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Nelly’s Taco Dip
by Stacey Magnuson

2 can (15 oz) refried beans
3 avocados, seeded, peeled and mashed
1 pkg taco seasoning mix
1/2 cup sour cream
1/2 cup mayonnaise
1 lb ground beef, browned
1 lb taco cheese (mixed variety bag)
1/2 lb shredded lettuce
1 cup sour cream
8 oz fresh salsa
1 small can black olives

In a huge bowl, or very large platter, spread out beans. In a mixing bowl, whip together avocados, seasoning mix, sour cream and mayo until smooth. Spread over beans. Layer on beef evenly. Sprinkle on cheese, and then lettuce. Dollop on sour cream, and then top with black olives.


BLT Bites

by Judy LaBoda

16-20 cherry tomatoes
1 lb bacon, cooked and crumbled
1/2 cup green onions, chopped
3 Tbsp grated Parmesan cheese
2 Tbsp snipped, fresh parsley
1/2-3/4 cup Miracle Whip

Cut a thin slice off of each tomato top. Scoop out and discard pulp. invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Servings: 4


Shrimp Toast
by Judy LaBoda

6 oz shrimp, drained and chopped
1/8-1/4 cup onion chopped
1 cup Hellman’s mayo

6 ounces Cheddar cheese, grated
½ teaspoon lemon juice
1 loaf french bread, thinly sliced (baguette works well)

Mix everything together except bread and refrigerate (best if made a few hours ahead.)

Butter slices of french bread. Top with shrimp mixture. Spray baking pan with cooking spray. Bake at 425 for approximately 10 minutes.


Judy's Squash Soup
by Judy LaBoda

2 1/2 lb butternut squash peeled and cut into 3x 3 inch cubes, seeds removed
3 slices medium onion
3 garlic cloves, chopped

Boil in chicken broth (enough to cover squash)
When pieces are tender remove from heat and mash with potato masher. (Do not drain!) Pour soup into another container and pour ½ into blender and blend on puree button for 2-3 minutes. Put back into dutch oven, and blend the remaining soup. Put into dutch oven. Place back on heat at ½ temperature. Add 1 can evaporated milk and stir. Add 2 tsp curry powder, ¼ tsp cayenne, ¼ tsp dill weed, ¼ tsp chives. Heat until smooth and serve. Serve with croutons on top


Asparagus Salad
by Holly Frazier

2 lbs fresh asparagus spears, blanched
1 pint grape tomatoes, halved
1 small can black olives
1/2 can palm hearts (sliced)
1 pkg Feta cheese crumbled
1/3 bottle Greek/Italian dressing

Clean and brake asparagus into bite/fork size pieces. Blanch (boiling unsalted water for 3 minutes, drain & soak in ice/cold water bath to stop cooking). Combine all ingredients in serving bowl/platter. Refrigerate to combine flavors 2 hours prior to serving.

Spinach Tortellini Soup (vegetarian)
by Holly Frazier

3 tablespoons butter (or margarine)
2-3 garlic cloves, finely chopped
2 medium celery ribs thickly sliced, 1 cup
2 medium carrots chopped, 1 cup
1 cup raw mushrooms
8 cups vegetable broth
4 cups water
1 20 oz pkg dried cheese-filled tortellini
1 teaspoon Italian seasoning
1 cup zucchini thinly sliced
1 cup yellow summer squash, cut up
1/2 teaspoon pepper
1 teaspoon nutmeg
3 cups fresh baby spinach
Grated Parmesan cheese (optional)

Melt butter in a 6-quart Dutch oven over medium low heat. Cover and cook garlic, celery, onion, and mushrooms in butter 10 minutes, stirring occasionally.


Stir in broth, water, and Italian seasoning. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini are tender.


Stir in zucchini, yellow summer squash, pepper and nutmeg. Cover and simmer 10 minutes. Remove from heat; stir in spinach. Cover; let stand 3 minutes. Top each serving with Parmesan cheese.


Servings: 10


Taco Soup
by Jaime (Magnuson) Green

1 lb ground beef or ground turkey, browned with garlic salt
1 can corn
1 can Rotel tomatoes
2 cans beans, drained (your choice, black, kidney, etc.)
2 cans tomato sauce

Mix together with chili powder and your favorite seasonings (to taste). Heat in crockpot or on stove until hot. Serve with Fritos, sour cream, shredded cheddar, and cilantro!


Servings: 6


Asparagus Salad
by Holly Frazier

2 lbs fresh asparagus spears, blanched
1 pint grape tomatoes, halved
1 small can black olives
1/2 can palm hearts (sliced)
1 pkg Feta cheese crumbled
1/3 bottle Greek/Italian dressing


Clean and brake asparagus into bite/fork size pieces. Blanch (boiling unsalted water for 3 minutes, drain & soak in ice/cold water bath to stop cooking). Combine all ingredients in serving bowl/platter. Refrigerate to combine flavors 2 hours prior to serving.

Bacon Wrapped Bleu Cheese Stuffed Chicken

by Kristin Bertsch


4 boned and skinned chicken breasts
black pepper
4-5 ounces bleu cheese crumbles
1 handful arugula leaves from bulk bins, chopped
1 handful baby spinach leaves from bulk bins, chopped
4 slices bacon, chopped


Preheat oven to 425°F. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20-22 minutes until bacon is crispy and chicken is firm.
Servings: 4


Mom’s Macaroni and Cheese
by Brendan Prigge


4 cups macaroni, cooked according to directions, drained
1 can (11 oz) cream of mushroom soup
1 can (11 oz) milk (use the soup can to measure milk)
1 tsp dried onion (optional)
1 lb American cheese, cubed


In a 2 or 3 quart casserole, combine all except macaroni. Stir. Heat in a microwave on medium or in a pan on the stove till cheese is melted. Stir often. Add macaroni. Stir gently until well-mixed. Smooth out top with a spoon. Sprinkle little strips of cheese on top to look nice. Can also sprinkle with paprika. If macaroni looks dry, add just a little milk on top, but do not stir in. Bake at 350 for about 30 minutes. Turn down to warm until serving. It reheats well. (Can substitute Velveeta for American cheese.)


Pasta Prigge
by Stacey Magnuson


1/2 lb Neubergers bacon (the best!), chopped into small pieces
1/2 cup red onion, minced
3 cloves garlic clove, peeled and smashed
1 cup leftover grilled or baked chicken, cut into small pieces
1 cup chicken broth
1 pint heavy cream
1/2 stick butter cut into small pieces
salt and pepper to taste
6 cups Farfalle pasta, cooked al dente
1/2 cup fresh Parmesan cheese, finely grated
1/4 cup fresh Romano cheese, finely grated
1/4 cup fresh Asiago cheese, grated


Fry bacon in skillet with onion. When onion starts turning color, add garlic and toss. Add chicken and chicken broth, scraping crusty particles off of pan as you cook (mmmm.) Add cream and butter until everything just starts to thicken. Toss in pasta. Add cheeses and season to taste. Garnish with additional parmesan or a sprinkling of parsley.


Servings: 4


Slow Cooker Buffalo Chicken Lasagna
by Stacey Magnuson

1 pkg lasagna noodles, uncooked
4 chicken breasts, cooked and chopped
1 jar Classico pasta sauce
1 12 oz bottle Frank's Red Hot Wing sauce
3 red bell peppers, seeded and diced
1 container (15 ounces) Ricotta cheese
1 cup Mozzarella Cheese, shredded
1 cup sharp cheddar cheese, shredded
1/2 cup beer- room temperature
bleu cheese
green onions chopped
Ranch dressing
(Use at least a 5 quart cooker)

In a large bowl, combine chicken, pasta sauce, and hot wing sauce. Add about a cup of sauce to the bottom of crock pot and spread out. Break lasagna noodles and layer in next. Smear with 1/3 of the ricotta cheese. Sprinkle with about 1/3 of the chopped peppers. Add about 1/3 of the mozzarella, and 1/3 of the cheddar. Continue layering ingredients, reserving about 1 cup of sauce and a sprinkling of cheese for the top. Pour beer over the top. Cook on the lowest setting for 6-7 hours or high for 4-5 hours. Turn off heat. Remove lid from pot and let stand to set. Top with bleu cheese crumbles, green onions and Ranch dressing as desired.


Coleen's Macaroni and Cheese
by Coleen Erdman

1 1/2 cup uncooked pasta
1/4 cup margarine
1 small onion chopped
1/2 tsp salt 1/4 tsp pepper
1/4 cup flour
1 3/4 cup milk
8 ounces cheese

Cook pasta. Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Remove from heat and stir in milk gradually. Heat to boiling, stirring constantly. Boil and stir one minute, remove from heat. Stir in cheese until melted. Add pasta. Place in greased baking dish. Bake at 375 for 30 minutes.


Too Good To Be True Stew

by Bill Rodgers


2 lbs ground beef, cooked and drained
1 46 oz can of V-8 juice
1 28 oz can diced tomatoes
4 cans Rotel tomatoes (these are very spicy so use less if you want to) 3 cans beans, drained (I use black, pinto, and kidney)
1 onion peeled and chopped
1 pkg shredded coleslaw mix


Add all ingredients to browned beef and simmer for 1 hour.
This makes a huge amount, so be prepared for a large crowd, or make room in your freezer!

Servings: 8


Egg and Potato Chip Casserole
by Pastor Brendan Prigge

1 15-oz can cream of mushroom soup
3/4 can milk (use the soup can to measure milk)
1 tablespoon dried onion 1 2 oz jar pimientos , drained
4 cups potato chips, crushed
9 large eggs, boiled and sliced


Mix together soup, milk onion and pimiento. In a well-greased 8 inch square casserole, alternate potato chips, eggs, and soup mixture. Sprinkle with salt and pepper. Top with thin layer of crushed chips. Bake at 400 degrees for 20 minutes or so. (Layer like this: Chips, eggs, soup mixture, chips, eggs, soup mixture. Thin layer of chips on top)


This can be baked at a lower temperature, but needs a longer time in the oven. Keep warm until serving. Stands well. When doubling recipe, bake at 400 for at least 30 minutes.


Servings: 6


Holly's Savory Sausage and Egg Bake
by Holly Frazier

1 lb bulk pork/turkey sausage (cooked and drained)
1 1/2 cups sliced mushrooms (4 oz)
1/2 cup medium green onions, sliced (about 8)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese
1 1/4 cups biscuit mix (i.e. Bisquick) 1 cup milk
1 1/2 tsp salt
1 1/2 tsp chopped fresh oregano or 1/2 tsp dry oregano
1/2 tsp pepper
12 eggs (or equivalent in Egg Beaters)

Heat oven to 350 degrees. Grease rectangular baking dish (13x9x2). Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir remaining ingredients until blended. Pour over cheese. Bake uncovered 30-35 minutes or until golden brown and set. Makes 12 servings.


Holly's Chicken Chili
by Holly Frazier

2 cans white beans
1 can cream of chicken soup
1 can chicken broth
1 box V8 Southwest Corn Soup (or Hominy or White Corn) 1 small can chopped green chilies
1-2 large cans cooked chicken
1 Tbsp Southwest Seasoning (I use Pampered Chef brand)

Slow simmer or crock pot to warm through.
Servings: 4


Judy's Beer Chili
by Judy LaBoda

2 lbs beef stew meat, cut up
2-3 bottles unfavorite beer
1 Tbsp beef base
onion, chopped, to taste
garlic clove, chopped
peppers, to taste 2 cans kidney beans
1 can spicy chili beans
3 cans diced tomatoes with peppers
cumin, to taste
chili powder, to taste

Cook the meat and beer together until the red from the meat is gone and the beer foam disappears. Add the onions, garlic, and peppers. Cook until tender. Add the beans, tomatoes and spices. Cook until tomatoes have cooked down nicely and serve with sour cream and cheddar cheese. And of course, your favorite beer!

Servings: 8


Chicken and Farfalle with Creamy Walnut Sauce
by Jaime (Magnuson) Green


1/3 cup walnuts
1 small clove garlic - peeled
1/4 tsp salt
1/4 tsp Freshly cracked black pepper
pinch of cayenne pepper
1/4 cup chicken broth
2 Tbsp finely chopped fresh parsley 1/2 tsp lemon juice
1 tsp walnut oil or extra virgin olive oil
8 oz boneless skinless chicken breast halves, trimmed of fat, cut into 1/2 inch pieces
4 oz farfalle pasta (whole wheat tastes great)
1 cup small broccoli florets
1/2 red bell pepper seeded and sliced into thin strips


Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy. 2. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes. 3. Cook pasta for 5 minutes. Add broccoli and bell pepper, cook, stirring occasionally, until the pasta and vegetables are just tender, about 4 minutes more. Drain, return to the pot. Add the walnut sauce and chicken; toss to coat.


Servings: 2


Chicken Pesto Pizza
by The Krause Family

2 tsp active dry yeast
1 cup warm water about 115°F
2 3/4 cups whole wheat flour (or all-purpose)
1 Tbsp plus 2 tsp olive oil, divided
1 Tbsp sugar
1 1/2 tsp salt, divided
1/2 lb boned and skinned chicken breasts, cut into 1/2 inch pieces 1 small onion, halved and thinly sliced
1/2 each small green, red and yellow peppers, julienned
1/2 cup sliced fresh mushrooms
3 Tbsp prepared pesto sauce
6 oz shredded mozzarella cheese
1/4 tsp pepper


In a large mixing bowl, dissolve yeast in warm water. Beat in the flour, 1 T. oil, sugar, and 1 tsp. salt. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. In a large nonstick skillet over medium heat, cook the chicken, onion, peppers, and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.


Yield: 8 slices

Farfalle Alfredo
by Stacey Magnuson


1 lb Farfalle pasta, cooked al dente
1/2 lb bacon, chopped, uncooked
1/2 yellow onion, peeled and chopped fine
1 cup heavy cream
1 stick butter (no substitutes), melted
1/4 cup freshly grated Parmigiano-Reggiano cheese


Pour noodles into a bowl. Saute bacon together with onion until browned. Heat cream, butter, and cheese together until simmering. Add bacon and onions, stir well. Toss with noodles.


Golden Parmesan Potatoes

by The Newvilles


6 large potatoes
1/4 cup sifted flour
1/4 cup Parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 cup butter
Optional: chopped parsley


Preheat oven to 350 degrees. Peel and slice potatoes. Soak in water. Drain well. Place flour, cheese, salt and pepper in a Ziploc bag. Shake well. Place potatoes in Ziploc bag. Shake well. Melt butter on a cookie sheet. Place potatoes on the cookie sheet. Place in oven for 30 minutes. Turn potatoes and bake an additional 30 minutes.


Tater Tot Hot Dish
by The Newvilles
1 32 oz pkg frozen potato rounds
1 16 oz container sour cream
1 cup shredded cheddar cheese
1 10.75 oz can condensed cream of mushroom soup
1 6 oz can french fried onions


Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle fried onion over the top of the casserole. Bake 45 – 60 minutes.

Fried Green Tomatoes
by Jen Degner

6 green tomatoes
3 Tbsp flour
1 1/4 tsp salt
pepper, to taste
4 Tbsp bacon fat (or healthy substitute, if desired)


Wash tomatoes, but do not peel. Cut into 1/4 inch slices. Mix flour, salt and pepper and roll tomatoes in mixture. Fry, brown, on both sides. Serve warm.


Swiss Vegetable Melody
by The Newvilles

1 16 oz bag broccoli, carrots, cauliflower mixture, thawed and drained
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 tsp pepper
1 2.8 oz can fried onions
optional: 1 4 oz jar pimientos-drained


Preheat oven to 350 degrees. Combine vegetables, soup, ½ c. cheese, sour cream, pepper, pimento and ½ can fried onions. Pour into 1 qt. casserole. Bake, covered for 30 minutes. Top with remaining cheese and fried onions. Bake uncovered for an additional 5 minutes.

Pumpkin Angel Food Cake
by Jeannie Bednarz


1 cup pumpkin
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/8 tsp ginger
1 pkg 1 step angel food cake mix


In large bowl, combine pumpkin, vanilla and spices. Prepare cake mix as directed on the box. Gently fold l/4 batter into pumpkin mixture. Gently fold in the remaining batter in. Spoon into ungreased angel food pan. Bake on lowest rack @ 350 for 38-44 min. Cool as you would for regular angel food cake. Serve with whipped topping and optionally sprinkle with cinnamon and toasted pecans.


Better Than Almost Anything Cake
by The Newvilles


1 pkg German chocolate cake mix
water, oil, and eggs as called for on the cake mix package
1 can sweetened condensed milk
1 17 oz jar caramel, butterscotch, or hot fudge topping
1 8 oz container frozen whipped topping, thawed
1 8 oz bag toffee chips or bits


Preheat oven to 350 degrees. Bake cake as directed on the package for 13x9 inch pan. Cool 15 minutes. Poke top of warm cake every ½ inch with the handle of a wooden spoon. Wipe handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with desired topping. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over the top of the cake. Sprinkle with toffee chips. Cover and refrigerate until ready to serve. Refrigerate the remaining cake after serving.


Cinnamon Sugar Donut Drops
by Stacey Magnuson

1 1/2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg 1/2 cup milk
2 Tbsp oil
1/2 tsp vanilla
1 egg
1/2 cup sugar
1 tsp cinnamon


In a large saucepan, heat 3 inches of oil over medium heat. In a large bow, combine first 6 ingredients. Stir in milk, oil, vanilla and egg with a fork just until dry ingredients are moistened. Drop by teaspoonfuls into hot oil, 5 or 6 at a time. Fry donut drops for about a minute on each side until deep golden brown. Drain on paper towel. Mix the sugar and cinnamon and roll warm doughnuts in mixture.


Anna's Mom's Fritters
by Anna Martinez

1 1/2 cup flour
3 tsp baking powder
shake salt
1 egg
1 cup milk

Mix dry ingredients together. Add egg & milk, mix together. Drop by spoonfuls into hot oil to cook. When brown, remove from oil, drain on paper towels. Roll in powdered sugar or granulated sugar/cinnamon mix.


Cake with Fruit
by Susan Newville

2 29 oz cans any fruit of choice
1 cup melted butter 1 box white cake mix


Drain fruit. Pour fruit into bottom of greased 12x9 cake pan Sprinkle fruit with dry cake mix Pour melted butter over fruit and cake mix Bake until golden brown, approximately 1 hour.


Filled Cupcakes
by Susan Newville

1 box chocolate, white, or yellow cake mix
8 oz cream cheese, softened
1 egg 1/3 cup white sugar
1 cup chocolate chips


Preheat oven to 350 degrees. Prepare cake mix as directed on the package Beat cream cheese, egg, sugar. Stir in chocolate chips. Fill cupcake liners 2/3 full with prepared cake mix; add 1 tsp. of filling on top of each Bake 15-20 minutes Frost when cooled, but they are great without frosting.

Heath Bar Rum Cake
by Stacey Magnuson


1/2 cup water
1 pkg yellow cake mix
1/2 cup oil
1 small pkg vanilla instant pudding
1/2 cup dark rum
4 eggs
1 pkg Heath Bits
1 additional cup dark rum (if desired)


Preheat oven to 325. Sprinkle sugar in a greased Bundt pan. Mix water, cake mix, oil, pudding mix, and rum. Beat until smooth. Beat in eggs, one at a time. Pour 1/2 of batter into pan. layer in half of Heath Bits. Pour in remaining batter and top with remaining Heath Bits. Bake for 1 hour. Cool for 10 minutes. Pierce with fork and pour 1 cup of rum over entire cake. Cool in pan and invert onto plate.

Kid’s Puppy Chow
by Cheri Meyer


3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar


Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.


White Chocolate Party Mix
by The Newvilles

1 10 oz pkg mini pretzels
5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 lb M&M’s
2 12 oz pkgs vanilla chips
3 Tbsp vegetable oil


In a large bowl, combine first five ingredients; set aside. In a microwaveable bowl, heat chips and oil on medium-high for 2 minutes, stir once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto waxed paper laid on your kitchen counter. You can also line 3 cookie sheets with wax paper and spread mixture onto cookie sheets. Cool on counter or refrigerator; break apart. Store in an airtight container.


My Daughter’s Cobbler
by Mary Narr


1 stick butter
1 cup flour
1 cup sugar
2 tsp baking powder
2/3 cup milk
2 1/2 cups fruit of your choice (peeled apples, peaches, or berries)
spices to taste


Melt the butter in a baking dish. Mix together the flour, sugar, baking powder and milk. Pour over melted butter. Add fruit and sprinkle with spices of your choice. Do not stir. Bake for 45-55 minutes at 350 degrees.


Patton Dodds
by Stacey Magnuson

24 ounces semisweet chocolate chips (Ghirardelli is my favorite brand)
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed 1 teaspoon pure vanilla extract
2 eggs
8 ounces milk chocolate chips
8 ounces plain milk chocolate M&Ms
8 ounces peanut butter M&Ms

Preheat oven to 375. Melt the 24 oz of semisweet chips in a double boiler. Let cool. Combine the flour, soda, and salt. Cream together the butter, sugars, and vanilla. Add eggs, beat until fluffy. Blend in flour mixture. Gently toss in milk chocolate chips and M&M's. Grab a fistful of dough and shape into a ball, and pat it down to about 1 inch thick. (These cookies are best HUGE, so only bake 2 to a sheet) Bake for about 8 minutes. They are best when slightly underdone. Let cool a few minutes before removing from sheet. Preheat oven to 375. Melt the 24 oz of semisweet chips in a double boiler. Let cool. Combine the flour, soda, and salt. Cream together the butter, sugars, and vanilla. Add eggs, beat until fluffy. Blend in flour mixture. Gently toss in milk chocolate chips and M&M's. Grab a fistful of dough and shape into a ball, and pat it down to about 1 inch thick. (These cookies are best HUGE, so only bake 2 to a sheet) Bake for about 8 minutes. They are best when slightly underdone. Let cool a few minutes before removing from sheet.


Holiday Truffles
by The Newvilles

1 12 oz pkg semi sweet chocolate chips
1 tsp orange extract 1 can Pillsbury Chocolate Fudge or Chocolate Supreme Frosting
1 cup coconut, chocolate sprinkles, or cocoa

Melt chocolate chips in medium double boiler Stir in orange extract and frosting; blending well. Refrigerate 1-2 hours or until firm. Place coconut, sprinkles or cocoa in a container such as a pie plate. Roll mixture into 1" balls. Mixture will be sticky. Drop balls into coconut, sprinkles or cocoa and roll to coat. Place into small candy cups, if desired. Store in refrigerator.


Kentucky Bourbon BBQ Sauce
by Stacey Magnuson


2 cups ketchup
1/2 cup light molasses
1/3 cup bourbon or whiskey
1/4 cup spicy mustard
1/4 cup hot pepper sauce 2 Tbsp Worcestershire sauce
2 tsp Paprika
1 Clove garlic -- minced
1 tsp onion powder


Combine all ingredients and bring to a boil over medium heat (lightly cover as this stuff splatters!) Reduce heat and simmer, stirring occasionally, for about 20 minutes. Use on chicken, ribs, etc.


Homemade Hot Fudge Sauce
by Stacey Magnuson

1/2 cup sugar
1/2 cup light cream
1/2 cup corn syrup
1 1/2 Tbsp butter 1 pinch salt
1/2 tsp vanilla
1/4 cup cocoa


Put everything EXCEPT the cocoa into a medium-sized pan. Stirring constantly, over medium to low heat, stir until butter and sugar have melted. Add the cocoa. Keep stirring and cook for 2 minutes over medium heat, syrup should be smooth. Cool slightly (as sauce cools, it will thicken.)