MEXICAN CASSEROLE

2 Lbs. Ground Chuck
1 Pack Taco Seasoning
1 Teaspoon Seasoned Salt
1 Can Rotel Tomatos with chilies
16oz. Cottage Cheese, small curd
15oz. Tomato Sauce
2 Eggs, lightly beaten
12 Corn Tortillas, 6 inch, cut into quarters
4 Cups Monterey Jack Cheese, shredded

In a large skillet , cook meat over medium heat and drain. Add the seasoning salt, taco seasoning, rotel and tomato sauce, reduce heat and simmer uncovered for 15 minutes. In a small  bowl combine the cottage cheese and eggs. In a sprayed 13 x 9 pan layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture, half of the cheese mixture. Repeat layers. Bake on 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving.

COCONUT ORANGE SLICE CANDY

1 (14ounce) Bag Flaked Coconut
 14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk

1 Box Powdered Sugar

Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.

MICROWAVE RED HOT CANDY

1 Cup Sugar
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring

1/2 Cup Powdered Sugar

Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.

BANANA POUND CAKE

1 Box Yellow Cake Mix
4 Eggs at room temp.
1/3 Cup Oil
1/2 Cup Water  
11/3 Cup (4 medium) Bananas, mashed
1 Small Box Instant Vanilla Pudding Mix
1/3 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg

Combine all ings. in a large bowl. Mix well. Then beat at medium speed for 5 minutes. Pour into a sprayed bunt or angel food pan. Bake at 350 for 1 hour or until a straw comes out clean. Watch and do not let burn on bottom. Cool in the pan for 10 minutes and then turn out on a rack to cool completely. Invert and brush with powdered sugar or make a powdered sugar glaze or choc. glaze for it.

CHRISTMAS POPCORN

3 Bags Microwave Popcorn
6 Squares White Almond Bark
M & M's, peanut or plain
Peanuts, any type

Pop the popcorn and place it in a large paper sack which you spray with cooking spray to keep everything from sticking. Add the m&m's and peanuts. Melt the almond bark and pour over the popcorn. Close the sack and shake until all is well coated. You can add whatever you like to this. Cut up pretzels, craisins, raisins, crunch and munch or almonds. Any type of small candy will work also. You a combination of sweet and salty.

RANCH CHEESE BALL

2 (8)oz. Cream Cheeses, softened
1/2 Cup Butter, softened
1 Pack Ranch Dressing MIx
1 Cup Shredded Cheese
11/2 Cups Chopped Pecans
In a medium bowl mix the softened cream cheese and butter. Mix well. Then add the ranch mix and mix well again. Last add the shredded cheese. Mix well. Put in ref. for 2 hours to chill good and then take out and form into a ball. Roll in the chopped pecans. Keep chilled until ready to serve.

BREADSTICK TOPPING

2 Tablespoons Dry Parmesan Cheese
1 Tablespoon Garlic Powder
1 Tablespoon Garlic Salt

1 Tablespoon Oregano
1/4 Cup Olive Oil
Mix all the spices together and put in a empty spice bottle. First coat them with the 1/4 cup olive oil. Then take to spices you have made up and shake over top of the dough you buy or make up.