Chocolate Mousse

I found this one in a diabetic friendly cookbook and it's really good!

Ingredients:
3 Cups fat free milk
2 packages Sugar-Free Chocolate Instant Pudding Mix
8 oz (1 package) Fat Free Cool Whip

Directions:
Pour Milk and Pudding Mix into a medium bowl and blend until the pudding mix is dissolved. Stir in Cool Whip. Serve chilled.

I usually pour the mix into individual serving bowls before chilling.

Sandies

These are yummy, bite sized cookies. I like to make them around the holidays... they are great filler for goody baskets and a hand mixer is all you need. I got the recipe from my grandmother, Jean Davis.

Ingredients:
1 Cup Butter
1/3 Cup White Sugar
2 Teaspoons Water
2 Teaspoons Vanilla
2 Cups shifted White Flour
1 Cup chopped Pecans
Powdered Sugar

Directions:
Cream Butter and Sugar. Add Water and Vanilla, Mix well. Blend in Flour and Nuts. Chill dough in refrigerator 4 hours. Shape chilled dough in balls, fingers, or any desired shape. Bake at 325 degrees for 20 minutes using an ungreased cookie sheet. Remove from pan, cool slightly, and roll in powdered sugar.

After cookies cool completely, store in an air tight container. These cookies freeze well.

Two-Onion Souffle Dip

Recipe By: Chicago Tribune

Ingredients:

1 pkg cream cheese, softened
1 yellow onion, finely chopped
1/4 c mayonnaise
1 c shredded Parmesan cheese, (4 oz.)
1 green onion , for garnish (optional)

Directions:

1. Heat oven to 350 degrees. Combine cream cheese, yellow onion and mayonnaise in a bowl; stir well. Mix in Parmesan cheese. Spoon mixture into a 4 cup shallow gratin or baking dish.

2. Bake mixture until lightly browned and bubbly, about 25 minutes. Garnish with green onions. Serve with assorted crackers.

Bourbon Slush

A yummy, cool summer drink courtesy of my mother-in-law

Ingredients:

1 cup sugar
6 oz. frozen orange juice
12 oz. frozen lemonade
2 cups hot tea
1 1/2 cups bourbon
6 cups water

Directions:

Mix and freeze.

Taco Soup

This is a recipe I've had forever, probably one of my first, and definitely a favorite in the fall and winter. Ann Teter is the original author.

Ingredients:
1 Pound Ground beef or Turkey
1 can (small) diced Green Chilies
1 Can each Red Beans, Pinto Beans, Stewed Tomatoes, and Corn
1 Package Ranch Dressing Mix
1 Package Taco Seasoning

Brown Ground beef in stewpot. Add remaining ingredients (Do not drain cans) and simmer until warm. Serve warm. Garnish with sour cream and shredded cheese if desired.

Grandma Sally's Dip

By Sarah Drake Bergendahl

Ingredients:
8 oz Cream Cheese
2 Tablespoons Russian Dressing
1/4 Cup Chili Sauce
1/2 teaspoon Onion Salt
1 Teaspoon Worcestershire Sauce

Blend all together in Blender, chill, and serve.

Shrimp Spread

By Beverly Zaininger Esser

Ingredients:
1 Can shrimp, well drained, mashed with fork
1 Tablespoon minced Onion
1 Teaspoon minced celery
1 Teaspoon Green Pepper
2 Teaspoons Lemon Juice
1/8 Teaspoon salt
Dash Black Pepper
4-5 Dashes Tabasco
1/2 Cup Mayo

Refrigerate draining shrimp over pan while chopping and preparing other ingredients. Combine all ingredients, chill overnight, and serve with hot dog buns sliced to bite size pieces or mild cracker.