (optional)
pecans or walnuts, plain or sugared
1 jar Brianna Blush Wine vinaigrette (strawberry on the label)

(add chicken pieces to make this an entrée)

Toss all ingredients together.

Fried Rice

1 c dry rice
2 c water, or water according to your rice cooker directions
¾ c pieces of ham, or cooked chicken, or beef
½ c or more assorted vegetables: celery, onion, mushrooms carrots, broccoli, you can use whatever you like.
2/3 c frozen peas
3-4 eggs
Soy sauce
Sugar

1.Cook rice and add 1 t. salt (1 cup dry rice equals three cups cooked) I like to use leftover rice.
2. Scramble the eggs.
3. These will be added at the end of the cooking.
4. In a large frying pan brown small pieces of meat.
5. Salt with garlic salt if you like that flavor.
6. Add sliced onions celery, mushrooms, carrots and cook until onions are limp.
7. Stir in cooked rice.
8. Add the scrambled eggs and stir so they all get mixed in well.
9. Add the frozen peas and stir. As peas are heated through, sprinkle sugar over the mixture so it covers the top layer, and serve in. You can add more sugar to taste.

This recipe is very flexible. You can vary the meats, vegetables and add a little or lots of rice. I always use onions, peas, scrambled eggs and sugar every time I make this recipe. Everything else varies depending on my leftovers and what is available in my fridge.

Stuffing for Turkey

3 c celery
2 c diced onion
1 package Pepperidge farm herb stuffing
1 12 oz box Mrs. Cubbisons cornbread stuffing
12 c torn bread (or mixture of cornbread, wheat, french, white)
3 c broth
2 c water
½ c margarine
¾ tsp salt
¾ tsp pepper
1 ½ tsp poultry seasoning
1 ½ tsp sage

1. Dice celery and onion.
2. Cook in margarine for 40 min or until celery is cooked and onions are clear (usually the day before Thanksgiving). Cool and store in fridge.
3. Tear up the bread and mix with the bags of dried stuffing mix and seasonings.
4. On the day you will cook the bread mixture, tossing to moisten
5. Stuff bird and remainder goes into 9x13 pan and a pie plate.
6. For pan stuffing, drizzle more broth over so it is not too dry.
7. Cover and bake for 45 minutes to an 1 hour at 325°F.
8. This recipe stuffs a 20 lb bird, 1 9x13 pan and one pie plate.

Fancy Green Beans

petite green beans from the frozen section of Costco
1 diced onion
1 cube margarine

1. For a large batch, place ½ bag green beans in a 9x13 pan with 2 T water and cover with foil.
2. Bake in a 350°F for 35 minutes.
3. While the beans are cooking, sauté 1 diced onion in 1 cube margarine.
4. Pour onion over the beans and stir together before serving.
5. For a smaller family serving, just sauté the onions in a large skillet and add the beans after a few minutes.
6. Cover and cook on med for 15 minutes.

Spinach Salad with Poppy Seed Dressing

1 bunch torn spinach
1 head lettuce, torn
¼ -1/2 lb sliced mushrooms
8 slices cooked bacon, crumbled, or 1 jar Hormel real bacon bits
1 small red onion, sliced thin
½ to 1 cup grated Monterey jack cheese

Dressing
1 T poppy seeds
1 c oil
1 tsp salt
½ tsp dry mustard
½ c sugar
½ c Rice Wine
3-4 slices of one half section of the red onion

Blend dressing ingredients together in the blender. Store in fridge overnight, or at least a few hours. Pour on salad just before serving. The red onion makes a nice pink color.

Pasta Salad

2 16 oz bags Rotini (can use colored)
½ 8 oz Paul Newman’s Olive Oil and Vinegar
½ 8 oz bottle Light Done Right Italian Dressing
1 6 oz can olives
1 med red onion, diced
½ red pepper, diced
½ yellow or orange pepper, diced
1 head broccoli, chopped
2 med carrots, diced
½ package feta cheese, crumbled or cut small
Spinach or cilantro, sliced thin
1 seedless cucumber, diced (optional)

1. Boil pasta.
2. Add broccoli and carrots at the last 3 minutes of cooking, then drain and cool.
3. Add other ingredients and chill. May need additional dressing if you let it sit overnight. Can add mayonnaise for a creamy, tangy taste. Can add or subtract any ingredients.

Tortilla Rollups

12 oz cream cheese softened
2 T green chilies (fresh or canned)
3 T finely chopped pecans
3 T chopped olives
5 T green onions, diced
1 clove garlic, chopped
6 to 9 8 inch flour tortillas
Fresh leaf spinach

1. Combine all ingredients except tortillas and spinach.
2. Spread mixture on a tortilla.
3. Place spinach leaves over the mix.
4. Roll up tightly and place in the fridge, covered with plastic wrap for 24 hours.
5. To serve, slice into ½ inch rounds and place on plate.
6. Can be served with a toothpick to dip into salsa.

Tex-Mex Dip

2 ripe avocados

1 ½ T lemon juice
1/8 t garlic powder
3 oz cream cheese, softened
¼ c sour cream
1 t milk
½ head iceburg lettuce
1 bunch green onions, chopped with tops
4 T hot taco sauce
4 oz cheddar cheese, grated
2 tomatoes, chopped
1 (3 ½ oz) can pitted ripe olives, drained and sliced taco chips for dipping

1. Peel, pit and mash avocados with lemon juice and garlic powder.
2. Combine cream cheese, sour cream and milk in mixer or food processor.
3. Add avocado mixture and blend again.
4. Spread avocado dip on large serving platter.
5. On top of avocado mixture, layer the remaining ingredients in the order listed.
6. Serve cold or at room temperature.
7. Surround dip with taco chips for scooping up dip.

Cheese Straws

2 sheets (1 box) frozen puff pastry (like Pepperidge Farm); defrosted and left overnight in the fridge

1 extra large egg

1/2 c freshly grated Parmesan cheese

1 c finely grated Gruyère cheese

1 t minced fresh thyme leaves

1 t kosher salt

freshly ground black pepper

1. Preheat oven to 375°F.

2. Roll out each sheet of puff pastry on a lightly floured board to 10"x12".

3. Beat the egg with 1 T water and brush surface of pastry.

4. Sprinkle each sheet evenly with 1/4 c Parmesan, 1/2 c Gruyère, 1/2 t thyme, and 1/2 t salt, and a dash of pepper.

5. Using a rolling pin, lightly press the flavorings into the puff pastry.

6. Cut each sheet crosswise with a floured knife or pizza wheel into 11-12 strips.

7. Twist each strip and lay on baking sheet lined with parchment paper.

8. Bake 10-15 minutes until lightly browned and puffed.

9. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn.

10. Cool and serve at room temperature.

Swedish Meatballs

4 T butter

4 lb lean ground beef

1 c unseasoned bread crumbs

5 t salt

1/4 t pepper

2 t cinnamon

2 t sugar

1/4 t cloves

4 eggs

1/2 c cream

1 quart half and half

2 small onions, minced

1 c flour

6 beef bouillon cubes

6 c water

1. Sauté minced onion in butter until transparent.

2. Soak bread crumbs in 1/2 c half and half.

3. Combine meat, eggs, onions, seasonings, and bread crumbs in a large bowl; mix well.

4. Form into small balls.

5. Brown meatballs.

6. Add 6 beef bouillon cubes to 6 c water; boil until cubes have melted.

7. In the same frying pan used to sauté the onions and brown the meatballs, gradually add 1 c of flour. Heat and stir the flour until it forms into a golden paste.

8. Very slowly add beef stock to flour mixture in frying pan, whisking to prevent any lumping.

9. Add the remaining half and half.

10. Season to taste with additional cinnamon, cloves, salt, and pepper.

11. Simmer sauce for 5-10 minutes.

12. Pour over meatballs in a large kettle.

13. Let cook over low heat for 1 hour.

Crab/Cheese Dip

12-16 oz imitation crab meat

1/4 lemon

8 oz cream cheese

1 t Mrs. Dash

6 green onions, chopped

1 c mozzarella cheese, grated

1 c sour cream

pepper to taste

1 c cheddar cheese, grated

Sprinkle imitation crab meat with lemon juice.

Toss and set aside.

Mix ingredients from top, reserving cheddar cheese to sprinkle on top.

Bake 300°-325°F for 30 minutes.

Serve on small breads, crackers, or tortilla chips.

Spinach Vegetable Dip

1 c mayonnaise

1 small container sour cream

1 can water chestnuts, chopped

1 box chopped spinach, thawed and drained

1 box Knorr vegetable soup mix

Mix together and let sit in fridge overnight, or for several hours for flavors to blend.

Serve with wheat crackers, veggies, etc.

Hot Artichoke Dip

2 large cans artichoke hearts (not pickled or marinated!)

2 c mayonnaise

2 c parmesan cheese, shredded

2 cloves garlic, mashed

Coarsely chop the artichoke hearts.

Add other ingredients and stir.

Pour into a small, greased baking dish.

Bake at 350°F for 45 minutes or until top is golden brown.

Serve with thin slices of bread rounds or hearty crackers.

Broccoli Mushroom Appetizer

1/3 c canola oil

1/3 c + 1-2 T red wine vinegar

1/4 c sugar

1 t celery seed

1/2 t salt

dash garlic powder

1 t onion powder (optional)

green onions (optional)

Broccoli, mushrooms

Shake above ingredients until mixed well and pour over 2 bunches chopped broccoli and 1 lb mushrooms, cut in large pieces. Chopped green onions are optional.

Marinate for 1 hour.

(Original recipe calls for 1 c oil, 1/2 c vinegar, and 1 c sugar, but I like it lighter.)

Bacon Cheese Nibbles

20 Rhodes rolls, thawed but still cold

1/4 c butter or margarine, melted

5 pieces bacon, cooked or crumbled, or 1/2 cup bacon bits

2 c grated sharp cheddar cheese

Melt butter in 9x13 pan.

Cut each roll into 3 pieces. Roll pieces in butter and leave in pan.

Sprinkle crumbled bacon over the rolls and top with cheese. Cover with plastic wrap. Let rise until double in size.

Remove wrap and bake at 350°F for 20-25 minutes.

Chili Dip

2 15 oz cans chili

1 8 oz bar of cream cheese

cheddar cheese

Soften cream cheese.

Mix thoroughly with chili and heat through.

Top with cheddar cheese.

Serve with chips, carrots, etc.

California Rice

2 packages wild and long grain rice

3 chicken breasts (cooked, chopped)

1 c celery, sautéed

1 diced onion

1 can water chestnuts, sliced

1 can mushrooms

1/2 c slivered almonds

Cook rice as directed on package.

Add in chicken and other ingredients.

Heat 20 minutes at 350°F.

Delicious Slush Drink

2 c sugar

8 c water

1 12 oz can frozen limeade

juice of 5 limes

2 12 oz cans ginger ale (or any lemon lime beverage)

Combine sugar and water.

Heat to dissolve the sugar.

Add limeade and lime juice.

Mix and pour into a pan or freezer bag and place in freezer.

Remove 1 hour before serving and break into slush.

Pour into punch bowl.

Add ginger ale (or other lemon lime beverage).

The Punch

4 small packages raspberry Kool-Aid

4 c sugar

3 c boiling water

13 c cold water

2 12 oz cans lemonade concentrate

1 10 oz package frozen raspberries

2 bottles of 2 liter Sprite

Mix Kool-Aid, sugar, and boiling water in very large container.

Stir until dissolved.

Stir in cold water, lemonade, and raspberries.

Freeze overnight.

Thaw slightly before mixing in 2 bottles of Sprite.

Spiced Tomato Juice

5 c tomato juice (46 oz can)

6 T brown sugar

4 lemon slices

Tied in a cloth bag:

6 whole cloves

2 sticks cinnamon

Tie spices in a piece of cloth. Simmer for 15 minutes.

Serve warm or cold with crackers.

Hot Spiced Cider

1/4 c and 2 T packed brown sugar

3/4 t whole allspice

1 1/2 t whole cloves

2 cinnamon sticks

1/4 t salt

1 1/2 pinches ground nutmeg

1 1/2 large orange, quartered with peel

12 c apple cider

Tie allspice, cloves, cinnamon stick, and nutmeg in cheesecloth bag.

Pour apple cider into pot over the brown sugar and salt and spice bag.

Place orange wedges in the cider.

Simmer for 30 minutes or all day in crock pot on low and serve hot.

Serves 24.

Breakfast Casserole

18 eggs

2 small cans chopped green chilies

shredded cheddar cheese

1 lb cooked bacon, sliced ham, or ground sausage

Spray a 9x13 pan with non-stick spray.

Cook and cut meat.

Scramble all 18 eggs in a bowl.

Add cans of chilies.

Pour a little more than half the eggs into a pan.

Layer the meat on the eggs.

Layer as much cheese as you want on top of the meat.

Pour the rest of the eggs over the top.

Bake at 350°F until the top is brown and the eggs are cooked.

French Toast Casserole

1 large loaf of bread, cubed (day old French bread is best)

6 eggs

3 c milk

4 t sugar

1/3 t salt

1 T vanilla

cinnamon

Grease a 9x13 baking pan with butter. Fill with cubed bread. Mix together all other ingredients and pour over bread. Cover and refrigerate overnight.

To bake: Remove cover, dot with butter, sprinkle with cinnamon and sugar. Bake in preheated oven at 350°F for 45-50 minutes, or until bread is bubbling and lightly browned. Remove from oven and let stand 5 minutes. Serve with syrup, fruit topping, etc.

Breadsticks

1 T yeast

1/2 t salt

1 1/2 c warm water

1 T honey

4-4 1/2 c flour

1 T malted milk powder (optional)

1/2 cube margarine or butter

Lawry's Season-All

Melt margarine in 11x15 pan. Combine yeast, honey, and water. Add salt (and milk powder). Add flour gradually until it forms a ball.

Knead a few times. Roll out onto a buttered or floured cutting board about 3/8" thick and in a rectangular shape. Cut with a pizza cutter or a knife.

Lay each breadstick into the melted margarine and turn it over once. Sprinkle with Season-All. Let rise 10 minutes, then bake at 400°F for 12-15 minutes. Eat warm.

(I use 1/2 cube margarine and never use the milk powder.)

Variation: sprinkle with lots of cinnamon sugar and then top with vanilla frosting when out of the oven. Delicious for a Sunday breakfast and much faster than rolls!

You can use other spices like garlic powder and parmesan, basil, Salad Supreme, sesame seeds, or put garlic in your butter. I like the Lawry's Season-All the best.

Chinese Dumplings (水餃)

Inside:
1/2 head cabbage, minced
3/4 lb ground pork
1 t. ginger
1 1/2 t. garlic
1 bunch green onions, diced
2 egg whites
soy sauce



Sauce:
soy sauce
Worcestershire sauce
sesame oil

wonton wraps/skins

Mix the ingredients. Wrap a spoonful inside a wrap; use water on the edges of the wrap to seal it shut.

The way my mom taught us to cook them is to drop them into boiling water; then, when the water starts boiling again, add a glass of cold water. When it starts boiling again, add another glass of water. When it starts boiling for the third time, pull them out and enjoy!

Mix the sauce to a proportion that you like. Smell it--that's how I know ;)