Ingredients

2 cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Directions

1. Mix flour, baking powder, salt, and oil.
2. Slowly add warm milk.
3. Stir until a loose, sticky ball forms.
4. Knead for two minutes on a floured surface. Dough should be firm and soft.
5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
6. After the dough has rested, break off eight sections and roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
7. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about 8 inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t overwork the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
8. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
9. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
10. Can be reheated in a dry iron skillet, over your gas-burner flame, or in the oven wrapped in foil.
11. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 lb zucchini, coarsely grated (about 1 cup)
6-oz semisweet chocolate chips

Preheat oven to 350 F. Line a muffin pan with paper liners.

In a medium bowl, whisk the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together.  In the bowl of a stand mixer beat the sugar, oil, egg, and vanilla on medium speed until thick and creamy, about 2 minutes.  With the mixer on low, add the flour mixture and beat just until incorporated.  Use a rubber spatula to fold in the zucchini and chocolate chips.

Divide the batter evenly among the prepared liners.  Bake for about 30 minutes, or until the tops spring back when lightly pressed.  Transfer the pan to a wire rack and let the muffins cool for 5 minutes before removing them to the rack to cool completely.

Makes 10-12 muffins

Ingredients:

• 1 bar of soap, grated
• 10 c water
• 1 Tbs glycerin

Supplies:

• Cheese grater
• A large pot
• Measuring cup and spoons
• A spatula for stirring
• A soap container with a hand pump
• Funnel

Directions:

First, grate the soap. Then in a large pot, combine soap flakes, water, and glycerin. Turn on medium-low heat and stir until the soap dissolves. Let the soap cool completely, then pour into the containers using the funnel.

• 1 lb ham, large diced
• 1 lb elbow macaroni
• 1 cup shredded cheddar cheese (8 oz)
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 cup breadcrumbs
• 1 tablespoon melted butter (for the breadcrumbs – optional)

1. Preheat oven to 400 degrees.
2. Cook macaroni in salted boiling water for about 8 minutes, stirring occasionally, or a few minutes less than your box’s recommended cooking time.
3. Drain macaroni and return to pot.
4. Add ham, cheese, sour cream, and soup.
5. Scrape into a 13×9 baking dish, or in two 8×8″ pans
6. Combine breadcrumbs with melted butter, then sprinkle top of casserole.
7. Bake the casserole at 400 degrees for 30 minutes.

adapted from Picky Palate

• 3 Tablespoons butter
• 3 carrots, peed and diced
• 1/2 tsp garlic
• 2 Cups shredded, cooked chicken breast
• 3 Cups white rice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

______

Cheese Sauce

• 2 Tablespoons butter
• 1/4 Cup all purpose flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 Cups chicken broth
• 1 Cup shredded cheddar cheese
• Top with 1/4 Cup shredded cheddar cheese

1.  Heat butter into a medium dutch oven or pot over medium heat.  Saute  carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, rice, salt, and pepper.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

adapted from The Happy Housewife

• 1 1/2 cups flour (I used wheat)
• 1 1/2 teas baking powder
• 1/4 teas baking soda
• 1 shake of cinnamon
• 1 egg
• 2 mashed bananas
• 3/4 cup sugar
• 1/4 cup applesauce

Mix together and bake @ 350 degrees for about 15 minutes. Cook longer for bread, shorter for mini muffins.

1 can of pizza dough
4 oz of shredded mozzarella cheese
pepperoni

• 3 T. butter or margarine
• 3 T. flour
• 1 c. chicken stock
• 1/2 c. milk
• 2 c. shredded cheddar cheese, divided
• 1 1/2 t. cumin
• 1 t. chili powder
• 1/4 t. each salt, garlic powder, pepper
• 2 c. chicken, cooked and cubed
• 2 c. cooked rice
• 1 can black beans (optional)
• 1 cup frozen corn (optional)
• Flour tortillas or tortilla chips

1. Melt the butter or margarine in a large saucepan. Stir in the flour and cook for 2 minutes. Slowly whisk in the chicken stock and milk. Bring to a slow boil, reduce heat and simmer until thickened slightly. Remove from heat. Stir in 1 c. cheese and seasonings.

2. Stir in remaining ingredients, except leftover cheese and tortillas. When combined, pour into a small casserole dish. Top with remaining cheese and bake at 350 degrees for 15-20 minutes, until bubbly and cheese is melted.

3. Serve with warmed tortillas or chips for dipping. Or spoon the mixture into tortillas and roll up for burritos.