Spiced Nuts

1 cup sugar
1 tsp. cinnamon
6 T. milk
3 cups mixed nuts
1/2 T. vanilla
little butter

Mix sugar, cinnamon and milk until forms a soft ball. Pour in nuts, vanilla and butter. Stir until cool. Pour on wax paper to cool. If you smooth it out, it doesn't form such huge chunks. And we never stir until cool. And, it's totally delicious!

Easy Pumpkin Cookies

1 spice cake mix
1 small can pumpkin
1/2 bag chocolate chips

Mix cake mix and pumpkin until well blended. Add chocolate chips. Place small balls on cookie sheet and bake 9-13 minutes at 350*. If you take out the chocolate chips, this is actually a weight watchers recipe! I LOVE it!

Cream Cheese Won Tons

1 pckg cream cheese, softened
1 cup sugar
1/2 pckg won ton skins


Mix together until smooth. Place small dallop into middle of won ton skin and wrap. Deep fry until golden brown.

Tortilla Chicken Casserole

3-4 c. diced chicken (or turkey), cooked
1 doz corn tortillas, torn to bitesize
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c. slivered celery
1/2 c. grated or chopped onion
1 can green chili sauce
some milk
chopped olives (optional)

Layer twice: tortilla, chicken, sauce in greased 13x9 baking dish. Top with 3/4 lb. grated cheese. Bake 1 hour at 350*.

Taco Soup

1 can corn
1 can kidney beans
1 can pinto beans
1 can diced tomatoes
1 can green chili's
chopped onion
browned hamburger
1/2 packet taco seasoning

Brown hamburger with onions. Add all remaining ingredients with liquid in cans and heat til warm. Serve with grated cheese, sour cream and tortilla chips.

Glenda's Sweet and Sour Chicken

4 lbs. chicken
3/4 c. flour
1 T. + 1 tsp. ginger
1/2 c. oil
2 cans pineapple chunks
1/2 c. vinegar
1/2 c. soy sauce
1 T. salt
3/4 tsp. pepper
2 green peppers
1 can bean sprouts
2 cans water chestnuts
2 T. chili sauce
5 c. cooked rice

Mix half the flour and all ginger. Coat the meat. Heat oil and brown meat. Add water to pineapple juice to make 1 3/4 cup total. Gradually stir in remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce, and worcestershire sauce into fat in skillet. Heat to boil and stir until thick. Stir in sugar, salt, pepper, and meat. Cover and simmer 10 minutes. Add pineapple and green peppers, cook uncovered 10 minutes, finally adding sprouts, and chestnuts. Cook 5 more minutes and you're done!

Stuffed Peppers

6 medium peppers (green or red)
1 lb. ground beef
1/2 c. chopped onion
3/4 tsp. salt
dash pepper
16 oz. can tomatoes, cut
1/2 c. regular rice
1/2 c. water
1 tsp. worcestershire sauce
1/2 tsp. chili powder
1 c. shredded sharp cheese

Remove tops and seeds from peppers. Chop the tops up to make 1/4 cup. Cook whole peppers in boiling water 3-5 minutes, and turn upside down to drain. Sprinkle insides of peppers lightly with salt. In skillet cook beef, onion, and the 1/4 cup chopped pepper until browned. Drain. Season with salt and pepper. Add tomatoes, uncooked rice, water, worcestershire and chili powder. Cover and simmer until rice is tender. Stir in 1/2 the cheese. Stuff the peppers with meat mixture. Bake in deep baking dish at 350* for 25-30 minutes. Sprinkle with remaining cheese and return to oven until cheese melts.

Costa Vida Sweet Pork

Sweet Pork
5-6 lb. pork roast
Cover the roast 1/2 up with water, and cook in a crockpot on low for 12 hours.

Drain 1/2 the water (so it should be like 1/4 covered) and add:
1 c. brown sugar
1 T. cumin
20 oz. coke (or our choice was Dr. Pepper)
12 oz. bottle of taco sauce (we used green, I'm sure red would taste good, too!)

Cook on low 2-6 hours. Shred (as if you need to really do this at this point) and serve!

Sweet and Sour Chicken

4-8 chicken breasts
1 egg, beaten
cornstarch
oil

Sauce:
3/4 c. brown sugar
1/4 c. ketchup
1 T. soy sauce
1/2 tsp. garlic powder

Cut chicken into bite size pieces. Dip in egg and roll in cornstarch. Fry in small amount of oil until browned. Place chicken in shallow baking dish. Pour sauce over chicken. Bake uncovered at 325* for 1 hour, turning every 15 minutes. Serve over rice.

Soda Cracker Pie

3 egg whites
1 c. sugar
2 t. baking powder
1/2 t. salt
1 t. vanilla
12 crushed soda crackers
1 c. chopped walnuts

Beat egg whites until stiff. Add sugar and beat again. Add the remaining ingredients and beat together. Pour into well greased deep dish pie pan. Bake about 30 minutes (until light brown) at 325*. Top with whipped cream and serve!

Slush

1 can lemonade
2 cans orange juice
6 cups water
1 cup sugar

Mix well and freeze over night. Serve 2 scoops (or more) in a glass of sprite.

Choco Bars

1 pckg (2 cups) crushed chocolate graham crackers
1/2 c. melter butter

Press firmly into 8x8 baking pan.

Layer on top:
1 c. walnuts
1 c. coconut
1 c. chocolate or butterscotch chips
1 can sweetened condensed milk

Bake 30 minutes at 350*. Cool for 2 hours before serving.

Ribs

1 slab ribs

Marinade:
1 can pineapple juice (yes, a huge can, or bottle of tropical juice)
1 1/2 c. brown sugar
1 1/2 T. mustard powder
1/3 c. ketchup
1/3 c. red wine vinegar
1 1/2 T. lemon juice
2 T. Worcestershire sauce
2 tsp. ground ginger
1/2 tsp. crushed garlic

Glaze:
2 T. pineapple juice
1 bottle barbecue sauce (we like N. Carolina Honey)

Combine in crockpot ingredients saving 2 T. pineapple juice for glaze. Break ribs into individual slabs and cook for about 4 hours on high, stirring occasionally. Remove and slather with glaze. Grill 10-15 minutes, turning 2 times and reslathering each turn.

Grandma Cleo's Pumpkin Cookies

1 3/4 c. shortening
3 1/2 c. sugar
7 eggs
1 can pumpkin (3 1/2 cups)
4 1/2 c. flour
1 c. nuts (optional)
3 1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
7 tsp. baking powder
1 3/4 tsp. salt
2 tsp. vanilla
3 1/2 c. raisins (or chocolate chips)

Cream shortening, sugar and eggs. Add pumpkin. Sift flour and dry ingredients, add and mix well. Add raisins and vanilla. Spoon onto cookie sheet. Bake 12 minutes at 375*. This makes a huge batch and we usually half it.

Parmesan Crusted Chicken

1/2 c. mayo
1/4 c. grated Parmesan cheese
4 chicken breasts
4 tsp. Italian seasoned dry bread crumbs

Combine mayo and cheese. Spread on chicken, then sprinkle with bread crumbs. Bake at 425* for 20 minutes.

Pudding Filled Cake

1 Angel food cake

Mix together:
1 1/2 c. milk
1 4 oz. chocolate pudding mix

Then add:
1 tub cool whip

Cut top off of cake (keep it for later, so make sure one piece), hollow out cake. Mix 1/3 pudding mixture with pieces from hollowed cake, and put back in. Put top of cake back on and frost with remaining pudding mixture.

Chewy Oatmeal Cookies

Cream together:
1 c. sugar
1 c. brown sugar
1/2 c. butter
1/2 c. shortening

Add:
2 eggs
1 tsp. soda
1 tsp. salt
1 tsp. vanilla

Mix and add:
1 1/2 c. flour
3-3 1/2 c. oatmeal
1 c. chocolate chips (or butterscotch)

Mix well. Spoon on ungreased baking sheet. Bake 8-10 minutes at 375*.

Nuts and Bolts

4 c. Rice Chex
4 c. Wheat Chex
4 c. Corn Chex
4 c. Cheerios
2 c. stick pretzels
2 1/2 c. nuts

Sauce:
1 cube margarine
1/2 c. bacon fat
3 T. worcestershire sauce
3 tsp. tobasco sauce
1 tsp. celery salt
2 tsp. season salt
1/2 tsp. garlic salt
dash paprika

Mix cereals together in 13x9 pans (usually about 3).

Add seasoning to melted fat in sauce pan. Cook until blended. Sprinkle over cereal mixture.

Bake at 200* for about 2 hours, stirring every 15 minutes.

Manicotti

1 pckg manicotti noodles
15 oz. ricotta cheese
2 c. mozzarella cheese, grated
1/4 c. parmeasan cheese, grated
2 T. parsley
1/2 t. salt
1/4 t. pepper
3 c. spaghetti sauce
*add 1 egg to cheese mixture for thickness

Cook manicotti noodles as directed. Stir together all ingredients but sauce. After noodles have cooled, stuff with cheese sauce. Spread thin layer of spaghetti sauce onto bottom of 13x9 dish. Arrange pasta in pan and pour remaining spaghetti sauce over it. Bake 40 minutes covered, and 15 minutes uncovered at 350*.

Honey Chicken

2 lbs. chicken
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
oil for frying

Glaze:
1/3 c. soy sauce
1/3 c. honey
1 clove minced garlic
1 tsp. ginger
2 T. sesame seeds (garnish)

Cut chicken into large chunks. Combine flour, salt and pepper. Dip chicken in eggs and then coat in flour mixture. Pour 1/2 inch oil in frying pan and cook over medium high until golden brown. Place in greased 13x9 baking dish and coat with glaze. Cook at 250* for 20 minutes.

Sweet Chex

1 c. sugar
1 c. karo
3/4 c. butter

Boils for 2 minutes until thickened. Pour over:

9 c. Golden Grahams
9 c. Corn Chex
2 c. coconut
1 c. slivered almonds

Stir to coat and enjoy!

Spinach Pizza

1 bunch/package (10 Oz.) fresh spinach
¾ cup shredded part-skim mozzarella cheese, divided
½ cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped
¼ cup chopped green onions
¼ cup sliced olives
1 teaspoon minced fresh basil
1 Tablespoon Kraft balsamic vinaigrette dressing
1 garlic clove, minced
½ cup crumbled feta cheese
1 lb. cooked chicken, diced (I usually sautée it in some balsamic vinaigrette)
1/4 cup cooked bacon, crumbled
1 prebaked Italian bread shell crust (about 10 ounces)

In a large nonstick skillet, sauté spinach for 2-3 minutes in olive oil or cooking spray until limp; cool slightly and chop. Strain. In a bowl, combine ¼ cup of the mozzarella cheese, all the cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within ½ inch of edge. In a bowl, combine the tomato, onions, olives, basil, vinaigrette, garlic, chicken and bacon; sprinkle over spinach mixture. Top with the feta cheese and remaining mozzarella cheese. Bake at 400 degrees for 12-14 minutes or until cheese softens and is lightly browned. Makes about 6 servings. When cooking for two, I just cut the crust in half, and save half the toppings for another night that week. It does not make good leftovers, it's pretty soggy even a couple hours later.

Frijoles Negros

2 T. oil
1/2 c. chopped onions
1/4 c. chopped green peppers
2 cloves garlic, minced

Heat oil in saucepan and saute veggies until tender. Add:
2 cans black beans (2 lbs)
1 tsp. oregano
1 pckg sazon goa (season salt)
1 T. cider vinegar

Bring to boil, reduce heat and simmer 10 minutes.

Strawberry Fruit Dip

8 oz. cream cheese, softened
4 T. sour cream
1/3 c. sugar
1 tsp. white vanilla
1 tsp. strawberry extract
few drops red food coloring

Mix with mixer, and serve with fruit.

Fondants

4 c. sugar
1 1/2 c. cream
1/4 c. karo
1 tsp. flavoring

Cook to soft ball stage. Cool in large bowl and beat. You can refrigerate in a big clump or make into balls and refrigerate.

Frog Eye Salad

1 c. sugar
2 1/4 c. pineapple juice
1/2 tsp. salt
2 T. flour
2 beaten eggs
1 tsp. lemon juice

Mix all but lemon juice in saucepan. Cook until thick, and add lemon juice. Leave to cool at room temperature. Cook Acini De Pepe according to box and add to mixture. Refrigerate over night.

In the morning add:
20 oz. can pineapple tidbit
2 9 oz. cool whip
1 can mandarin oranges
1 2 oz. can crushed pineapple
1 c. marshmallows (or if you have kids, the whole bag!)

Mix together and serve chilled!

Frito Salad

2-4 green peppers, chopped
4 stalks celery, diced
2 c. grated colby jack cheese
1 bottle catalina dressing
4 green onions, sliced
4 tomatoes, diced
3 cans kidney beans
1 pckg Fritos scoops

Mix all ingredients, except Fritos. Chill. Add Fritos just before serving.

Empanadita's

Crust:
5 c. flour
1 T. baking powder
1 tsp. salt

Blend with spoon. Mix together:

2/3 c. oil
1 c. warm water

Add to dry mix. Use hands to knead dough until smooth. Cover and let stand 10 minutes. Form into about 20 golf balls. Cover again for 1 hour. Roll each bath until 1/8" thick and fill with:

Filling:
5 lbs. roast beef
3 T. vegetable shortening
3 onions, chopped
4 oz. can chopped green chili's
2 7 0z. cans green chili salsa
1/4 tsp. garlic powder
4 T. flour
4 tsp. salt
1 tsp. ground cumin
juices from roast

Saute onions and chili's. Add all other ingredients adding meat last. Cook until thick (about 5 minutes). Place small spoonfull of filling into dough. Pinch edges tightly shut and deep fry until golden brown.

Danish Ebelskivers

4 eggs, separated
1 T. sugar
2 c. cake flour
1/2 tsp. salt
1 tsp. baking powder
1/4 c. melted shortening
scant 2 c. milk
huckleberries (optional)

Beat egg yolks; add sugar. Sift together dry ingredients and add alternately with milk and shortening. Fold in stiffly beaten egg whites. Bake in Ebelskiver pan.

Cilantro Dressing

3 fresh tomatio's, quartered
1 pckg ranch buttermilk dressing mix
1/2 c. mayo
1/2 c. sour cream
1/3-1/2 c. buttermilk
1 c. fresh cilantro leaves, torn
2 cloves garlic, crushed
1/4 tsp. crushed cayenne pepper (or a dash of powder)

Combine in blender. Refrigerate at least 1 hour before serving. Similar to the Costa Vida ranch dressing.

Cranberry Marshmallow Salad

1 pckg cranberries finely chopped (food processor them!)
1 c. sugar
1 pint cream, whipped (or 1 tub cool whip)
1 pckg small marshmallows
20 oz. can crushed pineapple, drained

Mix first 2 ingredients and chill overnight. Add remaining and serve chilled.

Crockpot Chicken BBQ

3 chicken breasts
6 oz. BBQ sauce
1/4 c. Italian dressing
1/8 c. brown sugar
1 T. Worcestershire sauce

Put in crockpot and cook 3-4 hours on high if the chicken is frozen. Serve on rolls.

Grandma Ruth's Caramels

4 c. sugar
2 c. white karo syrup
1/2 tsp. salt
1 quart cream
1 large can evaporated milk

In heavy saucepan put sugar, karo, salt and 2 cups cream. Cook slowly, stirring often. When thick, add 2 cups cream. Cook down again. Add can of milk and cook to firm ball stage (230*). To make turtles spoon over pecans and dip in chocolate, making sure all caramel is covered with chocolate.

Crockpot Chicken Gravy

4 chicken breasts
1 can broccoli cheese soup
1 can cream of chicken soup
8 oz cream cheese
1 pkg. Italian dressing
1/2 can water
1 T. Worcestershire sauce
onion flakes
salt and pepper

Cut chicken breast into bite size pieces (you can leave it whole if you prefer), and add to crockpot. Cut cream cheese into squares and add. Add everything else and mix together. Cook on high for 1 hour and then on low for 3-4 more hours (or high for 4 hours if frozen chicken), stirring occasionally. Serve over rice, potatoes or pasta.

Chocolate Cream Cheese Frosting

8 oz. cream cheese, softened
1/4 c. + 2 T. butter
2-3 tsp. milk

Beat on low until smooth, then gradually add:
1 tsp. vanilla
4 c. powdered sugar
6 T. baking cocoa

Because this has cream cheese, you need to refrigerate anything frosted with it.

Broccoli Bacon Salad

1 c. red grapes, halved
1 c. green grapes, halved
1 c. chopped broccoli
1/2 lb. bacon crumbled
1/2 c. raisins
1 c. celery, chopped
1/4 c. purple onion, thinly sliced and chopped
1/4 c. slivered almonds

Dressing:
1/4 c. sugar
1 c. mayo
1 T. vinegar

Mix together and serve!

Fiesta Chicken Bake

1 can cream of chicken soup
1 can corn
1/2 cup water
3/4 cup minute rice
1 cup salsa
1 lb. chicken breasts or tenders
1 cup cheese
paprika

Mix first 5 ingredients in 13x9 baking dish. Put chicken on top and cover slightly with mixture. Sprinkle chicken with paprika and cheese. Cover and bake 45 minutes at 375.

Chicken Salad

1/2 c. mayo

1 T. lime juice

1/2 tsp. salt

1/4 tsp. pepper

2 c. chicken, diced, cooked

1 c. celery, chopped diagonally

2 c. grapes, cut in half

some cashew pieces

some green onions, chopped

Mix together. Add grapes just before serving for best crunch. Serve on croissants or cream puffs.

Artichoke Dip

1 large can artichoke hearts

1 c. mayo (DO NOT use non-name brand, it makes it very greasy)

1/2 c. chopped onion

1 1/2 T. minced garlic

1 c. cheese-a mixture of parmesan, colby jack and mozzarella.

Mix together and place in baking dish. Top with mozzarella cheese. Bake at 350 for 30 minutes. Serve on Ritz crackers or Ciabatta bread.

Strawberry Margarita Squares

1 1/4 c. crushed pretzels

1/4 c. butter or margarine, melted (I use a little more)

1 can sweetened condensed milk

1 c. pureed strawberries

1/2 c. lime juice

8 oz. cool whip

Mix pretzel crumbs and butter in 13x9 pan. Press firmly on bottom of pan. Refrigerate until ready to fill. Mix sweetened condensed milk, strawberries and lime juice in large bowl until well blended. Gently stir in cool whip. Pour over crust. Freeze 6 hours or overnight. Let stand 15 minutes before serving.

Oreo Truffles

1 package Oreo's

1 package cream cheese

1/2 tsp. vanilla

milk chocolate

white chocolate

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheets. Refrigerate for 45 minutes. Melt chocolate and dip the balls. Make sure to coat thoroughly. Use a slotted spoon to drip of excess chocolate. Once cooled, store in the refrigerator in an airtight container.

Tortilla Roll Ups

12 oz. cream cheese, room temperature

2 T chopped green chili's

2 T finely chopped pecans

3 T chopped black olives (I think I put in more)

5 T minced green onions

1 clove minced garlic

6 eight inch tortillas

Mix ingredients in a bowl. Spread a thin layer on tortilla. Roll tightly and secure by wrapping in saran wrap (you can put them all together and in one piece to save on saran wrap) Must chill at least 3 hours. Slice into thin pieces just before serving. Serve with salsa!