Mashed Potato Refrigerator Rolls

Aunt Julia made these often and they are so good.

Mashed Potato Refrigerator Rolls
1 pkg yeast
1/2 cup warm water
1 cup oil
1 cup cold water
3/4 cup sugar
1 cup mashed potatoes (I use left overs or you can mash a cup full)
1-1/2 tsp salt
6 or 6-1/2 cup flour

In large bowl, sprinkle yeast into warm water, stirring until dissolved. Stir in oil, sugar, potatoes, then cold water, salt and enough flour to make stiff dough. Place dough in large greased bowl, cover with greased wax or foil paper, then a clean towel, refrigerate. Shape as preferred. Let rise until double in size. Bake 20 to 25 minutes in 425 degree oven. Makes 3 or 3-1/2 dozen rolls. (Sometimes I cut mine in pie wedge pieces with pizza cutter, roll from wide end to small end and make crescents).

Impossible Pie or Crustless Coconut Pie (or Pineapple)

IMPOSSIBLE PIE or CRUSTLESS COCONUT PIE (or PINEAPPLE)

4 eggs
1-3/4 C. sugar
1 tsp vanilla
7-oz can angel flake coconut (I just dumped coconut into a 2 cup measuring cup and it works as I don't think you can get too much coconut in a coconut pie)!
1/2 C. self-rising flour
2 C. milk
1/2 stick margarine or butter
1/4 tsp salt

Grease pie plates. Makes two 9-inch pies or one 10-inch pie. Mix sugar and flour together. Add butter, eggs and salt, coconut, milk and vanilla. Mix well. Pour into prepared pans. Sprinkle with nutmeg (optional). Bake 350 degrees 50 to 60 minutes.

For PINEAPPLE - substitute crushed pineapple for coconut.

Quick-Fix Beef Burrito Skillet

Quick-Fix Beef Burrito Skillet
I made this today and it was very tasty! Try it - you might like it.

Prep Time: 10 min
Total Time: 35 Min
Makes: 4 servings, 1-1/2 cups each

What you need:
1 lb lean ground beef
1 pkg TACO Seasoning mix
1 can (19 oz) kidney beans, drained, rinsed (I used Pinto beans)
1 Cup Chunky Salsa
1 Cup water
4 flour tortillas (6 inch), cut into 1-1/2 inch squares (I just cut anyway I wanted and used the big tortillas and used approx 4)
1 cup Mexican Style Shredded Four Cheese
Sour Cream

Make it:
Brown meat in large nonstick skillet on medium-high heat; drain.
Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
Stir in tortillas; top with cheese. Cover; let stand 5 min or until cheese is melted. Top with sour cream.

VERY GOOD!

SELF-RISING BISCUIT MIX

SELF-RISING BISCUIT MIX

I love to have this all mixed up and in the refrigerator - very handy and you can just make one or however many you need!

5 C. Self-Rising flour
1 pkg yeast
1 tsp baking soda
1 C. water
2 C. Buttermilk
3/4 C Cooking Oil (I always use Olive oil)

Dissolve soda in buttermilk, mix all ingredients together and place in an air tight container, place in refrigerator. (The longer it stays in the refrig - the better). Pinch off amount needed for a meal and place on floured board; if desired may be rolled and cut, otherwise pinch off small amount and shape into biscuits. I roll it out and cut with pizza cutter! Quick! Bake @ 400 or 450 degrees (depending on your oven) until golden brown. I bake for 15 - 20 minutes.

Delicious!!

Oatmeal/Coconut/Nut Crisps

OATMEAL/COCONUT/NUT CRISPS
2 c. butter (or regular margarine)
2 c. brown sugar, firmly packed
2 c. sugar
2 tsp vanilla
4 eggs
3 c. sifted flour
2 tsp salt
2 tsp baking soda
6 c quick-cooking rolled oats
3/4 c flaked coconut
3/4 c chopped nuts (I used English Walnuts - but Pecans are delicious)

Cream together butter and brown and white sugars until fluffy. Stir in vanilla; then add eggs, one at a time, beating after each addition.

Sift together flour, salt and baking soda. Add to creamed mixture. Stir in rolled oats and coconut. (This is a very thick mixture) Drop by teaspoonfuls about 2" apart onto well-greased baking sheet. (I use the Air-bake and do not grease)

Bake in moderate oven (350 degrees) 10 to 15 minutes (I baked for 11 minutes). Cool cookies on racks. Makes 14 dozen. (This is one of my very favorite cookie recipes because it makes so many, and they do freeze well.)

I have also added raisins and love them, but not everyone is fond of these little thingees!

Slow-Cooker Tex-Mex Chicken

What you need!
1 lb boneless skinless chicken breasts, cut into 1-inch wide
strips.
2 Tbsp (1/2 of 1-1/4-oz pkg) TACO BELL HOME
ORIGINALS Taco Seasoning Mix
2 Tbsp flour
1 each green and red pepper, cut into 1-inch wide strips (I used one orange and one red)
1 cup frozen corn (I used a can of Mexican corn)
1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make it!
TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). (I put it on about 9:00 and we got home about 1:00 and it was very tender and delicious.

Special Extra - Serve over hot cooked rice topped with sliced green onions and chopped cilantro.

Creative Leftovers - Refrigerate any leftovers up to 3 days. Reheat in microwave or on stove before spooning onto flour tortillas and rolling up.

*** It was nice to come home from a Soccer game and smell this cooking; very quickly cooked some rice and fixed a salad - and on the table it went.

Brownie Bottom Cheesecake

What you need:
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided (see total recipe)
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg (8 oz ea) PHILADELPHIA Cream Cheese, softened
1/2 cup Sour Cream

(In the brownie mix - I added approx (I did not measure) 1/2 cup of chopped English Walnuts, and about the same amount of White Chocolate Chips).

PREHEAT oven to 325 degrees. Microwave the chocolate and butter or margarine in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.

ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-in springform pan. Bake 25 min. (I baked a little under 20 mins as I have a Convection oven - you must judge this by your oven.)

BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.) ((I had this prepared and ready to pour into the pan while it was in the oven, as the time was up for the brownie mix and it does go all the way to the top - very easily spilled - be careful)).

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

(I also slice the cheesecakes I bake, store them in zip-lock bags and freeze, taking out and thawing a bit in the refrigerator before eating.)