Cheese Ball...

Cheese balls are one of those appetizers that either get devoured or left for another day. This recipe is a perfect blend between sweet and savory. We love it with butter crackers.
2 8 oz. Cream Cheese (softened)
1 8 oz. Can Crushed Pineapple (drained)
1 Cup Pecans (chopped)
1/2 Cup Green Onions (chopped)
1 Tbl. Seasoned Salt
Combine all ingredients using half the pecans. Form into a nice ball and roll in remaining pecans. Chill... Enjoy!

Jonathan's Favorite Ginger Snaps

Everyone loves Ginger Snaps in our family...but no one loves them more than Jonathan. This recipe makes 7 dozen cookies...and even more if you make them small. We love making them in the fall...and at Christmas time because of the yummy fall aroma that fills the home.

Ginger Snap Ingredients
Wet-
21/4 Cup Shortening
6 Eggs
3 Cups Sugar 

3/4 Cup Molasses
Combine wet ingredients and mix until smooth.
Dry-
71/2 Cups Flour
6 Tsp Baking Soda
3 Tsp Cinnamon
3 Tsp Ginger
2 Tsp Cloves
1 Tsp Salt

Combine all dry ingredients in a bowl and whisk thoroughly. Add one cup at a time to the wet ingredients and mix until combined. Refrigerate dough until chilled. Roll dough into 11/2 inch balls and roll in sugar. Place 12 cookie balls on cookie sheet and bake at *350 for 10 minutes. Enjoy...!

Spinach Dip...

This recipe is from the back of the Knorr's Vegetable Mix...It's perfect for entertaining a crowd. I use it with veggies and crackers...either way is delicious.

Ingredients
Knorr Vegetable Mix
10 oz frozen baby spinach-thaw, squeeze the liquid out and chop well
1 Can Water Chestnuts-chopped
16 oz Sour Cream
1 Cup Mayonnaise
3 Green Onions-sliced small

Mix sour cream and Mayonnaise together. Add the remain ingredients and mix well. Refrigerate overnight for best flavor. Serve with veggies or crackers.

Banana Chocolate Chip Cookies...

Banana Chocolate Chip Cookies
So this recipe is makes 6-7 dozen cookies depending on how much of the dough you eat. Beware...it's so yummy. There are super soft and moist...everyone loves them. They freeze well...and might be a smidge better after thawing. Enjoy....

Ingredients
1 Cup Butter Softened
2 Cups Dark Brown Sugar
1/2 Cup White Sugar
4 Bananas Really Ripe-Mashed
4 Tsp Vanilla
4 Cups Flour
2 Tbsp Cornstarch
2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
4 Cups Semi-sweet Chocolate Chips
2 Cups Walnuts Chopped (optional)
Instructions
In a mixer beat butter and sugars until creamy....add mashed bananas and vanilla. Sift flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Gradually combine with wet ingredients. Add chocolate chips...just until well combined. Dough will be wet...you can refrigerate for 30 minutes to make dough easier to handle. Bake at 375° for 10 minutes...watch edges for light brown.

Sandi's Famous Chili...

If you love chili...this is a recipe you will make often. It's our family Halloween Tradition...even the grandchildren love a warm bowl of chili with cheese and sour cream. Some of us like Frito's crunched on top and some of us like Doritos crunched on top. Cornbread is also a favorite addition.
Ingredients...
1 lb. Ground Beed
1 Onion chopped
1 Can Diced Tomatoes 28 oz
1 Can Pinto Beans drained and rinsed 15 oz
1 Can Kidney Beans drained and rinsed 15 oz
1 Can Nalley's Chili 40 oz
1 Chili Dry Mix
Brown ground beef and onion together, add all other ingredients...and voila...so easy...so yummy.
Toppings...
Cheese
Sour Cream
Chips
Seriously anything you want...

Chicken Noodle Soup...

Chicken Noodle Soup is the ultimate comfort food on a cold wintry night...it warms the tummy soothes the soul. We love this recipe...hope you do too.
Ingredients...
2 Chicken breasts Cut into bite size pieces
2 Cups Carrots Chopped to medium size pieces
1 Cup Celery Chopped to small pieces
1 Onion Chopped into small pieces
4 Cups Chicken Broth
2 Cups Water
1-2 Tbl Chicken Broth Granules
1 Box Rotini Pasta Cooked al dente
Salt and Pepper
Grill the chicken in butter with salt and pepper. Add broth, carrots, onions and celery. Bring to boil and then turn down to simmer until carrots are soft but not squishy. Add 2 cups of water and chicken broth granules to taste (I like Knorr's Caldo de Pollo). Cook the pasta al dente add to the soup before serving. We like the noodles firm... heat the soup evenly and add salt and pepper to taste. Enjoy...!

Meaty Italian Sauce...

This hearty Meaty Italian Sauce is so versatile...I use it for Spaghetti, Calzones, Lasagna, Rigatoni and any other tomato based pasta dish. It's chucked full of meat, tomatoes and zesty spices. You can double, triple or quadruple this recipe and freeze it for quick meals.

1 lb Ground Beef
1 lb Mild Italian Sausage
1 Medium Yellow Onion (chopped)
1 TBL Minced Garlic
1 Medium Can Diced Tomatoes
1 Medium Can Crushed Tomatoes
1 Medium Can Tomato Sauce
1 Pkg Zesty Italian Spaghetti Seasoning

Cook meats together with the onion and garlic until meat is no longer pink. Drain...add the remaining ingredients and simmer on low for 6 hours. You may need to a cup of water if the sauce cooks down too thick for what you are needing. You can add different seasonings (like oregano, basil, rosemary, thyme) as desired.

You can add a 8 oz block of cream cheese to serve a very mild creamy penne pasta...it's so yummy.