2-1/4 c. graham cracker crumbs       4-6 Tbsp melted butter

   Filling:   3 eggs                                                    rind of 1 lemon, grated  

                        1 Tbsp vanilla                                    1 Tbsp melted butter

                         1 tsp lemon juice                              1 c. sugar

                         3 (8 oz.) Phila. cream cheese       1-1/2 pt. sour cream(3c.)

Instructions: Beat cream cheese & add sour cream. Beat in sugar & add lemon juicce & rind.  Add vanilla & beat til smooth.  Fold in melted butter.  Pour filling into prepared refrig. crust.  Bake 45 min. @ 350 degrees.  Cool.  Refrigerate.  Needs to be prepared in a spring form pan.

2/3 c. flour

6 c. 2% milk

1 c. (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided

1 tsp salt

1/2 tsp black pepper

1 c. reduced-fat sour cream

3/4 c. chopped green onions, divided

6 bacon slices. cooked & crumbled

1. Bake potatoes in oven at 400 for 1 hr. or in microwave.  Cool. Peel & coarsely mash.
2. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended.  Cook over med. heat until thick and bubbly (about 8 minutes).  Add mashed potatoes, 3/4 c. cheese, salt, add pepper, stirring until cheese melts.  Remove from heat.
3. Stir in sour cream and 1/2 cup onions.  Cook over low heat 10 minutes, or until thoroughly heated (do not boil); ladle about      1-1/2 cups soup into each of 8 bowls.s  Sprinkle each serving with 1-1/2 tsp cheese, 1-1/2 tsp. onions, and about 1 T. bacon.  Yield 8 servings

329 calories

8 eggs

2 cups half-and-half cream

2 cans (6 oz. each) crabmeat, drained

1 pkg. (10 oz.) froz. chopped spinach, thawed & squeezed dry

1 c. dry bread crunbs (I used Italian)

1 cup (4 oz.)  shredded swiss or cheddar cheese

1/2 tsp. salt

1/4 tsp. pepper

2 celery ribs, chopped

1/2 c. chopped onion

1/2 c. chopped sweet red, green, or yellow pepper

3 medium fresh mushrooms, chopped

2 T. butter or olive oil

   In a large bowl, beat eggs & cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper; set aside  In a skillet, saute the celery onion, red pepper & mushrooms in butter until tender.  Add to the spinach mixture.

   Transfer to a greased shallow 2-1/2 qt. baking dish.  Bake, uncovered at 375 for 30-35 minutes or until golden brown around the edges and center is set.  Let stand for 10 minutes before serving.

6 eggs                           1/2 tsp. salt

1 can Bordens Sweetened condensed milk plus can regular milk

     Place sugar in teflon coated saucepan,  Cook over medium heat., swirling pan constantly until sugar melts and form a light bown syrup.  Immediately pour syrup into a warm 8-inch glass, round baking pan, such as a cake pan, quickly rotating dish to cover botom completely.  (Pan can be warmed by sitting in pan of warm water while making caramel syrup.)  Set aside.

In liquid blender or food processor, blend eggs, milk, vanilla  & salt.  Pour into prepared baking dish; set in 9 by 13 baking pan.  Pour boiling water to 1/2 inch level around dish.

Bake at 350 for 40 to 50 minutes or until sharp knife inserted in center comes out clean.  Remove baking dish from larger pan.  Let custard cool; refrigeraqte several hours or overnight.

1/4 cup chopped green onion

2 Tablespoons fresh cilanatro

Chopped jalapenos to taste (I usually use canned.  Handle fresh ones with care!

1 clove garlic, chopped (or garlic powder)

salt & pepper to taste

PUT ALL INGREDIENTS IN A LIQUID BLENDER OR FOOD PROCESSOR.  USING “CHOP” SPEED BLEND FOR A FEW SECONDS AT A TIME, STIRRING IN BETWEEN UNTIL INGREDIENTS ARE MIXED INTO CHUNKY CONSISTENCY, BUT NOT SMOOTH.

   This is the basic recipe.  You can experiment and come up with your own variations.

4 cups bite-size rice square cereal

2 cups pretzel knots

1 cup sliced almonds

3/4 cup packed brown sugar

6 T. butter

3 T. light colored corn syrup

1/4 tsp. baking soda

1 cup dried cranberries, blueberries, or cherries

1. In a large roasting pan combine cereals, pretzels, & nuts
2. In a medium saucepan combine brown sugar, butter, & corn syrup. Continue boiling at a moderate, steady rate.  Without stirring, for 5 minutesw more.  Remove saucepan from heat: stir in baking soda.  Pour over cereal mixture: stir gently to coat.
3. Bake in a 300 degree oven for 15 minutes: stir cereal mixture and bake 5 minutes more.  Remove from oven; stir in dried fruit.  Spread on a large piece of foil to cool.  Break into pieces.  Store in an airtight container.

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1.4 sups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2.3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

• Beat egg whites at high speed with an electric mixer  until stiff peaks form; set aside
• Beat butter and shortening until creamy; gradually add sugar beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.
• combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with four mixture.  Beat a low speed until blended after each addition.   Stir in coconut, chopped pecans, and vanilla.  Fold in egg whites.  Pout batter into 3 greased and floured 8-inch round cake pans
• Bake at 325 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove cake layers to wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Garnish, if desired.  Store in refrigerator. 

Chocolate-Cream Cheese Frosting

1 – 8oz. package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 16oz package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans

• Beat first 4 ingredients at medium speed with an electric mixer until creamy
• combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture.  Beat at low speed until blended after each addition.  Stir in pecans.  Yields 4 cups

1 – 1oz. envelope Ranch-Style buttermilk salad dressing mix

1 small head romaine lettuce shredded

2 large tomatoes, chopped

1 15oz. can balck beans, rinsed and drained

1 – 15 1/4 oz. can whole kernel corn with red and green peppers, drained

1 – 8oz. package shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped,

• Prepare cornbread according to package directions; cool and crumble.  Set aside
• Prepare salad dressing accoriding to package directions.
• Layer a large bowl with half of each of cornbread, lettuce, and next 6 ingredianets: spoon half of dressing evenly over top.  Repeat layers with remaining ingredients and dressing.  Cover and chill at least 2 hours.

Yields 10 – 12 servings

SoCo and Lime

Lime Jello

Boiling Water (use the amount listed on the directions on the box)

Southern Comfort (Substitute the cold water for the same amount of cold liquor)

Disposable souffle cups or disposable shot glasses

Mix together jello mix and boiling water as directed on the box.  Add in the Southern comfort and mix. Immediately pour into souffle cups and and then refrigerate for at least 3 hours. 

Variations:

Margarita Jello Shots:

Lime Jello

1 cup boiling water

2/3 cup Tequila

1/3 cup Triple Sec (it will freeze so do not leave in the freezer for more than 3 hours)

Prepare same as directed above

Amaretto and Orange

Orange Jello

Amaretto

Note:  The cheaper the liquor the better, the taste doesn’t change if you use top shelf liquor