Tricia's Breakfast Wraps and Salsa

Breakfast Wraps
1 pkg tortillas
1 pkg ham
1 pkg shredded cheese
Eggs (egg whites or whole eggs both work, but whites work better I think)

1)Prepare eggs as if to scramble while heating up your pan. 2)Once pan is hot, slowly pour eggs until the bottom surface is just covered. I use a 10 in cast iron pan with very short sides. 3)After eggs are mostly cooked, carefully flip them over trying to keep them in as few pieces as possible, the goal being one big round piece of egg. (Good luck with this, the best I’ve done is two pieces!) A few seconds is usually enough to finish cooking the eggs. 4)Transfer cooked egg to a plate or platter of some kind. 5)Place a tortilla in the same pan you used for the eggs, burner still on. 6)Lightly sprinkle cheese, then put two or three slices of ham. 7)Next place your cooked egg on top with another light sprinkle of cheese on the eggs. 8)Now you just carefully, and with help from utensils, roll the tortilla while it’s still in the pan. Leave it in the pan a few seconds to completely melt the cheese so it ‘glues’ the whole thing together and doesn’t unroll on you before you transfer it to a plate. *You can also just make a breakfast quesadilla. Instead of rolling in step 8, just place another tortilla on top and flip it so it’s heated through and cheese is melted.

Salsa
There is no recipe for the salsa! I actually took a jar of the Chi-Chi’s salsa from the commissary and amped it up. I dumped the jar in the blender along with some Mrs. Dash Southwest Chipotle seasoning and about 1/3 c (or so) of a frozen Mango fruit blend that you can use to make frozen drinks/smoothies with. You may be able to get the same effect with pieces of really ripe mango thrown in the blender, too.

Amy's Broccoli and Tortellini Salad

Broccoli and Tortellini Salad

INGREDIENTS:
6 slices of bacon, cooked and crumbled
20 ounces cheese-filled tortellini (fresh or frozen)
1/2 cup mayo (I use Miracle Whip)
2 Tbs sugar
2 Tsp apple cider vinegar
3 heads fresh broccoli, cut into florets
1 cup craisins
1 cup sunflower seeds
1/2 red onion, chopped

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8-10 minutes or until al dente. Add broccoli last minute of pasta boiling. Drain and rinse under cold water.
2. In a small bowl, mix together mayo, sugar and vinegar to make the dressing.
3. In a large bowl, combine broccoli, tortellini, raisins, bacon, sunflower seeds and red onion.
4. Pour dressing over salad and toss.

Dawn's Patriotic Trifle

Patriotic Trifle:
1 1/2 cups cold fat free milk
1 pkg. (4 serving size) JELLO vanilla flavor fat free surgar free instant pudding
1 tub (8 oz.) Cool whip lite whipped topping, thawed, divided
1 pkg. (13 oz.) Angel food cake, cut into 1/2 cubes ( about 6 1/2 cups)
2 cups freash strawberried, sliced
1 cup of blueberries

Pour milk into med bowl. Add dry pudding mix. Beat with wire whisk 2 mins. Gently stir in 1 1/2 cups of the whipped topping.

Layer half each of the cake cubes, strawberries and blueberries in lrg bowl. Cover with pudding mixture. Top with layers of the remaining cake cubes, fruit and whipped topping.

Refrigerate at least 1 hour before serving.

Martha's Cafe Rio Sweet Pork (Crock Pot)

Cafe Rio Sweet Pork-Crock Pot Dish!
1 pork loin (any size)
2 cans diced green chilies
3/4 to a bottle of salsa
1 1/2 cup brown sugar
1 package taco seasoning
1/2 cup water

Put the pork loin in the crock pot. Dump everything else on top. Turn on low and cook for 8 eight hours or so. You can cook on high for 4-5 hours if you want, but I find that cooking pork that size slower doesn't dry it out as much.

Serve over rice, and make sure you dump a lot of the sauce on your dinner. It's a wonderful sauce.

Elizabeth's Egg Rolls

Homemade Eggrolls
1 pound sausage, browned
1 package shredded cabbage or slaw mix (or just a head of cabbage cut up)
some (maybe a half to one cup) stir fry sauce
any other "asian-y" veggies that you like (when I made it, I just had the slaw mix and sausage)
i.e. green onions, shredded carrots, waterchestnuts, etc
eggroll wrappers
oil for frying

Brown the sausage. When cooked through, add the veggies and the stir fry sauce. Cook until warm and cabbage wilted a bit. Put some of the mixture in the middle of the eggroll wrapper and fold over per directions on the package (bottom up, sides in and top over) Seal eggroll with a little bit of water.
Heat oil to 350F and drop eggroll in, a few at a time. Cook until browned.

**You can easily use a head of cabbage cut up and add in shredded carrots and any other veggies that you want. I just find it very easy to buy the bagged stuff.

Elizabeth's Mac and Cheese

Homemade Mac and Cheese

1 pound of macaroni
6 tablespoons of butter
6 tablespoons of flour
3 cups of milk
3/8 to 1/2 teaspoon salt (it is kind of to taste--sorry about that; no exact measurement)
1/2 cup shredded mild chedder cheese
1/2 cup shredded sharp chedder cheese

1. boil the macaroni until done.
2. While the macaroni is cooking, melt the butter in a saucepan. When the butter is melted, add the flour and stir around until all the flour is mixed in with the butter. While whisking, add the milk. whisk until all the clumps of flour/butter are mixed in. Heat on medium heat until the sauce is thick and bubbly. Stir pretty frequently so that it doesn't burn.
3. Drain the macaroni and add the white sauce to it. Mix in the cheese until blended and serve warm.

**I usually use whatever cheese I have on hand but I do try to make sure some of it is sharp. It does add to the flavor of the mac and cheese. If you like really cheesy mac and cheese, add more than a cup of cheese.