Directions:

1. Rinse chiles, pat dry w/ paper towel, slit lengthwise and remove seeds.   Cut Monterey Jack Cheese into strips and place inside each chile.  Place stuffed chiles side by side in 8″ baking dish
2. Beat eggs until foamy, beat in milk, flour& baking powder until smooth. Pour over chiles moistening all surfaces.   Sprinkles cheddar cheese over top.
3. Bake uncovered at 350° for 40 min or until set in middle
4. Remove from oven let stand 10 minutes before serving, Garnish with Salsa

Au Jus:  Cook onions in EVOO til soft.  Add 1 or 2 springs of fresh rosemary (or a pinch of dried), s&p, 1 T tomato paste, 2T Worcestershire Sauce, 2 C beef stock – bring to a boil.  Add deli roast beef into Au Jus & heat through.

Pile roast beef onto bottom half of roll, top with slice of Provolone Cheese & melt under broiler.  Dip top half of roll into Au Jus & serve with Au Jus for dipping.

It’s fast & fantastically delicious every time!

This recipe came from Rachael Ray.

Ingredients:
16 Oz. R&F Acini Di Pepe
1 16½ Oz. Can Crushed Pineapple, drained
1 Egg
½ Cup Sugar
1 Tbsp. Flour
¼ tsp. Salt
8oz to 16oz can of Mandarin oranges
4 – 6 oz of maraschino cherries
1 Cup Mini Marshmallows
1 to 1 1/2 lbs of Cool Whip

Directions:
1. Cook Pasta as package directs; drain.
2. In heavy pan, beat egg with wire whisk until foamy.
3. Stir in sugar, flour, salt and reserved pineapple liquid.
4. Over low heat, cook and stir until thickened and bubbly.
5. In a large bowl, combine pasta with egg mixture. Chill thoroughly for 1 hour.
6. Stir in pineapple, oranges, cherries and marshmallows as desired.
7. Fold in Cool Whip.
8. Cover and chill thoroughly. Stir before serving.

Mix and let sit in the fridge for 2 hours.  Just before serving add crushed Frito chili corn chips.  Simply delish!

 Directions:

1. Melt Butter and pour enough into a 9×5 inch loaf pan to coat the bottom.
2. In large bowl, mix together flour, sugar and beer.
3. Spoon dough into loaf pan.
4. Pour remaining butter over top.
5. Bake at 350 for 50 – 60 minutes or until bread is a light golden color.
6. Let stand 10 minutes before cutting with a serrated knife. .

Ingredients:

Directions:

1. Prepare pastry shell and set aside.
2. In large bowl, combine sour cream, egg, vanilla, sugar, salt and flour, stirring until well blended.
3. Stir in apples and pour into unbaked pie shell.
4. Bake at 425° for 10 minutes.
5. Reduce heat to 350° and bake an additional 30 minutes.

Topping

Ingredients:

Directions:

1. Combine all topping ingredients, blending until mixture resembles coarse meal.
2. Spoon topping over pie and bake at 350° for an additional 15-20 minutes or until filling is bubbly.

Ingredients:

Directions:

1. Melt butter in a 9″ x 13″ pan.
2. Spread Graham Cracker crumbs evenly over the butter.
3. Add Coconut, followed by Chocolate Chips, Butterscotch Chips, etc. until all ingredients are layered in the pan.
4. Bake at 350° for 30 minutes.

Store covered.

Directions:

1. Line a 13x9x2 inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
2. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla and pour into prepared pan.
3. Sprinkle with dry cake mix and drizzle with butter.
4. Sprinkle with pecans.
5. Bake at 350° for 1 hour or until golden brown.
6. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a mixing bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Ingredients:

Directions:

1. Preheat oven to 350°. In medium-sized bowl, combine flour and brown sugar; cut in butter until crumbly. Press mixture on bottom of ungreased 13 x 9-inch baking pan. Bake 15 minutes.

Meanwhile, combine pecans, sweetened condensed milk, eggs and lemon juice; pour over crust. Bake 25 minutes or until filling is set. Cool. Cut into bars. Store covered at room temperature.

Ingredients:

Directions:

1. In medium saucepan melt chocolate (cut up) and butter over low heat, stirring until smooth. Remove from heat. Stir in molasses, vanilla and ginger. Gradually add powdered sugar, stirring with wooden spoon until stiff. Cover; chill 1 hour.

Divide mixture in fourths. Roll each portion to a 16-inch log (about ½ inch in diameter). Cut each log crosswise into 1-inch pieces. Wrap each piece of candy individually in waxed paper, twisting ends to seal.