Guacamole

3-5 Avecado's (depending on how many people you are serving)
1-2 Jalepeno's
Garlic Salt
Pepper
Lemon or Lime

Chop jalepeno's super small and mix in with avecado's. Add garlic salt/pepper to taste. Add lemon or lime on top to keep green. Add one of the pits in the middle of the dip to also keep green.

Sugar Cookies

2 cups sugar
2/3 cup butter
2 eggs
1 tsp vanilla
1 cup sour cream
5 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Cream sugar and butter. Add eggs, beat. Add vanilla and sour cream, beat well. Mix dry ingredients together, add dry to wet. Chill 2 hours. Bake 375 degrees, 8-10 minutes (until lightly brown)

Best Chicken Noodle Soup Ever

4-5 cans of chicken broth (depending on how much liquid you want)
1 rotiserre chicken
2 cans of cream of chicken
desired veggies (fresh or frozen - celery/peas/carrots)
red potatoes
1/2 package of egg noodles
1 or 2 cans of water if needed
1/2 tsp paperika
1/2 tsp pepper
-------------
If you like a kick to it...add another 1/2 tsp. of each paperika and pepper and a small can of chopped jalepenos.

Bring chicken broth to boil in a large pan, add noodles to cook. Boil until soft. While liquid is boiling peel and shred chicken. Add chicken, veggies, soup. Let it simmer for a while. This usually makes a large enough amount that I freeze half and pull it out when we are sick!

Zucchine Bread

Below makes 2 loaves or 1 bundt pan:

3 eggs
2 cups grated zucchine
1 tsp. backing powder
1 tsp. vanilla
1 tsp. cinnamin, nutmeg, cloves (one of each)
3 cups flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup oil

Bake for 1 hour at 325.

Bernadette's Chicken Enchiladas

3 Chicken Breasts
2 Cans of Cream of Chicken Soup
8 Oz. Cream Cheese
1 Lg. Can of Chopped Green Chilies
Package of Tortillas
2 Large Cans of Enchiladas
Shredded Mexican Cheese
Yellow Onion

*Boil chicken, add garlic and salt to taste, shred chicken.
*In a large bowl mix the creams of chicken, cream cheese, green chilies, shredded chicken.
*In 2 pans coat bottom with enchilada sauce.
*Place cheese, onion and mixture in tortilla, place in pan.
*Once pand is filled pour remaining enchilada sauce on top, cover with lots of cheese and green onion.
*Preheat oven 375, cook for about 40-45 minutes, cover with foil, last 10 minutes remove to brown cheese.

Enjoy!

Chicken n Rice with Papirika

Saute' chopped onions
4 Chicken Breast Halves
1 Can Cream of Chicken
2 Cups Rice
1 1/2 Cups Water
Broccoli
Carrots
Peas
1/2 Tsp. Papireka
1/2 Tsp. Pepper

Brown chicken, take out chicken, microwave veggie's for 2 minutes to make soft, add soup, water, papireka, pepper until boiling, then add rice, chicken, veggies. Add more papireka and pepper on top. Let simmer for 5 minutes with lid.

Frog Eye Salad

1 package Acini de Pepe
1 Tbl oil
1/2 tsp salt

SAUCE:
2 Tbl flour
1 cup sugar
2 eggs whipped
2 1/2 cups pineapple juice
1/2 tsp salt
1 Tbl lemon juice

Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.

Cook noodles in 3 quarts water and 1/2 tsp salt and 1 Tbl oil. Cook noodles until they are al dente. Drain and then rinse.

Add noodles and sauce. Mix lightly. Refridgerate overnight in an airtight container.

NEXT DAY

2 cans chunk pineapple, drained (juice used in sauce)
1 can crushed pineapple, drained (juice used in sauce)
3 cans mandarin oranges, drained
5 oz mini marshmallows
8-16 oz cool whip

Add to noodles/sauce: chunk pineapple, crushed pineapple, mandarin oranges, mini marshmallows and cool whip.

Refrigerate for about an hour before serving.

Cranberry Chili Chicken

1/2 cup Heinz Chili sauce
1/2 cup whole berry cranberry sauce
2 T orange marmalade
1/4 tsp. allspice
4-6 skinless boneless, skinless chicken (about 1.5 pounds)

Place chicken in crockpot. Mix other ingredients, pour over chicken. Cook 6-8 hours. Serve over rice.

Italian Beef

One 2-4 lb rump roast
1 can beer
1 can beef broth
8-16 oz jar pepperoni peppers and juice
2 tsp oregano
1 tsp garlic powder

Pour all ingredients into crockpot over roast. Cook on low 8 hours or more. Pull apart with fork. Serve on buns.

Meatloaf Supreme

1 small onion
1/2 green bell pepper
1/2 cup milk
1 egg
3/4 cup seasoned bread crumbs
1 tsp dried basil
1 Tbl dried parsley
1/8 tsp pepper
1 1/2 lb ground beef

TOPPING
3 Tbl ketchup
1 Tbl honey
1/2 tsp worcestershire sauce

Preheat oven to 350 degrees. Line 9x5 loaf pan w/foil. Spray w/cooking spray.

Chop onion and bell pepper together in food processor.

Combine milk and egg in large bowl; add bread crumbs, basil, parsley and pepper. Stir until blended. Add onion and bell pepper. Mix well. Add beef, mix just to combine ingredients.

Shape beef mixture in prepared loaf pan. Do not pack.

TOPPING: combine ketchup, honey and worcestershire sauce in samll bowl. Mix well. Spread evenly over top of meat loaf.

Bake until cooked through, about 1 hour. Place pan on wire rack; let stand for 5 minutes. Lift meat loaf out of pan and place on a serving platter. Remove foil. Serve immediately.

Eclair Cake

Graham crackers
2 small boxes sugar free, fat free french vanilla instant pudding
Small tub cool whip (french vanilla or fat free)
Can chocolate frosting
3 cups skim milk

Make pudding w/all milk. Fold in cool whip. In 9x13 pan layer: graham crackers, 1/2 pudding/cool whip mixture, graham crackers, 1/2 pudding/cool whip mixture, graham crackers. Heat frosting in microwave for 90 seconds, mix well, pour on top and smooth.

Cranberry Pork

2.5 - 3 lb pork loin roast
1 can jellied cranberries
1 cup dried cranberries (Craisins)
1/2 cup sugar
1/2 cup cranberry or orange juice
1 tsp dry mustard
1/4 tsp ground cloves
2 Tbl cornstarch
2 Tbl cold water

Place pork in crockpot. In bowl, mash cranberry sauce. Stir in sugar, dried cranberries, juice, mustard, cloves. Pour over roast. Cook on low 6-8 hours until meat is tender. Remove and keep warm. Skim fat from juice. Measure 2 cups, adding water if necesary, pour into sauce pan. Bring to boil over med heat. Combine cornstarch and cold water to make a paste. Stir into juices. Cook and stir until tickened. Season with salt.

Mango Salsa

Tomatoes (fresh diced)
Onion
Cilantro
Lime juice (fresh)
Diced Mango

Great with chips that have a hint of lime flavor, on grilled chicken, or on salads.

Contributed by Trisha

Sunday Pot Roast

1 Roast (size of your choice)
*Seasoning will depend on size of roast*
Salt
Pepper
Onion Salt or Powder
Garlic Salt or Powder
Celery Salt
3-5 Beef Bouilon Cubes
1 Large Onion, sliced or quartered (cook on top of roast)

Brown roast on both sides with a little oil or water. After browning and seasoning, cover with water and bring to a boil. Reduce heat and simmer for 2-4 hours.
Add baby carrots and cut potatoes (peeled or not) and turn heat back to high until veggies are tender. Mfake sure roast does NOT boil dry. Remove roast and veggies. With leftover juice make pan gravy. Season gravy to taste.

Contributed by Mommy Hoecherl

Home-made Pancakes

1 1/4 Cups flour
3 tsp Baking Powder
1 Tbsp Sugar
1 Egg
1 Cup Milk
2 Tbsp Oil

Mix dry ingredients. Add milk, egg and oil. Stir just until moist.

Contributed by Mommy Hoecherl

No Bake Cookies

1 Stick Butter
2 Cups Sugar
1-4 Tbsp Cocoa
1 tsp vanilla
1/2 Cup Milk
3 Cups Oatmeal
1/2 Cup Peanut Butter

In a large suace pan, bring butter, sugar, cocoa, vanilla, and milk to a boil. Let boil for 1 minute only. Take off heat and add oats and peanut butter. Stir well. Spoon onto wax paper and let cool.

POPPY SEED DRESSING

1/2 cup red wine vinegar
3/4 cup salad oil
2 tsp lemon juice
1 Tbl poppy seeds
4 Tbl sugar

POPPY SEED DRESSING

2/3 cup cider vinegar
1 medium onion (chopped)
1 1/2 cups sugar
1 Tbl dry mustard
2 tsp salt
2 cups oil
3 Tbl poppy seeds

Blend in blender and serve.

***This is the recipe used at Annie's wedding***

POPPY SEED DRESSING

1 cup oil
1/3 cup red wine vinegar
1/4 cup sugar
1 tsp salt
1 tsp dry mustard
1 Tbl poppy seeds
1 Tbl minced onion

Grilled Bruschetta Chicken

1/4 Cup Sun Dried Tomato Dressing, divided
4 Small boneless skinless chicken breast halves
1 Medium tomato, finely chopped
1/2 Cup Shredded low-moisture, part skim mozzarella cheese
1/4 Cup chopped fresh basil

Preheat oven to 350 Degrees
Pour 2 Tbsp of dressing over chicken in a resealable plastic bag. Turn bag over several times to evenly coat. Refrigerate for at least 10 minutes to marinade.
Remove chicken from bag and place in baking pan (glass). Bake chicken for 35-40 minute covered with aluminum foil.
Meanwhile, combine tomatoes, cheese, basil, and remaining 2 Tbsp dressing. Extra basil can be added for flavor. Take chicken out, place on a plate, add tomato basil mix on top of the chicken. Serve with your favorite side dish.


Contributed by Kristy Holden

ANGEL PASTA

3-4 Chicken Breasts
1/2 tub Onion & Chive Cream Cheese
1 T Pineapple Juice
1 Package Dry Italian Salad Dressing
1 Can Golden Mushroom Soup

Cook 4-6 hours in crockpot. Shred chicken last 1-2 hours. Serve over noodles.

CHOCOLATE CHIP COOKIES

2 Sticks of Butter
1/4 C. Sugar
3/4 C. Brown Suger
1 Pkg of Vanilla Pudding (3 oz. pkg)
2 eggs
1/2 Tsp. of Baking Soda
1/2 Tsp. of Vanilla
2 1/2 C. of Flour
Milk Chocolate Chips (however many you want to add I do about 3/4 Pkg)
Nuts (optional)


Mix all together. Bake at 350 for 8-10 minutes. If you would like to to make chocolate chocolate chip cookies substitue chocolate pudding instaead of vanilla.

CHOCOLATE CHERRY CAKE

1 pkg. chocolate fudge cake mix
1 tsp. almond extract
1 (21 oz.) can cherry pie filling
2 eggs
1/3 c. oil

In a bowl, combine the cake mix, eggs, oil and extract. Add pie filling and mix well. Spread into a greased 10 x 15 x 1-inch baking pan. Bake at 350 degrees for 18-22 minutes, or until a toothpick inserted into the center comes out clean.


FROSTING

1 c. sugar
1/3 c. margarine
1/3 c. milk
1 c. (6 oz.) semi-sweet chocolate chips

Mix frosting while cake is baking. In a saucepan, combine sugar, milk and margarine. Cook and stir until sugar is dissolved and butter is melted. Remove from the hear; stir in chocolate chips until melted. Pour over WARM cake; spread evenly. Cool compeltely before cutting. Store leftovers in the refrigerator.

ORANGE PINEAPPLE JELLO

1 lg. pkg. (or two small pkgs) orange Jell-O (can use sugar-free)

1 can crushed pineapple with juice

2 c. buttermilk

1 small carton Cool Whip (can use Light Cool Whip)


Boil Jell-O mix and pineapple (with juice) together. Let cool. Mix in buttermilk. Fold in Cool Whip. Pour in a 9x13 pan and refrigerate until set.

CREAM CHEESE MASHED POTATOES

5 lb. baking potatoes
6 oz. cream cheese
8 oz. sour cream
½ c. butter
½ c. milk
2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy. Put in a lightly-greased 9x13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

BAKED ZUCCHINI GRATIN

1 med. Onion, sliced
2 lb. zucchini, sliced
½ c. margarine, melted & divided
2 c. shredded Mozzarella cheese
½ c. plain bread crumbs, for a kick use Italian seasoned
¼ c. grated Parmesan cheese

In a lightly-greased 9x13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

HOMEMADE BROWNIES

2 cubes margarine (1 Cup)
6 – 1/2 oz. squares Hershey’s semi-sweet baking chocolate
2 C. sugar
4 eggs
2 1/4 C. flour
1 tsp. vanilla
nuts (optional)

Melt margarine and chocolate in a heavy saucepan. Add sugar and mix well. Add well-beaten eggs and mix. Add vanilla. Remove from heat and add 2 1/4 cups flour. Beat hard and well. Pour into lightly greased 9 x 13 inch pan. Bake at 325-350 degrees for about 30 minutes. Cool and frost with chocolate frosting. Top with maraschino cherries.


Homemade Chocolate Frosting
3 C. powdered sugar
1/3 C. cocoa
1 tsp. vanilla
1 cube butter (1/2 Cup) softened)
milk

Combine first 4 ingredients. Add a touch of milk while mixing. Continue adding milk to reach desired consistency.

TANGY CORN RELISH

2 corn on the cob
1 avocado, chopped
2 Roma tomatoes, chopped
Handful of Italian Parsley (chopped)
1 green onion


DRESSING

1 lemon (juiced)
¼ C. olive oil
Garlic salt (to taste)
Salt (to taste)


Bring water to a ROLLING BOIL. Drop corn in the cob in for only about 1 minute and then remove from water and cool. Cut corn off of the cob. Mix with avocado, tomatoes, parsley and green onion. (The warm corn will actually make the avocado soft….which is how you want it to be.) Prepare the dressing and pour over the top of corn relish. Mix well and serve chilled.

CORN CASSEROLE

2 cans whole kernel corn & liquid
2 cans cream-style corn
2 pkg. Jiffy cornbread mix
16 oz. sour cream
2 sticks margarine
2 eggs beaten

Mix ingredients as listed above (except margarine). Melt the margarine and pour over mixture and mix thoroughly. Bake 40-50 minutes at 350 degrees or until done in center. (Mine actually took almost an hour. And note that it will STILL be moist throughout, due to the cream corn. It won’t be completely solid under the surface.)

OUTSIDE-IN BACON CHEESEBURGERS WITH GREEN ONION MAYO

6 slices bacon, chopped
4 green onions
Extra-Virgin Olive Oil (E.V.O.O.), for drizzling
1 ¾ pounds ground beef sirloin
1 ½ T. Worcestershire sauce
1 ½ T. Montreal Steak Seasoning
¾ pound extra-sharp white cheddar cheese, grated
1 C. mayonnaise
1 tsp. ground cumin
Salt and freshly ground black pepper, to taste
6 crusty Kaiser rolls, split
6 leaves crisp romaine lettuce

Preheat grill over high heat. In a medium pan, brown bacon and drain . Brush scallions with a little E.V.O.O. and grill on a hot grill (I actually grilled mine in the same saucepan that I browned the bacon, in a little bit of the bacon grease) 2 or 3 minutes on each side. Remove from heat to cool.

MAKE THE BURGERS: Combine ground beef with Worcestershire sauce and steak seasoning and mix well. Divide meat into 6 equal parts. Combine grated cheese and cooked bacon. Take a portion of the ground meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 6 large patties are formed, drizzle with E.V.O.O. and place on a hot grill. Cook 2 minutes on each side over high heat, reduce heat (or move to warm area of grill) and cook burgers 7 to 8 minutes longer, turning them occasionally. Do not press down on burgers as they cook. Transfer to a plate and let them rest 5 minutes before serving.

MAKE THE MAYONNAISE: Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin and pulse-grind the onions and mayonnaise together. Season with salt and pepper to taste. (I don’t have a food processor, so I just chopped the green onion into small pieces and mixed the other ingredients together with the green onion and it worked out great.)

Place burgers on crusty Kaiser buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.

WARM NUTTY CARAMEL BROWNIES

1 t. vegetable oil
1 pkg. (12 oz) semi-sweet chocolate chips, divided
1 pkg. (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4 c. packed brown sugar, divided
1 c. salted mixed nuts, divided
5 rolls of Rolos (40 pieces total), divided

1. Preheat oven to 375 degrees. Grease cookie sheet. Chop 1-1/2 c. chocolate chips. Combine brownie mix, water, oil, eggs, adn 1/4 c. brown sugar. Fold in chopped chocolate. Pour batter into cookie sheet & spread evenly.

2. Chop nuts or use pre-chopped mix. Combine half of the nuts and remaining 1/2 c. brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, cut 16 Rolos into quarters. Place remaining 1/2 c. chocolate chips in microwaveable bowl & microwave on high 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.

4. Remove cookie sheet from oven. Immediately press remaining 24 Rolos evenly into brownie in four rows of six caramels each. Sprinkle quartered Rolos and remaining nuts over brownies. Trim corner of chocolate-filled bag; drizzle chocolate evenly over brownies. Serve warm. Serve with ice cream, if desired.

LEMON BARS

Base

2 c. all purpose flour
½ c. powdered sugar
1 c. butter or margarine, softened


Filling

4 eggs
2 c. granulated sugar
¼ c. all purpose flour
1 tsp. baking powder
¼ c. lemon juice (for more intense lemon taste, use fresh squeezed lemon juice)


Glaze

1 c. powdered sugar
2 to 3 Tbsp. lemon juice


Heat oven to 350. In large bowl with electric mixer, beat base ingredients on low speed until crumbly. Press mixture evenly in bottom of ungreased 9x13 in pan. Bake 20 to 30 minutes or until light golden brown. Meanwhile, in large bowl with wire whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice until well blended. Beat in ¼ c. lemon juice.Remove partially baked base from oven. Pour filling evenly over warm base. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. Cool completely, about 1 hour. In small bowl, mix 1 c. powdered sugar and enough lemon juice for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars.

CABBAGE SALAD

1-2 bags of cabbage, can use the mixed cabbage with carrots
2 cups chopped chicken - cooked
2 chopped green onion
2 T sesame seeds
2 T. toasted slivered almonds
2 pks chopped ramen chicken noodles- Hard


Seasoning= dressing

1/2 cups oil
1/2 cups rice vinegar
2 T. sugar
2 flavor packets from noodles

Mix and dress salad 10 or so minutes before serving.

ENGLISH PEA SALAD

2 cans of small English peas
1/2 onion chopped
l large pickle chopped
1-2 hard boiled eggs chopped
3 stems chopped celery
1 can sliced water chestnuts
1/2 bell pepper chopped
Salad dressing

Mix all of the ingredients above. Add Miracle Whip Salad Dressing to taste, chill, and serve on lettuce leaf or just plain.

CORN CHOWDER

1/2 stick butter
1 can cream of chicken or mushroom soup
2 can cream of potato soup
1 14oz. can of chicken broth
8 oz. pkg of cream cheese
4 can white & yellow corn
1 pint of half & half
1 bunch of green onions
1 T. creole seasoning

Melt butter in pan add chopped green onions and saute. Add broth & soups to onions and cook on medium heat & stir until smooth. Add corn & heat until warm. Add half & half & chunks of cream cheese. Stir until cream cheese is melted then add creole seasoning.

COTTAGE CHEESE PANCAKES

1 cup cottage cheese (large curd)
4 eggs
1/2 cup flour
6 Tbsp melted butter

Whip cottage cheese, eggs, flour and melted butter in a blender. This should be a thick batter. Test a small amount of batter on grill. Add a small amount of flour if it needs thickening. Make the pancakes about four inches in diameter.
Cook pancakes until golden, then flip and cook for an additional minute. Do not overcook. These pancakes are moist and should spring back to the touch.

RANCH CHEESE DIP

1 (8 oz.) cream cheese, softened
1 1/2 Tbsp. Hidden Valley dry ranch powder
1/4 cup milk
1/4 cup mayonnaise
2 cup grated cheese

Mix first 4 ingredients well. Add cheese and mix until blended. Refrigerate for 15-20 minutes if possible. Serve with your favorite crackers.

SPINACH ARTICHOKE DIP

1 can artichoke hearts
1 pkg. fresh spinach
1/2 c green chilies
1 c mayonnaise
1 c sour cream
2 cup mozzarella shredded cheese
Parmesan cheese to taste (your preference)

Rinse well the artichoke hearts and cut into small pieces. Wash and cook spinach; drain well! Cook artichokes, spinach, and green chilies for 10 min. on medium heat (do not add any liquid). Keep stirring to avoid burning. Add mayo, sour cream, and both cheeses, stirring constantly to blend. Keep stirring until dip boils. Simmer for 15 to 20 min.; stir as needed.

BLONDE TOFFEE BROWNIES

½ C. butter, softened
1 C. sugar
½ C. packed brown sugar
2 eggs
1 tsp. vanilla extract
1 ½ C. all purpose flour
2 tsp. baking powder
¼ tsp. salt
1 C. English Toffee Bits (or Heath Bar Toffee Bits – found by chocolate chips)

Cream butter and sugars in a large mixing bowl. Add eggs one at a time, beating well after each egg. Beat in vanilla. Combine flour, baking powder and salt and add to creamed mixture gradually. Stir in toffee bits. Spread into a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting into bars.

CHEWY PECAN PIE BARS

1/4 C. butter, melted
2 C. packed brown sugar
2/3 C. all purpose flour
4 eggs
2 tsp. vanilla extract
¼ tsp. baking soda
¼ tsp. salt
2 C. chopped pecans
Powdered sugar

Pour butter into a 9x13 baking pan and set aside. Combine brown sugar, flour, eggs, vanilla, baking soda and salt in a mixing bowl; mix well. Stir in pecans and spread over butter in pan. Bake at 350 degrees for 30-35 minutes. Remove from the oven and immediately dust with powdered sugar. Cool before cutting.

BREAKFAST CASSEROLE

1 large bag of frozen hashbrowns, thawed
1/2 cube of butter, melted

Spray 9x13 pan, spread THAWED hashbrowns in pan. Pour butter over top of hashbrowns. Salt & Pepper to taste. Bake at 425 for 25 minutes. (This can be done the night before and you can refrigerate hashbrowns after cooking them and then continue with the recipe the next day.....or you can do it all at once.)

Mix 8 oz. shredded Cheddar Cheese & 8 oz. Pepper Jack Cheese

Spread cheeses over the top of hashbrowns.
Choose ham, bacon (cooked and crumbled) or sausage (cooked) - desired amount - spread over cheese layer.

Mix 5 eggs & 1 C. milk - pour over entire casserole. Salt & Pepper to taste. Bake at 375 degrees for 40 minutes.

LEMON FLUFF

12 graham crackers, crushed
1 cube margarine, melted
2 T. powdered sugar
1 (8 oz.) cream cheese
1 C. sugar
3 T. lemon juice
1 tsp. vanilla
1 small package lemon Jell-o, dissolved in 1 C. hot water and cooled
1 regular can evaporated milk, chilled (VERY IMPORTANT!!!)

Combine crushed crackers, powdered sugar and butter. Cover a 9x13 pan with 1/2 of the mixture (the crust)...it will be sparce. Mix cream cheese, sugar, lemon juice and vanilla together. Add cooled (but not set) Jell-o and mix with mixer. Whip the chilled milk in a different bowl until light and fluffy, then combine with cream cheese mixture. Mix well. Pour into pan and crumble remaining crushed crackers over the top. Chill at least 2 hours before serving.

HOMEMADE ORANGE JULIUS

6 oz. Orange Juice Concentrate
1 C. milk
1 1/2 C. water
1/2 C. sugar
12 ice cubes

Blend in blender until smooth.

BLUEBERRY KUCHEN

1 1/2 C. all purpose flour
3/4 C. sugar
2 tsp. baking powder
1 1/2 tsp. grated lemon peel
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 C. milk
1/4 C. butter, melted
1 egg, beaten
1 tsp. vanilla extract
2 C. frozen or fresh blueberries


TOPPING

3/4 C. sugar
1/2 C. flour
1/4 C. butter

Combine first 6 ingredients in a mixing bowl. Add milk, butter, egg & vanilla and beat for 2 minutes or until well blended. Pour into a greased 9x13 baking pan. Sprinkle with blueberries. Combine sugar, flour and butter in a small mixing bowl and toss with a fork until crumbly; sprinkle over blueberries. Bake at 350 degrees for 40 minutes or until lightly browned.

SCRAMBLED EGG MUFFINS

1/2 lb. bulk pork sausage (or bacon or ham)
12 eggs
1/2 C. chopped yellow onion
1/4 C. chopped green pepper (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 C. shredded cheddar cheese

Cook sausage over medium heat until no longer pink; drain. Beat eggs in a bowl ad then add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups and bake for 20-25 minutes at 350 degrees or until a knife inserted into the center comes out clean.

CHICKEN WON-TON SALAD

1 head lettuce, could do a mixture of romaine/iceberg
slivered almonds
green onions
fried won-tons
chicken (cooked, cubed and browned in soy sauce)


DRESSING

1/2 C. vegetable oil
1/3 C. apple cider vinegar
1/4 C. sugar
1 tsp. salt
1/2 tsp. pepper

The recipe isn't very specific on quantities, except for the dressing. Just add everything to your own liking.

EASY LASAGNA

1 box lasagna noodles
1 lb. hamburger
salt, pepper & garlic salt, to taste
1 large can diced tomatoes (with juice)
1 1/4 pkgs. spaghetti sauce mix
1 C. small curd cottage cheese
1 pkg. (16 oz.) Monterey Jack cheese, sliced thin

Cook noodles as directed. Lay out on wax paper or tin foil to cool. Brown hamburger with a little salt, pepper and garlic salt, to taste. Drain. Add can of diced tomatoes WITH JUICE. Add 1 1/4 pkgs. of spaghetti sauce mix; mix well. Simmer 20 minutes, stirring occasionally. Layer lasagna as follows: noodles, 1/2 of hamburger sauce (note....the sauce doesn't completely cover both layers, you just kinda spread out a little bit of the sauce here and there. It won't be COMPLETELY covered), cottage cheese, thin slices of Monterey Jack cheese, noodles, remaining sauce (make sure the sauce covers noodles entirely to edges so the edges don't get too crispy in the oven), cottage cheese, thin slices of Monterey Jack cheese. Bake COVERED at 350 degrees for 1 hour, or until sizzling. Bake 1 1/4 hours IF the lasagna has been in the fridge.

TATOR TOT CASSEROLE

1 can Cream of Chicken Soup (or Cream of Mushroom)
1 soup can of Milk
1 lb. hamburger, cooked and drained
salt, pepper, minced onion
grated cheddar cheese
Frozen Tator Tots
Green Beans

Mix cooked and drained hamburger in a 9x13 pan with 1 can Cream of Chicken Soup and 1 soup can of milk. Add salt, pepper and minced onion to taste. Sprinkle with 1 cup grated cheddar cheese. Add frozen Tator Tots in rows, side by side, over the entire surface of the casserole. Bake at 350 for about 30 minutes or until tator tots are golden brown (you may want to sneak a tator tot off the top to test it before serving). Before the last 5 minutes of baking time, remove pan from oven and sprinkle 1 cup of grated cheddar cheese over the TOP of the Tator Tots and continue baking.

CHICKEN POT PIE

1 small bag frozen mixed veggies (cooked)
2 cans sliced potatoes or 3 potatoes boiled and sliced
3 chicken breasts, cooked and cubed
2 cans or packages of chicken gravy
1 8 oz. cream cheese
Pillsbury Pie Crust
Seasonings (optional. Add to taste): salt, pepper, oregano, garlic salt, onion powder, Italian seasoning.

Bake bottom crust in pie pan for 15-20 minutes in a 350 degree oven, or until golden brown. On medium low heat, mix 1 pkg./can of gravy with cream cheese until creamy with no lumps. Place all ingredients in a pot on medium heat with gravy/cream cheese mixture, add seasonings to taste, heat until warm. Pour ingredients into pie pan, put on top crust and bake at 350 degrees for 50-60 minutes.

CHICKEN TORTILLA SOUP

2-3 frozen chicken breasts
1 large can diced tomatoes
1 can Cream of Chicken Soup
1 C. salsa
1 pkg. taco seasoning
1 can black beans (drained - you can rinse if you'd like...but not necessary)
1 can mild green chilis

Add everything to crock pot and cook on low for 8 hours. Remove chicken from soup after 8 hours and shred. Return shredded chicken to soup and serve with cheese, sour cream and either tortilla chips or fresh salsa.

EASY OREO TRUFFLES

1 pkg. Oreo sandwich cookies
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 oz. each) Baker's Semi Sweet Baking Chocolate, melted

Crush 9 cookies into fine crumbs in a food processor; reserve for later use. Crush remaining 36 cookies into fine crumbs and place in a bowl. Add cream cheese and mix until well blended. Roll cookie mixture into 42 balls, about 1" diameter. Dip balls in melted chocolate; place on wax paper. Sprinkle with reserved cookie crumbs, crushed candy cane, or any other toppings (Andes Mints, Nuts, etc.). Refrigerate until firm (about 1 hour) Store leftover truffles covered, in the refrigerator.

CARMELITAS

1 jar Mrs. Richardson's caramel/butterscotch topping
12 oz. package chocolate chips
2 C. flour
2 C. oatmeal
1 1/2 C. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. butter (melted)

Combine flour, oatmeal, melted butter, brown sugar, soda and salt. Press 1/2 mixture into the bottom of greased 9 x 13 pan. Bake for 17 minutes at 325 degrees. Take out and layer chocolate chips and then the jar of caramel/butterscotch topping. Crumble the remaining crumbs over the topping and return to oven to bake for another 17 minutes. Remove from oven and let sit for at least 5 hours before serving. (If you put it in the fridge or somewhere cool, you won't need to let it sit as long.)

SWEET CHILE SALAD

1 head red leaf or romaine lettuce
2 avocados, chopped
3 green onions, chopped
2 hard boiled eggs - sliced
1/2-1 can olives, halved
1/2 Cup SWEET CHILE DRESSING from BAJIO
Tortilla Strips from BAJIO

PORK TACOS

1 pork roast
2 cans Sprite or Coke (not Diet)
Salt & Pepper to taste
2 tsp. onion powder
1 C. brown sugar

Put in crock pot on low for 8 hours or until shreds easily. Serve on torillas and with Mango Salsa

*NOTE: Costco carries DELISH Mango Salsa and raw tortilla...so good!

AUTUMN PEAR SALAD

Dressing:

5 T. olive oil
2 T. balsamic vinegar
1 tsp. honey
1 tsp. Dijon mustard
1 T. chopped green onion
salt and pepper to taste

Mix dressing ingredients in a jar, shake well and refrigerate.


1/2 head green leaf lettuce, washed and torn
1/2 head red leaf lettuce, washed and torn
2 ripe pears, thinly sliced
2 oz. asiago cheese, grated or sliced with vegetable peeler
1/2 C. unsalted cashews, toasted

In salad bowl, combine greens and 3/4 of the dressing. Arrange pears, cheese and cashews over the top and drizzle on remaining dressing.

CHEESY ZUCCHINI RICE CASSEROLE

1 C. uncooked long grain rice (white Minute Rice)
3 medium zucchini, cut into 1/8" slices
1 can (4 oz.) mild chopped green chilies
4 C. shredded Monterey Jack cheese, divided
2 C. sour cream
2 T. green pepper (chopped), optional
2 T. onion, chopped
1 T. minced fresh parsley
1 tsp. salt
1 tsp. dried oregano
1 large tomato, sliced

Cook rice according to package directions. In a saucepan, cook zucchini in 1" of water until crisp-tender; drain and set aside. Place rice in a greased shalow 3 qt. baking dish. Layer with chilies and 1 1/2 C. cheese. In a bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

BAKED CORN CASSEROLE

1 C. rice
2 C. water
Cook rice and set aside.
1 T. vegetable oil
1/2 C. chopped onion
1 clove garlic; chopped
Saute onion and garlic in vegetable oil.
1 can green chilies
3/4 C. kernel corn
1/2 C. sour cream
1/2 C. fresh cilantro; chopped
2 1/4 C. grated cheddar cheese

Combine all ingredients and bake at 325 degrees for 30 minutes.

PINEAPPLE FAJITAS

2 lbs. chicken cut into strips
1 T. olive oil
1 each medium red, green and yellow peppers; cut into strips
1 medium onion; cut into wedges
2 T. fajita seasoning mix
1/4 C. water
2 T. honey
1 T. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 C. pineapple chunks; drained

Cook chicken in oil for 4-5 minutes. Add peppers and onion and cook 4-5 minutes more. Combine seasoning mix and water in a bowl. Stir in honey, garlic, parsley and salt and stir into skillet with chicken. Add pineapple and stir for 1-2 minutes or until chicken is done. Serve on flour tortillas.

SUNSHINE JELL-O SALAD

1 pkg. lemon cook and serve pudding
1 pkg. orange Jell-o
Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip. (

For individual servings: pour into clear cups and THEN allowed them to set

LEMON JELL-O SALAD

2 small packages Lemon Jell-O (prepare the TWO packages as if you only had ONE package....1 C. hot water and 1 C. cold water). Stir and put in fridge to let set up.
1 small package Lemon Pudding (cook & serve...not instant) - Cook and cool in fridge.

When Jell-O starts to set up, add pudding and fruit:
1 small can mandarin oranges
1 large can fruit cocktail
1 can tropical fruit
bananas
apples
Whip a small carton of whipping cream and add a little powdered sugar. Add to salad and let set for a few hours before serving.

GRILLED CHICKEN SHISHKABOBS

1/2 C. olive oil
4 T. lemon juice
4 cloves garlic , minced (or 2 tsp. minced garlic)
2 T. chopped parsley
2 T. chopped fresh basil
1 tsp. salt
1/2 tsp. fresh ground pepper
4 boneless, skinless chicken breasts, cut into cubes
16 small mushrooms
green and/or red pepper; cut into pieces
red onion, cubed
skewers

Combine oil, lemon juice and seasonings in a large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken pieces alternately with veggies. Broil or grill kabobs 10 to 15 minutes, brushing with marinade. Bring reserved marinade to a boil and serve with kabobs, if desired.

SPINACH SWISS SALAD

1 large head iceberg lettuce, torn
1 (10 oz.) bag fresh spinach, torn
1/2 red onion, chopped
3/4 C. sliced mushrooms
3/4 C. grated Swiss cheese
1/2 lb. bacon, cooked and crumbled
1 C. small curd cottage cheese, drain off liquid in small colander
croutons


DRESSING

1 C. sugar or SPLENDA
2 tsp. dry mustard
1 tsp. salt
2/3 C. apple cider vinegar
2 C. vegetable oil
1 T. poppy seeds

Mix together ingredients in blender. Store in refrigerator until ready to use. Makes more than needed for one salad.


Toss all salad ingredients together and add dressing.

PARMESAN CRESCENT ROLLS

2 C. all-purpose flour
2 C. cottage cheese
3/4 C. butter, softened
1/2 tsp. salt
1 C. grated Parmesan cheese

Combine flour, cottage cheese, butter and salt in a large bowl and mix well. Divide into 4 equal portions. Wrap each portion in plastic wrap. Chill dough for 2-12 hours. Preheat oven to 375 degrees. Roll each potion of dough into an 8-inch circle on a floured work surface. Sprinkle each of the circles with 1/4 C. Parmesan. Cut each circle into 8 triangles. Roll up each triangle into a crescent, starting at the outside edge. Pinch the seams to seal. Arrange crescents on baking sheets. Bake until browned, about 18 to 20 minutes. Serve immediately.

VARIATION: Mix 1 tsp. chopped cooked bacon with the Parmesan before sprinkling on each circle of dough.

CHOCOLATE MINT COOKIES

1 Devil's Food Cake Mix
2 eggs
1/2 C. oil
Approx. 24 Andes Mints

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies. Immediately after removing from oven, place an Andes Mint on the top of each cookie. After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie. Allow to cool completely before serving or eat IMMEDIATELY for a deliciously RICH warm cookie.

CHICKEN PASTA SALAD

4 cooked chicken breasts, cubed
1 large Kraft coleslaw salad dressing
1 (20 oz.) pineapple tidbits
2 C. red grapes, sliced
1 can cashews
2 cans mandarin oranges
1 (12 oz.) pkg. bowtie pasta, cooked
1 C. mayonnaise
1 can water chestnuts, sliced
1 bag of Craisins
4 green onions, sliced
1 C. chopped celery (optional)

Mix 3/4 of bottle of coleslaw dressing with mayonnaise. Mix together will all other ingredients EXCEPT Craisins and cashews. Add Craisins and cashews an hour before serving. It is best to prepare salad 24 hours in advance. May need to add more dressing and mayo before serving.

CHOCOLATE CHIP S'MORES

Canola oil
3 bananas
10 store-bought chocolate chip cookies (the larger the better)
1 cup graham cracker crumbs
1 cup small marshmallows
1 cup chocolate chips

Preheat grill to medium-high heat. Brush grill with canola oil.
Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.

For assembly: On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted.

ASIAN 5 SPICE BARBECUE PORK TENDERLOIN

With Mango Citrus Salsa and Frankie Wraps

2-2 1/2 lbs pork tenderloins, trimmed of fat
Steak Seasoning Blend (Montreal Steak Seasoning) OR Salt and Freshly Ground Black Pepper
1/4 C. dark brown sugar
1 1/2 tsp. Chinese 5 Spice Powder
1 T. vegetable oil
1/3 C. HOISIN prepared Chinese BBQ Sauce
1 navel orange, zested and juiced
1 tsp. dark sesame oil
2 tsp. toasted sesame seeds, for garnish
2 T. chopped cilantro, for garnish


SALSA

2 ripe mangos, peeled and pitted, diced
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and chopped
1/2 red onion, chopped
1 ripe lime, juiced
20 leaves Basil, shredded
Coarse salt


FRANKIE WRAPS

3 eggs, beaten
1/4 C. water
2 green onions. thinly sliced
vegetable oil, 1 tsp. per wrap
10 flour tortillas, 8 inches

Preheat oven to 450 degrees Fahrenheit.

Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice evenly into pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15-18 minutes longer. Remove meat from oven and transfer to a serving platter. Slice at a slant and garnish with sesame seeds and cilantro.

Salsa: Combine mango, bell pepper, jalapeno, onion, lime juice and basil in a bowl. Season with salt, to taste. Refrigerate a few minutes before serving. (Prepare salsa while pork is in the oven. Do not prepare to far in advance.)

Frankie Wraps: Heat a nonstick skillet over medium high heat. Beat eggs with water and green onions. Drizzle a tsp. of oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cool 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie Wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.

Assembly: Thinly slice tenderloins and pile meat and salsa at the edge of a Frankie Wrap. Tuck up bottoms and edges and roll.

Serves 6.

SANTA ROSA SALAD

1 box long grain wild rice (Uncle Ben's ORIGINAL)
3 chicken breasts, diced
4 green onions, diced
1 red bell pepper, diced
3 oz. Chinese Pea Pods (Snow Peas), ends cut off and cut into thirds
1-2 medium avocados, diced
1/2-1 C. chopped pecans

Cook rice as directed and cool. Boil chicken breasts approximately 15 minutes or until cooked through. Dice the following into VERY SMALL pieces...chicken, green onions and red bell pepper. Cut ends off of Snow Peas and cut into thirds. Combine all ingredients (except avocado and pecans) and refrigerate overnight.


DRESSING

2 cloves garlic, diced (or 1/4 tsp. garlic powder)
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 C. vegetable oil
1/3 C. Nakano's Seasoned Rice Vinegar (I used ORIGINAL)

Combine in BLENDER or beat well with hand mixer. Refrigerate overnight.

NEXT DAY:

Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans - mix well.

LEMON BREAD

2 C. sugar
3/4 C. margarine
4 eggs
3 C. flour
1 C. milk
2 tsp. baking powder
1/4 tsp. salt
lemon rind from 2 lemons

Cream sugar and margarine. Add eggs and mix. Add all other ingredients and mix well. Bake in 2 greased bread pans (works best in GLASS pans - it will turn out of pan more easily) at 350 degrees for 45 minutes - 1 hour.


GLAZE

1 C. sugar
juice from 2 lemons

Poke holes all over entire top of HOT bread (as soon as it comes out of the oven) with a toothpick. Pour glaze over the top. Allow to cool a good 45 minutes to an hour before running a knife around loaf and turning out of pans.

PARMESAN KNOTS

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.

GERMAN PANCAKES

6 eggs
1 C. milk
1 C. flour
1/4 tsp. salt
4 T. butter or margarine

Melt 4 T. of butter in a 9x13 pan IN THE OVEN while it is pre-heating to 450 degrees. Beat remaining ingredients together and pour into pan when oven is pre-heated and butter is completely melted. Bake for 10-20 minutes, or until peaks are dark. Pull pan out and slit open the center of the pancake to make sure it's cooked through. Best when sprinkled with powdered sugar and served with hot homemade syrup. You can also eat with Nutella, Homemade Jam, etc.


HOT HOMEMADE SYRUP

1 C. Brown Sugar
1 C. White Sugar
1 C. Water
1 tsp. Vanilla

Bring to a boil and set aside until slightly thickened.

Pasta & Broccoli

1 (1 lb.) pkg. penne or ziti pasta, cooked and drained
1 bunch broccoli, steamed
2 T. olive oil
1 clove garlic, minced
3/4 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
2 T. butter
1/2 C. chicken broth

Chop broccoli; set aside. Heat oil in large skillet over medium-high heat. Add garlic; cook and stir until lightly browned. Add broccoli; cook and stir 3-4 minutes. Stir in mozzarella cheese, parmesan cheese, butter and broth. Reduce heat to low; simmer until mixture is thoroughly heated and cheese is melted, stirring occasionally. Pour sauce over hot pasta in a large bowl; toss gently to coat.

Barbecue Sausage Bites

1 pkg. (1 lb.) miniature smoked sausages
3/4 lb. fully cooked bratwurst
3/4 lb. smoked kielbasa or Polish sausage
1 bottle (18 oz.) barbecue sauce
2/3 C. orange marmalade
1/2 tsp. ground mustard
1/8 tsp. ground allspice
1 can (20 oz.) pineapple chunks, drained

In a 3 qt. slow cooker, combine the sausages. In a small bowl, whisk the BBQ sauce, marmalade, mustard and allspice. Pour over sausages and stir to coat. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple a few minutes before serving. (Yield 12-14 servings)

Chocolate Chip Cookies

2 cubes butter or margarine, softened
3/4 C. sugar
3/4 C. light brown sugar
1 large egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 1/4 C. flour
1/2-1 bag of chocolate chip cookies

In a large mixing bowl, mix butter, sugars, egg and vanilla. While mixing, add salt, soda & flour. (You may need to add a little more flour to get the right consistency.) Drop in spoonfuls onto a greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Do NOT over bake. remove from oven and slam the cookie sheet down on the stove, this will flatten the cookies JUST the right amount.

One-Dish Chicken Bake

3-4 Boneless Skinless Chicken Breasts
6-8 slices Swiss Cheese
1 pkg. Chicken Stove Top Stuffing
1 can Cream of Chicken Soup
1/4 C. milk
1 . hot water
salt & pepper

Arrange chicken in a 9 x 13 casserole dish. Place 2 pieces of Swiss cheese on each chicken breast. Add milk to soup and stir. Spread over cheese and chicken. Mix stuffing and seasoning (most stuffing already has the seasoning IN it) with 1 C. hot water. Arrange over soup. Salt & pepper to taste. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake another 30 minutes.

Texas Sheet Cake

Cake

Combine the following:
2 C. flour
2 C. sugar
1/2 tsp. salt
1 tsp. cinnamon

Combine in saucepan:
1 cube margarine
1/4 C. Hershey's cocoa
1 C. water
1/2 C. oil

Stir and bring to a boil. Pour over flour mixture and mix well.

Add the following:
1/2 C. buttermilk
2 eggs
1 tsp. baking soda
1 tsp. vanilla

Mix well and pour into greased and floured 13 x 18 large cookie sheet. Bake at 400 degrees for approximately 20 minutes.


Frosting

3 1/2 - 3 3/4 C. powdered sugar (icing sugar)
1 tsp. vanilla
1/4 C. cocoa
1 cube margarine
1/3 C. milk
pinch of salt

Melt margarine in a saucepan. Add cocoa and mix well. Add vanilla, salt, milk and powdered sugar and mix to a creamy consistency. Spread over top of cake as soon as it comes out of the oven. Cool before serving.

Dill Dip

1 C. sour cream
1 C. mayonnaise
1 tsp. dried parsley
1 tsp. onion salt
1 tsp. Bon Appetite Seasoning
1 tsp. dill weed

Mix ingredients and chill at least an hour before serving. Serve with fresh veggies.

Spinach Pasta Salad

1 bag spinach
12 oz. bowtie pasta
2 cups cooked chicken (can be canned)
1 bunch green onions
1/4 sunflower seeds (roasted and salted)


DRESSING

1/2 cup canola oil
1/3 cup soy sauce
1/3 cup white vinegar
4 T. sugar
1/4 tsp. pepper


Soak pasta and chicken in dressing. Add spinach right before serving.

Sugar Cookies

2 cups butter or margarine
2 cups sugar
4 eggs
2 tsp. vanilla
3 tsp. baking powder
1 tsp. salt
5 cups flour

Cream butter, sugar, eggs and vanilla. Add baking powder, salt and flour. Refrigerate dough overnight. Keep dough in fridge when not in use. Roll dough to desired thickness. Use flour as necessary so the dough is a little sticky. Cut out shapes with cookie cutters and place on large greased cookie sheet. Bake at 350 degrees for 10-15 minutes, or until lightly browned.

Sunni Salad

2 bags chopped cabbage
6 chopped green onions
4 oz. slivered almonds (lightly browned in 2 T. oil)
2 C. sunflower seeds
3 pkgs. Ramen noodles, uncooked
1 1/2 C. dried cranberries


DRESSING

2 C. oil
3/4 C. rice vinegar
8 T. sugar
2 tsp. salt
2 tsp. pepper


Toss all salad ingredients together. Break and crumble UNCOOKED Ramen noodles over salad and mix. Mix dressing. Store salad and dressing in fridge until ready to serve. Right before serving, toss salad with dressing. Taste the salad as you add the dressing, you may not need to use it all.

Can be a main dish, just add bite-sized pieces of cooked chicken breast.

Taco Soup

1 lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning mix
1 (28 oz.) can stewed tomatoes (cut into small pieces)
1 (16 oz.) can kidney beans, drained and rinsed
1 (16 oz.) can cut corn
1 (8 oz.) tomato sauce
Tortilla Chips
Grated Cheddar Cheese
Sour Cream

Brown ground beef in saucepan, drain. Add onion and saute. Stir in taco seasoning, stewed tomatoes, kidney beans, corn and tomato sauce. (The tomatoes are kinda big and chunky. I take my kitchen scissors and chop the tomatoes into smaller pieces.) Simmer for 20-30 minutes. Serve topped with tortilla chips, cheddar cheese and sour cream - as desired.

Citrus Grove Punch

3 cups sugar
2 cups water
6 cups orange juice, chilled
6 cups grapefruit juice, chilled
1 1/2 cups lime juice, chilled
1 liter ginger ale, chilled

In a saucepan, bring sugar and water to a boil; cook for 5 minutes. Cover and refrigerate until cool. To speed up cooling, drop in a few ice cubes and stir occasionally. Combine juices and sugar mixture; mix well. Just before serving, stir in ginger ale. Serve over ice. Yield: 6 quarts.

Chocolate Mint Brownies

1/2 cup butter, softened
4 eggs
1 can (16 oz.) chocolate syrup
1 tsp. vanilla extract
1 cup flour
1/2 tsp. salt
1 cup sugar


FILLING

1/2 cup butter, softened
2 cups powdered sugar
1 T. water
1/2 tsp. mint extract
3 drops green food coloring


TOPPING

1 package (10 oz.) mint chocolate chips (For green look, 2 packages of Andes Mints can be used)
1/2 cup plus 1 T. butter, cubed


In a large mixing bowl, combine the first seven ingredients. Beat at medium speed for 3 minutes. Pour batter into a greased 9" x 13" pan. Bake at 350 degrees for 30 minutes (top of brownies will still appear wet). Cool COMPLETELY on a wire rack.

In a mixing bowl combine the filling ingredients until creamy. Spread over cooled brownies. Refrigerate until set.

Topping: melt chocolate chips and butter. Let cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into squares. Store in refrigerator, can be removed 1-2 hours before serving.

Pumpkin Chocolate Chip Cookies

1 Spice Cake Mix
1 Can (regular size) Pumpkin
1 Cup Chocolate Chips

Mix together. Spoon onto cookie sheet. Bake at 350 degrees for 15 minutes.

Cranberry Bliss Bars

CAKE

1 cup butter, softened
1 1/4 cup light brown sugar, packed
3 eggs
1 1/2 tsp. vanilla
1 tsp. ginger
1/4 tsp. salt
1 1/2 cups flour
3/4 cups diced dried cranberries (craisins)
6 oz. white chocolate, cut into chunks


FROSTING

4 oz. cream cheese, softened
3 cups powdered sugar
4 tsp. lemon juice
1/2 tsp. vanilla
1/2 C. butter


ICING

1/2 cup powdered sugar
1 T. milk
2 tsp. vegetable shortening


Preheat oven to 350 degrees.

Cake: beat butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger and salt. Beat well. Gradually mix in flour until smooth. Mix in 3/4 cup diced dried cranberries and white chocolate by hand. Pour batter into a well-greased 9 x 13 pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes until edges of cake are light brown and a toothpick to the center of cake comes out clean. Allow cake to cool completely.

Frosting: combine softened cream cheese, 3 cups powdered sugar, lemon juice, vanilla and butter in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake. Sprinkle 1/4 cup of dried cranberries over the frosting on the cake.

Icing: whisk together 1/2 cup powdered sugar, 1 T. milk and shortening. Drizzle over cranberries in a sweeping motion using a pastry bag (or a baggie with a small hole cut in the corner). Allow cake to sit for several hours in the fridge, then slice the cake into squares and then triangles.

Spinach Bacon Salad

Spinach
Red leaf lettuce
Romaine lettuce
1/2 red onion
1/2 lb. bacon, crumbled
1 apple

Line the edges of your bowl with the red leaf lettuce. Tear spinach and romaine lettuce into the bowl. Dice the onion and apple, crumble the bacon and then add all to the salad.


Dressing:
1 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
1 tsp. salt
1 tsp. dried mustard
1 T. poppy seeds
1 T. minced onion

Add dressing to salad and toss.

*NOTE: Sometimes I only use Spinach

Lemon-Butter Red Potatoes

10-15 red potatoes, quartered
1/3 C. butter (no substitutes)
2 T. olive oil
1/3 C. lemon juice
3 T. fresh chives, minced (or 1 ½ T. dried)
2 T. fresh parsley, minced (or 1 T. dried)
1 T. grated lemon peel
1 tsp. salt
¼ tsp. pepper
¼ tsp. nutmeg

Place potatoes in a large saucepan and cover with water. Cover the saucepan and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned (the browning gives it the flavor). Remove from the heat; stir in remaining ingredients. Drain potatoes and toss with lemon butter.

*NOTE: This recipe is VERY lemony, I prefer to reduce the lemon juice

Crock Pot Cranberry Pork Roast

1 pork loin roast (2 ½ - 3 lbs.)
1 can (16 oz.) jellied whole cranberries
1 C. dried cranberries
½ C. sugar
½ C. cranberry juice or ½ C. orange juice
1 tsp. dry mustard
¼ tsp. ground cloves
2 T. cornstarch
2 T. cold water

Place pork roast bone side down in a slow cooker/crock pot. In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, orange juice, mustard and cloves. Pour over roast. Cover and cook on high for 6-8 hours. If boneless, cook on low for 6-8 hours. Cook until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan. Bring to a boil over medium heat. Combine cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.

White Chip Pumpkin Spice Cake

1 pkg. Duncan Hines Spice Cake Mix
3 large eggs1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips


White Chip Cinnamon Glaze

3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon


Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze.


White Chip Cinnamon Glaze: Heat evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add white chocolate chips; stir until smooth. Stir in ground cinnamon.

Pumpkin Strusel Coffeecake

Coffeecake

2 C. flour
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1 C. butter or margarine, softened
1 C. sugar
2 eggs
1 cup canned pumpkin
1 tsp. vanilla extract


Streusel Topping

1/2 C. flour
1/4 C. brown sugar, packed
1 1/2 tsp. ground cinnamon
3 T. butter or margarine
1/2 C. coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan (or 8 1/2" spring form pan).

Coffeecake: In a small bowl, combine flour, baking powder, cinnamon, baking soda and salt. In a large mixer bowl, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture.

Streusel topping: combine flour, brown sugar and cinnamon in a medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts (optional).

Spoon half of the coffeecake batter into prepared cake pan. Sprinkle with 1/2 of streusel topping. Spoon remaining batter evenly over streusel topping; sprinkle the top with remaining streusel topping. Bake for 45 to 50 minutes (50-55 minutes in the 8 1/2" spring form pan), or until a toothpick comes out clean. Cool at least 10 minutes before serving.

Scotcharoos

1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. chocolate chips
1 C. butterscotch chips

Mix together sugar and corn syrup in saucepan and heat. Stir constantly. At very first bubbling, remove from heat and add peanut butter. (Do NOT heat longer than firs bubbles or they will turn out too hard.) Mix well and pour over Rice Krispies. Stir well and press into buttered 9 x 13 pan. Melt chips together and spread over Rice Krispies in pan. Chill and cut into squares.

Baked Beans

5 slices bacon, crisply fried and crumbled
2 cans (16 oz. each) baked beans, drained (Bush's Original Baked Beans)
1/2 green pepper, seeded and chopped
1/2 medium onion, chopped
1 1/2 tsp. dry mustard
1/2 C. ketchup
1/2 C. hickory smoke barbecue sauce
1/2 C. brown sugar, packed

Mix all ingredients in crock-pot. Cover and cook on LOW setting for 8-12 hours or on HIGH setting for 3-4 hours, making sure to stir often, scraping bottom of crock-pot. (Makes 6-8 servings; about 1 1/2 quarts)

Pretzel Jell-O Salad

Crust:
1 1/2 C. crushed pretzels
1/2 C. sugar
1 C. butter

Filling:
1/2 C. sugar
8 oz. cream cheese
12 oz. Cool Whip

Topping:
2 C. boiling water
6 oz. pkg. strawberry or raspberry Jell-O
1 C. frozen strawberries or raspberries

Crust: Mix pretzels, sugar and butter and press into a 9 x 13-inch pan. Bake at 350 degrees for 6 minutes. Let cool for 15 minutes.

Filling: Mix sugar, Cool Whip and cream cheese together and spread on cooled crust. Let sit 15 minutes.

Topping: Dissolve Jell-O in boiling water. Add frozen fruit. Let cool. Pour over top of filling and refrigerate until set.

Old Indian BBQ Sauce

10 oz. grape jelly
1 C. ketchup
1 T. vinegar
2 T. water
1/2 tsp. ginger
1/2 tsp. curry
2 tsp. salt

Boil rack of baby back pork ribs in water for about 20 minutes. Take directly out and place on barbecue grill. Grill, browning both sides, turn and baste both sides liberally with sauce.

Perfect Pork Chop Marinade

1/2 cup worcestershire sauce
1/4 cup fresh parsley minced (or 1/8 cup dried)
1/4 cup balsamic vinegar
1/4 cup soy sauce
2 Tbs. olive oil
1 tsp. dried minced garlic
1/2 tsp. pepper
1/4 tsp. cayenne pepper
4 boneless pork loin chops (I actually think you could use more pork chops because this makes quite a bit of marinade)

Combine all ingredients in plastic bag or marinade container and mix/coat well. Refrigerate for 8 hours, rotating every few hours if you can. Grill covered over medium heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reaads 160 degrees Fahrenheit.

Fruit Pizza

Pillsbury cookie dough on a pizza pan, cooked for 18-20 minutes at the degrees specified on the package

Spread Cool Whip
Cover with fruit:
strawberries
kiwi
raspberries
blueberries

May also use banana or other kinds of fruit.

California Subs

4 bakery croissants
4 slices turkey
4 slices Swiss cheese
ranch dressing
avocado

Cut croissants in half and butter both sides. Put in pan and brown/toast; remove from pan and set out on plates. Place turkey in pan with cheese on top until cheese is melted (helps to put a lid on the pan). Using a spatula, place turkey and cheese on toasted croissant. Top with ranch dressing and slices of avocado.

7-Layer Dip

First Layer
1 can bean dip (bean dip w/ jalapenos - GOOD)
1 can refried beans

Second Layer
2 avocados (chopped)
1 can avocado dip (guacamole)(spreading the dip over the fresh avocados will keep the avocados from turning brown)

Third Layer
Mix together the following:
1 pkg. taco seasoning
1 C. mayonnaise
1 C. sour cream

Additional layers
jack cheese (shredded)
green onions (diced)
olives (sliced)
cheddar cheese (shredded)
tomatoes (chopped)

Orange Chip Cake

Yellow Cake Mix
6 oz. semi-sweet chocolate chips
Orange Juice
Red food coloring

Prepare cake mix as directed substituting orange juice for the water. Add a few drops of red food coloring for orange color. Mix in chocolate chips. Pour into 9 x 13 cake pan and bake as directed. Frost with homemade chocolate frosting:


HOMEMADE CHOCOLATE FROSTING

3 C. powdered sugar
1/3 C. cocoa
1 cube butter
1 tsp. vanilla
milk (to desired consistency

FRUIT COFFEE CAKE

1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can pie filling (any flavor, but RASPBERRY YUMMY!)

Place 2/3 of the batter in a 9 x 13 pan. Spread pie filling on top and dollop the rest of the batter on top. Bake at 350 degrees for 45 minutes. Drizzle with runny icing (you know...the powdered sugar, butter, milk and vanilla icing...just make it runny!)

Special Potatoes

1 bag (24 oz.) frozen shredded hashbrowns
2 C. sour cream
2 cans cream of chicken soup
1/2 C. melted margarine
2 T. minced onions
1/2 C. grated mild cheddar cheese
2 C. crushed cornflakes
2 T. melted margarine

Crumble hashbrowns and set aside. Mix together sour cream, cream of chicken soup, 1/2 C. margarine, minced onions and cheese. Add hashbrowns and mix. Pour contents into baking dish. Salt and pepper as desired. Mix cornflakes with 2 T. melted butter and sprinkle over potatoes. Cover and bake at 325 degrees for 1 hour (1 1/2 hours if it has been refrigerated).

Chicken Divan

1 pkg. frozen broccoli pieces
3-4 chicken breasts (boiled for 15 min. & shredded)
1 cream of chicken soup
1/2 C. mayonnaise
1-2 T. lemon juice
1 1/2 C. bread crumbs (yummy with Italian flavored)
3 T. butter
1 1/2 C. grated mild cheddar cheese

Layer broccoli in a casserole dish and semi cook in the microwave. Layer cooked & shredded chicken on top of broccoli. Mix soup, mayo & lemon juice and spread over chicken. Sprinkle cheese on top. Melt butter and mix with breadcrumbs. Spread over all. Bake at 350 degrees for about 1 hour.

Lemon Chicken

12 chicken tenders
butter
2 T. lemon juice
1 C. heavy cream (NOT Half & Half)
2 T. white cooking wine or white grape juice concentrate
2 tsp. grated lemon peel
6 thin pats butter
parmesan cheese
salt & pepper

Cook chicken tenders in a buttered saucepan, until browned and cooked through. Place chicken in a glass casserole dish. In the same saucepan, add lemon juice, lemon peel and white cooking wine or white grape juice concentrate. Keep on low heat and add Heavy Cream. Salt & pepper the sauce. When heated through, pour over chicken tenders. Put pats of margarine over chicken and shake parmesan cheese (generously) on top. Place under a broiler for 7-12 minutes. Serve over potatoes, pasta or rice.

Chocolate Peanut Butter Trifle

1 chocolate cake mix
1 pkg. peanut butter chips
4 ¼ C. cold milk, divided
½ C. whipping cream
¼ tsp. vanilla extract
2 small pkgs. Instant Chocolate Pudding Mix
1 small carton Cool Whip
8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ C. milk and ½ C. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.

Artichoke Dip

1 (13 3/4-ounce) can quartered artichoke hearts (make sure they are NOT the marinated ones.)
1 Cup fresh grated parmesan cheese
1 Cup mayonnaise
1 (4-ounce) can diced green chilies

Combine all ingredients in baking dish. Bake uncovered for 30 minutes @ 350 degrees or heat in a crock pot. Serve warm with tortilla chips or piece of French bread.

Poppy Seed Bread

3 eggs
1 1/8 C. oil
2 1/4 C. sugar
1 1/2 C. milk
3 C. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
1 1/2 tsp. vanilla extract
1 1/2 T. poppy seeds

Beat eggs, oil & sugar. Add flour, salt, baking powder & milk. Then, add extracts and poppy seeds. Bake at 350 degrees for 1 hour in two bread pans or 3 pans for smaller loaves.


GLAZE:

1/4 C. orange juice
3/4 C. sugar
1/2 tsp. butter, almond & vanilla extracts

Prick bread while warm and drizzle glaze over entire bread. (I double the glaze when making 3 loaves).

Homemade Chicken Noodle Soup

Cook a pot of broth, 1 Can Cream of Chicken Soup, shredded chicken, onion, celery, salt & pepper.

Egg Noodles

MIX:
1 egg
1/2 eggshell water
1 tsp. salt
1 C. flour

Form ball and roll THIN on FLOURED board. Dry 20-30 minutes. Sprinkle lightly with flour and roll up. Slice THIN. Dry 20-30 minutes. Drop into boiling broth about 10 minutes.

Potato Perfection

3 T butter
1 cup finely chopped onion
2 T flour
1 (14 1/2 ounce) can chicken broth
1/2 t Salt
1/4 t white pepper
1/4 t black pepper
1 t dried basil
dash of tabasco sauce
1/2 t garlic salt
1 C half & half
1-2 C frozen or canned corn
4-5 potatoes, cut into chunks
Garnish With:
Grated chedder cheese
Sour Cream
Crumbled bacon
Chopped green onions

Melt butter in 2-quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onions and cook about a minute, stirring often. Gradually add chicken broth. Add potatoes, corn, salt, white and black pepper, basil, tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half & half; heat through. Serve with garnishes. Serves 4

Most Delish Homemade Rolls

Scald:
1 1/2 C. milk
(Scald = heat until hot...not boiling)
Add:
2 cubes butter
1 C. sugar
1 1/2 tsp. salt
Set aside to cool.

In a medium-sized bowl, dissolve:
4 T. yeast
1/2 C. warm water
1/2 tsp. sugar
Set for 10 minutes. (yeast will expand. Make sure it is in a large enough bowl to do so.)

Beat 4 eggs and add to milk mixture. Add 4 C. flour and mix well (by hand with a wooden spoon). Add yeast, mix well. Add 3 C. flour, mixing after each cup. Let rest for 10 minutes, then stir. Cover with a towel or saran wrap and let rise until doubled in bulk (approx. 1 hour). Punch down and let rise 10 more minutes. Section dough into 2 pieces. Roll each piece out separately into a circle and brush with melted butter. Cut into triangles like a pie. Roll up each piece like a crescent roll. Place on a cookie sheet and let rise until doubled. Bake at 375 degrees for 10-13 minutes. Remove from oven and brush with melted butter. Feel free to shape dough in whatever shapes desired (simple round, etc.). These rolls are to die for!! Makes approx. 2 1/2 dozen rolls. I also use this recipe to make cinnamon rolls and they are DELISH!!!

Super Sweet Potatoes

3 C. cooked sweet potatoes mashed (approx. 2 large potatoes)
1/4 C. sugar
1 C. brown sugar
1/2 tsp. salt
2 eggs beaten
1 C. butter melted
1/2 C. milk
1/2 tsp. vanilla
1 C. chopped walnuts
1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla. Place in buttered 2 quart casserole dish. Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes. Bake covered at 350 degrees for 30 minutes. (Note: I usually do this recipe and a half to fill a 9 x 13” baking dish.)

Apple Crisp

6 apples (peeled and sliced – I prefer to use Golden Delicious Apples)
1 C. water
2 tsp. cinnamon
2 C. sugar
1 1/2 C. flour
14 T. butter

Spray 9 x 13 pan with cooking spray. Add apples and pour water and cinnamon over apples. Work together sugar, flour and butter with fingers until crumbly. Spread over apples. Bake uncovered at 400 degrees for 30-45 minutes. This recipe is divine, and extra yummy when served with vanilla ice cream on top.

Mandarin Orange Jell-O Salad

3 c water
1 3 oz box tapioca pudding
1 small box vanilla pudding (cook & serve)
1 small box orange Jell-O (cook & serve)
1 8 oz container whipped topping
1 small can mandarin oranges

Mix dry ingredients together in a saucepan. Whisk in water. Turn on heat. Bring to a boil. Turn off heat and remove from burner. Let mixture completely cool. Stir in cool whip. Pour into jell-o dish. Top with mandarin oranges. Let chill in refrigerator.

Football Watchin' Salsa

10 Roma tomatoes
6 fresh Anaheim Peppers
2 Serrano Peppers
1 bunch Cilantro
1/2 medium Yellow Onion
1 20 oz. can Tomato Sauce
5 Jalapeno Peppers
Garlic Salt, Salt, Black Pepper

Dice all ingredients to desired "chunkiness" and combine in a bowl. Refrigerate for at least 3 hours.

(For a milder salsa, leave out Jalapeno and Serrano Peppers!)

Heavenly Holiday Wassil Concentrate

1 (15 oz.) can jellied cranberry sauce
1 C. water
1 C. sugar
1 can lemonade concentrate, thawed
1 can orange juice concentrate, thawed
1 can apple juice concentrate, thawed
1 tsp. cinnamon
1/4 tsp. cloves

Blend cranberry sauce, water and sugar. Add juice concentrates, cinnamon and cloves; mix well.

*Remember..this recipe is for the wassail CONCENTRATE. You will need to mix the concentrate with water to prepare the amount of wassail desired.

To prepare wassail, add 1 part concentrate to 3 parts water. Makes approximately 8 quarts wassail.

Peanut Butter Fingers

Peanut Butter Fingers

3/4 C. margarine
1/2 C. sugar
2 C. packed brown sugar
2 eggs
2 tsp. vanilla
3/4 C. peanut butter
3/4 tsp baking soda
1/4 tsp. salt
1 1/2 C. flour
2 C. rolled oats
1 C. peanut butter (whipped)

Cream butter and sugar. Add eggs and beat until fluffy. Add vanilla and peanut butter. Mix all dry ingredients together and add to cream mixture. Spread on 13 x 18 greased baking pan (large cookie sheet). Bake at 350 degrees for 10-15 minutes or until lightly browned. When cool, spread with a thin layer of whipped peanut butter, then frost with chocolate frosting. Cut into bars.


Homemade Chocolate Frosting

3 C. powdered sugar
1/3 C. cocoa
1 tsp. vanilla
1 cube butter (softened)
milk

Combine first 4 ingredients. Add a touch of milk while mixing. Continue adding milk to reach desired consistency.