Preheat oven to 400 degrees. Combine cake   mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes.
Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.  When completely melted add a couple drops of the mint flavoring.  Careful  not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
 

Preheat oven to 400 degrees.  Combine milk and cream in a small saucepan and bring to a simmer over moderate heat.  While the milk warms, heat the butter in another saucepan over low heat for 1 minutes until foaming.  Add the flour and
cook, stirring for 3 minutes.  Pour the hot milk into the butter flour mixture and cook, stirring with a wire whisk or wooden spoon for a few minutes, until thickened.  Add the cheese to the white sauce, about 1/4 cup at a time.  Stirring until the
cheese has melted and the sauce is smooth.  Add the cayenne, salt and white pepper to taste.  Stir the tomatoes
and the sugar into the cheese sauce, combine the
macaroni and cheese sauce and pour into a buttered casserole dish, Bake for 25 to 30 minutes.

 Season the sirloin with salt and pepper and set aside.  Heat two tablespoons of the oil on a pancake style griddle or in a heavy cast iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and sauté over medium high heat for about 3 minutes, until soft. Keep warm. Heat the remaining 2 tablespoons of oil on the griddle or in a skillet. Add the sirloin and sauté over medium heat for about 5 minutes, turning constantly, until cooked through.  Keep warm. Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautéed meat on the bottom of the roll, top with the sautéed onion mixture, and finish with the cheese slices. Sprinkle the jalapeño slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapeño and potato chips, if desired.
 

Dissolve yeast in 1 1/2 cups lukewarm water. Add sugar and salt and stir until dissolved, Add flour, mix well.
Turn out dough on floured board: knead about 5 minutes. Roll into thin strips, shape into pretzels.
Place on well greased cookie sheet. Beat egg yolk with 1 Tbls. of water: brush on pretzels. Sprinkle generously with coarse salt.  Bake in a preheated 425 F oven 15- 20 min.
 

In a large sauté pan, melt 2 tablespoons of the butter and sauté all the seafood for about five minutes,
until it loses its raw look but is not fully cooked. Remove from the pan and set aside.
Melt the other 2 tablespoons of butter, and sauté the vegetables and garlic for five minutes. Add the
white wine and cook for 2 minutes. Add the chicken stock, salt and pepper, and simmer for 5 minutes.
Mix the lemon juice and the cornstarch, and blend the mixture into the chicken stock.
Return the seafood to the pan and simmer about 5 more minutes, until it is cooked through.
Add the chopped parsley and pour the sauce over the linguine. Serve immediately.
 

                              Cinnabon Rolls

(this is just a folklore folks!)

 Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts.   Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved.   Makes 100-150 cookies.
 
 

In small bowl mix flour, baking soda and salt.
In large bowl add sugar, brown sugar, vanilla and honey and beat until creamy.  Add egg mix, mix, then add flour until thoroughly blended.  Add chocolate chips and blend.  Bake at 400 degrees 6-7 minutes.