Bleu Cheese Dressing

I love bleu cheese dressing, but can not find one I like in the stores. I started playing with a few recipes a couple years ago and decided that this one works the best.

BLEU CHEESE DRESSING

(makes 1 pint)

Ingredients:

*1 cup sour cream

*1 1/2 cups mayonnaise

*1/4 cup milk

*1 teaspoon worcestershire sauce

*1/2 teaspoon dry mustard

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*4 ounces blue cheese, crumbled

Directions:

~In a large bowl, whisk together sour cream, milk, mayonnaise, and worcestershire sauce.

~Add dry mustard, garlic powder, salt & pepper.

~Stir in blue cheese.

~Store in a pint jar, covered

~Refrigerate for 24 hours before serving. (If you try it before that, it will just taste a little like mayo)

Helpful Hint:

To make it a dip rather than a dressing, omit the milk.

Slow Cooker Meat Balls

These are so easy and so tender. I make these up when I'm not busy and pop them in the freezer (before they are cooked). Then when I have a busy day I can just pop them in the slow cooker along with my spaghetti sauce (I can my own). I also use this recipe when I need to bring an appetizer for a party.

SLOW COOKER MEATBALLS

(makes 36 meatballs)

Ingredients:

*1 pound ground beef (I use ground chuck or sirloin)

*1/4 pound ground pork

*1 egg, slightly beaten

*1/2 cup freshly grated parmesan cheese

*1 tablespoon minced garlic

*1/3 cup italian bread crumbs

*1/2 teaspoon italian seasoning

*1 tablespoon dried parsley

*1/2 teaspoon salt

*1/4 teaspoon black pepper

*1 jar of your favorite spaghetti sauce (I make my own)

Directions:

~In a large bowl, gently but throughly mix 1 pound ground beef, 1/4 pound ground pork, 1 beaten egg, 1/2 cup parmesan cheese, 1 tablespoon minced garlic, 1/3 cup bread crumbs, 1/3 teaspoon Italian seasoning, 1 tablespoon dried  parsley, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

~Shape into small meatballs. I use a cookie scoop to measure out my meatballs.

~Place meatballs into slow cooker.

~Pour 1 jar of spaghetti sauce over meatballs.

~Cover and cook on high for 4-5 hours, or low for 6-7 hours.

~Serve as an appetizer, or over rice or spaghetti noodles.

Variations:

-add 1/4 cup onions, chopped fine

-add 1/4 cup green bell peppers, chopped fine

-add hot sauce to make it spicy

-substitute spaghetti sauce for 1 can cream of mushroom soup and 1/2 cup milk mixed and poured over meatballs (swedish meatballs)

-substitute spaghetti sauce for barbecue sauce

-substitute spaghetti sauce for 12 ounce chili sauce & 1 1/2 cups grape jelly mixed and poured over meatballs.

-substitute the spaghetti sauce for a sweet & sour sauce: In a medium saucepan mix, 1/2 cup brown sugar, 3 tablespoon flour, 1 1/4 cups water, 1/4 cup pineapple juice, 3 tablespoons ketchup, 1/4 cup white vinegar, & 3 tablespoons soy sauce. Heat until sauce it hot and mixed well. Pour over meatballs in slow cooker.

Helpful Hint:

-avoid stirring meatballs for at least one hour or meatballs may break apart.

Potato Skins

This is one delicious recipe. I think it's better than anything you would get in a restaurant. Add or delete whatever you like. My friend Chris, loves potato skins, but only with cheese on it. I on the other hand, love it loaded.

POTATO SKINS

(makes 8)

Ingredients:

*4 large Idaho or russet potatoes, baked

*3 tablespoons olive oil

*1 1/2 tablespoons fresh grated parmesan cheese

*1/2 teaspoon sea salt

*1/4 teaspoon garlic powder

*1/4 teaspoon paprika

*1/8 teaspoon onion powder

*1/8 teaspoon black pepper

*8 slices bacon, cooked and crumbled

*2 cups cheddar cheese, shredded

*1/2 cup sour cream

*3-4 green onions, sliced thin

Directions:

~Preheat oven to 475 degrees.

~Cut 4 baked potatoes in half lengthwise.

~Scoop out pulp, leaving 1/4 of potato in shell. (save potato pulp for another time)

~Spray cooking spray on a baking sheet.

~Place the potato skins on the baking sheet.

~Whisk 3 tablespoons olive oil, 1 1/2 tablespoons parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoons garlic powder, 1/4 teaspoon paprika, 1/8 teaspoon onion powder and 1/8 teaspoon ground black pepper until well combined.

~Brush olive oil mixture all over potato skins, making sure they are completely coated.

~Bake for 8 minutes.

~Turn over skins, and bake another 8 minutes.

~Turn back to right side up.

~Sprinkle 8 slices cooked and crumbled bacon and 2 cups shredded cheese evenly over the skins.

~Bake for 2 minutes, or until the cheese has melted.

~Top with sour cream & onions (optional)

Helpful Hint:

-Use can use the leftover potato (that you scoop out) for a few recipes; Shepherds Pie, Mashed Potato Soup, Mashed Potato Rolls, or Mashed Potato Pancakes.

Ham Salad Spread

A great little dish you make with your leftover ham. It's very easy to make. It makes for a great snack, lunch or appetizer.  You can also make a version of this with leftover roast beef or bologna.

HAM SALAD SPREAD

(serves 12-14)

Ingredients:

*1 1/2 cups cooked ham chopped small

*1 hard-boilded egg, chopped (optional)

*1 tablespoon celery, chopped fine

*1/2 tablespoon onion, chopped fine

*1 teaspoon sweet pickle relish

*1 teaspoon prepared mustard
*1/4 cup mayonnaise 

Directions:

~In a food processor blend 1 1/2 cups chopped ham, 1 hard boiled egg, 1 tablespoon finely chopped  celery, 1/2 tablespoon finely chopped onions, 1 teaspoon dill pickle relish (can use sweet), 1 teaspoon prepared mustard, and 1/4 cup mayonnaise.

~Cover and refrigerate for at least one hour before serving.

Variations:

-add chopped green olives.

-substitute prepared mustard with spicy brown mustard.

-I can't believe I'm even going to put this down, and I'll deny it if anyone says anything, but, you could substitute the ham for that four letter word Spam! Yuck~~

Feta Cream Cheese Dip

Quick to mix up, but tastes much better if you let it sit overnight. Good with crackers of pumpernickel bread.

FETA CREAM CHEESE DIP

(serves 12-16)

Ingredients:

*1 (8 ounce) package cream cheese, softened

*1/2 cup feta cheese, crumbled

*1 teaspoon minced garlic

*1/2 teaspoon ground dill weed

Directions:

~In a medium bowl, mix 8 ounce cream cheese, 1/2 cup feta cheese, 1 teaspoon minced garlic, and /12 teaspoon dill weed. 

~Cover and refrigerate over night.

Variations:

-add 1/2 teaspoon onion powder.

-add 1/4 cup roasted red pepper, chopped fine.

BBQ Ribs

This is so good and tender. I make ribs many different ways, but this is the families and mine favorite way. The BBQ sauce is sooooo good!!

BBQ RIBS

(serves 4)

Ingredients:

*2 1/2 pounds baby back pork ribs

*1 small onion, cut in half

*2 garlic cloves, chopped

*1/2 medium onion, chopped fine

*2 teaspoons minced garlic

*1 1/2 cups water

*1 (6 ounce) can tomato paste

*1/2 cup white vinegar

*1/2 cup brown sugar

*2 tablespoon honey

*1 tablespoon dark molasses

*2 tablespoons worcestershire sauce

*1 1/4 teaspoons liquid smoke flavoring

*1/4 teaspoon cayenne pepper

*2 teaspoons salt

*1/2 teaspoon black pepper

*1/4 teaspoon smoked paprika

*1/4 teaspoon onion powder

Directions:

~In a medium saucepan, 1/2 chopped onion, 2 teaspoons minced garlic, 1 1/2 cups water, 1 (6 ounce) can tomato paste, 1/2 cup vinegar, 1/2 brown sugar, 2 tablespoons honey, 1 tablespoon molasses, 2 tablespoons Worcestershire sauce, 1 1/4 teaspoons liquid smoke, 1/4 teaspoons cayenne pepper, 2 teaspoons salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon paprika, and 1/4 teaspoon onion powder, over medium heat.

~Bring to a boil.

~Reduce heat, and simmer for 1-2 hours, or until sauce thickens.

~Put 2 1/2 pounds ribs, 1 small onion cut in half, and 2 teaspoons minced garlic in a large saucepan.

~Cover with water (a couple inches over the ribs).

~Bring to a boil.

~Reduce heat to medium and cook ribs, covered, 1 1/2 hours.

~Remove ribs from stock pot.

~Preheat oven to 400 degrees.

~Place ribs on a baking sheet.

~Brush BBQ sauce over ribs.

~Bake for 15-20 minutes, rubbing more sauce on as needed.

Variations:

-substitute the homemade BBQ sauce for your favorite store bought BBQ sauce.

-you could also grill in rather than put in oven.

-you can also do a slow cook after the boil. Set oven to 200 degrees for 1-2 hours.

Carrot Burgers

I love when I'm cooking something that reminds me of people that I love. It a reminder to pray for them. All my vegetarian friends and family come in to mind when I make these. My daughters really like these.

CARROT BURGERS

(Serves 5)

Ingredients:

*1 1/2 cups finely shredded carrots

*1/4 cup celery, chopped very fine

*1/8 cup onions, chopped very fine

*1 teaspoon minced garlic

*2 cups ritz crackers, crushed fine

*2 eggs, beaten

*1 1/2 teaspoon salt

*1/4 teaspoon sugar

*1/2 teaspoon seasoned pepper

*2 tablespoon olive oil

Directions:

~Sauté carrots, celery, onions, and garlic in 1 tablespoon olive oil, until carrots are tender.

~Remove from heat and put veggies in a medium size bowl.

~Let cool for about 5 minutes.

~Add crushed crackers, seasonings and lightly mix.

~Mix in beaten eggs.

~Divide into 5 patties.

~Heat 1 tablespoon olive oil in skillet over medium heat.

~Cook patties for 3 minutes on each side or until browned.

Helpful Hint:

`Mix a batch or two up (don't cook them), and freeze them.

Coconut Clusters

Yet another wonderful candy. Super, super easy to make. The cocoanut lovers in your family will really appreciate this candy.

COCONUT CLUSTERS

(4 dozen)

Ingredients:

*1 teaspoon shortening

*2 cups milk chocolate chips (or merckens chocolate)

*4 cups flaked cocoanut

Directions:

~Heat 1 teaspoon shortening and 2 cups milk chocolate chips in a medium saucepan over low heat, until chocolate is melted.

~Remove from heat and let chocolate sit for 5 minutes.
~Add 4 cups flaked cocoanut.

~Drop by teaspoons on waxed paper.

~Chill until firm. (about 30 minutes)

~Store candy in refrigerator.

Peanut Clusters

This will be a big hit with your friends and neighbors. I do believe that this may be the easiest to make and oh so good.

PEANUT CLUSTERS

(3 dozen)

Ingredients:

*2 cups of milk chocolate chips (or merckens chocolate)

*1 cup butterscotch butter chips

*12 ounces salted spanish peanuts

Directions:

~Combine 2 cups milk chocolate chips, 1 cup butterscotch chips, over low heat in a medium saucepan, stirring often. (I use a double boiler for this)

~Heat until melted, and smooth.

~Add 12 ounces of peanuts and stir.

~Drop by teaspoons on wax paper.

~Allow to cool.

~Store in an airtight container.

Variations:

-substitute butterscotch chips with just chocolate chips.

-substitute spanish peanuts for cashews.

Peanut Brittle

This is not a recipe that you want to do with kids at your feet. The candy gets much to hot, and they could easily get a bad burn. Once it's cooled they could help break it into pieces.

PEANUT BRITTLE

Ingredients:

*1 1/2 cups peanuts, cashews or peans (or mix them)

*1 cup granulated sugar

*1/2 cup light corn syrup

*1/4 teaspoon salt

*1 tablespoon butter

*1 teaspoon pure vanilla extract

*1 teaspoon baking soda

Directions:

~Grease a cookie sheet.

~In a large glass bowl, mix 1 1/2 cups peanuts, 1 cup granulated sugar, 1/2 cup corn syrup and 1/4 teaspoon salt.

~Microwave on high for 6-8 minutes, until mixture is bubbly.

~Stir in 1 tablespoon butter and 1 teaspoon vanilla.

~Cook another 2-3 minutes.

~Quickly stir in 1 teaspoon baking soda. Mixture will become foamy.

~Pour immediately onto the greased baking sheet.

~Place a piece of parchment paper of peanut mixture and roll out mixture thin.

~Remove parchment paper right away.

~Let cool for 1/2 hour.

~Break into pieces, and store in an airtight container.

Cornflake Wreaths Cookies

Yet another no bake cookie. Kids and adults love these. They are fun to make and look so festive.

CORNFLAKE WREATH COOKIES

(1 1/2 dozen)

Ingredients:

*1/2 cup butter

*30 large regular marshmallows (4 cups miniature)

*1 1/2 teaspoons green food coloring

*1 teaspoon vanilla extract

*1/2 teaspoon almond extract

*4 cups corn flakes

*4 tablespoons cinnamon red hot candies.

Directions:

~Melt 1/3 cup butter over how heat in a large saucepan.

~Add 30 regular or 4 up miniature marshmallows and stir until completely melted.

~Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.

~Remove from heat.

~Stir in 1 1/2 teaspoons green food coloring.

~Quickly stir in 4 cups corn flakes, until well coated.

~Spray a 1/4 cup measuring cup with cooking spray.

~Butter hands.

~Quickly scoop out 1/4 cup of cornflake mixture.

~Shape into wreaths and place on waxed paper.

~Place desired amount of cinnamon candy of wreaths.

variation:

-if you don't like the almond taste, substitute the 1/2 teaspoon almond extract for 1 teaspoon vanilla extract. (that would make 2 teaspoons total for vanilla extract)

Peanut Butter Cups

This is my daughter Autumn and my son Brandon's favorite candy. These are super easy to make, even the little ones can help with these.

PEANUT BUTTER CUPS

(35)

Ingredients:

*2 cups milk chocolate chips (or merckens chocolate)

*1 cup creamy peanut butter

*1/4 teaspoon salt

*1/2 cup powdered sugar

Directions:

~Melt 2 cups milk chocolate over low heat (or double boiler).

~Stir often until chocolate is melted and smooth.

~Spoon a small amount of chocolate into the bottom of each peanut butter cup mold.

~Tilt the tray to coat the sides and create a hollow chocolate shell, making sure there are no holes in the bottom or sides of the shell.

~Slide the molds into the freezer until the chocolate shells have set, about 15 minutes.

~In a small bowl, mix together 1 cup creamy peanut butter, 1/2 cup powered sugar, and 1/4 teaspoon salt.

~Divide into the chocolate coated molds (about 1 teaspoon each)

~Pour chocolate over peanut butter filling to top of mold, making sure the edges are sealed and that there are no gaps in the chocolate.

~Place the peanut butter cups back in the freezer for about 10 minutes, or until they are set.

~Flip the molds over on a flat surface, tapping them lightly, until all the candies have been released from the molds.

~Store in a cool, air-tight container.

Russian Tea Cakes

My daughter Tonia loves these. So easy to make. I think these cookies are great with a cup of Mexican Hot Chocolate.

RUSSIAN TEA CAKES

(3 dozen)

Ingredients:

*1 cup butter, softened

*1 teaspoon pure vanilla extract

*6 tablespoons powdered sugar

*2 cups all-purpose flour

*2 tablespoons milk

*1 cup chopped walnuts

*1/3 cup powdered sugar

Directions:

~Preheat oven to 350 degrees.

~In a medium mixing bowl, cream 1 cup softened butter, 2 tablespoons milk and 1 teaspoon vanilla extract until smooth.

~Combine 6 tablespoons powdered sugar and 2 cups flour together.

~Mix into butter mixture and mix until just blended.

~Mix in 1 cup chopped walnuts.

~Roll the dough into 1-inch balls (1 tablespoon).

~Place them onto an ungreased cookie sheet.

~Bake for 11-12 minutes.

~When cookie has cooled, roll into powdered sugar.

Sugar Cookies

Bill's all time favorite cookie. According to him, "it's not Christmas until the sugar cookies are make". I love watching the joy the babies get from decorating these cookies.

SUGAR COOKIES

(5 dozen)

Ingredients:

*1 1/2 cups butter, softened

*2 cups white sugar

*4 large eggs

*1 teaspoon vanilla extract

*5 cups all-purpose flour

*2 teaspoons baking powder

*1 teaspoon salt

Directions:

~In a large bowl, combine 1 1/2 cups softened butter and 2 cups sugar until smooth.

~Beat in 4 large eggs, on at a time.

~Add 1 teaspoon vanilla extract.

~Stir in 5 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt.

~Cover, and chill dough for a least 1 hour or overnight.

~Preheat oven to 400 degrees.

~Roll out dough on floured surface 1/4 - 1/2 inch thick.

~Cut into shapes with floured cookie cutters.

~Place cookies 1 inch apart on a ungreased cookie sheet.

~Bake 6-8 minutes.

~Cool completely, before decorating.

Eggnog

I drink one glass of eggnog a year. I love it! Now I make mine without alcohol. You omit the bourbon when I make it.  This recipe tastes much better if you make it a day or two ahead of time.

EGGNOG

(serves 12)

Ingredients:

*4 cups whole milk

*6 whole cloves

*1/2 teaspoon vanilla extract

*1 1/2 teaspoons cinnamon

*12 egg yolks

*1 cup white sugar

*4 cups light cream

*2 teaspoons vanilla extract

*1/2 teaspoon ground nutmeg

*1 cup bourbon or rum (optional)

Directions:

~In a large saucepan, combine 4 cups milk, 6 whole cloves, 1/2 teaspoon vanilla, and 1 1/2 teaspoons  cinnamon.

~Heat over very low heat and slowly bring to a light boil.

~In a large mixing bowl, combine 12 egg yolks and 1 cup sugar.

~Whisk until fluffy.

~Slowly pour hot milk mixture into egg mixture whisking quickly.

~Pour the mixture back into the saucepan.

~Cook over medium heat, stirring constantly until thick (160-190 temp. the higher the temp, the thicker it will be) . Do not allow mixture to boil.

~Remove from heat and strain to remove cloves.

~Let cool for 1 hour.

~Stir in cream, 2 teaspoons vanilla and 1/2 teaspoon nutmeg.

~Stir in 1 cup bourbon or rum (optional).

~Refrigerate for at least 12 hours before serving.

Variation:

-fill glass half way with eggnog and half with Vernors.

Helpful Hint:

`If you notice that the eggnog curdles or has any lumps, put it in the blender and bend on high until smooth

`I use the some of egg whites to make a peppermint meringue. (posted on my blog under, candy & holiday)

Candy Cane Cookies

Bill & Tonia really like this recipe. I've made this every year since I've been married. You should give it a try, they are so festive.

CANDY CANE COOKIES

(3 1/2 dozen)

Ingredients:

*1 cup butter, softened

*1 cup confectioners sugar

*1 large egg

*1 1/2 teaspoon almond extract (or 3/4 teaspoon peppermint extract)

*2 1/2 cups all-purpose flour

*1 teaspoon salt

*1/2 cup crushed peppermint hard candies (or candy canes)

*1/2 cup sugar

*2-4 drops of red food coloring.

Directions:

~Preheat oven to 375 degrees.

~In a large bowl, combine 1 cup softened  butter, 1 cup confectioners sugar, 1 large egg,  and 1 1/2 teaspoons almond extract.

~Beat until smooth.

~Mix in 2 1/2 ups flour and 1 teaspoon salt.

~Divide dough half.

~Mix in 2-4 drops food coloring into one half of the dough.

~Roll each color into 4-inch strips (heaping teaspoon for each 4-inch strip)

~Twist the red & white strips together to resemble a candy cane.

~Curve top down to form the candy cane handle.

~Bake for 9-10 minutes.

~In a small bowl, mix 1/2 cup crushed peppermint and 1/2 cup granulated sugar together.

~While still warm, roll into peppermint sugar mixture.

No Bake Cookies

These are incredibly easy to make. I like making these when it's really hot out and I just don't want to heat up the oven for cookies. I also make these at Christmas time.

NO BAKE COOKIES

(3 dozen)

Ingredients:

*2 cups white sugar

*3 tablespoons unsweetened cocoa powder

*1/2 cup butter

*1/2 cup milk

*1/8 teaspoon salt

*3 cups old fashion cooking oats

*1/2 cup creamy peanut butter

*1/2 cup  cocoanut (optional)

*1 teaspoon pure vanilla

Directions:

~In a large saucepan combine 2 cups sugar, 3 tablespoons unsweetened cocoa, 1/2 cup butter, 1/2 cup milk, and 1/8 teaspoon salt.

~Bring to a rapid boil, stirring often.

~Once it comes to a full rolling boil, boil for 2- 3 minutes or until 230 degrees (stirring occasionally).

~Add 1/2 cup peanut butter, mix until melted.

~Remove from heat.

~Quickly add in 3 cups oats, 1/2 cocoanut and 1 teaspoon vanilla extract..

~Very quickly, use a cookie scoop to drop cookies onto waxed paper.

~Let cool, store in refrigerator.

Peanut Butter Blossoms (kisses)

This is my daughter Autumn's all time favorite cookie. I even made a large one for her 21st birthday.

(make a cookie-cake for someone you love)

PEANUT BUTTER BLOSSOMS (KISSES)

(makes 4 dozen)

Ingredients:

*1 1/3 cup all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup butter

*1/2 cup granulated sugar

*1/2 cup light brown sugar, packed

*1/2 cup creamy peanut butter

*1 large egg

*1 1/2 teaspoon pure vanilla

*white granulated sugar for rolling (I use raw sugar.  I like the the course sugar for this)

*Chocolate kisses, with foil off

Directions:

~Preheat oven to 350 degrees.

~Combine 1 1/2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

~In a large bowl, cream 1/2 cup butter, 1/2 white sugar and 1/2 cup brown sugar.

~Beat in1/2 cup creamy peanut butter.

~Mix in 1 large egg and 1 1/2 teaspoon vanilla extract.

~Gradually blend in the dry ingredients.

~Pinch off walnut-sized pieces of the dough and roll into balls.

~Roll the balls in the granulated sugar and place 1 inch apart on ungreased baking sheet.

~Bake for 8 minutes

~Remove from oven.

~Gently press a chocolate kiss into the center of each ball.

~Return to oven for 3 minutes.

~Transfer to a wire rack to cool.

Variation:

-Substitute creamy peanut butter for crunchy peanut butter.

-Substitute butter for shortening

-Substitute chocolate kisses for mini peanut butter cups.

-Substitute chocolate kisses for rolos.

**If you decide to make a cookie-cake, bake the cookie for 12-14 minutes before putting candy on it. I baked mine in a 8" tart pan. I had enough left over dough to make a few cookies.

Mashed Potatoes

Everyone but me in my family loves mashed potatoes. They go along with just about any meal. Super easy to make.

MASHED POTATOES

(serves 6)

Ingredients:

*8 medium russet potatoes, peeled & cubed.

*1 cup warm milk

*1/4 cup butter

*3/4 teaspoon salt

*1/4 teaspoon pepper

Directions:

~Put potatoes in a medium-large saucepan and cover with water.

~Cover and bring to a boil.

~Cook for 25-30 minutes, until the potatoes are very tender.

~Drain very well.

~Add butter, milk, salt & pepper.

~Mash (or use a mixer) until potatoes are light & fluffy.

Hot Cocoa

This is a great drink to make up after being out in the snow. Who doesn't like a nice mug of hot cocoa on a chilly day?

HOT COCOA

(serves 4)

Ingredients:

*1/3 cup unsweetened cocoa powder

*1/2 cup white sugar

*dash of salt

*1/3 cup boiling water

*3 1/2 cups whole milk

*1 teaspoon pure vanilla extract

*1/2 cup heavy whipping cream

Directions:

~Combine 1/3 cup cocoa, 1/2 cup sugar and dash of salt in a saucepan.

~Blend in 1/3 cup boiling water.

~Bring to an easy boil, stirring constantly.

~Bring heat down and simmer for 2 minutes.

(stirring every once in a while to prevent scorching)

~Stir in3 1/2 cups whole milk and heat until very hot (do not let it boil).

~Remove from heat and pour into mugs.

~Add the cream to the mugs of cocoa.

Deviled Eggs

Such an easy side dish to bring for any potluck, picnic, or party. Use a pastry bag and star tip, and pipe the filling into the egg makes for a fancy looking deviled egg.

DEVILED EGGS

(serves 6)

Ingredients:

*6 hard-boiled eggs

*4 tablespoons mayonnaise

*1/8 teaspoon dill weed (optional)

*1/4 teaspoon prepared mustard (optional)

*1/4 teaspoon salt

*1/4 teaspoon pepper

*1/4 teaspoon paprika

Directions:

~Slice 6 boiled eggs in half lengthwise.

~Remove yolks and set white aside.

~In a small bowl, mash yolks with fork.

~Add 4 tablespoons mayonnaise, 1/8 teaspoon dill weed, 1/4 teaspoon mustard, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground paprika.

~Mix well.

~Stuff or pipe into egg whites.

~Cover and refrigerate until ready to serve.

Variations:

-Substitute mustard for spicy brown mustard.

-Add 2 strips of bacon, cooked & crumbled.

-Add 1/4 cup frozen spinach, thawed, squeezed dry, & chopped.

-Add 1 teaspoon vinegar + 1 teaspoon white sugar to mayonnaise.

-Add 1/8 teaspoon dried curry.

BBQ Chicken

I love the BBQ Sauce that goes on this chicken. I also use this for sauce for ribs.

BBQ CHICKEN

(serves 6)

Ingredients:

*6 chicken breasts (I use boneless, skinless)

*1/2 medium onion, chopped fine

*2 teaspoons minced garlic

*1 1/2 cups water

*1 (6 ounce) can tomato paste

*1/2 cup white vinegar

*1/2 cup brown sugar

*2 tablespoon honey

*1 tablespoon dark molasses

*2 tablespoons worcestershire sauce

*1 1/4 teaspoons liquid smoke flavoring

*1/4 teaspoon cayenne pepper

*2 teaspoons salt

*1/2 teaspoon black pepper

*1/4 teaspoon smoked paprika

*1/4 teaspoon onion powder

Directions:

~In a medium saucepan, 1/2 medium chopped onion, 2 teaspoons minced garlic, 1 1/2 cups water, 1 (6 ounce) can tomato paste, 1/2 cup vinegar, 1/2 cup brown sugar, 2 tablespoons honey, 1 tablespoons molasses, 2 tablespoons Worcestershire sauce, 1 1/2 teaspoons liquid smoke, 1/4 teaspoon cayenne pepper, 2 teaspoons salt, 1/2 teaspoon ground black pepper,1/4 teaspoon  paprika, and 1/4 teaspoon onion powder, over medium heat.

~Bring to a boil.

~Reduce heat, and simmer for 1-2 hours, or until sauce thickens.

~Preheat oven to 350 degrees.

~Place 6 chicken breasts in a 9x13 inch baking pan.

~Cover with aluminum foil, and bake for 15 minutes.

~Remove from oven and drain and grease.

~Pour 1 cup of BBQ Sauce over chicken.

~Cover and bake for 30 minutes.

~Uncover and continue baking another 30 minutes, or until chicken in done. Basting every every 15 minutes with reserved BBQ Sauce.

Veggie Enchilada

Easy, quick, tasty dinner even if you aren't a veg-head. This recipe also freezes well. Make it up to the baking part and then freeze. When you are ready to eat, defrost and bake as directed.

VEGGIE ENCHILADA'S

(serves 4)

Ingredients:

*1 tablespoon olive oil

*1/2 zucchini, sliced thin

*1/2 yellow squash, sliced thin

*1/2 cup fresh green beans, roughly chopped

*1/4 cup carrots, sliced very thin

*1/2 cup onion, chopped

*1/2 cup sour cream

*1/2 cup cheddar cheese, shredded

*1 1/2 teaspoons dried parsley

*1/4 teaspoon dried oregano

*1/4 teaspoon black pepper

*1/4 teaspoon salt

*1 (8 ounce) can tomato sauce

*4 tablespoons water

*1 1/2 teaspoons chili powder

*2 tablespoons green pepper, chopped very small

*1/2 garlic clove, minced

*4 (10 inch) flour tortillas

*1 cup salsa

*1/2 cup cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~In a medium, non-stick skillet over medium heat, sauté carrots & green beans in olive oil until semi-tender.

~Add the rest of the vegetables (except green peppers) and cook for about 5 minutes.

~Remove from heat, and put in a small bowl.

~Add onion, sour cream, 1/2 cup cheddar cheese, parsley, oregano, & black pepper.

~Heat until cheese melts.

~Stir in salt, tomato sauce, water, chili powder, green pepper & garlic.

~Spray cooking spray in a 8x8 inch baking pan.

~Spoon even amounts of the mixture into the tortillas, reserving 1/2 cup for later.

~Roll up tortilla's and place seam side down in prepared pan.

~Pour remaining veggie-cheese mixture over top of tortillas.

~Pour salsa over top of tortillas.

~Sprinkle 1/2 cup cheddar cheese over salsa.

~Bake uncovered for 20 minutes.