Flour tortillas

4 cups flour
1 tsp. salt
1 1/2 cups warm water
1 Tbsp. baking powder
1/4 cup shortening

Combine flour with baking powder and salt. Add shortening and mix with fingers until evenly mixed. Gradually stir in enough water to make a soft dough. Knead for 5 minutes. Cover and let rest 30 minutes. Preheat an ungreased griddle or heavy skillet over med heat. Form balls and and shape each one into a really flat patty-using your hands and a roller (this will take practice!!) Once you have started rolling it out-don't form it back into a ball and try to start over it makes the dough go hard and it's ruined. Roll very thin. Place tortilla on skillet . Cook until bubbles form on top and underside is flecked with brown. Turn and cook until the other side is lightly brown. Stack tortillas and cover with a dry cloth until ready to serve. Serve immediately or store in plastic bag and reheat briefly before serving.

Makes about 12-14 tortillas

Serving Suggestions: Fill with refried beans and cheese for easy burritos. Fajitas. Or chilli. For easy Mexican desserts spread with cream cheese and a little salt. Or Butter and cinnamon and sugar. Also great for breakfast with scrambled eggs, hashbrowns and sausage and salsa for breakfast burritos.

Recipe by Melissa Hernandez

Individual Serving Ice Cream

Lime Cupcakes and Frosting

Lime Cupcakes: From Rosanne Kunz

1 box Betty Crocker® SuperMoist® lemon cake mix

1 box (4-serving size) lime-flavored gelatin

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs

2 or 3 drops green food color

Glaze

1 cup powdered sugar

2 to 2 1/2 tablespoons Key lime juice

Frosting

1 package (8 oz) cream cheese, softened

1/2 cup butter or margarine, softened

1 teaspoon vanilla

powdered sugar (to desired consistancy)

Grated lime peel, if desired


Heat oven to 350°F. Place paper baking cup in each of mini muffin cups. In large bowl, stir cake mix and gelatin. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.


Bake 10 minutes or until toothpick inserted in center comes out clean. Carefully remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.


In small bowl, mix 2 cup powdered sugar and enough of the 4-5 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes. Then frost with frosting and garnish with grated lime peel. Store in fridge.

I have tried Keylime juice and regular lime juice and I don't think there is a difference in this recipe. I used 1 level Tablespoon of batter each mini cup or the tiniest cookie scoop works great. This recipe made about 90 mini cupcakes or you could make regular sized cupcakes but you would need to adjust the baking time to about 17 min. I also have froze these in advance and then taken them out let them thaw and then frosted them when I was ready to serve them

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Homemade Noodles

Recipe by: Terri Pitcher

If you want a Chicken Noodle soup recipe to go along with this, click here

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Southwest Egg Rolls

Okay, gals, for those of you who didn't like the chineese version of egg rolls, Emily came across this recipe, and you make them the same way as the chineese egg rolls... Enjoy!

Chicken and Shrimp Egg Rolls