Knox Blocks

1 (12 oz.) can frozen juice concentrate, thawed
3 envelopes unflavored gelatin
1 1/2 cups water

Soften gelatin for three minutes in fruit juice concentrate.  Bring water to a boil in a saucepan.  Add juice and gelatin mixture.  Stir until gelatin dissolves.  Pour into a 9x9 dish.  Chill until firm.  Cut into squares.

Peanut Butter Balls

1/2 cup peanut butter
1/2 cup honey
1/2 cup powdered milk
1/2 tsp. vanilla

Mix ingredients well, shape into balls, then roll in coconut (optional) or pat flat in pan as for fudge.  Refrigerate.      Variation:  Add 1/2 cup toasted wheat germ or roll in crushed cereal.

Yogurt Pops

1 (6 oz.) can frozen orange juice concentrate
3 (8 oz.) cartons plain yogurt
1/2 cup sugar

Stir together.  Freeze in cups with popsicle stick.

Crispy Kix Treats

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
4 cups Kix cereal

Bring sugar and corn syrup to a boil.  Remove from heat.  Stir in peanut butter.  Pour over cereal and stir to coat.  Press into 13x9 inch pan.  Cut into squares.

Monkey Bread

1/2 cup sugar
1 tsp. cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup brown sugar
3/4 cup butter or margarine, melted

Heat the oven to 350.  Lightly grease a 12-cup fluted tube pan with shortening or cooking spray.  Mix the sugar and cinnamon in a large ziplock bag.  Separate the dough and cut it into quarters.  Shake in the bag to coat.  Arrange in the pan, adding walnuts and raisins among the biscuit pieces.  Mix the brown sugar and melted butter in a small bowl, and pour over the top.  Bake 28 to 32 minutes or until golden brown and now longer doughy in the center.  Cool in the pan for 10 minutes, then turn upside down onto a serving plate and serve warm.

Puppy Chow

9 cups of your favorite chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1 tsp vanilla extrct
1 1/2 cup powdered sugar

Pour chex into large bowl; set aside
In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often.  Remove from heat; stir in vanilla.
Pour chocolate mixture over cereals, stirring until all pieces are evenly coated.  Pour cereal mixture into large ziplock bag with powdered sugar.  Seal securely and shake until all pieces are well coated.  Spread on wax paper to cool.

Lime Jello

Dissolve:
1 small pkg lime jello
1 cup boiling water

Add:
1 pint vanilla ice cream and stir until dissolved

Add:
1 small can crushed pineapple (drained)
1 cup grated cheese
1/4 cup walnuts

Mix all ingredients together and chill

Cranberry Jello

Dissolve:                                                                                                                                                       2 small pkg cherry jello
1 1/2 cups boiling water

Put in blender and mix:
1 cup cranberries
1 cup cold water
1 cup sugar
1 can crushed pineapple
1 cup orange juice

Combine all ingredients.  Pour in 8x10 cake pan.  Put in fridge. to set.

Russian Teacakes

1 cup margarine or butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cups finely chopped nuts
powdered sugar to roll dough in

Heat oven to 400.  Mix margarine, 12 cup powdered sugar and the vanilla.  Mix in flour, salt and nuts until dough holds together.  Food coloring may be added here to dough before shaping.  Shape dough into 1-inch balls.  Place about 1 inch apart on ungreased cookie sheet.  Bake until set but not brown, 10 to 12 minutes.  Roll in powdered sugar while warm; cool.  Roll in powdered sugar again.              Makes about 4 dozen cookies.

Southwest Chicken Soup

2 Tbsp olive oil
8 oz. skinned and boned chicken breasts cooked and cut in chunks
1/4 cup finely diced onions
2 garlic cloves minced
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/8 tsp ground red pepper
1 (14 oz.) can chicken broth
1 (15 oz.) can corn undrained
1 (15 oz.) can black beans rinsed and drained
1 (14 oz.) can mexican style stewed tomatoes

Cook chicken.  Saute onion and garlic in olive oil.  Put all ingredients in a crock pot and cook all day long.

Serve with corn chips, cilantro and sour cream

Warm Broccoli 'n Cheddar Dip

1 envelope Lipton Recipe Secrets Vegetable Soup Mix
1 container (16 oz.) sour cream
1 pkg. (10 oz.) frozen chopped broccoli or spinach, thawed and squeezed dry
1 cup shredded cheddar cheese (about 4 oz.)

Preheat oven to 350
In 1-quart casserole, combine vegetable soup mix, sour cream, broccoli and 3/4 cup cheese.
Top with remaining 1/4 cup cheese.
Bake uncovered 30 minutes or until heated through.
Serve with your favorite dippers.
Makes about 3 cups dip.

Caramel Pops

8 oz.  (about half bag) of Clover Club Corn Pops (place in a large roasting pan)

Caramel Coating (mix in 2 qt. sauce pan)
1/2 cup butter or margarine
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda  (add soda after mixture is cooked)

While mixing, cook for two minutes or until bubbly around the edges, remove from heat.  Add one tsp. baking soda to cause foaming (this will allow for proper coating of pops.)  Pour caramel slurry over corn pops and stir until pops are properly coated.  Place in 250 oven for approx. 45 minutes stirring every 10 minutes.  Remove from oven and pour onto waxed paper.  Break apart (before pops can cool) to desired piece size.

Old Settler Beans

Shared by Shari Mendez

1 lb. ground beef                                       1/2 tsp. chili powder

1 onion chopped                                        1 tsp. salt

1/3 c. brown sugar                                     1/4 tsp pepper

1/3 c. white sugar                                      1 (31 oz.)  can pork & beans 

1/4 c. catsup                                              1 (17 oz.) can lima beans

1/4 c. BBQ sauce                                      1 (17 oz.) can red beans

2 Tbsp. mustard                                         1/2 lb. bacon, fried & drained

Saute beef & onion together until meat is browned.  Add next 8 ingredients.  Put into slow cooker or dutch oven and add beans.  Crumble bacon over top and stir.                                          

Clam Chowder

Clam Chowder

3 (6 oz.) cans of clams,                                  3/4 c. butter or margarine

    chopped or minced                                    3/4 c. flour

1 c. onions, chopped finely                           1 qt. half & half  ( can use milk)

1 c. celery, chopped finely                            1 1/2 tsp. salt or to taste

2 c. diced potatoes (quite small)                    Dash pepper 

1/2 tsp. sugar

Make in a.m. and put in fridge to mellow.  If too thick, add more milk.

Drain juice from clams.  Put clam juice in heavy pan over vegetables, add enough more water to cover vegetables.  Bring to a boil.  Simmer covered about 20 minutes or till tender.  Meanwhile, melt butter in  sauce pan, add flour, blend and add cream.   Cook and stir till thick (very thick).  Pour into undrained vegetables and add clams,  heat through, season with sugar, salt and pepper.

Skillet Beef Tomales

Skillet Beef Tomales

1 lb. ground beef
1/2 cup onion
1/2 tsp garlic powder
1/3 cup chopped green pepper
1/3 cup chopped red pepper
2 cups salsa
3/4 cup frozen corn or 1 can cream corn
2 Tbsp water
6 corn tortillas cut in half then 1/2 inch strips (3 inch strips)
3/4 cup shredded cheddar cheese

Brown hamburger with onion.  Add rest of ingredients (except corn tortillas and cheese) and bring to boil.  Stir in tortilla strips.  Reduce heat and simmer 10-15 min. until tortillas are soft.  Sprinkle with cheese and melt.    Can serve with shredded lettuce and sour cream.

Mom's Meat Loaf

Mom's Meat Loaf

2 eggs
3/4 cup milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 tsp salt
1/2 tsp rubbed sage
Dash pepper
1 1/2 pounds lean ground beef
1 cup ketchup
1/2 cup packed brown sugar
1 tsp Worcestershire sauce

In a large bowl, beat eggs.  Add milk, saltines, onion, salt, sage and pepper.  Add beef and mix well.  Shape into an 8 1/2 x 4 1/2 in. loaf in an ungreased shallow baking pan.  Combine remaining ingredients; spread 3/4 cup over meat loaf.  Bake @ 350 for 60-65 min. or until no pink remains; drain. Let stand 10 minutes before slicing.  Serve with remaining sauce.  Yield: 6-8 servings.

Homemade Brown Bread

Homemade Brown Bread

1 1/2 cups boiling water
1 cup old fashioned oats
2 Tbsp shortening
2 tsp salt
1 package (1 Tbsp) active dry yeast
3/4 cup warm water
1/2 tsp sugar
1/4 cup packed brown sugar
1/4 cup molasses
4 3/4 to 5 1/4 cups all purpose flour
Melted butter or margarine

In a bowl, combine the first four ingredients.  Cool to 110-115 degrees.  In a mixing bowl, dissolve yeast in warm water.  Sprinkle with sugar.  Add oat mixture, brown sugar, molasses and 3 cups flour; mix well.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl; turn once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down.  Divide in half; shape into loaves.  Place in two 9x5x3 in. loaf pans.  Cover and let rise until doubled, about 30-45 min.  Bake @ 375 for 30-35 min. or until golden brown.  Remove from pans; cool. Brush with butter.  Yield: 2 loaves.

Pumpkin Bread

Pumpkin Bread     (From Judy Riches)

Mix:                                                       Add:
3 1/2 c. flour                                          1 cup oil
3 c. sugar                                               2/3 c. water
2 tsp soda                                               4 eggs
1 1/2 tsp salt                                           2 c, pumpkin
1 tsp cinnamon                                       1 c, nuts
1 tsp nutmeg

Bake @ 350 for 1 hour.   Makes 1 large bundt pan or 2 loaves.