Servings 6-8

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons white sugar, orto taste
• 2 pounds seedless red grapes (can use a mixture of red and green grapes)
• 1/4 cup chopped pecans
• brown sugar, to taste

INSTRUCTIONS:—————————————-

• In a large bowl, beat the cream cheese, sour cream and vanilla until smooth and well blended.
• Add in white sugar starting with 3 tablespoons and adding in more to taste.
• Add grapes and toss to coat.
• Transfer to a serving bowl.
• Cover and refrigerate until serving.
• Sprinkle with brown sugar and pecans just before serving.

Notes from our test kitchen; make certain to use only salted nuts or you may omit the nuts and use 4 cups of rice cereal

SERVINGS 24

INGREDIENTS:

1 (1 lb 1.5 oz) peanut butter cookie mix (such as Betty Crocker brand)

3 tablespoons vegetable oil

1 tablespoon water

1 large egg

4 cups mini marshmallows (for a thicker marshmallow filling increase the amount)

2/3 cup corn syrup

6 tablespoons butter

2 teaspoons vanilla

1 (10 ounce) package peanut butter chips

2 cups rice cereal (such as Rice krispies cereal)

2 cups salted coarsely chopped cashews (or can use salted peanuts)

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large bowl combine the cookie mix with oil, water and egg until a soft dough forums.

Using lightly oiled fingers press into the bottom of the baking pan.

Bake for 12-15 minutes or until set

Immediately sprinkle marshmallows over the top of the hot crust, then return to oven for about 3 minutes or until they begin to puff.

In a saucepan cook the corn syrup with butter, vanilla and baking chips over low heat stirring until smooth and combined; remove from heat then stir in the rice cereal and nuts.

Immediately pour over the marshmallows (does not have to cover completely).

Cool the refrigerate.

Taken from my “Favorites” folder!

YIELD 20-24 BALLS

INGREDIENTS:

1 cup peanut butter
1 cup honey
2 cups non-fat powdered milk
1 cup confectioners sugar, sifted (must be sifted)
1 cup melted semi-sweet chocolate or milk chocolate
1 1/2 cup crushed Kellogg’s Frosted Flakes Cereal

INSTRUCTIONS:———————————

In a large bowl combine the  peanut butter with honey and powdered; mix together to form very thick mixture.

Shape into small balls about the size of a walnut, then roll in confectioners sugar.

Dip in melted chocolate, then roll in crushed cereal.

Place on waxed paper and refrigerate until set.

Strawberry Cream Cheese Frosting will work well with this cake

SERVINGS 10-12

INGREDIENTS:

1 (18.25 ounce) white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup diet 7-Up or Sprite soda (can use water)

INSTRUCTIONS:——————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Lightly grease two 9-inch round cake pans.

In a large bowl combine cake mix and gelatin.

Add pureed strawberries, eggs, oil, and 7-Up or water; beat at medium speed with an electric mixer until smooth.

Pour into prepared pans.

Bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10-12 minutes then remove to racks

Plan ahead the chicken needs to marinade for 8 hours or overnight

SERVINGS 4-6

INGREDIENTS:

1 whole chicken, cut up (about 3 to 3-1/2 pounds)

2 cups water

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup soy sauce

1/4 cup orange juice concentrate

2 teaspoons ground mustard

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon fresh ground black pepper

3 tablespoons cornstarch

1/2 cup cold water

1 (11 ounce) can mandarin oranges, drained

3 tablespoons chopped green bell pepper

Hot cooked rice

INSTRUCTIONS:——————–

• In a large bowl combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard powder, garlic powder, salt,  ginger and black pepper; pour half into a large resealable plastic bag then add in the chicken. Seal bag and turn to coat.
• Refrigerate for 8 hours or overnight, then refrigerate the remaining marinade.
• Drain and discard the marinade that was used with the chicken.
• Place chicken in a 5-qt. slow cooker; add reserved marinade;  cover and cook on low setting for 7-8 hours or until chicken juices run clear.
• Combine cornstarch and cold water until smooth; gradually stir into chicken mixture.
• Add the oranges and green pepper; cover and cook on high setting for 30-45 minutes or until thickened.
• Serve with cooked rice