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.