Homemade Ranch Dressing Shauna Thompson

1 C. Mayonaise
1/2 C. Sour Cream
1/4- 1/2 C. Buttermilk
1/2 tsp. Dried Chives (Fresh in the summer)
1/2 tsp. Dried Dill Weed
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Dried Parsley (fresh in the summer)
1/8 tsp. Seasoning Salt
1/8 tsp. Pepper

(If you love Cilantro as much as I do add about 1 Tbs. chopped to mix)

Combine all ingredients in a mason jar, shake well and refrigerate. Enjoy! This recipe by Sherelle christensen.

Mango Black Bean Salad Raydene Slater

2 Ripe Mangos Cut Into Bite Sized Pieces
2 Cans Black Beans
1/4-1/2 C. Chopped Red Onion
1 Bunch Cilantro Chopped
Juice Of 2 Limes
Salt

Mix all together. Enjoy!

Pasta Salad Judi Beech

1 Package Rotoni Pasta Cooked and drained
Chopped Vegetables to your liking
1 Bottle Italian Salad Dressing
Cut Up Pepperoni
Grated parmesan Cheese

Cook pasta and drain. Cut vegetables and pepperoni. Mix all together and add salad dressing and parmesan cheese. Enjoy!

Oreo Truffles Lanita Wimer

1 Package Double Stuff Oreos
1 Package Cream Cheese, Softened
1 Package White Almond Bark Or Melting Chocolate

Run Oreos through the food processor or blender until fine crumbs. hand Mix with softened creem cheese. Roll into balls. Chill for 1 hour. Melt almond bark or chocdolate according to directions. Dip balls into chocolate and cover. chill for 10 more minutes. Serve and enjoy!

Gaye's Microwave Fudge Paula McBride

4 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/4 cup milk
2 teaspoons Vanilla extract

Grease a 9x9 inch dish.
In a microwave safe bowl, stir together confectioners' sugar and cocoa. Pour milk over mixture and place butter in bowl. Do not mix. Microwave until butter is melted, 2 minutes. Stir in vanilla and stir vigorously until smooth. Pour into prepared dish.
Chill in freezer 10 minutes before cutting into squares.


Cook Time: 2 min.
Ready in 15 min.
Yields: 12 servings.
2 teaspoons vanilla extract

Dark Chocolate Ginger Crinkles Karen Meacham

Makes 3 dozen. Bake time 35 min.

1 stick (4 oz) unsalted butter
4 oz unsweetened chocolate, ½ c. chopped
1 3/4 cups granulated sugar
1 1/2 cups flour (I added an extra 1/3 cup, otherwise cookies were too flat)
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
3/4 c. candied ginger, finely chopped (optional)
1/2 cup semisweet mini choc chips
1 cup confectioner's (powdered) sugar
1. In a medium saucepan, melt the butter and unsweetened chocolate over medium heat, stirring until smooth; let cool for 10 minutes.
2. Preheat oven to 350 degrees; line 2 large cookie sheets with parchment paper. In a large bowl, whisk together the granulated sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk the eggs into the butter mixture, then stir into the dry ingredients until incorporated; stir in the ginger and chocolate chips.

3. Place the confectioner's sugar in a wide bowl. Shape half of the dough into 1-inch balls, then coat with the confectioners' sugar. Place the cookies about 2 inches apart on the prepared cookie sheets. Bake, switching and rotating the pans after about 10 minutes, until the cookies puff and crack, 14 to 17 minutes total. Let cool for a minute before transferring to racks to cool completely. Repeat with remaining half of the dough.

Chocolate Brownie Cookies Lanita Wimer

1 Pkg. Brownie Mix
2 Pkgs German Chocolate Cake Mix
3 Eggs
3/4 C. Oil
3/4 C. Water

Mix all ingredients together. Will be a stiff dough.
Drop by spoonfuls on to cookie sheet.
Bake 350 degrees for 10 min.