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.