Butter Crusted Beer Bread

2 1/2 Cups Self-rising Flour
4 Tablespoons sugar
1 can beer (no light)

4 Tablespoons melted butter

1. Mix first three ingredients together until moist and sticky
2. Place dough in a buttered bread pan.
3. bake at 350 degrees for 30 minutes
4. Take out of oven and spread 4 Tablespoons of melted butter on bread.
5. Bake another 20 - 30 minutes, until golden brown

Courtesy of Amy Stoddard

Pantry Secrets Bread

I recently went to a class by "The Bread Ladies", it was totally worth it. I have stopped buying bread because this is so easy, cheaper, healthier and delicious. You can use your wheat in your food storage. I make the bread a couple times a week because it is that fast and easy.

I recommend checking out their website for more details. They do sell some product as well as a how to DVD, if you can't attend one of their classes definitely get the video, it has 52 recipes you can make just from this dough.

http://www.howtomakebread.blogspot.com/

http://www.pantrysecrets.net/

Smoothies

Feel free to print.

Kitchen Aid Chocolate Chip Cookies

I have tried many recipes for Chocolate Chip cookies and this is the one that my family prefers.

1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened, (best to have room temp instead of microwave soft)
2 eggs
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounce semi-sweet chocolate chips

1. Place sugars, butter, eggs and vanilla in mixer bowl and mix about 1 minute.
2. Add baking soda, salt and flour to sugar mixture and mix 2 1/2 minutes.
3. Add chocolate chips.
4. Drop by rounded teaspoonfuls onto greased baking sheets,. Bake at 350 degrees for 10-12 minutes.
5. Remove from baking sheets immediately and cool on wire racks.

Taco Soup

1 lb ground beef
1 large onion or dried minced onion
1 pkg dry taco seasoning
2 cans diced tomatoes w/ zesty jalapeno or chilies
1 (16 oz) can Kidney beans, do not drain
1 (16 oz) can Black Beans, do not drain
1 (16 oz) can corn, do not drain
1 (8 oz) can tomato sauce
1 C. salsa
Water (if needed you can add more water to thin out)
tortilla Chips
Grated Cheddar Cheese
Sour cream
Olives

1. Brown ground beef with chopped onion.
2. In a large soup pot, combine seasoning, tomatoes, salsa, tomato sauce, beans, and corn.
3. Add Beef and onions, simmer to blend flavors.
4. More water can be added to achieve desired consistency.
4. Serve with tortilla chips, cheese, sour cream, olives.

Creamy Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked and cubed ( i prefer to chop mine fine so I goes further and so I have chicken in every bite.
1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (8 ounces) fat-free sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1 cup (4 ounces) shredded reduced-fat Monterrey Jack cheese, divided
1 can chopped black olives (optional)

Directions:
1. In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from the heat
2. Add soup, tomatoes, green chilies, sour cream, and ¾ cup cheddar cheese; mix well.
3. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken.
4. Roll up tightly.
5. Place seam side down in a 13-in. x 9-in. baking dish coated with non-stick cooking spray.
6. Top with remaining soup mixture; sprinkle with remaining cheeses.
7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Seven Layer Salad

Lettuce (mixed salad works)
Frozen peas
Cucumber
Tomato
Carrots
Cheese

Dressing - Mix and let set about 10 minutes
1 Cup Mayo
2 ts Mustard
1 ts sugar

Toss veggies with dressing and grate cheddar cheese on top.

**If you want to be fancy and have a clear bowl, layer the veggies in the bowl, top with dressing and then cheese.