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
2 tsp. vanilla

1/2 tsp salt 

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 Filings:

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

• 1-pint heavy cream

1 package (3.4 OUNCES) instant vanilla pudding

⅓ cup milk

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.