Mini Cheesecakes

Mini Cheesecakes
by: Kay Hodges

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Butter, melted
3 (8 oz) pkgs, Cream Cheese, softened
1 (14 oz) can Sweetened Condensed Milk
3 Eggs
2 tsp Vanilla
24 paper baking liners, cupcake size

Directions: Preheat oven to 300 degrees. Combine crumbs, sugars and melted butter. Press into bottoms of paper liners in muffin tins, distributing evenly among the 24 liners. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of filling (about 3 tbsp) into cups over the crumbs. Bake 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish with Wilderness Raspberry Pie Filling (21 oz can) for topping or another topping of your choice. Refrigerate leftovers. Makes 24 mini cheesecakes.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread
by: Jennifer Rhodes

3 cups Sugar
1 (15 oz) can Pumpkin
1 cup Oil
2/3 cup Water
4 Eggs
3 1/2 cups Flour
1 Tbsp Cinnamon
1/2 Tbsp Nutmeg
2 tsp Soda
1 1/2 tsp Salt
1 cup Mini Chocolate Chips
1/2 cup Walnuts, chopped

Directions: Mix sugar, pumpkin, oil, water and eggs. Add rest of ingredients ending with chocolate chips and nuts. Bake at 350 degrees for 1 hour, in (3) 9x5 loaf pans or (3) 1 lb coffee cans. (Fill can 1/2 to 3/4 full) *cover with tinfoil after about 40 minutes so that the top won't burn.*

Chocolate Stuffed Sticky Bundt

Chocolate Stuffed Sticky Bundt
by: Shelly Reber

24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups Milk Chocolate Chips
1/2 cup Granulated Sugar
1 tbsp Cocoa
1 tbsp Ground Cinnamon
1/2 cup chopped Pecans or Toffee Bits
1/2 cup Butter or Margarine, melted
1/2 cup packed Brown Sugar

Directions: Cut rolls in half. Wrap each half around 1 tsp chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in large bundt pan sprayed with non-stick cooking spray. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Bake at 350 degrees for 35 minutes. Cover with foil the last 10 minutes of the baking. Invert immediately onto serving platter.

Orange Knots

Orange Knots by: Shelly Reber

12 Rhodes Dinner Rolls, thawed but still cold
1 Orange Rind, grated
1/2 cup Sugar
1/4 cup Butter, melted

Directions: Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on baking sheet spayed with non-stick cooking spray. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350 degrees for 15-20 minutes. Remove from baking sheet and place on a cooling rack. Brush with citrus glaze while still warm.

Citrus Glaze
1 cup Powdered Sugar
1 tbsp Butter, melted
3 tbsp Orange Juice
1/2 tsp Vanilla Extract

Spoon Bread

Spoon Bread by: Shirley Wagner

Ingredients for Large Recipe:
1/2 cup Margarine or Butter
3 Onions
1 - 15 oz box Cornbread
3 Eggs
1 can cream Corn (17 oz)
1/2 cup Milk
1 - 4 oz can Green Chilies
1 pt. Sour Cream
1/2 tsp Salt
2 cups Shredded Sharp Cheddar Cheese

Ingredients for Medium Recipe:
1/4 cup Margarine or Butter
1 Onion
1 box Jiffy Cornbread Mix
1 Egg
1/4 cup Milk
2 oz. Green Chilies
1/2 pint Sour Cream
1/4 tsp Salt
1 Cup Sharp Cheddar Cheese

Directions: Melt Butter and add onion and cook until limp, set aside. Place cornbread in large mixing bowl, in another bowl blend eggs, corn, milk and chilies. Add to cornbread mix and add onion and butter and blend in. Pour into a well oiled 9x13 pan. Then blend sour cream and 1 cup cheese. Pour in uneven dollops over the cornbread, then sprinkle with the rest of the cheese. Bake at 375 degrees for about 50 minutes or until knife comes out clean. Let stand 15 minutes before cutting.

Taco Salad

Taco Salad by: Julie Olsen

1 bag shredded Lettuce
2 Tomatoes, chopped
1 Avocado, chopped
1 small can, Kidney Beans, drained
1 small bag, Tortilla Chips
1 lb Hamburger, browned and drained
Diced Green Onions (to taste)
1 cup shredded Cheese
Thousand Island Dressing

Directions: Set aside hamburger to cool. In large bowl combine lettuce, tomatoes, avocado, green onions and beans. Just before serving, add hamburger, tortilla chips and cheese. Add dressing to taste.

Flour Tortillas

Flour Tortillas
By: Julie Olsen

4 cups Flour
2 tsp Salt
1/2 cup Shortening
1 cup lukewarm Water

Directions: Sift flour and salt into mixing bowl. Add shortening and mix well. Add water and blend. Turn out onto lightly floured board, knead about 50 minutes. Divide dough into 12 equal pieces. Form balls and cover to stand 15 minutes. Roll each ball into a round tortilla approximately 8 inches in diameter working with hands. Cook on a moderate ungreased griddle until golden in spots, turning once and being careful not to break air bubbles. Makes 12 tortillas.

Cheddar Cheese Drop Biscuits

Cheddar Cheese Drop Biscuits
by: Dinnene Jensen

2 cups Flour
1/2 tsp Salt
1/2 tsp Soda
1 TBSP Baking Powder
6 TBSP cold Butter, cut into pieces
1 cup shredded Cheddar Cheese
1 cup Buttermilk

Directions: In a large bowl, combine flour, salt, baking powder and soda. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add buttermilk all at once, stirring until dry ingredients are just moistened. Drop dough by heaping tablespoons onto lightly greased baking sheet in 8 round clumps approximately 3 inches in diameter and about 2 inches apart. Bake in 450 degree oven for 10 - 12 minutes, until golden.

Dilly Bread

Dilly Bread
by: Dinnene Jensen

Dissolve:
1/4 cup warm Water
1 pkg. Dry Yeast
Mix with:
1 cup warm Cottage Cheese
2 TBSP Sugar
1 Egg, beaten
1 TBSP minced Onion
1 TBSP Butter
2 tsp Dill Weed or Seed
1 tsp Salt
1 tsp Soda
2 1/4 - 2 1/2 Cups Flour

Directions: Place all ingredients together and mix well. Cover with dish towel and let rise to double in bulk. Knead to a ball and put into greased casserole dish. Let rise again and bake at 350 degrees for 35 minutes.

Oatmeal Rolls

Oatmeal Rolls
by: Jeri Richards

2 cups Water
1 cup Oats
3 TBSP Butter

Boil water, add oats and butter. Cook and stir for 1 minute. Remove from heat. Cool to lukewarm.

1 pkg. Dry Yeast
1/2 cup Warm Water
1/3 cup packed Brown Sugar
1 TBSP Sugar
1 1/2 tsp Salt
4-4 1/2 Cups Flour

Directions: Dissolve yeast in warm water. Add oat mixture, sugars, salt and 4 cups of flour. Beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead 6-8 minutes. Let rise about 1 hour. Punch down. Let rest 10 minutes. Shape into 18 balls. Place in 2 greased 9" round baking pans. Rise to double (about 45 minutes). Bake at 350 degrees for 20 - 25 minutes.

Microwave Raised Rolls

Microwave Raised Rolls (Fast)
by: Kay Hodges

3 cups unsifted Flour
2 tsp Salt
1 to 2 TBSP Sugar
1 yeast cake or, 1 TBSP Dry Yeast
1 tsp. Sugar
1/2 cup Warm Water
1 Egg, Well Beaten
1 cup Scalded Milk

Directions: While the milk is cooling, set the yeast in 1/2 cup water and 1 teaspoon sugar. Beat the egg and add the milk and yeast. Stir in dry ingredients until smooth. Let rise 1 hour. Pour out on well floured board and press out with hands until flat. Spread well with softened butter. Cut with biscuit cutter and fold over, place on greased glass pan. Fill a 4 cup glass measuring cup with 3 cups of tap water. Heat microwave, uncovered at high for 7 to 8 minutes till water boils. Reduce microwave oven setting to low. Move the measuring cup to a corner of the oven. Place the container of rolls in the oven, next to the water. Heat at low for 10 minutes or until it doubles in size. Meanwhile head cooking oven to 425 degrees, cook raised rolls for 15 -20 minutes or until brown.

JIFFY CORNBREAD

JIFFY CORNBREAD
by: JoAnn Hodges

1 Jiffy yellow cake mix
1 Jiffy cornbread mix
3 eggs

Directions: Mix both together and follow directions on cornbread mix. Makes delicious, sweet cornbread.

Double Quick Dinner Rolls

Double Quick Dinner Rolls by: Kay Hodges

1 cup warm Water (Not Hot)
1 pkg. Dry Active Yeast
2 TBSP Sugar
2 1/4 cups Flour
1 tsp Salt
1 egg
2 TBSP , soft Shortening

Directions: In bowl, dissolve yeast in water. Stir sugar, half of flour and salt into yeast mixture. Beat with spoon until smooth. Add egg, shortening, and the rest of the flour. Beat until smooth. Cover with a cloth and let rise until doubled, about 30 minutes. Stir down and spoon into a greased muffin tin, filling 1/2 full. Let rise again until double. Bake 15-20 minutes at 400 degrees. Makes 12 rolls.

French Breakfast Puffs

French Breakfast Puffs (Cinnamon Muffins)
by: Corrine Keller

Mix Thoroughly:
1/3 cups soft Shortening (Part Butter)
1/2 cup Sugar
1 Egg

Sift Together:
1 1/2 cup sifted Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg

Stir in alternately with 1/2 cup Milk. Fill greases muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes, or until golden brown. Immediately roll in ... 1 cube melted butter and a mixture of 1/2 cup sugar and 1 tsp cinnamon. Makes 12 muffins or 24 mini muffins.

Grandma Stewart's White Bread

Grandma Stewart's White Bread
by: Teresa Farr

3/4 cup Sugar
4 tsp Salt
4 cups Water
1/2 cup Oil
1 TBSP Dry Yeast
11 to 12 cups Flour

Directions: Combine sugar, salt, oil, yeast and water and mix well. Let the mixtures rest for about 10 minutes or until yeast is working and bubbling. Add 6 cups flour and mix well. Add 5 cups flour, one at a time, until dough is manageable and smooth. Knead for 5 to 10 minutes. Raise, covered, until dough is doubled in size. Divide into 4 loaves and place in greased 8 inch loaf pans. Allow loaves to rise until they are double in size. (30 to 45 minutes). Bake in a 350 degree oven for 30 minutes. Use dough for scones, pizza, bread and biscuits.

Refrigerator Rolls

Refrigerator Rolls
by: A Friend

2 cups Boiling Water
1 cups Sugar
1 TBSP Salt
2 cups Shortening
2 cups Warm Water
2 TBSP Yeast
4 Beaten Eggs
14 cups Flour

Directions: Mix well. Refrigerate at least four hours before rolling out. This dough will keep in the refrigerator for 10 days. After rolling out, let rise four hours before baking at 350 degrees.

Navajo Taco Fry Bread

Navajo Taco Fry Bread

by: Fran Pinkston



2 cups Flour
1 tsp Salt
1 TBSP Baking Powder
1/4 cup Powdered Milk (or 1 cup milk and no water)
1 cup water

Directions: Mix together , stirring well. Poll out on floured board (small amounts of dough at a time). Poke holes into center of flat dough circles. Fry in very hot oil. Serve with homemade refried beans, cooked hamburger, lettuce, tomatoes, cheese, onions and salsa. Avocado, sliced olives and sour cream are also good.