Seven Layer Tortilla Pie

Seven Layer Tortilla Pie

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream

Chicken Cacciatore

Chicken Cacciatore

3 whole chicken breasts, split
1 Bermuda onion, cut into 6 slices
1 envelope (1 1/2 oz.) spaghetti sauce mix
1 (1 lb.) can tomatoes

Instructions
Brown chicken breast in a large non-stick skillet; arrange in single layer in an 8-ounce shallow casserole. Top each breast with an onion slice. Blend spaghetti sauce mix into drippings in skillet; stir in tomatoes. Bring to a boil, stirring constantly.
Spoon around chicken breast and onions. Cover casserole. Bake in 350 degree oven 1 hour or until chicken is tender

Baby Ruth Turnovers

Baby Ruth Turnovers (or use your favorite candy)

1 (10 count) tube refrigerator biscuits
1 Baby Ruth candy bar
Oil for deep frying
Confectioners' sugar

Instructions
Separate biscuits and roll thin. Cut candy bar into 10 pieces. Place 1 piece in center of each biscuit; fold over and seal edges. Deep fry until golden brown. Drain on paper towels. Sprinkle with confectioners sugar. Yields 10 servings.

Candy Cane Brittle

Candy Cane Brittle

1/2 cup light corn syrup
1 cup sugar
1 cup crushed candy canes OR 1-1/2 cups nuts of your choice
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda

In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes. Add baking soda-stir lightly until foamy. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool

Crunchy Snacks

Crunchy Snacks

2-10oz. boxes of Ritz Bits crackers
2-10oz cans of cashew halves and pieces
1/2 cup butter
1 cup sugar
1/2 cup white corn syrup
1 tsp. vanilla
1 tsp. baking soda

Bring to a boil: butter, sugar and corn syrup. Boil for 5 minutes. Remove from heat and add the vanilla and baking soda. Pour immediately over crackers and nuts which you have placed in a buttered jelly roll pan. Bake at 250° for 1 hour, stirring every 15 minutes. Using a wooden spoon break the crackers apart as much as possible. Let cool and place in air tight containers.

No-Cook Peanut Butter Fudge

No-Cook Peanut Butter Fudge

1/3 c. butter
1/2 c. light corn syrup
3/4 c. peanut butter
1/2 tsp. vanilla extract
1/2 tsp. salt - I omit this the p-nuts are salty enough.
4 1/2 c. confectioners' sugar
3/4 c. chopped nuts - optional

Mix butter, corn syrup, peanut butter, confectioners sugar, salt, and vanilla in large mixing bowl until smooth. Add nuts gradually pressing and kneading into candy.

Press out with hands into 1/2 inch thick, cut into pieces. I press it out on to a cookie sheet. Makes about 2 pounds.

CANDY CORN SNACK MIX

Taste like a Payday candy bar,,

CANDY CORN SNACK MIX

2 cups salted peanuts
2 cups candy corn

Mix all together and serve! Store in an airtight container.

*You can make this sweeter or saltier, depending on your taste, just adjust the quantities accordingly

Pay Day Cookie

Pay Day Cookie

Recipe:
1 1/2 cup butter, melted
2 cup brown sugar
1 cup sugar
3 eggs
1 Tbsp vanilla extract
4 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 cup unsalted peanuts, chopped
2- 11.4oz bags of M&M Peanut Butter candies (not Peanut...peanut butter!)
1 1/2 bags (12 oz each) Brach candy corn

In mixer, combine butter and sugars. Beat for about 2 minutes, until creamy. Add in egg and vanilla. Beat in flour, baking soda and salt. Fold in the peanuts and M&M's. Drop by large tablespoons onto a cookie sheet. Bake in a 375 degree oven for 9-11 minutes. Remove from oven and immediately press in the candy corn (point first so it goes in easily). Allow to cool and enjoy!

CORN FLAKE TREATS

CORN FLAKE TREATS
1 bag butterscotch morsels
1/2 C peanut butter
5 C corn flakes
Microwave chips and Peanut Butter 2 to 2-1/2 min, stir (should be smooth). Add
corn flakes and stir to coat. Drop by teaspoonsfuls onto cookie sheet. Chill.

Can be frozen.
VARIATION: 3 C Rice Krispies, 1/3 Cup Peanut Butter. 1 bag butterscoth morsels.
Press into buttered 9 x 9-inch baking pan. Chill until firm.

Easy Mexican Skillet Pork Chops

My favorite things,QUICK,EASY,AND YUMMMMMMMMY

Easy Mexican Skillet Pork Chops

4 (5 ounce) boneless pork chops
1 cup salsa
1 green bell pepper, chopped
1 cup onion, chopped
Salt and pepper to taste

Season pork cops to taste. In a nonstick skillet brown pork chops on both sides. Add salsa, bell pepper and onion. Simmer for 30 minutes.

Western Skillet Hash Browns

Western Skillet Hash Browns
2 Tbs olive oil
1 small onion, chopped
1/2 green pepper, chopped
6 button mushrooms, sliced
salt and pepper
5 thin slices of deli ham, chopped
2 Tbs butter
6 frozen hash brown patties
1 C shredded sharp cheddar

In a small skillet heat the olive oil, over medium heat. Add onion, peppers and mushrooms, and cook until vegetables are tender. Season with salt and pepper and cook 1 minute longer. Add the ham and cook until slightly browned.

In a large skillet heat the butter over medium low heat. Add the hash browns and cook until golden brown and crispy, about 5-6 minutes. Flip the hash browns and cook on other side until golden, about 5 minutes. Top with sauteed vegetables and ham, sprinkle with cheese and cover. Turn heat off and let sit until cheese melts.

Party Mix

Party Mix
1 1/2 cups candy-coated chocolate pieces
3 cups thin pretzel sticks broken in half
3 cups bite-size Cheddar cheese crackers
1 1/2 cups raisins


Mix chocolate candies, pretzels, crackers, and raisins together and store the mixture in a tightly covered container. Serve as a snack

Apple Caramel Dip

Apple Caramel Dip

1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples

Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.

Praline Graham Crackers

Praline Graham Crackers

1 C Butter
1 1/3 C Brown Sugar
1 C Pecans Chopped
1 Pkg Graham Crackers

Lay Graham Crackers on a 15x10x1 pan.
Combine first 3 ingredients in a saucepan and boil for about 2 minutes,
stirring constantly.
Spread mixture onto Graham Crackers and bake for about 10 minutes

Angel Fudge

Angel Fudge
2 cups sugar
1 cup milk
1 cup Hershey's chocolate syrup
1 tablespoon butter
1 teaspoon vanilla
3/4 cup marshmallow cream

Butter 8 inch square pan. In heavy 3 quart saucepan, combine sugar, milk and syrup. Cook over medium heat, stirring constantly until well blended. Continue to cook without stirring to 234degrees or until syrup, when dropped into very cold wave, forms a soft ball which flattens when removed from water. Bulb of candy thermometer should not rest on bottom of saucepan.

Remove from heat. Add butter, vanilla and marshmallow cream. Do not stir. Cool at room temperature to 110 deg [lukewarm]. Beat with wooden spoon until fudge loses glass [fudge will hold shape]. Quickly spread into prepared pan; cool. Cut into squares. Makes 3 dozen.

Mexican Orange Candy Recipe

Mexican Orange Candy Recipe

3 cups granulated sugar
1 1/2 c milk, scalded
1 c walnuts or pecans
Grated rind of 2 oranges
1/2 c butter

Melt 1 cup of sugar in a large pan over medium heat while the milk is scalding in another saucepan. When the sugar is melted and a golden brown color (stir continually and watch to keep from scorching), add the hot milk, all at once, stirring.

Add the other two cups of sugar to this mixture. This will cause a hard ball in the mixture, but keep stirring until dissolved. Cook until it forms a hard ball in water or use a candy thermometer.

Just before it is done, add grated orange rind, butter and nuts. Remove from heat and beat until creamy. Pour into a buttered 9-inch square pan to cool. Cut into squares when cooled.

Coney Island Sliders

Coney Island Sliders

1/3 cup brown sugar
1 cup ketchup
2 teaspoons chili powder
1 medium yellow onion
2 medium Chile peppers (hot or mild) or 1 bell pepper
1 1/2 pounds 90 percent lean ground beef
1/2 tablespoon olive oil
12 whole-wheat dinner rolls

In a wide, shallow pot, combine 1/2 cup water, brown sugar, ketchup and chili powder. Stir well and bring to a boil over medium-high heat. Reduce heat to a simmer and cover. Meanwhile, thinly slice onion and peppers. Shape beef into 12 small patties. Heat oil in a large, non-stick skillet over medium-high. Fry burgers in batches just until brown, about 1 minute per side. (If they fall apart a little, mix any loose meat into the sauce.) Move burgers to a plate. Add onions and peppers to skillet and cook until tender, about 3 minutes. Add 1/2 cup water to skillet and stir to scrape up any brown bits. Add onions and peppers to pot with sauce, then add burgers and replace lid. Simmer on low at least 20 minutes, up to 1 hour for best flavor. Serve on buns with plenty of sauce.

Minty Fresh Whips

Minty Fresh Whips

1/2 cup whipping cream
2 oz. green crème de menthe, 1/4 cup
2 oz. white crème de cocoa, 1/4 cup
1 cup ice cubes
Miniature candy canes, optional

In blender, mix cream, crème de menthe, and crème de cacao. Add ice cubes. Cover and blend until smooth. Pour into eight small glasses. If desired, garnish with candy canes. Serve at once. Makes 8 two oz. servings.

ROASTED CINNAMON SWEET POTATO FRIES

ROASTED CINNAMON SWEET POTATO FRIES
Makes 6 servings.

2 pounds sweet potatoes, cut into thin wedges

3 tbs olive oil

Salt and Pepper

1 tsp cinnamon

Toss potatoes with oil, salt and pepper. Roast 30 min. at 475°. Toss with cinnamon, then SERVE.

SALTED CARAMEL HOT CHOCOLATE

SALTED CARAMEL HOT CHOCOLATE Makes 2 servings.

4 tbs store bought dulce de leche, a thick caramel like milk base sauce or spread

1 1/4 cups milk

2 tbs unsweetened cocoa powder

1/4 tsp coarse sea salt

Warm dulce de leche in a pot, whisk in milk, cocoa and salt. Cook until starting to simmer, then SERVE.

Pumpkin Fudge

Pumpkin Fudge

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over
medium-high heat, and cook, stirring constantly, until mixture comes to
a boil. Cook, stirring constantly, until a candy thermometer registers
234F (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended.
Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2
hours or until completely cool; cut fudge into squares. Makes about 3
lbs.

Notes: Line pan with aluminum foil before you begin to cook the fudge.
Once the candy thermometer reaches 234F and the remaining ingredients
are added, quickly spoon the fudge into the pan.

Crabmeat Spread

Crabmeat Spread

1 pound fresh lump crabmeat
1 (3-ounce) jar capers, drained
3 tablespoons fresh lemon juice
2 to 3 tablespoons mayonnaise

Drain crabmeat, removing any bits of shell. Add remaining ingredients;
toss gently. Cover and chill 30 minutes. Serve with assorted crackers

Butterscotch Nut Fudge

Butterscotch Nut Fudge
1/4 cup butter
1 cup brown sugar
1 cup sugar
3/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped pecans
Pecan halves
Melt butter in a heavy saucepan. Add the brown sugar and heat to
boiling. Add the sugar and sour cream, and cook over medium heat until
sugar dissolves. Raise heat slightly, and cook until mixture reaches
236°F on a candy thermometer.
Remove from heat, and do not stir. Allow to cool at room temperature to
lukewarm (pan bottom barely warm to the touch).
Beat until mixture holds its shape and loses its gloss. Quickly add the
vanilla and nuts. Working fast, spread the candy in a buttered 8-inch
square dish. Press a pecan half into each piece. Cool and cut into
squares. Makes 4 to 5 dozen pieces.

CAFE COCO-MINT

CAFE COCO-MINT

1 1/2 cups powdered nondairy creamer

1 cup sugar

1/2 cup each instant coffee granules, and unsweetened cocoa

dash of salt

6 crushed starlight mint candies

Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight container.

Gift Tag Directions:

Mix 2-3 tbs. into 6oz. boiling water. Stir until the mix dissolves and ENJOY

CAFE CAPPUCCINO MIX

CAFE CAPPUCCINO MIX

1/2 cup instant coffee granules

3/4 cup sugar

1 cup powdered nondairy creamer

1/2 tsp. dry grated orange rind

Place all ingredients into a blender or food processor and mix until finely ground. Store in an airtight container.

Gift Tag Directions:

Mix 2 tbs into 1 cup boiling water. Stir until the mix dissolves and ENJOY

Make your own Apple and Pumpkin spices

Make your own Apple and Pumpkin spices

Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg*
1/2 tsp ground cardamom (optional)

Apple Pie Spice
1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg*
2 tsp ground ginger
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

*If using freshy ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the mix anyway, it is not crucial to use freshly ground here. I personally find it to be a bit overwhelming if there is a ton of nutmeg in something.

Easy Caramel-Pecan Bars

Easy Caramel-Pecan Bars

1 (18-oz.) pkg. Refrig Sugar Cookies
3/4 c caramel ice cream topping
2 T Flour
1 c pecan pieces
1 c flaked coconut
1 (6-oz.) pkg. (1 c) semisweet choc chips

Heat oven to 350. Spray 13x9-in pan w/ cooking spray. Cut cookie
dough into 1/2-inch-thick slices. Arrange slices in bottom of sprayed
pan. With floured fingers, press dough evenly to form crust.
Bake at 350 for 10 to 15 min or until light golden brown.
Meanwhile, in glass measuring cup, combine caramel topping and flour;
blend until smooth.
Remove pan from oven. Sprinkle partially baked crust with pecans,
coconut and choc chips. Drizzle with caramel mixture.
Return to oven; bake an additional 15 to 20 min or until topping is
bubbly. Cool 1 1/2 hr or until completely cooled. Cut into bars.

Ooey-Gooey Pancake S'mores

Ooey-Gooey Pancake S'mores

2 cups Bisquick
1 1/3 cups milk
2 tablespoons sugar
1 teaspoon vanilla
1 egg
1/3 cup graham cracker crumbs
7 tablespoons marshmallow creme
7 tablespoons milk chocolate chips

Heat griddle or skillet; grease if necessary. Stir Bisquick mix, milk, sugar, vanilla and egg until blended. Pour batter by slightly less than 1/4 cupsful onto hot griddle. Cook until bubbles break on surface. Sprinkle about 1 teaspoon cracker crumbs over each pancake. Turn; cook until golden. Remove from griddle.
Spread about 1 tablespoon marshmallow creme over the crumbs side of each of 7 pancakes; sprinkle about 1 tablespoon chocolate chips over marshmallow creme on each. Top with another pancake, crumbs side down.

Mixed Snacks

Short an sweet
Mixed Snacks

M&Ms
Raisins
Salted Peanuts

Mix all ingredients together equally

Grandma's Applesauce Muffins

Grandma's Applesauce Muffins

1/2 cup butter
1/3 cup sugar
2 eggs
1 cup applesauce
1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Beat butter and sugar until light and fluffy.
Beat in eggs one at a time. Beat in applesauce (mixture make look separated).
Sift flour, baking powder and salt over butter mixture. Add nuts.
Stir with a fork until dry ingredients are moistened - do not over stir. Batter will look lumpy.
Grease bottoms of muffin cups or use cupcake papers.
Fill 2/3 full. Bake at 400 degrees F (preheated oven) for 20 - 25 minutes. Makes 12 muffins.

Strawberry Banana Pie

Strawberry Banana Pie

1 cup sugar
2 Tablespoons cornstarch
1 quart strawberries, crushed
2 Tablespoons water
1 Tablespoon lemon juice
1 Tablespoon gelatin
1/4 cup cold water
1 banana, sliced
whipped cream

Mix sugar and cornstarch. Add juice from crushed strawberries and 2
Tablespoons water. Cook until clear.
Add lemon juice and gelatin softened in 1/4 cup water. Stir until
gelatin dissolves. Cool; add crushed berries.
Chill until partially set.
Spread half of the mixture in baked pie shell.
Add a layer of bananas and top with remaining berry mixture. Chill.
Top with sweetened whipped cream.

HALLOWEEN SNACK MIX

HALLOWEEN SNACK MIX

1/2 c. blood drops (red hots)
1/2 c. cats eyes (blanched almonds) or (gum drops)
1/2 c. cats claws (sunflower seeds)
1 c. chicken toenails (candy corn)
1 c. colored flies (M & M's)
1 c. butterfly wings (corn chips)
1 c. ants (raisins)
1 c. earthworms (cheese curls)
1 c. cobwebs (Triscuits) or (Golden Grahams)
1 c. snakes eyes (peanuts)
1 c. bats bones (shoestring potatoes)

Mix together in a large bowl. Serve with several pints of blood (cherry punch).

GRAHAM CRACKER HOUSES

GRAHAM CRACKER HOUSES

ROYAL ICING "GLUE":

3 egg whites

1/2 tsp. cream of tartar

1 lb. powdered sugar

Place all ingredients in a clear bowl and beat on high until stiff. Add a little extra powdered sugar, if it is not stiff enough. Keep covered in a grease-free

bowl to prevent hardening.

CANDY SUGGESTIONS:

Red hots

Candy corn

Smarties

Life savers

Necco wafers

Snocaps

Mini-candy canes

M&M'S®

Gum drops

Sprinkles

TO ASSEMBLE: "Glue" sides to inside edges of ends. Put glue on roof edges of ends. Place roof panels on roof edges. Let it set until hardened. Glue bottom

edges to a styrofoam plate. OPTIONAL: Frost the plate first to give the appearance of snow. Decorate creatively!

SUGGESTIONS: Andes candies make a great door. Gummy bears or Teddy Grahams for "inhabitants."

A 16 oz. box of graham crackers yields a maximum of 6 houses.

Festive Dog Treats

Festive Dog Treats

1 cup flour
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup ground peanuts
1/4 cup sesame seeds
2 T. toasted wheat germ
3/4 cup cold butter, cut up
1 egg
2 to 3 T. water
1 oz. vanilla flavor candy coating, optional
1/2 t. shortening, optional

Preheat oven to 325. In mixing bowl, stir together flour, wheat flour, brown sugar, peanuts, sesame seeds, and wheat germ. Using a pastry blender, cut in butter until mixture resembled coarce crumbs. Make a well in center of mixture. Mix the egg and 2 T. of the water; stir into flour mixture. If needed, add enough remaining water to make dough cling together. Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for four to six strokes or just until it holds together. Roll dough to 1/4 inch thickness.Using a 2 to 3 inch cookie cutter, shaped like a dog bone, fire hydrant, at, or dog, cut dough into desired shapes. Put cutouts 1 inch apart on an un-greased cookie sheet. Bake about 25 minutes or until golden. Turn off oven. Let treats dry in oven for 2 hours. Remove bones form cookie sheet. If desired in small pan, heat candy coating and shortening over low heat until melted. Cool slightly. Pour into a heavy resealable plastic bag. Seal bag; cut a small hole in one corner. Pipe dog’s name onto the cookies. Let stand until set. Makes about 28 two inch or 20 three inch dog treats.

PB Pup Treats

For our furry 4 legged children

PB Pup Treats

1/4 cup honey
1/2 cup natural peanut butter, (no salt, sugar or oil added)
1/2 cup unsweetened applesauce
1 cup natural apple juice
1 T. canola oil
1 1/2 cups rolled oats
1 cup white whole wheat flour
3/4 to 1 cup all purpose flour

Preheat oven to 300. In pan, whisk honey, peanut butter, applesauce, juice and oil. Cook over medium heat until mixture begins to simmer and thicken. Remove from heat. Stir in oats. Allow mixture to cool slightly, 15 minutes. Stir in wheat flour. Stir in enough all purpose flour to form a stiff dough. Divide dough in half. On lightly floured surface, roll one portion of dough at a time to 1/4 inch thickness. Using a 2 inch bone shape cookie cutter, cut dough. Put cutouts on ungreased cookie sheet. Bake 20 minute. Turn treats over; bake 15 to 20 minutes more or until both sides are lightly golden brown. When done baking all batches, turn off oven and put all treats on on e large cookie sheet. Put the cookies in the oven for 1 hour as oven cools. Makes about 36 dog treats. You can make these ahead and store in airtight container. Store at room temperature for up to 1 month.

Cookies and Cream Fluff

Cookies and Cream Fluff

2 c. cold milk
1 pkg(3.4oz) instant vanilla pudding
1 carton(8oz) Cool Whip,thawed
15 chocolate cream cookies(Oreos),broken into chunks

In a bowl,whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert cups. Top with additional cookies if desired. Refrigerate until serving.

Chocolate Candy Icebox Bars

Chocolate Candy Icebox Bars

1/2 cup unsalted butter, plus more for baking pan
43 chocolate wafers
1 cup confectioners sugar
1/2 tsp fine salt
1 1/4 cups natural peanut butter
1 cup halved chocolate peanut nougat candy bars, such as snickers mini's, about 12
1 bag (11.5 ounces) chocolate crisped rice candy bars, such as Nestles crunch fun size

Lightly butter a 9 inch square metal baking pan an line with parchment paper, leaving a 2 inch overhand on all sides. Butter parchment. In a food processor, pulse wafers until finely ground, should make about 2 1/2 cups.
Transfer to a large bowl; whisk in confectioners sugar and salt. In a medium microwave safe bowl; microwave butter and peanut butter in 30 second increments, stirring until melted and smooth. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.

Fold in nougat and wafer candy bars, then transfer to a pan.
With a small spatula, press mixture evenly into pan and refrigerate until set, about a half hour or so.
In clean microwave safe bowl, microwave crisped rice candy bars in 30 second increments until just melted. Pour over chilled mixture and with spatula, spread evenly. Refrigerate until set, about 20 minutes. Using parchment, lift confection from pan and cut into 27 bars. Refrigerate in an air tight container for about a week.

Slow Cooker Bean Casserole

Slow Cooker Bean Casserole

3 cans pork and beans, drained (16 ounce each)

1 can pork and beans, undrained (16 ounce)

1 cup shredded sharp cheddar cheese

3/4 cup chopped onion

4 tablespoons brown sugar

4 tablespoons Worcestershire sauce

2 tablespoons white vinegar

1 tablespoon plus 1 teaspoon chili powder

1 tablespoon prepared mustard

8 slices bacon, fried and crumbled

Lightly grease crock pot. Combine beans, cheese, onion, brown sugar, worcestershire, vinegar, chili powder and mustard in slow cooker. Top with bacon.

Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Serve.

Serves 8 to 10

Pumpkin Spice Krispie Treats

Pumpkin Spice Krispie Treats

3 tablespoons butter or 3 tablespoons margarine
4 cups miniature marshmallows
1 teaspoon pumpkin pie spice
6 cups crispy rice cereal

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in pumpkin pie spice. Add crispy rice cereal. Stir until completely coated.

Using a buttered spatula or waxed paper, evenly press the rice mixture into a 13- x 9- x 2-inch baking pan coated with cooking spray. Cool.
Cut into 2-inch squares.

Pumpkin Pecan Cheeseball

Pumpkin Pecan Cheeseball

1 - 8 ounce cream cheese at room temperature
2/3 cup canned pumpkin
1 TBSP brown sugar
1 ½ tsp pumpkin pie spice
¼ tsp ground ginger
½ cup chopped pecans
1 tsp vanilla

Cream the cream cheese and brown sugar together then add the canned pumpkin and beat well. Add the remaining ingredients all but the nuts. Fold in the nuts last, and shape into ball, wrap in plastic wrap and refrigerate overnight, or at least 4 hours. Then, roll the cheese ball in more chopped pecans.
Serve with chunks of pound cake, teddy grams, sweet bread of your choice, or gingersnaps

Nut Fudge Pie

Nut Fudge Pie

6 oz semi sweet chocolate chips
2 Tbsp butter or margarine
2/3 cup evaporated milk
1 cup sugar
2 Tbsp flour
2 eggs
1 1/2 tsp vanilla
1 unbaked 9" pie shell
1 cup chopped pecans

In a small saucepan, combine chocolate chips, butter and milk. Stir
constantly over low heat until chips and butter are melted. Remove
from heat. In a mixing bowl, beat together sugar, flour, eggs and
vanilla. Stir warm chocolate mixture into egg mixture. Pour into
unbaked pie shell. Sprinkle nuts over top. Bake in preheated 375
degree oven from 40-45 minutes until done. Insert knife midway
between center and outer edge. Pie is done when knife comes out
clean. Cool before serving. Serve with whipped cream if you like

Million Dollar Rice Salad

Million Dollar Rice Salad

1 (8 oz.) pkg. Cream cheese, softened
4 tbsp. Sugar
1 tbsp. Mayonnaise
2 oranges
2 c. Cooked rice
12 maraschino cherries (halved)
2 c. Miniature marshmallows
8 oz. Cool Whip
1 c. Chopped pecans

Combine cream cheese, 2 tablespoons sugar and mayonnaise and blend until smooth. Peel oranges separate and cut into bite size pieces. Add rice, cherries, oranges and marshmallows to cream cheese mixture, mixing well. Whip the cream sweetening with remaining 2
Tablespoons sugar. Fold Cool Whip and pecans into mixture. Chill well.

Chocolate Macaroon Bundt Cake

Chocolate Macaroon Bundt Cake

1 18 1/4 oz box chocolate cake mix
1 small box chocolate instand pudding mix
1/2 cup chocolate liqueur, (can use water)
1/2 cup vegetable oil
8 ounces sour cream
4 eggs
12 ounces special dark chocolate chopped in small bits (can use
chips)(tossed with 1 Tbsp of flour)

Combine all ingredients except chocolate and beat for 4 minutes on
medium high. Fold in Chocolate and flour mixture. Pour into greased
10 cup bundt pan.

Macaroon Filling

1 egg white 1/4 cup granulated sugar 1 Tbsp All Purp Flour
1 tsp vanilla 1 cup flaked coconut

Whip egg white till soft peaks form. Sprinkle in sugar gradually,
and whip till firm peaks form. Fold in coconut, flour, vanilla. Drop
over mixture in pan. Bake 55 to 65 minutes till it tests done. Cool
on wire rack for 15 minutes, then invert onto rack over a cookie
sheet to finish cooling. When cooled, pour room temperature
chocolate glaze over the cake, using a spatula to help cover it all.
Let it enrobe the cake. I set it in the fridge to set up then, but
can leave out till it sets up. Can sprinkle with more coconut, (I
did while its soft) or when it is set, sprinkle with cocoa for a
truffled appearance.

Chocolate Glaze

1/4 cup godiva chocolate liqueur, (or your favorite)
1/2 cup heavy cream
8 ozs coarsely chopped special dark chocolate
2 tablespoons unsalted butter, cut into tablespoons

Combine liqueur, and heavy cream in a medium saucepan over medium
heat, stirring constantly, until it comes to a gentle boil. Remove
from heat and add chopped chocolate. Let stand for 1 minute. Whisk
sauce until blended and smooth. Whisk in butter. Glaze should be uses at room temperature..

CINNAMON BUNDT CAKE

CINNAMON BUNDT
CAKE

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry
brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease!
Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place
another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining
1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.

Chili Dog Wraps

Chili Dog Wraps

10 (6- or 8-inch) corn or flour tortillas
10 hot dogs
1 (16 ounce) can chili
2 cups salsa
1 cup shredded Cheddar or Monterey jack cheese

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Soften
tortillas as directed on package. Place 1 hot dog and 3 tablespoons of
chili on each tortilla. Roll up tortillas; place seam side down in
baking dish. Spoon salsa over tortillas.

Cover and bake 20 minutes.

Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese has melted

Beef Noodle Soup

Beef Noodle Soup

1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles

In a large saucepan over medium high heat, saute the stew meat, onion and celery
for 5 minutes, or until meat is browned on all sides.

Stir in the bouillon, parsley, ground black pepper, carrots,
water and egg noodles.
Bring to a boil, reduce heat to low and simmer for 30
minutes.
Serves 6 to 8.

Warmed Peanut Sauce

Warmed Peanut Sauce

1/2 cup smooth peanut butter
1 tablespoon, plus 1 teaspoon, chili sauce
1 1/2 tablespoons light soy sauce
2 teaspoons rice vinegar
1/3 cup chopped salted peanuts

In a medium saucepan, combine all the above ingredients & continue stirring over low heat until well mixed.
Add 1/2 cup water, 1 tablespoon at a time, until the combination reaches consistency of a sauce. Simmer for 5 minutes, adding chopped peanuts during the last 2 minutes.
Good over cooked hot vegetables like broccoli or green beans or drizzled over mixed greens & raw vegetables for a wilted salad.

Hard Lemonade

Hard Lemonade

1 oz. berry-flavored vodka
1 oz. gin
1 1/2 oz. frozen lemonade concentrate, thawed
3 1/2 oz. club soda

Combine all ingredients except club soda in a 14- or 16-oz. glass. Stir; add ice. Top with club soda

NO PEEKING PEKING CHICKEN

NO PEEKING PEKING CHICKEN

1/4 cup chopped green onions

1 tbs grated ginger

1/4 cup low sodium soy sauce

3/4 cup chopped green onions

8 bone in chicken thighs, skin discarded

1/4 tsp sesame oil

3 tbs honey

4 cloves garlic, chopped

Salt and Pepper

Season chicken with salt and pepper and place in a greased slow cooker. In a bowl, combine 3/4 cup green onions, garlic, soy sauce, honey, ginger and oil. Pour mixture over chicken, cover and cook on low until chicken is tender and done, 4 hours. SERVE with pan juices, sprinkled with 1/4 cup green onions.

Miracle Whip Banana Bread

Miracle Whip Banana Bread

1 cup Miracle whip (or light)
1 cup mashed ripe banana (approx. 3-4 med. bananas)
2 cups white flour
3/4 cup white sugar
2 tsp baking soda

Heat oven to 350 F. Combine wet. In separate bowl combine dry. Add dry to wet and mix. Pour into greased loaf pan. Bake for 55-65 minutes. Let stand 10 mintues. Remove from pan and cool completely
Note: this is sooo moist

Texas Spaghetti Casserole

Texas Spaghetti Casserole

1 lb. ground meat
spaghetti for 4 (cooked)
1 med. onion, chopped
1 10 oz. jar con queso cheese dip
2 oz. Velveeta
1 16 Oz. can tomatoes
1 10 oz. can Rotel tomatoes

Brown meat and onion. Drain. Mix with other ingredients. Pour into 1 1/2 quart casserole. Bake at 350 degrees 35-40 minutes. Allow to sit 15 minutes before serving.

Pumpkin Pie Salad

Pumpkin Pie Salad

1 can pumpkin pie filling
1 (10-1/2 ounce) bag mini marshmallows
1 cup walnuts, chopped
1 (12-ounce) container Cool Whip
1 small box vanilla pudding (add dry)
1 teaspoon cinnamon

In a bowl combine the Cool Whip and pie filling. Mix well.
Add the remaining ingredients. Mix well. Refrigerate before serving.

Breakfast Slum-gullion

Breakfast Slum-gullion

left over potatoes, cooked
leftover onions, sliced
garlic, crushed
eggs
green peppers, diced
leftover mushrooms
leftover meat, sausage, salami or bologna, cooked
leftover whatever
salt, pepper, paprika to taste



Into a large skillet heat some oil and brown onions, garlic, add potatoes, green peppers, mushrooms and left over cooked meat etc. Cook and stir until things are softened and tender.

Lastly, fork beat enough eggs and cook and swirl into mixture.

Serve with plenty of catsup(or hot sauce) and hot coffee.

Mexican Chip Casserole

Mexican Chip Casserole

1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
10-3/4 ounces can condensed cream of mushroom soup, undiluted
11 ounces can Mexicorn
4 ounces can green chilies, chopped
10-1/2 ounces corn chips
10 ounces can enchilada sauce
2 cups shredded colby jack cheese


In a skillet, cook beef, onion, and garlic until meat is browned and onion is tender; drain.
Add soup, corn, and chilies; mix well. In an ungreased shallow 3-quart baking dish, layer meat mixture, tortilla chips, and enchilada sauce; top with cheese.
Bake, uncovered, at 350 degrees F for 8 - 10 minutes or until heated through.

Southern Fried Apples

Southern Fried Apples

1/4 cup butter)
6 tart apples, cored, peeled and sliced
1 tsp. lemon juice
1/4 cup brown sugar, packed
1/8 tsp. salt
Garnish: apple pie spice

Melt butter in a skillet over medium heat. Add apples evenly in a single layer (mine aren't very singular!). Sprinkle with lemon juice, brown sugar and salt. Cover; cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with spice and serve warm (with ice cream!!). Serves about 6.

Creamy Chicken -n- Noodle Casserole

Creamy Chicken -n- Noodle Casserole

16 oz. egg noodles (cooked)
1 can cream of chicken soup

3/4 can of milk

1/4 c. butter
1 c. shredded cheddar cheese
1 c. shredded colby-jack cheese
1 can of cooked chunk chicken (or 1/2 - 1 lb. cooked, chopped chicken -- (depends on your preference)

Cook the egg noodles. Combine the remaining ingredients in a large saucepan. Stir until the mixture is nice and creamy. Stir in the chicken and combine with the noodles.

Notes: You can put this in a baking dish and add cracker crumbles or crumbled chips as a topping and bake for 10-15 minutes at 350 degrees. Or you can skip that step and just add the noodles to the bowl and serve from there

Cinnamon Roll Cake

Cinnamon Roll Cake

Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream

Mix by hand and pour in 13 x 9 greased baking pan.

1 cup brown sugar
1 tbsp cinnamon
Mix and pour over cake batter. Swirl into batter with knife.

Bake @ 325 for 40 minutes. Let cake cool 10 – 15 minutes before icing.

Icing:
2 cups powdered sugar
4 tbsp milk

Pour over warm cake.

Crockpot Caramel Rolls

Crockpot Caramel Rolls

2 packages (8 ounces each) refrigerator biscuits
1/4 cup melted butter
1/2 cup packed brown sugar
1/4 cup chopped nuts
cinnamon
sugar

Mix brown sugar and nuts together. Dip each refrigerator biscuit in
melted butter, then brown sugar and nuts. Place in a bread/cake pan
insert or a 3 pound coffee can (a pan which will fit in your slow
cooker). Sprinkle each layer of biscuits with cinnamon and a little
sugar. If using coffee can, cover with several layers of paper towels.
Cook on high for 3 to 4 hours - do not lift lid.

You can use yeast rolls -- frozen, unbaked -- which may be thawed and
substituted for the refrigerator biscuits. Fill your can or pan with
1 pound of dipped rolls and let rise for 30 minutes before baking.
Bake as directed for 3 to 4 hours.

Sausage Egg & Cheese Muffins

Sausage Egg & Cheese Muffins

1/2 pound bulk pork sausage
12 large eggs
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup shredded cheddar cheese
2 garlic cloves, minced
salt and pepper to taste nonstick pan spray

Preheat the oven to 350 degrees. Brown the sausage and drain. In a large bowl,
beat the eggs well and add the vegetables and garlic. Stir in the sausage and
cheese. Season with salt and pepper. Spray the muffin pan and divide the egg
mixture evenly. Bake at 350 degrees for 15 to 20 minutes or until a paring knife
inserted in the center comes out clean.

Makes 12 muffins

Chocolate Orange Freeze

Chocolate Orange Freeze

12 servings

2 cups chocolate chips
2 cups powdered sugar
15 ounce can evaporated milk
1/2 cup butter
1 teaspoon vanilla
6 cups orange sherbet
5 cups vanilla ice cream
1 cup frozen nondairy topping, thawed

NOTE: To make this dessert no cook, use two containers of chocolate fudge ice cream topping instead of the chocolate sauce.

In medium saucepan, combine chocolate chips, powdered sugar, evaporated milk, and butter. Cook and stir over medium heat until chips and butter melt and mixture comes to a boil. Reduce heat and simmer for 8 minutes, stirring frequently. Remove from heat and set aside to cool completely.

Soften orange sherbet until spreadable. Spread in bottom of 13x9" baking pan and set in freezer for 15 minutes. Soften vanilla ice cream and fold in whipped topping until blended. Spread over orange sherbet and set in freezer for 1 hour until firm.

Spread completely cooled chocolate sauce over vanilla ice cream layer and freeze for 4-8 hours until firm. Cut into squares to serve.

Buster Bars

Buster Bars


1/2 lb. crushed chocolate sandwich cookies
1/4 cup butter, melted
1/2 gallon vanilla ice cream, slightly softened
3 cups powdered sugar
1 pint half and half
12 oz. pkg. semisweet chocolate chips
1/2 cup butter
1 tsp. vanilla
1 cup salted peanuts, chopped, if desired

In large bowl, combine crushed cookies and melted butter and mix well. Press in bottom of 13x9" pan. Top with scoops of vanilla ice cream. Spread ice cream gently into an even layer. Place in freezer.

In large saucepan, combine powdered sugar, half and half, chocolate chips and butter. Bring to a boil. Lower heat and cook, stirring constantly, for 6-8 minutes until thickened. Remove from heat and add vanilla; stir to blend. Let sauce cool completely.

If desired, sprinkle peanuts over ice cream. Pour sauce over peanuts and return pan to freezer. Cover and freeze for 4-6 hours until firm.

16 servings

Mexican Fiesta Balls

Mexican Fiesta Balls

1 cup butter, at room temperature
1/2 cup sugar
2 teaspoons vanilla
2 cups sifted flour
1/4 cup cocoa
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup finely chopped pecans, or walnuts, etc.
1/4 cup chopped, well-drained red maraschino cherries
1/4 cup chopped, well-drained green maraschino cherries
1 cup confectioners' sugar, for coating

Beat butter until light then gradually add sugar.
Beat until light and fluffy.
Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt and gradually add to
creamed mixture.
Blend in pecans and cherries.
Chill until easy to handle.
Shape dough into balls 1-inch in diameter and place 1-inch apart on
ungreased baking sheet.
Bake in slow oven ( 325 F ) 20 minutes.
Remove cookies to cooling racks and, while warm, roll in confectioners'
sugar.

Makes 5 dozen

Vanilla Nutmeg Coffee

Vanilla Nutmeg Coffee

1 vanilla bean, coarsely chopped
1/2 cup coffee beans
3/4 t. ground nutmeg
2 cinnamon sticks

Note: You’ll need a coffee grinder to extract the maximum flavor from the coffee and vanilla beans. However, if you don’t have a coffee grinder, put 1/3 cup of preground coffee in the filter basket, along with one finely chopped vanilla bean and proceed as usual.
Put the chopped vanilla bean and coffee beans in a coffee grinder and grind. Fill the filter basket halfway with coffee, add the ground nutmeg and pour in the rest of the coffee. Put the cinnamon sticks in the coffee pot, and brew using 6 cups of water. After brewing, let stand (on the heating plate) for at least 5 minutes. Remove the cinnamon sticks and serve. Serves 8
Hot Toddies

Beef 'n' Tomato Mac

3 cups uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste


Cook macaroni according to package directions. Meanwhile, in a large
skillet, cook beef and onion over medium heat until meat is no longer pink;drain. Stir in tomatoes and corn. Drain macaroni; stir into beef mixture.
Cook, uncovered, for 12-15 minutes or until heated through; season with salt and pepper. Yield: 4-6 servings

Peanut Honey Spread

Peanut Honey Spread


1/2 cup butter, softened
1/2 cup crunchy or smooth peanut butter
1/4 cup honey

Mix all the ingredients in serving/storage container. Store in the refrigerator. Bring to room temperature before serving

Flan de Caramel

Flan de Caramel

1 1/2 cups sugar
6 eggs
3 1/2 cups milk
1 t. vanilla
Nutmeg
Heat 1/2 cup sugar in skillet over low heat until it caramelizes. Pour into 6 custard cups. Cool. Beat eggs until foamy. add remainder of sugar, stirring until well beaten. Scald milk. Cool milk and gradually add egg mixture. Stir until sugar dissolves and lumps disappear. Add vanilla. Pour into caramel lined cups. Put pan of hot water on lower baking rack with custard cups above. Bake at 350 for 1 hour and 10 minutes. Sprinkle with nutmeg just before serving.

Red Velvet Salad

Red Velvet Salad

1 lg. cherry Jello
8 oz. cool whip
1 c. sour cream
1 sm. can crushed pineapple, do not drain
1/2 c. pecans

Mix jello, cool whip, sour cream, pineapple and pecans together. Pour into
shallow container. Refrigerate at least 30 minutes before serving

BBQ Jelly "DUMP" Chicken

BBQ Jelly "DUMP" Chicken -cook now or freeze for another day

3/4 cup Ketchup
3/4 cup Blackberry Jam
1/8 cup White Vinegar
1 Teaspoon Worcestershire Sauce
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients
into a large baking dish, turn chicken to coat. Bake until chicken
juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay
flat in freezer. To thaw and cook: Take the bag out of the freezer
the night before, make sure the baggie is completely closed. Place
the Bag on a shelf furthest from the freezer (It works best if the
bag is laying flat, although this may not be the best option with a
side-by-side fridge/freezer)

. Preheat the oven to 350 F. Empty the
contents of the bag into a large baking dish and bake until the
juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes
for chicken breasts).

Garlic Brown Sugar Chicken

"Garlic Brown Sugar Chicken" --- Crockpot


1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 1/4 cup 7-Up soda
2 -3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)


Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours.
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.

This is a very sweet tasting recipe -- but sooo yummy! Lean more towards cooking chicken only 6 hrs if cooked thru due to chciken will dry too quickly. I make rice with this meal, as it tastes like a Chinese dish. Enjoy!

PORK & BRUSSELS SPROUTS STIR FRY WITH SCALLIONS

PORK & BRUSSELS SPROUTS STIR FRY WITH SCALLIONS

3 tbs oil
1/2 pound boneless pork chops, cut into strips
1 pound brussels sprouts, halved
2 scallions, whites and greens sliced separately
2 cloves garlic, chopped
1/3 cup soy sauce
2 tbs brown sugar

Heat 1 tbs oil in a skillet. Add pork and cook until golden, transfer to a plate. Add remaining oil and sprouts to pan, cook until brown and tender, 8 min. Add scallion whites and garlic, cook 1 min. Add soy sauce, brown sugar and 1/4 cup water, cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens, then SERVE.

Orange Coconut Refrigerator Cookies

Orange Coconut Refrigerator Cookies

Wrapped tightly, this dough can be refrigerated for up to 1 week or
frozen up to 3 months. If frozen, thaw in refrigerator before baking.

1/2 cup unsalted butter
1/2 cup brown sugar
3/4 cup sugar
1 egg
2 tsp. grated orange peel
1 tsp. vanilla extract
1-3/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup flaked coconut

In a large bowl, cream butter. Gradually add sugars and continue
beating until blended. Beat in egg, orange peel and vanilla. Combine
flour, baking powder and salt; gradually add to creamed mixture.
Blend in coconut. On a lightly floured surface form into rolls 1-1/2
inches in diameter. Wrap in wax paper. Chill several hours or
overnight. Heat oven to 400. Cut rolls into 1/8-inch slices and
place on buttered cookie sheets. Bake 5-6 minutes. Remove to wire
racks to cool. Yield: 11 dozen.

Chocolate Covered Popcorn Balls

Chocolate Covered Popcorn Balls

8 cups popped popcorn
a pinch of cream of tartar
1 teaspoon vanilla extract
2 cups sugar
1/2 teaspoon almond extract
1/2 cup water
melted chocolate
Instructions
Make a syrup by boiling the sugar, water, and cream of tartar together
until the mixture reaches 260°.
Pour part of the syrup over the popcorn and form the popcorn into small
balls.
Dip the popcorn balls into the remaining syrup and place them on wax
paper.
Dip the balls into melted chocolate.

Buttermilk Mushroom Pork Chops

YUMMY yummy yummy,mushrooms AND porkchops

Buttermilk Mushroom Pork Chops
6-8 boneless pork chops
salt and pepper
1/4 cup flour
16 oz. mushrooms
1 T. butter
1/2 cup white wine (or chicken broth)
1 T. basil
1/2 t. salt (optional)
1 cup buttermilk
1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops and then dredge each in flour. Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray. Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes). Add white wine, scraping up any browned bits from the bottom of the pan. Pour mushrooms and wine over pork chops; sprinkle basil over the tops. Cook on high for 4 hours. Combine salt, buttermilk, and soup; mix well. Pour mixture over top of pork chops, and cook for another 30 minutes. Stir to combine before serving.

Man Bars

Man Bars
2 cups graham cracker crumbs
6 oz. semi-sweet chocolate chips
1/2 cup walnuts, finely chopped
14 oz. sweetened condensed milk
1 t. vanilla
powdered sugar

Mix together all ingredients except powdered sugar. Press into a well-greased 8"x8" baking pan. Bake at 350 degrees for 30 to 35 minutes. Cut into small squares and roll in powdered sugar before serving. Makes about 1 1/2 dozen.

B-B-Q Hamburger-Bean Casserole

B-B-Q Hamburger-Bean Casserole

Serves 5

3 cans of your favorite beans-I personally like pork-n-beans,kidney beans,and black beans

6 strips of cooked bacon(crumbled)

1 pound cooked hamburger meat

3 tbsp (45 ml) mustard

1 tbsp (15 ml) vinegar

1/2 cup brown sugar

3 tbsp (45 ml) ketchup

Combine mustard,vinegar,brown sugar, and ketchup until it is similar to b-b-q sauce, taste, and add more ingredients if needed to suit your taste.

Combine all other ingredients in a casserole dish (9x13 inch) and pour sauce over top mixing thoroughly.

Bake until heated through and bubbly.

Bandito Beans

Bandito Beans

1 pound mild pork sausage

1 (15 ounce) can wax beans drained

1 (15 ounce) can cut green beans drained

1 (15 ounce) can lima beans drained

1 (15 ounce) can black beans drained

1/2 (28 ounce) can barbeque baked beans with liquid

1 (15 ounce) can chili beans with liquid

1 (6 ounce) can tomato paste

1 cup packed light brown sugar

1/4 cup barbeque sauce

1 small green bell pepper diced

1 small yellow onion diced

1 teaspoon fennel seed

Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.

Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans.

Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.

Cover slow cooker. Cook on Low at least 5 hours.

Mock Ice Cream Sandwich

Mock Ice Cream Sandwich

1 Honey Maid Graham
3 Tbsp. Cool Whip

Break one cookie into two squares. Top one square with 3 Tbsp. of Cool Whip . Top with the other graham square. Wrap in foil or plastic wrap and freeze.

Keep these in your freezer for snacks. The cookies soften after freezing and taste much like an ice cream sandwich.

Restaurant-style Easy Salsa

Restaurant-style Easy Salsa

15 to (16-ounce) can whole tomatoes (or 8 whole fresh tomatoes, chopped)
2 cloves garlic, minced
1/4 cup fresh cilantro leaves, chopped
1 fresh jalapeno pepper, seeded with stem removed and chopped

Prepare vegetables as stated above.
Place all of the ingredients in a blender or food processor.
Process until smooth. Chill.

Fried Potatoes and Mushrooms

Fried Potatoes and Mushrooms

4-5 Red Potatoes
1 C. mushrooms
1/2 C. onions
1/4 C. chicken rub( I used less)
Pam, butter flavored

Slice potatoes.
Chop onions and mushrooms.
Spray a thick coat of Pam into skillet and add potatoes, onions and
mushrooms and fry.
Occasionally spray potatoes so they do not stick or burn.
When potatoes are tender add chicken rub to taste.

Te Quiero Tequila Shrimp

Te Quiero Tequila Shrimp

8 oz. raw shrimp, peeled, deveined, tails removed
2 Roma tomatoes, chopped
1 small onion, sliced
3 tbsp. (1 1/2 oz. or 1 shot) tequila
2 tbsp. lime juice
2 tbsp. coarsely chopped fresh cilantro
1 tsp. minced garlic
1/4 tsp. chili powder
1/4 tsp. salt

Bring a large pan sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until onion is slightly translucent, about 3 minutes. Carefully add tequila to the pan and stir. (It's unlikely it will flare up, but be cautious, just in case.) Cover the pan and let simmer for 5 minutes.
Add shrimp and cook for about 3 minutes, until shrimp are nearly opaque. Add tomatoes, lime juice, cilantro, chili powder, and salt, and mix well. Stirring occasionally, cook until tomatoes have softened and shrimp are cooked through, about 2 minutes. Enjoy!
MAKES 2 SERVINGS
HG Alternative! The cilantro works reeeeally well here (believe it!), but if that herb's a non-negotiable for you, just skip it or swap it out for chopped scallions

Red Velvet Cheesecake

Red Velvet Cheesecake

Crust
2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted

Filling Ingredients:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Topping Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Strawberries or Raspberry for garnish opt.

Mix together chocolate graham cracker crumbs and brown sugar. Add
melted butter and mix well.

Press mixture into bottom and up sides of 9-inch spring-form pan.
Bake in 350 degree F oven for 10 minutes; cool slightly.

In a large bowl combine cream cheese and sugar and beat with a
mixer until combined.

Add eggs, one at a time, beating well after each addition.

Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and
red food coloring and continue to beat until filling is smooth and well mixed.

Pour batter into prepared crust and bake at 325 degrees F for 1
hour and 15 minutes or until cheesecake looks almost set. Remove
cheesecake from oven and cool in pan. Cover and chill in refrigerator
overnight (in pan).

To make the topping: Beat the cream cheese and butter in a large
bowl until smooth. Gradually add powdered sugar and vanilla extract,
beating until smooth. Spread evenly over top of cheesecake. Remove
sides of spring-form pan and garnish if desired with fresh berries.

Cinnamon Baked Pretzels

Cinnamon Baked Pretzels

3 tablespoons cinnamon-sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg
1 package (13 ounces) frozen baked soft pretzels
1/2 cup red raspberry preserves, warmed


In a small microwave-safe bowl, combine the cinnamon-sugar, butter and nutmeg. Microwave, uncovered, on high for 30-45 seconds or until butter is melted; brush over pretzels. Transfer to an un-greased baking sheet.
Bake at 400° for 3-4 minutes or until heated through. Serve with preserves.

Purple Lady Salad

Purple Lady Salad

1 can (20 oz) blueberry pie filling
1 - 6 oz. box raspberry jello
2 c. hot water
1 small can crushed pineapple, including juice
1 - 8 oz. container Cool Whip

Blend pie filling, jello, water and pineapple together. Chill until set. Blend in Cool Whip.

Tennessee Fruit Tea

Tennessee Fruit Tea

4 to 5 T. unsweetened instant tea
4c. water
1 1/2 c. sugar
12 oz. can of frozen lemonade
12 oz. can of frozen pineapple orange juice

Stir together tea, water, and sugar: bring to boil, then let cool. In a gallon container mix lemonade and pineapple orange juice. Add to tea mixture along with enough water to make one gallon. Refrigerate. Serve over ice.

Dreamsicle Jell-O Salad

Dreamsicle Jell-O Salad

1 large box orange Jell-O
1 small can mandarin oranges, drained
1 pound tapioca (already made)
1 (8 ounce) container Cool Whip

Make Jell-O according to box directions. Place in refrigerator until partially jelled. Remove and add remaining ingredients. Mix. Return to refrigerator for at least another hour.

Chicken and Rice Casserole in a Mug

Chicken and Rice Casserole in a Mug

1/3 cup instant rice
1 teaspoon dried celery flakes
1/4 teaspoon dried onion flakes
1 teaspoon dried chives
1 (4 1/2 ounce) can chunk chicken

In a small bowl, combine all ingredients, except the can of chicken. Mix well and place in a sandwich size zip-top bag and seal. Place can of chicken in mug and top with filled bag. Make sure the mug holds a volume of 1 1/2 cups.

Decorate mug and attach a gift tag with the following directions:

Chicken and Rice Casserole:

Chicken and Rice Casserole Mix
1/2 cups water
1 tablespoon butter
2 tablespoons shredded cheddar cheese

Place chicken and rice casserole mix from bag into mug. Add drained chicken from can to ingredients in mug.

In a small saucepan, place water and butter. Bring to a boil and pour over ingredients in mug. Mix well and let stand for 5 to 8 minutes. Top with shredded cheddar cheese and heat in microwave until cheese is melted.

Mexican Manicotti

Mexican Manicotti

1 pound lean ground beef
1 can (16 ounces) re-fried beans
2-1/2 teaspoon chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Montery Jack OR Mexican-blend cheese 1/4 cup
sliced green onions
Sliced ripe olives, optional

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in x 2-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hr. Uncover; spoon sour cream over top. Sprinkle with the cheese, onions and olives if desired. Bake 5-10 mins longer or until the cheese is melted. Makes 8 servings

Tuna and Noodle Casserole

Tuna and Noodle Casserole in a Mug

1/3 cup small egg noodles
2 tablespoons Knorr classic white sauce mix
1 teaspoon celery flakes
1/4 teaspoon dried onion
Pinch of garlic powder
1 teaspoon parsley flakes
1 tablespoon chicken gravy (dry mix)
1 small can tuna

In a small bowl, combine all ingredients except the tuna. Mix well and place in a sandwich size zip-top bag and seal. Place can of tuna in mug and top with filled bag. Make sure the mug holds a volume of at least 1 1/2 cups. Decorate and add following directions:

Tuna and Noodle Casserole:

Tuna and Noodle Casserole Mix
3/4 cup water
1 tablespoon olive oil
2 tablespoons shredded cheese

Heat oven to 325 degrees F. Place mix from bag in lightly greased mug.

In small saucepan over medium heat, combine water and olive oil. Bring to a simmer and pour over ingredients in mug. Stir until well incorporated and cover with a piece of aluminum foil. Bake for 20 minutes. Remove from oven and stir in drained tuna from can and shredded cheese. Return to oven for an additional 6 to 8 minutes.

Christmas Breakfast in a Mug

Christmas Breakfast in a Mug

Christmas coffee mug
1 packet hot cocoa mix
Individually wrapped muffin
Cellophane-wrapped candy cane

Place all of the items in the mug for a quick gift breakfast. Place in a clear decorative plastic bag and tie with a ribbon.

Hearty Ranch Potatoes in a Mug

Hearty Ranch Potatoes in a Mug

2/3 cup dried mashed potatoes
1 tablespoon Ranch dressing mix
1 tablespoon real bacon bits
1 teaspoon dried chives

In a small bowl, combine above ingredients. Mix well and place in sandwich size zip-top bag and seal. Place sealed bag in mug. Make sure the mug holds a volume of 1 1/2 cups. Decorate and add following directions:

Hearty Ranch Potatoes:

Hearty Ranch Potato Mix
1/2 cup plus 1 tablespoon water
1/3 cup milk
1 tablespoon butter or margarine

Place mix from bag in mug.

In small saucepan over medium heat, place water, milk and butter. Bring to a low simmer and pour over ingredients in mug. Mix well, cover and let sit for 5 minutes. Fluff lightly with fork.

Potato Soup Mix in a Mug

I LOVE LOVE LOVE giving food gifts,here is another.


Potato Soup Mix in a Mug

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt

Combine all & then divide by measuring 1/2 c. into each small ziploc bag.

Place 1 mix in a Mug lined with Tissue paper & attach tag & small wire whisk with ribbon.

Attach Tag:
Empty mix into mug and fill with boiling water, whisk, allow to set 3 minutes, enjoy

CHOW MEIN HOT DISH

CHOW MEIN HOT DISH

1 lb. hamburger
1 can cream of celery soup
1 can chicken and rice soup
1 can vegetable soup
1 can cream of mushroom soup
1 bag chow mein noodles

Brown hamburger. Put into large casserole. Add soups, mix. Then add 3/4 bag chow mein noodles. Bake at 350 degrees for 30 minutes. Sprinkle remaining noodles
on top before serving.

Pizza Pot Pie

Pizza Pot Pie

1 pound bulk spicy Italian sausage or fresh links, cut into slices
1 pkg. refrigerated piecrusts
1 tsp. all-purpose flour
1 pkg. sliced mozzarella cheese, divided
2 C pasta sauce, divided
1 C Monterey Jack cheese, divided
4 oz. thinly sliced pepperoni, divided
1/4 C shredded Parmesan cheese

Preheat oven to 425 degrees. Cook the sausage in a heavy skillet over medium heat, stirring freequently until the sausage is browned and crumbly. Drain well. Set aside.

Unroll one pie crust on a work surface. Sprinkle with the flour. Transfer the crust, flour side down, to an ungreased 9-inch or 10-inch pie plate. Gently press into the pie plate.

Arrange half of the mozzarella over the bottom of the crust. Spread 1/2 C pasta sauce over the cheese. Sprinkle 1/2 C Monterey Jack over the pasta sauce. Drizzle 1/2 C pasta sauce over the Monterey Jack. Top with half each of the pepperoni and cooked sausage.

Repeat the layers with the remaining mozzarella, 1/2 C pasta sauce and the remaining Monterey Jack. Top with the remainng pepperoni and cooked sausage. Drizzle with the remaining pasta sauce.

Top with the remaining piecrust, tucking the edge into the bottom crust. Pinch the edges to seal. Cut several slits in the top of the crust to vent.

Bake until golden brown, 35 to 40 minutes. Let stand for about 30 minutes and sprinkle with the Parmesan before cutting to serve

Chocolate Hedgehog Mug mix

This is a great gift.
Chocolate Hedgehog Mug mix
3 tbs of brown sugar
4 tbs flour
1/2 tsp baking powder
1/8 tsp salt
2 tbs of chopped walnuts
2 tbs of chocolate chips

Measure into small Ziploc baggie, seal & shake to combine.
Place in a Microwave safe Mug lined with Tissue paper, attach pretty tag & small whisk.

Tag Instructions:

2 tbs of margarine, melted
1 egg
1/2 tsp vanilla extract


Mist inside of coffee mug with cooking spray. Empty mix into cup. Add egg white, melted margarine and vanilla extract. Mix well. Microwave on HIGH for 2 minutes.

The Best 7 Layer Dip

No crowd can get enough of 7 layer dip recipes , it's definitely a party favorite among many. Which is why you'll want to get your hands on The Best 7 Layer Dip, it's a masterpiece of cheese, beans and delish Mexican flavors. Love it!

The Best 7 Layer Dip

1 can re-fried beans
1 can Ranch Style beans
1 can green chilis
1 can Rotel tomatoes, drained
salsa of choice
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1 bunch green onions , diced
2 to 4 cups Cheddar or Mexican cheese, shredded
shredded lettuce

Mix sour cream,mayonnaise and taco seasoning together. Set aside.
Mix chilis, Rotel tomatoes and green onions together.
Mix re-fried beans and Ranch style beans together. Warm beans. Put in serving dish.
Layer half the cheese on top, then salsa, then sour cream, vegetables and top with remaining cheese.
The 7th layer is the shredded lettuce.
Notes
If serving it immediately and plan on it all being eaten! Serve over Fritos or whatever chips you like

Nutty popcorn Fudge

Nutty popcorn Fudge

1 package(s) (18-oz.) semisweet chocolate chips
1 can(s) (14-oz. ) sweetened condensed milk
2 tablespoon(s) butter or margarine
4 cup(s) (freshly) popped popcorn
1 cup(s) (slivered) almonds, toasted
1 teaspoon(s) (pure) vanilla extract

Line a 9 1/2" x 13 1/2" pan with foil; set aside.

In large saucepan over low heat, melt chocolate chips, condensed milk and butter, 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.

Amish Yum-Yum

Amish Yum-Yum

2 pounds hamburger
2 Tablespoons brown sugar
1 can tomato soup
salt and pepper to taste
1/4 cup chopped onion
1 can cream of chicken coup
1 16 ounce package egg noodles
1 8 ounce packaged processed cheese (like Velveeta)

Brown hamburger with sale, pepper, sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture
and noodle mixture in a 13 x 9 inch casserole dish with sliced cheese between layers. Bake at 350 degrees for 30 minutes.

Easiest Ever Chicken Salsa Casserole

Made this last weekend,OH MY,sooo yummy,I used thighs and legs.

Easiest Ever Chicken Salsa Casserole

4 split chicken breasts
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon onion powder
mixed shredded mexican cheese
salsa


Preheat oven to 375 degrees F.

Arrange chicken breasts in a casserole dish.
Mix the white pepper and cayenne pepper together and sprinkle the mixture over every breast.
Cover each breast with the shredded cheese.
Pour salsa across the top of each breast.
Sprinkle onion powder over the casserole and cover with aluminum foil.
Bake the casserole for 45 min at 375 degrees F, or until chicken is cooked through.

Nestletoe Ice Cream

Nestletoe Ice Cream
1 (10-ounce) jar maraschino cherries, undrained
1/2 cup chopped pecans
18 almond macaroons
1/4 cup bourbon
1/2 gallon vanilla ice cream, softened
Drain cherries, reserving juice. Coarsely chop cherries. Combine
cherries, cherry juice, and pecans; stir well and set aside.
Break macaroons into fourths; place in a medium bowl. Drizzle with
bourbon.
Fold reserved cherry mixture and macaroon mixture into ice cream.
Spoon into a 13 x 9 x 2-inch pan. Cover and freeze until firm

AWESOME BUTTERSCOTCH CAKE

AWESOME BUTTERSCOTCH CAKE

1 box Butter pecan cake mix
1 box butterscotch pudding ( type you cook )
1/2 bag skor candy pieces
1/4 c flour

cook the butterscotch pudding as directed, cook until just thickening,
remove from heat and cool for 15 mins.
In a large bowl, put dry cake mix, 1/4 c flour and add the pudding.
Pour the mix into a 9x13 pan
Sprinkle skor pieces on the top of cake
Bake for 25 - 30 min at 350*, do not over bake

Yummy Chicken Wings

Yummy Chicken Wings

12-18 chicken wings
1/3 c soy sauce
1 tsp. ginger
2 garlic cloves minced
2 green onions minced
1 TBS honey
2 tsp. oil

Combine ingredients in your Crock Pot! Cook on low for 6-8 hours serves 2-4 people depending on appetizer or main dish

Cheesecake Cookies-Got to have

Cheesecake Cookies-Got to have

5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

Preheat oven to 350F.
In a medium bowl blend thoroughly butter,
Brown sugar and flour with a fork until mixture resembles
coarse crumbs.
Put 1 cup of the mixture aside for topping.
Press remaining mixture into an 8x8x2 inch baking dish sprayed
lightly with cooking
spray;
bake for 15 minutes.

The Best Taco Soup

This is sooo yummy, I can t wait till cooler weather.We add the cheese and sour cream,Enjoy!

The Best Taco Soup


2 pounds hamburger
1 chopped onion
1 can (4 oz.) chopped green chiles
2 cans stewed tomatoes (include liquid in can)
2 cans hominy (15 oz. each, include liquid in can)
1 1/2 cups water
2 cans pinto beans (15 oz. each, include liquid in can)
1 Package Taco Seasoning
2 Tablespoons Hidden Valley ranch dressing mix (the dry stuff in a package)

Directions:
In a large soup kettle, brown hamburger with the chopped onion. Drain the grease. Add the remaining ingredients to the pot. (Do not drain the liquid from the cans.) Simmer all ingredients together for 15-20 minutes. Serves 8. Add cheese and sour cream if desired

Tangy Grilled Shrimp

Tangy Grilled Shrimp

1 Can (16 oz) Unsweetened Pineapple Chunks
1/2 Cup Vegetable Oil
1 Tablespoons Worcestershire Sauce
1 Lb. Large Shrimp, Peeled, Deveined

Drain pineapple, reserving 1/4 cup of juice.

In a small bowl, combine reserved 1.4 cup pineapple juice, oil and worcestershire sauce; mix well. Thread shrimp and pineapple chunks alternately on metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Baste skewers with sauce and cook 8 to 10 minutes or until shrimp are pink. Serve immediately. Discard remaining sauce.

Makes 4 servings.

Magic Shell

Magic Shell

1 package ( 8 ounces ) chocolate chips
1/4 cup margarine
1/4 cup corn oil
Melt chips and margarine in top of double boiler. Stir to smooth. Add
oil. Stir. Pour over ice cream and it will harden.
You can melt the chips and margarine in the microwave. I made this
using peanut butter chips and served it over chocolate ice cream.
You could use half peanut butter chips and half butterscotch chips

BBQ Pork in a Crock Pot

This is what I am serving Sat with scalloped tators , maybe a sm salad

BBQ Pork in a Crock Pot


1 boneless pork roast
1 cup Worcestershire sauce
1 cup brown sugar

Spray crock pot with non stick spray. Add pork roast. Add worcestershire sauce and brown sugar. Cook on high for 1 hour, then on low for 5 hours. Pork roast is finished when it falls apart. I use a fork to shred the roast and serve on whole wheat rolls.

Note: If using a very large roast, add more worcestershire sauce and brown sugar

Luxurious Chocolate

Luxurious Chocolate

8 oz. bittersweet (dark) chocolate shavings
2 cups warm milk

Set out 4 cups on a tray. Divide chocolate shavings equally between the cups. Bring the milk to a boil in a heavy pan over medium heat, whisking constantly to build the froth. As soon as the mixture reaches a boil, remove from heat. Divide hot milk evenly among the 4 cups, shaking out the froth into each. Serve hot with sugar on the side. Serves 4

Chocolate Peanut Sweeties

Chocolate Peanut Sweeties

1 cup peanut butter
1/2 cup butter, no substitutes, softened
3 cups powdered sugar
5 dozen miniature pretzel twists
1 1/2 cups milk chocolate chips
1 T. vegetable oil

In mixing bowl, beat peanut butter and butter until smooth. Beat in powdered sugar until combined. Shape into 1 inch balls and press one on each pretzel. Place on waxed paper lined baking sheets. Refrigerate until peanut butter mixture is firm. About 1 hour. In a microwave safe bowl or heavy saucepan, melt chocolate chips and oil. Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate at least 30 minutes more before serving. Store in the refrigerator

Easy Cinnamon Fudge

Easy Cinnamon Fudge

1 pound powdered sugar (3 cups)
1/2 cup unsweetened cocoa
1/2 teaspoon McCormick Ground Cinnamon
1/2 cup butter
1/4 cup milk
1 1/2 teaspoon McCormick Pure Vanilla Extract
1 cup chopped nuts
Line an 8-inch square baking pan with foil, allowing foil to extend over
sides. Butter foil.
In bowl, mix together sugar, cocoa and Cinnamon.
In a saucepan, heat butter and milk until butter melts. Add Vanilla
Extract. Combine with sugar mixture. Stir in nuts. Pour into prepared
pan. Refrigerate at least 1 hour.
Use foil to lift out of pan. Cut into 2-inch squares. Diagonally cut
each square in half, making triangles.
(Garnish with whole nuts, if desired.)
Makes 1 pound

All Night Kisses

These are so yummy,I like to make these on a Fri or Sat nite.
All Night Kisses

3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla
6 oz mint chocolate chips
1 c. sugar

Beat egg whites, cream of tartar and salt until stiff. Add sugar slowly until stiffer and shiny. Add vanilla and mint chips. Add green food coloring, if desired. Drop by teaspoon full onto ungreased cookie sheet. Preheat oven to 350°. Put cookies into oven and turn off heat. Leave overnight. Cookies will cook while you sleep.

Hawaiian Popcorn Mix

Hawaiian Popcorn Mix

3 cups Honey Graham cereal
1 cup salted peanuts
1 cup raisins
1 cup dried banana chips
2 tablespoons butter or margarine
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 cups popped popcorn
1 cup flaked coconut

Heat oven to 300 degrees F. Mix cereal, peanuts, raisins and banana
chips in jellyroll pan. Heat butter and honey in saucepan over low heat
until margarine melts. Stir in cinnamon and salt. Pour over cereal mix. Toss
until evenly coated. Bake 10 minutes, stirring once. Stir in popcorn and
coconut. Sprinkle with additional salt if desired. Store in airtight
container.

Bacon Topped Meatloaf

Bacon Topped Meatloaf

1/2 cup chili sauce

2 eggs, lightly beaten

1 tablespoon Worcestershire sauce

1 medium onion, chopped

1 cup shredded cheddar cheese (4 ounce)

2/3 cup dry bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

2 pounds lean ground beef

2 bacon strips, halved

In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-inch baking dish.

Top with bacon. Bake, uncovered, at 350 degrees for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. Drain; let stand for 19 minutes before cutting.

Makes 8 servings.

__._,_.___

Chocolate Salted Nut Roll

Chocolate Salted Nut Roll

24 oz. jar dry roasted peanuts
12 oz. package peanut butter chips
1 stick margarine (1/2 cup)
1 large can sweetened condensed chocolate milk
2 c. mini marshmallows

Pour 1/2 jar of peanuts in bottom of greased 9x13 inch pan. Melt peanut butter chips, margaine, milk and marshmallows over low heat. Mix well. Pour over nuts. top with remaining 1/2 jar of nuts. Cool and cut into bars

Pineapple Pops with Chile and Lime

Pineapple Pops with Chile and Lime
1 pineapple, about 3 1/2 lbs.
3 to 4 T. sugar
2 T. freshly squeezed lime juice
1/4 t. cayenne pepper
Pinch of salt

With large sharp knife, cut top and bottom from pineapple. Stand the pineapple on a work surface and trim away the rind in strips. Cut pineapple lengthwise into quarters and trim away the core. Cut the flesh into chunks. Put the pineapple chunks in food processor and puree until smooth. Transfer to large bowl and whisk in 3 T. of the sugar and the lime juice, cayenne and salt. Taste mixture and add more sugar if needed. Pour mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To un-mold pops, run hot water over outsides of molds for a few seconds, then gently pull sticks. Makes 6 to 8 pops.

Pineapples vary a lot in sweetness. If you cut into one and find that it’s delicious, that’s a great time to make this pop. Cayenne is a hot red chile pepper. Its fiery heat lingers a little and cuts the sweetness of the pineapple.

Sugared Bacon Wrapped Smokies

These are like potato chips,you can't eat just one
Sugared Bacon Wrapped Smokies

Nonstick cooking spray
1 pkg. small cooked smoked sausage links, 16 oz
15 slices bacon, each cut crosswise into thirds
3/4 cup packed brown sugar

Preheat oven to 350. Line a jelly roll pan (15 x 10 inches) with foil. Lightly coat foil with cooking spray; set pan aside. Wrap each sausage link with a bacon piece, overlapping the bacon at the ends. Press ends to seal or secure with wooden toothpick. Put brown sugar in large plastic bag. Add bacon wrapped sausages, several at a time, shaking gently to coat. Put sausages in prepared baking pan. If desired, cover and chill for 24 hours. Bake about 30 minutes or until bacon is brown. Makes about 45 servings.

Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili

Servings - 10
1 onion chopped
1 16 0z can black beans
1 8oz can tomato sauce
10 oz package frozen corn
2 14.5 oz cans diced tomatoes with chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3 boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, onion, chili peppers, corn, tomato sauce, tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in

Chocolate-Coconut Cookies

Chocolate-Coconut Cookies

1 (14-ounce) can sweetened condensed milk
3 (1-ounce) squares unsweetened baking chocolate
2 cups sweetened flake coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 300°F
Heavily grease a baking sheet; set aside.
In the top of a double boiler over simmering water, heat condensed milk and baking chocolate until smooth. Remove from heat.
Stir in coconut, pecans, vanilla and salt. Drop by teaspoonfuls 1 1/2 inches apart onto prepared baking sheet. Bake 15 minutes or until slightly firm and dry.
Makes 36 cookies.

Orange Float Pops

Orange Float Pops

1 quart orange sherbet -- softened
1 cup orange soft drink
20 wooden craft sticks

Stir together sherbet and orange soft drink. Spoon evenly into 1/4-cup
molds; freeze 30 minutes or until firm. Insert wooden sticks and freeze at
least 5 hours.

Nutter Butter Truffles

Nutter Butter Truffles

1- bag Nutter Butter Sandwich Cookies
1- 8oz Cream Cheese
1- bag Wilton White Chocolate candy melts

Place the Nutter Butter cookies in a Ziploc bag and crush fine. Mix cream cheese
with mixer, and add the cookies to it. Make bite size balls and chill for about
30 minutes. Melt the candy melts in the microwave as directed on the package and
dip the balls. Place on wax paper to cool. Try not to eat them all!

Chocolate Caramel Fudge

Chocolate Caramel Fudge
3 cups semisweet chocolate pieces
1 14 oz can Eagle brand condensed milk
1 dash salt
1 cup chopped walnuts
1/2 cup caramel ice cream topping
1-1/2 teaspoons vanilla extract
In a saucepan over low heat, melt chocolate pieces with sweetened
condensed milk and salt. Remove from heat;stir in walnuts, caramel
topping and vanilla.
Spread evenly into a foil-lined 8 or 9 inch square pan. Chill 2 hours
until firm
Cut into small pieces. Makes 2 lbs of fudge

CHOCOLATE CREAM PIE

CHOCOLATE CREAM PIE

15 oz container part skim ricotta cheese
1/2 pound semisweet chocolate, chopped
6 oz ready to fill chocolate cookie pie crust
1 cup heavy cream

Place ricotta in a microwave bowl and microwave on high 1 min. or until no longer cold. Transfer to a food processor or blender and puree until smooth. Place chocolate in a microwave bowl and microwave on high until chocolate is melted and smooth, 1 min. Add warm chocolate to food processor or blender and puree until incorporated and very smooth. Spread mixture into crust and refrigerate until firm, 3 hours. When ready to serve, beat cream in a bowl until stiff peaks form. Spread whipped cream over pie. TOP WITH SHAVED CHOCOLATE, IF DESIRED, THEN SERVE.

Southwestern Hot Dogs

Southwestern Hot Dogs

1 small onion, chopped
1 tbs butter or margarine
1 tsp chili powder
8 frankfurters
1/2 cup catsup
1/4 cup water
1 tbs brown sugar
1 tbs vinegar
1/2 tsp salt

Saute onion in butter until golden; stir in chili powder; cook 1 minute longer Place frankfurters in a single layer in frying pan, turn to coat with seasoned onion mixture.

Mix remaining ingredients together in a 1 cup measure; pour over frankfurters. Cover; simmer for 10 minutes or until frankfurters are puffed and heated through.

Hot Dog Wraps

Hot Dog Wraps

10 corn or flour tortillas (6" to 8" diameter)
10 hot dogs
1 16 oz can chili
2 cups salsa
1 cup shredded Cheddar or Monterey Jack Cheese

Heat oven to 350 degrees. Grease a 13 x 9 baking dish.

Soften tortillas as directed on package. Place 1 hot dog and 3 Tbsp of chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas.

Cover and bake 20 minutes, sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese has melted.
Serves 5-10

Cookies 'n Cream Chess Bars

Cookies 'n Cream Chess Bars

1 fudge or chocolate cake mix
4 eggs, divided
1 stick margarine or butter, melted
1 (8 oz.) package cream cheese, room temperature
2 3/4 cups confectioners sugar
1 teaspoon vanilla
8 to 12 Oreo cookies or a packet of Mini Oreos, coarsely crumbled

Mix cake mix with 1 egg and margarine; press into greased and
floured 13- x 9-inch pan.

In a mixing bowl with an electric hand-held mixer, beat
confectioners' sugar with cream cheese, vanilla and 3 eggs until
smooth. Pour about 2/3 of the topping mixture onto the cake mixture;
sprinkle with crumbled oreos (or chocolate chips) then pour
remaining mixture evenly over crumbs. Bake in a preheated 325° oven
for about 50 to 60 minutes, or until topping is lightly browned.
Cool thoroughly and cut into bars. Keep refrigerated.

CARAMEL SLICE

CARAMEL SLICE

1/4 c. butter
1 c. (each) brown sugar, coconut
1 egg, beaten
3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. chopped pecans

Melt butter; remove from heat; add sugar; stir. Add rest of
ingredients and stir well. Spread into greased 9x9 pan; bake about 25
minutes at 350 degrees or until medium brown; cool.

ICING:

1/4 c. butter
1/2 c. brown sugar
2 tbsp. milk
1 c. powdered sugar

Combine butter and sugar in pan. Add milk and bring to a boil for 2
minutes; cool. (Set pan in cold water and stir.); add powdered sugar
and beat; if too stiff, add a bit more milk until soft enough to
spread; smooth over bars; cut 36

Simply Wonderfuls

Simply Wonderfuls

2 cup Powdered milk
1 cup Unsalted butter
1-3/4 cup Confectioners sugar
1/2 cup Chopped unsalted nuts or coconut or raisins

Melt butter in saucepan. Remove from heat and cool slightly. Add
confectioners sugar and stir until it becomes a creamy consistency.
Add powdered milk gradually and mix continually. Try squeezing a small
amount into a ball. If it is too wet, add a little more powdered milk.
If it is too dry, add a little more melted butter. Roll into balls
1-inch in diameter.

Crockpot Taco Casserole

Crockpot Taco Casserole

1 pound ground beef
1 onion, chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes.

Transfer to Crockpot. Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.
30 minutes before serving top with cheese