Strawberry Pretzel Dessert

2 cups crushed pretzels
3/4 cup melted butter
3 Tablespoons sugar
3/4 cup sugar
1 - 8 ounce package cream cheese
1 - 8 ounce package whipped topping
2 - 3 ounce packages strawberry gelatin dessert mix
2 cups boiling water
2 - 10 ounce packages frozen strawberries

Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.  Press this mixture into a 9x13 inch pan and bake for 7 minutes.  Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.  Fold in the whipped topping, and spread over the cooled crust.  Refrigerate until well  chilled.
In a small bowl, dissolve the gelatin in the bowling water, and allow to cool slightly.
Add the strawberries and pour over the cream cheese mixture.  Refrigerate until serving time.

24 Hour Fruit Salad

1lb & 4 1/2 ounces (2 1/2 cups) of pineapple tidbits
3 egg yokes
2 Tablespoons sugar
2 Tablespoons vinegar
Dash of salt
1 Tablespoon butter
1 can Queen Anne cherries
2 oranges cut up
2 cups of mini marshmallows
1 cup of whipping cream whipped

Drain cherries and pineapple.
Reserve 2 Tablespoons of pineapple liquid.
Beat the egg yokes slightly and add 2 Tablespoons of pineapple juice in a pan over the stove.
Add the sugar, vinegar, salt, and butter to the egg yokes.  Stir until mixture thickens (about 2 minutes).
Cook slowly on low heat.
Cool mixture to room temperature.  Combine all fruit and marshmallows.
Pour custard over fruit and mix.
Fold in whipped cream.
Cover and chill for 24 hours.

Sausage Cheese Balls

2 packages uncooked sausage
16 ounces sharp cheddar cheese (or 4 cups shredded)
1 1/2 cups all purpose baking/biscuit mix
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon garlic powder

Preheat over to 375 degrees.
Shred cheese and mix all ingredients.
Form into 1" balls.
Bake 15 minutes on ungreased baking sheet until golden brown.
Makes about 6 dozen.

Veggie Bars

1 - 8 ounce crescent rolls
1 - 8 ounce package cream cheese
1/2 cup mayonnaise
1/2 cup chopped green peppers
1/2 cup shredded carrots
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 envelope buttermilk recipe salad dressing mix
2 ounces shredded cheddar cheese

Press crescent rolls on bottom of 9x13" ungreased pan.  Bake at 350 degrees for 10-15 minutes.  Cool.
Combine cream cheese, mayonnaise, and salad dressing mix.
Spread on crust and top with vegetables and cheese.
Refrigerate.  Cut into squares.

Yummy Apple Dip

My friend Nansi made this dip and brought it to our Halloween playdate.  It was a huge hit and so easy to make!

One package (8oz) philly cream cheese

1/2 cup brown sugar
Package caramel dip (found in produce section)
Skor bar (I used one and half)

Beat cream cheese with sugar, spread thinly on a plate. Microwave caramel dip for 15 seconds, spread over cheese, break up choco bar and add to top, refrigerate until ready to serve, serve with sliced apples.

Chicken Enchilada Ring

This is very good!  I recommend it for your next party.

2 cups cooked chicken
1/4 cup chopped black olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tbsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends overlapping in the center and points toward outside.  There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tbsp. crushed chips and shredded cheese.
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

Note: I substituted chilies and the chopped tomato with a 1/2 can of Rotel.

Twice Baked Potatoes

This recipe is delicious! It is a Paula Deen recipe so it is not low fat, but so worth it.

2 Large Baking Potatoes

1/4 cup butter

1/4 cup shredded cheddar cheese

1 (3-ounce) package cream cheese, softened

3 tablespoons sour cream

1 tablespoon dry ranch salad dressing mix

2 slices bacon, cooked and crumbled

1. Preheat oven to 425 degrees.

2. Wash potatoes and wrap in aluminum foil. Place on a small baking sheet, and bake 1 hour, or until tender. Allow potatoes to cool until easy to handle.

3. Cut off top one-third of potatoes lengthwise, and discard. Scoop out pulp of potatoes, leaving a 1/4 inch thick shell; set aside.

4. Preheat oven to 350 degrees. Lightly grease a small baking sheet.

5. In a medium bowl, combine potato pulp, butter, and remaining ingredients. Mash with a fork to combine. Spoon potato mixture into potato shells; place on a baking sheet. Bake 30 minutes or until heated through.

Zesty Crockpot Chicken

We had this tonight and it was super easy and very good!
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 package Good Seasons zesty italian salad dressing mix
1 cup water
1 teaspoon parsley
1 package cream cheese

Place chicken in crockpot. Blend soup, dressing mix, water, and parsley, add to crockpot. Cook on low for 6 to 8 hours. 1 hour before serving, add the package of cream cheese.
Serve over rice or noodles.

Delicious Beef Brisket

The night before marinate in:
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 bottle liquid smoke

The day you are going to cook:
3 Tablespoons Worcestershire Sauce
Salt & Pepper

Cover & Bake at 275 Degrees for 5 Hours or put in the crock pot on low heat.

Taco Soup

This is a easy slow cooker recipe that I used to make all of the time! It is easy and very good.
1 lb ground beef or turkey
1 onion chopped
1 (1oz) package Hidden Valley Ranch Dressing Mix
1 (1oz) package Taco Seasoning Mix
1 (16oz) can pinto beans
1 (16oz) can kidney beans
1 (16oz) can black beans
1 (16oz) can whole kernel corn
1 can Rotel
1 can tomato paste
1 can stewed tomatoes

Brown meat, onions and drain. Mix the Ranch and Taco Seasoning Mix into the meat. Add the rest of the ingredients undrained into the mixture. Simmer 1 hour. (I prefer to use the slow cooker). Serve with sour cream and tortilla chips!