Lemon-Garlic Chicken

1/4 cup lemon juice
2 Tablespoons molasses
2 teaspoons Worchestershire sauce
4 garlic cloves, chopped
2 pounds bonless, skinless chicken thighs or breasts
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine first 4 ingredients in a dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 425 degrees
Remove chicken from dish reserving marinade, and arrange in a shallow roating pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for another 20 minutes or until chicken is done.

Chef Salad

3 ounces fat-free turkey breast, chopped
3 ounces ham, lean, chopped
1-1/2 ounces low fat mozzarella cheese, diced
1/2 roma tomato, diced
2 cups romaine lettuce, chopped (or a mixture of lettuces)
1 ounce avocado, diced (about 1/4 of one)

Toss ingredients together and drizzle with low fat ranch or light raspberry vinagrette.
Makes 1 serving.

Spinach Scramble

1/2 roma tomato, diced
1 cup fresh spinach, cleaned and dried
6 egg whites, OR 3 whole eggs
1-1/2 ounces feta cheese, crumbled
1 Tablespoon fresh basil, chopped OR 1 teaspoon dried

In a nonstick pan coated with vegetble spray, saute spinach and tomato until slightly tender. Remove and set aside.

Whisk the eggs together in a bowl and add to the pan. Cook stirring over med. heat until almost set. Add the vegetable mixture, cheese and basil.
Cook to desired firmness.
Makes 1 serving

Farmer's Favorite Casserole

8 frozen hash brown patties
3 cups shredded cheddar cheese
1lb cooked, cubed ham OR sausage
7 eggs
1 cup milk
1/2 tsp dry mustard
1/2 tsp salt

Arrange hash brown patties in a single layer in a greased 9x13 baking pan.
Sprinkle with meat and cheese; set aside.
In a bowl mix together the eggs, milk, mustard and salt.
Pour over top of mixture in the baking dish.
Cover and bake at 350 degrees for 1 hour.
Uncover and bake 15 min more.

Crackhead Pie

Crust:
Stir together 2 cups flour
1 cup melted butter
1cup chopped nuts
Press into a 9x13 pan and bake at 350 degrees
for 15 minutes
Let Cool

1st Layer:
1 cup powdered sugar
1 cup cool whip
8oz cream cheese
Mix until smooth and spread over crust

2nd Layer:
3oz. package instant vanilla pudding
3oz. package instant chocolate pudding
3 cups milk
1 teaspoon vanilla
Mix until thickened and spread over top
Chill.

Delicious Pan Rolls (from the 'make- a- mix' cookbook)

The 'Make-a-Mix' cookbook is very handy if anyone wants to buy it. These rolls have a wonderful light texture.

First, fix the hot roll mix:

Hot Roll Mix:
5lb (20 cups) all-purpose flour
1-1/4 cups sugar
4 teaspoons salt
1 cup instant nonfat dry milk

Combine all the ingredients together in a large bowl. Stir together to distribute evenly. Put in a large, airtight container, label and date. Store in a cool, dry place. Use within 6 to 8 months.
Makes about 22 cups hot roll mix.

Variation:
Use 9 cups whole wheat flour and 8 cups all-purpose flour instead of the 20 cups all-purpose flour. Decrease sugar to 1 cup.


PAN ROLLS

1 tablespoon active dry yeast
or 1 (1/4oz) package
1-1/2 cups lukewarm water (11o degrees)
2 eggs, beaten
1/2 cup vegetable oil
5 to 6 cups Hot Roll Mix

In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil. Add 5 cups Hot Roll Mix. Blend well. Add additional mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly grease bowl and return dough to it. Lightly grease top and cover with a damp towel. Let rise in a warm place (I use my oven heated to the lowest temp and then turned off), until doubled in bulk, about 1 hour

Grease 2 9x13 pans. Punch dough down and let rest for 10 minutes. Divide into 24 to 30 balls and place in prepared pans. Cover and let rise until double in bulk. Preheat oven to 375 degrees. Bake 20 to 25 minutes until browned. Brush tops with butter.
I usually make a 1/2 recipe and then freeze the leftover rolls for later.

Cordon Bleu Strombouli

1 loaf Rhodes bread dough, thawed out
2 tablespoons butter, soft or melted
8oz deli ham, thinly sliced
5oz deli chicken, thinly sliced
1/2 cup swiss cheese, shredded

On lightly floured surface, roll dough into an 8x10 inch rectangle. Spread with butter.
Top with ham, chicken and cheese. Roll up Jellyroll style, starting with the long side; pinch seam to seal and tuck ends under.
Place seam side down on a greased baking sheet. Cover and let rise for about 20 minutes. Bake at 350 degrees for 25 minutes until golden brown.
Slice and serve.

Cookie Salad

2 pkg. instant vanilla pudding
2 cups buttermilk
mix together and refrigerate 10 minutes
Add:
1 can pineapple chunks, drained
1 can mandarin oranged, drained
1 (120z) Cool Whip

Refrigerate until serving.
Break up a 1/2 to 1 package of striped fudge cookies and add to the salad just before serving.