Grape Jelly Meat Balls

2 12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag frozen meat balls

Put chili sauce and jelly in sauce pan and heat until jelly is melted and sauce is smooth.  Transfer to crock pot and add meat balls.  Cook on high for three hours and serve.

Book club pumpkin dessert

1 15 ounce can pumpkin
1 12 ounce can evaporated milk
1 teaspoon cinnamon
1 cup sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter, cut into pieces

Topping
1 8 ounce pkg. softened cream cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

Whisk together pumpkin, milk, cinnamon and sugar.  Pour into a 9x13 baking dish.  Place pieces of butter on top then sprinkle with cake mix and pecans.  Bake at 350 for 50-60 minutes but do not overcook.  Remove from oven and set aside to cool.

Topping
Using a hand mixer, whip the cream then add cream cheese.  Mix well then add sugar and cinnamon.

Cabbage salad

  Cabbage Salad

   1 head of cabbage           

   2 green onions optionally
   1/2 cup diced celery

   1 pkg. almond silvers        

   1 can of chicken breast drained

   *1 pkg. ramen noodles

    *Add just before serving.

    Mix all together and add dressing just before serving.

     2 Tbsp. sugar                

     1/2 c. salad oil

     1 tsp. salt                     

     1/2 tsp. pepper

      3 Tbsp. rice vinegar

White hot chocolate

I cup half and half
2 oz. white chocolate chips
Pinch of sea salt
1/2 teaspoon pure vanilla

Combine first three ingredients.  Simmer for about 2 minutes.  Remove from heat and add vanilla.  Garnish with chopped Andes mints.

Fritos Salad

1 can ranch syle beans, drained 2 cups cheddar cheese, grated 1 large head lettuce, chpped 1 (8oz) catalina salad dressing 1 regular bag Fritos 1 large tomato chopped sliced olives sliced green onion Mix beans. Add cheese and tomatoes, onions, and olives. Refrigerate. Just before serving add Fritos and dressing. Mix well. and serve.

Christmas Punch

4 cups cranberry cocktail juice 4 cups pineapple juice 1 tablespoon almond extract 1/2 to 1 cup sugar (depending on the tartness of the cranberries) 7 up Mix first four ingredients. when serving, mix half and half with 7 up

Blackberry Cobbler

3 cups fresh or frozen blackberries 1 cup sugar 1/4 tsp ground cinnamon 3 Tablespoons cornstarch 1 cup cold water 1 Tablespoon butter Biscuit topping 1 1/2 cups flour 1 Tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold butter 1/2 cup milk In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and sit until mixture comes to a boil. Combine the cornstarch and water until smooth. Stir into fruit mixture. Bring to a boil, cook and stir for 2 minutes until thickened. Place in a greased baking dish. Dot with butter. For topping, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coars crumbs. Stir in milk, just until moistened. Drop by tablespoonfuls onto hot berry mixture. Bale uncovered at 350 degrees for 30 - 35 minutes or until topping is golden brown. Remove from oven and spoon into bowls then top with whipped cream or ice cream.

Stuffed Green Peppers

1 cup cooked rice 2 large green peppers, halved, seeded 1 1/2 pounds ground beef or turkey 1 onion, chopped 2 cloves garlic, chopped salt and pepper to taste 1 tsp. Italian seasoning 1 (15 oz) can tomato sauce 1/3 cup ketchup 2 cups shredded mozzarella cheese. Place peppers in boiling water for 10 minutes. Remove and place in baking dish. Brown meat, onion and garlic. Add salt, pepper and Italian seasoning. Add tomato sauce, rice and ketchup. Simmer for about 10 minutes, then spoon the meat mixture into the halves of green pepper. Bake at 350 degrees for 45 minutes. Top with cheese and return to oven until cheese is lightly browned. OPTION: Instead of using halved bell peppers, chop a bell pepper and add to the meat mixture. Spoon into a baking dish and bake as directed.

Seven layer bean dip

1. 2 cans refried beans 2. Guacamole 3. 1 pint sour cream with 1/3 cup mayo and i pkg taco seasoning. Mixed 4. 6 - 7 sliced green onions 5. 3 chopped tomatoes 6. i can sliced olives 7. Shredded cheddar cheese Spread first three ingredients in layers in a 9 x 13 pan. Top with remaining 4 ingredients. Chill and serve with chips.

Seven layer salad

Layer into a 9 x 13 plastic container 1. chopped lettuce 2. Chopped celery 3. Chopped green onion 4. Chopped green pepper 5. Frozen petite peas 6. Dressing ( 1 pint Miracle Whip with a Tablespoon of sugar mixed in) 7. Grated cheddar cheese. Chill several hours or overnight before serving.

Mary's Salsa

1/2 bushel tomatoes, scald, peel and quartered 8 green peppers, chopped 8 onions, chopped 8 jalapeno peppers, seeded and chopped 1 small can chopped green chilies 2 2/3 cup red wine vinegar 1 Tablespoon chili powder 1 Tablespoon cayenne pepper 1 Tablespoon oregano 1 Tablespoon salt 4 Tablespoons sugar 1 Tablespoon garlic powder 1 Tablespoon onion powder. Mix above mixture in a big kettle. Boil for 6 hours, stirring frequently. Sugar causes this to scorch easily. Place in sterilized pint jars and freeze.

Chocolate Chip Applesauce Cookies

2 eggs 1 1/2 cups sugar 1 cup shortening 2 tsp baking soda mixed in 2 cups applesauce 4 cups flour 1 tsp cloves 1 tsp cinnamon 1 tsp nutmeg 1 tsp salt 1 12 oz package semi-sweet chocolate chips Mix first 4 ingredients separately. Add dry ingredients, and mix then stir in chocolate chip. Bake at 375 degrees until done.

Pepperoni Pizza Pasta Bake

2 pounds ground beef 1 large onion, chopped 2 jars (28 oz each) spaghetti sauce 1 package (16 oz) spiral pasta cooked and drained 4 cups shredded mozzarella cheese 8 ounces sliced pepperoni IN a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain, Stir in spaghetti sauce and pasts. Transfer to two greased 13 in x 9 in baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Bake one at 350 degrees for 25 - 30 minutes and freeze one for later.

Brandee's Oreo Cookies

2 German Chocolate Cake mixes 4 eggs 1 tsp. vanilla 1/2 cup butter flavored Crisco Mix and roll into 1 inch balls. Bak at 350 for exactly 8 minutes. DO NOT OVERCOOK. Cool completely. Filling: 3 oz cream cheese softened 2 cups powdered sugar 1/2 cup butter or margarine, softened, 1 tsp. vanilla Mix and put filling between the bottoms of two cookies.

Maple Walnut Crisps

44 club crackers 1 cup unsalted butter 1 cup brown sugar 2 Tablespoons Maple syrup 1/2 cup chopped pecans 1/2 cup chopped walnuts 1/2 cup chopped almonds 1/4 teaspoon maple flavoring place crackers in a single layer on a parchment lined cookie sheet. In a small saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil, cook and stir for 3 - 4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers. Bake at 350 degrees for 10 - 12 minutes or until tops appear dry. Cook completely on a wire rack. Break into pieces. Store in an airtight container

Creamy potatoes for a bunch

1 pound country sausage, browned and drained enough red potatoes to feed your bunch, sliced and quartered small bag of little carrots 2 cubes of butter 4 big cans cream of chicken soup 1 big can cream of mushroom soup 2 big handfuls of shredded cheddar cheese onion salt pepper sour cream to add at the end. Brown and drain sausage. Place in a big roasting pan. Add potatoes, and carrots. Melt butter and combine with soups, onion salt, and pepper. Pour over potatoes. Mix and bake until carrots are soft. Add cheese and melt. Just before serving, add some sour cream on top. NOTE: Do not add regular onion, as it makes the whole dish watery. If preparing for a smaller group, cut the soup down but keep the same proportions.

Lemon Cake Mix Cookie Sandwiches

1 box lemon cake mix 1/2 cup oil 2 eggs 1 can lemon frosting 1 cup sugar 1 packet lemonade Kool-Aid Mix first three ingredients together. Roll in 1 inch balls. Mix sugar and lemonade mix and roll balls in sugar mixture. Bake at 350 degrees for 7 minutes or until done. Frost cookies and make into sandwiches.

Simple fudge

12 oz pkg semi- sweet chocolate chips
1 can sweetened condensed milk
1/4 stick of butter

Melt butter and sweetened condensed milk in microwave for 2 minutes or until melted.  When melted, add chocolate chips and stir until chips are melted and creamy.  Pour into a buttered pan and refrigerate for 2-3 hours until set.

Monterey Chicken

4 - 6 boneless, skinless chicken breasts your favorite bbq sauce Zesty Italian salad dressing 1/2 cup chopped green onion 1 cup diced roma tomatoes 1/2 pkg cooked bacon shredded monterey jack or colby-jack cheese Marinate chicken breast in Italian dressing for 12 - 24 hours. Grill chicken breasts. Place grilled chicken in a baking dish and brush with bbq sauce (both sides). Top each chicken beast with slices of cooked bacon, cheese, diced tomatoes, and sliced green onions. Bake at 350 degrees until cheese is melted through.

Almond Crunch Cookies

1 cup sugar
1 cup powdered sigar
1 cup butter softened
1 cup cooking oil
1 tsp. almond extract
2 eggs
3 1/2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
2 cups chopped almonds (or pecans are good too)
6 oz almond brickle baking chips or Heath bits of Brickle

Combine sugars and butter, bear well.  Add the cooking oil, almond extract and eggs.  Gradually stir in combined dry ingredients.  Stir in nuts and chips.  Refrigerate dough for 30 minutes for easier handling if you want.  Roll into balls and roll in sugar and press with a fork dipped in sugar onto an ungreased cookie sheet.  Bake at 350 degrees for 12 - 15 minutes.

Hot Sausage Dip

1 1/2 pounds country sausage
1 large sweet onion, chopped
1 large green bell pepper, chopped
8 oz. cream cheese
16 oz. sour cream
2 small cans chopped green chilies

Brown sausage, onion, and pepper together,  Drain well.  Add all other items and mix well.  Keep hot in crock pot.  Serve with tortilla chips.

Jez's Green Chile Chicken Enchiladas

Jez’s Green Chile Chicken Enchilada Casserole

Ingredients:

3 cans cream of chicken soup

1 can evaporated milk

1 big bag of cheddar cheese (or graded cheese block)

1 bag of corn tortillas

1 1/2 cups green chile

3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (you can also use canned chicken)

Instructions:

1. Cook chicken, cut into pieces (or open and drain the can)
2. Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
3. Layer in a casserole pan
     a. A thin layer of sauce (so tortillas dont stick)
     b. Tortillas
     c. Sauce
     d. Cheese
     e. Tortillas
     f. Sauce
     g. Cheese
     h. Till the pan is full, stopping with the cheese layer
4. Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy

Cowboy Meatloat and Potato Casserole

• 1 package Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes
• 1 pound ground meat lean
• 3/4 cup onion finely chopped
• 1/3 cup bread crumbs seasoned
• 1/4 cup Jack Daniel’s® Barbecue Sauce, Honey Smokehouse™
• 1 egg lightly beaten
• 2 teaspoon chili powder
• 3/4 teaspoon salt
• 2/3 cup evaporated milk
• 1 tablespoon butter
• 1 cup crumbled bacon real
• 1/4 cup crispy fried onions canned
• 2/3 cup Mexican blend cheese shredded

1. Preheat oven to 375 degrees F. Coat 9x9 baking dish with nonstick cooking spray. In a large bowl, combine beef, onion, breadcrumbs, Barbecue Sauce, egg, chili powder and salt until well mixed. Gently press into bottom of baking dish. 
2. Bake uncovered for 20 to 25 minutes, or until cooked through. Carefully pour off any excess fat if needed. Adjust oven to broil and place oven rack 6 to 8 inches from heat source.  
3. Meanwhile, microwave Potatoes according to package instructions. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in bacon and fried onions. Spread evenly on top of beef mixture and sprinkle with cheese.
4. Broil for 3 to 5 minutes, or until cheese is lightly browned. Serve hot with additional Barbecue Sauce if desired.

Philly Cheesesteak Sloppy Joes

1 lb. ground beef
1 onion, chopped
1/4 c. steak sauce (A1)
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste
Buns/Rolls

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 10 minutes.

Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don't burn!

Place a scoopful of the meat on the bottom half of the bun.  Enjoy!

Pumpkin Oatmeal Cookies

1 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
1 egg
1 cup canned pumpkin
2 1.2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 t salt
1 cup instant/quick cooking oats
1 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

Bake at 350 degrees for about 10 minutes.

Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Yummy! Thanks to Jamie Cooks It Up!

Creamy chicken and wild rice soup.

1 pound boneless, skinless chicken, cubed
3 tablespoons flour
Salt and pepper
3 tablespoons butter
1 onion, chopped
4 stalks celery, chopped
2 carrots, chopped
1/2 teaspoon poultry seasoning
6 cups chicken stock
1 pkg long grain and wild rice mix ( without seasoning packet)
1 cup heavy cream

Coat chicken in flour. Salt and pepper. Brown in butter. Add vegetables and cook for a few minutes. Add stock, seasoning, rice, and simmer until carrots are soft and rice is done. Remove from heat. Add cream and serve