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.

Carrot Cake...

Carrot cake is one on my personal favorites. This recipe is tried and tested and loved by everyone.

Ingredients-
2½ Cups Flour
1½ Cups Sugar
4 tsp Cinnamon
1 tsp Salt
1½ tsp Baking Soda
1 Cup Crushed Pineapple
4 Eggs-lightly beaten
1 tsp Vanilla
1 Cup canola oil
3 Cups Carrots-grated
1 Cup Raisins
1 Cup Walnuts-chopped
Preheat oven to 350°. Grease and flour three 9" cake pans
In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside. In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
Stir in the carrots, nuts, raisins and pineapple and pour into the three 9" cake pans and bake for 20-25 minutes
Remove from oven and let cool completely before frosting

Cream Cheese Frosting
16 oz. Cream Cheese- room temperature
1 Cup Butter- room temperature
3 tsp Vanilla
2 lbs. Powdered Sugar
1 Cup Walnuts-chopped
Beat the cream cheese, butter and vanilla extract together until they are fully incorporated. Add the powdered sugar and mix until it is smooth and creamy. Garnish the top of the cake with chopped nuts. I seriously use almost all of this recipe to frost this 3 layer cake. If there is extra frosting it goes in between graham cracker for snacks for the grandchildren.

Almond Joy Cookies...

I am a super fan of Almond Joy Candy Bars....they are my favorite. These cookies are the perfect substitute and my new favorite cookie. I like to double the batch and freeze for craving....or company.

14 oz Bag of Sweetened Coconut Flakes
2 Cups Semi Sweet Chocolate Chips
1/3 Cup Chopped Salted Almonds
1 Can Sweetened Condensed Milk
Combine all ingredients adding condensed milk last. Mix until well combined... with wet hands form desired size cookie and place on parchment papered baking sheets. Bake at 325* for 15 minutes....shorter time if you form small cookies.