Moist Yellow Cake

1 yellow cake mix
1 cup mayo (NOT miracle whip!)
1 cup water
3 eggs

1) Preheat oven to 350. Spray and flour 2 nine inch round pans.

2) Combine cake mix, mayo, water, and eggs. Mix on low for 30 seconds, then on medium high for 2 minutes.

3) Pour evenly between two pans.

4) Bake 30-35 minutes. Cool IN pans on wire racks for 10 minutes. Remove and cool completely before frosting.

Chicken Chili

2 whole chicken breasts, skinless, boneless, cut in 1/2″ cubes
1 celery heart
1 medium sized onion
2 cans stewed tomatoes, sliced
16 oz. mild or medium salsa or picante sauce
1 can chick peas (or white kidney beans)
6 oz. can mushrooms

How To Make It:

Chop celery, onion and mushrooms. Combine all ingredients in 6 qt. crock pot.

Cover and cook on low heat for 6-8 hours.

Serve with bread or taco chips.

Winter Salad

1 head romaine lettuce
1 cup shredded swiss cheese
1 cup cashews
1/3 cup dried cranberries
1 red apple, chopped
1 pear, chopped

Dressing:
1/2 tsp salt
1/2 cup sugar
1 tsp dijon mustard
1/3 cup lemon juice
2 tsp onion
2/3 cup canola oil
1 TSP poppy seeds

Process dressing in a blender. Add oil slowly until thick. Add poppy seeds and process a few seconds. Toss with salad.

Orange Julius

6 oz. frozen Orange Juice concentrate
1 cup water
1 cup milk
1/2 cup sugar
1 tsp. vanilla
Ice cubes (6 or more depending on the consistency you like)

Blend together until ice chips are slivers. Top with whipped cream.

Snicker Salad

1 lg. instant vanilla pudding


1 1/2 cups milk


8-12oz cool whip 


4-5 snicker bars 


5-6 diced apples


Add 1 1/2 C milk to pudding and mix until creamy. 


Add Cool Whip and mix well. Add Snickers & apples. Mix. 


*You can use sugar free vanilla pudding, and lite cool whip*

Roasted Red Pepper Dip--Our Best Bites

7oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese(3/4 lb)
8oz cream cheese (I use low-fat) 
3/4 C mayonnaise
2 T minced onion 
3 cloves garlic, minced 
1 T Dijon mustard
1 cup of frozen or canned corn (optional)

1) Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don’t add moisture to the dip. Then dice ‘em up.

2) In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese, diced peppers, and corn (if using). Place in an 8×8-ish dish (pie plate works). At this point you can pop it in the fridge if you’re going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 minutes.

Cheesy Garlic Biscuits--Betty Crocker

2 cups Bisquick mix (or generic brand)
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 TBSP butter, melted
1/8 tsp granulated garlic

1) Heat oven to 450
2) Stir together the first 3 ingredients until combined. Drop by TBSP onto UNgreased cookie sheet.
3) Bake for 8-10 minutes, or until golden brown. Stir together butter and garlic, and spread over warm biscuits using a basting brush.
4) Place on a cooling rack so the biscuits don't burn on the bottom.

Pecan Pie V--allrecipes.com

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Great Pumpkin Dessert--allrecipes.com

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Peanut Butter Cup Cookies--allrecipes.com

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Best Toffee EVER-allrecipes.com

Ingredients

• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.