Chocolate Moose

• 1/2 cup margarine
• 1 cup flour
• 1/2 cup chopped walnuts
• 2 small pkg. mild chocolate instant pudding mixed with 3 cups milk
• 1 cup powdered sugar
• 8 oz. cream cheese
• 8 oz. cool whip

Blend butter, flour and nuts together.  Spread and pat into 9x13 pan.  Bake @ 300 for 15-20 minutes.  Let cool.  Combine pudding and milk.  Pudding will be thick.  Let stand. Blend powdered sugar, cream cheese and 4 oz. cool whip.  Spread this mixture over crust.  Spread pudding mixture over next.  Then spread top with 4 oz. cool whip.  Refrigerate and enjoy!

chocolate marshmellow rice krispie dessert

My friend, Kristen, brought this to our Bishop's bbq picnic. It was so good. I love peanut butter and chocolate. You have to try this recipe. Sorry no picture. But trust me, it is delicious. Thanks Kristen

chocolate marshmellow rice krispie dessert

Bottom:

1 cup margarine

2 cups sugar

4 eggs

6 tbsp cocoa

1 cup flour

2 tsp vanilla

1/2 tsp salt

Middle:

7 oz marshmellow cream

Top

1 package semi-sweet chocolate chips

1 cup peanut butter

3 cups rice krispies

Mix the bottom ingredients and spread in a greased cake pan. Bake for 25-30 min at 350 degrees. (It usually just takes 25 min)

Let cake cool slightly and then spread marshmellow cream over the top.

Heat chocolate chips and peanut butter together (I just melt chocolate chips in microwave and then mix in peanut butter while it's hot)

and mix with rice krispies. Pour over top and chill.

Delicious Fruit Pizza

2 pkg. Pillsbury sugar cookie dough
2 lemon yogurts
1 8 oz. cool whip
fruit of your choice

Place cookie dough in jelly roll pan.  roll out until it covers the bottom evenly.  Cook dough according to package directions (I cooked mine a little longer than the directions said).  Let cool.  Mix yogurt and cool whip.  Spread over cookie. Add cut up fruit to the top.  Whatever your little heart desires strawberries, kiwi, blueberries, raspberries, mangerine oranges, bananas, etc.

Grandma Hill's Homemade Ice Cream

Oh this is to die for.  I promise!

Small Ice Cream Freezer:
4 eggs
2 1/2 cups sugar
10 cups 1/2 & 1/2
1 1/2 Tbsp. Vanilla
1/2 tsp salt

Large Ice Cream Freezer:
6 eggs
3 cups sugar
15 cups 1/2 & 1/2
2 Tbsp. vanilla
1 tsp salt

Mix eggs and sugar; beat well.  Add 1/2 & 1/2 vanilla and salt.  Mix and freeze by placing ice and ice cream salt around the outside of the ice cream maker.  Let sit for a few hours.  You might have to switch out the ice about half way through.

Christmas Sandwich Cremes

My Aunt Melanie made these at my sisters "wrap it up" baby shower.  They were SOOO yummy!  Sorry, no picture.  They were all gobbled up by the time I thought of it.  Drat!

1 cup butter (no substitutes), softened
1/3 cup whipping cream
2 cups all-purpose flour
sugar

FILLING:
1/2 cup butter (no substitutes), softened
1-1 1/2 cups confectioners sugar
2 tsp. vanilla extract
Food coloring

In a mixing bowl, combine butter, cream, and flour; mix well.  Cover and refrigerate for 2 hours or until dough is easy to handle.  Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out).  On a floured surface, roll out dough to 1/8 inch thickness.  Cut with a 1-1/2 in round cookie cutter.  Place cutouts in a shallow dish filled with sugar; turn to coat.  Place on ungreased baking sheets.  Prick with a fork several times.  Bake at 375 for 7-9 minutes or until set.  Cool on wire racks.  For filling, in a mixing bowl, cream butter and sugar.  Add vanilla.  Tint with food coloring.  Spread about 1 tsp. off filling over half of the cookies; top with remaining cookies. **My aunt said she was in a hurry and just used frosting she bought at the store and they still tasted great!**Yield: 4 dozen

Cranberry Chicken

I haven't actually tried this one yet but a friend of mine said it was good and I wanted to try it out.  So instead of writing it down and trying to remember where I put it when I want to make it I decided to post it here.

• 2 lbs chicken breasts 
• 1 (16 oz) can whole berry cranberry sauce 
• 1 cup creamy french dressing (can be substituted with favorite dressing)
• 1 (1.25 oz) envelope onion soup mix. 

Cut chicken into strips, place in greased baking dish, bake 20 mins at 350, drain off juices. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken, bake uncovered for 30 mins at 350. Serve with rice OR  for a quick meal for another day remove from oven and allow to cool.  Place in freezer baggie and label. (6 servings). To serve: thaw, heat until hot throughout.

Ham, Corn & Potato Chowder

For some of you it's getting a little warm outside to be making soup.  But for the rest of us who live in the cold I got this from one of Lance's relatives and it is really easy and super good.  I liked it, my kids liked it, and Lance liked it. SCORE!!

5-6 potatoes
2 T. butter
1 c. chopped ham (small cubes)
1 can cream style corn
1/8 tsp. pepper
1/2 c. chopped onion
1 1/2 c. milk
1 can cream of mushroom soup
1 tsp. salt

Cook potatoes and then dice.  In Large pan, melt butter and saute onions.  ( I actually just cut up my potatoes and boiled them until they were done and drained most of the water out of them before I put the rest of the stuff in) Add milk, ham, and cream of mushroom soup to potatoes. Cook over medium heat for 20 minutes stirring regularly.  Add corn, salt and pepper.  Reduce heat and simmer 20 minutes.

Grown up Mac and Cheese

This recipe is so good. I watched the episode and thought it looked so good. You have to try this recipe. warning though the cheese is a little expensive. I didn't use it all so I put the rest in wrap and froze it.

Ingredients

• 4 ounces thick-sliced bacon
• Vegetable oil
• Kosher salt
• 2 cups elbow macaroni or cavatappi
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 ounces Gruyere cheese, grated
• 3 ounces extra-sharp Cheddar, grated
• 2 ounces blue cheese, such as Roquefort, crumbled
• 1/4 teaspoon freshly ground black pepper
• Pinch nutmeg
• 2 slices white sandwich bread, crusts removed
• 2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Artichoke cheese dip

Okay so I am so sad I don't have a picture of this cause it was DELICIOUS! You all probably have a recipe like it or something similar, but here it is anyway.

12 oz mozzarella cheese
1 C. Mayo
1 C. Parmesan cheese
8 oz Cream cheese
1 1/2 C. chopped artichoke hearts
1/2 sm. white onion(chopped)
2 garlic cloves

Mix all together and bake @ 350 for 25-30 minutes. Enjoy with tortilla chips, bread, pita chips, etc....
My hubby and I LOVE this stuff.