Marshmallow Fudge

by marc anderson
1pt sour cream
4 c. sugar
2 cubes butter
2 12 oz package semi sweet choc. chips
2-3 pkgs. walnuts chopped
1 small bottle marshmallow cream

In large electric fry pan, put sugar, sour cream, and 1 cube butter. Mix thoroughly. Turn on heat slowly, stirring constantly until it reaches a low rolling boil.

TIP: It may burn if you don't continually stir it.

Continue boiling and stirring fir about 12 minutes. In a large bowl, put choc. chips, walnuts, marshmallow cream, and 1 cube butter. (To get marshmallow cream out of a jar use spoon that has been put under hot water)
Pour hot mixture over this and stir thoroughly mixed. Pour into buttered 10x12 2-in. rectangular cake pan and put in fridge to set up. Cover with foil.

Spaghetti Pizza Pie

by Rachel Riley

8 oz. spaghetti, cooked and drained
1/2 c. Kraft 100% grated Parmesan cheese
1 egg, lightly beaten
1 lb. ground beef, cooked and drained
2 c. spaghetti sauce
1 (8 oz.) pkg. Kraft shredded mozzerella cheese

Toss cooked spaghetti, Parmesan cheese and egg. Place in 9 inch pie plate. Press along bottom and sides to form crust. Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with mozerella cheese. Bake at 350 for 30 minutes or intil thoroughly heated. Let stand 5 mins. before cutting into wedges. Makes 8 servings.

Crockpot Chicken

by Stacy Barney

4 chicken breasts
1 (8 oz) cream cheese
1 pkg. Italian dressing mix
1 c. milk

Mix together and pour over chicken. Cook in crockpot 4-6 hours. Serve over rice or noodles.

Swiss Tuna Melt

by Holly Brimhall

1 (6 oz.) can light water-packed tuna, drained and flaked
3/4 c. shredded Swiss cheese
1/2 c. sour cream
1/2 c. mayonaise
1/2 c. chopped onion
1/4 c. chopped celery
Pepper to taste
Bread
Butter, softened

In a bowl, combine the first 7 ingredients. Butter each piece of bread, spread tuna mixture over piece of bread, about 1/2 a cup then top with another piece of bread. Then in a skillet, grill sandwiches until lightly toasted on both sides. Yeild: 4 servings.

Aunt Louise's Barbecue

by Delores Hagen

You can use either beef or pork ribs. Boil your meat in a pan of water with a 1/2 c. vinegar just until the meat is no longer pink. This will help to make your meat tender. While the meat is boiling, start ixing up the BBQ sauce.

1 c. catsup
1/2 c. packed brown sugar
1 tsp. salt
1 tsp. chile powder
1 med. onion, chopped fine
1/2 c. water
2 T. Worcestershire sauce
1 tsp. paprika
1/2 tsp. allspice
1/8 c. vinegar
2 T. flour

Put your meat in a shallow baking pan and pour the BBQ sauce over your meat and continue to cook in the oven at 350 for several hours or until the meat is very tender.

Chicken and Rice

by Laura Johnston

6 c. water
3 c. rice

Bring water to a boil. Add rice and stir until it starts to boil. Turn down heat to simmer and cover with lid for 20 minutes. Do not pick up lid, but keep on lowest heat.

2 c. cooked chicken, chopped up
3-4 cans cream of chicken soup (cr. of chicken with herb is yummy)
1 c. chopped celery
1/2 c. slivered almonds
Mayonaise


While you cook chicken and rice, use 1 can of chicken broth and 1 c. chopped celery and boil for a couple of minutes. Mix hot rice, chicken, cans of soup, and 1 cup mayonaise, 1/2 c. slivered almonds and celery with broth in large pan or bowl. Pour in 9x13 in. pan and bake at 350 for 20 minutes.

Chicken Casserole

by Kathy Morwood

Pieces of chicken breasts
Swiss cheese
Cream of chicken soup

Wrap chicken with cheese. Top with soup and bake. Bake at 350 for 1 hour or until brown. Serve over rice or noodles.

Grape Salad

by: Libby Parr

Ingredients:

6 Cups Red Grapes
6 Cups Green Grapes
8 oz Sour Cream
12 oz Cream Cheese
1 Cup White Sugar

1 tsp Vanilla
1/2 Brown Sugar
1/2 Cup Chopped Pecans

Directions:

-Wash and completely dry grapes
-Mix sour cream, cream cheese, white sugar and vanilla together
-Fold in grapes
-Top with brown sugar and chopped pecans

Cranberry Pork Roast

by Ruby Ricks

2-3 lb. pork roast
1/2 tsp. salt
1/4 tsp pepper
16 oz. can whole berry cranberry sauce (not jellied)
1/4 c. honey
1 tsp. orange zest
1/4 tsp ground cloves
1/4 tsp. ground nutmeg

Place roast in grease crockpot. Sprinkle with salt and pepper. Combine remaining ingredients and pour over roast. Cover and cook on low heat for 6-8 hours. For extra tender meat, cook additional 2 hours. Let stand 10 minutes. Slice or shred meat and serve with herb mashed potatoes.

Best Goop Ever

by Amy Warby

1 lb. hamburger
1 med. onion
1 lg. pkg. extra wide egg noodles
1 can cream of mushroom soup
1 c. milk
1 lb. Velveeta Cheese
1 can sliced black olives

Brown hamburger and onion. Cook noodles, drain. Mix all together. Add soup and milk. Mix in gently Velveeta Cheese, chuncked, and olives. Bake at 350 for 30 mins.

Swedish Meatballs

by Shar Baker

1 lb. ground beef
1 (1 3/8 oz.) env. dry onion soup mix
1/4 c. dried bread crumbs
1 egg slightly beaten
2 T. flour
1 1/2 c. water
1 T. parsley flakes
1/2 c. sour cream

Combine beef, 1/2 env. soup mix, bread crumbs and egg. Shape into 12 meatballs. Preheat skillet; brown meatballs. Drain and set aside. Blend in remaining soup mix and flour gradually. Stir in water and parsley. Cook, covered, over low heat for 10 mins., stirring occasionally. Add and stir in sour cream. Serve with noodles or rice. Serves four.

Cheese Soup

by Sally Whitney

4 diced carrots
1 diced onion
1 stalk diced celery
1 lb. margarine
3 c. flour
1 lb. jar Cheese Whiz
1/2 c. chicken base
6-8 diced potatoes
10 oz. frozen peas
1 1/2 gal. water

Dice vegetables. Boil until tender. Drain and save water. Bring 1 1/2 gallons water to boil with base. Melt margarine and flour to make paste. Add to boiling water. Stir to smooth. Add cheese and vegetables. Simmer. Serve in bread bowls. Yoeld 20-30 servings.

Grape Jello Salad

by Stacy Barney

2 (3 oz.) pkgs. grape Jello
1 lg. can crushed pineapple
1 can blueberry pie filling
2 c. boiling water

In a 9x13 glass dish, combine Jello and water. Next, add in your pineapple and pie filling. Let stand in the fridge.

Topping:

8 oz. cream cheese
8 oz. sour cream
1/2 c. sugar

Mix. Spread over set Jello.

Macaroni Salad

by LaRae Loveridge

3 c. uncooked macaroni
6 hard-boiled eggs, chopped
2 rounded T. green relish or grated cucumber
6 green onions, sliced fine
2 T. prepared mustard
1/3 to 1/2 bottle Shedda sauce
3/4 c. mayonaise
salt & pepper to taste

Cook macaroni in salted water, rinse and drain well. Add mayonaise, Shedda sauce and mustard. Add remaining ingredients, adding chopped eggs last. Garnish with parsley sprigs. This is better refridgerated overnight.

Garden Chicken Pasta Salad

by Rocinda Hansen

1 c. real, light or low fat mayonaise dressing
1 c. milk
2 T. vinegar
1 tsp. salt
8 oz. twist paste, cooked, drained, rinsed with clod water and drained
1 (16 oz.) can chicken or tuna, drained, flaked
2 med. tomatoes, diced
1 sm. cucumber or green pepper, chopped
1/2 c. sliced green onion

In a large bowl, combine mayonaise, milk, vinegar, and salt.
Add pasta, chicken, tomatoes, cucumber, and green onions; toss to coat. If desired, cover and chill to blend flavors.

Layered Bean Dip

by Jackie Freeman

2 (8oz.) cans bean dip
4 ripe avocados
1/4 tsp. salt
1 tsp. lemon juice
3/4 pkg. mild taco seasoning
1 c. sour cream
1 c. mayonaise
1-2 c. cheese
1 or 2 chopped tomatoes
1 bunch green onion, diced
1 can sliced olives

In a 9x13 pan, spread layers:
1- two cans bean dip
2- smash avocados, salt, and lemon juice and add to the top of the beans
3- mix in small bowl the taco seasoning, sour cream, mayonaise, then layer
4- sprinkle cheese, tomatoes, green onions, then olives. Chill and serve with tortilla chips.

Olive Garden Alfredo Sauce

by Deena Olsen

8 oz. cream cheese
3/4 c. grated Parmesan cheese
1/2 c. butter
1/2 c. milk

Mix until warm; serve immediately.

Spinach Dip

by Kathy Morwood

1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 pkg. ranch dressing powder
1 pkg. frozen choppes spinach, thawed and well drained
1 can water chestnuts, drained, chopped
1/2 c. chopped red peppers

Mix cream cheese, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refridgerate several hours or until chilled. Serve with assorted cut-up vegetables.

Southwestern Salad

By Laurie Turner

2 1/2 c. corn chips
1/2 head iceberg lettuce, torn
1 c. shredded Mexican or Cheddar cheese
1 (15 oz.) can pinto beans, rinsed and drained
1 sm. tomato, seeded and diced
1/4 to 1/2 c. salad dressing of your choice
2 T. sliced green onions
1-2 T. chopped green chilies
1 sm. avacado, peeled and sliced

In a serving bowl, toss chips, lettuce, cheese, beans, tomato, salad dressing, onions, and chilies. Top with avacado. Serve immediately.

Chicken, Asparagus, and Mushroom Pasta in a Lemon Garlic Sauce

by Jenafer Lowe

2 medium boneless, skinless chicken breasts cut up into roughly 1" cubes
5-6 cloves garlic, chopped
1 can Chicken Broth
1 pkg. white mushrooms, chopped
1 1/2 cups fresh asparagus cut into roughly 1 inch lengths
Freshly grated Parmesan cheese
1 pkg. penne or farfalle pasta, cooked to al dente
Olive Oil
1 lemon Lemon pepper
Salt and pepper to taste

In a large skillet heat 1-2 tablespoons olive oil. Salt and pepper chicken and cook in heated oil until browned. Remove from pan, keep warm. Place chopped garlic in skillet and cook for 30 seconds, stirring constantly. Deglaze pan with 1/2 cup chicken broth, stirring to remove brown bits clinging to the bottom of the pan. Cook until broth is almost entirely evaporated. Add chopped mushrooms to pan and saute until slightly browned and producing liquid. Salt and pepper to taste. Return chicken to pan and pour 1 to 1/2 cups (approx) chicken broth and lemon pepper to taste. Stir and then add juice of one lemon. Cook on medium heat until reduced by 1/2. Add cooked pasta and asparagus. Cover and allow to seam 2 minutes or until asparagus is bright green (make sure you don't overcook the asparagus) and retains some bite. Stir to combine ingredients and serve with freshly grated Parmesan cheese.

Lemon BBQ Chicken

by Jenafer Lowe

2/3 C. Lemon juice (if lemons are expensive you can use half real lemons and half "reallemon" bottled juice)
1/3 C. Oil
2 t. sugar
1 t. chili powder
1/3 C. vinegar
1 t. salt
1/2 t. pepper
2 T. soy sauce
1 t. paprika
1/2 t. garlic salt
1 medium onion, chopped coarsely
4 lb. chicken pieces

Mix all ingredients, refrigerate overnight. Turn occasionally. Don't make this if you can't marinate it close to 24 hours. It just won't be as good. (We did it once for 2 days and it was divine!) The recipe says you can bake it at 350 with the marinade uncovered for 1 1/4 hours but Jamie has always grilled it. Jenafer and David baked it and it was very tender and good!

Bite-size Taco Turnovers

by Kathy Morwood

1/2 lb. ground beef
1/2 c. taco sauce
2 tsp. chili powder
2 tsp. onion powder
1 pkg. refrigerated pizza dough
1/4 c. chredded cheese
1 egg
1 tsp. water

Cook groun beef. Drain. Stir in taco sauce, chili powder, and onion powder. Set aside. Unroll pizza dough. Roll dough and cut into 12 (3 1/2 inch) squares. Divide filling among dough squares. Spinkle with cheese. Brush edges with water. Lift corner of each square and stretch dough to the opposite corner. Making a triangle. Bake at 425 for 8-10 minutes.

Barbecued Beef

by Wanda Ann Olsen

4-5 lbs. hamburger
16 oz. tomatoes
1/4 c. brown sugar
1 T. Worcestershire sauce
16 oz. tomato sauce
garlic and onion salt to taste

Brown hamburger, drain. Add other ingredients (tomatoes may be blended before adding). Simmer on lower heat for several hours. This dish may be prepared ahead and either refridgerated over night or frozen.

Awesome Baked Beans

by Jackie Freeman

1 lg. (55 oz.) can Bushed Best original baked beans (or two 28 oz. cans)
1 (16 oz.) can pineapple tidbits, including juice
1 (6 oz.) can tomato paste
1/2 c. brown sugar
1 T. dry mustard
1/2 c. ketchup
12 slices cooked and crumbled bacon
4 diced green onions
1/2 c. chopped bell pepper (opt.)
Salt and pepper

Cook on low in crockpot all day.

Cheese Chowder

by Marlene McMullin

1 (10 oz.) pkg. frozen mixed vegetables
1 (10 oz.) can cream of chicken soup
1 soup can of milk
1 c. shredded cheese

Heat on stove or microwave. Stir occasionally. Sprinkle with cheese and serve. Serves four.

Cheese Dip

by Stacy Barney

1 lb. sausage
1 lg. Cheeze Whiz (jalapeno)
1 sm. Cheez Whiz (plain)
1 c. grated cheese
1 c. cream of chicken sou[
1 finely chopped onion
1 (4 oz.) cans chopped green chilies

Brown sausage. Mix all ingredients in crockpot. Heat for 4 hours on low. Serve with chips.

Wassil

By Andrea Brown

8 c. water
1 1/2 c. sugar
2 sticks cinnamon
1 qt. cranberry juice
2 c. orange juice
3 T. lemon juice

Simmer for 25 minutes- water, sugar, and cinnamon. Add cranberry juice, orange juice, and lemon juice.

Taste-A-Rainbow Cupcakes

Ingredients:
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Instructions:
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR DROPS OF FOOD COLORING:
Purple- 9 red and 6 blue drops
Blue- 12 drops
Green- 12 drops
Yellow- 12 drops
Orange- 12 yellow and 4 red drops
Red- 18 drops

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.
Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

Dutch Meat Loaf

by Melanie Horn

1 1/2 lbs. ground beef
1 egg, beaten
1 c. bread crumbs
1 med. onion, cut fine
1/2 (8 oz.) can tomato sauce
1 1/2 tsp. salt
1/4 tsp. pepper

Topping:
Combine 1/2 can tomato sauce
1 cup water
2 T. prepared mustard
2 T. vinegar
2 T. brown sugar

Mix together and form in a loaf pan. Cover with topping and bake for 1 1/2 hours in a moderate oven.

Frozen Banana Punch

by Louise Randall

Boil 1 minute:
3 c. sugar
6 c. water

Add:
1 (46 oz.) Unsweetened pineapple juice
1 (6 oz.) Frozen orange juice
1 (6 oz.) Can lemonade
5 finely mashed bananas

Mix all ingredients and freeze. Serve with 7-up.

Bean Cheesey

by Rachel Riley

2 c. refried beans
2 c. cheddar cheese
8 oz. Cream cheese
8 oz. Sour cream
½ pkg. Taco seasoning
1 drop Tabasco

Bake at 350 for 20-25 minutes in an 11x8 inch pan.

Honey Chicken

by Tamara Thomas

4-6 chicken breasts
4 T. Butter
1/3 c. honey (or more)
½ tsp. Salt
1/4 tsp. Mustard
dash of pepper

Place chicken breasts in baking dish. Melt butter, honey, salt, mustard amd pepper together. Pour over chicken and cook for 1 hr, covered at 370.

Mandarin Orange, Spinach, & Almond Salad

by Jodi Turner

10 oz. bag fresh spinach, washed and drained
11 oz. can mandarin oranges, 2 T. juice reserved
1/2 c. extra-virgin olive oil
3 T. balsamic vinegar
1/4 c. honey roasted almond slivers*

In a salad bowl, combine spinach and mandarin orange segments. In another bowl, whisk together olive oil, vinegar, and mandarin orange juice. Pour the dressing over the spinach and oranges and toss gently. Top with almonds.

*To make almond slivers: Combine almonds, 3 T. sugar and 1 T. water over low heat, stirring occasionally. Continue to cook until almonds are coated with sugar and appear dry. Cool on a paper towel.

Raspberry Surprise Crunch

by Laura Johnston

2c. crushed pretzels
¾ c. softened butter
3 T sugar

Mix all together. Press into 13x9 in. pan. Bake 5 min. at 400. Let cool in freezer or refrigerator.

8 oz. cream cheese, softened
1 can crushed pineapple (save juice for next step)
1c. sugar
12 oz. Cool Whip
2 packages frozen raspberries

Spread cram cheese mixture on pretzel layer and chill for 1 hour. Mix together 1 large packet raspberry Jello with pineapple juice and hot water to make 3 cups. Add 2packages frozen raspberries. Put in refrigerator. When it begins to set, pour onto cream cheese layer and refrigerate 2 to 3 hours until ready to serve.

Heavenly Brownies

by Laura Klarman

Bottom layer:
1 chocolate ckae mix
1 stick melted butter
1 egg
1/2 c. chopped pecans, optional

Mix together. Pour into greased 9x13 pan, batter will be thick.

Top layer:
1 lb. powdered sugar
8 oz. cream cheese
2 eggs

Beat together. Spread over bottom layer. Bake at 350 for 40 minutes or until edges are golden brown.

Cafe Rio Dressing

Ingredients:
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds only if you like it spicy. Or you could substitute a few drops of green Tobasco for the jalapeno.)

Directions:
Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

Ingredients:
1 small bottle Zesty Italian Dressing
1 Tbs chili powder
1 Tbs cumin
3 cloves garlic—minced
5 lbs chicken breast

Directions:
1. Cook all ingredients together in a crock pot for 4 hours, shred meat.
2. Cook 1 additional hour.

Cafe Rio Pork

Ingredients:
1 tsp. ground cumin
1 tsp. oregano
1 tsp allspice
1 tsp cinnamon
1 tsp salt
1 tsp coriander
4 cloves garlic, mashed to paste
juice of one lime

Directions:
1. Put all spices on top of pork roast in crock pot.
2. Fill with 2 C. water and cook for around 8 hours on high.
3. Drain water and shred pork.
4. Put shredded pork back in crock pot & add these additional ingredients.

1 can coke
3 C. brown sugar (or less if you don't want it so sweet)
1-1/2 C. chunky salsa

5. Cook an additional 1 to 2 hours to let flavors mix together.

Cafe Rio Rice

Ingredients:
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c minute rice*

Directions:
1. Blend cilantro, green chiles and onion together in food processor.
2. Bring water to a boil and add all ingredients, simmer covered until rice is cooked through.

* If using regular rice in a rice cooker, use about 2 cups rice to 4 cups water instead.

Chocolate Chip Cheeseball

by Kathy Morwood

1 cream cheese (8 oz.), softened
1/2 c. butter, softened
1/2 tsp. vanilla
3/4 C. powdered sugar
2 T. brown sugar
3/4 c. mini chocolate chips
3/4 c. chpped pecans

Beat cream cheese, butter, and vanilla until fluffy. Add sugars gradually. Beat just until combined, then stir in chocolate chips. Cover and refrigerate 2 hours. Place on a large piece of plastic wrap. Shape into a ball just before serving. Roll ball in pecans. Serve with graham crackers, sweet cookies, or butter cookies.

Glazed Ham

by Angela Joy

1/2 c. butter
1.2 c. brown sugar
1 sm. can crushed pineapple
6-8 ham slices

Melt butter in a small bowl. Dissolve brown sugar in butter. Add pineapple undrained. Pour over ham slices and bake, uncovered, @ 375 for 20 mins. Serve with Au Gratin potatoes.

Soft Sugar Cookies

by Jennifer Shopinski

1 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. flour
1 tsp. cream of tarter
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg

Frosting:
3 c. confectioners sugar
1/4 c. butter, softened
1 tsp. almond extract
2 to 4 T. hot water
Food coloring (opt)

In a mixing bowl, cream butter and sugar. Beat in eggs, vanilla, and almond extract. Combine the flour, cream of tarter, baking soda, salt, and nutmeg; gradually add to creamed mixture. Drop by rounded tablespoon fulls 2 inches apart onto ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

For Frosting: In a bowl, combine confectioners sugar, butter, almond extract and enough water to acheive desired consistency. Tint with food coloring, if desired. Frost cookies. Yeild about 6 dozen.

Creamy Chicken Tacos

by Ruby Ricks

2-3 boneless chicken breasts
2 cups (16 oz. jar) salsa
sour cream
tortillas

Put chicken in crockpot and add a little salt and pepper. Pour salsa on top of chicken. Cover and cook 3 hours on high or 6-7 hours on low. One hour before serving, remove chicken from crockpot, shred it, then return to crockpot and add sour cream to taste (1/2 to 1 cup). Serve on warm tortilla with other optional ingredients, i.e..cheese, cilantro, avacado, etc.

Terrific Taco Soup

by Shar Baker

1 lb. ground beef
1 sm. onion
1 sm. can green chillies
1 can Ranch-style baked beans
1 can whole kernel corn
1 can stewed tomatoes
1 can Mexican-style stewed tomatoes
1 1/2 c. water
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown beef, onions, and chillies. Add remaining ingredients and bring to a boil. Simmer 20 mins. Serves six.
Serve with chips, cheese, and sour cream.

Pot Roast

by Libby Parr

Ingredients:
1 pkg lipton onion soup
1 C. water
2 cans cream of mushroom soup
2-3 beef bouillon cubes
mushrooms (optional)
sprinkle garlic salt

Directions:
1. Brown roast in a pan on the stove. Remove meat from pan and add water and cans of soup to the meat drippings. Stir together
2. Put roast in crock pot and pour meat drippings mixture on top of roast.
3. Add bouillon, garlic salt, mushrooms, and lipton soup pkg.
4. Cook 8-9 hrs mostly on high
5. Remove meat and add corn starch to gravy to thicken.

Strawberry Smoothie

by Estelle Hardin

1 (6 oz.) ctn. strawberry yogurt
2 bananas
1/2 to 1 c. fresh or thawed frozen strawberries
1/2 tsp. vanilla
1 tsp. sugar
1 1/2 c. milk

Place all ingredients in blender. Set on highest speed; blend about 1-2 minutes or until thoroughly blended. Serve cold. Yield: 2-3 servings.