Mexican Rice

1 can Campbells Beef consommé        

1 cup rice

½ c. butter

1 cup salsa

Brown rice in butter. Add other ingredients and put in 8 by 8 pan. Cook at 350 covered for 1 hour

Breadsticks

1 TBS. yeast
1 1/2 cups warm water
Let foam and Add:
2 TBS. sugar
1/2 tsp. salt
3-4 cups flour
Mix and Knead for 3 min. Let rest for 10 min. Grease a cookie sheet. Spread dough out. Cut into desired slices. Let raise 10 min.
Topping:
1/4 cup melted butter
1/4 cup mayo
2 tsp. garlic salt
1/4 cup Parmesan cheese
2 tsp. parsley
Mix together and put on top of dough.
Bake at 350* for 25 min.

Cowboy Cavier

1 pkg. good seasonings Italian dressing dry mix
1/3 cup apple cider vinegar
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1-4 oz. chopped green chili, drained
1/2 diced red onion
chopped cilantro to taste
5-6 tomatoes, chopped
3 avocado's chopped
lime juice to keep avocado's good

Mix together and serve with scoop tortilla chips

*can add a can of diced canned tomatoes

Wingers Sticky Fingers

Note: You have to use Frank's hot sauce, no other brand. Target often has internet coupons you can print for 50 cents off a bottle. Every grocery store has them, has to be Frank's!

2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Bay Biscuits (Red Lobster)

2 1/2 cups Bisquick
4 TBS. cold butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk
1/4 tsp. garlic powder


Topping:
2 TBS. melted butter
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
pinch of salt

Preheat oven 400*. Combine Bisquick with cold butter in med. bowl using a pastry cutter. Don't overmix, there should be small chunks of butter about the size of peas. Add Cheese, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but don't overmix. Drop onto greased cookie sheet, using an ice cream scoop. (1/4 cup) Bake 15-17 min.

Melt 2 TBS. butter in a small bowl in the microwave. Stir in 1/2 tsp. garlic powder and parsley and salt. Use a brush to spread over tops of baked biscuits.

Garlic Mashed Potatoes

2 lbs. red potatoes
1/2 cup milk
1/4 cup heavy cream
3 TBS. Butter
salt and pepper to taste
1/4 cup garlic (whole cloves)

1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
2. Roast in 400* oven for 45 min or until soft
3. Unwrap and let cool until touchable
4. Peel cloves and mash with potatoes when they are ready
5. Wash and rinse potatoes under cold water
6. It is not necessary to peel potatoes, unless you desire
7. In large pot bring red potatoes to a slow boil for approximately 20 min.
8. Remove from heat and drain in colander
9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher
10. Keep warm

24 Hour Rolls

2 cups warm water
2 cups flour
1 TBS. salt
1 TBS. yeast
1/2 cup sugar

Combine and let set for 1 hour.
Add:
2 cups warm water
1 TBS. salt
1 cup oil
1 cup sugar
8-10 cups flour
Stir together to make soft dough- it will be slightly sticky. Place in oiled bowl. cover with cloth and let rise 12 hours. Pounching down as needed. Roll dough out in walnut sized rolls. Place on greased cookie sheet at least 2 inches apart. Cover with light cloth and let rise 12 hours. Bake 350* for 15-18 min.

The Best Cornbread

Ingredients:
2 cups Bisquick
4-6 Tbsp. cornmeal
1/2- 1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Directions:
Combine Bisquick and sugar in a mixing bowl. Add eggs and milk. Stir until well blended. Mix in the melted butter. Place in a greased 9" square pan. Bake at 350 for 35-40 minutes

Butterhorns

1 TBS. yeast

1 TBS. sugar

1/2 cup warm water

Combine and let rise.

Melt: 1/2 cup butter in 1 cup milk

Cool and pour over 1/2 cup sugar and 3/4 tsp. salt.

Beat 3 eggs and add to yeast mixture. Stir into milk mixture and add 4- 4 1/2 cups flour. It will be sticky. Stir well and cover and put in refrigerator overnight.

Divide dough in half. Roll out in circle and spread with melted butter. cut into crescents and put on greased cookie sheet. Repeat with other half. Cover and let rise 4 hours. Bake 350* for 12-15 min.