Sunshine On Second

Alternative to Blood Thinners

Homemade King Hawaiian Rolls & Loaf....all done (smells awesome)

Ingredients
•6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
•3 eggs
•2 cups pineapple juice, room temperature
•3/4 cup sugar
•1 teaspoon vanilla
•2 (1/4 ounce) envelopes yeast
•1/2 cup (8 tablespoons) butter, melted

Instructions
1.In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
2.Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well.
3.Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
4.Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm

Ho Bo Suppers

This makes one single supper
1 chicken Breast
1/2 peach
1/4 green pepper
1/2 cup chopped tomato
1/4 onion
Salt and pepper to taste

Place chicken breast on extra large piece of heavy duty foil. Sprinkle with salt and pepper and add the remaining ingredients. Add a little more salt on top of the other ingredients. Fold and seal the foil tightly and cook on grill for about 35 to 45 minutes or you can use a preheated oven at 350° F degrees for 35 minutes, or till done. It’s good either way. I use the oven for this one..

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Cornflakes Candy

12 cups cornflakes
2 cups sugar
16 oz. white karo syrup
16 oz. smooth peanut butter

Put sugar and syrup in saucepan and bring to a boil, until it thickens, turn heat off and add peanut butter, stir until creamy. Add cornflakes, mix well and spoon onto wax paper, let cool..

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Fried Apples

3 large apples
1 1/2 tablespoons butter
3 tablespoon white sugar more or less, up to you or you can use brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon or less up to you(optional)
1/2 cup water

1. Peel and slice apples. Toss with lemon juice.
2. Over medium heat stir together butter, sliced apples, cinnamon, white sugar and brown sugar. Cook for about 8 to 10 minutes or until most of the liquid is gone and apples are soft.

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Homemade Taco Season Mix

1/4 c Dried Onion Flakes
1/2 c Chili Powder
1 1/2 TBSP Salt
1 1/2 TBSP Cornstarch
1 TBSP Cumin
1 TBSP Garlic Chips
1 TBSP Red Pepper Flakes
1 1/2 tsp Oregano
2 tsp Beef Boullion Granules

Combine all and store in airtight container.

**By Shirley Fletcher**

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Cole Slaw

Makes 8 servings
Ingredients
1/3 cup white sugar or to taste
1/2 teaspoon salt or to taste
1/8 teaspoon white pepper or you can use black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons red wine vinegar
8 cups finely chopped cabbage
1 cup finely chopped carrots
1/2 cup green pepper

Directions
1. In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk and vinegar until smooth. Add cabbage, green pepper and carrots and mix until blended with the dressing.
2. Refrigerate at least 2 hours before serving

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Monkey Bread

Makes 12 servings
Ingredients
1/2 cup granulated sugar
1 teaspoon cinnamon
2 (16.3 ounce) cans Pillsbury Grand Home style refrigerated buttermilk biscuits
1 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Directions

1. Heat oven to 350º F. Lightly grease 12 cup fluted tube pan with shortening or cooking spray. In large storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits, cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces if you use them.
3. In small bowl, mix brown sugar and butter, pour over biscuit pieces.
4. Bake 25 to 30 minutes or until golden brown and no longer doughy in center, some ovens take a little longer or less. Cool in pan 10 minutes. Turn upside down onto serving plate, pull apart to serve. Serve warm.

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No Bake Cherry-O Cream Cheese Pie

Makes 1 pie
1 graham cracker pie crust (can make your own or use a bought one)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1/3 cup lemon juice (fresh or bottled, not lemon extract)
1 teaspoon vanilla
1 (21 ounce) can cherry pie filling (or your favorite pie filling I like blueberry and pinapple)

Let cream cheese stand at room temperature until softened. In a medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk, lemon juice and vanilla, beating until smooth. Pour into crust. Chill at least 3 hours until firm and then top with cherry pie filling.
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February Update: GenealogyBank Just Added New Content from 103 Titles!

Read the story (with a complete title list) on the GenealogyBank blog: http://bit.ly/2C6xTq3

Every day, GenealogyBank is working hard to digitize more newspapers and obituaries, expanding our collection to give you the largest newspaper archives for family history research available online. We just completed adding new content from 103 newspaper titles, vastly increasing our content coverage from coast to coast!