Aliante Ward Recipes

And there ye shall eat before the LORD your God, and ye shall rejoice in all that ye put your hand unto, ye and your households, wherein the LORD thy God hath blessed thee. Deuteronomy 12:7

Breakfast, Lunch, and Dinner

Bean & Cheese Enchiladas Heather Nelson 1 -16 oz. can refried beans cup chopped onion cup sour cream 1 cup cheddar cheese t. chili powder t. cumin t. garlic powder 8-10 Flour Tortillas 1 can red enchilada sauce Mix together above ingredients omitting tortillas and enchilada sauce. Place 1/3 cup of mixture into each tortilla and roll. Pour can of red enchilada sauce into bottom of 9x13 casserole dish. Place prepared enchiladas in pan. Pour remaining can of red enchilada sauce on top. Sprinkle with cheddar cheese, if desired. Bake at 350 for 20 minutes. Garnish with chopped lettuce, cilantro, and sour cream.

Black Bean Salsa Amanda Taylor 2 cans (15 oz) black beans, drained and rinsed 2 cans (7 oz) shoe peg corn, drained and rinsed 2 large tomatoes or 4 roma tomatoes, chopped 2 avocados, chopped red onion, minced cup cilantro Juice of 2 fresh limes, squeezed, or 3-4 Tablespoons lime juice 1 Tablespoon red wine vinegar 2 Tablespoons olive oil 1 teaspoon salt
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 teaspoon pepper teaspoon cumin Squeeze the limes directly over the chopped avocado to prevent browning. Combine ingredients in a bowl and mix gently. Keep chilled for a few hours before serving with tortilla chips.

Cheese Bread Melissa Dunsmoor 1 Loaf French Bread thickly sliced Mayonnaise Shredded Cheddar Cheese Green Onion, Chopped With cheese in a bowl, add just enough mayonnaise in, to where the cheese sticks together. Spread cheese mixture on the bread slices and top with green onion to your liking. Place on sheet pan and place under the broiler until cheese is melted and bubbly. Serve warm.

Chicken Chalupas Melissa Dunsmoor Nonstick Cooking Spray 1 Fully cooked Roasted Chicken (about 2 pounds) 8 Flour Tortillas 2 Cups (8 oz) Shredded Cheddar Cheese 1 Cup Mild Green Chili Sauce 1 Cup Mild Salsa Preheat oven to 350 F. Spray 9x13 pan with cooking spray. Remove and discard bones and skin. Shred chicken. Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers 3 times, ending with salsa. Bake 25 minutes or until bubbly. Remove from oven and serve hot.

Chicken & Stuffing Skillet Heather Nelson 1 box stuffing 1 can cream of chicken soup cup milk 1 lb. chicken, cooked and shredded lb. cheddar cheese Prepare stuffing as directed on package over stove top. Mix soup & milk together and heat in microwave. Top stuffing with chicken, soup mixture, and cheese in skillet. Cover and heat through on stove top until cheese is melted.

Cool Veggie Pizza Kaycee Fillmore 2-3 pkg. crescent rolls 8 oz. cream cheese 1-2 tsp. dill weed 1-2 tsp. garlic powder cucumber, peeled and diced bacon (a few pieces), cooked and crumbled shredded cheddar cheese (optional) or shredded carrots (optional)

Pat crescents in slightly greased cookie sheet. Bake 12 minutes or until browned. Cool. Mix cream cheese, dill and garlic. Spread on cooled crescents. Top with remaining ingredients (the carrots and cheddar cheese are mainly just for color; use whichever sounds good, or substitute another ingredient). You may pat the crescents into a decorative baking dish and cut the edges off for a nice fit, then bake.

Cowboy Stew Lisa Selby 1 lb. ground beef green pepper (however much you like) 1 large can of pork and beans (you can add more if you like) 1 lb. 12 oz tomatoes 1 Tbsp soy sauce brown hamburger and green pepper. Drain. Add pork and beans, tomatoes, and soy sauce. simmer till heated through. This recipe is very inexpensive and you can easily add more to feed more. For some odd reason, my family loves this. Whenever I don't know what to cook they ask for this.

Crab Dip Heather Nelson 1 -8 oz package cream cheese, softened 1 -8oz container sour cream 3 green onions, chopped 4 T. lemon juice 1 lb. imitation crabmeat, chopped In a medium bowl, blend the cream cheese and sour cream. Mix in the green onions and lemon juice, then add the crabmeat. Serve chilled with a variety of crackers and/or raw veggies.

Creamy Green Chili Chicken Amy Howard Place 2 chicken breasts in the crock pot. Mix 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 8 oz fat free sour cream, a can of green chili, and if you want to spice it up add jalapeno, and pour on top of the chicken in the crock-pot. Cook. Serve over a bed of rice with steamed broccoli.

Deli Roasted Chicken Suzanne Alexander 1 chicken spray olive oil Lawry's seasoned salt -no substitutes Potatoes and Carrots, cut up Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with pam. Put potatoes and carrots in the bottom of the crock. The chicken is going to sit on these. Put chicken back side down in crock on top of vegetables. Cook on High (will not come out the same on low), 4-6 hours.

Easy Chili Heather Nelson 1 can bean & bacon soup 1 can Hormel chili without beans 1 can tomato soup Mix together over medium heat until warm. Delicious over corn dogs.

Easy Sloppy Joes Heather Nelson 1 lb. hamburger (browned) 1 cup ketchup 3 T. brown sugar t. dry mustard 1 T. vinegar Mix all ingredients over medium heat until warm. Serve on hamburger buns.

Egg Strata Melissa Dunsmoor 1Pkg Jimmy Dean Sausage 1 Loaf Texas Toast cut in cubes 1 Dozen Eggs Cheddar Cheese Brown sausage. Layer 9x13 pan with bread cubes. Sprinkle sausage over bread- mix in. Mix 10-12 eggs and season with salt and pepper and cream or 2% milk. Cover and let soak at least 1/2 hour (overnight is okay too). Bake at 350 for 20-30 minutes. Sprinkle cheese over the top once you take it out and cover to melt cheese. Serve warm.

Fresh Pasta Suzanne Alexander 2 cups flour teaspoon salt 2 eggs at room temperature 1 tablespoons water In a food processor, combine all ingredients. Pulse several times and scrape down. Pulse several more times and dust the dough with flour. Divide it into four parts and let rest in a Ziploc bag for an hour. Dust each piece with flour and roll it out (with a pasta machine or by hand). Fold it in half and roll again, dusting when necessary. After 8-10 times the dough should become smooth and silky. Continue with each piece. Roll out each piece into desired thickness and cut into desired shape. Makes 1 pound. Favorite variations: Black Pepper Pasta- add 2 teaspoons freshly ground pepper Lemon Pasta- Replace the water with 1 tablespoons fresh lemon juice and add 1 tablespoon grated lemon zest Spinach Pasta- Replace the water with 1 cup loosely packed spinach leaves, steamed, squeezed dry and chopped
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Tomato pasta- Replace the water with 2 tablespoons tomato paste German Pancake Suzanne Alexander 6 eggs 1 c milk 1 c flour 1/3 c sugar t salt 2 T butter 1-2 T confectioners sugar for dusting Heat oven to 400. Melt butter in a 9x13 pan in the oven. Whisk together eggs, milk, flour, sugar and salt in a large bowl. Pour into pan and bake for 20 min. Sift confectioners sugar over top of pancake and serve immediately.

Hummus Pita Pizza Melissa Dunsmoor 4 Rounds Pita Bread 1/2 Cup Prepared Hummus (If you are going to buy Prepared Hummus, Fresh and Easy is the best I have found next to homemade) 1 Cup Chopped Tomato 1 Can (4oz) Sliced black olives, drained 1 1/2 Cup Shredded Mozzarella Cheese Preheat oven to 425 F. Place pitas on sheet pan. Spread hummus onto pitas. Top with tomato, olive, cheese. Bake 8 to 10 minutes or until cheese is lightly browned. Remove from oven and serve warm.

Manicotti or Lasagna filling Lisa Selby 1 beaten egg 1 cup cottage cheese 1 cup Mozzarella, shredded
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1/2 cup green onion 1/4 cup parmesan cheese Mix ingredients together and fill your favorite pasta. If making Lasagna, double.

Maple Syrup Suzanne Alexander 1 cup granulated sugar 1 cup brown sugar 1 cup water 1/2 tsp. maple flavoring Bring water and sugars to a full boil. Allow to boil for 5 minutes. from heat and stir in maple flavoring. Serve warm. Remove

Pancake House Buttermilk Pancakes April Spaugh 5 eggs 1 1/2 cups milk 6 tablespoons butter, melted or 6 tablespoons vegetable oil 5 cups buttermilk or 5 cups milk with 5 tablespoons of vinegar 5 cups all-purpose flour (or half whole wheat/half white flour) 5 teaspoons baking powder 5 teaspoons baking soda teaspoon salt 5 tablespoons sugar

In a large bowl, whisk together the eggs, milk, butter and buttermilk. Sift the flour, baking powder, baking soda and sugar together. Stir the flour mixture into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4
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cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter. This makes a TON of pancakes. I halved it the first time I made it. You can also freeze the batter for later use, or keep it in the refrigerator for up to 2 days.

Potato Salad Kaycee Fillmore 6 potatoes, peeled, quartered, boiled 1 1/2 c. mayo little bit of vinegar 1 T. mustard 1 t. salt 1/4 t. pepper 1 T. sweet pickle juice 2-3 T. sugar 4-5 boiled, chopped eggs, more if desired minced celery minced onion minced sweet pickles dill weed to top

Directions: Drain potatoes, then cover with mayo and let cool (that will make the salad less dry). Combine next 6 ingredients. When cool, add the 6 ingredients to the potatoes and mayo, and then gently mash the potatoes with hands. Add remaining ingredients, and set in refrigerator to chill.

Quick Chicken Fried Rice Melissa Dunsmoor 6 Green Onions 1 tsp Vegetable Oil
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1 Garlic Clove minced 1 pouch cooked long grain rice 1 Package cooked chicken breast strips 1 package stir-fry vegetables 1 TBSP Lite soy sauce Snip white parts or the onions and some green into thin slices. Heat large skillet over medium heat for 3 minutes. Add oil to skillet and then garlic. Add onions, rice, chicken, and vegetables. Cook rice mixture for 8 minutes stirring often. Add soy sauce and cook for 1 more minute.

Ruthanns Salsa Amy Perkins 4 chopped tomatoes 1 medium can sliced black olives 2 bunches green onions, chopped 2 Tablespoons oil 1 Tablespoon vinegar Mix together and season with garlic, salt, and pepper to taste

Seriously Easy Rolls Suzanne Alexander 1 cup flour 1/4 cup sugar 1/2 tsp salt 1 Tbsp yeast 1 cup very warm water (120-130 degrees) 2 Tbsp oil 1 egg 2 1/2 cup flour Combine 1 cup flour, sugar, salt and yeast. Heat water and oil. Add egg and liquid to flour mixture at medium speed. Slowly stir in remaining flour to
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form soft dough. Knead on floured surface until smooth and elastic. Use 1/4 cup butter to grease 9 inch square pan. Push dough to sides and cut in squares. Cover and let rise for 45 minutes. Bake at 400 for 20 minutes.

Smoky Chicken Quesadillas Dianne Owens 1 or 2 chicken breasts, boiled and chopped 2 - 4 tbsp. your favorite BBQ sauce tortillas cheese butter garnishes (such as sour cream, salsa, and/or guacamole) In a bowl mix the chicken and BBQ sauce until evenly coated. In a large frying pan or on a griddle make a quesadilla by topping a tortilla with cheese and some chicken then top with another tortilla. I make sure the outsides of the tortillas have a little butter on them which makes the tortillas nice and crispy. Fry on both sides until tortilla is golden and cheese is melted. Slice and serve with garnishes.

Soft Pretzels Heather Nelson 1 package yeast 1 cups water 1 t. salt 1 T. sugar 4 cups flour 1 egg, beaten Coarse salt or cinnamon & sugar Measure warm water into large mixing bowl. Sprinkle on yeast and stir until it looks soft. Add salt, sugar, and flour. Mix and knead dough. Shape dough as desired. This can be a fun family activity by giving each
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family member a small ball of dough to roll and twist into letters, numbers, snakes, hearts, etc. Lay twisted pretzels on a greased cookie sheet. Brush pretzels with beaten egg and sprinkle with coarse salt or cinnamon & sugar mixture. Bake at 425 for 12-15 minutes.

Souper Chicken Tetrazzini Heather Nelson 1 can cream of mushroom soup cup milk 1 small onion chopped cup parmesan cheese cup sour cream 1 cups cooked cubed chicken 1 zucchini halved and thinly sliced 1 cups cooked angle hair spaghetti Combine soup, milk, onion, cheese, and sour cream to create sauce. Pour sauce over chicken, zucchini, and spaghetti and mix together. Bake at 375 for 30 minutes.

Tabouleh Angela Fisk 5-6 medium tomatoes diced 1 bunch flat leaf parsley (italian parsley) 1 can garbanzo beans 3 lemons (juice only) 1 cup wheat 1/2 bunch green onions diced 1/3 cup light olive oil garlic powder lemon pepper salt

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Cook wheat in boiling water for 30 minutes. Let sit overnight in pot on stove. Drain water out of cooked wheat the next day and put into a large bowl. Add diced tomatoes, parsley, beans, lemon juice, green onions, and olive oil. Slowly add garlic powder and salt to taste, and about 1 tablespoon of lemon pepper (depending on how tart or lemony you like your tabouleh).

Tortilla Soup Suzanne Alexander Saut: 1 small onion, chopped 1/2 teaspoon minced garlic 1/4 teaspoon cumin When the onion is nice and soft, add: 28 oz chicken broth 1 cup La Victoria medium supreme salsa 1 cup frozen corn kernels (if desired) 2 cups chopped, cooked chicken 1 Tablespoon lemon juice Simmer for about 20 minutes. Taste with a tortilla chip, then salt to taste. Serve with grated cheese, sour cream, and tortilla chips. (Only serves about 4 people if it is the main course.)

Wheat Thins Suzanne Alexander 1 cups whole wheat flour 1 cups white flour 1/3 cup oil teaspoon salt 1 cup water Emulsify oil, salt, and water in blender. Stir into flour. Roll dough as thin and even as possible on ungreased sheet pan. Mark lines in the dough with a
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knife or pizza cutter to make squares. Sprinkle with salt, and prick each square with a fork. Bake at 350 until crisp and light brown, 30-35 minutes. Watch carefully the last few minutes. You may need to take out thinner sections and place the remaining wheat thins back in the oven, as thinner sections brown faster than thicker. I like to serve with fresh guacamole.

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Whats for Dessert?

1-2-3 Blackberry Sherbet Kaycee Fillmore 4 cups fresh or frozen blackberries (or raspberries), thawed 2 cups sugar 2 cups buttermilk Directions: In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm. Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart. From Kaycee Fillmore Original recipe from Taste of Home magazine

5 Minute Chocolate Mug Cake Melissa Dunsmoor 4 TBSP Plain Flour 4 TBSP Sugar 1 Egg 2 TBSP Baking Cocoa 3 TBSP Milk 3 TBSP Oil Chocolate Chips (optional) Splash Vanilla 1 Coffee Mug Put dry ingredients in mug and mix well. Pour in the milk and oil and mix well. If using chocolate chips add now and vanilla extract also and mix well. Microwave for 3 minutes will rise over top of mug, Allow to cool slightly and tip
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out on to plate. Eat plain or with vanilla ice cream and a drizzle of caramel and chocolate sauce.

Balsamic Strawberries Melissa Dunsmoor Strawberries (steams removed) Balsamic Vinegar Fresh Ground Black Pepper Whip Cream for dipping Place strawberries in a large bowl and drizzle balsamic vinegar over to lightly coat. Crack pepper over the strawberries. Mix well until evenly coated. Serve with whip cream for dipping.

Banana Pudding Marina Wolfe 2 small pkgs french vanilla instant pudding 3 cup milk 1 small sour cream 1 small cool whip 6 bananas Box of vanilla wafers (regular or mini) Blend milk with pudding packs. Add and blend sour cream to pudding. Mix in cool whip. Take a 9x13 dish and cover bottom with vanilla wafers. Cut 3 bananas and spread on top. Layer 1/2 of the pudding mixture over it. Add 3 more cut bananas on top of the layer. Then add a sporadic layer of cookies. Spread the remaining pudding over it. Top with more sporadic cookies and crumble a couple of the cookies on top as well.

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Caramel Brownies Heather Nelson 1 box German chocolate cake mix 3 oz. can evaporated milk 32 caramels cup margarine 6 oz. chocolate chips Mix dry cake mix right out of the box and 1/3 cup evaporated milk & margarine. Pat of batter in bottom of 9 x 13 greased pan. Bake 350 for 6 minutes. While baking, melt caramels and 1/3 cup evaporated milk. When baking is complete, sprinkle with chocolate chips, drizzle with melted caramel. Drop by tablespoonful the rest of the batter. Bake 350 for 18 minutes.

Chocolate cake cookies Lisa Selby 1 chocolate cake mix 1/4 cup water 1/2 cup oil 1 egg chocolate or peanut butter chips Mix ingredients together and then add chips. Cook at 350 for 14 minutes. These are quick, easy, and yummy!

Frozen Graham Sandwiches Suzanne Alexander 1 1/2 cups milk 1/2 cup peanut butter small package instant pudding--either chocolate or vanilla

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Mix milk, peanut butter, and instant pudding mix. Spread between 2 graham crackers and freeze. This was a favorite of mine to both make and eat when

I was a kid.

Fruit Pizza Suzanne Alexander Roll out sugar cookie dough on a pizza pan. (Save extra for later use.) Bake and cool completely. Spread Cool Whip as you would pizza sauce, then put on fruit in rings, starting from the edge. I prefer pineapple chunks, mandarin

oranges, and slices of strawberry, banana, and kiwi.

Fruit Smoothie Heather Nelson 1 banana 1 can of sliced peaches with juice (chilled) 1 can pineapple juice (chilled) 1 cup milk 1 cup crushed ice Blend all ingredients in a blender.

Holiday Popcorn Diane Owens 1 cup sugar 3 tbsp. water 6 tbsp. butter 2 tsp. vanilla flavoring food coloring Put all ingredients into saucepan. Bring to a boil. Boil for 1 minute. Pour over 4 quarts popped corn and stir until well coated & it dries and goes sugary/powdery. (I usually let my kids pick the color, or we make pink for
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Valentine's Day, green for St. Patrick's Day, etc.) *How to get 4 quarts of popped corn: Put 1/4 cup popcorn kernels and 3 tbsp. oil into the largest pot you've got. Cover, but leave lid slightly ajar to allow steam to escape. Turn heat to medium. When popping is almost stopped, kill the heat. Remove popcorn from pot to avoid burning.

Handmade Ice Cream Heather Nelson 3 cups of half and half cup sugar 2 t. vanilla extract Ice Mix the half and half, sugar, and vanilla together. Divide the batter into enough portions for your family. Place each portion in a small ziploc bag. Place that bag in a larger ziploc bag with ice. Have each family member shake their bag until ice cream forms. (This can also be done in tins cans and rolled back and forth.)

Ice Cream Sandwiches Suzanne Alexander Spoon softened ice cream into a clean 12 oz. juice can. Cover the end with foil; freeze until firm. Remove the foil and the other end of the can. Press one end, forcing the ice cream roll out of the can. Cut into 6 slices. Sandwich each ice cream slice between two chewy cookies. Freeze until serving time.

Lemonade Pie Suzanne Alexander Graham-cracker crust 1 can (14 oz) sweetened condensed milk 1 can (6 oz) frozen pink lemonade or rasp. lemonade
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Juice of 1 large lemon 1 carton (9 oz) frozen whipped topping, thawed Mix ingredients and pour into graham-cracker crust. Chill in freezer.

Peanut Butter Pie Melissa Dunsmoor 45 Oreo Cookies 1 Stick Butter, Melted 1 (8oz) Cream Cheese 3 Cups Confectioner Sugar 1 Cup Creamy Peanut Butter 1 Cup Whole Milk 1 (16oz) Cool Whip Chocolate Bits Crush Oreos in a large bag then mix with melted butter. Press into 3 small pie tins or 9 x 13 pan. Place in freezer for at least 15 minutes. Cream together cream cheese, sugar, peanut butter, milk. Add cool whip and fold in. Pour into crust and sprinkle with chocolate bits. Freeze until ready to serve.

Pretzel Cereal Crunch Lisa Selby 1-1/4 cups Golden Grahams 1-1/4 cups Apple Cinnamon Cheerios 1-1/4 cups mini pretzels 1 cup peanuts 1 Pkg vanilla chips 2 tablespoons creamy peanut butter In a large bowl, combine the cereals, pretzels and peanuts. In a microwave safe bowl, melt chips; stir until smooth. Stir in peanut butter. Drizzle over cereal mixture; toss to coat. Spread evenly on a waxed paper lined baking sheet. Cool completely; break into pieces. Store in an airtight container.
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Raspberry Brownie Ice Cream Cake Suzanne Alexander In two 10 inch spring-form pans, bake two recipes of Ghirardelli brownies, made according to package directions. When cool, spread about to of a carton of vanilla ice cream, just thawed enough to spread, over one brownie layer. Press frozen raspberries into the ice cream. Top with Remaining brownie and wrap tightly. Freeze at least overnight and remove from freezer 30-45 minutes before serving time. This is so simple, made totally ahead of time, and tastes fabulous. Serves 16.

Rice Pudding Suzanne Alexander 2 cups hot water 1 cups long grain rice cup butter 1 tsp. salt gallon milk 6 large eggs 1 cups sugar 2 Tbsp. vanilla Put water, rice, butter and salt in large sauce pan and boil until almost dry. Then add gallon milk. Stir well and turn stove to med/low and cover. Stir every so often for 45 minutes to 1 hour. The rice should be tender and the mixture will start to thicken. In a separate bowl whisk together eggs, sugar and vanilla. When rice is done and thickened, pour egg mixture into rice and stir until nice and thick. Sometimes rice mixture will thicken right up and sometimes you will have to stir longer. Taste the rice pudding and make sure its sweet enough, then pour into containers and sprinkle with cinnamon and sugar. This is how I use up milk when I find myself with a lot at its expiration.

Delicious warm, room temp, or cold.

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Strawberries and Cream Cake Suzanne Alexander Yellow cake mix, baked per directions 3 oz. cream cheese 1 Tbsp milk 2 cups whipping cream 2/3 cup powdered sugar 1 pint Strawberries, sliced Bake 2 round layers of yellow cake, according to mix directions. Let cool completely and level with a knife. Mix cream cheese, milk, cream, and powdered sugar. Spread half on top of first cake layer. Top with some sliced strawberries. Put remaining cake on top, and top with remaining topping. Pour remaining strawberries on top. Its okay to be a little messy. It looks like a huge strawberry shortcake, but cuts like a cake.

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Just for Fun

Artificial Snow Melissa Dunsmoor

Makes 1 cup
1/2 Cup Sugar 1/2 Cup Talcum Powder 1/2 Cup White Glue 1/2 Cup Water In a medium bowl, combine sugar and talcum powder and set aside. In a separate bowl, combine glue and water. Spread glue mixture over surface that you want to decorate with snow. Sprinkle the sugar mixture over the glue and enjoy the look of sparkling snow.

The Best Play Dough Kaycee Fillmore 2 1/2 c. flour 1/2 c. salt 1 T. alum (or cream of tartar) 1 T. oil 2 c. boiling water food coloring

Mix dry ingredients. Add oil to water (must be boiling) (I put mine in the microwave until it bubbles). Then add to dry ingredients. Mix with spoon until cool enough to knead. Dust with additional flour if necessary. Color as desired. This clay will stay soft for several months if stored in an airtight container. If using a mixer, combine all ingredients in mixer and mix with dough hooks until the dough forms. You may need to cool before letting kids play with it.
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Finger Paints Heather Nelson cup cornstarch 2 cups cold water Boil until thickened, cool, pour into containers with lids, add food coloring.

Invisible Writing Melissa Dunsmoor 1 small Paint Brush 1/2 Cup Lemon Juice 1 Medium Paint Brush 1 Cup Grape Juice White Paper Write a secret message on a piece of white paper. Dip the small paint brush in lemon juice and write your message on a white piece of paper. You can reveal the message by dipping the medium paint brush in grape juice and "painting" over the entire piece of paper. Your secret message will show through.

Play Dough Vanilla and Chocolate Cookies Suzanne Alexander 1 cup butter or margarine 4 cups flour 2/3 cup granulated sugar tsp baking soda 2/3 cup light corn syrup (vanilla) 2 squares unsweetened chocolate (choc) or dark corn syrup or molasses (choc) 1 tsp vanilla 1 beaten egg

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Vanilla Dough: In saucepan combine the butter, sugar, and light corn syrup. Cook and stir over medium heat until butter is melted and sugar dissolves. Pour into mixing bowl. Stir in vanilla. Cool 5 minutes. Add the egg; mix well. Stir together flour and baking soda. Add dry ingredients to egg mixture; mix well. Cover; chill dough 2 hours or overnight. Chocolate Dough: Prepare the vanilla dough as directed except reduce butter or margarine to 2/3 cup, use dark corn syrup or molasses instead of the light corn syrup, and melt 2 squares unsweetened chocolate with the butter mixture in saucepan. Continue as directed. Refrigerate dough until ready to use. Shape dough into flat shapes and pictures and place on ungreased cookie sheet, then bake at 350 until done.

These cookies are absolutely edible- I even thought they were good as a kid. We use them as an activity (and treat) for FHE.

Spray Chalk Melissa Dunsmoor

Makes about 1 cup

4 TBSP Cornstarch 1 Cup Warm Water Drops of Food Coloring In a medium bowl, combine cornstarch and warm water, stirring until mixture is smooth. Add drops of any color food coloring and mix well. Pour mixture into a small plastic bottle mister. Shake bottle before using to break up clots. Use spray chalk to decorate sidewalks or snow or use to create colorful sand sculptures at the lake or beach.

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