Greek Orzo Salad

INGREDIENTS
1 cup uncooked orzo pasta
6 teaspoons olive or canola oil, divided
1 medium red onion, finely chopped
1/2 cup minced fresh parsley
1/3 cup red wine vinegar or cider vinegar
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 large tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
12 pitted ripe or Greek olives, halved
1/2 cup crumbled feta cheese

SERVINGS
8

PREP
15 min.

TOTAL
15 min.

DIRECTIONS
Cook orzo according to package directions; drain. In a serving bowl, toss orzo with 2 teaspoons oil. In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese. Yield: 8 servings.

Triple Layer Brownies

INGREDIENTS
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter or margarine, melted

MIDDLE LAYER:
3/4 cup sugar
1/4 cup butter or margarine, melted
1 square (1 ounce) unsweetened chocolate, melted
1 egg
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans

FROSTING:
1 square (1 ounce) unsweetened chocolate
2 tablespoons butter or margarine
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Boiling water
16 pecan halves

SERVINGS
16
CATEGORY
Dessert
METHOD
Baked
PREP
25 min.
COOK
30 min.
TOTAL
55 min.
DIRECTIONS
In a bowl, combine the first five ingredients; stir in butter. Pat into a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350° for 5 minutes. In another bowl, combine sugar, butter and chocolate. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to the chocolate mixture alternately with milk. Stir in pecans; spread over bottom layer. Bake at 350° for 25 minutes. Cool. For frosting, melt chocolate and butter in a saucepan over low heat. Remove from the heat; stir in the confectioners' sugar and vanilla (mixture will be very crumbly). Beat in enough water (about 2 tablespoons) to achieve desired spreading consistency. Immediately frost brownies and top with pecans halves. Yield: 16 servings.

Cream Cheese Muffin Puffs

INGREDIENTS
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla extract
1 tube (10 ounces) refrigerated biscuits
1 package (3 ounces) cream cheese, cut into 10 cubes
SERVINGS
10
CATEGORY
Breads
METHOD
Baked
PREP
15 min.
COOK
15 min.
TOTAL
30 min.
DIRECTIONS
In a small bowl, combine the sugar and cinnamon. In another bowl, combine the butter and vanilla. Separate dough into 10 biscuits; press each into a 3-inch circle. Dip cream cheese cubes in butter and then in cinnamon-sugar. Place one in the center of each biscuit. Fold dough over cube; seal and shape into balls. Dip balls in butter an then in cinnamon-sugar. Place seam side down in greased muffin cups. Bake at 375° for 14-18 minutes or until golden brown. Serve warm. Yield: 10 muffins.

Blueberry Muffins

INGREDIENTS
2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh or frozen blueberries, thawed
1 egg
1 cup milk
1/4 cup butter or margarine, melted

SERVINGS
12
CATEGORY
Breads
METHOD
Baked
PREP
10 min.
COOK
20 min.
TOTAL
30 min.
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Yield: 1 dozen.

Sausage Roll

1 roll of sausage (regular)
2 pkgs. of crescent rolls
1/4 c. of chopped celery
1/4 c. of chopped onion
1/4 c. of chopped green pepper
5 pieces of sliced American cheese

* Preheat your oven to the setting to cook the crescent rolls. Chop up all of the vegetables and saute in a pan. Add your roll of sausage to the pan with the vegetables and cook until the sausage is done. Add the cheese to the sausage ( I usually tear it into little pieces) and mix until the cheese is melted. Spray a cookie sheet with Pam and lay out the crescent rolls; one package for each side of the cookie sheet and make sure that you smooth out the preforated edges. Pour the sausage and smooth it out; then fold the edges over the top. Cook for the same amount of time on the package of crescent rolls (16 - 18 min.).

Citrus Mini Cakes

INGREDIENTS:
1 package (18-1/4 ounces) yellow cake mix

1-1/4 cups water

3 eggs

1/3 cup vegetable oil

3-1/2 cups confectioners' sugar

1/2 cup orange juice

1/4 cup lemon juice

Toasted chopped almonds

DIRECTIONS:
In a large mixing bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill well-greased miniature muffin cups two-thirds full. Bake at 350° for 10-12 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a large bowl, combine sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds. Yield: about 6 dozen.

Homemade Hamburger Rolls

Submitted by Heather by Running To The Cross

Note: These are standard white flour rolls, they can be made with whole wheat flour, but are best with freshly milled whole wheat flour. When I use freshly milled flour, I add 2 T of wheat gluten to improve the texture...it is NOT necessary but optional.

My Basic Bread Recipe
2 cups warm water
2 Tablespoons yeast
1/2 cup sugar (I use raw sugar)
2 teaspoons salt
1/2 cup oil (I use canola)
5-6 cups bread flour (white, wheat OR a combination)
*optional 2 Tablespoons wheat gluten

FOR ALL WHEAT FLOURInstructions: In large mixing bowl add first 5 ingredients & mix well. Let sit 5-10 minutes or until yeast is proofed and dissolved. Then add 4 cups of flour & mix with a hand mixer (or your Standing Kitchen Aide mixer). When the dough becomes a smooth batter begin adding more flour, a little at a time. By now you will have to mix with wooden spoon by hand (or you can continue to mix in your Kitchen Aide mixer adding 1/2 cup flour at a time). Eventually the dough will become somewhat stiff but pliable, you then turn it out onto a well floured surface and begin kneading it. You will keep adding flour until the dough is no longer sticky.Knead the dough into a soft smooth elastic ball. You can leave it on your flour surface and cover with a towel to let set for about an hour until it is double in size OR you can add a tablespoon of oil to the bowl that you mixed it up in and drop it in there covering the dough with the oil, then covering the bowl with a piece of waxed paper & a towel. Again let rise for about an hour or until double in size.

When your dough is ready, you can make it into loaves, rolls, cinnamon rolls, pizza crust, bread sticks, Stromboli or whatever you like. If you are not ready to do anything with the dough, punch it down & let it rise again. But in very warm weather, you must be careful. If your dough reaches temps higher than 80* F, it will not perform to your satisfaction.This recipe will make 2 Large loaves of bread or 3 small loaves, several rolls, 3 pizza crusts or Strombolis, etc.

Directions for making Hamburger Rolls:Divide your dough into two equal sections, lay one aside. Then get out your rolling pin and roll out your dough on a well floured surface until it is about 1/2 -3/4 inch thick. Then take your good old biscuit cutter and cut into circles! Place rolls on lightly sprayed cookie sheet about 1-2 inches apart. Let rise until double (30 minutes -1 hour). Bake in a preheated 350* oven for about 20-25 minutes or until golden brown. When they are done, you can lightly butter tops, but this is just optional. Once they are cool, slice in half for a delicious hamburger or deli sandwich.

Macaroni Salad 2 Ways

These two recipes were submitted by Heather over at Running To The Cross. Thanks, Heather!
Macaroni Salad: 2 Ways

Mayonnaise Macaroni SaladMix together:1/2 pound dry macaroni cooked al dente
3-6 hard boiled eggs, cubed
1/2 cup shredded carrot (optional)
1/2 cup chopped celery (optional)
1/2 cup chopped onion (optional)

Dressing, mix together:1/2-1 cup mayonnaise or salad dressing (Miracle Whip)
1-2 Tablespoons vinegar
2-4 Tablespoons water (maybe more)
1-2 Tablespoons sugar
1-2 teaspoons yellow mustard
1/2 cup sweet pickle relish (optional)
Finally mix everything together and you have a macaroni salad... A yummy addition to this salad would be crumbled bacon on top, but it's your choice, so enjoy!

Macaroni Salad with an Italian dressing:1/2 pound bow tie pasta, curly pasta, or pasta of your choice cooked al dente
1 can kidney beans, drained
1 can navy beans, drained
1/2 - 1 cup chopped carrots
1/2 -1 cup chopped broccoli
1/4 -1/2 cup sliced black olives
1/2 cup cubed cheese
1/2 cup pepperoni
1/4 cup parmesan and/or romano cheese

Mix together and pour on 8 oz of your favorite Italian salad dressing. You can also add onions, green, red or yellow peppers, and cubed ham.Another option is to leave the pepperoni and pasta out, add some green leaf lettuce, and grilled chicken and you have a healthier version of the same thing!

Bumblebee Banana Cupcakes

SERVINGS
12
Sweet lovers are sure to make a beeline to the kitchen when you bake a batch of these cute-as-a-bug cupcakes. "These treats are perfect to serve for kids' parties or your next garden party," shares Beatrice Richard from Posen, Michigan.

INGREDIENTS:
1 package (14 ounces) banana quick bread and muffin mix

1 cup milk

1/2 cup vegetable oil

2 eggs

1 can (16 ounces) vanilla frosting

5 drops yellow food coloring

12 large yellow gumdrops

1/2 cup chocolate frosting

12 semisweet chocolate chips

24 miniature semisweet chocolate chips

12 large white gumdrops

Black shoestring licorice, cut into 1-inch pieces

DIRECTIONS:
In a large bowl, combine the muffin mix, milk, oil and eggs. Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a mixing bowl, combine vanilla frosting and food coloring. Frost cupcakes. Cut yellow gumdrops in half widthwise. Use the rounded tops for heads. Flatten remaining portions into ovals for bodies. Place one head and one body on each cupcake.
Place chocolate frosting in a resealable plastic bag; cut a small hole in a corner of the bag. Pipe stripes on gumdrop bodies to resemble a bumblebee. For the stinger, place one chocolate chip at the end of body with pointed end facing out. Position two mini chocolate chips in front of head for eyes. Cut white gumdrops in half lengthwise; position next to bodies for wings. Insert two licorice pieces for antennae.

Japanese Shrimp Sauce

This is great over rice, vegetables, or to dip your meat. YUM!

INGREDIENTS
1 cup mayonnaise
3 tablespoons white sugar
3 tablespoons rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder
DIRECTIONS
In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.

Coconut Fried Shrimp

1 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying
MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.
HEAT oil in large deep skillet on medium heat to 325°F.
ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.

Cream Cheese Brownie Pie

Prep Time: 15 minutes (Ready in 4 hours 5 minutes)

1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 Tbsp. sugar
1 tsp. vanilla
3 eggs
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix ( I have used any brownie mix and it works fine)
1/4 cup oil
2 Tbsp. water
1/2 cup chopped pecans

Heat oven to 350 degrees F. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 Tbsp. of the water and remaining 2 eggs; beat 50 strokes with spoon. Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.) Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.

Cinnamon Rolls

1 package yellow cake mix (without pudding)
2 packages dry yeast (I use rapid rise.)
5 cups flour
2 1/2 cups hot water


Topping Mix (I hardly ever use this topping--I just make a powdered sugar glaze and put it on as soon as they come out of the oven.)
1 stick margarine
4 tablespoons brown sugar
4 tablespoons white syrup
1 cup chopped nuts

Mix cake mix, yeast, an flour together well. Stir in 2 1/2 cups hot water. Let rise until double in size. Cut dough in half and roll into rectangle on a floured surface. Spread with butter. Sprinkle cinnamon and sugar over butter. Roll in jelly roll fashion and cut into 2 inch slices. Let rise in baking pan. (I always spray my pan with Pam.) *This is where I quit on the recipe, but if you want a caramel like topping, do the following.

Just before baking prepare topping ingredients by melting margarine and combining with sugar, corn syrup, and nuts. Pour over rolls. Bake at 375 degrees for 25 minutes. Makes about 24 rolls. These freeze very well. Enjoy!