Mexican Strata

2 to 3 cups good quality tomato salsa
10 to 12 corn tortillas
2 cups grated Monterey Jack cheese
1--16 oz. can kidney beans in chili sauce
sliced olives
sour cream
fresh cilantro (optional)
Heat oven to 450 degrees
Lightly grease an 8 inch cake pan
Spread about 1/2 cup salsa on the bottom of the pan.
Top with a tortilla. Sprinkle with cheese; then a generous helping of salsa and beans.
Repeat layers, using most of cheese, most of salsa and all of the beans.
Spread the top with salsa and sprinkle with cheese. Bake for 15 min or until cheese melts and tomato mixture bubbles. Cut into wedges.. Serve with extra salsa (warmed), and pass olives, sour cream and cilantro, if desired.

Zesty Summer Pasta Salad

I just got busy during Christmas and haven't posted a new recipe for a week. Will try to do better now. Hope you all had a great Christmas and will have a very Happy New Year.

16 oz. cheese filled tortellini
1 chopped green bell pepper
1 chopped red bell pepper
1 small red onion, chopped
1/2 cup crumbled feta cheese
1/4 cup olive oil
1/4 cup lemon juice
2 Tbsp. chopped walnuts
Kalamata olives (pitted, as needed)
1. Make the pasta and let it cool.
2. Use a whisk to blend together the olive oil, lemon juice and walnuts, then chill it in the refrigerator.
3. Add all ingredients together in a bowl and stir. You can make it a meal by adding chicken breast cubes or shrimp.

Cheese Ball

Today I made my traditional cheese ball for Christmas. Then, I realized I had never posted this recipe. It really is a good one. It was tradition for me to fix some cheese ball on a Ritz cracker and give the first bite to my Daddy every year. Christmas can become a really melancholy time when you lose members of the family or you have loved ones far away and unable to be with you at Christmas. I would have to say that it is amazing the grace the Lord can give you under these circumstances and the peace you can find when you lean on HIM.

2--8 oz. pkgs. of cream cheese
2 cups (10 oz.) pkg. of shredded Cracker Barrell Sharp Natural Cheddar Cheese
1 Tbsp. chopped pimento
1 Tbsp. finely chopped onion
1 Tbsp. chopped green pepper
2 tsp. worchestershire cauce
1 tsp. lemon juice
Dash of pepper and salt
Chill and then roll in ball. Can be rolled in finely chopped pecans. Wrap in foil and store in refrigerator until serving time.

No Bake Coco-Date Cookies

1 stick margarine
3/4 cup sugar
1 cup chopped dates
2 eggs, well beaten
1 cup chopped pecans
1 cup rice krispies
1 tsp. vanilla
1 1/2 cups shredded coconut
In a large skillet over low heat, barely melt margarine. Stir in sugar, dates, and eggs. Continue stirring and cook slowly until thick, about 10 min. or more. After mixture thickens, remove from heat,stir in pecans, rice krispies, and vanilla. Cool. Spread coconut out on wax paper. Roll teaspoonsful of mixture in coconut. Makes about 3 1/2 dozen cookies.

Cherry Cream Pie

This would make a beautiful dessert for Christmas and it is extremely good.

Crust:
1 cup flour
1 cup finely chopped walnuts
1/2 cup softened butter
1/4 cup packed brown sugar
Filling:
1 pkg. (8oz.) softened cream cheese
1 cup confectioners' sugar
1/4 tsp. almond extract
1/2 cup heavy whipping cream, whipped
1 can (21oz.) cherry pie filling

In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 baking pan. Bake at 375 degrees for 15 min, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9 in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 min.

In a small mixing bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Carrot Ambrosia Salad

7 cups shredded carrots
1 cup coconut
1 cup raisins
1/4 lb. miniature marshmallows
2 cups pineapple tidbits or chunks
1 cup sour cream
1 cup mayonaise
1 cup whipped cream
Mix fruits together. Mix creams together and add to fruits and stir.

Frosty Treasures

1 pkg. (6oz.) semi-sweet chocolate chips
1/4 cup vegetable oil
1/4 cup creamy peanut butter
6 cups Crispix cereal
2 cups confectioners sugar
1. In a small bowl, combine chocolate chips and oil. Microwave on high 1 1/2 minutes or until chocolate melts. Stir in peanut butter. Pour mixture over Crispix cereal.
2. Place confectioners sugar into gallon-size storage bag. Add coated cereal and close bag tightly. Shake bag gently until cereal is thoroughly coated with sugar. Refrigerate in airtight container.

Chocolate Pleasers

2 cups Crispix cereal
3/4 cup chopped cocktail peanuts
1 cup butterscotch morsels
1/2 cup semi-sweet chocolate morsels
In large bowl, combine Crispix cereal and peanuts; set aside.
Place butterscotch morsels and chocolate morsels in a small microwave-safe bowl. Heat on High 2 minutes, stirring after 1 minute. Stir morsels until smooth.
Pour melted morsels over cereal and peanuts, stirring until cereal and peanuts are well coated.
Drop by rounded spoonfuls onto waxed paper. Chill until firm, about 15 minutes. Refrigerate in air-tight container.

Rita's Party Mix

2--12oz. pkgs. oyster crackers
1 small package of Hidden Valley Ranch mix, use dry
3/4 tsp. lemon pepper
3/4 tsp. garlic powder
3/4 tsp. dill weed
1 cup oil
Mix all ingredients but crackers. Put crackers into a zip-lock bag. Pour over the crackers. Shake to mix well.

Deluxe Peanut Butter Fudge

2 cups sugar
2/3 cups milk
1 cup smooth peanut butter
1--7 oz. jar marshmallow creme
1 tsp. vanilla
1--6oz. pkg semisweet chocolate morsels
Combine sugar and milk in heavy 2 qt. saucepan. Cook over low hear, stirring occasionally, until mixture reaches 236 degrees (soft ball stage).
Remove from heat. Add peanut butter, marshmallow creme and vanilla. Beat to blend mixture. Pour into lightly buttered 8 inch square baking pan. Cool completely.
Melt chocolate morsels over hot water in the top of a double boiler and stir to blend. Spread over cooled fudge. Cut into 1 1/4 inch squares. Makes 36 pieces or 1 3/4 lb.

Caramel Clusters

1/4 cup margarine
1/2 lb. caramels (28)
2 Tbsp. milk
3 1/2 cups corn flakes
1/2 cup nuts
1/2 cup shredded coconut
In large pan, put in margarine, caramels, and milk. Stir over low heat until melted. Add remaining ingredients. Mix well. Drop by rounded spoonfuls onto wax paper.

Penuche

I loved this when I was a little girl and on into my teenage years. Even after I was married, my Mom would make this for me at Christmas.

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 nuts, optional
Butter a 9 in. square baking dish. Butter the sides of a heavy 2-qt. saucepan.
Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft ball stage( 238 degrees on candy thermometer ), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees ). DO NO STIR.
Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm and cut when firm.

Caramel Snappers

144 small pecan halves
36 light caramels
1/2 cup semisweet chocolate pieces, melted
Grease cookie sheet. On it arrange pecans, flat side down, in groups of 4. Place 1 caramel on each cluster of pecans. Heat in slow oven (325 degrees) till caramels soften, about 4 to 8 min. (Watch carefully, various caramels melt at different rates.) Remove from oven; with buttered spatula, flatten caramel over pecans. Cool slightly; remove from pan to waxed paper. Swirl melted chocolate on top. Makes 36.

Orange Slice Cake

I haven't made this for several years but George and I both absolutely love it. We just do not need it. It is a little bit rich. When I have made it, it has always been at Christmas .

Sift together:
3 1/2 cups flour
1 tsp. baking soda
Cream:
1 cup butter
2 cups sugar
Add:
4 eggs--one at a time and beat after each.
Add:
Flour mixture alternately with: 1 cup buttermilk
Mix in separate bowl:
2 cups nuts
1/2 box raisins that have been soaked in hot water and drained
1 lb. finely sliced and diced candy orange slices ( rolled in flour to keep separated, then shake off excess flour before adding to mixture)
1 cup coconut
Pour batter over fruit and nuts. Mix well. Pour in tube pan that has been greased and floured. Bake at 350 degrees for 1 1/2 hours.

Topping:
Mix 1 cup orange juice and 1lb. powdered sugar. Punch small holes in top of cake with a toothpick. Pour orange juice mixture over hot cake. Let cake sit for several hours or until cake is cold before removing from pan.