Apple Cinnamon Bread

3 Large Eggs
1 1/2 c. Sugar
3/4 c. Vegetable Oil
2 c. Flour
1 1/2 Tbsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp. Salt
3 Honeycrisp Apples, peeled, cored, and sliced
1/2 c. chopped nuts
Whipped Cream or Ice Cream

Heat oven to 325 degrees. Grease an 8 inch square baking pan. In large bowl, beat eggs, sugar, and oil until blended. Add flour, cinnamon, baking soda, and salt. Mix until well combined. Stir in apples and nuts. Spread batter in pan and bake 65 to 70 minutes or until wooden toothpick comes out clean. Serve w/whipped cream or ice cream.

Peanut Butter Bars

1 cup white Karo Syrup
1 cup sugar
1 cup peanut butter
1/4 cup margarine

6 cup Rice Krispies
1 bag Chocolate Chips

Mix first four ingredients and bring to a boil. Stir in Rice Krispies. Put in 13x9x2 greased baking dish. While warm, top with chocolate chips. Let melt. Spread out or top with favorite topping.

Soft Caramel Dip

50 wrapped caramels
8 oz. cream cheese
1 cup sour cream

Unwrap and melt caramels over low heat in a double boiler. Combine cream cheese and sour cream and mix well. Stir into caramel. Mix until well blended (this may take several minutes). Serve as a dip for apples, oranges, strawberries or any other fruit chunks.

Rollo Pretzels

Rollos
Pretzels
Peanuts

So easy, and so good!! Line a baking sheet w/tin foil. Place pretzels in a single layer on sheet. Using your thumb, slightly flatten 1 Rollo, then place on top of pretzel. Place 1-2 peanuts on top of each Rollo. Heat in oven at 375 for 5-6 minutes. Let cool completely before removing from the pan. These taste the best once they are completely cooled. I will usually freeze them for a few minutes.

Chex Party Mix

6 Tbsp butter or margarine
2 Tbsp Worcestershire sauce
1 1/2 Ts garlic powder
3 Cups corn chex
3 Cups rice chex
3 Cups wheat chex
1 Cup mixed nuts
1 Cup bite size pretzels
1 Cup bite size bagel chips
Heat oven to 250. In a ungreased large roasting pan mix chex, nuts, pretzels and bagel chips. In a pan bring butter, Worcestershire sauce, seasoned salt, garlic and onion powder to a boil. Pour over the top of chex mix and stir until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool about 15 minutes.

Chex Muddy Buddies

½ c peanut butter
1 c. chocolate chips
½ c butter
1 tsp. vanilla
2-3 cups powdered sugar
10-12 cups of Chex Rice Cereal

I know that this recipe differs slightly from the “official” Chex recipe, but after much testing, this seems to work better.
Melt peanut butter, chocolate chips, and butter in a large bowl in the microwave 1-2 minutes. Add vanilla. Gently mix in the cereal. Allow to cool for 5 minutes. Add half of the mixture to a gallon size baggies filled with half of the powdered sugar. Shake to coat. Pour on a cookie sheet cover with wax paper to cool. Repeat with the second half of the mixture and powdered sugar.

Mini Haml Tarts

Bread
Mayo or cream cheese
Shredded cheese, any flavor
Chopped ham

Line a greased mini muffin tin with a square of regular bread, pressed into each muffin cup until the bread takes the shape of the muffin cup. Spread on a mixture of mayonnaise or cream cheese, shredded cheese and chopped ham. Bake at 350' for 5-10 minutes.

Chicken Spaghetti

1 pkg. spaghetti noodles
2 chicken breasts, boneless & skinless
1 16 oz Velveeta Cheese, Mexican flavor
½ can Diced Green Chilies
1 can Cream of Chicken Soup
Milk to the consistency that you want it

Cook and season chicken w/Mexican seasoning and then cut into small pieces. Combine cheese, soup, and chilies on med. heat, making sure that you don’t scorch the cheese. Stir until cheese is melted, add chicken. Serve over spaghetti.

Chili Mac

1 Box Velveeta Shells and Cheese
1 Can Chili (any variety, we prefer beanless)

Prepare Velveeta as directed, heat can of chili on the stove and add to the pasta. Super easy!

Slow Cooker Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Princess Pasta

2 T Butter
1 T Minced Onion
4 oz Mushrooms, washed and sliced
1/8 tsp Salt
4 oz Ham, thin slices
1 T Fresh Parsley, minced
1 lb. Penne or Mostaccioli Pasta
1/2 pt. Whipping Cream
1 C Grated Parmesan Cheese

Mix butter and onion in skillet on medium heat. Saute until soft and white. Add mushrooms and salt. When mushrooms are done stir in ham and parsley. Remove from heat. Cook pasta and drain. Return pasta to pot on medium high heat. Pour in the cream and stir pasta until the cream begins to bubble. And 3/4 c. Parmesan cheese. Blend well and remove from heat. Stir in the ham mix, holding some back for the topping. Pour the pasta into a casserole dish, scraping the cream from the pot. Cover with the remaining ham mix and then sprinkle with the last 1/4 c Parmesan cheese.

Cheese Balls

1/2 cup shredded carrots
1 cup fresh shredded cheddar cheese
8 ounces cold cream cheese
1 lb of your favorite deli meat
A box of your favorite crackers

Mix first three ingredients. Using a rubber spatula works best. Make sure the cream cheese comes straight out of the fridge or the mixture wont hold together. Immediately serve with crackers and top with deli meat.
For an extra fun twist roll into small balls and roll in walnuts

Parmesan Chicken

6-8 chicken breasts (boneless, skinless) cut in half
1 c crushed Pepperidge Farm herb seasoned stuffing mix
2/3 c Parmesan cheese (not fresh grated)
1/4 c parsley
melted butter

Combine the crumbs, cheese and parsley. Dip the chicken in melted butter, then roll it in the crumb mixture. Place chicken in greased casserole dish. Cover with foil and bake at 350 for one hour. Uncover the last 15 minutes to crunch up the chicken. I like to broil it for a minute or two after for extra crunchiness.

Serve over your favorite pasta and sauce.