Smore Cupcakes

Graham Base:
2 cups graham cracker crumbs (about 15 crushed crackers)
1/2 cup butter, melted
1/4 cup sugar

Chocolate:
Box of fudge brownie mix, according to instructions (eggs, oil, water).

Marshmallow:
3 or 4 mini marshmallows for each cupcake.

Use foil cupcake liners. Mix ingredients for graham cracker crust. Put one tablespoon for each cupcake. Press down with a juice glass to compact them into a base layer. Add one tablespoon of brownie mix. Add marshmallows then one more tablespoon of brownie mix. Sprinkle top of cupcake with graham cracker mixture, pushing the graham into the chocolate. Bake at 350 degrees for about 18 minutes. Start checking at 15 minutes. Frost or eat plain.

Frosting:
2 cups powdered sugar
1/2 cup butter or margarine
1 to 2 teaspoons milk
1 jar (7oz.) marshmallow creme

Fruit Salsa with Cinnamon Chips

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8oz.) unsweetened crushed pineapple, drained
1 Tbsp. lemon juice
1-1/2 tsp. sugar

In a small bowl combine ingredients. Cover and refrigerate until serving.

Cinnamon Chips:
10 flour tortillas (8 in.)
1/4 cup butter
1/3 cup sugar
1 tsp. cinnamon

Brush tortillas with butter; cut each into eight wedges. Combine sugar and cinnamon. Sprinkle over tortillas. Place on baking sheets. Bake at 350 degrees for 5-10 minutes or just until crisp. Serve with fruit salsa.

Cinnamon Swirl Bundt Cake
Suzie Simmons

1 yellow cake mix
1 small pkg. instant vanilla pudding
4 eggs
¾ cup water
¼ cup oil
1 cup sour cream
Cinnamon mixture:
½ cup sugar
3 tsp. cinnamon

Grease bundt pan with shortening and sprinkle with 1/3 sugar cinnamon mixtures. Pour ½ of batter in pan and sprinkle with more cinnamon sugar. Pour rest of batter in pan and sprinkle rest of cinnamon mixture. Bake at 350 degrees for 50 minutes.

Taco Braid
Jennifer Hyde

1 tsp. active dry yeast
2 Tbsp sugar, divided
1/s cup warm water, divided
¼ cup milk
2 Tbsp. butter
1 egg
½ tsp. salt
2 cups flour

Filling:
1 pound ground beef
1 8 oz can tomato sauce
2 Tbsp. taco seasoning
½ cup shredded cheddar cheese
¼ cup olives, sliced

In a mixing bowl, dissolve yeast and 1 tsp of sugar in ½ cup warm water. Let stand until bubbly. Add butter, milk, egg, salt, and remaining sugar. Stir in enough flour to form soft dough. Knead until smooth about 8 minutes. Let rise about 1 hour until double in bulk. In a skillet, cook beef; drain off grease. Add tomato sauce and taco seasoning. Cool. Punch down dough. Using a large cookie sheet, roll the dough out on lightly floured sheet to 15 x12 rectangle. Spread filling down the center third of the rectangle. Sprinkle with cheese and olives. On each long side, cut 1-inch wide strips about 2 ½ inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with beaten egg. Bake at 350 degrees for 25 minutes.

Fast and Flavorful Stir Fry
Jennifer Hyde

1 Tbsp. vegetable oil
½ pound boneless, sliced chicken
1 cup sliced onion
1 cup baby carrots, sliced lengthwise
2 cups broccoli flowerets
1 cup sliced green or red bell pepper
1 cup pea pods
½ cup Lawry’s sesame ginger marinade

In large non-stick skillet, heat oil over high heat until hot. Add chicken and stir fry until almost done. Add vegetables and continue to stir fry until almost tender, about 4 – 6 minutes. Add sauce and cook until heated through, and meat is thoroughly cooked. Serve over rice.

All Kinds of Meatballs
Matt Hyde’s favorite

1 pound ground beef
1 pound ground pork
1 pound ham- grind up in food processor
2 cups soft bread crumbs
1 cup milk
2 eggs

Mix all ingredients together. Form balls about the size of a walnut. Drop in bubbly sauce and cook slowly for 1 – 2 hours. Watch closely so they don’t burn. Keep warm in crock pot.

Sauce:
3 cups brown sugar
1 ½ cups vinegar
3 tsp. dry mustard
1 ½ cups water

Cook sauce until bubbly before adding meatballs.