Gross beer floats/poly juice potions

Molly shared a kid friendly concoction she learned to make at her cousins house. Her advice "try, I beg of you just try to enjoy it PLEASE".

Any kind of soda
2-3 kids of candy (m&m's, jelly beans, mini marshmallows, etc...)
any kind of ice cream
cup and spoon

Scoop 1 1/2 scoops of ice cream into a cup, fill with soda, drop in candies of your choice.

Navajo Tacos

Cameron's dad grew up in Holbrook with a lot of Native Americans from the reservations. His family developed a love for their Navajo and Apache neighbors. His mom started making Navajo Tacos. This is not something you can get in a restaurant. This home cooked meal is a tasty slice of Arizona culture.

Ingredients-fry dough
1 pkg active dry yeast
1/4 cup warm water
2 cups milk
2 Tbsp sugar
1 Tbsp shortening
2 tsp salt
5 3/4-6 1/4 c flour

Soften yeast in water
In saucepan heat milk, sugar, shortening and salt just till warm and shortening is almost melted; stir constantly.
Turn into a large mixing bowl
Stir in 2 cups of the flour, beat well.
Add the softened yeast; stir until smooth.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total).
Shape into a ball.
Place in a lightly greased bowl, turning to cover dough with oil.
Cover; let rise in a warm place until double in size (about 1 1/4 hours).
Punch down; pinch off amounts of dough and flatten with a rolling pin or stretch by hand until thin like pizza dough.
Heat a frying pan with 1/4 inch of vegetable oil over medium heat.
Fry dough in hot oil until golden brown.

Ingredients-Chili beans
3 cans pinto beans
1 lb ground beef
1/4 cup minced onions
1/2 cup salsa
4 cans tomato sauce (8oz)
1 tbsp chili powder
salt, garlic powder to taste

Brown ground beef and drain.
Combine with beans, onion, salsa, tomato sauce and chili powder.
Add salt, garlic powder to taste.
Cook over medium heat for 10-15 min.

Put chili beans on cooked fry bread. Top with cheese, lettuce, tomato, salsa, sour cream or whatever you like.

Fry bread is also great topped with honey or jam.

Texas Sheet Cake

Sydney's great grandmother used to be a lunch lady at an elementary school in Idaho. Back then lunch ladies made everything from scratch. This is a dessert she would make regularly for the school kids, and for the grand kids when there was a family get together. Everyone loves it and it doesn't last long.

2 cups flour
2 cups sugar
2 sticks butter (can substitute with 1 cup applesauce)
1 cup water
4 heaping Tbsp. cocoa
2 eggs
1/2 cup sour or buttermilk
1 tsp baking soda
1 tsp vanilla

Mix dry ingredients together. In a saucepan, bring to boil butter (but not applesauce), water and cocoa. Add this to dry mix. Add eggs, sour milk, baking soda and vanilla. Mix well. Cook at 400 degrees for 20 minutes.
While baking mix frosting.

1 stick butter
1/3 cup milk
4 heaping Tbsp. cocoa
1 lb powdered sugar
1 tsp vanilla
chopped nuts (optional)

Heat butter, milk and cocoa. Pour powdered sugar into the mix. Stir and add vanilla and chopped nuts. Put on cake immediately in sections and spread.

Grannie Noodles

Charlotte says of this recipe "Grannie got this from her momma and she passed it down to us. Now me and Grannie make this together."

Ingredients
2 slightly beaten egg yolks
1 tsp oil
1 Tbs cream or milk
1/4 tsp. salt
1/4 tsp. baking powder

Directions
Put all of the ingredients above together in a bowl and mix. Add just enough flour to be stiff enough to roll out with a rolling pin. Roll out. Let air dry for about 30-40 minutes. Then roll up and slice thinly. Unroll each slice, let dry for 30-40 min. then drop into boiling chicken broth.

Challah Bread

Margaret shared this recipe that her mother started making when her brother Peter was in a Jewish preschool. In the preschool they would eat it every Friday, now it is a family tradition to have it every Sunday.

Place ingredients into the bread machine pan in the following order:
1. 2 eggs, beaten
2. 3/4 cup milk
3. 3 TBSP margarine or butter (cut into small chunks)
4. 1/4c white sugar
5. 1 1/2 teas. salt
6. 3 cups flour
7. 1 1/2 teas. yeast

Run on dough cycle. When cycle is complete, divide dough into 3 sections (or any multiple of 3 if you want more smaller loaves) Roll each section into a long rope. Place ropes on parchment lined baking sheet and braid, tucking in the ends of the loaf underneath.

Use a pastry brush to coat the loaf with a beaten egg.

Bake at 350 degrees for 20-25 min (it will look golden.) Cool on a wire rack.

(I am guessing this can be made using a food processor or a stand mixer)

Grandma Beth's Butter Crunch

Ginger shared this recipe that her family makes every year at Christmas time.

Prepare a baking sheet by buttering the bottom and sides

3/4 cup chopped almonds
1 cup butter
1 cup sugar
1/4 cup water

mix all ingredients in a deep frying pan and cook on med-high heat (electric works well).
bring to a boil, cook for 1 min covered
cook uncovered stirring for 7 min or until it turns a caramel color and starts to smoke (about 300 degrees)
pour onto prepared cookie sheet, wait 3 min
sprinkle on 3/4 cup chocolate chips and wait 3 min.
spread chocolate and sprinkle with more chopped nuts.

Carnation Fudge

Kaylee shared a fudge recipe that her mom found that works every time. Apparently there is a family history of fudge failures. There apparently is a family fruit salad recipe that she could not share because it is passed from generation to generation like and heirloom and her mom was only recently entrusted with it. It must be pretty good. We will just enjoy the fudge.

2T butter
2/3 c carnation evaporated milk
1 2/3 c sugar
1/2 t salt
2 c mini marshmallows
1 bag semisweet chocolate chips
1 t vanilla

Combine butter, milk, sugar and salt in a medium size pan. Heat on medium heat and stir occasionally until it starts to boil. Stir constantly while it boils for 5 min. Take off heat and stir in marshmallows until melted. Add chocolate chips and vanilla. Stir vigorously for a minute. Pour into an 8 inch pan lined with wax paper and refrigerate for 1 hour.