Pizza Dough

1 1/2 cups warm water
1 tbsp. yeast
2 tbsp sugar
1/4 cup olive oil
1 tsp. salt

Mix together water yeast and sugar, let sit for 10 min.

Add rest of ingredients and then mix in 3-4 cups of flour.

Knead in a mixer for three minutes.  If the dough is sticking to your fingers add more flour.  Let the dough rest for at least 5 min.  Roll out onto a jelly roll pan sprayed with cooking spray.  Bake at 470 degrees for 10-12 min.

Recipe adapted from Jessica Littlefield

Little Bacon Bites

3 cans Whole Chestnuts
1 pkg. bacon

Wrap the whole chestnuts with bacon slices (we cut our strips in thirds).  Secure with toothpics.  Place on cooling rack inside jelly roll pan.  Bake for 30 min. at 375 degrees.  Remove from oven, dip in mixture of 1 cup sugar (brown or granulated) and 1 cup of ketchup.  Return to oven and bake for 30 min. at 350 degrees.

Little Smokies

16 oz. Cranberry Sauce
12 oz. Chili Sauce

or equal parts of mustard and grape jelly.

Slow cook little smokies in sauce

*Recipe from Julie Wilkinson

Ceviche

Imitation Crab
Shrimp
Tomato (diced)
Lemon Juice
Onion (diced)
Cilantro
Cucumber (cubed)
Tomato Sauce (el pato yellow can)
Salt

Combine and let sit for flavors to meld.

*Recipe from Lourdes Flores

Black Bean and Corn Salsa

1 Green Pepper
1 Red Pepper
1 Red Onion
1 Jalapeño Pepper
1 Anaheim Pepper
2 Cloves of Garlic

Dice ingredients, add 1 bag of frozen corn sautéed with butter or oil.
Add Black beans to preference.

Add to taste:
Salt
Cilantro
Lime Juice

Recipe adapted from Julie Wilkinson

Chocolate-Toffee Blondies
1 2/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cube butter, at room temperature
1 cup plus 2 Tbsp brown sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup semisweet chocolate chips
1/2 cup toffee bits

Preheat oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl on medium speed until pale and fluffy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toffee bits.

Scrape batter into prepared baking dish and use a sheet of parchment to press dough evenly across bottom. Bake for 15 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven to cool completely in pan on a wire rack. Just before cutting into bars, move pan to the refrigerator and chill for 15 minutes; cut into squares with a sharp knife. Store in an airtight container at room temperature up to 3 days.

I put about 1 1/4 cups of butter in a double recipe.

Homemade Flour Tortillas

3 cups all purpose flour
2 tsp baking powder
1 tsp salt
4-6 TBSP shortening or lard(i use half lard half shortening, when i actually have the lard)
about 1 1/4 cup warm water

Mix dry ingredients into a large bowl. Add shortening and cut in with knife or pastry cutter until cut in well and you have pea like pieces. Gradually pour in warm water until soft and not sticky. The water does not need to be hot.
Knead dough for a few minutes.
Now you wil pull pieces of dough off and form about 12 balls. you can let them rest for about ten minutes. This is a good time to heat your pan. You want it on about med. high. not too high or the tortillas will cook too fast. dust each ball with flour and roll the way I told ya. one direction and turn until it is the desired size you want.
Cook them for a few seconds on each side,should have nice brown speckles on each side.

Recipe from Sarah Lund