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Snacks
Zesty Chip Dipthanks Paulette
1 pkg. cream cheese
2 heaping t. horseradish sauce
1 t. garlic
milk
Mix 1st three ingredients well. Thin with drops of milk until consistancy is creamy. I suggest having this recipe available, people will be asking for it. Chill and serve with potatoe chips.
Enjoy!

Tasty Treat
Caramel Corn
8 quarts popped popcorn
2 c. brown sugar
2 sticks butter
1/2 c. white corn syrup
1 t. salt
1 t. vanilla
1/2 t. baking soda
3 c. peanuts
Put popped popcorn and peanuts in large mixing bowl. Set aside. In saucepan, combine brown sugar, butter, corn syrup, salt and vanilla. Bring the syrup to a boil for 5 minutes-watch close! Remove pot from burner and add baking soda. It will become foamy. Quickly pour over the popcorn and peanuts. Stir until popcorn is covered well. Pour onto large cookie sheet. Spread out and bake in 250 degrees oven for 1 hour. Stir every 15 minutes, until cool. Store in airtight container.
Enjoy!

 

"What's For Dinner?" I can help with ideas for that daily question asked in homes nearly everywhere. Let's get started. How about Crunchy Herb Chicken, with Cabbage Salad, Roasted Redskins and Green Beans. Serve a yummy Banana Cake for dessert.
Banana Cake
Tip:

While cooking with these recipes, please keep in mind, most of them are spiced to my liking. Feel free to add more or go lighter on the spices. When I try new recipes, I might omit something I do not care for or add extra amounts if I favor that particular ingredient. However, be careful with baking ingredients, such as those like flour, baking soda, baking powder, eggs and so on. The result in a cake rising properly may be disappointing. With that said, have fun and enjoy!

Feature Dessert
Feature Menu
3 12 oz pkg chocolate chips
Dippers...
strawberries
bananas
red apples
cherries
angel food cake
pound cake
marshmellows
Rice Crispy treats

Arrange *fondue pot in center of table. Each guest should have fondue forks and a plate. As with any fondue, please supervise when serving to avoid burns or fire. Melt chocolate chips first , in double boiler or in sauce pan on low heat. Watch closely as not to burn chocolate. Transfer into fondue pot. Keep sterno on low to med heat so chocolate does not burn. Prepare dippers. Slice bananas into bite size pieces. Wash fruit. Cut up angel food cake & Rice Crispy treats into bite size pieces. Set dippers in dishes near fondue pot. Dip and let cool a bit before eating. Be creative, you can dip anything that can be skewed into the chocolate.
Enjoy!
*A small crock pot works well as a fondue pot.

 

 

 

Feature Salad
1 3 oz. pkg. Lime Jello
1/2 c. chopped walnuts
1/2 c. grated carrots
1/2 c. diced red apples (with skin)
1/2 c. diced celery
Prepare Jello as directed on box. Chill until thickened (about 1 1/2 hours). Add remaining ingredients and stir well. Place into fridge until Jello has set.
Enjoy!

 

Feature Recipe

1/3 c flour
1/4 t basil
1/2 t thyme
1/2 t rosemary (ground)
1/8 t pepper
1/4 c butter (melted)
1/3 c milk
3 lb chicken (skinned & de-boned)
5 c corn flakes (crushed)

Pre-heat oven to 375 degrees. In mixing bowl, combine flour, basil, thyme, rosemary & pepper. Mix well. Add butter & milk. Mix well. Cut chicken into strips. Dip chicken into flour mixture. Coat well & roll in crushed cereal. Coat evenly. Place in baking dish lightly coated with oil. Bake for 55 minutes or until chicken is no longer pink & coating is golden brown.
Enjoy!

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Snacks

Fire and Ice Nuts

4 1/2 c lightly salted cashews
3/4 tsp cayenne pepper
3 tbl soy sauce
3 tbl honey
3/4 c maple syrup
4 tsp melted butter
6 c pecan halves

Preheat oven to 350 degrees. *Note: When baking these mixtures, watch closely, they can burn easily. Start with "fire" nuts. In blender, process 1 1/2 c cashews until finely ground. In small mixing bowl, combine ground cashews and cayenne pepper. In large mixing bowl, combine soy sauce and honey. Add remaining whole cashews and stir until coated. Add ground cashew mixture and stir well. Grease foil lined large cookie sheets. Spread mixture onto prepared cookie sheets and bake 25-30 minutes or until lightly browned, stiring twice. Cool completely and break into pieces. Now for the "ice" nuts. Prepare cookie sheets with fresh foil and grease. In mixing bowl, combine maple syrup and melted butter. Add pecans and stir to coat nuts. Spread onto prepared cookie sheets and bake for 20 minutes, stirring twice. Cool completely. Combine "fire" and "ice" nuts and serve. Store in airtight container.
Enjoy!

Snacks

Salsa and Nachos

4 ripe tomatoes
2 medium onions
1 large green pepper
2 to 4 jalapeno peppers
1 - 8 oz. can tomato sauce
1 heaping t. garlic powder
1 t. salt
2 tbl. red wine vinegar
2 tbl. fresh lemon juice
1/4 c. fresh cilantro

Chop tomatoes and jalapenos. Dice onions and green pepper. Combine all ingredients in a food processor (or blender). Hand chop a couple of the tomatoes if you like it chunky. Good right away, even better from next day on. Keeps at least 4 - 5 weeks in fridge (if it lasts that long). Makes approx. 5 cups. ENJOY...! Open a bag of your favorite nacho chips. Place nachos in baking dish, place in the oven for a bit to warm them up. Serve with this delicious salsa. Feel free to spice them accordingy to your taste buds. I like it hot!
Enjoy!

 

 


Special Mention

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