Chicken Chili Casserole

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 cans chili with no beans

2 cans diced green chilies

8 ounces shredded mozzarella cheese

10 flour tortillas

2 chicken breasts, grilled and chopped

Preheat oven to 375F. Stir together soups, chili, and chilies. Spray bottom of 9x13 pan with non-stick spray. Layer 2 tortillas, soup mix, chicken, cheese. Repeat 4 layers. Top with final 2 tortillas and sprinkle of cheese. Bake 30 to 45 minutes or until warmed through and bubbly.

Grandma Betty’s Hot Fudge

1 can evaporated milk

2/3 cup sugar

1 bag chocolate chips

Cook and stir all ingredients over low heat, stirring frequently.

Corn Flake Cookies

1 cup sugar
1 cup Karo syrup
1 1/2 cups creamy peanut butter
6 cups corn flakes
1/4 cup chocolate chips

Measure corn flakes into a large bowl; set aside. In a medium saucepan, heat sugar and Karo over medium heat till it comes to a full boil. Remove from heat; add peanut butter. Stir to combine. Pour over corn flakes; stir. Scoop by heaping teaspoon onto wax paper. Melt chocolate over a double boiler. Spatter over cookies with a wisk.

German Pancakes

3 eggs, room temperature
2 tablespoons butter
Powdered (confectioners') sugar

1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract

1 lemon, cut in wedges.

Preheat oven to 350F. Melt butter in a medium baking dish, 12 inch skillet or cast iron pan. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown. Serve warm with butter, powdered sugar, and lemon wedges. 

Mango Salsa

1 cup onion, finely chopped

2 cups mango, chopped

2 cups tomato, chopped

1 cup fresh cilantro leaves, chopped

6 jalapenos, seeded and finely chopped

1 cup bell pepper, seeded and chopped

¼ teaspoon black pepper

¼ teaspoon salt

¼ cup fresh lime juice

1 tablespoon honey, warmed

¼ teaspoon oregano

¼ teaspoon basil

2 tablespoons fresh garlic, minced

When peeling mangoes, hold them over the bowl to catch juice. Mix all of the ingredients together, stirring after each ingredient. Put mango in last. Let stand for several hours.

Grandpa Pete’s Garlic Biscuits

2 cups Bisquick baking mix

½ cup shredded cheddar cheese

2/3 cup milk

1/8 teaspoon garlic powder

Dash parsley

½ cup butter, melted

¼ teaspoon garlic powder

Preheat oven to 450F. Mix baking mix, 1/8 teaspoon garlic powder, milk, and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Meanwhile; mix butter, parsley and ¼ teaspoon garlic powder. Brush over warm biscuits.

Double Layer Pumpkin Cheesecake

2(8 ounce) packages cream cheese, softened

½ cup sugar

½ teaspoon vanilla

2 eggs

½ cup pumpkin

½ teaspoon cinnamon

1 pinch cloves

1 pinch nutmeg

1/3 cup butter

¼ cup sugar

1 ¼ cup finely crushed graham crackers (about 18)

Preheat oven to 375F. Melt butter; stir in sugar. Add crackers. Toss mixture well. Spread evenly in 9 inch Springform pan. Press along bottoms and sides to form a firm, even crust. Bake 4 to 5 minutes. Cool on wire rack. Reduce oven temperature to 325F. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves, and nutmeg to remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake 35 to 40 minutes, or until center is almost set. Cool. Refrigerate 3 hours.