Peanut Butter Balls

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
Finely chopped peanuts for garnish, if desired

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Oreo Truffles

1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening(just enough to thin chocolate chips for dipping)

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. You can also add oreo crumbs to the tops. Let cool. Store in airtight container, in refrigerator.

Thanksgiving Turkey Cookies

These are so dang cute and the kids love to make them:)
All you need is a batch of sugar cookies, white frosting, candy corn, mini m&m's, and orange & black decorating icing! Enjoy....gobble gobble:)

Mexican Layered Dip

Layer the following items..along with any others you may like to add:)

refried beans
sour cream
mexican blend shredded cheese
tomatoes
avacado
cilantro

Serve w/ tortillas or tortilla chips!

Spicy Pumpkin Cheesecake

1 Egg Yolk
1 Extra Large Graham Cracker Crust
2 8oz. Pkg. Cream Cheese
3/4 C. Sugar
2 Eggs
16 oz. Can Pumpkin
2 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Cloves
Whip Cream Topping

Beat egg yolk. Brush on crust. Bake @ 350º for 5 minutes & set aside. In large mixing bowl beat cream cheese, sugar, and eggs. Add pumpkin and spices, mix together, and spoon into the pie crust. Bake at 350º for 45 minutes, or until firm. Refrigerate and top with whip cream. YUM:)

Shortbread

1 lb. Butter
1 C. Powdered Sugar
2 tsp. Almond Flavoring
4 C. Flour

Shape into balls or as desired and bake at 325º for 15 minutes.

Pumpkin Squares

1 pkg. yellow cake mix
3 beaten eggs
1 tsp. baking soda
1/2 c. oil
2 tsp. cinnamon
1 (30 oz.) can pumpkin

Mix together for 2 minutes. Bake in greased jelly roll pan at 350º for 30-40 minutes.

Frosting for Pumpkin Squares:

1 (3 oz.) pkg. cream cheese
3/4 c. butter
1 tbsp. milk
1/2 tsp. vanilla
2 c. powdered sugar

Beat together until fluffy. Keep refrigerated.

Avacado Bean Dip

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (optional)
2 Tb diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! Super easy and very tasty!

Breadsticks

These breadsticks are super easy and quick to make and they taste SO GOOD!!

1 C Warm Water
1 3/4 tsp Yeast
1 T Sugar
2 T Olive Oil
1/2 tsp Salt
2+ C Flour

Dissolve yeast in sugar and water. When dissolved, add salt and oil. Stir in flour, adding enough so that you can handle the dough. Knead for 4-5 minutes, then rise for 30 minutes. Shape into 8 breadsticks. Season if desired with garlic salt and parmesan cheese, or leave plain. Rise one hour. Bake at 400 for 15-20 minutes, until golden brown.

Spinach Lasagna

1 lb. Lasagna Noodles
4 C Chopped Spinach
16 oz. Marinara
2 C Ricotta Cheese
2 Eggs
1/2 C Parmessan Cheese
Salt and Pepper
2 C Mozzarella Cheese
2 T Parmessan Cheese
Sliced Mushrooms (optional)

Prepare noodles according to package directions. Steam spinach 2-3 minutes and drain excess water. Mix ricotta with egg, parmesan, salt and pepper.

Spread a thin layer of tomato sauce on the bottom of a large casserole dish. Cover and layer with noodles, ricotta, spinach, sauce, and mozzarella. Top with the noodles, remainder of the sauce, mozzarella, and 2 T parmessan cheese. Bake uncovered at 350 for 40 minutes.

Chicken Roll Ups

1 6 oz. pkg of Chicken Stuffing Mix
2 Beaten Eggs
6 Small Boneless Chicken Breast Halves, pounded to 1/4 inch thickness
1 Can Cream of Chicken Soup
1/4 C Milk
1 tsp Paprika

Combine stuffing mix with 1 C water. Let stand for 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken and roll up inside chicken. Place chicken, seam side down in baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika. Bake at 400 for 30 minutes, or until chicken is completely cooked.

Chicken Cordon Bleu

Chicken Breasts
Thin Cut Deli Ham
Sliced Swiss or Provolone Cheese
Ritz Crackers

Pound chicken breasts to 1/4 of an inch. Roll each chicken breast up with a slice of ham and a slice of cheese inside. Secure with toothpicks if needed, then roll in crushed cracker crumbs. Bake 30 minutes at 375, top with cream of chicken soup or chicken gravy.

Vegatable Soup

Chuck or round steak, cubed
Onion
Worcestershire sauce
*Brown the meat and onions together in olive oil in a large stock pot; after it starts to brown, add a generous sprinkling of Worcester-shire sauce. Finish browning, stirring often.

Add Canned Diced Tomatoes (any kind...I use about 2-3 cans)
*Fill the pot to about the half-way point; simmer for a couple of hours

Add in the last 90 minutes:
Carrots
Potatoes
Celery
Cabbage

Add your choice of frozen vegetables in the last 45-60 minutes:
Corn
Peas
Green beans

Season with parsley, basil, salt, & pepper.

You can also add small pasta, like alphabet. Barley can also be added.

Chicken and Wild Rice Chowder

1 C Sliced Mini Carrots
1 C Sliced Celery (2 stalks)
1 C of Quartered Mushrooms
3 T Butter
3 T Flour
2 14 oz Cans Chicken Broth
2 1⁄2 C Chopped Cooked Chicken
1/2 C Wild Rice
1⁄4 tsp Ground Black Pepper
14 oz Can Evaporated Milk

In large pot bring chicken broth to a boil and add wild rice, cook until rice is tender. In a separate saucepan cook carrots celery and mushrooms in hot butter over medium heat until tender. Stir in flour. Add vegetable mixture to broth & rice mixture. Add chicken and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk. Heat through.

Chowder

2 Stalks of Finely Chopped Celery
3 T Butter
3 T All Purpose Flour
1 14 oz. Can of Chicken Broth
2 C Diced Potatoes, Cooked Halfway in the Microwave
1/2 C Onion
2 1/2 C Milk
4 Slices of Bacon, cooked and crumbled
Salt and Pepper

Saute celery and onion in butter. Add flour. Stir in broth and bring to a boil, stirring constantly. Add potatoes. Cook until tender, 10 minutes. Stir in milk and heat through. Stir in bacon and any other things you like in your chowder.

Add in ideas:

Corn
Peas
Red Pepper (saute with celery and onion)
Cooked Chicken

Strawberry Orange Spinach Salad

6 C Spinach/Romaine Blend
1 C Strawberries
1/3 C Chopped Green Onions
1 C Mandarin Oranges, Drained
1/4 C Sugared Pecans (heat over medium with 1-2 T sugar until sugar melts and coats nuts)

Dressing:
1/4 C Honey
1/4 C Orange Juice
2 T Vegetable Oil or Olive Oil
2 tsp Dijon Mustard

Shake dressing together and serve.

Spinach and Bowtie Pasta Salad

16 oz Bowtie Pasta
1 Bunch of Green Onions Chopped
2-3 C Chicken Cooked and Diced
6 oz Peanuts - regular or honey roasted
6 oz Craisins - optional
1 Bunch of Spinach
2 Cans Mandarin Oranges

Dressing:
1/2 C Vegetable Oil
1 C Teriyaki
2/3 C White Vinegar
6 T Sugar
1/2 tsp Salt
1/2 tsp Pepper
sesame seeds (as desired)

Make dressing. Marinate pasta, chicken and green onions in dressing 2-3 hours before serving. Add rest of ingredients toss, and serve.

Broccoli Cheese Chowder:

Your family will love this rich and smooth broccoli cheese chowder. Try serving with bread or in bread bowls. It's also delicious with asiago bagels.

2 bunches (about 1 pound) fresh broccoli

1 medium onion, chopped
1/4 cup butter
1/2 cup butter
1/2 flour
4 cups milk
1 cup chicken broth
1 1/2 teaspoons salt
2 cups grated cheddar cheese

Cook broccoli just until tender. Do not overcook. Drain and cut into small pieces; set aside. Saute chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce: melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Serve immediately or keep warm over low heat. Makes 6-8 servings.