Green Chile Rice

1 can cream of celery or chicken soup

1 c. sour cream

1 can diced green chiles

1 c. shredded cheese

1 1/2 c. uncooked instant rice

In a bowl, combine the soup, sour cream, chiles & cheese. Stir in rice. Transfer to a greased shallow 1 1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 25 minutes or until rice in tender. Yield: 4-6 servings

*I usually double this because we like leftovers. Great with Fajitas.

Brown Sugar Carrots

1 lb. baby carrots
1-2 T. butter
1-2 T. brown sugar

Steam carrots until tender. Turn off heat & drain water. Add butter & brown sugar to carrots. Place lid on pan & let melt. Stir together to coat & Serve! This in one way my kids WILL eat cooked carrots!

Big Batch of Bismarks (filled donuts)

This recipe makes a lot! I cut it in half & it makes about 2 1/2 dozen!



2 T. yeast
4 t. sugar + 1 c. sugar, divided
1/2 c. warm water (110-115 degrees)
4 c. warm milk (110-115 degrees)
2 eggs
1 T. oil
1 1/2 t. salt
11-12 c. flour
Oil for deep frying
vanilla pudding
chocolate frosting

In a large mixing bowl, dissolve yeast, 4 t. sugar & warm water. Add the milk, eggs, oil, salt, remaining sugar & 8 c. flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.

Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface;roll out to 1/2" thickness. Cut with a floured 3" biscuit cutter. Place on greased cookie sheet. Cover & let rise until doubled, about 30 minutes.

In an electric skillet or fryer, heat oil to 375 degrees. Fry bismarks a few at a time for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with filling. Decorate with frosting & sprinkles if desired. Yield: 5 dozen.
* try strawberry or raspberry filling & icing on top or chocolate pudding inside.

Saltine Cracker Toffee

This is a great gift idea for Christmas. Line tins with plastic wrap

& fill with this yummy candy! We have given this as teacher gifts

before. They always love it!

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped pecans-optional

Preheat oven to 400 degrees. Line cookie sheet with foil (up the edges too). Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes. Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 5-6 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with pecans. Cool completely & break into pieces. Yummy!

Li'l Cheddar Meatloaves

1 egg
3/4 c. milk
1 c. cheese, grated
1/2 c. quick cooking oats
1/2 c. onion, chopped
1 t. salt
1 lb. lean ground beef
2/3 c. ketchup
1/2 c. packed brown sugar
1 1/2 t. mustard

Preheat oven to 350 degrees. In a bowl, beat the egg & milk. Stir in cheese, oats, onion & salt. Add beef & mix well. Shape into eight loaves; Place in greased 9x13 pan. Combine ketchup, brown sugar & mustard; spoon over loaves. Bake, uncovered, for 45 minutes or until the meat is no longer pink & a meat thermometer reads 160 degrees. Yield: 8 servings. Great served with Cheesy Potato Casserole.

Fudge

My mom's recipe

1 (14 oz.) can sweetened condensed milk
1 c. semisweet chocolate chips
1 c. milk chocolate chips
1 t. vanilla
Nuts, if desired

In medium saucepan, slightly warm up sweetened condensed milk. Add chocolate chips until completely melted & smooth. Add vanilla & nuts if desired. Pour into 8" square buttered pan. Let cool. Cut into squares.

Double Delicious Cookie Bars

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
2 c. milk chocolate chips
1 c. peanut butter flavored chips

Preheat oven to 350 degrees. In 9x13 pan, melt butter in oven. Sprinkle crumbs over butter. Pour sweetened condensed milk over crumbs. Top with chips. Press down firmly with a fork. Bake 25 minutes or until lighly browned. Cool. Cut into bars. Store loosely covered at room temperature.