Snickerdoodles

For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the first five ingredients.
In a different bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.
Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for no longer than 10 minutes (if you like the soft, chewy ones) until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Note: I thought that I had corn syrup when I started, but I didn't so I used HONEY instead and they turned out phenomenally! (Plus healthier, huh?) Can you substitute corn syrup for honey all the time or was I just really lucky?

Authentic Mexican Tacos and Salsa

Ok so here is one for ideas. One thing that is yummy and not so healthy in some ways is mini potato tacos. This is totally hispanic but it is pretty inexpensive.
For the tacos you need:
Corn tortillas (soft ones)
Mashed potoatos (be it instant or real)
Cheese (your prefered kind)
Oil

For the Salsa:
3-4 roma tomatos
2-3 tomatillosFresh Garlic
Japanese Chilies (They come in little dried packets in the hispanic section and they are small and red)
Salt

First take your ingredients for the salsa except for the chilies and the salt and put them in a pot with a little water, cover and simmer on low.

While that is simmering heat up your tacos in a pan. (warm up the pan and cook both sides of the taco so they are soft and warm or hot) You want to heat them up so that they are soft enough to fold into tacos. Put the heated tacos inside a towel to keep them warm. At the same time heat up a pan with oil in it to fry the tacos. When the oil it ready take your tacos and fill them with cheese and potoatos. I know this sounds like a wheird combination but it is really yummy. Fry the tacos and pull out and set them on a paper towel.

For the salsa once the salsa seems pretty cooked and soft put all of the ingreidents into the blender. If you want not very spicy salsa only use one chilie. If you would like a little more spice in your life use a little more but beware they are pretty hot if you get just the right one. Salt to prefered taste and blend in blender. (If you have a plastic top for your blender it would be better to use a plate as the lid so some of the steem can get out....learning from experience if you don't you could have one great explosion:)Note: if you want tomatillo salsa instead use more tomitillos instead of roma tomatos.

Then once finished cooking tacos and Salsa is finished salsa up your tacos and enjoy!!!If you have any questions let me know. I know there are not really exacts on things but this is authentic so you know how those kind of recipies go. I got it from a lady in our branch when I helped her make these and when I asked her for amounts she said whatever I wanted!!! Got to love those kinds of recipies leaves room for the imagination :D I guess!?#@!!

Grilled Slow Cooker Ribs

Ok, this is for you meat eaters, or rather for your husbands. I have never really been a fan of eating tons of red meat, but these are soooo tender , flavorful, and delicious (and take very little preparation time). Even if you've never loved ribs before, I encourage ya'll to try this. It is delightful!!!

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 garlic cloves, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

or another option for step 4:
4. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Dinner Rolls

3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 tsp. salt
1 package regular or quick active dry yeast (2 1/4 tsp.)
1/2 cup very warm water
1/2 cup very warm milk
1 large egg
Butter or stick margarine, melted, if desired.

Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn out dough onto lightly floured surface and knead for 5 minutes or until dough is smooth and springy. Place dough in large greased bowl, cover loosely with plastic wrap and let rise in warm plae for 1 hour or until double. Push fist into dough to deflate. Shape dough as desired into rolls and let rise again for another 30 minutes or until double. Bake at 375 degrees for 12-15 minutes.

Do ahead option: once the rolls are shaped, cover with aluminum foil and refrigerate 4-24 hours. Remove from fridge before baking and cover with plastic wrap. Let rise in a warm place for 2 hours or until double. Bake as directed.

Terri's Favorite Wheat Bread

I found this one online about a year ago on www.waltonfeed.com and it quickly became my favorite wheat bread.

3 T. yeast and 1 t. sugar dissolved in 1 cup water

In a large bowl mix:
3/4 cup honey
3/4 cup oil
2 T. salt
3 3/4 cups hot water
5 T. lemon juice or vinegar (this softens the gluten and makes the bread softer)
6 cups whole wheat flour

Add disolved yeast to bread mixture and mix for 7-10 minutes to get the gluten working. Add gradually 6 more cups of wheat flour (You might not need all 6 cups-be careful not to add too much flour, just enough to get past the sticky point). Knead for 5 minutes or if kneading by hand 10 minutes. Let stand for 10 minutes. Divide and shape into 3 loaves. Place in greased bread pans. Rise until doubled in size. Bake at 350 degrees for 30-40 minutes.

English Muffin Bread

This is a yummy and easy quick bread that Sylvia always makes.

2 pkgs. yeast (2 Tbsp.)
6 cups flour
1 Tbsp. sugar
2 tsp. salt
2 cups milk (powdered if you want)
1/4 tsp. baking soda
3/4 cups water

Combine flour, yeast, sugar, salt and soda. Use hot water for powdered milk and use hot water. Mix all together. Pout into 2 loaf pans that have been greased and floured. Bake at 400 degrees for 25 minutes.

Asparagus-Fennel Pasta Salad

This is one of my personal new favorites. It is a warm salad (that has been a necessity for me all winter long) and quite healthy. Definitely worth branching out and giving it a try! (The picture was from online so it doesn't look quite the same... course, it never does look like the pictures, does it?)

45 min | 25 min prep | SERVES 14

1	lb fresh asparagus, trimmed and cut into 3/4 inch pieces
2	medium onions, halved and thinly sliced
1	small fennel bulb, sliced
2	tablespoons olive oil
8	ounces uncooked penne pasta
4	medium tomatoes, seeded and diced
12	pitted Greek olives, sliced
1	cup minced fresh parsley
Vinaigrette
1/4	cup olive oil
1/4	cup lemon juice
2	garlic cloves, minced
1/2	teaspoon Dijon mustard
1/2	teaspoon salt
1/4	teaspoon pepper
1	cup crumbled feta cheese

1. Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil; toss to coat. Bake at 400 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Click here for Nutrition Facts

Ok, so I'll be honest. We didn't do it quite like that. First of all, what are fennel bulbs? We skipped that and just put garlic (so much flavor, it was delicious). And to save time I didn't use any dressing viniagarette or other and it was perfectly moist and flavorful without it. Tim just used Italian dressing. But we added the fetta to the salad. SUPER TASTY!!!