Chili Cheese tortias

Ingredients:

• 2 tortillas

• 2 Tablespoons of cilantro

• 1 clove of garlic

• chili (about 3 spoonfuls)

• 3 tablespoons of minced onion

• 1/4 cup of cheese

• 3 tablespoons of butter

Directions:

In a small fry pan melt 1/2 tablespoon of butter.
Then mince the garlic and saute in the butter till light brown and set aside.
Place one tortilla on a plate and cover it with the chili.
Then put the cilantro on top of the chili.
Now the garlic.
Then the onions.
Then the cheese.
Now put the second tortilla on top.
Melt the rest of the butter in a medium fry pan.
Then put the loaded tortilla in the pan and cook each side till golden brown.




(I made this for my mom and dad and they LOVED it.)(I loved it too)

Fudge

2 1/2 c. sugar 3/4 tsp. salt 1/2 stick butter or margarine One 5 oz. can evaporated milk (2/3 c.) One Jar (7 1/2oz) Marshmallow Fluff 3/4 tsp. vanilla One 12-oz. package semi-sweet chocolate pieces Grease a 9x9 inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes . Remove from heat, stir in vanilla and chocolate until chocolate is melted. Turn into greased pan and cool. Makes 2 1/2 pounds.

This is not my picture.;)


PS. Sorry I have not posted in a long time..... I was getting ready for a vacation to Florida. I just got back Monday. We were there for two weeks! It was a lot of fun!!!!!!

Crunchy Apple Pie

2 pastry crusts for a deep-dish pie 9-inch (homemade or store-bought)
1/2 cup sugar 3 tbsp. all-purpose flour 2 tsp. ground cinnamon
1/8 tsp salt

2 Tbs of lemon juice

2 tbs of water

6 thinly-sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced apples when you are not looking); I like to use 2 golden delicious and 4 Fuji apples and 2 granny smiths.
1 recipe crumb topping (see below)
1/2 cup chopped pecans
1/4 cup caramel topping

Ingredients for crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Directions for Crumb Topping:

1. Stir together brown sugar, flour and rolled oats.

2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

Directions:

1. In a large mixing bowl, stir together the sugar, flour, cinnamon, salt.

2. Add apple slices and gently toss until coated.

3. Then add water and lemon juice and toss.

4. Transfer apple mixture to the pie shell. (I use pilsbury pre-made pie crusts)

5. Press crumb topping over apple mixture so no apples are showing.

6. Cover with second pie crust.

7. Place pie on a cookie sheet so the drippings don't drop into your oven.

8. Cover edges of pie with aluminum foil.

9. Bake in a preheated 375°F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.

10. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.

11. Cool on a wire rack and enjoy warm or at room temperature.

Homemade Whip Cream

2 cups of heavy whipping cream

2 Tbs of confectioneries sugar

1 tps of Valina

1. Whip cream until it forms soft peaks.

2. Then add everything else.

3. Refrigerate left overs.

Sugar Cookies

Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 egg
tablespoon milk
1/4 teaspoon vanilla

Directions:
In small bowl, combine flour and salt; mix well and set aside. In large bowl, beat butter and sugar until creamy. Add egg, milk and vanilla; beat until smooth. Gradually add flour mixture; beat until well blended. Form dough into 2 balls; wrap in plastic wrap. Refrigerate 1-2 hours.

Preheat oven to 375°F. On a greased cookie sheet put little balls of cookie dough about 2 tablespoons big .

Bake for 14-16 minuites or until golden brown. Remove cookies to cooling rack; cool completely.
5-6 cookies

Chocolate Covered pretzles

Ingredients:

• A bag of pretzel rods (the long sticks):)
  

• One bag of milk chocolate chips

Directions:

In a pan or double broiler heat chocolate chips on low heat until melted.

Once melted dip pretzels into the chocolate and put on a pan lined with wax paper.

Then put into the freezer for 15 minuets or until solid!

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Homemade Pizza

Ingredients:

2 c. flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil
3tbs of sugar
3tps of vinegar


PIZZA:

Tomato sauce
Pepperonis
Chopped onion
Olives
Mushrooms
Garlic
Tomatoes
Spinach
Shredded cheese of your choice (mozzarella)
Sausage
Peppers
Bacon
Chicken



Directions:

Mix flour, salt, baking powder ,water, sugar and vinegar . Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan, with fingers spread vegetable oil on crust (helps so tomato sauce won't soak in crust) then put tomato sauce on. Next put on anything from the list above on it and cheese on top. Bake at 425 degrees for 20 minutes.

Homemade Pretzles

Ingredients

• 1 1/2 cups whole milk
• 3 tablespoons vegetable oil
• 1 package active dry yeast
• 2 tablespoons light brown sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 1 1/2 teaspoons kosher salt

Place the milk in a small saucepan. Heat over medium-low heat until warm, about 110F on an instant-read thermometer. Remove from the heat.

Combine 1 tablespoon of the oil with the yeast and sugar in a large mixing bowl.

Pour in the warm milk and stir with a large wooden spoon or rubber spatula until the yeast and sugar are dissolved. After a few minutes you should see bubbles appear on the surface of the mixture this will let you know that the yeast is working. Let rest until slightly thickened and foamy, about 5 minutes.

Add the flour and the salt to the yeast mixture, stirring well with a large wooden spoon or rubber spatula until all the flour is mixed in.

Place the dough on an unfloured work surface and knead until smooth, about 3 to 5 minutes. (Or you can mix the dough in a standing electric mixer fitted with a dough hook.)

Grease a large mixing bowl with the remaining 2 tablespoons of oil, place the dough in the bowl, and turn to coat lightly with the oil.

Cover with plastic wrap and let stand in a warm, draft-free place and let rise until doubled in size, about 2 hours.

Make sure that the oven rack is in the center position and preheat the oven to 425?F.

Beat the egg in a small mixing bowl and set aside.

Remove the dough from the bowl and use a rolling pin to roll it out onto an unfloured surface into a 12 by 10-inch rectangle. It's good to measure with a ruler.

Cut the dough in half both vertically and horizontally, so that you end up with 4 rectangles of equal size. Repeat with each of the 4 pieces, and you'll end up with 16 equal-size pieces of dough.

Roll one piece between your hands and the surface to form a long, thin roll (like a snake), about 1/2 inch in diameter and 14 inches long. (Note: If the dough becomes too dry to work and will not stretch, wet your hands slightly and then try rolling it again.)

Bring the ends up to form a U shape and cross one end over the other at the top. Bring the ends down and across each other as though making a bow and press down on the ends to seal.

Place the formed pretzel on an ungreased baking sheet and repeat with the remaining pieces of dough, keeping the pretzels at least an inch apart.

With a pastry brush, paint each pretzel with the beaten egg and sprinkle lightly with the kosher salt.

Bake until golden brown, about 20 minutes.

Using oven mitts or pot holders, remove the baking sheet from the oven and transfer the pretzels with a turner to wire racks to cool.

Serve warm or at room temperature.

Yield: 16 pretzels


Ps: You can put Cinnamon and brown sugar on top instead of salt. You can also use garlic.