GREEN SCORPION

YOU WILL NEED 1 1/2 OZ VODKA 3/4 CUP GREEN CREAM DE MENTHE STIR OVER CRUSHED ICE IN A HIGHBALLED GLASS. ADD SMALL AMOUNT OF SODA IF DESIRED,AND SERVE.

A BIG PINK DRINK

YOU WILL NEED 1 oz coconut rum 1 oz grenadine syrup 6 oz milk Pour rum over ice, fill with milk. Pour in a dash of grenadine to add a nice pink color

SMURFIN' COLADA

YOU WILL NEED 1 oz Malibu® coconut rum 1 oz banana liqueur 1 oz vodka 1 oz Blue Curacao liqueur 2 oz pineapple juice 1 splash Red Bull® energy drink 1 splash cream 1 splash soda water THIS DRINK WAS CREATED BY MELANIE FROM MACKENZIE'S BAR. Pour everything together over ice (alcohol first, then red bull, cream, and soda water last) and stir or blend. (optional) Garnish with pineapple slice and/or lime

BBQ PULLED PORK

YOU WILL NEED 1/4 CUP OF EXTRA VIRGIN OLIVE OIL 1 TABLESPOON OF GARLIC POWDER 1 TABLESPOON PAPRIKA 1/2 TABLESPOON PEPPER 1 TEASPOON APPLE CIDER VINEGAR PORK BUTT SHOULDER UNTRIMMED AND UNTIED OPEN PIT BBQ SAUCE PRE-HEAT OVEN TO 450 DEGREES F IN MEDIUM BOWL MIX OLIVE OIL, VINEGAR, GARLIC, PAPRIKA, PEPPER, UNTIL SEASONING IS BLENDED WITH OLIVE OIL. RUB ALL OVER PORK SPOONING OFF ANY ACCESS OLIVE OIL MIXTURE LET SIT ROOM TEMPERATURE FOR 1 1/2 HOURS. COAT BOTTON OF BAKING DISH WITH NOT STICK SPRAY. PLACE PORK IN THE DISH PLACE IN THE OVEN, IMMEDIATELY REDUCING HEAT TO 375 DEGREES F COOKING FOR 6 HOURS. REMOVE PORK FROM OVEN IMMEDIATELY SHRED PORK WITH 2 FORKS.POUR BBQ SAUCE OVER THE PORK,STIR AND SERVE ON BREAD AS SANDWICH.

FUNDRASING FOR NON-PROFIT ORGANIZATION

MOTHER'S DAY SPICED APPLE PANCAKE

YOU WILL NEED 1 1/2 POUND OF GRANNY SMITHS GREEN APPLES PEELED CORED AND SLICED INTO 8 PIECES 2 TABLESPOONS BUTTER 2 TABLESPOONS WATER 1/2 CUP OF SUGAR 2 TABLESPOONS SUGAR 3 LARGE EGGS 3/4 CUP MILK 3/4 CUP OF ALL PURPOSE FLOUR 1/2 TEASPOON OF GROUND CINNAMON OR 1 TEASPOON PUMPKIN PIE SPICE PREHEAT OVEN TO 400 DEGREES F. IN 12 INCH CAST IRON SKILLET, HEAT BUTTER,WATER,AND HALF CUP OF SUGAR OVER MEDIUM HIGH HEAT TO BOILING. ADD APPLE WEDGES;COOK 12-15 MINUTES OR UNTIL APPLES ARE GOLDEN AND SUGAR MIXTURE STARTS TO CARAMELIZE,STIRRING OCCASIONALLY. MEANWHILE IN BLENDER PLACE EGGS,MILK,FLOUR,PUMPKIN PIE SPICE OR CINNAMON,SALT,AND REMAINING 2 TABLESPOONS SUGAR, ADDING LIQUID FIRST.BLEND UNTIL SMOOTH. WHEN APPLE MIXTURE IN SKILLET IS DEEP GOLDEN POUR OVER APPLES,PLACE SKILLET IN OVEN;BAKE 15-17 MINUTES OR UNTIL PUFFED AND LIGHTLY BROWNED. SERVE IMMEDIATELY.

TOMMIS' WATERMELON LEMONADE

YOU WILL NEED1 1/2 POUNDS SLICED SEEDLESS WATERMELON RIND REMOVED ZEST OF ONE LEMON 3/4 CUP FRESH LEMON JUICE 1/2 CUP MILD HONEY 1 LEMON THINLY SLICED FOR GARNISHING 2 1/2 CUP ABSOLUTE VODKA 1/2 CUP WATER IN FOOD PROCESSOR PLACE WATERMELON AND PROCESS UNTIL SMOOTH STRAIN THROUGH COARSE SIEVE OVER A BOWL STIRRING TO PUSH THROUGH PULP.POUR JUICE INTO LARGE PITCHER ADD LEMON ZEST. IN BOWL WHISK LEMON JUICE AND HONEY UNTIL HONEY DISSOLVES, STIR INTO WATERMELON JUICE STIR IN VODKA STIR IN 1 1/2 CUP WATER REFRIGERATE OVER NIGHT UNTIL VERY COLD SERVE OVER ICE GARNISH WITH LEMON SLICES.

UNCLE TOMMIS' MEATLOAF

YOU WILL NEED 1 MEDIUM ONION 3 MEDIUM CLOVES OF GARLIC 1/2 GREEN RED AND YELLOW BELL PEPPER DICED SMALL 2 MEDIUM EGGS DIVIDED 1/2 ITALIAN SEASONED BREADCRUMB 1 TABLESPOON OF SALT 1/2 TABLESPOON OF PEPPER 1 12 OUNCE CAN OF CAMBPELLS TOMATO SOUP 1 LBS OF 80/20 HAMBURGER 1 CUP OF KETCHUP 1/2 CUP HOT WATER PREHEAT OVEN TO 400 DEGREES F IN LARGE BOWL MIX HAMBURGER BREADCRUMBS 1/2 CUP HOT WATER (KEEPS MEAT MOIST) DICED BELL PEPPER YELLOW GREEN AND RED EGGS ONE AT A TIME SALT PEPPER TOMATO SOUP MIX UNTIL VERY WELL INCORPORATED PLACE IN OILED BAKING DISH PLACE DISH IN OVEN AND COOK FOR 50 MINUTES DRIZZLE CUP OF KETCHUP OVER THE TOP.

FILET MIGNON MUSHROOM-WINE SAUCE OF LOVE

YOU WILL NEED 2 TABLESPOONS OF BUTTER DIVIDED 3 TABLESPOONS SHALLOTS, MINCED 1/4 CUP OF SHIIITAKE MUSHROOMS CLEANED AND STEMS REMOVED 3/4 CUPS RED WINE DIVIDED 5 FLUID OUNCES OF BEEF CONSOMME FRESH GROUND BLACK PEPPER TO TASTE 2 4 OUNCE FILET MIGNON STEAKS 1/2 TABLESPOON OF SOY SAUCE 1 TEASPOON CORNSTARCH 1 TEASPOON DRIED THYME FRESH THYME TO GARNISH. IN A NON STICK FRYING PAN SAUTE SHALLOTS,AND MUSHROOMS IN 1 TABLESPOON OF BUTTER FOR ABOUT 4 MINUTES UNTIL TENDER. ADD 1/2 CUP OF RED WINE AND 3 FLUID ONCE OF CONSOMME. SIMMER FOR ABOUT 5 MINUTES, STIRRING FREQUENTLY. REMOVE MUSHROOMS FROM THE SAUCE AND SET ASIDE. BOIL MIXTURE OVER HIGH HEAT UNTIL REDUCED 1/4 CUP. COMBINE SAUCE WITH MUSHROOMS IN BOWL SET ASIDE. IN ANOTHER BOWL COMBINE SOY SAUCE WITH CORNSTARCH SET ASIDE. SPRINKLE FILETS WITH PEPPER TO TASTE. SAUTE STEAKS IN REMAINING 1 TABLESPOON OF BUTTER OVER MEDIUM HEAT, ABOUT 3 MINUTES ON EACH SIDE FOR A 1 INCH THICK STEAK. REDUCE FIRE TO MEDIUM LOW HEAT COOK STEAKS UNTIL DESIRE LEVEL OF DONENESS. REMOVE FROM PAN KEEP WARM. ADD THE REST OF THE WINE AND CONSOMME TO THE SKILLET, SCRAPPING TO DEGLAZE THE PAN AND INCORPORATE STEAK BITS TO THE SAUCE. BRING TO A BOIL FOR 1 MINUTE ADD MUSHROOM SAUCE MIXTURE CORNSTARCH AND SOY SAUCE MIXTURE AND THE THYME. BOIL ONE MINUTE, STIRRING CONSTANTLY, UNTIL THICKENED.

TRIBUTE TO EVA: BANANA PUDDING

YOU WILL NEED: 8 OUNCE PACKAGE OF CREAM CHEESE 1 14 OUNCE CAN SWEETENED CONDENSED MILK 1 5 OUNCE PACK OF INSTANT VANILLA PUDDING MIX 3 CUPS COLD MILK 1 TEASPOON OF VANILLA EXTRACT 1 8 OUNCE CONTAINER OF FROZEN WHIPPED TOPPING, THAWED 4 BANANAS SLICED 1/2 12 OUNCES OF VANILLA WAFERS IN LARGE BOWL, BEAT CREAM CHEESE UNTIL FLUFFY.BEAT IN CONDENSED MILK,PUDDING MIX,COLD MILK AND VANILLA UNTIL SMOOTH.FOLD IN 1/2 OF THE WHIPPED TOPPING.LINE THE BOTTOM OF A 9 BY 13 INCH DISH WITH VANILLA WAFERS.SPREAD WITH PUDDING MIXTURE. TOP WITH REMAINING WHIPPED TOPPING AND CHILL.

FUNDRAISER

CHICKEN PAREMSAN

YOU WILL NEED:FOR SAUCE 1/2 LARGE YELLOW ONION 1/4 CUP OLIVE OIL 2 MEDIUM GARLIC CLOVES PEELED AND MINCED 1 CAN (28 OZ) OF CRUSHED TOMATOES 1 TEASPOON DRIED OREGANO PINCH OF RED PEPPER FLAKES PINCH OF SUGAR. YOU WILL NEED: FOR CHICKEN 4 CHICKEN BREAST CUTLETS SALT 2 EGGS 1 CUP BREAD CRUMBS 1 CUP FRESHLY GRATED PARMESAN CHEESE 1/4 CUP OLIVE OIL 2 TABLESPOONS OF BASIL 8 OUNCE MOZZARELLA CHEESE. PREPARE SAUCE: COARSELY GRATE HALF OF ONION HEAT OLIVE OIL IN SAUCE ON MEDIUM HIGH HEAT ADD ONIONS AND SAUTE FOR 2-3 MINUTES. ADD THE MINCED GARLIC COOK ABOUT 1 MINUTE UNTIL FRAGRANT.THEN ADD TOMATOES, OREGANO,RED PEPPER FLAKES,AND SUGAR. BRING TO A SIMMER, REDUCE THE HEAT TO MAINTAIN THE SIMMER. COOK UNCOVERED WHILE YOU PREPARE THE CHICKEN. ABOUT 10-12 MINUTES. PREHEAT OVEN TO 400 DEGREES F WORKING ONE AT A TIME PLACE CHICKEN BETWEEN 2 PIECES OF WAX PAPER AND BEAT UNTIL 1/2 INCH THICK SALT THE CHICKEN PIECES WELL. IN A LARGE BOWL MIX TOGETHER THE BREAD CRUMBS, 1/2 CUP PARMESAN CHEESE,PINCH OF SALT. IN SEPARATE BOWL WHISK TOGETHER THE EGGS HEAT 1/4 CUP OLIVE OIL IN LARGE SAUTE PAN ON MEDIUM HEAT THE OIL SHOULD NOT BE SMOKEY.DREDGE CHICKEN ON PIECE AT A TIME IN THE EGG MIXTURE THEN INTO THE BREADCRUMBS THEN LAY EACH PIECE INTO THE SAUTE PAN ON MEDIUM HEAT GENTLY FRYING EACH PIECE UNTIL GOLDEN BROWN 3-4 MINUTES PER SIDE. SPREAD ENOUGH TOMATO SAUCE TO THICKLY COVER THE BOTTOM OF THE CASSEROLE OR BAKING DISH. ONCE THE CUTLETS AR BROWN ON BOTH SIDES, ARRANGE THEM ON TOP OF THE TOMATO SAUCE IN THE BAKING DISH.PLACE SAUCE OVER TOP OF EACH CUTLET. SPRINKLE BASIL OVER THE TOP OF CUTLETS,TOP THE CUTLETS WITH MOZZARELLA AND REMAINING PARMESAN CHEESE. BAKE IN THE OVEN FOR 10-12 MINUTES OR UNTIL MOZZARELLA STARTS TO BROWN.

SWEET AND TANGY WHITE SANGRIA

YOU WILL NEED 1 BOTTLE DRY WINE CHILLED 1/2 CUP VODKA CHILLED 4 MEDIUM LIMES 1/2 CUP SUGAR 1 LEMON TONIC WATER AS NEEDED MINT LEAVES TO GARNISH INSTRUCTIONS JUICE 2 OF THE LIMES.SLICE OTHER 2 LIMES IN THIN SLICES. SLICE LEMON INTO THIN SLICES COMBINE ALL INGREDIENTS (EXCEPT FOR TONIC WATER) IN A MEDIUM PITCHER. REFRIGERATE FOR 1-2 HOURS SERVE OVER ICE CUBES, TOPPING OFF WITH DESIRED AMOUNT OF TONIC. GARNISH WITH MINT. NOT GREAT VALENTINES DAY DRI

NICE AND BLUE

YOU WILL NEED 1 BOTTLE ABSOLUTE VODKA SQUEEZE OF LIME ONE OUNCE TRIPLE SEC OUNCE OF BLUE CURACAO SHAKE OVER ICE STRAIN INTO FANCY GLASS. SERVE.

BRANDY WINE PUNCH

YOU WILL NEED 1 CUP FRESH LEMON JUICE 1/2 CUP SUPERFINE SUGAR 1 1/2 CUPS BRANDY 1 1/2 CUPS AMONTILLADO SANGRIA WINE 1/4 CUP RUBY PORT 1/4 CUP CCOINTREAU LIQUERUR OR 1/4 CUP OF MARNIER 2 BOTTLES CHILLED SPARKLING WINE 1 LITER SPRITE ICE CUBES ORANFE SLICE FOR GARNISH LEMON SLICE FOR GARNISH IN LARGE PUNCH BOWL STIR THE LEMON JUICE WITH THE SUGAR UNTIL THE SUGAR DISSOLVES. ADD THE BRANDY, SANGRIA,PORT,COINTREAU,SPARKLING WINE, AND SPRITE AND STIR GENTLY UNTIL WELL BLENDED. ADD THE ICE AND GARNISH WITH FRUIT.

ROSE SHERRY

YOU WILL NEED 1 PINT BOTTLE RUM 1 PINT BOTTLE SPANISH BRANDY 1 BOTTLE SHERRY WINE 2 LITERS SPRITE CLEAR COLORED LARGE PITCHER FILLED HALF WAY WITH ICE CUBES GRAPES LEMON SLICES LIME SLICES MEASURE 3/4 CUPS RUM, 3/4 CUPS BRANDY, 2 CUPS WINE, ANS 2 CUPS SPRITE AND POUR ALL INTO PITCHER OVER THE ICE STIR WITH LONG HANDLED SPOON.TAKE A COUPLE GRAPES GREEN AND PURPLE CUT INTO 1/2 AND DICE A FEW PIECES OF LEMONS AND LIMES. ADD DICED FRUIT TO PITCHER AND STIR ONCE MORE POUR INTO TALL CRYSTAL GLASSES.

BANANA MERINGUE PIE

YOU WILL NEED 3/4 CUP SUGAR 1/4 CUP CORN STARCH 1/4 TEASPOON SALT 2 1/2 CUPS MILK 3 EGG YOKES, LIGHTLY BEATEN 2 TABLESPOONS BUTTER 1 1/2 TEASPOONS VANILLA EXTRACT 3 MEDIUM FIRM BANANAS 1 PASTRY SHELL 9 INCHES BAKED MERINGUE 3 EGG WHITES,1/4 TEASPOON CREAM OF TARTAR 6 TABLESPOONS SUGAR IN LARGE SAUCE PAN, COMBINE THE SUGAR CORNSTARCH AND SALT STIR IN MILK UNTIL SMOOTH. COOK AND STIR OVER MEDIUM-HIGH HEAT UNTIL BUBBLY AND THICKENED. REDUCE THE HEAT. COOK FOR TWO MINUTES REMOVE FROM HEAT. STIR A SMALL AMOUNT OF HOT FILLING INTO EGG YOKES,RETURN TO PAN. COOK AND STIR FOR 2 MINUTES.GENTLY STIR IN BUTTER AND VANILLA UNTIL BUTTER IS MELTED, SET ASIDE.SLICE BANANAS INTO PIE SHELL,POUR HOT FILLING OVER BANANAS. IN LARGE BOWL BEAT EGG WHITES AND CREAM OF TARTAR ON MEDIUM SPEED UNTIL SOFT PEEKS FORM. GRADUALLY BEAT IN SUGAR,1 TABLESPOON AT A TIME, ON HIGH UNTIL STIFF PEEKS FORM AND SUGAR IS DISSOLVED.SPREAD MERINGUE EVENLY OVER FILLING, SEALING EDGES TO CRUST. BAKE AT 350 DEGREES F FOR 15 MINUTES UNTIL MERINGUE IS GOLDEN BROWN COOL ON WIRE RACK 1 HOUR REFRIGERATE FOR AT LEAST 3 HOURS BEFORE SERVING.

BAKED PECAN FRENCH TOAST

YOU WILL NEED 4 LARGE EGGS 1 CUP MILK 1/4 CUP SUGAR 1/4 TEASPOON GROUND NUTMEG 1/2 TEASPOON VANILLA EXTRACT 1 LOAF FRENCH BREAD (CUT INTO 12 1 INCH SLICES (8OUNCES)) 1/2 CUPS CHOPPED PECANS 2 TABLESPOONS BUTTER MELTED MAPLE SYRUP PLACE EGGS, MILK, NUTMEG, AND VANILLA IN MEDIUM MIXING BOWL AND WHISK TO COMBINE. MIST THE BOTTOM OF A 12 BY 8 INCH GLASS CASSEROLE WITH VEGETABLE OIL SPRAY. PLACE THE BREAD SLICES IN A SINGLE LAYER IN THE PAN. POUR THE EGG MIXTURE OVER THE BREAD, DISTRIBUTING IT EVENLY. TURN THE BREAD SLICES ONCE. COVER THE PAN WITH PLASTIC WRAP REFRIGERATE OVER NIGHT. THE NEXT MORNING PREHEAT OVEN TO 425 DEGREES F. REMOVE PAN FROM REFRIGERATOR REMOVE PLASTIC. SPRINKLE THE BREAD WITH PECANS AND DRIZZLE WITH MELTED BUTTER. BAKE 20 TO 25 MINUTES, OR UNTIL BREAD SLICES PUFF UP AND PECANS ARE DEEP BROWN BUT NOT BURNT.... SERVE WITH MAPLE SYRUP.

DOUBLE CHOCOLATE CHIP COOKIES

YOU WILL NEED 1 1/2 CUPS ALL PURPOSE FLOUR 3/4 CUPS PACKED BROWN SUGAR 1/2 CUPS SOFTENED BUTTER 1/4 CUP GRANULATED SUGAR 1/2 TEASPOON VANILLA EXTRACT 1/2 TEASPOON BAKING SODA 1/4 TEASPOON SALT 1 LARGE EGG 3/4 CUPS SEMI SWEET CHOCOLATE CHIPS 3/4 CUPS WHITE SEMISWEET CHOCOLATE CHIPS PREHEAT OVEN TO 375 DEGREES F INTO LARGE BOWL, MEASURE ALL INGREDIENTS EXCEPT SEMISWEET AND WHITE CHOCOLATE CHIPS. WITH MIXTURE AT MEDIUM SPEED, BEAT INGREDIENTS UNTIL BLENDED AND SMOOTH, OCCASIONALLY SCRAPPING BOWL WITH RUBBER SPATULA. WITH SPOON STIR IN CHIPS. DROP DOUGH BY ROUNDED TABLESPOONS, 2 INCHES APART, ONTO UNGREASED LARGE COOKIE SHEET. BAKE COOKIES 10 TO 12 MINUTES OR UNTIL GOLDEN BROWN. IMMEDIATELY TRANSFER COOKIES TO WIRE RACK TO COOL. REPEAT WITH REMAINING DOUGH. STORE COOKIES IN TIGHTLY COVERED CONTAINER UP TO 1 WEEK.

PEACH COBBLER

YOU WILL NEED 1/2 CUP BUTTER 1 16 OZ CAN SLICED PEACHES 1 1/4 CUP SUGAR DIVIDED 1 CUP ALL PURPOSE FLOUR 1 CUP MILK 2 TEASPOONS BAKING POWDER 1/4 TEASPOON SALT IN 2 QUART SHALLOW BAKING DISH POUR MELTED BUTTER SET ASIDE DRAIN PEACHES RESERVE 1/4 CUP JUICE. BRING PEACHES AND JUICE TO A JUST BOIL. IN A LARGE MIXING BOWEL 1 CUP SUGAR, FLOUR,MILK,BAKING POWDER,AND SALT MIX WELL POUR OVER BUTTER IN BAKING DISH SPOON HOT PEACHES OVER BATTER. SPRINKLE WITH REMAINING SUGAR BAKE AT 400 DEGREES FOR 25 MINUTES OR UNTIL CAKE TEST IS DONE SERVE WARM OR SERVE WARM WITH A SCOOP OF FRENCH VANILLA ICE CREAM.

CHICKEN AND WAFFLES

YOU WILL NEED 2 CUPS SIFTED FLOUR 2 CUPS FLOUR (FOR CHICKEN) 1/2 TABLESPOON SALT (FOR CHICKEN) 1/2 TABLESPOON PEPPER (FOR CHICKEN)2 TABLESPOONS CINNAMON 3 TEASPOONS BAKING POWDER 1 TABLESPOON SUGAR 1/2 TEASPOON SALT 3 EGGS SEPARATED 1 1/2 CUP MILK 5 TABLESPOONS MELTED SHORTING 6 BONELESS CHICKEN THIGHS 1 STICK SOFT BUTTER 5 STRAWBERRIES MAPLE SYRUP IN CASK IRON POT HEAT 6 CUPS CANOLA OIL ON MEDIUM HIGH HEAT (USE POT THERMOMETER IF MORE COMFORTABLE) WASH CHICKEN UNTIL CLEAN BLOT CHICKEN DRY IN MEDIUM BROWN PAPER BAG SIFT FLOUR, SALT, AND PEPPER PLACE CHICKEN IN BAG WITH FLOUR MIXTURE SHAKE BAG UNTIL CHICKEN IS COATED WITH FLOUR MIXTURE. CHECK TEMPERATURE IF OIL SHOULD BE AT 350 DEGREES DROP CHICKEN IN GREASE FRY UNTIL CHICKEN IS GOLDEN BROWN AND FLOATING IN THE GREASE REPEAT UNTIL ALL SIX PIECES ARE FINISHED IN LARGE BOWEL MIX AND SIFT DRY INGREDIENTS. COMBINE BEATEN EGG YOKES, MILK, AND SHORTENING, ADD DRY INGREDIENTS BEATEN UNTIL SMOOTH, FOLD IN BEATEN EGG WHITES. POUR BATTER INTO EACH SECTION OF A HOT WAFFLE IRON. COOK UNTIL WAFFLES ARE CRISPY AND BROWNED WAFFLES RECIPE SERVES 6 PLACE SOFTENED BUTTER AND WASHED STRAWBERRIES IN MIXER MIX UNTIL WELL INCORPORATED STRAWBERRY BUTTER SHOULD BUTTER ALL SIX. SERVE WITH MAPLE SYRUP

FUNDRAISER TO LAUNCH MY OWN WEBSITE

CAKES AND PIES FUNDRAISER

SOUL LASAGNA

YOU WILL NEED 1 LARGE ONION 1 LARGE GREEN BELL PEPPER 1 LBS 80/20 HAMBURGER 1LBS LASAGNA NODDLES 2 JARS OF TOMATO SAUCE (SAUCE CAN BE STORE BOUGHT)
4 CLOVES OF GARLIC 1 PACK OF PEPPERONI 3LBS OF SHREDDED MOZZARELLA CHEESE 2LBS OF CHEDDAR CHEESE

PRE-HEAT OVEN TO 400 DEGREES.

FIRST BRING BIG POT 6 CUPS OF WATER ON EYE  ON HIGH TO BOIL ADD SALT TO TASTE
ONCE WATER IS RAPIDLY BOILING ADD LASAGNA NOODLE ADD A TEASPOON OF OIL SO NOODLES DON'T STICK TOGETHER AS THEY COOK

 SAUTE  ONIONS AND BELL PEPPERS IN A TABLESPOON OF EXTRA VIRGIN OLIVE OIL THEN ADD GARLIC AND HAMBURGER CONTINUE COOKING UNTIL HAMBURGER IS COMPLETELY BROWN REDUCE HEAT (DRAIN) ADD TOMATO SAUCE SIMMER

ONCE NOODLE ARE FINISHED BOILING (STRAIN) RINSE IN COOL WATER

IN BAKING DISH LAYER NOODLES TOP WITH SAUCE AND THE CHEESE (REPEAT AS MANY LAYERS THAT YOU DESIRE) ONCE YOU ARE AT THE TOP OF THE LASAGNA SAUCE AS YOU HAD BEEN TOP WITH CHEESE ADD PEPPERONIS ADD AS MANY TO TASTE. ONCE YOU HAVE FINISHED TOPPING LASAGNA PLACE IN OVEN FOR 45 MINUTES UNTIL CHEESE ON TOP IS BUBBLING.

HOMEMADE APPLE FRITTERS

INGREDIENTS) 2 CUPS OF FLOUR 2 EGGS ONE TABLESPOON OF MELTED BUTTER 2 1/2 CUPS OF MILK 1/2 TABLESPOON OF CINNAMON 1 CUP OF BROWN SUGAR 3 GRANNY D'S APPLE.

1ST. IN LARGE MIXING BOWEL MIX  2 CUPS FLOUR  BROWN SUGAR AND CINNAMON

WHILE YOU ARE GETTING THAT INCORPORATED MIX ANY LUMPS OUT 

(I HEAR IT IS BAD LUCK IF U DON'T EAT AT-LEASE ONE LUMP/ ALSO BAD LUCK NOT TO EAT A PINCH OF BROWN SUGAR WHEN COOKING WITH IT) 

(PUT CAST IRON SKILLET ON EYE AND HEAT OIL ON MED HIGH HEAT.)

(PEEL APPLES AND CUT INTO DICES)

2ND. MIX IN MELTED BUTTER AND MILK.

3RD.MIX IN EGGS (MIX IN ONE EGG AT A TIME)

MIX IN APPLES (STIR UNTIL INCORPORATED)

TAKE SERVING SPOON SPOON OUT AS THE FRITTERS (SIZES MAY VARY)

FRY FRITTERS ON BOTH SIDES UNTIL GOLDEN BROWN (FRY AS DARK AS YOU WOULD WANT THEM TO BE)

REMOVE FROM GREASE DUST WITH POWDER SUGAR AND SERVE!!!!!!!