NAVAJO TACO - FRY BREAD

 From: Matt Watts

6 cups flour

1 tbsp shortening (cut into the flour)

1 teaspoon salt

1 tablespoon baking powder

Mix together (above ingredients)

Add 2-2.5 cups warm water (sometimes more or less, starting with 2 cups and add more as needed). 

Mix the dough, form a ball, spray with cooking spray and cover with plastic wrap. Let it rest for at least 30 minutes, but longer is better. 

Cook in hot oil/shortening. Crisco is the preference for Matt (or grapeseed oil). Vegetable oil works, but it can be too greasy. 

PIZZA ROLL UPS

Recipe from: https://twomillionmiles.wordpress.com/2012/08/15/pizza-roll-ups/

8 Crescent Rolls
4 string cheese
About 32 pepperoni slices

Heat your oven according to the directions on the crescent roll package. {Mine was 375.}
Open each crescent roll and place 4 pepperoni slices on each. As you can see, I did two on top and two down the middle. Then tear a string cheese in half and place it at the top of the roll.
Then roll up the little babies! You don’t have to seal all the cracks this time. Then cook according to your crescent roll packages. Approx12 minutes.

Can dip in marinara or ranch.

PEANUT BUTTER APPLE DIP

from: Allrecipe.com

1 cup peanut butter
1 cup brown sugar
1 (8 oz) package cream cheese
1/4 cup milk

Mix peanut butter, brown sugar, cream cheese and milk together in a bowl until smooth, refrigerate until chilled.

LIEGE WAFFLES

Recipe from: www.amongtheyoung.com

3 1/2 cup flour
1 packet dry yeast
3/4 cup lukewarm milk
8 oz softened butter (2 sticks)
2 eggs
1/2 tsp salt
1 tsp vanilla
1 bag Lars’ Own Belgian Pearl Sugar = 8 oz (or equivalent in chopped up sugar cubes)

Dissolve yeast in lukewarm milk. Gradually add all ingredients EXCEPT the pearl sugar. Let dough rise until it doubles in size (about 30 minutes). Add pearl sugar. Divide dough into balls (about 3-4 oz or 1/4 cup) each. Bake in heated and greased waffle iron, until golden brown or slightly darker.

BUFFALO DIP

Recipe from - Chris Syme

2 cans chicken
2 bag shredded cheese
1/2 cup hot sauce
1 cup ranch
1 tbsp butter – melted
2 cream cheese

Spread cream cheese in bottom of casserole dish. Mix hot sauce, butter, ranch and chicken; then spread on top of cream cheese. Sprinkle cheese on top.

Bake on 350 for 20 minutes.

BACON CHEDDAR PINWHEELS

Recipe from: Pillsbury.com

1 can crescent dinner rolls (or crescent refrigerated seamless dough sheet)
2 tbsp ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked and crumbled
1/2 cup finely shredded cheddar cheese
1/4 cup chopped green onions

Preheat oven to 350. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press each into 12x4 rectangle, firmly pressing perforations to seal. If using dough sheet: unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4 rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.