Mexican Layered Dip

Ingredients:

• 1 avocado
• 1 tsp. minced onion
• 1 tbs. lemon juice
• 1 container of sour cream
• 1 can black beans, drained and rinse
• 1 c. favorite salsa
• 1- 8 oz. pkg shredded cheddar cheese

Instructions:

1. Peel avocado and mash the minced onion and lemon juice
2. Spread in the bottom of the dish you will serve in (8x8 glass dish)
3. Spread the sour cream on top of the avocado layer.
4. Top with black beans and then salsa
5. Cover with cheese and keep refrigerated until time to serve

Homemade Vanilla Icecream

Instructions:

• 3 large eggs
• 3 c. sugar
• 1 lg. can cold evaporated milk
• 1 pint half and half
• 4 tbs. vanilla
• Dash of salt
• Milk

Ingredients:

1. In large bowl mix all ingredients except milk and fruit until foamy.
2. Add fruit if desired.
3. Blend well.
4. Add milk to fill line on freezer.

Variations:

• Chocolate:  Use 2 cups of sugar and 12 oz. chocolate syrup.
• Strawberry:  2 c. sugar & 12 oz strawberry jam or fresh or frozen berries
• Peach:  2 1/2 c. sugar and 16 oz. sliced peaches in heavy syrup, chopped.
• Pineapple:  3 c. sugar and 20 oz. can crush pineapple in heavy syrup.

French Toast Strata

Ingredients:

• 4 c. (4 oz.) day-old French or Italian bread, cut into 3/4-inch cubes
• 1/3 c. golden raisins
• 1 pkg. (3 oz) cream cheese, cut into 1/4 inch cubes
• 3 eggs
• 1 1/2 c. milk
• 1/2 c. maple-flavored pancake syrup
• 1 tsp. vanilla
• 2 tbs. sugar
• 1 tsp. ground cinnamon

Instructions:

1. Spray 11x7 -inch baking dish with nonstick cooking spray.
2. Place bread cubes in even layer in prepared dish
3. Sprinkle raisins and cream cheese evenly over bread.
4. Beat eggs in medium bowl with electric mixer at medium speed until blended.
5. Add milk, 1/2 c. pancake syrup and vanilla, mix well.
6. Pour egg mixture evenly over bread mixture.
7. Cover and refrigerate at least 4 hours or overnight.
8. Preheat over to 350.
9. Combine sugar and cinnamon in small bowl.  Sprinkle evenly over strata.
10. Bake, uncovered, 40-45 minutes or until puffed, golden brown and knife inserted in center comes out clean
11. Cut into squares and serve with addition pancake syrup if desired

Makes 6 servings

Martha Washington Candy

Ingredients:

• 1 stick margarine
• 1 lb powdered sugar
• 1 tsp. vanilla

Instructions:

1. Cream these together
2. Roll out
3. Cut into squares
4. Dip in chocolate

Peanut Butter Balls

Ingredients:

• 3 tsp. vanilla
  
• 1 c. peanut butter
  
• 1 lb. margarine (whipped) -- 6 sticks
  
• 2-2 1/2 lbs. powdered sugar
• Melting chocolate 

Instructions:

1. Beat peanut butter and margarine together until smooth.  
2. Gradually add powdered sugar.
3. Roll in balls and freeze.
4. Dip in chocolate.

Savory Spread

Ingredients:

• 1- 8 oz. cream cheese
• 1/2 c. mayonnaise
• 1 pkg. (0.7 oz) dry Italian salad dressing mix

Instructions:

1. Beat all ingredients until smooth.

Makes 1 1/2 c.

Frozen Pudding Sandwiches

Ingredients:

• 1 1/2 c. cold milk
• 1/2 c. peanut butter
• 1 package (4-serving size) JELL-O Instant pudding and pie filling, any flavor
• 24 graham crackers, or a variety of cookies

Instructions:

1. Add milk gradually to peanut butter in deep narrow-bottom bowl, blending until smooth.
2. Add pudding mix
3. Beat slowly at lowest speed of electric mixer until well blended,about 2 minutes.
4. Let stand for 5 minutes.
5. Spread filling about 1/2-inch on 12 of the crackers.
6. Freeze until firm, about 3 hours.
7. Sandwiches may be stored 3 or 4 days in freezer.

Makes 12 sandwiches.