Amish Friendship Bread

If you are starting the bread yourself combine 1 cup milk, 1 cup flour, and 1 cup sugar in a zip-top bag and squeeze it together until mixed in. This is day 1. Continue with the rest of normal instructions.
Note: Do not refrigerate the starter. Keep it at room temperature.

Amish Friendship Bread

Day 1: Receive starter from a friend.
Day 2-5: Mush closed bag twice a day.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag.
Day 7-9: Mush bag and release air twice a day.
Day 10: Add 1 cup flour, 1 cup sugar, and 1 cup milk. This is the day you make your bread.

First measure three 1 cup starters and put them in three separate bags. Save one for yourself and give the other two to friends.

Pour remaining batter into a large bowl and add the following ingredients:
1 cup oil
2 cups flour
1 cup sugar
1/2 cup milk
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 large box instant vanilla pudding

Mix ingredients well. In a bowl, mix together 1 tsp. cinnamon and 1/2 cup sugar. Grease two loaf pans. Pour batter into loaf pans, and sprinkle top with cinnamon-sugar mixture. Bake at 35o degrees for 40-50 minutes. Cool for 10 minutes before removing from pans. This does really well in the freezer.

Easy Chicken and Dumplings

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy
Directions

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

O'Henry Bars

1 c. sugar
1 c. karo syrup
1 c. peanut butter
1 c. slated peanuts
3 c. rice krispies
*Heat sugar and Karo until dissolved. Add 1 c. peanut butter and stir. Add 1 c. salted nuts and 3 cups rice krispies. Put in 9x13 inch greased pan. Sprinkle with chocolate chips.{They melt so you can spread them.} You can also use almond bark.

Rainbow Pasta Salad

16-oz. pkg. rainbow rotini, uncooked
6-oz. can black olives, drained and sliced
1 green pepper, chopped
1 red pepper, chopped
1 cucumber, chopped
1 c. pepperoni, sliced and quartered
16-oz. bottle Italian dressing, divided
*Cook pasta according to package directions; drain and rinse with cold water. Mix together pasta and all ingredients except dressing in a large bowl. Por half the dressing over the top; toss to coat. Chill. Stir in remaining dressing at serving time.

Chicken Pesto Pizza

1 italian prebaked bread round
parmesan
2 cooked, diced, chicken breasts
1 jar pesto sauce
2 c. shredded mozzarella cheese
1/2 red onion, sliced
1/2 jar sun dried tomatoes
*preheat oven to 425 degrees. Butter crust and sprinkle with parmesan. Add pesto, chicken, onions, tomatoes, and cheese. Bake for 15 minutes or until cheese starts to bubble and brown.

Wendy's Chili

2 lbs. ground beef
1 can(29 oz) tomato sauce
1 can (29 oz)kidney beans w/ liquid
1 medium onion, diced
2 green chili, diced
3 medium tomatoes, chopped
2 tsp. cumin
3 TBS. chili powder
1 1/2 tsp black pepper
2 tsp salt
2 c. water
*Brown beef & drain. Crumble cooked beef. In large pot, combine beef plus remaining ingredients & bring to simmer over low heat. Cook stirring every 15 min. for 2-3 hours.

Tianna's Queso Dip

8 oz cream cheese, softened

1 can chili

shredded cheddar cheese

*Heat together all ingredients in saucepan and serve with tortilla chips.

Party Egg Nog

1/2 gallon peppermint candy ice cream
8 c. egg nog
2 liters 7up
2 c. cool whip
1/4 peppermint candy, crushed
*Mix ice cream, egg nog, and 7up. Float cool whip and sprinkle with candy.

Christmas Cheese Ball

2 8oz. cream cheese, softened
1 8oz. can crushed pineapple, drained
1 tbsp. worcestershire sauce
2 tbsp. parmesan cheese
2 tbsp. minced onion
2 tbsp. bacon bits
1 tbsp seasoning salt
2 c. pecans, chopped
*Mix together all ingredients except pecans and refigerate several hours. Roll in a ball. Roll ball in chopped pecans. Serve.

Christmas Ham

1 butt end smoked, precooked ham, 7 lbs
1/2 c. dijon mustard
1/2 c. orange marmalade
1 tsp. black pepper
3 cans crescent rolls
egg wash
*Preheat oven to 350 degrees. Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade, and black pepper together in a bowl. Slather the mustard mixture all over the ham, rubbing it into the scored meat. Bake the ham for 20 minutes then remove it from the oven.
Using 2 cans of crescent rolls, unroll the dough, but don't seperate into pieces. Press the perforated pieces together to keep the dough in it's rectangular shape. Drape them over the ham pressing the edges together to cover the ham completely with the dough. Tuck any loose edges under the ham in the pan. Brush with egg wash.
Lay the last piece of dough on a cutting board and cut out some holiday shapes with cookie cutters. Arrange the shapes on the ham. Brush with the egg wash.
Return the ham to the oven and bake for another 20 minutes until the ham is heated thru and the dough is cooked and browned.

Chicken Nuggets with Honey Mustard Dipping Sauce

2 c. crushed sour cream and onion potato chips
1 egg
2 tbsp milk
6 cooked chicken breasts, cubed in 1 inch pieces
1/3 c. butter melted
honey mustard; recipe follows
*Preheat oven to 350 degrees. Spread chips in shallow dish. Beat together egg and milk in shallow bowl. Dip the chicken cubes in egg mixture and roll into chips. Place the nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes or until golden brown.

Honey Mustard:
3/4 c. mayonnaise
3 tbsp honey
2 tbsp yellow mustard
1 tbsp lemon juice
horseradish to taste
2 tbsp orange juice
*Mix well in bowl and serve on the side as dipping sauce.