"Scent"-sational Play Dough

1 cup flour
1/2 cup salt
1 cup water
1 Tb. cooking oil
2 tsp. cream of tarter

Choose one:

• 1 pkg. Kool-Aid drink mix
• 1 tsp. extract (vanilla, peppermint, etc.) PLUS several drops of food coloring

1. Heat water, oil and drink mix OR extract and food coloring to boiling.
2. Add flour, salt and cream of tarter.
3. Stir until combined and then turn out on counter or wax paper to knead until smooth. 
4. Store in tightly covered container.

*Remind children that this is fun to smell but it is NOT to eat.  

Fruit Salad Dressing

1 cup orange juice or pineapple juice

1-2 Tb cornstarch

2 Tb sugar or honey

Pinch of salt

Using wire whisk, stir cornstarch into cold juice.  Add sugar or honey  Bring to a boil over medium heat, stirring constantly.  Cook 1 to 2 minutes until thick and clear.  Chill.  Thin with more juice if desired.

Poppyseed Dressing

1 cup mayonnaise

1/3 c. sugar

¼ c. milk

2 Tb. Vinegar

1 Tb. Poppyseeds

Combine ingredients. 

Suggested salad additions: Dark greens such as spinach, feta or blue cheese, fruit such as grapes and apples, cranberries, nuts or seeds.

Contributed by Sharlene C.

Honey-French Dressing

Image Source 

¹/₂ cup canola oil

¹/₂ cup ketchup

¹/₃ cup vinegar

¹/₃ cup honey

1 tsp salt

¹/₂ tsp pepper

1 tsp paprika

1 tsp grated onion

1 clove garlic

Whisk together all ingredients in medium-size bowl.  Store in an airtight container in refrigerator until ready to use.  Makes approximately 25 servings.

BBQ Sauce

1 c. Ketchup

½ c. Water

1 Onion, chopped

2 Tb. Vinegar

¼ c. Lemon juice

3 Tb. Worcestershire sauce

½ tsp. Mustard

2 Tb. Oil

2 Tb. Brown sugar

Combine all ingredients and cook over medium heat for 30 minutes.

Contributed by Sharlene C.

Cheese Enchiladas

Cheese Enchiladas
These enchiladas are easy to make and with a homemade tomato sauce
and cheesy filling, they will go quickly.

2 cans (15 ounces each) tomato sauce

1-1/3 cups water

2 tablespoons chili powder

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon ground cumin

16 flour tortillas (8 inches), warmed

4 cups (16 ounces) shredded Monterey Jack cheese

2-1/2 cups (10 ounces) shredded cheddar cheese, divided

2 medium onions, finely chopped

1 cup (8 ounces) sour cream

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Shredded lettuce, sliced ripe olives and additional sour cream, optional

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla. In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. Pour remaining sauce over top. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 16 enchiladas.

Contributed by Amber H.

Confetti-Stuffed Burritos

2 1/2 c. (1/2-inch) cubed peeled sweet potato

3/4 c. low-salt chicken broth
1/2 c. coarsely chopped onion
2 garlic cloves, minced
3/4 c. fresh corn kernels (about 2 ears)
3/4 c. drained canned black beans, partially mashed
1/2 c. chopped red bell pepper
1/4 c.  minced fresh cilantro
1 1/2 Tb.  fresh lime juice
3/4 c. canned fat-free refried beans
8 (8-inch) flour tortillas
1/2 c.  fat-free sour cream
1/2 c.  bottled salsa
4 tsp. chopped fresh cilantro (optional)

Combine sweet potato and broth in a large nonstick skillet. Bring to a simmer over medium-low heat; cover and cook 7 minutes or until tender. Add onion and garlic; cook 2 minutes. Add corn, black beans, bell pepper, cilantro, and lime juice; simmer, uncovered, 6 minutes or until thoroughly heated. Combine sweet potato mixture and refried beans in a medium bowl. Spoon about 1/2 cup sweet potato mixture down center of each tortilla, and roll up. Place burritos in a 13 x 9-inch baking dish; cover with foil.

Bake at 350° for 15 minutes or until thoroughly heated. Serve each burrito with 1 tablespoon sour cream and 1 tablespoon salsa. Sprinkle each burrito with 1 teaspoon chopped cilantro, if desired.