Chicken & Rice Tacos

1 C cooked rice
1 1b chicken, cooked and chopped
1 C salsa
1 (11 oz) can mexicorn
1 (15 oz) can black beans, drained and rinsed
1 C cheddar cheese

Mix all ingredients and heat through. Serve with sour cream and additional salsa in warm tortillas.

BYU Mint Brownies

Sugar-n-Spice, Cougareat Food Court
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine (***I always use butter!)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour (***I always throw in a full 2 cups of flour)
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Apple Cinnamon Muffins

1 1/2 C flour
3/4 C white sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/3 C vegetable oil
1 egg
1/3 C milk
2 apples, peeled and chopped

topping:
1/4 C sugar
1/4 C flour
1/4 butter
3/4 tsp cinnamon

Preheat oven to 400 degrees. Grease 12 muffin cups.

Stir together first 5 ingredients. Mix in oil, egg and milk. Fold in apples. Spoon batter into muffin cups.

In a small bowl, stir together topping ingredients. Sprinkle over unbaked muffins.

Bake in preheated oven for 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cinnamon Quick Bread

2 C flour
1 C sugar
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1 C buttermilk OR 1 C milk with 1 T vinegar
1/4 C vegetable oil
2 eggs
2 tsp vanilla

Topping:
4 T sugar
2 tsp cinnamon
4 tsp margarine

Preheat oven to 350 degrees. Grease one 9X5 inch loaf pan.

Mix ingredients for 3 minutes. Pour half of the batter into prepared pan. Combine ingredients for topping and sprinkle half of topping mixture over batter. Pour remaining batter into pan and sprinkle with remaining topping.

Bake for about 50 minutes or until toothpick inserted in middle comes out clean.

Apple Cinnamon Bread

1/2 C milk
3 T sugar
2 tsp salt
3 T margarine
2 packages active dry yeast (4 1/2 tsp)
1 1/2 C warm water
2 apples, peeled and chopped
4 C wheat flour
1-2 C white flour

1/2 C sugar
2 tsp cinnamon

Place milk, sugar, salt and butter in small pan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water. Add milk mixture, wheat flour and apples. Mix. Add remaining flour 1/2 C at a time. Knead in mixer until dough is smooth and elastic.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour until doubled in bulk.

Punch dough down and divide into three pieces. Roll out each piece into a rectangle. Brush with butter and sprinkle cinnamon/sugar mixture on top. Roll up into loaf and place in greased baking pans. Cover. Let rise in warm place until doubled in bulk. Bake at 400 degress for 30 minutes or until golden brown. Brush with butter.