Strawberry Chocolate Salad

2 bags of lettuce-1 romaine and 1 spring mix
1 carton sliced fresh strawberries
1 bag of heath candy bar chips

Dressing:
1 cup mayo
1/2 cup milk
1/2-2/3 cup sugar
1/4 cup white vinegar
1 T. poppyseeds

Chill dressing and put it on right before serving

Bacon Wrapped Water Chestnuts

This is one of Aunt Katherine's recipes. I love them! So does everyone else I know.

3 cans whole water chestnuts, cut the large ones in half
1 lb bacon cut into 1/3's
1 cup ketchup
1 cup sugar
1/2 cup vinegar

wrap bacon around water chestnuts, secure with a toothpick, bake at 350 for 30 minutes, remove from oven, drain off fat, pour sauce made from ketchup, sugar, and vinegar over the chestnuts, bake for 30 minutes more

this recipe makes appx. 2 9x13 size pans

Zesty Shrimp and Pasta

Ingredients:
8 oz. linguine, uncooked
3/4 cup zesty italian dressing, divided
2 cups sliced mushrooms
1 can (14 oz.) quartered artichoke hearts, drained
1 lb. uncooked cleaned large shrimp
1/4 cup grated parmesan cheese

Directions:
Cook pasta as directed on package.
Meanwhile, heat 1/2 cup of the dressing in large skillet on medium heat. Stir in mushrooms and artichokes; cook 3 min stirring occasionally. Add shrimp and stir. Cook 2 min. or until shrimp are pink and vegetables are tender, stirring occasionally.
Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese.

Enjoy!

*chicken can be substituted for the shrimp

Reindeer Cookies

Aren't these cute! You can use your favorite peanut butter cookie recipe or here's mine:

1/2 cup butter
1/2 cup peanut butter
1 cup sugar
1 egg well beaten
1 1/4 cups flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt.

Cream together the first three ingredients. Add well-beaten egg. Sift and add the rest of the ingredients. Shape into balls and flatten with fork dipped in sugar. Nuts are optional. Bake at 350 for 10-12 min.

For the reindeer cookies -- shape into a 7 1/2 in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4 in. slices. Place on ungreased baking sheets. Using thumb and forefinger, make a slight indention one third of the way down the sides of each slice. Press in mini pretzels for antlers, chocolate chips for eyes, and a red hot for the nose. Bake at 350 for 10-12 minutes or until light brown. Remove to wire racks to cool.

Grandma Great's English Toffee

Yum! This is my first batch of Grandma Great's english toffee this Christmas. I love to remember the afternoon Jen and I spent in her kitchen learning directly from the master how to make this delicious treat, a favorite of mine for years. Probably since Ruth married Ryan 47 years ago! 1/2 cup water

1/2 cup karo syrup

2 1/2 cups sugar

2 cups almonds, slivered

1 lb. butter -- cut it into the pan

Boil these ingredients until the almonds are about the color of a paper bag!

Spread on a large cookie sheet.

Break a large hershey bar on top and let it melt, then smooth it all over the toffee.

Cover with chopped walnuts.

Score into squares with a pizza wheel. Let it cool overnight. Enjoy!

Christmas Candycane Oreo's

1. Melt a bag of white chocolate chips (in the microwave)
2. Dip half of the new Candycane Oreo's in the chocolate
3. Sprinkle with the soft baking candycane bits

4. Enjoy but leave some for Santa

Annie's Sweet Potato Casserole

3 cups mashed canned sweet potatoes
1 cup sugar
1/2 cup margarine
2 eggs (beaten)
1 tsp. vanilla
1/2 tsp. salt
1/3 cup milk

Combine the above ingredients together and put in a 9 x 13 baking dish.

1/2 cup brown sugar
1/4 cup flour
2 1/2 tbsp. margarine
1/2 cup chopped pecans

Combine together and sprinkle on top. Bake for 30 minutes at 350 degrees.