Fruit Dip

Ingredients:
1-8 oz. package cream cheese softened
1-8 oz. tub cool whip
1 cup powdered sugar

Directions:
Mix all ingredients together.  Dip favorite fruit in and enjoy!

Chicken Rolls

1  8-oz. package cream cheese 4 cups cooked cubed chicken
¼  cup butter, softened           (about 5-6 breasts)
⅛ tsp. pepper                                 1 4-oz. can mushrooms (stems and pieces)
2 cans crescent rolls                   1 cup bread crumbs
½ cup melted butter or marg.

Cream together cream cheese, butter and pepper, fold in chicken and mushrooms.  Roll out rolls, place ¼ cup mixture in each. Seal edges by pinching together.  Dip into melted butter and roll in bread crumbs. Bake on ungreased cookie sheet at 325 for 30-40 minutes. Top with gravy.

Gravy – 2 cans cream of chicken soup and ½  can of milk per can. Heat until desired temperature or make your own gravy from chicken broth.

Serve with mashed potatoes.

* For freezing, prepare chicken rolls without gravy, let cool, and freeze.  Can be warmed in microwave for a quick meal!

Striped Delight

Ingredients:
2 cups flour
1 cup margarine
1-8 oz.  package cream cheese
1 cup powdered sugar
1 tsp. vanilla
20 oz. Coop Whip (works better than whipped cream)
2 small packages  chocolate pudding mix
3 cups milk

Directions:
1.Blend 2 cups flour and 1 cup margarine.  Press into 9x13 pan.  Cook at 350 degrees for 20 minutes or until light brown. Cool.

2.  Soften 1-8 oz. package cream cheese at room temperature.  Beat until soft.  Add 1 cup powdered sugar, 1 tsp. vanilla, and 8 oz. of Cool Whip.  Spread on cooled crust.

3. Mix 2 small (or 1 large) package of chocolate instant pudding with 3 cups milk.  Spread on top of cream cheese mixture.

4. Top with 12 oz. of Cool Whip (and nuts if desired)

Keep Refrigerated.

Chocolate Potato Cake

Ingredients:
1 cup mashed potatoes       2 cups sugar
2 cups unsifted flour               ½ cup milk
2 oz. chocolate*               1 t. vanilla, 1 t. salt
¼ t. baking powder               1 cup chopped nuts
1 cup shortening (add to spuds, hot) 4 eggs

Directions:
Add shortening to potatoes.  Mix sugar, chocolate and eggs.  Add dry ingredients alternately with milk, add nuts.  Bake at 350 for 30 minutes.

*I did 1/4 cup chocolate chips

Carrot-Coconut Cookies

Carrot-Coconut Cookies

1 cup mashed cooked carrots (about 4 medium)

¾ cup sugar

1 cup shortening (part margarine or butter, softened)

2 eggs

2 cups all-purpose or whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup shredded or flaked coconut

½ recipe Orange Butter Frosting

Heat oven to 400°.  Mix carrots, sugar, shortening and eggs.  Stir in flour, baking powder and salt.  Stir in coconut.

Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake until almost no indentation remains when touched, about 8 minutes.

Immediately remove from cookie sheet; cool.  Frost with Orange Butter Frosting.

About 5 dozen cookies

Orange Butter Frosting

3 cups powdered sugar

1/3 cup margarine or butter, softened

About 2 tablespoons orange juice

2 teaspoons grated orange peel

Mix powdered sugar and margarine.  Stir in orange juice and peel; beat until frosting is smooth and of spreading consistency.

Candied Yams

Wash the yams, but don’t peel them.  Cut them into similarly sized chunks.  Cook by boiling or roasting in the oven.  Let cool.  Remove peelings.

Sauce:
½ cup brown sugar
3 tablespoons margarine or butter
3 tablespoons water
½ tsp. salt

Slice the yams and lay them in the pan.  Pour the sauce over the yams.  Bake long enough to warm the yams again–about 25-30 minutes–at 350̊.  Once they are warm, sprinkle marshmallows on top and brown