Strawberry Dream Cupcakes

Strawberry Dream Cupcakes

1 box strawberry cake mix
2 egg whites
10 oz. sierra mist free
1 1/2 cups fresh sliced strawberries

Mix all ingredients and divide into 24 cupcakes. Bake for 20-25 minutes at 350. Can frost with cool whip.

Servings: 24

Meatloaf Filled Green Peppers

Meatloaf Filled Green Peppers

6 green bell peppers (about 1/2 pound each)
1/2 cup fine dry bread crumbs
1 cup heavy cream
3/4 cup finely chopped onion
3 tablespoons unsalted butter
1 1/4 pounds lean ground chuck
1/2 pound ground pork
1/4 cup chopped scallion greens
1/4 cup minced fresh parsley leaves
1 1/2 teaspoon salt
1/8 teaspoon ground cloves

In a kettle of boiling salted water blanch the bell peppers, covered partially, for 3 minutes and transfer them to a bowl of ice and cold water to stop the cooking. Cut 3/4 inch from the stem end of each bell pepper, reserving the bottoms, and chop fine the flesh from around the stems, discarding the stems. In a bowl let the bread crumbs soak in the cream for 8 minutes, or until the cream is absorbed. In a skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and let it cool. Stir the onion mixture into the bread crumb mixture, stir in the chuck, the pork, the scallion greens, the parsley, the salt, the cloves, and black pepper to taste, and divide the mixture among the bell peppers. Arrange the bell peppers in a shallow 15 1/2- by 10 1/2-baking pan, add 2 cups water to the pan, and bake the peppers in the middle of a preheated 375°F. oven for 1 hour, or until the meat is no longer pink.

Easy Strawberry Cinnamon Rolls

Easy Strawberry Cinnamon Rolls

1/2 cup sugar
1/2 tsp. cinnamon
1 tube refrigerated biscuits
1/4 cup margarine melted
10 tsp. strawberry preserves

In a small bowl, combine the sugar and cinnamon. Dip top and sides of
biscuits in margarine; then in the cinnamon mix. Place on an ungreased
baking sheet. With the end of a spoon make a deep indentation in the
center of each biscuit. Fill with 1 tsp. preserves. Bake 375 for 15-18
minutes. Cool for 15 minutes before serving. Preserves will be HOT.

Brie Cheese Appetizer

Brie Cheese Appetizer

1 wheel (8 oz.) brie cheese
3 tbsp. apricot preserves
1/2 package (17.5 oz.) frozen puff pastry, thawed
1 egg white

Heat oven to 350º. Lightly grease a cookie sheet. Slice 1 wheel of brie cheese in half, so you have 2 circles of cheese. Spread apricot or peach preserves on (cut side) half of 1 circle of brie. Make sandwich out of the 2 halves of brie, so that preserves are in center of both halves. Wrap entire wheel of brie with one sheet of puffed pastry and flip entire concoction onto prepared cooking sheet so seam is on bottom. Brush puffed pastry with egg white. Bake 30 minutes or until pastry in golden brown. Serve immediately.

Cheese & Bacon Potato Rounds

Cheese & Bacon Potato Rounds

4 baking potatoes, cut into 1/2 " slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled (or prepackaged)
8 oz. shredded Cheddar cheese
1/2 cup chopped green onions
sour cream

Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400° oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Serve with sour cream.

Pizzadillas

Pizzadillas

Great snack idea for kids and grown ups alike. Quick, easy, versatile, and most of all, delicious.


Flour tortillas (any size)
Pizza or marinara sauce
Diced meat of your choice
Shredded Cheese
Grated Parmesan

Preheat oven to 350 degrees Spread Sauce on a flour tortilla. Cover with meat and shredded cheese. Top with another tortilla. lightly spread more sauce on top and sprinkle with grated parmesan. Bake in oven on 350 degrees until cheese is melted and tortilla is golden and crunchy. Approx 10-15 min depending on tortilla size. Ingredient options may vary upon taste.

Mexican Chicken Breasts

Mexican Chicken Breasts

1 pkg taco seasoning
4 (4oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream

Put chicken & taco seasoning in plastic bag, shake and coat well. Place in sprayed casserole dish and bake 30 minutes in a 375 degree oven. Top with salsa about 5 minutes before done. then top with sour cream.

Makes 4 servings

Pizza Casserole with Pepperoni

Pizza Casserole with Pepperoni

1 package (8 oz.) shredded mozzarella cheese
1 pound hamburger
4 oz. pepperoni
1 jar or 2 cans pizza or spaghetti sauce
1 large onion, chopped
1 (8 oz.) package elbow macroni
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 350 degrees.
Cook macaroni and drain. Brown hamburger with onion; drain. Season meat with salt and pepper.
Mix sauce with macaroni and hamburger and spread mixture in a
1 1/2-quart casserole dish, alternating with cheese and pepperoni.
Cheese and pepperoni should be the very top layer. Bake 30 minutes.

Lemon Coolers

Lemon Coolers

1 (18.25-ounce) package lemon cake mix
1 (7-ounce) container whipped topping, thawed
1 large egg, slightly beaten
2 cups powdered sugar, sifted

Preheat oven to 350*F (175*C).

Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of powdered sugar and roll to coat; shaping into balls.

Bake for 10 to 12 minutes. Do not brown.

Makes 3 dozen.

Speedy Stroganoff

Speedy Stroganoff

1 pound porterhouse steak
3 tablespoons all-purpose flour
1/4 cup butter or margarine,melted
1 can (3-ounce size) sliced mushrooms, undrained
3 tablespoons water
1 envelope (1-ounce size) onion soup mix
1 carton (8-ounce size) sour cream
Hot cooked fine egg noodles or rice

Slice steak diagonally across grain into thin strips; toss with flour. Brown
steak in butter in a large skillet over medium heat; add mushrooms, mushroom
liquid, and water. Stir in soup mix. Bring to a boil; reduce heat, and stir in
sour cream. Cook, uncovered, until thoroughly heated (do not boil). Serve over
noodles.

Serves/Makes: 4

Cinnamon Flop

Cinnamon Flop

2 1/2 cups flour
1 cup sugar
1 tbsp. lard or margarine
2 tsp. baking powder
1 cup milk

Put into 2 unbaked pie shells. Put brown sugar, cinnamon and butter on
the top. Bake at 350 degrees.

Be generous with the brown sugar and butter. It will bake down thru. I
love cinnamon so I use lots but you can adjust to suit your family.

Christmas Caramel Cashew Popcorn Bowl

Christmas Caramel Cashew Popcorn Bowl

12 cups popcorn, air popped if possible
8 oz. can whole cashews
2 sticks butter
1/2 c brown sugar
1 c white
1/2 c light Karo Syrup
1/2 tsp. salt

Pop popcorn and transfer from one bowl to another to get rid of hulls and old maids. This should be roughly 3/4 of a turkey roaster. THe rectangle enamel type is what I usually use to stir this in. Add cashews and toss. Mix butter, sugars, Karo syrup and heat until 190 degrees on a candy thermometer. Stir often as it will scorch if you don't. Remove from heat and add salt and 1 tsp, flavoring, such as vanilla, almond, rum, etc. Spread on waxed paper to cool. If you mix it a couple times it won't stick together quite so much. Then fill a beautiful Christmas Bowl with this and cover with Saran Wrap, ribbon and a bow. Deliver immediately while still fresh. This will make enough for (2) 6 cup bowls plus some extra for you!

Santa's Spicy Balls

Santa's Spicy Balls

2 slices white bread
1/4 cup milk
1 package ground beef (1 - 1 1/2 lbs)
1/2 cup parmesan cheese, shredded
1 tsp oregano, dried
1/2 tsp garlic salt
1 egg
1 Tbsp olive oil
2 cans Rotel tomatoes and chiles, extra hot (14 oz)

Soak bread in milk until soggy, squeeze out milk and discard.

Mix bread together with meat, parmesan, oregano, and garlic salt.

Combine egg with mixture, form into small meatballs about the size
of a quarter or a little bigger.

In a large pot over medium heat, add oil and saute onions until they
are soft and translucent, a few minutes. Add both cans of Rotel,
bring to a simmer, reduce heat to low.

Add meatballs, cook 30-45 minutes, until meat is no longer pink in
the center.

Sweet and Sour Meatballs

Sweet and Sour Meatballs

2-3 pounds lean ground beef
1/2 cup water
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup ketchup
1 tsp. dry mustard or 2 tbsp. of regular mustard

Take 2-3 pounds of lean ground beef and form into meatballs. Place in
a roaster pan or a casserole dish. Mix all the ingredients together
and pour over the meatballs. Cook uncovered for about 45 minutes at
325 degrees.

WHITE CHOCOLATE-COVERED POPCORN

WHITE CHOCOLATE-COVERED POPCORN

Makes about 8 cups

8 cups popped popcorn

2 cups good-quality white chocolate chips

Red sugar

Spread popcorn on a baking sheet.

Place chocolate in a glass bowl atop a pot of barely simmering water (don't

Let bowl touch water). Melt over low heat, stirring until smooth.

Alternatively, melt chocolate in microwave on 50 percent power for about 2

Minutes, stirring every 30 seconds.

Drizzle chocolate over popcorn. Using a rubber spatula, gently stir to coat

The popcorn with the chocolate. Sprinkle with red sugar. Let stand until

Chocolate dries.

The Easiest Gingerbread Men

The Easiest Gingerbread Men

1 pkg.. spice cake mix 2 eggs
1 cup all-purpose flour 1/3 cup oil
2 teaspoons ginger 1/2 cup molasses

Place the cake mix, flour and ginger in a large mixing bowl. stir with a fork until blended. Mix in remaining ingredients. Beat with an electric mixer on medium speed for 2 minutes. Cover dough and refrigerate for 2 hours. Place dough on a floured surface; roll out to 1/4 inch thickness using a floured rolling pin. Cut into shapes and place on greased baking sheets. Bake at 375 degrees for 8 to 10 min. or until edges start to darken. Cool on baking sheets 5 min. before removing to wax paper. Cool completely and decorate as desired. Makes 2 to 3 dozen depending on the size of your cookie cutters.

These cookies turn out very tasty without being overly spicey.

Christmas Cranberry Punch

Christmas Cranberry Punch

1 lg. jar cranberry juice
1 lg. can pineapple juice
1 1/2 c. sugar
1 tbsp. almond extract


Mix above ingredients well and chill. Just before serving add 1 large bottle ginger ale.

REESE-LIKE PEANUT BUTTER SQUARES

REESE-LIKE PEANUT BUTTER SQUARES

1-1/2 cups graham crackers, crushed
1 box powdered sugar
1 cup peanut butter (creamy or chunky)
2 sticks margarine, melted
1 12-ounce package chocolate chips, melted

Mix first four ingredients; press into 13 x 9 inch pan. Refrigerate 15 minutes. Spread melted chocolate on top. Leave at room temperature. Cut into 1 inch squares and serve. May be kept refrigerated or frozen.

Nutty Popcorn Fudge

Nutty Popcorn Fudge

4 cups popped popcorn
1 18-ounce package semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
2 tablespoons butter or margarine
1 cup toasted slivered almonds
1 teaspoon vanilla

Line a 9-by-13-inch- pan with foil; set aside.
Melt chips, condensed milk and butter in large saucepan, stirring until
smooth; remove from heat. Stir in popcorn, nuts and vanilla.
Spread mixture evenly in prepared pan. Chill 2 hours or until firm.
Remove from pan and cut into squares.

Makes 32 squares.

Fudgy Brownies

Fudgy Brownies

1 pkg. fudge brownie mix

(13 x 9 inch baking pan)

1 1/2 cup confectioners sugar

1/2 cup butter, softened

2 to 3 tbsp peanut butter

2 tbsp cold 2 % milk

4 1/2 tsp instant vanilla pudding mix

1 can (16 oz.) chocolate fudge frosting

Prepare and bake the brownies according to the package directions. Cool on a wire rack. Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk, and pudding mix until smooth. Spread over the brownies. Cover and refrigerate for 30 minutes or until firm. Frost with the chocolate fudge frosting just before cutting.

Makes 2 1/2 dozen

Buffet Sweet Potato Balls

Buffet Sweet Potato Balls

2 1/2 cup mashed cooked sweet potatoes
1/2 tsp salt
Dash pepper
2 Tbsp butter, melted
1/3 cup honey
1 Tbsp butter or margarine
1 cup chopped pecans

Combine mashed sweet potatoes, salt, pepper and 2 tbsp butter. Chill for easier handling and shape into 8 balls. Heat honey and 1 tbsp butter in small, heavy skillet over high heat. When syrup is hot, remove from heat and add potato balls, one at a time. Spoon glaze over sweet potato balls, coating completely. Roll balls in chopped nuts. Place balls so they do not tough each other in a greased shallow casserole dish. Bake at 350 degrees F for 20 to 25 minutes.

Number of Servings: 4

Gift of Magic Bread

Gift of Magic Bread
1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup mashed bananas
1 cup mandarin orange sections
6 oz. pkg. chocolate chips
1 cup shredded coconut
2/3 cup sliced almonds or walnuts

Heat oven to 350. Cream butter with sugar, add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in oranges, chocolate chips, coconut and 1/2 cup nuts. Pour into 2 greased small loaf pans ( I used two 8x3-3/4x2-3/ 8-inch disposable aluminum loaf pans). Sprinkle remaining nuts on top. Bake 1 to 1-1/4 hours. When cool sprinkle with powdered sugar.

You can also make 5 mini loaves and bake for 40 minutes.

Tropical Banana Bread

Tropical Banana Bread

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup toasted pecans pieces

Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added
cooking spray.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer;
add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and
bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating)
with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60
minutes or until loaf appears done and a wooden skewer inserted in center

Makes 1 loaf

....or 4 mini loaves (bake for 30-35 minutes).

Orange Cream Cheese Bread

Orange Cream Cheese Bread

8 ounces cream cheese, softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup chopped walnuts
2 tablespoons grated orange peel
1/2 teaspoon orange extract
2/3 cup orange juice

Combine cream cheese and shortening, creaming well. Gradually add sugar, beating
until light and fluffy. Add eggs, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with
milk, beginning and ending with flour mixture. Mix well after each addition.

Stir in nuts, orange peel and extract. Pour batter into two 8- or 9-inch loaf
pans which have been coated with vegetable cooking spray.

Bake at 375 degrees F for 50 to 55 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan for 10 minutes; orange pour juice over
loaves. Remove to wire rack to cool.

Egg Nog Cherry Nut Bread

Egg Nog Cherry Nut Bread

Replace the traditional fruit cake with this seasonal special.

2 1/2 cups flour
3/4 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1 beaten egg
1 1/4 cups Egg Nog
1/3 cup cooking oil
1/2 cup chopped nuts
1/2 cup Maraschino cherries

Combine flour, sugar, baking powder and salt. Set aside. In another bowl,
mix egg, Egg Nog and oil. Stir into dry ingredients. Fold in nuts and
cherries.

Pour into 2 greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-50
minutes. Makes 2 loaves.

…..or 4 small loaves and bake for 30-35 minutes.

Pineapple Bread

Pineapple Bread

Pineapple Bread tastes better the day after it's made.


1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup walnuts, chopped and lightly toasted
1 cup canned crushed pineapple, drained

Preheat oven to 350 degrees F. Grease and flour two loaf pans. Cream butter
and sugar in large mixing bowl. Beat eggs, one at a time, and blend well after
each addition. Stir in the pineapple.
Sift flour, baking powder, and salt together.
Stir in the nuts. Add dry ingredient mixture to wet mixture and only mix
until moistened. Do not over mix. Pour the batter into pans. Bake for 45 minutes
to 1 hour or until a toothpick comes out clean.

Festive Ham Balls

Are you having alot of people over like I am for CHRISTmas,these are quick and good

Festive Ham Balls

3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese

Lightly grease a 15 1/2" x 10 1/2" baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1" balls. Place the balls about 2" apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.

PERK me up Mist

PERK me up Mist

This floral-fruity mist is a great way to refresh tired senses on
plane trips, long car rides or anytime you need a fragrant boost;
Add 9 drops of lavender and 7 drops of orange essential oil to 1 2/3
ounces of distilled water. Place in a spray bottle or atomizer.
Shake the bottle vigorously, then close your eyes and lightly mist
your face or personal space.

Christmas Morning Pie

I sometimes make this for supper it is so good

Christmas Morning Pie

1 pound bulk pork sausage with sage, cooked and crumbled
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs,m lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/2 cup chopped green pepper

In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350. for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting

Crawfish Enchiladas

Crawfish Enchiladas

1 tablespoon butter
1 cup chopped green onions
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeño pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup sour cream
2 cups cooked crawfish tail meat (about 12 ounces)
12 6-inch corn tortillas
cooking spray
1/2 cup shredded Monterey Jack cheese

Melt butter in a large nonstick skillet over medium-high heat. Add green
onions and next 6 ingredients (green onions through garlic); sauté 5
minutes or until tender. Sprinkle flour over vegetables; cook 1 minute,
stirring constantly. Gradually add milk, stirring with a whisk. Cook
over medium heat until thick (about 8 minutes), stirring constantly.
Stir in salt and next 4 ingredients (salt through black pepper). Remove
from heat; let stand 3 minutes. Add cheddar cheese and sour cream,
stirring until cheese melts. Stir in crawfish.
Preheat oven to 325 degrees.
Add water to a medium skillet to a depth of 1 inch; bring to a simmer.
Dip 1 tortilla in water using tongs. Spoon 1/4 cup crawfish mixture into
the center of 1 tortilla; roll tightly, and place in a 13 x 9-inch
baking dish coated with cooking spray. Repeat procedure with crawfish
mixture and remaining tortillas. Spread remaining crawfish mixture over
tortillas; sprinkle with Monterey Jack cheese.
Cover and bake at 325 degrees for 10 minutes or until thoroughly heated.

Makes 6 servings

Eggnog Fondue

Eggnog Fondue

2 c real dairy eggnog
3 tb cornstarch
1/4 c cognac -- or rum

Pour eggnog into fondue pot; mix cornstarch with 1/2 ounce of liquor and
stir into eggnog. Cook at medium heat, stirring until mixture is
thickened. Add remaining liquor. Keep temperature low during serving.
Suggested dippers: sponge cake, fruit cake or fruit (fresh or canned).

Yield: 6 Servings

Microwave Cinnamon Sugar Tortilla Delight

Microwave Cinnamon Sugar Tortilla Delight


1 10-inch flour tortilla
2 tsp. butter-flavored spread
1 1/2 Tbs. cinnamon sugar mixture

Spread the tortilla with butter-flavored spread and sprinkle with
cinnamon sugar.
Roll into a tube shape, then place on a microwave safe plate.
Microwave on High for 30 seconds to warm.

Peanut Butter Candy Cookies

Peanut Butter Candy Cookies

1 pkg. two-layer yellow cake mix
1/2 cup peanut butter
1/4 cup butter, softened
1/4 cup milk
2 eggs
1 cup candy coated chocolate pieces

Preheat oven to 350 degrees F. Combine all ingredients except candy in large bowl and mix until blended. Add candy, then drop by rounded teaspoons 2" apart onto ungreased cookie sheet. Bake at 350 degrees F. for 8-11 minutes until cookies are light golden brown. Remove from cookie sheets to wire racks immediately.
42 cookies

Chocolate Peanut Butter Grahams

Chocolate Peanut Butter Grahams

1 jar peanut butter, 18 oz
1 pkg. graham crackers, broken into rectangles (14.3 oz)
1 1/2 pounds milk chocolate candy coating

Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers. Top with remaining crackers. In a microwave, melt candy coating; stir until smooth. Dip cookies into coating to completely cover; allow excess to drip off. Place on waxed paper lined baking sheet; let stand until set. Store in airtight container in a cool dry place.

Chips Ahoy Marble Bark

Chips Ahoy Marble Bark

1 pkg. (8 squares) Semi-Sweet Chocolate, chopped
1 pkg. (6 squares)White Chocolate, chopped
9 White Fudge Chunky CHIPS AHOY! Real Chocolate & White Fudge Chunk Cookies, coarsely broken
1/4 cup Slivered Almonds, toasted

Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on pkg. Add half of the cookie pieces to chocolate in each bowl; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through the chocolate mixtures several times with knife for marble effect. Sprinkle evenly with almonds; press lightly into chocolate.

Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container at room temperature.

HOMEMADE SCOURING POWDER

HOMEMADE SCOURING POWDER

1 cup baking soda
1 cup table salt
1 cup borax (such as 20 Mule Team)

Mix all ingredients together and store in an airtight jar.

Yield: 3 cups

Death by Jell-O Dessert

Death by Jell-O Dessert

Ingredients:
A 3 oz. Box of Jell-O (Strawberry is best)
Whipped Cream (The stuff in the can)
Mini Oreos (or something)

1. Prepare Jell-O according to box.
2. Pour into four fancy stemware glasses, filling each about 2/3 full.
3. Refrigerate until soft-set. Put in a layer of oreos.
4. Squirt generously with your whipped cream until over full. (Come on, you
can walk it off later!)
5.. Garnish with remaining oreos.

Serve promptly, eat with a spoon. Makes four servings. Prep time: about five
minutes. Chill time: About four hours unless you use the speed set method
(30 minutes). Recipe is flexible.
Holiday tip: For Thanksgiving, use the cranberry flavor and replace the
traditional cranberry sauce. Compliments pumpkin pie well.

Cream Cheese Coconut Cookies

Cream Cheese Coconut Cookies

Ingredients:

1 (8 ounce) package cream cheese

1/2 cup butter, softened

1 egg

1/4 teaspoon coconut extract

1 (18.5 ounce) package yellow cake mix

Optional: 1/2 cup coconut

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. ( I used parchment paper). Bake for 10 to 13 minutes in the preheated oven. After a few minutes remove from baking sheets to cool.

VARIATIONS: I substituted Duncan Hines Strawberry cake mix for the yellow cake mix and they were wonderful! I also used a buttercream chocolate cake mix, and left out the extract, and again it turned out great. They are SO pretty on a platter with a doily. I made enough to take one platter to each side of the family and sent them to school and work!

Mexican Sausage Casserole

Mexican Sausage Casserole


Serves 6-8

1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper

Spray 9"x13" baking dish with non-stick spray. Place bread cubes in bottom. Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and salt and pepper together. Pour over bread.

Refrigerate overnight and cook at 350° for about 50 minutes or until set.

French Toast Casserole

French Toast Casserole

1 loaf (10 oz.) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 c. milk
4 t. sugar
1 t. vanilla extract
3/4 t. salt, optional


TOPPING:
2 Tbsp. butter or margarine, cubed
3 Tbsp. sugar
2 t. ground cinnamon
Maple Syrup, optional


Place bread cubes in a greased 13x9x2-inch baking dish.

In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

Cover and bake at 350 degrees for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if deisred.

Makes 12 servings,,with my group I only get 6 servings out of this

Reindeer Punch

Reindeer Punch

2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.


Mix all ingredients. Pour over block of ice to chill. Just before
serving, add ginger ale and fruit.

PEANUT BUTTER CLUSTERS

PEANUT BUTTER CLUSTERS

1 cup peanut butter
1 package of butterscotch chips
1 cup chopped peanuts
1 cup corn flakes, crushed (or rice krispies)
1/2 cup raisins
1 cup mini marshmallows

Melt together the peanut butter and butterscotch chips over low heat.
Place mixture in a large bowl. Add peanuts, corn flakes, and raisins to the
mixture, and mix. Add marshmallows and mix. Use a teaspoon to place the
mixture onto a cookie sheet lined with waxed paper. Chill in the
refrigerator for 1 to 2 hours. Place and store in the freezer.

Caramel Heavenlies

Caramel Heavenlies

12 graham crackers (4 3/4 inches x 1 1/2 inches)
2 cups miniature marshmallows
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut

Line a 15"x10"x1" baking pan with foil. Place graham crackers in pan; cover with marshmallows.

In a saucepan over medium heat, cook and stair butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved.
Remove from the heat; stir in vanilla.
Spoon over the marshmallows. Sprinkle with almonds and coconut.
Bake at 350 degrees for 14-16 minutes or until browned. Cool completely. Cut into 2" squares.

Yield: 3 dozen

Holiday Cobbler w/Pears & Cranberries

Holiday Cobbler w/Pears & Cranberries

1/2 cup Karo light corn syrup
1/3 cup sugar
1 tablespoon cornstarch
1 1/2 cups fresh - OR - frozen cranberries
2 medium pears, peeled & sliced
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup (5 1/3 tablespoons) margarine - OR - butter
1 cup Quaker Oats (Quick or Old Fashioned), uncooked
1 egg, slightly beaten


1. Heat oven to 400ºF. Grease a 9 inch square or round baking pan.
2. In a medium saucepan, combine the first 3 ingredients. Stir in the cranberries. Heat to a boil, then reduce the heat. Simmer for 5 minutes or until cranberries pop open. Stir in the pears. Pour into the prepared pan.
3. Combine flour & 1/2 cup sugar (in a medium bowl). Cut in the margarine, until mixture resembles coarse crumbs. Stir in the oats & mix well. Add egg, mixing until moistened. Crumble evenly over fruit. Bake 30-35 minutes or until top is golden brown.

Eggnog Custard Pie

This is perfect for Christmas,and soooo good


Eggnog Custard Pie

4 eggs
1/3 C sugar
1 teaspoon rum extract
1/2
t pure vanilla extract
1/4 t salt
3 C eggnog
Grated nutmeg
9 inch
unbaked pie crust

Preheat the oven to 350 degrees F.
Beat eggs, sugar,
run extract, vanilla extract and salt
Add eggnog and pour into pie
crust.
Sprinkle liberally with nutmeg.
Bake until a knife comes out clean,
about 45-50 minutes.
Cool, then refrigerate before serving.

PEANUTTY PLUS SQUARES

PEANUTTY PLUS SQUARES

1 c. peanut butter
3/4 c. butter
1 1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 1/3 c. flour
1 c. quick oats, uncooked
1 tsp. baking soda
1/4 tsp. salt
1 c. M&M'S Plain Chocolate Candies

Beat together peanut butter, butter and sugar until light and fluffy; blend
in eggs and vanilla. Add combined flour, oats, soda and salt; mix well. Stir
in candies.

Press dough onto bottom of greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake
at 350 degrees for 20-25 minutes or until edges are lightly browned. Cool
thoroughly
at room temperature; cut into squares.

SURPRISE COOKIES

SURPRISE COOKIES

2/3 c. sugar
1 c. soft butter
1 egg
1/2 tsp. salt
1 tsp. almond or vanilla extract
2 1/4 c. flour
Centers: miniature gumdrops, peanut M&M'S® or candied cherries

Combine all ingredients, except flour. Beat at medium speed until well
mixed. By hand stir in flour. Place candy in about a teaspoon of dough and
roll in
balls. Place 2 inches apart on cookie sheet. Bake at 350 degrees for 15-18
minutes until lightly browned. Cool. Roll in powdered sugar.

Mexican Fiesta Dip Mix

Mexican Fiesta Dip Mix

This is an unusual Southwestern dip mix that can
be given in a small sombrero.

1/2 cup dried parsley
1/3 cup minced
onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup
salt

In a large bowl, combine the spices and store in an airtight
container.

Attach these instructions to the jar:

Mexican Fiesta
Dip

Makes 2 cups

3 tablespoons Mexican Fiesta Dip Mix
1 cup
mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt

In
a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream.
Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh
vegetables.

Christmas Bears Snack Mix

Christmas Bears Snack Mix

2 cups bear-shaped chocolate graham -- snacks
2 cups mini oreos with red frosting
4 cups popped popcorn
2 cups red -- white & green candy
coated chocolates
1 cup red & green gummi bears

Mix all ingredients in a large bowl. Store in plastic bags or covered container. NOTE: Can change this by changing the chocolate graham bears and mini oreos for any small cookies or snacks desired.

Coconut Pecan Popcorn

Coconut Pecan Popcorn

16 cups popped popcorn
1 package coconut-pecan frosting mix
1/2 cup margarine or butter
1/4 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200~. Divide popcorn between 2 ungreased rectangular pans. Heat frosting mix (dry), margarine, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container. Makes 16 cups.

Can decrease popcorn by 2 cups and add 2 cups pecan pieces. Add 1 cup to each pan after popcorn is divided. Mix.

Candy Wrap Cookies

Candy Wrap Cookies

Ingredients
18 ounces package refrigerated sugar cookie dough
8 ounces Milky Way Miniatures
Unsweetened cocoa (optional)

Preparation
Cut 1 (18-ounce) package refrigerated sugar cookie dough into
1/4-inch slices. Wrap each slice around 1 miniature chocolate-coated
caramel-and- creamy nougat bar. Place on ungreased baking sheets. Bake
at 350° for 13 to 15 minutes. Cool 1 minute; remove to a wire rack.
Dust with unsweetened cocoa, if desired. Makes about 2 dozen.

No-Bake Chocolate Oatmeal Balls

No-Bake Chocolate Oatmeal Balls

2 cups sugar
1 dash salt
1/2 cup (1 stick) butter
1/2 cup milk
1/2cup baking cocoa
1/2 cup peanut butter
3 cups quick oats
1 tsp vanilla

Blend first 5 ingredients in a saucepan & boil 1 minute.
Remove from heat, add remaining ingredients.
Drop by teaspoon full on waxed paper and allow to cool for at least 1 hour.

Can roll balls in festive nonpareils or a nuts