Cranberry-Pineapple Jello

1 can (20 oz.) Crushed Pineapple, in juice, undrained
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
2/3 cup Walnut Pieces
1 Apple, chopped

DRAIN pineapple, reserving juice. Add enough water to juice to measure 2-1/2 cups; pour into saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.

STIR in remaining ingredients; spoon into 24 paper-lined muffin cups.

REFRIGERATE 2-1/2 hours or until firm. Remove liners before serving.

Note: I didn't do the muffin thing. I just put it in a 9 X 13 pan.

Chex Muddy Buddies

9 cups Rice Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Hoppin John

1 1/4 cup dry black eye peas (1/2 lb dry)

1 meaty ham hock (1 Cup)

1 bay leaf

1/2 tsp dried thyme

1/2 small onion, chopped

1/2 cup celery, chopped finely

1/2 tbsp green pepper

salt & pepper, to taste

hot sauce, to taste

Soak peas overnight. (Quick soak: cover peas with 6-8 cups water; bring to a boil, reduce heat & boil 2 mintues. Remove from heat and allow to stand 1 hour.)

Drain beans and cover with 6 cups fresh water. Add ham hock, bay leaf, thyme, onion, celery, & pepper. Bring to a boil, reduce heat to simmer, cover and simmer 2-3 hours or until peas are tender. Remove bay leaf and correct seasonings to taste.

Vanilla Pods

Vanilla pods can be found in the spice section of the grocery store. Beware: they are a little expensive.

Ris Kreme (Almond Rice)

6 cups milk
2 cups rice
1 pod vanilla
1 almond
1/4 cup sugar
2 cups whipping cream

Bring the milk to a boil, add the rice and cut up vanilla. Stir until the milk begins to boil again. Put a tight fitting lid on and let the rice simmer over a very low flame for 1 hour without touching it. Remove from heat and keep covered until ready to use. When completely cool add the sugar, the blanched almond and the stiffly whipped cream. It will be lumpy when cool but breaks apart when you add the sugar.

*To blanch an almond I put a cup of water in the microwave for 1 1/2 to 2 minutes. Then place almond in water until skin becomes soft and can be slid off.

*I make half of this recipe for my family of young children.

German Chocolate Cake

Bake a German Cake as directed on box. I did two rounds.

Frosting:
1/2 cup butter
1 1/2 cup brown sugar
2/3 cup evaporated milk
2 tsp vanilla
1 1/2 cups coconut
1 1/2 cups chopped pecans

Cook butter, brown sugar, milk, and vanilla until thickened, about 12-15 minutes. Then add coconut and pecans. Stir until thick enough to spread.

Frosting the sides is difficult and I found that it requires a pat and hold technique to keep it on the sides. Maybe let the frosting cool a bit before frosting. I've also read that you should frost between layers and top. Frosting the sides is just for a pretty look, not part of the TRUE German Chocolate Cake.

You can save a ton of money if you buy the nuts and crack and chop them yourself.

Pumpkin Soup

1/2 pound hot sausage, diced
1/4 cup butter
4 green onions
1 teaspoon dried thyme
30 oz canned pumpkin

1/4 cup maple syrup
5-7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream

Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
Add syrup, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately with a dollop of whip cream or sour cream.

*******You have to puree. . . make sure you do NOT skip this step. I also have tried this with regular sausage, but the hot sausage is so much better.