Quick and Easy Rolls

Preheat oven to 375 degrees about 10-15 minutes before putting them in.
Ingredients:
½ Tbsp active dry yeast
1 Tbsp Sugar or honey
½ and 1/8 cups of warm water
Stir together and let sit for 5 to 10 minutes.
Then add:
1 Tbsp oil (I use canola or olive)
¼-1/2 tsp salt
1 ½ cups flour (if you want to make it a little for healthy then use 1 cup unbleached white flour and ½ cup wheat flour)
Stir together. Turn out onto floured surface and knead for 5 minutes adding more flour as necessary to keep from sticking. Then roll out to about ¼-1/2 inch thickness and cut (either circular, triangular, rectangular, how ever you want. Cups are a nice tool for circular or using a pizza cutter works great for anything else) Spray a pan with cooking spray and place rolls on pan. Let rise 15 minutes or so, of course the longer you let sit they bigger they’ll be. (I have also done them without having them rise and they still taste okay they just aren’t that big) Place in oven for 10-15 minute or until lightly golden on top.

Lemon Jello (Sharon)

1 large pkg cooked lemon pudding (follow pkg instructions)
1 lg pkg jello (any flavor, whatever color you want jello to be)-follow pkg
Mix the above together on ghigh speed for 1 min. Refridgerate in 9 x 13 dish. When set up add topping.

Topping:
1 sm pkg instant lemon pudding
1 cup milk
1 pt whipping cream or cool whip
mix spread & garnish with lemon zest

Crunchy Tossed Salad

Ingredients:
1 head of lettuce
4 strips bacon (fried crisp and crumbled)
1/3 cup slivered almonds (toasted)
4 green onions, sliced
¾ cup chow mien noodles

Dressing:
½ cup oil
¼ cup sugar
2 tbsp vinegar
1 tsp salt
¼ tsp pepper.
Dissolve sugar in vinegar, add oil, salt, pepper shake in jar and put in fridge over night or a few hours. Pour over lettuce, onions, almonds and bacon, just before serving. Top with chow mien noodles.

Spanish Rice

Ingredients:
¾ cups rice
1 ¼ chicken broth
½ cup Mexican style canned tomatoes
1 clove garlic, crushed
1/8 onion
1 Tbls oil
2 Tbls parsley

Directions:
In medium saucepan, heat oil over medium heat. Add in the fresh garlic and oinion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for aobut 5 minutes until rice becomes a golden brown color. Add in broth and tomatos. Add in the parsley. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minute sand fluff with a fork. (Also good to add some black beans)

Crock Pot Cheesy Potatoes

In a crock pot combine, one can of cream of chicken soup, a half of a 30 oz package of frozen hashbrowns, onion powder, pepper, & salt to taste, 1 cup of cheese, & ½ carton of sour cream. Stir together. Place crock pot on low for 3-4 hour or high for about 1-2 hrs,until hot. I did this before church and when I came back it was perfect. (I had it on low)