Chocolate Chips Cookies

Ingredients:
1 stick butter
1 cup brown sugar
3 Tbsp sugar
1 egg
2 tsp. vanilla
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp hot cocoa mix
1 cup chocolate chips

Directions:

1. Preheat oven to 375 degrees.
2. Blend butter and sugars using a hand mixer until smooth. Add egg and vanilla and continue to blend.
3. In a seperate bowl combine flour, soda, powder, salt, and cocoa mix.
4. Add flour mixture to sugar mixture and stir. Mixture will be very thick.
5. Stir in chocolate chips.
6. Drop by rounded tablespoon on a lightly greased cookie sheet.
7. Bake for 8-10 minutes.

Orange Smoothies

Ingredients:
1 (6 ounce) can frozen orange juice concentrate*
1 cup milk
1 cup water
1 teaspoon vanilla extract
1/3 cup white sugar
20 small ice cubes

Directions: In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.
* 1/2 of a 12 ounce can of juice concentrate in any flavor can be substituted.

Lemon Cookies

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl.
3. Stir in eggs, oil, and lemon extract until well blended.
4.Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
5. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
* Makes 36 cookies

Pancakes

Ingredients:
1 cup flour
1 Tablespoon white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 egg
2 Tablespoons vegetable oil

Directions:
1. Preheat a lightly oiled skillet over medium-high heat.
2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center.
3. In a separate bowl, beat together egg, milk, and oil.
4. Pour mixture into flour mixture. Beat until smooth.
5. Pour the batter onto the hot griddle using ¼ of cup of batter. Brown and turn once. Serve immediately.

Microwave Chocolate Cake

This is a brownie type cake that is made completely in the microwave! Be patient and let the cake stand in the microwave so that it can continue to cook.

Cake Ingredients:
3 Tablespoons butter, softened
½ cup white sugar
1 egg
½ tsp vanilla
¼ cup milk
½ cup flour
2 Tablespoons cocoa
½ tsp baking powder
¼ tsp salt

Icing Ingredients:
2 ½ Tablespoons powdered sugar
1 Tablespoon cocoa
2 ¼ tsp milk
Additional 1 Tablespoon powdered sugar to sprinkle on top (optional)

Cake Directions:
1. Spray a microwave safe cereal bowl with cooking spray.
2. In a mixing bowl, mash butter with a fork until you form a paste. Add sugar, milk, vanilla and egg.
3. In a separate bowl, combine the flour, cocoa, baking powder and salt. Mix with a fork.
4. Pour into the greased cereal bowl and cover with a piece of clear plastic wrap.
5. Poke a hole in the top with a fork.
6. Microwave on high for about three minutes.
7. Let the cake cool for five minutes. While you’re waiting, make the icing.

Icing Directions:
1. Mix all icing ingredients together until smooth.
2. When cake is cooled, invert it onto a plate.
3. Drizzle with icing. Cut and serve warm.

No Bake Cookies

Ingredients:
1 cup sugar
2 Tbsp. cocoa
¼ cup milk
¼ cup margarine
¼ cup peanut butter
½ tsp. vanilla
1 ½ cups oats
Directions:
In a heavy saucepan mix the sugar, cocoa, margarine, and milk. Mix well.
Bring to a boil over medium heat, stirring constantly.
Once the mixture comes to a boil, boil for 1 ½ minutes. Immediately remove from heat.
Add peanut butter, vanilla, and oats. Mix well.
Drop by spoonfuls onto wax paper.

Biscuits

Ingredients:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 Tablespoon white sugar
1/3 cup shortening
¾ to 1 cup milk
Directions:
Preheat oven to 425.
In large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture is course. Gradually stir in milk.
Turn out onto a floured surface, and knead 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until dough is used. Place biscuits onto an ungreased baking sheet.
Bake for 11 to 14 minutes until edges begin to brown.

10 minute salsa

Ingredients:
1 10 ounce can petite diced tomatoes with Mexican spices
1 10 ounce can stewed tomatoes with Mexican spices
1 jalapeño pepper, seeded and chopped
1 small onion, chopped
1 Tablespoon chopped fresh parsley or cilantro
½ tsp. ground cumin
2 cloves garlic, minced
1 tablespoon olive oil
Dash salt
Dash pepper
Directions:
Chop all items (except petite cut tomatoes) together, by hand or in food processor.
Add to a small bowl.
Add petite diced tomatoes to bowl.
Chill until ready to serve.
Serve with tortilla chips.

Monkey Bread

Ingredients:
1 can of biscuits
½ cup brown sugar
¼ cup margarine ( ½ stick)
¼ to ½ tsp. cinnamon
Directions:
1. Preheat oven to 350 degrees.
2. In a small saucepan mix sugar, margarine and cinnamon.
3. Place over medium heat stirring until melted.
4. Spray a pie pan with cooking spray. Do not use too much.
5. Cut the biscuits into fourths.
6. Place the biscuits in the pie pan so that they cover the bottom.
7. Drizzle the sugar and margarine mixture over the biscuits.
8. Place in the center of the oven and bake for about 10 minutes or until lightly browned and bubbly.
9. Remove from oven and invert onto a plate.
10. Serve on napkins using tongs.

Pumpkin Fluff Dip

Ingredients:
4 ounces cream cheese
3 ounces marshmallow cream
8 ounces Cool Whip
15 ounce pumpkin puree
1 ½ tsp pumpkin pie spice
5 ounce package vanilla instant pudding
½ tsp vanilla
Directions:
Blend cream cheese until smooth. Add marshmallow cream, vanilla, pudding mix, pumpkin puree, and pumpkin pie spice until smooth and creamy.
Slowly fold in whipped topping until well blended.
Serve with graham crackers, apple slices, and vanilla wafer cookie.

Quesadillas

Ingredients:
Two tortillas
¼ cup shredded cheese
2 Tbs. salsa, divided
1 Tbs. sour cream
1 Tbs. butter or margarine
Directions:
Spray a large skillet with a small amount of cooking spray.
Heat stove to medium/medium high heat.
Butter one side of each tortilla.
Place one tortilla in skillet, butter side down. Spread 1 Tbs. of salsa on tortilla. Sprinkle cheese on tortilla. Cover with second tortilla remembering to keep the butter side up.
Heat on each side for four to five minutes until browned on each side. Be careful when flipping your quesadilla!!!
Cut into four to five servings and serve with sour cream and remaining salsa.

Spaghetti

Ingredients:
½ lb. hamburger
½ onion
1 mashed clove garlic
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
½ cup water
1 tsp. salt
1 tsp. Italian seasoning
Directions:
Sauté together until brown the hamburger, onion, and garlic.
Add other ingredients to sautéed mixture. Simmer about fifteen minutes.
Ingredients:
2 quarts water
2 tsp. salt
Dry spaghetti
Directions:
Bring water to a rapid boil and add salt.
Meanwhile, reheat spaghetti sauce in a sauce pan on the stove over medium heat.
Place dry pasta in water and boil for 8-10 minutes.
Drain pasta
Serve pasta covered with sauce.

Pizza

Day 1: Make the Pizza Dough
Ingredients:
2 1/4 tsp. dry yeast
1 cup warm water
1 Tbsp. sugar
1 ½ tsp salt
1 Tbsp. oil
2 ½ to 3 cups flour
Directions:
In a large mixing bowl combine 2 ½ cups flour, yeast sugar, and salt.
Measure ½ cup flour into a cup and set aside to use later.
With a wooden spoon mix the dry ingredients together to combine.
Add the oil and warm water and mix well. Dough should begin to form a ball. Be sure to scrape the sides of the bowl well. If dough is very sticky add a little flour from the ½ cup of flour reserved from step 2.
Turn dough onto a floured board or counter. Be careful not to use too much flour. Use the flour from the reserved flour from step 2.
Knead the dough for about 5 to 7 minutes or until the dough is smooth and elastic. Place dough in plastic bag that has been coated lightly with oil. This will prevent the dough from sticking to the bag. Be sure to label the bag with your kitchen number and hour. Place in refrigerator until day 2.
Day 2: Roll out dough and assemble pizza
Ingredients:
Pizza Dough from day 1
¾ cup pizza sauce
1 cup grated cheese
Any toppings you desire
Directions:
Preheat oven to 425.
Remove dough from bag.
Spray cookie sheet with oil.
Place pizza dough on cookie sheet and roll out into a rectangle or circle to desired size and thickness. For pan pizza roll out thicker than for a thin crust pizza. Form a slight edge on the pizza dough to prevent toppings from dripping off during baking.
Place in oven and bake for about 10 minutes until partially cooked.
Spread pizza sauce on the dough.
Sprinkle cheese and other toppings evenly over the sauce.
Place in the oven and bake for about 10 – 15 minutes more or until cheese is melted and bubbly. Edges of crust should be lightly browned.
Remove from oven and allow to stand for about five minutes before slicing. Use the pizza wheel to slice the pizza into desired number of slices.