CHILI CHEESE SQUARES

3 cups shredded cheddar cheese
3 cups shredded Monterey jack cheese
1 (4.5 oz) can diced green chilies
6 - 7 eggs, beaten with salt and pepper to taste

In an 8" X 8" baking dish, layer half of the cheeses, then the diced green chilies, then the other half of the cheese. Pour the beaten eggs evenly over all. Bake at 325 for 1 hour. Cut into squares and serve.

Mexican Restaurant Rice

Just that simple tasty rice you get with dinner at a Mexican restaurant. Perfect for a home dinner with tacos and beans.

1 cup long grain rice

2 cups water or chicken broth

1 TBS tomato bouillon (such as Knorr brand)

2 TBS vegetable or olive oil

In a skillet, heat the oil over medium heat.

Add rice, and cook and stir until rice is a nice golden brown and smells toasty. Do not burn!

Add the water and then the tomato bouillon.

Stir to combine.

Reduce heat to simmer, cover, and allow to cook about 20 minutes.

You may add a small amount of peas, diced carrots or onion, if desired, during the cooking time.

Vanilla Bread Pudding

Aunt Fae's recipe - soooo good! Hope I can make it anywhere near as well as she does!

4 cups soft bread cubes

1/2 tsp. salt

3 eggs

1 cup sugar

1 TBS vanilla

2 cups milk

1 tsp. cinnamon

1/2 cup slivered almonds (optional)

1/2 tsp. nutmeg

Place bread crumbs in lightly greased 8" X 8" baking pan. Mix together eggs, vanilla, cinnamon, nutmeg, salt, sugar and milk. Pour over bread cubes and top with slivered almonds, if desired. Bake in 350 degree oven 50 - 60 mins. or until a knife comes out clean. Serve with nutmeg sauce.

Nutmeg Sauce:

1 cup sugar

2 TBS butter or margarine

1/8 tsp. salt

1/2 tsp. nutmeg

2 tbs. cornstarch

1 tsp. vanilla

2 cups water

Dissolve cornstarch in cold water and place in saucepan. Add other ingredients and cook until thick and smooth.

It is yummy!!

**Note: since I don't really like the flavor of nutmeg, I'm going to try making the sauce with cinnamon instead.

Hot Chocolate

My mom always made hot chocolate from scratch... SO delicious! I use my cocoa cup for measuring the milk, and a regular teaspoon (not a measuring spoon) for the cocoa and sugar.

For each cup of hot chocolate:

1 cup milk

2 heaping teaspoons of Hershey's unsweetened cocoa powder

2 - 3 teaspoons sugar or the equivalent of sugar substitute (I know it's a lot, but hey, this is an indulgence!)

a tiny pinch of salt

I just place all the ingredients in my Cocomotion machine, and it does the rest.

If you don't have a machine:

Mix the cocoa powder, sugar, and salt together.

Add to warmed milk and stir with whisk to combine and continue heating.

Serve piping hot... with marshmallows if desired!

NOTE: When making 3 or more servings, I add a little (a little!) vanilla extract -- this gives it an extra rich and yummy kick. But be careful with the vanilla because it can take over the flavor of the cocoa. I find that when making just one or two cups, it's almost impossible to get the vanilla right, so I just leave it out.

Srawberry Pretzel Salad / Dessert

Start early enough in the day to allow for the various steps and cooling times

· 2 cups crushed pretzels (a 10-oz bag will yield more than enough)

· 3/4 cup butter, melted

· 3 tablespoons white sugar

·

· 1 (8 ounce) package cream cheese, softened

· 1 cup white sugar

· 1 (8 ounce) container frozen whipped topping, thawed

·

· 2 (3 ounce) packages strawberry flavored gelatin

· 2 cups boiling water

· 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat oven to 400 degrees.

2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

3. Bake 8 to 10 minutes, until set. Set aside to cool completely.

4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Flan

Easy as can be - great traditional taste

1 cup white sugar

3 eggs

1 14-oz can sweetened condensed milk

1 12-oz can evaporated milk

1 TBS vanilla

1. Preheat oven to 350 degrees.

2. In a medium saucepan (I use a nonstick frying pan) over medium-low heat, melt sugar until liquifies and is golden in color. DO NOT stir sugarmore than once or twice... it causes it to crystalize; just allow it to slowly melt, swirling occasionally.

3. Carefully pour hot syrup into a 9 inch round glass baking dish. Turn the dish to evenlu coat the bottom and sides. Set aside.

4. In a large bowl, using electric mixer, beat eggs. Add condensed milk, evaporated milk, and vanilla. Beat just until smooth. Pour egg mixture into prepared baking dish.

5. Bake in a water bath* for about 40 minutes, until just set. Test by inserting a clean knife into center - if it comes out mostly clean, it's done.

6. Allow to cool completely - about 45 minutes. Run a knife around the edges and invert onto a serving platter with sides (to catch the syrup). Serve with a little of the syrup drizzled over each piece.

* Water bath: use a low pan large enough to accomodate the pie pan. Fill with about 2 inches of hot water. Place pie pan in water, being careful not to get any water in the flan mixture.

A baking sheet with sides could also be used... there just won't be as much water in it. Baking flan in a water bath helps give it the traditional smooth texture it should have.

Cherry Cheesecake Dessert

By Arda Smith

In a 13 X 9 baking dish, make a graham cracker crust; chill.

1 8-oz pkg cream cheese.

1/2 cup powdered sugar

1 tsp vanilla

1/2 tsp almond flavoring

1/4 tsp salt

Beat together the above ingredients until smooth.

Fold in 1/2 pint whipping cream, whipped.

Pour mixture on top of crust.

Top with 1 can cherry pie filling