Ingredients:

• 2 c. flour
• 2 t. baking powder
• 1/4 t. salt
• 1/4 t. black pepper
• 1 1/4 c. milk
• 1/4 c. butter or margarine, melted and cooled
• 1 egg
• 1/2 lb. bacon, diced, cooked and degreased (I’ll probably just used pre-cooked)
• 3/4 c. shredded cheddar cheese

Directions:

1. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened.

2. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown. Yum!

4 lbs seedless grapes (can mix green and red)
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

Topping Ingredients:
1 cup brown sugar, packed
1 cup crushed pecans

Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grape mixture and cover completely. Chill overnight.

Ingredients

3/4 cup peanut butter
Milk chocolate chips
2 Tbsp shaved paraffin wax
80 Ritz crackers
2 1/4 ounces colored candy sprinkles (optional)

Directions
1. Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter “sandwiches”.
2. Melt chocolate chips over very low heat.
3. Dip each cracker “sandwich” in chocolate, allowing excess to drain back into pot.
4. Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.

1 qt of canned pineapple juice
2 cans of 12oz frozen orange juice
2 cans of 12 oz frozen lemonade
14 cans of water (use the 12 oz cans listed above)
2 cups of sugar

Pour it all into a large bowl. Mix until the frozen mixes and the sugar is dissolved. Pour into containers to freeze, where you can pull out a little at a time to enjoy.
Take it out of the freezer and place in on defrost in the microwave to give just enough juice to create a great icy punch. Then take a chopper and work at it until it’s the perfect consistency.

Ingredients

* 5 tablespoons red wine vinegar (Balsamic makes it less tangy) adjust to taste

* 2 tablespoons chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup olive oil
* Chopped cooked turkey/chicken
* Canned artichoke hearts, coarsely chopped (not marinated!)
* Green onions, thinly sliced
* Chopped toasted pecans
* Feta cheese

Preparation

Whisk together vinegar, parsley, basil, salt, and pepper. Whisk in olive oil until blended. Toss with chopped turkey, chopped artichoke hearts, sliced green onions, chopped pecans, and feta cheese.

1/2 stick butter
1 can french style green beans, drained
1 can white shoepeg corn, drained
1 can cream of celery soup
1 can sliced water chestnuts, drained
16 oz sour cream
1/2 bell pepper, chopped
1/2 c. onion, chopped
2 cups grated cheddar cheese
2 cups crushed Cheez-it crackers

Melt butter in 3 qt casserole dish. Separately, mix next 7 ingredients together and add to buttered casserole dish. Mix crushed cheezits and cheddar cheese together and set aside. Bake uncovered at 350 for 1 hour 15 minutes. Top with cheese/cracker combination and bake an additional 15 minutes.

2 (14 1/2 oz.) cans diced or stewed tomatoes (I use can tomatoes w/
green chiles and omit peppers below)
1/2 onion, diced
1 tsp. minced garlic
1/2 lime, juiced
1 tsp. salt
1/4 cup canned green chiles or 1 jalapeno pepper (OPTIONAL)
1-3 Tbsp. chopped fresh cilantro (I use bottled cilantro I have only
found in Wal-Mart’s spice aisle)

Place onion in blender and chop well. Add all other ingredients and
blend on low to desired consistency.
Chill overnight.

2 packs Lime Kool-Aid
1 cup sugar
1 large can pineapple juice
1 quart Ginger Ale
6 cups water

Freeze well. Take out 8-10 hours prior to serving or place in refrigerator the night before.

SERVES 4

2 tablespoons vegetable oil
8 bone-in skinless chicken thighs (or use boneless)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/4-1/2 teaspoon dry crushed red pepper
2 garlic cloves, minced
4 cups cooked rice, kept warm
1/4 cup chopped green onion, green tops only
Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.

16 ounces barilla plus spaghetti
2 cups diagonally sliced fresh snow peas
4 cups shredded cooked chicken breasts
1 cup red bell pepper, julienned
1/2 cup green onion, sliced
1 tablespoon sesame seed, toasted
3/4 cup teriyaki sauce
2 tablespoons dark sesame oil
salt and pepper, to taste
chili oil (optional)

Cook spaghetti in boiling water for 9 minutes.
Add sliced snow peas and cook for 1 more minute.
Drain and rinse under cold, running water.
Drain well.
Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
Pour over pasta mixture and toss well.
Serve at room temperature or chilled.
Keeps well in the fridge for up to a week.