CROCKPOT BEEF & BROCCOLI
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Found and made this slow cooker recipe tonight. Made us feel a little less guilty about all the Christmas goodies we have been partaking in for the past few weeks. Ha! Found via Pinterest @ Laaloosh.com.

1 lb. boneless beef round (or other cut) steak, trimmed of fat, cut into strips
1/2 c. sliced mushrooms
1 small onion — cut into wedges
1/2 c. condensed beef broth
3 T. purchased teriyaki baste and glaze (I use Kikkoman)
1 tsp. red pepper flakes (optional-if you like it spicy)
1 tsp.sesame oil — if desired
2 c. frozen broccoli florets or fresh broccoli
2 tablespoons water
1 tablespoon cornstarch
hot cooked rice

In 3 1/2 to 4 quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil. Mix well. Cover and cook on low setting for 8 to 10 hours or high for 4-5 hours. About 60 minutes before serving, in a small bowl, combine 2 tablespoons water and cornstarch. Stir cornstarch and broccoli into beef mixture. Cover and cook on low setting for an until broccoli is to desired tenderness. Serve over brown rice.
Makes 4 (1 1/4-cup) servings.
WW Points: 7

CHRISTMAS CHEX MIX
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This is slightly dangerous for me to make if I'm not planning to give it away. I am a sucker for anything drizzled with or dipped in white chocolate. This is equally delicious on popcorn.

6 c. Rice Chex cereal
1 (12 oz) bag white baking chips
1/3 c. coarsely crushed hard peppermint OR cinnamon candy
couple drops peppermint or cinnamon oil (optional)

Line large cookie sheet with foil or waxed paper. Place cereal in a large bowl. In microwavable bowl, microwave baking chips uncovered on high about 1 minute 30 seconds, stirring every 15 seconds, until chips can be stirred smooth. Stir in half the crushed candy. Pour over cereal and stir to evenly coat. Spread mixture in single layer on the cookie sheet. Immediately sprinkle remaining candy over all. Let stand until set, about 20 minutes. Gently break up coated cereal. Store in airtight container.

FESTIVE FRESH CRANBERRY SALSA

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In surfing of Pinterest I came upon this recipe from Jamie Cooks it Up. I was intrigued and decided to try it on my family on Thanksgiving Eve. It not only looks so festive for the holidays, it is so interesting with it's tart, sweet, and salty flavors. Bring this to your next potluck and be prepared to share the recipe!

1 12 oz. pkg. fresh cranberries

1/4 c. green onion
1/4 c. cilantro
1 small jalapeno pepper (or to your heat level), chopped into chunks
3/4 c.  sugar
1/2 tsp. cumin
1/4 tsp. salt
2 T. lemon juice
2 8 oz. pkgs. cream cheese

Place your cranberries, green onion, cilantro, and jalapeno in a food processor.  Pulse until chopped to your desired texture- leave chunky or go longer for a smoother texture. Pour into a bowl. Add sugar, cumin, salt, and lemon juice. Mix together, cover, and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  When you are ready to serve, spread your cream cheese as evenly as you can onto a plate. Pour cranberry mixture over the cream cheese and spread it evenly over top. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

SALTED CARAMEL BUTTER BARS
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Hello. My name is Keddie and I am addicted to salt. Oh, how I love it so. Now the trend is to add a little more salt to baked goods! As if I needed another reason to eat them! If you are not addicted as I am, you can omit the salt. Recipe from Cookies and Cups.

Crust:
1 lb. salted butter, softened
1 c. sugar
1½ c. powdered sugar
2 T.vanilla
4 c. flour

Preheat to 325F. Spray a 9×13 inch baking pan lightly with cooking spray. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Press 1/3 of the dough evenly into the pan to form a bottom crust. Refrigerate remaining dough for the top. Bake until firm and the edges are a pale golden brown approx 20 minutes. Allow crust to cool for about 15 minutes.

Caramel Filling:
1 (14 oz) bag caramel candies (about 50 individual caramels), unwrapped
1/3 c. milk or cream
½ tsp. vanilla
1 T. flaky or coarse sea salt (optional) I used this

Place the unwrapped caramels in a microwave safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30 second intervals, stirring after each interval, until smooth. This can also be done in a heavy bottomed saucepan on the stove. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on the caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel layer. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Allow to cool before cutting into squares.

MAKE YOUR OWN LAUNDRY STAIN SPRAY!
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Why you ask? I have 3 boys, and felt I was making the big companies zillions with the bottles upon bottles I used to buy of that stuff! My Aunt Karen told me about her recipe to make her own stain treating spray at our family reunion. I was intrigued and decided to give it a try. I am telling you...if this stuff doesn't get it out, it's probably not ever coming out! I LOVE it, and mix up a new bottle about every week and a half!

1 c. ammonia
1 c. Wisk Laundry Detergent
2 c. water

Combine ammonia, Wisk, and water in a spray bottle. Gently shake back and forth to mix. Spray dierectly on stained clothing and allow to sit for about 5 minutes before washing.

POMEGRANATE SALAD
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One of our Aunts submitted this to a family cookbook we put together. Pomegranates can be a lot of work, but this salad makes it worth it once a year! Really festive for holiday get-togethers!

1 large pkg. raspberry Jello
2 c. boiling water
1 small box frozen, sliced strawberries
1 can crushed pineapple, undrained
2-3 mashed bananas
2 c. diced apples
1 c. chopped walnuts
seeds from 2 large or 4 small pomegranates
3 ozs. cream cheese, softened
1 pt. sour cream
1 (8 oz.) ctn. Cool Whip

Combine Jello and boiling water and stir well. Add frozen strawberries, stirring to cool Jello fast. Add pineapple with juice, bananas, apples, walnuts, and pomegranate seeds. Pour 1/2 the mixture into a 9 X 13 pan and set in fridge to set. Keep the other half at room temperature. Meanwhile, combine cream cheese with sour cream until smooth. Fold in Cool Whip. When first Jello layer is set, spread creamy mixture over top. Set in the fridge for about 10 minutes for it to set up. Pour remaining Jello over top of cream layer. Refrigerate until completely set.

RAISIN FILLED COOKIE BARS
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Our Grandma was famous for her raisin filled cookies. They are a hot commodity at our family reunion auction if someone takes the time to make them from scratch. These taste just as good and take about half the time. Found at Flour Me With Love. Yum!

Raisin filled cookies are one of my favorite cookies! I have a wonderful recipe, but sometimes I don't have the time to make them. So I decided to make them into bars. You still get the gooey raisin filled center and delicious dough, but made in a much simpler way!

Ingredients are as follows:

Dough:
1/2 C. shortening
1/2 C. butter
2 C. brown sugar
2 eggs
3 3/4 C. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

Filling:
2 c. raisins
1/2 c. finely chopped walnuts (optional)
1 T. cornstarch
3/4 C. brown sugar
1/2 tsp. cinnamon
1/2 C. water

Preheat oven to 350 degrees. Place raisins, nuts optional) cornstarch, brown sugar, cinnamon, and water into a small saucepan. Simmer over medium heat until thickened. Turn off heat and allow to cool slightly. Cream shortening, butter, and brown sugar together. Add eggs and mix until incorporated. Add flour, salt, baking soda and vanilla. Mix until completely combined. Cover the bottom of a cookie sheet with saran wrap. Press half of the dough onto the cookie sheet, covering it completely. Using the saran wrap, remove dough, set aside and press the remaining dough onto the ungreased cookie sheet. Cover dough with raisin filling. Flip first layer of dough on top of raisins; covering evenly. Bake in preheated oven for 25-30 minutes or until golden brown.

AUTUMN CHOPPED SALAD
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This is a really tasty salad for a Fall lunch! Found this one at Espresso and Cream. I added chopped cooked chicken to ours to make it a little more like a meal.

6 to 8 c. chopped romaine lettuce
2 medium pears, chopped*
1 c. dried cranberries
1 c. bacon, cooked and crumbled
4 to 6 oz. feta cheese, crumbled
1-2 c. chopped, cooked chicken (optional)
1 c. Poppy seed Salad Dressing and Balsamic Vinaigrette (mixed in about a 70/30 ratio)*

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle with dressings. Serve immediately.

*I bought some pears but they were taking FOR-EV-ER to ripen. I used chopped green apples instead.
*Instead of buying 2 salad dressings, I used poppy seed dressing plus balsamic vinegar to taste.

NO-BAKE ENERGY BITES
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I have seen this recipe all over Pinterest and I finally had to try it. My family really liked it. You can use these as a quick snack, on the go breakfast, or even call it a treat. Original recipe from Smashed Peas and Carrots.

1 c. oatmeal
1/2 c. peanut butter (or other nut butter)
1 c.coconut flakes
1 /3 c. ground flaxseed (love Winco's bulk section for this!)
1/2 c. mini chocolate chips
1/3 c. honey
1 tsp. vanilla

Mix oatmeal, peanut butter, coconut, flaxseed, chocolate chips, honey, and vanilla in a bowl until thoroughly combined. Allow to chill in the frige for half an hour. Once chilled, roll into balls and and place on waxed or parchment paper. Store in an airtight container and keep refrigerated for up to 1 week. These can also be frozen.

CROCKPOT TERIYAKI CHICKEN
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Found via Pinterest from Lake Lure Cottage Kitchen. This was really good but makes a ton so I halved it.

12 boneless skinless chicken thighs (about 3 pounds) or chicken breasts
3/4 c. sugar
3/4 c.  soy sauce
6 T. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 1/2 tsp. cornstarch
4 1/2 tsp. cold water
hot cooked rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. (Breasts instead of thighs will take less time). Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve over rice.

PUMPKIN CHOCOLATE CHIP BROWNIES
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These little goodies are perfect for the season and not too bad for you, either. Found at Chef-In-Training.

1/2 c. pumpkin puree
1 egg
2 egg whites
1 T. oil
1 c. flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
2/3 c. brown sugar, packed
1/2-1 c. chocolate chips

Preheat oven to 350˚F. Line an 11 x 7 inch pan with parchment paper or coat with nonstick spray. In a large bowl, combine pumpkin puree, eggs and oil until smooth. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

HOMEMADE CORN DOGS
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Now that state fair season is over, you can get your fix all winter long with these! They are the next best thing to those expensive fair "pronto pups"!

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
hotdogs
wooden skewers (optional)
oil

Directions:
Combine cornmeal, flour, baking powder, salt, egg and sugar. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hotdogs, too little and your batter when fried will be cracked). Dry off hotdogs with paper towels, coat with flour, and skewer through the center of the corndog. Heat 2" deep oil to 370 degrees F.
Dip skewered hotdogs into batter mix and coat evenly. (Or cut hotdogs in half to begin with and make mini corndogs without a stick.) Fry until golden brown about 2 1/2 minutes.
Let cool and drain on a paper towel.

MEXICAN PENNE

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I like this Taste of Home Recipe because it is so simple but so tasty, too! You can choose the queso dip according to the hotness level you like.

3 c. dry penne pasta

2 c. cubed cooked chicken

1 1/4 c. salsa con queso dip

1/2 c. milk

1/4 tsp. salt

1 can (15 ounces) black beans, rinsed and drained

1 large tomato, chopped

3 green onions, sliced

1/4 c. shredded cheddar cheese
additional toppings (optional): sour cream, cilantro, jalapenos, etc.

Cook pasta as directed on package. Drain. In the same pan, combine chicken, cheese dip, milk, and beans. Season, if needed, with salt. Add cooked pasta and stir to combine. Heat through. Top with chopped tomatoes, green onions, and cheese.

CROCKPOT PUMPKIN BREAD PUDDING
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Another yummy comfort recipe from Taste of Home!

8 slices cinnamon bread, cut into cubes
4 eggs, beaten
2 c. milk
1 c. canned pumpkin
1/4 c. packed brown sugar
1/4 c. melted unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. dried cranberries

SAUCE
(optional)
1 c. sugar
2/3 c. water
1 c. heavy whipping cream
2 tsp. vanilla
(Could also skip the sauce and use a drizzle of caramel or a dollop of whipped cream)

Place bread into a greased 3 or 4 quart crockpot. In a bowl, combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Stir in cranberries. Pour mixture over bread cubes. Cover and cook on low for 3-4 hours, or until a knife inserted in the center comes out clean.
For the sauce, combine sugar and water in a saucepan. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream and mix until smooth. Remove from the heat and add vanilla. Serve warm over bread pudding.

BUFFALO CHICKEN GRILLED CHEESE SANDWICH

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I have a new online obsession. I had to check out what all the fuss was about at Pinterest, and boy am I glad I did! This is the first recipe I tried that I found on there and it was delicious! Original recipe from Closet Cooking. This spicy sandwich is sure to warm you right up!

Per sandwich:

1/4 c. cooked shredded chicken, warm
1 T. wing sauce
1/2 T. mayonnaise (optional)
1 slice cheddar or provolone cheese, room temperature
1 T. red onion, sliced or diced
1 T. crumbled blue cheese, room temperature
sandwich bread
1 T. butter

carrot and celery sticks with blue cheese dressing on the side

Combine the shredded chicken with your favorite spicy wing sauce and mayo (if using). Assemble sandwich in the following order: slice of cheese, shredded chicken, onion, blue cheese. Grill in butter and have extra napkins available!

GARLIC PARMESAN ORZO
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I found this recipe in my Taste of Home magazine. My family went crazy for it! If you haven't tried Orzo before, it's a small little pasta that reminds you of rice. A great little side dish!

2 c. dry orzo
1 tsp. chicken bouillion granules+ water OR chicken broth (can use just water-this just gives it tons of flavor)
1/4-1/2 c. butter (I used 1/4 cup)
1 T. minced garlic
1/4 c. milk
1 tsp. lemon juice
1 T. parsley
1/2 c. grated parmesan cheese
salt and pepper to taste

Cook orzo to package directions in chicken broth (if desired) or until al dente, about 10 minutes. Drain. Meanwhile, in a pan, melt butter and saute garlic slightly. Add milk, lemon juice, parsley, and parmesan cheese. Add cooked orzo and stir to combine. Add salt and pepper if needed.

KNOCK YOU NAKED BROWNIES
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When I first saw this recipe posted by the Pioneer Woman, I thought "Wow! I would love to try those... but don't dare make them and have them all at MY house!" Then I decided to make them as part of a friend's birthday gift. The ones we kept to sample were delicious! You could really make them an over the top dessert by serving them warm with ice cream.

1 box (18.5 ounce) German chocolate cake mix
1 c. finely chopped pecans
1/3 c. evaporated milk
1/2 c. evaporated milk (additional)
1/2 c. butter, melted
40 whole caramels, unwrapped
1/2 c. semi sweet chocolate chips
powdered sugar to sprinkle on top (optional-I didn't)

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until combined. Mixture will be very thick. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with the additional 1/2 cup evaporated milk. When melted and smooth, pour over the brownie base. Sprinkle chocolate chips over the caramel. Top with remaining spoonfuls of brownie batter. Bake for 20 to 25 minutes. Sprinkle with powdered sugar if desired.

SLOW COOKER CHICKEN CAESAR SANDWICHES
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You can feel Fall in the air! Time to dust off the crockpot. Recipe found at The Girl Who Ate Everything.

2 lbs. boneless skinless chicken thighs or split breasts
1/2 to 1 c. of your favorite Caesar dressing (I like Cardini's)
1/2 c. shredded Parmesan cheese
1/4 c. fresh chopped parsley or about 2 tsp. of dried parsley
1/2 tsp. ground pepper
2 c. shredded romaine lettuce
Other toppings, optional such as: sliced tomatoes, diced avocados, etc.
12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

CUCUMBER LIMEADE
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1 medium cucumber, peeled and sliced
1 can frozen limeade concentrate
1 2-liter bottle Fresca

Ice - preferably Sonic Ice

Let limeade concentrate thaw slightly; pour it in a pitcher or punchbowl and add the sliced cucumber. Stir to coat cucumber with concentrate. (DO NOT add water.) Let sit for 10 minutes.

Add the Fresca and stir. Add ice and serve. (Ice from Sonic Restaurant is the best. You want enough so that it is not too sweet.)

This is a really refreshing drink, perfect for summer.

COCONUT LECHES CAKE

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Our Dad grew up pouring milk into the bowl when his Mom made one of her delectable cakes. He passed that on to us and most of us just have to add some milk to the bowl whenever there is cake. The first time I had Tres Leches or "three milks" cake was when my husband and 3 year old made it for my birthday this year. I loved the moistness of it and thought "I need to make this for my Dad and sister because there is no milk needed!" This coconut version is simply to die for. The Sisters Cafe, my waist line does not thank you.

1 box white cake mix (prepared as directed)
1 14 oz. can sweetened condensed milk
1 14 oz. can cream of coconut*
1 c. whipping cream (or Cool Whip)
1/4 c. powdered sugar
1/2 tsp. coconut extract (optional)
shredded coconut, lightly toasted

*Cream of coconut is in the alcoholic mixer section of the grocery store. Do not substitute coconut milk.

Prepare the white cake mix as directed for a 9 X 13 pan. While still warm, poke holes all over the cake with a fork. Whip cream of coconut and sweetened condensed milk together until smooth, then pour mixture over cake. Cover and refrigerate for a few hours or overnight so the cake can absorb the milk mixture. Whip the whipping cream with the powdered sugar. Add coconut extract if desired. Frost the cake and then top with shredded coconut.

SOUR CREAM DILL PASTA SALAD

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This is a favorite pasta salad of our family, especially the girls. I love to make it with fresh dill from Mom's garden! You can also add cooked shrimp or chicken to make it a complete meal.

8 oz. bowtie pasta

1 c. broccoli florets

1 c. sliced cucumber

1 c. c. grape tomatoes

diced onion/onion powder to taste

1 T. dill
1 c. mayonaisse
3/4 c. sour cream
1/4 c. milk
2 tsp. vinegar
2 T. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. onion powder
1/2 tsp. garlic powder

Cook pasta in salted water until al dente. Meanwhile, combine dressing ingredients. Combine pasta with vegetables. Add dressing and stir to coat. Refrigerate a few hours for the flavors to develop.

RASPBERRY BLONDIES

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I found this recipe in All You Magazine. They are really moist and tasty!

1 c. flour

1 tsp. baking powder

1/2 tsp. salt
1/2 c. unsalted butter, softened
1 c. brown sugar, packed
1 egg
1 tsp. vanilla
1/2 c. chopped almonds, walnuts, pecans, or a mixture of kinds
1 c. raspberries

Preheat oven to 350. Spray a 8 inch square pan with cooking spray. Sift together flour, baking powder, and salt. Melt butter ina saucepan over low heat. Stir in brown sugar. Allow to cool slightly. Add the egg and vanilla. Stir in flour mixture just until combined. Stir in nuts. Pour batter into prepared pan. Sprinkle raspberries over the top. Bake about 30 minutes or until blondies are set in the middle.

SPICY GREEN CHILI MAC & CHEESE

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I added shredded chicken to this and it made a yummy, filling lunch. Found in my All You magazine.

2 c. uncooked macaroni
6 T. unsalted butter
1/2-1 small onion, chopped
2 jalapenos, seeded, chopped finely (I used the pickled, bottled kind instead)
1/2 c. flour
4 c. milk, slightly warmed
1-2 cans chopped green chiles, drained
1 c. cheddar cheese, grated
1 c. monterey jack or pepper jack cheese
1 1/2 c. crushed tortilla chips
1-2 c. cooked, shredded chicken (optional)

Cook macaroni as directed on package in salted water; drain. Preheat oven to 375 and spray a casserole dish with cooking spray. Melt butter in a large skillet. Add onions and jalapenos. Saute until softened, about 6 minutes or so. Sprinkle flour over mixture and stir and cook for 3 minutes. Add milk and stir until thick and bubbly. Stir in green chilis. Reserve about 1/2 c. of the cheese for the top and add the rest to the sauce. Stir until melted and smooth. Season with salt if needed. Add cooked macaroni (and chicken it using). Pour into casserole dish. Top with remaining cheese and crushed chips. Bake for 30 minutes or until lightly browned on top and bubbly.

MOM'S BERRY-MALLOW DESSERT
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Crust:
2 c. graham cracker crumbs
1/4 c. chopped pecans
2 T. sugar
1/2 c. butter, melted

Preheat oven to 350. Combine crumbs, pecans, and sugar with the melted butter. Press into 9 X 13 pan (or 2 pie pans) and bake 8-10 minutes or until lightly browned. Allow to cool before adding next layer.

Mallow Layer:
50 large OR 2 1/2 c. miniature marshmallows
1 c. milk
1 tsp. vanilla
4 oz. softened cream cheese (optional-I added this but Mom never did)
2 c. Cool Whip or whipped cream

Melt marshmallows with milk and stir until smooth. Add cream cheese (if using) and vanilla. Fold in Cool Whip. Allow to cool to room temperature. (I found transferring to a cooler bowl and stirring it alot helped it cool down quick). Set in the fridge to allow to set slightly before adding fruit layer.

Berry Layer:
2 10 oz. pkgs (about 3 cups)  frozen berries with juice* (raspberries, blackberries, huckleberries)
1 c. water
1/4 c. sugar (or more if unsweetened, app. 1/2-3/4 c.)
2 tsp. lemon juice
2 T. cornstarch
1 T. butter (optional)

Heat water and sugar together until sugar is dissolved. Dissolve cornstarch in lemon juice and add to boiling sugar water. Cook and stir until very thick. Add berries and butter if using. Pour onto marshmallow layer. Chill until firm.
*IF USING FRESH BERRIES: increase water to 2 cups and cornstarch to 4 T.

ROOT BEER FLOAT ON A STICK

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As if I needed another reason to use sweetened condensed milk. Other than eating it with a spoon. YUM! Recipe from Life Should Be Delicious.

1 1/2 c. root beer (about 12 ozs)
1/2 c. sweetened condensed milk

Combine root beer and condensed milk together with a whisk. Wait until the foam settles down a bit and then pour into plastic/paper cups or popsicle molds. Freeze about an hour or until the popsicle stick will stand upright in the middle. Freeze until firm.

MY INLAW'S BREADED ZUCCHINI

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My inlaws cooked this for my parents the first time they met. It is the only recipe we use now in the summer when zucchini is coming out of our ears!

1 c. flour

4 T. cornstarch

2 T. parmesan cheese

2 T. salad supreme seasoning
2 eggs
3/4 c. milk
1-2 medium zucchini, sliced in 1/2" thick rounds

Combine the flour and cornstarch with a whisk. Add parmesan, salad supreme, eggs, and milk. Whisk until smooth. Pour oil into a large skillet until the bottom is covered. Dip both sides into batter and then fry on both sides, until golden brown. Drain on paper towels and sprikle with seasoning salt (if needed). Good dipped in ranch dressing!