Raspberry Pomegranate Dessert

Raspberry Pomegranate Dessert
by: Shelly Reber

2 - (3 oz) pkg. Raspberry Jello
2 cups Boiling Water
1 pkg Frozen Raspberries
1 (13 oz) Can Crushed Pineapple
2 Bananas
2 Cups Diced Apples
Nuts from 1 large Pomegranate

Mix together and let set.

Topping:
1 pint Sour Cream
1 small Cool Whip
3 oz. Cream Cheese

Mix together and spread onto the set jello.

Creme Brulee French Toast

Creme Brulee French Toast
by: JoAnn Hodges

1 Stick Butter
1 Cup Brown Sugar
2 TBSP Corn Syrup

Heat and stir until sugar is dissolved. Pour into the bottom of 9X13 pan.

Mix:
5 eggs
1 1/2 cup Half and Half
1 tsp Vanilla
1/2 tsp Salt
Loaf of Texas Toast

Directions: Put sliced bread into pan and pour mixture over it and let it sit overnight.
Bake at 350 degrees for 35-40 minutes at 350 degrees.

Chicken Barbacoa

Chicken Barbacoa
by: Kay Hodges

4 Large Chicken Breasts, Boneless
1/3 cup Brown Sugar
Abt 28 Oz. Pace Picante Sauce (Hot) (lg bottle)

Directions: Combine sugar and salsa (to taste) in a crock pot, mix well. Add chicken to mixture. Simmer in crock pot 6-8 hours (high temp 6 hours; low temp 8 hours).Remove meat from pot to a large bowl; shred meat with two large forks and return to the pot. Serve as burritos, tacos, as part of a salad or tostada, with rice, beans, etc.

Note: You can uses the mild or medium picante sauce instead of the hot, if you like it less spicy.

Carol's Punch (Slush)

Carol's Punch (Slush)
By: Carol Norman

1 package Black Cherry Koolaide -- mixed as directed
1 46 oz. can Pineapple Juice
2 liters 7-Up or Sprite


Directions: Mix Black Cherry Koolaide and Pineapple Juice together --- Freeze.Thaw 1 hour before serving. Pour 7-Up over slush.

Almond Slush

Almond Slush
By: Yvonne Pratt Cottle

1 - 6 oz. can Frozen Lemonade
1 - 6 oz. can Frozen Orange Juice Concentrate
10 cans Water
1 1/2 cups Sugar
1 teaspoon Almond Extract
1 teaspoon Vanilla

Directions: Mix together and freeze. Add 1 quart Sprite or 7-UP when served.

Chil Con Queso Bean Dip

Chile Con Queso Bean Dip
By: Jane Smith

2 lb box Velveeta Cheese
1 Onion -- chopped
1 small can Chili Peppers -- chopped
1 1/2 lb Hamburger
1 large can Refried Beans
1 large jar Salsa -- to taste

Directions: Brown hamburger and onion seasoned with cayenne pepper, cumin and chili powder; add refried beans and chili peppers in large pan. Cube Velveeta and add to other ingredients. Heat through until melted. Put into crockpot and serve with tortilla chips.

Vegetable Dip

Vegetable Dip
By: Yvonne Pratt

1 cup Mayonnaise
1 cup Sour Cream or IMO
1 teaspoon Bon Appetite
1 teaspoon Chopped Chives
1 teaspoon Dill Weed

Directions: Mix together and let stand over night refrigerated. Dip carrots, celery, broccoli, cauliflower, etc into dip.
Makes 1 pint

Clam Bread

Clam Bread
By: Carol Norman

2 large Cream Cheese
1 can Minced or Chopped Clams
Sour Dough Bread

Directions: Drain Clams, saving juice. Put clams and cheese in a bowl. Add juice to soften cheese like dip -- hand mix (uses almost all the juice from one can... add a little bit at a time) Add nature seasoning to taste. (1/4 tsp or more) Put dip in hollowed out loaf of sour dough bread (round). Wrap in foil and bake at 200 degrees for 1 hour. Break center of bread into pieces and let dry out. Dip pieces of bread into dip to serve.

Champion Raisin Cookies

Champion Raisin Cookies
By: Kay Hodges

1/3 cup Shortening
1/2 cup Sugar
1 Egg
1 1/2 cups Flour
1/2 teaspoon Salt
1/3 cup Margarine
1/2 cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Soda
1 cup Raisins

Directions: Mix well. Drop onto cookie sheet. Bake at 375 degrees for 8-10 minutes.

Fudge Nut Bars (Fudge Jumbles)

Fudge Nut Bars (Fudge Jumbles)
by: Barbara Hodges

1 cup Margarine
2 cups Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Soda
3 cups Quick Oats

FUDGE:
1 -12 OZ. Chocolate Chips
1 can Eagle Brand Milk
2 tablespoons Margarine
1/2 teaspoon Salt
1 cup Nuts -- chopped
2 teaspoons Vanilla

Directions: Cream together first 4 ingredients, then add dry ingredients. In a sauce pan on low heat, mix chips, milk, butter and salt. Stir until melted. Remove from heat, add vanilla and nuts. Spread 2/3 of dough in a 9x13 inch greased pan, cover with fudge filling. Dot with remaining dough and swirl it over the fudge.
Bake at 350 degrees for 25-30 minutes.

Easy Cheese Cake

Easy Cheese Cake
by: Julie Olsen

1 8oz Cream Cheese - softened
1/2 cup Sugar
1 cup Sour Cream
8 oz Cool Whip
2 tsp Vanilla
Graham Cracker Crust

Directions: Beat cream cheese until smooth. Add sugar, mix in sour cream and vanilla. Fold in Cool Whip. Pour into crust. Chill until set, about 4 hours. Top as desired before serving.

Oatmeal Caramel White Chip Bars

Oatmeal Caramel White Chip Bars
by: Dinnene Jensen

2 cups Flour
1 1/4 cups butter, softened
1/2 tsp salt
2 cups White Vanilla Chips
1 cup Caramel or Butterscotch Topping
1 1/2 cups Brown Sugar, packed
1 tsp Baking Soda
2 cups Quick Cooking Oats
1/2 cup Chopped Nuts, optional
3 TBSP Flour

Directions: Preheat oven to 350 degrees. Grease 9X13 inch pan. Beat flour, sugar, baking soda and salt in a large mixing bowl until crumbly. Beat in oats on low speed just until combined. Press half of mixture, about 2 1/2 cups into bottom of prepared baking dish. Bake for 10 minutes. Cool in pan for 2 minutes. Sprinkle crust with chips and nuts. Blend caramel topping with 3 tbsp flour. Drizzle over chips and nuts. Crumble remaining oats mixture on top. Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Try: With chocolate chips, butterscotch chips or peanut butter chips. Or a mixture of a variety of chips.

Pots Au Cream

Pots Au Cream
by: Claudia Soholt

Mix in Blender:
1 cup Hot Milk
1 - 12 oz pkg. Semi-Sweet Chocolate Chips
2 eggs

Whirl until smooth. Pour into demitasse cups and chill. Can be topped with whipped cream. This is a poor mans version of chocolate mousse.

Tres Leches Cake

Tres Leches Cake
by: Shelly Reber

2 cups Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 square unsalted Butter
1 cup Whole Milk
4 large Eggs -- room temperature
2 cups Sugar
2 tsp Vanilla

Directions: Beat together and Bake in cake pan at 325 degrees for 30-35 minutes. Cool 10 minutes. Poke holes all over top about 1 inch apart.

Mix together:
1 can Evaporated Milk
1 cup Half and Half
1 can Sweetened Condensed Milk

Directions: Pour over cake and let sit for 15 minutes. Refrigerate for 3 hours. Top with cool whip or whipped cream.

Creamy Tomatillo Ranch Dressing

Creamy Tomatillo Ranch Dressing
by: Jeri Richards

1/2 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup Buttermilk
1/2 bunch Cilantro
3 Tomatillos
Juice of 2 Limes
1 pkg. Dry Ranch Dressing Mix

Directions: Place all ingredients in blender. Blend well. Serve.

Cilantro Lime Rice

Cilantro Lime Rice
by: Jeri Richards

1 cup Rice
2 cups Water
1 cup Chicken Bouillon
1/2 bunch chopped Fresh Cilantro
Juice of 3 Limes

Directions: Bring rice, water and bouillon to boil in pan and cook as directed for the rice, about 20 minutes. Remove from heat and add lime juice and cilantro. Fluff with a fork and serve.

Sweet Pork

Sweet Pork
by: Jeri Richards

6 lbs boneless Pork Loin or Roast
2 cups Salsa
2 cups Brown Sugar
20 oz Coke or Rootbeer

Directions: Put all ingredients in a crock pot and cook for 7-8 hours. Remove meat and shred. Place meat back in any remaining sauce and stir. Serve as burrito, on a salad or with chips. Usually served with rice, beans, cheese, sour cream , lettuce and tomatoes.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
by: Claudia Soholt

4 cups cooked, diced Chicken
1 can Cream of Chicken Soup
1 can Milk
1 - 4 oz can sliced Olives
1 pkg Flour Tortillas
Shredded Cheese, to taste
Chili Powder

Directions: Cook and dice chicken, Mix soup and milk together. You can also add some chili powder to spice it up. Mix some of the soup mixture with the chicken. Add the olives and 1 cups shredded cheese. Pour some of the soup mixture into the bottom of a 9X13 pan. Put down a layer of tortilla shells and spread 1/2 of chicken mixture. You can add a layer of cheese if you would like. Then repeat the layering process ending with a tortilla layer. Top with shredded cheese. Spray some aluminum foil with cooking spray and cover. Bake in oven for 1 hour at 350 degrees.

Enchilada Sauce

Enchilada Sauce
by: Kay Hodges

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Directions:
Heat oil in large 2-quart saucepan, stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes 3 cups sauce.

Mexican Pronto Tamale Pie

Mexican Pronto Tamale Pie
by: Claudia Soholt

Crust:
2 1/2 cups cold Water
1 tsp Salt
1/2 tsp Chili Powder
1 1/2 cup Corn Meal

Directions: Combine all ingredients in a sauce pan over medium heat. Cook until quite thick and stiff (about 10 minutes) stirring frequently. Set aside 3/4 cup. Line the sides and bottom of buttered 1 1/2 quart casserole with the rest of the mixture.

Filling:
1 3/4 cup (15 oz) Chili Con Carne
1/2 cup Chopped Green Pepper
1/2 cup (2 1/4 oz can) drained, sliced Ripe Olives
1/2 cup Cream Style Corn
1/2 cup Shredded Cheese

Directions: Combine all ingredients (except cheese) in saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded spoonfuls of remaining crust. Sprinkle with shredded cheese. Bake in 350 degree oven for about 25 minutes.

Mexican Casserole #2

Mexican Casserole #2
by: Dinnene Jensen

1 lb Hamburger, brown with 1 minced onion
Add 1 can stewed Tomatoes
1 small jar, Green Chili Peppers
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
Shredded Cheese, to taste

Directions: Heat together. Layer in casserole dish with Doritos chips and grated cheese at least twice, starting with chips and ending with cheese. Bake at 350 degrees in oven until the cheese melts.

Mexican Casserole #1

Mexican Casserole #1
by: Jean Johnson

1 bag Nacho Flavored Doritos
1 lb Hamburger
Minced Onion to taste
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Chili
Shredded Cheese (however much you want)

Directions: Fry hamburger with onion and drain grease. Add soups and chili to hamburger. Mix Well. Grease 9X13 pan. Spread 1/2 of the Doritos on the bottom of the pan. Then spread hamburger/soup mixture over them. Put the remaining Doritos on the top, then sprinkle with the shredded cheese. Bake at 350 degrees for about 25 - 30 minutes. Serve with sour cream.

Mexican Potato Soup

Mexican Potato Soup
by: Fran Pinkston

Saute in 1Tbsp or less Bacon Grease
10 Potatoes, cut into cubes
2 Onions, diced
2 cloves, Minced garlic (or more)

Add:
1 can green Chillies (diced). Add water to cover and more if desired. Add a dash of fresh lemon juice and salt to taste. Add 15 oz. can tomatoes broken up. Simmer until potatoes are tender. Sprinkle with some fresh cilantro. Serve with shredded Monterrey Jack Cheese on top. Can add seasoned croutons if desired. Soup is better the next day!

Black Beans

Black Beans
by: Jennifer Rhodes

1 - 16 oz cans Black Beans, drained
1/2 - 1 small Onion, chopped
2 Cloves Garlic
2 tsp Cayenne Pepper
2 tsp Cilantro, chopped
Salt & Pepper, to taste
Juice of 1/2 Lime, optional

Directions: Bring beans and 1 cup water , onion, garlic to boil. Reduce heat to medium low heat and add remaining ingredients and simmer 15 minutes.

Caramel Marshmallow Rice Krispie Squares

Caramel Marshmallow Rice Krispie Squares
by: Pat Jones

12 oz. Rice Krispies
1 can Sweetened Condensed Milk
2 large packages of Mini - Marshmallows
1 cube Butter
1 pkg wrapped caramels (about 10 oz)

Directions:
Butter or use cooking spray to coat the bottom of large cookie sheet. Place Rice Krispies in a large mixing bowl. Unwrap the caramels and mix with the sweetened condensed milk in a heavy pan. Cook until caramel pulls away from the side and bottom of the pan while cooking. Set aside. In a large heavy sauce pan melt butter. Add 1 1/2 bags of the miniature Marshmallows. Stir until completely melted. Pour marshmallow mixture over Rice Krispies and stir. Take 1/2 of the Rice Krispie mixture and press into the bottom of the greased cookie sheet. Sprinkle remaining 1/2 bag of marshmallows over Rice Krispies. Pour and spread caramel mixture over marshmallows. Top with remaining Rice Krispies. By taking a spatula sprayed with cooking spray you can spread the Rice Krispies more easily over the top. Cool for 1-2 hours and serve. Will last for a long time if not eaten first.

Pecan Squares

Pecan Squares by: A Friend

1 1/2 cups (3 sticks) Butter, cut into pieces
1/2 cup Powdered Sugar
Pinch of Salt
2 cups Flour
1 large Egg, beaten

1 1/2 cup Brown Sugar (packed)
3/4 cup Honey
1 1/2 tbsp Vanilla
4 cups Pecan Halves

Directions: Preheat oven to 375 degrees. Combine 3/4 cup butter, powdered sugar and salt in processor. Process until moist clumps begin to form. Add flour and egg and process just until dough forms.

Press dough onto bottom and 3/4 of an inch up the sides of 13x9x2 baking pan. Bake until crust is golden brown, about 22 minutes. Cool crust slightly. Lower oven temperature to 350 degrees.

Bring brown sugar, honey and remaining 3/4 cup butter to boil in heavy large saucepan, stirring frequently. Boil 2 minutes. Add vanilla. Stir in pecans.

Pour pecan filling onto prepared crust. Bake until filling thickens and bubbles all over, about 25 minutes. Cool completely on rack. Cut into 2 inch squares.

Rhubarb Slush

Rhubarb Slush
by: Kay Hodges

To Sweeten Rhubarb Juice:

4 quarts Rhubarb juice
3 Cups Sugar
2 Cups water
Bring to Boil

To Make Slush:
Mix:
2 cups cold Water
46 Ounces Pineapple Juice
2 Quarts Sweetened Rhubarb Juice
½ Cup Lemon Juice

FREEZE

When served use: 2 parts Rhubarb Slush to 1 part Sprite or 7-UP

Variation: Add 1 package Strawberry Kool-Aid mixed with 1 cup sugar and 1 quart water.

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce
by: Barbara Hodges

2 1/2 cups Rhubarb, cut into small pieces
1 cup Water
1/2 cup Sugar
2 TBSP Lemon Peel, grated
1/4 tsp Salt
1 cup Strawberries, sliced
2 TBSP Lemon Juice
1/4 tsp Cinnamon
3-4 drops Red Food Coloring

Directions: In a saucepan, combine rhubarb, water, sugar, lemon peel and salt. Bring to a boil. Reduce heat, cook uncovered over medium heat until rhubarb is soft., about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired. Cool. Serve over cake.

Rhubarb Cake

Rhubarb Cake
by: Barbara Hodges

7 cups Rhubarb, cut
1 cup Sugar
1 small Jello - Raspberry or Strawberry
1 White Cake Mix
Mini Marshmallows

Directions: Mix the rhubarb, sugar and jello together and place in greased 9X13 pan. Add single layer of mini marshmallows on top. Mix cake as directed and pour over all. Bake at 375 degrees for 15 minutes. Then bake at 350 degrees for 30 minutes. (I have found that this tends to take a little bit longer to bake... watch it carefully)

Rhubarb Tart

Rhubarb Tart
By: Barbara Hodges

Crust:
1 cube Butter
3 TBSP Powdered Sugar
1 1/2 cups Flour
Topping:
1/2 - 1 cup coconut
1/2 - 1 cup chopped Pecans
Filling:
4 eggs, slightly beaten
1 1/2 cup Sugar
1 1/2 cup Brown Sugar
1/2 cup Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla
4 1/2 - 5 cups Rhubarb, cut

Directions: Mix the crust with pastry blender. Pat into bottom of 9X13 pan. Bake at 350 degrees for 12 minutes. Beat filling until blended, adding rhubarb at the end, stir to coat. Pour on top of the crust, when taken out of the oven. Sprinkle with coconut and chopped pecans on top of the filling. Bake at 350 degrees or until firm and browned. Serve with whipping cream or ice cream. Delicious!

Directions:

Mint Brownies

Mint Brownies
by: A Good Friend

1 cup Flour
1 cup Sugar
1/2 cup Butter
4 Eggs
1 1/2 cup Hershey Syrup

Directions: Combine all the ingredients and beat until smooth. Pour in 9x13 greased pan and bake 25 minutes at 350 degrees.

Mint Center
2 cups Powdered Sugar
1/2 cup Butter
1 TBSP Water
1/2 tsp Mint Extract
Green Food Coloring (to desired color)

Directions: Spread on cooled cake and chill.

Topping:
6 TBSP Butter
1 cup Chocolate Chips

Directions: Heat until melted. Spread over mint layer and chill.

Brownies & Frosting

Brownies & Frosting
by: A Good Friend

2 Cubes Butter
2 Cups Sugar
4 Eggs
1 1/2 cups Flour
1/3 cup Cocoa
1/4 tsp Salt
2 tsp Vanilla
1 1/2 cup Walnuts, chopped
Mini Marshmallows

Directions: Mix like a cake, put into greased, floured cake pan and bake for 25 minutes at 350 degrees. Take from oven and cover with one pkg of mini marshmallows and bake for 3 more minutes. Cool for one hour or more and frost.

Frosting:
1 cube Butter
Pinch of Salt
1/3 cup Cocoa
1/3 cup Canned Milk
2 1/2 cups Powdered Sugar

Directions: Mix together and spread on cooled cake and let stand for 2 hours. Cut into squares and eat like a pig.

Apple Berry Salsa & Tortilla Chips

Apple Berry Salsa
by: Lori Garrett

2 Medium Green Apples, peeled and cored
1 cup Strawberries
1 Kiwi, peeled
2 tbsp Brown Sugar
1 tbsp Strawberry Jam

Directions:
Chop up all the fruit to desired size. Add brown sugar and jam. Stir together.

Tortilla Chips
1 package small Flour Tortilla Shells
Cinnamon
Sugar

Directions:
Baste tortilla shell with water. Sprinkle with cinnamon and sugar. Cook at 450 degrees about 5 minutes or until they turn a light shade of brown.

Toffee Popcorn

Toffee Popcorn
by: A Friend of Kay's

1 lb Butter
2 cups Sugar
1/2 cup Light Karo Syrup
1/2 cup Water
1 tsp. Vanilla

Directions: Melt butter, add all ingredients. Stir most of the time. Cook until a golden brown color. Pour over 2 batches of air popped popcorn.

Yvonne's Yummy Blueberry Dessert

Yvonne's Yummy Blueberry Dessert

By: Yvonne Cottle

1 lb Vanilla Sandwich Cookies

2 Eggs

1 square Butter

1 can Blueberry Pie Filling

1 lb of Powered Sugar

1 cup Nuts, chopped

1 cup, Whipped Cream

Directions: Lightly butter pan. Line pan with 3/4 of crushed cookies. Cream butter, egg yolks and powdered sugar. Beat egg whites separately, then add then egg whites to the creamed mixture. Spread carefully over cookie crumbs. Sprinkle on the chopped nuts. Spread on the blueberry pie filling. Sprinkle 1/4 remaining crushed cookies. Top everything with whipped, whipping cream. Chill overnight and serve the following day!