Patriotic Taco Salad 

• 1 pound ground beef
• 1 medium onion, chopped
• 1-1/2 cups water
• 1 can (6 ounces) tomato paste
• 1 envelope taco seasoning
• 6 cups tortilla or corn chips
• 4 to 5 cups shredded lettuce
• 9 to 10 pitted large olives, sliced lengthwise
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups cherry tomatoes, halved

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
• Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. 
• Yield: 8 servings.
  
  If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.

Bran Knot Rolls Ingredients

• 1 cup water (70° to 80°)
• 1/2 cup butter-flavored shortening
• 1 egg
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1/2 cup bran flakes
• 1-1/2 cups bread flour
• 1-1/2 cups whole wheat flour
• 2-1/4 teaspoons active dry yeast
• 1 egg white, lightly beaten

Directions

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface. Punch down. Cover and let rest for 10 minutes. Divide into 14 pieces; roll each into a rope. Tie into a knot; pinch ends and tuck under. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Brush with egg white. Bake at 375° for 15-20 minutes or until golden brown. Yield: 14 rolls.

Turkey Meatball Soup

Ingredients

• 3 cups cut fresh green beans
• 2 cups fresh baby carrots
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 1 package (12 ounces) refrigerated fully cooked Italian turkey meatballs
• 2 cups frozen corn

Directions

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Add the tomatoes, meatballs and corn. Cover and cook over medium-low heat for 10 minutes or until meatballs are heated through. Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.
• To use frozen soup: Thaw in the refrigerator overnight. Transfer to a soup kettle. Cover and cook over medium heat until heated through. Yield: 6 servings.

Bacon Avocado Quesadillas


Ingredients:

• 8 bacon strips, diced
• 1/2 pound fresh mushrooms, sliced
• 1 to 2 tablespoons butter, softened
• 4 flour tortillas (8 inches)
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• 1 medium tomato, chopped
• 1 ripe avocado, peeled and sliced
• Sour cream and salsa, optional

Directions:

• In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. saute mushrooms in the drippings.
• Spread butter over one side of each tortilla. Place two tortillas, buttered side down, on a griddle or skillet. Top with bacon, mushrooms, cheese, tomato and avocado. Cover with remaining tortillas, buttered side up.
• Cook over low heat for 1-2 minutes or until golden brown. Turn and cook 1-2 minutes longer or until the cheese is melted. Cut into wedges. Serve with sour cream and salsa if desired. Yield: 2-4 servings.

Chocolate Cheese Layer Bars

 
Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup chopped pecans

Cheese Layer:

• 6 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans
• 1 cup (6 ounces) semisweet chocolate chips
• 3 cups miniature marshmallows

Topping:

• 1/4 cup butter
• 2 ounces cream cheese, softened
• 1 ounce unsweetened chocolate
• 2 tablespoons milk
• 3 cup confectioners' sugar
• 1 teaspoon vanilla extract

Directions:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in chocolate and vanilla until well blended. Combine flour and baking powder; stir into chocolate mixture. Fold in pecans. Pour into a greased 13-in. x 9-in. baking pan.
• In another large bowl, combine cream cheese and butter. Beat in the sugar, egg, flour and vanilla until well combined. Fold in pecans. Spread over the chocolate layer; sprinkle with chips.
• Bake at 350° for 20-25 minutes or until edges pull away from sides of pan. Sprinkle with marshmallow; bake 2 minutes longer or until puffed. Spread evenly over cream cheese layer. Cool on a wire rack.
• In a large saucepan, combine first four topping ingredients. Cook and stir over low heat until smooth. Transfer to a large bowl. Add the confectioners' sugar and vanilla; beat until smooth. Spread over cooled bars. Store in the refrigerator. Yield: 2 dozen.

Beefy Roll-ups
  

4 cups self-rising flour

1 teaspoon white sugar

1 teaspoon baking powder

2/3 cup shortening

2 cups buttermilk

1 lb ground beef, browned

  Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. In a large bowl, stir together flour, sugar and baking powder. Cut in shortening until mixture resembles coarse crumbs. Stir in 2 cups buttermilk, mixing just enough for dough to come together.

Roll out the dough about 1/2" thick.  Spread with browned ground beef (drained of fat), sprinkle with a bit of salt.  Roll up from the long side and seal the dough.  Cut into one-inch sections and place cut side down on a cookie sheet.  Bake at 400 degrees F for about 15 minutes, or until lightly browned.    Serve with pizza sauce!! or marinera sauce! Or bbq sauce! Or ranch dressing! :)  Fun lunch idea.

Carrot Soup Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2-1/2 cups chicken broth
• 1 pound carrots, sliced
• 2 large potatoes, peeled and cubed
• 1-1/2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Shredded Swiss cheese and minced fresh parsley, optional

Directions:

• In a large saucepan, saute onion in butter until tender. Add the
• broth, carrots and potatoes; bring to a boil. Reduce heat; cover and
• simmer for 15-20 minutes or until vegetables are tender. Remove from
• the heat; cool slightly.
• Transfer to a blender; cover and process until blended. Return to
• pan. Stir in the milk, salt and pepper; heat through (do not boil).
• Garnish with cheese and parsley if desired. Yield: 6 servings.

Gumdrop Cookies

Ingredients:
  
3/4 c. shortening
1 c. sugar, divided
1/2 tsp. almond or vanilla extract
1-3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. chopped fruit-flavored or spiced gumdrops
2 egg whites 
 
Directions:
In a mixing bowl, cream shortening and 3/4 c. sugar. Beat in extract.
Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in gumdrops.
In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets.
Bake at 350 for 12-15 minutes or until golden brown.
Cool for 1 minute before removing from pans to wire racks to cool completely.

Yield: 3-1/2 dozen  
 

Peanut Butter Bon Bons 

Ingredients:

1/2 c. melted butter
2 c. powdered sugar
2 c. peanut butter
2 c. crushed rice krispy cereal
1 lb. melted chocolate coating 


Directions:
Combine first 4 ingredients. Stir and knead until well blended. Chill 30 minutes (or longer).
Roll into 1" balls and chill on a baking sheet until firm. Melt chocolate.
Use a toothpick and dip each ball into chocolate. Store in refrigerator
 

White Chocolate Party Mix  

Ingredients:

1 lb. white chocolate
3 c. rice chex
3 c. corn chex
3 c. cheerios
2 c. stick pretzels
2 c. dry roasted peanuts
1-12oz. pkg plain M&Ms  

Directions:

Slowly melt chocolate.
Combine rest of ingredients in a large bowl and pour chocolate over.
Stir to mix evenly. Spread on wax paper to cool. Break into small pieces. Store in airtight container.