Chicken Cabbage Salad

We normally make this without the chicken.

Body
3/4 Cup Cooked Chicken
1/2 Head Cabbage
1 Package Ramen Noodles
2 Green Onions (chopped)
1/4 Cup Sliver Almonds

Dressing
1/2 Cup Salad Oil
1/4 Cup Rice Vinegar or White Vinegar
2 TBSP Sugar
2 tsp Sesame Seeds
1 Oriental Flavoring from Ramen Noodle package
1/2 tsp salt
dash of pepper

Cook chicken in microwave on high until meat is thoroughly cooked. Meat must be white all the way through, no pink showing! Cool. When meat is thoroughly cool, cut into cubes. Thinly slice cabbage and place in a salad bowl. Crumble uncooked Ramen Noodles over cabbage. Add green onion, sliver almonds and cubed chicken. Toss. Combine all of the ingredients of the salad dressing together, mix well. Pour over salad and toss again. Serve Immediately.

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"1 point" Pumpkin Chocolate Chip Cookies

This is the Weight Watchers cookie

1 Box Spice Cake Mix
1 14 oz. Can Pumpkin
2 Cups Mini Chocolate Chips

Stir together spice cake and pumpkin until well mixed. Fold in mini chocolate chips. Spoon onto baking sheet. Bake 350° for 25 minutes.

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Grandma Ivie's Nibbles

1 16 oz bag corn puffs
2 Cups Sugar
2 Cups Butter
1/2 Cup Water
1/2 Cup Corn Syrup

Boil sugar, butter, water and corn syrup until ALMOST hard ball stage. Pour over corn puffs. Stir until all corn puffs are covered.

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Puffed Rice Balls

3 1/3 Cup Rice Puff Cereal
1/4 Cup Sugar
1/2 Stick Butter
1/4 Cup White Corn Syrup
1/8 tsp Vanilla

In a medium sauce pan. Add butter, sugar, corn syrup and vanilla. Bring to a boil over medium heat. Stir constantly. Add puffed rice. Stir, then pour out onto waxed paper. Cut squares of plastic wrap. Grab a handful of mixture and form it into a ball. Wrap it in the plastic wrap until cool or to serve.

Yields 4 balls...you may want to double or triple the recipe.

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Trista's Chex Mix from Candace Aitken

Very good recipe!!

1 Cup Sugar
1 Cup White Corn Syrup
1 lb Butter
1 tsp. Vanilla
1 LG Box Rice Chex
1 Cup Slivered Almonds
1 Cup Coconut

Bring sugar, corn syrup and butter to a boil for 5 minutes. Add vanilla. Mix in Chex, almonds and coconut. Spread out on wax paper to cool.

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Pumpkin Cheesecake

This is made in a round spring loaded pan.

Crust:
1 Cup Chopped Walnuts or Pecans
1/4 Cup Melted Butter
3/4 Cup Nilla Wafer Crumbs
1/4 Cup Powdered Sugar

Combine dry ingredients and drizzle with butter. Press into bottom + 1 ½" sides of spring loaded pan.

Filling
1 8oz. package + 3oz. package of soft cream cheese, softened
1/3 Cup Sugar
1/4 Cup Butter, softened
1½ tsp vanilla
1 Cup Heavy Whipping Cream
8 oz. Can Pumpkin

Combine cream cheese and sugar, add butter, beating until smooth. Blend in vanilla. Mix in pumpkin. Whip the whipping cream until stiff and fold into the cream cheese/pumpkin mixture.

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Cheddar Cheese Apple Pie

This is the best Apple Pie I've ever had. It was great with freshly whipped cream on top.

Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup coarsely grated sharp cheddar cheese, firmly packed
• 5 tablespoons ice water, or more as needed
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Apple Filling:

• 1 1/2 tablespoons cornstarch
• 1/3 cup sugar
• 6 (6 to 7-ounce) Golden Delicious apples, peeled, cored, and thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated fresh lemon zest
• Pinch fine sea salt
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• 2 tablespoons (1/4 stick) chilled unsalted butter, diced

Directions

For the crust: In a food processor, mix the flour, sugar, and salt and blend for 5 seconds. Add the chilled butter and pulse until the dough looks like fine meal. Add the cheese and pulse 5 times. Transfer the mixture to a large bowl and sprinkle with 5 tablespoons of ice water. Use a fork to fluff the mixture until moist clumps form. Add more ice water by the tablespoonful if the mixture is dry. Gather the dough into a ball and divide in half. Shape each half into a disk. Wrap in plastic and chill at least 1 hour.

For the filling: Preheat the oven to 400 degrees F. In a large bowl, mix the cornstarch and sugar, making sure there are no lumps in the cornstarch. Mix in the apples, lemon juice, zest, and salt.

On a lightly floured surface, roll out 1 of the dough disks into a 13-inch round. Transfer the dough to a 9-inch diameter deep-dish glass pie dish and brush the overhang with water. Pour the filling into the dough-lined dish and dot it with the 2 tablespoons butter. On the same lightly floured surface, roll out the second dough disk into a 12-inch round. Place the dough on top of the filling. Press the overhang of the bottom and top dough pieces together to seal. Cut the overhang to 1/2-inch. Fold the overhang under and crimp decoratively, forming a high-standing rim. Cut 3 (2-inch) slits in the top of the crust to allow steam to escape.

Bake the pie until golden brown, about 30 minutes. Cover the crust edge with foil and reduce the oven temperature to 375 degrees F. Bake the pie until the filling bubbles thickly in the center, about 30 minutes. Cool pie on a rack for 1 hour.

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