Chocolate Dipped Ritz

Ritz Crackers
Almond Bark, or other dipping chocolate
Pure mint extract

Melt 12 oz. of chocolate, add 1 capful to 1.5 capfuls of mint extract and stir until combined. Dip Ritz crackers in chocolate, and cool on wax paper or foil.

24 oz. (1 block) of chocolate will take 2-3 capfuls of mint extract, and cover about 4 stay fresh packs of Ritz crackers. (About 140 cookies.)

May also use peppermint extract.

Tomato Macaroni Stew

My whole family loves this soup. The tomato flavor with the sweet corn is perfect on a cold winter day, and serving it with cornbread is always a hit.

Boil 2 c. of elbow macaroni in 2 qt. water for 10 minutes and strain off water. Brown 1 lb. hamburger with an onion. Combine hamburger, macaroni, 1 can of corn with juice and 2 cans of diced tomatoes in large pot. Add tomato juice (equal part tomato sauce and water) until right consistency. Mix in 1/2 tsp. salt. Add more salt and pepper to taste.

Serve with rolls or cornbread and cold milk.

Alternative: You can substitute 1 can of peas (with the juice) instead of the corn.

Chocolate Frosting

3 c. powdered sugar
1 stick softened butter or margarine
1/4 c. cocoa
1 egg

Mix together with electric mixer. May add water in small amounts (drops) to thin if needed.

Brownies

from the kitchen of the Brownie Queen (my mom)

1 c. melted butter
2 c. sugar
1/4 c. cocoa
4 eggs
2 tsp. vanilla
1 tsp. salt
1 1/2 c. flour

Combine all ingredients and mix by hand with a wire whisk. Pour into a 9 x 13 glass baking dish sprayed with no stick cooking spray. Bake at 375 for 20 minutes, or until a toothpick inserted in center comes out clean.

Sprinkle with powdered sugar while still warm, or cool and top with chocolate frosting.

Easy Homemade Rolls (half batch)

From the kitchen of my Aunt Kaye, which you know is always going to be good. These rolls are my first attempt at bread making, and they are so easy they have even inspired me to try a few other bread recipes (I can do this!)

1 1/4 c. warm water
1 Tbl yeast
1/4 c. oil
1/4 c. sugar
1 egg
1/4 c. instant powdered milk
1 tsp. salt
3 cups flour

Stir the first 7 ingredients with a wire whisk in a large mixing bowl. Add 2 cups flour with wire whisk. Add 1 more cup of flour and stir with wooden spoon. Dough will be very sticky. Do not knead. Let sit covered on counter covered with lid for 1.5 - 2.5 hours or until dough doubles in size. Scrape down edges with flat wooden spoon and turn onto floured counter. Roll into a circle. Cover with a small amount of melted butter (1-2 Tbl.) and cut with pizza cutter into 16 crescents. Roll wide sides to point. Place on greased cookie sheet and raise 40 minutes on pan, or until rolls double in size. Bake in a preheated 400 degree oven for 9-10 minutes, or until rolls just begin to brown on top.

Makes 16 crescent rolls.

Chicken and Rice

 There was a time my family had this meal for every Sunday dinner because we liked it so much and it's so easy.

2 1/2 c. raw rice
1 c. grated cheese
frozen chicken tenders
5 c. chicken broth
dry onion soup mix
1 can cream of chicken soup
more grated cheese

Spray 9 x 13 glass casserole dish with no stick cooking spray. Spread raw rice evenly over bottom of pan and sprinkle 1 c. of grated cheese over rice. Cover the rice with as many frozen chicken tenders as you can without overlapping. Sprinkle dry onion soup mix over chicken (about 1 packet Lipton brand or 1 scoop Bear Creek brand), then cover with cream of chicken soup. Pour broth over the top. Bake for 1 hour at 325 uncovered. Take from oven and sprinkle with enough grated cheese to cover the top. Cover the dish with foil and bake for another half hour. Add more chicken broth if casserole becomes dry.

Serve with steamed vegetables and hot rolls.