SWEET AND CREAMY DIP - from Appetizers & Beverages

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1 (8 oz.) ctn. sour cream
3 heaping T. brown sugar
1/2 tsp. cinnamon
1 dash ground ginger

Blend sour cream, sugar, cinnamon and ginger together. Chill.

Note:  Mom said that it was like having a creamy version of cinnamon toast.  Serve with your favorite fresh fruit.

POTATO CORN CHOWDER - from Soups & Salads

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1 lb. frozen hash browns, thawed
1/4 c. chopped onion
1 (15 oz.) can whole kernel corn, undrained
1 (15 oz.) can creamed corn
1 1/2 c. half & half
1/2 tsp. salt                                                
1/4 tsp. pepper

Combine hash browns, onion, both corns, half & half, salt and pepper in a 3 to 4 quart slow cooker.  Mix.  Cover.  Cook for 7-8 hours on low setting.  Makes 4 main dish servings.

Note:  Bill rarely used a crock pot, but this was one exception.  He loved adding corn to many dishes. 

BROCCOLI BAKE - from Vegetables & Side Dishes

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3 eggs, slightly beaten
1 c. cheddar cheese, grated
1 (16 oz.) pkg. chopped broccoli, thawed
1 c. cottage cheese
1/4 c. butter, melted

Combine eggs, cheese, broccoli, cottage cheese and butter.  Put in buttered baking dish.  Bake at 350 degrees for 45-60 minutes or until bubbly.

Note:  Try substituting cauliflower for broccoli.

CATALINA CHICKEN - from Main Dishes

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3 lbs. chicken (thighs, legs or breasts)
1 bottle Catalina salad dressing
1 pkg. dry onion soup mix
1 sm. jar apricot jam

Place chicken in baking dish.  Mix dressing, soup mix and jam.  Pour over chicken.  Bake at 350 degrees for 1 hour.  Serves 8-10.

Note:  This dish bursts with flavor.

SIMPLY DELICIOUS MUFFINS - from Breads & Rolls

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2 c. self-rising  flour
2 c. ice cream
2 1/2 T. butter, melted

Blend flour and ice cream together.  Batter may be lumpy.  Fill lightly greased muffin tins about 3/4 full.  Spoon a teaspoon of butter over the top of each muffin.  Bake at 350 degrees for 20 minutes.

Note:  Ice cream makes these muffins creamy with a touch of sweetness.  Try different flavors on ice cream.  Makes 10.

TRIPLE FUDGE CAKE - from Desserts

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1 pkg. chocolate pudding, prepared and cooked
1 pkg. devil's food cake mix
1/2 c. nuts, chopped
1/2 c. chocolate chips

Blend cake mix into hot pudding.  Pour into greased 9 X 13 pan.  Sprinkle nuts and chocolate chips over batter.  Bake at 350 degrees for 35-40 minutes or until done.  Serves 8-10.

Note:  This makes a chewy, rich cake with "instant frosting".

PUDDING COOKIES - from Cookies & Candy

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1 (4 oz.) instant pudding mix, any flavor
1 1/2 c. dry biscuit mix
1/2 c. canola oil
1 egg, slightly beaten

Mix pudding mix, biscuit mix, oil and egg together.  Form cookie batter into balls.  Place on cookie sheet.  Press down with fork.  Bake at 375 degrees for 10-12 minutes or until done.  Makes about 3 dozen cookies.

Note:  They are moist and so good!

KIDS' SNACK MIX - from This & That

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1 c. teddy bear graham cereal
1 c. animal crackers
1 c. miniature pretzels
1 c. plain M & M's
1 c. yogurt covered raisins

Combine graham crackers, animal crackers, pretzels, M & M's and raisins together in a bowl.  Mix well.  Serves 10.

Note:  Kids will love making this mix and eating it, too!  Store in an air tight container.