MISSISSIPPI MUD

Layer 1...
1 cup flour
1/2 cup butter
1/2 cup chopped nuts
2 tbs. sugar

Mix and press into a 9x13 pan.  Bake 15 minutes at 350*.  Chill.

Layer 2...
1 cup powdered sugar
8oz. cream cheese
1 cup Cool Whip

Mix and layer on baked, cooled crust.

Layer 3...
2 small packages of cook and serve chocolate pudding

Cook as directed.  Cool 5 minutes.  Pour over 2nd layer and chill.  Top with Cool Whip.

PEANUT BUTTER COOKIES

1 cup sugar
1 cup brown sugar
1/2 cup shortening
1 cup peanut butter

Cream together.  Then add...

2 eggs
1/2 tsp baking soda
1/2 tsp salt
1 1/2 baking powder
2 cups flour
(1/4 to 1/2 cup milk if too dry)

Roll into balls and place on cookie sheet.  Flatten with a fork, criss cross.  Bake 375* for 10-12 minutes.

CINNAMON SNAPS

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
Additional sugar

In a mixing bowl, cream shortening and brown sugar.  Add egg and molasses.  Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture.  Roll into 1 inch balls, then roll in additional sugar.

Place 2 inches apart on ungreased baking sheets.  Bake at 350* for 10-12 minutes or until cookies are set and tops are cracked.  Remove to wire racks to cool.  Yield: 4 1/2 dozen.

BACON WRAPPED JALAPENO THINGIES

(Recipe adapted from Pioneer Woman)

30 whole fresh jalapenos, 2-3 inches in size

2 8oz. packages cream cheese, softened

2 packages Hormel Black Label bacon, cut in half

Put some latex gloves on before working with the jalapenos!!  Chop tops off and slice jalapenos in half length-wise.  With a spoon remove the seeds and white membrane (leave a little in you like things HOT!)  Smear softened cream cheese into each jalapeno half.  Wrap jalapeno halves with 1/2 slice of bacon.  Secure by sticking a toothpick through the middle.  (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.) Bake on a pan in a 375* oven for 20-25 minutes.  If it still doesn't look brown enough, turn on the broiler for a couple of minutes to finish it off.  Serve immediately, or they are also still yummy at room temperature.

THE EASIEST HOMEMADE VANILLA ICE CREAM

2 quarts half and half

2 cans sweetened condensed milk

1 tbsp. vanilla

1/2 cup sugar

milk

Add first 4 ingredients to your ice cream maker canister.  Add milk up to manufacturers recommended fill line on canister.  Mix well.  Run machine according to your ice cream makers directions.  Enjoy!

CORN CHOWDER

1 lg. onion, chopped

1/4 cup butter

package of bacon

2 cans cream of potato soup

1 can cream corn

1 can whole kernel corn

8 oz. cream cheese, softened

2 can evaporated milk

salt, to taste

pepper, to taste

cayenne pepper, to taste

Saute onions in butter.  Meanwhile, in a different pan cook bacon until crisp.  Add cream cheese to sauteed onions and stir until mostly melted.  Stir in evaporated milk, potato soup, corn and cream corn.  Add salt, pepper and cayenne as desired.  Crumble bacon and add to soup.  Add flour to some of the bacon grease and add to soup.  Done!

QUESADILLA CASSEROLE

1 lb. ground beef

1/2 cup chopped onion

2- 8oz. cans tomato sauce

1- 15oz. can black bean, drained and rinsed

1- 8 3/4oz. can whole kernel corn, undrained

1- 4 1/2oz. can chopped green chiles, undrained

2 tsp. chili powder

1tsp. cumin

1tsp. minced garlic

1/2 tsp. oregano

1/2 tsp. crushed red pepper (optional)

6 flour tortillas

2 cups shredded cheddar cheese

Brown beef and onion in large skillet on medium high heat; drain.  Add tomato sauce, beans, corn and green chiles; mix well.  Stir in all of the spices except red pepper.  Bring to a boil.  Reduce heat to low; simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13x9x2 inch baking dish sprayed with no-stick cooking spray.  Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef mixture and cheese.

Bake in preheated 350* oven 15 minutes or until heated through.  Let stand 5 minutes before serving.