Streusel Squares

Mix together and allow to dissolve for 5 minutes:
4 Cups Warm Water
2 TBSP Instant Yeast

Then add:
1 TBSP Salt
3/4 Cup Sugar
1 Egg

Knead in 9 cups of flour. Let rise until double in size.

Divide dough in half and roll out into 2 greased 12x16 sheet pans. Cover with a light coating of butter and then crumble topping on top of dough.

Topping:
6 TBSP Butter, melted
1 1/2 Cups Brown Sugar
6 TBSP Flour
2 TBSP Cinnamon
Nuts, if desired

Cut dough into desired size pieces. Let rise for another 30 mins. and then bake at 400 for 20-25 mins. While warm frost with frosting.

Frosting:
4 TBSP Butter, melted
6TBSP Milk
1 tsp Vanilla
Dash of Cinnamon
Powdered Sugar to make a glaze consistency

Frozen Yogurt Drops

-Spoon favored yogurt into a baggy.
-Cut a small hole in the corner and squeeze yogurt drops onto a cookie sheet.
-Place in freezer for 30-45 minutes and then enjoy.

Tomato Avocado Mozzarella Salad

2 avocados; cubed
2 tomatoes; cubed
1 ball fresh mozzarella cheese, cubed
2 tablespoons extra virgin olive oil
2 teaspoons basil
salt and pepper to taste

-Add the avocados, tomatoes, and mozzarella in a bowl.
-Drizzle the EVOO over top and add the basil, salt and pepper.
-Mix lightly and enjoy!

Creamy Tomato Basil Soup with Orzo

1 tsp olive oil

1/4 cup apple juice

1/2 medium onion, finely chopped

3 cloves garlic, minced

1/2 red pepper, finely chopped

42 oz canned tomatoes (I used a 26 oz can and a 14 oz can)

1 cup chicken or vegetable broth

2/3 cup orzo pasta

1/4 cup chopped fresh basil (I didn't have any and used dried basil. Not exactly sure how much. I did it to taste.)

salt to taste

1 pint heavy whipping cream

1/4 cup butter

-In a soup pot heat oil and apple juice over medium-high heat. Add onions, garlic, and red peppers. Saute until onions are soft but not brown (about 10 minutes).

-Add tomatoes and broth. Remove from heat and puree in a blender. Return soup to pot.

-Add orzo pasta and cook on medium heat for about 10-12 minutes stirring frequently.

-Stir in butter and cream. Simmer for about 10 minutes string often (do not boil).

-Add basil and serve.

Wild Rice Soup with Tortilla Chips

1 package Bear Creek Creamy Wild Rice soup mix

tortilla chips

-Make the soup according to the directions.

-Serve soup with crumbled tortilla chips on top.

Rolo Cake Cookies

1 box Devils Food cake mix

2 eggs

1/3 cup vegetable oil

24 Rolos

powdered sugar

-Combine all ingredients together minus the Rolos and mix well.

-Take a spoon of of cookie dough and flatten.

-Place rolo in the center and wrap cookie dough around the candy into a ball.

-Bake on an un-greased cookie sheet at 350 degrees for about 10 minutes.

-Sprinkle with powdered sugar.

Lindt Truffle Chocolate Cupcakes with Cream Cheese Frosting

(picture and recipe by Sisters Cafe)

1 Box Devil's Food Cake Mix

1 Box Instant Vanilla Pudding

4 Eggs

1/2 Cup Oil

1/2 Cup Water

1 Cup Sour Cream

Approx. 24 Milk Chocolate Lindor Truffles by Lindt

Unwrap the chocolate truffles and place them in a bowl for later.

In a separate mixing bowl add all the ingredients and mix well.

Fill each cupcake liner about 2/3 full with cupcake mixture.

Bake at 350 degrees for 5 minutes. Lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake for an additional 13-15 minutes

Let them cool completely and then frost with cream cheese frosting.

Cream Cheese Frosting:

1/2 Cup Butter

8 ounces Cream Cheese

1/2 teaspoon Vanilla

3 cups powdered Sugar

Cream the butter and the cream cheese together.

Add the vanilla and slowly add the powdered sugar.

Three Cheese Manicotti

1 package manicotti shells (8 0z)

4 cups shredded mozzarella cheese

2 cups ricotta cheese

1 cup grated Parmesan cheese; divided

1 tablespoon minced garlic

1egg

2 tablespoon dried basil

2 (26 oz) jars tomato sauce

-Cook manicotti shells according to package directions.

-In a large bowl mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, garlic, egg, and basil.

-Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray. Spread about 2 cups tomato sauce on the bottom of the dish.

-Stuff shells with cheese mixture and place them in the baking dish.

-Pour a little more tomato sauce over top. Sprinkle remaining mozzarella cheese on top and cook for 15 mins. Sprinkle remaining Parmesan and cook for an additional 10 min.

Noodles With Asian Peanut Sauce Chicken and Broccoli Slaw

1 lb chicken breast; cut into bite size chunks

salt and pepper

1 tbsp soy sauce

cooking spray

asian peanut sauce

1 bag broccoli slaw

2 tbsp chopped peanuts

1 package fettuccine noodles

1 tbsp vegetable oil

-Season chicken with soy sauce, salt and pepper. Spray a large skillet with cooking spray and fry chicken on medium high heat until cooked completely. Set aside.

-Cook noodles according to the package directions.

-While pasta is cooking put vegetable oil in a skillet on med-high heat. Add the broccoli slaw and saute.

-When pasta is drained add peanuts sauce and mix.

-Add chicken and broccoli slaw and top with chopped peanuts.

Spaghetti Noodles with Chicken and Grape Tomatoes

2 skinless chicken breasts; cut into bit sized chunks

cooking spray

1/2 tsp dried oregano

1/2 tsp dried basil

kosher salt

pepper

spaghetti noodles (8 oz)

2 cups grape tomatoes; cut in half

6 garlic cloves; finely chopped

4 tsp extra virgin olive oil

grated mozzarella

-Season chicken generously with salt, pepper, basil, and oregano.

-Heat skillet on medium high and spray with cooking spray.

-Add chicken and cook thoroughly. Set chicken aside when finished.

-Cook pasta according to package instructions.

-While pasta cooks add EVOO to a skillet and saute the garlic on medium high heat until golden brown (do not burn).

-Add the tomatoes, salt, and pepper and reduce heat to medium low. Saute for about 5 minutes.

-Once pasta is finished and drained add it to the tomatoes. Add the chicken as well.

-Toss and top with grated mozzarella.