Chocolate Peanut Freeze

Ingredients
8 Ounce Cream Cheese
Dash Hot pepper sauce
8 Tbsp Butter (salted)
1/2 Tsp Garlic Powder
1 Pound Crabs or Lobster
1/4 Tsp Black Pepper
1 Whole Onion

Directions
In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. I use canned crab meat. Usually for crowds, I double the recipe. I also use Keebler Whole Wheat Club Crackers to dip. Those crackers are the best and I turn people onto them every time they try them. I always get asked for this recipe!

This is my own creation inspired by a local Mexican Restaurant here in Marysville.
2-3lbs of your favorite steak cut into 2-3 inch strips. (for very moist strips, marinate overnight in olive oil)
2 cups Monterey Jack cheese, cubed
1/2 package of cream cheese
1/2 milk (or to desired thickness)
1 green AND red bell pepper cut into 2 inch strips
1 medium onion cut into chunks
1 tsp. garlic salt
large soft burrito, taco or enchilada wraps
Olive Oil
1-2 tbsp butter

Heat oven to 300.

Sauté the onion and both peppers in a pan of about 2-3 tbsp of olive oil for about 15-20 minutes or until soft. Meanwhile, on LOW (low because the cheese will breakdown if it's too high) melt the butter, cheese and cream cheese together. Add the milk a little at a time till you get the consistency you want. Should be thin, but not like water.

Once the peppers and onion are done, add in the steak and more olive oil if you need it. Cook just till it's the doneness you like. I like medium rare, but do it as you like it.

After the meat is done to your liking, add the cheese sauce (if completely melted) to the steak mix. Mix well. Add garlic salt.

Spoon mixture into your wrap and roll up. Put wrap into foil and seal tightly. Put in the over for about 5-10 minutes till the wrap is warmed.

I know this might not SOUND good,...but let me just tell you....it IS good. Very Good! You just have to make it and try for yourself!

Ingredients
6 cups chicken broth

1 to 2 16 ounce cans pumpkin solid pack (I use 2)

1 cup thinly sliced onion

1 clove garlic minced

1 1/2 tsp salt

1/2 tsp thyme (I use HALF of what they recommend due to not caring for too much herbs)

1/2 tsp pepper

1/2 cup warmed whipping cream

1 lg fresh hollowed out pumpkin (if desired for decoration)

Fresh parsley (optional)

Directions
In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat and simmer uncovered for 20 minutes. Stir warm cream into soup. Garnish with parsley and serve from a hollowed out pumpkin which has been warmed for 20 minutes in the oven at 350 degrees (if you desire to serve it in a pumpkin).

Serves: 4 Prep: 10 min Bake: About 40 min Cost Per Serving: 85¢ 1 1/2 lb baking potatoes, scrubbed and cut lengthwise in 1/2-in.- thick sticks 1 Tbsp vegetable oil 3 Tbsp light-brown sugar 2 tsp each chili powder and freshly grated orange peel 1 tsp salt 8 chicken drumsticks (2 1/4 lb) 1/4 tsp pepper 1. Position racks to divide oven in thirds. Heat to 450°F. Line 2 rimmed baking sheets with foil (for easy cleanup). Set a wire rack on 1 sheet; coat rack well with nonstick spray. 2. Put potatoes and oil in a large bowl; toss potatoes to coat. Place on prepared rack, overlapping if necessary. Bake on top oven rack 10 minutes. 3. Meanwhile mix sugar, chili powder, orange peel and 1/2 tsp salt in a large plastic ziptop bag. Add drumsticks, seal bag and shake until chicken is coated. Put on other baking sheet. 4. Place chicken on lower oven rack and bake 25 to 30 minutes or until potatoes are tinged golden brown and chicken juices run clear when pierced with fork. Drizzle any juices in baking sheet over the chicken. Sprinkle potatoes with remaining 1/2 tsp salt and the pepper. Per serving: 470 cal, 36 g pro, 42 g car, 3 g fiber, 17 g fat (4 g saturated fat), 109 mg chol, 718 mg sod

2 cups Captain Crunch Cereal, crushed
1 1/2 cups Corn flakes, crushed
1 Egg
1 cup Milk
1 cup All purpose flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 pounds boneless Chicken breast tenders
Vegetable oil for frying

Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce. YIELD: 4 Servings

Oven Crisp Chicken1 C. Bisquick 2 tsp. salt 2 tsp. paprika 1/4 tsp. pepper 1/2 C. shortening (half Crisco - half butter) 1 cut up fryer ( 2 - 3 lb. chicken) Mix Bisquick and seasonings in paper bag. Melt shortening and butter in oven in a 9" x 13" pan. Shake chicken in bag with seasonings. Lay chicken skin down in single layer in hot shortening. Bake at 425 degrees F. for 45 minutes then turn chicken over and bake for another 15 minutes.

In a large saucepan, combine the confectioners' sugar, milk, 1/2 cup butter and chocolate chips. Bring to a boil, stirring constantly. Cook and stir for 8 minutes or until slightly thickened. Refrigerate until cool.

Meanwhile, in a food processor or blender, cover and process cookies until finely crushed. In a large bowl, melt remaining butter; stir in crushed cookies. Press into a 13-in. x 9-in. x 2-in. dish. Refrigerate until firm.

Spread ice cream over crust; freeze. Stir peanuts into chilled chocolate mixture. Spread over ice cream. Cover and freeze for 3-4 hour or until firm. Remove from the freezer 5 minutes before serving. Yield: 15-18 servings.