Recipes by Micki:

Semi-Vegetarian Layered Tortilla Casserole

Nonstick spray
1 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
1 cup prepared tomato salsa
12 corn tortillas
1 cup shredded Jack cheese with chilies, divided use
1 can (7 ounces) diced mild green chilies, undrained, divided use
4 eggs
1 cup buttermilk
1 can (8 > ounces) creamed corn
Salt to taste
Pepper to taste
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
1 teaspoon ground cumin
Optional garnish chopped cilantro
Optional garnish prepared tomato salsa

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray; set aside.

Heat oil in medium skillet on medium hi heat. Add onion and garlic; cook til onion is softened. Remove from heat and stir in salsa

Place 6 tortillas in bottom of baking dish. Spray with nonstick spray. Top with half of cheese and half of canned chilies. Top with onion garlic salsa mixture.

Cut remaining 6 tortillas into quarters and place on top. Place remaining cheese and chilies on top.

In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.

Pour over top of casserole. Using a fork, lift and jiggle some of the top layer of tortillas so some of the egg mixture will drizzle down. Bake in preheated oven for 45 to 50 minutes or til top is set and browned.

Allow to rest 15 minutes. If desired garnish with fresh cilantro and tomatosalsa.


Pineapple Squares

4 cups all purpose flour
2 tablespoons sugar
1 pound margarine or butter. Work like pie dough then beat 3 eggs well and add to dough. Put in refrigerator for a minimum of two hours.

Filling:
1 can crushed pineapple
3/4 cup sugar
3 tablespoons cornstarch

Cook til thick, let cool, roll half of dough and put in cookie sheet with 1 inchsides. Spread with pineapple filling. Then roll out other half of dough and place over filling. Mix 1/2 cup chopped nuts with 1 tablespoon sugar. Sprinkle over dough. Bake in 350 degree oven for 40 minutes.


Fresh Orange Cake

2 cups sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter or margarine softened (2 sticks)
1 cup sugar
3 eggs separated
1 cup dairy sour cream
1 tablespoon grated orange rind
1/2 cup chopped walnuts
Orange Butter Frosting (recipe follows)

Sift flour, baking powder & baking soda onto wax paper. Grease and flour two 1 1/2 inch layer cake pans. Preheat oven to 350 degrees.

Beat butter, 3/4 cup of sugar and the egg yolks in a large bowl with electric mixer til light and fluffy.

Beat egg whites in a small bowl til foamy. Beat in remaining 1/4 cup sugar until meringue forms soft peaks.

Add flour mixture alternately with sour cream, beginning and ending with flour.

Stir in orange rind and nuts. Fold in meringue until no streaks of white remain.

Turn batter into prepared pans.

Bake in preheated moderate oven (350 degrees) for 30 minutes or til centers spring back when lightly pressed with fingertips.

Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

Fill and frost with Orange Butter Frosting. Garnish with orange slices and walnut halves if you wish.

Orange Butter Frosting: Beat 1/2 cup (1 stick) butter with 1 teaspoon grated orange rind and half of a 1 pound package of confectioners sugar in a medium size bowl until blended. Beat in remaining confectioners' sugar alternately with 3 to 4 tablespoons milk or cream til smooth and spreadable.


Raspberry Peach Cobbler

4 cups fresh raspberries
2 large peaches, sliced thin
1/4 cup flour
1/2 cup sugar
2 Tbl. butter

Topping:
2 cups flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup or more half and half
zest and juice of 1 orange
vanilla ice cream / whipping cream

In a bowl, combine the berries, sliced peaches, flour and sugar. Toss gently and place in an oven proof baking pan. Dot with the butter.

In a separate bowl, mix the flour, sugar, baking powder, salt, half and half, zest and juice of the orange. With a fork, mix until combined and consistency of a thick batter. (Add more half and half if needed.) Top the berry mixture with 8 dallops of the batter. Bake at 350 for 20 min. or until top is golden and berries are cooked through. Remove from oven; cool slightly and serve with vanilla ice cream or whipped cream. Serves 8.

Note: Can be make in 8 individual 8 oz. ramekins. Reduce cooking time by 5 min.


Squash with Apples

2 medium butternut squash -- peel, seed, & chop
6 tablespoons butter
6 tablespoons brown sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch pepper
1/2 cup pecans -- chopped
2 cups corn flakes -- crushed
1 1/2 pounds apples -- peeled and sliced

Steam squash until tender. Mash with 1/4 cup butter, 2 tablespoons brown sugar, and spices.

Melt 2 tablespoons of butter, add corn flakes, pecans, 1/4 cup of brown sugar. Toss until coated.

In greased 2 quart casserole, layer apples and squash. Top with corn flakes. Bake 12-15 minutes at 350 degrees.


Crockpot Pizza

1 large crock pot
12 oz kluski noodles
24-32 oz of your favorite jarred pasta sauce
1 medium onion, chopped
1.5 lb. ground beef
8 oz cheddar cheese
8 oz mozzarella cheese
Any other toppings that you like (pepperoni, sausage, bell peppers black olives, mushrooms, etc)

Cook noodles according to package directions.
Brown ground beef and onions together. Drain well and add to the pasta sauce.
In crockpot, layer 1/2 of the noodles, 1/2 of the meat mixture, 1/2 other toppings, 1/2 of each of the cheeses. Repeat layering. Top decoratively. Cook 1/2 hour on high until cheese melts.


Pumpkin and Orange Muffins

1 med orange
1/2 C sugar
1 1/4 C flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t cloves
1/3 C shortening
2 eggs
1 C cooked mashed pumpkin
1/3 C orange juice

Food Processor directions:
Heat oven to 375. Grease or line muffin tin. Using vegetable peeler, peel strips of rind from orange. In food processor bowl with metal blade, process rind with sugar until finely grated, about 60-90 seconds. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda, salt, cinnamon and cloves. Process with three long pulses. Scrape down sides of bowl. Add shortening; process 10-15 seconds or until mixture resembles cornmeal.
In a small bowl, slightly beat eggs; stir in pumpkin and orange juice. Add to processor bowl; priocess 6-8 seconds to combine thoroughly (in my processor it was closer to 25 seconds).
Fill each muffin 1/2-3/4 full. Bake 14-17 minutes or until very light golden brown and toothpick inserted comes out clean.


Milky Way Cake

4 (2.1 ounce each) Milky Way candy bars
2 c Sugar
1/4 tsp Baking soda
2 1/2 c Sifted flour
1 c Butter or margarine
4 Eggs
2 tsp.vanilla Extract
1 c Buttermilk
1 c Chopped nuts

Preheat oven to 350 degrees F . Lightly grease and flour one 10 inch bundt pan.
Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
Bake at 350 degrees for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.


Honey-Graham Crackers

2 cups all-purpose flour
1/2 cup whole-wheat or graham flour
1/3 cup packed brown sugar
1/2 cup shortening, at room temperature
1/4 cup each honey and oil
3 tablespoons cold water
1 teaspoon salt
1 teaspoon baking soda

In a medium bowl stir all ingredients about 3 minutes to blend well.
Divide in half. Place half the dough on ungreased 17x14-inch rectangle, dusting dough lightly with flour to keep from sticking to rolling pin.
With knife score 2-inch squares, leaving squares in place. Prick all over with fork; bake in middle of preheated 425º oven 8 to 10 minutes or until browned. Remove from oven; cut apart while hot. Let cool on baking sheet (they crisp as they cool). Repeat with remaining dough. Makes 60.


Sea Shells

8 jumbo pasta shells
1 cup tuna or egg salad filling
1/2 cup grated cheese

Cook the pasta shells as directed on pkg. Drain and rinse in cold water.
Fill each shell with tuna or egg salad, then sprinkle with grated cheese.


Pretzel Balls

1 Cup Peanut Butter
cube butter
3 cups Powdered sugar

Mix together and make into little balls and press onto small pretzels. Refrigerate until firm and then dip in melted chocolate chips with a little bit of oil(1 tsp.). Refrigerate again until firm and then enjoy.


White Chocolate Almond Bread Pudding

5 cups Rhodes white bread, baked and cubed (day old)
2 cups half and half
1 tablespoon almond flavoring
1 tablespoon vanilla
2 eggs
1/2 cup sugar
1 cup white chocolate chips, melted
raspberry sauce, if desired

Place bread cubes in a mixing bowl. Combine half and half, almond flavoring and vanilla. Pour over bread cubes, stirring gently to soak bread. Beat together eggs and sugar. Add melted chips. Fold into bread mixture.
Pour into an 8-inch square pan sprayed with non-stick cooking spray. Bake at 350F 50-60 minutes, until a knife inserted in pudding comes out clean. Serve slices with raspberry sauce.


Cheesy Potato Soup

Dice potatoes (2-3)
Chop Ham/bacon and boil down to about 1 cup water
add approx 1/4 c. powdered cream, coffee creamer), stir in a little at a time to keep it from lumping.
Add about 1/4 c. velveeta to 1/2 c.
Onions are optional -
Add 6 cups milk
Salt & pepper
About 1 T. cornstarch mixed with cold water to lightly thicken.


Irish Bacon with Pasta

4 slices Shannon Traditional Irish Bacon, cut crosswise into 1/4 inch strips
8-oz. dried Corkscrew Pasta
2 cloves Garlic, minced
1 small Onion, finely chopped
1/2 cup Chicken Broth
1/8 tsp. dried Hot Pepper flakes
4 cups fresh or frozen Broccoli Florets
2 Tbs. grated Parmesan Cheese
Salt and Black Pepper to taste

Prepare the pasta as directed on the manufacturer's packaging, in a pot of lightly salted water brought to a rolling boil.

While the pasta is roiling in the pot, cook the Irish bacon strips in a non-stick skillet over medium heat just until brown. Stir in garlic and chopped onion; cover and cook for several minutes or until onion is soft.

Increase the heat to medium-high and add the chicken broth to the skillet. Season with the hot pepper flakes, and add the fresh broccoli. If using frozen broccoli florets, make sure the vegetable is completely thawed and drained well.

Cover the skillet, and cook the mixture for 7 to 8 minutes, until broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

Toss the bacon and broccoli with the hot cooked pasta. Serve immediately.


Snack Crackers

3/4 c. vegetable oil
1-1/2 tsp. dill weed
1 envelope (1 ounce) dry ranch salad dressing mix
2 pkg. (10 ounces each) oyster crackers

Combine oil, dill and salad dressing mix. Place crackers in a large bowl; pour dressing mixture over and toss gently. Allow to stand at least 1 hour before serving.


Chocolate Mint Bars

Chocolate Base:
1/2 cup Vegetable Shortening
2/3 cup Granulated Sugar
1/4 cup Dutch-process Cocoa Powder
1 large Egg
1 1/4 cups All-purpose Flour

Mint Topping:
1 1/2 cups Flaked Coconut
1 cup Sliced Almonds
3/4 cup Mint Chips
1 can Sweetened Condensed Milk
1 tsp. Peppermint or Mint Extract

Pre-heat the oven to 350-F degrees.
Cream together the vegetable shortening, sugar, cocoa, and egg until smooth.
Stir in flour, mixing until well blended.
Using your hands, press the mixture firmly into the bottom of a 9-inch by 13-inch cake pan.
Bake this chocolate base for about 10 minutes, or until dry.
Meanwhile, begin preparing the mint topping by combining the flaked coconut, sliced almonds, and mint chips. Sprinkle this mixture over the chocolate base immediately upon its removal from the oven.
In a separate bowl, blend together the sweetened condensed milk and mint extract. Pour the creamy mixture evenly over top of the bars.
Return the bars to the oven and bake 20 to 25 minutes longer, or until golden. Let cool completely before cutting into diamond-shaped bars.


Easy Strawberry Nut Bread

3 cups All-purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Tbs. ground Cinnamon
2 cups Granulated Sugar
4 large Eggs, beaten
1 1/4 cups Vegetable Oil
2 cups thawed, frozen Strawberries (with juice)
1 1/4 cups chopped Pecans
In large mixing bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.
Add the eggs, vegetable oil, strawberries, and pecans to the dry ingredients. Stir the mixture until all the ingredients are moistened.
Spoon the batter into 2 well-greased loaf pans.
Bake in a pre-heated 350-F degree oven for 45 to 50 minutes. Let cool in the loaf pan before slicing and serving.


Hawaiian Dream Cookies

2 2/3 cups toasted, flaked coconut (7 oz package)
1 cup slivered, toasted almonds
1/2 cup butter or margarine
3/4 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 tsp. coconut extract
1 egg
1 2/3 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup cornstarch

1. The coconut and almonds can be toasted on a cookie sheet at 350 degrees, 4-6 minutes or toast in the microwave. Watch carefully.
2. Cream margarine/butter and sugars together until light. Add flavorings. Beat in egg.
3. Combine dry ingredients. Stir into creamed mixture using a spoon rather than a mixer. Add coconut and almonds. Add water one tablespoon at a time until the mixture holds together.
4. Shape into 1 inch balls, place on lightly greased cookie sheet, and bake at 350 degrees for about 15 minutes or until lightly browned. Cool slightly before removing to rack.


Caramel Crunch Ice Cream Sauce

1/4 cup Margarine
1/3 cup chopped or sliced Almonds
1/3 cup Light Corn Syrup
1/3 cup Brown Sugar, firmly packed
1 Tbs. Water
1/3 cup Crisp Rice Cereal, coarsely crushed

Melt the margarine in a medium skillet over moderate heat.
Add the almonds to the sizzling margarine and sauté for about 5 minutes, or until brown.
Add the corn syrup, sugar, and water. Heat thoroughly, until mixture is bubbly and sugar is dissolved. Stir in the rice cereal and serve immediately over vanilla ice cream.


Skillet Potato Bread

1 lb. Potatoes, peeled and diced
4 Tbs. (1/2 stick) Butter, divided
2 cups All-purpose Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/4 cup fresh Parsley, chopped
1 cup Buttermilk
1 large Egg

Place potatoes in a medium saucepan and cover with water. Add a dash of salt, and bring to a boil. Cook the spuds until crisp-tender, about 4 minutes. Drain and cool.
Melt 2 teaspoons of the butter in a 10-inch heavy skillet. Add potatoes, and set aside.
In a medium-sized mixing bowl, blend together the flour, baking powder, baking soda, salt, and fresh parsley. Cut in remaining butter with a pastry blender or fork until the mixture resembles coarse meal.
In a small mixing bowl, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients, and stir well to combine.
With lightly floured hands, divide dough into thirds. Mix one third into the potatoes, pressing this mixture into the pan. On a lightly floured board, shape the remaining dough into a patty to fit in skillet. Press this dough patty onto the potato mixture.
Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
Cover skillet tightly and cook over medium heat about 18 minutes, or until dough is firm. Meanwhile, pre-heat the oven broiler.
Remove skillet lid and brown the bread, uncovered, under the broiler for 2-3 minutes, until golden. Serve immediately.


Baby Gator

1 loaf Rhodes bread dough, thawed but still cold
1 egg, beaten
aluminum foil

Cut a 2-inch piece off the end of a loaf of dough and set aside. Stretch and roll the rest of the loaf to about 17-inches, forming a narrow tail and leaving a broad head. Pull this end into a long, flattened mouth.
In the middle of the gator, cut two 3-inch lines horizontal to the body. Cut in the middle of each line and pull each stump out to form legs. Now place the gator body on a large baking sheet sprayed with non-stick cooking spray.
With a small knife, slice the mouth open about 4-inches. To keep it open, slide in a folded piece of aluminum foil. Roll up additional foil into log shapes and insert between folded foil. Form an upturned ridge at the end of the nose.
Divide remaining dough into 6 sections. Roll 2 sections into oval teardrops for eyes. Poke 2 holes very close together in top of gator head and drop eyes into the holes. For the feet, press 4 sections into triangles and cut toes. Place feet under legs. With sharp scissors, clip jaw, back and sides of gator.
Brush well with egg. Let rise for 15 minutes. Bake at 350F a total of 25-30 minutes. After 10 minutes open oven and gently press eyes together. Remove foil after gator has cooled completely.


Cream Cheese Ring

8 Rhodes Texas rolls, thawed and risen
1 8-oz package cream cheese
1/4 cup sugar
1 teaspoon lemon juice
1 tablespoon butter or margarine, melted
1/4 cup raisins
icing:
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla
4 teaspoons milk

Press rolls together and roll into a 12 x 15-inch rectangle. In a small bowl, blend cream cheese, sugar, lemon juice, and butter. Add raisins. Spread filling on dough. Starting with shorter side, roll dough up tightly. Pinch edges to seal. Join ends to form a ring and place seam side down on a baking sheet sprayed with non-stick cooking spray.
With scissors, make cuts nearly to the center of ring about 11/2-inches apart. Turn each slice on its side, resting on the adjoining slice. Cover with sprayed plastic wrap.
Let rise until almost double. Remove wrap and bake at 350F 20-25 minutes or until golden brown. Combine icing ingredients. Ice while still warm.


Watering Can Bread

Watering Can
1 loaf Rhodes bread dough, thawed but still cold
1 egg, beaten

Cut loaf in half. Press one half into a rectangle shape; bottom half wider than the top. This will form the can. Round the corners. Place on a cookie sheet sprayed with non-stick cooking spray. Cut remaining piece in half. Roll one piece into a 12-inch rope for the handle. Place one end of rope one inch down from the top of the can and arch the rope. Bring the rest of the rope down and curl it one inch from the bottom and attach to the side. Out of the last piece, form another rope 6 inches long, a small piece to form a spout and 5 tiny balls. Place rope about two inches up from the bottom of the can on the opposite side and arch it slightly. Shape a small piece into a spout and place on end of rope. Arrange five balls along base of watering can for decoration. Brush with egg and let rise 30 minutes. Bake at 350F 20-25 minutes or until golden brown.

Daisy
4 Rhodes Texas rolls, thawed but still cold
1 egg, beaten

Cut each of 3 rolls into thirds. Roll one piece into a 4-inch rope for the stem and place on a baking sheet sprayed with non-stick cooking spray. Press seven other pieces into teardrop shapes and arrange as petals above the stem. Roll the last piece into a round ball and set in the middle of the petals for the center of the flower. Cut the last roll almost in half and spread apart to form the leaves. Flatten and elongate leaves slightly and place at bottom of stem. Brush with egg and let rise 30 minutes. Bake at 350F 20-25 minutes or until golden brown.

Tulip
2 Rhodes Texas rolls, thawed but still cold
1 egg, beaten

Flatten one roll into an oval shape. With scissors or knife, cut two deep V's out of the long side of the oval. This will make the tulip head. Place on a baking sheet sprayed with non-stick cooking spray. Press the cut out pieces together and roll into a 3 to 4-inch rope for the stem. Place under tulip head. Cut the other roll almost in half and spread apart to form the leaves. Flatten and elongate leaves slightly and place at bottom of stem. Brush with egg and let rise 30 minutes. Bake at 350F 20-25 minutes or until golden brown.


Banana Cream Pizza

8 Rhodes Texas rolls, thawed and risen
2/3 cup brown sugar
1/4 cup butter, softened
1/3 cup chopped pecans
2 cups banana cream pudding (made from small box directions)
4-6 bananas, sliced
1 cup whipped topping

Press rolls together and roll dough into a 13-inch circle. Place on a 12-inch pizza pan sprayed with non-stick cooking spray. Turn up edges of dough to form a ridge. Let rise 10 minutes. Combine brown sugar, butter, and pecans. Sprinkle evenly over crust. Bake at 350F 20 minutes. Remove from oven.
Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping.


Steak Sauce

Mix 1/4 catsup and 2-3 T worcestershire sauce (more or less to taste).


Sunflower Coffee Cake

6 Rhodes Texas rolls, thawed but still cold
butter flavored, non-stick cooking spray
1 lemon peel, grated
3 tablespoons sugar
2 tablespoons raspberry or apricot jam
Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon butter, melted
4-5 tablespoons hot water

Cut one roll in half and place in center of a baking sheet sprayed with non-stick cooking spray. Divide remaining half roll in 6 or 7 pieces and roll into balls. Place around center roll. Cut 5 other rolls in half and arrange petals around flower center allowing room for them to rise. Spray with butter-flavored non-stick cooking spray. Cover with plastic wrap.
Let rise until double, or about one hour. Mix lemon peel with sugar and sprinkle over flower. With finger, depress center of each petal and spoon 1 teaspoon of jam into it. Bake at 350F 15-20 minutes or until golden brown. Remove from pan while still warm and pour glaze over the sunflower.
Glaze: Mix powdered sugar; vanilla, butter and water.


Chopped Pizza

8 Rhodes Texas rolls, thawed but still cold
1 cup diced ham
4 tablespoons chopped green onions
4 tablespoons chopped green pepper
1 cup grated mozzarella cheese
1 cup grated cheddar cheese

Place 2 rolls on a breadboard. Top with 1/4 cup ham, 1 tablespoon green onions and 1/4 cup each of mozzarella and cheddar cheese. Chop everything with a knife until ingredients are mixed into rolls. Lift with a spatula onto a baking sheet sprayed with non-stick cooking spray. Shape into a 6-inch chopped pizza. Repeat process for remaining ingredients. Cover with sprayed plastic wrap. Let rise 20-30 minutes. Remove wrap and bake at 350F for 20-25 minutes or until golden brown.


Chopped Sweet Pizza

Top 2 rolls with 1/4 cup fruit pie filling and 1 tablespoon raisins (optional). Follow instructions for chopped pizza above. If desired, frost while still warm with cream cheese frosting.


Peanut Butter Muffins

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3 tsp baking powder
1/2 tsp salt
1 cup all-bran cereal
1 cup milk
1 egg
1/2 cup peanut butter
1/4 cup cooking oil
1/4 cup milk

Stir together flour, sugar, baking powder and salt in large bowl. Make a well in centre. In medium bowl, combine cereal with milk. Add egg and peanut butter to cereal mixture. Beat with spoon to mix well. Add oil and milk. Stir and pour into well. Stir just enough to moisten. Batter will be lumpy. Fill greased muffin cups full and bake at 400 degrees for 20 to 25 minutes. Makes 16


Crunchy Peanut Butter and Honey Muffins

In a large bowl, add and combine well:

2 eggs
1/2 cup honey
1/4 cup oil
1 cup butter
1 cup buttermilk
1 tsp vanilla

In a smaller bowl, combine well:

1 cup whole wheat flour, unsifted
1 cup cake and pastry flour, unsifted
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt 1/2 cup raw unsalted chopped peanuts

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 190 C (375 F) for 25 minutes. Remove from pan and cool on rack. Makes 14 medium-sized muffins.
Don't bake with hardened creamed honey. To reliquify honey that has crystalised, place the pot in hot water.
If you have pumpkin seeds, try omitting the salt, and adding in 1/2 cup roasted pumpkin seeds for the chopped peanuts.


Peanut Butter Oatmeal Muffins

1 cup whole wheat flour
1 1/2 tsp baking powder
1 cup rolled oats
3/4 cup milk
egg replacer for 1 egg(I use 1 Tbsp ground flax seed and 3 Tbsp water)
1/3 cup peanut margarine
1/3 cup maple syrup

In large bowl mix flour, baking powder and oats.
In a separate bowl combine milk, egg or egg replacer, peanut margarine and maple syrup. Add to the dry ingredients; stir just until moistened.
Spoon into prepared muffin tins. Bake at 400 degrees F for 20 to 25 minutes. Makes 12 muffins.


Chocolate Fruit Pizza

1 loaf Rhodes White Bread Dough, thawed & risen
1 egg
1/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter, melted and cooled to room temperature
1 cup chocolate chips, semi-sweet or milk
1/2 cup chopped walnuts
1 8-oz. container non-dairy whipped topping
fresh fruit as desired

Beat egg until foamy. Blend in flour and sugars. Add butter and mix well. Stir in chocolate chips and nuts.
Roll dough into a 13-inch circle. Place on a 12-inch pizza pan sprayed with non-stick cooking spray, forming a ridge to hold chocolate chip filling. Spread filling evenly over dough.
Bake at 350F 20 minutes or until golden brown. Remove from pan and place on wire cooling rack. When completely cool, spread whipped topping over chocolate chip filling. Arrange fresh fruit on top in a decorative pattern.


Apple Enchilada Dessert

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
0.333 cup margarine
0.5 cup white sugar
0.5 cup packed brown sugar
0.5 cup water

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
3. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
5. Makes 6 large tortillas; may be cut in half to serve 12.


Ham and Goop

5 or 10 lb ham, sliced (1/4" slices)
1 3/4 qt (3 #2 cans) crushed pineapple
3/4 qt grated carrots (3 lg)
1 c brown sugar, packed
1/2 tsp cinnamon
1 tsp ground cloves
1/4 c cornstarch

preheat oven to 350
mix all ingredients, except ham, in 2 qt saucepan. cook until mixture boils and thickens.
arrange ham slices in 2 or 3 (9 x 13) pans or 1 large pan. pour sauce over ham slices. bake at 350 for 30 minutes.


Carmel Cashew Bars

8 Rhodes Texas rolls, thawed and risen
1 1/2 cups chocolate chips
14 oz caramels, unwrapped
1/3 cup evaporated milk
1/3 cup butter
1 2/3 cups powdered sugar
2 cups cashew halves
1/2 cup chocolate chips

Press 4 rolls together and roll into a 9 x 13-inch rectangle. Place in a 9 x 13-inch pan sprayed with non-stick cooking spray. Sprinkle with 1 1/2 cups chocolate chips. Repeat with remaining rolls and place over top of the chocolate chips. Bake at 350F 15 minutes, let cool.
Place caramels, milk and butter in medium saucepan. Melt on low heat, stirring occasionally until smooth. Remove from heat. Add powdered sugar and stir until smooth. Fold in cashews. Pour mixture over baked crust. Melt 1/2 cup chocolate chips in microwave, and drizzle over caramel layer. Refrigerate until firm.


Three Rice Mice

Combine 1/4 cup lefover cooked rice with 1 teaspoon cream cheese & 1/2 teaspoon plain yogurt (or use 1 tsp. whipped cream cheese in place of cream cheese & yogurt mixture). Stir in a pinch of salt for taste. With slightly dampened hands roll the mixture into 1 1/2 inch balls. Add the features: Green Pea = Eyes; Corn Niblet = Nose; Chive or Cheese Stick Tails. For ears - Olives, cheese, radishes or anything that sound good.


Banana Bug

Now here is a critter with real appeal. Have your kids poke pretzel sticks into a not-too-ripe peeled banana for legs & antennae. Use peanut butter for eyes & to &glue on a raisin spine and watch them devour it, one leg at a time.


Peanut Butter Bugs

High-protein critters are just one of the many scupltures your kids can form out of this peanut butter play clay. To make up a batch mix 1/4 cup creamy peanut butter, 1 tablespoon honey, 1 tablespoon wheat germ and 3 tablespoons nonfat dried milk in a bowl until it sticks together. Chill then model the clay into a ladybug or sanil and add shoestring licorice features. Use raisins for eyes and spots.


Penguins

8 large dates, pitted, 1/4 cup low-fat cream cheese, softened, 1 thin slice cheddar chesse, 16 chocolate sprinkles for eyes. Slice dates open and stuff with cream cheesse. Stand up the dates and add two cheese triangles for feet and one for a beak. Add two sprinkles for eyes. Makes 8.


Sea Shells

8 jumbo pasta shells, 1 cup tuna or egg salad filling, 1/2 cup grated cheese Cook the pasta shells as directed on pkg. Drain and rinse in cold water. Fill each shell with tuna or egg salad, then sprinkle with grated cheese.


Oreo Brownies

1/2 cup butter
3 ounces baking chocolate
2 eggs
1 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/8teaspoon salt
1 teaspoon vanilla extract
3/4 cup Oreo cookies, crushed
2 cups brown sugar

Melt butter and chocolate in the top of a double broiler. Cool slightly. Beat in remaining ingredients by hand. Pour into a greased 8" x 12" pan. Bake at 350 degrees until set, approximately 30 minutes.