Jill's Flour Tortillas

2 cups flour
1/2 teaspoon salt
4 tablespoons shortening
1/2 cup hot water

Mix salt into flour. Cut shortening into flour until uniform crumbly texture is reached. Add hot water gradually, mixing with a fork until dough forms a ball. Knead with your hands on a floured surface until dough is elastic and smooth - about 4 minutes. Cover and let dough rest for 10 minutes. Divide dough into 12 golf ball sized balls. Roll out one at a time on floured surface approximately 7 inches in diameter. Cook on a hot ungreased griddle 10 to 30 seconds on ease side - until spotted and tender. Serve immediately or keep warm until ready to use.

Chile con Queso

1 lb. Velveeta cheese
1 large onion, chopped
1 T. vegetable oil
1 T. flour
1T. chili powder
1 clove garlic (optional), minced
1 10 oz can tomatoes and green chilies
1 chopped jalapeno pepper (optional)

Saute onion and garlic in oil until transparent. Add flour and chili powder. Cook 1 minute. Add tomatoes and green chilies and cook until sauce is thickened. Add cheese in chunks and cook until melted. Yields 4 cups.

Easy version: Chop desired amount of Velveeta cheese in cubes. Place in microwave safe dish. Pour can of Rotel (tomatoes and green chilies) over the top. Drain Rotel for thicker sauce. Cook in microwave until melted. Stir and Enjoy

Jill's Cookie Dough Brownies

Brownies: (or you can just use a box mix)
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1 cup vegetable oil
4 eggs
2 teaspoons vanilla extract

In mixing bowl combine sugar, flour, cocoa, and salt. Add oil, eggs and vanilla. Beat at medium speed for 3 minutes. Pour into a greased 13 x 9 inch baking pan. Bake at 350 for 30 minutes or until brownies test done. Cool completely before adding filling.

Filling:
3/4 cup butter or margarine softened
3/4 cup packed brown sugar
1/8 + 1/4 cup sugar
3 tablespoons milk
1 1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour

Cream butter and sugars in a mixing bowl. Add milk and vanilla, mix well. Beat in flour. Spread of the the brownies. Chill until firm.

Glaze:
1 cup semisweet chocolate chips
1/4 cup margarine

Melt chocolate chips and margarine in a saucepan. Stir until smooth. Spread over filling.

When making this dessert plan ahead because of the time needed in between layers.

Rhonda's Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
2 tablespoons butter
1 cup diced white or yellow onion
1 tablespoon flour
4 cups chicken stock
2 cups water
1/4 cup corn starch
1 1/2 cups instant potato flakes or pearls.
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Cook potatoes in oven on 400 degrees for an hour. (or just microwave them) Let cool.

Melt butter in large saucepan and saute onion until light brown. Add the flour to the onions and butter. stir to make a rouse.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for five minutes.

Cut potatoes in half lengthwise and scoop out content with a large spoon. Discard skin. Chop potatoes to make chunks about 1/2 inch in size.

Add chopped baked potato and half and half to the sauce pan, bring soup to a boil. Reduce heat and simmer the soup until it is thick.

Additional topping ideas to top your soup with: Shredded cheese, onion, sour cream, crumbled bacon.