HOT'N SPICY PRETZELS

Once you start on these, you can’t stop!!!!!

Mix together:

30 oz. of pretzels…we used the waffle style
1 c. evoo (extra virgin olive oil)

In a separate bowl combine:

1 package of dry ranch dressing mix
1t. garlic salt
1t. cayenne pepper

Sprinkle over the coated pretzels and bake in a 200 degree oven for 2 hours, stirring occasionally.

ST. PATRICK'S DAY CAKE

We haven’t tried this one yet, but someone just told us about it and vouched for it!

Prepare a white cake mix according to the box directions.

Add: 1 ½ t. mint extract

Measure out 1 cup of the batter into a small bowl and tint it green with food coloring. Pour the white batter into a greased and floured 9” x 13”. Swirl the tinted batter in and then bake according to the directions.

Cool for 1 hour.

Pour over the top:

• 2 jars of Smuckers Hot Fudge sauce
• 1 container of Cool Whip with 1/2 t. of mint extract and tinted with green food coloring.

RHUBARB CREAM PIE - perfect for this time of year!

I really like to use the prepared pie crusts – they are oh so fast…but whichever you prefer, make a 9”.

Chop up 3 cups rhubarb and spread on the bottom of the uncooked crust.

Mix:
1 c. lite sour cream
1 egg
1 ½ c. sugar
1 t. salt
3 ½ T. minute Tapioca

Pour over the rhubarb. Bake 450 degrees for 10 minutes and then 350 degrees for 35 minutes. Wonderfull!!!!!!!!!

I usually use a graham cracker crust for a 9” pie.

In a saucepan, mix:

2c. chopped rhubarb
1c. sugar
½ c. water

Cook until rhubarb is soft.

Add: 1 small box of strawberry jello and cool slightly. Gently stir in 16 oz. of Cool Whip. Pour into pie crust and let set.

Mix:

½ c. margarine
½ c. brown sugar
1 c. flour

Pat into a lightly greased 9 x 13 pan. Bake at 350 degrees for 10 minutes

Then mix:

2 eggs
1 c. brown sugar
1 t. vanilla

Add:

1 t. baking powder
2 T flour
½ t. salt
1 c. coconut
1 c. chopped walnuts

Pour over crust and bake at 350 degrees for 25 more minutes.

MORNING GLORY MUFFINS - These freeze very well…healthy and tasty!!

Mix together:
2c. flour
1 1/4c. sugar
2t. baking soda
2t. cinnamon
1/2t. salt

Add:
2c. grated carrots
1/2c. raisins
1/2c. chopped nuts
1/2c. coconut
1 apple, grated

Stir in:
3 eggs
1c. salad oil
2t. vanilla

Fill paper cups almost to the top. Bake 20 minutes, 325 degrees

TORTELLINI SOUP - Amazing - especially on a chilly day! Get a big pot and just chuck everything in!

1# mild Italian sausage browned
2 large cloves of garlic, chopped
6c. beef stock
16 oz tomatoes, drained and chopped
8 oz tomato sauce
1 large zucchini, sliced
1 large carrot, sliced
1/2c. dry red wine
1t. basil
2t. oregano

Simmer everything til the vegetables are tender.

Add: 8 oz. cheese tortellini.

CHARLESTON COCONUT PIE - If you’re a coconut lover give this a try!

4 eggs, beaten
½ c. self rising flour
1c. Sugar
½ stick butter or margarine, melted
2 c. milk
1t. Vanilla
8 oz. flaked coconut

Preheat oven to 350 degrees. Beat all ingredients together and pour into a greased 10 pie pan. Bake 45 minutes. Though the filling seems unsettled, do not bake any longer. Refrigerate, garnish with Cool Whip or fruit.

BEEFY TACO SOUP

A huge hit….and I have bypassed the slow cooker and brought it to a slow simmer on the stove for ½ hour and it's wonderful. Bake some bread and you have a meal!

1 lb ground beef, browned
14 ½ oz can stewed tomatoes
15 oz can kidney beans, rinsed and drained (optional for those who don't like legumes!!!)
1 ¼ oz pkg dry taco seasoning mix
8 oz can tomato sauce

Brown beef in a large skillet; drain. Stir in tomatoes and remaining ingredients. Pour into a slow cooker. Heat on low setting for 6 to 8 hours; stir occasionally. Add water to thin consistency as desired. Makes 4 to 6 servings.

Top each bowl with a halo of sour cream, chopped green onion and a sprinkle of shredded cheese.

CHOCOLATE CHIP COCONUT MACAROONS

These cookies were a hit at our 2006 July picnic!

1/3 cup flour
1/4 tsp. baking powder
1/8 tsp. salt
1 tbsp. butter
3/4 c. sugar
2 large eggs
1 tsp. vanilla
10 1/2 oz. (4 loosely packed cups) coconut
6 oz. semi sweet chocolate chips
bottom glaze - another 6 oz. chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients, set aside. Melt butter over low heat - set aside to cool but not harden. Meanwhile in small bowl add sugar to eggs and beat at high speed 'til almost white (5 minutes). On low speed add dry ingredients and beat only 'til incorporated.

Remove from mixer, fold in butter, vanilla and then fold in coconut and chocolate chips. Use well-rounded tsp. of each and place 1-1/2 inches apart on non stick foil lined baking sheets. Bake 18 minutes or 'til edges and some of the top is golden. Cool.

Glaze - melt 6 oz. chocolate chips and spread on bottoms of cookies and set on wax paper or non stick foil, chill briefly and pop them off and store airtight. Enjoy!!!

RAMEN COLE SLAW

2 packages chicken ramen soup mix
    (set flavor packets aside)
1/2 stick of margarine
1-2 cups sliced almonds
1T sesame seeds

Melt butter in large skillet. Crunch up the dry noodles and add to melted butter. Brown noodles, stirring frequently. Remove from heat, toss in almonds and sesame seed.

1 c vegetable oil
1 c sugar
1/2 c vinegar
1/2 t salt
2 t soy sauce
flavor packets from soup mix

Combine all of the dressing ingredients in container that can be shaken. Shake well to combine. If made ahead, shake occasionally till ready to use.

2 bags of prepared Cole slaw mix

KEEP THE THREE PARTS SEPARATE TILL READY TO SERVE. Just before eating, mix the slaw and noodles and add dressing to taste. It becomes juicier the longer it sits, so be conservative with the dressing.

FRUIT DIP
(very impressive to take to gatherings!)

8 oz. cream cheese, softened
1/4 c. sugar
1/4 c. milk
1/3 c. Amaretto
1/2 c. sliced almonds
fruit - apples, oranges, pears (wonderful), bananas (can get sticky) or any fruit of your choice.

Mix in food processor til smooth. Add either extra milk or Amaretto until it's the consistency for dipping.

THE BROWNIES

1/2 c. margarine - softened
1 c. sugar
1 c. flour
4 eggs
1 can Hershey's chocolate syrup

Blend together, do not cream. Pour into a greased 12 x 15 jelly roll or 9 x 13 pan. Bake 325° 40ish minutes - till done in the center.

While the brownies are baking, in a saucepan combine:
1-1/2 c. sugar
6T milk
6T margarine

When you take the brownies out of the oven, start the stove and bring the ingredients to a rolling boil - boil for 30 seconds (yes, I stand and 1-1000, 2-1000, 3-1000). Take off the heat and add 1 c. of chocolate chips (either semi-sweet or milk) stir vigorously till melted. You can also add some chopped nuts at this point if you'd like. Then pour immediately over the warm brownies.

Let it cool and set up before cutting. These freeze very well.

BLT DIP

2 c. mayonnaise
1 c. sour cream
2# bacon, crisply cooked and crumbled

Mix together and refrigerate overnite.

Add right before serving:
1 tomato, diced (I like the roma tomatoes - less juicy)
2 green scallions, finely chopped

We've served these with bagel chips .... hmmmmmmm hmmmmmmm!!

CANNOLI CAKE

This cake gets better the longer you wait! So bake it ahead.

1 box yellow moist-type cake mix, prepared according to the directions. Pour into a greased, 9 x 13 pan.

In a large bowl mix:

24oz. ricotta cheese
3/4c. sugar
3 eggs
1 t. vanilla

Pour this over the cake batter. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. Cool and sprinkle with sifted powdered sugar. Keep leftover cake refrigerated.

ROBERT'S CORN DIP

3 – 11 oz cans sweet corn & diced peppers, drained
7 oz can chopped green chiles
6 oz can chopped jalapenos, drained and liquid added to taste
½ c. green onions, chopped
1 c. mayonnaise
1 c. sour cream
1t. pepper
½ t. garlic powder
16 oz. shredded sharp cheddar cheese

Mix all ingredients and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.

ASPARAGUS PIE – again it’s that time of the year…!

1 ½ c. chunked up asparagus
1 c. shredded cheddar cheese
1 t. lemon juice
½ c. mayo

Pour into an uncooked 8” pie crust. Sprinkle sliced almonds on top. Bake at 350 degrees for 40 minutes.

14 oz. bag caramels
2/3 c. evaporated milk
1 box German Chocolate cake mix
1 c. chopped pecans or walnuts
¾ c. margarine
6 oz. chocolate chips

Melt caramels and 1/3c. evaporated milk. Stir constantly. Set aside. Combine cake mix, nuts, margarine and remaining 1/3 c. evap. Milk. Pat ½ dough into a lightly greased 9 x 13 pan. Bake at 350 degrees for 6 minutes. Sprinkle choc. Chips over dough, pour on melted caramels. Plop the remaining dough over the top somewhat evenly. Bake for another 25 minutes. Cool and cut and enjoy!

MARY'S CHRISTMAS COOKIES - The hardest part about these cookies is keeping the Hershey chocolate bars around!

Cream together:
1c. Butter, softened
1c. brown sugar, packed

Add:
1 egg
1t. Vanilla
2c. Flour
1/4t. Salt

Spread into a 15” x 10” jelly roll pan. Bake 325 degrees for 15 – 20 minutes or until lightly brown. Remove from the oven and immediately place 8 Hershey bars on top. Let the chocolate bars melt; spread over the top. Sprinkle with chopped nuts. Let chocolate harden a bit then cut into small squares.

BROCCOLI SOUP – Another great standby on a cold day!

Saute:
1c. minced onion
1c. sliced mushrooms
3T butter

Add:
3T flour and stir till bubbly

Blend in:
3c. chicken broth a little at a time, whisking to prevent lumps.

Cook until thick and smooth.

Add:
2c. Chopped broccoli and simmer till tender.

Blend in:
1c. half ‘n half
1c. shredded Jarlsburg cheese

Simmer til cheese is melted.

BETTER THAN SEX CAKE - This was passed on by a friend who emphatically denied naming this dessert!

1 box yellow cake mix
1/2c. vegetable oil
4 eggs
11oz can mandarin oranges with juice

Carefully blend cake, oil, eggs and oranges. Pour into 3 – 9” round, greased and floured cake pans. Bake 325 degrees for 25 minutes. Cool.

Frosting (the best part!)
1 small pkg. Instant vanilla pudding (use dry)
1 large can crushed pineapple with juice
16 oz. Cool Whip

Blend and frost layers. Keep refrigerated

PUMPKIN CRUNCH

This is a great alternative to pumpkin pie…and easier!!

16 oz. pumpkin - solid pack
3 eggs
12 oz. evaporated milk
1 ½ c sugar
½ tsp salt

Mix together and pour into a greased 9" x 13" pan.
Sprinkle 1 yellow cake mix and 1 c chopped nuts over pumpkin mix. Drizzle 3/4c melted butter or margarine over top. Bake at 325 degrees, 50 - 55 minutes. Whipped cream on top is excellent.

PISTACHIO CAKE

Wonderful to take to a family gathering!

Mix:
1 white cake mix
3 eggs
1c.oil
1c Seven-Up
1 pkg. Pistachio instant pudding
1 c. chopped walnuts - optional
Bake 35-40 minutes at 350.

Icing:
2 pkg of Dream Whip
1 pkg pistachio pudding
1 1/2c. milk

LEMONADE CAKE

This cake tastes great chilled!

1 box yellow cake mix
4 eggs
1/4 c. oil
1 c. water

Mix together and bake 350 for 35 minutes. When the cake comes out of the oven, poke holes all over top with fork and spread the glaze on it. Refrigerate.

Glaze: 6 oz. can of lemonade concentrate and 1# of confectioner sugar, blended.

RANCH VEGGIE DIP

This recipe is one of those no guilt dips. If you use the fat free cottage cheese and skim milk, you have virtually no calories or fat!

In a blender mix:
1 small container of fat free cottage cheese
1 packet of dry ranch dressing mix
1 T red wine vinegar
add skim milk till it's the proper consistency for dipping

Refrigerate and serve with whichever vegetables you like.

NAOMI'S REVEL BARS
(fast, easy and all the ingredients we usually have!)

1 c. margarine
2 eggs
1-1/2 c. flour
3 c. uncooked old fashioned oats
2 c. packed brown sugar
2 t. vanilla
1 t baking soda

Preheat oven to 325°. Lightly grease 13 x 9 pan. Beat margarine and sugar til blended. Add eggs, beating until light - add vanilla. Add in flour and baking soda, mix well, then add oats. Spread 3/4 of mixture evenly in pan.

Combine: 1 package of semisweet chocolate chips, 2 T margarine and 1 can (14 oz.) sweetened condensed milk and stir over low heat until the chocolate is melted.

Pour this over the base in the pan. Dot with remaining oat mixture. Bake 20-25 minutes or until edges are browned and center feels firm.

SPINACH BROWNIES

1 c. flour
1t baking powder
1t salt

1 c. milk
2 eggs
1/2 c. margarine - melted
1 pkg. frozen chopped spinach - drained well
1/2 c. chopped onions (optional)
1 lb. sharp cheddar cheese (coarsely grated)

Add beaten eggs, milk and melted margarine to flour mixture. Add other ingredients. Stir. Pour into 9 x 13 pan and bake at 325° for 30-40 minutes. Cool and cut into squares. Can be frozen and reheated at 350° for 10-20 minutes.

PARMESAN SPREAD

8 oz. cream cheese - softened
1/3 c. grated Parmesan cheese
1/4 c. mayonnaise
1t. dried oregano
1/4 t. garlic powder

Blend ingredients together in a medium sized mixing bowl; cover and chill for at least one hour before serving. Makes about 1-1/2 cups. Serve with crackers. This spread gets better with age!