CAROL'S CRESCENT ROLLS

Bake at 375 degrees for 12-15 minutes

1/2 C water
2 T yeast
1/2 C sugar
1 1/2 C scalded milk
1/2 C shortening
2 t salt
2 eggs
7 C flour (at least)

Put milk in glass container and put in microwave for 3 1/2 minutes on high to scald.

In mixing bowl add warm water, yeast and sugar. Let sit for 5 minutes.

When milk is done, remove from microwave and add shortening to milk.

To yeast mixture in mixing bowl, add salt eggs and milk mixture. Start mixing and add flour, one cup at time until dough comes away from bowl. Mix for about 5-7 minutes. Take dough out of bowl, spray bowl with cooking spray and put dough back into bowl to let rise.

When dough has risen to twice the size, separate dough into 3 parts. Roll one part at a time into a circle. Using pizza cutter, cut dough circle into 8 parts (8 pie pieces) and roll into crescent shapes. Put rolled dough on sprayed cooking sheet and let rise for 5-10 minutes. Put in oven and bake for 12-15 minutes each.

HEALTHY CHICKEN ENCHILADAS

Healthy Chicken Enchiladas (Tyler Florence, Food Network)

Bake 350 degrees for 15 minutes

3 T veg oil
1 1/2 pounds skinless boneless chicken breasts
Salt and Pepper
2 t cumin powder
2 t garlic powder
1 t Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 C frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped (alt: look for them already prepared, small can)
4 canned chipotle chiles, seeded and minced (alt: look for them already prepared, small can)
1 (28-ounce) can stewed tomatoes
1/2 t all-purpose flour
16 corn tortillas
1 1/2 C enchilada sauce, canned
1 C shredded Chedder and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
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Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 miutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
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Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
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Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the misture with flour to help set.
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Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 x 9 inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sause to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
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Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with chilantro, scallio, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

PISTACHIO LAYER DESSERT

Pistachio Layer Dessert

(You can substitute with pudding of your choice, ie. chocolate)

Mix together and press in a 9 x 13 pan:
1 stick of butter
1 c. flour
1 c. finely chopped nuts
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Bake 20 minutes at 350. Cool.
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2 8 oz. packages of cream cheese ( i have used low-fat but prefer regular)
2 c. powdered sugar
2 c. Cool Whip
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Mix. Spread on crust. (Put in fridge while making next layer.)
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2 3.5 oz. boxes of Pistachio instant pudding
2 1/2 c. milk
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Mix. Beat until set. Spread over first layer.(Put in fridge while making next layer)
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2 3.5 oz boxs of Vanilla instant pudding
2 1/2 c. milk
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Mix. Beat until set. Spread over pistachio layer.
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Cover with remaining Cool Whip. You can sprinkle nuts on the top if you want.
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Refridgerate. Enjoy!
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This dessert is as tasty for breakfast as cheese cake!

MAGIC BARS....original & chocolate

MAGIC BARS
Preheat oven to 350 degrees. Bake for approx 25 minutes.
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1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can condensed milk (14 oz.)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cups coconut
1 cup chopped walnuts or pecans
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Preheat oven to 350.

1. Melt butter in a 9x13 pan.
2. Sprinkle graham crumbs over butter in pan.
3. Carefully drizzle condensed milk over the top trying to get it as even as possible.
4. Sprinkle chocolate chips over the top, followed by butterscotch chips.
5. Then sprinkle coconut followed by the nuts.

With your hand , press down slightly all over. Bake at 350 for around 25 minutes or until lightly brown. Cut when cool. Enjoy!
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The Chocolate Magic Bar
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The recipe is the same except....instead of graham crackers you use a brownie mix (8x8 or 9x9 whatever). Melt butter in 9x13 pan sprinkle dry brownie mix evenly over the top. Follow the above recipe.

HOMEMADE SOFT PRETZELS

Homemade Pretzels by Paige Holden
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1 Tbsp. dry yeast
3/4 c. warm water
1 Tbsp. sugar1/2 tsp. salt
2 c. flour
1 egg, beaten
Coarse saltWax paper
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Mix yeast in warm water. Add sugar and salt. Add flour and mix. Put dough on wax paper and knead until soft. Cut off pieces and shape as you like (too thick = doughy, too thin = brittle). Place them on a cookie sheet. Brush with beaten egg and sprinkle coarse salt.

Bake at 425° for 12 to 15 minutes.

Sidenote: A fun activity for FHE to incorporate the making of pretzels, re-tell the following while shaping the pretzels:

In about 610 A.D. a very creative Alpine Monk decided to make use of the pieces of dough left over from baking bread. The Monk formed them into thin strips folded into a looped twist to represent the folded arms of children in prayer.
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This scrumptious treat was given to the children as they learned their prayers. They began calling the treat "Pretiola", which is Latin for "little reward". Soon it was known the world over as a pretzel.
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The secret of making great pretzels is not only in the baking but also in the shaping. We, like pretzels, are made from the best ingredients, by the best hands available, the hands of our Father in Heaven.
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Have you ever seen a broken pretzel, or one that's lost its shape? We too, can lose our shape when we don't pray always to keep our spirituality intact. Even in the midst of our greatest trials, we must remember, as did Job, to call on the Lord. The simple shape of the pretzel, arms folded in prayer, reminds us to pray each day. Our "Pretiola" or "little rewards" are the blessings we receive.
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Every time you see a pretzel, remember prayer. Check to see if your arms are often folded in prayer and have not lost their shape.

BREAKFAST EGG MUFFINS

Breakfast Egg Muffins
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3 cups frozen Hash Brown Potatoes
3/4 c. grated cheese (whatever you like)
1 cup diced Ham or Canadian Bacon ( I use just regular bacon when I don't' have ham)
1/4 cup sliced green onions (optional)
4 beaten eggs or 1 cup egg substitute
1 12 oz. can evaporated milk
Salt and Pepper to taste
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Grease muffin tins. Distribute the shredded potatoes into each cup. Place ham and cheese over the potatoes. Combine eggs, milk and seasoning in blender. Pour over ham and cheese. Bake at 350 for 25 minutes. Makes 12 muffins.

Note: these freeze and reheat really well too, so prepare in advance and heat in the morning!

SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake by Jean Pare
350 degrees for 30 minutes
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1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 tsp. baking soda
1 c. sour cream
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. finely chopped nuts (I use walnuts)
small handful of coconut (optional-did not put it in for the group, but usually do.)
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Cream butter, sugar, and 1 egg together in a mixing bowl. Beat in second egg. Add soda and sour cream. Mix.In another bowl, mix flour, baking powder and salt. Add to batter. Stir to mix. Put 1/2 batter in a greased 9x9 inch pan, (this recipe does double well if you want to make a 9x13 pan).
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Stir brown sugar, cinnamon, nuts and coconut together. Sprinkle half over batter. Spoon second half of better here and there over the all.Sprinkle second half of cinnamon mixture over all. Bake in 350 degree oven for 30 minutes or until an inserted toothpick comes out clean. Serve warm.

POP UP PANCAKES!

These look soooooo yummy! I think I will try these in the morning (even though we just had pancakes today)

In case the recipe link ever gets erased, here's the recipe:

POP UP PANCAKES

Preheat oven to 400 degrees

yield: 24 muffins

1 C milk

1 C flour

6 eggs

1/4 C melted butter

dash salt

Blend all ingredients in a mixer until smooth. Grease muffin pan (or you can use a jelly roll pan too). Bake them for 15 minutes or until puffy and golden on top. Use a knife to pry them out - hopefully greasing the pans worked and they should pop right out.

Top them with fresh fruit, powdered sugar, syrup, jam, or a combination of any of these or others.