Cranberry Hootycreeks

From: Michele Force

Layer the following in a quart-size jar:
5/8 C flour
1/2 C rolled oats
1/2 C flour (yes, another layer of flour)
1/2 t baking soda
1/2 t salt
1/3 C brown sugar
1/3 C white sugar
1/2 C dried cranberries
1/2 C white chocolate chips
1/2 C chopped pecans

Print these instructions on the tag:
In a large bowl, cream together:
1/2 C butter
1 egg
1 t vanilla
Beat with a mixer until the mixture is fluffy. Add the entire jar of ingredients and mix together by hand until well blended. Drop small rounded balls onto a greased cookie sheet, and bake at 350 degrees for 8-10 minutes or until edges start to brown. Makes approximately 24 medium sized cookies.

Mom's Banana Bread

From: Rachelen Hensler

Pre-Heat oven to 350. Grease and flour 2 loaf pans*

1. Beat together well in large bowl:
4 eggs

2. Add and stir together well:
1 C Oil
2 C Sugar
6 or 7 very rotten Bananas*

3. Whisk together:
4 C Flour
2 tsp Baking Soda
1 tsp Salt

4. Combine:
2 T Milk
1 t Vanilla

5. Stir Flour mixture and Milk mixture into banana mixture alternately. Mix well.*

6. Pour into prepared pans.

7. Bake for 1 hour or until toothpick comes out clean.

*NOTES*
*I sometimes use turbinado sugar instead of flour to prepare my pans.
*The more rotten the bananas the better. I often let them get black, then freeze them. This way, if I don't have 6 or 7 bananas, I don't lose them. I freeze them in the skin, it seems to preserve the sweet banana oil better.
*Sometimes I stir in chocolate chips or other goodies~it makes it fun for the little ones (and ME!)
*Nuts are also a nice addition

Family Holiday Vegetable Dip

From: Maeve Bolger

2 C mayo
2 C sour cream
2 T minced dry onion
3 t dill weed
2 1/2 t Beau Monde spice*
1 1/3 t curry powder

Mix all together about 24 hours before serving, so flavours can blend. Serve with fresh veggies for dipping.

*Beau Monde is a little hard to find, it's by the company Spice Island, maybe others too, but I have found it by Spice Island. By the ingredients it's a mixture of celery salt among other things.

Honey Mustard Chicken

From: Christa Dysart

3 boneless, skinless chicken breasts- cut in small pieces

Mix together-
1/3 C margarine, melted
1/3 C honey
2 T prepared mustard
1 t salt
1-2 t curry powder (depending on taste)

Pour over chicken. Cover with foil and bake at 350 for about 50 min. Serve with rice.

Chicken & Green Bean Skillet

From: Kraft

4 boneless skinless chicken breast halves (1lb)
2 C frozen green beans
1 can mushrooms soup
¼ t dried thyme leaves
1 C shredded sharp cheese

Heat skillet on med/high heat. Add chicken, cover. Cook 5 to 7 min on each side or until done. Remove from skillet. Add beans, soup, ½ C water and thyme to skillet. Cover and cook 6 min stirring often.

Return chicken to skillet cook 1 min or until hot. Top with cheese.

Serve with potatoes

Turtle Pumpkin Pie

From: Kraft

¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided

Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust

Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.

Simply Sensational Truffles

From: Kraft

2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened

Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.

Shape into 36 balls, place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.

DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.