In a mixing bowl combine all ingredients:

*Toss ingredients together then puree in food processor
​
 1 large can (28 oz can)- Tomatillos & ¼ of the juice (strain off ¾ juice)
¾ cup- onions
2 tbsp- roasted garlic
½ cup- cilantro leaves
1 tsp- key lime juice
2 tbsp- canned jalapeños
1- tbsp salt (salt to taste)
¼ cup- can green chilis with juice

 Serve with Breakfast Wraps, Enchiladas, Tacos & Chips!

9 Grain Rolls
Makes: Thirteen 5 oz rolls or Twenty-Six 2.5 oz rolls

1 cup whole wheat flour
½ cup 7 grain cereal
3.5 TBSP dry milk
1.5 TBSP potato flakes
1 TBS salt
(¼ cup oatmeal to sprinkle on top)
______
2 ¼ cup warm water
½ cup molasses
3 eggs
2 ¾ cups white flour
1 ¼ TBS yeast
¾ teaspoon
½ cup brown sugar (level scoop- not packed)
1 TBSP butter, melted

In an electric mixer, combine yeast and water with a pinch of sugar. Let mixture sit for a few minutes until yeast bubbles.

Mix molasses, brown sugar, and eggs into the butter. Be sure eggs do not get cooked. Add to the mixer along with all of the dry ingredients. While mixer is on, slowly add white flour until the dough reaches the right consistency. Dough will be slightly sticky, but if too sticky add a little more flour.

Let rise until double in size. Form into 5 oz logs or 2.5 oz balls. Brush a light layer of corn syrup on top of
each roll & sprinkle oatmeal on top. Let rise for 15 minutes, then bake on a greased cookie sheet in a 350 degree oven for 20 minutes or until golden brown.

Makes:​ ​4​ ​dozen

1​ ​½​ ​ ​lbs​ ​dates
3​ ​½​ ​ ​cups​ ​sugar
1​ ​¾​ ​ ​cups​ ​melted​ ​butter
4​ ​eggs,​ ​beaten
3​ ​½​ ​cups​ ​pecans,​ ​toasted​ ​and​ ​finely​ ​chopped
3​ ​½​ ​ ​cups​ ​rice​ ​crispy​ ​cereal
1​ ​bag​ ​of​ ​coconut

Use​ ​a​ ​food​ ​processor​ ​or​ ​immersion​ ​blender​ ​to​ ​break​ ​up​ ​dates.​ ​ ​Mix​ ​dates,​ ​sugar butter​ ​and​ ​eggs​ ​in​ ​a​ ​large​ ​pot. Cook​ ​at​ ​boiling​ ​for​ ​about​ ​5​ ​minutes,​ ​stirring​ ​often. Cool,​ ​then​ ​add​ ​the​ ​nuts​ ​and​ ​rice​ ​crispy​ ​cereal.
Drop​ ​by​ ​the​ ​Tablespoon​ ​into​ ​coconut.​ ​ ​Roll​ ​into​ ​balls,​ ​then​ ​freeze​ ​until​ ​ready​ ​to serve.

Key Lime Pie
Combine in a bowl & mix thoroughly with hand mixer or a blender:

½ cup sour cream
¾ cup key lime juice
1 grated key lime plus juice
3 cans sweetened condensed milk

Crust:
1 cup graham cracker crumbs
¼ cup sugar
¼ cup butter, melted

Combine and press into pie pan. Pour batter into crust. Bake in pre-heated oven at 325 degrees for 15 minutes. Do not brown. Chill pie in refrigerator. Add whipped cream around the edge and middle if desired. Garnish with grated lime peel.

LEMON BARS : Makes 12 Bars

Crust Ingredients
1 Cups Butter, Softened
½ Cup Sugar
2 Cups Flour
Pinch of Salt

Cream butter and sugar together.  Add flour and salt.  Crust will be crumbly and dry.  Press crust into greased parchment lined 9X13 cake pan, poke with fork and freeze.  

Filling Ingredients
3 Cups Sugar
1 ¼ Cups Flour
6 Eggs
1 Cup Lemon Juice
2 TBS Lemon Zest

Combine flour and sugar, add eggs & mix together.  Add lemon juice and zest.  Bake crust, in a conventional oven, at 325 degrees for 12-15 minutes or until very lightly browned.  Pull out crust, pour filling over top and bake another 30-45 minutes, until set.

COCONUT MACAROONS
Makes: 1 Dozen

21 oz Shredded Coconut
1 1/2 cans Sweetened Condensed Milk
1 1/2 tsp Vanilla Extract or Flavoring
1 1/2 TBSP Cornstarch
1/2 tsp Almond Extract or Flavoring
1/2 cup Egg Whites
1/4 tsp Salt

Combine Coconut, Condensed Milk, Vanilla, and Cornstarch in a large bowl. Whip Egg Whites and Salt on high in a mixer. Carefully fold the Egg Whites into the Coconut Mixture. Be careful not to deflate the Egg Whites. (if desired, add Mini Chocolate Chips)

Use 5 oz scoop to place the batter on parchment lined cookie sheets. Bake at 325 degrees for 20-25 minutes. Check to see if they firm & lightly brown; do not let them get too brown.

Makes: 12 Scones

4 cups high gluten flour
1 cups sugar
2 TBS baking powder
1 ½ tsp. salt
 
Weigh dry ingredients into a plastic bag.  The end weight should be 2lbs 9 oz. 
 
Add to one bag of dry mix:
4 cups heavy whipping cream
1¾ cup of fruit or chocolate chips
1 TBS Vanilla extract

If using fruit that needs to be chopped, chop first and leave in freezer to stay cold.  Dump dry ingredients into a large mixing bowl. Add the fruit or other kind of filling and toss until coated.  Pour heavy cream in along with extract.  Quickly and gently fold the mixture together.  Do not overwork the dough.
 
Pat the dough into a long rectangle, cut into 12 scones. Make sure scones don’t touch when placed in the holding pan to freeze. 
 
Bake at 325 degrees for 25-30 minutes until light brown and firm. 

These delightful cookies look like Russian Tea Cookies, but have a bright, lemon flavor!

INGREDIENTS
1 Cup Butter, Softened
1/2 Cup Powdered Sugar
21/4 Cups Flour
1 1/2 Tablespoons Lemon Zest
Cream Butter & Powdered Sugar.  Stir in Flour, Vanilla and Pecans.

Roll into 1 Inch Balls.  Bake at 325° for about 12-15 minutes or until slightly brown.  While slightly warm, dip in lemon syrup.  Let sit of 10 minutes then roll in powdered sugar.  

LEMON SYRUP
1/2 Cup Sugar
1/4 Cup Lemon Juice
Mix in batter bowl.  Then microwave 2-3 minutes until sugar is dissolved.