Caramel-Cinnamon Snack Mix

2 tablespoons vegetable oil

1/2 cup popcorn kernels

1/2 teaspoon salt, divided

1 1/2 cups packed light brown sugar

1/2 cup (1 stick) butter

1/2 cup corn syrup

1/4 cup red hot cinnamon candies

2 cups cinnamon-flavored teddy graham crackers

1 cup red and green coated chocolate pieces

1) Grease 2 large baking pans; set aside.

2) Heat oil in large saucepan over high heat until hot.

Add popcorn kernels. Cover pan.

Shake pan constantly over heat until kernels no longer pop.

Divide popcorn evenly between 2 large bowls.

Add 1/4 teaspoon salt to each bowl; toss to coat. Set aside.

3) Preheat oven to 250*F. Combine brown sugar, butter,

and corn syrup in heavy medium saucepan.

Cook over medium heat until sugar melts,

stirring constantly with wooden spoon.

Bring mixture to a boil. Boil 5 minutes, stirring frequently.

4) Remove 1/2 of sugar mixture (about 3/4 cup) from sauce pan;

pour over 1 portion of popcorn.

Toss with lightly greased spatula until evenly coated.

5) Add red hot candies to saucepan.

Stir constantly with wooden spoon until melted.

Pour over remaining portion of popcorn;

toss with lightly greased spatula until evenly coated.

6) Spread each portion of popcorn in even layer in

separate prepared pans with lightly greased spatula.

7) Bake 45 minutes, stirring every 15 minutes with wooden spoon

to prevent popcorn from sticking together. Cool completely in pans.

Combine popcorn, teddy graham crackers, and chocolate pieces in large bowl.

Store in airtight container at room temperature up to 1 week.

Makes 4 quarts

Submitted by Kera

Becky's Christmas drink

½ gallon cold milk

2/3 cup sugar

½ tsp nutmeg

2 pinches salt

2 tsp almond extract

1 tsp vanilla

Mix ingredients and pour over

½ gallon vanilla ice cream

Top with whipped cream, nutmeg,

and maraschino cherries.

submitted by Becky

Bean Salad

1 can corn with juice
1 can green beans with juice
2 cans beans, drained and rinsed (black beans, northern beans, kidney beans, etc)
1/3 c. sugar, or to taste
red wine vinegar
Mix all ingredients in large bowl except sugar and vinegar. In small bowl combine sugar and then pour red wine vinegar until it covers sugar, mix until smooth. Pour over beans and corn. Marinate, the longer it marinates the better it tastes. Can add more beans if serving more then just add a little more sugar and vinegar.

Submitted by Kim

Leftover turkey casserole

I had a bunch of Thanksgiving leftovers and was getting tired of eating them the same way so I took a recipe I already had and tweeked it to use the leftovers and because of Allen's allergies. I have included the original and the altered version.

Chicken and Green Bean Casserole (Original)
1 pkg. Stove Top stuffing
1 can green beans
2 chicken breasts, diced and cooked
1 c. sour cream
1/2 c. milk
1 can cream of mushroom soup
In 9X9 casserole dish, spread can of drained green beans. Add cooked chicken. Prepare stuffing as directed on box. Spread over chicken and green beans. In bowl, combine sour cream. milk and soup. Pour over casserole. Bake at 350 for 30 minutes.


Thanksgiving leftovers (Altered version of above recipe)
stuffing
2 cans green beans, drained
turkey
2 cans cream of mushroom soup
soy milk
In 9X9 casserole dish spread green beans. Cut up leftover turkey until it covers chicken as much as you like. In bowl combine, soy milk and mushroom soup until smooth and slightly thinner, then pour over turkey and beans. Top with leftover stuffing. Bake at 350 for 30 minutes.

Submitted by Kim

Cookie salad

1 12 oz. cool whip
1c. buttermilk
1 small can crushed pineapple drained
1 small can mandarin oranges drained
1 pkg instant vanilla pudding (dry)
1 pkg Keebler fudge stripe cookies (broken into pieces)

Mix all ingredients together except cookies in a large bowl . Chill for at least 4 hours.
Add cookies right before serving to keep them from getting soggy.

Breadsticks

1 ½ c luke warm water

1 ½ tbsp yeast

2 tbsp sugar

Mix water and sugar add yeast let rise

Add

1 ½ tsp garlic powder or onion powder

3 c. Flour

Mix

Melt ½ c. butter in pan

Roll out dough

Cut into strips

Dip both sides in butter

Top with favorite topping

Bake 350 for 8-10 minutes

Submitted by Amy C.

Jell-O Layered Salad

1 c. boiling water

3oz package of Jell-o

Mix well

Divide in half

Mix 2 tablespoons cold water in 1 half

Pour in 9X13 pan

Refrigerate for 25-30 minutes

Mix 1/3 c. Sour Cream in other half

Once first layer is set pour other half on top

Refrigerate again for 25-30 minutes

Continue adding layers of different flavors until pan full

Top with Cool Whip

Submitted by Amy C.

Cream cheese frosting

3-4 oz. cream cheese
4 Tbsp butter or margarine
1 1/2 c. powdered sugar
1 tsp vanilla
1 tsp lemon juice milk or cream, if needed

Soften butter and cream cheese together. beat in remaining ingredients until smooth.

Submitted by Emily H.

Applesauce cake

1/2 c. butter
2c. sugar
2 eggs
2 1/2 c. flour
1 1/2 tsp. soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 1/2 c. applesauce
cream butter. gradually add sugar, creaming until light. Add eggs beating well after each. sift together dry ingredients. add alternately with applesauce. Turn batter into greased and lightly floured 9x13 pan Bake @ 350* for about 45 min or until done. allow to cool and frost with cream cheese frosting.

Submitted by Emily H.

Quick bread sticks

2c. flour
2Tbsp. sugar
1 tsp salt
1Tbsp Quick rise yeast

Mix all ingredients together, and add 1 1/2 c hot tap water. Let sit for a few minutes to let the yeast rise.

Add about 1 1/2 c. more flour
Melt 1 cube of butter and pour most of it o a cookie sheet. roll out the dough on top of the butter. spread the rest of the butter on top and sprinkle with a mixture of garlic salt and Parmesan cheese.
With a pizza cutter cut dough down center and in strips. Twist the strips of dough. sprinkle with more garlic salt and Parmesan cheese.

Bake at 400* for 15-20 min.

Submitted by Becky H.

Vanilla Pudding Chocolate Chip Cookies

Vanilla Pudding Chocolate Chip Cookies

3/4 cup shortening 2 teaspoons vanilla

3/4 cup margarine 1 teaspoon baking soda

1 1/2 cup brown sugar 1 teaspoon salt

3/4 cup sugar 4 cups flour

3 eggs 3 cups semi-sweet chocolate chips

1 (3 oz.) box instant vanilla pudding

Cream margarine, shortening, and sugars. Add eggs and beat well. Sift dry ingredients and add to creamed mixture. Fold in chocolate chips.

Bake cookies at 350 degrees for 8 minutes. Cookies should be just barely golden brown

Ginger bread cookies

1 c. packed brown sugar

¼ c. molasses

1 egg

2 ¼ c. flour

2 tsp. Baking soda

1 tsp cinnamon

1 tsp ginger

½ tsp cloves

¼ tsp salt

Put everything into a bowl and mix well. (I use a hand mixer, which makes the dough crumbly but will press together easily using your hands after it is all mixed in.) Refrigerate dough for about 1 hour. Bake @ 375* for 10-12 min. (I actually only cook them for about 8 min.) They will look not quite done but will flatten out as they sit in the pan for a minute or two. This makes them nice and soft.

Red pepper and spinach lasagna

Red pepper and spinach lasagna

12 oz lasagna noodles

1 package frozen spinach

1 large red pepper chopped into small pieces

1 jar Alfredo sauce (I use 5 to 6 western family packets made with only milk no butter)

3 Tbsp. Olive oil

½ tsp. Salt

¼ tsp pepper

1 egg

2 c. shredded cheddar cheese

1 carton cottage cheese

½ c. grated Parmesan cheese

1 c. mozzarella cheese

Soak the noodles in hot water for about 15 min. meanwhile Sautee red pepper in olive oil. Drain noodles, set aside. Mix spinach, red pepper, Alfredo sauce, salt and pepper. In a bowl combine the egg and cheddar, cottage, and Parmesan cheeses. Layer a third of each, spinach mixture, noodles, then cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350* for 45-50 min. let stand for 15 min before cutting.

English Toffee

English Toffee:

1 lb. butter

2 1/2 c white sugar

1 c water

4 Tbs white karo syrup

1 lb. chocolate

1/2 lb. finely chopped nuts

Butter cookie sheet (I just spray well with Pam). Cover pan with half of the chopped nuts and then with half of the chocolate. In a heavy pan, cook sugar, water, syrup and butter, stirring constantly until candy thermometer reads 285 (until mixture is very thick and forms large bubbles that break and emit steam like a geyser...Ruby's description, not mine). Pour cooked syrup over nuts and chocolate. Let stand for 10 minutes. Sprinkle with remaining chocolate and then nuts. Let stand for 5 hours or until hard. Makes 5 lbs.