Red Beans and Rice

1 lb dry beans (small red, kidney, or pinto)
sliced sausage (I use the chicken apple or kielbasa) or chopped ham
1 onion, chopped
2 T. garlic
3 stalks celery, chopped
fresh or dried parsley
3 bay leaves
salt & pepper
garlic/onion powder
celery salt
2 t. ground cumin
steamed white rice

*Combine 8 c. water and dry beans in large pot - boil until beans start to break apart. Dump into crockpot and add all other ingredients except rice. Cook on high six hours & serve over steamed rice. Freezes well!

Chocolate Crinkles

I just made these yesterday, and they are pretty yummy! The only thing I would add is maybe some toffee chips or rice cereal for crunch. Here is the link:

http://familyfun.go.com/recipes/chocolate-crinkles-678857/

Snickerdoodle Muffins

MUFFINS:

2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 large egg
1 c. + 2 T. milk
6 T. butter, melted and cooled
1 t. vanilla

TOPPING:

1/2 c. sugar
1/2 t. cinnamon
3 T. melted butter

*Heat oven to 375. Melt 6 T. butter and set aside. Spray bottoms only of 12 standard muffin cups w/baking spray. Measure flour, sugar, baking powder, salt, & nutmeg into a large mixing bowl and whisk until combined. In a separate bowl whisk the egg until frothy. Add milk, melted butter, and vanilla. Make a well in the dry mixture and add the liquid mixture. Mix batter just until blended with a wooden spoon. Spoon mixture into muffin cups until 2/3 full. Bake muffins for 15 minutes, then rotate and bake 5 minutes more. Cool pan on a wire rack for 5 minutes and then remove from cups. Mix cinnamon and sugar. Dip muffin tops in butter and then in cinnamon sugar.

4B's Cream of Tomato Soup

32 ounces of diced tomatoes
9 ounces of chicken broth
1 ounce of butter
2 tablespoons of sugar
1 tablespoon chopped onion
A pinch of baking soda
2 cups of cream

Mix everything except cream. Simmer one hour.

Heat cream in double boiler (or warm in microwave) careful not to scorch. Add cream to hot tomato mixture.

Pickled Macaroni Salad

1 box Ditalini pasta, cooked and drained
diced onion
diced pickles
diced celery
thick-sliced olives
cubed cheddar cheese

(DRESSING:)
Miracle Whip
mustard
garlic salt
salt/pepper
pickle juice
paprika

*Combine Miracle Whip, mustard, & spices (amounts are to taste). Thin dressing with pickle juice. Pour 2/3 of the dressing over salad & toss. Reserve 1/3 of the dressing to toss in just before eating, to moisten. Sprinkle with paprika.

Japanese Chicken & Cream Cheese Wontons

I can't really take credit for this recipe; Dionne served it to us recently at her house. But it is so good! Pretty tangy, though. I might recommend reducing the sugar and vinegar by 1/4 - 1/2 c.

Japanese Chicken

3 chicken breasts
2 beaten eggs
1 c. flour
deep fryer or skillet with oil for frying
6 T. soy sauce
1 c. sugar
1 c. vinegar
1 t. garlic powder
3/4 c. liquid (i used the juice from a can of mandarin oranges)
3 T. cornstarch

*cut raw chicken into strips or bite-sized pieces. Coat in egg and then with flour. Drop into hot oil & fry until golden and crispy. Drain on a paper towel. For sauce, combine all ingredients in saucepan except liquid and cornstarch. Whisk cornstarch and cold juice until blended, and slowly whisk into sauce. Heat until boiling and thickened. Place fried chicken into a baking dish and pour sauce over. Bake @ 350 until heated through, about 30 minutes. (You can also keep the chicken and sauce separate and just use the sauce for dipping.) Serve with steamed white rice.

Cream Cheese Wontons

2 bars cream cheese
1 bunch green onions, chopped
1 pkg woton wrappers

*Soften cream cheese and then mix in chopped onions. Place about 1/2 T. cream cheese mixture in middle of the wrapper, and follow directions in package for wrapping. Deep fry until golden and crispy. Fantastic dipped in Japanese sauce!

Thanks for the recipe, Di! It rocks.