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Macaroni Salad

1 Cup Mayo

2 T. Sugar (or 6 packs of Equal)

2 T. Vinegar

1 tsp. Mustard

Salt and Pepper to taste

8 oz. dry pasta (Dreamfield's Pasta has lower carbs)

Prepare pasta according to directions.  Add all other ingredients.   You may add for extra flavor:  onions, green peppers, hard boiled egg, radishes.   Cool and serve.

Orange Dreamsicle Cake

1 box Orange Supreme Cake Mix

1 Cup Jello

1 Cup Boiling Water

1 8oz. Tub Cool Whip

1 small box instant pudding

1 tsp. Vanilla

1 tsp. Orange Extract

Stir Jello into boiling water until it dissolves.  Bake cake with Jello according to box directions.  After cake cools, poke holes in top of cake.  Mix cool whip, pudding, vanilla, and orange extract together in bowl.  Spread over top of cake.

2 C. Creamy Peanut Butter

2 C. Rolled Oats

2 C. Dried Powdered Milk

2/3 C. Honey

Mix with mixer

Play-dough for kids (non edible)

1 1/2 C. Boiling Water

1/2 C. Salt

Food Coloring

2 T. Allum

1 T. Vegetable Oil

2 C. Flour

Mix water and salt until dissolved.  Add food coloring.  Stir in allum and vegetable oil.  Pour Flour into liquid mixture.  Knead until smooth.  Store in air-tight container.

Cream of Crab Soup

1 lb. Crabmeat

1 pint Half and Half

3 C. Milk

1/4 C. Butter

1/2 C. Chopped Celery

2 Cans Cream of Celery Soup

2 Cans Cream of Potato Soup

1/4 C. Finely Chopped Onion

1 T. Old Bay Seasoning

1 lb. Steamed Shrimp, chopped (optional)

Mix all items in a Slow Cooker.  Cook on low with no lid for 4 to 5 hours.

CHOCOLATE SAUCE

1/4 C. BUTTER

2 SQUARES BAKING CHOCOLATE

2 TBS. HERSHEY'S COCOA

3/4 C. GRANULATED SUGAR

1/2 C. WHIPPING CREAM

1 TSP. VANILLA

HERSHEY'S CHOCOLATE SAUCE

STIR TOGETHER 3/4 C. SUGAR, 1/3 C. HERSHEY'S COCOA IN SMALL SAUCEPAN.  BLEND IN 3/4 C. EVAPORATED MILK, 1/4 C. BUTTER, 1/8 TSP. SALT.  COOK OVER MEDIUM HEAT, STIR CONSTANTLY UNTIL MIXTURE COMES TO A BOIL.  REMOVE FROM HEAT.  SERVE WARM, COVER, OR REFRIGERATE.

Ambrosia

1 20oz can pineapple chunks, drained

1 8 oz. can mandarin orange slices, drained

1 firm banana, sliced

1 1/2 C. seedless grapes, sliced

1 C.  miniature marshmallows

1 C. flaked coconut

1 C. pecan halves

1 C. dairy sour cream or yogurt

 1 T. brown sugar

Combine ingredients.  Refrigerate overnight.

Macaroni Soup

from Judy Marlowe

1 1 /2 cups cooked macaroni

3 T. olive oil

2 carrots, chopped

1 c celery, chopped

1 medium onion, chopped

1 (16 oz.) can tomatoes

1 (14 oz). can of chicken broth

2 (18 oz.) cans of cannellini beans

1 (15 oz) can kidney beans

1 (10 oz) package frozen chopped spinach

salt & pepper to taste

grated parmesan cheese

3 cups water

In Dutch oven, cook carrots, celery and onion in olive oil. Add tomatoes, broth, salt, pepper and 3 cups water.  Heat to boiling.  Reduce heat and simmer uncovered 15 minutes.  Drain beans.  In a small bowl, mash with a fork and 1 cup cannellini beans.  To the vegetable mixture, add rest of beans, including mashed beans, frozen spinach and cooked macaroni.  Cook 10 minutes or until hot.  Serve with parmesan cheese.

Macaroni Soup (another version)

Add water, tomatoes and a pack of onion soup in a pot and cook.  Add macaroni.  After cooked, add sharp cheddar cheese.

1 Box White Cake Mix

1 tsp. Almond Extract

3/4 C. Cold Milk

3.3 oz. box White Chocolate Instant Pudding

1/4 C. 10x Sugar

8 oz. tub Cool Whip

1 jar Raspberry Preserves

1 bag Shredded Coconut

Add Almond Extract to cake mix.  Prepare cake according to instructions on box.  Allow to cool.  Combine milk, pudding, and sugar.  Mix well and allow to sit for about 5 minutes.  Stir in Cool Whip.  Spread Raspberry Preserves on top of cake.  Top with pudding mixture.  Sprinkle with shredded coconut.

Baked Beans

3 cans (40.5 oz.) Great Northern Beans, un-drained

3/4 C. White Sugar

1 C. Brown Sugar

1 C. Ketchup

1/2 lb. Fried Bacon

1 T. Liquid Smoke

Mix sugars and ketchup.  Add beans.  Sprinkle bacon on top.  Refrigerate for up to 24 hours.  Add liquid smoke just before you bake.  Bake @ 350 degrees for 2 hours or cook in crockpot for about 6 hours.

Crab Patties

1/2 C. Butter, softened

7 oz. Crab Meat

1 1/2  tsp. Mayonnaise

1/2 tsp. Garlic Salt to taste

1 jar Kraft Old English Cheese

8 English Muffins, split

In large bowl, mix crab meat, mayonnaise, garlic salt, and cheese.  Spoon mixture on top of split English Muffins.  Place in freezer for about 10 minutes.  Remove and cut into quarters.  Bake @ 400 degrees for 10 minutes or until golden brown.

Scotcheroos

1 C. White Corn Syrup

1 C. Sugar

1 C. Peanut Butter

1 Box Crisp Rice Cereal

1 small package butterscotch bits

1 small package chocolate chips

Cook the corn syrup and sugar until it boils.  Add peanut butter and mix well.  Stir in cereal.  Pour into 9x13 greased pan.  Melt butterscotch and chocolate chips in double boiler.  Pour over rice mixture.  Cool and serve.

Red Pepper Spread

12 red peppers

1 cup vinegar

1 cup sugar (24 packs of Splenda)

Chop peppers into very small pieces.  Cook for 45min.  Seal in 8 oz. jars.  Pour over cream cheese and crackers

1/2 tsp. + 3/4 C. Butter

3 C. Sugar

3/4 C. Heavy Whipping Cream

1 Package (10-12oz.) Vanilla or White Chips

1 Jar Marshmallow Cream

2 envelopes of Black Cherry Kool-Aid

Line a 13x9 pan with foil and grease with 1/2 tsp. of butter.  Combine sugar, cream and butter in saucepan.  Bring to a boil stirring constantly for 4 minutes.  Remove from heat and stir in chips.  Stir kool-aid into marshmallow cream.  Spoon over the top of sugar and cream mixture.  Stir with knife to swirl.  Refrigerate for 1 hour.

Combine and bring to a boil:

1/3 C raisins

 1/2 C water

1/3 C currant jelly

1/2 tsp grated orange peel

1/2 C orange juice

Combine 2 T brown sugar, 1 T cornstarch, dash ground allspice, dash of salt.  Stir into orange mixture.  Cook and Stir until thick and bubbly.  Yields 1 1/2 cups.

Cranberry Punch

1 quart cranberry juice

12 oz can frozen orange juice

12 oz can frozen lemonade

12 oz can frozen pineapple

1 quart ginger ale

1 1/2 quarts water

Combine juices and ginger ale.  Add water and mix well.  Pour over ice and serve.