Saltine Toffee

1 sleeve saltine crackers
1/3 c butter
1/4 c sugar
1/3 bag chocolate chips

Place butter and sugar in saucepan. Bring to a boil and turn off. Line cookie sheet with parchment paper (or greased foil).  Arrange saltines on the cookie sheet.  Spoon sugar-butter over the saltines.  Bake at 350 for 5 minutes.  Sprinkle chocolate chips over top of saltines.  Allow to soften for 3 minutes then spread chocolate chips across saltines.  Refrigerate for 2-3 hours until set.

Pancakes

1 1/2 c flour
1 tsp salt
3 tsp baking powder
1 Tbsp sugar
1 egg
1 Tbsp oil
1 c milk (check measurements on this...)

optional additions:  chocolate chips, apple cubes, sausage bits


Mix dry ingredients.  Add in wet ingredients and stir.  Cook until light brown.

Apple Crisp

4-5 Apples
1 1/2 c Sugar
1 tsp Cinnamon
2 Flour
3/4 c Margarine

For larger amounts (use equal amounts of sugar & flour and half of that amount of butter)

Peel, core and slice apples. Place in a 9x13 greased baking dish.  Sprinkle sugar and cinnamon on top of apples.
Mix equal parts flour and sugar.  Chop margarine into the flour mixture. Distribute over apples  Bake at 350 for 30 minutes or until lightly browned.

Strawberry Pretzel Salad

2 c crushed pretzels
3/4 c melted butter
3 Tbsp sugar
1 8 oz pkg cream cheese, softened
1 c white sugar
1 8 oz container cool whip, thawed
3 c boiling water
6 oz strawberry jello
frozen sliced strawberries (12 - 20 oz depending on how many strawberries you want on the top)

Mix pretzels, 3Tbsp sugar and butter. Press into bottom of 9x13 dish. Bake 8-10 min at 350. Set aside to cool.
In large bowl, mix together cream cheese and 1 c sugar. Fold in whipped topping. Spread mixture onto cooled crust.  Refrigerate while making jello mixture.

Disolve jello in boiling water. Stir in still frozen strawberries. Allow to set briefly. When jello is the consistency of egg whites, pour over cream cheese layer. Refrigerate until set.

Chocolate Chip Bars

1 c margarine

3/4 white sugar

3/4 c brown sugar (packed)

1 tsp vanilla

2 eggs

2 1/4 c flour
1 tsp baking powder
1 tsp salt
2 c chocolate chips

Preheat oven to 375.  Grease 9x13 cake pan.
Beat margarine, white sugar, brown sugar and vanilla until creamy. Mix in eggs.  Add flour, baking powder and salt.  Mix.  Fold in chocolate chips.  Place dough in greased 9x13.  Bake at 375 for 25 minutes or until golden brown.

No-Bake Cookies

Heat and boil 3 minutes:
1 stick margarine
2 cup sugar
3 Tbsp cocoa
½ cup milk

Remove from heat & add:
½ cup peanut butter
½ tsp vanilla
2½ cups oatmeal

Place spoonfuls directly onto plates or else on a pan covered with foil. Enjoy.

Okra and Tomatoes

2 slices bacon
1 pound frozen okra, thawed and sliced
1 small onion, chopped
1/2 green bell pepper, chopped
2 celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until well blended. Garnish with crumbled bacon.

http://allrecipes.com/Recipe/Okra-and-Tomatoes/Detail.aspx

Almond Cranberry Squash Bake

4 cups hot mashed butternut squash
4 tablespoons butter or margarine, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 (16 ounce) can whole berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.

Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

http://allrecipes.com/Recipe/Almond-Cranberry-Squash-Bake/Detail.aspx

Angel Biscuits

1 pkg. dry yeast
2 T hot water
5 cups flour
1 tsp. soda
3 tsp. baking powder
2 T sugar
1 ½ tsp. Salt
1 cup shortening
2 cups buttermilk *

Dissolve yeast in warm water. Sift dry ingredients into a large bowl. Cut in shortening with pastry blender. Add buttermilk and yeast mix. Stir until thoroughly moistened. Turn dough onto floured board and kneed for 1- 2 minutes. (No rising is required) Roll into biscuit sized pieces. Place on ungreased baking sheets. Bake at 400 degrees for 12 – 15 min. or until lightly browned.

* may use 2 c milk with either 2 Tbsp vinegar or 3 Tbsp italian salad dressing in place of buttermilk

note: mix can be made earlier in the day and kept on counter for an hour or so or placed in the refrigerator overnight.

Molletes

We made these in our Spanish class.  They are common in Mexico.

rolls or biscuits
refried beans
cheddar/taco mix cheese
salsa (optional)

Broil the half biscuit til lightly browned. Spoon refried beans on top of biscuit.  Cover with cheese. Broil until cheese melts.  Serve warm.

Optional:  you may choose to add other toppings such as salsa, lettuce, ham, sausage, etc.

Fried Apples

3 apples
3 tbsp butter/margarine
2 tbsp brown sugar (optional)

Peel and core and slice apples.  Add butter and apples to a frying pan and saute until soft.  Add brown sugar if apples are tart. Serve warm or cold.

Apple Pie

Pie Crust (double crust/lattice top)
2 cups sifted all-purpose flour
1 tsp. salt
2/3 cup shortening
5-7 Tbsp. cold water

Sift flour & salt. Cut in shortening till pieces are size of small peas. Sprinkle water over 1 tbsp. at a time, tossing mixture after each addition. Form into ball; flatten on lightly floured surface. Roll 1/8 inch thick from center to edge.