Ciska's Peanut Brittle

2 cups sugar
1 cup light karo syrup
1/2 cup water
3 tbsp butter- cut in small pieces
2 tsp vanilla
2 tsp baking soda
2 cups raw spanish peanuts

In heavy pan combine sugar, syrup & water, cook over medium heat to "hard crack" (about 300 degrees F) USE A THERMOMETER! Stir in peanuts and cook until nuts look roasted and start to pop. Remove from heat and quickly stir in butter, then vanilla, then baking soda. Don't stir too much, you will break too many bubbles. Quickly pour out on dry cookie sheets. Allow to cool and then break into pieces.

Cream Cheese Cupcakes

Cream Cheese Topping
8 oz Cream Cheese
1 egg
1/2 cup sugar
1/8 tsp salt
Chocolate Chips

Cupcake Batter
1 cup sugar
1 tsp soda
1 cup water
1 tbsp vinegar
1 1/2 cup flour
1/4 cup cocoa
1/2 tsp salt
1/3 cup oil

Directions: Mix the two batters. Fill cupcake liner 1/2 full and then add a heaping tablespoon of the cream cheese mixture on top. Bake at 350 for 35 minutes.

Banana Bread

(Photo to come tomorrow)

4 cups flour
2 tsp baking soda
1 tsp. salt
1 cup oil
2 cups sugar
3 eggs
1 tsp vanilla
6 bananas
1 cup nuts

Sift dry ingredients. Cream iol, sugar, eggs, vanilla, and then add mashed bananas. Bead well. Add dry ingredients all and once and mix just until all flour is moistened. Bake at 350 for 50 minutes.
Makes 3 loaves.

Jen's yummy chicken enchiladas

I love this recipe because it has a great chicken flavor, without the cream of chicken soup (which I haven't been able to eat since I was pregnant with Rachel)

Ingredients:

2 cooked chicken breasts, diced

1 package chicken Rice-a-roni, cooked

1 can mild red enchilada sauce

1 pint of sour cream

8 flour tortillas

mozzerella cheese

Combine chicken, rice, 1/2 can of enchilada sauce, and sour cream for filling, fill all the tortillas, top with remaining sauce and mozerella cheese. Cook at 350 for about 30 minutes.

Sweet Milk Dinner Rolls

Okay, if you're looking for a delicious, easy roll recipe, this is the one! So easy, and they turned out delicious. The recipe makes the perfect amount. Just enough for dinner and sandwiches for lunch the next day. Enjoy!

Sweet Milk Dinner Rolls
1 Package (1/4 ounce) active dry yeast
2 cups warm milk
½ cup sugar
2 tablespoons butter, melted
1 teaspoon salt
4 to 5 cups flour

In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, salt and 3 cups of flour: beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 35-40 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 16 rolls.

Black Bean Salad

I got this recipe from a fellow Army wife, Ariella Bell. It is so fresh and the perfect snack if you're longing for spring.

INGREDIENTS
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt

DIRECTIONS
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

Corn Muffins

Sorry, I didn't take a picture of these, but they are yummy!

1 cup melted butter
1 1/3 cup sugar
4 eggs
2 cups buttermilk
1 ¼ cup cornmeal
2 ¾ cup flour
1 ½ tsp baking powder
½ tsp soda
1 tsp salt

Mix Well. Makes 24 muffins. Bake for 15 minutes at 375 degrees.