Candied Jalapenos

1 Gallon jar or 1 gallon can of pickled jalapenos

5 lbs of granulated sugar

Drain jalapenos very well. If jarred jalapenos, return jalapenos to jar after draining, layering with the 5 lbs of sugar. You will have to really pack it all in. Tightly place lid on jar. Keep at room temperature for two weeks, turning jar daily.

If canned jalapenos, place well drained jalapenos and sugar in large container that can be tightly sealed.

After 2 weeks place jalapenos in individual ½ pint or pint size jars. Will keep in jars at room temperature for up to a year!

Delicious served over cream cheese with crackers!

Bleu Cheese Dip

8 ounces bleu cheese, crumbled

2 cloves garlic, chopped

1/3 cup olive oil

1 tablespoon lemon juice

1/2 cup chopped red onion

1/2 cup chopped parsley (fresh)

pepper to taste

Combine all ingredients in a bowl and mix well. Chill, covered, until ready to serve. Serve with crackers (I prefer Carr's) and apple slices. Best to make a day ahead.

Reportedly keeps well; I never have much left to know that for sure! Is also yummy on a grilled hamburger or steak or a baked potato.

Update

I got about half-way through with the recipe entry and Blogger started asking for word verification. I'll wait and work on it some more later.

Bon appetite!

Nuts and Bolts

Melt 2 lbs margarine in large pot.
Stir in 6 T worshestershire sauce
6 T hot chili powder
4 t garlic powder
2 t onion powder
4 dashes Tabasco
(all of these are heaping measures)

Divide into 2 or 3 roasting pans
1 large box Cheerios
2 boxes Rice Chex
1 bag stick pretzels
1 1/2 lbs pecans

Pour margarine mix over cereals and mix to soak up all margarine.

Put this in a 175-200 degree oven. Bake for 24-30 hours, stirring 4-6 times. When nuts are crunchy again, mix is ready.

Mac and Cheese

1 pkg. elbow macaroni
1/4 c oleo
6 T flour
1 t salt
2 cups milk
2 cups grated cheddar cheese

Cook macaroni as directed. Melt oleo, stir in flour, sald and milk. Microwave on high 5 1/2 - 6 minutes, stirring every minute. Stir in cheese until completely melted. Mix sauce and mac together. Put into oven safe dish. Bake at 250 for 45 minutes.

Mushroom Covered Chicken from Pam Wilhoit

1 pkg. breasts
1 can cream of mushroom soup
Bisquick
Paprika
1 stick oleo
sliced mushrooms
salt and pepper

Heat oven to 450, melt oleo in baking dish. Dip chicken in Bisquick. Place skin side down in pan. Bake for 30 minutes or until golden brown. Mix soup, salt, pepper, paprika and mushrooms. Turn chicken skin side up and pour soup mix over top. Bake 15 minutes more.

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables (thawed)
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg

Heat oven to 400. Mix vegetable, chicken and soup in ungreased 9” pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.