No Bake Cheesecake

2 cups graham cracker crumbs
1/2 cup butter, melted

1 box lemon jello 3 oz
1 cup hot water

1 can evaporated milk 15 oz, chilled
1 pkg cream cheese 8 oz, softened to
      room temperature
1 cup sugar
1 teaspoon vanilla

9x13 inch pan

Directions
1. Place in the freezer a large bowl, or a Bosch mixing bowl. You will use it in step 4 to whip the evaporatdd milk.

2. Make graham cracker crust by tossing 2 packages graham crackers (8.5 - 9.6 oz total) into the blender. This should make a little more than the 2 cups graham cracker crumbs. Measure out 2 cups, then place in a 9 x13 pan. Pour melted butter. Combine butter and cracker crumbs. Press evenly into bottom of pan. Place crust in freezer.

3.  Dissolve lemon jello in the 1 cup hot water. Set aside

4. Remove large bowl from freezer. Add evaporated milk. Whip evap milk until it doubles or triples in size. (Evap milk will not whip unless it is very cold.) In a separate small bowl, combine cream cheese and sugar. Add cream cheese and sugar combo to the whipped canned milk. Whip well to combine.

5. With wooden spoon, fold in lemon jello and vanilla to the cheesecake filling

6. Pour into 9x13 pan on top of graham cracker crust. Freeze for 1-2 hours.

7. Cut into wedges with a wet butterknife. Serve frozen with your favorite toppings. Our favorite toppings are cherry and blueberry pie filling

Apple Cinnamon Muffins using Dehydrated apples slices

INGREDIENTS

• 2 cups unbleached flour
• 1-1/2 cup whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1-1/2 cup sugar, brown sugar, or sucanat
• 2 eggs
• 1 cup oil
• 1 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon orange zest
• 1 cup drydrated apple slices, coarsely chopped
• 1/2 hot water
• 
  
• Cinnamon sugar topping: 2 Tablespoons cinnamon mixed with 1/2 cup sugar

INSTRUCTIONS

1. Preheat oven to 350 °. Line (24) muffin tin with papers or spray with nonstick cooking spray. 
2. Combine the chopped dehydrated apples and the 1/2 hot water. Stir. Set aside to rehydrate.
3. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
4. In a separate bowl, combine oil, milk, and eggs. Whisk to blend. Add cinnamon, orange zest, and diced apples. 
5. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy.
6. Fill each muffin cup with 1/4 cup batter. Sprinkle generously with cinnamon sugar. 
7. Bake 25 – 30 minutes, or until tester comes out clean.

Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

1-2 med   onions, finely diced with a knife or vegetable chopper

        (I start with 1 onion, if it's really strong, it might be all I need)

1 Tbsp   salt, add more to taste

16-20 cloves garlic, minced (or use blender or food processor w/ the cold water) 

2 cups   cold water

2 bunches cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)    

12 med tomatoes, finely diced (or use blender food processor)

4 cans  tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

Directions:

Place onions, garlic, and salt in a very large mixing bowl. Press the salt into the onions with the back of a mixing spoon. This step helps take the bitterness out of the onion. Set aside.

Combine all other ingredients in a large mixing bowl.

Taste test with corn chips. When the salsa tastes good, transfer it to glass jars. You can use plastic containers if you don't mind your plastic container smelling like salsa for months after.

Let the salsa sit in the fridge to allow the flavors to blend.  Sometimes it tastes better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow the instructions above, except omit cilantro. 

Store in glass containers in the fridge.  Add cilantro just before serving.

Orange Rolls

    Makes 36 rolls

18 frozen ‘Rhodes’ dinner rolls, freezer section of grocery store

1 cup butter

1  1/3 cup sugar

Orange zest from one orange

1/4 cup orange juice concentrate

1/4  cup water

Grease a sheet pan. Place frozen rolls on sheet pan to defrost at room temperature.

Check rolls. When they are defrosted a little, cut in half to make 36 mini rolls. Position rolls, cut side down, on sheet pan. Let rise.

Meanwhile, heat butter, sugar, orange rind, juice, and water to boiling. Boil 30 sec on MED to MED HIGH, stirring constantly. Set aside to let cool a little.

Pour half the orange sauce over risen rolls.

Bake 325 degrees for 18-22 min.

Pour remaining sauce over rolls after they come out of the oven