Sweet Cornbread

• 1 Cup Flour
• 1 Cup Yellow Cornmeal
• 2/3 Cup White Sugar
• 1 tsp Salt
• 3 1/2 Tsp Baking Powder
• 1 egg
• 1 cup Milk
• 1/3 Cup Vegetable Oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Ashlie's Cookie Salad

• 2 (3.4 ounce) Packages Instant Vanilla Pudding Mix
• 1 Pint Buttermilk
• 16 ounces Cool Whip (not frozen)
• 2 (11 ounce) Cans Mandarin Oranges Drained
• 1 package of fudge stripe cookies crunched

Directions - In large bowl, mix together pudding, mix buttermilk and cool whip. cover and refrigderate until serving. fold in oranges and cookies.

Chelsea's Tortillas

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1 cup boiling water
• 1/2 teaspoon salt

Combine dry ingredients then cut shortening into mix, add water. Mix in extra flour until dough is slightly sticky but not too much. knead with hands. then take desired amount and roll into a ball then roll out with rolling pin until desired size. Put in hot dry frying pan and cook until has light brown spots on both sides.

Creamy Pesto Chicken

• 3 cups bowtie pasta
• 2 Tablespoons butter
• 1 lb. chicken breasts, cubed
• 1 can cream of chicken or mushroom soup
• 1/2 cup milk
• 1/2 cup pesto sauce

Cook pasta according to package directions, drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned. Add soup, pesto sauce, and milk. bring to boil and simmer 5 min. Stir in drained pasta and heat through. 

Kate's Spaghetti Carbonara

• 8 oz angel hair pasta
• 2 eggs
• 8 strips of bacon
• 2 Tablespoons butter
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Cook pasta as directed on box. Cook bacon cut into small bits, and soak in melted butter. mix all ingredients in bowl and then fry until the eggs have set. Then serve a delicious Italian treat.

Amanda's Root Beer Cookies

• Cookie Dough
• 1 cup sugar
• 1 cup brown sugar
• 1 cup butter softened
• 1/2 cup milk
• 2 eggs
• 2 teaspoons root beer extract
• 2 teaspoons vanilla
• 4 cups flour
• 1 teaspoons baking soda
• 1/4 teaspoons salt

Preheat oven to 375˚F

In large mixing bowl combine sugars, butter, milk, eggs, root beer extract, vanilla, mix until well blended.

Add flour, baking soda, and salt. Beat until soft dough forms.

Drop dough in 1 to 1 1/2 teaspoon- size balls onto prepared cookie sheet. Place the balls appr. 2 inches apart.

Bake for 10 min. or until cookies are just turning brown.

Cool before frosting.

Frosting

• 1 1/2 cups powdered sugar
• 2 tablespoons half n half
• 2 teaspoons butter, softened
• 1 teaspoon root beer extract

In Small mixing bowl, combine all ingredients, mix until smooth.

Frost cookies. Let frosting set before storing.