CHOCOLATE NO BAKE COOKIES

2 c. sugar
1/2 C. butter or margarine
1/2 C. milk
5 Tbsp cocoa
1/2 C. peanut butter
1 tsp vanilla
3 1/2 C. oats

In a saucepan bring sugar, butter, milk, and cocoa to a full rolling boil on medium heat for one minute. Remove from heat and add peanut butter, vanilla, and quick oats. Scoop onto foil or wax paper and let set.

THE BEST CHOCOLATE CHIP COOKIES

1 C. butter flavor shortening
1/2 C. sugar

1 C. brown sugar
1 tsp vanilla
2 eggs
2 1/2 C. flour
1 tsp baking soda
1 tsp salt
2 C. semi-sweet choc. chips

Cream together the shortening, sugars, and vanilla. Beat egg in separate bowl/ Fold the egg into mixture. then add flour, baking soda, and salt. Stir in the chocolate chips. Scoop onto greased cookie sheet and bake at 375 for 8-10 minutes.

CARAMEL POPCORN

5 qts popped corn
1 C. butter
1 C. sugar
1 C. brown sugar
1/2 C. corn syrup
1/2 tsp salt
1/2 tsp baking soda

Add all ingredients except baking soda, stir together. Bring to a boil over medium heat. Stir constantly for 5 minutes. Remove from heat and add baking soda, stir until bubbly. Pour over popped corn. You can eat and enjoy it goey, or pour on a greased sheet and bake at 250 for one hour, turning every 15 minutes. cool and enjoy crunchy.

Baked Artichoke Cheese Dip

1 can marinated artichoke hearts, mostly drained
1 clove garlic, peeled
dash pepper
dash paprika
1 C. sour cream
8 oz. cream cheese, softened
1 1/2 C. mozzarella or monterey jack cheese, shredded
1/2 C. parmesan cheese
1/2 bag frozen cut or chopped spinach

Thaw and drain spinach, set aside. Preheat oven to 350 degrees. Combine artichoke hearts, garlic, pepper, and paprika in blender. Blend well until creamy. Scrape into medium sized mixing bowl. Add remaining ingredients EXCEPT spinach one at a time and mix well with hand mixer. Gently stir in the spinach. Mound into baking dish and bake for 25 minutes or until it is lightly browned. Spread on crackers or bread.

NOTE: If you have a food processor you could make the entire recipe with that. Still be sure to stir in the spinach or your dip will have a yucky green tint to the whole thing. If you only have a blender do not try to mix everything in it. I learned this the hard way. It will just bind up your blender.

From: Cristianne Casper

Baked Beans

2 large cans pork and beans
1 lb. bacon
4 T. moleasses
4 heaping T. sugar
1 medium onion, diced
1/4 C. green pepper, diced
1/2 t. dry mustard
4 T. ketchup
salt and pepper to taste

Brown bacon until medium done. Drain and break into pieces. Saute onions until clear, then drain. Mix all ingredients together and cook in crock pot on high for 1 hour, then low for 1 hour.

Recipe from: Bonnie Marcon (my mom)

Enchiladas

8-10 flour tortillas
1 lb. ground beef or turkey
1, 16 oz. can refried beans
1, 10 oz. can mild red enchilada sauce
1, 10 3/4 oz. can tomato soup
2 C. shredded cheddar cheese
Sour cream(optional)
Sliced olives(optional)
Shredded lettuce(optional)
Diced tomato(optional)

Preheat oven to 375 degrees. Brown and drain meat. Add refried beans and cook until heated through. Mix enchilada sauce and tomato soup in bowl. Pour about 1/3 of the sauce into the bottom of a 9x13 pan. Spread meat/bean mixture onto tortilla. Sprinkle a little cheese on top and roll up. Repeat until meat/bean mixture and tortillas are gone. Pour remaining sauce over the top. Sprinkle remaining cheese over the top. Bake uncovered for 30-35 minutes. If desired, serve with lettuce, tomato, olives, and sour cream.

Cinnamon-Apple Pancakes

1 C. flour
1 T. brown sugar, packed
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. vanilla extract
1 egg, beaten
1 C. milk
2 T. oil
1/2 C. applesauce

Combine dry ingredients together in large mixing bowl. Make a well in the center and set aside. In a small mixing bowl, blend vanilla, egg, milk, and oil. Mix into the dry ingredients until just moistened. Add applesauce and mix well. Pour onto a hot, greased griddle. Cook until bubbly on surface. Flip and heat until golden on both sides.