Marcie's World's Best Chili

2 pounds beef cubed
1 pound Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (56 ounce) spicy V8
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 strips bacon diced
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips
1 (8 ounce) package shredded Cheddar cheese

Directions
Heat a large stock pot over medium-high heat. Place the steak cubes and sausage in a hot pan, and cook until evenly browned. Pour in the chili beans, spicy chili beans, and Spicy V8. Add the onion, celery, green and red bell peppers, chile peppers, bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Did you know that today is Grape Popsicle Day!

Strawberry Muffins

- 2 eggs
- 2/3 cup sugar
- 1/2 cup milk
- 1/4 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 stick butter, melted and cooled
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 1/2 cups strawberries, hulled and cut in chunks


Directions
Preheat oven to 375°F/200°C. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.
Serves 12

Strawberry Bread

- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups sugar
- 1 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups strawberries, sliced


Directions
Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening , strawberries and bread dough enhancer.
Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes. Test and keep baking until toothpick comes out clean. Cool in pans 10 minutes.
Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.

Chocolate Ice Cream

8 lg. SNICKERS® bars
1 lg. can evaporated milk
1 box Junket
1 1/2 c. sugar
16 oz. coffee creamer
1 tsp. vanilla

Melt 8 large SNICKERS® candy bars in small pan. Add small amount of milk to help dissolve candy. Whip large can of evaporated milk, add 1 box of Junket and sugar; mix. Add coffee creamer and vanilla. Add melted candy and pour into 4 quart freezer. Finish filling freezer with whole milk and freeze.

Snickers Ice Cream

8 lg. SNICKERS® bars
1 lg. can evaporated milk
1 box Junket
1 1/2 c. sugar
16 oz. coffee creamer
1 tsp. vanilla

Melt 8 large SNICKERS® candy bars in small pan. Add small amount of milk to help dissolve candy. Whip large can of evaporated milk, add 1 box of Junket and sugar; mix. Add coffee creamer and vanilla. Add melted candy and pour into 4 quart freezer. Finish filling freezer with whole milk and freeze.

Apple Honey Dog Treats

1 large apple
1/4 cup honey
1/2 cup of water
1/2 teaspoon cinnamon 1 cup oatmeal
1 1/2 cups whole wheat flour
1/8 cup whole wheat flour Directions:
Preheat oven to 350 ° F (180 ° C).
Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.
Makes about 3 dozen crunchy cookies, depending on how big you make them.

Doggie Bisquits

Homemade Dog Treats

2 cups oats
2 cups wheat bran
1 cup cooked liver
1/2 cup vegetable oil
4 eggs
Mix everything together and stir well. Get one spoonful at a time and slide onto a greased cookie sheet with a dull knife like you're making cookies. Drop them about 1 inch apart. Shape with your hand or press down with the spoon. Bake in a 350F degree oven for 10-15 minutes until the treats are browned. Your dog will love these!

Crockpot Italian Roast

12 ounces tomato paste, canned

4 teaspoons garlic, minced

2 envelopes dry onion soup mix

1 tablespoon fresh oregano

1 tablespoon fresh thyme

2 teaspoons salt

2 teaspoons black pepper

4 pounds chuck roast

32 ounces diced tomatoes, canned

2 onions, chopped

4 carrots, chopped

2 potatoes, chopped

2 stalks celery, sliced

4 bay leaves

Directions

1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.

Crockpot Asian Chicken

1 green pepper, cut into strips

1 yellow pepper, cut into strips

1 onion, chopped

2 cloves garlic, minced

8 ounces water chestnuts, canned, drained, sliced

4 1/2 ounces whole mushrooms, jarred, drained

1/2 teaspoon ground ginger

4 to 6 chicken breasts, boneless

4 tablespoons hoisin sauce

1 teaspoon cayenne pepper

Directions

1. Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend.
2. Place chicken breast on top of vegetables.
3. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper.
4. Cook on Low for 8 hours or High for 4 hours.

Diabetic Pulled Pork Sandwiches

	Nonstick cooking spray
1	medium onion, chopped
2	cloves garlic, minced
2/3	cup water
1/2	of a 6-ounce can (1/3 cup) tomato paste
2	tablespoons red wine vinegar
1	tablespoon packed brown sugar
1 1/2	teaspoons chili powder
1	teaspoon dried oregano, crushed
1	teaspoon Worcestershire sauce
12	ounces pork tenderloin
1/4	teaspoon salt
1	medium green sweet pepper, cut into thin strips
6	whole wheat hamburger buns, split and toasted

1. For sauce: Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
2. Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Makes 6 (2/3 cup meat mixture and 1 bun) servings.

Diabetic Chicken Salad

6	ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips*
2	cups fresh baby spinach
1	11-ounce can mandarin orange sections, drained
1/2	cup loose-pack frozen whole kernel corn
2	tablespoons white wine vinegar or cider vinegar
1	tablespoon Dijon-style mustard
2	teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2	teaspoons low-sugar or low-calorie orange marmalade
2	teaspoons salad oil
1/8	teaspoon salt
1/8	teaspoon ground black pepper

1. Divide chicken between two small resealable freezer bags; freeze overnight.
2. Divide spinach, mandarin oranges, and corn between two airtight storage containers. In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.
3. For each serving, pack a salad container, a bag of dressing, and a bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.
4. Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat. Makes 2 servings.
5. *Test Kitchen Tip: If using the packaged refrigerated cooked chicken breast strips, omit the 1/8 teaspoon salt from the dressing.

Diabetic Egg and Potato Casserole

	Nonstick cooking spray
2	cups loose-pack frozen diced hash brown potatoes with onion and peppers
1	cup loose-pack frozen cut broccoli or asparagus
1/3	cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
1/3	cup evaporated fat-free milk
2	tablespoons all-purpose flour
2	8-ounce cartons refrigerated or frozen egg product, thawed
1/2	cup shredded reduced-fat cheddar cheese (2 ounces)
1	tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4	teaspoon black pepper
1/8	teaspoon salt

1. Preheat oven to 350 degree F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli or asparagus in bottom of baking dish; top with Canadian bacon or ham. Set aside.
2. In a medium bowl gradually stir evaporated milk into flour. Stir in egg product, half of the cheddar cheese, the basil, black pepper, and salt. Pour egg product mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make-Ahead Directions: Prepare as directed through step 2. Cover and chill for at least 4 hours or up to 24 hours. To serve, uncover

WILD BLUE MARGARITAS

1. Fill shaker with broken ice -
2. Squeeze two fresh Mexican lime wedges into shaker -
3. Savor the fresh lime aroma -
4. Add two ounces of Cuervo 1800 or your favorite tequila -
5. Sniff the cork -
6. Add 1/2 ounce of Triple Sec -
7. Add 1/2 ounce of José Cuervo white tequila -
8. Add 1 1/4 ounces of Rose's Lime Juice -
9. Add a splash of Blue Curaco (Oh, baby!) -
10. Cover shaker tightly and SHAKE vigorously!
11. Flip shaker in midair (three times if you're a pro) -
12. Strain mixture over ice -

Mexican Margaritas

4 ounces tequila
4 ounces Mexican Controy (Cointreau or Triple Sec may be substituted)
4 ounces fresh squeezed lime juice (bottled Key Lime juice is a good substitute)
Crushed ice to top of blender
Margarita salt (coarse salt-optional)

1. Place tequila, Controy and lime juice in blender.
2. Fill until almost full with crushed ice. Shake well or blend until very slushy.
3. Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
4. Pour Margarita into the glass. Ole!

Mangos Daiquiri

12 Large mangoes, peeled, pitted and sliced
1 can 28 oz.sliced mango's
2 1/2 cups Light or dark rum, or Sugar to taste
Blend fresh mango's in a blender or food processor. Add canned mango's. Blend. Add ice, and blend until the mixture is a frappe. (If necessary, mix in batches.) To serve, pour daiquiris into 1 1/2 cup goblets. Serve immediately.s
2 1/2 cups Light or dark rum, or Sugar to taste

Shrimp Taco's

12  Flour Tortillas
Oil for frying
3 Garlic Cloves diced
1/2 cup Mexican Salsa
1 Tbsp. fresh Cilantro
1/2 lb. Shrimp chopped
Guacamole (optional)
12 Toothpicks
Salt and Pepper to taste


In two tablespoons of oil, fry garlic, salsa, cilantro and shrimp until moisture is absorbed thoroughly, season with salt and pepper and allow to cool.
Fill tacos and seal each one closed with a toothpick; fry it in hot oil until golden and remove excess oil by placing on a paper towel. Accompany tacos with guacamole if desired.

Heart Healthy Watermelon Cooler

• 11  cups peeled and cubed seedless watermelon*
• 1  12-ounce can frozen limeade concentrate, thawed
•   Ice
•   Fresh mint sprigs (optional)

Place watermelon, one-third at at time, in a food processor or blender. Cover and process or blend until smooth. In a large pitcher, combine watermelon puree and limeade concentrate; cover and chill for at least 2 hours. Serve over ice. If desired, garnish with mint.

 

Heart Healthy Fruit Shakes

In a blender, place 1 cup fat-free milk, 1 cup frozen fruit (such as peeled peach slices, apricot halves, and/or blueberries), and 1/2 teaspoon vanilla. Cover and blend until mixture is smooth. If desired, sweeten to taste with a drizzle of honey. Pour into glasses and top with a few berries or other fresh fruit.
Nutrition Note: Made with fat-free milk rather than ice cream; source of protein and calcium. Good use of fruit; adds vitamins, fiber, and natural sweetness.

Apples and Granola Breakfast Crisp

• 1  tablespoon butter
• 2  medium apples (such as Rome or Pink Lady), peeled if desired, cored, and quartered
• 1  tablespoon packed brown sugar
• 1/2  teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
•   Dash ground cardamom or ground cinnamon
• 1  6-ounce container fat-free plain Greek yogurt (such as Fage) or fat-free plain yogurt
• 1  teaspoon finely shredded lemon peel
• 4  teaspoons honey
• 1/4  cup low-fat granola

In a medium skillet, heat butter over medium heat. Add apples and cook about 5 minutes or until apples are golden brown, turning occasionally. Reduce heat to medium-low. Stir in brown sugar, ginger, and cardamom. Cook and stir for 5 minutes or until apples are nearly tender. Remove skillet from heat. Cover and let stand for 10 minutes until apples are tender.
Meanwhile, combine yogurt with lemon peel. Divide cooked apples among four individual serving bowls. Top with Greek yogurt. Drizzle with honey. Sprinkle with granola

Salmon Chowder

• 2  cups frozen pepper stir- fry vegetables (yellow, green, and red pepper, and onion)
• 2  Tbsp. minced seeded jalapeno pepper
• 1  Tbsp. margarine or butter
• 2  Tbsps. flour
• 2  cups fat-free milk
• 1  cup fat-free half-and-half
• 2  cups refrigerated diced potatoes with onions
• 1  15-oz.can salmon, drained and well flaked
• 1/4  cup snipped watercress
• 2  Tbsp. lemon juice
• 1/2  tsp. salt
• 1/2  tsp. pepper

Directions

In a large saucepan cook the stir-fry vegetables and jalapeno in hot margarine for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half and half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.
Stir in potatoes, salmon, watercress, lemon juice, salt and pepper. Cook and stir until heated through.

Salmon and Asparagus

• 1  pound fresh asparagus spears, cut into 2-inch pieces
• 1-1/2  teaspoons extra virgin olive oil
•   Course sea salt and freshly ground pepper to taste
• 1  pound fresh or frozen salmon fillets with skin
• 1  teaspoon finely shredded lemon peel
• 1  teaspoon snipped fresh parsley

1. Place two (1 large and 1 medium) cast-iron skillets or oven-safe heavy skillets in a cold oven; heat oven to 450 degrees F. In a medium bowl combine asparagus and 1/2 teaspoon olive oil; sprinkle with salt and pepper. Brush the remaining1 teaspoon of olive oil on both sides of fish; sprinkle lightly with salt and pepper.
2. Carefully remove hot skillets from oven. Place fish, skin side down, in the large skillet. Place asparagus in medium skillet. Return skillets to oven. Bake for 12 minutes, or until fish flakes easily when tested with a fork and asparagus is crisp-tender.
3. To serve, sprinkle fish with lemon peel and parsley.

Gluten Free Taco Salad

1 1/2 pounds ground beef, browned and drained
1 16 ounce can red kidney beans, rinsed and drained
1 head lettuce, shredded
1 pound cheddar cheese, grated
4 tomatoes, diced
4 to 6 ounces GF Russian dressing
1 10 ounce bag GF corn chips, crushed
Directions
Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

Gluten Free Thai Chicken Soup

4 cups Imagine Organic Chicken Stock
2 Kaffir leaves left whole
3 inch piece of lemon grass stem, minced
3 inch piece fresh, grated ginger
1 cup fresh cilantro leaves
1/2 cup medium shaved carrots
1 bunch shredded green onion
1 tablespoon medium curry powder
1/2 teaspoon cumin powder
2 small fresh red Thai chilis, slivered
2 cups Raised Right Diced Cooked Chicken; 1/2 white meat, 1/2 dark meat
1 cup cleaned, sliced and stemmed shiitake mushrooms
Salt to taste


Bring chicken stock to a boil in a medium soup pot with a lid. Add all the ingredients, holding back the carrots and cilantro leaves. Lower heat to a simmer. Cook for 10 minutes. Add the carrots and cilantro; simmer 5 more minutes. Remove Kaffir leaves before serving. Ladle soup into shallow soup bowls and serve immediately.

Gluten Free Pork Chops

6 pork chops
1 1/3 cups pre-cooked rice
1 can GF chicken soup
1 cup of orange juice


Brown pork chops. Place rice in a 9 x 13-inch pan. Pour orange juice over rice and arrange chops on top of that. Pour GF chicken soup OR broth over the chops.

Bake covered for 45 minutes at 350 degrees. Uncover and bake an additional 10 minutes.

Gluten Free Chili

1 pound ground beef
1/3 cup milk
1 medium onion, chopped
1 Tablespoon chili powder
1 8 ounce can GF tomato sauce
1 16 ounce can kidney beans


Sauté the beef and onion in a large skillet. Drain excess oil. Add tomato sauce, milk, chili powder and kidney beans. Simmer 45 minutes to 1 hour.

Gluten Free Almond Cake

3 eggs, separated
2/3 cup sugar
1/4 cup potato starch, sifted
1/2 cup orange juice
1/2 tespoon cinnamon
1 3/4 cups ground blanched almonds


Beat the egg yolks and sugar until the mixture is thick and fluffy. Beat in alternately the potato starch and orange juice. Add the almonds and cinnamon; mix well.

In a separate bowl, beat the egg whites until stiff but not dry; fold the beaten egg whites into the yolk mixture.

Grease and dust with potato starch an 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center, comes out clean. Serve with a fruit salad. Serves 8.

Gluten Free Applesauce Pancakes

1 1/2 cups rice flour
3 Tablespoons cornstarch
2 Tablespoons potato starch flour
1 1/2 teaspoons GF baking powder
1 cup milk
1/2 teaspoon salt
2 eggs
3 Tablespoons margarine, melted
1 cup applesauce
1 teaspoon lemon juice (optional)
Directions
Mix together flours, starches, baking powder and salt. In a separate bowl, mix the remaining ingredients. Combine both bowls. Stir to remove the lumps and cook on a griddle as usual.

Gluten Free Zucchini Muffins

1-1/2 pounds zucchini squash
1 medium-sized onion, grated
4 eggs, separated
1 cup potato starch
salt and white pepper to taste


Peel zucchini, then grate on the course side of a grater. Beat the egg yolks. Add the beaten egg yolks and onion. Season to taste with salt and pepper. Mix to blend.

In a mixing bowl, beat the egg whites until stiff. Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture. Spoon batter into greased muffin cups. Preheat oven to 350 degrees and bake for 50 minutes. Yields 18.

Cinnamon Raisin Bread

4 cups all purpose flour
2 cups sugar, divided
2teaspoons baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon

Preheat oven to 350 degrees

In a large bowl, combine the flour, 1 1/2 cups sugar, soda and salt.
In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar, set aside.

Spoon half the batter in to two 8x4 inch loaf pans.
Sprinkle with half the reserved cinnamon sugar, repeat layer
Cut through batter with a knife to swirl.

Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing.

Peach Cobbler

6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For biscuit topping

1 cup all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Cook peaches:
Preheat oven to 425 degrees
Toss peaches with sugar, lemon juice, and cornstarch in a 2 qt nonreactive baking dish and bake in middle of oven for 10 minutes.
Make topping while peaches cook:
Stir together flour, sugar, baking powder and salt.
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Banana Bread

1 1/2 cup sugar
1/2 cup Crisco
2 eggs well beaten
1 teaspoon baking soda
3 crushed bananas
1 teaspoon vanilla
2 cups flour
4 tablespoons buttermilk

Place in 9x13 baking dish and bake at 350

Sweet Potato Casserole

4 cups sweet potato, cubed                       1/2 teaspoon vanilla extract
1/2 cup white sugar
2 eggs, beaten                                         1/2 cup packed brown sugar
1/2 teaspoon salt                                     1/3 cup floour
4 tablespoons butter                                 3 tablespoons butter, softened
1/2 cup milk                                            1/2 cup pecans

Preheat oven to 325 degrees. Put sweet potatos in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to  a 9x 13 inch baking dish.


In a medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinle te mixture over the sweet potato mixture.

Bake in a preheated oven 30 minutes, or until toppping is ligtly brown.

17 Minute Cake

Heat oven to 400 Degrees
Grease and flour a large cookie sheet

In a pot melt 2 cubes butter or margarine, add
4Tablespoons cocoa
1 egg
1/2 cup buttermilk
1 cup water

Mix in a bowl the following:
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt

Add the butter, cocoa mix to the dry ingredients. Beat until mixed and pour in on the cookie sheet.. Bake for 17 minutes.

While the cake is baking make the frosting.

Put 1 cube butter or margarine in same cooking pot
4 tablespoons cocoa
6 tablespoonsmilk
When melted add
1 teaspoon vanilla
1 lb. confectioners sugar
1 cup chopped walnuts

When the cake comes out of the oven, you can frost it right away.

The frosting will set up as it cools. Its ok if it runs off the side. Yummy!
From Stella in Idaho

Honey Rice

3 cups of cooked rice
1/2 cup seedless raisins
2 1/2 cups milk
1/2 cup honey
2 tablespoons butter
1 teaspoon grated lemon peel
1 tablespoon lemon juice

Combine rice, raisins, milk, honey, and butter. Bring to a boil, reduce the heat, and simmer for 15 minutes, stirring occasionally. Stir in lemon peel and juice.

Makes 6 servings

Hash Browns

2 lb. bag hash browns
1/2c. chopped onions
1 can cream of chicken soup
2c. grated cheese
1 (8 oz) sour cream
1 stick of melted butter
1 tsp. salt
black pepper to taste

Mix all ingredients together. Cook for 350 degrees for 1 hour.

Best Pecan Pie

3 eggs
1 c. sugar
1/2 c. red label Karo syrup
1/2 stick melted oleo (margarine)
1 c. pecans

Beat eggs; add sugar, syrup, melted oleo and pecans. Mix and pour into unbaked pie crust. Heat oven for 400 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 30 minutes. I make 2 pies from this recipe.

Wanda's Chicken Casserole

2c. chicken, cooked
1 can cream of chicken soup
1 can golden mushroom soup
1(8oz.) carton of sour cream
1 and a 1/2 stacks of Ritz crackers
1 stick of margerine, melted

Combine first 4 ingredients. Crush Ritz crackers and mix 1/2 stack into mixture. Pour into 9x12 or 2 (8 inch) square baking dishes. Spread 1 stack crushed Ritz crackers over top and pour melted margarine over all. Bake at 350 degrees for 30 minutes. Freezes well.
You may substitute any cream soup and add chopped broccoli, green peas, carrots and onions to mixture.

Tasty Broccoli Salad

2 bunches broccoli, trimmed and chopped
8 strips of crumbled bacon
1 cup raisins
1/2 cup chopped red onion
1/2 cup slivered almonds
1 cup mayonnaise
2 teaspoons red wine vinegar
3 teaspoons sugar

Mix all ingredients and chill salad in refrigerator overnight before serving.

Cocoa Macaroon Muffin

• 
  
•  
• 2 cups all-purpose flour
• 1/2 cup sugar
• 3 tablespoons baking cocoa
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 egg
• 1/3 cup vegetable oil
• 1-1/4 cups flaked coconut, divided
• 1/4 cup sweetened condensed milk
• 1/4 teaspoon almond extract

Directions

• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Combine the milk, egg and oil. Stir into dry ingredients just until moistened.
• Spoon 2 tablespoonfuls into 12 greased or paper-lined muffin cups. Combine 1 cup coconut, condensed milk and extract; place 2 teaspoonfuls in the center of each cup (do not spread). Top with remaining batter; sprinkle with remaining coconut.
• Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Meatloaf

Easy Meatloaf

1 pound ground beef
1 envelope onion soup mix
1 5 oz can evaporated milk
3/4 cup of rolled oats
1/2 cup ketchup

Combine ground beef, evaporated milk, soup mix and oats in bowl; mix well. Pack into loaf pan sprayed with nonstick cooking spray. Spread with ketchup. Bake at 350 degrees for 30 min.
yields 4 servings.

I got my first two recipes today from Justine, thanks so much! I hope to add some very soon...

COMING SOON