Soft Pretzels

3 3/4 to 4 1/4 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons salt

2 1/4 teaspoons yeast

1 1/2 cups very warm water (120 to 130 degrees)

2 tablespoons vegetable oil

1 cup water

2 teaspoons baking soda

Coarse salt

In a large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add 1 1/2 cups warm water and the oil. Beat with electric mixer on low speed for 1 minute and on medium speed for 1 minute, scraping bowl frequently. Stir in enough of the remaining flour to make a soft dough. Continue kneading dough in mixer for five minutes.

Heat oven to 425. Grease cookie sheets. In a shallow bowl, stir remaining water and baking soda to make a pretzel wash. Divide dough into 16 pieces. Roll each piece into a 24-inch rope. (dipping hands in pretzel wash will help make rolling dough easier) Form into pretzel shape. Dip pretzel into pretzel wash, place on cookie sheet. Cover loosely with plastic wrap when all dough is formed into pretzels. For thin pretzels, let rest about 5 minutes, for thicker pretzels, let rise in a warm place 15 to 20 minutes.

Just before baking, brush with remaining pretzel wash and sprinkle with coarse salt. Bake 10 to 13 minutes or until golden brown. Remove from cookie sheets and cool 15 minutes.

Chicken Quesadillas

2 cups shredded Mexican cheese blend
6 flour tortillas (8-10 inch)
1 cup chopped cooked chicken.
1 small tomato, seeded and chopped (1/2 cup)
4 medium green onions, chopped (1/4 cup)
2 tablespoons canned chopped green chilies
Chopped fresh cilantro, if desired

Heat oven to 350. Sprinkle 1/3 cup of ceese evenly over half f each tortilla. Sprinkle remaining ingredients over cheese. Fold tortillas in half over filling. Place on ungreased cookie sheet.

Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.

Chocolate Chip Cookies

3/4 cup butter, softened
1 1/4 cups packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 large egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup chopped pecans

Heat oven to 375.

Combine buttr, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into butter mixture until just blended. Stir in chocolate chips and nuts.

Drop by rounded measuring tablespoonfuls 3 inches apart onto greased baking sheet.

Bake 8 to 10 minutes. Cool on pans for 2 minutes before moving to cooling rack.

Grandpa's Fruit Salad

1 package frozen sliced strawberries in syrup, thawed
4-5 large gala apples
1 bunch grapes
3 bananas
1/2 cup cashews, salted

Chop apples, grapes, and bananas into bite-sized pieces. Mix with strawberries. Toss in cashews and refrigerate until serving.

Pumpkin Pie Crunch

1 (15 oz) can pumpkin

1 (12 oz) can evaporated milk

3 large eggs

1 1/4 cup sugar

4 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)

1/2 teaspoon salt

1 package yellow cake mix

3/4 cup melted butter

sweetened whipped cream

Preheat the oven to 350. Spray a 9x13 pan with cooking spray.

Combine pumpkn and next five ingredients in a large bowl. Pour into pan. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter.

Bake at 350 for 40 to 45 minutes, or until golden. Let cool, and serve with whipped cream.

Pumpkin Chocolate Chip Muffins

3 cups soft whole-wheat flour (or all-purpose flour)
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 ggs, slightly beaten
1 cup sugar
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 cups chocolate chips

Preheat oven to 350. Grease or line 24 muffin cups.

Combine flour, soda, powder, cinnamon and salt in a medium bowl. Combine eggs and sugar in a large bowl. Add pumpkin, oil and applesauce; mix well. Stir in flour mixture until moistened. Fold in chocolate chips. Spoon bater into prepared muffin cups.

Bake for 20 to 25 minutes, or until top springs back when lightly touched. Cool in pan for 5 minutes before removing.

Dad's Sunday Night Omelets

1 cup Bisquick
1 cups milk
2 eggs
Velveeta cheese

Mix together Bisquick, milk, and egg. Pour batter on hot, greased griddle (this will make three omelets). As it begins to set on top, place sliced Velveeta cheese on one half of omelet and fold the other half on top. Cook until cheese is melted. Serve as is, with salsa, or (my favorite) with strawberry jam.