CHOCOLATE TOFFEE SALTINE CANDY

1 Cup Unsalted Butter (do not use marg.)
1 Cup Brown Sugar
2 Cups Semi-sweet Chocolate Chips
40 Saltine Crackers (I like Kroger or Walmart Brand Best)

Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs). Let cool,refrigerate until hardened. Break into pieces the size of your choice. Medium size.

FUNFETTI CAKE BATTER FUDGE

3/4 Cup Sweetened Condensed Milk
1(12oz.) Pack White Chocolate Chips
3 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract  
Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly mud  color).Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.Once set, cut into cubes. Store leftovers in an airtight container in a cool place.

3-CHEESE GRILLED CHEESE

1 (3oz.) Box Cream Cheese, softened
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
3/4 Cup Mayo
1/2 Teaspoon Garlic Powder
1/8 Teaspoon Salt
10 Slices Italian Bread(1/2 inch thick)
2 Tablespoon Butter or more

In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/4 cup on each. Top with another slice of bread. Butter the outsides of the sandwiches. Cook in a large skillet or panini press over medium heat until golden brown on both sides.

DILL PICKLE DIP

Do you love dill pickles. Oh, yeah, we all love them and love to get the gallon jars and just take a fork and get us a big ole pickle and put some salt on it and go to town eating it. Try cutting a oval dill slice and put it on a regular zesta cracker and eat it. Sounds bad, oh no. Very good. lol.


1 (8oz.) Cream Cheese, softened
1 Cup Sour Cream
3(2oz.) Packs Budding Ham or Beef, chopped fine
1/2 Cup Dill Pickle Relish, not the sweet pickle one

Mix all the ingredients together good. Chill until ready to serve. Keep ref. Good with just about any type cracker or vegs.

VELVEETA CORN CASSEROLE

This casserole is different from the cream cheese corn casserole. Very good dish for Christmas potlucks.

1 Stick Butter or Marg. cubed
1 Cup Orzo or Spaghetti, broken into small pieces
1 Can Whole Kerneal Corn, undrained
1Can Cream Style Corn
8oz. Velveeta, cubed

 Preheat oven to 325 degrees.  Cook the pasta until almost done and then drain.Cube the butter and velveeta into small cubes so it will melt better. Or you can just melt the butter. Combine all ings. in a medium bowl. Spray a casserole dish or a 8 x8 glass pan. Pour ings. into sprayed pan. Bake for 40 minutes. Stir every now and then. I like to put alum. foil on top of mine so the cheese will not get hard and then remove it about 10 minutes before time to come out of the oven. This dish is best eat when ready and do not let it sit to long as the chesse may get greasy tasting. Best served hot.

LIKE OLIVE GARDEN'S TOSCANA SOUP

31/2 Cup Chicken Broth or Stock
2/3 Cup Heavy Cream
2 Large Russet Potatoes
2 Cloves Garlic
3 Tablespoons Onion, chopped fine
1/2 Lb. Spicy Sausage
1/3 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper, or less

Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease. Combine the broth and cream in a kettle and cook on medium heat. Do not let scorch on the bottom. Add the sausage.
Wash the potatoes and dry them. Cut them into 1/4 inch thick slices and then quarter them and add these to the soup. Add the salt and crushed red pepper and let the soup simmer for around 1 hour. Stir ever now and then. Serve with hot french bread to dip in the soup.

SQUASH FRITTERS

Altho the gardens are over you can still buy these small yellow squash in the grocery stores. These fritters are so good to eat as a side dish.

4-6 Small Yellow Squash, grated
1 Medium Onion, grated
11/2 Tablespoons Salt, can use less
1 Cup Self-Rising Flour
1/2 Cup Corn Meal
2 Eggs
1/2 Cup Sour Cream

Grate squash  and onion in a medium bowl. Sprinkle with salt. Stir in remaining ingredients, mix well. Form mixture into patties and fry in preheated skillet. Watch as they will brown real quick.