FRENCH DIP SANDWICHES

(Adapted from Rachael Ray's French Dip Sandwich recipe)

4 tbsp. butter
1 medium onion, cut in half and sliced
1 cloved garlic, minced
1 tbsp. flour
2 cans beef broth
1-2 lbs. deli sliced roast beef
Montreal Steak seasoning or salt and pepper
swiss cheese or provolone cheese (optional)
sandwich rolls (we have used mini bagels)

In a large, shallow skillet over moderate heat, melt butter. Add onions and garlic to butter and saute 2 minutes. Add flour to butter and onions and cook a minute longer. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Lightly season meat with grill seasoning or salt and black pepper. Pile meat onto rolls or bagels as desired.  Top with 1/2 slice of cheese.  Put in 400* oven for about 10 minutes to toast bread and melt cheese. Set out ramekins or small soup cups for dipping sauce.  Dip and enjoy!

RITZY CHICKEN WITH POPPY SEEDS

1 cup sour cream
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
6-8 chicken breasts, skinned and bones
1 1/2 cup crushed Ritz crackers
1/2 cup butter
2 tbsp. poppy seeds

Combine first 8 ingredients in a container suitable for marinating.  Add chicken breasts.  Coat and marinate refrigerated over night.  Remove the coated chicken from mixture and roll in cracker crumbs.  Arrange in a single layer in a 9x13 pan.  Melt butter and pour half over the chicken.  Bake uncovered for 45 minutes at 350*.  Spoon the remaining butter and the poppy seeds over the chicken and cook 15 minutes longer.

MISSISSIPPI MUD

Layer 1...
1 cup flour
1/2 cup butter
1/2 cup chopped nuts
2 tbs. sugar

Mix and press into a 9x13 pan.  Bake 15 minutes at 350*.  Chill.

Layer 2...
1 cup powdered sugar
8oz. cream cheese
1 cup Cool Whip

Mix and layer on baked, cooled crust.

Layer 3...
2 small packages of cook and serve chocolate pudding

Cook as directed.  Cool 5 minutes.  Pour over 2nd layer and chill.  Top with Cool Whip.

PEANUT BUTTER COOKIES

1 cup sugar
1 cup brown sugar
1/2 cup shortening
1 cup peanut butter

Cream together.  Then add...

2 eggs
1/2 tsp baking soda
1/2 tsp salt
1 1/2 baking powder
2 cups flour
(1/4 to 1/2 cup milk if too dry)

Roll into balls and place on cookie sheet.  Flatten with a fork, criss cross.  Bake 375* for 10-12 minutes.

CINNAMON SNAPS

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
Additional sugar

In a mixing bowl, cream shortening and brown sugar.  Add egg and molasses.  Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture.  Roll into 1 inch balls, then roll in additional sugar.

Place 2 inches apart on ungreased baking sheets.  Bake at 350* for 10-12 minutes or until cookies are set and tops are cracked.  Remove to wire racks to cool.  Yield: 4 1/2 dozen.

BACON WRAPPED JALAPENO THINGIES

(Recipe adapted from Pioneer Woman)

30 whole fresh jalapenos, 2-3 inches in size

2 8oz. packages cream cheese, softened

2 packages Hormel Black Label bacon, cut in half

Put some latex gloves on before working with the jalapenos!!  Chop tops off and slice jalapenos in half length-wise.  With a spoon remove the seeds and white membrane (leave a little in you like things HOT!)  Smear softened cream cheese into each jalapeno half.  Wrap jalapeno halves with 1/2 slice of bacon.  Secure by sticking a toothpick through the middle.  (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.) Bake on a pan in a 375* oven for 20-25 minutes.  If it still doesn't look brown enough, turn on the broiler for a couple of minutes to finish it off.  Serve immediately, or they are also still yummy at room temperature.

THE EASIEST HOMEMADE VANILLA ICE CREAM

2 quarts half and half

2 cans sweetened condensed milk

1 tbsp. vanilla

1/2 cup sugar

milk

Add first 4 ingredients to your ice cream maker canister.  Add milk up to manufacturers recommended fill line on canister.  Mix well.  Run machine according to your ice cream makers directions.  Enjoy!