Snickers Salad

6 SNICKERS candy bars
6 Granny Smith green apples
1 (8 oz.) container Cool Whip
1/2 can Condensed Milk

Chop candy bars into small squares. Core and chop apples into small bite size pieces. Mix all ingredients and chill. Enjoy!

Gooey Butter Toffee Cake Bars

1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits


Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Southwest Soup

2 lbs ground chuck
1 large onion, chopped
1 – 16 oz ranch style beans
2 – 15.25 oz cans corn
1 – 10 oz can Ro-Tel Tomatoes with green chilies
2 – 10 oz cans minestrone soup
1 – 16 oz can beef broth
Shredded cheese
Cornbread

Brown meat with onion, stirring until done & crumbly; drain. Add beans, tomatoes, soup & beef broth; mix well. Simmer for 45 minutes. Serve with shredded cheese and cornbread. Serves 8 – 10.

Creamy Macaroni & Cheese

2 C Velveeta, cubed
2 C Whole Milk
2 T Flour
2 T Margarine
2 C Dry Macaroni

Cover Macaroni with water and cook until almost done, drain well. In bowl, melt margarine in microwave. Stir in flour. Stir in milk. Salt and Pepper to taste. Pour cubed cheese into milk mixture and microwave at 30 second intervals until melted, stirring often. Stir in cooked macaroni. Place in oven safe dish and bake, uncovered, at 350 for twenty minutes.

Creamy Chicken Enchilada

1 Tablespoon butter or margarine
1 medium onion, chopped
1 (4-ounce) can chopped green chilies, drained
8 ounces cream cheese, chopped, softened
3-1/2 cups chopped cooked chicken breasts
8 (8-inch) flour tortillas
16 ounces Monterey Jack cheese, shredded
2 cups heavy cream

Melt the butter in a large skillet over medium heat. Add the onion. Saute for 5 minutes. Add the green chilies. Saute for 1 minute. Stir in the cream cheese and chicken. Cook until the cream cheese melts, stirring constantly. Spoon 2 to 3 Tablespoons chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 9 x 13-inch baking dish. Sprinkle with Monterey Jack cheese. Drizzle with the heavy cream. Bake at 350 degrees for 45 minutes.

NOTE: To lighten this rich sauce, use picante sauce instead of the heavy cream.

SERVES: 4 or 5

Easy Strawberry Shortcakes

2 (16-oz.) containers fresh strawberries, quartered
1 cup sugar, divided
1/4 teaspoon almond extract
1 cup whipping cream
2 tablespoons sugar
8 frozen biscuits
Garnish: fresh mint sprigs

Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Mix in almond extract if desired. Cover and chill up to 2 hours.

Roll frozen biscuits in sugar and bake according to package directions.

Split biscuits in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

Strawberry Spinach Salad

1(10 to 12-ounce) package baby spinach, washed and dried
1/3 cup sliced almonds, toasted
1 pint strawberries, hulled and quartered
1 medium cucumber, peeled, seeded, and finely diced

Dressing:
1/2 lemon, juiced
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

For the dressing:
In a small glass bowl or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds. Whisk together in the glass bowl or shake if using a jar.

Dress the salad right before serving