Peter (O) Henry Bars

INSTRUCTIONS:
1 cup white karo syrup
1 cup sugar

Bring to full rolling boil (a rolling boil doesn't stop boiling even when stirred) Take off heat, add 1 cup peanut butter Add 6-7 cups rice krispies Mix and pat into 9x13" pan (not packed)

Put 2 cups chocolate chips on top Melt in low temperature oven (200-250 degrees) Cut into squares. Cool in fridge. Cut again.

Chicken Marinade

INGREDIENTS:
1/2 cup soy sauce
1/2 cup water
2 tablespoon lemon juice
1 tablespoon brown sugar
2 tablespoons vegetable or canola oil
1 clove garlic or garlic powder
1/4 teaspoons pepper
1/4 teasspoon liquid hot pepper sauce (optional)

INSTRUCTIONS:
Combine and let marinate as long as possible. Great on chicken, beef or pork Make extra for chicken salad the next day. Grill or bake

Toll house Pie

INGREDIENTS:
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter melted and cooled to room temperature
6 oz. or 1 cup semisweet chocolate chips (I use milk chocolate chips)
1 cup chopped nuts if desired

INSTRUCTIONS:
1 9" frozen deep dish pie shell preheat 325 degrees beat eggs till foamy, add flour and sugars, blend well blend in melted butter, stir in chocolate chips pour into pie shell, bake 1 hour, serve with whipped cream

Pull Apart Caramel Rolls

INSTRUCTIONS:
1 pkg Rhodes frozen dinner rolls (24)
1 stick melted butter
1 package butterscotch pudding (non-instant)
1/2 cup brown sugar
1 teaspoon cinnamon
1/2-3/4 cup chopped pecans (optional)
generously greased bundt pan

INGREDIENTS:
Sprinkle pecans on bottom of greased pan. Wedge 24 rolls on top of nuts. DO NOT STACK. Mix brown sugar, pudding and cinnamon. Sprinkle over rolls. Melt butter. Drizzle over rolls. Cover with greased wax paper. Let rise 8 hours or overnight. Bake 350 degrees 25 minutes (or till done) Cool 10-12 minutes Invert pan to release rolls. Wash hands and enjooooooooy!

Sour Cream Sugar Cookies

INSTRUCTIONS:
1 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla

cream together add

1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon baking soda
3 1/2 cups flour
1/8 teaspoon nutmeg (optional)

mix. chill. roll. bake 350 degrees 7-10 minutes greased pan (makes a small batch) frost

Cauliflower Soup

INGREDIENTS:
1 medium cauliflower cut up and cook slightly
2 tablespoons flour
2 cups canned chicken broth
2 cups half and half
1/2 teaspoon worcestershire sauce (or more to taste)
3/4 teaspoon salt
1/4-1/2 cups margarine
3/4 cup chopped onions
2 cups grated velveeta cheese

INSTRUCTIONS:
Drain cauliflower and reserve 1 cup water. Melt butter in 3 quart pan. Add onions. Cook till tender. Blend in flour and broth. Bring to boil-stirring add cauliflower water 1/2 and 1/2 worcestershire sauce and salt. Add cauliflower-boil-add cheese, add more to taste.

PoppySeed Cake

INSTRUCTIONS:
1 package yellow or white cake mix
1 cup water
1/2 cup oil
4 eggs
1 package lemon instant pudding
4 tablespoons poppy seeds (I use about 2 tablespoons)

Bake in greased bundt pan at 350 degrees for 35-45 minutes glaze while warm.

 Glaze: 1 tablespoon cinnamon 1 tablespoon butter 1 teaspoon lemon juice 1/2 cup powdered sugar (I add milk to desired consistency)

Carrot Casserole

INGREDIENTS:
-12 or 14 large carrots sliced
-1 onion chopped Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon dried mustard
- 2 cups milk
- 1/8 teaspoon pepper
- 1/4 teaspoon celery salt
-1/3 lb. cheddar cheese
- 3 cups buttered bread crumbs

 INSTRUCTIONS:
Cook carrots until tender, drain well. Sauté onions in butter and make white sauce. Arrange in layers of carrots, sauce, cheese and top with buttered bread crumbs. Bake 35 minutes at 325 degrees.

Chicken Chalupas

INGREDIENTS:
- 4-5 large chicken breast halves
- 2 cans (10.5 oz each) cream of chicken soup
- 1 small can green chili peppers- diced or chopped
- 1 small can ripe olives - sliced
- 1 pt. (2 cups) sour cream
- 3 or 4 green onions sliced (optional)
- 2 cups (8 oz) shredded Monterey Jack Cheese
- 1 dozen flour tortillas
- 2 cups (8 oz) shredded cheddar cheese

INSTRUCTIONS:
Cook chicken breasts, skin, bone and dice; set aside (may be done in advance and refrigerated, covered) In large bowl combine soup, chili peppers, olives, sour cream, and green onions. Add Monterey Jack Cheese. Remove 2 cups of mixture and add diced chicken. Place chicken mixture into tortillas, not too full, and roll-up. Place in 2 large dripper pans so they are somewhat separated, spoon remaining soup mixture over top-sprinkle with cheddar cheese. Cover, bake at 350 degrees for 40-50 minutes.

Cornbread

1 c. melted butter
1 ½ c. sugar
2 c. buttermilk
4 eggs
1 tsp salt
1 ¼ c. cornmeal
2 ¾ c. flour
1 ½ tsp soda

Melt butter adding cornmeal and flour last. Stir with spoon or wire wisk. Bake 30-45 min @ 375 degrees.

I usually half this recipe and bake it in a 9x9 pan.

Super Yummy Chocolate Cake

1 Chocolate Fudge Cake Mix
1 sm chocolate instant pudding
1/2 cup sugar
3/4 cup water
3/4 cup oil
4 eggs
8 oz sour cream
1 cup milk chocolate chips
1 tsp vanilla

Preheat oven to 350 degrees.Grease and flour a bunt pan. Mix together cake mix, sugar, water, and oil. Beat in eggs one at a time. Stir in sour cream, chocolate chips, and vanilla. Pour in to prepared bunt pan and bake for 45-50 min.

Icing
5 tablespoons cocoa
5 tablespoons butter melted
Let cool
Add 2 cups powdered sugar
And about 1/4 cup hot water so that icing is thin but not runny
Pour over cake