HOW TO MAKE SNOW CONE SYRUP

2 Cups Sugar
1 Cup Water

1 (22) oz. Pack Unsweetened Koolaide Drink Mix, your flavor choice

Mix all ings. Bring to a boil. Then take off heat and let cool. Put in a plastic bottle when cooled to store. Keep ref. until ready to use.

CHILI AND CORN SOUP

1 Can Chili with Beans, I use Armor
1 Can Tomato Soup
1 Can Veg. Beef Soup
1 Can of Rotel Tomatos, mild
1 Can Whole Kernel Corn, drained

Mix all of this in a large kettle until it is hot. When eating you can put some shredded cheddar cheese or some sour cream on top and eat with nachos or crackers.

CROCK-POT PORK CHOPS

6 Pork Chops, washed
Salt and Pepper
Flour
1 Can Cream of Celery Soup
1 Can Cream of Mushroom Soup
Spray your crockpot with cooking spray. Wash pork chops and pat dry. Salt and pepper them and then dip them in flour. Layer the chops in the bottom of the crock-pot. Pour the celery soup then the cream of mushroom soup over top of the chops and cook for around 4 hours on high or 6 hours on low or until tender and done.

CHICKEN- BEEF DISH

Layer in 9X13 sprayed pan:
2 Packs Pressed, dry or chipped beef or ham
4 Boneless Chicken Breasts, cut to cover the bottom of the pan

Mix the sauce and pour over the chicken.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
8 oz. Sour Cream
Pepper and Garlic about 1/2 Teaspoon each
Cover and bake for 2 hours on 325. If it gets to dry add about 1/2 cup water to it. Can serve over rice or pasta.

TOFFEE DIP

1 8oz. Pack Cream Cheese
3/4 Cup Brown Sugar
1/2 Tablespoon Vanilla or a little more
1/2 Bag of Toffee Bits, try to find the choc. covered ones


Let the cream cheese come to room temp. With a mixer mix the cream cheese and the brown sugar together. Add the vanilla. Mix again. Put in a bowl. When ready to serve add the 1/2 bag of Toffee Bits. Chill again.

SWEET POTATO FRY DIP

6oz. Plain Low-Fat Yogurt
1 Tablespoon Mayo
1/2 Teaspoon Honey
1/2 Of A Lime
1/4 Teaspoon Cumin
1/8 Teaspoon Oregano
1 Teaspoon Parsley
1/2 Teaspoon Onion
3/4 Teaspoon Kosher Salt

Mix the honey and yogurt together and then add half of or less of the lime. Next add the spices and onion and salt. Mix good.

BAKED SWEET POTATO FRYS

2 Medium Sized Sweet Potatoes
2 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Coriander
1 Teaspoon Kosher Salt
1 Teaspoon Parsley
Fresh Ground Pepper to your liking

When buying your potatoes get more than 1 lb. as you have to peel them and that takes alot of the potato away. Preheat the oven to 400. Peel the washed potatoes into even strips like french frys about 1/4 inch thick. Do not cut as big as steak frys because they will not do right. Keep them even. Put the potatoes in a bowl and drizzle the olive oil all over them. Use your hands to make sure all are coated. Then sprinkle on all the herbs and spices. Toss. Put on the cookie sheet and do not let them be touching. Let bake for 15 minutes and do not open the door of the oven until then. Take them out and flip them over. I use a set of tongs for this as they are very hot and don't get burned. Let cook for another 15 minutes. Should be crunchy. Best eaten warm.