Administrativia

1 cup sliced mushrooms 3/4 cup sherry 4 cups heavy cream 1/2 pound Brie cheese 2 tablespoons butter 4 cups chicken stock 1/2 tablespoon corn starch 1 cup sliced green onions Salt & Black Pepper to taste Croutons (see below) Fresh parsley In your soup pot, saute mushrooms in butter.  Deglaze with 1/4 cup sherry.  Add chicken stock and cream.  Bring to a boil.  Combine remaining sherry with cornstarch and add to soup.  Let soup return to a boil.  Adjust seasonings and add green onions.  Reduce heat. Slice some of the Brie for topping.  Chop the remaining in to small chunks and stir into soup.  Let simmer on low heat while preparing croutons. Placed thin baguette slices on a baking sheet.  Brush with butter.  Top with sliced Brie and toast in a hot oven prior to serving. When ready to serve, pour soup into serving bowls.  Place crouton on top, sprinkle with fresh parsley.

12-16 corn tortillas  (16 smaller tortillas works best) 2 1/2 cups shredded longhorn cheddar 1 (10 oz.) package frozen spinach, thawed 1/4 cup milk 1 1/2 cups sour cream (low fat is ok) 2 small cans chopped green chiles 2 pounds ground round or lean ground beef 1 can whole tomatoes 1 medium onion, chopped (white or yellow) 1 can golden mushroom soup 1/4 teaspoon garlic powder 1/2 cup butter, melted salt & pepper to taste In a large skillet, brown the meat.  Drain.  Stir in the tomatoes, spinach, onion and salt & pepper.  Remove from heat. In a large bowl, combine soup, sour cream, garlic powder and milk. Take half of the tortillas and dip in the melted butter.  Arrange at the bottom of a 13 x9 casserole dish.  Spoon in the of the meat mixture, scatter chiles across the top and about 1 cup of cheese. Dip remaining tortillas in butter and arrange on top of the meat mixture.  Layer soup and sour cream mixture on top...

Less of a sandwich and more of a casserole, this makes a fairly light meal -- I recommend serving with a salad and a cup of tomato soup. Note:  I've updated the recipe with tips and additional ingredients.

But now that I've seen it (doh!), I'll be following suit!

This is a very easy bread to make -- great for beginners and a nice crowd pleaser when you don't want to serve the store-bought stuff.   3 cups all-purpose flour (whole wheat flour can be substituted) 2 tablespoons granulated white sugar 2 tablespoons rolled oats (not instant) 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups buttermilk Preheat oven to 375°ree;F and place the rack in the center of the oven. Line a baking sheet with parchment paper.   In a large bowl, whisk together the flours, sugar, oats, baking soda, and salt. Make a well in the center of the flour mixture and add most of the buttermilk. Using yours hands, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft moist dough.   Transfer to a lightly floured surface and gently knead the dough into a 7" round that is about 1" thick. Place the round on your prepared baking sheet and then, with a sharp knife, cut a 1/4" deep "X" across the top of the bread. ...

Puddings Rum Raisin Bread Pudding No-Bake / Freezer No-Bake Banana Split Cheesecake Chocolate Mousse Pie Double Chocolate Ice Cream Mud Pie Frozen Lemonade Pie Cherry Cheese Pie Strawberry Crunch Strawberry & Lemon Trifle Oreo Cookies & Cream Freeze

Breads, Muffins & Rolls Banana Toffee Rum Bread Blueberry Buttermilk Muffins Foccacia Bread Irish Soda Bread Orange Nut Bread Baking Mix  - for pancakes & biscuits