Chimichangas

So simple!

1 large beef roast

1 large can Rotel tomatoes

10-12 burrito sized tortillas

Place the roast and the Rotel tomatoes in a crock pot and cook all day on low, turning the meat occasionally to sit in the juices. Shred the meat. Drain the tomatoes from the liquid and mix together with the meat. (You do not have to completely drain the tomatoes.) Place the meat and tomato mixture in a tortillas and roll up tight. Deep fat fry and drain. You can serve this with lettuce, salsa, cheese and sour cream.
Yield: 10 - 12 servings

--Jeanette
Kingman, KS

Pancakes

1 3/4 cups sifted all-purpose flour
3 tsp baking powder
1 T sugar
1/2 tsp salt
1 beaten egg
1 cup milk
2 T melted shortening or bacon fat

Sift together flour, baking powder, sugar, and salt. Mix the egg, milk, and oil in a separate bowl. Add the wet ingredients to the dry ingredients, stirring until the dry ingredients are dissolved to the right consistency. Bake on a hot griddle. Serve.

--Howard
Carrollton, TX

Baby Pizzas

1 package Holland Rusks
tomato paste or sauce
sliced tomato
cheese
pepperoni
oregano
salt and pepper

Preheat oven to 300 degrees. Put 1 tsp of tomato sauce on holland rusks and spread it around. Put one slice of tomato on each of the rusks, salt and pepper them, add one slice of cheese on tomato. Add as many pepperoni slices as you like. The oregano is then sprinkled on top of the pepperoni. Place on cookie sheet. Place on middle rack of oven and bake for 20 minutes. Serve.

--Rita
Carrollton, TX

Ultimate Cupcakes

Well, everyone's had a basic cupcake before. I've suddenly discovered a whole new world of cupcakes! Just start with your basic vanilla or chocolate cupcake recipe and build from there! You can also move onto carrot cake cupcakes, lemon cake cupcakes, marble cake cupcakes...

Vanilla cupcakes:
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Chocolate cupcakes:
2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla
4 ounces melted unsweetened baking chocolate

Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
Frost when chocolate cupcakes are completely cool.

Buttercream Frosting:

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well. For chocolate buttercream, melt 2 squares unsweetened baking chocolate and mix with frosting.

Cream Cheese Frosting:

1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 lb. powdered sugar, sifted

To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency.

Getting creative:

• Thin Mints
  
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a little mint extract with green food coloring. Frost cupcakes and top with mini chocolate chips.
• Chocolate Decadence
• Take a basic chocolate cupcake, make a simple cream cheese frosting and top with drizzled chocolate
• Coffee-holic
• Take a basic chocolate cupcake, make a simple buttercream frosting and add a tablespoon or two of instant coffee granules. Top it off with a coffee bean
• Peanut Butter Haven
• Take a basic vanilla cupcake, make a simple buttercream frostin and add a tablespoon or two of creamy peanut butter. Top with mini chocolate chips.
• Raspberry Cheesecake
• Take a basic vanilla cupcake, make a simple cream cheese frosting and top with a raspberry or a dollop of raspberry preserves.

--Delena
Kansas City, MO

Big and Sweet Chocolate Chip Cookies

These cookies are very sweet and very big.

4 1/4 cups white flour
1 tsp salt
1 tsp baking soda
2 cups brown sugar
3 cups white sugar
2 eggs
2 egg yolks
1.5 tablespoons vanilla
1 cup coconut
1 3/4 cups your favorite chocolate chips

Stir together flour, salt, and baking soda.  In separate bowl, cream butter
and sugars.  Add eggs, yolks, and vanilla, mixing well.  Slowly add dry
ingredients.  Stir in coconut and chocolate chips.  Feel free to add nuts if
you'd like.  Use a 1/4 cup measuring utensil and place fat balls of dough
onto cookie sheet, flattening slightly.  Bake at 325 degrees until golden
brown.
Yield:  Lots of big cookies

--Kristin
Wichita, KS

Roast Beef in Rich Wine Gravy and Roasted Mushrooms

Beth from St. Joseph, MO, writes: "Here is another recipe from my very dear friend, Rose in Malta."

Big roast beef
Fresh thyme
large, assorted mushrooms
red wine
beef/meat/chicken stock (i make my own from all the bones etc, but an organic cube will be fine)
3 red onions
3 cloves garlic
water (to add to gravy, if needed)
salt/pepper
basil or any herbs that compliment meat dishes

Take the beef joint and rub the 2 garlic cloves and salt and pepper all over it. Stuff thyme inside the string (if it is around the beef) and rub in too. Leave beef for a few hours.

In a large frying pan, saute the onions, garlic and more thyme for 5-7 mins until lightly cooked. Add 2 large glasses of wine which will cook off, leaving a beautiful smell. Then add the stock, ladle by ladle. To make the gravy thicker you can add a little cornflour. Add salt and pepper and a bouquet garnish.

In a separate pan saute the mushroom (sliced but quite large) in some olive oil and butter. Add thyme, garlic and salt and pepper and leave.

Place beef in large dish and cover with the red wine gravy and the sauteed mushrooms. Cook in hot oven (170c) for one hour, but do check.

Before serving add lots of fresh herbs on the meat.

--Rose
Malta

Homemade Sangria

Beth from St. Joseph, MO, said: "This recipe is from a new and very dear friend, Rose, who lives in Malta! Her stories of food, and the traditional Mass, make me want to move there!"

1 bottle red wine
2 lemons
2 limes
2 oranges
chunks of pineapple
2 or 3 teaspoons of brown sugar
1 glass of orange juice
small shot of brandy
mint or other fresh herb of your choice!

Place wine into pitcher. Squeeze juice of the fruits and then cut into neat wedges and add to wine. Stir is sugar, orange juice and brandy. Mix carefully and refrigerate for a couple of hours before serving. just before serving add fresh herbs, this is an added ingredient!

--Rose
Malta

Chocolicious Rice Krispie Treats

4-5 tablespoons butter

4 1/2 - 5 cups mini-marshmallows

1 cup semi-sweet chocolate chips

5 1/2 cups Kellogg's Rice Krispies

Melt butter in large, deep saucepan over low heat.

Add marshmallows, stirring constantly.

When marshmallows are 2/3 of the way melted, add chocolate chips.

Stir just until completely melted.

Remove from heat and add Rice Krispies.

Stirring until well coated with the chocolate marshmallow mixture.

With damp hands (get hands wet & shake off excess water), gently press mixture into 13x9 inch pan, lightly coated with butter. (The damp hands prevent the mixture from sticking to you, and allows better control than a spatula.)

Cut into 2 inch squares when cooled & set.

Yield: approximately 24 squares.

--Beth
St. Joseph, MO