Anyone have any good recipes to share?

* Soften yeast in warm water. * Pour milk over shortening, sugar, and salt. Stir until shortening is melted. When milk mixture is lukewarm, add yeast, eggs and 2 cups flour. Beat thoroughly. Add remaining flour or enough to make the dough easy to handle. * Turn dough out onto a well floured board and knead, working in additional flour only if needed to keep the dough from sticking. Knead until light and elastic. * Round up into a ball, and place in a warm, greased bowl, turning dough over once to bring greased side up. Cover with wax paper and a damp cloth. * Let the dough rise in a warm place for 1 1/2 hours. Punch down and shape into balls. Place rolls in a greased pan. Let rise until double in size (about one hour or until it doesn't spring back when lightly touched. * Bake at 400 degrees for about 20 minutes. Makes about 28 rolls. This recipe may be cut in half with no noticeable problems. Also, the rolls may be made up and refrigerated for several hours before the last rising, but be sure to allow extra time for them to rise before baking.

try 2 minute noodles

CHILI CORNBREAD CHILI 1LB GROUND BEEF 1 CUP CHOPPED ONIONS 1/2 CUP CHOOPED GREEN PEPPER 1 GARLIC GLOVE MINCED 1 (15 OZ) CAN LIGHT RED KIDNEY BEANS 1 (8OZ) CAN TOMATO PASTE 1 (1 1/4 OZ) PKG TACO SEASONING CORN BREAD 1 CUP ALL PURPOSE FLOUR 1 CUP YELLOW CORNMEAL 2 TABLESPOON OF SUGAR 3 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CAN CREAM STYLE CORN UNDRAINED 1/2 CUP MILK 1 EGG 4OZ SHREDDED CHEDDER CHEESE PREPERATION HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING (OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY IT

how about the no bake cookies? its very easy * 2 cups white sugar * 3 tablespoons unsweetened cocoa powder * 1/2 cup margarine * 1/2 cup milk * 1 pinch salt * 3 cups quick cooking oats * 1/2 cup peanut butter * 1 teaspoon vanilla extract 1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. 2. Add quick cooking oats, peanut butter, and vanilla; mix well. 3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool. fast easy and very good

Crispy Chocolate Heart Cookies 1 cup semisweet chocolate pieces 1/4 cup light-colored corn syrup 2 tablespoons butter or margarine 3 cups crisp rice cereal Frosting (optional) 1/2 teaspoon butter or margarine Line a cookie sheet with waxed paper. Grease the waxed paper with the 1/2 teaspoon butter or margarine. Set aside. Put the chocolate pieces, corn syrup, and the 2 tablespoons butter or margarine in a heavy medium saucepan. Put pan on burner. Turn burner to low heat. Cook until chocolate and butter are melted, stirring all the time with a wooden spoon. Turn off burner. Remove pan from burner. Or, put chocolate pieces, corn syrup, and butter or margarine in a 1 1/2-quart microwave-safe casserole. Microwave, uncovered, on 100 percent power (high) for 1 minute or until chocolate and butter are melted, stirring once. Add the rice cereal to the melted chocolate mixture. Stir with a wooden spoon until the cereal is evenly coated with chocolate. Turn the chocolate-coated cereal out onto the prepared cookie sheet. Pat it into a 12x6-inch rectangle. Chill about 20 minutes or until slightly firm. Cut cereal mixture into heart shapes with a heart-shaped cookie cutter. Decorate with frosting, if you like. Chill until firm; wrap each heart in plastic wrap. Chill until serving time. Makes 8 or 9 (3-inch) hearts. Make-Ahead Tip: Prepare as directed and chill up to 2 days. Nutritional facts per serving: calories: 193, total fat: 9g, saturated fat: 2g, cholesterol: 8mg, sodium: 147mg, carbohydrate: 31g, fiber: 0g, protein: 2g