POOL HALL HOT DOG CHILI

1 Lb. Ground Chuck or Turkey
3/4 Cup Hot Water
11/2 Cups Onions, minced
4 Tablespoons Mustard
3 Teaspoons Sugar
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Chili Powder
1 Cup Ketchup
Salt

Break up the ground chuck and brown in skillet. Drain.  In a 4 quart saucepan put the beef, onions and cook for 5 minutes. Add hot water to make a thick mix and stir together. Add mustard, chili powder, vinegar, sugar and ketchup. Cook slowly for 1 hour. Add salt to your taste.

(CAKE) CORNBREAD

1 Cake Mix, yellow or butter recipe
2/3 Cup Water
1/2 Cup Butter(1 stick)

4 Large Eggs
1 Box JIFFY Corn Muffin Mix
1/3 Cup Milk
1(11)oz. Whole Kernel Corn, drained well

In a medium bowl combine all the ings. except the corn. Mix on medium spped for 4 minutes. Fold in the drained corn. Pour into a sprayed 13 x 9 pan. Bake for 30 minutes on 350. Do not let burn on bottom.

4TH OF JULY MARSHMALLOW FIRECRACKERS AND CHOC. DIPPED MARSHMALLOWS

1 Bag Vanilla Candy Melts
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar

In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.

FROZEN ICE CREAM DELIGHT

30 Ice Cream Sandwiches
1(17)oz. Jar Butterscotch-caramel Sauce
1 (16)oz. Cool Whip

11/2 Cups Pecans, Toasted
Redi Whip
Candied Cherries
Toast the nuts in a 350 oven. Stir ever 10 minutes. Do not let these burn. Cool. Place 15 ice cream sandwiches in a 13 x 9 glass baking dish. Spread evenly with the butterscotch-caramel sauce. Sprinkle 1cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping or redi whip. Cover well and freeze for at least 4 hours before serving. Before serving make the hot fudge sauce to put on top of this dessert. Top with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries on each square.
Hot Fudge Sauce:
1 Stick Butter
2 Squares Unsweetened Chocolate
1 (14)oz. Can Sweetened Condensed Milk

Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat untill it is mixed good. Keep warm and serve.

TOFFEE CHEESECAKE BARS

1 Pouch(1lb.5oz.) Betty Crocker Sugar Cookie Mix
1 Box(4oz.) Serving French Vanilla Instant Pudding
2 Tablespoons Packed Brown Sugar
1/2 Cup Butter or Marg. melted

21/2 Teaspoons Vanilla
2 Eggs plus 3 Egg Yolks
2 Packs(8)oz. Cream Cheese, softened
1/2 Cup Sour Cream
1/2 Cup Sugar
3/4 Cup Toffee Bits, finely crushed

Heat oven to 350. Spray the bottom and sides of a 13 x 9 pan. In a large bowl add the cookie mix, pudding mix, melted butter, 1 teaspoon of vanilla and 1 whole egg until soft dough forms. Press dough in bottom and up sides of pan. In a small bowl beat cream cheese, sour cream and sugar until smooth. Add remaining whole egg, 3 egg yolks and remaining 11/2 teaspoons vanilla, beat until smooth. Spread over crust in pan. Bake for 30 to 35 minutes until it is set in the center. Immediately sprinkle top with crushed toffee bits. Cool for 30 minutes. Ref. for 3 hours until chilled. Cut into squares. Makes 36 squares. Keep in ref.

CHOCOLATE MOUSSE BARS

1 Pack (8 squares) Semi-sweet Chocolate, divided
1/2 Cup Suagr
1/4 Cup Flour
1 Can(14)oz. Sweetened Condensed Milk, divided
4 Eggs
1 Box(3.9) Instant Chocolate Pudding
11/2 Cups Cool Whip
Preheat the oven to 325. In a kettle melt 6 squares of chocolate as directed. In a medium glass bowl pour the chocolate. Mix it with the sugar, flour, 1/4 cup condensed milk and eggs until well blended. Pour into a sprayed 9 inch square pan. Bake for 25 minutes. Do not overbake this crust. Don't let it scorch. Cool. In a bowl pour the rest of the condensed milk in it and add the dry pudding. Mix for 2 minutes. Stir in the whipped topping and spread over the crust. Melt the other 2 chocolate squares and drizzle over the pudding layer. Ref. until chocolate is firm. Cut into squares.

CHICKEN POT PIE SOUP

2 Cups Chicken Broth
2 Cans Campbell's Golden Mushroom Soup
3 Boneless, Skinless Chicken Breasts
31/2 Cups Potatoes, Peeled and Cut in Chunks

11/2 Cups Carrots, Peeled and Sliced
1 Large Onion, chopped1 Cup Whole Kernel Corn, Frozened or Canned (drained)
1 Small Can Sliced Mushrooms with Juice
1 Cup Frozen Peas
Seasonings of your choice like garlic, seasoned salt or pepper, italian seasoning or onion powder or basil.

Cook chicken breasts and save the broth. Cut into chunks and put in crockpot along with some of the broth. Add all other ings. to crockpot. Let cook on high for 3 hours. Do not add the frozen peas until the last 20 minutes of cooking time. If making your own broth at two bouillon cubes(Bettr Than Bouillon, chicken flavor) to the water for cooking the chicken. But do not add a lot of seasoned salt as it may make it to salty. I like to add a can of chicken broth alone with the other broth.