Cranberry bars

2 cups flour
1 1/2 cups quick oats
1/4 cup packed brown sugar
1 cup butter
1 pack (12 ounces) white morsels
1 package (8 ounces) cream cheese
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 t vanilla
1 can (16 oz) whole-berry cranberry sauce
2 T corn starch

In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. Press remaining mixture into greased 13x9.

Beat cream cheese until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch and spoon over cream cheese mixture. Sprinkle reserved morsel mixture over top.

Bake at 350 for 35-40 minutes or until center is set. I like to cover w/ foil for about the first 15 min so the chips do not get too brown. Cool, cover refrigerate until serve.

Thank you Shauna for the recipe.

Chocolate Chip Cookie Pie

1 unbaked 9 inch (4 cup volume)deep-dish pie shell
2 large eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup semi sweet chocolate morsels
1 cup chopped pecans (optional)
Serve with ice cream (optional)

Preheat oven to 325
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar.
Beat in butter.
Sir in morsels and nuts and spoon into pie shell
Bake for 55-60 minutes.
Cool on wire rack. Serve warm!

Macadamia Banana Cream Pie

Crust:

1 cup chopped unsalted macadamia or cashew nuts

1/2 cup flaked unsweetened (but sweeeneted works too) coconut

2 tablespoons brown sugar

1 egg white



Custard Filling:

3 egg yolks

5 teaspoons cornstarch

3/4 cup granulated sugar

1 1/2 cup milk

1/4 teaspoon salt

1 tablespoon unsalted butter, at room temp

1 teaspoon vanilla extract



1.2 cup heavy or whipping cream

2 bananas

1/2 cup finely chopped macadamia or cashew nuts



1. Preheat oven to 375 degrees

2. Prepare the crust:

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Cheese Cake

Crust:
¾ cup graham cracker crumbs
1/3 cup walnuts chopped fine
2 tblsp butter
Press into 10” greased spring form pan

Topping:
1 large sour cream
tsp. vanilla
¼ cup sugar
Mix and refrigerate

Set oven for 350 degrees

4 pkgs cream cheese (soft)
½ cup sugar
2 tsp vanilla
1 tblsp lemon juice
4 eggs
Beat with mixer until smooth and creamy. Pour over crust and bake for 45 minutes. Let cool for 10 minutes. Pour topping over and bake 5 minutes more. Refrigerate for 24 hours.

Cut with wet knife. Serve with chocolate or fruit on top if desired.

Frog Eye Salad

1 cup sugar
2 tblsp flour
2 ½ tsp salt
1 ¾ cups pineapple juice
2 eggs, beaten
1 tblsp lemon juice
3 qts water
1 tblsp oil
1 package (16 oz) Acini De Pepe (pasta)
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks drained (save juice for sauce)
1 can (20 oz) crushed pineapple drained
1 9 oz Cool Whip
2 cups miniature marshmallows
1 cup coconut (optional)

Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineagpple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water to boil, remaining two teaspoons salt and oil to boil. Add pasta. Cook at rolling boil until done. Drain, rinse with cold water, drain thoroughly and mix with cooled sauce. Refrigerate over night in airtight container. Add remaining ingredients before serving. Will keep for a week. Serves 25

Charro Beans

2 pounds of dry pinto beans

Wash and rinse beans well. Cover with water and salt, cook unto soft, usually 2 to 3 hours.

When cooked, season with meat, salt, pepper, crushed garlic, chili powder.
Optional: cumin, small tomato sauce, jalapeno, Serrano chiles and beef
chicken bouillon cubes.

Dice and fry 1 to 2 lbs bacon. Dice one large onion and one fresh Serrano chili (opt) add to cooked bacon, simmer until transparent. Add to beans. Simmer for awhile to blend spices and meat.

Last 10 minutes add diced fresh tomatoes and cilantro.