CHERY KOOLAID PUNCH

1 Sweetened Cherry Koolaid Drink MIx
1 2 Liter Canada Dry Gingerale
1 Large Can Pineapple Juice


Combine the koolaid mix ( use one lid full if buying in the round tub. Or can use one pack of presweetened mix) with the juice. Stir well. Slowly pour in the gingerale. Serve.

BUTTERSCOTCH BARS

1 (10)oz. Pack Butterscotch Chips
1/2 Cup Butter or Marg.
2 Cups Graham Cracker Crumbs
8oz. Cream Cheese
1 (14)oz. Can Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans


Preheat oven to 350. In a kettle melt the buttrscotch chips and butter together over low heat. Remove from the heat and stir in the graham cracker crumbs and mix well. Reseve 2/3 cups of the mixture. Press the remainder in a 13 x 9 glass pan. In a large bowl beat the cream cheese until light and fluffy. Beat in the condensed milk and the vanilla and the nuts. Pour into pan. Scatter the reserved crumb mixture evenly over top. Bake for 25 minutes or until a toothpick comes out clean. Cool to room temp. and serve chilled.

REECE CUP PIE

Graham Cracker Crust
1 Quart Rocky Road Ice Cream
2/3 Cup Chunky Peanut Butter
Cool Whip
1 Pack of Reecee Cups regular pack

Let ice cream soften and mix with the peanut butter and then put in the crust. Freeze for 2 hours. Place the candy bar in the ref. so it will chop better. Put the cool whip on the pie and add the chopped reecee cups. Keep froze until ready to serve. Take out of freezer about 10 minutes before serving.

CHOCOLATE CANDY BAR DESSERT

CURST
3 Cups Crushed Vanilla Wafer
2/3 Cup Butter or Marg., mleted
1/4 Cup Sugar
1/2 Teaspoon CInnamon

Filling:
1 Milk Chocolate Candy Bar (7)oz. Plain or with Almonds, broke into pieces
1 Bag (10)oz. Large Marshmallows
1 Cup Milk
2 Cups Whipping Cream, whipped
1/2 Teaspoon Vanilla Extract
Sliced Almonds, toasted
In a bowl combine vanilla wafer crumbs, cinn. butter and sugar. Mix well.
Set aside 1/3 of the topping. Press remaining crumb mixture into a 13 x 9 pan. Ref. until firm. In a kettle mix the candy bar, marshmallows, and milk over medium low heat until marshmallows are melted stirring often. Remove from heat and cool to room temp. Fold in whipped cream and vanilla. Pour over crust. Chill for 3 to 4 hours. Sprinkle with remaining crumb mixture and almonds.

BOWTIE PASTA AND CHICKEN

1lb. Bowtie Pasta
1 lb. Boneless Chicken Breast
Salt and Pepper
2 Tablespoons Olive Oil
3 Cloves Garlic, Minced
1 lb. Frozen  Brocolli  Florets
3 Firm Plum Tomatoes, Chopped
1 Pack of Ranch Dressing Mix
1 Cup Sour Cream
1/2 Cup Mayo
Milk

Mix ranch mix with pepper, 1/2 of the garlic, sour cream and mayo, thin with milk if needed. Ref. until needed. Cook pasta and just before draining add the frozen brocolli. Let cook with past for about 3 minutes. Drain and rinse and place in a bowl. Add the tomato to the pasta.
 Cut chicken into chunks. Salt and pepper it. Heat the olive oil in a skillet and and add the garlic and chicken and cook until done. Remove and let cool and then add to the pasta in the bowl. Stir in the dressing mixture and chill until ready to serve.

SCALLOPED CORN

4 Cups Fresh or Frozen Corn
3 Eggs Beaten
1 Cup Milk
1 Cup Crushed Saltine Crackers, around 30 divided
3 Tablespoon  Butter or Marg. melted
1 Tablespoon Sugar
1 Tablespoon Chopped Onion, finely chopped
Salt and Pepper to taste

In a large bowl combine corn, eggs, milk and 3/4 cup crackers, butter, sugar, onion salt and pepper. Put in a 1 1/2 quart sprayed baking dish. Sprinkle the remaining crackers on top. Bake for 1 hour at 350 or until a knife comes out clean when being stuck in the middle.

COLD CORN SALAD

2 Cans or more Whole Kernal Corn, drained
1 Medium Purple Onion, chopped
1 Bottle Ranch Dressing(small bottle)
1 Bag Fritos (small)

Mix corn and onion in a large bowl. Add dressing may not need all of the bottle. Ref. to chill. Stir in Fritos when you are ready to eat this or they will get soggy. I just get me some out in a bowl and put my fritos in then. That way you can save the rest if you don't want all of it.