Chop all ingredients and mix together.

Mix all together.

Dressing:
Bring to a boil:
¼ cup sugar
¼ cup oil
1/8 cup vinegar

Pour over above mixture, lightly toss. This is good warm or cold.

# Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
# Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
# Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

# Pulse ginger, garlic, 1/4 cup sugar, 1 Tbsp soy sauce, and 1/4 tsp cayenne in food processor until finely ground. Add mixture to slow cooker. Add chicken and toss until combined.
# Cover and cook on low until fat renders and chicken is tender, 3-4 hours. Using slotted spoon, remove wings from slow cooker and transfer to clean large bowl (discard liquid in slow cooker). Let wings cool 20 minutes (or cool briefly and refrigerate up to 24 hours).
# Adjust oven rack to lower-middle position (about 10-12 inches from element), and heat broiler. Set wire rack inside rimmed baking sheet and spray rack with baking spray. Whisk water, tomato paste, remaining sugar, remaining soy sauce, and remaining cayenne in bowl. Add half of sauce to bowl with cooled wings and toss gently to coat. Arrange wings, skin side up, on prepared rack. Broil until wings are lightly charred and crisp around edges, 10-15 minutes Flip wings, brush with remaining sauce, and continue to broil until well caramelized, about 3 minutes. Serve.

Serves 12

# Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
# Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream and 1/4 tsp salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
# Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice or pasta.

# Heat 1 Tbsp oil in large nonstick skillet over medium-high head until shimmering. Cook mushrooms until browned, 6-8 minutes. Transfer to bowl.
# Pat pork dry with paper towels and season with salt and pepper. Add additional 1 Tbsp oil to empty skillet and set over medium-high heat until just smoking. Add pork and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer pork to bowl with mushrooms.
# Add onion and remaining oil to empty skillet and cook until softened, about 3 minutes. Stir in flour and cook until golden, about 1 minutes. Whisk in the wine, broth, and ketchup, and simmer until slightly thickened, about 3 minutes. Stir in musroom-pork mixture and cook until heated through, about 1 minute. Let cool slightly, then whisk in sour cream. Season with salt and pepper. Serve over buttered egg noodles or steamed white rice.

# Adjust oven rack to upper middle position and heat oven to 425°. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in large bowl. Rub butter and shortening into flour mixture until mixture resembles coarse meal. Stir in buttermilk until combined.
# Use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center.
# Bake until puffed and golden brown, 20-25 minutes. Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Can store in airtight container at room temperature for 2 days.)

Preheat the oven to 375°F. Mix 4 tablespoons of the flour with the sugar and dry yeast. Add the warm water and mix well. Put in a warm place for 5 minutes.

Add the yeast mixture and butter to the remaining flour and salt, and mix well. Knead on a floured surface for 5 minutes. Allow the dough to rise in a greased bowl in a warm place for 30 minutes. Divide the dough into 24 pieces. Roll, and form each piece into a pretzel shape.

Place on a greased baking sheet, mix the egg yolk with 1 tablespoon water, and brush the mixture onto the pretzels. Sprinkle with sugar, a sugar and cinnamon mixture, or coarse sea salt, and bake for 10 minutes, or until golden.

Cool on wire racks and store in an airtight container for 2-3 days.

Makes 2 dozen.

Mix flour and salt together. Combine water, food coloring, and oil. Add this to the flour mixture. Stir till you can handle it and then use hands.

(Can leave out oil if not using food coloring.)

Brown ground beef and saute onion, garlic, and mushrooms. Add remaining ingredients and allow to simmer.

Grease 2 baking sheets. Mix together the egg, egg yolk, and sugar and then stir in the melted butter. Sift the flour, baking soda, ginger, and salt into a bowl. Add the dry ingredients to the egg mixture and mix to combine. Chill the dough until firm.

Preheat the oven to 375°F. Roll the dough out between parchment or plastic to 1/8 in. thick. Cut out 2 in. rounds, and lay them on baking sheets. Bake for 15 minutes until golden. Cook on a wire rack.

Makes 2 dozen.

Variations:
* For vanilla cookies, substitute 2 teaspoons vanilla extract for the ground ginger.
* For chocolate-drizzed cookies: melt 6 oz of bittersweet chocolate. Dip a fork in the melted chocolate, drizzle chocolate over each cookie, and place on parchment for the chocolate to set.

Preheat the oven to 400°F. Sift the flour, cream of tartar, baking soda, and half the cinnamon together in a bowl, then add the salt. In a separate bowl, beat the butter and sugar (less 2 Tbsp) together. Add the egg.

Combine the dry ingredients with the butter mixture and mix to a smooth paste. Cover the dough and refrigerate for about 30 minutes, or until firm. Mix together the remaining sugar and the cinnamon. Shape the dough into small balls and roll in the cinnamon sugar.

Place the balls at least 2" apart, as the mixtures will spread to produce a thin cookie. Flatten each cookie slightly with a fork. Bake for 10-12 minutes. Cook for 5 minutes.

Makes 2 dozen.

Coat the slow cooker with butter-flavor nonstick cooking spray.

Combine the milk, sugar, tapioca, and vanilla in the cooker; stir well with a whisk. Cover and cook on LOW until the milk is absorbed, the pudding thickened, and most of the tapioca balls are completely transparent, about 1 1/2 hours. Some of them will still have a white dot at their centers; that is okay. While cooking, the milk will be gently bubbling.

Beat the egg in a cup or small bowl. Stir the tapioca thoroughly to break up any clumps. Spoon a few tablespoons of the hot tapioca into the egg and beat well; pour the mixture into the cooker and stir well with a spoon or spatula to combine. Cover and cook on LOW for another 30 minutes

Turn off the cooker and let the pudding cool, partially covered, for 3 minutes. Serve warm or pour into individual bowls, cover and chill. Serve plain or with fruit or whipped cream on top. Store covered in the refrigerator.

Note: If you love tapioca pudding and you love chocolate, treat yourself to chocolate tapioca pudding. When the tapioca pudding is finished, add semisweet choclate chips (1/4 cup for each 2 cups of liquid in a recipe). Gently stir until the chocolate is melted and evenly distributed throughout the pudding.

Serves 4

Heat the oil in a large skillet over medium heat. Cook the onions, carrots and celery, stirring occasionally, until just browned, 10-15 minutes. Add the beef and cook until no longer pink; season with salt and pepper.

Transfer to the slow cooker. Add the wine to the pan over high heat and cook, scraping up any browned bits stuck to the bottom, until it reduced to half in volume. Pour into the corck and add the tomatoes, tomato paste and broth. Cover and cook on LOW for 6-8 hours. Serve the sauce hot. It will keep int he refrigerator up to 4 days and in the freezer for a month.

Serves 12

Combine all the ingredients in the slow cooker and stir to evenly distribute. Cover and cook on LOW for 8-9 hours. Serve hot. The dish will remain warm in a turned-off slow cooker for up to 30 minutes.

Serves 6