Sweet & Sour Chicken Wraps

In 1 bowl, mix together:
1/3 C flour
1 C sugar
2 tsp garlic salt
1 tsp pepper

In a separate bowl, mix together
1 C vinegar
1 C chicken broth
2 Tbsp soy sauce
1/3 heaping Cup ketchup

Other ingredients:
1-2 lbs chicken
1 package tortillas

Whisk dry ingredients into bowl with wet ingredients until well blended.
For freezing: Put sauce in gallon ziploc bag with chicken.
When ready to cook: Pour sauce & chicken into crock pot.
Cook approx 8 hours on low (until chicken is done & separates easily).
Shred chicken if desired when done cooking.
Serve with tortillas & any other desired toppings.

Cherry Bars

 Ingredients:
1 3/4 c. sugar                  
1 c. butter                     
1 t. vanilla                       
4 eggs                        
3 c. flour 
1 1/2 t. baking powder 
1 can of cherry pie filling   
 1 1/2 c. powder sugar
2 T. milk
1/2 t. almond extract
{powder sugar, milk, and almond extract make the glaze to go on top}

Press 1/2 of the batter in a jelly roll pan.  Place 1 can of cherry pie filling on top, then drop the rest of the batter by spoonfuls on top of the pie filling. Bake at 350 for 35-45 minutes.  Glaze while bars are still hot. I also like to add cream cheese when I add the cherries, I just take chunks of cream cheese and flatten it with my fingers and randomly place it. But you don't have to do that! That's just the way we like them.

*Submitted by MaryJo Scott

Chocolate Crepes with Raspberry Sauce

YUMMY VALENTINE RECIPE!!!! 
Ingredients:

• 1 cup fat-free milk
• 1/2 cup fat-free evaporated milk
• 2 egg whites
• 1 egg
• 1 cup all-purpose flour
• 1/4 cup plus 1/3 cup sugar, divided
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 4-1/2 teaspoons cornstarch
• 1 cup water
• 4-1/2 cups fresh or frozen raspberries, thawed, divided
• Reduced-fat whipped cream in a can
• 1 teaspoon confectioners' sugar

Directions:

• In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
• In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
• Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
• Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
• Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
• Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.

Christmas Strata

We love to prepare this Christmas Eve, put it in the fridge overnight for all the flavors to soak together, then pop it in the oven while the presents are being opened Christmas morning.

1 lb ground sausage
1 cup grated cheddar cheese
4-6 slices bread
dash pepper
6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard

Spray 9 x 13 pan. Tear bread & layer in pan with sausage & cheese. Beat eggs, mix with remaining ingredients. Pour over bread mixture. When ready, bake at 350 for 35-40 minutes.

Merry Cherry Christmas Fudge

*This recipe was submitted by Rosemarie Swallow

Cooking spray

36 maraschino cherries with stems

1 Package (12 oz) Semi Sweet chocolates morsels

6 -1 oz squares bittersweet baking chocolate chopped

1 can (14 oz) sweetened condensed milk

1 tsp maraschino cherry juice

1 cup chopped pecans

Melt chocolates in double boiler or in microwave (stirring every 30 seconds) until smooth. Add sweetened condensed milk and cherry juice to chocolate mixture. Then stir in chopped pecans. Lightly spray an 8 in square pan with cooking spray and spoon in chocolate mixture. Dry cherries with a paper towel and place them in chocolate with tops of cherries and stems still showing. Cover and chill until chocolate settles and becomes firm. Cut fudge into 36 pieces. Keep refrigerated in air tight container.

TURKEY Cupcakes

This recipe was submitted by Ashley Braegger
 Ingredients:
Cake mix and ingredients to make it.
Candy corns
Chocolate frosting

You mix a cake mix like the box says and bake cupcakes instead of a cake. When the cupcakes cool you frost them with chocolate frosting. Then you add candy corns to make it look like it has a tail. I made rice crispy treats and then rolled them into little balls and covered them in chocolate for the head. I stuck the head on the cupcake using a toothpick. Then added some candy corns for the feet!!! It's a cute, easy, and FUN little family tradition that I do every year for my nieces and nephews and they LOVE it!!!

Pumpkin Chocolate Chip Muffins

This is a recipe I just found in a magazine. It is SO SIMPLE and OH SO YUMMY!!!!
(you can  make this two different ways so I will post both)

Ingredients:
2 yellow or white cake mixes
1 lg can (29 oz) of solid packed pumpkin (NOT the pie filling)
1 12 oz  bag of milk chocolate chocolate chips
 Preheat oven to 350* (This makes about 30 cupcake sized muffins)

You mix the cake mixes and the pumpkin together really well then add the chocolate chips. THAT'S IT!!! (DO NOT do what the cake mix tells you to)
Then put your muffin wrappers in your muffin tins. Fill the batter almost to the top of the wrapper. Bake for about 20~23 mins. (Mine baked for about 21 mins. I used a toothpick to see if they were done) Let cool or eat nice and warm these were a HUGE hit at my house this morning!!!
Have a HAPPY THANKSGIVING!!!!

** The other way to make this is to use
1 yellow or white cake mix
1 sm can (15oz) of solid packed pumpkin (NOT the pie filling)
1/2 bag of milk chocolate chocolate chips
Everything else is done the same way. This only makes about 20

Orange Jell~O Salad

This is my Mom's recipe, but I add a couple of things!!!
Ingredients:
1Lg. container of Cool Whip
1Lg. container of cottage cheese
1Lg. Orange Jell~O
1 15oz. can of Mandarin oranges (drained)
1 20 oz. can of crushed pineapple (drained, I added this)
1/2 bag of mini marshmallows (I added this)
Get a LARGE bowl and put the Cool Whip, Cottage Cheese, and Orange Jell~O in it and mix WELL. Then you add the oranges, crushed pineapple, and marshmallows and mix well again. Put a lid on the bowl and refrigerator at least one hour before serving!!!  This is way YUMM~O!!! ENJOY!!!

Jourdain's Beef Stew

Ok this recipe is one that I totally made up!!! It turned out WAY YUMMY!!! You cook it in the crock pot!!!

Ingredients:
6~8 Lg. potaoes
5~6 Lg. carrot sticks
4 Lg. sticks of celery
1/2 yellow onion finely chopped
1~3 lbs. of beef stew meat
2 Beef Stew Pkts.
First of all you will need to peel the potatoes and carrots then chop them to desired size. Chop the celery and onion as well and put them all in the crock pot. Mix together! Then in a separate pan  brown the beef stew meat. I didn't cook it all the way through because it will cook in the crock pot as well. Add the stew meat once its browned.
Then I got two Beef Stew Mix pkts. In a separate bowl  I added 6 cups of HOT water to the pkt mixes and stirred it together really well, then poured it over all veggies and meat in the crock pot, and gave it a quick stir. I turned the crock pot on HIGH for about 6 hours. If you want to cook it on low you would do it for about 8 hours. I just check the veggies and when they are tender it is done!!! I hope you ENJOY this as much as we did!!!! :)

SIMPLE Pumpkin Chocolate Chip Cookies

Ingredients:

• 1 (15 ounce) solid packed pumpkin in the can (NOT pumpkin pie filling)
• 1 (18 ounce) box spice cake mix
• 1 (12 ounce) package milk chocolate chips 
• THAT'S IT!!! DO NOT MIX THE CAKE MIX LIKE THE BOX SAYS!!! 

Directions:

1. Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 15-18 minutes.