MARINARA MEATBALL SANDWICHES

1 Pack of Crusty Rolls or Sub Rolls
1 Jar or Bottle of Marinara Sauce
Sliced Provolone Cheese
1 Bag Frozen Italian Meatballs, cut in half
1 Pack Provolone Cheese

Pour the sauce over the meatballs whatever amount you like. Heat the meatballs in the microwave or can heat on the stove according to directions on bag. Heat on medium so they will not stick to the bottom of the pan. Lay a slice of Provolone cheese on the bottom roll. Toast under the broiler. Don't let burn. Next put the meatballs over the cheese and then add the top half of the bun. Very, very good and quick.

VERY VERY MOIST CHOCOLATE BUNDT CAKE

1 Box Devil's Food Cake Mix dont make this up according to directions on box
1 (4) Serving Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Veg. Oil
11/2 Cups Semi-Sweet Chocolate Chips

In a large bowl put all the ings. except the chocolate chips. Blend witht he mixer for 1 minute. Stir down sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into a sprayed bundt pan. Bake 40-45 minutes on 350. Cool for 20 minutes and then turn upside down on a large plate or serving platter.
Frosting:

8 Tablespoons real Butter, softened
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Sifted Powder Sugar
Melt butter in medium saucpan over low heat. Whisk in cocoa and milk. Bring mixture to a boil , stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over the warm cake.

CREAMY CHICKEN AND RICE SOUP

4 Cups Chicken Stock
2-3 Cups Water
1 Whole Chicken, already baked or a rotisserie one
1/2 Cup Finely Chopped Carrot
1/2 Cup Finely Chopped Onion
3/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Cup Butter
1 Minced Garlic Clove
2 Cups Heavy Cream or Whole Milk
1 Box Uncle Ben's Long Grain and Wild Rice


In a small pan, melt 2 teaspoons butter. Add the chopped carrots and onion to the butter and saute until they are soft. Remove from heat and set aside. Remove chicken from bone and add to the chicken broth and water in a large stockpot or pan. Bring to a gentle boil. Add the rice to the boiling water (but save the season packet for later), along with the sauteed carrots and onion. Remove from heat and set aside. In a medium saucepan, melt the 1/2 cup butter. Add to it the reserved season packet from the rice. Add in the minced garlic, salt and pepper. Slowly stir in the flour until a thick roux is formed. To this, slowly wisk in the heavy cream or milk. Heat over medium heat for a few minutes until thick and cramy. Slowly wisk the flour roux into the soup and mix well. Heat over medium low heat for 30 minutes, stirring often.

CROCKPOT ITALIAN CHICKEN

1/2 Cup Butter(1 stick)
4-6 Boneless, skinless Chicken Breasts
1 Pack Dry Italian Dressing Seasoning Mix

1 8oz. Cream Cheese
1 Can Cream of Chicken Soup
Noodles, Rice or Potatoes
Wash chicken and place in crockpot. Melt the butter and mix the italian seasoinig with it. Pour over the chicken and cover. Cook on low for 3-4 hours until chicken is fully cooked. Remove from crockpot. Cut the chicken into bite-sized pieces. In a bowl mix the cream soup and cream cheese. Add it to the butter sauce in the crockpot and mix until it is thick and creamy. Add the chicken back in. Heat for another half hour. Serve with rice or noodles.

SNICKER DELIGHT BARS

4 Regular Sized Snicker Bars with Almonds
6 Tablespoons Butter
1 Tablespoon Honey

31/2 Cups Rice Krispies Cereal
3/4 Cup Semit-Sweet Chocolate Chips
Chop up the snicker bars and melt them along witht he butter and honey in a large saucepan. Once melted, mix well. Remove from the heat and immediately add the Rice Krispies and stir well until this is coated with the choc. mixture. Press into a 8 x 8 pan. Melt the choc. chips in a mircowave bowl for 1 minute. Stir until completely melted ever 15 seconds. Once melted stir and spread onto cereal mixture. Ref. for 11/2 hours until choc. hardens. Cut into squares.

CARAMEL PUFFCORN

1 Large Bag Puffcorn
1 Cup Real Butter
11/4 Cup Brown Sugar
2/3 Cup Light Corn Syrup
1 Teaspoon Baking Soda

Combine butter, brown sugar and corn syrup in a medium saucepan. Heat on medium heat until the ings. are all melted together. Remove from the heat and add the baking soda. Wisk the mixture. This will get foamy, Spray a large cookie sheet and pour the puffs onto it. Pour the caramel mixtue over the puffs and stir until they are well coated. Bake at 250 for 45 minutes, giving a stir ever 15 minutes. Remove and pour onto wax paper to cool. Break apart when cool. Can spread melted milk chocolate over this when serving. Store in a air tight container.

MOZZARELLA PRETZEL DIP

4 Cups Shredded Mozzarella Cheese
8 Oz. Sour Cream
15 Oz. Real Mayo do not use Miracle Whip

2 Tablespoons Parsley Flakes
2 Teaspoons Garlic Powder
1 Tablespoon Minced Onion
1 Teaspoon Accent
2 Teaspoons Sugar
1 Teaspoon Celery Salt

In a small bowl mix all the spices together. In a medium bowl mix the mayo and sour cream. Add the spices and cheese. Chill and serve with pretzels.