Peanut Butter Haystacks

1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp vanilla
6 cups cornflakes

Melt together sugar, corn syrup and peanut butter. Bring it to a boil, then remove from heat. Add vanilla and cornflakes, then drop by spoonful onto waxed paper. Let harden and cool for 20-30 minutes.

Chicken Taquitos

2 packages small to medium flour tortillas (12 in each package)
1 can refried beans
3 T. taco seasoning
2 chicken breasts
1 T. oil
1 cup shredded cheddar cheese (or a little more)
1/4 cup melted butter

Cut up the chicken into bite-sized pieces, sprinkle with taco seasoning and fry in oil until browned. Add the refried beans and cheese, stir until melted and smooth, remove from heat. Place filling across the center of the tortillas and roll up; place the rolled tortillas tightly together in a buttered 9x13. Each 9x13 dish should hold 12 rolled tortillas. Brush with melted butter and bake for 15 minutes at 450. Let stand at least 10 minutes to cool after baking. These stay hot for a long time! Serve with salsa and sour cream.

No-Bake Oatmeal Bars

1 cup butter
1/3 cup brown sugar
1 tsp vanilla
3 cups oatmeal
1 cup coconut
1/4 tsp salt
1 cup chocolate chips
3/4 cup peanut butter

Melt the butter on the stove, then add the sugar, vanilla, oats, coconut and salt. Keep on low for 5 minutes. Meanwhile, melt the chocolate chips and peanut butter together. Press half the oats mixture into an 8x11 pan, pour the chocolate over top and spread, then top with the rest of the oats. Press it down gently with a spatula, then refrigerate to harden.

Macaroni & Cheese

A baked mac & cheese; a little different from the KD version.

 2 c. macaroni, cooked
1/4 c. butter or margarine, melted
1.5 tsp. salt
3 eggs, beaten
1.5 c. grated cheddar cheese
1.5 c. milk
plain potato chips, crushed

Combine macaroni with butter, salt and cheese. Add milk and fold in the beaten eggs. Place in a casserole dish and top with crushed potato chips (more is better). Bake 45-60 minutes at 350.

Original recipe calls for bread crumbs instead of potato chips but we like chips better.

Roasted Vegetables

Vegetables for roasting (I usually do carrots, broccoli, asparagus, cauliflower or radishes)

Oil

Salt & pepper

Cut up the veggies and place them into a bowl. Toss them with the oil (probably about 2-3 T.) and sprinkle with salt and pepper. Spread them out onto a cookie sheet in a single layer and bake for about 15-20 minutes at 425. Watch them to make sure they don't burn.

This also works great on the BBQ. Put the veggies in a foil pan and put foil over the top. BBQ for about 35-40 minutes or until done.

Raised Doughnuts

2 T. quick rise yeast
1/2 c. lukewarm water
1 tsp. sugar
1 cup warm milk
1/4 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
4 1/2 c. flour

I dump this all into my mixer and let it go. Let it rise for about 15-20 minutes, then roll it out and cut out doughnut shapes (I use a plastic child's cup for the outside and the end of my biggest kitchen funnel for the hole). Don't be afraid to roll the dough pretty thin because these puff up a lot while frying. Cover and let rise another 15 minutes on the pan, then deep fry them until they are done. I use canola oil at 375 degrees. When fried, place them directly into the glaze to coat them.

Glaze: Mix icing sugar and water until you have a thin glaze.

Makes about 40-45 doughnuts.

Other flavour options: Instead of glazed, you can roll them in cinnamon sugar (about 1/2 c. sugar and 1 tsp. cinnamon) or just icing sugar by itself. We like the glazed the best.