Gail's Hot Chocolate Mix

Serves: 4+ dozen (store in a large tupperware container)

INGREDIENTS:
2 pounds of Nestle's Quick (Gail's note: Nestle's Quick does not sell in 2 pounds packages anymore, so I bought whatever they had that came close to 2 pounds)

1 box of powder sugar

1 small package Dream Whip dry

1 16 oz coffeemate

1 8 qt powdered milk package

3 teaspoons cocoa

1 teaspoon salt

DIRECTIONS:

Mix together. Use 1/3 cup mixture per cup of hot water. Serve with marshmellows.

Robin's Cranberry Orange Scones

Prep: 50 minutes
Serves: 10
Cook time: 15 mintes

INGREDIENTS:
2 cups all-purpose flour
10 t. sugar, divided
1 T. grated orange peel
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/3 cup cold butter or margarine
1 cup dried cranberries, chopped
1/4 cup orange juice
1/4 cup half-and-half
1 egg, beaten
1 T. milk

GLAZE:
1/2 cup powdered sugar
1 T. orange juice
(adjust quantities to desired thickness)

DIRECTIONS:
In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt, and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake at 400 degrees F for 12-15 minutes or until lightly browned. Combine glaze ingredients and drizzle over cooled scones.

*This recipe is easily doubled.

From: Taste of Home Magazine

Orange Mock Sangria

INGREDIENTS:
1 Crystal Light Peach-flavored powdered drink mix
5 cups water
1 cup orange juice
Optional: Peach Schnopps

DIRECTIONS:
Mix ingredients & serve with frozen sliced peaches, raspberries, and/or blueberries.

Mock Pineapple Mimosas

Prep: 5 minutes
Serves: 20-24 (makes 6 quarts)

INGREDIENTS:
2 12-oz. can frozen pineapple juice concentrate, thawed
1 12-oz. can frozen limeade concentrate, thawed
4 cups cold water
4 25-oz. bottles of sparkling white grape juice (or sub. champagne or pink champagne)
strawberry ice cubes, optional (recipe follows)

DIRECTIONS:
Combine pineapple juice concentrate, limeade concentrate, and water. Chill well. Before serving, carefully add sparkling white grape juice. Add ice or, if desired, strawberry ice cubes to each pitcher before serving.

Optional: Add slices of kiwi, lime, or pineapple rings and allow them to float in the punch instead of frozen strawberries.

STRAWBERRY ICE CUBES:
Fill two ice cube trays with cleaned fresh strawberries (halve or quarter any larger berries if necessary). Add water. Freeze until firm.

Source: Better Homes and Gardens

Chicken & Black Bean Enchiladas

Serves: 5, two enchiladas each
Prep: 30 minutes
Cook time: 35 minutes

INGREDIENTS:
2 large cans enchilada sauce
2 cups cut up cooked chicken
1/2 cup sour cream
4 oz. can diced green chilies
1 16-oz. can black beans, drained and rinsed
1 1/4 cup shredded cheese
10 8-inch flour tortillas

DIRECTIONS:
Preheat oven to 350 degrees. Spoon 1/3 enchilada sauce into 9x13 pan. Set aside. Mix together chicken, sour cream, green chilies, beans, and 3/4 cup cheese. Place 1/4 cup bean mixture on each tortilla, spreading evenly. Roll up torillas and place in pan with folded edge down. Cover with remaining sauce. Bake uncovered for 25 minutes. Sprinkle with cheese and bake additional 10 minutes.

Eryn's Mac & Cheese

INGREDIENTS:
4 cups milk
6 T. butter, melted
8 T. flour
1/2 t. salt
6 cups cooked noodles
3-4 cups grated cheese (I use a combo of white Cheddar and medium/sharp Cheddar)

DIRECTIONS:
1. Make a roux: melt butter in saucepan on medium-high heat. Add flour and stir quickly with a wooden spoon until smooth.
2. Add milk, one cup at a time, stirring constantly with whisk. Allow mixture to thicken before adding the next cup of milk, being careful not to allow it to burn. If mixture is not thickening, then add more flour.
3. In a 9x13 pan, layer the noodles first, then the cream sauce, then the cheese. Do 2-3 layers. Bake at 350 degrees, until cheese is melted and slightly brown.

Optional: Top with grated parmesan cheese and breadcrumbs before baking.

Recommended: Serve with salad and applesauce.

Creamy Potato Chowder

Adapted from Kraft.com.

PREP: 30 min
SERVES: 6 servings, 1 cup each

INGREDIENTS:
3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns
1 cup Shredded Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
2 green onions, thinly sliced

DIRECTIONS:
MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.
SERVE topped with cheese, bacon and onions, and freshly ground black pepper just before serving.

© 2008 Kraft Foods Inc. All rights reserved

Any's Spinach Lasagna

Serves: 10
Cook Time: 1 hour 15 minutes

INGREDIENTS:
26 oz. jar marinara sauce
1 cup chicken broth
16 uncooked lasagna noodles
15 oz. carton nonfat ricotta cheese (about 2 cups)
3 tsp. dried basil
freshly ground black pepper to taste
2 10-oz. packages frozen leaf spinach, thawed, squeezed dry (about 4 cups)
4 cups of Velveeta white cheddar cheese (dice them for the layers)
2 Tbsp. of minced garlic

DIRECTIONS:
1. Preheat oven to 375 degrees. Lightly spray a 9x13 baking dish with cooking spray.
2. In medium bowl, mix minced garlic with marinara sauce and chicken broth. Spoon just enough sauce into dish, tilting sides, to cover the bottom.
3. Using the small spatula, spread four uncooked lasagna noodles with one-third ricotta. Lay noodles length-wise, side by side, ends even in center of baking dish. Sprinkle with 1 tsp. basil. Top spinach with 1/4 of the sauce. Top sauce with 1/4 of the mozzarella.
4. Repeat two more layers of noodle-ricotta, spinach, sauce and mozzarella. End with layer of noodles topped with remaining sauce spread completely to edges of noodles. Sprinkle sauce with remaining mozzarella.
5. Lightly spray a 16-inch length of four with cooking spray. Attach foil, sprayed side down, to ends of pan, tenting foil above lasagna. Crimp foil around all edges of pan to seal.
6. Bake covered 45 minutes Using tongs. Remove foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends of pan. Bake an additional 20-30 minutes.
7. Remove from oven let rest 15 minutes.

Note: This recipe freezes well.

Charlotte's Peach Cobbler

INGREDIENTS:
1 stick margarine
1 cup flour
3/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
3 cans (15 oz. each) peaches in light syrup, drained
cinnamon
nutmeg (optional)

DIRECTIONS:
Melt margarine in 9x13 pan/dish. Mix flour, sugar, baking powder, and salt. Gradually add milk. Pour batter into baking dish. Pour fruit (cut into smaller pieces) into dish. Sprinkle with cinnamon and nutmeg. Bake at 350 degrees for 45 minutes or until done.

Denise's Italian Pasta Bake

INGREDIENTS:
1 lb. package of uncooked rigatoni (or other tube-shaped pasta)
1 Tbsp. olive oil
20-oz. package of sweet turkey Italian sausage links
2 tsp. (split) dried Italian seasoning
1/8 tsp. black pepper
1 garlic clove, minced
dash of salt
2 zucchini squash, sliced
1 jar garlic-and-herb tomato/pasta sauce
1 can of garlic-and-herb diced tomatoes, not drained
1/2 cup grated asiago cheese
1/4 cup grated fresh Parmesan cheese
3/4 cup (split) shredded part-skim mozzarella cheese
2 Tbsp. fresh basil leaves, shredded/chopped

DIRECTIONS:
1. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add olive oil and sausage to pan ;cook until browned, stirring to crumble. Remove and set aside to keep warm.
2. Cook pasta according to package direcions. Drain and keep warm.
3. Saute zucchini squash in skillet for 2 minutes. Remove and slice pieces into quarters.
4. Return sausage to skillet. Add Italian seasoning, pepper, garlic, and salt to pan; saute 6 minutes. Stir in tomato sauce and diced tomatoes. Reduce heat, and simmer 5 minutes.
5. Spoon sauce mixture, pasta, and zucchini into a 9x13 baking dish. Stir in asiago and paresan cheese, 1/2 cup mozzarella, and fresh basil; toss gently until mixed throughout. Top with remaining mozzarella.
6. Bake at 350 degrees for 7 minutes on medium oven rack. Serves 10-12.

Note: This recipe freezes well; simply add a bit of water to dish before baking (with foil on top) for 3o-45 minutes from frozen.

*Thanks Laurel for the idea for this recipe!

Rebekah's Carrot Cake

INGREDIENTS:
1 1/2 cup vegetable oil
2 cups sugar
5 eggs
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
2 jars baby food carrots (or 2 cups grated carrots)
1 cup crushed pineapple, drained (optional)

DIRECTIONS:
Mix oil and sugar, add eggs one at a time, beating after each addition. Sift together flour, baking powder, soda, cinnamon, salt. Add in small amounts to egg mixture utnil well-blended. Add vanilla. Blend in carrots (and pineapple, if you choose). Bake at 350 degrees for 30-40 minutes in 3 greased and floured 9-inch cake pans or one 9x13 pan. Cool before icing.

CREAM CHEESE ICING
8 oz. cream cheese, softened
1/2 cup butter, melted
2 tsp. vanilla
1 lb. confectioner's sugar
Blend well. Spread between each layer and cover cake well.

Gail's Sand Tarts

Prep: 20 minutes + baking time
Serves: 3 dozen 1-1/2" cookies

INGREDIENTS:
1 cup sweet cream butter (do not use margarine or unsalted butter)
1/2 cup of sugar
1/2 teastpoon salt
1 tsp. vanilla
2 cups flour
1 1/2 cups chopped pecans, frozen

DIRECTIONS:
Set butter our to soften, or soften in microwave (do not melt it). Cream the butter and add sugar. Then add salt and vanilla. Stir until creamy. Add the 2 cups of flour. (You may need to use your hands to get the flour completely mixed in.) Add the frozen chopped pecans and mix together. Chill the dough in the refrigerator if too soft to shape.

Roll dough into balls or small crescent shapes. Bake for 20-30 minutes at 325 degrees on baking stone or ungreased cookie sheet.

Optional: Roll cookies in powdered sugar while just warm or dust with powdered sugar.

Puppy Chow

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready In: 10 Minutes
Yields: 36 servings

"This recipe can be used as an appetizer or dessert."

INGREDIENTS:
9 cups crispy rice cereal squares
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups confectioners' sugar

DIRECTIONS:
1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 12/26/2008

Easy Decadent Truffles

Prep Time: 1 Hour
Ready In: 1 Hour
Yields: 60 servings

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

DIRECTIONS:
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls, coat with topping, refrigerate overnight.

*Recommended toppings: crushed peppermints, powdered sugar, crushed almonds, cocoa powder, melted milk or white chocolate.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 12/26/2008

Gail's Bubble Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Ready In: 1 hour
Yield: 8 servings

Ingredients:
3 cans hungry jack bisquits (or flaky breakfast bisquits in cans)
1 stick butter, melted
1 cup cinnamon sugar

Directions:
1. Spray nonstick cooking spray into bundt pan.
2. Cut bisquits into fourths and roll in cinnamon sugar mixture, then put into bundt pan. Halfway through, drizzle 1/3 of the butter over the bisquits in the pan.
3. When finished adding all the bisquit pieces to the pan, add 2 T. cinnamon sugar mixture to the melted butter. Drizzle the rest of the butter evenly over the top of the bisquits.
4. Bake at 345 degrees for 35-40 minutes until a knife comes out clean from the center.

Spinach Bacon Quiche

Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 6 servings

"'This versatile dish fits nicely into a menu for brunch or supper,' informs Lois Sundheim of Fairview, Montana. Her colorful pie slices easily."

INGREDIENTS:
4 eggs
2 cups milk
1 1/4 cups shredded Cheddar cheese, divided
1/4 cup finely chopped onion
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 (10 ounce) package frozen chopped spinach, cooked and drained
1 (9 inch) unbaked pastry shell

DIRECTIONS:
In a large bowl, beat eggs; whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika. Add spinach. Pour into pie shell. Sprinkle with the remaining cheese. Bake at 400 degrees F for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 12/26/2008

Apple Cranberry Cider

Prep Time: 30 Minutes
Ready In: 30 Minutes
Yields: 6 servings

"Spiced with cinnamon sticks and cloves, this warm-you-up sipper from our Test Kitchen is sure to chase away winter's chill. Serve brimming mugs of the hot beverage with your family's favorite cookies, muffin or bread."

INGREDIENTS:
1 quart apple cider or apple juice
2 cups cranberry juice
1/3 cup packed brown sugar
4 whole cloves
2 cinnamon sticks (3 inches)

DIRECTIONS:
1. In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
2. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 12/26/2008