SOUR CREAM APPLE SQUARES

2 Cups Flour
2 Cups Packed Brown Sugar
1/2 Cup Butter, softened
1 Cup Toasted Chopped Pecans
11/2 Teaspoon Ground Cinnamon
1/4  Teaspoon GroundNutmeg
1/4 Teaspoon Ground Cardamon
1 Cup Sour Cream
1 Teaspoon Vanilla Extract
1 Large Egg
2 Granny Smith Apples, peeled and chopped
Preheat the oven to 350. Mix the flour and brown sugar in a bowl. Drop in the butter and mix with a hand mixter until this is crumbly. Stir in the chopped nuts. Remove 2 3/4 cup of this and press into the bottom of a 9 x 13 glass baking dish. To the remainder of the crumbs add the cinn, cardamon and mix well. Add the egg, vanilla and sour cream. Beat well. Stir in the apples. Pour over the crust.  Bake 25 to 30 minutes. Let cool and cut into squares. Serve with whipped cream.

CHOCOLATE LEMON CAKE

4 oz. Butter, or 1/2 Cup, at room tmep.
7 oz. Granulated Sugar
3 Eggs
1 Large Unwaxed Lemon Zest, finely grated, save juice
2 Cups Self-Rising Flour
1 Cup Plain Yogurt
6 oz. Semi-Sweet Chocolate, or 1 cup chopped into bits
1/2 Cup Chopped Walnuts
Topping:
31/2 Oz. Gruaulated Sugar
1 Large Lemon, juice only
Preheat the oven to 350. Spray a loaf pan. Sit aside. Cream together the butter and sugar until light and creamy. Beat in the eggs one at a time. Beat well after adding each egg. Remove 2 tablespoons and add to the chocolate bits and nuts. Sift the flour in a bowl with the lemon zest. Add to the creamed mixture along with the yogurt. Beat on high speed for 5 minutes. Fold in the choc. and nut mixture. Pour into the loaf pan. Bake for 60 minutes on 350. Let cool in pan for 10 minutes. Make the topping.
Place the topping ings. in a small saucepan and bring to a boil. Let boil until sugar is dissolved. Take cake out of pan and let this soak in all over the top of the cake. Let cool completly before cutting.

BUFFLO QUESAADILLAS

1 Rotisserie Chicken, shredded around 4 cups 

3/4 Cup Buffalo Wing Sauce
2 Cups Monterey Jack Cheese, shredded
1 Pack 6 inch Flour Tortillas
Blue Cheese Dressing
Combine the chicken and sauce and stir until evenly coated. Add the cheese and toss to combine. Evenly divide chicken mixture on 6 tortillas, top with six more tortillas. Spray a skillet with cook spray and cook tortillas, one at a time around 4 minutes on each side or until cheese is melted. Turn with a large spatula. Cut into quarters and serve with blue cheese dressing.

UNDSTUFFED CABBAGE

1 Lb. Ground Chuck
1 Large Onion, chopped
1 Large Green Pepper, chopped
1 Small Head of Cabbage, chopped

1 (10) oz. Can Diced Tomatoes with green chilies
1 Can Beef Broth
1(8)oz. Tomato Sauce
1 Cup Uncle Ben's Brown Rice
2 Cups Water
1 Cup Shredded Cheddar Cheese

In a large kettle cook the beef and drain and then add the onion and green pepper. Cook until soft. Don't let burn. Can add the water with this. Then stir in the cabbage, tomatoes, broth, water if not added, rice and tomato sauce. Bring to a boil and then reduce heat, cover and let cook for 25 minutes or until rice is cooked. (I like to cook my rice first then add it in). Stir ever now and then. Remove from heat and sprinkle with the cheese, just add what ever amount you like. Let sit until cheese is melted.

HOW TO USE RICE FOR FRYING

When making stir fry or any hot rice dish always using rice, make sure to cook it the day before and let it be good and cold before adding it to any type of Chinese dish. If making fried rice make sure it is cold so the rice will flake and not be googy and sticky when adding it to hot oil.

Sesame oil is always the best to use when making Chinese dishes. But be sure to always just use a little as it goes a very long way.

LETTUCE AND PASTA SALAD

1 (10-12 ounce) Colored Rotini, cooked and drained
1 Lb. Bacon, cooked and crumbled
1 Cup Mayonnaise
1/4 Cup Lemon Juice
2 Teaspoons Sugar
1 Large Tomato, seeded and chopped
1/2 Cup Green Onion, sliced
2 Teaspoons Chicken Flavored Instant Bouillon
4 Cups Iceburg Lettuce, thinly sliced
Fresh Ground Black Pepper

Combine the mayo, lemon juice, sugar and bouillon to make a dressing.
In a medium bowl combine all the other ings. but the lettuce. Put it in last. Drizzle the dressing over top of salad.

BAKED POTATO SALAD

3-4 Large Baking Potatoes, cooled and then diced
1 Cup Sour Cream
1/2 Cup Mayonnaise
8 Slices Cooked Bacon, crumbled or Bacon Bits
6 Oz. Shredded Cheddar Cheese, divided
3 Green Onions, sliced
1/2 Teaspoon Black Pepper
1 /2 Teaspoon Celery Salt or Seasoning Salt
1/2 Teaspoon Garlic Powder
In a medium bowl add the potatoes then all the other ings. and stir gently. Put in a serving dish and then top with the sliced onions and remaining cheddar cheese and bacon.