BLT Wraps

Zesty Garlic Herb "Wraps" tortillas
Thick slice bacon
Romaine lettuce
Tomato
Ranch dressing (Hidden Valley Ranch from the packet with REAL mayo:)
Monterrey Jack cheese, shredded

Cook bacon, stuff wrap with all the fixin's

Breakfast Smoothie (Jeni's Variation)

From Kristel Liddle

2 cups fresh spinach leaves (about two handfuls)
1 ripe banana
1 cup orange juice
1/2 cup frozen strawberries
1/4 cup frozen raspberries
A few ice cubes
2 T. Splenda

Combine all ingredients in blender.

Salsa (Jeni's Variation)

From Lexi Majoue

7 cans (14.5 oz each) stewed tomatoes (I like Mexican Style if you can find it, but the regular is okay too)
1 can El Pato sauce (yellow can in Mexican aisle)
1 can (4 oz) diced green chiles
5 bunches of green onions
1 bunch cilantro
3 jalepeno peppers
course salt
fresh ground pepper
garlic powder

Chop onions, cilantro, and peppers (I used my food processor...for mild, remove all seeds and ribs from peppers, for medium include seeds and ribs from two peppers, for hot include all seeds and ribs)

Combine all ingredients. Use salt, pepper, and garlic powder to taste. Run entire mixture through a blender until desired consistency.

Makes ONE GALLON of salsa. Give some away to friends. Or, eat it all up (trust me, this stuff goes FAST).

It tastes even better after it's been sitting in your fridge for a day or so:)

Sugar Cookies

From Amy Norby (Dec 2008)

First, mix together:
2 cups sugar
1 cup butter

Then add:
1 1/2 cups milk
2 eggs

Mix together and then add to liquids:
7 cups flour
2 t. baking soda
1 t. salt
4 t. baking powder

Then add:
2 t. vanilla

Chill dough overnight. Roll out on floured surface and cut cookies. Place on cookie sheet lined with parchment paper. Bake 350 for 8-10 minutes (I baked for 10 minutes for my oven).