Super Easy Chocolate Treasure Puffs

by KaLisi Trentadue
A yummy treat or snack! Kids and adults love 'em!

Ingredients:
Refrigerator Cresant Rolls
Chocolate chips

Directions:
Unroll cresant dough, and place 8-10 chocolate chips on each triangle. Roll them up carefully and bake according to directions on the can. (usually about 12 minutes)

Variation: Can also fill with a teaspoon of jam.

Watermelon Lemonade by Suzie Romans

In a blender;

Put 6-8 cupfuls powdered lemonade with 2-3 cups water or frozen (with 2 cans water)

2 cups watermelon cut up with no seeds

3-4 big springs fresch mint

1-2 cup orange juice

10-12 ice cubes

Blend and then add a 2 liter of 7-up.

Refreshing and yummy.

Fudgy Chocolate Pie by Suzie Romans

1/2 c margarine or butter

3/4 cup sugar
1/3 cup cocoa
1/4 cup flour
2 eggs
1 tsp vanilla

Nuts sre optional

Melt margarine and stir in sugar, cocoa and flour. Remove from heat. Beat in eggs one at a time and then vanilla. Pour into a well greased 9" pie tin. Bake at 350 for 15 min (center will be soft). Let cool 5-10 minutes. Serve warm or cold. Can top with whip cream or ice cream.

Orange Rhodes Rolls by Angela Clark

12 rhodes dinner rolls

1 medium orange rind

1/2 c sugar

1/4 c butter, melted

Citrus Glaze:

1 c powdered sugar

1 TB butter, melted

3 TBS orange juice

1/2 tsp vanilla extract

Mix grated orange rind with sugar. Roll each roll into 9-inch rope and tie in a loose not. Roll each knot in melted butter and then in orange rind mixture. Place on large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap; bake at 350 for 15-20 minutes. Remove from oven, place on cooling rack, and brush with citrus glaze while still warm.

Asian Pasta Salad by Amanda Cracroft

Dressing:

1/4 cup sesame seeds

1/4 cup chopped parsley

1/3 cup red wine vinegar

1/3 cup soy sauce

1/2 cup canola oil

3 T sugar

1/4 teaspoon salt and pepper

Combine all the ingredients in the blender. Make the night before.

Salad:

1/2 cup chopped green onions (about 1 bunch)

1 12 oz. bag of bow tie pasta - cook until al dente

1/4 cup slivered almonds - sugar in a skillet pan and cool

4-6 chicken breasts - cook however you want and then cut into chunks or slices

3-4 peppers: red, green, yellow, orange - chopped (the little peppers from Costco are fabulous and can be cut into rings, discard the seeds; use 6-8 of these.)

Fresh spinach

Combine the chicken, pasta, green onions, and peppers the night before or early the morning of the party...add 3/4 of the dressing and keep in the fridge in a sealed container. Add the remaining dressing, almonds and fresh torn spinach right before serving and toss all together *this is important because otherwise the spinach will be ruined. And depending on how many people you are feeding, you may want to double the entire recipe.

Devilish Deviled Eggs by Heather Goodman

A dozen eggs

½ cup mayo

1 tsp yellow mustard

1 ½ tsp Frank’s Red Hot (or favorite hot sauce)

½ tsp sweet relish juice

Salt and pepper

Boil eggs for 10 minutes, rinse to cool, and peel shells. Cut eggs in half lengthwise and scoop out yolks into a bowl. Add mayo, mustard, hot sauce, and relish juice, and mash together with a fork until most egg lumps are gone, or until desired consistency. Add salt and pepper to taste. Re-fill eggs with yolk mixture.

You may want more or less mayo depending on whether you like your deviled eggs “dry” or “moist”. You may also want more or less hot sauce, but the recommended amount of Frank’s gives more flavor than heat in this recipe, since there is so much mayo involved. For fun, and if your guests like hot stuff, garnish some eggs with a very thinly sliced jalapeno (seeded).

Broccoli Salad from Suzie Romans

This is a broccoli salad with raisins and bacon and a sweet and tangy mayonnaise and balsamic vinegar dressing.

Ingredients:

• 2 bunches broccoli, florets only (5 to 6 cups florets)
• 1 medium red onion, chopped
• 1/2 cup red grapes, halved
• 1/2 cup raisins
• 10 to 12 slices bacon, fried and crumbled
• 1/2 cup sunflower seeds
• .
• Dressing:
• 1/2 cup mayonnaise and 1/2 miracle whip
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar

Preparation:

Separate florets from broccoli stalks. Save the remainder of the broccoli for another use or freeze for later. Or you can chop it fine and use it in the salad. Combine salad ingredients; top with dressing mixture. Toss. Chill and serve.