Cloudlight Refrigerator Rolls

2 pkg. Yeast 1/2 cup warm water 1 tsp Sugar
Dissolve and set aside.

1/2 cup Margarine or Butter 1 Cup Warm Water
Melt butter in water over med. heat.
Add 1/2 Cup Sugar after butter melted.

3 Eggs add 1 tsp Salt - Beat with beater.

Add butter and egg mixture together in mixer. Then add yeast mixture. Add 2 cups of Flour and beat with mixer. 1 cup more if mixer can handle it. Beat well. Then add remaining Flour - Totaling 4 1/2 cups to 5 1/2 cups. Cover and let rise until double in bulk (about 1 hour) *** I punch it down several times because it will grow all over EVERYTHING if you let it - it will take OVER the FRIDGE TOO!!!
Punch down - cover tightly and put into fridge for several hours or overnight.
(Because dough is very soft) ***AGAIN punch Down!!!
2 Hours before serving - divide into 3 parts and roll into 10" circle to make crescent rolls (I haven't made them into crescent rolls before - just regular round.) I roll to 1/2 or 3/4 inch thick and cut with glass. Put onto greased cookie sheet - about 1" apart. Cover lightly until double (about 2 hours) and cook at 400 degrees for 10 - 15 minutes or until golden brown.


***I asked my Aunt Pat for this recipe. She made these rolls for every Thanksgiving get together we had growing up. They are the best rolls I have ever had!!!

2 pkg. Yeast 1/2 cup warm water 1 tsp Sugar
Dissolve and set aside.

1/2 cup Margarine or Butter 1 Cup Warm Water
Melt butter in water over med. heat.
Add 1/2 Cup Sugar after butter melted.

3 Eggs add 1 tsp Salt - Beat with beater.

Add butter and egg mixture together in mixer. Then add yeast mixture. Add 2 cups of Flour and beat with mixer. 1 cup more if mixer can handle it. Beat well. Then add remaining Flour - Totaling 4 1/2 cups to 5 1/2 cups. Cover and let rise until double in bulk (about 1 hour) *** I punch it down several times because it will grow all over EVERYTHING if you let it - it will take OVER the FRIDGE TOO!!!
Punch down - cover tightly and put into fridge for several hours or overnight.
(Because dough is very soft) ***AGAIN punch Down!!!
2 Hours before serving - divide into 3 parts and roll into 10" circle to make crescent rolls (I haven't made them into crescent rolls before - just regular round.) I roll to 1/2 or 3/4 inch thick and cut with glass. Put onto greased cookie sheet - about 1" apart. Cover lightly until double (about 2 hours) and cook at 400 degrees for 10 - 15 minutes or until golden brown.


***I asked my Aunt Pat for this recipe. She made these rolls for every Thanksgiving get together we had growing up. They are the best rolls I have ever had!!!

Buttermilk Fried Chicken

1 quart buttermilk
1 Tsp. salt
2 tsp. garlic powder
1 tsp. cayenne pepper
1 Tbsp. onion powder
1 tsp. black pepper
1 Tbs. thyme
1 Tbs. oregano
1/2 c. flour
1/2 c. bread crumbs
2 egg
4-6 thick boneless chicken breasts

(spices in same amounts listed above will be used twice)

Soak chicken breasts in buttermilk with, salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano and place in refrigerator several hours before cooking, or soak in refrigerator night before.
Dip chicken into mixture of 2 beaten eggs, then flour mixture that has another round of salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano spices mixed added to flour and bread crumbs.
Place chicken in already heated frying pan with hot oil approx ½ inch deep. Brown on each side, approx 7 ½ min. Cover tightly & cook on simmer for an additional 20 to 25 min. Remove lid for last 10 min.

**For a healthier version you can bake chicken in oven at 400 degrees. Adjust oven rack to upper-middle position. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes

1 quart buttermilk
1 Tsp. salt
2 tsp. garlic powder
1 tsp. cayenne pepper
1 Tbsp. onion powder
1 tsp. black pepper
1 Tbs. thyme
1 Tbs. oregano
1/2 c. flour
1/2 c. bread crumbs
2 egg
4-6 thick boneless chicken breasts

(spices in same amounts listed above will be used twice)

Soak chicken breasts in buttermilk with, salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano and place in refrigerator several hours before cooking, or soak in refrigerator night before.
Dip chicken into mixture of 2 beaten eggs, then flour mixture that has another round of salt, garlic powder, cayenne pepper, onion powder, black pepper, thyme, and oregano spices mixed added to flour and bread crumbs.
Place chicken in already heated frying pan with hot oil approx ½ inch deep. Brown on each side, approx 7 ½ min. Cover tightly & cook on simmer for an additional 20 to 25 min. Remove lid for last 10 min.

**For a healthier version you can bake chicken in oven at 400 degrees. Adjust oven rack to upper-middle position. Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes

Cheesy Chicken Crescent Pot Pie

2-3 chicken breasts, cooked and diced
4 Tbsp butter
1 small onion, chopped
1 can cream of chicken soup
1 cup water
1 chicken bouillon cube
1 packet of Italian seasoning dressing (minus the oil, just the spices)
16 oz frozen vegetable mixture (I used a green bean, corn, carrot mixture)
2-3 cups shredded cheese (depending on how cheesy you like it)
1 package of Pillsbury's crescent rolls

Cook chicken, dice and set aside. In a sauce pan, melt butter and add chopped onion. Saute for 3 minutes. Add water, bouillon cube, Italian seasoning packet and Mix well. Add vegetables and simmer for 10 minutes. Add cream of chicken soup. Mix well in sauce pan. Place diced cooked chicken in a 13 x 9 pan and add soup/vegetable mixture to chicken. Add cheese and stir well. Unroll crescent rolls and seal seams as much as possible. Place on top of chicken vegetable mixture. Bake in oven at 350 degrees for 20 to 25 minutes or until crescent roll topping is golden brown in color.

2-3 chicken breasts, cooked and diced
4 Tbsp butter
1 small onion, chopped
1 can cream of chicken soup
1 cup water
1 chicken bouillon cube
1 packet of Italian seasoning dressing (minus the oil, just the spices)
16 oz frozen vegetable mixture (I used a green bean, corn, carrot mixture)
2-3 cups shredded cheese (depending on how cheesy you like it)
1 package of Pillsbury's crescent rolls

Cook chicken, dice and set aside. In a sauce pan, melt butter and add chopped onion. Saute for 3 minutes. Add water, bouillon cube, Italian seasoning packet and Mix well. Add vegetables and simmer for 10 minutes. Add cream of chicken soup. Mix well in sauce pan. Place diced cooked chicken in a 13 x 9 pan and add soup/vegetable mixture to chicken. Add cheese and stir well. Unroll crescent rolls and seal seams as much as possible. Place on top of chicken vegetable mixture. Bake in oven at 350 degrees for 20 to 25 minutes or until crescent roll topping is golden brown in color.

Vinegar Uses and More....

Vinegar can be used in a variety of ways. Not only to improve ones health but also can be used as a cleaning product. Below are a list of ways you can use vinegar. The one I recommend for ingesting to improve one's health is Bragg's vinegar. The one I suggest to use for cleaning is any distilled white vinegar. See list below of things vinegar can help you with:

1. Calm an upset stomach
2. Ease leg cramps
3. Soothe sprained muscles
4. Control appetite to lose weight
5. Relieve coughs
6. Relieve nausea
7. Help with arthritis pain
8. Make hiccups subside
9. Cool a sunburn
10. Reduce sore throat pain
11. Relieve itchy skin
12. Help lower blood pressure and cholesterol
13. Help ease bladder infections
14. Help with cold symptoms
15. Treat burns
16. Reduce infections
17. Aid in digestion
18. Soothe sore feet
19. Replace many household cleaners (I use distilled vinegar in my laundry)

Vinegar can be used in a variety of ways. Not only to improve ones health but also can be used as a cleaning product. Below are a list of ways you can use vinegar. The one I recommend for ingesting to improve one's health is Bragg's vinegar. The one I suggest to use for cleaning is any distilled white vinegar. See list below of things vinegar can help you with:

1. Calm an upset stomach
2. Ease leg cramps
3. Soothe sprained muscles
4. Control appetite to lose weight
5. Relieve coughs
6. Relieve nausea
7. Help with arthritis pain
8. Make hiccups subside
9. Cool a sunburn
10. Reduce sore throat pain
11. Relieve itchy skin
12. Help lower blood pressure and cholesterol
13. Help ease bladder infections
14. Help with cold symptoms
15. Treat burns
16. Reduce infections
17. Aid in digestion
18. Soothe sore feet
19. Replace many household cleaners (I use distilled vinegar in my laundry)

Milk Chocolate Butterscotch-Caramel Fountain Recipe

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

24 oz. milk chocolate chips
3 squares unsweetened chocolate
3/4 c. canola oil or 1 c. cream
1 oz. - 4 oz. of butterscotch-caramel sauce (depending on how strong you like it)

If using cream, heat cream in double boiler till very warm, then add both chocolates. Stir till smooth then add caramel sauce and stir. If it's too thick, warm some more cream in the microwave and stir it in. If using oil, melt chocolate in double boiler till smooth. Then add butterscotch-caramel sauce and oil. Then pour into fountain.

Dark Chocolate Almond Fountain Recipe

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

24 oz. dark chocolate chips
1 c. whipping cream (plus more if needed to thin)
1 tsp- 1 tbsp. almond extract (depending on how almondy you like it)

Heat cream in a double boiler till very warm. Then add the chips. Stir till melted and smooth. Then add the extract. Pour into fountain. Add more warmed cream if it needs to be thinned out more.

Black Bean Pinwheels

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

3/4 c. cooked black beans (may use canned)
3 oz. cream cheese, softened
2 tsp. finely chopped jalapeno peppers
1 c. shredded cheddar cheese
1/2 medium sweet red pepper, finely chopped
2 green onions, finely chopped
8 - 6 inch flour tortillas

In a medium bowl, mash 1/2 c. of the beans. Stir in remaining 1/4 c. beans, cream cheese, and jalapeno peppers. Spread on tortillas. Sprinkle with cheese, red pepper and green onions. Roll up tightly. Wrap in plastic wrap and chill for 2 to 8 hours. When ready to serve, slice into 3/4 inch slices. Serve with salsa or guacamole.

Tortilla Roll-Ups

12 - 14 inch flour tortillas
8 oz. cream cheese, softened
1 c. sour cream
1 small can diced green chilies, drained
1 small can chopped black olives, drained
2 tbsp. finely minced green onion
12 oz. shredded cheddar cheese
3 tbsp. sugar

Mix all ingredients together and spread onto tortillas. Roll up. Place rolled tortillas in an airtight plastic bag and chill for at least 2 hours. Remove from refrigerator and slice each rolled tortilla into 3/4 inch slices. Serve with salsa.

12 - 14 inch flour tortillas
8 oz. cream cheese, softened
1 c. sour cream
1 small can diced green chilies, drained
1 small can chopped black olives, drained
2 tbsp. finely minced green onion
12 oz. shredded cheddar cheese
3 tbsp. sugar

Mix all ingredients together and spread onto tortillas. Roll up. Place rolled tortillas in an airtight plastic bag and chill for at least 2 hours. Remove from refrigerator and slice each rolled tortilla into 3/4 inch slices. Serve with salsa.

Mexican Chopped Salad

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

3 ears fresh corn, grilled and cut from cob
3 grilled chicken breast halves, diced**
1 large head leaf lettuce, torn into bite sized chunks
1 (15 oz.) can pinto beans, drained
1 c. Monterey Jack cheese, shredded
1/2 c. Spanish olives (Green and stuffed with pimento), sliced
3/4 c. tomatoes, chopped
1 Granny Smith apple, cored and diced
3 tbsp. pickled jalapenos, minced
2 tbsp. chopped fresh cilantro leaves

**Chicken is better if marinated for 10 minutes in Zesty Italian Dressing before grilling, being careful not to overcook.

Dressing:
2 tbsp. olive oil
1 tsp. ground cumin
1/4 c. apple cider vinegar

Combine all salad ingredients in large bowl. Heat oil for dressing in a small skillet over medium heat. Add cumin and cook 1 minute. Remove form heat and whisk in vinegar.
Add dressing to salad and toss to coat. Season salad with salt and freshly ground pepper.

Sweet & Spicy Pecans

1/4 c. sugar
1 c. warm water
1 c. pecan halves
2 tbsp. sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together 1/4 c. sugar and 1 c. warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until pecans are golden brown, stirring once.
Yield: 1 c.
Prep Time: 5 min.
Soak Time: 10 min.
Bake time: 10 min.

You can use almonds too if you don't like pecans.

If you buy nuts in bulk, put extra in freezer bags and freeze.

1/4 c. sugar
1 c. warm water
1 c. pecan halves
2 tbsp. sugar
1 tbsp. chili powder
1/8 tsp. ground red pepper

Stir together 1/4 c. sugar and 1 c. warm water until sugar dissolves. Add pecan halves and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp. sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees for 10 minutes or until pecans are golden brown, stirring once.
Yield: 1 c.
Prep Time: 5 min.
Soak Time: 10 min.
Bake time: 10 min.

You can use almonds too if you don't like pecans.

If you buy nuts in bulk, put extra in freezer bags and freeze.

Balsamic Vinaigrette

1/2 c. balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Whisk together first ingredients until blended. Gradually whisk in olive oil. Be sure to add the olive oil very last to ensure the dressing won't separate in the refrigerator.
Yields: 1 3/4 c.
Prep time: 5 min.

Serve with:
mixed greens
strawberries
oranges
grapes
fresh pears
fresh peaches
fresh apples
red onions
Gorgonzola cheese

1/2 c. balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
1/4 tsp. salt
1/4 tsp. pepper
1 c. olive oil

Whisk together first ingredients until blended. Gradually whisk in olive oil. Be sure to add the olive oil very last to ensure the dressing won't separate in the refrigerator.
Yields: 1 3/4 c.
Prep time: 5 min.

Serve with:
mixed greens
strawberries
oranges
grapes
fresh pears
fresh peaches
fresh apples
red onions
Gorgonzola cheese

Vegetable Melange Salad with Buttermilk Dressing

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Dressing:
3/4 c. buttermilk*
3/4 c. mayonnaise
1 clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped green onion
1 tbsp. cider vinegar
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard

Prepare dressing by whisking together all ingredients until combined.

Salad:

Mixed salad greens or spinach or red leaf lettuce
baby carrots, cut in half lengthwise
boiled eggs, sliced**
frozen corn, thawed
cherry tomatoes, cut in half
sunflower seeds

To make salads, wash and dry lettuce. Tear into bite sized pieces. Never cut lettuce with knife, it will brown. Top each salad with carrots, egg slices, corn, tomatoes, sunflower seeds and dressing. (serves 10-12)

*Don't have any buttermilk on hand: 1 Tbsp of lemon juice to 1 cup of milk. Let stand for 10 minutes.

**If I know I'm making this salad I will make eggs in the morning ahead of time.

Mango Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 c. chopped fresh cilantro
3 cloves garlic, minced
1 tsp. salt
2 tbsp. fresh lime juice
1/4 c. chopped red onion
3 tbsp. olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Corn and Bean Salsa

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

1 can black-eyed peas, drained
1 can white corn, drained
3 green onions, chopped
2 tomatoes, diced
1/2 bunch cilantro, chopped (leaves only)
1 pkg. Italian Seasoning dressing
2 avocados, diced (put in right before serving)

Make dressing according to package; pour dressing over ingredients until coated.
serve with tortillas chips, or use it top off your favorite Mexican dish.

Will last in refrigerator for 1 week.

Canned Salsa

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

10 qt. tomatoes
2 1/2 to 3 qt. peppers (6 bell, 5 California hot and 5 jalapeno)
1 qt. celery chunks
4 medium onions, diced
3 crushed garlic cloves
3/4 c. sugar
1 c. cider vinegar
2 Tbsp. coarse pepper
1/2 c. salt
4. tsp. cumin
4 tsp. paprika

Do not add water. Cook on low 1 to 3 hours: put into jars. Hot water bath for 25 minutes to seal jars.

Corn Tortillas

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

2 cups corn flour (Masa Harina)
3/4 tsp salt
1 c. water + a little more, if necessary

In a bowl, add flour and salt and mix well. Then add water, a little at a time while mixing. Take dough and form into an elastic dough. Knead thoroughly; add more water if needed to keep dough moist. Dough should hold it's shape but still be moist.
Form 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all dough balls.
Allow tortillas to cool, then place in plastic bad and refrigerate. (Makes 12)

Flour Tortillas version 2

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 1/4 c. warm water

In a mixing bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form dough and knead thoroughly. Dough should be smooth and elastic. Form 19 dough balls. Sprinkle dough with flour to keep from sticking. Keep dough covered while making tortillas.
Heat griddle to 350, but do not grease. Take dough ball and make a circle using your hands. Using your fingers make small indentation all around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Turn and cook other side. Turn only once. Place hot tortillas in a bowl or plate and cover air tight. Keep in cool, dry place. (Makes 18 tortillas)

Store tortillas in a plastic bag or covered container.

4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 1/4 c. warm water

In a mixing bowl, mix flour and salt. Cut shortening into flour and add small amounts of water while mixing. Form dough and knead thoroughly. Dough should be smooth and elastic. Form 19 dough balls. Sprinkle dough with flour to keep from sticking. Keep dough covered while making tortillas.
Heat griddle to 350, but do not grease. Take dough ball and make a circle using your hands. Using your fingers make small indentation all around the circle. With a rolling pin, flatten dough to make a 12-inch circle. Take to griddle and cook. Leave on griddle until bubbles form. Turn and cook other side. Turn only once. Place hot tortillas in a bowl or plate and cover air tight. Keep in cool, dry place. (Makes 18 tortillas)

Store tortillas in a plastic bag or covered container.

Flour Tortillas

6 cups of all-purpose flour
1/2 c. oil
2 tbsp. salt
2 tbsp. baking powder
2 c. warm water

Mix all the dry ingredients, then add the oil, and 1 1/2 cups of water. Add the other 1/2 cup of water slowly unitl it is a consistent mass. Knead, cover and let rest for 15 minutes. Divide into balls and spread with a rolling pin into a large flat circle. Plac eon a preheated comal or griddle to cook.

**this recipe came from a church activity where we sampled what they cooked.

6 cups of all-purpose flour
1/2 c. oil
2 tbsp. salt
2 tbsp. baking powder
2 c. warm water

Mix all the dry ingredients, then add the oil, and 1 1/2 cups of water. Add the other 1/2 cup of water slowly unitl it is a consistent mass. Knead, cover and let rest for 15 minutes. Divide into balls and spread with a rolling pin into a large flat circle. Plac eon a preheated comal or griddle to cook.

**this recipe came from a church activity where we sampled what they cooked.

Crock Pot Pork Chops

3 thick cut pork chops w/o bone
3 celery stalks, finely chopped
1 med. sliced onion
3 garlic cloves, finely chopped
1 packet McCormick Hawaiian seasoning
1/2 can pineapple juice with chunks
1 yellow pepper, diced
1 red pepper, diced
Olive Oil

Marinate meat with olive oil and seasoning packet for several hours. I usually do this the day before I plan to eat this meal. Then place meat in a skillet and brown both sides of pork chops. Place in crock pot with pineapple chunks, pineapple juice, garlic and onions. Cook on low for at least 5 hours. Then add celery and peppers and cook for another hour. Shred pork chops and serve mixture over rice.

3 thick cut pork chops w/o bone
3 celery stalks, finely chopped
1 med. sliced onion
3 garlic cloves, finely chopped
1 packet McCormick Hawaiian seasoning
1/2 can pineapple juice with chunks
1 yellow pepper, diced
1 red pepper, diced
Olive Oil

Marinate meat with olive oil and seasoning packet for several hours. I usually do this the day before I plan to eat this meal. Then place meat in a skillet and brown both sides of pork chops. Place in crock pot with pineapple chunks, pineapple juice, garlic and onions. Cook on low for at least 5 hours. Then add celery and peppers and cook for another hour. Shred pork chops and serve mixture over rice.

Oven Fried Chicken

1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.

Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Serve with your favorite sides.

I saw this in the parade magazine. It's one of Bobby Flay's recipes.

**7 point weight watcher meal

1 1/2 c. buttermilk
2 tbsp. Dijon mustard
1/2 tsp. sweet paprika
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
4 boneless, skinless chicken breasts, 6 oz. each
2 1/2 c. panko bread crumbs
3 tbsp. canola oil
Salt and Pepper to taste

Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt, and cayenne in a large baking dish. Add the chicken breasts; turn to coat. Cover; refrigerate for 1 hour and up to 4 hours.

Preheat oven to 400 degrees. Adjust oven rack to upper-middle position.

Pulse 1 1/4 c of bread crumbs in a blender until fine. Pour them into a shallow bowl, add remaining ingredients, and mix well.

Line a baking sheet with aluminum foil and place a baking rack on top. Liberally spray the rack with nonstick baking spray.

Working one breast at a time, remove chicken from the marinade and dredge in crumb mixture. Place on rack. Bake until deep golden brown and an instant-read thermometer inserted into the center of the breast registers 160 degrees, about 25 minutes.

Serve with your favorite sides.

I saw this in the parade magazine. It's one of Bobby Flay's recipes.

**7 point weight watcher meal