Orange Julius

1 cup milk
1 cup water
1 tsp vanilla
1/2 cup sugar
1/2 can of frozen orange juice concentrate

Put ingredients in blender, fill to the top with ice and blend.

Chicken Divan

3-4 chicken breast, cooked and cubed
1 pkg. Cooked broccoli

Sauce:
1 can golden mushroom soup
1 cup mayo
1/2 tsp curry powder

PLACE cooked broccoli in the bottom of 9x13 pan; then put chicken on top. Place sauce on top of broccoli and chicken.

BAKE 350 degrees for 25 minutes.

*Serve over rice.

Enchilada Stuffed Shells

15 Uncooked Jumbo Pasta Shells
1 Pound Ground Beef
1 Can (10 ounces) Enchilada Sauce
1/4 tsp Dried Basil
1/2 tsp. Dried Minced Onion
1/4 tsp. Ground Cumin
1/2 C. Refried Beans
1 C. Shredded Cheddar Cheese

Cook pasta according to package directions; drain. In a nonstick skillet, cook ground beef over medium heat until no longer pink; drain. Stir in Enchilada Sauce and seasonings; set aside. Place a rounded teaspoonful of refried beans in each past shell, then fill with ground beef mixture. Place in a baking dish coated with non-stick cooking spray. Cover and bake at 350 for 25 minutes. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.

Note: Ground turkey can be substituted for ground beef.

Green Sauce Chicken Enchilada Casserole

4 chicken breast cooked and cubed
(I like to cook chicken with onion for more flavor)
1 28oz can Green chilies enchilada sauce
1 4oz can green chilies
1 4 1/4oz can of chopped olives
1/2 pint sour cream
3 cups cheese, divided
Flour tortillas

Combine the first 5 ingredients and 1 1/2cups of the cheese together in mixing bowl. In a 9x13 pan, Put a layer of tortillas, then a layer of the mixture, do this 4 times. Put the remaining cheese on top (1 1/2c)

Bake in a 350-degree oven for approximately 30-40 minutes.

Hot Chicken Salad

2 Cups cooked chicken, cubed
2 Tbsp Chopped onion
2 Cups cooked rice
¼ tsp Pepper
½ tsp Salt
1 Cup chopped celery
¾ Cup Mayo
1 Tbsp lemon juice
1 Can cream of chicken
¼ Cup water

Mix all ingredients together and put in a 9x13 pan.
Bake 30 minutes at 350 Degrees
Crumble a bag of Sour Cream & Onion potato chips on top and cook for 5-10minutes.

Oreo Truffles

(which aren't even made from cake, but that's what they are called!!)

One bag of oreos (minus nine of them) You can use Chocolate or the vanilla ones or I'm sure any variety!
One package of 8 oz cream cheese softened
One bag of Wilton white chocolate melting discs sold at Micheals (they come in a variety of colors)
Various sprinkles to decorate White Wilton long sticks

Take the bag of oreos (minus nine)and put in a gallon ziploc bag. Smash thoroughly until no chunks are visible. Pour smashed Oreos into a bowl and combine with the cream cheese. Shape in to balls ping pong size or a little bigger, and put a white stick through. Freeze all balls on a pan not touching over night or for many hours. Melt chocolate discs according to package instructions. *important to note that you want your microwave on half power or the defrost setting, chocolate burns easily. Once the chocolate is smooth, dip frozen ball in it using a spoon to pour over any parts that may need additional coverage. Keep the ball tipped over the bowl until it has set up a little so its not dripping. May need to take a little off the bottom of the ball with finger (by the stick) to prevent dripping. Sprinkle decorations over the ball while it is still sticky and not set up completely. Repeat with all the balls. I found it works best if you don't have more than 10 out of the freezer at a time or they start to soften too much and fall off the sticks. If they soften put them back in the freezer until they harden.

These can be displayed as I did or in 3 smaller pots dividing them up. Or you can put them on smaller sticks and put them upside down on a plate and tie a bow around the lollipop stem. You really can't go wrong....these are soooo yummy!! I even did some without sticks and just put them on a plate. This recipe will make about 30 depending on the size of the cake balls.

Cream Cheese Brownies

1 cup butter or margarine
4 oz. unsweetened baking chocolate
Cream Cheese Filling (recipe below)
2 cups sugar
2 teaspoons vanilla
4 large eggs
1 1/2 cups flour
1/2 teaspoon salt
1 cup nuts (optional)

Cream Cheese Filling
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 large egg
Beat all 4 ingredients until smooth.

HEAT oven to 350. Grease bottom and sides of 13x9 pan.

MELT butter and chocolate in saucepan over low heat, stirring frequently, remove from heat; Cool for 5minutes.

MAKE cream cheese filling, set aside.

BEAT chocolate mixture with sugar, vanilla and eggs in a large bowl with mixer; beat in flour and salt.

SPREAD 1¾ cup of the chocolatemixture in the pan; Then put the cream cheese filling over it; Then put the rest of the chocolate mixture over the cream cheese filling and spread.

BAKE for 45-50 minutes.

STORE covered in the refrigerator. (They are so much better cold!!)

Chocolate Rolo Cookies

1 C. sugar
1 C. brown sugar
1 C. margarine/butter
2 eggs
1 tsp vanilla
¾ C. baking cocoa
1 tsp baking soda
2 ½ C. flour
Rolo’s candies

Form dough over a “rolo” candy. Roll in sugar.


Bake at 350° for 8-10 minutes

Crunchy Caramel Popcorn

1 cup butter (not margarine)
2 cups brown sugar
1/2 cup karo syrup
1 tsp. salt
1/2 tsp molasses
1 tsp vanilla
1/2 tsp. soda
6 qts popped corn

Mix first 5 ingredients together. Cook mixture and stir until it boils. Boil 5 minutes without stirring on medium heat. Remove from heat, stir in vanilla and soda into mixture. Stir and pour over popped corn. Stir until well coated. Bake at 250 degrees for 1 hour. Stir every 15 minutes. Peanuts may be added if desired. Store in airtight container.

Mint-Chocolate Cookies

1 Chocolate cake mix (any kind)
(do not follow the box directions)

Add to it:

1 egg
½ cup oil

Roll into 1 inch balls
Bake at 350° for 8 minutes

After cookies are out place an Andies mint on top(while hot) After 5 minutes take back of spoon and spread candy to look like frosting over cookie.

Apple Snicker Salad

5-6 Granny Smith Apples
6 Full size snickers candy bars
1 Container cool whip (16 oz)

Freeze snickers bars until hard.
Put into plastic bag and break up into pieces.
Cut apples and put into bowl with candy bars.
Add cool whip and mix!

Toffee Dessert

1 fudge brownie mix prepared, cooled, and crumbled (9/13 pan)
3 1/2 oz. mousse mix prepared, but not chilled (can substitute choc. pudding)
8 toffee flavored skor candy bars crushed
12 oz. cool whip container

Layers:
1/2 brownies
1/2 mousse/pudding
1/2 crushed candy bars
1/2 whipped topping

Do it twice and top with candybars or choc. shavings (chill for 5-8 hours)