My family likes it. They don't think it's hot at all. But we're from Louisiana

You can always omit the hot sauce or season to taste. You could also use a creole seasoning instead of the hot sauce that would give spice and not quite so hot.

Serve with rice and crusty
   bread. Prep Time: approx. 10 Minutes. Cook Time: approx. 30
   Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt and pepper to taste

Directions

1 In a stock pot, melt butter over medium heat. When
   butter is bubbling, add flour to make a roux, stirring
   constantly to prevent or remove any lumps. Cook the roux for 5
   minutes. Do not brown.

2 Stir in onions and bell peppers; saute 10 minutes, or
   until onions are translucent. Add garlic, and saute for 3
   minutes. Stir in crawfish tails. Slowly pour in enough water to
   reach a little thicker than soup-like consistency. Season
   with cumin, Worcestershire sauce, hot sauce, and salt and
   pepper. Reduce heat, and simmer for 10 minutes

Ingredients:       

2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice
1 graham cracker pie shell

Mango Sauce
2 11.5-ounce cans Kern's mango juice

Raspberry Sauce
1 1/2 cups water
2 cups frozen raspberries
1/2 cup granulated sugar

Garnish
canned whipped cream
4 thin lime slices, halved

1. Pre-heat oven to 325 degrees.

2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are well-combined. 

3. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.

4. Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.

5. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.

6. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream. (http://www.topsecretrecipes.com)

Makes 8 servings.

I didn't know that Jason thanks. Interesting to see how others celebrate the day.

Baked chicken breasts coated with garlic/butter 'sauce'
   and bread crumbs. Makes 4 servings.
   
1 1/2 pounds skinless,
   boneless chicken breast halves
1/4 cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Directions:

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a small saucepan melt butter/margarine with garlic.
   Dip chicken pieces in butter/garlic sauce, letting extra
   drip off, then coat completely with bread crumbs.

3 Place coated chicken in a lightly greased 9x13 inch
   baking dish. Combine any leftover butter/garlic sauce with
   bread crumbs and spoon mixture over chicken pieces. Bake in
   the preheated oven for 45 minutes to 1 hour.

Dip

2 tablespoons butter
1/4 cup minced celery
1/4 cup minced onion
1 teaspoon crushed red pepper flakes
2 cups heavy cream
1 1/2 cups sliced white mushrooms
1 cup blue crab
1 cup bay shrimp, cooked (smallest shrimp)
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 green onions, sliced

Bread

2 loaves Italian bread
1/2 cup butter, melted (1 stick)
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder

1. Melt 2 tablespoons of butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don't want the ingredients to turn brown, rather you want them to cook slowly until the celery softens and the onions begin to turn translucent.

2. Add cream, mushrooms, crab, shrimp and salt to the pan. Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn't bubble over. In the meantime, crank your oven up to broil.

3. Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown. 

4. When the dip has thickened pour it into an 8x8-inch casserole dish. Combine the shredded cheddar and jack cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.

(http://www.topsecretrecipes.com)

Makes 6 to 8 servings.

If I have one word of caution it's to be very careful mincing that habanero. Use rubber gloves or avoid touching it at all. This is the hottest pepper in the world folks, so if you do touch it while mincing, and then proceed to touch a crucial and sensitive body part, you'll discover the big "mistaica" real fast.     


Habanero Honey Sauce

1 cup water
1 6-ounce can tomato paste
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup molasses
1 teaspoon minced habanero pepper (1 pepper)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon hickory smoke flavoring
1/3 cup white vinegar


Mango Ranch Dipping Sauce

1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup mango juice (Kern's is good)
1/2 jalapeno, minced
4 to 8 cups vegetable oil (as required by fryer)
10 chicken wings
salt
pepper

1. Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in 1/3 cup white vinegar and cover.

2. Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill sauce until needed.

3. In your deep fryer, bring 4 to 8 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees.

4. Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain wings for a few minutes on paper towels. Sprinkle with salt and pepper.

5. Put wings in a large metal or glass bowl, add 1/2 cup of the habanero honey sauce and toss the wings until they are all well-coated. Serve with dipping sauce on the side.

(http://www.topsecretrecipes.com)

Makes 10 wings (plus sauce for 20 more).

Top Secret Recipes
version
by Todd Wilbur

The secret here is the addition of masa harina -- a corn flour

Ingredients:
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

(http://www.topsecretrecipes.com)
Makes approx. 12 servings.

Pico de Gallo

2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

  Printed from Allrecipes, Submitted by Faye

Ingredients:
4 skinless, boneless chicken
   breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions:

1) Preheat oven to 375 degrees F (190 degrees C)

2) Place chicken breasts in a lightly greased 9x13 inch
   baking dish. Sprinkle taco seasoning on both sides of chicken
   breasts, and pour salsa over all.

3) Bake at 375 degrees F (190 degrees C) for 25 to 35
   minutes, or until chicken is tender and juicy and its juices
   run clear.

4) Sprinkle chicken evenly with cheese, and continue
   baking for an additional 3 to 5 minutes, or until cheese is
   melted and bubbly. Top with sour cream if desired, and serve.
Makes 4 servings

Makes 4 servings.
   Printed from Allrecipes, Submitted by Janet Roetzel

Ingredients:
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground
   black pepper
1 pound large shrimp, peeled
   and deveined with tails attached
4 cups oil for frying

BUFFALO SAUCE:

4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

Directions:

1) In a large resealable plastic bag, combine the flour,
   Creole-style seasoning, garlic powder, ground cayenne pepper, onion
   powder, and ground black pepper. Seal the bag and shake a few
   times to combine the ingredients well.
2) Rinse the shrimp under cold water and place them in the
   plastic bag with the flour mixture. Seal the bag and shake to
   coat all of the shrimp well with the flour mixture.
3) Place the coated shrimp on a cookie sheet and place in
   the refrigerator for 15 to 20 minutes. Save remaining
   flour mixture in the bag.
4) In a mixing bowl, whisk together garlic, butter hot
   sauce and cayenne pepper; set aside. In a pot, heat the oil
   to 375 degrees F (190 degrees C).
5) Remove shrimp from refrigerator and shake a second time
   in flour mixture.
6) Place the shrimp in hot oil and fry until pink, about 2
   to 3 minutes. Immediately coat with buffalo sauce.

This is great for a New Years Eve gathering or any cold
   winter night. It's excellent served with cornbread. Works
   best when prepared the night before, and then reheated the
   next day. Prep Time: approx. 10 Minutes. Cook Time: approx.
   35 Minutes. Ready in: approx. 45 Minutes. Makes 6
   servings.
   Printed from Allrecipes, Submitted by Brenda
1 pound diced bacon
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 (15.5 ounce) can black-eyed
   peas with liquid
1 (14.5 ounce) can beef consomme
1 (29 ounce) can diced tomatoes

Directions:

1) In a large pot over medium high heat, saute the bacon
   until crisp. Set aside the bacon and drain the fat,
   reserving about 4 tablespoons of the fat in the pot. Add the
   celery onion and green bell pepper to the pot and saute in
   the bacon fat for 10 minutes, or until tender.
2) Add the peas, consomme and stewed tomatoes and allow to
   heat through, about 15 more minutes. Top with crumbled
   bacon when serving.

Take 12 fine, full-grown months; see that these are thoroughly cleansed from all old memories of bitterness, hate, and jealousy.

Cut these months into 30 or 31 equal parts. (This batch will keep for one year. Do not attempt to make more than one batch at a time-many people spoil the entire lot in this way.)

Prepare one day at a time as follows:

Into each day,
put 12 parts of faith,
11 of patience,
10 of courage,
nine of work (some people omit this ingredient and spoil the flavor of the rest),
eight of hope,
seven of fidelity,
six of open-mindedness,
five of kindness,
four of rest
( leaving this out is like leaving the oil out of the salad-don't do it ),
three of prayer,
two of meditation,
one of well-selected resolution.

If you have no conscientious scruples,
add a teaspoonful of good spirits,
a dash of fun,
a pinch of folly,
a sprinkling of play,
a heaping cupful of good humor.

Pour love liberally into the whole, and mix with strength.
Cook thoroughly in a warming heat.

Garnish with a few smiles
a sprig of joy;
then serve with quietness,
unselfishness,
cheerfulness-A
Happy New Year is a certainty

Baked Alaska

Cake and ice cream dessert topped with meringue -- vary.Different ice cream flavors for your signature dish.
Prep Time: approx. 20 Minutes. Cook Time:
approx. 40 Minutes. Ready in: approx. 11 Hours . Makes 1 - 8 inch round Alaska (16 servings).
  
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white
   cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar

Directions:

1) Line the bottom and sides of an 8-inch round mixing
   bowl or deep 8-inch square container with foil. Spread ice
   cream in container, packing firmly. Cover and freeze 8
   hours or until firm.

2) Preheat oven to 350 degrees F (175 degrees C). Grease
   and flour an 8x8 inch pan.

3) Prepare cake mix with egg and almond extract. Pour
   into prepared pan.

4) Bake in preheated oven according to package
   instructions, until center of cake springs back when lightly touched.

5) Beat egg whites with cream of tartar, salt and sugar
   until stiff peaks form.

6) Line a baking sheet with parchment or heavy brown
   paper. Place cake in center. Turn molded ice cream out onto
   cake. Quickly and prettily spread meringue over cake and
   ice cream, all the way to paper to seal. Return to
   freezer 2 hours.

7) Preheat oven to 425 degrees F (220 degrees C).

8) Bake the Alaska on the lowest shelf, 8 to 10 minutes,
   or until meringue is lightly browned. Serve at once.

These bars are the perfect addition to any holiday bake sale. And with chocolate in every bite, they are sure to become a holiday favorite.
Source:

Estimated Times:

Preparation - 10 min | Cooking - 18 min | Cooling Time - 30 min cooling | Yields - 16

Ingredients:

30 NESTLÉ BUTTERFINGER Jingles, unwrapped
2 cups all-purpose flour
2/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2/3 cup firmly packed light brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
2 large eggs
2 tablespoons powdered sugar (optional)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, cocoa, baking soda and salt in large bowl.
BEAT granulated sugar, brown sugar, butter and vanilla extract in large mixer bowl until combined. Beat in eggs. Gradually beat in flour mixture. Stir in Nestlé Jingles. Press into 9-inch-square baking pan.

BAKE for 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into bars. Dust with powdered sugar before serving.

NOTE: Try substituting NESTLÉ CRUNCH Jingles

Instructions:
You will need:

Small condiment cups
Red,Green or any christmas cellophane paper
Small red or green ribbon
Bird feed or oatmeal
scissors

1) Fill condiment cup with bird food or oatmeal

2) Cut cellophane paper big enough to wrap around condiment cup

3) Lay condiment cup on cellophane and pull paper up around cup,so it looks like a little basket.

4) Cut pieces of ribbon long enough to tie closed the paper.

5) Type out the following saying and affix to cup,Needs to be small yet big enough to read:

Magic Reindeer Food
We carry Santa to your house
every Christmas Eve
You leave him milk and cookies
But no one leaves us feed
Please sprinke this in your yard
before you go to bed
It will help us find your house
and we'll be warm and fed

This really works and the little ones love it.So do the big kids...

Wow Cathy you have some great ideas.

For all my cold weather friends...
Homemade Hot Chocolate
Ingredients:

10 c. non-fat dry milk powder
3 c. cocoa powder
1 1/2 c. sugar
1 2 lb. bag of powdered sugar
2 c. powdered non-dairy creamer

In large bowl combine all ingredients.
Stir well until thoroughly combined.
Store cocoa mixture in airtight container.

For 1 serving use 1/3 c. cocoa mixture,dash of salt and 3/4 c. boiling water.Can add tiny marshmallows.

Share with friends.
Makes great little gifts.Put in small canning jars.Decorate lid with piece of fabric cut with pinking shears and directions for 1 serving.

Ideas for the Holiday Season..Here are some ideas for quick, easy and inexpensive gifts to make..

The Spiced Tea

2 Cups Tang
1 Cup Instant Tea
1 Package Lemonade *unsweetened*
1 1/2 Cups Sugar
1 Teas cinnamon
1/2 teas clove

Blend all ingredients and place in air tight containers.. I usually double or triple this recipe since I usually have quite a few to hand out to.. I use little pint sized jars.. make a tag on the puter (adding ingredients on one side, and a little inspirational note on the front) and place a swatch of cloth.. (xmas material for Christmas as an idea) and tie a bow on it..

Recipe and gift ideas from ScarletRose

Ingredients to layer in the jar. Do not mix them together just layer them. Not necessarily in the order given. Looks nicer if layering light ingredients to dark and switching them back and forth.

1 Cup plus 2 Tbs flour
2/3 Cup packed brown sugar
3/4 tsp salt
2/3 Cup sugar
1 tsp baking powder
1/2 Cup baking cocoa
1/2 Cup chocolate chips
1/2 Cup chopped nuts

Then decorate with a swatch of cloth on the lid and a rubber band or ribbon to hold it on. I use 32 oz mayonaise jars since they are just the right size. Then add a tag all fancied up with the following on the back.

Brownies in a Jar

Just add
2/3 Cups vegetable oil
1 tsp vanilla
3 eggs

In a bowl beat eggs, oil and vanilla. Add mix from jar and stir well. Bake in a 9x9 in. pan at 350 degrees for 34 - 38 mins.

Holiday gift ideas from ScarletRose

Add whole milk to remaining portion of freezer, if any.
Prep Time: approx. 45 Minutes. Ready
   in: approx. 45 Minutes. Makes 4 quarts (32 servings).
   Printed from Allrecipes, Submitted by Donean
1 (14 ounce) can sweetened
   condensed milk
1 (8 ounce) can crushed pineapple
1 gallon orange soda

Directions:

1 Combine condensed milk, pineapple and orange soda in
   freezer canister of ice cream maker. Freeze according to
   manufacturer's directions.

The name sounds bad,but the soup is good.

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Makes: 8 servings

Ingredients:

1 picked over turkey carcass
3 large carrots, chopped
1 (15 ounce) can cut green beans, drained
1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice
5 cups water

Directions:

1. Pick your Thanksgiving turkey nearly clean. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage. Pour in enough water to cover everything.

2. Bring soup to a boil. Reduce heat, and simmer for an hour or so.

3. Remove all turkey bones and unwanted debris
Serve over cooked rice or by itself.

This is a recipe I had for Thanksgiving day dinner.Great & easy

1 large can peaches 20 oz.
1 Box french vanilla cake mix
Cinnamon
1 Stick butter

In a 13 x 9 inch pan
Pour 1 can of peaches
Sprinkle dry cake mix on top of peaches
Sprinkle on cinnamon
Cut pats of butter over top

Bake as a regular cake 350° oven

A friend sent this to me today in an e-mail.glad you liked it.

Fold two hands together,
And express a dash of sorrow.
Marinate it overnight,
And work on it tomorrow.

Chop one grudge in tiny pieces,
Add several cups of love.
Dredge with a large sized smile,
Mix with the ingredients above.

Dissolve the hate within you,
By doing a good deed.
Cut in and help your friend,
If he/she should be in need.

Stir in laughter, love and kindness,
From the heart it has to come.
Toss with genuine forgiveness,
And give your friends some.

The amount of people served,
Will depend on you.
It can serve the whole wide world.
If you really want it to!!!

(author unknown)

Moist rolled pin-wheel cake

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream
   cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:

1) Preheat oven to 375 degrees F (190 degrees C). Grease
   and flour a 9x13 inch jelly roll pan or cookie sheet.

2) In a large bowl, mix together flour, sugar, baking
   soda, and pumpkin pie spice. Stir in pumpkin puree, eggs,
   and lemon juice. Pour mixture into prepared pan. Spread
   the mixture evenly.

3) Bake at 375 degrees F (190 degrees C) for 15 minutes.

4) Lay a damp linen towel on the counter, sprinkle it with
   confectioner's sugar, and turn the cake onto the towel. Carefully
   roll the towel up (lengthwise) with the cake in it. Place
   the cake-in-towel on a cooling rack and let it cool for 20 minutes.

5) Make the icing: In an electric blender or with a wooden
   spoon, blend cream cheese, butter, vanilla, and sugar.

6) When the cake has cooled 20 minutes, unroll it spread
   icing onto it. Immediately re-roll (not in the towel this
   time), and wrap it with plastic wrap. Keep the cake
   refrigerated or freeze it for up to 2 weeks in aluminum foil.
 

Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked in the microwave,and also boiled the sweet potatoes. They taste the same no matter how you cook them. So, use the technique that works
best for you!

Prep Time: approx. 20 Minutes.
Cook Time: approx. 1 Hour 5 Minutes.
Ready in: approx. 1 Hour 25 Minutes.
Makes 8 servings.

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Directions:

1) Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2) Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

3) In a large bowl, mix the mashed sweet potatoes, salt,1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

4) In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

5) Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Recipe submitted by Heather

A great combination of apples and cranberries with a crispy topping. A favorite at Thanksgiving instead of plain cranberries. Prep Time: approx. 30 Minutes. Cook Time: approx. 30  Minutes. Ready in: approx. 1 Hour . Makes 1 - 8x8 inch dish (6 servings).

Printed from Allrecipes, Submitted by Angie Hammond

1 1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored
   shortening, melted
1 tablespoon water
1 (16 ounce) can whole berry
   cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples -
   peeled, cored and thinly sliced

Directions:

1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, mix together the oats, brown sugar,
   flour, and cinnamon. Stir in the melted shortening and water
   to form a crumbly mixture.
3 In a large saucepan, mix together the cranberry sauce
   and cornstarch. Bring to a boil, and then remove from
   heat. Stir in the apples. Spread into an 8x8 inch glass
   baking dish. Crumble the oat mixture over the apples.
4 Bake in the preheated oven for 30 to 35 minutes, or
   until the apples are tender. Serve warm.

3 cups chicken broth
1 small bay leaf
1½ cups long-grain white rice
½ lb. hot Cajun or Italian sausage (casings
removed) I like Jimmy Dean rolled sausage
½ lb chicken livers,rinsed
1 Tblsp. margarine
1 large onion,finely chopped
1 celery rib with leaves,finely chopped
1 large bell pepper,finely chopped
2 large cloves garlic,minced
4 green onions,thinly sliced
Salt,freshly ground pepper and hot pepper to taste

In a medium saucepan,bring chicken broth to a boil with bay leaf.Add rice,cover and reduce heat to low.Cook for 15 to 18 minutes,or until rice is tender.Remove bay leaf.

Meanwhile,in a deep,heavy nonstick skillet over medium heat,cook the sausage until lightly browned and no longer pink,about 10 minutes.

With a slotted spoon,transfer sausage to a towel-lined plate and set aside;drain off all but one tablespoon of the fat in the skillet.Add livers to the hot fat and cook,stirring,until just cooked through,about 10 minutes.

With a slotted spoon,remove livers to a chopping board.Finely chop livers and set aside.

Add the butter to the skillet.When melted,add onion,celery,bell pepper and garlic.Saute until tender,about 10 minutes.

Return sausage and livers to the skillet.Add rice and green onions and gently toss with meat mixture until combined.Cook,tossing constantly,until rice is heated through,one to three minutes.
Season to taste with salt,pepper and hot pepper sauce.

Serves 8 to 10

The secret of good cooking is in the seasoning.

Ingredients:

26-ounce box free flowing salt (Morton's)
1½-ounce box ground black pepper
2-ounce bottle ground red pepper
1-ounce bottle pure garlic powder
1-ounce bottle chile powder
1-ounce carton monosodium glutamate (accent)

Mix well and use like salt.When it's salty enough,it's seasoned to perfection.Use generously on everything.If too peppery for children then season to taste.

Ingredients:

4 eggs (well beaten)
1 Cup oil
2 Cups sugar
1 teaspoon vanilla
2 Cups pumpkin

Mix together then add:
2 1/4 Cups flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon salt

Mix well and pour onto greased 11X17 cookie sheet. Bake 350* 25-30 minutes.

Frosting:
3 oz cream cheese
1 cup margerine (or butter)
1 teaspoon vanilla
2 cups powdered sugar

Beat all ingredients together and spread on top when cooled. Can sprinkle chopped nuts over frosting if desired.

Roasted Pumpkin Seeds

Wash seeds to remove pumpkin debris. Lay flat on a buttered cookie sheet and sprinkle with seasoning of your choice. (Garlic, seasoned salt etc) Bake in low temperature 300* about 30 minutes or until seeds are bubbling in the butter and turning lightly browned.

Recipe from Gold Token

Ingredients:

5 Tsp. sweet paprika
1/4 c. salt
2 Tsp. dried oregano
2 Tsp. dried thyme
2 Tsp. onion powder
2 Tsp. freshly ground black pepper
2 Tsp. ground red pepper

Directions:

Stir together all ingredients. Store in an airtight container up to 3 months.
Yield: 1 cup.

Ingredients•
3   eggs, slightly beaten• 
1  15-ounce can pumpkin• 
3/4  cup sugar•
1/2  cup dark-colored corn syrup•
1  teaspoon vanilla•
3/4  teaspoon ground cinnamon•
1   unbaked 9-inch piecrust• 
1  cup chopped pecans•
Whipped cream (optional)

Directions

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the piecrust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. Makes 8 servings.

You will need:

1 large bunch brain knights or rooks
1 bunch brain pawns
2 kings
2 queens
A few maharajahs if you have them

Mix together with:
1 cup good thoughts
1 cup consideration for others
1 cup kind deeds
2 cups well beaten thoughts
3 cups forgiveness

Note: Do not add any bickering,makes recipe bitter.
Combine all with tears of joy,sorrow and empathy for others.Flavor with little gifts of love.
Fold in 4 cups prayer
After pouring all this into you daily life,bake well with human kindness.
Serve with a smile :•)

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