BACON WRAPPED WATER CHESTNUTS
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I will always think of my cute little nephew when I make these. I made these for our Christmas day get together and he was shoving these things in his mouth as fast as he could!

1 c. brown sugar
1c. ketchup
Depending on how many you need:
1-2 cans whole water chestnuts
bacon (not thick sliced)

In a glass baking dish, combine brown sugar and ketchup. Wrap each water chestnut with a 1/3 of a piece of bacon and secure with a toothpick. Coat with sauce. Bake at 375 until bacon is done. (app. 30 minutes)

HAM AND CHEESE RIGATONI

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3 T. butter, divided

1/4 c. fine dry breadcrumbs (I used Panko)

8 oz. rigatoni pasta (or other shape)

2 T. all purpose flour
2 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
4 oz. cooked ham, cubed
1/2 c-1 c. green vegetable such as cooked spinach, broccoli, or peas (optional)
4 oz. mozzarella cheese, shredded*
2 oz. provolone cheese, shredded*
2 oz. fontina cheese, shredded*
1/4 c. parmesan cheese, grated*
*I was lucky to have a combo of these cheeses in one bag that I used for this recipe. Gotta love Tillamook!

Melt 1 T. butter. Add breadcrumbs, and toss well. Set aside. Cook pasta according to package directions. Set aside, and keep warm. Melt remaining 2 T. butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Add ham, vegetable if using, and cheeses, stirring until cheeses melt. Add cooked pasta to cheese mixture and stir to combine. Pour into a buttered 2 quart baking dish. Cover and bake at for 20-25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 5 additional minutes or until golden.

I used this sauce recipe but if you are in a hurry, this is a good time saver.

RANGER COOKIES

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When I shared these with a friend once, she asked me if these were "clean out the cupboard cookies". I guess they kind of are!

1 c. brown sugar

1 c. white sugar

1 c. butter

2 eggs

1 tsp. vanilla
1 T. peanut butter
2 c. flour
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 c. oatmeal
3/4 c. corn flakes
1 c. crispy rice cereal (like Rice Krispies)
1 c. chocolate chips
1 c. coconut
1 c. m & m's

Preheat oven to 350. Cream together butter and sugars. Add eggs and vanilla. Add sifted flour, soda, baking powder, and salt. Stir in oatmeal, corn flakes, rice cereal, chocolate chips, coconut, and m&m's just until combined. Bake for 10 minutes.

PRETZEL JELLO SALAD (OR DESSERT)

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Our Mom usually makes this for holidays and it is usually requested for family potlucks too. She always makes the raspberry version using raspberries from her garden. She always serves it as a side but it is good enough to be dessert also.

2 c. pretzels, crushed
1/3 c. melted butter
3 T. sugar

Preheat oven to 400. Combine pretzels, butter, and sugar. Press into a 9 X 13 pan. Bake for 5-8 minutes or until very lightly browned. Allow to cool completely.

1 (8 oz) pkg. cream cheese, softened
1 c. sugar
1 c. crushed pineapple, drained
1 (9 oz) ctn. Cool Whip

Beat cream cheese and sugar until smooth. Add pineapple and then fold in Cool Whip. Spread over cooled pretzel layer. Refrigerate until set (30 minutes-1 hour).

2 small pkg. raspberry Jello
2 c. boiling water
fresh or frozen raspberries (app. 2 cups)
(could use coordinating Jello/fruit combinations such as strawberry, too)

In a bowl, combine Jello and boiling water and stir until dissolved. Refrigerate until partially set. Add raspberries (thawing and draining them first if necessary). Pour over cream cheese layer and refrigerate until firm.

CASHEW CHICKEN

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I have a confession. Every recipe posted on our blog has been tried by my sister or I first and must be deemed "blog-worthy" -aka- the majority of those it was served to would want it again. I am short on main dish recipes and decided to post one I would LIKE to try but haven't yet. I'm posting this as-is but when I do make it, I'm sure I will have to cut down the amount of oil. If you try it before me, be sure to come back and let me know how you like it! Found at Amanda's Cookin.

3 large boneless chicken breast fillets, cut into bite sized pieces

2 T.cornstarch

2 tsp. salt
2 tsp. sesame oil
2 T. soy sauce
1 tsp. sugar
5 T. canola oil, separated
2 c. cashews
1 tsp. fresh ginger, minced
4 cloves garlic, minced
3 stalks celery, leaves and ends removed, cut into thin slices
1 small onion, peeled & cubed
6 oz. snow peas
6 green onions, cut into 1" pieces
3 tsp.cornstarch
1 1/2 T. Hoisin sauce (find in the asian food section)
3/4 c. chicken stock

Place chicken pieces into a bowl. Add cornstarch, stir to coat. Mix together salt, sesame oil, soy sauce, and sugar. Add to the chicken and stir to combine. Set aside to marinate.Heat 2 tablespoons of the oil in a wok and quickly stir fry cashews until golden brown. Remove to paper towels to drain.Add 1 tablespoon of oil to pan. Add the garlic and ginger and stir fry for 1-2 minutes. Add 1-2 more tablespoons of oil and fry chicken for 3 to 4 minutes. Add snow peas, celery and cubed onion. Stir fry 3-4 more minutes.Add cashews and green onions and stir fry another minute or so. Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens. Good served over rice.

SKOR CAKE

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1 box chocolate cake mix+cake mix ingredients

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 ctn. Cool Whip or whipped cream

3 Skor candy bars or English Toffee Baking Bits

Bake chocolate cake as directed on the box in a 9 X 13 pan. Combine sweetened condensed milk and caramel together. While cake is still warm, pour mixture over top of cake. Refrigerate about 1 hour. Frost with Cool Whip, then sprinkle with candy bars.

FRITO SALAD

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This goes quickly at our family potlucks!

1 c. chopped tomato
1 c. chopped green pepper
1 c. diced celery
1 c. diced onion
1 can kernel corn
2 cans kidney and/or black beans
1 small bottle Catalina dressing
1 small bag Fritos, chili cheese or original flavor

Combine tomatoes, peppers, celery, onion, corn, and beans with dressing. Refrigerate a few hours or overnight, stirring occasionally. Right before serving, stir in Fritos. This doesn't keep real well, because the Fritos get soggy.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

RANCH DIP FOR VEGGIES

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This thick and rich dip is a great one for veggie trays at big get-togethers.

1 c. sour cream

1 c. mayonnaise

1 tsp. Bon Apetite Seasoning (I don't use)

1 T. dried parsley

1 tsp. dill

1 T. minced onion

Combine sour cream, mayo, and seasonings. Chill for a few hours to allow flavors to blend. Serve with assorted cut veggies or chips.