• 1 lb. ground beef
• 1 tablespoon pepper flakes (opt.)
• 3 tablespoons instant minced onion
• 2 cups canned tomatoes
• 1 1/2 cup sour cream
• 2 cups uncooked elbow macaroni
• 2 tablespoons sugar
• 1 tablespoon chili powder
• 1 teaspoon seasoned salt

Brown beef in skillet.  Add remaining ingredients.  Cover and simmer 18 minutes.  Serves six.

• 6 egg yolks
• 2 whole eggs
• 2 tablespoons cold water
• 1 teaspoon salt
• 2 tablespoons vinegar
• 4 tablespoons cream or vegetable oil
• 4 cups flour
• 1/2 teaspoon baking powder

Beat all ingredients together except flour and baking powder.  Mix well and add flour and baking powder to make a stiff dough.  Divide into 4 or 5 balls.  Roll each to desired thickness.  (I let the dry some, then roll up and cut into slices thin or wide.  After they have dried put in freezer bags and freeze.  Keeps indefinitely.)

• 1 cup dry powdered milk
• 2/3 cup sugar (maybe try Splenda)
• 1/3 cup water (boiling)
• dash of salt
• 3 tablespoons butter (no substitute, melted)

Mix together; place in double boiler.  Cook until thick, about 17 minutes.

• 1 angel food cake
• 2 packages instant coconut cream pudding
• 1 large carton Cool Whip
• 1 (8 oz.) package cream cheese
• 1 can crushed pineapple (drained)

Cut angel food cake into slices and place into bottom of 13″ x 9″ x 2″ pan.  Prepare pudding according to directions and beat in cream cheese.  Pour over cake.  Sprinkle drained pineapple over pudding.  Spread top with Cool Whip.  Chill.  Any flavor of pudding may be used instead of coconut cream.

• 1 (12 oz.) package of miniature pretzels
• 2 (6 oz.) packages of Bugels
• 1 (10 oz.) can of salted cashews
• 1 envelope Ranch salad dressing
• 1 (6 oz.) bite size cheddar cheese fish crackers
• 3/4 cup vegetable oil

In two large bowls, combine pretzels, Bugels, cashews and crackers.  Sprinkle with dressing mix; toss gently to combine.  Drizzle with oil; toss until well coated.  Store in airtight containers.   YIELD:  6 quarts.

• 6 cups Special K
• 1 1/2 cups peanut butter
• 1 cup corn syrup
• 1 cup sugar
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Place cereal in a large heatproof bowl; set aside.  In a saucepan, combine the peanut butter, corn syrup and sugar.  Cook over medium heat until the sugar is dissolved, stirring occasionally.  Pour over cereal and stir until well coated.  Spread into a greased 13″ x 9″ x 2″ pan.  In a microwave or heavy saucepan, melt chocolate and butterscotch chips; stir until smooth.  Spread over bars.  Cool completely before cutting.  Yield:  1 1/2 dozen.

• 2 1/4 cups quick cooking oats
• 1 cup flaked coconut
• 1/2 cup milk
• 1/4 cup butter or margarine
• 2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon vanilla extract

Combine the oats and coconut; set aside.  In a saucepan, combine milk and butter.  Stir in sugar and cocoa; bring to a boil.  Add oat mixture, stirring constantly; cook for one minute.  Remove from heat; stir in vanilla.  Drop by rounded tablespoonfuls one inch apart onto waxed paper.  Yield:  about 3 dozen.

• 7 eggs
• 1 lb. seasoned sausage
• Salt, to taste
• Bread or cracker crumbs/Panko crumbs

Hard boil six eggs.  Peel and chill.  Divide sausage into six and wrap around eggs.  Beat remaining egg, dip balls of sausage into egg, then roll in crumbs.  Bake for 30 minutes at 375 degrees.  Cut in half to serve.

(We used Panko crumbs as they get crispier.  Also, I don’t cook eggs completely done)

• 1 quart butter pecan ice cream, softened
• 1 pastry shell (9 inches), baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon each ground cinnamon, ginger and nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping, optional
• additional whipped cream

1.  Spread ice cream into the crust, freeze for two hours or until firm.

2.  In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream.  Spread over ice cream.  Cover and freeze for two hours or until firm.  (May be frozen for up to two months)

3.  Remove from freezer 15 minutes before slicing.  Drizzle with caramel ice cream topping.  Drizzle with chocolate ice cream topping if desired.  Dollop with whipped cream.

Prep time:  20 minutes plus freezing.

• 1 can cream style corn
• 1 can whole kernel corn
• 1 cup sour cream
• 1/2 cup margarine, melted
• 1 package corn muffin mix
• 1 cup cheddar cheese, grated

Mix all ingredients except cheese.  Pour into ungreased 9 x 13 inch pan.  Bake 15 minutes at 350 degrees.  Sprinkle cheese on top.  Bake 20 minutes more.