RECIPE NAME: Decadent Peanut Butter Pie

INGREDIENTS:
1 cup cream peanut butter, plus 2 Tbs., divided
1 (8 oz) pkg. cream cheese, softened
1/2 cup sugar
1 (12 oz) container frozen whipped topping thawed and divided
1 prepared chocolate pie crust
1 (11.75 oz) jar Smucker's Hot Fudge spoonable Ice Cream Topping, divided

HOW TO MAKE THIS:
Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on High for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers.

Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

MY NAME: Sherry Hickerson

RECIPE NAME: BUCKEYE TREATS

INGREDIENTS:
1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup butter, softened
1/2 tsp. vanilla
4 cups semisweet chocolate chips

HOW TO MAKE THIS:
Combine peanut butter, sugar, butter and vanilla. Dough will look dry. Roll dough into balls about 1-inch in diameter and place on cookie sheet lined with wax paper. Insert toothpick into each ball (to be used as handle during dipping) and chill in freezer until hard (about 1/2 hour). Melt chocolate chips. Use top of double boiler over very low heat for best results (other chocolate gets grainy texture). Dip frozen dough balls in the chocolate using toothpick as handle. Leave small circle of dough uncovered to make it look like buckeye. Place buckeyes back on cookie sheet and refrigerate for 2 hours.

MY NAME: Sherry Hickerson

RECIPE NAME: MINT OREO BALLS

INGREDIENTS:
1 (17 oz) pkg. mint oreos, crushed (double stuffed is better)
1 (8 oz) pkg. cream cheese, softened
2 cups semi-sweet chocolate chips
1 Tbs. shortening

HOW TO MAKE THIS:
Mix oreos and cream cheese with a mixer on high. Roll into 1-inch balls. Refrigerate 2 hours. Melt chocolate chips and shortening on low heat. Dip balls in chocolate. Place on wax paper to dry and refrigerate for an hour. Makes 36-42 balls.

Can also be made with regular oreos. 

MY NAME: Tiffany Browder

RECIPE NAME: BAKE POTATO DIP

INGREDIENTS:
1 (8 oz) container of sour cream
1 (8 oz) of WHIPPED cream cheese
1 pkg. shredded cheddar cheese
1 pkg. real bacon pieces
1 pkg. dry ranch dressing mix
Chopped chives (optional)


HOW TO MAKE THIS:
Mix all the ingredients together in a bowl.  Cover with foil and bake in the oven on 350 degrees for 1 hour. Eat with wheat thins or potato chips.  

Can also be cooked in a bread bowl, but will need to cook longer.  

MY NAME: Tiffany Browder

RECIPE NAME: ALL DAY MAC & CHEESE

INGREDIENTS:
1/2 lb. elbow macaroni, cooked
1 1/2 cup milk
4 cups shredded cheddar cheese
12 oz. evaporated milk
1 tsp. salt
1/2 tsp. black pepper
1 egg
1/2 stick butter

HOW TO MAKE THIS:
Place cooked macaroni in slow cooker coated in cooking spray (don't forget to spray with cooking spray!). Add evaporated milk, regular milk, egg, salt, pepper and 3 cups cheese. Mix well. Cut butter into slices and place on top of mixture, sprinkle with remaining cheese. Cover and cook on low setting for 5-6 hours or until the mix is firm and golden around the edges. Do not remove cover or stir until finished cooking.

MY NAME: Tiffany Browder - original recipe from Ashley Mathis

RECIPE NAME: CHRISTMAS SMELL

INGREDIENTS:
1 quart Pineapple Juice
1 quart water
1 quart apple cider
2 pieces fresh ginger, peeled
3 cinnamon sticks
1 Tbs. whole cloves
1 Tbs. whole allspice
1 Tbs. pickling spice

HOW TO MAKE THIS:
Place all the ingredients in a large saucepan over high heat, bring to a boil and boil for several minutes. Lower the heat and simmer, leaving the pan on the back of the stove simmering. Add more liquid as necessary. Do not drink!

MY NAME: Janna Stegall - from Jan Karon's Mitford Cookbook

RECIPE NAME: APPLE BUTTER PUMPKIN PIE

INGREDIENTS:
1 cup apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp. ginger
3 eggs, slightly beaten
3/4 cup evaporated milk

HOW TO MAKE THIS:
Preheat oven to 425 degrees. Combine apple butter, pumpkin, sugar, salt and spices. Mix well, then stir in eggs. Gradually add milk and mix well. Pour into a 9-inch pie shell and bake for 40 minutes or until set. Garnish with praline pecans and bake a few more minutes.

MY NAME: Janna Stegall - from Paula Dean's Southern Thanksgiving

RECIPE NAME: ALMOND GINGER OAT BARS

INGREDIENTS:
1 cup flour
1 cup oats
1 cup crushed ginger wafers (World Market has great ones)
1/2 tsp. baking soda
1 cup sliced almonds
1/2 tsp. salt
3/4 cup melted butter
2 tsp. vanilla
25 Ghirardelli Chocolate squares (any flavor)

HOW TO MAKE THIS:
Stir together first 7 ingredients, then add your melted butter and mix well. Spray a 9x13 pan and pat mixture into pan. Bake 30 minutes at 350 degrees. Remove from oven and lay chocolate squares over bars and put in oven and bake for 3 minutes. Spread chocolate and let cool.

MY NAME: Janna Stegall

RECIPE NAME: FIREY FRITTERS

INGREDIENTS:
1 (11 oz) can corn niblets, drained & rinsed
8 oz fresh crabmeat, roughly chopped
2 fresh Scotch Bonnets or habernero chiles, stemmed, seeded and minced
1 fresh Serrano or Jalapeno chiles, stemmed, seeded and minced
2 small shallots, finely chopped
2 cloves garlic
1 egg, beaten
2 Tbs. water
1/4 cup all purpose flour
1/4 cup baking soda
1 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. salt
3 Tbs. canola oil
Lime wedges, (optional for garnish)

HOW TO MAKE THIS:
Blend the corn into a coarse paste in a food processor, but do not puree'. Transfer to a blow and add the crab, chiles, shallots, garlic, egg and water. Mix well. In another bowl, mix together the flour, baking soda, spices and salt. Add to the corn mixture and stir gently to combine.

Preheat oven to 250 degrees and line a large baking sheet with paper towels.

In a large frying pan over high heat, heat oil to 375 degrees. Carefully drop large spoonfuls (each about 2 or 3 tablespoons) of the mixture into the oil until as many have been added as can fit without touching. Fry on each side until golden brown, about 2 minutes total. Using a slotted spoon, transfer to the paper towel lined baking sheet to drain. Repeat for remaining fritters. (The fritter may be made 15 minutes ahead of serving and kept warm in a 250 degree oven). Serve hot, garnish with lime wedges.

MY TIP: Don't make this unless you like HOT & Spicy! Prep time: 45 minutes Serves: Chileheads - about 20 fritters

MY NAME: Michelle Faries

RECIPE NAME: CHOCOLATE NUT CLUSTERS (CROCK-POT METHOD)

INGREDIENTS:
1 (16 oz.) jar unsalted dry-roasted peanuts
1 pound salted cashew pieces
8 oz. almonds, chopped
12 ounces semisweet chocolate chips
1 (8 oz) bar German Sweet Chocolate, chopped
2 ounces semi-sweet baking chocolate, chopped
1 1/2 pounds vanilla bark or almond bark, chopped

HOW TO MAKE THIS:
Place nuts in bottom of 3-quart crock-pout and stir to mix. All all of the chocolate. Cover and cook on low for 1 1/2 to 2 hours until chocolate is melted. Stir well, then drop by tablespoon onto wax or parchment paper. Refrigerate until set. Yield: 120 pieces

MY TIP: Any combination of nuts may be used.

MY NAME: Barbara Reese

RECIPE NAME: BEST BANANA PUDDING

INGREDIENTS:
4 cups milk
2 (16 oz) containers of Cool Whip
2 small boxes instant vanilla pudding
1 can sweetened condensed milk
1 package coconut macaroon cookies
1 box vanilla wafers
8 bananas sliced

HOW TO MAKE THIS:
Combine in electric mixer: pudding prepared per directions on box, sweetened condensed milk and cool whip.

Line pan with wafers and bananas. Pour enough pudding to cover wafers and bananas. Repeat until pudding is gone. Top with coconut macaroon cookies

Cover and refrigerate 12 hours before serving for best results.

MY NAME: Lyndi Jones

RECIPE NAME: BACON WRAPPED WATER CHESTNUTS

INGREDIENTS:
1 lb. bacon
2 cans whole water chestnuts
1 cup soy sauce
1 cup ketchup
1 cup sugar
1 Tbs. BBQ sauce

HOW TO MAKE THIS:
Cut bacon in half. Wrap each water chestnut with bacon and secure with toothpick. Marinate in soy sauce (at least 30 minutes). Drain off soy sauce. Bake in 350 degree oven for 45 minutes. Drain off bacon grease.

Mix ketchup, sugar and BBQ sauce together. Pour mixture over wrapped chestnuts. Move chestnuts around with toothpicks to cover them with the sauce. Bake an additional 45 minutes.

MY NAME: Marcia Browder

RECIPE NAME: BROWN SUGAR ORANGE PECANS

INGREDIENTS:
1 egg white beaten until stiff
1/2 cup firmly packed brown sugar
2 tsps. orange zest
1/2 tsp. ground nutmeg
4 cups pecan halves

HOW TO MAKE THIS:
Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. In large bowl, combine beaten egg white, brown sugar, zest, and nutmeg. Add pecan halves tossing gently to coat. Spread in single layer on prepared pan. Bake for 10-15 minutes or until lightly browner. Let cool completely. Store in airtight container.

MY NAME: Penny Riley

RECIPE NAME: STEVEN'S CINNAMON ROLLS

INGREDIENTS:
BISCUIT DOUGH:
3 cups all-purpose flour
2 Tbs. baking powder
3/4 tsp. salt
1/2 cup shortening
1 cup milk

THE INSIDES:
2 Tbs. butter (melted)
1/4 cup sugar
2 tsp. cinnamon (use as much as you want - I use 2 1/2 tsp)

GLAZE:
1 cup powdered sugar
1/2 tsp. vanilla
Milk measured Tbs. by Tbs. as needed

HOW TO MAKE THIS:
Mix flour, baking powder and salt together and cut shortening into just as you would in making biscuits. I throw it all into a mixing bowl and use the Kitchen Aid mixer with the mixing paddle. Do this for one minute. Then add milk and continue mixing until the milk has been worked through thoroughly.

Put a couple of Tbs. of flour on the counter and kneed the dough 10 times. (Why? I don't know. That's what the instructions that I follow say to do, so I do it. Plus it makes it look like I really know what I'm doing! If you really want to know why, ask Alton Brown.)

Throw some more flour on the counter surface and flatten dough with rolling pin into a rectangle. I stretch it out to 20-22 inches by about 9-10 inches, but experiment with it to see what you like. The size of the rectangle will ultimately impact the size and thickness of the cinnamon roll.

At this point stop and mix the sugar and cinnamon in bowl until it is all blended. Now spread the melted butter (about 20 seconds in the micro) over the dough. Then using a spoon, sprinkle the cinnamon/sugar mixture over the butter. If you want, put extra along one of the long edges (this is where you will start the roll in the next step).

Roll up the dough tightly beginning on the long edge. To slice the dough, you will need a long piece of thread. The technique is to wrap the thread around the dough and put the end of the thread so that the thread slices through the dough. Use whatever process you want to get the number of cinnamon rolls you want out of the dough. If I can roll the dough out to 20-20 inches long, I can get 16 medium size rolls which works great for our family.

Place rolls in a greased muffin pan and bake at 400 degrees for 12-14 minutes. While rolls are cooking, mix the powdered sugar, vanilla, and milk in a bowl until smooth and of desired constancy. Careful with the milk - it is easy to get too much.

When cinnamon rolls are done, lay them out on a platter and spoon the glaze over them. This makes a great Sunday morning breakfast, if you are not going to first service, that is!

MY NAME: Steven Carrizal

RECIPE NAME: COOKIE BARS

INGREDIENTS:
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand Milk
2 cups chocolate chips
1 cup peanut butter chips (or butterscotch chips)

HOW TO MAKE THIS:
Melt butter in baking dish in oven. Pour graham cracker crumbs evenly over melted butter. Pour Eagle Brand milk evenly over graham cracker crumbs. Sprinkle chocolate chips and peanut butter chips (or butterscotch chips) on top of that. Bake at 350 degrees for 20-25 minutes and then cut into bars after cooling.

MY NAME: Marcia Browder from Tiffany Browder

RECIPE NAME: TEXAS "CAVIAR"

INGREDIENTS:
2 cans black-eyed peas, drained
1 can whole kernel corn, drained
1 can Rotel, drained
2 cups chopped red bell pepper
1/2 cup jalapeno, chopped
1/2 cup chopped onion
1 - 8oz. bottle Italian Dressing
1 - 4oz. jar chopped pimento, drained

HOW TO MAKE THIS:
In a large bowl, combine all ingredients and stir gently to blend. Refrigerate overnight. Serve with corn chips.

MY NAME: Pat Knox from Barbara Lindsey

RECIPE NAME: FATHER TIM'S BAKED HAM

INGREDIENTS:
Vegetable oil for greasing the pan
1 cup brown sugar
1/2 cup molasses
1/2 cup bourbon
1 cup orange juice
2 Tbs. Dijon mustard
1 Tbs. whole cloves
1 (6-8 lb.) smoked ham

HOW TO MAKE THIS:
Preheat the oven to 350. Lightly grease a large baking dish and set aside. Combine the sugar and molasses in small saucepan and melt over low heat. Remove from the heat, add the bourbon, orange juice, mustard, and cloves and mix well. Remove the skin and fat from the ham and place in the baking dish. Make 1/4 inch cuts in the ham in a diamond pattern. Pour the glaze over the ham. Bake for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest portion of the ham registers 140, basting every 15 minutes with the glaze. Remove the ham from the oven and cool in the pan. Remove from the pan and refrigerate. Pour the pan drippings into a bowl and refrigerate. When ready to serve the ham, remove the fat from the top of the drippings, remove the whole cloves, warm it up, and serve it with the ham.

MY NAME: Janna Stegall - From the Mitford Cookbook

RECIPE NAME: MINT CHOCOLATE BARK CANDY

INGREDIENTS:
2 cups semi-sweet chocolate chips
1 cup white chocolate chips
1 tsp. vegetable oil
1 tsp. peppermint extract
2 drops green food coloring

HOW TO MAKE THIS:
Line a cookie sheet with wax paper. Melt semisweet chips over medium-high heat (either in a bowl on top of a pot of simmering water, or in microwave). Stir until smooth. Pour melted chocolate onto wax paper in cookie sheet and spread to about 1/4 inch thickness.

Using the same method, melt the white chocolate chips with the oil. Add the peppermint extract and food coloring. Stir well.

Pour the white chocolate mixture over the chocolate layer and spread to about 1/8 inch thickness. Drag the tip of a butter knife through the layers to create swirls.

Refrigerate until firm (about 30 minutes).

Remove the bark from the pan. Peel off the wax paper. Using a cutting board and a sharp knife, cut into about 2 dozen bars. Store in an airtight container in the refrigerator.

MY NAME: Bonnie Peeters

RECIPE NAME: CHOCOLATE TRUFFLES

INGREDIENTS:
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
3 cups powdered sugar
4 pkg. (32 squares) Baker's Semi-Sweet Chocolate, divided
1-1/2 tsp. vanilla

HOW TO MAKE THIS:
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.

Add 12 squares of melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.

Shape into 1-inch balls.

Dip the in-inch balls into the remaining squares of melted chocolate. Decorate and refrigerate.

MY NAME: Dena Gattis

RECIPE NAME: GRAPE JELLY MEATBALLS

INGREDIENTS:
2- 12 oz. jars Heinz Chili Sauce
1 - 32 oz. jar Grape Jelly
1 bag meatballs

HOW TO MAKE THIS:
Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.

MY NAME: Marcia Browder

RECIPE NAME: APPLE TARTS

INGREDIENTS:
1 can refrigerated biscuits
Apple pie filling
Cinnamon
Sugar

HOW TO MAKE THIS:
Press a refrigerated biscuit into a muffin tin cup, lining the sides and bottom with the dough. Place a spoonful of apple pie filling in the biscuit. Sprinkle cinnamon and sugar over the pie filling. Bake at 350 degrees for 12 to 15 minutes.

MY NAME: Marcia Browder

RECIPE NAME: SAUSAGE PINWHEELS

INGREDIENTS:
1 lb. ground breakfast sausage uncooked (any kind)
1 package Pillsbury crescent rolls
1 cup shredded cheese - sharp Cheddar Mexican 4 -cheese - your preference (cheese is optional)

HOW TO MAKE THIS:
Roll out crescent rolls and press and seal perforations. Spread uncooked sausage onto crescents. Sprinkle cheese on top of sausage (if using cheese). Tightly roll up like cinnamon rolls and cut. Bake at 350 degrees until golden brown.

MY NAME: Mary Perry

RECIPE NAME: TIRAMISU TRIFLE

INGREDIENTS:
1 1/2 Tbs. instant coffee granules
3/4 cups warm water
1 - 1 1/2 (10.75 oz) frozen pound cake (I like Sara Lee brand)
1 (8 oz) package cream cheese
2 1/2 cups whipping cream (divided use)
1/2 cup sugar
Coffee liqueur or coffee syrup
Toffee bits
Cocoa

HOW TO MAKE THIS:
Stir together coffee granules and 3/4 cup warm water until granules are dissolved. Let cool. (Note: can add small amount of liqueur or flavoring to the coffee mixture if desired.)

Cut pound cake into large cubes and drizzle or brush coffee mixture onto cubes.

Beat cheese, sugar and 1/2 cup of whipping cream at medium speed with electric mixer until creamy.

Beat remaining cream at medium speed until soft peaks form. Fold into cheese mixture. (Note: can also add small amount of liqueur to cheese/cream mixture if desired)

Place layer of cake cubes in bottom of large trifle dish.

Cover with layer of cheese/cream mixture.

Sprinkle with toffee bits.

Repeat layering 3 times.

Top final cheese/cream layer with toffee bits and sprinkling of cocoa. Could also include toasted almond slivers in layers and on top if desired.

MY NAME: Mary Perry

RECIPE NAME: CHOCOLATE CHIP CAKE

INGREDIENTS:
1 4.5 oz. package chocolate instant pudding
1 yellow cake mix
1 8 oz. carton sour cream
3 eggs
3/4 cup oil (canola)
3/4 cup water
3/4 cup chocolate chips (semi-sweet)

HOW TO MAKE THIS:
In large bowl, stir cake mix and pudding mix together. Add sour cream, eggs, oil and water. Mix for 4 minutes with electric mixer. Fold in chocolate chips. Pour into greased and floured bundt pan. Bake at 350 degrees for 55 minutes. Cool in pan for 15 minutes. Carefully turn out onto serving plate. Dust with powdered sugar.

MY NAME: Lori Hill

RECIPE NAME: PECAN TOFFEE

INGREDIENTS:
1 cup butter
1 1/2 cups sugar
1 Tbs. white corn syrup
3 Tbs. water
1 cup pecans
8 oz. Hershey bar

HOW TO MAKE THIS:
Melt butter in large heavy saucepan. Add sugar, syrup and water. Cook over medium heat, add chopped pecans. Cook to 300 degrees (hard crack), watch closely after 280 degrees. Spread out quickly on buttered cookie sheet. Break chocolate over toffee, heat will melt it, spread evenly. May garnish with finely chopped nuts. Allow to cool (in fridge works well) then break in pieces. Store in air tight container.

MY NAME: Roberta Dockery

RECIPE NAME: FROSTED CREAMS

INGREDIENTS:

CREAM:
1 cup brown sugar
3/4 cup margarine
1 egg
1/2 cup molasses

MIX TOGETHER:
1 tsp. cream of tartar
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
2 1/2 cups flour

HOW TO MAKE THIS:
Add the dry ingredients to the creamed mixture, alternating with 1 cup hot water, beginning and ending with the dry things. Pour into a greased jelly roll pan. Bake at 350 degrees for 12-15 minutes. Frost with vanilla icing.

MY NAME: Jenny Norton

RECIPE NAME: HOT WINGS DIP

INGREDIENTS:
1 lb. cooked, shredded chicken
16 oz. cream cheese, softened
1 cup ranch dressing
1 cup wing sauce (or to taste)

HOW TO MAKE THIS:
Mix all together (may need to be heated) and eat with chips.

MY NAME: Trisha Lana

RECIPE NAME: GRAPE AMBROSIA

INGREDIENTS:
2-3 lbs. red/purple grapes
8 oz. softened cream cheese
8 oz. low fat sour cream
1/2 cup brown sugar
1/2 - 3/4 cup powdered sugar
1/2 cup chopped pecans

HOW TO MAKE THIS:
De-stem grapes, wash & pat dry. Mix together cream cheese, sour cream and powdered sugar. Add grapes, mixing until well covered. Refrigerate overnight. Just before serving, sprinkle with brown sugar and toasted pecans. To toast: pre-heat oven to 350 degrees. Put chopped pecans on cookie sheet- turn oven off and place pecans in oven for 5 minutes.

MY NAME: Cathy Cates

RECIPE NAME: AMANDA'S PEANUT CANDY

INGREDIENTS:
1 package yellow cake mix
1/3 cup butter
1 egg
3 cups miniature marshmallows
2/3 cup karo
1/4 butter
2 Tbs. vanilla
10 oz. package peanut butter chips
2 cups rice crispies
2 cups salted peanuts (not dry roasted)

HOW TO MAKE THIS:
Heat oven to 350 degrees. Combine yellow cake mix, 1/3 cup butter and egg. Press into 9x13 inch pan. Bake 12-18 minutes or until golden brown.

Sprinkle with marshmallows and return to oven. Bake 1-2 minutes or until marshmallows puff. Cool.

While cake mixture is cooling, in a large sauce pan combine karo, 1/4 cup butter, vanilla and peanut butter chips. Heat until chips are melted and smooth.

Remove from heat and stir in rice crispies and peanuts. Pour over marshmallow mixture.

MY NAME: Susan Martin (by way of my niece Amanda)

RECIPE NAME: APPLE CASHEW SALAD WITH POPPY SEED DRESSING

INGREDIENTS:
2 Granny Smith apples, diced
1 cup Monterrey Jack Cheese, diced
Half to whole head Romaine lettuce, chopped
1 cup cashews
Briana's brand Poppy seed dressing, half a bottle/desired amount

HOW TO MAKE THIS:
Combine all ingredients and serve chilled. This is a crowd pleaser!

MY NAME: Laura Staples

RECIPE NAME: WHITE CHOCOLATE-MACADAMIA FUDGE

INGREDIENTS:
3 cups (18 oz) white chocolate morsels
1 1/2 cups miniature marshmallows
1 (14 oz) can sweetened condensed milk
2 tsp. grated orange rind
1 tsp. vanilla extract
1/8 tsp. salt
1 cup chopped macadamia nuts, toasted

HOW TO MAKE THIS:
Line a 9" square pan with aluminum foil, lightly grease foil.

Cook first 3 ingredients in a heavy saucepan over medium heat, stirring constantly, 10-11 minutes or until smooth. Remove from heat, and stir in orange rind, vanilla and salt until blended. Stir in nuts.

Pour fudge into prepared pan. Cover and chill at least 4 hours or until firm. Cut fudge into squares and store in refirgerator. Yield: 2 pounds

MY NAME: Karen Lawson

RECIPE NAME: FAVORITE CHEESE BALL

INGREDIENTS:
8 oz. cream cheese
2 cups sharp cheddar cheese, grated
1/2 cup sour cream
1/4 cup finely chopped green pepper
2 Tbs. powdered ranch dressing mix

HOW TO MAKE THIS:
Soften cream cheese. Combine all ingredients except 1/2 cup of the grated cheese. Form into ball or log shape. Roll it in the leftover grated cheese*. Cover and refrigerate until serving with crackers.

MY TIP:
*I like rolling cheese balls in grated cheese because it does not become soggy like pretzels and not everyone likes nuts.

MY NAME: Kim Moody

RECIPE NAME: SOUTHWEST CHEESECAKE DIP

INGREDIENTS:
16 oz. cream cheese, softened
2 cups sharp cheddar cheese, grated
2 cups sour cream, divided
3 eggs, room temperature
2/3 cup salsa
1 pkg. taco seasoning
1 medium can green chilies
Chips and/or crackers

HOW TO MAKE THIS:
Combine cheeses, beat until fluffy. Stir in 1 cup of the sour cream and the taco seasoning, mix. Beat in eggs one at a time. Fold in chilies. Pour into a 9 inch springform pan. Bake at 350 degrees for 40 minutes or until center if rim. Remove from oven, cool 10 minutes. Spoon on rest of sour cream and return to over for 5 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Pour salsa over cake when ready to serve. Serve with chips and/or crackers.

MY NAME: Shirley Sawyer

RECIPE NAME: KITCHEN SINK CHOCOLATE CHIP COOKIES

INGREDIENTS:
1 cup plus 2 Tbs. flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar (can use 1/4 cup of Splenda brown sugar)
6 Tbs. granulated sugar (can use 6 Tbs. Splenda)
1 large egg
1 1/2 tsp. vanilla extract
3 cups semisweet chocolate chips (I use milk chocolate chips)
1 cup pecan halves
1 cup walnut halves (I use chopped)
1 cup blanched whole almonds, toasted and coarsely chopped

HOW TO MAKE THIS:
Position rack in middle of oven and preheat to 350 degrees. Line 2 or 3 baking sheets with parchment paper.

Sift flour, baking soda and salt into a medium bowl, set aside.

In a large bowl, use an electric mixer on medium speed to beat butter, brown sugar and granulated sugar until smooth, about 1 minute. Add egg and vanilla and blend about 1 minute (mixture may look slightly curdled). On low speed, add flour mixture, mixing just until it is incorporated. Mix in chips & nuts until evenly distributed.

Drop well-rounded tablespoons of dough unto prepared baking sheets, about 2 inches apart. Bake one sheet at a time until edges are lightly browned, about 14 minutes. Cool cookies on sheets for 10 minutes. Store in tightly covered container at room temperature for up to four days (if they last that long).

MY NAME: Laura Kellum

RECIPE NAME: ALMOND STRUSEL-CHERRY CHEESE BARS

INGREDIENTS:

BASE AND TOPPING:
1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds

FILLING:
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 Tbs. Gold Medal all-purpose flour
1 tsp. almond extract
2 eggs
1 can (21 oz) cherry pie filling

HOW TO MAKE THIS:
Heat oven to 350 degrees. Spray bottom and sides of 13x9 inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz. cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.

Meanwhile, in large bowl, beat 20 oz. cream cheese, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.

Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

MY NAME: Donna Carter

RECIPE NAME: CHICKEN AND TORTELLINI SOUP

INGREDIENTS:
2 1/2 cups water
1 can cream of chicken soup
1 medium carrot, chopped (1/2)
1 small onion, chopped (1/3 cup)
1 tsp. dried Italian Seasoning, crushed
1/8 tsp. butter

HOW TO MAKE THIS:
In a large saucepan, stir together all of the above. Heat to boiling. Reduce heat and simmer for 20 minutes.

THEN ADD:
2 cups packaged cheese tortellini (refrigerated section)
1 cup fresh or frozen chopped broccoli (petite or small florets)
1 1/2 cups chopped cook chicken (about 2 breasts)
Stir in tortellini and broccoli. Cover and simmer 15 minutes or until tender. Stir in chicken and fresh snipped parsley.

Serves 4 - must be doubled or tripled for a group!

MY NAME: Donna Carter

RECIPE NAME: MAPLE WALNUT CRISPS

INGREDIENTS:
44 club crackers (2 1/2 in x 1 in)
1 cup unsalted butter, cubed
1 cup packed brown sugar
2 Tbs. maple syrup or (corn syrup)
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/3 cup finely chopped almonds
1/4 tsp. maple flavoring or (vanilla flavoring)

HOW TO MAKE THIS:
Place crackers in a single layer in a parchment paper-lined 15 in x 10 in x 1 in baking pan. Set aside.

In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil: cook and stir for 3-4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers.

Bake at 350 degrees for 10-12 minutes or until tops appear dry. Cool completely on a wire rack. Break into pieces. Store in an airtight container. Yield: 44 crisps

MY NAME: Norma Norton (Leah Daily's Mother)

RECIPE NAME: SAUSAGE PUFFS

INGREDIENTS:
8 oz. cream cheese
1 lb. ground sausage, browned
1 bunch green onion, chopped
2 packages of Crescent rolls

HOW TO MAKE THIS:
Lay the crescent rolls together to make a rectangle. Cut in 6 squares. Put 1 tsp. filling in each. Pull up corners like a kiss. Bake at 375 for 11 minutes Cook on bottom rack for 16 minutes. Yields 48

Awesome Brunch food from my friend and wo-worker Carrie Ney Torres

MY NAME: Leah Daily

RECIPE NAME: MOTHER'S SOUTHERN GINGER BREAD

INGREDIENTS:
3/4 cup shortening
3/4 cup molasses
3/4 cup sugar
2 eggs
3 cups flour
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1 cup boiling water
2 tsp. baking soda
1/2 tsp. baking powder
1 Tbs. vanilla

HOW TO MAKE THIS:
Mix shortening, molasses, sugar, eggs, flour, and spices together. Add baking soda to boiling water and then to the mixture. Beat in baking powder and vanilla. Cook at 350 degrees until done.

MY TIP:
This was my grandmother's recipe. It was traditionally served hot on Christmas morning with butter melted on top.

MY NAME: Teri Burgoon

RECIPE NAME: TEXAS CAVIAR

INGREDIENTS:
1 (15 oz) can black beans, drained
1 (15 oz) can black-eyed peas, drained
1 (15 oz) can corn, drained
1/2 onion, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 Tbs. minced garlic
l bunch chopped fresh cilantro
1 pint cherry tomatoes, quartered
a little lime juice
1 (8 oz) bottle zesty Italian dressing
1 bunch green onions, chopped

HOW TO MAKE THIS:
Mix everything together except fresh cilantro and lime juice. Cover and chill in the refrigerator approximately for 2 hours. Toss with desired amount of fresh cilantro and lime juice.

MY TIP:
Serve with chips

MY NAME: Jane Bland

RECIPE NAME: IDELLA'S FROZEN SALAD

INGREDIENTS:
1 cup buttermilk
1 cup sugar
1 - 16 oz. can of crushed pineapple
3 mashed bananas
1 large carton of cool whip

HOW TO MAKE THIS:
Mix all ingredients together and freeze. Cut into squares and serve.

MY TIP:
You can add red and green maraschino cherries for a festive touch.

MY NAME: Georgia Dolgener