Natalie's Seafood Dip

1 can shrimp, crab or clams (drained - save juice)
1 Tbsp. onion powder
2 (8 oz) pkgs. cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Dash of Worcestershire sauce

Combine all ingredients and mix well. Add reserved juice if too thick. Serve with mini-bread sticks or use as a filling in mini-pastry puffs.

JEAN'S CHICKEN CHEESE BALL

2 (8 oz) pkgs. cream cheese - softened
1/3 cup chopped celery
1 Tbsp. Worcestershire sauce
Dash of oregano
1 can chicken, drained and shredded
1-2 green chilies
Sharp cheddar cheese - as desired.

Mix all of the above together and shape into a ball. Wrap in plastic wrap and store in refrigerator. Serve with crackers or bread on lettuce leaves.

JEAN'S CREAM CHEESE MUSHROOM CRESCENT ROLLS

2 (8 oz) pkgs. Pillsbury crescent rolls - cut each in half
1 (8 oz) pkg. cream cheese - softened
1 large can mushrooms, drained and chopped OR use fresh mushrooms
Garlic salt to taste

Mix together all of the above. Roll out dough. Place a small spoonful of mixture on each. Fold closed. Brush with egg whites and sprinkle with poppy seeds. Bake at 350 degrees for 11-13 minutes.

Renee's Pizza Sandwiches

1/2 pound grated cheddar cheese
1/2 pound grated monterrey jack cheese
Small can chopped black olives
1/4 cup oil
1/2 cup minced onion
1 (8 oz) can tomato sauce

Mix all of the above together and put on buttered slices of french bread or baguettes. Bake at 350 degrees until melted.

MARCIA'S SALSA

35-40 medium tomatoes
8 medium apples (different varieties for the best flavor)
4 green peppers
2 red peppers
6 cloves of garlic (crushed)
4 medium sweet onions
1/4 cup brown sugar
1/4 cup plain salt (no iodine)
1 cup vinegar
2 Tbsp. chili powder
3 tsp. cumin
1 Tbsp. oregano
5-7 chili peppers (use a variety of chilies, Pablano and Anaheim add great flavor)
5-7 jalapeno peppers

If you like hot salsa then do not core any of the chilies and peppers. If you like a milder salsa, remove the core and seeds on all the peppers and chilies...you can also cut the number of chilies and peppers for a milder salsa.

Course grind or fine chop all vegetables and apples. Put in a large stockpot. Add all the other ingredients. Boil for two hours, stirring often. Pour into hot sterile pint jars and process in a boiling water bath for 20 minutes.

DEBRA'S SALSA

1 (102 oz) can crushed or diced tomatoes - or combination of two OR
equivalent of fresh tomatoes, chopped*
2 medium onions, chopped
1/2 bunch cilantro, chopped (add more if you like the taste)
1/4 cup lemon juice (fresh squeezed or bottled)
3 Tbsp. garlic salt
3 small jalapenos, chopped with seeds removed
3/4 cup vinegar


Mix all together in a large bowl. This salsa can be frozen in small portions or canned using a water bath canner.


*When making this with fresh tomatoes, use a variety of kinds. Ex: Roma, grape, yellow pear, etc. Chop 3/4 of the tomatoes and then run the rest through a food processor to make a sauce.


**You may need to add more lemon juice if you use fresh tomatoes to make it a bit more tart.


***Be careful with the jalapenos. Make sure you get all the seeds out. You may want to start with 2 and see if it's hot enough for you and then add more if you want to increase the heat. Note that the salsa tends to get a bit hotter after it sits for 24 hours.

EASY DINNER ROLLS

These can be made ahead and frozen (just like Rhodes). They're easy and taste great!

1 cup warm water (105-115 degrees) - I just use the hottest water from my faucet.
2 pkgs. active dry yeast (1 pkg = 1 scant Tbsp. bulk yeast), so I use 2 Tbsp. for this recipe.
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4-4 1/2 cups all-purpose flour (or you can use any mixture of wheat/white)

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 9x13 baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan (or freeze for later use). Cover and let dough balls rise until doubled in volume, 1-2 hours.

Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.

BURNING OFF BURNT-ON FOOD

When you burn food in a pan, pour some baking soda into the pan and add water. Bring the water to a boil and the scorched/burnt-on food will literally rise off the bottom of the pan.

LEMON PULL-APARTS

12 Rhodes dinner rolls, thawed but still cold
2 lemon rinds, grated
1/2 cup sugar
1/4 cup melted butter

Mix grated lemon rind with sugar. Cut rolls in half and place in a 12-inch deep dish pizza pan or 9x13 baking pan sprayed with non-stick cooking spray. Drizzle 1/4 cup melted butter over rolls. Sprinkle with 1/2 lemon rind/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap.

Let rise until double in size (at this point you can put them in the fridge to bake in the morning - just remove and let sit about 30 minutes before baking). Remove wrap. Sprinkle on remaining lemon rind/sugar mixture. Bake at 350 degrees for 20-25 minutes. Remove immediately from pan and place on a cooling rack.

Combine 1 cup powdered sugar, 1 Tbsp. butter, melted and 2 Tbsp. fresh lemon juice. Mix well and drizzle over warm rolls.

CHEESY MASHED POTATOES

AN EXCELLENT POTATO DISH THAT'S EASY TO MAKE.

6 large potatoes, peeled (if desired), boiled and mashed (about 5 lbs.)
1 cup milk
3 cups cheddar cheese, grated
6 Tbsp. mayonnaise
1/2 cup sour cream
6 Tbsp. butter or margarine
Salt and pepper to taste

Drain potatoes and while mashing add the rest of the ingredients. Spoon into a casserole dish and bake for 20-30 minutes at 350 degrees.

JIM'S REFRIED BEANS

3/4 cup water
1 cup refried beans (from the church's storehouse)

Heat water to boiling, add beans, and 2 dashes each of salt, chili powder, garlic powder and taco seasoning. Serve.

GRANOLA BARS

Make Liz's granola recipe (breakfast section)

Place 1/2 cup Karo corn syrup and 1/2 cup brown sugar in a small pot. Bring to a boil over medium-high heat. Stir in 1/2 cup peanut butter. Pour over 3 1/2 cups granola and mix together. Press into a cookie sheet. Allow to cool and cut into bars.

ALMOND BUTTER CAKE

Very easy to make and tastes excellent alone or served with strawberries and whipped cream.

Sugar
3/4 cup butter, melted
2 eggs
1/2 tsp. almond extract or more
1 1/2 tsps. vanilla extract
1/2 tsp. salt
1 1/2 cups flour
3 Tbsp. slivered almonds

Blend 1 and 1/2 cups sugar and melted butter in a large mixing bowl. Beat in eggs, 1 at a time, and stir well. Add almond and vanilla extracts and mix thoroughly. Taste and add more almond extract if desired. Add salt and flour and mix until batter is smooth.

Spread batter in a greased 9-inch round or 8-inch square cake pan. Sprinkle 2 tsps. sugar over batter, then sprinkle with almonds. Bake at 350 degrees until toothpick inserted in center comes out clean, about 35-40 minutes (begin checking doneness after 25 minutes). Remove and let cool 10 minutes. Turn cake out onto rack to cool completely. Makes 8-10 servings.

4-LAYER CAKE

1st Layer: 1 cup flour, 1/2 cup margarine (melted), 1/2 cup chopped pecans. Combine all three ingredients. Spread in the bottom of a 9x13 pan. Bake at 350 degrees for 15 minutes. Let cool.

2nd Layer: 1 (8oz) package cream cheese (softened), 1 cup powdered sugar, 1 cup whipped topping. Beat until smooth and spread on 1st layer.

3rd Layer: 2 small packages instant pudding mix (Butterscotch, Chocolate, Vanilla), 3 cups milk, 1 tsp. vanilla. Beat until thick. Pour over 2nd layer.

4th Layer: Top 3rd layer with additional Cool Whip. Sprinkle chopped pecans over top. Chill.

ROCHELLE'S LEMON BREAD

LEMON MIXTURE
Beat 1/3 cup softened butter and 2 eggs until fluffy. Stir in 2 Tbsp. lemon juice, 1 cup sugar, and
2 Tbsp. lemon extract OR substitute real lemon juice

FLOUR MIXTURE
1 1/2 cups flour
1 tsp. salt
1 tsp. baking powder

Mix flour mixture and add alternately to lemon mixture with 1/2 cup milk. Fold in 1 1/2 Tbsp. lemon zest. Pour into a greased, floured loaf pan and bake at 350 degrees for 55-60 minutes. Leave in pan for glaze.

Make a glaze by mixing 1/2 cup sugar with 1/4 cup lemon juice. Pour over hot crust and let stand 20 minutes in pan. Then remove from pan and let cook on rack.

WHITE CHOCOLATE POPCORN

8 oz. air popped popcorn
1 (12 oz) pkg. white chocolate chip morsels
1 Tbsp. Crisco shortening

Put chips in a 2 cup microwave bowl with shortening. Cook at 50% power for 1 minute. Stir. Return chips to microwave if not completely melted for another 30 seconds to 1 minute at 50%power. Pour over popped popcorn and mix well.

CREPES

4 eggs
2 cups milk
1 1/2 cups flour
1/2 stick butter, melted
1/2 tsp. salt

Place all the ingredients in a blender; pulse until mixture just comes together OR whisk together in a medium bowl until smooth. Let the batter rest a few hours in the refrigerator or 30 minutes at room temperature.

TO MAKE THE CREPES:
1) Let the rested batter come to room temperature and stir to remix it.
2) Heat a non-stick pan over medium-high heat.
3) When pan is hot, add about 3 Tbsp. (scant 1/4 cup) of batter to the center of the pan. Tilt the pan to coat the entire surface with a thin layer of batter.
4) Let the crepe cook for only a few minutes, until the bottom is lightly browned and the top appears fairly dry.
5) Flip the crepe with a spatula; cook for just another 30 seconds.

Serve hot or cold, depending on fillings.

PUMPKIN BREAD

2/3 cup shortening
2 and 2/3 cups sugar
4 eggs
1 (16 oz) can pumpkin
2/3 cup water
3 and 1/3 cups flour
2 tsp. baking soda
1 and 1/2 tsp. salt
1/2 tsp baking powder
1 tsp.cinnamon
1 tsp. nutmeg
2/3 cup raisins (optional)
2/3 cup chopped nuts (optional)

Beat shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir in nuts and raisins. Pour into 2 greased loaf pans and bake in 350 degree oven for about 1 hour our until toothpick comes out clean. Makes two large loaves or 6 small.

ORANGE JULIUS

1 (6 oz) can frozen concentrated orange juice
1 cup milk (whole or low-fat)
1 cup water
1 tsp. vanilla extract
1/4 cup granulated sugar
8 ice cubes

Place ingredients in blender, add ice cubes one at a time. Blend until frothy. Makes 2-3 servings.

Variations: Substitute two cups of fresh strawberries for the orange juice to make a Strawberry Julius. You can also substitute two tablespoons honey for the sugar.

SKIPPY PEANUT BUTTER COOKIES

2 cups quick oats
1 1/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 cup margarine
1 cup peanut butter (smooth or crunchy)
1 cup brown sugar
2 eggs
1 tsp. vanilla

Beat margarine and peanut butter together until smooth. Beat in eggs, sugars and vanilla. Add to dry mix. Roll cookies into a small ball and place on an ungreased cookie sheet. With a fork, press down all four sides before baking. Bake in a 350 degree oven for 12 minutes or until lightly browned.

MARCIA'S LEMON BARS

SHORTBREAD BASE
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. salt

Preheat oven to 350 degrees. Cut butter into 1/2 inch pieces. In a food processor, process all ingredients until mixture begins to form lumps. Sprinkle mixture into a 9x13 baking pan, and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

TOPPING
4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Powdered sugar

In a bowl whisk together eggs and granulated sugar until well combined. Stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees, and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift powdered sugar over bars just before serving.

SLUSH PUNCH

1 quart pineapple juice
Juice of 5 oranges
Juice of 2 lemons
4 mashed bananas
6 cups water
4 cups sugar

Bring water and sugar to a boil. Cool and add in rest of ingredients. Freeze. Let thaw partially a few hours before serving. Add 6-8 quarts of gingerale.

LIZ'S GRANOLA

Warm in a small pan:
1/4 cup honey
1/4 cup maple syrup
2 Tbsp. vegetable or canola oil
1 Tbsp. vanilla
1 Tbsp. cinnamon

In a large bowl, combine:
3 cups rolled oats
1/3 cup sunflower seeds
1/3 cup sliced almonds
1/3 cup coconut
1-2 Tbsp flax seeds and sesame seeds

Add liquid ingredients to dry ingredients and stir until thoroughly coated. Bake on a cookie sheet at 350 degrees for 30 minutes, taking out every 10 minutes to stir. Add dry fruit of choice (raisins, dried apples, cranberries, blueberries, etc).

For less sugar content, mix double the dry ingredient recipe with one recipe of liquid ingredients.

PECAN TASSIES

PASTRY: 3 oz. cream cheese, 1/2 cup butter or margarine, 1 cup all-purpose flour.
Soften cream cheese and butter together. Mix well. Stir in flour and mix well. Chill. Roll out and cut into size of mini muffin pans. Place in each muffin pan. (This pastry is also great for regular pie crust).

FILLING: 1 egg, 3/4 cup brown sugar, 1 tsp. butter or margarine (melted), 1 tsp. vanilla, dash of salt. Blend sugar, butter, egg, vanilla and salt together.

Sprinkle bottom of pastry cups with 2/3 cup pecans. Add a teaspoon of filling to each pastry (I hold my finger over the bottom of a funnel, add the filling and then fill the pastries - it's easier to control the amount).

Bake at 350 degrees for 20-25 minutes. Remove immediately from pans - filling will be VERY hot. Makes 2 dozen pastries.

Other fillings for the shells can include: chicken salad, tuna salad, shrimp paste or any pie filling or pudding.

STUFFED CHERRY TOMATOES

1 quart cherry tomatoes
1 chicken (boiled and de-boned) OR 3-4 chicken breasts, cooked
Celery, finely chopped
Onions, finely chopped
Pickle relish
Salt and pepper
Mayonnaise or salad dressing

Finely chop chicken and add in all other ingredients to make a chicken salad. Cut off the tops of the tomatoes and hollow out the insides using a spoon or watermelon baller. Fill with chicken salad.

SAUSAGE BALLS

1 lb. hot or medium sausage
1 lb. sharp or medium cheddar cheese, grated
3 cups biscuit mix
few drops Louisiana Hot Sauce (optional)

Leave sausage and cheese out to reach room temperature. Put all ingredients into a bowl and mix well with hands. Roll into walnut sized balls. Place on a cookie sheet and bake 12-15 minutes at 350 degrees until golden brown.

May be frozen and reheated when ready to serve.

VEGETABLE SPINACH DIP

1 (2 lb) loaf pumpernickel bread, unsliced
1 box Knorr Vegetable soup mix
1 can diced water chestnuts
1 package frozen, chopped spinach (thaw, drain and squeeze out excess liquid)
2 1/2 cups sour cream

Mix dip ingredients together at least 2 hours before serving. Hollow out loaf of pumpernickel bread to use as a bowl. Tear rest of bread into small chunks and serve alongside the loaf.

BUTTERSCOTCH BREAKFAST ROLLS

1/2 cup melted butter
1 cup brown sugar OR 1/2 brown sugar and 1/2 cup granulated sugar
1-2 tsp. cinnamon
1 package NON-INSTANT butterscotch pudding
1/2-1 cup chopped pecans
20 frozen dinner rolls

Grease a bundt pan (I spray with Pam). Place the rolls in the pan. Mix together the brown sugar, cinnamon and pudding. Pour the butter over the rolls and sprinkle on the brown sugar mixture. Sprinkle on pecans. Lightly cover with plastic wrap and allow to rise overnight. In the morning bake in a 350 degree oven for about 35 minutes. Remove from oven and turn upside down on a pizza pan or round plate.

CARROT BREAD

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup raisins
1/4 cup chopped pecans (optional)
1 cup sugar
2/3 cup corn oil
1/2 tsp. vanilla
1 1/2 cups grated carrots

In a large bowl mix flour, baking powder, baking soda, cinnamon and salt together. In another bowl mix together sugar and oil until well blended, then beat in eggs and vanilla. Add to the flour mixture along with the carrots, raisins and pecans. Mix well. Pour into greased 9x5 loaf pans and bake at 350 degrees for 1 hour, or until a toothpick in center comes out clean.

STRAWBERRY BREAD

1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup pecans (optional)
1 tsp orange or vanilla extract
1 1/4 cups strawberries, diced small
2 eggs, well beaten
2/3 cup oil

Mix dry ingredients in a large bowl. Mix rest of ingredients together and add to dry ingredients just until moist (DO NO OVER MIX). Pour into a greased 9x5 loaf pan. Bake 60 minutes at 350 degrees or until toothpick in center comes out clean.

BANANA BREAD

2 1/2 cups all-purpose flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
3/4 cup milk
1 egg
1 cup mashed, ripe bananas
1 cup finely chopped nuts (optional)

Heat oven to 350 degrees. Grease and flour 2 loaf pans or 6 #303 round cans. Measure all ingredients into a large mixing bowl; beat on medium speed 1 minute, scraping side of bowl often. Pour into pans. Bake 1 hour or until toothpick in center comes out clean. Remove from pans. Cool thoroughly before slicing.

TOPPING - Great on banana or zucchini bread - This make a large amount of topping.
13 oz. tub whipped topping
1 box instant vanilla pudding
1 large can crushed pineapple in HEAVY SYRUP, undrained

Mix all together and spread on bread.

STOREHOUSE POTATO PEARLS

To one cup of potato pearls, add 2 cup VERY HOT tap water. Add seasonings as desired - garlic, garlic salt, cheese powder's, etc. Stir until smooth. This will thicken as it sets.

CHUNKY POTATO SOUP

Similar to cheddar chowder, but different enough to try. It's good!

3 medium red potatoes
2 cups water
1 small onion
3 Tbsp. butter
3 Tbsp. flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1/2 tsp. sugar
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

Wash potatoes and cut into 1-inch cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside.

Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion and cook, stirring until onion is translucent and tender. Add flour, red pepper flakes, and black pepper. Cook 3-4 minutes. Stir in reserved 1 cup cooking liquid, milk and sugar and allow to thicken. Add potatoes, cheese and ham. Simmer over low heat 15-20 minutes.

ROAST CHICKEN

1 stalk celery, sliced
1 (3 1/2 pound) roasting chicken
1/2 tsp. dried thyme
1/2 tsp. salt
1 Tbsp. butter, softened, divided
1 onion, quartered

Preheat oven to 475 degrees.

Wash chicken and pat dry. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp. butter, sliced celery and onion. Rub outside of chicken with remaining butter.

Tuck wing tips under back of chicken. Place chicken breast side-down on a rack in a roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes.

Reduce temperature to 375 degrees. Roast for 20 minutes longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.

CHEX PARTY MIX - Mom's variation

2 Tbsp. Worcestershire sauce
6 Tbsp. margarine or butter (do not use tub or spread)
1 1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp onion powder
4 1/2 cups Rice Chex cereal
4 1/2 cups Corn Chex cereal
1 cup cashews
1 cup almonds

Heat oven to 250 degrees. Melt margarine in a large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container. Make 12 cups.

PEANUT BLOSSOMS

1 egg
1/2 cup shortening
1/2 cup peanut butter (smooth or chunky)
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. milk
1 tsp. vanilla
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 package Hershey kisses

Beat together the egg, shortening, peanut butter, sugar, brown sugar, milk and vanilla until smooth. In a separate bowl, combine the flour, baking soda and salt. Fold the two mixtures together.

With hands, roll dough into small balls. Place on an ungreased cookie sheet. Bake in a 350 degree oven for 8 minutes. Remove from oven and place one Hershey kiss on top of each cookie. Return to oven for 2-5 minutes, watching carefully so the tops of the kisses don't burn.

FROG EYE SALAD

2/3 cup acini de peppe (a small-grained pasta)
1 box vanilla, lemon or pistachio instant pudding
1 (20 oz) can pineapple tidbits
1 (11 oz) can mandarin oranges, drained
1 (8 oz) tub Cool Whip

Cook acini de peppe according to box directions. Drain and cool. Add instant pudding, pineapple with juice and drained mandarin oranges. Let stand overnight in refrigerator, or at least 8 hours. Before serving fold in Cool Whip.

VERSION #2

1 package acini de peppe - (macaroni)
1 cup sugar
2 eggs
1 1/2 cups pineapple juice

Mix together in a saucepan. Bring to a boil over medium heat, stirring constantly until thick. Cool and mix with macaroni. Refrigerate overnight. Remove from fridge and add 1 can chunk pineapple, 2 cans Mandarin oranges, 10 oz. marshmallows, 17 oz Cool Whip. Mix gently.

GRANNY'S BLUEBERRY CAKE

1 Butter cake mix - make and bake as directed in 3 round or square layer pans

1 (13 oz) Cool Whip
1/2 cup sugar
1/2 cup confectioners sugar
1 (8oz) cream cheese, softened
1 (16 oz) can blueberry pie filling

Cream together Cool Whip, cream cheese and sugars. Put a dab on center of cake plate to anchor first layer. Then frost layer and spread on pie filling; repeat with the other two layers, retaining 3 Tbsp. of pie filling to decorate the top of the cake. Refrigerate.

ENGLISH TOFFEE

1 cup butter
5 tsp. water
1 cup sugar
1 tsp. vanilla
1/2 cup toasted almonds (recipe below)
1 (8 oz) milk chocolate bar
1/2 cup finely chopped walnuts (optional)

Line a 9x13 pan with foil, spray with Pam.

In a heavy saucepan mix butter, water and sugar. Bring to a boil, stirring constantly, and cook until candy thermometer registers 275 degrees and NO MORE (candy will be golden brown and leave the sides of the pan). Remove from heat and add vanilla and toasted almonds. Pour into lined pan. Break chocolate bar into small pieces and sprinkle over top of toffee. When chocolate starts to melt, spread evenly over top of toffee with a knife. Sprinkle with walnuts, if desired. Allow to cool for 12 hours. Break into pieces. Makes about 1 1/2 pounds of candy.

Toasted Almonds - Spread 1 cup blanched slivered almonds in a shallow pan and coat with 1 tsp. salad oil or melted butter. Roast in oven at 300 degrees for 15-20 minutes, stirring often.

AUNT BILLIE'S 7-UP SALAD

Stir together - 2 packages lemon jello, 1 cup boiling water, 3 cups 7-Up

Add - 1 can crushed pineapple, drained (save the juice); 2 cups marshmallows; 2 sliced bananas.

Place in refrigerator until set. Meanwhile, in a small saucepan cook the following over low heat until thick and slightly boiling - 1/2 cup sugar, 1 cup reserved pineapple juice, 2 Tbsp. cornstarch, 1 slightly beaten egg, 1 Tbsp. butter. LET COOL and fold in one cup whipped topping. Spread over jello.

MAKE YOUR OWN MICROWAVE POPCORN

Works great! No fat!

Take a paper lunch sack, add two tablespoons of popcorn kernels, fold the top down and cook on high approximately 2 1/2 minutes or until you hear the kernels stop popping. Add salt to taste. The sacks are reusable.

Other toppings: melted butter and salt; Parmesan cheese and salt; brown sugar and cinnamon.

CREAM OF SPINACH CHOWDER

This is a thick soup that can be thinned by adding more milk or chicken broth. You could also add cut-up chicken.

2-3 slices bacon
1/4 stick margarine or butter
1/4 medium onion, diced
1/4 cup flour
1 can chicken broth
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. hot sauce
1/4 tsp. black pepper
1/2 Tbsp. Worcestershire sauce
3-4 cups milk
1 potato, peeled and diced small
1 carrot, peeled and diced small
1 (10 oz) box chopped spinach

Cook the bacon, remove and crumble, reserving 1 Tbsp. bacon grease. In a large pot, melt butter with bacon grease, add onions and saute for 3-4 minutes. Add flour to make a roux and stir over low to medium heat for 5-6 minutes. Next, add garlic, salt, hot sauce, pepper and Worcestershire sauce. Add milk and chicken broth, one cup at a time, until all is added and roux thickens fully (just before liquid boils). Put in the potatoes and carrots, cover, then simmer on low to medium heat for 25-30 minutes, stirring every 3-4 minutes, so the soup doesn't burn. Lastly, add the spinach and bacon bits and simmer for 5-10 minutes more. Serves 4.

ZUCCHINI BREAD

3 eggs - beaten
1 cup oil
1 cup sugar
1 cup brown sugar
3 cups flour
1/4 tsp. baking powder
1 tsp. salt
1 tsp. soda
3 tsp. cinnamon
3 tsp. vanilla
2 cups raw, shredded zucchini
1/2 cup chopped nuts (optional)
Raisins (optional)


Mix together eggs, oil, sugars and vanilla. In another bowl, mix flour, baking powder, salt, soda and cinnamon. Add to liquid mixture. Stir until well blended. Stir in zucchini, raisins and nuts. Bake at 350 degrees for 1 hour. Makes 2 loaf pans or 6 small pans.

BLUEBERRY ORANGE BREAD

2 Tbsp. melted butter
1/4 cup milk
1/2 cup fresh orange juice (can be from concentrate)
3 1/2 tsp. grated orange rind
1/2 tsp. vanilla
1 egg
1 cup sugar
2 cups flour
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups blueberries, stemmed and washed

Preheat oven to 350 degrees. In a small bowl, combine melted butter, milk, orange juice, orange rind, and vanilla. In a large bowl, beat egg and sugar until light and fluffy. In another bowl, sift together flour, baking soda, baking powder, and salt. Add dry ingredients to the egg mixture, alternately with the juice mixture. Gently mix until smooth. Fold in blueberries. Pour the batter into a lightly greased and floured 9x5x3 inch loaf pan. Bake for 1 hour - test with toothpick. Cook in pan 5 minutes, then turn out onto cooling rack.

3 recipes will equal 10 small loaf pans.

HAM AND BEAN SOUP

2-3 (15 oz) cans navy or Great Northern beans
1 1/2 cups diced, cooked ham
1 large onion, chopped
1 cup celery, diced
1 tsp. dried thyme or sage, crushed (I use Italian seasoning)
1/2 tsp. black pepper
1 tsp minced garlic
2-3 cups broth - I usually use the broth the ham bone is cooked in or chicken broth.

In a large stock pot, saute onion and celery in a small amount of olive oil until tender. Add garlic and continue cooking 2 more minutes. Add in thyme and pepper (or Italian seasoning). Let cook another 10-15 minutes.  Stir in beans, drained - and ham. If soup is too thick add more broth. Bring to a boil; reduce heat. Serve with cornbread or crackers.

JELLO JIGGLERS

4 envelopes Knox unflavored gelatin
3 packages (4 serving size each) jello
4 cups boiling water

Mix gelatin and jello together. Add boiling water and stir until dissolved. Chill and cut to desired size.

CELESTIAL CHICKEN NUGGETS

2 1/2-3 lb. chicken breasts, cut into 6-8 strips per breast

Dip chicken in a mixture of 1 can evaporated milk, 1/2 cup soy sauce, salt and pepper.

Roll in three parts corn flake crumbs, 1 part flour, lots of sesame seeds, and garlic powder.

Place on a wax paper covered cookie sheet and freeze. DO NOT let chicken thaw out. Fry in deep oil until light golden brown. Serve with dressing, sweet/sour sauce, etc.

CHILI CON QUESO

1 lb. Velveeta cheese, cubed
1/4 cup milk
1/3-1/2 cup Taco or Picante sauce

Heat all of the above on low, stirring until smooth. Keep warm. Serve with chips, fritoes, or vegetables. Makes 2 1/2 cups.

GRANDMA WADE'S STUFFED CELERY

1 (8 oz) package cream cheese, softened
1/2 small jar maraschino cherries, drained and cut into small pieces
1/2 cup pecans, finely chopped
Celery, washed and cut into bite-sized pieces.

Mix cream cheese, cherries and pecans together with a small amount of cherry juice. Fill celery bites. Refrigerate.

AUNT BILLIE'S CHEESE GEMS

2 (8 oz) pkgs. cream cheese, softened
3/4 cup sugar
3 egg yolks

Beat three egg whites until very stiff. Beat the above ingredients together until smooth. Fold the egg whites into the cream cheese mixture. Fill muffin (tart size) pans that have been buttered and coated with graham cracker crumbs. Bake at 350 degrees for 15 minutes. Remove from oven and let sit 2-3 minutes. Turn muffin pan on side and gently tap until each cheese gem comes loose. Place on a cookie sheet to cool.

Meanwhile, mix 1 cup sour cream, 2 1/2 Tbsp. sugar, 1 tsp. vanilla together. Place in a small oven-safe dish and bake for five minutes. Let cool slightly then spoon over cheese gems.

Place finished gems in freezer for one hour. Pull out and sprinkle with colored sugar, non-pareils, etc. Return to freezer. Pull out 10-15 minutes before serving.

CHICKEN WINGS

1/2 tsp. salt
1/2 cup milk
1 Tbsp. corn starch
dash garlic salt
2 eggs

Mix all of the above together. Dip 24 wings in mixture and deep fat fry. Drain and spread in bottom of casserole dish. Mix the following ingredients together and pour over wings.

3/4 cup sugar
1/2 cup rice vinegar
1 Tbsp. ketchup
1/4 cup water
1 Tbsp. soy sauce.

Bake at 325 degrees until glaze is not too sticky. Serve warm with hot sauce or different types of dressings.

SPINACH/ARTICHOKE DIP

Here are three variations on the same dip. They are all very good.

ARTICHOKE DIP - 1 (14 oz) can artichoke hearts (drained), 1 cup mayonnaise, 1 cup parmesan cheese. Chop artichoke hearts in a blender. Add other ingredients and blend. Bake at 350 degrees for 20-25 minutes. Serve with chips. 8-10 servings

ARTICHOKE DIP - 1 (14 oz.) can artichoke hearts (drained), 1 (10 oz) pkg. frozen chopped spinach, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, 1-2 tsp. minced garlic. Thaw spinach and squeeze out juice. Chop artichoke hearts in a blender. Add other ingredients and blend. Bake at 350 degrees for 20-25 minutes. Serve with chips.

HOT ARTICHOKE, SPINACH AND ASIAGO CHEESE DIP
1 (8 oz) package cream cheese, softened
1 cup sour cream
1 box frozen chopped spinach (thaw and squeeze out all excess liquid)
4 oz. Asiago cheese, finely shredded (1 cup)
1/2 cup shredded mozzarella
4 cloves garlic
1/2 tsp. freshly ground black pepper, to taste
1 (14 oz) can artichoke hearts, drained
1 cup sliced fresh mushrooms
1/2 cup sliced green onion

In a food processor, combine cream cheese, sour cream, spinach, Asiago cheese, pepper and garlic. Cover and process until mixture is combined. Add artichoke hearts, mushrooms and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to
a 1 1/2 quart shallow baking dish or 10-inch pie plate, spreading mixture evenly in dish. Cover and bake at 350 degrees about 30 minutes or until heated through (or microwave, uncovered, on 70% power for 6-8 minutes, stirring the dip and turning the dish. Serve with warm baked pita chips or regular tortilla chips.

DELRAY'S CHICKEN CORDON BLEU

3 large chicken breasts, skinned, boned, cut in half
6 slices deli ham
3 sliced mozzarella cheese, halved
1/3 cup Italian-style bread crumbs
2 Tbsp. snipped parsley
1 Tbsp. grated Parmesan cheese
1 tsp. dried sage, crushed
4 Tbsp. margarine, melted
1 can Cream of Chicken soup
1 (8 oz) sour cream

Cover both sides of a chicken breast with a piece of plastic wrap. Pound into a 5x5" piece. Remove plastic.
Combine bread crumbs, parsley, Parmesan cheese and set aside. Sprinkle each chicken breast with sage, add a ham slice, add a cheese slice and roll up - jelly roll style (you may need to put a toothpick in the roll to keep it together while cooking.) Next dip the chicken roll in melted butter, then in the bread crumbs, and put in a shallow baking pan. Bake at 350 degrees for 40-45 minutes (Serves 6)

SAUCE - Heat cream of chicken soup and sour cream. Pour over chicken before serving.
VEGETABLE SIDE DISH - Heat French-style green beans, cover with sauce and sprinkle with sliced almonds.

NIKKI'S ENCHILADAS

1 lb. ground beef
1-2 packags corn tortillas
1 can cream of mushroom soup
1 can tomato soup
1 can enchilada sauce
grated cheddar cheese

Brown beef, drain and set aside. Warm tortillas in microwave or quickly dip in hot oil, drain. Combine soups and enchilada sauce, mix well. Spoon a little of the soup mixture on the bottom of a 9x13 pan. Fill tortillas with meat and cheese. Roll up and place seam side down in pan. Pour remaining soup mixture over the top, covering the tortillas completely. Top with more cheddar cheese. Bake in 350 degree oven 20-30 minutes until hot and bubbly.

EASIER METHOD - Follow the above except, layer the tortillas (like a lasagna) in the pan instead of rolling them up. Layer one (sauce), layer two (tortillas), layer three (meat), layer four (cheese) - continue three more times. Top with sauce and cheese and bake.

CHOCOLATE FONDUE

1 (7 oz) jar marshmallow creme
1 (12 oz) can sweetened condensed milk
1/2 cup milk
1 (12 oz) semi-sweet chocolate chips

Melt all of the above over low heat in a pot on the stove. Transfer to a fondue pot. Serve with fresh strawberries, bananas, mandarin oranges, marshmallows, pretzel sticks, raisins, maraschino cherries, pound cake, angel food cake - or anything else. YUM!!

APPLE/PEACH/BLUEBERRY CRISP

This is a great dessert for camping; just use a dutch oven lined with tinfoil.

Place 2-3 cans of pie filling (any kind) in the bottom of a 9x13 pan. Sprinkle one dry yellow or white cake mix over the top. Slice one stick of margarine or butter and place squares on top of cake mix. Bake at 350 degrees for about 30 minutes.

CARAMEL BROWNIES

1/2 cup melted butter
1 pkg. German chocolate cake mix
1/3 cup evaporated milk
6 oz. chocolate chips or coconut
1 small package caramels
1/3 cup evaporated milk

Mix together the butter, cake mix and 1/3 cup evaporated milk; press 1/2 mixture in the bottom of a greased 9x13 pan. Bake six minutes in a 350 degree oven.

Meanwhile, in a microwave safe bowl, melt the caramels and 1/3 cup evaporated milk. Pour over the cooked brownies. Cover with chocolate chips or coconut.

Top with remaining unbaked German chocolate cake mix (I use my fingers to spread it out a little - it will NOT cover the entire top.

Bake an additional 15-20 minutes. Cool.

POPPYSEED CHICKEN

6 chicken breasts, cooked and cut into small pieces
2 cans cream of chicken soup concentrate
1 cup sour cream
1/4 cup melted butter
1 sleeve Ritz crackers
1 TBSP poppyseeds

Put chicken in a 9x13 pan. Mix together soup concentrate and sour cream and pour over chicken. Crush Ritz crackers and mix with butter and poppyseeds. Sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes. Serve over rise.

This can be made healthier by using low-fat soup and crackers, fat-free sour cream, and no butter. It still tastes pretty good.

SWEET AND SOUR MEATBALLS

Make the meatballs by mixing the following:
1 1/2 lbs. ground beef
2/3 cups bread or cracker crumbs
1 medium onion, diced or 1 tsp. powdered onion
1 tsp. garlic powder
2 eggs
1 1/2 tsp. salt
1/4 cup milk

Shape into small meatballs. Melt a small amount of shortening in a fry pan and cook meatballs until done. Keep warm. Pour fat from skillet.

Mix together in a small bowl -
2 TBSP cornstarch
1/2 cup brown sugar
Juice from one can (13 1/2 oz) pineapple tidbits
1/3 cup vinegar
1 TBSP soy sauce
1/3 cup chopped green pepper (optional)

Pour into skillet; cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add meatballs, pineapple tidbits, and green pepper; heat thoroughly.

Serve over rice for a meal or place in a chafing dish for a buffet.

Heavenly Salad

Place in a large bowl:
1 head romaine lettuce, torn OR half romaine/half spinach OR all spinach.
1 pint fresh strawberries, sliced.
1/2 medium sweet onion, diced.

In a small fry pan, saute the following over VERY low heat until lightly browned.
1/2 cup slivered almonds
2 TBSP butter
1/3 cup sugar

In a small bowl, mix the following:
3/4 cup mayonnaise
1/4 cup milk
2 TBSP poppyseeds
2 TBSP raspberry vinegar
1/2 cup sugar

Add the dressing and nuts to the salad just before serving.

AUNT BECKY'S SNICKERDOODLES

Cream together 1/2 cup butter or margarine AND 1 cup sugar. Beat in 1/4 tsp. baking soda and 1/4 tsp. cream of tarter. Continue to beat in 1 egg and 1/2 tsp. vanilla. Stir in 1 1/2 cups all-purpose flour. Cover and refrigerate or freeze for one hour.

Make into small balls and roll in a mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake at 350 degrees for 10-11 minutes or until very lightly browned.

7-UP POUND CAKE

FABULOUS FOR STRAWBERRY SHORTCAKE OR JUST TO EAT ALONE

1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar (divided use)
1 tsp. vanilla
1 tsp. almond extract (I usually use more)
1 tsp. butter-flavored extract
5 eggs
3 cups all-purpose flour
1/2 tsp. salt
1 1/4 cup 7Up (divided use)

Preheat oven to 300 degrees. Combine butter, shortening, 3 cups sugar and extracts in a large bowl; beat until light and fluffy (at least five minutes). Add eggs, one at a time, beating well after each addition.

Combine flour and salt; add alternately with 1 cup 7Up, beating well after each addition. Spoon into a well-greased and floured 10-inch tube (bundt) pan. Bake 1 hour and 45 minutes or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan.

In a small saucepan, combine remaining 1/4 cup 7Up and 1/2 cup sugar; bring to a boil. Boil 2 to 3 minutes or until sugar dissolves. Punch holes in top of cake with a toothpick; spoon glaze over the cake. Cool completely.

SOUR CREAM CHICKEN ENCHILADAS

FILLING: 2-3 cups grated cheddar cheese; 1 1/2 cup chicken cooked and diced OR 1 can chicken - shredded; 1/2 cup chopped green onions; corn tortillas or flour shells

SAUCE: 1 (10 3/4 oz) can cream of chicken soup; 1 cup sour cream; 1 (4 oz) can diced green chili's;     1/2 tsp. salt.

Combine ingredients for sauce and heat until mixture is smooth. Mix together cheese, chicken and green onions. Dip corn tortillas in hot oil to soften, if using corn shells.  Place filling across each and add 3 Tbsp. sauce. Place in pan, seam side down. Pour remaining sauce and cheese over top. Bake at 350 degrees for 30 minutes.

CHICKEN/CHEESE ENCHILADAS

6 flour tortillas (7 inch)
1 1/2 cup chopped, cooked chicken
1 1/2 cup (6 oz) Colby & Monterey Jack cheese
1 1/4 cup chunky salsa

Heat oven to 350 degrees. In center of each tortilla, place 1/4 cup chicken, 2 Tbsp. cheese, and 1 Tbsp. salsa; roll up. Arrange in an 8 inch square baking dish, seam side down. Top with remaining cheese and salsa. Bake for 25 minutes or until heated through.

MICROWAVE CARAMEL APPLES

4 or 5 medium-size apples
1 (14 oz) bag caramels
2 Tbsp. water
wooden sticks

Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in a small, deep glass bowl on high for 2 1/2-3 1/2 minutes, stirring after each minute until sauce is smooth. (If caramel sauce is too thin, let stand about 2 minutes before dipping apples.) Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. You can also roll each dipped apple in cinnamon sugar, nuts, or drizzle with chocolate. Place on greased, wax paper. Store in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.

BAKED MOSTACCIOLI

1 lb. Penne or Mostaccioli pasta - cook about 10 minutes, drain and pour into 9x13 baking dish.

In a large skillet, brown 1 lb. hamburger or sausage OR half of each, with 1/4-1/2 cup diced onions. Drain off grease and add the following -

12-24 oz. spaghetti sauce of your choice - depending on how tomatoey you like it.
1 (14 ox) can stewed tomatoes
2 Tbsp. sugar (optional)
1 Tbsp. crushed basil leaves
1/2 tsp. garlic powder or 2 cloves fresh garlic, diced
1/4 tsp. ground red pepper (1/2 tsp. if you like spicy)

Pour mix over pasta and stir. Mix together 1 cup shredded 4-blend Italian cheese (or you can use just mozzarella) and 1 cup shredded cheddar cheese. Stir 1/2 of the cheese into the pasta. Top the mostaccioli with the other 1/2 cheese mixture. Cover and bake in 350 degree oven about 30-40 minutes.

TACO SOUP

This is more like a chili than a soup, but it's easy and great on a cold night.

1 lb. ground beef
1 onion - chopped
1 package (or 3 Tbsp) Ranch dressing mix (I buy the bulk from Sam's)
1 package taco seasoning mix (also purchased in bulk from Sam's)
1 cup water
2 (14.5 oz) cans diced tomatoes with green chilies (this make it spicy so omit the chilies if desired)
2 (15 oz) cans pinto beans
1 (15 oz) can black beans
1 (15 oz) can cream style corn

Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving. Top with sour cream, cheese or fresh cilantro and thin tortilla chips.

DEATH BY CHOCOLATE

One large brownie mix (either with or without nuts)
Three packages Jell-O Mousse mix (or chocolate pudding with just a little less milk)
Five SKOR candy bars
One large container of Cool Whip

Make the brownie mix according to instructions on the box. When done, cut into small sections or pieces. Make the Chocolate Mouse according to package directions. Break the SKOR candy bars into small pieces. Using a large trifle (or similar bowl), put a thin layer of Cook Whip in the bottom of the bowl and sprinkle pieces of the candy bar on top of it. Add a layer of brownie sections (about one-third) and some candy bar pieces. Cover with another layer of Cool Whip and candy bar pieces. Add a layer of the Chocolate Mousse and candy bar pieces. Continue to fill the bowl with layers of the ingredients, ending with a top layer of Cool Whip and candy bar pieces. Keep cool until served.

TEXAS CAVIAR

Fabulous for a reception or get together.

2 cans black beans - drained
1 package frozen corn (Trader Joe's roasted is great)
2-3 avocados - chopped
4-6 tomatoes - chopped
1 large red onion - chopped
1 bunch cilantro - finely chopped
3-4 colored peppers - chopped
Juice of 3 limes
1 Tbsp. cumin

Mix all of the above in a large bowl. Pour in 1/2 of a large bottle of Wishb0ne Italian dressing
and mix well. Serve with chips. This make a lot.

PLAYDOUGH

This is a great recipe for making your own play dough.

2 cups flour
1 cup salt
4 tsp. cream of tarter
2 Tbsp. cooking oil
2 cups water
food coloring

Mix dry ingredients, add oil and blend. Mix water and food coloring and add to the dry mixture. Cook on stove over low heat, stirring until dough pulls away from side of pan. Pour on a cookie sheet. Let cool, then knead. Store in an air tight container.

CREAM CORN

Great at Thanksgiving - can be made ahead and popped in the oven after the turkey is out.

2 Tbsp. chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1 cup low fat sour cream
24 oz. frozen corn, thawed
1/2 lb. bacon, cooked and crumbled
1 Tbsp. chopped parsley

Melt butter and saute with onion. Blend in flour and salt. Add sour cream. Gradually heat to a boil. Add corn. Heat through. Fold in bacon and parsley. Can be served immediately, or placed in a casserole dish and baked for 10-15 minutes.

ZUPPA TOSCANA

This soup is almost identical to that served at Olive Garden.

1 lb. sausage - cooked and drained
2 potatoes - cut in 1/4 inch slices
3/4 cup onion - chopped
6 slices bacon
1 1/2 tsp. garlic - minced
2 cups Kale - washed and dried (or you can use spinach or Swiss Chard) - shredded
2 Tbsp. chicken soup base
1 quart water
1/2 cup heavy whipping cream

Cook the onions and bacon until onions are almost clear. Add garlic and cook one minute. Add the soup base, water, potatoes and simmer 15 minutes. Add the bacon, sausage, kale and cream. Simmer four minutes and serve.

TURKEY & WILD RICE SOUP

3 (10 3/4 oz.) cans chicken broth
2 cups water
1/2 cup wild rice (long grain may be used)
1/2 cup finely chopped green onions
1/2 cup butter or margarine
3/4 cup flour
1/2 tsp salt
1/4 tsp poulry seasoning (optional)
1/8 tsp pepper
2 cups 1% or 2% milk
1 1/2 cups cubed, cooked turkey or chicken
8 slices bacon, crisply cooked and crumbled
1 Tbsp. chopped pimento (optional)

In a large saucepan, combine broth and water. Add wild rice and onion - simmer 35-40 minutes or until rice is tender. In a medium saucepan, melt butter and stir in the flour, salt, poultry seasoning and pepper. Cook over low heat, stirring until smooth and bubbly. Add milk, stir and cook until thickened. Slowly add the sauce mixture to the rice mixture, stirring constantly with a whisk. Add bacon and turkey (and pimento). Heat thoroughly. Garnish, if desired, with additional bacon or parsley.
Makes 8 (1 1/2 cup servings)

GRANNY'S SALSA CHICKEN

8 cups finely shredded iceberg lettuce
3 tablespoons chili powder
1 teaspoon ground cumin
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
2 large egg whites
2 tablespoons extra-virgin olive oil
8 ounces chunky tomato salsa
1/2 cup fat-free sour cream
Cilantro springs (optional)

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture. (I split the chicken breasts length wise and leave them whole.)
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-gry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with cilantro sprigs, if using. (Serves4 )

Per serving: 266 calories, 32 g protein, 12 g carbohydrates, 10 g fat, 2 g saturated fat, 457 mg sodium, 66 mg cholesterol, 5 g fiber.

TAYLOR'S GRANDMA'S HAMBURGER SPINACH

So I swear you really have to try this one. It's great- even though it's just a mixture of ordinary things. Taylor's Grandma used to make this all the time and then the neighborhood kids would eat it when they were over visiting and they'd go home and tell their parents that they'd eaten spinach and none of the parents would believe them. So try it. Maybe your kids will eat spinach too!

1 lb. hamburger (I use ground turkey)
1 pkg. frozen chopped spinach
2 eggs
2 cans black beans (drained)
1 can diced tomatoes (with the juice)
sour cream and shredded cheddar cheese added to taste

Using a very large pan, start to brown the meat. When it's almost done, add the whole pkg. of frozen spinach (not thawed). Let it thaw in the pan as the meat browns. Break the eggs open into the spinach and meat. Mix up like you would a stir fry. Add in the beans and tomatoes. Let simmer for 5 minutes. Top with sour cream and cheese. It's that easy! And really good!

CHICKEN BUNDLES

1 8oz pkg cream cheese softened
4 TBSP butter
1/2 c diced celery
1 small onion diced
1/2 tsp salt
1/4 tsp pepper
2 c diced cooked chicken
1 pkg crescent rolls

Mix all ingredients together except the crescent rolls. Roll crescent rolls out a little and put 2-3 tbsp chicken mixture in the middle of roll. Fold up the edges and pinch shut. Roll in breadcrumbs. Bake at 375 for 20 min. Make gravy out of cream of chicken soup and half a can of milk. Serve with rice. You can leave off the breadcrumbs and it's fine.

SAME BASIC RECIPE - CALLED CHICKEN POCKETS (NIKKI'S)

2 cups diced or shredded chicken
6 oz cream cheese, softened
1/3 cup butter
1 (4 oz) can diced green chili's
1 TBSP green onion, chopped
1/8 tsp. chili powder
1/4 tsp. cumin
2 (8 oz) cans crescent rolls
3 TBSP butter, melter
1 cup dry bread crumbs or seasoned stuffing (crushed)
1/2 cup roasted sunflower seeds (optional)

Cream together: cream cheese, butter, chili's, onions and seasonings. Add chicken and set aside. Press seams together of each rectangle (two perforated triangles) of crescent rolls. Stuff each 'pocket' with 1/2 cup chicken mixture. Seal seams and dip in the melted butter, then roll each pocket in the stuffing and seeds. Bake for 20 minutes at 400 degrees.

CHICKEN NUGGETS

2 tbsp Shake N' Bake original chicken seasoned coating mix
1 tsp chili powder
1/2 tsp garlic powder
2 small boneless chicken breast halves (cut up into bite sized pieces)

Preheat over to 425. Combine coating mix, chili and garlic powder. Use to coat chicken. Place on baking sheet and bake 20 min until chicken is cooked.

BETSY'S FAMOUS SALSA

1 Jalapeno pepper--cut into a few pieces (scrape out seeds)
1 clove garlic (or 1/2 to 1 tsp chopped garlic)
Cilantro--I use about 1/3 to 1/2 bunch of cilantro--cut about 2" of the stems off the bottom
1-inch thick slice of Yellow Onion
1 1/2 to 2 tsp salt
Juice of 1/2 fresh lime or 1 TBSP of bottled juice

Run the chopper blade just until the ingredients are barely chopped and mixed together. Then add fresh tomatoes (cut into quarters) to make about 5-6 cups. Pulse chop just until chunky and blended. Serve with chips.

LIZ'S WHEAT BREAD

Makes 4 loaves (if using a Bosch) or 2 loaves (if using a Mixmaster)

Grind 6 cups wheat to make 9 cups of flour (you can use more or all whole wheat, if desired)

Using the dough hook with your Bosch, into the bowl add the following:

5 1/2 cups very hot tap water
1/2 cup oil
1/2 cup honey
wheat flour
1 1/2 Tbsp. salt
2 Tbsp. dough enhancer
3 Tbsp. yeast

Mix until combined, then add 4-5 cups white flour or bread flour to make a soft, but not sticky dough (amount of flour will vary depending on the humidity level). Knead on '2' for 8 minutes. Pour a small amount (2 Tbsp.) oil on counter; drop dough onto oil and divide into half and then half again - to make four loaves. With fingers, press out any air bubbles, then roll up (like a jelly roll) and place into greased loaf pans. Allow to rise until double, about 30 minutes. Bake 21-30 minutes at 350 degrees. Turn out on wire rack. Let cool on side. Put in bags when just cool.

RECIPE IF USING A MIXMASTER - Makes 2 loaves

Grind 3 cups wheat (I use white wheat) to make approximately 4 1/2 to 5 cups flour

2 3/4 cups very hot tap water
1/4 cup oil
1/4 cup honey
wheat flour
2 tsp salt
1 TBSP dough enhancer
1 1/2 TBSP yeast

Follow directions above.

Pork with Apples

This is a great main dish but for saving time you don't have to use the apples.

2 TBSP oil
4 pork chops, thinly sliced (you can also use a pork roast and just slice in really thin)
2 green onions, diced
1 1/2 cups apple juice
1/4 cup heavy or whipping cream (I use 2% milk most of the time)
2 medium red apples, cored and cut in slices
1 tsp salt
1 TBSP cornstarch
Pepper

In skillet over medium heat, in hot oil, cook apples until tender--about 5 minutes. Turn slices once. Remove to warm platter; keep warm. In oil, cook pork chops until browned--about 10 minutes, turning once. Add onions, salt, pepper and 1 1/4 cups apple juice; heat to boiling. Reduce to low; cover and simmer about 10 minutes or until meat is fork-tender. Remove pork from pan. In a small cup, blend remaining apple juice and cornstarch. Pour into skillet and cook until smooth and thickened; stirring constantly. Return pork to pan and add cream. Serve over rice.

Sweet and Sour Sauce

1 cup sugar
1/2 cup vinegar
1/2 tsp salt
3-4 TBSP ketchup
1 cup water or chicken broth

Heat all ingredients in a small pan to boiling. Thicken with 3-4 TBSP cornstarch mixed with same amount of water. Keep sauce warm. Great with egg rolls or wontons.

MICROWAVE CARAMEL POPCORN

1 cup brown sugar, OR 3/4 cup brown and 1/4 cup white sugar
1/4 cup white or dark corn syrup
1/2 cup butter or margarine - 1 stick
1/2 tsp salt

In a heat resistant deep bowl, microwave the brown sugar, corn syrup, margarine and salt for
2 minutes. Stir. Microwave 1 1/2 minutes. Stir. Microwave 2 minutes.

Stir in 1 tsp vanilla and 1/2 tsp baking soda. CAUTION: Mixture is VERY HOT and will bubble up a little!!

Carefully pour over 20 cups of popped corn in a large brown grocery bag. Roll top down and put in microwave for 1 minute. Open bag, shake and roll down again. Microwave 1 more minute. Open, shake, roll down, microwave 1/2 minute and repeat. Spread popcorn on counter and let cool.

ELLYN'S LIMEADE SLUSH PUNCH

2 (12oz) cans limeade or lemonade
4 cups sugar
24 cups water
2-3 two litre bottle of Sprite or 7-up

Dissolve sugar in two cups boiling water. Remove from heat. Add limeade and remaining water. Stir till well mixed . Ladle into 1 quart zip bags, leaving plenty of room to expand. Freeze. Every few hours, squish punch in bags to break up. Allow to freeze solid. Remove from freezer about two hours before serving and allow to soften. Add Sprite or 7-Up to taste. You can also add cut up limes and cherries. 40-50 (6 oz) servings.

Christmas Jello Punch

2 boxes (3oz) jello any flabor
1 48 oz pineapple juice
2 cups sugar
48oz 7 up or Sprite

Prepare jello in the usual way. Mix in sugars and pineapple juice. Freeze in small containers. 1 hour before serving take out and thaw until slushy. Add 7-up.

Frosty

1 cup milk
1/2 cup Nestle Quick
3 cups softened vanilla ice cream (1 hour in fridge)

Using a blender, mix all ingredients. Serve.

APPLE/BLUEBERRY SQUARES

1/2 cup butter
1 cup white sugar
2 cups flour
1/2 tsp salt
2 tsp cinnamon
1 cup chopped, pared apples OR 1 cup fresh blueberries
1 cup packed brown sugar
2 eggs
2 tsp baking powder
2 tsp vanilla

Melt butter in saucepan. Remove from heat. Stir in sugars and then eggs. Stir in flour, baking powder, salt, cinnamon, and vanilla until smooth. Stir in apples. Spread in greased 9x13 pan. Sprinkle top with cinnamon sugar. Bake in 350 degree oven for 30 minutes.

CHICKEN BROCCOLI CASSEROLE

3 cups chicken (1 whole) boiled, cooked and cut up OR 3-4 chicken breasts cooked and cut up
2 cans cream of chicken soup (you can also use cream of mushroom)
1/2 cup mayonnaise or (1/4 cup Mayo and 1/4 cup sour cream)
1 tsp. lemon juice
1/2 - 1 cup shredded cheddar cheese
2-3 boxes chopped broccoli--cook according to package directions and drain.

Place broccoli in bottom of 9x13 pan. Layer on chicken. Mix remaining ingredients and spoon over chicken. Bake at 350 degrees for 35-40 minutes.

CHEDDAR CHOWDER

2 cups water
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onions
2 cups diced potatoes, small

Combine in a large pot. Boil 10-12 minutes until potatoes are tender. DO NOT DRAIN.

White/Cheese Sauce:
1/4 cup butter
1/4 cup flour
2 cups milk or Half & Half (the richer the milk, the thicker the chowder)
2 cups cheese, grated
1 cup ham (cubed)

In a saucepan melt butter. Add flour and stir until smooth and bubbly. Slowly add milk using a wisk to keep mixture smooth. Cook until thickened. Add grated cheese and stir until melted.

Add white/cheese sauce and cubed ham to veggies. Heat through.

CARROT CAKE

THE BEST!!!

Cream together: 2 cups sugar, 4 eggs, and 1 1/2 cups oil.
Add: 3 cups grated carrots, 2 cups flour, 1 tsp salt, 2 tsp cinnamon and 2 tsp baking soda.

Bake in 3 round layer pans, greased OR a 9x13 greased pan for 25-30 minutes at 350 degrees. Let cool.

FROSTING:
Cream together: 1 (8oz) pkg cream cheese, softened
1/2 stick margarine, softened
1 lb powdered sugar
1 tsp vanilla
Spread on top of cake. Sprinkle with pecans.

BEEF ROLL UPS

1 (8oz) pkg. cream cheese, softened
2 pkgs drief beef (Buddig or similar thin beef)
1 tsp Worcestershire sauce
salt, pepper, garlic, and chives to taste

Add Worcestershire, salt, pepper, garlic and chives to cream cheese. Mix well. Lay out beef on a work surface using 2 pieces, each one on top of the other. Divide cream cheese mixture between squares. Spread the filing out to the edges. Roll up, sealing two edges with filing. Wrap in wax paper and place in sealed container. To serve, cut into small bit-size pieces.

CHICKEN A LA KING

1 can (6oz) slice mushrooms, drained (reserve liquid)
1/2 cup diced green peppers (optional)
1/4 tsp pepper
1 3/4 cup chicken broth
1 (4 oz) jar pimento, chopped (optional)
1/2 cup flour
1 tsp salt
1/2 cup butter or margarine
2 cups light cream
2 cups cubed, cooked chicken

In a large skillet, cook and stir mushrooms and green peppers in butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in cream, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimento; heat through. Serve over toast or in toast cups.

TOAST CUPS: Heat oven to 375 degrees. Trim crusts from thinly sliced fresh bread; spread with soft margarine. Press buttered side down into muffin cups. Bake 12 minutes until lightly toasted.

CHRISTMAS BREAKFAST CASSEROLE

1 lb. bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 pkg hash browns
1 dozen eggs, scrambled and cooked

Mix all ingredients and put in 9x13 pan. Cover in foil and bake 25 min and 350.

Hershey Kiss cookies

1 egg
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
2 TBSP milk
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 package Hershey Kisses

Beat egg, shortening, peanut butter, sugars, milk and vanilla until light and fluffy. Stir in flour, soda and salt.

Roll 1 TBSP dought into a ball and place on a greased cookie sheet. Bake in a 350 degree over for 8 minutes. Remove and place 1 kiss in the middle of each cookie. Return to oven for 2-5 minutes. Cool.

Baklava

1 box Filo pastry dough. Butter, cinnamon, sugar, pecans. Thaw Filo dough according to package directions

Working quickly, unfold Filo dough. cut in half to fit a 9x13 pan. Keep dough covered with a wet paper towel while working. Place two sheets in bottom of pan, brush with butter--continue for 4 more sheets. Top tenth layer with cinnamon sugar and pecans. Layer 10 more sheets butter after each 2. Top with cinnamon sugar and pecans--continue in sequence until all dough is used up. Top with cinnamon and pecans. With a sharp knife cut into small squares or diamonds. Bake at 350 for 30-40 minutes until light brown. After baking cut squares again. Pour 1 to 1/2 cup Karo syrup over top.

CRUSTLESS QUICHE

Butter a 9" pie plate and in it sprinkle:
4 oz grated cheese (1 cup)
6-7 sliced crumbled bacon or 1 cup chopped ham
Vegetables--mushrooms, broccoli, peppers

In a blender mix:
4 eggs
1/2 cup flour
2 TBSP butter
1/2 tsp salt
1 1/2 cup milk

Blend for one minute. Pour over cheese and bacon. Bake for 35 minutes at 350 degrees. Let stand for 3-4 minutes before serving.

PRETZEL SALAD

2 1/2 cups coarsely crushed pretzels
3/4 cup butter or margarine, melted
3 TBSP sugar

Mix and press in 9x13 pan. Bake 10 minutes at 350. Cool.

1 (8 oz) cream cheese, softened
1 cup sugar
1 (8 oz) pkg whip cream or Dream whip (whipped)

Mix cream cheese and sugar until smooth. Fold in whipped cream. Spread over pretzels in pan.

2 (3 oz) pkgs strawberry jello
2 cups boiling water
2 (10 oz) pkgs frozen strawberries

Dissolve jello in boiling water. Add FROZEN strawberries. Spoon over cream cheese mixture. Cool in fridge and serve.

Foolproof Pie Crust

4 cups all-purpose flour
1 TBSP sugar
1 3/4 cup vegetable shortening
2 tsp salt

Mix with fork or pastry cutter until mixture resembles crumbs.

Beat 1 egg, then add 1 TBSP vinegar and 1/2 cup water. Pour into center of flour mixture, stirring with a fork until moistened. With hands mold into a ball. Chill at least 15 minutes. Roll into desired shape. Dough can be left in fridge for up to 3 days. Makes 2, 9" double-crust pies and one 9 inch shell.

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp baking powder
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp salt
1 tsp lemon juice
1 cup chopped pecans

Beat eggs on high for five minutes. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder and spices. Fold into pumpkin mixture. Spread onto a well greased cookie sheet. Sprinkle one cup chopped nuts on top. Bake at 350 degrees for 15 minutes. Remove from oven and let sit for 2-3 minutes. On counter, place a clean dish towel and sprinkle with powdered sugar. Drop cooled cake out on sugared cloth and roll up tightly. Let cool completely.

Filling: 1 cup powdered sugar, 1 8oz pkg cream cheeese, softened, 1/2 tsp vanilla, 4 TBSP butter, softened.
Beat until smooth. Unroll cake and frost. Roll back up and put in foil. Freeze or keep in fridge.

4 layer cake

1st layer: 1 cup flour
1/2 cup margarine
1/2 cup chopped pecans
Combine and mix. Place in a 9X13 pan. Bake 15 minutes at 350 degrees. Let cool

2nd layer: 1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 cup cool whip
Beat until smooth and spread over 1st layer

3rd layer: 2 pkgs instant chocolate pudding (butterscotch can be used but is very rich)
3 cups milk
1 tsp vanilla
Beat until thick. Pour over 2nd layer

4th layer: Top with additional cool whip. Sprinkle with chopped pecans over top. Chill

Caramel Brownies

1 pkg German chocolate cake mix
1/2 cup melted butter
1/3 cup evaporated milk

Mix cake mix, butter, and milk together. Spread 1/2 mixture in a 9X13 pan. Bake at 350 degrees for 6 minutes.

1 small pkg caramel candies (20)
1/2 cup evaporated milk
chocolate chips

Melt caramel and milk in microwave. Spread melted candies and milk over 1st layer. Cover with chcolate chips. With fingers, put remainder of German chocolate mixture on top and bake an additional 15 minutes.

FRUIT PIZZA

1 cup margarine
1 1/2 cup flour
1/2 cup powdered sugar
1 tsp. vanilla

Mix together. Press into a pizza pan to form crust. Bake for 15-20 minutes at 350. Cool.

Cream together 1 (8oz) pg cream cheese, softened and 1/2 cup powdered sugar. Spread over cooled pizza crust.

Place fresh fruit (strawberries, kiwi, bananas, etc.) and canned fruit (peaches, pears) on top of cream cheese.

In a small saucepan, mix the juice from the canned fruit with a small amount of cornstarch and sugar. Cook over medium heat till thickened. Pour glaze over pizza and chill.

TACOS

1 lb very lean ground beef
1/2 cup diced mild green chilis
1 TBSP garlic salt or fresh minced garlic
1/2 tsp coriander
1/2 cup minced onion
1 TBSP Worchestershire sauce
1/2 tsp cumin
2 TBSP tace seasoning
salt and pepper to taste

Fry ground beef with onions until crumbled very fine. Add remaning ingredients, stir in completely and turn heat to low for 3-5 minutes. While meat is simmering, place shells in over at 200 degrees. Serve with meat, shredded lettuce, diced tomatoes, and grated cheddar cheese. Garnish with salsa, guacamole, olive and sour cream.

OATMEAL CAKE

Pour 1 1/4 cups boiling water over 1 cup quick oats. Add 1 stick margarine or butter. Cover and let stand for 20 minutes. Cool slightly. Then add 1 cup white sugar, 1 cup brown sugar and 2 eggs.

Combine in a separate bowl: 1 1/3 cups flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt.

Stir together oat/sugar mixture and flour mixture. Pour into a 9x13 greased pan.

In a small bowl mix together 1/2 cup brown sugar and 1/2 cup chopped pecans. Sprinkle on top of cake mixture.

Bake at 350 degrees for 30-35 minutes. Cool and top with Cool Whip.

You can also use a german chocolate frosting recipe, instead of the brown sugar/pecan topping.

BAKED ZITI

1/2 lb Ziti
16oz Ricotta cheese
3 cups mozzarella cheese
3 cups spaghetti sauce
1/2 cup parmesan cheese

Cook and rain Ziti according to package directions. Put in a bowl and mix with ricotta cheese and 1 1/2 cups mozzarella. Grease a 9X13 pan. Spread 1 1/2 cups spaghetti sauce in bottom of the pan. Add ziti mixture. Cover with remaining sauce. Sprinkle with parmesan cheese and rest of mozzarella. Bake 20-30 minutes in a 350 degree oven.

FRUIT DIPS

Here are several variations for a fruit dip.

1 (8 oz) cream cheese, softened
1 jar (7 1/2 oz) marshmallow cream
Mix together and serve with a variety of cut up fruit.


1 (8 oz) cream cheese, softened
2-3 Tbsp. powdered sugar
2-3 Tbsp. orange juice concentrate, thawed
Combine by hand or with a mixer until smooth and creamy.

Apple Dip

1 package cream cheese--softened
2 TBSP brown sugar
1/2 tsp cinnamon

Mix and use for apple slices

PUMPKIN COOKIES

1 cup firmly packed brown sugar
1/2 cup oil
1 tsp. baking soda
1 tsp. cinnamon
1 tsp vanilla
1 tsp baking powder
1/2 tsp nutmeg
1 cup canned pumpkin
2 cups all purpose flour
1/2 tsp salt
1 cup raisins (opt.)

In mixing bowl, beat together sugar, pumpkin, oil and vanilla. Stir together dry ingredients in another bowl. Add dry to pumpkin mixture and stir until smooth. Blend in raisins. Drop by spoonfuls on a greased baking sheet. Bake at 350 degrees for 12-15 minutes. Makes 3-4 dozen.

Guacamole

1 large, rip avocado--peeled and mashed
1 TBSP ranch dressing
1 TBSP prepared salsa
Optional: minced onion, diced tomatoes

Mix the above ingredients together and place in an air-tight container. To keep from turning dark, place avocado seed in prepared guacamole. Remove before serving and return to leftovers.

CHEESY CHICKEN AND RICE CASSEROLE

1 can (10 3/4 oz) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked rice
1/2 tsp onion powder
2 cups fresh or frozen veggies
4 skinless, boneless chicken breast halves
1/2 c cheddar cheese

Stir soup, water, rice, onion powder, and beggies in 9X13 pan.
Top with chicken, cover
Bake at 375 for 45 minutes or until done. Top with cheese.

Peanut Butter Pie

3 oz. cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 12oz container cool whip
1 prepared chocolate (or regular) graham cracker crust

Cream the cheese and peanut butter together with hand mixer. Slowly add powdered sugar and beat until smooth. Add cool whip; mix well; pour into prepared crust and chill or freeze.
You can use light cream cheese and light Cool Whip and the pie will still turn out well.

Chocolate for Nikki

Hey Nikki, not sure if this is too late or too sweet but Dana made mom's Death by Chocolate for me for Valentine's Day and it was delicious! Maybe it would work.
Death By Chocolate

1 brownie mix (make according to directions and chop into bite sized pieces)
1 large box chocolate pudding mix (make according to directions)
1 container cool whip (chocolate or vanilla)
2 scores bars (you can mix this up with any candy bar or do without)

Layer pudding, brownie, cool whip, pudding, brownie, cool whip until you run out and top with bits of scores bar. This recipe can be altered to include anything chocolate you like. Dana made his with a devils food cake and that was delicious too.

Chocolate recipes anyone?

Okay so I don't have recipe to post yet but I was wondering if any of you have any good and easy recipes that the main ingredient is chocolate of some sort. I need a good recipe for recipe club tomorrow!

Chicago Temple Cheddar Broccoli Soup

1 onion, 1 celery, 1 carrot- cut small and saute in a pan with 1 Tbsp butter
4 cups frozen broccoli (1 package)
4 cups chicken broth
2 cups shredded cheese (1 cup cheddar, 1 cup italian or any combination you like)
2 Tbsp grated Parmesan cheese
2 cups shredded or cut up chicken (already cooked)(optional- not the pre-cooked part)

Make a rue (1/2 cup butter, 1/2 cup flour, 1 tsp. pepper, 1 Tbsp. salt, 4 cups milk). Then combine all ingredients in a pot. Simmer. Eat!

Mom got this recipe straight from one of the temple worker cafeteria ladies (illegally I'm sure) but it's great! She made it for me when she was here helping with Isaac and she cut up 4 times as many onions, celery, and carrots as she needed since it's just as easy to do one carrot as four and then she divided them up into plastic baggies and froze them. It has been so nice to come home- make a rue, and then dump in a frozen bag of vegis, the broccoli, broth, cheese, and chicken- and I literally have an amazing soup to eat in less than 5 minutes. The vegi's thawed really well and as easily as the frozen broccoli did. You might also be interested to know that mom no longer cans chicken. I know- many gasps- especially after all that torturing us with de-boning cold, bloody chickens! She has done the math and decided that it's just as cheap (and much easier and more sanitary) to buy canned chicken breast from Sam's or Costco. So following her lead I have done the same and it's so easy to just dump that into the soup too and add a little protein to your diet.

Crock Pot Fajitas

2 big chicken breasts
1/2 can salsa (any kind)
6 flour tortillas
Extras: sour cream, olives, etc.

Put chicken and salsa in crock pot. Cook on high for 3-4 hours. Remove lid and shred chicken. It should be really fine and tender. Place in warm torillas shells, serve and enjoy!

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