Apple Bread

By Julie Clavell
1 1/4 cup oil
2 cups sugar
3 cups self rising flour
2 tsp. vanilla
3 eggs, beaten
3 or 4 apples, peeled, chopped
1 tsp. baking soda
cinnamon (to your taste)
1 cup nuts

Preheat oven to 350 degrees. Mix everything together! Bake for 45 minutes.

Glaze
Boil 2/3 cup sugar, 1 1/2 sticks butter, 1 tsp. vanilla for 1 minute. Cool off and brush on finished bread.

Oriental Chicken Salad

Salad:
1 lettuce shredded
1 package ramen noodles- chicken flavor
1 cup cooked chicken
2 green onions
almonds


Vinegrette:
1/2 cup white sugar
1/4 cup sesame oil
1/4 cup vegetable oil
1/4 cup rice vinegar
2 Tbs. soy sauce
1 packet chicken seasoning (from ramen noodle soup packet)
1 dash lemon juice
sesame seed

Directions:
In a bowl, mix your lettuce, chicken, and green onions. Add crushed ramen noodles, and cut almonds. For vinegrette, mix everything together, very well. (It's better to make salad/vinegrette right before serving.) Mix salad and dressing together and mix well. Serve imediately!

Bowtie Pasta Salad

By Cherril Anderson

1 - 12 oz. pkg. of bow tie pasta (cooked & drained)
1 - 12 oz. pkg. of colored spiral macaroni (cooked & drained)
20 oz. can pineapple tidbits (well drained)
4 green onions chopped
1 1/2 cup chopped celery
1 cup cashew nuts, whole or chopped
4 cooked chicken breasts cut into 3/4 to 1 inch pieces
1 cup red grapes cut in half
1 cup light mayonnaise
1 - 16 oz bottle Kraft coleslaw dressing
Salt and pepper to taste.

Combine all the ingredients and store in the fridge for 3 or 4 hours before serving,
Makes a large amount.

Crab Pasta Salad

1 box penne pasta
1 bag imitation crab meat
about 3-4 green onions, chopped
1 container cherry tomatoes
about 1-2 cucumber
1 cup italian dressing
1/3 mayonaise
salt
pepper

Boil the pasta. While boiling, cut tomatoes in half. Peel and cut cucumber. Chop crab meat. When pasta is ready, drain it and let it cool off. When it's cooled off add all of your vegetables and crab. Then add salt and pepper. Mix mayonaise and dressing together; pour and mix with salad. Refrigirate until ready to eat.

Bean Dip

By My Aunt Rozaria

1 can Nalley cheddar cheese chili con carne with beans
8 oz cream cheese
Green onion
Mix all, take to microwave for 3 minutes or so. mix well again. Bake in the oven on 375 degrees until bubbling. Remove from oven, add some cheese. You can double or tripple the recipe to make it bigger.

Muddy Buddies

I made this last Saturday, which took me only 15 min! It was so yummy too, it's quick and delicious.

1 cup of semisweet chocolate chips
1/2 cup of peanut butter
1/4 cup of butter
9 cups of chex cereal
1 and 1/2 cups of powder sugar
One teaspoon of vanilla

Put chocolate chips, peanut beutter, and butter in microwave safe bowl. Microwave for 1-1/2 min. Stir until smooth, add in vanilla. In a large bowl add chex cereal. Pour the chocolate mixture on top of it. Stir till evenly coated. Pour mixture into a large bag and add powder sugar. Shake the bag until completely covered with powder sugar.

Ramen Noodle Stir Fry

I learned this recipe at school, and it's quick and delicious! A perfect lunch recipe that brings on a whole new taste for ramen noodles.

Ingredients:
1/2 cup chopped broccoli
1 1/2 cups water
2 packages ramen noodles with the seasoning packet
1 tsp. soy sauce

Peel and slice the carrot thin. Crush the noodles in package. Spray a pan with non-stick cooking spray and place on burner for 30 seconds. Add vegetables to the pan and stir-fry it for 1-2 minutes. Stir in broken noodles, contents of seasoning packet, soy sauce and water. Bring it to a boil. Lower the heat and simmer with the lid on for 4-6 minutes. Stir twice while cooking.

Chocolate Covered Coconut Balls

My mom tried out this recipe from: visualrecipes.com. It was soooo good! One ball is so filling, so it's perfect for a party or special occasion. It's easy and you will enjoy it, especially if you like the Almond Joy candy bar!


2 cups Almonds, chopped or ground
1 14-oz. bag Flaked coconut,sweetened
3 cups (3/4 pounds) Powdered sugar
1 14-oz. can Sweetened condensed milk
1/8 teaspoon Salt
1/2 cup (1 stick) unsalted Butter (omit salt if using salted butter)
1 teaspoon Vanilla extract
3 cups Semisweet Chocolate Chips or chocolate coating bark (If you're using the bark, you can omit the shortening)
3 tablespoons Vegetable shortening, unflavored

In a large bowl, mix nuts, coconut, powdered sugar and salt


Add melted butter, milk and vanilla. Mix well. Refrigerate mixture for at least 30 minutes.




Use a small ice cream scoop or tablespoon to form the mixture into balls.


Roll the balls between your hands to form the ball shape.


Place balls on a cookie sheet lined with wax or parchment paper. Refrigerate for at least 15 minutes.


Mix chocolate and shortening in a metal or glass bowl. Melt chocolate by placing the bowl over a pan of simmering water. Stir occasionally until chocolate is completely melted; then remove bowl from heat.

To chocolate coat the balls, drop 3-4 balls into the chocolate mixture at a time. Use two forks to fish out the coconut balls and allow the excess chocolate to drain off. A plastic fork with the middle two tines broken off works best for this step.


Place chocolate coated balls on a cookie sheet lined with wax paper or parchment paper. Place finished balls in the refrigerator until well chilled. Store at room temperature for up to a week. For longer storage, coconut balls can be frozen in a freezer bag for up to 3 months.

Mom's Special Spaghetti

Ingredients:
1 jar sphagetti sauce (use your favorite brand)
1 jar alfreddo sauce (use your favorite brand)
1 bag cooked, frozen meatballs
1 container of sliced mushrooms, washed

Directions:
Mix everything together in crockpot. Cook it at low setting for about 4-5 hours. Serve it with spaghetti and top it with some parmesan cheese! It's so good and easy.

Chocolate Crazy Cake

Today I made this recipe with my little helper, who is my brother Neil. This is a simple cake to make, but will blow your taste buds away!

By Cherrill Anderson

You'll need
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt

3/4 cup vegetable oil
2 tsp. vinegar
2 tsp. vanilla
2 cups cold water

Preheat oven to 350 degrees. Combine the flour, sugar, cocoa, baking soda, and salt.


In seperate bowl, combine 3/4 cup vegetable oil, 2 tsp. vinegar, 2 tsp. vanilla, 2 cups cold water.


Mix the dry and liquid ingredients together in bowl.


In a greased 9x11 pan, pour in your cake batter. Bake for about 40-50 minutes.


Bon appettit mes ami(es)! This chocolate cake is super moist and delicious. If you'd like, serve it with cream cheese (see banana cake recipe) or chocolate frosting. Enjoy!

Tahitian bread recipe by my cousin Ninirei

Chocolate Delight

By: Grandma Bobby

CRUST
1 C. Flour
1 cube butter, melted
1 1/2 c. nuts, chopped (Walnuts work best)
Mix together, spread in 9x`13 inch pan and bake at 350 (I greased the pan lightly)
degrees for 15 minutes. Let cool.

FIRST LAYER
1 (8 oz.0 pkg. cream cheese, softened
1/2 c. powdered sugar (sifted)
8 oz cool whip

Mix together, spread over crust.

SECOND LAYER FILLING
1 (large box instant chocolate pudding) make per box directions)

Spread over first layer. Top with Cool Whip and chill at least 1 hour.

I am sure any flavor of instant pudding, could be substituted.

Prize Winning Banana Cake with Cream Cheese Frosting

By: Rhonda J

I made this recipe yesterday and it was DELICIOUS! I brought it to a sleepover and it was a great hit. It barely even lasted the night. All was left was the crumbs in the pie tin. If you make this, I guarentee you'll love it! People will be begging you for the recipe.

Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 1/2 to 2 cups white sugar

Garnish
chopped walnuts

Directions
Preheat oven to 275°.


Grease and flour a 9 x 13 pan.


In a small bowl, mix mashed banana with the lemon juice; set aside.


In a medium bowl, mix flour, baking soda and salt; set aside.


In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.


Beat in eggs, one at a time, then stir in 2 tsp vanilla.


Beat in the flour mixture alternately with buttermilk


Stir in banana mixture.


Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.

Remove from oven and place IMEDIATELY into the freezer for 25 minutes. This will make the cake very moist.



For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla. Add white sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.