Pottery Barn Dip

I'm not sure why this recipe is named so, but this dip is amazing!

2-8oz. blocks cream cheese
1- 12oz. can niblet corn, drained
1 small can black olives, drained
1 red bell pepper, diced
1 pkg. dry ranch dressing
10-20 jarred jalapenos, diced

Mix ingredients together, adding cream cheese last.
Chill before serving.

Serve with crackers.

{LDM}

Mother's Bread Pudding

From your great-great Grandma E.

3 C. bread chunks
2 C. milk
1/4 C. butter
3/4 C. sugar
2 eggs, beaten
1/4 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. vanilla
Raisins, to taste

Scald milk over medium in saucepan. Pour into 1 1/2-quart dish.
Add all ingredients and mix well.
Place dish in hot water bath 1" deep.
Bake @ 300* for 40-50 mins.

Serve with butter, caramel sauce, or cream.

{LDM}

Orange Julius

This recipe is from my 7th grade Home Ec. class.
I remember making it on Christmas mornings.

12 ice cubes
1 C. milk
1 C. water
1 tsp. vanilla
6oz. frozen orange juice concentrate

Add ingredients to blender, and blend until smooth.

{LDM}

French Dressing

From your great-great aunt, S.
I love making dressings from scratch. They always taste better, and tell better stories.

3oz. bottled chili sauce
1- 32oz. bottle ketchup
1/4 C. white vinegar
16oz. salad oil
1 1/2 tsp. salt
1/2 tsp. paprika
1/2 c. sugar
1 small onion, diced fine
1 clove garlic

Mix all ingredients well, store in refrigerator overnight prior to serving.

{LDM}

Chocolate & Raspberry Brownies

Anytime I pair chocolate and raspberries, I think of your Fairy Godmother.

9oz. white chocolate, broken up (I like Hershey's)
3oz. butter
2/3 C. sugar
2 eggs beaten
1 tsp. vanilla
1 1/4 C, flour
1 1/2 tsp. salt
1 C. fresh raspberries

Melt 6oz. of chocolate over simmering water. Cool slightly.
Whisk together butter and sugar. Add eggs and vanilla.
Add chocolate, and add flour and salt.
Add in remaining 3oz. chunked chocolate.
Add raspberries.

Pour into greased 8x8 pan, and bake @ 350* for 30-35 minutes.

{LDM}

Chicken Spaghetti

From Pioneer Woman.
So good, I have to pass it onto you!

2 C. cooked chicken
3 C. spaghetti, broken into 2" pieces
2 cans cream of mushroom soup
3 C. sharp cheddar cheese- grated
1/4 C. green pepper, diced
1/4 C. onion, diced
1- 4oz. jar diced pimentos, drained
2 cups Reserved Chicken Broth From Pot
1 tsp. Lawry's
1/8 tsp. cayenne pepper
Salt & pepper, to taste

When spaghetti is cooked, combine with remaining ingredients except additional 1 C. cheese.
Place mixture in casserole pan and top with remaining sharp cheddar.

Bake @ 350* for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

{LDM}

Honey Fudge Sauce

From great-Grandma S., this is perfect over vanilla ice cream.

1 C. chocolate chips
1/2 C. honey
2 T. butter
1/2 tsp. salt
3/4 C. evaporated milk
1 T. vanilla

In saucepan, combine chocolate chips, honey, and butter. Stir until chips are melted and smooth.
Gradually add milk, salt, and vanilla.
Heat through, about 2 minutes.

Do not boil.

{LDM}