Bon Appetit Friends

1 box Corn Chex cereal (I used all Rice Chex, and it was fine.) 1 box Crispix cereal 7 oz. coconut (I used unsweetened, but I don't think it matters) 1 c. slivered almonds 2 c. Karo syrup 2 c. sugar 2 c. butter 1/8 t. salt 2 t. vanilla Mix together cereal, coconut and almonds. Mix Karo syrup, sugar and butter together and boil 2 minutes. Add salt and vanilla. Pour over cereal mixture and stir until evenly coated. Spread onto a cookie sheet or wax paper to cool. Someone used to bring this to us at Christmas time, and we would devour it. Lo and behold, I found it in my extensive ward cookbook collection. It is as easy as rice crispy squares.

3 or 4 parts milk to 1 part half & half then use whatever hot cocoa mix you want, but just add 1/3 more than the recipe calls for This is what I imagine the hot cocoa tasted like on "The Polar Express" "as thick and rich as melted chocolate bars." I only recommend drinking this about once a year. I've already had it twice this week. I better stop.

24 small brussels sprouts 1 Tbsp. olive oil, plus more for rubbing fine-grain sea salt and fresh ground pepper 1/4 c. grated cheese of your choice Wash and trim sprouts and cut in half stem to top.  Gently rub each half with olive oil, keeping sprout intact.  Heat 1 Tbsp. oil in large skillet over medium heat.  Place sprouts in pan cut side down in single layer, sprinkle with a couple pinches of salt, cover, and cook for about 5 minutes.   Bottoms should show only a hint of browning.  Cut into or taste to gauge if tender throughout.  If not, cover and cook a few more minutes.  Once just tender, uncover, turn up heat, and cook till flat sides are deep brown and caramelized.  Use metal spatula to toss once or twice and get some browning on rounded side.  Season with salt and pepper and dusting of cheese. This is for all of you who get brussels sprouts in your produce basket.  My boys LOVE these and ask for seconds.  No kidding....

I got this recipe from my sister Chrissy. You don't really have to measure anything. Just use what you have on hand. Be creative! 1 pound (or so) parsnips 1 pound rutabaga or turnip 1 pound carrots 1 pound yam or sweet potatoes 1 pound shallots, peeled (I used red onion) a head or more of garlic, cloves broken up, but not peeled. You just squeeze them out of their skins after they're roasted. I hate chopping garlic, and it is surprisingly mild and yummy this way. about a sprig of rosemary (maybe less), chopped She also suggests any winter squash, such as butternut red potatoes, or other small potato variety,scrubbed fresh beets celery root fennel bulb Preheat oven to 400. Peel (if you want to) and cut veggies into 1-inch pieces. Throw everything into a large bowl, drizzle with extra virgin olive oil, sprinkle with a good amount of salt and cracked pepper, and toss to coat. Bake in the oven for about 30 minutes, toss veggies in the pan, then bake for another 20 or 30 m...

1 c. peanut butter (crunchy or creamy) 2 eggs 1/3 c. water 1 box devil's food cake mix 60 yellow M&M's for eyes 30 red M&M's for nose or mouth Preheat oven to 375. Combine peanut butter, eggs and water in a large bowl. Mix well, then gradually stir in cake mix. Pour sugar onto a plate or a shallow bowl. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheet and flatten with the bottom of a glass dipped in sugar (I just rolled the balls in sugar). Pinch out ears at top of each cookie. Place candies to form eyes and nose or mouth. Use a fork to draw whiskers in the dough. Bake 8-9 minutes. Cool on pan 1-2 minutes, then transfer to wire racks to cool completely. Makes about 30 cookies. This is a good one to involve kids with. They like to roll the balls in the sugar, flatten them, pick out the right color of M&M's, etc.

4 eggs 1/4 cup canned pumpkin puree 1 teaspoon ground cinnamon 1 pinch ground nutmeg 8 - 10 slices whole wheat bread butter Beat eggs, pumpkin, cinnamon and nutmeg together, dip bread in mixture, then cook on a hot buttered skillet. My kids are all about pumpkin this year. I haven't told them they're eating squash yet.

2 c. flour 1T. sugar 2T. baking powder 1/2t. salt 1T. cinnamon 1/2 t. nutmeg 4 eggs 1 c. canned pumpkin puree 3/4 c. melted margarine (I used butter) 1 1/2 c. milk 1T vanilla Separate eggs, beat whites until stiff, set aside. Mix other wet and dry ingredients separately, then combine. Fold in egg whites. Cook in hot waffle iron. Great with Kelli's buttermilk syrup .

1 white cake mix 2 packages Strawberry Danish Dessert (they carry this at Basha's) 2 packages cream cheese, softened 4 cups powdered sugar 1 quart whipping cream 2 pds. sliced strawberries 1. Prepare cake mix as directed. Pour into 2 greased, 11 x 14 pans. Bake 10 minutes at 375. Cool completely. 2. Prepare 2 packages Danish Dessert as directed for pudding. Cool completely. 3. Whip cream cheese with powdered sugar. Separately whip 1 quart whipping cream. Fold these mixtures together and spread on cooled cakes 4. Fold strawberries into Danish Dessert. Spread on top of cream cheese mixture and chill well before serving. *This makes two huge cakes that will disappear before you know it.

1 part lemon juice 1 part sugar 6 parts water Scrap that last recipe from BH&G. This is so much easier! It has the perfect mix of sweet/sourness for me. Publish Post

2 2/2 cups milk 2 pints mocha mix or 32 ounces coffee rich cream 1 large package vanilla instant pudding 1/2 pint whipping cream 1 can Eagle Brand Sweetened Condensed Milk Mix everything together then put in ice cream freezer. Add chocolate chips or fruit if desired. * Sorry - I can't remember how many quarts this makes!

1 c. all-purpose flour (I always do 1/2 whole wheat) 1 T. white sugar 2 t. baking powder 1/4 t. salt 1 egg, beaten 1 cup milk 2 tablespoons vegetable oil 2 ripe bananas, mashed Mix dry and wet ingredients separately, then combine. Pour over hot griddle. YUM! My daughter has a strong aversion to bananas, and she can't get enough of these! *If you have a big family you'll want to double the recipe.

4 cups flour 1/2 TBS salt 1 and 1/4 tsp baking powder 3/8 cups shortening 1 and 3/8 cups water In a kitchen aid (or equivalent) mix dry ingredients with the shortening and then add the water. Knead until you have a lovely soft dough. Cover and let the dough rest for 5 minutes. Knead once more and divide the dough into 12 pieces. Form each piece into a ball and place on a plate. Rub the top of each ball with a tiny bit of shortening and cover with wax paper. Set aside for 30 minutes. Heat a griddle until a drop of water really sizzles. Flatten a ball with the palm of your hand and then finish off with a rolling pin. I find it is best to flatten 2 or 3 so they can rest between rollings. You want the tortillas very thin before you cook them. As you cook one, you can be flattening and rolling others. Cook one side until bubbles appear and flip over (real women in Honduras do this with their bare hands - eek). Cook the other side and place in a tortilla warmer or wrap it up in a towel with ...

8 oz water 1T honey 1T fresh lemon juice Dissolve honey in 8 oz boiling water. Let cool until it is the right temp to drink then add the lemon juice. I drank this last time I had a cold, and I swear it helped me get over it faster. I used to laugh at the Guatemalans that claimed to cure EVERYTHING with lemon juice, but I'm starting to believe now. :)

1/3 cup lemon juice 1 can Eagle Brand Sweetened Condensed Milk 8 ounces cream cheese Cream ingredients in blender. Whip until smooth and pour into an 8 inch graham cracker pie shell. Refrigerate for 2 hours or more. The pie will be soft. Top with fruit. *For parties or showers I like to make individual servings by layering graham cracker crumbs and cheesecake in small, clear cups. I did it once in those mini plastic goblets and it was the prettiest presentation.

This was my favorite soup I made this winter. I sauted the vegetables, added the rest of the ingredients and put them in my pressure cooker for 3 minutes. 2 leeks (about 1 pound) 6 cups chicken broth 2 Tbsp. olive oil 3 cups chopped onions (about 1 pound) 1 cup chopped carrots 1 cup chopped celery 2 garlic cloves, minced 2 cups cubed potatoes 1/2 tsp pepper 1/4 tsp salt Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Immerse in cold water; swirl, and drain. Cut each half crosswise into 1/2 inch slices. Bring broth to a boil in a large sauce pan. Heat oil in a soup pot. Add leek, onions, carrots, celery, and garlic. Cook until vegetables are tender. Add hot broth and potatoes, and return to boil. Cover, reduce heat, and simmer for about 10 minutes or until potatoes are tender. Stir in pepper and salt. Serve chunky or puree in blender.

BOWL 1 1 C flour 2 t baking powder Mix in bowl, set aside BOWL 2 6 T butter 2 ounces semi-sweet chocolate (or 1/3 C chocolate chips) Melt in microwave, then add: 2/3 C sugar 3 T cocoa 1 T vanilla ¼ t salt 1/3 C milk 1 egg yolk Stir bowl 1 with bowl 2 and spread mixture at the bottom of a sprayed crock pot. BOWL 3 1/3 C sugar 1/3 C cocoa 1/3 C brown sugar Mix together, then add: 1 ½ C hot water Stir. Pour over top of mixture in the crock pot. Cover and cook on high for 1 ¼ - 2 ¼ hours. Cake will pull away from sides when done. Uncover and let cool for 25 minutes. This is so yummy. It has a gooey hot fudgy center. Serve warm with ice cream.

1 (10-oz) bag mini pretzels 5 c. Corn Chex 5 c. Cherrios 1 lb. bag M&Ms 2 lbs. salted peanuts 3 T. vegetable oil 2 (12 oz.) pkgs. white chocolate chips In a large bowl combine pretzels, Chex, Cherrios, M&Ms, and peanuts; set aside. In a microwave safe bowl, combine vanilla chips and oil and cover with plastic wrap. Heat at medium-high in microwave for 2 minutes, stirring once. Microwave on high for 10 more seconds, then stir until smooth. Pour over cereal mix and stir until all pieces are coated. Spread onto wax paper to cool. Break apart and store in airtight container. -another one from Jane. I'll send her an invite tonight. This one can be dangerous, because once you start, you can't stop!

For MEATBALLS - mix and form into 1 inch balls 1 lb ground turkey 1/4 cup cold water 2 eggs beaten 1/3 cup minced onion 3/4 cup plain bread crumbs 1/2 cup Parmesan cheese 1/2 tsp salt pepper for SOUP 8 cups chicken broth (I use 8 bullion cubes and 8 cups water) 2 large carrots, chopped 1 cup pastina (tiny noodles - I get mine in the Latino section of Wal-Mart) 10 oz spinach ripped into bite sized pieces Mix up meatballs and form into 1 inch balls. Bring broth and carrots to a boil and add meatballs - simmer. After 20-30 minutes add pastina, simmer another 5-10 minutes. Just before serving add the spinach and mix to wilt. Serve with tasty bread and Parmesan cheese.

4 eggs beaten 4 cups buttermilk 5 tsp baking soda 3 cups sugar 5 cups flour 1 cup oil 4 cups "All-Bran" cereal - the kind that looks like rabbit food 2 cups boiling water mixed with 2 cups bran flakes (or raisin bran if you like raisins in your muffins) Mix it all together and store in a Tupperware in the fridge for up to 6 weeks.This makes 70+ muffins - a dozen a week for 6 weeks! Or at our house, a dozen a day for a week! Bake at 400 degrees for 12-15 minutes. I do not use baking cups because they stick to the paper when they are warm.

2 chicken breasts, cooked and cubed 1 onion, chopped 2 cloves garlic, chopped 2 (14.5 oz) cans diced tomatoes (I usually blend mine up in the blender so there are no offensive tomato chunks) 2 cans water (fill up tomato cans with water) 1 (4 oz) can green chilies 2 cups frozen corn 1/4 tsp chili powder 2 tsp Worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp cumin 6 chicken bullion cubes 4 beef bullion cubes corn tortillas for tortilla strips Saute chicken, onion and garlic until onion is translucent. Add everything else to the pot and simmer as long as you want (at least an hour). This also works great in a crockpot. To make tortilla strips, cut the tortillas in 1/4 in strips, lay on a baking sheet and bake for 30 minutes at 350 degrees. Serve the soup over the strips with cheese, sour cream, avocados etc. This is a really yummy, thick soup with a lot of fun flavors.

1 cube butter (I always use real, it's better) 1 cup sugar 2/3 cup karo syrup 6 quarts (24 cups) puffed corn stuff Measure out your puffed corn in a bowl and set aside. Then combine rest of ingredients in medium sized saucepan. Stir until it boils for 1 1/2 minutes. Pour immediately over puffed corn Stir until evenly coated. Let cool. *I got this recipe from a good friend of mine here in law school. This is amazingly yummy! Enjoy