Garlic Parmesan Rolls {By: Jess}

(this is the long method, if you want to do the short method like I did you follow the directions for the "fast method" on the back of the bag. After 30 minutes of rising that way spoon on topping and let rise in oven another 30 minutes.)

1 bag of frozen Rhodes Rolls
Let rise 1 hour

Topping:
1 cup mayo
1 cube butter, melted
dried parsley (as much as you would like)
4 cloves fresh garlic minced
1 small bag of grated Parmesan cheese

Spoon mixture onto rolls after they have risen one hour. Let rise another 2 hours (unless doing the quick method)

Bake at 375 degrees for 25 minutes.

Crispix Mix {By: Jess}

1 cup Butter
3/4 cup Karo Syrup
1 cup Brown Sugar

Bring to boil and boil for 2 minutes.

Pour over:
18 ounces Kelloggs Crispix Cereal
1 bag of pecan pieces

Put in a big bowl and microwave for 1 1/2 minutes, cover with a lid and shake. Microwave one more minute shake and serve.

Chinese Chicken Salad {By: Jess}

1 head of cabbage
bag of slivered almonds
2 cans chicken
3 green onions sliced
2 package top ramen, crushed

Mix all together in a bowl.

Dressing:
3/4 c. oil
3 tbsp sugar
2 packets of top ramen flavoring
4 1/2 tbsp white vinegar
salt and pepper to taste

blend them all together and put on top of salad. Mix it up well.
Chill for 3 hours.

Sweet and Sour Chicken {By: Jess}

1 (8oz) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken beast halves - cut into 1 inch chunks
2 1/4 cups self-rising flour
2 tbsp vegetable oil
2 tbsp cornstarch
1/2 tsp salt
1 egg
2 cups water
1 quart vegetable oil for frying

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tbsp oil, 2 tbsp cornstarch, salt and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces and stir until fully coated.
3. Heat oil in skillet or wok to 360 degrees F. Fry chicken pieces in hot oil until golden brown. Remove chicken and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Ham Fried Rice {By: Alden}

2 eggs, lightly beaten
1 1/2 tsp canola oil or vegetable oil
3/4 cup cold cooked rice
2/3 cup dieced fully cooked ham
3/4 tsp garlic powder
1/4 tsp ground ginger
dash pepper
1 dash chili powder
1 1/2 tsp soy sauce

In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice, ham, garlic powder, ginger, pepper and chili powder if desired until heated through. Stir in soy sauce and reserved eggs. Serve immediately.