White Chocolate Party Mix

1 lb. white chocolate
3 c. Rice Chex
3 c. Corn Chex
3 c. Cheerios
2 c. stick pretzels
2 c. dry roasted peanuts
12 oz. pkg. M & M's plain candy

Slowly melt white chocolate in top of double boiler over simmering water. Combine cereals, pretzels, peanuts, and M & M's in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread the mixture on wax paper and cool. Break into small pieces. Store in air-tight container and refrigerate to keep fresh. Yield 12-14 cups.

Raspberry Lime Pie

1 can (14 oz) sweetened condensed milk
½ c. lime juice
1 carton (8 oz) Frozen whipped topping, thawed
Few drops red food coloring, opt.
1 c. raspberries
1 graham cracker crust (9 inches)
Additional raspberries, fresh mint and/or lime slices for garnish, optional

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring if desired. Gently fold in raspberries, mint and or lime if desired.

Cinnamon Rolls

8-10 cups flour
1 box yellow cake mix
4 Tbs. Instant Yeast
1 tsp. salt
4 cups warm water

¼ cup butter
½ - 1 cup brown sugar
2 Tbs. cinnamon
Raisins (opt)
nuts (opt)

Combine 6 cups of the flour, cake mix, yeast, salt, and warm water. Mix until smooth. Add enough remaining flour to make a soft dough. Turn on to flour surface, knead, roll into rectangle. Spread ¼ cup of melted butter and sprinkle ½ - 1 cup brown sugar. Spread with fingers to edge. Sprinkle 2 Tbs. cinnamon. Add raisins and nuts. Roll and cut into slices. Lay on baking sheet and let rise for 30 minutes. Bake at 375* for 15 - 18 minutes.

Recipe From: Larna E.

Salsa Chicken

4 chicken breast (split)
2 cups Salsa
3 Tbs. Brown Sugar

3 cups hot cooked rice

Mix salsa and brown sugar and pour on chicken. Pre Heat oven to 400*. Bake for 20 minutes. Serve on rice.

Great Leftover idea:
Shred chicken and mix with salsa and rice. Put in a tortilla. Enjoy

Jay's Fudge

1 can evaporated milk
4 1/2 cups sugar
2 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 lb. real butter, softened, but not melted
2 cups miniature marshmallows
tsp. vanilla

Butter a 9x13 pan. In a large bowl, put the chocolate chips, butter, marshmallows and vanilla. Heat the milk and sugar in a pot over medium heat, stirring constantly, until it boils for exactly 10 minutes. Pour the hot mixture over the ingredients in the bowl, making sure to not scrape the sides of the pot. Beat with an electric mixer until it is well blended. Pour into the buttered pan and chill.

Recipe From: Larna E

English Toffee

4 cups dry-roasted chopped almonds (more if necessary)
2 cups butter (salted)
2 cups sugar
¼ cup water
About 1 cup dark dipping chocolate, or to taste

Spread about 3 cups of the almonds across an 11-by-17-inch sheet pan, reserving the rest. Rub the sides of a large, heavy-duty pan with butter. Then add the butter, water and sugar to the center of the pan, avoiding getting sugar crystals on the pan sides. Stir mixture over low heat until sugar is completely dissolved; this may take about 10 minutes. Turn the heat to medium-high and keep stirring. Cook until candy is deep golden brown or the color of dark honey, or to hard-crack stage (when a few drops in a cup of cold water cracks into brittle threads), or thermometer registers 285-290 degrees at Utah altitudes, or until a puff of smoke comes off the candy.

Pour mixture over the nuts. Allow it to cool for 5-10 minutes, then top with chocolate. Evenly spread the melting chocolate with a spatula or gloved hand. Then sprinkle on the reserved chopped nuts.

After toffee is cooled, break into pieces. It should release easily from the pan. Store in airtight containers to prevent it from getting sticky.

Recipe From: Larna E

Easy Eclairs

½ cup butter or margarine 1 cup water ¼ tsp. salt 1 cup flour 4 eggs In saucepan, bring butter, water and salt to a boil. Remove from the heat and add flour. With a wooden spoon, stir vigorously until mixture forms a ball and leaves the side of the pan. Cool slightly. Add eggs one at a time to flour mixture, beating well after each one. Beat until smooth. Using a pastry bag without a tip or using a tablespoon, make mounds about 2 inches long by 1 inch wide on a lightly greased baking sheet (I just use parchment paper) Bake at 375* for 35-40 minutes or until pastry is golden brown. Make a small slit in the side of each shell and bake for 5 minutes more. Remove from heat and allow to cool. Filling  1 package (3.4oz.) French vanilla instant pudding mix 1 1/2 cups milk 1/2 cup vanilla flavored yogurt (opt.) Combine ingredients and mix well. Chill until set. Fill a pastry bag (with a large tip) with the pudding. Insert the tip in the hole in the side of the éclair and fill with pudding until full. Chocolate Glaze 1 cup semisweet chocolate chips ¼ cup whipping cream 2 Tbsp. butter, softened Microwave chips and whipping cream at high in a 2-cup glass measuring cup for 30 seconds or until melted. Stir in butter until blended, and spoon immediately over éclairs.

Other optional Filing: 2 c. heavy whipping cream 4T. powdered sugar BEAT until soft peaks form. Do not over beat...you'll get butter!

Chili

2 cups small red beans (dry)
1 quart Tomatoes
1 pound Hambuger meat
1 package Chili seasoning

Pour bean into crockpot and cover well with water (be sure to add plenty of water). Add cooked hambuger meat, Tomatoe and chili seasoning. Cook on low over night to cook beans. Ready to serve.

Taco Soup

½ pound extra lean ground beef
½ small onion chopped
½ green pepper chopped
1 (15 oz. can) red beans undrained
1 quart tomatoes (2 cans)
1 can corn undrained
4 Tbsp. Salsa
½ package taco seasoning mix

Toppings
Cheese, grated
Sour cream
Olives, sliced
Green onions, chopped
1 Pkg. tortilla chips

Brown beef—Drain fat then add onions, peppers and cook and stir until opaque.
Add beans, corn, tomatoes and salsa into big pot. Cover and let stand at least 30 minutes or put in a crock pot and leave on low for several hour before serving. Add toppings.

Gingerbread Boys

1 ½ cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups flour
2 tsp. baking soda
1 tsp. ground allspice
2 tsp. ground ginger
1 tsp. ground cinnamon

Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients. Put in a gallon Ziploc bag and refrigerate at least 2 hours.

Heat oven to 350*. Roll dough ¼ inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on lightly greased cookie sheet or parchment paper. Bake until no indentation remains when touched. Cook 10-12 minutes; cool. Decorate with frosting.

Mouse on a Trap

Maraschino Cherries with steams (body and tail)
Hershery's Hugs (face)
Fudge Shop Deluxe Grahams (mouse trap)
Almond Slices (ears)
Red & Black Decorating Gel (eyes & nose)
White Chocolate Chips (melted)

Dip cherry in melted white chocolate, place on grahams. Add Hug and almond slices. Add eyes and nose with gel.

Chex® Muddy Buddies®

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1.
Into large bowl, measure cereal; set aside.
2.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

The Original Chex® Party Mix (Microwavable)

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

The original recipe includes Corn Chex®, Rice Chex® and Wheat Chex®. You can mix and match to suit your taste—just use a total of 9 cups of cereal.

1.
In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Big, Soft, Chewy Gingersnap Cookies

1/2 cup melted butter
scant 1 cup sugar
1 egg
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Sugar, for rolling

Instructions:

Stir butter and sugar together; add egg. Beat well. Stir in molasses. Add dry ingredients and stir until combined.
Shape 1-inch balls and roll in sugar. Place on a lightly greased or non-stick cookie sheet.
Bake at 350 degrees for 8-10 minutes or until done.

Sugar Cookies

1 cup shortening
2 cups sugar
2 whole eggs
2 tsp. vanilla

Beat well then add:

1 cup sour cream
6 ½ cups flour
2 tsp. baking soda
1 tsp. salt

Roll out and cut in desired shapes then bake at 400* for 5-8 minutes (depending on thickness of cookies)

Frost with Cream Cheese Frosting

Recipe From: Allison J

Oreo Cookies

2 Devil's Food Cake mixes
1/2 c. flour
1 c. oil
4 eggs

Combine:
(dough will be a bit greasy) Roll into 1-1 1/2 inch balls. Bake 350 for 10 minutes. (I bake them till they start to crack on the top, then I take them out and let them cool)

Frosting:
4 oz. cream cheese, softened
4 T. butter, softened
2 c. powdered sugar
1-2 capfuls peppermint extract

Makes about 40 complete cookies

Recipe From: Catherine C.

Ginger Snaps

Cream together:
¾ c. butter
2 c. sugar

Stir in:
2 well beaten eggs
½ cup molasses
2 tsp. vinegar

Add:
3½ c. flour
1½ tsp. baking soda
½ tsp. cloves
¼ tsp. cinnamon

Mix ingredients until blended. Form dough into balls. roll balls into sugar. Bake on a greased cookie sheet for about 12 minutes at 325*

Buttercream Frosting

½ cup butter
½ cup vegetable shortening
1 tsp. vanilla
1/8 tsp. salt
3 T. milk
1 lb. powder sugar ( about 4 cups)
Cream together butter, shortening and add vanilla and salt. Blend in sugar1 cup at a time. Add milk and beat at high speed until light and fluffy.

Raspberry Slush

1 (46 oz. can pineapple juice
1 (12 oz.) can frozen lemonade concentrate
3/4 c. lemon juice
4 c. Sugar
3 pkg. raspberry powdered punch mix
2 (10 oz.) pkg. frozen raspberries

Combine pineapple juice, lemonade concentrate, lemon juice, sugar, and raspberries in large container. Add water to make 2 gallons in volume. Freeze

To serve, let slush stand at room temperature for 20 - 30 minutes.Scrape spoon across mixture to break up. Spoon into punch bowl.Pour sprite into bowl to desired thickness.

Recipe From: Jennifer W.

Pedialite

1 pint boiled water
1/4 tsp. salt
1/4 tsp baking soda
2 tsp. sugar

Recipe From: Jennifer W.

Saline Solution

2 tsp. salt
1 tsp. baking soda
1 quart warm water
6-10 drops real lemon or lime juice

Recipe From: Jennifer W.

Brownies

2 cubes margarine, melted
2 c. sugar
1 tsp. vanilla
6 T baking cocoa
4 eggs
2 cups flour
1 cup chopped nuts, optional

Mix well. Pour into 9x13 pan spryaed with Pam. Bake at 350* for 25-30 minutes. Frost if desired.

Frosting:
2 c. powdered sugar
1/2 cube softened margarine
2 T baking cocoa
small amount of milk, start with 2T. add as needed.

Beat until smooth. Spread on brownies. Top with nuts or colored sprinkles.

Recipe From: Kris B.

No Bake Cookies

2 c. sugar
1/2 c. butter
1/2 c. milk
1/2 tsp salt
3 T cocoa
3 c. oats
1 tsp vanilla
1 c. peanut butter

Mix sugar, milk, coca, butter & salt in sauce pan. Bring to a boil over med. heat, stirring constantly. Beat thoroughly. Remove from heat & add oats, vanilla & peanut butter. Mix well. Drop on wax paper & cool.

Recipe From: Jennifer W

Vanishing Oatmeal Raisin Cookies

1 c. butter
1 c. brown sugar
½ c. sugar
2 eggs
1 tsp. vanilla
1 ½ c. flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt

3 c. oats
1 c. raisins

Cream wet ingredients, and dry ingredients. Then add oats and raisins. Bake at 350* for 9-10 minutes

Recipe From: Stephanie B

Cream Cheese Frosting

1 package cream cheese
1 T milk
1 tsp vanilla
dash of salt
2 ½ c. powder sugar

beat all ingredients together

Recipe From: Allison J

Pumpkin Dream Bar

14 oz can pumpkin
4 eggs
1 cup oil
1 2/3 c. sugar
2 c. flour
1 tsp soda
1 tsp salt
2 tsp cinnamon
2 tsp baking powder

Bake 25-30 minutes at 350*
Frost with Cream Cheese frosting

Recipe From: Allison J

Meat Balls

Meat balls
18 oz. (Kraft) Teriyaki Sesame Ginger Barbecue Sauce
20 oz. Pineapple Tidbits and juice

Line pan with meat balls. Pour on sauce. Bring to a boil turning frequently. Simmer 20 minutes until juice starts to caramelize. Serve with rice.

Recipe From: Clark W

Won-Ton Salad

3-4 chicken breasts (cooked and diced)
1 pkg of won-ton wrappers (fried and crushed)
1 head of lettuce
1 small can of water chestnuts (chopped)
2/3 c. green onion (chopped)
½ c. sesame seeds

Dressing:
¼ c. salad oil (vegetable oil)
4 T sugar
2 tsp salt
4 tsp rice vinegar

Mix dressing and pour over all ingredients except lettuce and won-tons. Thoroughly coat, add lettuce and won-tons just before serving

Recipe From: Evalyn J

Easy Chicken Divan

2 bunches fresh cooked broccoli (don’t overcook)
2-3 c. sliced boned chicken (cooked)
1 can cream of chicken soup
½ c. mayonnaise
1 tsp lemon juice
½ tsp curry powder
Grated cheese
Soft bread crumbs
Melted butter

Arrange broccoli in greased 11 ½ x 7 ½ x 1 ½ inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over chicken, spreading evenly. Sprinkle with cheese. Combine bread crumbs with butter. Sprinkle over all. Bake at 350* for 25-30 minutes. Makes 6-8 servings

Recipe From: Jennifer W

Dinner in a Pumpkin

1 small pumpkin, clean out seeds
2 T oil
2 lb ground beef
6 oz chopped ham, or Spam
2 ½ tsp salt
2 ½ T onions
2 tsp ground oregano
1 green pepper (chopped)
2 cloves garlic (minced)
1/3 c. chopped, stuffed green olives
1 can tomato sauce
3 eggs (beaten)
1 tsp pepper
1 tsp vinegar

Draw a face on the pumpkin with a marker. Combine ingredients and fry until tender. Add to pumpkin and bake at 350* for 1 hour, with lid on pumpkin. (may fit in more than one pumpkin depending on the size)

Recipe From: Evalyn J

Cranberry Casserole

3 c. chopped apples
2 c. whole fresh cranberries
1 ¼ c. sugar

Mix all above ingredients and put in dish.

Topping:
1 ½ c. quick uncooked oats
½ c. chopped walnuts
½ c. brown sugar
1/3 c. flour
¾ c. melted margarine

Mix above ingredients and put on top of cranberry mixture. Bake at 350* for 1 hour. Top with vanilla ice cream.

Recipe From: Ilona W

Au Gratin Potatoes

10 boiled potatoes
1 pt. sour cream
1 ½ c. butter
2 cans cream of chicken soup
1 ½ c. chopped onions
2 c. grated cheese
Cornflakes (broken up)
4 Tbsp. butter

Grate peeled, boiled potatoes into large 11x13x2 inch cake pan. Heat and melt sour cream and butter; pour mixture over potatoes. Combine, and then add soup and onions. Top with cheese, cornflakes, and melted butter. Bake for 30 minutes at 350* or until it begins to bubble.

Recipe From: Jennifer W

Bean Dip

First layer: Spread on bottom of pan 2 cans of refried beans

Second layer: 3/4 pint avocado dip (or mash 5-6 ripe avocados with 1 1/2 Tbsp lemon juice).

Third layer: Mix 1 pint sour cream with 1 package taco seasoning.

Fourth layer: use 1 small can sliced olives, 3-4 chopped green onions, and 2 chopped tomatoes (seeded), chopped fine. (save some for next layer)

Fifth layer: sprinkle with desired amount of grated Cheddar cheese on top. Top off with olives, tomatoes and green onion for color.

Recipe From: Jennifer W

Chocolate chip oatmeal Cookies

1 c. brown sugar
1 c. sugar
2 cubes margarine
2 eggs
1 tsp. vanilla

2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 c. oatmeal
1 c. chocolate chips
1/2 c. nuts (opt.)

Mix sugars, margarine, eggs, and vanilla together. Sift dry ingredients and add to creamed mixture. Add oatmeal, nuts, and chocolate chips. Bake for 6-8 minutes at 400* .(makes 30 cookies)

Recipe From: Jennifer W

Banana Bread

Cream:
2 c. sugar
1 c. shortening

Add:
6 ripe bananas, mashed
4 well beaten eggs

Add:
2 1/2 c. Flour
2 tsp. baking soda
1tsp. salt
1 c. nuts (opt.)

Important: do not overmix. Pour into 2 greased and floured bread pans. Bake at 350* for 1 hour or until done. Cover with foil while cooking.

Recipe From: Jennifer W

Cheese Cake

Crust :
3 Bags of gram crackers crusted
3 TB sugar
2 Cubes of butter

Mix together put into cool place to harden.

1 Large tub of whipping cream
3 Sticks of cream cheese
3 TB of sugar

Mix together spread onto crust
Top with your favorite fruit topping

Recipe From: Robyn S

White Bread / Wheat Bread

1/3 c oil
1/3 c honey
1 1/2 Tbsp. salt
2 Tbsp. yeast
5 c warm water

10-12 c flour

Mix together all but flour, let yeast rise. Slowly add flour & mix in a bread mixer. Lightly oil your counter and shape dough into loaves. Place in lightly greased pans. Spread melted butter on tops. Let rise for 30 min. Bake at 350* for approximately 30 minutes. When baked remove from pans and put on cooling rack.

*For larger batches just add more water and flour.
*For Wheat bread add 2 Tbsp dough Enhancer then add wheat flour.

Recipe From: Jennifer W

Cathedral Cookies

1 2/3 c. chocolate chips
1 pkg. colored mini marshmallows
1/2 cube butter
1 whole egg beaten
1 tsp. vanilla add to egg

Melt chocolate chips (not too hot), add butter, eggs and vanilla. Pour over marshmallows and stir. roll in long rolls with wax paper then cover with foil. Refrigerate. Slice and serve

Recipe From: Evalyn J

Peanut Butter Rice Krispies treats

1 c. light Karo
1 c. sugar
1 c. peanut butter
5-6 c Rice Krispies

Bring Karo and sugar to a boil while stirring. Remove and add peanut butter.
Add cereal. Put in a 9x13 inch greased pan. (also great with popcorn)

Recipe From: Jennifer W

Orange Julius

1 cup milk
1 cup water
½ can of 12oz frozen OJ
½ cup sugar (may use less)
1 tsp vanilla
12 ice cubes

Measure milk and water into blender. Add frozen orange juice, sugar and vanilla. Put the lid on the blender and BLEND. Add ice one at a time. Put the lid on the blender and blend until smooth.

Recipe From: Jennifer W

Chocolate Peanut Butter Bars

1 1/2 c. margarine
1 c. sugar
2 c. brown sugar
1 1/2 tsp. soda
3/4 tsp. salt
1 Tbsp. vanilla
4 eggs
2 c. peanut butter

Cream all together.Add:

3 c. flour
3 1/2 c. oats

Spread on cookie sheets. Preheat oven to 325*. Bake for 10 to 12 minutes.
Cool. Spread a thin layer of peanut butter, then top with Chocolate Frosting.


Chocolate Frosting: (I make a separate batch of frosting for each cookie sheet. One batch at a time)

1 c. sugar
1/3 c. milk
5 Tbsp. butter

1 cup semi-Sweet chocolate chips
Bring to a full boil. Boil and stir for exactly 1 minute, then add and quickly beat in chocolate chips. Use a wire Wisk for a nice smooth frosting Pour an spread on cookie.

Makes 2 cookie sheets.

Recipe From: Jennifer W

Marshmallow Brownies

2 cubes butter softened
2 c sugar
1 1/2 c flour
2 tsp vanilla
1/3 c cocoa
4 whole eggs
1 1/2 c nuts, chopped fine (Opt)
1-1 lb pkg mini-marshmallows

Mix butter, cocoa and sugar together. Add eggs, beat well after each. Add flour, nuts and vanilla. Spread out on greased cookie sheet. Bake 25 minutes at 350*. Remove from oven, spread marshmallows completely over top, return to oven for 5-7 minutes or until golden. Cool one hour. Frost.

Frosting:
3/4 c. butter softened (do not melt)
1/2 c. canned milk
1/2 c. cocoa
2 1/2 cups powdered sugar

Recipe From: Jennifer W

Slush

1 c. sugar
2 3/4 water
2 bananas
3 c. unsweetened pineapple juice
1 can (6 oz) frozen O.J. concentrate
2 T Lemon Juice

1 bottle of Sprite


Stir sugar and water until dissolved. (Set aside)
Blend bananas, 1/2 pineapple juice, and O.J.
Add to sugar mixture. Stir in remaining pineapple juice and lemon juice.

Transfer to 9 x 13 pan and freeze (Ice cream bucket also works good)

To serve, let slush stand at room temperature for 20 - 30 minutes.
Scrape spoon across mixture to break up. Spoon into punch bowl.
Pour sprite into bowl to desired thickness.

Recipe From: Stephanie B & Jennifer W

Breadsticks

2 Tbs yeast
3 Tbs sugar
1 tsp. salt
3 cups warm water
6 cups flour


Mix everything except four. Let yeast activate (bubble up).
Mix in flour, then mix for 3 minutes and let raise for 10 minutes.
Roll out (1/4 inch thick) on parchment paper. Don’t roll to thin.
Spread on melted margarine, sprinkle on garlic salt and parmesan cheese (opt)
Cut into strips with a pizza cutter. Let raise for another 10-20 minutes. Bake at 350*
for 20 min. makes 2 pans.

*Dessert Bread Sticks Toppings:
 Glaze:
1 Cup Powder sugar
1/4 tsp. Vanilla
3/4 Tbs. Milk
*Add toppings of your choice powder sugar and Hershey's Chocolate Syrup Yum!!!

Recipe From: Jennifer W