Fun Foods to Make

1 can chunked chicken (drained)

1 can cream of mushroom soup (other cream of ___ soups and lowfat versions work well too)

1 ½ cups cubed or grated cheese

1 or 2 T. Salsa or Taco Sauce

1 t. salt

dash of onion salt, garlic powder, pepper

1 pkg. tortilla shells

(optional: diced fresh onion, diced green peppers, sliced olives, diced tomatoes)

Drain chicken, mix in bowl with everything else (except the tortilla shells). Spoon mixture equally into the tortillas. Roll them up and put them in a microwave safe dish (if you’re microwaving it) or an oven-safe casserole dish. Spread any remaining mixture over the enchiladas.

Mix altogether and enjoy. To decrease foam, pour pop in slowly or put ice cream in last. If it seems too sweet, dilute the juice with 1-3 cans of water when using in the punch.

4 c. flour

1 t. baking powder

1-2 t. salt

2/3 c. oil

1 c. water

Put dry ingredients into bowl and sift with fork. Add oil and water and mix together until damp. Knead with hands until it forms a ball of dough. Place dough on cookie sheet or pizza pan (not greased) and press until it covers the whole pan. Bake at 375 degrees F for 10 minutes or until crust is dry to the touch. Add sauce and toppings. Bake until cheese melts. If you use whole wheat flour you may need more water. If sticky, add more flour (a little bit at a time). Knead dough more for a more bready, chewy texture.

1 16 oz. can refried beans

1 small can green chilies--diced and drained

1 cup grated or diced cheese

2 T. Salsa or Taco sauce

1/4 c. chopped onion and/or green peppers

salt, onion salt to taste

Diced tomatoes and sliced black olives, if desired, for garnish.

Tortilla chips

Mix everything together in a medium saucepan. Stir until beans are warm and cheese is melted. Garnish with tomatoes and olives. OR microwave it in a microwave safe bowl on level 2 (for meats and casseroles) until beans are warm and cheese is melted. Garnish and enjoy with tortilla chips.

First, mash up the potato half and then blend smooth. Add some sugar, maybe ½ cup and blend it in until smooth. Then add one of the flavoring mixes and blend. Finally slowly add the remaining sugar, beating thoroughly before adding more until it isn’t sticky to the touch. (You may not add all of the sugar. That’s okay.) Form into balls or egg shapes and let dry for 30 minutes. Dip into melted semi-sweet chocolate and let cool. Break off the uneven edges, if you want, and decorate in contrasting chocolate if you desire. Works great for Easter eggs and fancy parties. Enjoy!

Chocolate Clouds

3 egg whites

1/8 t cream of tartar

3/4 C sugar

1 t vanilla extract

2 T cocoa

1 3/4 C semi-sweet chocolate chips

Heat oven to 300 F. Place foil or parchment paper on cookie sheets. In large mixer bowl beat egg whites and cream of tarter until soft peaks form. Gradually add sugar and vanilla until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto mixture, gently fold just until combined, Fold in chocolate chips. Drop by heaping tablespoonful onto prepared cookie sheet. Bake 35-45 min. or just until dry.

Easy Fudge

3 C chocolate chips

1 14oz can sweetened condensed milk

1 1/2 t vanilla

dash salt

Line 8x8 or 9x9 pan with wax paper. In heavy pan, melt chocolate chips and sweetened condensed milk until smooth. Remove from heat. Add vanilla and salt quickly, stir until smooth. Spread into prepared pan. Let cool until firm.

Cook these ingredients quickly, without stirring, to just between the hard-ball and the soft-crack stages, about 265 degrees (Fahrenheit). Pour candy on a buttered platter or marble slab and let cool until a dent can be made in it when pressed with a finger. Gather it into a lump and pull it with fingertips until porous. Pull into the candy any desired flavoring or coloring, such as 1 t. vanilla

Roll into long thin strips and cut into 1-inch pieces. Place candy in a tightly covered tin if you want it to become creamy.

Melt together:
    2 sticks margarine
    2 squares baking chocolate
Add:
    2 C sugar
    4 eggs, slightly beaten
Add:
    1 1/2 C flour
    pinch salt
    1 t vanilla
    chopped nuts
Bake in a greased and floured 9x13 pan 35 minutes at 350 degrees.
When it comes out hot from the oven, sprinkle on top:
    miniature marshmallows
Cover with warm icing (recipe below) while cake is hot.

Icing Recipe
Melt together:
    1/2 stick margarine
    2 squares baking chocolate
Add and stir until smooth:
    1 pound box powdered sugar
    1/2 C milk