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 1 Devil’s Food Cake Mix
 2 eggs
 1/2 C. oil
 One Andes Mint per cookie

Mix first three ingredients together and drop in spoonfuls onto a cookie sheet. Bake at 350 degrees for 10 minutes. Remove from oven and lightly pat each cookie with the back of a spatula to flatten cookies.   Immediately after removing from oven, place an Andes Mint on the top of each cookie.  After it starts to melt, take a spoon and gently move the Andes Mint around on each cookie until it is completely smeared over the top of the cookie.  Allow to cool completely before serving or eat immediately for a deliciously rich warm cookie.

Beware….this is seriously delish!!  It is my sister-in-law, Kristin’s recipe.  This recipe makes about 17-18 meatballs.  I love this recipe because most of the ingredients are ones you’d have on hand anyway. 

MEATBALLS:

 1 lb. ground beef
 1 egg
 1 TBSP cornstarch
 1 tsp. salt
 3 tsp. chopped onion (I prefer red onion but it doesn’t really matter)
 dash of pepper

Put all the ingredients in a bowl and mix together with your hand.  It will be somewhat sticky.  Form into balls and brown in a small amount of oil. 

Drain all but 1 TBSP oil.  Pour the meatballs and 1 TBSP oil in a dish and set aside. 

SAUCE:

 1 can pineapple tidbits (tidbits AND juice)
 3 TBSP cornstarch
 1 TBSP soy sauce
 3 TBSP vinegar
 6 TBSP water
 1/2 cup sugar

In your frying pan, mix the above ingredients until it thickens.  I usually mix the water and cornstarch seperately and then put it in the frying pan so it doesn’t make dumplings!  Put meatballs back in sauce and heat through.  Serve over rice and thoroughly enjoy!

SOUP:

 4 c. chicken broth (which is two cans of chicken broth)
 1 c. water
 1 c. half and half
 4 or 5 slices Kraft Cheddar Singles
 1/2 c. all-purpose flour
 1/2 tsp. dried minced onion
 1/4 tsp. ground black pepper
 4 c. broccoli florets (bite-size)
 
GARNISH:

 1/2 c. shredded Cheddar cheese
 2 tsp. minced fresh parsley

Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour.  Set heat on medium. Stir constantly.  Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender, but not soft.  For each serving spoon soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.  Mmmmm.  It is soooo good.

SALAD:

 1-1/2 lbs. broccoli (cut into bite size pieces)
 1 c. raisins and/or craisins
 1 c. red onion
 1 c. sunflower seeds
 7 strips of bacon, cut up into pieces

DRESSING:

 1 c. mayo
 2 TBSP cider vinegar
 ½ c. sugar

Mix the salad with your dressing and serve.  Don’t make more salad then you’ll eat as it doesn’t keep (in my opinion).

To make this salad, use desired amount of Spinach Salad and add dried cranberries, cubed swiss cheese, diced green onion, walnuts, and a Granny Smith apple cut up in small pieces. Serve with Honey-Mustard dressing or Raspberry Vinaigrette.  It is soooo good!

 1 package of bowtie pasta (cooked)
 1 c. celery (chopped)
 3-4 green onions (chopped)
 chicken breasts, cooked and cubed (as much as desired)
 1 bottle coleslaw salad dressing, mixed with 1 c. mayo
 1 can pineapple tidbits (drained)
 1/2 lb. red grapes cut in half
 1/2 lb. unsalted cashews
 1 c. craisins

Mix everything together and enjoy!

 2 c sugar
 1 stick margarine or butter
 3 level Tbsp cocoa
 1/2 cup milk
 3 Tbsp peanut butter
 3/4 cup coconut
 2 cup quick oats 
 
Get all ingredients and wax paper ready before beginning.  Melt butter in large skillet. Take off heat and add sugar, cocoa, and milk. Return to medium heat, stirring constantly. When it reaches a full rolling boil, cook and stir for 1 and 1/2 minutes (do not overcook). Turn off heat. Add all at once-peanut butter, coconut and oats. Mix thoroughly, making sure peanut butter is blended in. Spoon onto wax paper. Should firm up in 20-30 minutes.

 5 lb. baking potatoes
 6 oz. cream cheese
 8 oz. sour cream
 ½ c. butter
 ½ c. milk
 2 tsp. onion salt

Peel potatoes and cut into thin slices. Cook 15-20 minutes in boiling water or until fork tender. Drain. Put potatoes and remaining ingredients in a large mixing bowl and beat until fluffy.  Put in a lightly-greased 9×13 dish. Bake, uncovered, at 325 degrees for 50 minutes. (I garnished my pan of potatoes with thin slices of butter and parsley just to add a little “flair.”)

NOTE: Unbaked mashed potatoes may be chilled up to 2 days before baking. Let stand at room temperature for 30 minutes, then bake as directed.

Recipe by: Heather D. White

I made the yummiest asparagus tonight for dinner.  I broke the asparagus into little bites and steamed them.  Just before they were done….and a little on the crunchy side, I put them in a frying pan with a little olive oil.  Then I added a little balsamic vineager and lemon juice and cooked them until they were done.   Don’t forget to add a little salt and pepper.  I like a little crunch in my asparagus… not soft at all.  YUM, YUM, YUM.  Another version of this recipe is to put some olive oil, balsamic vineager and lemon juice in a gallon size ziploc baggie.  You really don’t need much, just enough to coat evenly.  Wash asparagus and place all of it in the ziploc baggie.  Seal bag and shake.  Then, place on bbq grill.  You have to watch them closely…it only takes a minute or two before they are cooked and ready to go.  Season as desired and watch them disappear!

 6 C. cooked sweet potatoes mashed (approximately 4 large sweet potatoes)
 1/4 C. sugar
 1 C. brown sugar
 1/2 tsp. salt
 2 eggs beaten
 1 C. butter melted
 1/2 C. milk
 1/2 tsp. vanilla
 1 C. chopped walnuts
 1/3 C. flour

Combine potatoes, sugar, 1/4 C. of the brown sugar, salt, eggs, 1/2 C. of the butter, milk and vanilla.  Place in buttered 2 quart casserole dish.  Combine remaining butter, brown sugar, walnuts and flour. Spoon over potatoes.  Bake covered in a 9 x 13 pan at 350 degrees for 30 minutes. (P.S. – My husband usually HATES sweet potatoes and he even had seconds!)

Recipe by: Heather D. White

 6 eggs
 1 c. milk (very warm)
 1 c. flour
 1/2 tsp. salt
 5 Tbsp. butter, melted
 
Beat eggs until they are thick and lemon colored; blend in melted butter, milk and flour.  Bake in well-greased 9 x 13 pan at 450 degrees for 15-20 minutes.   Top with jam, syrup or better yet, Buttermilk Syrup!  This is definitely a family favorite!

I LOVE peppermint.  No two ways about it.  So when I came across this idea, I asked Marie if I could share with all of you.  Thanks Marie!!!!  Here is a link to her blog.  

This stuff is really magic. Mostly because it is gone is seconds as your guests will pile huge dollips into their hot cocoa. My sweet sister-in-law, Jeanne, first introduced this to me years ago and I have been making it for parties ever since. 
Buy peppermint candy canes or even just peppermint round candies. Then using a blender, crush them to powder. It gets loud, so plug your ears.

Then get your whipped cream out. It can be Cool Whip or whipping cream that you whip yourself. For 16 oz. of whipping cream, I poured 1/2 cup of powdered peppermint candy. Stir it in. It makes a fun pink cream and there are even some tiny chunks that are yummy too.

I like to make a large pot of hot cocoa on the stove and then have my bowl of peppermint whipping cream on the side with a large spoon for scooping. Or you can make one mug of hot chocolate and stir in a spoonful or two of the cream. Either way is delicious. To store left over cream, put it into a freezing container and freeze until your next cup of hot cocoa is ready, simply thaw in the fridge. To store leftover peppermint powder, pour into a plastic bag or container and place in the cupboard.

 9 cups Chex cereal (any kind)
 ¼ cup butter or margarine
 1 pkg. (6 oz) semisweet chocolate chips
 1 tsp. vanilla
 ½ cup peanut butter                                    
 1 ½ cups powdered sugar

Measure cereal into large bowl; set aside.  Microwave chocolate chips, peanut butter and butter in 1 quart microwavable bowl uncovered on High 1 minutes; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.  Pour into 2 gallon plastic food storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator (delicious chilled!)

We had these for lunch today and my kids LOVED them.  I had some left over spaghetti in the fridge from dinner last night.  So I put some spaghetti on some bread and they gobbled them up!  Quick and easy.

 1 large pkg. lemon cook and serve pudding
 1 large pkg. orange Jell-O
 Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip.  This is my new favorite!!  Sooooo yummy. (I added a small can of mandarin oranges, drained, before placing in fridge to cool.)

Recipe by: Heather D. White

 24 Wonton Wrappers
 Refrigerated Butter Spray
 1 cup Cheddar Cheese shredded
 1/2 cup Ricotta Cheese
 1 can (4 oz) Green Chilies diced
 1 tablespoon Chives minced
 1/4 teaspoon Salt – have this
 1/4 teaspoon Ground cumin
 1 can (12 oz) Black olives

Using greased miniature muffin cups, press wonton wrappers in so that they make a cup. Spritz with butter spray. Bake at 350° for 8-9 minutes or until the edges are browned.

In a bowl, combine the cheeses, chilies, chives, salt and cumin. Spoon into cups. Top with olives. Bake for 10 minutes or until golden brown and bubbly. Serve warm.

So, this recipe is only a million calories but ohhhhhhh so delicious.  You won’t go back to store bought syrup after tasting this….

 1/2 cup butter
 3/4 cup sugar
 1/2 cup buttermilk
 1 teaspoon vanilla
 1 teaspoon baking soda

First melt the butter. Add sugar and buttermilk. Boil for two to three minutes. Remove from heat. Add vanilla and baking soda.  Syrup will be a light brown, caramel in color.

It is better to make this recipe in a pot that can hold 2-3 times the ingredients because once you add the soda it bubbles up…like this:

I put my left over syrup in an extra container.  Just make sure you store it in the fridge until you need it again.

 8 eggs beaten until light yellow
 8 c. warm/hot milk
 1 c. sugar
 1 tsp. salt
 1-1/2 tsp. vanilla
 nutmeg and cinnamon
 
Stir in the above ingredients in a large bowl adding them in the order listed.  Pour into a 9 x 13 pan.  Sprinkle as much cinnamon and nutmeg on top as desired.  Cook for about an hour at 350 degrees.

Put the following ingredients in a trifle bowl in the order listed:

 chopped romaine lettuce (into thin strips)
 1 chicken breast cut into cubes
 Swiss cheese
 1 can of black beans (washed and drained)
 1-2 diced tomato(s)
 chopped green onion
 cheddar cheese
 dried pineapple

Mix the following and pour on top of the salad:

 1-6 oz. container of pina colada yogurt
 2 TBSP lime juice

You can make this salad ahead of time. 

Optional: Garnish the top with cashews.  Put cashews on top of salad when ready to serve.  INSTANT YUM!

 1 small to medium pumpkin (cut off top and clean out seeds) 
 1 onion chopped 
 2 lbs. lean ground beef 
 2 Tbsp. soy sauce 
 2 Tbsp. brown sugar 
 1-4 oz. can sliced mushrooms 
 1 can cream of chicken soup 
 2 cups cooked rice 
 1 can water chestnuts drained (optional)  

Preheat oven to 350 degrees.  Brown meat and onion in large skillet.  Drain fat and add soy sauce, brown sugar, mushrooms, soup and rice.  Simmer for 10 minutes.  Paint a face on pumpkin with permanent marker(s).  Fill the inside with the mixture.  Replace pumpkin lid and put on a cookie sheet.  Bake for one hour.  Serves 6 people.  Be sure to select a pumpkin that has a stem.  It serves as the lid handle.

 1 med. Onion, sliced
 2 lb. zucchini, sliced
 ½ c. margarine, melted & divided
 2 c. shredded Mozzarella cheese
 ½ c. plain bread crumbs (I actually used ITALIAN seasoned bread crumbs and LOVED the kick it gave the casserole!)
 ¼ c. grated Parmesan cheese

In a lightly-greased 9×13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

Recipe  by: Heather D. White

 1 pkg. white cake mix
 6 oz. semi-sweet chocolate chips
 1-1/3 cups orange juice

Prepare cake mix as directed. Substitute orange juice for water. Fold chocolate chips into mix. (They will settle to the bottom.) Pour mix into greased 9 x 13 pan. Bake as directed. Cool and frost with a thin layer of chocolate frosting.  In the cake pictured, I used cream cheese frosting and drizzled melted chocolate on top.  Yum!

- 8 cooked potatoes (skin ‘em and dice them up)
- 1 cup sour cream
- 1 stick of butter
- 1 cup of crumbled bacon
- 1/4 tsp. Lawry’s seasoning salt
- 1 green onion, diced
- pepper (how ever much you like)

After it is all mixed together, put it in a casserole dish and cover with a cup of cheese.  Put it in the oven at 350 for 15-20 minutes.  Enjoy!!

MMMmmmm…. I wish you could smell this!

 2 cans (16 oz. each) baked beans (I use Bush’s ORIGINAL Baked Beans)
 1/2 medium onion, chopped
 8-10 pieces of crumbled bacon
 1/2 cup ketchup
 1/2 cup mustard
 1/2 cup BBQ sauce
 1/2 cup brown sugar, packed
 1/4 cup Worchestire sauce

Mix all ingredients in crock-pot. Cover and cook on low setting.  My crockpot only takes a few hours before it is done.  Make sure to stir it every now and then.

 1 pkg. (1 lb.) miniature smoked sausages
 3/4 lb. fully cooked bratwurst
 3/4 lb. smoked kielbasa or Polish sausage
 1 bottle (18 oz.) barbecue sauce
 2/3 C. orange marmalade
 1/2 tsp. ground mustard
 1/8 tsp. ground allspice
 1 can (20 oz.) pineapple chunks, drained

In a 3 qt. slow cooker, combine the sausages. In a small bowl, whisk the BBQ sauce, marmalade, mustard and allspice. Pour over sausages and stir to coat. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple a few minutes before serving. (Yield 12-14 servings)

Recipe by: Heather D. White