Pam's Fruit Dip

1 can sweet and condensed milk 1 8 oz package of cream cheese Or Neufchâtel cheese (which is less fat) 1 tbsp packed brown sugar pinch :) of fresh ground cinnamon 1/2 tsp fresh lime juice (I bet lemon would be good too) Cream milk and cheese until smooth. Add the rest of the ingredients. The secret? Chill over night or at least a few hours before serving. The longer the ingredients have to blend together the better. Really good with apples, bananas and strawberries or any kind of fruit.

Chicken and Dumplings

2 T. vegetable oil
4 boneless chicken breasts
1 small onion, chopped
2 ribs celery, thinly sliced
4 cups plus 1/2 c. water
1 bay leaf
3 chicken bouillon cubes
1 tsp. salt
pepper to taste
1 lb. bag baby carrots
1/3 c. flour

Dumplings
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 T. chopped fresh parsley
2/3 c. milk
1 large egg
1 T. vegetable oil

Heat the oil in a large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly, then add 4 cups of water, 1 can chicken broth,bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered for 30 minutes. Add the carrots to the pot, cover and simmer for 10 minutes or until the carrots are tender. Whisk together the flour and the remaining 1/2 c. water in a medium bowl until smooth. Add the mixture to the simmering saucepan. Cover and continue to simmer. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. Made a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded Tbsp. of batter into the simmering broth. Cover and simmer for another 13-15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Serve over rice.

Chili Burgers

2 lbs. lean burger...browned. Add 2 T. flour to browned meat and drain excess fat. Add 1 chopped onion and 1/3 of a green pepper chopped (optional) cook together then add:
1 can tomato sauce
1 cup tomato juice
2 T. vinegar
1/2 c. ketchup
1/2 tsp. mustard
1 1/2 T. Worcestershire sauce
4 T. brown sugar
salt and pepper to taste
2 T. beef bouillon granules
1 -30 oz can chilli beans
Cover and simmer slowly for 2 hours to thicken. Add chili powder to taste and serve on buns.

Amber Egbert's Homemade Ice Cream

Combine:
6 beaten eggs or egg beaters
3 cups milk
2 cups granulated white sugar
1/4 tsp. salt (no more or won't freeze)
1 quart half and half cream
1 can evaporated milk
2 small pkg (or 1 large) Jello Instant Pudding you choice
5 tsp. vanilla
Pour into 4 quart ice cream freezer. Should come just below the fill line--if not, don't add it all! Pack outside with rock salt and crushed ice. Start it up and keep adding ice as needed. At about 20-25 min. check to see if it's stating to thicken and if it is add the mix-in stuff. After completely done, remove paddle, replace lid, and pack in ice until ready to serve. YUM!
Choices: White chocolate pudding/frozen raspberries
Cheesecake pudding/frozen strawberries
pistachio pudding/fresh sliced bananas
butterscotch pudding/crushed butterfingers
chocolate pudding/crushed candy bars
vanilla pudding/refrigerated cookie dough

Peggy Honey's English Toffee Bars

1 cup soft butter
1 cup brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
6 oz semi-sweet chocolate chips
chopped walnuts
Cream butter and brown sugar. Add egg and vanilla and mix well. Stir in flour and salt then spread in a greased 9 x 13 baking pan. Bake at 325 degrees for 15 minutes until lightly brown around the edges. Remove from oven, sprinkle with chocolate chips and spread when soft enough. Sprinkle with chopped walnuts. Cool completely and cut into 2 inch squares.

JELL-O Cake

1 box white cake mix
1 box jello (any flavor)
Whipped cream
Bake cake according to package directions and allow to cool. Use a fork to poke holes all over the cake. Mix jello with one cup boiling water. Pour over cake and refrigerate until set. Frost with whipped cream and keep refrigerated.

Chocolate Mint Brownies

4 eggs
2 c. sugar
1 tsp. vanilla
1 c. flour
4 squares unsweetened chocolate
1 cup butter.
Beat eggs. Add sugar and vanilla; beat well. Melt chocolate and butter and add to mixture. Add flour. Bake in a 9 x 13 pan at 375 for 20-25 minutes. Cool.
Mint Frosting: Mix 4 T. butter, 2 c. powdered sugar, a few drops of green food coloring and peppermint extract. Add a few drops of milk if needed to make spreading consistency. Spread on brownies chill one hour.
Chocolate topping: Melt 6 T. butter and 6 oz. chocolate chips over low heat, stirring constantly. Pour over brownies and chill until firm.

Julie Berg's Monster Cookies

1 lb. butter
3 lb. peanut butter
2 lb. brown sugar
4 cups white sugar
1 dozen eggs
1 T. vanilla
1 T. maple syrup
8 tsp. baking soda
5 lbs. oats
1 lb. chocolate chips
1 lb. M&Ms

I usually cut this recipe in half. Mix together in order listed with mixer. Transfer to a very large bowl. Then add oats, chips and M&Ms. Stir till mixed well. Drop by ice cream scoop onto cookie sheet. Bake at 350 for 8-11 minutes or until done.

Rachelle's Perfect Chocolate Cake

1 c. sifted, unsweetened cocoa
2 c. boiling water
2 3/4 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. softened butter
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla
In a medium bowl, combine cocoa with boiling water, mixing with a wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350. Grease well and lightly flour three 9 x 1 1/2 " layer cake pans (rounds). In a large bowl of electric mixer, at high speed beat butter, sugar, eggs, vanilla, scraping bowl occasionally until light, about 5 minutes. At low speed, beat in flour mixture in fourths, alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not over beat. Divide evenly into pans; smooth the top. Bake at 25-30 min. or until surface springs back. Cool ten minutes, loosen and set on racks to cool. You can put frosting or whipping cream between the cake layers.
Frosting:
1 pkg. 6 oz. semi sweet chocolate chips
1/2 c. light cream
1 c. butter
2 1/2 c. powdered sugar
Combine chocolate chips, cream, butter and stir over med. heat until smooth. Pour into a bowl with a wire whisk blend in powdered sugar. Set the bowl in a bigger bowl with ice in it. Beat with the wire whisk until the frosting holds its shape. This is a little labor intensive but so worth it when you get to eat it!!

Chillie

2 15 oz. cans kidney beans
1 medium green bell pepper
2 medium onions
2-3 cloves garlic
4 T. olive oil
1 1/2 pounds ground chuck (or one pound)
1 1/2 -2 T. mild chili powder
1 T. cumin
1 1/2 T. flour
3 c. chicken or beef stock
1 tsp. salt
1 28 oz can crushed tomatoes in puree
1 T. Worcestershire sauce
1-2 T. steak sauce, such as A-1
1/2 -2 cups additional stock, tomato juice or water if needed.

1. Drain the liquid from the canned beans. Rinse the beans well in a colander or sieve and set them aside.
2. Chop the green pepper and dice the onions.
3. Brown the hamburger and drain and put the cooked hamburger in a big pot.
4. Pour a few tablespoons of oil in the empty skillet and add the onions and peppers and saute them for about 6 minutes over medium heat. Stir in the minced garlic and cook two minutes more.
5. Sprinkle the chili powder, cumin and flour over the vegetables in the skillet and saute for one minute more, stirring nonstop. Stir in one cup of the chicken stock and cook for one minute. Transfer the contents of the skillet to the meat pot, along with the salt, crushed tomatoes, Worcestershire sauce, and steak sauce. Stir in the remaining two cups of stock and the beans.
6. Gradually bring the chili to a low boil, stirring it occasionally. Reduce the heat slightly and cook the chili, covered, at a gentle simmer for 1 to 1 1/2 hours, stirring occasionally. When done, the chili should be thick, but still somewhat soupy. If it starts to get too thick, add some extra stock or tomato juice, or water.
7. Serve with sour cream, cheese or onions if desired.

Corn Bread

1 c. corn meal from a box
1 c. flour
1/4 c. sugar
1 T. baking powder
1 tsp. salt
1 c. milk
1/3 c. vegetable oil
1 egg, lightly beaten

Combine cornmeal, flour sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl, mix well. Add milk mixture to flour mixture; stir just until blended. Pour into grease 8" square pan. If you have a sweet tooth, add 1/4 c. honey, reducing milk to 3/4 c. or 3 T. sugar
Bake in a preheated 400 degree oven for 20-25 minutes or until wooden pick inserted in the center comes out clean. Serve warm.

Sauce for Spare Ribs

1/4 c. honey
1/4 c. ketchup
1/4 c. vinegar
1/4 c. orange juice
2 garlic loves, minced
1 T. Tabasco sauce
1/2 tsp. salt
Heat all of the above in a sauce pan until boiling. Reduce heat and simmer 5 minutes. You can brush ribs with this if you are BBQing or just pour it over spare ribs in a crock pot.

Pumpkin Loaf

1 cup sugar
3/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
3 eggs
2/3 c. pumpkin
walnuts

Mix together. Grease and line with wax paper in a jelly roll pan. Pour and spread mixture. Sprinkle with chopped walnuts. Bake at 375 for 15 minutes. Put on a linen towel and peel off the wax paper. Roll in towel; cool for 2 hours.

Filling: 8 oz. cream cheese, 2 T butter, 1 c. powdered sugar, 3/4 tsp. vanilla
Whip together. Unroll the pumpkin loaf Spread filling. Roll and refrigerate for one hour before cutting. Enjoy!

Sweet Pork Salad similar to Cafe Rio

Sweet Pork
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add…

1 c brown sugar

1 c red enchilada sauce

Cilantro Lime Rice
1 c. uncooked rice
1 tsp. butter
2 cloves of garlic
1 tsp. lime zest
1 can (16 oz) chicken broth
1 1/4 c. water
Cook all of the above in a rice cooker or how you would normally cook rice. When it it finished, pour 2 T. lime juice, 2 tsp. sugar and 3 T. chopped cilantro over it and mix well.

Salad Dressing
1 7 oz can Salsa Verde
4-5 fresh tomatillos, cut up.
1 1/2 pkg. Hidden Valley Ranch dry mix
1 c. sour cream
1-2 seeded jalepenos (optional)
1 T. sugar
juice of one lime
handful of cilantro
salt and pepper
blend it all in a blender. Will keep for about three weeks in the fridge.

Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Just start with a warmed tortilla on your plate then add the rice and beans, lettuce, pork, salad dressing and salsa or guacamole if you want.