Tina's Spinach dip

1 pkg.(10oz) Frozen chopped spinach, Thawed and WELL drained
1 Cup. Sour cream
1 Cup. mayonnaise
1 Envelope of Good Season Italian Salad dressing... (the dry season)
1 Can (8oz) water chestnuts, Drained and sliced

MIX all together.. let chill.

I like to serve it in a round bread bowl.. if you cant find one. Put in a dip dish and serve with sliced Baguette Bread

Puppy chow

(of the human kind- please dont give it to your pooch)

Puppy Chow

1box of chex (your choice of flavor, I like rice)
1 1/4 chocolate chips (they say semi sweet, I like milk chocolate)
2/3 c Peanut butter (creamy)
4 1/2 tsp of butter
1 teaspoon vanilla (optional) I have used sugar free vanilla syrup for coffee or left it out
1 2/3 c powdered sugar

1. Large bowl dump in cereal. They say to use a 2 gallon plastic bag for the powdered sugar, I use a big plastic bag.
2. microwave c.chips, PB, butter, and vanilla (optional) on high 1 minute, stir, put in for another 25-30 seconds stir till smooth.
3. mix cereal with microwaved stuff, coating evenly.
4. Place the new mixture into bag, and shake till coated.
5. Dump back into large bowl, & enjoy!

Sweet and Sour Sauce

From Jenn over at I hate whine
She has pics on her site so click if you want to see them :)

Sweet and Sour Sauce :

1/4 cup Soy Sauce

1/4 cup Vinegar

2 cups Ketchup

2 cups Water

1 1/3 cups Brown Sugar

Add as much or as little chopped onion as you like.

Add as much garlic powder as you like .

I'll be honest I never ever follow this, I use the list to make sure I don't forget anything . However I just eyeball it for everything , sometimes it's a little more red and sometimes it's a little darker !

All of my kids love it, and for years my daughter would never eat rice unless it was like this. As far as the meatballs , just make them however you usually do .

Bacon & Water Chestnuts

From My SIL, Suzanne..........


Here is a recipe for an appetizer that my dad brought over last Christmas everyone loved them. Nana and Jackie went nuts over them...they couldn't eat enough...it is an appetizer...not sure if it is what you are looking for, but in any case, you may want to try them sometime. Love you...

Bacon & Water Chestnuts

2 - 5 oz cans drained whole water chestnuts
1 lb bacon (thin sliced & cut in half)

~Cut any large water chestnuts in half and wrap in bacon using toothpicks to hold.
~Place in 9 X 13 baking dish and bake @ 350 degree for 1 hour.
~Drain grease off.
(Can do the night before and finish up with sauce next day)

Sauce

~Mix 1 cup white sugar with 2/3 cup catsup, then pour mixture over baked water chestnuts and bake approximately another 30 minutes longer
~ Be careful not to let the sugar burn, so keep checking on them during the 30 minute. ENJOY

Easy Peasy Chicken Nuggets

Krimsin's~

Easy Peasy Chicken Nuggets

At least 2 lb of raw chicken cubed or bite sized.
Corn Flakes (4 cups)
Basil (2tsp)
Grated Parmesan Cheese (2 cups)
1/2 cup butter (optional)

Mix corn flakes, basil, Parm, in bowl or bag. Crush them together (great for kids to do) till in small bits. Place in large microwavable bowl set aside.
Chicken can be either dipped in butter to assist in coating or stir in chicken till all coated in mixture. Cook in microwave on high for 6 minutes. Stir bottom chicken to top repeat cooking.
Take out and look at nuggets. White all the way through, you are done, if not, cook another three minutes after re stirring.
Serve with your favorite sauces.

Stuffed Mushroom

Jimmy Dean sausage, Hot (the kind that comes in a tube)
Cream cheese- 1 block/package
Mushrooms- 2 containers

Cook the sausage and add the cream cheese. Stir together until the cream cheese melts. wash mushrooms and take out the stems. Fill with mixture. Pop into 350° oven until golden brown.

the mixture also goes good on your favorite cracker.

CALIFORNIA QUESADILLAS

The 1st recipe is not my own. This is Sheryl's and is very yummy. It's great because you personalize it to your own taste. Have fun and enjoy!!!

CALIFORNIA QUESADILLAS

2-1/2 cups (10 oz.) shredded Monterey Jack cheese

1 jar (6-1/2 oz.) marinated artichoke hearts, drained and chopped

1/3 cup chopped pitted ripe olives

2/3 cup salsa

1/4 cup loosely packed chopped fresh cilantro

12 (6- or 7-inch) flour tortillas

3 tablespoons butter or margarine, melted

Additional salsa for serving

Preheat oven to 450 degrees. In large bowel, combine cheese, artichokes, olives, 2/3 cup salsa and cilantro; mix well. Brush one side of tortilla with butter. Place, buttered-side down, on baking sheet. Spoon one sixth of cheese mixture on tortilla; spread to within 3/4 inch of edge. Top with second tortilla; press firmly. Brush top lightly with butter. Repeat with remaining tortillas, cheese mixture and butter. Bake 10 minutes or untillightly browned. Cool five minutes. Cut into wedges; serve with additional salsa.

Yield: 6 servings