Rocky Snow

2 cups Rice Krispies cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows
1 cup peanut butter
2 pounds white chocolate chips (2 12-oz packages plus 1 1/3 cup)

In a large bowl, combine cereal, peanuts and marshmallows. In a microwave-safe bowl, melt chocolate and peanut butter on High for 1 minute and then in 30 second intervals until fully melted. Stir chocolate into cereal mixture. Mixture will be slightly runny. Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

Mini S&S Quiche'

Yield: 1 dozen mini quiches

RECIPE INGREDIENTS
8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Tip: A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.

DIRECTIONS
Position rack in center of oven; preheat to 325 degrees F.
Coat a nonstick muffin tin generously with cooking spray (see Tip above).

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.


**** Make them ahead of time during the holidays: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.
Reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Holiday Pretzel Rings / Holiday Pretzel Squares

Rings
* 1 bag of pretzel rings (typically labeled Holiday Rings, hard to find but available in season)
* 1 package Hershey’s Kisses (I use milk chocolate and dark chocolate Kisses, but feel free to experiment with Hershey Hugs and the mint variety as well. Note – Some Kiss varieties warm at different rates than others.)
* 1 package M&M’s (holiday M&M’s—light green, dark green and red—work nicely at Christmastime)
* red and green sugar crystals (optional)


Using a lined cookie sheet or jelly roll pan (sprayed with non-stick cooking spray if necessary), place the pretzel rings flat on each sheet (using as many as you require). Unwrap the Hershey’s Kisses and place 1 Kiss in the center of each pretzel ring. Bake at 275 degrees F, for approximately 3 minutes—just enough to soften chocolate, not melt it (chocolate should stay in Kiss shape, but readily spread when a single M&M is pushed gently into the center). Remove from oven. Place a single M&M in the center of each Kiss, pressing down gently so the softened Kiss spreads and fills the center of the pretzel ring. If desired, sprinkle warm rings with red and green sugars crystals for additional color. Refrigerate for 5-10 minutes (or until chocolate is firm), and serve as needed.

While you can leave these Holiday Rings at room temperature you can also store them in the fridge and serve as desired.


Squares
* 1 bag - Bite Sized Waffle-Shaped Pretzels
* 1 bag - Bag of Hersheys Kisses/Hugs
* 1 bag - Bag of M&Ms

1. Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.
2.Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.
3.Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Puppy Chow Snacks

Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
1-1/2 cups powdered sugar

Instructions:

1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.

2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well.

3. Place the 9 cups of Crispix cereal in a very large bowl.

4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.

5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

Banana Nut Bread

Ingredients

* 1 2/3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup plus 2 tablespoons sugar
* 2 eggs
* 1/2 cup oil
* 3 1/2 bananas, very ripe, mashed
* 2 tablespoons creme fraiche or sour cream
* 1 teaspoon vanilla extract
* 2/3 cup walnuts, toasted and chopped

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Southern Mac & Cheese

Servings: 6-8

* 4 cups cooked elbow macaroni, drained
* 2 cups grated cheddar cheese "or 1/2 sharp and 1/2 regular"
* 3 eggs, beaten
* 1/2 cup sour cream
* 4 tablespoons butter, cut into pieces
* 1/2 teaspoon salt
* 1 cup milk

Directions

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Chili

(2) Lbs - Ground Beef
(1) 29oz can or (2) 15oz can - Tomato Sauce
(1) 29oz can or (2) 15oz can - Kidney Beans "with the liquid"
(1) 29oz can or (2) 15oz can - Pinto Beans "with liquid"
(1) cup "medium onion" - diced onions
(1/2) cup or 2 medium - diced green chilis
(1/4) cup or 1 stalk - diced celery
(3) medium - diced tomatoes
(2) tsp - cumin powder
(3) tbsp - chili powder
(1 or 1 1/2) tsp black pepper
(2) tsp - Table Salt
(2) cups - Water

Brown beef in a pan over medium heat - drain off the fat.
Using a fork, crumble the beef into pea-sized pieces
In lg pot, combine the beef and all remaining ingredients, bring to simmer on low heat.
Cook stirring every 15 minutes for 2 to 3 hours.

Servings: about 12

I sprinkle shredded cheese and sliced onions on the top of mine. I have added a dollop of sour cream at times also! Dress it up anyway you like it! Goes great with corn bread too :)

Banana Pudding

2 Lg Bananas
1 Lg Cook & Serve Vanilla Pudding
1 Lg Box Vanilla Wafers

Slice 2 bananas and set to the side.
In a large mixing or serving bowl layer the bottom with Wafers, then thin layer of Banans, then Wafers, and continue until the bowl is full.

Mix the Vanilla pudding "i heat mine in the microwave". Remember to set it and let it cool for about 3 minutes before pouring it over the top of your layers "you'll scorch your bananas if you dont".

Allow to cool for at least 15 minutes to avoid burning your mouth & serve!

Deep South Grape Salad

Ingredients

1. 1 (8-ounce) package cream cheese, softened
2. 1 cup sugar
3. 3/4 cup sour cream
4. 3/4 cup firmly packed brown sugar
5. 1 teaspoon vanilla extract
6. 1 pound seedless green grapes
7. 1 pound seedless red grapes
8. 1 cup chopped pecans

Instructions

1. In a small bowl, combine cream cheese, sugar, sour cream, brown sugar, and vanilla; stirring until smooth.
2. In a large bowl, combine grapes and pecans. Pour cream cheese mixture over, tossing gently to coat. Cover and chill.