Potato Bread I

Ingredients

• Servings: 1
• 3/4 cup water
• 2/3 cup instant mashed potato flakes
• 1 egg
• 2 tablespoons margarine
• 2 tablespoons white sugar
• 1/4 cup dry milk powder
• 1 teaspoon salt
• 3 cups bread flour
• 1 1/2 teaspoons active dry yeast

Recipe

• add ingredients to bread machine in order suggested by the manufacturer. add enough water to make a firm dough; use less if leftover potatoes are used.
• bake at regular bread cycle.

Muffins

Ingredients

• Servings: 10
• 3 cups buttermilk baking mix
• 2 tablespoons white sugar
• 1 cup chopped raisins
• 1 cup

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 10 muffin cups.
• in a large bowl, combine baking mix, sugar, raisins and ; stir until smooth. pour batter into prepared muffin cups.
• bake in preheated oven until golden brown, about 15 minutes.

Pistachio Cake I

Ingredients

• Servings: 1
• 1 (3.4 ounce) package instant pistachio pudding mix
• 1 (18.25 ounce) package white cake mix
• 5 eggs
• 1/2 cup vegetable oil
• 1 1/2 cups water
• 1 1/2 cups milk
• 2 (1.5 ounce) envelopes instant dessert topping

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. pour into a greased and floured bundt pan.
• bake at 350 degrees f (175) degrees c for 45 minutes, or until done. allow to cool.
• to make frosting: in a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. beat until thick, and spread on the cooled cake.

hop, skip, and go naked

Ingredients

• Servings: 2
• 6 (12 fluid ounce) cans or bottles
• 1 (12 fluid ounce) can frozen lemonade concentrate
• 1 pint whiskey

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a gallon container, combine , lemonade concentrate and whiskey. stir and serve over ice.

Chocolate Buttermilk Bread

Ingredients

• Servings: 1
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup chopped pecans
• 1/2 cup margarine
• 1/4 cup unsweetened cocoa powder
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1 (16 ounce) package confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees f). grease only the bottom of a 9x5 inch loaf pan.
• in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the buttermilk. combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. mix in 1/3 cup pecans. pour into the prepared pan.
• bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. cool in the pan for 15 minutes before removing to a wire rack to cool completely.
• combine the margarine, 1/4 cup cocoa, and milk in a saucepan over medium heat. cook, stirring, until melted and smooth. remove from heat, and mix in the vanilla and confectioners' sugar. stir in the remaining 1/2 cup pecans. spread on top of the cooled loaf.

Pumpernickel Bread I

Ingredients

• Servings: 1
• 1 1/2 cups warm milk
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons molasses
• 2 1/2 cups bread flour
• 1 cup rye flour
• 1/3 cup cornmeal
• 1 teaspoon salt
• 1 3/4 teaspoons active dry yeast
• 3 tablespoons unsweetened cocoa powder

Recipe

• place ingredients into the bread machine in order suggested by the manufacturer.
• use the light crust or whole wheat settings. start the machine.

Easy Chicken Quesadillas

Ingredients

• Servings: 8
• 2 tablespoons butter
• 6 chicken breast tenders
• 1 (.18 ounce) packet sazon seasoning
• 1 teaspoon garlic salt
• 1 cup instant rice
• 1 cup water
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (.18 ounce) packet sazon seasoning
• 1 teaspoon garlic salt
• 8 extra-large flour tortillas
• 1 (16 ounce) package shredded mexican cheese blend
• 1 tablespoon softened butter, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
• stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. cook in microwave until heated through, about 2 minutes. add black bean mixture to rice.
• place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, mexican cheese, shredded chicken, and more mexican cheese. fold each tortilla in half. spread a thin layer of softened butter atop each quesadilla.
• heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. cut into wedges.