Ziploc Fudge

2 oz. cream cheese - (1 T.) 1/4 C. margarine - (1T.)

3 C. powdered sugar - (3/4 C.) 1/4 C. cocoa - (1T.)

1. Measure ingredients in a 1 gallon freezer zip-lock bag. Push the air out of the bag and seal well.

2. Squish the mixture to mix well. It will be dry at first, but will soon become fudge. It will take about 20 minutes of work.

3. Slit the sides of the zip-lock bag and roll the fudge between the plastic of the zip-lock bag to ½ inch (the thickness of a DVD case) and cut into squares for easy serving.

4. You may press in chopped nuts or coconut.

Tuna Melt Sandwiches

1 (6 oz.) can tuna, drained 2 oz. cheddar cheese, in 1/4" cubes

1/4 cup mayonnaise 1/4 C. sweet pickle relish

1 hard cooked egg, diced 12 slices bread

1. To prepare egg: Place room temperature egg (if egg is from refrigerator, you can run warm water over egg to warm it) in a pan with enough cold water to cover egg completely (approximately by 1 1/2 inches). Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes.

2. Combine filling ingredients. Mix well.

3. Spread equally on 6 slices of bread. Top with remaining bread.

4. Spread a small amount of butter on the outside of the bread. Cook in a sandwich maker or an electric skillet, turning, until both sides are golden brown and cheese is melted.

Chicken Crepes

1 C. flour

2 eggs

½ C. milk

½ C. water

¼ tsp. salt

2 Tbsp. melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan. Stir batter between making each crepe.

Filling:

1 C. sour cream 2 whole thinly sliced green onion

1 can cream of chicken soup 1/4 C. finely chopped celery

1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)

1/4 C. sliced black olives (sm. can)

3. To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.

4. Sanitize your counter top so that you can line up the cooked crepes to fill them equally. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with plastic wrap, vent corner and place in microwave and cook on high for 10 minutes. (This jump starts the heating process. At home you may cover with foil and bake for 45 minutes.)

5. Remove plastic and bake in conventional oven (325 degrees) for 10-15 minutes until heated through.

Topping:

1 cup grated cheese

6. Remove from oven and sprinkle on 1 C. grated cheese.

7. Bake 5 more minutes, until cheese is melted.

Note: You may make shells and filling the night before, but don’t stuff them until the morning of the day

you are going to use them. You may bake ahead, cover with aluminum foil, and reheat, if necessary.

Buttermilk Bran Muffins

½ C. 100% Bran Flake cereal 1 ¼ C. flour

1 C. All Bran cereal ¼ tsp. salt

½ C. boiling water 1 ¼ tsp. baking soda

¼ C. shortening 1 C. buttermilk

1 egg ½ C. sugar

1 C. raisins

1. Preheat oven to 375°. Prepare muffin tins.

2. Combine cereals and hot water. Let stand.

3. Beat shortening, egg, buttermilk and sugar in a separate bowl.

4. Add softened cereal to the egg mixture and beat to combine.

5. Combine dry ingredients and raisins in the food processor and process until raisins are chopped. Stir with wet mixture ingredients until just mixed.

6. Bake mini muffins 10 to 12 minutes. If making regular sized muffins, bake 18 to 20 minutes. Remove from pan. Cool on rack.

7. The batter can be put in the refrigerator and used for several weeks.

Streusel Raspberry Muffins (2 dozen)

Pecan Streusel Topping (below) 1 C. milk

3 C. flour 1 C. butter or margarine, melted

1 C. sugar 2 eggs, beaten

4 tsp. baking powder 2 C. fresh or individually frozen raspberries

1. Preheat the oven to 375° and grease muffin pans. ***TIP – When using non-stick cooking spray on muffin tins, wipe the top surface clean before baking.***

For lab, you will use regular-sized muffin tins. Use the insulated, shiny muffin tins from the front of the room.

2. Prepare the streusel topping and set aside (recipe below).

3. Combine dry ingredients in a large bowl.

4. Combine milk butter, and egg in a small bowl.

5. Pour wet ingredients into flour mixture, and stir just enough to combine.

6. Spoon half the batter into the muffin cups.

7. Put 4 raspberries in each cup.

8. Spoon the rest of the batter over the raspberries, leaving enough room for streusel topping.

9. Sprinkle topping onto batter.

10. Bake 25 to 30 minutes, or until a toothpick comes out clean.

11. Remove from pan and cool on a rack.

Pecan Streusel Topping

½ C. chopped pecans ½ cup packed brown sugar

½ C. flour ¼ cup melted butter

1. Combine pecans, brown sugar and flour in a small bowl.

2. Add melted butter, and stir until it resembles crumbs.

3. Sprinkle over muffins before baking.