KERRI'S SWEET ROLLS

4 cups very hot tap water
2 Tbsp. yeast
3/4 cup oil
4 eggs
3/4 cup sugar
1 1/2 Tbsp. salt
12 cups flour

Mix all of the above together until smooth dough pulls away from the sides of machine. Place in a large bowl that has been sprayed with Pam. Cover and let rise for 2 hours. Punch down and let rise for another hour. Place dough on lightly floured surface and shape into rolls (cinnamon, orange, etc). Put in greased pans and let rise 1 hour. Bake at 350 degrees for 25 minutes.

OLIVE CHEESE BREAD

1/2 cup butter or margarine, melted
1/2 cup mayonnaise (don't use light or fat-free)
1/2 can (2 1/4 oz) chopped black olives, drained
2 green onions, chopped
1 1/2 cups (6 oz) shredded Monterey Jack OR mozzarella cheese
2 loaves unsliced French bread

In a bowl, combine the first five ingredients. Slice bread in half lengthwise; place on baking sheet. Spread cheese mixture over cut side of bread. Bake at 350 degrees for 15-20 minutes or until cheese melts. Slice to serve.

This is VERY RICH!

STRAWBERRY ICE CREAM

2 cups sugar
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 tsp. strawberry flavoring
3-4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. red food coloring

Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, berries, flavorings, salt and food coloring, Mix thoroughly.

Put on the lid and freeze. Make 1 gallon.

FRESH FRUIT DIP

1 (8 oz.) package cream cheese, softened
1 jar marshmallow creme
Juice from one fresh orange

Mix cream cheese and marshmallow creme until smooth. Add orange juice and mix. Serve with sliced fruit.

CHOCOLATE CARAMEL DIP

1 (8 oz) package of carmels - about 28 pieces
2 ounces semisweet chocolate, chopped
1/2 cup milk.

Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.

CHOCOLATE CARAMEL SAUCE

2 cups sugar
1/2 cup milk
1/2 cup butter
1/2 cup Karo syrup
1/4 cup cocoa powder

Place all of the above in a small pan and bring to a boil. Boil for one minute.

CHOCOLATE MINT BROWNIES

BROWNIE BASE:
1 cup sugar
1/2 cup butter
4 eggs - beaten
1 cup flour
1/2 tsp. salt
1 (16 oz) can Hershey's Syrup
1/2 cup chopped walnuts (optional)
Bake at 350 degree for 30 minutes in a grease and floured 9x13 pan.

MINT FILLING:
2 cups powdered sugar
1/2 cup butter
2 Tbsp. milk
1/2 tsp. peppermint extract
Green food coloring
Beat together until smooth and spread on COOLED brownies. Let set - you can speed up the process by placing brownies in refrigerator.

GLAZE:
1 cup chocolate chips
6 Tbsp. butter
Melt and spread quickly over mint filling, working fast so the two don't mix.

Cut after just set - wait too long and the glaze with crack.