Strawberry Cream Cheese Salad

Strawberry Cream Cheese Salad 3 (3 oz.) pkg. strawberry Jello 1 pkg. frozen strawberry 1 (8 oz.) pkg. cream cheese 3 c. boiling water 7 ice cubes Chopped nuts Dissolve Jello in boiling water, add strawberries and ice. Stir and chill slightly. Make cream cheese balls and roll in nuts. Place in Jello. Chill until firm.

Cream Cheese Ranch Potatoes

Cream Cheese Ranch Potatoes 8 baking potatoes, peeled and quartered 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package dry Ranch-style dressing mix 1 (8 ounce) container sour cream 1/2 cup butter, softened Bring a large pot of salted water to a boil. Add potatoes and cook Until tender, about 25 minutes. Drain and mash. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired Consistency is reached.

Valentine Bark

Valentine Bark 1 pound chocolate semisweet, milk chocolate or white 2 cups assorted Valentine' s Day candy Any assortment of Valentine' s candy can be used in this recipe with great results - message hearts, cream filled chocolate hearts and small cinnamon hearts. Line a large jellyroll pan with parchment or wax paper and set aside. Melt the chocolate in a large heavy saucepan over very low heat or in a microwave, stirring frequently until the chocolate is smooth and melted. Spread the melted chocolate evenly on the prepared pan. Sprinkle the candy evenly over the chocolate and press the candy into the chocolate to make sure it will not fall out later. Set aside the chocolate to cool. Once the chocolate has set, break into small pieces. Store the bark in a tightly sealed container at room temperature or in the refrigerator. Wrap the candy in plastic wrap or brightly colored cellophane and tie into small bundles with bright ribbon for gift giving. Add a special tag or Valentine to each little bundle.

Chocolate Caramel Commotion Bars 3 cups semi-sweet chocolate chips 3/4 cup butter 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk 1 teaspoon vanilla extract 2 cups All Purpose Flour 1 cup sugar 1/2 cup heavy cream 1 1/2 cups marshmallow cream 1 cup Creamy Peanut Butter 1 1/2 cups salted peanuts, finely chopped 1 (14 oz.) package caramels, unwrapped 1/4 cup butterscotch chips HEAT oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray. MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool. MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool. COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set. COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

Honey Fried Chicken

Honey Fried Chicken 1 (4 pound) chicken, cut into pieces salt and pepper to taste 1/2 cup honey 1 tablespoon garlic powder 1 packet chicken bouillon 2 cups all-purpose flour 8 cups vegetable oil for frying Season chicken pieces with salt and pepper to taste, then coat each seasoned chicken piece with honey. In a shallow dish or bowl, mix together the garlic powder, chicken broth mix and flour. Dredge honey coated chickened pieces in flour mixture to cover completely. In a large skillet, heat enough oil or shortening to cover almost an inch of the skillet bottom. Place chicken pieces in hot oil or shortening and fry at least 5 minutes on first side before turning, and at least 5 minutes on other side. Fry until cooked through and juices run clear. Makes 8 pieces

Man Dip

Man Dip 1 lb bulk sausage 1 lb lean ground beef 1 large onion, chopped 1/2 teaspoon garlic salt pepper 2 lbs shredded Velveeta cheese 2 (10 1/2 ounce) cans cream of mushroom soup 1 - 2 jalapeno pepper, chopped (optional) In a large skillet, cook sausage, ground beef, and onion until meats are browned and onion is tender; drain off fat. Add remaining ingredients; cook over medium heat until cheese is melted and mixture is heated through. Serve warm with corn or tortilla chips.

Crock Pot Chicken and Ramen Noodles

Crock Pot Chicken and Ramen Noodles 4 boneless skinless chicken breast halves 1 (10 3/4 ounce) can cream of chicken soup 1 pkg roasted chicken or vegetable flavored Ramen noodles with seasoning packet 4 ounces sour cream Place chicken in crockpot, mix together the soup with the seasoning packet included with the Ramen noodles, and spoon over the chicken. Break apart the noodles and sprinkle over the soup-seasoning mix. Cover and cook on LOW 5 or 6 hours, HIGH for 3 to 4 hours (adjust as necessary for your crockpot's temperature). You don't want the chicken to fall apart. During the last 15 minutes or so of cooking time, stir in the sour cream to blend with the soup mixture and noodles and to warm it up. This recipe yields 4 servings