Mix together:
1 large carton of sour cream
6 cans cream of chicken soup
1 small can of chopped chilies
3 dozen corn tortillas
½ pkg. shredded cheddar or longhorn cheese
Optional, you can add; if desired;
1 onion chopped
Cooked chicken pieces (or canned chicken)
Mix together sour cream, soup and chilies.  Break tortillas into small pieces and mix into sour cream mix, put into crock-pot and cover with cheese and cook on high until they are boiling then turn to low and cook for about 1 – 1½ hours or until onion or cheese is melted good.

5 cups sugar
2 sticks butter
1 (13 oz.) can evaporated milk
3 (6 oz.) pkgs. semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow cream
1 Tbsp. vanilla
2 cups pecans, chopped
Dissolve the sugar, butter and milk in saucepan over medium heat, stirring constantly.  Bring to a boil and boil exactly 9 minutes.  Continue stirring.  Remove from heat.  Add chocolate chips and marshmallow cream.  Stir until melted, and then add vanilla and nuts.  Pour into butter 11” x 15” pan (jelly roll pan).  Make 5 pounds.

¼ cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
½ cup brown sugar
1 Tbsp. flour
¼ cup butter, melted

Combine sugar, cinnamon, cornstarch and salt and mix well.  Peel and slice apples and place in an 8” x 8” baking dish.  Sprinkle with sugar mixture.  Combine oats, brown sugar and flour and sprinkle over apples.  Drizzle melted butter over apple mixture and bake for 30 minutes at 400°.  Serve with vanilla ice cream.

1 - 9” cooked pie crust
Filling:
1 cup whipping cream
½ cup milk
1 tsp. rum extract
1 (3 ½ oz.) pkg. instant vanilla pudding
½ cup whipping cream, whipped
1 (8 oz.) well drained crushed pineapple
1/3 cup mashed bananas
½ cup coconut
½ cup pecans

In small bowl combine 1 cup whipping cream, milk, rum extract and pudding mix, beat at high speed until thick.  Fold in whipped cream, pineapple and bananas.  Spoon into cooled pie crust.  Top with coconut and pecans.  Chill at least 3 hours or until set before serving.

8 oz. cream cheese, softened
¾ cup extra chunky peanut butter
1 cup powdered sugar
½ cup milk
8 oz. carton whipped cream
9 inch graham cracker crust

In medium bowl mix cream cheese until soft & fluffy.  Mix in peanut butter & sugar.  Slowly add milk, beating until well blended.  Fold in whipped cream.  Spoon into pie crust, mounding the top.  Freeze until firm.  When solid, cover with foil.  Remove from freezer 10-15 minutes before serving.

1 cup margarine
1½ cups sugar
1 cup chocolate syrup
2 tsp. vanilla
1½ cups flour
4 eggs
½ tsp. baking powder
1½ cup chopped nuts

In a rectangle cake pan, melt butter.  Add sugar and syrup on top of stove, mixing and cooking until sugar dissolves.  Cool.  Add eggs and vanilla.  Add dry ingredients and pecans, mixing well.  Bake at 350° for 45 minutes.  Cool and spread with icing.

Icing:
½ cup melted butter
2 tsp. vanilla
2 cups powdered sugar
4 Tbsp. chocolate syrup
½ cups pecans

Beat and spread on cooled cake.

Spray a 9” x 13” pan with cooking spray.
Place in bottom of pan in this order:
1 cup pecan halves
1 cup flake coconut
1 German chocolate cake mix batter (prepare as directed on package)

Mix together:
1 stick margarine
1 (8 oz.) cream cheese, softened
2 cups powdered sugar

Mix together thoroughly and drop by dollops on top of cake batter.  Cut with knife to give a marble effect.  Bake at 300° for 50-60 minutes.  No need to frost cake.

Step One:
Mix:
3 cups flour
4 tsp. baking powder
1 cup sugar
¼ tsp. salt
Add:
2 eggs
2 tsp. vanilla
1½ cups milk
1 cube melted butter/margarine
Pour into greased 9” x 13” pan.

Step Two:
Mix 1 cube melted butter
2/3 cup brown sugar
1 Tbsp. flour
1 Tbsp. cinnamon
Pour on top of unbaked cake batter and swirl (not mix)
This makes a marbled texture through the cake.
Bake at 375° for 25 minutes.
Glaze with powdered sugar icing.

2 cups graham cracker crumbs
1 cup margarine, melted
8 oz. chocolate morsels
2/3 cup chopped nuts
1 cup caramel ice cream topping

Combine graham cracker crumbs and margarine together and press into the bottom of a 9” x 13” baking dish.  Sprinkle chocolate morsels and nuts on top.  Pour caramel topping over chocolate and nuts.  Bake at 350° for 10-12 minutes.  Allow to cool, and cut into 1-inch pieces.

1 cup butter
5 Tbsp. sugar
1 tsp. vanilla
pinch of salt
2 cups flour

Mix all ingredients together until moist.  Roll in finger shaped cookies and flatten with a fork.  Bake at 350° for 12-15 minutes.  Let cool a few minutes, then roll in mixture of ½ cup sugar and 1 Tbsp. cinnamon.  Makes 3 dozen cookies.