Carla's French Bread

1 lg. loaf French bread, cut lengthwise

Mix and spread over both halves:
1 cube butter, softened
1 can (4 oz.) chopped green chiles
1/2 tsp. garlic or onion powder

Mix and spread over top:
2 cups grated sharp cheese
1/2 cup Miracle Whip, (not light)

Sprinkle with fresh grated Parmesan cheese. Wrap in foil and heat in oven to melt. Can place under broiler to slightly crisp just before serving.

Earthquake Cake

Grease and flour a 9x13 pan, cover the bottom with chocolate chips, chopped walnuts, and coconut.

Prepare a German chocolate cake mix as directed on the package and pour over the nut mixture.

Melt and combine:
1-8 oz. cream cheese
1 cube butter
2 c. powdered sugar

Pour over the cake mix and bake as instructed on cake mix.

Fresh Cranberry Relish

1 - 12 oz. pkg. fresh cranberries
1 unpeeled orange
1 c. sugar

Rinse and drain the cranberries. Cut the orange into small chunks and remove the seeds. Do in several batches in blender with orange sections in the bottom then cranberries. Stir in sugar and let set overnight. Leftovers freeze well.

Creamy Beef Enchiladas

2 lbs. lean ground beef
1 c. chopped onion
1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
1 cup sour cream
1 can (4 oz.) chopped green chilies
3 c. shredded cheddar cheese, divided
3 cans (10 oz. each) enchilada sauce, divided
12 flour tortillas (8 in.), warmed

In a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, sour cream, chilies, 1 c. cheese and 1/2 c. enchilada sauce; heat through.

Spread 1/4 c. enchilada sauce into each of two ungreased 9x13 baking dishes. Place 1/2 c. beef mixture down the center of each tortilla. Roll up and place seam side down in each prepared dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Serves 12 or one pan can be frozen.

Tasty turkey meatloaf

1pound lean ground turkey
1/2 cup dry stovetop stuffing mix
1egg beaten
1/4 cup cranberry sauce
Salt and pepper to taste

Mix all together and place in loafpan. Bake at 350 for about 50 minutes or until done. Slice and plate and top with remaining cranberry sauce.

Chocolate Peanut Butter Brownie Bites

1 brownie mix such as Pillsbury

2 Cups semi sweet chocolate chips
1/4 Cup peanut butter

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

Crispy Ranch Chicken

2 cups crispy rice cereal, crushed
1/2 cup freshly grated parmesan cheese
1 envelope ranch salad dressing mix
2 egg whites, beaten
8 skinless boneless chicken thighs (or tenders)
1/4 cup melted butter

Preheat oven to 350 degrees. Spray baking pan with cooking spray. Combine in a medium bowl, rice crispies, parmesan cheese, and ranch salad dressing mix. Mix well. In another bowl, beat the egg whites. Dip each chicken thigh in egg whites, then roll in rice crispies mixture. Place on baking pan. Drizzle with melted butter. Bake until golden brown and juices run clear, about 25 minutes.

Pasta e Fajoli Soup Just Like Olive Garden's

2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, chopped
3 ribs of celery, chopped
2 28 oz cans diced tomatoes undrained
1 16 oz can red kidney beans, drained
1 16 oz can white kidney beans, drained
3 10 oz cans beef broth
3 teaspoons oregano or italian seasoning
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 jar spaghetti sauce (i use Ragu Old World)
8 ounces pasta

Brown hamburger, drain. Add onion and garlic and saute, then transfer to a large slow cooker. Add all remaining ingredients except pasta. Cook on low for 7 - hours or on high for 4 hours. During last 30 minutes on high, or 1 hour on low, add pasta. Serve with grated parmesean on top.

My Granny Dabling’s Chocolate Meringue Pie

½ cup flour
1 cup sugar
½ teaspoon salt
1/3 cup cocoa
½ cup coffee
2 cups milk, scalded
2 yolks, beaten
2 tablespoons butter
1 teaspoon vanilla

Sift flour, measure, and sift again with sugar, salt and cocoa. Pour coffee into sifted dry ingredients. Blend well and add to the scalded milk in a double boiler. Cook over boiling water until mixture thickens and is smooth, about 20 minutes, stirring occasionally. Add beaten egg yolks and cook about 3 minutes longer. Remove from heat and blend in butter and vanilla. Pour into 9" baked pie shell, top with mounds of chocolate meringue (recipe below) and bake in a slow oven 300°F until meringue is set. Remove from oven and let stand away from drafts until cool.

Chocolate Meringue
2 egg whites
¼ teaspoon salt
4 tablespoons sugar
1 Tablespoon cocoa

Beat egg whites and salt until stiff. Add sugar and cocoa. Beat until mixture is smooth, glossy and stiff. Spread on pie.

Notes: In my family, this pie was famous. At every family gathering my Granny Dabling brought this pie and it is wonderful.
I made a version using a microwave that takes a lot less time (see below). Coffee intensifies the chocolate. My grandmother always used Sanka. If you don’t want to use coffee, try Postum, or use the Mormonize version below. Butter is best for this pie, but margarine will get you there. I prefer the pie without the meringue topping, as just I can’t be bothered dealing with it.

Updated and Mormonized Granny Dabling’s Chocolate Pie
1 (9”) baked pie shell
½ cup flour
1 cup sugar
½ cup cocoa
½ teaspoon salt
1 cup dry milk powder*
2½ cups warm water*
2 eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla

* OR use 2½ cups warm milk

Mix flour, sugar, salt, cocoa, and milk powder together in a 2-quart glass bowl. Beat in warm water. Cook in microwave for 3 minutes at highest setting. Whisk until smooth. Continue to microwave at 2-minute intervals (whisking until smooth after each time period) until thick and creamy. Beat eggs in small bowl. Slowly add about ½ cup of hot pudding mixture to beaten eggs; beat together, then pour egg mixture into total pudding mixture. Cook for 1 minute. Remove from microwave and blend in butter or margarine and vanilla and stir until smooth. Pour pudding into baked pie shell, top with mounds of chocolate meringue (recipe below) and bake in a slow oven 300°F until meringue is set. Remove from oven and let stand away from drafts until cool.

Mashed Potato Sweet Rolls

2/3 cup margarine or shortening
1 cup milk
1 cup mashed potatoes (may use prepared instant potatoes)
2/3 to 1 cup sugar
1 teaspoon salt
2 eggs
2 tablespoons dry yeast, softened in ½ cup warm water
6 cups flour

Melt margarine. Add milk, mashed potatoes, sugar and salt in a large mixing bowl. Add eggs and softened yeast. Add flour and stir into a soft dough. Dough will be sticky. Leave in bowl and let rise until double. Divide dough in half and turn out on a heavily floured board. Knead a few times with well-floured hands until soft and pliable. No need to knead very much, just enough to get the dough to form into a soft ball. Divide dough in half. Roll each half out into a 12”x18” rectangle and shape (see variations below). Let rolls rise until double (about 30 minutes). Rolls can be shaped and left to raise overnight in the refrigerator and be baked in the morning. Cover dough with plastic wrap if they raise in the fridge. Bake in 400°F for 15-20 minutes until golden. Makes about 24-36 large rolls

Caramel Nut Rolls
Combine in a small sauce pan 1/3 cup melted margarine, ½ cup packed brown sugar, and 1 tablespoon corn syrup. Stir until smooth and sugar is dissolved. Add 2/3 to 1 cup chopped walnuts or pecans. Pour into a greased 9”x13” and 9-inch cake pan. Set aside.

Roll out ½ of dough and spread with 1/3 cup melted margarine or butter, then sprinkle with cinnamon-sugar. Roll up tightly starting with 15” side; seal ends well. Cut into 1” slices and place in prepared pan. Let rolls rise until double. Bake. Remove from oven and turn pan out onto large rectangular flat platter or clean tea towel. Let rolls cool. Makes 12-18 rolls.

Raisin and Cinnamon Rolls
Brush rolled out ½ of dough with melted margarine and sprinkle with cinnamon-sugar and ¾ cup softened raisins. (Soften raisins by covering with boiling water and let them stand for 5 minutes. Drain well before using in rolls.) Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 9” square or round or 9”x13” pans. Cover, let rise until double Bake. Cool and glaze with icing sugar glaze (below). Makes 12-18 rolls.

Icing Sugar Glaze
Beat together 1 cup powdered sugar with 1½ tablespoons milk and ½ teaspoon vanilla. Add more milk if needed. Glaze should have the consistence of heavy cream.

Cinnamon-Sugar
Combine ½ cup sugar and 2 teaspoons cinnamon.

Orange Rolls
Beat together
6 tablespoons soft margarine or butter
½ cup sugar
1½ teaspoons fresh shredded orange peel.

Spread orange butter over rolled out dough. Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 2 ½” diameter muffin tins OR for softer rolls use a 9” greased round or square baking pan OR 9”x13” greased pan. Cover, let rise until double. Glaze with Orange Glaze while still warm.

Orange Glaze
Mix together 1½ cups powdered or icing sugar combined with 2-3 tablespoons orange juice. Stir until smooth, and spread over warm rolls.

These rolls are easy to make and delicious!

White Chocolate Chex Mix

Mix in large bowl:
3 cups Rice Chex
3 cups Cheerios
2 cups pretzels
2 cups peanuts (or cashews)
12 oz. M&M'S

Melt 1 pound block white chocolate (microwave on medium, stirring every 30 seconds, careful not to burn it). Pour over mix, stir to coat. Pour onto wax paper and cool. Break and enjoy!

Valerie's Carmel Popcorn

1 cup butter
2 cups brown sugar, packed
1/2 cup Karo syrup

Mix together. Bring to a boil. Add in 1 Tablespoon baking soda. Stir. Pour over popped popcorn—use as much popped corn as you like.

Tortilla Roll Ups

8 flour tortillas, (burrito size)
16 slices ham or turkey, thinly sliced
16 ounces cream cheese, softened
1/3 cup mayonnaise
2 ounces black olives, chopped
2 tablespoons green onion, chopped fine

Mix cream cheese, mayonnaise, olives and onions together. Spread on tortilla. Lay meat on filling and roll up tight. Chill before cutting; cut into 1-inch pieces. Cover tightly.

Easy!

Super Easy Zelda-Fried Chicken Nuggets

Sauce
2 cup sugar
1/2 cup vinegar or lemon juice
2 cups chicken broth
3 cups catsup
1/2 tsp garlic powder

Stir sauce ingredients together until sugar dissolves. Set aside.

Lay a single layer of nuggets in large jellyroll pan, about 8-12 nuggets per person. Gently pour sauce over nuggets. Bake at 325º for 45-60 minutes. Turn nuggets over about half way through baking time.

You can also use this sauce using chicken tenders. Serve with hot cooked rice.
The original recipe used chicken wings that have been dipped in beaten egg, rolled in cornstarch, and deep fried in oil--but that was more work than I wanted to go through.

Easy Pizza Snacks

English muffins, split
Italian dressing
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices (optional)

Brush English muffin halves with dressing. Top with pizza sauce, cheese and pepperoni. Bake at 375°F for 10 to 12 minutes or until cheese is melted.

Easy Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
¼ cup light Mayonnaise or salad dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Variation add veggies to yolks:
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped

Taco Dip

Layer in a serving dish in the following order:

Refried beans, warmed
Sour cream
Salsa
Guacamole
Sliced olives
Chopped fresh tomatoes
Chopped green onion
Grated cheddar cheese

Serve with warm tortilla chips.

Guacamole Dip

3 ripe (see below) medium avocados, halved, peeled and seeded
3 tablespoons chopped green onions
1 tablespoon lime juice
1 teaspoon sugar
¼ teaspoon black pepper

Mash avocados with fork, add rest of ingredients, mixing well.
*Ripe avocadoes are very soft to the touch with darkened skin—sometimes black in color. The best way to ripen them is in a brown paper sack on the counter.

Vegetable Pizza--

1-2 pkg. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese, soften
1 envelope ranch dressing mix
Cheddar cheese, grated
Your choice of diced vegetables (green peppers, onions, olives, tomatoes, mushrooms, broccoli, etc.)

Flatten the crescent rolls in a cookie sheet. (Use 2 pkg. if using a large cookie sheet.) Bake the flattened rolls according to the directions, but watch them so they don’t burn. Let the crust cool completely.

Mix the cream cheese and the ranch dressing mix. Spread on the cooled crust. Chop your vegetables and sprinkle on the top. Add the cheddar cheese on top. Keep refrigerated until ready to eat.

Option: Instead of cheese, use grated carrots on top.Great side dish for soups or salads!

Squires' Salsa

Three bottles of whole tomatoes, drained
1 can olives, sliced
2 green peppers, chopped
1 red onion, chopped
2 jalapenos, finely chopped
Cilantro to taste, chopped
Few shakes garlic powder
1 Tablespoon apple cider vinegar
1 Tablespoon oil
Salt to taste (my bottled tomatoes are salty enough)

Mix and eat immediately or refrigerate until ready to eat.

Gaila's Cheese Ball

2 (8oz) packages of cream cheese
1/3 cup dried or minced onion
1/4 cup green pepper finely chopped
1 tablespoon salad dressing (Miracle Whip)
1 teaspoon vinegar
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon Accent
1/2 teaspoon Tabasco
1 teaspoon Worcestershire sauce
3 tablespoons Kraft pimento cheese (because I don't have any other used for the pimento cheese, I usually just add the whole bottle.)

Mix well together in a bowl and let chill - serve with crackers.

Crab Dip

Mix together and spread in flat serving dish:2 packages (8 oz) cream cheese, soften2 Tablespoons Worcestershire sauce1 Tablespoon lemon juice1/2 cup chopped green onions
Spread with 1 pint homemade chili sauce (see below) (or use the sweet chili sauce found a fat, round jar at store labeled “Homemade Chili Sauce”) and top with 1 pound imitation crab flakes, flaked.
Serve with favorite crackers--we like Ritz best. I got this recipe from a friend many years ago, and is sooo good!

Mom's Chili Sauce
1 peck (12 to 14 lbs) tomatoes or 8 cups juiced tomato pulp
1 pound celery or 4 cups chopped
1 quart small onions or 3 cups chopped onions
3 green peppers, chopped
1 quart cider vinegar
¼ cup salt
4 teaspoons Tablespoons pickling spice
4 cups brown sugar, packed

Hard (but traditional) method:
Scald and peel tomatoes. Cook 15 minutes. Drain off at least half of the juice. This is important in order to have a thick sauce. Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add with salt to tomato mixture; continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar. Process as instructed below.

Easier method:
Start with juiced tomato pulp. (I use a juicer) Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add it with salt. Continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar.

Seal in hot and process jars, leaving a ½-inch head space. Process in a boiling water bath 20 minutes. Makes 6 pints.

Gaila's Dip for Chips or Veggies

1 1/3 tablespoon minced parsley
1 1/3 tablespoon minced onions
1 1/3 teaspoon dill weed
1 1/3 teaspoon Bon Appetit
1 cup sour cream
1 cup mayonnaise

Mix well and chill. Serve with favorite chips and veggies.

Ellen's Fruit and Apple Dips

Fruit Dip
12 oz. Cool Whip (thawed)
8 oz. sour cream
¼ cup white sugar
1 teaspoon almond flavoring
Few drops of red food coloring

Mix and chill for 1 hour. Serve with whole or sliced fruit.

Apple Dip
2 pkgs. cream cheese softened
1 cup brown sugar
½ jar caramel sauce
Toffee bits

Mix and serve with sliced apples.

Easy Orangeade

1/2 orange juice (with pulp)
1/2 Sprite

Use an equal volume of orange juice and Sprite. Mix in a cocktail shaker or blender and serve over ice or cubes of soften orange sherbet.

Fruit Spritzer

1 can unsweetened frozen juice concentrate
Club soda, or any lemon-lime soda

Mix frozen juice concentrate according to directions on the can, substituting soda for water.

Gaila's Hot Orange Drink

1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
1 gallon water
six cinnamon sticks

Heat ingredients to a hot drinking temperature, add cinnamon sticks and let them seep for as long as you like.

Mulled Christmas Punch

Tie the following spices in a muslin bag:
2 teaspoons cinnamon
½ teaspoon nutmeg
dash ground cloves

In a large saucepan combine spice bag with:
1 (6-oz. can—about ¾ cup) frozen lemonade concentrate
1 gallon (4 quarts) apple cider

Heat until lemonade is thawed and punch starts to simmer. Remove spice bag and serve hot. Tastes like apple pie.
You can float a red apple studded with whole cloves if you wish.
Keep punch hot during the party by putting it in your crockpot.

Strawberry Slush

1 pkg. 20-oz. frozen unsweetened strawberries, thawed (or fresh berries, washed and hulled)
2 cans (15-0z.) crushed pineapple, juice packed
3 cups orange juice
2-3 pkgs. Equal sweetener-or more to taste

In blender combine 1/3 of strawberries and un-drained pineapple and 1 package of Equal. Blend until smooth. Add 1 cup orange juice. Blend quickly on low. Repeat with remaining ingredients. Pour mixture into ice cube trays (it takes about 5 trays). Cover and freeze until solid. Refrigerate leftover mixture until ready to freeze. Remove from ice cube tray and store in plastic bag.

To Use: Place 2 or 3 cubes in a tall glass. Slowly add diet lemon-lime soda such as 7-Up or Sprite. Stir and break up with a fork.

Variation: Blend 4-5 bananas with fruit.

Frappé

½ gallon vanilla ice cream, softened
½ gallon pineapple sherbet, softened
2 liter bottle Sprite or 7-Up

In a very large bowl, use a potato masher to mash ice cream and sherbet together, until well mixed. Slowly add Sprite, stirring gently with a whisk until slushy. Serve immediately.

Variation: Use lime or orange sherbet instead of pineapple.

Twitchells’ Ultimate Hot Chocolate

1 cup cocoa
2 ½ cups powdered sugar
1 cup Nestles chocolate milk mix
3 cups Hershey's chocolate milk mix
1 2/3 cups powdered non-dairy creamer
10 2/3 cup instant non-fat dry milk powder

Mix together in order given. I use a very large bowl (about 13 quart) and a slotted spoon to mash the lumps out of the cocoa and blend everything together. Store in plastic container. Keeps about 6 months.

To use: Add 1/3 cup mix to 1 (8-oz.) cup hot water. Stir until smooth. Makes about 8 cups of mix, which will make about 24-32 cups of hot chocolate.
Makes a nice gift for friends and neighbors.

Broccoli, Bacon, Raisin Salad

Mix together in bowl:
1 bunch fresh broccoli, washed, drained and
broken into small flowerettes
1 lb. bacon, fried crisp, drained, broken into
small pieces & cooled
1/2 cup whole sunflower seeds, unsalted
1/2 cup raisins

Dressing:
mix together and pour over salad:
3/4 cup mayonnaise
1/4 cup sugar
2 Tbsp. vinegar

Add ins or replacements:
Cauliflower
Craisins
peanuts
chopped egg

Sue's Salad

1 large can kidney beans, drained and rinsed
2 or 3 large tomatoes, cut up
2 green peppers, diced
2 or 3 green onions, sliced
1 medium bottle Catalina salad dressing
1 or 2 bags regular size Fritos

Mix all but Fritos and set in refrigerator to blend flavors for several hours. Add Fritos just before you serve.

Meri's Summer Salad

1/2 red pepper (chopped)
1/2 green pepper (chopped)
1/2 red onion (chopped)
1 cup mayonnaise
1 cup (8 oz.) shredded sharp cheddar cheese
2 cans corn - drained
Chili cheese Fritos - crushed

Combine all the ingredients, except Fritos, in a bowl. Cover and refrigerate for about an hour so the flavors will blend. Then just before serving add the Fritos. Tastes best if the Fritos are crunchy.

Chocolate Praline Cake

8 Tbsp. (1 stick) butter, cut up
1/4 cup heavy (whipping) cream
1 cup packed light brown sugar
3/4 cup chopped pecans
1 pkg. (18.25 oz.) devil's food cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
Sweetened Cream (recipe to follow)
1 square (1 oz.) semisweet chocolate, for garnish

1. Place a rack in the center of the oven and preheat the oven to 325 F. Set aside two 9-inch round cake pans.

2. Place the butter, cream, and brown sugar in a small heavy saucepan. Cook over low heat, stirring, until the butter is melted, 3 minutes. Pour the mixture evenly into the cake pans and sprinkle it evenly with the chopped pecans. Set the pans aside.

3. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans, pouring it out with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cakes until they spring back when lightly pressed with your finger, 35 to 37 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack to cool, praline side up.

5. Meanwhile, prepare the Sweetened Cream. Grate the semisweet chocolate for the garnish.

6. Place one cake layer, praline side up, on a serving platter ans spread half of the Sweetened Cream on top. Place the second layer, praline side up, on top of the first and frost the top of it with the remaining Sweetened Cream, working with clean, smooth strokes. Scatter the grated chocolate on top of the cake. Slice and serve.

or
Bake cake in a 13 x 9 inch pan for 55 minutes. Cool cake for 10 minutes in pan and then invert the cake onto a serving platter. Let the cake cool completely, frost it with Sweetened Cream, and garnish it with the grated chocolate.

Sweetened Cream
1 cup heavy (whipping) cream
1/4 cup confectioners' sugar

1. Place a clean, large mixing bowl and electric mixer beaters in the freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the electric mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

* Store this cake, covered loosely in waxed paper, in the refrigerator for up to 3 days.
published in "the Cake mix Doctor..."

Lime Rice

3 c. chicken stock
2 cloves garlic, minced
1 tsp. cumin
3/4 tsp. salt
1/2 onion
1/2 bunch cilantro
1 small can green chilies
1 Tbs. butter
1 Tbs. lime juice
3 c. rice

Cook rice in chicken stock with cumin, salt and butter. Process garlic, cilantro, chilies, lime juice and onion in food processor. Add to hot cooked rice.

Sweet Pulled Pork (Cafe Rio Style)

3 lbs. pork roast
1 c. brown sugar
1 c. worcestershire sauce
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 T. dried minced onion

add in last hour 1 can red enchilada sauce
1 c. brown sugar

Cook in crock pot about 9 hours. One hour before serving take the roast out and shred the meat. Drain the crock pot and put the meat back in and add 1 can red enchilada sauce and 1 c. brown sugar. Finish cooking. Great served with lime rice and black beans in warm flour tortillas with grated cheese, pico de gallo or salsa and shredded lettuce.

Pico de Gallo (fresh salsa)

4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro chopped
2 cloves garlic minced
1/2 tsp. more or less of lime juice
salt and pepper to taste

Green Chili Burros

Buy a beef roast. rub the outside with garlic salt, then pepper, then kosher salt all over. Roast in a pan or crock pot until meat is fork tender. Shred beef. Add a can or two of green chilies or if you're lucky enough to have them, fresh roasted green chilies. Warm them together to let the flavors meld a while. Thicken juices a little with corn starch/water. Roll up into warm flour tortillas.

Garlic Mashed Potatoes

Add a few cloves fresh garlic to the water while boiling potatoes to mash. They will soften and cook while flavoring the potatoes. Drain the water and mash the garlic while whipping the potatoes. Salt and pepper and butter as usual.

Cabbage Rolls

1 head cabbage (steam head in a pan to soften leaves and save the water)
1 beaten egg
1/4 c. milk
1 chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef (more or less)
1 c. cooked rice (more or less)

Steam cabbage. Cook rice. Mix meatball ingredients. Lay a cabbage leaf down and put about a golf ball sized meatball in and roll up. Place in a big pot or crock pot. Keep adding until all the meat is used up. Make sauce...

4 8oz. cans tomato sauce
1 Tbs. lemon juice
1 Tbs. brown sugar
1 tsp. (more or less, to taste) worchestshire sauce.

Taste test it and when it is savory, pour over the cabbage rolls and cook on low for long time. If sauce starts to dry up, add cabbage water (you want to be able to spoon a little sauce when serving)

Mash up some potatoes and serve with potatoes on bottom, cabbage roll on top, and a little sauce.

Oh Baby, Oh! Roasted Pears in Caramel Sauce

1/3 c. apple juice
1/3 c. brown sugar
3 Tbs. butter
3 firm Bosc (or other) Pears, peeled, halved, and cored
Vanilla Ice Cream for serving

Oven to 400. Arrange pears, cut side up in glass baking dish.
In small saucepan, whisk apple juice and sugar over med. heat until sugar dissolves. Add butter and let melt. Pour over pears. Bake until pears are tender and beginning to brown, about 40 min.
Baste occasionally with sauce.

Scoop of vanilla ice cream on plate, pears around and drizzle with remaining sauce. Easy and elegant.

Summer's Wedding Punch

1 can (12oz.) frozen limeade
3 c. sugar
8 c. water

Stir until sugar is dissolved. Freeze in gallon bags. Mix with 7-Up or Sprite. Serve as slush.

Cucumber Dip

8 oz. cream cheese
1 c. sour cream
2-3 cucumbers
white onion
salt and pepper

Grate cucumbers and onion and pat dry on a paper towel. Add to other ingredients. Great flavor with potato chips.

Cinnamon Rolls

Dissolve 2 Tbs. yeast in 1/2 c. warm water and 1 Tbs. sugar.
This is the most fool-proof soft dough I have ever found.

Scald 1 c. milk
add 1/3 c. shortening
1/2 c. sugar
2 tsp. salt
2 eggs (beaten)
Let cool slightly then add yeast mixture and 4 heaping cups flour. Can be stored in refrigerator overnight if desired.

Let rise, roll out, spread with soft butter, cinnamon, and sugar. Roll up and cut in 12 slices. Let raise on cookie sheet. Bake 400 for 10-15 min. Frost. I use a caramel icing.

German Hot Potato Salad

6 potatoes, cut and boiled
1/3 c. vinegar
2 tsp. salt
1/4 tsp. pepper
1 lb. bacon, cooked and cut up
3/4 c. green onions
3 hard boiled eggs

Mix together while warm and serve over crisp lettuce. My dad's favorite and he was a hot german.

Killer Pasta Salad

8 oz. colored spiral pasta
8 oz. bow tie pasta
Cook and cool...

1 (200z.) pineapple tidbits, drained
2 c. chopped celery
4 green onions, chopped
1 pkg. Craisens
1 c. cashews
1 c. red seedless grapes, cut in half.
*opt.- diced and cooked chicken

Dressing-
1 16oz. Kraft Coleslaw dressing
1 c. mayonnaise

Spinach Dip

2 boxes frozen chopped spinach
1 stick butter
1 onion, chopped
1 can Rotel (diced tomatoes and green chilies)
8 oz. grated cheese
8 oz. cream cheese

Boil spinach, drain. Saute onion in butter, add Rotel and cheese and stir until melted. Add spinach.
Season with salt and pepper or Tony Chachere's seasoning. It too thick, add milk. Serve with crackers or rolls.

Chicken Pot Pie Crockpot style

4 boneless skinless chicken breasts (or chicken tender strips)
5 cups cubed potatoes
2 cups diced carrots
1 chopped onion
1 teaspoon salt (or Johnny's seasoning salt)
1/2 teaspoon pepper
1 teaspoon garlic powder
2 cans cream of chicken soup
1/2 soup can water
1/2 pkg frozen petite peas
1 roll Grands biscuits (cooked to package directions)
shredded cheddar cheese

Place potatoes, carrots and onion in bottom of crock pot. Top with chicken breast. Pour soup over top of chicken. Add water. Cook on high for 3 - 4 hours or on low for up to 8 hours. Remove chicken and shred, then add back to the veggies. Add the frozen peas and stir well. Cook about 20 minutes longer while your biscuits are baking. To serve, slice biscuits in half and place on plate. Top with chicken mixture and then shredded cheese.

Coconut Candy

1 bag sweetened coconut
Either almond bark white candy coating or
small block of dipping chocolate.

Spread coconut evenly in a 9 x 13 pan. Toast in a 325 degree oven, stirring often until coconut is browned and crumbly (about 30 minutes).
Melt almond bark or chocolate in microwave. Stir into coconut. Drop by spoonfuls into fluted candy papers and chill.

Sombrero Bean Dip

1 lb. hamburger, browned and drained
1/2 chopped onion
2/3 cup Heinz HOT Ketchup
1/2 package Taco Seasoning Mix
1 can red kidney beans, drained
1 cup shredded cheddar cheese
sliced olives
sour cream

Brown hamburger. Add onion and cook until onion is soft. In a blender, mix beans, Ketchup and seasoning mix. Blend well and pour over hamburger-onion mixture. Heat through then transfer to a casserole dish. Top with cheese and bake at 350 degrees for about 20 minutes until everything is bubbly. Remove from oven and top with sour cream and sliced olives if desired. Serve with tortilla chips.

NOTE: If you can't find Heinz HOT ketchup, just use regular ketchup and add a little tobasco sauce.