Frozen Chocolate Kisses

1 C. whipped heavy cream
6 oz. cream cheese, softened
2 T. sour cream
1/8 C. heavy cream
1/8 C. water
1 pkg chocolate pudding (sugar free for low carb)

whip 1 C. cream & set aside. In a seperate bowl, cream the cream cheese. Add in sour cream, heavy cream & water. Mix well. Stir in pudding powder & blend well. Fold in whipped cream until well mixed. Using a pastry bag fitted with a star tip, pipe Hershey kiss size dollops onto sheet pan covered with wax paper. Place in freezer until solid, then store in the freezer in a container.

Sugar & Spice Pecans

1 egg white

2 T. water
3/4 C. sugar (or splenda)
1 1/2 t. ground cinnamon
1/4 t. salt
1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground cloves
8 C. pecan halves

Place pecans in large bowl. Set aside. In medium bowl, beat egg white until frothy. Add water & stir. Add remaining spices. Pour over pecans & stir to coat evenly. Spread pecans lightly on greased foil lined cookie sheet. Bake at350 degrees for 25-30 minutes. Cool.

These are a great low carb snack, if you use Splenda. Also, try this with Almonds & cashews. Pecans are my favorite though.

Homemade Refrigerator Pickles

This recipe is great because when the veggies are gone, all you do is add more to the jar. My kids actually liked the onions & peppers in this.

1 C. distilled white vinegar
1 T salt
1 C. sugar
1 T. dill seed
1 T. mustard seed
6 C. sliced cucumbers
1 C. sliced onion
1 C. green bell peppers

In a medium saucepan oven medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions, peppers, dill & mustard seeds in a large bowl.  Pour the vinegar mixture over the vegetables. Transfer to a sterile container & store in the fridge. Can easily be doubled.

Slushie Mix

1 pkg Kool Aid
1/2 C. water
1 3/4 C. corn syrup

Combine, store in fridge. Use on shaved ice!

Garden Veggie Pizza

1 tube of crescent roll dough
8 oz. cream cheese, softened
2 T. ranch dressing mix or 1 packet
1/2 c. carrots, finely chopped
1/2 c. chopped each green & red bell peppers
1/2 c. broccoli, chopped fine
1/2 c. green onion, chopped
1 c. shredded cheese
1-2 tomatoes, seeded & chopped fine

Preheat oven to 375 degrees. Roll out dough onto baking sheet. Stretch & flatten to form a single rectangle shape on the baking sheet. Bake 11-13 min. Allow to cool.
Mix cream cheese & ranch mix in a medium bowl. Spread over cooled crust. Arrange veggies on top. Chill for 1 hour. Cut into bite-size squares.

Honey Mustard Dip

We like to dip our big soft pretzels (that we buy) in this dip. Yummy!

3/4 C. mayo
4 1/2 t. honey
1 1/2 t. dijon mustard

Combine ingredients in a small bowl & stir well. Serve with soft pretzels.

Muddy Buddies

9 c. chex cereal ( any variety)
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. margarine
1 t. vanilla
1 1/2-2 c. powdered sugar

Measure cereal into large bowl. Set aside. In microwavable bowl, melt choc. chips, peanut butter, & margarine for 1 minute. Stir. Microwave 30 seconds longer, if needed. Stir until smooth. Stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Pour 1 c. pwd sugar into gallon size zip bag & half of cereal mixture. Shake well until coated with sugar. Repeat with other half of sugar & cereal. Spread on cookie sheet to cool. Store in airtight container. Yield: 10-11c. snack

White Trash

8 oz. vanilla candy coating
2 c. pretzels
4 c. chex cereal, any variety
1 c. nuts, any kind

1/2 c. semisweet chocolate chips, melted

Mix pretzels, chex & nuts in large bowl. Melt candy coating over low heat until melted or in microwave. Pour over cereal mixture. Spread mixure out onto wax paper. Let cool slightly & break into clusters. Store in airtight container.
I use whatever I have on hand. Just make sure you don't have more than the 7 cups of whatever for the 8 oz of candy coating. I sometimes use cheerios, dried cranberries, more nuts or white chocolate chips instead of all of the cereal or pretzels. You can also add holiday sprinkles while it cools or M&M's for whatever the season is. Drizzle with chocolate, if desired.

Fruit Salsa & Cinnamon chips

2 kiwis, peeled and diced
2 Golden Delicious apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves,
any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.