Taken from my “Favorites” folder!

Taste Tester Notes; 1 small garlic clove may be added in with the mayonnaise mixture if desired

Servings 8-10

Ingredients:

1 (8-1/2 ounce) package corn muffin mix (such as Jiffy Corn Muffin Mix)

1 (4 ounce) can chopped green chilies, undrained

1/4 teaspoon ground cumin

pinch dried oregano

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 package dry ranch salad dressing mix

2 (15 ounce) cans pinto beans, rinsed and drained

2 (15 ounce) cans whole kernel corn, drained

3 large Roma tomatoes, chopped

1 small green bell pepper, seeded and chopped

4 green onions, chopped

10 to 12 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese (can use more or less)

Instructions:———————————-

Grease a 8-inch square baking dish.

Prepare the corn muffin mix according to package directions, then stir in green chilies,  cumin and dried oregano.

Spread into the prepared baking dish.

Bake in a 400 degrees F oven for 20-25 minutes or until the cornbread tests done; cool completely.

Prepare a 13 x 9-inch pan.

In a small bowl combine the mayonnaise with sour cream and dry ranch dressing mix; set aside.

Crumble half of the cooled cornbread into the pan.

Layer with half of the pinto beans, mayonnaise mixture, corn, chopped tomatoes, green bell pepper, green onions, bacon then cheese.

Repeat layers (dish will be very full).

Cover with plastic wrap and refrigerate for 2 hours.

Servings 6-8

Ingredients:

1 quart chocolate ice cream, softened (or use vanilla)

1/2 (16 ounce) jar Reese’s crunchy peanut butter, room temperature

6 Reese’s Peanut Butter cups, chopped and frozen (or use as many as desired)

1/3 cup chopped salted peanuts

Magic Shell ice cream topping

CRUST:

1 1/2 cups chocolate cookie crumbs

1/4 cup sugar (for a sweeter taste you may increase slightly)

6 tablespoons melted butter

Instructions:———————————–

For the crust; in a bowl combine all crust ingredients together until well blended.

Press into bottom of a 9-inch pie plate or a 9-inch glass baking pan.

Bake  in preheated 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.

In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups pour into the frozen pie crust, then sprinkle with chopped peanuts.

Return to the freezer until firm.

When the pie is completely frozen drizzle the Magic Shell on top.

Return to freezer until ready to use.

Plan ahead the sandwich needs to be refrigerated for at least 2 hours or more before slicing, all amounts may be adjusted to taste….

Notes from our test kitchen; if you prefer less cream cheese mixture on the bread divide the mixture between 2 loaves and double the deli meat and pickles, if desired add some Tabasco sauce into the cream cheese mixture

Yield 6-8

Ingredients:

1 (1-pound) unsliced Italian or French bread

1 (8-ounce) package cream cheese, very soft

1/4 to 1/3 cup mayonnaise

1/4 teaspoon garlic powder, optional

2 to 4 teaspoons Worcestershire sauce

1 cup shredded cheddar cheese

1 large green onion, very finely chopped

1/2 pound thinly sliced cooked Deli ham

1/2 pound thinly sliced Deli roast beef

1 small sweet onion, thinly sliced, optional

8 thinly sliced sandwich dill pickle slices

Instructions:———————————

Using a serrated knife  slice the bread in half lengthwise.

Using fingers hollow out the top and bottom portion of each bread half but leaving about 3/4-inch shell of white bread (discard removed bread portion or save for another use).

In a large bowl beat soft cream cheese with mayonnaise, garlic powder and Worcestershire sauce until smooth and combined.

Mix in the cheddar cheese and green onion.

Spread over the cut sides of the each slice.

Layer the ham and roast beef on top and bottom bread halves, then place the sliced pickles and onions (if using) on the bottom half.

Gently press halves together.

Wrap fairly tightly in plastic wrap and refrigerate for 2 hours or more.

Cut into about 1-1/2-inch slices.

You will also find this recipe on www.recipezazz.com

You may just have this dip half eaten before you even serve this!

This dip is delicious with fresh strawberries

Yield about 5 cups

Ingredients:

1 (8 ounce) package cream cheese, very soft

1 (6 ounce) container cherry yogurt

1 (8 ounce) container Cool Whip frozen topping, thawed

1 (7 ounce) jar marshmallow cream

red food coloring, optional

assorted fresh fruit

Instructions:———————————–

In a mixing bowl beat the soft cream cheese with yogurt until smooth and combined.

Fold in the Cool Whip and marshmallow cream (and if using adding in a food coloring small amounts at a time to achieve the desired color).

Serve with assorted fruit.

Taste Tester Notes: for another flavorful variation use an orange cake with orange soda

Servings 12

Ingredients:

1 (18-1/2 ounce) package lemon cake mix

1 (3.4 ounce) package vanilla pudding mix

4 large eggs

3/4 cup vegetable oil

1 (12 ounce) can Mountain Dew

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and flour a 10-inch tube pan (can use a bundt pan).

In a large mixing bowl combine all ingredients; beat on low speed of an electric mixer for 1 minute, then continue beat on medium speed for 2 more minutes.

Pour into prepared tube pan.

Bake for 45-50 minutes or until cake tests done.

Frost or dust with confectioneres sugar.

For the best flavor and texture I recommend to use fresh Kraft marshmallows and a good quality peanut butter…

To freeze place in layers separated by wax paper in an airtight container and freeze up to 8 weeks, one 7-ounce jar marshmallow cream can be substituted for the mini marshmallows

For peanut butter and jelly squares; layer half of the cereal mixture into the pan, spread about 1 cup you favorite flavor preserves over the bottom layer, then top with the remaining cereal mixture (grape jelly or strawberry jam works well)

Yield 24 (2-inch squares)

Ingredients:

1/2 cup butter, cut into small pieces (can reduce slightly)

1 (10 ounce) bag mini marshmallows

1 cup smooth peanut butter

1 teaspoon vanilla

6 cups Rice Krispies cereal

Instructions:————————————–

Light grease a 13 x 9-inch pan (can use an 11 x 7-inch pan for higher bars).

In a large plastic or microwave-safe bowl melt butter, marshmallows and peanut butter on HIGH in the microwave until completely melted (about 2 minutes).

Add in vanilla then immediately stir vigorously until smooth and combined (this may take a couple of minutes).

Using a wooden spoon mix in cereal until well combined (this will take a couple of minutes).

Transfer to pan, then using wet hands press evenly into the pan.

Cool then cut into squares (store in refrigerator or freeze).

You will also find this recipe on www.recipezazz.com

1. In a medium bowl toss together chicken with celery, onions and cranberries.
2. In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
3. Cover and chill for a minimum of 4 or more hours before serving.
   
4. Just before serving mix in grape halves then season with black pepper.