Cherry Frog Eye Salad

1 bag of Anice de Pepe
1 pkg of whip cream
2 cups of coconut
2 jars of Maraschino cherries
1 (15 oz) can of Pineapple chunks
1/2 bag of Colored Marshmallows
4 tbsp of cherry juice
5 tbsp of lemon juice

Cook the pasta and drain, rinsing with cold water.  Add coconut, Add cool whip and stir till all noodles are covered.  Drain and Stem the cherries and add to mixture, saving 4 tbsp of cherry juice to put on noodles.  Drain the pineapple chunks and add to mixture.  Add 5 tbsp of lemon juice.  Add half of the Marshmallows.  Stir until well mixed.

Millionaire Pie

I found this recipe on Pinterest and made it for Christmas Day.  I forgot to buy Pecans, so I omitted them.   

Deviled Eggs

10 eggs

2 tbsp Miracle Whip

A dash of salt

A dash of pepper

A dash of Paprika

Hard boil the eggs and let cool. Peel the eggs and then cut them in half, removing the yolks. Crumble all the yolks in a bowl, whisking with the miracle whip. Add salt and pepper to taste. Scoop yolk mixture with two teaspoons back into egg whites. Sprinkle with salt, pepper, and paprika. Then serve. Makes 20 deviled eggs.

Corn Chex Treats

1 small box Corn Chex
1 1/2 cup Sugar
1 1/4 cup Light Karo Syrup
1 1/2 cup Margarine
1/2 tsp Vanilla
7 oz Sliced Almonds
1 small package Coconut

Bring to a boil sugar, karo syrup, and margarine, and boil 3 minutes, stirring all the time. Take from stove and add vanilla. Add corn chex, almond, and coconut. Put mixture on wax paper until cooled.

Red Candied Apples

2 cups Sugar
8 cups water
1 bottle red food coloring
24 oz. Cinnamon candies
6 apples (Jonathan or John-A-Gold)

Core and peel apples.  Slice apples.   In a pot dissolve sugar, water, and cinnamon candies in hot water.  Add food coloring.  Add apples.  Cook apples until they are tender.  If apples are not cinnamon enough, add cinnamon extract.  Drain liquid from apples.  Let cool in a container in the refrigerator before serving.

Peanut Blossoms

This is my aunt Sharol's recipe:

1 cup Sugar
1 cup Brown Sugar
1 cup Butter or Margarine
1 cup Peanut Butter
2 Eggs
1/4 cup Milk
2 tsp Vanilla
3 1/2 cups Flour
2 tsp Baking Soda
1 tsp Salt
2 (6.5 oz) packages of Hershey Kisses

Unwrap Hershey Kisses and set aside. Cream sugar, brown sugar, butter, and peanut butter. Beat in eggs, milk, and vanilla. Stir flour, baking soda, and salt into egg mixture. Shape into balls. Place on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes. After baking, place a kiss into each cookie. Makes 4 dozen.

Raspberry Dream Salad

I found this recipe on Pinterest and I added mini marshmallows to it.

Frog Eye Salad

1 can pineapple chunks
1 can mandarin oranges
1 carton whipped cream
1 box acini de pepe noodles
1 bag of marshmallows

Cook noodles according to the box. Let cool. Drain juices of oranges and pineapple and add fruit to noodles, stirring. Add whipped cream and mix. Add marshmallows and mix. Refrigerate before and after serving.

Chocolate Frosting

Chocolate Frosting:

1/3 cup Milk
1 stick Margarine or Butter
1/4 cup Cocoa
1 tsp Vanilla
4 cups Powdered Sugar

In a bowl, combine milk, butter, cocoa.  Add powdered sugar and vanilla.  Beat until smooth and thick. Great for peanut butter fingers, cakes, and brownies.

Chicken and Corn Casserrole

1 cup of minute rice, cooked
4 chicken breasts, boiled and diced
1 can corn, drained
1 bag tortilla chips
1 can cheddar cheese soup
1/2 cup milk
1 bag shredded cheddar cheese

Cook minute rice as directed on the box.  Cook chicken on stove in water on high for 20 minutes, or until there is no pink in the middle and dice.  Cook cheddar cheese soup with milk until smooth on the stove.

In a 9 by 12 pan, cover bottom of pan with tortilla chips.  Add diced chicken on top of chips.  Add rice on top of chicken.  Add drained corn on top of rice.  Add soup mixture and smooth over all ingredients with spoon.  Sprinkle cheddar cheese on  top of soup mixture.

Bake at 350 degrees for 15 minutes, until warm all the way through.  

Cheesy Chicken Risotto

2 cups Minute rice, cooked
1 can of cream of chicken
1 can of milk
1/2 cup shredded cheddar cheese
salt and pepper to taste

Cook rice as directed on the box.  In a separate pan, prepare cream of chicken as directed on box, including 1 can of milk as requested on the can.  Heat until hot, as directed.  Sprinkle cheddar cheese and salt and pepper over top of soup and mix together.  Mix cream of chicken mixture into rice.  Heat on stove for 2 minutes and then remove from heat.  Let the rice mixture thicken.  Serve with chicken breasts or chicken cordon bleus.  

Chili and Cornbread

1 bag Bear Creek Darn Good Chili Mix

7 cups of water

1 can (6 oz) Tomato Paste

1 lb ground beef

bread bowls (1 per person)

1 box Jiffy Cornbread Muffin Mix

Prepare Cornbread muffins as directed on box. Cook ground beef in a skillet on the stove and set aside. Prepare soup as directed on the bag, adding water and tomato paste. Add cooked ground beef. Then serve in bread bowls. Top with sour cream, cheddar cheese, and diced tomatoes.

Vegetable Beef Soup

I found this recipe on Pinterest.  I made this for a church party and they loved it.