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.

7-UP BUNT CAKE

1Box Lemon Cake Mix
1 Box (3.4)oz. Instant Lemon Pudding Mix
11/2 Cups 7-up

4 Eggs
3/4 Cup Vegetable Oil
In a large bowl mix all the ings. until they are smooth. Pour into a spraye 10 inch bunt pan. Bake on 325 for 45 to 50 minutes or until it is set in the middle. Let cool and remove from pan and place on cake plate. Drizzle with lemon iceing. Mix about 1 cup of powdered sugar with about 2 teaspoons of lemon juice. If to thick then just add more juice. Mix good so it won't be lumpy.

ROASTING A CHICKEN IN A CROCK-POT

1Large Roasting Chicken
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 1/2 Teaspoons Onion Powder
1 Teaspoon Dried Crushed Thyme
2 Teaspoon Paprika
11/2 Tablespoons Salt or can use less
1 Large Onion, Sliced
2 Ribs of Celery, cut in halves

Trim off the excess fat from the chicken and then rinse it good. Pat dry with paper towels. In a small bowl mix the spices together. Next sprinkle the chicken inside and outside witht the spices. Take some of the onions and put in the cavity along with two of the cut pieces of celery. Lay the rest of the onions and celery in the bottom of the crock-pot. Cook on low for 6 hours. This will be light brown. If you want it to be more crispy then put in a 13 x 9 sprayed pan and put in the oven and let brown more. Save the drippings for making gravy for the chicken. This can be shredded and used in chicken salad or any other type recipe.

CABBAGE WITH CHICKEN BROTH

1 Large Onion, diced
1 Small Head of Cabbage, chopped into strips 
2 Tablespoons Butter or Marg.
2 Cups Chicken Broth
4 Tablespoons or More Sweet Dijon Mustard
Salt and Pepper
In a large skillet saute the onions in the butter for 5 minutes until they start to get soft. Add the cabbage and saute for 10 more minutes until it starts to turn brown. Don't let scorch at this point. Add chicken broth and mustard and let simmer for 10 more minutes or until it is cooked and soft. If to much chicken broth is left then take the lid off and let boil down. If you do not have dijon mustard then just use the regular mustard with 1 Tablespoon of honey in it.

CREAM CHEESE CHICKEN POCKETS

2 Cups Chicken, cooked and shredded
1(8)oz. Block Cream Cheese
2 Green Onions, thinly sliced
1 Stalk Celery, chopped small
1/2 Cup Shredded Cheddar/Jack Cheese
1/4 Teaspoon Garlic Powder
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
2 Cans Crescent Dough

In a medium bowl combine everything but the chicken. Mix until combined. Next add the chicken and stir lightly. Unroll the crescent dough into triangles. Add 2 Tablespoons mixture to each triangle. Fold up the two angles to meet at the right angle. Pinch and seal good. Bake on 350 for 15 mintues or until golden brown. Can dip in ranch dressing.