Three Cheese Chicken Penne Pasta-By Jani

Three Cheese Chicken Penne Pasta

1 box penne pasta

1/2 pkg fresh spinach leaves (chopped fine)

2 or 3 chicken breasts

1/2 onion chopped

1 teaspoon minced garlic

1/2 teaspoon dried basil leaves

1 jar spaghetti sauce (I like Bertolli olive oil & garlic)

1 can diced tomatoes (drained)

4 oz cream cheese

2 cups mozzarella cheese (reserve 1 cup)

(I like the Italian blend cheese that has several mixed together)

1 cup grated Parmesan cheese (reserve 1/2 cup)

Pre-heat oven to 375*

Cook pasta in salted boiling water until almost done. Drain and set aside.

In a separate pan, add 1 tablespoon olive oil, chicken, onion, garlic and basil and cook until chicken is cooked through. Add spaghetti sauce, spinach, tomatoes and cream cheese. Heat until cream cheese is all melted in. Add chicken mixture to pasta and stir in 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.

Place in greased 9x13 pan and bake in oven for about 15 minutes or until heated through.

Sprinkle remaining cheese on top and place back in oven until cheese is melted.

Serve with warm garlic bread!

(no one in my family likes spinach... I chopped it up real fine and none of us even noticed it) This is a great way to ad those extra veggies that we all need to eat more of.

Circus Popcorn-By Jani

I was so excited when I found this recipe because my mom use to always buy me pink circus popcorn. Well they no longer make it anymore and when I found this recipe I thought I would give it a try... Sure enough tastes just like it... Maybe even better. I colored mine green today for more of a St. Patricks Day look!

Circus Popcorn

1 1/2 cup sugar

1/2 cup milk

1/2 cube butter

1 teaspoon vanilla

Food coloring

2 bags microwave popcorn

Boil all ingredients together until it reaches soft ball stage on a candy thermometer. Pour over popped popcorn.

Mom's Sour Cream Sugar Cookies- By Jani

2 cups butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup sour cream
8 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Cream butter, sugar and vanilla. Add eggs and sour cream and mix well. Slowly add the rest of the dry ingredients and mix until well blended.

Dough will be very sticky at first... Use plenty of flour while rolling out the dough.

Roll out to about 1/4 inch thick. Cut with floured cookie cutter and save scraps to roll out 1 more time. The more you roll out the dough the tougher the cookies get. I roll it all out once, cut my cookies and then roll the scraps out 1 time. The rest of the dough I just throw away.

Bake at 350* for 8 minutes. Cookies will not look done and will not be golden brown.

Frost with butter cream frosting.

Laura's Butter Cream Frosting- By Jani

Butter Cream Frosting

1 cup shortening

3/4 bag powdered sugar

1 teaspoon vanilla

1 teaspoon butter extract

Milk to texture

Food coloring

Blend shortening, vanilla and butter extract with 1/2 of the powdered sugar and a splash of milk. Once it is all combined add the rest of the powdered sugar and a little more milk. The more milk you add the softer the frosting. It's best to start with a little milk and add as you go.

Mix for about 3-5 minutes so it won't be gritty.

This is so yummy you will want to eat it right off the spoon!

(see sour cream sugar cookies for cookie recipe)

Chocolate Dipped Strawberries-By Jani

1 large Hersheys Symphony chocolate bar

1 tablespoon shortening

Wash and dry strawberries. Break up chocolate into little pieces and place in bowl with shortening. Melt in microwave until smooth. (just a couple minutes). Dip strawberries into chocolate and place on cookie sheet lined with parchment paper. If you want to add sprinkles do it immediately after you dip the strawberry into chocolate. Place in refrigerator to set up.

Raspberry Cream Cheese Jell-o- By Jani

1 Lg package Raspberry Jell-O
8 oz cream cheese (you may not need to use all of it)
2 cups or 1 small pkg pecan pieces (chopped)
1 pkg frozen raspberries
Extra creamy cool whip

Prepare Jell-O as directed on package. Pour into 9x13 glass dish and place in refrigerator for about 35-45 minutes or until it is kinda syrupy. Cut cream cheese into little pieces and roll into balls (no bigger than a dime) then roll in nuts. When Jell-o is syrupy stir in raspberries and cream cheese balls. Place back into refrigerator to finish setting up. Top with cool whip right before serving.

Steak Marinate- By Jani

1 Pkg Au Jus Gravy

Garlic pepper Seasoning

Mix Au jus package with 3 cups water. Sprinkle garlic pepper over steaks. Pour Au Jus over steaks and marinate overnight or for several hours.

Shawn got this idea from a meat cutter he was talking with and so we tried it. It makes the steaks so yummy!

Muffin Tin Apple Pies- By Kolt

Muffin Tin Apple Pies

1 can refrigerator biscuts

Softened butter

Cinnamon sugar

Shredded Fuji or Gala apples

Roll out biscut dough, spread some butter on it, sprinkle with cinnamon sugar and then place shredded apple in the center. Wrap it up and place a toothpick in it to keep all the sides together. Place in greased muffin tin and bake at 350* for about 10 minutes or until biscuts are golden brown. Serve with vanilla ice cream.

Peach Crunch Cake- By Jani

29 oz can sliced peaches in light syrup-don't drain- (cut them again into smaller pieces)

1 yellow cake mix

1 stick butter (cut into 16 slices)

3/4 cup brown sugar

1/2 chopped walnuts

Preheat oven to 350*

Layer ingredients in a 9x13 glass dish. Starting with peaches, dry cake mix, butter slices, brown sugar and then the nuts. Bake for about 40 minutes. Serve with Ice cream or creamy cool whip.

Orange Chicken-By Jani

3 chicken breasts cut into pieces

3 eggs (mixed well)

1/2 cup corn starch

1/2 cup flour

garlic pepper

salt

Bring to boil and simmer for 1 minute.

1/2 cup chicken broth

1 cup vinegar

1 1/2 cups sugar (or just a little less)

2 tablespoons soy sauce

8 tablespoons ketchup

Dip chicken in eggs then in corn starch & flour mixture. Place in fry pan with a little olive oil and brown on all sides. Place in 9x13 pan. Add sauce mixture and bake at 350* for approx 35 minutes. Serve with rice.

Surprise Cupcakes- By Jani

1 pkg Devil's food cake mix
1 egg
8 oz cream cheese (softened)
1/3 cup sugar
Dash of salt
1 cup chocolate chips (I like the mini ones)

Mix batter as directed on cake mix box. Fill muffin cups 2/3 full (don't over fill). Mix cream cheese, egg and salt until smooth. Mix in sugar and chocolate chips. Drop by rounded teaspoon full into center of batter. Bake at 375* for 15 minutes. Cool then frost with cream cheese frosting. Keep refrigerated.

Goo-Losh- By Jani

1 lb hamburger browned and seasoned
1/2 onion chopped
2 cans stewed Mexican style tomatoes (don't drain)
1 can tomato soup
dash of ketchup
dash chili powder
large elbow macaroni cooked

Brown hamburger with onion, season salt and pepper. Drain off fat. Add stewed tomatoes, soup, dash of ketchup and some chili powder. Bring to a boil and simmer until all ingredients are warm. Stir in cooked and drained elbow macaroni. Serve with corn and garlic bread.

Creamed Eggs On Toast- By Jani

1/2 cup butter
1/2 cup flour
Milk (approx 3-4 cups??)
Hard boiled eggs sliced (3 or 4)
Salt
Pepper
Onion powder
Garlic powder
Season Salt

Melt butter in pan, add flour and form a paste. Slowly pour in milk and cook over medium to medium high heat until it thickens to the consistency you want. Add hard boiled eggs and seasonings to taste. (I just keep tasting it until I get it seasoned where I like it) Serve over toast.

(This was one of the recipe's my mom use to make us. It was my good luck breakfast for the morning of my queen contests. My boys love this recipe too!)

Darla's Coconut Bread- By Jani

4 eggs
2 cups sugar
1 cup oil
2 teaspoons coconut flavoring
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup buttermilk
1 cup coconut

Cream eggs, sugar, oil and flavoring. Add dry ingredients alternating with buttermilk. Fold in coconut. Grease and flour 2 loaf pans. Pour in batter. Bake at 350* for 60 to 70 minutes. Let bread cool slightly then pour glaze over the top.

Glaze:

1 cup sugar
1/2 cup water
2 teaspoons butter
1 teaspoon coconut flavoring

Combine all ingredients in saucepan and heat until it boils. Pour over loaves while still in pans. Leave in pans at least 4 hours before removing bread out of pans.

My neighbor brings this bread over to us every year. I have never looked forward to seeing her more than on Christmas Eve. This Bread is just amazing.

Shepperd's Pie- By Jani

1 lb hamburger seasoned & browned
1 can green beans drained
1 can corn drained
1 can tomato soup
Chopped onion
Dash of ketsup
Mashed potatoes
Shredded cheddar cheese

Mix hamburger, beans, corn and soup altogether. Place in baking dish and cover with mashed potatoes. Bake for approx 30 minutes @ 350* or until all warm and bubbly. Sprinkle with shredded cheese and place back in oven until cheese is melted.

Serve with Rhodes rolls. (While rolls are rising, spray just a little bit of cooking spray on each one and sprinkle salad supreme on them) Bake at 350* for about 12-15 minutes.

Sara's Divinity- By Jani

3 cups sugar
3/4 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon almond extract (just a little less than 1 teaspoon)
1 cup chopped nuts (optional)

Place sugar, corn syrup and water in saucepan. Cook and stir over medium heat to hard ball stage (248 F). Remove from heat and let stand until temperature drops to 220 F, without stirring.

Place egg whites in Kitchen Aid mixer. Use wire whisk attachment. Turn speed to 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about
2 1/2 minutes longer.

Turn speed to 4. Add almond extract and whip 20-25 minutes, or until mixture starts to become dry. Turn to stir and add walnuts, mixing just until blended. You can also add food coloring.

Drop from teaspoons on to parchment paper.

Makes about 20 servings.

Buffalo Chicken Chip Dip-By Jani

2-3 chicken breasts cooked and shredded or 2 large cans of canned chicken
8 oz cream cheese
1/4 cup Franks Buffalo wings sauce (find it by the ketsup, steak sauce etc.)
1/4 cup ranch or blue cheese salad dressing
1 cup mozzarella cheese

Mix cream cheese and salad dressing together. Add chicken and buffalo sauce. Spread in 8x8 pan. Bake at 350* until warm and bubbly. Top with mozzarella cheese.

Serve with tortilla chips.

Kyle's Homemade Hot Fudge- By Jani

1/2 cup light corn syrup
1 ounce unsweetened baking chocolate (shaved into tiny pieces)
1 teaspoon butter or margarine
1/4 teaspoon vanilla

Heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted. (don't over cook or allow to boil) Remove from heat. Stir in butter and vanilla.

Let cool just a few minutes before serving.

Candy Bar Brownies-By Dawnelle

I pkg of Brownie Mix (or you can make it from scratch)
Candy bars (my fav is Reese's cups)

Bake brownies as directed, when you take them out of the oven chop up your favorite candy bars and sprinkle on brownies it will melt all over the top. Let cool and ENJOY!

Cinnamon-Roasted Almonds-By Jani

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (can use a little more)

Preheat oven to 250*. Lightly grease jelly roll pan. Lightly beat egg white; add cold water and beat until frothy, but not stiff. Add nuts and stir until well coated. In separate bowl mix sugar, salt and cinnamon, sprinkle over nuts. Toss to coat and spread evenly on pan. Bake for 50-60 minutes stirring occasionally until golden brown. Allow to cool.

Snickerdoodles- By Jani

1 1/2 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
2 eggs
2 3/4 cup flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt

Cream butter, shortening and sugar. Add eggs and mix well. Add the rest of the dry ingredients and mix.

In a separate bowl add:

1/4 cup sugar
2 teaspoons cinnamon

Roll balls of cookie dough in cinnamon sugar then place on cookie sheet.

Bake at 400* for approx 8-10 minutes.

Ice Cream Rice Crispy Dessert- By Jani

Take 1/2 gallon of vanilla ice cream and set out on counter so it can start to soften.

1 1/2 cubes margarine
1 cup coconut
1 cup brown sugar
1 cup chopped walnuts
3 cups rice crispy cereal

Melt margarine and brown sugar. Pour in coconut, nuts and rice crispies.
Press 1/2 of this mixture in a 9x13 pan.

Take vanilla ice cream and spread over rice crispy mixture- it helps if the ice cream has started to soften quite a bit.

Spread the remaining rice crispy mixture over the top and lightly press it on top of the ice cream. Place in freezer for a few hours before serving.

Serve with caramel and chocolate ice cream topping.

Chili-By Jani

1 can dark red kidney beans-don't drain
1 can regular kidney beans-don't drain
1 can white beans-don't drain
1 or 2 cans diced tomatoes-don't drain
1 lb browned and seasoned hamburger
1 garlic clove
1 pkg chili seasoning mix
Chopped onion
Fresh or canned mushrooms (optional)
Little bit of sugar

Place in crock pot and simmer for a few hours. Serve with shredded mild cheddar cheese, chopped onion and Marie Calendars corn bread.

The corn bread comes in a package and all you do is add water! It's the BEST corn bread I have ever had!

Teriyaki Chicken- By Jani

Chicken tenders

 1/4 cup soy sauce 

1/4 c vinegar

 3/4 cup brown sugar

 1 can pineapple chunks

Flour- approx 1 cup

 Season salt-approx 1 teaspoon

 Pepper- approx 1/4 teaspoon

olive oil

 Mix flour, season salt and pepper. (I just mix some together and dip my finger in to taste it to see if it tastes seasoned enough) if not keep adding until it tastes good to you. Roll chicken tenders in flour mixture until they are completely covered. Place in fry pan with a little olive oil and brown each side. Add the remaining ingredients and simmer until all the chicken is cooked. The sauce will get a little thicker as it cooks. Serve with rice.

Kyle's Favorite Chocolate Pie- By Jani

Mix together:

4 oz cream cheese
2 tablespoons sugar
1 tablespoon milk
1/2 of a 8oz tub of cool whip

Spread in a Graham cracker crust.

Mix together for 2 minutes: (this will be kinda thick)

2 cups milk
2 small packages instant chocolate pudding

Spread over cream cheese mixture.

Refrigerate for 4 hours. Top with remaining cool whip and chocolate sprinkles before serving.

Texas Sheet Cake- By Jani

1/2 cup margarine
1/2 cup shortening
1 cup water
4 tablespoons cocoa

Bring to a boil, remove from heat and put in mixing bowl.

Add:
2 cups flour
2 cups sugar

Mix until well blended.

Add:
1 teaspoon vanilla
1 teaspoon baking soda
2 eggs
1/2 teaspoon salt
1/2 cup sour milk (Just add 1 teaspoon vinegar to milk)

Grease and flour cookie sheet pan-(Don't use all the batter or it will over flow)
Bake @ 350* for 20 minutes.

Frosting

Bring to boil

1 stick margarine
4 tablespoon cocoa
1/3 cup milk

Add:
1 box powdered sugar = 4 cups

Mix well and spread over "Warm" cake.

Mom's Banana Bread By Dawnelle

1/2 Cup Shortening (I use butter flavor)
1Cup Sugar
1 Cup Banana's
2 Eggs
Mix together until well blended.
1/2 tsp Salt
3 tsp Baking Powder
2 Cups Flour
1 Cup nuts (if you want)
Mix until all combined
Pour into greased bread pans
Bake at 350 for 1 hour

Roast Beef Roll Up's- By Jani

1 tube recipe creations crescents (the one that rolls out as 1 piece)

3/4 lb deli roast beef

1 purple onion

1 green pepper

1 pkg mushrooms

1 cup mozzarella cheese

Oregano

Olive oil

Saute vegetables in a little olive oil and oregano until they are starting to get a little soft. Roll out crescents and place roast beef, cheese and vegetables on top- Fold both sides up so they will meet in the middle & then press them together a little. Flip the log over so the seam is on the bottom of your pan. With a knife score the dough a few times. Bake @ 375* for approx 13-15 minutes or until golden brown.

Soup Bowls- By Jani

1 loaf Rhodes bread dough
1 Egg beaten

Cut loaf into thirds. Form each piece into a ball. Place on baking sheet sprayed with non-stick cooking spray or use parchment paper. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350* for 25 minutes or until golden brown. Cool and slice off top. Hollow out the bowl and fill with your favorite soup or dip.

For larger bowls cut loaf in half rather than in thirds.

Ranch Cheese Ball-By Jani

(2) 8 oz. packages cream cheese (softened)
1 package Hidden Valley Ranch seasoning
1/2 cup chopped nuts (optional)
1-2 tablespoons milk
Ritz crackers

Mix ranch seasoning and a little bit of milk just enough to moisten. (about the consistency of dish soap).
Mix in with softened cream cheese until well blended. Form it into the shape of a ball and roll in crushed crackers and nuts. Let set up in the refrigerator.

Spagetti Sauce-By Jani

1 lb hamburger (browned & drained)
2 cans diced italian style tomatoes
1 can tomato paste
1 tablespoon brown sugar
Dash of garlic powder
Dash of Italian seasoning
Dash of chili powder
Dash of soy sauce
Dash of worchester
Dash of pepper
Chopped onion
Mushrooms

Brown hamburger with onion and season salt.  Drain and add the rest of the ingredients. Simmer about 20 minutes or put in crockpot.

Sweet & Sassy Marinate- By Jani

1/2 cup Ketsup
2 tablespoons honey
2 tablespoons pineapple juice
2 tablespoons vinegar
1 tablespoon worchester

Simmer 10 Minutes

Marinte steak or chicken and place on kabobs with mushrooms onion and pineapple chunks. Baste with a little pineapple juice.

Peanut Butter Bars- By Jani

3/4 cup margarine
3/4 cup peanut butter (Do not use no name brand)
2 eggs
1 1/2 cup brown sugar
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon vanilla

Mix together then add

1 1/2 cups flour
2 cups oats


Spread on ungreased cookie sheet and bake at 325* for 15-18 minutes or until golden brown. (it will not look all the way done)

Let cool about 10 minutes and spread approx 1 cup peanut butter on crust. Let cool completely and frost with milk chocolate frosting. ( I use Betty Crocker)


Chocolate Frosting

3/4 cup cocoa
1/2 cup softened margarine
1/2 teaspoon vanilla
2 1/2 cups powdered sugar
Enough milk to moisten

Mix until well blended.

Pumpkin Spice Dessert By Dawnelle

Crust
1Cup biscuit mix
1/2 Cup quick rolled oats
1/2 Cup Brown Sugar
1/4 Cup Butter
Mix Biscuit mix,oats,brown sugar, and butter until crumbly.Press into a 9x13 inch pan. Bake at 375 degrees for 10 mintues.

Middle Layer
1Can Pumpkin
1Can Evaporated Milk
2 Eggs
3/4 Cup Sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
Beat pumpkin,milk,eggs,sugar,salt, and spices until well mixed. Pour over crust. Return to oven and bake 25 mintues longer.

Topping
1/2 Cup pecans chopped
1/2 Cup Brown Sugar
2 tablespoons Butter
whipped cream
Mix chopped pecans,brown sugar,and butter until crumbly. Sprinkle over pudding.Return to oven and bake 15 to 20 minutes longer.cool and serve with Whipped cream

No Bake Cookies- By Jani

2 cups sugar
1/2 cup milk
1 cube butter
3 tablespoons cocoa
3/4 cup peanut butter
1 teaspoon vanilla
3 cups oats

Place sugar, milk, butter and cocoa  in pan and bring to a boil. Boil for 1 minute. Take off heat and add peanut butter, vanilla and oats.

Drop with a teaspoon on parchment paper and let cool.

Chocolate Peanut Butter Sweeties- By Jani

1/2 cup butter (no substitutes)
1 cup peanut butter (only use name brand no generic)
3 cups powdered sugar
5 approx 5 dozen mini pretzel twists
1 1/2 cup milk chocolate chips
1 tablespoon vegtable oil

Mix butter & peanut butter until well blended. Add powdered sugar and mix well. Shape into 1" balls and press one on each pretzel. Place on cookie sheet lined with parchment paper. Refrigerate until mixture is firm (about 1 hour)

Melt chocolate chips with 1 tablespoon vegatable oil. Dip the peanut butter ball into the melted chocolate and place back on cookie sheet pretzel side down. Refrigerate for atleast 30 minutes before serving so chocolate can set up.

Pumpkin Cobbler- By Jani

Mix together:
1 Large can pumpkin pie mix (the one with all the seasonings in it)
1 can eagle brand sweetened condensed milk
3 eggs
1/4 teaspoon salt

Mix until crumbly:
1 yellow cake mix
1 cube softened butter

Place pumpkin mixture in greased 9x13 pan. Pour crumbly cake mix and butter mixture on top. Bake at 350* for 40-45 minutes.
Serve with cool whip and store in refrigerater.

Poppy Seed Chicken-By Jani

 Chicken Breasts
1 can cream of chicken soup
1 cup sour cream
chopped onion
1 1/2 stacks ritz crackers
1 1/2 cubes margarine
1 1/2 tablespoons poppy seeds

Boil chicken then cut up into bite size pieces. Place in greased 9x13 pan. Mix together soup, sour cream, onion and poor over chicken. Melt butter and combine with mashed up ritz crackers and poppy seeds. Pour on top of soup mixture. Bake at 350* for 30 minutes

Goowey Chex Mix-By Jani

1/2 box rice chex
1/2 box Golden grahams
1 1/2 cup slivered almonds
2 cups coconut
1 cup karo syrup
1 cup sugar
3/4 cup butter (no substitutes)

Mix; Sugar, karo syrup & butter on stove. Boil 2 minutes stirring frequently. (watch closely because this will burn easy)

Pour over dry mixture.

Granola Cereal-By Dawnelle

6 oz Butter
1 1/2 Cup Honey
1/2 Cup Brown Sugar
7 Cups Oats
2 Cups Wheat Germ
1 pkg coconut
1/2 Cup oil

Melt Butter,Honey&Sugar in large sauce pan. Mix oats,wheat germ,coconut and oil.
Spread evenly in roasting pan bake 10 minutes @ 300 degrees.
Add nuts and raisins and bake for a additional 15 minutes
Store in air tight container

Layer granola in between yogurt for a yummy breakfast treat

Fiesta Nacho Cheese Dip-By Dawnelle

1 Can Campbell's Fiesta Nacho Cheese soup

1 C.Salsa

1/2 C. Sourcream

Mix soup and salsa microwave for 4 minutes. Stir in sour cream

Serve with Tortilla Chips

Pudding Dessert-By Jani

1 cup flour
1/2 cup softened margarine
3 tablespoons sugar
1 cup chopped nuts
8 oz cream cheese
1 cup powdered sugar
1 6oz instant chocolate pudding
2/3 cup milk
1 small cool whip

Mix together flour, margarine, sugar and nuts. Lightly press in a greased 9x13 pan. Bake at 350* for 15 min. Let cool.

Blend cream cheese and powdered sugar. Spread on cooled crust.

Mix instant chocolate pudding and milk. Spread on cream cheese mixture. Place in refrigerator.
Top with cool whip and nuts or grated chocolate pieces before serving.

Raspberry Pretzel Jello Salad-By Jani

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

Mix these ingredients and pat in a 9 x 13 pan. Bake at 400* for 8 minutes. Let cool.

1 cup sugar
1 8 oz cream cheese
1 8 oz cool whip

Mix sugar and cream cheese. Then fold in cool whip. Spread on cooled crust. Chill in refrigerater.

1 6 oz pkg raspberry jello
2 cups boiling water
1 pkg (12oz) frozen raspberries.

Mix jello and boiling water until disolved. Add frozen raspberries while jello is still hot. Let jello congeal slightly then pour over crust and cream cheese mixture.

Refrigerate and enjoy!

Banana Bread- By Jani

1 cup sour cream
1 cup mashed bananas
1/4 cup butter
1 1/3 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350*. grease 2 loaf pans. Cream butter with sugar. Beat in eggs, vanilla, sour cream and bananas. Combine flour with salt, baking soda and baking powder. spread in loaf pans and bake for approx 35-40 minutes or until toothpick comes out clean. This bread is so moist and yummy! Store in saran wrap and foil.

Breakfast Casserole- Christmas Quiche-By Jani

1/3 cup butter or margarine melted
1 pkg frozen hashbrowns

Place hashbrowns in greased 9x13 pan and pour melted butter over them. Cook in 375* oven for 25 minutes.

Add:
1 pkg shredded cheddar and colby jack cheese
1-2 cups diced honey ham
chopped onion (optional)
Salt and pepper to taste

Mix:
1 cup milk
3 eggs

Pour over the top and bake at 350* for 35-40 minutes or until all the egg is cooked.

Green Jello Salad-By Jani

1 large cool whip
1 small pkg instant pistachio pudding
1 small cottage cheese
1/2 bag mini marshmellows

Mix together and chill

Taco Soup-By Jani

1 lb browned hamburger
1 chopped onion
1 can diced tomatoes-don't drain
1 can corn-don't drain
1 can red kidney beans-don't drain
1 can white beans-don't drain
1 pkg taco seasoning

Place in crockpot and warm. Serve with sour cream, shredded cheddar cheese and Frito scoop chips.

Veggie Soup-By Jani

1 large can V8
1 bag mini carrots
5-6 red potatoes cut up with skins on
little bit of celery
1 onion chopped
1 can diced tomatoes
1 lb hamburger browned and seasoned with season salt and pepper
1 package mixed veggies (corn, beans, carrots, peas)
dash of onion powder
1 tablespoon sugar

Brown hamburger and place in crock pot with the rest of the ingredients. Cook until all veggies are soft and warm.

Smore Crispy Treats-By Jani

Place in large bowl:
9 cups Golden grahams cereal (about 3/4 box)
3 cups mini marshmellows

Mix together in sauce pan:

3/4 cup karo syrup
3 tablespoons butter
1 bag milk chocolate chips

Bring to a boil stirring constantly.

Pour over cereal and marshmellows. Mix well and then press in a 9x13 pan.

Broccoli & Cauliflour Salad-By Jani

1 head broccoli
1 head cauliflour
3/4 cup sunflower seeds
1/2 purple (sweet) onion chopped
6-8 slices bacon (can use the pre cooked kind too)
1 cup shredded cheese-mild cheddar

Dressing **chill for a hour prior to mixing with salad**

1 cup real mayo
2/3 cup sugar
2 tablespoons vinegar

Mix together with salad and serve.

Chocolate chip cookies-By Jani

2 cubes margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 3/4 cups flour (heaping)
1 bag milk chocolate chips

Cream margarine and sugar, add eggs and vanilla and mix well. Add the rest of the ingredients.
Bake at 350* for 10 minutes.

Orange Jello Salad aka "Mormon Jello salad"-By Dawnelle

1 small containter cottage cheese
1 small can mandrain oranges (dranied)
1 small package of orange jello
2 small containers extra creamy cool whip

Mix together the cottage cheese, mandrain oranges and jello let sit over night. Add coolwhip and mix together.

Orange Carrot Cookies-By Jani

3/4 cup shortening
1 cup sugar
1 egg
1 cup cooked mashed carrots or 1 can carrots drained
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
2 cups flour

Cream together shortening and sugar. Add egg and carrots. Mix in the rest of the ingredients. Drop by a teaspoon on cookie sheet and bake at 375* for 10 minutes. Remove from oven and frost while still warm.

Frosting

3 cups powdered sugar
juice from 2 oranges
shredded orange peel
pinch of salt

mix well and frost on warm cookies. Store in refrigerater.

Stuffed Mushrooms-By Jani

1 pkg. Jimmy dean hot sausage
1 8 oz pkg. cream cheese
1 pkg. mushrooms

Wash mushrooms and remove stems. Brown sausage and then add cream cheese. Fill mushroom caps and bake for 20 minutes at 350*

Souvlakia-By Jani

3/4 cup olive oil
1/2 cup lemon juice
1 Tablespoon oregano
1 teaspoon salt
2 teaspoons garlic powder
1 teaspoon pepper

Marinate chicken for several hours or overnight. Cook on grill basting with a little lemon juice.

Yummy Sausage Chip Dip-By Jani

1 lb Jimmy dean hot sausage
1 onion chopped
1 green pepper chopped
1 can diced tomatoes
1 small can green chillies
1 8 oz pkg. cream cheese
1 16 oz sour cream

Cook sausage with onion and green pepper. Do not drain. Add the rest of the ingredients and cook until it's warm all the way through. Serve with tortilla chips.

Easy Stew-By Jani

1 pkg stew meat (browned)
1/2 pkg mini carrots
1 small onion chopped
5-6 red potatoes chopped
2 cans  Campbells golden mushroom soup
1 can cream of celery soup
Salt & pepper to taste

Place in crock pot and cook until all the veggies are done.

Simmering Potpourri- By Jani

1/2 lemon
1/2 orange
3 bay leaves
4 cinnamon sticks
27 whole cloves
4 cups water

Bring to a boil and simmer. Keep adding more water as it boils down.

No-Bake Cheesecake-By Jani

Combine the following ingredients in a blender:

1 8 oz package cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla

Blend for 1-2 minutes.

Pour into ready-made graham cracker pie crust.

Refrigerate 4-6 hours

Serve with your favorite pie filling!

Darla's Carmel Dip-By Jani

2 cups brown sugar

1 cup karo syrup

1 can sweetened condensed milk

1 cup butter or margarine

Melt butter, add the rest of the ingredients. Cook until almost softball stage. (about 3-4 minutes)

To reheat between servings place in microwave.

Carmel Corn-By Jani

3 bags microwave popcorn
1 cube butter
1 cup Karo syrup
1 cup brown sugar
1 can Eagle brand sweetened condensed milk

Microwave popcorn and remove kernels.
Combine butter, Karo syrup, brown sugar. Bring to a boil stirring frequently for about 5 minutes.
add eagle brand milk and bring to a boil again for about 2 minutes.
Pour over popped popcorn.
To eat left overs just warm in microwave until soft

Chicken Enchilada Chip Dip-By Jani

2 chicken breasts (cooked & shredded)
1 small can green chilies
1 can cream of chicken soup
1 8 oz pkg cream cheese
Chopped onion
Dash of cayenne pepper
Shredded cheese

Mix all together--except the cheese. Place in 9x13 dish. Bake @ 350* for approx. 20 minutes or until bubbly. Add shredded cheese and let melt on top. Serve with tortilla chips. You can make this as spicy as you want. You can also use Jalapenos instead of green chilies and cayenne pepper.

Cheesy Potato Soup-By Jani

3 cups chicken broth ( I use water and better than bullion chicken base)
1/2 onion chopped
1 teaspoon garlic or 2 cloves
5 or 6 red potatoes diced
1/2 pkg peas and carrots
1 pkg shredded mild cheddar cheese
3/4 cup butter
3/4 cup flour
1 quart half & half
Salt and pepper

Cut up potatoes and onion. Place in crock pot with garlic, peas and carrots and chicken broth. In sauce pan melt butter, add flour and make a paste. Turn burner to medium high and slowly add half & half constantly stirring until thick. Combine with the rest of the ingredients in crock pot. Add cheese and stir until everything is mixed well. Salt and pepper to taste.