Miscellaneous Recipes

Cheese Cookies:

2 cups grated cheese, 1/2 cup butter, 1 cup flour, 1/4 tsp, salt.

Mix together all ingredients. Roll into balls and place on a cookie sheet and flatten. Bake at 425 degrees
Fahrenheit for 11 minutes. Store in tight container. (makes approximately 20 cookies, depending on size).


Dishwashing Liquid:

10 drops lemon essential oils, 10 drops lavender oil, 10 drops orange essential oils, 4 cups castile liquid
dish soap or any other mildly scented soap like Joy.

Fill a 32oz squirt bottle with liquid soap. Add the oils. Shake well.


French Fried Onion Rings:

2 medium onions, 1/2 cup flour, 1/2 cup milk, 1 egg, 1 quart vegetable oil.

Peel onions. Cut in quarter inch slices. Separate into rings. Mix flour, milk and egg together. Dip onion rings
in this mixture. Fry in 357F hot vegetable oil. Takes about 2 mins per side. Drain on paper towel. Sprinkle
with salt, if desired.


Ham and Cheddar Roll Ups:

1 (12 ounce) package refrigerated crescent dinner rolls, mustard, 1/4 cup shredded cheddar cheese, 1/4
cup finely chopped cooked ham.

Unroll crescent rolls. Tear along perforations. Place 4 triangles on an ungreased baking sheet. Spread
lightly with mustard. Sprinkle each with 1 tablespoon cheese and 1 tablespoon cooked ham. Starting at
large end, roll dough toward point. Fold each ends in slightly to form "horns." Bake at 375F for 11 to 13
minutes.


Hush Puppies:

1 cup cornmeal, 1/2 cup self rising flour, 1 tsp. baking powder, 3/4 tsp. salt, 1/4-1/2 cup chopped onions, 1
egg beaten, 2/3 cup milk, vegetable oil.

Combine first 5 ingredients in a large bowl. Add egg and milk, stir just until dry ingredients are moistened.
Let the batter stand about 5 minutes. Carefully drop batter by rounded tablespoons into deep hot oil,
heated to around 375F, Fry turning once, until hush puppies are golden brown. Drain well on paper towels.
Do not fry too many at once, they will take longer to cook, and will mass together.


Monterey Cheese Crisp:

1 pound Monterey Jack cheese, 1/4 tsp. garlic powder, 1/8 tsp. cayenne powder.

Preheat oven to 400*. Slice cheese into 1/4-inch-thick slices. Place slices 3 inches apart on nonstick baking
sheet. Sprinkle with garlic powder and cayenne pepper. Bake for 10 minutes or until golden brown - watch
closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
These store well in an airtight container.


Pepperoni Chips:


1 (8  ounce) package pepperoni, thin sliced, fresh coarse ground black pepper.

Preheat oven to 350°F. Place the pepperoni slices in a single layer on a baking sheet. Bake until crispy,
about 10 to 15 minutes. Transfer to paper towels to absorb the fat and cool to room temperature.
Season with coarse black pepper, if desired. Will keep for several days at room temperature


Pick Pockets:

shortening, 1 (10 ounce) package refrigerated pizza dough, 1/4 cup pizza sauce, 20 slices pepperoni, 2
slices mozarella cheese or american, 1 Tbs. milk, 2 Tbs, grated parmesan cheese.

Turn on the oven to 400 degrees. Grease a baking sheet with shortening. Unroll pizza dough on baking
sheet. Use a pizza cutter to cut dough into four equal-size squares. Use a table knife to spread 1
tablespoon of the pizza sauce over each square, leaving a 1/4-inch boundary. Place 5 slices of pepperoni
on each square. Use the knife to cut each cheese slice in half diagonally. Place cheese on top of
pepperoni. For each pocket, fold the top left corner of the square down over the bottom right corner to
make a triangle. With the tines of a fork or with your fingers, press edges of dough together to keep filling
inside the pocket. Use a pastry brush to brush tops of pockets with milk. Sprinkle with Parmesan cheese.
Put the baking sheet in the oven. Bake for 15 to 17 minutes or until golden brown. Use hot pads to remove
baking sheet from oven. Use pancake turner to remove pockets from baking sheet.


Pizza Snacks on Crescents:

1 8 ounce package refrigerated crescent dinner rolls, 1/3 cup pizza sauce, 1/4 cup grated parmesan cheese,
16 slices pepperoni, 1/3 cup mozarella cheese shredded.

Preheat oven to 375. Spray cookie sheet with Pam. Unroll dough in 1 Large rectangle; press perforations to
seal. Spread pizza sauce evenly leaving a 1/2 inches border. Sprinkle with parmesan cheese. Starting at
short side roll up rectangle jelly roll style. with sharp knife, cut into 16 slices. Place cut side down on baking
sheet. Top each with one slice of pepperoni then 1 tsp mozzarella cheese. Bake at 375 for 9-11 minutes or
until edges are golden brown and the cheese is melted. The bottom will be a deep golden brown.


Pizza with Mild Tomato Sauce:

1 (7 gram) package active dry yeast, 1 cup very warm water, 1 tsp. sugar, 1 tsp. salt, 2 Tbs. vegetable oil, 2
1/2 cups flour.
Sauce: 1 (8 ounce) can tomato sauce, 2 tsp. dried oregano leaves, 1/4 tsp. salt, 1/8 tsp. instant minced garlic,
1/8 tsp. pepper, 1/4 cup cream, 1/4 cup grated parmesan cheese, mozzarella cheese to taste. Top with your
favorite toppings.

Preheat oven to 425F degrees. Put flour in large bowl with yeast, sugar, salt; stir together. Stir in vegetable
oil and mix well. Add water to the flour mixture and beat vigorously 20 strokes; let rest 5 minutes.
Divide dough into 2 parts; toss or roll to shape and place on a pizza pan. In a large saucepan combine
tomato sauce, oregano, salt, garlic and pepper; bring to a low boil then simmer for about 10 minutes.
Remove sauce from heat and stir in cream. Divide sauce between both pizzas to your own desired amounts.
Sprinkle parmesan cheese over top and add other toppings BUT NOT mozzarella cheese. Bake pizza in hot
425F oven for about 15 minutes. Add mozzarella cheese and bake for 10 minutes longer.
To Freeze: Make pizza as the above directions including baking. Once cooled wrap thickly in plastic wrap,
then wrap in foil, seal tightly and I like to wrap once again in plastic wrap. Will last for 3 months in the
freezer. To reheat; totally unwrap frozen pizza and put on a pizza pan with holes in it or directly on the rack
of the oven (if you use direct racks place foil underneath to prevent overspills). Bake 425F for 10-15
minutes. If you have loads of toppings it could take another 5 minutes or so. Watch it after the 10-15
minutes.