Rosemary Breadsticks (Kim)

Recipe makes about 8 breadsticks

Dough:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Mix all ingredients together.

To make the bread sticks:
1. Spread a small amount of dough out
2. Wrap a string cheese stick in the middle, making sure that the edges are all completely covered
3. Roll in olive oil and sprinkle with garlic salt and parmesan cheese
4. Bake for about 6-8 minutes (just keep an eye on them)at 425

Pasta Carbonara (Kim)

Recipe serves 4

Ingredients:
1/2 pound medium-size pasta
4 slices OSCAR MAYER Bacon, chopped
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup milk
1/2 cup KRAFT Grated Parmesan Cheese
1/2 teaspoon garlic powder

Directions:
1. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.

2. Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.

3. Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Tortilla Soup - Dana

1- 14 oz Can diced tomatoes
1- med. onion chopped
4-5 crushed cloves of garlic
2- Cans chicken broth
1- can creamed corn ( can use 2 cans if you want)
1- can Rotel tomatoes
1T cumin
2 tsp chili powder
sprinkle of oragano
4-5 chicken breasts
salt & pepper to taste
chopped cilantro to taste

Simmer in crock pot all day. 1 hr before serving remove chicken and cut into peices. put cut up chicken back into soup. Serve with tortilla chips Sour cream & avocados.

Enjoy!

Cafe Rio Burritos - Dana

yield: 6 people

1.5 lbs of chicken breasts
lemmon pepper
romain lettuce
2 cans Salsa Verde
Ranch dressing
uncooked tortillas
grated cheese

1) Slice raw chicken breasts and mix with some lemmon pepper. Cook in the oven at 350 for 45 minutes or until they aren't pink anymore.
2) Slice up romain lettus.
3) Mix two cans salsa verde with some ranch dressing to taste.
4) cook tortillas as they say on the package...30 seconds per side?
5) Put all of the above in the tortilla

I make the cafe rio rice and pinto beans to put in these burritos too.

Cafe Rio Rice - Dana

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Pinto Beans - Dana

1) The night before soak the pinto beans in water so there is enough for the beans to soak up. Its usually just safest to use a very large bowl and fill the water to the highest.
2) The morning of, drain the beans and rinse them. (The rinsing prevents excess gas in the beans...which yes would be convert to whoever eats them.) Put them into a crock pot and again fill with water leaving about an inch from the top if possible.
3) You can leave them in there all day (at least 6 hours) and then when you're ready you smash them. To do this get a skillet and a little oil heated on medium heat. Then dump the beans in with some of the bean juice. Depending on how big the skillet is you might have to do separate batches and mix them at the end. I like to use a potato masher.

Sweet and Sour Chicken - Dana

1 bottle Catelina Dressing
1 C. Brown Sugar
1 can pineapples (crushed is better but cubed works well too)
1.5 lbs chicken cubed (you can put in more or less depending on how much you want)

1) Mix the four ingredients above in a 9x13 pan and bake on 350 for 1 hour.
2) In the mean time make some rice so the chicken can be served over top of it. I use white rice in a ratio of 1 cup rice to 2 cups water. For one 9x13 pan I make 3 cups of rice with 6 cups of water in the rice maker.