Hassells' Peanut Butter Cups

Mix together:

1-1/4 cups graham cracker crumbs (one package)

1 cup butter or margarine

1 cup peanut butter

1 pound powdered sugar

Pat into a 9x13 pan.

Melt in double boiler or microwave until smooth:

12 oz chocolate chips

1 T shortening

Pour chocolate over peanut butter mixture and allow to cool just until set, then cut into squares.

Corn Salsa Salad

1 bag frozen corn, thawed

1 can black beans, drained

2 tomatoes, diced

2 avocados, diced

½-1 bunch of cilantro

½-1 bunch green onion

¼ red onion, diced

¼ cup white vinegar

1 envelope Italian seasoning

Salt/pepper to taste

Prepare all ingredients and add to large bowl. Add vinegar and Italian seasoning. Mix well and serve as topping to taco salad or as a side dish to any meal.

Café Rio Shredded Chicken

2 lbs Boneless, skinless chicken breast

8 oz Zesty Italian salad dressing

½ TBS minced garlic

1 pkt ranch dressing mix

½ cup water

½ TBS chili powder

½ TBS ground cumin

Place chicken in crock pot. Mix all other ingredients in a bowl and pour over chicken. Cook on high for 5-6 hours or low for 8 hours. When finished cooking remove chicken and shred with two forks. Remove marinade from crock pot and place in medium bowl. Place shredded chicken back in crock pot, pour about 1 cup of marinade back over chicken and serve.

Mary's Party Potato Casserole

2 lbs hash brown potatoes, thawed

½ C melted butter

1 tsp. salt

1 tsp. pepper

½ C chopped onion

1 can (10 ½ oz) cream of chicken soup

1 pint sour cream

2 C grated cheddar cheese

¾ C. crushed corn flakes (or Raisin Bran!)

¼ C melted butter

Combine all but the last two ingredients in a casserole dish and mix well. Mix cornflake crumbs with the melted butter and spread this mixture over the top. Bake at 350 degrees for 45-50 minutes. Serves 12. For variations you may use cheese whiz, cream of mushroom soup, add ham to make it a breakfast casserole, or even some veggies!

Enjoy! Mary Holbrook

CHICKEN SALAD SANDWICHES

Here is the yummy recipe for Debbie Robinson's Chicken Salad Sandwiches that was served at Heidi's reception.

4 c. chicken, cooked and cubed

1 c. celery, sliced

1 c. seedless green grapes, halved

1 c. seedless red grapes, halved

¼ c. dried apricots, chopped

¼ c. green onions, sliced

¾ c. mayonnaise

2 tbsp. honey

1 tbsp. Dijon mustard

½ tsp. salt

1/8 tsp. pepper

1 head romaine lettuce, chopped

Recipe makes 12 sandwiches.

Pizza - Wes Read

Ingredients:
2 cups of "*bread* flour"
1 tsp. instant yeast (pizza yeast works also)
1 1/2 tsp. of salt
1 cup of water @ 110 degrees
1 1/2 Tbsp. of sugar
1 Tbsp. olive oil
1 Cornmeal


Sauce:
Hunt's tomato sauce
Add:
Oregano
Rosemary
garlic salt

Also need

Pizza pill
Pizza stone
Can purchase these from Bed Bank and Beyond.


Instructions:
This will either form two ovals or 1 large circle. Mix sugar, flour, and
salt. Dissolve instant rise yeast into cup of warm water. When yeast is
dissolved add olive oil to water. Then mix with dry ingredients. Mix wet
and dry ingredients until just combined (dough will be shaggy). Knead onto
a floured surface until it just forms a ball. Do not over knead, maybe
8-10 times. Let the dough rise until it is double in size ( about 1 1/2
hours).
Preheat oven to 500 degrees with the pizza brick in the oven. When dough
has doubled, punch it down to form the crust shape as desired (add flour
underneath and around the dough so it isn't so sticky. Once it's in a flat
circle, sprinkle pizza peel generously with cornmeal so the pizza can
slide of the peel. Place the dough on the peel. Add sauce, cheese,
pepperonis.
Open oven and pull the rack with the pizza stone out partially. Carefully
slide pizza off the peel onto the brick with quick side-to-side jerks.
Close and bake for 8-10 minutes on a pizza stone. The edges will be
brownish when the pizza is done.

Instructions for Sauce:
heat up till boil, then simmer

Chili Cornbread Salad (Jill Walker)

From the Recipe Shoebox.

The ingredients:
1 pkg. (8-1/2 oz.) Jiffy cornbread muffin mix

1 can (4-oz) chopped green chilies

1/8 tsp. oregano

1/8 tsp. cumin

1 cup mayonnaise

1 cup sour cream

1 envelope ranch dressing mix

2 cans (15-oz. each) pinto or kidney beans, rinsed, dried

2 cans (15-1/4 oz. each) whole kernel corn, drained

3 medium tomatoes, chopped

1 large green pepper, chopped

1 bunch green onions, chopped

10 bacon strips, crumbled

2 cups cheddar cheese, shredded

Prepare cornbread mix as indicated on box, then stir in chilies, cumin, and oregano and spread in greased pan.  Bake at 400 degrees for 25 minutes.  

In a bowl combine mayonnaise, sour cream, and dressing mix.  In a separate bowl, mix corn, tomatoes, green pepper, green onion, bacon, and cheese.  

Crumble 1/2 of cornbread into 9X13" pan.  Then layer 1/2 beans, then 1/2 mayonnaise mixture, and 1/2 corn/bacon mixture.  Repeat layers.  Refrigerate 2 hours.   Serve with a fruit salad and corn bread.   Makes 8-10 main dish servings.