Bread Sticks

1 Tbs.. Yeast
2 Tbs.. Sugar
1 1/2 Cup. Flour
1 1/2 cup Warm water

Mix, let sit until you see bubbles forming from yeast.
Then add
1 tsp. salt
2 cups additional flour
And Mix
let rise until it doubles in size about 10 minutes.
spray cookie sheet/jelly roll pan with pam
roll dough out on cookie sheet, then spread it with softened butter. Next put your favorite topping on. (garlic, cinnamon, cheese etc.)
Cut with pizza cutter by going down middle, then slicing as think as you want.
Bake 400 for 10-12 minutes.

Sloppy Joes

2 1/2 Ground beef
1 Onion Chopped
2 !/2 Tsp. Worchisire sauce
1/3 cup Brown Sugar
1/2 cup ketchup
1 tbs. Mustard
1 Can Mushroom Soup

Cook Hamburger and Chopped onion together. Drain oil. Add the rest of the ingredients to the meat. Mix and let boil for 3 minutes, or until it bubbles. Serve over hamburger buns, with shredded cheese.

Fruit Triffle

1 can sweetened condensed milk (You can by the fat free stuff and it still tastes fine)
1 1/2 cup cold milk- combine and mix the two together in a bowl until smooth then add
1 large box of vanilla instant pudding mix (sugar free good)- mix well, it will set up like pudding.
Fold in 8oz of cool whip
Cake cut into squares (I use angel food, but you can do yellow, white, whatever)
Variety of fruit, strawberries, blueberries, kiwi, bananas, raspberries, etc

Start with a layer of cake on the bottom, then add a layer of the pudding mix and some berries. Repeat layers until you are at the top of the bowl. Then remember presentation is everything so save a little pudding and berries to make a pretty design on top.

Honey Lime Chicken Enchiladas - Yummy

This is a very different enchilada recipe but it is very good. Tony does not like enchiladas at all but he liked these. The only thing I would change about this recipe is put less chili powder in the recipe because I don't like food that spicy but it was still good.

Honey Lime Chicken Enchiladas
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1 pound chicken, cooked and shredded (or chicken breast/tender)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top

Yummy Salsa

Yummy Salsa

3-4 tomatoes
2 avocados
1 onion
1 can of black beans
1 can of corn
1 package of dry Italian dressing
Chopped cilantro

(These amounts are not exact. Just put it together and see what you want more or less of!)

Bran muffins

Bran muffins

2 cups boiling water
4 cups bran cereal ( Raisin bran or total)
1 lb. of dates chopped/ or raisins If a cereal with raisins is used cut down to 2 cups or less.
1 cup salad oil
2 cups sugar
4 eggs beaten
5 cups flour
1 tsp. salt
5 tsp. baking soda
1 quart buttermilk
2 cups bran flakes

Pour boiling water over 4 cups of bran cereal and dates/raisins. Sift together dry ingredients. Cream together oil and sugar. Add eggs, hot bran mixture, dry ingredients, and buttermilk. Last of all add the 2 cups of bran flakes. Mix just enough to combine

Bake in greased and floured muffin tins at 400 for 15 - 20 minutes.
Makes 6 dozen, best part is the batter will last covered in the fridge for up to 6 weeks.

Spinach salad

Spinach Salad
2 Bunches fresh spinach
1 Small purple onion
3/4 lb Fresh mushrooms
3/4 lb. Swiss cheese
1 Cup Cottage cheese
1/2 lb bacon - crisp and crumbled -- toss all ingredients together

Dressing
3/4 T. Poppy seeds
1/3 Cup white vinegar
1/2 Cup oil
1/3 Cup sugar
3/4 T. Grated onion
3/4 Tsp. salt
1/3 Tsp. mustard