WHITE BREAD (1 loaf)

1 1/4 cup warm water (baby bottle temperature)

1 pkg yeast

2 TBL butter or margarine

2 TBL sugar

2 tsp salt

3 cup flour (regular all-purpose is fine)

Mix warm water & yeast in a large mixing bowl. Stir until dissolved. Add butter, sugar, salt & 2 cups flour. Beat 2 minutes at medium speed with mixer OR 300 vigorous strokes by hand, scraping sides & bottom of bowl frequently. Blend in remaining flour with spoon until smooth. Cover & let rise in a warm place for 2 hours or until dough doubles in size. Stir batter down.

Spread evenly in a greased 9x5x3 loaf pan. Smooth loaf by flouring your hand & patting top into shape. Cover & let rise 2 hours or until doubled. Bake in a preheated 375° oven for 45 minutes or until loaf sounds hollow when tapped.

Chicken Fajitas

Marinade:

2 Tbsp oil

2 Tbsp lemon juice

1 clove garlic, minced

1 1/2 tsp seasoned salt

1 1/2 tsp oregano

1 1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp crushed red pepper

1 1/2 lb. chicken, cut in strips

Fajitas:

1/2 cup cilantro (optional)

1 onion Sliced

1 red pepper Sliced

3 to 4 Tbsp oil

8 tortillas

Salsa (Your Favorite)

Sour Cream

1. Marinate chicken at least an hour before making Fajitas.

2. In skillet, quickly sauté vegetables in oil until lightly browned.

3. Remove from pan.

4. Sauté meat 4 to 5 minutes.

5. Return vegetables to pan and toss with chicken.

6. Spoon into tortillas, top with salsa, and sour cream.

Tomato-Peppers Sauce With Sausage

( The peppers make this sauce so sweet)
Ingredients
1 pound sweet Italian sausage broken into ½” pieces
1 yellow pepper cut into 1” squares
1 Red pepper cut into 1” squares
1 cup of chopped onions
2 cloves garlic minced
2 Tablespoon of olive oil
½ cup red wine
1 28 ounce can of whole Italian plum tomatoes, don’t drain and crush the tomatoes with your hands
3 tablespoons of tomato paste
1 teaspoon of white sugar
Penne pasta
Directions
Heat up a 4-quart Dutch oven and cook the sausage, remove from the pan and discard the grease. In same pan cook the peppers, onions, and garlic in the olive oil, until tender. Add the wine bring to a boil, reduce heat to a simmer for about 5 minutes, until most of wine has evaporates. Stir in tomatoes, tomato to paste, sugar, and the sausage. Bring sauce up to a boil, then reduce it to a simmer. Simmer the sauce for about 10 minutes. Stirring once in a while. Season to taste with salt and pepper. Serve it over some cooked penne pasta. Make about 6 ½ cups of sauce.

Ritzy Chicken Nuggets

Ingredients
2 Boneless chicken breasts
1 cup buttermilk
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Directions
Put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, preheat the oven to 425 degrees F.
Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the greased pan. and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
Serves: 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
Honey Mustard Dressing:
Makes: 1/2 cup
You will need:
1/2 cup mayo
2 tablespoons prepared yellow mustard
1/2 teaspoon granulated garlic
1 tablespoon vinegar
2 tablespoons honey
salt and pepper to taste
Whisk all ingredients together in a bowl. Chill 20 minutes. Serve

Pineapple coleslaw

Ingredients:

3 Cups Shredded Cabbage
1/2 Cup Shredded Carrots
3/4 Cup Drained Crushed Pineapple (1 8oz Can)
2 Tbsp. Vinegar
2 tsp Sugar
2/3 Cup Mayonnaise
Black or White Pepper to taste

Directions: Combine all ingredients. Taste and adjust the seasonings as desired. Cover and chill through.

Baked Beef Barbecue Ribs

two racks of about 6 or 7 beef back ribs each (I get the ribs at super Walmart)
Salt and pepper to taste
1 1/2 cups of water, or apple juice (per pan)
Preheat oven to 300 degrees. Spray the tin foil with cooking spray to help prevent sticking. Season the ribs with salt and pepper to taste

Pour 1 cup of water in the bottom of the pan, put the ribs on a rack, and cover tightly with tinfoil. Bake for 2 hours., after the two hours, I uncovered the ribs and let them bake for a few more minutes until the outside developed a slight char. You could also finish them over a grill, but I wanted the least amount of trouble and since the oven was hot, why not use that heat? If you put ribs on the grill to finish, let the beef cool down about 30 minutes. Put on your favorite Barbecue Sauce.

Whoopie Pies

WHOOPIE PIE SHELLS
4 heaping cups sifted flour
2 teaspoons salt
2 teaspoons baking soda
1 cup cocoa
2 cups sugar
1 cup hot water
1/2 cup butter 1/2 cup shortening
1 cup sour milk or 1 tablespoon vinegar and milk to make 1 cup
2 eggs
1 teaspoon genuine vanilla or 2 teaspoons imitation vanilla
Mix together shortening, butter, sugar, eggs and vanilla. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart. Bake at 350 degrees for 10 minutes.

WHOOPIE PIE FILLING
6 tablespoons fluff
4 tablespoons vanilla(this is not a typo)
4 tablespoons flour
4 tablespoons milk
4 cups confectioners sugar
1 1/2 cups shortening

Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!