Scones

Scones
Thaw Rhodes Roll dinner rolls for a couple hours. (do not raise)
Heat oil and small sauce pan on a knotch up from medium heat.
Roll out rolls and place in oil until golden brown then flip and brown the other side. Place scones on a paper towel plate to cool. Top with honey butter.


Honey Butter

Cube of butter (soften it)
2 T honey
2-3 T of powdered sugar

Whip it up with your mixer.

Kaye Macdonald

Spicy Franks

1 c ketchup
1/4 c firmly packed brown sugar
1 T red wine vinegar
2 t soy sauce
2 t dijon mustard
1/8 t garlic powder
1 lb smoked sausages, cocktail weiners, or frankfurters

Place catsup, brown sugar, vinegar, soy sauce, mustard, and garlic in crock pot. Cover and cook on high until blended. About 1-2 hours. Stir in frankfurters. Cook until thoroughly heated, about 1-2 hours. Turn to low and keep warm and serve from the crockpot.

BBQ Chicken Wings

3 lbs chicken wings (16 wings)
salt and pepper to taste
1 1/2 c bbq sauce
1/4 c honey
2 t prepared mustard or spicy mustard
2 t worchestershire sauce

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Spring wing part with salt & pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes on each side or until chicken is brown. Transfer chicken to crockpot.
For sauce, combine bbq sauce, honey, mustard, worchestshire sauce. Pour over chicken wings. Cover and cook on low for 4-5 hours.

Black Bean Soup

2 cans (16 oz) black beans (undrained)
1 c reduced sodium chicken broth
non-stick cooking spray
1 small onion (chopped)
1 t minced garlic
1 (16 oz) jar of chunky salsa
4 t lime juice
2 t ground cumin
1/4 t crushed red pepper
1/3 c plain yogurt

Place one can beans with liquid and chicken broth in blender. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium heat. Add onion and garlic. Cook for 4-5 minutes until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low and cover.
Cook, stirring occasionally for 25-30 minutes. Serve topped with yogurt, and garnish with cilantro.

Chalisa Campos

Taco Soup

1 lb ground beef (browned & drained)
1 can diced tomatoes
1 can tomato sauce
1 can black beans (drained & rinsed)
1 can corn
1/2 c favorite salsa
2 T taco seasoning
2 T Trader Joe's chili lime seasoning
1 T cumin
water as needed

Add together, keep warm in crockpot up to 2 hours so flavors can join and then serve.
Serve with toppings:

Grated cheese
Fritos
Sour Cream
Fresh diced avocado

Ashlee Macdonald

Black Bean Ranch Salad

1/2 c ranch dressing
1 can (19 oz) black beans (drained and rinsed)
1 can (11 oz) corn (drained)
1 c quartered grape or cherry tomatoes
1/2 c chopped red onion
2 T chopped fresh cilantro
1 head of lettuce

Kaye Macdonald

Peach Salad

1 (3 oz) peach jello
1 1/2 c lemon lime soda
1 c apple sauce
1 c chopped fresh peaches
1/2 pt whipping cream or 1 pkg of prepared redi whip
1 t sugar
2 drops vanilla

Heat soda and add jello. Stir until dissolved. Stirin applesauce and chill until mounds slightly when dropped with a spoon. Whip cream and add sugar. Fold cream, peaches, and flavoring into gelatin. Pour in 2 qt mold. Chill until firm.

Kaye Macdonald

Cranberry Spinach Salad

1 pkg of spinach
1/2 cranberries (dried)
1 small can of mandarin oranges drained
1 c cooked chopped chicken
raspberry vinegrette

1/4 c almonds

Ashlee Macdonald

Buttermilk Pie

1 unbaked 9" pie shell
1/2 c of butter softened
1 1/2 c sugar
4 T flour
3 eggs (well beaten)
1 c buttermilk
1/2 t of lemon juice
1 t almond extract
1 speck of salt
1/2 t nutmeg

Soften butter in large bowl. Add sugar and cream well. Add the other ingredients and mix. Bake at 350 degrees for 1 hour until golden brown. Top with raspberries syrup topping.

Kaye Macdonald

Peach Cream Pie

1 (8 oz) soft cream cheese
1/2 c whipped cream
1/4 c powdered sugar
1 t vanilla

Combine the above 4 ingredients and spred into the bottom of a 9" pre-baked pie shell. Cover with pint of peach pie filling. Refrigerate until ready to serve.
(can substitute any filling desired).

Laura Smith

Pecan Pie

3 eggs
1 c brown sugar

Beat eggs and brown sugar.

Add:
1 c light corn syrup
1 t vanilla

Pour in unbaked pie shell. 9". Add 1 c pecan nuts. Bake at 300 degrees for 1 hour.

Shirley Mangum

Custard Filling for eclairs

3 egg yolks
1 egg
1 t vanilla
5 T sugar
3 T flour
1 1/3 c milk

Over medium heat put in flour & sugar, gradually add eggs and milk whipped together. Bring to a boil and boil for a minute then add vanilla.

Kaye Macdonald

Tart Shells & Pudding Filling

1/2 c shortening
1/2 c margarine
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour

Make like cookie dough. Divide into about 25 balls the size of a walnut. Flatten with fingers into bottom and up sides of tart shell molds. Put onto cookie sheet. Bake about 10 minutes at 375 degrees.

Pudding Filling for Tarts
Mix instant pudding (3 3/4 oz) as directed except substitute 1/2 c sour cream for 1/2 c milk. Top with cool whip. Good mixes: pistachio, chocolate, and coconut cream.

Kaye Macdonald