I have made these donuts many times. They are great!!

Dunkin Doughnuts
1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts

Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

P.F. Chang’s Lettuce Wraps
8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce “cups”
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

Olive Garden Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.

Macaroni Grill Foccacia Bread
1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped − (or 2 tbsps dried)
1 Teaspoon Salt
Place yeast, sugar and water in a large bowl or food processor and allow the
mixture to become bubbly. Mix in 2 c of flour and salt. Knead for about 10
min or process in food processor for 15 sec until smooth and elastic; add
flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let
dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half. Let the dough rest for a few minutes.
Coat 2 9−in square cake pans with nonstick spray.
Press dough into pans. Melt margarine. Brush margarine over the tops of the
loaves. Sprinkle rosemary over the loaves and lightly press into the
surface. Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 20 −
25 min, until lightly browned.

Lawry’s Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl. To prepare the meat filling
for the tacos as described on the original package instructions: “In large
skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices &
seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat
to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon
meat filling into warmed taco shells or tortillas. Top with shredded
lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons
each).

Jalapeno Poppers
6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2″ thick)
flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated
Place peppers in a bowl and add scalding water to cover. Let stand
30 minutes to 1 hour until softened. Leave stems on and slit down
one side removing and discarding all the seeds.
Place one slice of cheese inside each pepper, and dust with flour.
Heat the oil.
Beat the egg yolks until thick and lemon colored. Beat the whites
until they stand in peaks. Fold the yolks into the whites and dip
each pepper in the egg mixture until well coated.
Fry at once in hot oil turning once and spooning oil over the
uncooked places. Cook until golden brown.

I have not tried this recipe yet, but these are my fav. girl scout cookie. Be sure to let me know if you try them.

Girl Scout Mint Cookies
1 box Devil’s Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Wilton’s Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.

This is one of my favorite things to eat.

General Tsao’s Chicken
Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp. minced garlic
1+1/2 tsp. minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2
cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces
are coated evenly. Add a little vegetable oil to help separate
chicken pieces. Divide chicken into small quantities and deep−fry
at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add
onions and peppers and stir−fry briefly. Stir sauce and add to
wok. Place chicken in sauce and cook until sauce thickens.

Funnel Cakes
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing
bowl, stir together the eggs and the milk. Add flour mixture to the
egg mixture. Beat with a mixer until smooth; the consistency
should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk;
if too thin, beat in a bit more flour,
In an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel
with a generous 1/2 cup of the batter. Hold the funnel close to the
surface of the oil, and release the batter into the oil while making a
circular motion. Fry until golden brown, use tongs and wide spatula to
turn the cake over carefully. Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or
cinnamon sugar.
Funnel Cakes 173

Famous Amos Cookies
2 cups of softened margarine
2 medium eggs
1 teaspoon vanilla
3/4 cups light brown sugar
3/4 cups sugar
1 teaspoon water
1 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups flour
2 cups raisins
1 package of chocolate chips
Mix together margarine, eggs, vanilla, sugars, water and baking soda.
Gradually add the flour, salt and chocolate and any other things that you
add to cookies such as nuts or raisins. Mix well; place on ungreased cookie
sheets. Bake at 375 for 8 minutes. Makes 6 dozen.

This is my Favorite fried chicken!! yummy

Church’s Fried Chicken
1 tablespoon sugar
1 1/2 cups self−rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
2 eggs mixed with 1/4 cup cold water
1 cup oil
Combine dry ingredients in a 4−cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up to
3 months. To use, dip the chicken pieces in egg mixture and then into
dry coating mix and back into egg to coat the pieces evenly but lightly
and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin−side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam−sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 sides
of pan. Bake at 350F for about 45 to 50 minutes. Remove foil. Bake
another 5 minutes just to crisp the coating.
Church’s Fried Chicken 123

Chi−Chi’s Baked Chicken Chimichangas
2 1/2 cup chicken, cooked, shredded
2 Tblsp Olive oil
1/2 cup Onion,chopped
2 garlic cloves, minced
1/2 Tblsp chili powder
16 Ounce salsa (choice of hotness)
1/2 Teaspoon cumin,ground
1/2 Teaspoon cinnamon
pinch of salt(if necessary)
6 −10 inch flour tortillas, nice flexible ones; if stiff, warm before filling
1 cup refried beans
Olive oil (for basting)
Sour Cream
Guacamole
In large saucepan, saute onion and garlic in oil until tender. Stir in chili
powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool. Heat
oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla
at a time, spoon a heaping tablespoon of beans down center of each tortilla.
Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and
sides of tortilla; secure with wooden toothpicks if necessary. Place
chimichangas in greased baking pan, seam side down. Brush all sides with the
oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.
Chi−Chi’s Baked Chicken Chimichangas 99

Cheesecake Factory Bruschetta
1−1/2 cups chopped roma tomatoes
2 Tbsp.diced red onion
1 large clove garlic, minced
2 Tbsp. chopped fresh basil
2 tbsp. olive oil
1/2 tsp. red wine vinegar
1/4 tsp. salt
dash of ground black pepper
1/2 loaf french baguette or ctusty italian bread, sliced into 5−7 slices
1/4 tsp. garlic salt
2−3 sprigs italian parsley
In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbsp.
of oil, vinegar, salt and pepper and mix well. Cover bowl and refrigerate
for at least an hour. Preheat broiler, slice the bread in 1″ slices
diagonally to make 5−7 slices. Combine remaining 1 1/2 Tbsp. oil with the
garlic salt. Brush entire surface of each slice (both sides) with the olive
oil mixture. Broil slices for 1 1/2−2 mins. on each side, until surface
starts to brown. Arrange bread like spokes of a wheel on plate. Put the
chilled tomato mixture in a pile in the middle of the slices. Garnish with
italian parsley.
Cheesecake Factory Bruschetta 95