Bunny Rolls

    1 package (1/4 ounce) active dry yeast

    1/4 cup warm water (110° to 115°)

    3/4 cup warm milk (110° to 115°)

    2 tablespoons sugar

    2 tablespoons shortening

    1 egg, beaten

    2 teaspoons celery seed

    1 teaspoon rubbed sage

    1 teaspoon salt

    1/2 teaspoon ground nutmeg

    3 to 3-1/2 cups all-purpose flour

    Melted butter

    In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.

    Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.

    Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks

Bunny Bread

2 loaves (1 pound each) frozen bread dough,     thawed

2 raisins

2 sliced almonds

1 egg, lightly beaten

Dip of your choice

    Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.

    Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.

    Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.

    Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

    Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip

Shredded Beef Sandwiches

    

    3/4 cup cola

    1/4 cup Worcestershire sauce

    2 garlic cloves, minced

    1 tablespoon white vinegar

    1 teaspoon reduced-sodium beef bouillon granules

    1/2 teaspoon chili powder

    1/2 teaspoon ground mustard

    1/4 teaspoon cayenne pepper

    1 beef rump roast or bottom round roast (2 pounds)

    2 teaspoons canola oil

    2 medium onion, chopped

    1/2 cup ketchup

    8 kaiser rolls

    In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.

    Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.

    Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker.

    Combine ketchup and reserved cola mixture; over meat mixture and heat through. Serve on rolls.

BBQ Pork Sandwiches

1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

    Bake in the preheated oven for 30 minutes, or until heated through.

Beefy Lasagna Roll-Up

6 lasagna noodles

1 pound extra-lean ground beef

1 small onion, finely diced

1 (28 ounce) jar pasta sauce

1 tablespoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/8 teaspoon dried oregano

1 pinch ground nutmeg

2 cups shredded yellow and white marbled Cheddar cheese, divided

1 (8 ounce) package light cream cheese, softened1/2 teaspoon dried basil

   

 Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels. Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.

Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.

    Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.

    Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.