1 1/2 c. chopped pecans
1 pkg. coconut
1 German Chocolate Cake Mix
1-8 oz pkg cream cheese
1 stick of oleo
1 pkg(1 lb.)powdered sugar

Pre-heat oven to 350*. Grease 9 X 13 cake pan. Spread the 1 1/2 c pecans and coconut on the bottom of the pan. Mix cake mix according to directions. Spread on top of pecans and coconuts. Melt cream cheese and oleo together. Add powdered sugar to the cream cheese and oleo, stir well. Spread mixture on top of raw cake mix, then bake for 30-40 minutes. Cake will crack and look like an earthquake.

1 lb brick chili
1 can Ro-Tel tomatoes with green chilies
1-23 oz can of Ranch Style Beans
1 lb Velveeta, cubed
1-8 oz Cool Whip

Put all these ingredients in a crock pot and heat on high for about 1-2 hrs. till melted. Stir well and then add the Cool Whip and stir well. Serve over Frito Corn Chips.

2 strips of bacon, cooked crisp, save grease from bacon
1 1/2 c potatoes, peeled and cubed, cook till soft
1/2 c bell peppers, chopped
1/2 c onions, chopped
3 c milk
1 c cheddar cheese
2 cans cream style corn

Crumble bacon and place in crock pot. Saute peppers and onions in the left-over bacon grease till tender, drain. Mix all ingredients together in the crock pot and heat until the cheese has melted.

1 whole chicken
1-12 oz pkg of spaghetti
2 T butter
1 medium onion, chopped
1 medium bell pepper, chopped
1/4 lb mild mexican velveeta
1/4 lb regular velveeta
1-2 oz jar of pimentoes, drained
1 can evaporated milk(large)

Broil chicken, saving broth, set aside to cool. Once chicken is cool, debone. Boil spaghetti in the broth left over from the chicken. Drain when cooked. Saute onion and bell pepper in the 2 T butter until tender-crispy. Mix all ingredients together, except the milk. Place in a large cake pan, and pour the evaporated milk over the mixture. Bake for 30 minutes at 350*, or until lightly brown.

1 pkg of DUNCAN HINES FRENCH VANILLA cake mix
1 8 0z. Cool Whip
1 can of your favorite pie filling

Mix cake mix according to pkg directions, bake and set aside to let cake completely cool. Spread Cool Whip over cake just like you're frosting the cake. Take your favorite can of pie filling...i like cherry and i add a little sugar to sweeten it a little more....spoon evenly, as possible, over cool whip, chill for about 30 minutes....Enjoy need to keep uneaten portions refrigerated

I hope you all enjoy these recipes!

Snokiss's Favs

4-5 pounds of potatoes..wrapped in foil..baked and cooled
1 whole head of roasted garlic (see below)
1/2 pound of bacon, chopped (reserve 1/2 for garnish)
1 yellow onion- large, chopped
4 large celery stalks , chopped
1 whole shallot, chopped
2 chicken boullion cubes
1 pint heavy cream
1 pint sour cream(reserve 1/4 for garnish)
salt and pepper to taste
parsley to taste
chopped green onions and grated cheddar cheese for garnish

Brown chopped bacon in large sauce pan. remove and drain on paper towel. Leave 1/3 -1/2 of bacon grease in pan. Saute onion,celery, garlic and shallots til tender. Add the boullion cubes and seasonings and add water just to the top of vegetables and simmer for 1 hour. Do not let it burn...but cook away most of the liquid, allowing the vegetables to carmelize. While this is simmering... peel and chop the baked potatoes. When vegetables are done.. add the potatoes and 1/2 of the bacon (reserve remaining bacon for garnish). Pour in the heavy cream. Cook on medium for 10 minutes..stirring constantly or it will scorch. Add 3/4 of the sour cream           (reserve remaining sour cream for garnish). Heat for five minutes ..stirring constantly again..Then serve in bowls with a small dollop of sour cream on top..with sprinkles of green onion, bacon and grated cheddar cheese...and TADA!! a baked potato with all the trimmings!!!

ROASTED GARLIC

Lay flat side down...pull off excess papery skin...cut off the very tip of the top of the garlic head...drizzle with a small amount of olive oil over cut tops of cloves...wrap in foil completely...bake at 300 for approx 30 minutes or until done. Cloves should be golden or light amber in color and soft..cool before using. The cloves will slide out easily from the skins if you push them out from the bottom of each clove.

Sprokt's Favs

2 cups cake flour
2 cups sugar
1 level tbs. baking soda
1 tbs. baking powder
1 tbs. vanilla
1 cup milk
2 eggs beaten
3/4 cup cocoa
1 cup boiling coffee
1/2 cup oil

Sift flour, sugar, soda and baking powder together. Add milk and eggs, mixing well. Add vanilla. Mix cocoa and coffee and blend gently into the flour mixture. Lastly, add oil and blend well into cake mixture. Grease and flour a 9 x 13 inch pan or 2 round 9 inch cake pans. Pour mixture into pans and bake at 350 for 40 minutes or until done. (ENJOY--Dont tell mom I let her secret cake out--the best cake) Let me know if you tried and loved it.. lol

1 (3oz.) pkg. cream cheese, softened
1/2 cup soft butter or margarine
3 cups confectioners sugar
1 tsp. vanilla, brandy, or lemon extract

Cream the cheese togeher with butter or margarine. Gradually beat in sugar. Blend vanilla or other extract. Add food coloring too if you like.

1 lb. ground beef
1 tbs. oil
1/4 cut onion, diced
1 tsp. chilli power
1/4 tsp pepper (or to taste)
2 tsp. salt (or to taste)
1 can stewed tomatoes, with juice
1 can whole corn, do not drain
1 1/4 cups beef stock or 2 bouillon cubes in 1 1/4 cups hot water
1/2 cup green pepper, thinly sliced
1 1/3 cups instant rice

Brown meat in oil over high heat in large skillet. Add onion and reduce heat to medium, cooking until onion is tender. Add green pepper and cook till tender. Season to taste. Add tomatoes with juice, corn with liquid, and bouillon. Bring to boil. Stir in rice. Remove from heat and let stand 5 minutes. Fluff and serve.

ChubGirls' Favs

1 pkg. wild blueberyy muffin mix.
1 can (11 ozs.) mandarin orange segments

Drain the can of mandarin oranges. Prepare the wild blueberry muffin mix as directed on the package~EXCEPT~pour into pan; arrange orange segments on bater and sprinkle with Streusel Mixture.

STREUSEL MIXTURE:

1/4 cup brown sugar (packed)
3 tablespoons of flour
2 tablespoons of firm butter
1/4 teaspoon cinnamon  

MIX UNTIL CRUMBLY. Heat oven to 400. Grease baking pan, 8x8x2 inches. Bake 25 to 30 minutes.

Let me know how you enjoyed this...my co-workers used to love this.

Shadowe_Wolfe's Fav

3/4 Cup Butter or margarine
6 oz any flavor of Jello
1/2 Cup plus 1 TBSP of sugar
3 TBSP Sour Cream or milk
2 Eggs
1 teaspoon Vanilla
2 1/2 Cup Flour
1 teaspon Baking Powder
1 teaspoon salt

Mix all ingredients together. Roll into balls and using the bottom of a drinking glass, flatten the balls on a greased cookie sheet. I usually take a small pile of sugar and press the glass into it first in order to "sprinkle" sugar on the cookie too. Bake at 350 for about 8 minutes. The cookie will be colored the color of the jello you used, so if you have LOTS of time you can actually make a RAINBOW of cookies. My favorite is Grape, because I love the color purple.

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