White Chocolate Peanut Butter Krispies

2 cups Rice Krispies
2 cups dry roasted peanuts
2 cups mini marshmallows
1 cup peanut butter
2 pounds white chocolate chips

In a large bowl, combine cereal, peanuts and marshmallows.  In a microwave-safe
bowl, melt chocolate and peanut butter (On high for one minute, then in 30 second
intervals until fully melted).  Stir chocolate into cereal mixture.  Mix will be slightly
runny.  Drop by spoonfuls onto waxed paper.  Let set until firm (about 2 hours).

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.

Cinnamon Popcorn

4 quarts popped popcorn
1 cup butter or margarine
2/3 cup sugar
1 tablespoon cinnamon

Place popped popcorn in a large bowl. In a microwave-safe bowl, combine the butter, sugar and cinnamon. Microwave on high for one minute; Stir. Microwave one minutes longer or until the butter is melted. Pour over popcorn and toss to coat. Transfer to two greased 15 x 10 baking pans. Bake uncovered at 350 degrees for 10 minutes. Cool. Store in an airtight container