DILL PICKLE AND COTTAGE CHEESE SALAD

1 (24 ounce) Carton Small  Curd Cottage Cheese

1 Cup Dill Pickle Slices, cut into bite size pieces
2 Cups Grape Tomatoes, cut in half
3/4 Teaspoon Galic Salt
In a medium bowl mix all of this together and chill for 2 hours. Keep ref.

STRAWBERRY BREAD

3 Cups  Self-Rising Flour
1 Teaspoon Cinnamon
2 Cups Sugar
4 Eggs
11/4 Cup Oil
2 (10)oz. Boxes Frozen Strawberries
In a medium bowl mix the first 5 ings. and then set aside. Mix together the eggs, oil and strawberries. Combine with the dry ings. and mix well. Pour into a sprayed bunt pan or 2 loaf pans. Bake on 350 for 45-60 minutes.
Can use a powdered sugar glace on top of this.

HOT MUSTARD AND BACON SLAW

1/2 Head Cabbage,shredded
2 Slices Bacon
1 Egg, beaten
2 Tablespoons Sugar
2 Tablespoons Vinegar
2 slices bacon
3 Teaspoons Prepared Mustard

Shred the cabbage and then cut the bacon into small pieces and fry until crisp. Beat the egg and then add the sugar, vinegar and mustard. Stir well. Add the egg mixture to the bacon and cook for 1 minute. Take this and pour over the cabbage. Stir good. Serve hot.

ITALIAN CHICKEN AND POTATOES

2 Lbs. Boneless and Skinless Chicken Breasts, cut into bite size pieces

1 Lb. Italian Sausage, cut into 1 inch pieces
4 Medium Potatoes, with hulls cut into bite size pieces
1 Or More Red Bell Pepper, cut into bite size pieces
1 Or More Green Bell Pepper, cut into bite size pieces
2 Onions, chopped into bite sized pieces
1/4 Cup Garlic Flavored Red Wine Vinegar
2 Teaspoons Italian Seasoning
13 3/4 oz. Chicken Broth

In a large sprayed glass pan pour the potatoes and chicken and sausage. Bake on 350 for 20 minutes. Then stir in the peppers and onions. In a small bowl combine the vinegar and italian seasoning and chicken broth. Pour over the chicken and vegs. Cover and let bake 30 minutes or until the chicken is done. Stir ever now and then. You can take the broth and pour over the mixture when done or can put in a small saucepan and stir in some cornstarch and make a gravy with it. You can also just add some garlic powder to the red wine vinegar and let sit a few minutes if you do not have garlic flavored.

CINNAMON ROASTED ALMONDS

These are so good you can't stop eating them. Best when hot.


2 Tablespoons Butter
1/4 Cup Honey
1 Cup Granulated Sugar
1 Tablespoon Ground Cinnamon
2 Cups Whole Natural Almonds

Spread the almons out on a baking sheet and roast in the oven on 350 for 1015 minutes or until lightly roasted. Keep a eye on them as they do burn easy. Stir occasionally. In a medium saucepan bring the butter and the honey to a simmer, stirring occasionally for about 2 minutes. Add the almonds and simmer for another 2 minutes, stirring constantly. In another bowl mix the cinn and sugar until well combined. Put the almonds in this mixture. Mix until the almonds are well coated. Next put them on a baking sheet lined with parchment paper and put back in the oven under the broiler until the sugar caramelizes. Let cool and enjoy. If stuck together then brake them apart.

CHOCOLATE GRAHAM CRACKER BARS

6 Whole Graham Crackers
1/2 Cup Butter

1/2 Cup Brown Sugar
1 Cup Milk Chocolate Chips
1/3 Cup Chopped Pecans

In a 8 x 10 pan lay a layer of graham crackers down. In a small saucepan bring the butter and brown sugar to a boil stirring constantly for 2 minutes. Remove from the heat and spread evenly over the graham crackers. Bake for 10 minutes on 350. Remove from the oven and sprinkle the chocolate chips over the crackers. Take a spoon or knife and spread the chocolate evenly. Sprinkle the chopped pecans over this and then let the pan cook to room temp. and then chill until chocolate is firm. Break into pieces.

CHOCOLATE CARAMEL CAKE

1 Box Devil's Food Cake Mix
1 Jar Hot Fudge Sauce

1 Jar Caramel Sauce
1(8)oz. Tub Cool Whip
Mini Chocolate Chips
Toffee Bits

In a bowl make the cake up as directed on package. Pour into a sprayed 9 x 13 pan. Bake according to package. Let cool completely. After cake has cooled, pook holes in cake. Warm both the hot fudge sauce and caramel sauce just until lukewarm in microwave just so you can pour these. Pour both sauces over the cake. Let the cake sit for around 15 minutes so the sauces can sink in. Top the cake with cool whip and then add the mini choc. bits and toffee bits. Keep ref.