Homemade Flour Tortillas

4 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 2 tablespoons lard 1 1/2 cups water Directions Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Sweet Cornbread

Ingredients 1 cup cornmeal 3 cups all-purpose flour 1 1/3 cups white sugar 2 tablespoons baking powder 1 teaspoon salt 2/3 cup vegetable oil 1/3 cup melted butter 2 tablespoons honey 4 eggs, beaten 2 1/2 cups whole milk Directions Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Lemon Strawberry Punch

7 c. water
1 can lemon concentrate
1 pkg thawed strawberries
1 can gingerale

Mix well and serve with ice.

Grape Punch

Ingredients
2 cups red grape juice, chilled
2 cups white grape juice, chilled
5 cups chilled lemon-lime soda
Directions
1.In a large bowl, pitcher, combine the juices; mix well. Stir in soda just before serving.

Incredible Punch

Ingredients
2 (46 fluid ounce) bottles cranberry-raspberry juice
1 (32 fluid ounce) bottle pina colada mix
2 liters raspberry ginger ale soda
Directions
1.In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
2.Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

Sparkling Punch

Ingredients
2 lemons
3 large oranges
1 (6 ounce) can frozen lemonade concentrate
1 liter club soda
2 (750 milliliter) bottles sparkling apple cider
1 tablespoon white sugar
2 trays ice cubes
Directions
1.Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

Ravioli with Roasted Red Pepper Cream Sauce

Roasted Red Pepper Cream Sauce with Ravioli
Ingredients
2 large red bell peppers (or get a jar of roasted red peppers at the store.)
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil ( I used 2 Tbsp).
2 cups half-and-half (or whatever milk you have on hand. I usually use whole milk or 2%)
1/4 cup grated Romano cheese ( I used 1/2 c.)
4 tablespoons butter (I used 2 Tbsp)
1 can of artichokes quartered
1/2 of Hillshire Farms Smoked Sausage cooked
salt and pepper to taste
1 bag of Tortellini or ravioli cooked
sun dried tomatoes (optional)
sauteed mushrooms (optional)

Directions
1.Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes. The jar of roasted red peppers is a great shortcut.
2.Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3.In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix stirring occasionally.
4. Slice the sausage on a bias. Boil in water for 10 minutes until cooked. Remove and cool. Drain artichokes from can.
5.Place red pepper mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Add sausage, artichokes, tomatoes, and mushrooms. Simmer for 5 minutes.
6. Pour over tortellini, ravioli or pasta.
7. Leftover sauce freezes really well!