1 jar red pepper jelly
8 oz. brick of cream cheese

Warm cream cheese slightly in microwave.
Pour red pepper jelly over cheese.
Serve with nacho chips or crackers.
Thanks, Brenda

1 chicken
2 large bell peppers, chopped
2 large onions, chopped
1 bunch celery, chopped
1 can pimentos, chopped
1 can whole mushrooms
Chicken stock
1 pkg. spaghetti
Salt
Pepper
Accent
Soy Sauce

Cook chicken in seasoned water and leave in broth to cool.
Debone chicken when cooled and reserve stock.
Cut meat into bite-sized pieces.
Cook the bell pepper, onions, and celery in 1 cup of the chicken stock.
Cook spaghetti in rest of the chicken stock until tender.
You will find you absorb all of the stock.
Toss all together and add the pimentos and mushrooms.
Season to taste with salt, pepper and accent.
From: Debra (Kansla40@att.net)

1 1/2 lbs. ground meat
1 tsp. salt
1/3 tsp. pepper
1 egg, slightly beaten
1 C soft bread crumbs
1 C milk
1 C chopped onion
1 tsp. basil leaves
1/2 tsp. dried oregano leaves
1 C tomato juice
1 Tbsp. cornstarch
1 onion, peeled and sliced
Oil
Paprika

In large bowl, mix beef well. Add salt, pepper and egg.
Mix bread crumbs and milk. Let stand a few minutes.
Add bread crumbs to meat and mix in
chopped onion, basil leaves, oregano and tomato juice.
Add cornstarch. Blend well.
Turn mixture into well greased 9x5 inch loaf pan.
Bake at 350°F for about 1 hour.
Add sliced onion when 15 minutes baking time remains.
Brush onions with oil and sprinkle with paprika.
Bake meatloaf until center is done.
From: Debra (Kansla40@att.net)

4-6 Boneless Skinless Chicken Breasts (cooked & shredded)
Chili Powder ( to u'r taste)
Cilantro (to u'r taste)
Onion Salt & pepper (to u'r taste)
Garlic Salt with Parsley (to u'r taste)
1 8 oz shredded chedder cheese
1 16 oz. Sour Cream
2 cans Cream of Chicken Soup
2 cans diced olives (drained)
2 cans of diced green chilies
12 corn tortillas (cut in strips)

Preheat Oven 350°F. Cover & Bake for 45 Minutes. Mix all (except tortillas) in a large pan on stove & heat thru. Add seasonings to u'r taste. (Use u'r favorite seasonings) Spray a 13x9 in. Pan with Nonstick Spray. Cover bottom of pan with a few tortilla strips & than cover with chicken stuff, than a little cheese. Repeat layers till all gone. Ending with tortillas & cheese on top.
By: ~Cindy~ lilbinkey@yahoo.com

1 1/2 cups small shell pasta (5 1/2-ounces)
1 (14 1/2-ounce) can beef broth
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons A.1. Steak Sauce
1/4 teaspoon red pepper flakes
5 cups cleaned and torn spinach leaves (about 5 ounces)
3/4 pound beef top round, cut into thin strips

Cook pasta according to package directions; drain. Heat broth, tomatoes, steak sauce and red pepper flakes to a boil; boil for 3 minutes. Stir in pasta and spinach; heat to a boil. Reduce heat; simmer for 2 minutes. Stir in beef; cook for 2 to 3 minutes more or until beef is done.
Cindy - lilbinkey@yahoo.com

1 acorn squash (I par cook in microwave)
1.5 tbl. olive oil
1 med. chopped onion
1 green pepper, diced
2 tbl. chili powder
1.5 tbl. ground cumin
½ tsp. cayenne
¼ tsp. cinnamon
3 cans (14.5) stewed tomatoes
1 can (14.5 oz) dark red kidney beans, rinsed and drained
1 tbl. cider vinegar
½ tsp. salt
Sour cream or plain yogurt

After par cooking squash, quarter and scoop out seeds and peel. Cut into ½ inch cubes. Heat oil, add onion and pepper, stir to cook until onion is translucent. Stir in squash, seasonings, and tomatoes with juices, beans, vinegar and salt. Cover and cook until squash is tender but still holds its shape. Top with sour cream or yogurt. Good served over brown rice. I usually just combine the ingredients and put on low in the crockpot.
Source: from the kitchen of Ramona

2 cups vinegar
5 1/2 cups sugar
10 cups sliced diced mango (may use frozen)
1 large onion, diced
2/3 cup diced almonds
2 1/2 cup golden raisins (not dark ones)
1/4 cup diced fresh ginger
1 clove garlic, diced
1/4 cup orange rind grated
3 red bell peppers, diced

Mix vinegar and sugar and boil 5 minutes.
Add all other ingredients and simmer for
1 hour or until thickened.
Place in sterilized jars and seal with wax.
From: Liz (lizdawson@aol.com)

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1 1/4 cup fresh mushrooms, sliced
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups water
1 (15oz) can pizza sauce
1 cup fresh tomato, chopped
1/4 tsp Italian seasoning
1 oz pepperoni, chopped
1 oz crumbled sweet Italian sausage, browned
4 tbsp Parmesen cheese
1 tbsp part-skim shredded mozzarella per bowl

In a large sauce pot, heat oil. Sauté mushroom and onion until tender. Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil; reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir. Place soup in bowls and place mozzarella on top of HOT soup.
By: ~Cindy~ lilbinkey@yahoo.com

1 1/2 cup sugar
1 cup butter, softened
2 eggs
2 1/2 squares unsweetened
baking chocolate,melted
2 tsp. vanilla
1 1/2 cup flour
2 tsps. baking powder
1/2 tsp. salt
3 cup oatmeal
1 16 oz. pkg. semisweet chocolate chips

Heat oven to 350°F.
In a large bowl, combine sugar and butter.
Beat until creamy.
Add eggs, chocolate and vanilla; continue beating until well mixed.
Add flour, baking powder, and salt.
By hand, stir in oatmeal and chocolate chips.
Drop by teaspoonfuls onto cookie sheets.
Bake 12 to 15 minutes or until set. From: Debra (Kansla40@att.net)

1 large pkg. chocolate chips
3 Tbsp. sugar
1 can condensed milk
1 stick butter
1 tsp. vanilla
1 cup flour

Melt chips, sugar, condensed milk and butter in a double boiler.
Remove from fire. Add vanilla and flour.
Drop by rounded teaspoonful onto a greased cookie sheet.
Bake at 350°F for 10 to 15 minutes.
Let set on sheets for 2 to 3 minutes.
Remove and place on racks to cool. From: Debra (Kansla40@att.net)

3 beaten eggs
1 1/2 C sugar 4 oz. squares unsweetened chocolate, melted
1/2 C oil
2 tsp. baking powder
2 tsp. vanilla
2 C flour
Sifted powdered sugar

In a mixing bowl, combine beaten eggs, sugar,
melted chocolate, oil, baking powder, and vanilla. Gradually add flour to chocolate mixture,
stirring until thoroughly combined.
Cover and chill for 1 to 2 hours or till easy to handle.
Shape dough into 1 inch balls.
Roll balls in powdered sugar to coat generously.
Place 1 inch apart on ungreased cookie sheet.
Bake in a 375°F oven for 8 to 10 minutes or till edges are set and tops are cracked. Cool cookies on wire rack.
If desire, sprinkle with additional powdered sugar.
From: Debra (Kansla40@att.net)

1/2 cup light corn syrup
1/2 cup butter
1 cup flour
1 cup semisweet chocolate chips, melted

Heat oven to 300°F.
In 2 quart saucepan, heat corn syrup over med.
heat until syrup comes to a full boil.
Reduce heat to low; add butter.
Cook, stirring occasionally, until butter is melted.
Remove from heat; stir in flour,
place onto well-greased cookie sheets.
Bake for 13 to 15 minutes or
until cookies bubble and are golden brown.
Let stand 1 minute.

Working quickly, immediately wrap hot cookies around
rolling pin or handle of a wooden spoon; hold in place a few seconds to set.
Cool completely.
Dip edges or ends into melted chocolate or drizzle with melted chocolate.
Place on wax paper; let stand or refrigerate
until chocolate has set; about 30 minutes. From: Debra (Kansla40@att.net)

1/2 cup butter
1 egg yolk
2 tsp. water
1 1/4 cup flour
1 tsp. sugar
1 tsp. baking powder
1 12 oz. pkg. of chocolate chips

TOPPING:
2 eggs
3/4 cup sugar
6 Tbsp. melted butter
2 tsp. vanilla

Beat butter, egg yolk and water.
Sift and stir in flour, sugar and baking powder.
Press in a 13x9 inch pan; bake 10 minutes at 350°F.
Sprinkle at once with chocolate chips
and return to oven for 1 minute.

TOPPING: Beat eggs until thick;
add sugar and stir in melted butter and vanilla.
Spread on top and bake 30 to 35 minutes at 350°F.
When cool, cut into small squares.
From: Debra (Kansla40@att.net)

Preheat oven to 325° F (165° C). In a large bowl, whip eggs and sugar until light. Mix in the orange extract and oil; combine the flour and baking powder; stir into the egg mixture along with the walnuts.
Form dough into 4 logs and place them 3" apart onto an ungreased cookie sheet; flatten slightly.
Bake in the preheated oven for 20-25 minutes, or until golden and firm to the touch.
Remove from the oven and cool completely. Remove to a cutting board and slice each log into 1 inch wide diagonal slices with a serrated knife. Return the slices to the baking sheet, cut side down.
Return the slices to the oven and bake for an additional 5-10 minutes, until toasted.
From: Mindy

1 cup boiling water
1 tsp. baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1 tsp. vanilla
2 Tbsp. cocoa
1 3/4 cup flour
1/2 tsp. salt
1 6 oz. pkg. chocolate chips

Place boiling water in pan and stir in baking soda.
Let stand till cool.
Cream together shortening, butter and sugar.
Add beaten eggs, vanilla and cocoa.
Sift together flour and salt.
Alternately, stir in flour mixture and boiling water mixture.
Pour in buttered 13x9 inch pan.
Sprinkle top with chocolate chips.
Bake for 35 minutes at 350°F. From: Debra (Kansla40@att.net)

2/3 cup semi sweet chocolate chips
1/2 cup milk
2 Tbsp. sugar
1/2 tsp. unflavored gelatin
1 Tbsp. cold water
2/3 cup white chocolate chips
1 tsp. vanilla
1 cup cold whipping cream
Tart Shell

In microwave, place chocolate chips, 1/4 C milk, and sugar at high for 1 minute or until hot.
Stir or whisk until smooth. Cool to room temperature.
In small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften.
In 2nd small bowl, microwave white chocolate chips and remaining 1/4 C milk at high for 1 minute or until hot.
Stir or whisk until smooth.
Add gelatin mixture and vanilla; stir until gelatin is dissolved.
In small bowl, beat whipping cream until stiff; fold 1 cup into vanilla mixture.
Fold chocolate mixture into remaining whipped cream.
Alternately, spoon chocolate and vanilla mixtures into baked tart shell;
with spatula swirl for marbled effect.
Refrigerate until firm. From: Debra (Kansla40@att.net)

3 pkg. German's chocolate
1 lb. marshmallows
1 Tbsp. cream

Melt chocolate and marshmallows in a double boiler.
Add cream and stir well.
Drop by teaspoonfuls on waxed paper. From: Debra (Kansla40@att.net)

2/3 cup evaporated milk
1/4 C light corn syrup
1 C packed brown sugar
1 C sugar
1/8 tsp. salt
2 Tbsp. stick butter
2 tsp. rum flavoring
1 tsp. lemon juice

Mix milk, corn syrup, sugars and salt in 2 quart saucepan.
Cook over very low heat, about 20 minutes,
stirring frequently, until thickened; remove from heat.
Stir in remaining ingredients.
Serve warm or cold. Cover and refrigerate any remaining sauce.
From: Debra (Kansla40@att.net)

2 rolls refrigerated chocolate chip cookie dough
3-8 oz. pkgs. cream cheese
3 beaten eggs
3/4 cup sugar
1 tsp. vanilla

Press 1 roll of cookie dough in bottom of 9x13 inch pan.
Beat 3 pkgs. cream cheese, sugar, eggs and vanilla
to a creamy mixture; spoon over dough in pan.
Slice the other roll of dough and arrange on top.
Bake at 350°F for 45 to 50 minutes. Cool and slice. From: Debra (Kansla40@att.net)

Heat oven to 350°.
Stir together 1 1/2 cup vanilla wafer crumbs,
about 45 wafers, 1/2 cup powdered sugar, and 1/2 C cocoa; stir in 1/3 C melted butter.
Press mixture onto bottom and
1 1/2 inches up side of 9 inch springform pan.
Bake 8 minutes. Cool.
From: Debra (Kansla40@att.net)

3 Tablespoons Cornstarch
1 Cup Sugar
2 Tablespoons Karo Syrup
1 Cup Water
1 Package Strawberry Jello
1 Quart cleaned Sliced Strawberries
A ready pie crust

Cook cornstarch, syrup & water until thick stirring; add three tablespoons dry Strawberry Jello. Let Cool.
Add to strawberries, put in precooked pie shell.
Let cool. Add cool whip and serve.

1 1/2 C flaked coconut
3 C rolled oats
1 3/4 C flour
1 tsp. baking soda
1/2 tsp. salt
1 C unsalted butter, softened
1 3/4 C packed dark brown sugar
2 large eggs
1 tsp. vanilla
1/4 C milk

Spread the coconut and oats over a baking sheet.
Bake at 350°F for 10 minutes or until toasted, stirring often. Cool.
Lightly grease 2 large baking sheets.
Mix the flour, baking soda and salt. Cream the butter and sugar in a large bowl at med. speed for 1 minute. Add the eggs and vanilla to the butter mixture and beat until mixed. Beat in the milk. Stir in the flour, then the coconut and oats.
Drop dough in 1/4 cup amounts, 3 inches apart, onto prepared baking sheets. Bake for 12 minutes at 350°F. Let cool 1 minute; transfer to rack.
From: Debra (Kansla40@att.net)