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2 c. sugar 1 c. corn syrup ½ c. water 1 ½ tsp. flavoring extract food coloring Cook until 300 and then pour into molds.

1 can evaporated milk 4 Tbs. butter mix together: 4 Tbs. cocoa 4 Tbs. flour 2 c. sugar at last add: 2 tsp. vanilla Mix dry ingredients in pan with a spoon, using the back to break up clumps. Add butter and evaporated milk. Stir until boiling, then boil for 2 min. Pull off heat and add vanilla.

12 whole Hard-boiled Eggs, Peeled And Chopped 2 cups Grated Cheddar Cheese 1 cup (Real) Mayonnaise 12 slices Bacon, Fried And Crumbled 1 Tablespoon (heaping) Dijon Mustard ½ teaspoons Garlic Powder 3 dashes Worcestershire Sauce 6 whole English Muffins Combine eggs with all other ingredients. Fold together gently. Cover and store in the fridge overnight. Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly. (Don’t set them too close to the heating element.) Serve immediately!

4 tsp. vegetable oil 2 lbs. chicken breast tenders 2 tsp. chopped garlic 2-10oz pkgs. frozen artichoke hearts, defrosted 2-8oz. pkgs. sliced mushrooms 12oz. can evaporated milk 28oz. can diced tomatoes 2 tsp. dried basil 2 tsp. dried tarragon 1 tsp. salt ½ c. sliced almonds Heat oil in a large skillet and brown tenders, then add garlic, artichokes, and mushrooms and saute for another 3-4 minutes. In a separate bowl, combine remaining ingredients and stir well, then combine with chicken mix. Coat 9x13 baking dish with cooking spray and add chicken mixture. Top with almonds. (Freeze if desired; place frozen casserole in cool oven for an hour then set oven to 350.) If fresh, bake @350 for 25-35 minutes.

1 large mango, peeled and chopped 1 peach, peeled and chopped 1 orange/yellow bell pepper, seeded and chopped 1 c. chopped yellow tomato ½ c. cilantro, chopped ½ c. chopped red onion 2 tsp. sugar ¼ tsp. salt 1 lime, juiced

¾ c.-1 c. fruit yogurt 2 Tbs. jam ¼ c. Cool Whip

2 cloves garlic 2 Tbs. oil 2 lbs. beef 1 onion, chopped 1-2 cans chopped green chilies 1 (28oz) stewed, diced tomatoes 2 (16oz) kidney beans 1 can tomato sauce ~1/8 c. chili powder 2 cloves 2 Tbs. White vinegar 3 dashes Cheyenne pepper 1 bay leaf salt and pepper Saute garlic and onion in oil and then add beef. Drain beans, add all other ingredients. Cover and cook for an hour.

*Do not substitute brands! 12 oz. bowtie pasta 12 oz. ranbow corkscrew pasta Cook, do not overcook! 20 oz. pineapple tidbits, drained 2 c. chopped celery 4 green onions, chopped 1 c. cashews (add just before serving) 1 c. seedless grapes, cut in half 4 chicken breasts, cooked with Montreal Chicken seasoning, cut into bite size pieces Combine ingredients in a large bowl. Combine below and pour over the mix. ...

cream: ¾ c. sugar ¼ c. butter stir in 1 egg, 2 bananas and beat until light. Add 2 c. flour ½ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt Alternate with 3 Tbs. sour milk. Place batter in a greased 8” loaf pan. Bake @350 for 1 hour.

1 can Pilsburry Crescent roll dough 1 bag marshmallows ¼ tsp. cinnamon ½ c. sugar 4 Tbs. butter Glaze: 1 c. powdered sugar 2-3 Tbs. milk Remove dough from can and separate rolls. Combine cinnamon and sugar. Melt butter. Roll a marshmallow for each roll in butter then cinnamon and sugar and place in the center of each crescent roll and roll up. Tuck edges underneath and place on a cookie sheet. Bake according to directions on the can. After removing from the oven, let cool. Then make glaze and drizzle over puffs.

¼ lb. jimmy dean sausage ¼ green pepper, diced 4 eggs 4-8” flour tortillas shredded cheddar cheese salsa Cook the sausage until brown. Pour the scrambled eggs onto the griddle and mix the eggs with the sausage and green peppers. Salt and pepper and stir fry until eggs are cooked. Microwave tortillas for 20-30 seconds to soften, then fill with ¼ of the egg mixture and top with shredded cheddar cheese.

1 pkg. cream cheese, softened 3 c. confectioners' sugar 3 c. semi sweet chocolate chips, melted 1 ½ tsp. vanilla In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate 1 hour then shape into 1” balls. *You can roll in nuts, cocoa, coconut, confectioners' sugar, candy sprinkles, or omit chocolate and add 1 c. crushed oreos, then roll in oreos.

~1 lb jalapeno peppers (2 cups finely chopped) ~2lbs apricots (3 cups coarsely chopped) 1 c. apple cider vinegar (I usually do almost a cup with >1/4 c. lemon juice) Pectin (MCP-7 cups sugar) Sugar (as called for the apricot recipe for the pectin you use.) Chop apricots and peppers to the correct consistency, pepper will be quite fine. Then prepare as directed on pectin package.

One 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas 1 tablespoon active dry yeast 1 cup warm (105-115 degrees) water 2 tablespoons olive oil 1 tablespoon honey 1⁄4 teaspoon salt 3 to 4 cups all-purpose flour or half all-purpose and half whole wheat (See Note) Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon. If the dough seems too wet, mix in more flour, 1⁄4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1⁄4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes. ...

1 ¼ cup water (hot from the tap) 3 Tbs. oil 3 Tbs. honey 1 egg 1 tsp salt 4 c. flour (3 wheat, 1 white -add a Tbs. at a time if too wet.) 2 tsp. Yeast

3 ½ cups water (hot from the tap) ½ cup oil ½ cup honey 1 egg 1 Tbsp salt Mix together and add 2 cups flour. In a separate bowl mix 2 cups flour with 1 ½ Tbsp (1 Tbsp and 1 ½ tsp) yeast (instant dry) and add to above mixture. Add flour one cup at a time (usually needs about 8 cups total—I prefer half white and half wheat) and mix for about 10 minutes on speed 1. ...

2 lbs pork ribs Sauce: 2 c. ketchup 1/4 c. vinegar 1/4 c. lemon juice 1 T. Mustard 1/4 c. brown sugar 1 onion diced 1 t. salt 1/4 t. garlic powder or 2 cloves garlic ½ c  Bullseye Barbecue Sauce 1 T. Wochestershire sauce black pepper to taste red pepper flakes to taste You can just put all of this in the slow cooker and let it go, but I'm finding it tastes better if I brown the meat well first. It takes several hours in the slow-cooker before it is really tender enough.   It's really enough sauce for more ribs, if you want.

2 large cans Pork and Beans 2 smaller chopped onions 2 green peppers 2 Tbs. Worchestershire 1 c. brown sugar 1-20 oz. Catsup ½ pkg. Bacon cut-up (raw) Dice vegies and cook all for 3 hours at 300.

1 pkg. Cottage cheese ¾ c. shredded mozzarella cheese ¾ c. fresh grated Peccarino, Parmesan, or Romano cheese 1 egg 1 tsp. Italian or Herb de Provence seasoning ½ tsp. garlic powder *Fresh basil and thyme also taste great in this. Mix cottage cheese and egg together, then add in seasonings and cheese. Use this to layer in lasagne or for a filling in Manicotti or jumbo shells.

1 pkg. lasagne noodles (I like Barilla) 1 jar spaghetti sauce ½ lb. ground beef ½ lb. Italian sausage* shredded mozzarella cheese spinach for layering, if desired 3 cheese mix Pour about 1/3 c. sauce into the bottom of a 9x13 pan and add about the same amount of water. Mix with a spoon and spread over the pan. Line the pan with dry noodles. Spoon the cheese mixture over the noodles. There should be enough to cover the noodles, but not be super thick. Cover with another layer of noodles. Spoon sauce to cover noodles then sprinkle with beef/sausage mixture and a handful of cheese. If you are using spinach, add here. Now put down a layer of noodles and repeat until the pan is full. Bake at 375 for 45-60 min., loosely covered with foil. Uncover for the last 10 min. *Since this usually comes in 1lb. packages, I usually do a pound of both and freeze half for later.