HOMEMADE PITA BREAD

from Rachael Lundeberg
     2 1/2 c. warm water
     2 Tbsp. yeast
     4 Tbsp. sugar
     5 c. flour
     1 tsp. salt
Combine water, yeast and sugar in a large bowl; let sit 10 minutes.  Add flour and salt; mix well.  Knead dough for 5 minutes.  Let rise 2 minutes.

Make eight balls out of dough the size of baseballs; lay on towel.  Start timing from the first ball, and raise 5 minutes.  Preheat oven to 500 degrees.

Roll 1st ball into a disk (about 5 inches) using a little flour and rolling out 4 times, turning it over each time.  Place on upside-down, ungreased cookie sheet.  Repeat with 2nd ball.  Place cookie sheet in oven.  Work on rolling out other pitas while the first two cook.  As soon as pita balloons, take it out (3 - 5 minutes--no longer than 5!).    Remove to an unzipped plastic bag. 

When ready to serve, open by cutting each circle in half and opening the pocket. 

*This is wonderful served with Chicken Salad!

CAFE RIO INSPIRED CREAMY TOMATILLO DRESSING

from Alicia Steele
     1 packet TRADITIONAL Hidden Valley Ranch mix (not Buttermilk)
     1 c. mayonnaise
     1 c. buttermilk
     2 tomatillos, husk removed, diced
     1/2 bunch of fresh cilantro
     1 clove garlic
     juice of 1 lime
     1 jalapeno (if you like it spicy, keep the seeds in; if you like it mild, remove the seeds)
Mix all ingredients together in a blender.

Serving suggestion: use on a salad with Cafe Rio Inspired Pork and Cafe Rio Inspired Cilantro-Lime Rice!

CHOCOLATE FONDUE

from Alicia Steele
     1 (14 oz.) can sweetened condensed milk
     1 c. semi-sweet chocolate chips
     1 tsp. vanilla extract
     1-2 tsp. warm water, if needed
     fresh fruit, small cookies, small pretzel twists or anything you'd like to dip in chocolate
Stir milk and chocolate chips in 1-quart microwave-safe bowl.  Microwave on HIGH 2 minutes.  Stir until blended.  Microwave on HIGH an additional 1 minute.  Stir in vanilla.  If sauce becomes too thick for dipping, stir in warm water by teaspoonful until smooth.  Serve warm.

SHRIMP DIP

from Mike Bennett
     1 can shrimp
     1 pkg. cream cheese
     1 green onion
     1/8 tsp. garlic powder (adjust to taste)
     1/8 tsp. seasoned salt (adjust to taste)
Chop green onion into very small pieces.  Drain and reserve juice from shrimp.  Combine cream cheese and shrimp in a medium bowl.  Add juice as needed to make a smooth texture.  Add chopped onion and spices; mix well.  Let chill in refrigerator for 30 minutes to set up. 

(Use with snack crackers, chips, bugles--whatever you like!)

SEASONED BUTTER

from Mike Bennett
     1 square softened butter
     1/8 tsp. onion powder
     1/8 tsp. garlic powder
     1/3 tsp. rosemary
With a fork, mix thoroughly.  Taste, and adjust spices as desired.  Shape and refrigerate until needed. 

from the chef: great with vegetables, corn on the cob, etc.!

ALMOST WASSAIL

from Mike Bennett
Chef's note: A true wassail can be rather complex.  This is a simple home recipe to give you that warm glow on a cold night, when you come in from having fun in the snow!
     1/2 gallon apple cider or juice
     3/4 c. orange juice
     1 tsp. cinnamon or 3 cinnamon sticks
     3 cloves
     1/2 tsp. nutmeg
Mix and heat, but do not boil.  Keep hot for 1/2 hour to bring out the spices flavor.

Enjoy!  Simple, fast and easy!

PLAY DOUGH

from Kris Orton

     1 c. flour

     1/2 c. salt

     1 c. water

     1 Tbsp. oil

     1 tsp. cream of tartar

     a few drops of food coloring

Mix dry ingredients.  Mix oil, water & food coloring; combine with dry ingredients.  Cook over medium heat until the dough pulls away from the sides of the pan and forms a ball.  (Once the mixture is warm, this only takes about 30 seconds.)  Remove from the pan and kneed until smooth. 

(This makes a soft dough that keeps it's shape when molded.  It will dry out but not enough to make things like jewelry.  If kept in a plastic bag or airtight container in the refrigerator, it will keep soft for many months.)

ALISSA'S HOT CHIP DIP

from Rachael Lundeberg
     2 lbs. original Jimmy Dean sausage
     2 medium yellow onions, chopped
     2 green bell peppers, chopped
     2 (4 oz.) cans diced green chilis
     4 (14-16 oz.) cans stewed tomatoes, drained and chopped
     16 oz. sour cream
     2 (8 oz.) pkg. cream cheese
Brown sausage, onions and peppers in large skillet; drain.  Combine all ingredients in large crock pot.  Heat on high for 1 hour; reduce heat to low.  Serve with tortilla chips.

*makes one large crock pot full!