Don't Have a FIRE???

In-Door SMORE'S

4 cups honey graham cereal
3 tablespoons margarine
6 cups miniature marshmallows
1/4 cup light corn syrup
1 1/2 cups milk chocolate chips

Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.

Chocolate Pudding POPS

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
SPOON into 5 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup.
FREEZE 4 hours or until firm. Remove from cups before serving.

How to Remove Frozen Pops from Cups
Place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.)

Red Hot Raspberry Jello

Does anyone make Jello anymore?

I never do, but I have had these ingredients for a while so I decided to make it for a family party.

And guess what...only two servings left when we came home. Maybe we should all make Jello more often!

2 6oz. packages raspberry Jello
3.5 c. hot water
7-8 oz. Cinnamon Red Hot candies
3 c. applesauce

Put water and red hots in a pan on the stove and let them come to a boil. As soon as it boils, poor the hot water over the two packages of jello that you have placed in a bowl and stir until dissolved (about 3 minutes). Add the applesauce and stir. Pour into 9x13 pan and refrigerate until set. Cut into squares and serve topped with whipped cream.

Cornbread Salad

CORNBREAD SALAD

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan Tex-Mex or your own homemade cornbread, crumbled
2 (16 oz.) can pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans Del Monte whole kernel golden sweet corn, drained

Combine salad dressing mix, sour cream, and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper, and onions: layer half of this mixture over beans. Layer half of cheese, bacon, corn, and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired.
Cover and chill 2-3 hours before serving.
Yields 10-12 servings.

I used Honey cornbread for a more sweet taste, and I did not add green peppers.

Santa Fe Wraps

From Paula Deen

2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chilies
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chilies, olives, pepper jack cheese, salsa, and onion tops.

Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices.

Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

*Can be served with cooked, shredded chicken as well.

Minute Chocolate Mug Cake

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Some nuts (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again.Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip'em in salsa, sour cream, guacamole. Makes approx. 16