In your crock-pot add the following:

• One block of Velveeta
• One can of Hormel Chili
• One can of Rotel Diced Tomatoes
• Heat until melted. Stir and serve on Baked Potatoes or Tortilla Chips

Ingredients

• 8 Uncooked Lasagna Noodles
• 1lb cooked beef, drained
• 1 tsp italian spices
• 1 jar spagetti sauce (28 oz)
• 1/3 Cup water
• 15 oz ricotta
• 2 cups shredded mozzarella cheese

Directions

Grease bottom of crock pot, Break noodles, 4 noodles and layer in bottom. Spread half of beef and spice next. Layer half of sauce and water, ricotta, and mozzarella. Repeat layers. Cook on low on 5 hours.

Ingredients

• ¾ Cup Granulated Sugar
• ½ Cup Butter-softened
• 2 Eggs
• ½ Cup prepared Tea
• 1/3 Cup Milk
• 2 tsps vanilla
• 2 Cups flour
• 2 tsps baking powder
• ¾ tsp ground cardamom
• ½ tsp salt
• ¼ tsp cinnamon
• 1/8 tsp ground cloves

Heat oven to 350°. Grease bottom only of loaf pan. In large bowl beat sugar and butter on medium speed until fluffy. Beat in eggs, tea, 1/3 Cup of milk and vanilla on low speed until combined. Stir in remaining ingredients just until moist. Spread in pan and bake 50-60 minutes. Cool 10 minutes and remove from pan to wire rack. Cool 30 minutes

Glaze

• 1 Cup powered sugar
• 1/4 tsp vanilla
• 3-5 tsps milk, cinnamon

In small bowl combine ingredients. Drizzle over bread. Sprinkle with cinnamon. Wrap tightly and store at room temp up to four days or in frig up to 10 days.

SALAD:

• ½ lb asparagus, trimmed, cut into 1-inch pieces
• 1 (16-oz) pkg. frozen cheese-filled tortellini
• 1 cup cubed cooked ham
• ¼ cup sliced green onions
• 2 cups sliced strawberries, raspberries, or blueberries

LEMON VINAIGRETTE:

• 2 tbsp olive oil or vegetable oil
• 3 tbsp white vinegar or white wine vinegar
• 3 tbsp frozen lemonade concentrate
• ½ tsp grated lemon peel (optional)
• ¼ tsp salt
• 1/8 tsp white pepper

DIRECTIONS:

In a large saucepan, bring 8 cups water to boil; add asparagus. Cook 2 minutes. Add tortellini; cook to desired doneness as directed on package.

Meanwhile, in a small jar with a tight-fitting lid, combine all vinaigrette ingredients; shake well to mix.

Drain tortellini and asparagus; rinse with cold water to cool. In large bowl, combine tortellini, asparagus, ham and onions; toss gently. Pour vinaigrette over salad; toss gently to coat. Cover; refrigerate at least 30 minutes to cool and blend flavors. Just before serving fold in strawberries.

Ingredients

• 1 Cup butter, softened
• 3/4 Cup Sugar
• 3/4 C Brown Sugar
• 2 Eggs
• 1 Teaspoon vanilla

Combine and beat with mixer until well blended.

Then add:

• 21/4 Cup Flour
• 1 Teaspoon Baking Powder

Directions

Combine with butter. mixture.  Stir in one bag of white chocolate chips , 6 oz dried cranberries , 1 Cup coarsely chopped macadamia nuts.

Bake at 350 for 20 minutes or until  light golden brown.

Wash and dry 2lbs of red and green seedless grapes

Mix together:

• 8oz Cream Cheese
• 8oz. Sour Cream
• 1/2 Cup sugar
• add to grapes and toss

Top with 1/2 Cup Brown Sugar and 1/2 Cup chopped Pecans

Enjoy!

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

Directions

1. Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Ingredients

• 1lb Velveeta Cheese, cubed
• 1 lb ground beef, cooked and drained
• 1 can corn
• 1 can black beans
• 1 can kidney beans
• 1 can tomatoes with green chilies
• 1 pack dry ranch dressing
• 1 pack taco seasoning

Place all ingredients in crockpot and cook on high for four hours. PS: (We double this at the shop)

Ingredients

• 1 egg white
• 1/4t. vanilla
• 2T powered sugar
• 1 box white cake mix
• ½ C butter, softened
• 3oz cream cheese, softened
• 1 C Chopped Pecans

Directions

Preheat oven 375. In small bowl, beat egg white, vanilla, and powered sugar until stiff peaks form. In large bowl mix, cake mix, butter, cream cheese until crumbly dough forms. Press into jelly roll pan. Spread egg mixture on top and top with chopped nuts. Bake for 15-20 minutes. Cool before cutting.

Ingredients

• Onion
• Garlic
• Enchilada Sauce
• Tomato Sauce
• Corn Tortilla
• 3 boneless cooked chicken breast, cubed
• Ranch Style Beans
• Mexicorn
• Shredded Cheddar
• Black Olives

Directions

Brown one chopped onion and garlic clove in frying pan.

Stir in enchilada sauce (10 OZ can)

Place two corn tortillas in bottom on crock pot

Layer cubed cooked chicken (we use ground beef)

Add one third of sauce mixture

Add one third beans

Add one third corn

Add one third Cheese

Add one third black olives

Repeat two more times with tortillas between three layers. Top with two tortillas.

Cook on Low 6-8 Hours