These are the PERFECT potluck dish to bring to any dinner or BBQ! 

 10 jalapenos
 1 package of cream cheese (8 oz)
 1 c. shredded cheese
 1/2 tsp. Cajun seasoning
 1 lb. bacon (uncooked) or crumbled bacon

Cut the jalapenos in half and remove all the seeds.  (TIP – Be sure not to touch or rub eyes while working and wash hands well when done.)

Once the seeds are removed, fill jalapeno halves with cream cheese mixture.

CREAM CHEESE MIXTURE – Mix cream cheese, shredded cheese and Cajun seasoning in a bowl.  If you’re using crumbled bacon, just throw it in with the mixture and proceed to cook them.

Top with bacon and bake at 350 for 15-20 minutes.  (Makes 20 stuffed jalapenos)

 4-1/2 cups cubed cooked chicken breast
 4-1/2 cups fresh broccoli florets
 3/4 c. chopped red onion
 1/4 c. and 2 TBSP salted sunflower kernels
 1/4 cup and 2 TBSP raisins
 6 bacon strips, cooked and crumbled
 1 cup mayonnaise
 3 TBSP sugar
 3 TBSP red wine vineager

In a bowl combine the first six ingredients.  Combine the mayonnaise, sugar and vineager; add to chicken mixture and toss to coat.  Refrigerate until serving.

Seriously, you will be licking your fingers on this one…sneaking another bite when no one is looking!  This is my husband’s favorite dessert and his mom will make it for him each year for his birthday!  I’m lucky if I get a piece!  Enough said….here’s the recipe:

CRUST:

 1 cup flour
 1 cup chopped nuts (I use chopped cashews or walnuts)
 1/2 cup melted butter

Mix ingredients together and press down firmly into a 9 x 13 pan.  It will be a very thin layer…just make sure it is well distributed.  Bake crust at 350 for 13 minutes.

MIDDLE LAYER:

 1 eight ounce package of softened cream cheese
 1 cup powdered sugar
 1 eight ounce tub of Cool Whip

Blend all three ingredients together well.  If it’s too thick add a little milk.  Spread over cooled bottom layer and refrigerate.

TOP LAYER (Choose one of the following):

CHOCOLATE – Mix 1 (6 oz) package of instant vanilla pudding, 1 (6 oz) instant chocolate pudding and five cups of milk.  Blend together until smooth and pour over the middle layer.  Refrigerate until set.  Serve garnished with whipped cream and chocolate shavings.

BERRIES – Substitute raspberry or strawberry Danish dessert and frozen raspberries or strawberries as the top layer.  Pour over the middle layer.  Refrigerate until set.

LEMON – 2 pkgs. (3 oz) lemon instant pudding and four cups of milk.  Mix until thick and add one can of DRAINED crushed pineapple.  Mix together well and pour over the middle layer.  Refrigerate until set.

 1 can (10-3/4 oz) Cream of Mushroom Soup
 1/2 cup milk
 1/4 tsp. ground black pepper
 1/2 cup grated Parmesan cheese
 1 cup cooked broccoli
 2 cups cubed cooked chicken
 2 cups egg noodles, cooked and drained
 shredded cheddar cheese (as a garnish if desired)

Put all ingredients in pot on stove and stir until heated through.  Top with cheese and serve.

My husband I and both love butterscotch cookies and (to us) this is the best recipe around!

 4-1/2 c. flour
 2 tsp. baking soda
 2 c. butter
 1-1/2 c. brown sugar
 1/2 c. white sugar
 2 pkgs. butterscotch pudding (3.4 oz)
 4 eggs
 2 tsp. vanilla
 3 c. butterscotch chips

Mix flour and baking soda and set aside.  In another bowl, cream together the butterbrown and white sugar.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.  Blend in the flour mixture.  Stir in the butterscotch chips.  Bake at 375 for 7-9 minutes.  Just watch until edges turn a golden brown.