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.

Cheesy Chicken Bacon Avocado Quesadillas

4 medium size flour tortilla shells

1 lb chicken breast; cut into bite size chunks seasoned with salt and pepper and cooked

8 strips of bacon; cooked and crumbled

1 avocado; cut into chunks

shredded cheddar cheese

butter

ranch dressing for dipping

-Butter one side of a tortilla and place the buttered side face down in a skillet on medium heat.

-Add cheese, chicken, bacon, and avocado.

-Fold tortilla in half and fry until it is lightly golden. Flip and do other side.

-Serve with a side of Ranch.

Banana Nut Pancakes

1 cup whole wheat flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 large banana, very ripe and mashed

1 cup 1% milk

3 large egg whites

2 tsp oil

1 tsp vanilla

chopped walnuts (optional)

-Mix all the dry ingredients (flour, baking powder, salt, cinnamon) in a bowl.

-Combine milk, egg whites, and mashed banana in another bowl and mix until smooth.

-Combine the wet ingredients with the dry ingredients and mix well with a spoon (don't over mix).

-Heat a large skillet on medium heat and lightly coat it with non stick spray.

-Pour 1/2 cup of pancake batter and when the pancake starts to bubble and the edges begin to set, flip the pancake.

-Top with walnuts, slices of banana, and syrup.

Pumpkin Pie Squares

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 can pumpkin (29 oz)

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon ginger

1/4 teaspoon cloves

Topping:

1 cup dry cake mix (reserved)

1/4 cup sugar

1 teaspoon cinnamon

1/8 cup butter

-Preheat over to 350 degrees

-Lightly spray a 9x13 pan with non-stick cooking spray.

-In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter, and egg. Spread into greased pan.

-For the filling mix all ingredients together and pour over crust mixture in pan.

-For the topping mix together reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture.

-Bake 1 hour or until a nice inserted in the middle comes out clean.

-Chill and serve with real whipped cream.

*recipe by sisters cafe

Frosted Banana Bars

1/2 cup butter; softened

1 1/2 cup sugar

2 eggs

1 cup sour cream (8 oz)

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

2 medium ripe bananas (mashed to equal 1 cup)

Frosting:

8 0z cream cheese; soften

1/2 cup butter; soften

2 tsp. vanilla extract

3 3/4 cup powdered sugar

chopped walnuts (optional)

-In a mixing bowl combine the butter and sugar.

-Add the eggs, sour cream, and vanilla and blend.

-Combine the flour, baking soda, and salt and slowly stir it into mixture.

-Add the bananas and mix all together until well blended.

-Spread mixture into a greased baking dish.

-Bake for 350 degrees for 20-25 minutes or until a toothpick is inserted in the center and comes out clean.

-For the frosting, beat cream cheese, butter, and vanilla in a mixing bowl. Gradually beat in enough powdered sugar to achieve desired consistency.

-Frost bars when they have cooled slightly.

-Add chopped walnuts (optional)

Grandma's French Toast

1 Loaf French Bread

3 Eggs

Milk

Vanilla Extract

Cinnamon

Bisquick

Oil

-Cut french bread into 1 inch slices.

-Mix eggs, milk, vanilla and cinnamon to taste.

-Add Bisquick so that the mixture is the consistency of pancake mix.

-In large skillet add oil (about 1/4 deep).

-Dip bread in mixture on both sides.

-Fry bread until golden.

Crash Hot Potatoes

Red Potatoes

Olive Oil

Kosher Salt

Black Pepper

Rosemary (or whatever herb you want)

Sour Cream (for topping)

-Bring a pot of salted water to a boil

-Add in as many potatoes as you wish to make and cook them until they are fork-tender.

-Generously drizzle olive oil on a sheet pan.

-Once the potatoes are done and tender place them on the sheet pan.

-Take a potato masher and slight press down on each potato, then turn the masher 90 degrees and press down once again.

-Brush each potato generously with olive oil.

-Sprinkle the top with kosher salt, black pepper, and the herb of your choosing.

-Bake at 450 degrees for about 20-25 minutes or until they are golden.

-Top with some sour cream and serve.

Cashew Chicken

4 Chicken breast halves, cut into pieces

1 Teaspoon Sugar

4 Tablespoon Cornstarch, divided

1/2 Teaspoon Salt

1/4 Cup Soy Sauce

1 Teaspoon Vinegar

1 Teaspoon Worcestershire sauce

3 Tablespoon oil

2 Cups Hot Chicken Broth

2 Teaspoon Lemon Juice

1/2 Cup Cashews

Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.

-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.

-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).

-Remove the chicken from the oil and drain any excess oil from the pan.

-Add the remaining cornstarch and mixture to the skillet and blend well.

-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.

-Add the lemon juice and the chicken chunks and reheat (do not boil).

-Add the cashews and mix all together until thoroughly heated.

-Serve over hot rice.

Fried Shredded Flank Steak Over Rice

Flank Stead

3 Cans of Beef Broth

1 Tablespoon Beef Bullion

2 Tablespoon Butter

2-3 Garlic Cloves, minced

1/2 Onion, cut into strips

McCormick GrillMates: Montreal Steak

2 cups uncooked rice

Salt and Pepper to taste

-In crock pot pour the beef broth over the flank steak and add the beef bullion.

-Let it cook on low for about 6 hours.

-When steak is done shred it and set it aside.

-Cook rice according to directions.

-In a large skillet melt 1 tablespoon butter on medium heat.

-Once butter is melted add the onion and saute.

-When onions are done, set them aside.

-Add another tablespoon of butter to skillet and saute the garlic.

-Add the shredded steak and sprinkle with Montreal Steak seasoning.

-Fry steak until slightly crispy.

-Place fried shredded steak over rice and top with the onions.

-Add salt and pepper to taste.

Avocado Dipping Sauce

1/4 cup smashed fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

1 dash dried dill weed

1 dash garlic powder

1 dash pepper

-Combine all ingredients in a small bowl and mix well.

Southwest Egg Rolls

2 cups cooked shredded chicken

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

1/2 tablespoon dried parsley

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1 dash cayenne pepper

3/4 cup shredded monterey jack cheese

5 flour tortillas

-In a large skillet preheat vegetable oil over medium heat.

-Add the red peppers and onion to the pan and saute until tender.

-Add the shredded chicken, black beans, spinach, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook until everything is well mixed and heated.

-Remove the pan from the heat and add the cheese. Stir until it's melted.

-Warm the tortilla shells and spoon approximately one-fifth of the mixture into the center of the tortilla.

-Fold the ends in and then roll the tortilla over the mixture.

-Place the all the egg rolls on a plate and cover them with plastic wrap.

-Place in the freezer for at least 4 hours.

-When it is time to cook them preheat 4-6 cups of oil in a pot to 375 degrees.

-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to a paper towels.

-Slice each eggroll diagonally lengthwise and serve with avocado dipping sauce (recipe under appetizers and dips).