Strawberry Rhubarb Pie

This is a delicious summer-time recipe that I've had on the side of my fridge for, well, at least two and a half years. It's a wonderful treat for a summer day.

1c + 2tsp sugar (divided)
1/3 c flour
1/4 tsp salt
1/4 tsp cinnamon
2 1/2 c sliced rhubarb
2 1/2 c whole strawberries halved or quartered if large
2 tsp fresh lemon juice
1 tsp vanilla
2 T unsalted butter cut into small pieces
1 T milk

Whisk 1c sugar, flour, salt, and cinnamon in bowl. Add rhubarb, strawberries, lemon juice, and vanilla. Toss. Set aside for 10 min. Preheat over to 425 degrees. Put oven rack in lower 1/3 of oven. Place mixture into a bottom pie crust. Distribute butter over fruit. Cover with a top crust. Seal edges. Brush top crust with milk and sprinkle with remaining 2 tsp sugar. Bake for 30 min. Reduce over to 350 degrees and bake another 25-30 min.

Omelets in a bag

This is a great recipe for large group breakfasts. It's loads of fun.

Allow each person to put 2 eggs & their chosen omelet ingredients in a pint size ziploc baggie. Regular sized sandwich bags work fine, but you end up with a nicer looking omelet if you use a heavy duty freezer bag. Squeeze the air out & seal the bag. Squish by hand until mixed up. Toss into a pot of boiling water and boil 13-15 minutes, depending on how many ingredients were added. You can boil several baggies at a time.

Ingredients:
Eggs of course
cheese
ham
bacon bits
ground, browned sausage
chopped tomatoes
spinach
other veggies of your choosing
salt
pepper
oregano
basil

Garden Frittata

Preheat broiler at high setting

3 Tbsp butter, softened
3-4 new potatoes, precooked & sliced
1/2 pound ham, julienned
A few fresh thyme sprigs or dried thyme
3 ripe tomatoes, sliced
4 large eggs, beaten
1/2 b muenster or provolone cheese sliced
salt & pepper

Heat a 12-inch pan at medium high setting until water droplets sizzle when dropped in. Add butter and when melted add sliced potatoes in a single layer, add ham, and warm. Remove leaves from thyme sprigs and sprinkle over the potatoes. Add all beaten eggs and allow bottom to set (takes a moment or two). Add sliced tomatoes in a single layer, then place under broiler. Broil until top is nearly set. Remove and add cheese, then place back under broiler until cheese bubbles. Remove, slice into wedges & serve.

Chicken Corn Chowder

2 cups cubed potatoes
4 Tbsp flour
4 Tbsp butter
4 cups milk (I use reconstituted powdered milk)
1 Tbsp chicken bouillon
2 cups cubed cooked chicken
1- 15 oz can corn
1-2 tsp dry dill weed

Boil potatoes, drain water. While potatoes are cooking melt butter in pan, stir in flour until smooth. Add milk & stir over medium heat until thick & bubbly. Add potatoes and remaining ingredients to sauce. Heat until hot.

Ranch Chicken

3/4 cup crushed cornflakes or bread crumbs
3/4 cup grated Parmesan cheese
1 envelope Ranch salad dressing mix
1/2 cup butter, melted
8 boneless, skinless chicken breasts or 16 chicken tenders

In a shallow bowl combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Please in greased 13x9 baking dish. Bake uncovered at 350 degrees for 40-45 minutes, or until chicken is done. Reduce baking time for chicken tenders.

Golden Topped Pasta

8 oz dried pasta shells or spirals (or whatever)
2/3 c. chopped ham, beef, or turkey
12 oz frozen mixed vegetables
a little oil
2 Tbsp butter
2 Tbsp flour
1 1/4 c. milk
1 1/2 c. grated cheddar cheese (divided)
1-2 tsp. mustard
salt & ground black pepper

Preheat oven on broil. Heat vegetables according to package directions. Cook pasta according to package directions. Reheat meat if needed. Drain and place pasta, vegetables, & meat in casserole. Stir in 1-2 tsp oil. Melt the butter in a saucepan, stir in the four & cook 1 minutes, stirring. Remove from the heat and gradually stir in the milk. Return to the heat, bring to a boil, stirring, and cook for 2 minutes. Add half the cheese, the mustard, & seasoning to taste. Spoon the sauce over the meat, vegetables, & pasta mixture. Sprinkle with the rest of the cheese and broil quickly until golder & bubbling.

Cinnabons

1/2 cup warm water
1 Tbsp dry yeast or two packages dry yeast
1 tsp sugar
1 small package vanilla instant pudding mix
2 cups milk
1/2 cup canola oil
2 eggs
1 tsp salt
6 cups flour

Filling for cinnabons:
2 cups sugar
4 tsp cinnamon
1/2 cup softened butter

Filling for orange rolls:
2 cups sugar
2 Tbsp orange zest
1/2 cup softened butter

In a non-metal bowl put warm water, yeast, and sugar to proof. Meanwhile, mix pudding mix and milk and blend until pudding thickens. Combine pudding mixture, yeast mixture, oil, eggs, and salt. Blend. And flour and mix until smooth, adding more flour if necessary to make a soft dough. Knead until smooth. Place in a buttered bowl. Let rise until double in size. Roll out in a rectangle and spread top with softened or melted butter. Sprinkle chosen filling evenly over dough. Roll up and cut every 2" with dental floss. Place on parchment lined or greased cookie sheet, about 2" apart. Let rise until doubled. This is essential. Don't rush it! Bake at 350* for 18-22 minutes. Let cool about 5 minutes. Then, top with cream cheese frosting, orange frosting, or cinnamon topping. Enjoy!

Cream cheese frosting:
4 oz low fat cream cheese at room temperature
1/4 cup butter at room temperature
1/2 tsp vanilla
1 3/4 cups powdered sugar
1/2 Tbsp milk

Orange frosting:
use cream cheese frosting recipe, substituting orange juice for the milk.

Cinnabon topping:
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
2 Tbsp corn syrup
2/3 cup half & half
Cook on medium heat to soft ball stage. Let it cool, then beat by hand until it looses its gloss.