Dilly bread

2 tbs yeast
1/2 c warm water
4 tbs sugar
Proof above ingredients then add:
2 c warmed cottage cheese (microwave)
2 tbs butter
2 tbs onion
5 c flour
2 eggs beaten
1/2 tsp soda
2 tsp salt
4 tsp dill seed
1 tbs dill weed

Mix together let raise put in loaf raise again bake at 375 for 15 min or till golden. When you tap it it sounds hollow.

Ruth Little shared this recipe with me.

Crock Pot Parmesan Ranch Mushrooms

• 2 (8 ounce) fresh mushrooms
• ¹⁄₂ cup butter, melted
• 1 ounce ranch dressing mix (hidden valley, 1 package)
• 2 tablespoons parmesan cheese, as much as desired

1. Put the mushrooms in the crockpot.
2. Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
3. Mix well and pour over mushrooms in the Crockpot.
4. Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
5. Cook in crockpot at low for 4 hours.
6. It gives a delicious side dishes or topping for a steak.

Tiffany   2017

Hawaiian Tortilla Roll Ups

Hawaiian Tortilla Roll Ups

4- 12" tortillas

8 oz. cream cheese, softened

1/2 20 oz. can crushed pineapple, all liquid drained

2 green onions

12-16 slices of thinly sliced deli ham

Directions:

Combine the softened cream cheese, well drained pineapple, and green onions.  Spread 1/4 of the cream cheese mixture on each tortilla to cover evenly.  On top of the spread, place a layer of deli ham (3-4 slices) on each tortilla.  Roll the tortilla up firmly and place in plastic wrap.  Refrigerate till firm.  (1 hourish)  Take out of plastic wrap and cut into 1/2 inch pieces.  Place toothpick to secure.  

Ann White

Lava Flow Drink

Lava Flow

3 1/2 cups pineapple juice

2 cans (15 ounces each) cream of coconut  Like Coco Lopez brand

1 cup half and half, fat free of regular

24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture

Ice

Fresh pineapple to garnish, if desired.

Directions:

In a blender, puree the slightly thawed strawberries with 1/2 cup water.  The mixture should be syrupy and thick.  Transfer to a liquid measuring bowl and set aside.  In a pitcher, whisk together the pineapple juice, cream of coconut and half and half.  In a blender, fill up halfway with ice.  Pour in the coconut/pineapple mixture until it comes up to an even height with the ice.  Blend until slushy.  Pour about an inch of the strawberry syrup mixture into each cup.  Pour the icy coconut/pineapple mixture into the center of the strawberry mixture till filled.  If desired, gently swirl the mixture with a straw.  Garnish with fresh pineapple and serve immediately.

Ann White

Raisin Pudding

1/2 cup sugar
1 cup flour
1 tsp vanilla
1/8 tsp salt
1/2 tsp soda
1 Tb butter
1/2 cup milk

Mix together and then add
3/4 cup raisins or chopped dates (I prefer using dates) and 3/4 cup chopped nuts

Bring to boil:
2 cups water
1 cup sugar
2 Tb butter

Pour over batter

Bake at 45 minutes at 350 in a 2 quart dish

Strawberry Salad

2 small packages of strawberry or raspberry jello (1 cup) or 1 large package
1 cup boiling water
2 packages of frozen strawberries or raspberries
1 can crushed pineapple with juice
3 mashed bananans
1 cup nuts
1 pint of sour cream

Dissolve jello in hot water, then add the fruit and nuts. (The frozen strawberries help this gel quickly). Layer half in the pan and gel-spread sour cream on top and layer last half.

Parmesan Chicken

4-6 boneless skinless chicken breasts
1/2 cup parmesan cheese
1/4 cup dried bread crumbs (I use smashed croutons)
2 Tbsp butter (I tend to use a little more)
1 tsp oregano
1 tsp parsley
1/4 tsp paprika, salt, and pepper

Mix cheese, crumbs, and seasonings. Dip the chicken breasts in butter and then in the mixture. Bake at 400 for 45 minutes or until done.