Ambrosia

3c. mini marshmallows
16 oz. (2c.) sour cream or whipped cream
16 oz. mandarin oranges, drained
1 jar maraschino cherries, well drained 
3/4c. coconut
3-4 bananas, sliced
16 oz. crushed or chunk pineapple, drained

Mix 1/2c. coconut and other ingredients except bananas.  Stir well.  Cover and refrigerate several hours, preferrably overnight.  Before serving,  mix in sliced bananas and garnish with remaining 1/4c. coconut.  Makes 10-12 servings.  

**If you don't like 1 of the ingredients, you may leave it out.

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Chef Salad

2 lg. heads of lettuce, broken up (may use other leafy greens such as kale or spinach)
3/4 lb. ham, diced
1c. diced velveeta cheese*
1c. diced American cheese*
6 med. tomatoes, diced
1 lg. green pepper, diced (may substitute another vegetable or beans)
1 med. chopped onion (may use green onions)
6 stalks diced celery (optional or may use another vegetable)
1&1/2c. chopped red cabbage (optional)
6 hard boiled eggs, shells removed and eggs diced (optional)
1 lb. turkey slices, cut up

*may use another combination of 2 cheeses such as cheddar and swiss.

Mix ingredients together in a large bowl and serve with your favorite salad dressings.  May sprinkle berries (i.e. blueberries, chopped strawberries, etc.) over salad just before serving. This makes a very large salad--may half the recipe for a smaller salad.

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Honey Salad Dressing

1t. salt
1/4t. pepper
1t. dry mustard
1/3c. apple cider vinegar
2T. honey
1c. salad oil (i.e. olive, canola, vegetable, soybean, etc.)

Mix in blender and refrigerate.

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Italian Salad Dressing

1/2c. olive oil
2T. cider vinegar
juice of 1/2 lemon
salt and pepper to taste
1 clove garlic, crushed (1/8t. garlic powder)

Combine ingredients and mix or shake well before each use.  If doubling the recipe, do not double the garlic.

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Baked Beans

2 cans great northern beans
1 bottle ketchup
3 strips bacon
1/4c. chopped onion
3T. vinegar
brown sugar

Put beans in 13x9x2-inch baking dish.  Stir in ketchup, onion, and vinegar.  Sprinkle with brown sugar and put bacon on top.  Bake at 350℉ for 40 min.

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Homemade Butterfinger Candy Bars

2&1/2c. candy corn
1&1/2c. peanut butter
dipping chocolate

Melt candy corn in the microwave using a microwave-safe bowl.  Stir frequently.  Add and stir in peanut butter.  Spread in pan or form into individual-sized rolls.  Chill until very firm--about 1-4 hours (use the longer time if spread in a pan).  Freezer will cut down on chilling time.  Cut into individual-sized bars and dip in melted chocolate.  Place on waxed paper and allow to set (will set faster in refrigerator or freezer).  Enjoy!!!

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Endzone Enchiladas

From:  Mission Flour Tortillas

1 lb. ground beef

16 oz. can mild enchilada sauce

12 oz. can tomato sauce

2&1/4c. shredded cheddar cheese

2&1/4c. shredded mozzarella cheese

2 oz. can sliced black olives, drained

1 lg. chopped onion

6 flour tortillas (fajita sized)

2 green onions, thinly sliced

Brown beef in a large frying pan on medium heat, using spatula to break up beef while it's browning.  Drain grease.  Set beef aside.  Heat enchilada and tomato sauce in pan until hot.  Wrap tortillas in foil; place in a 400℉ oven for 10 min to soften.  In a bowl, combine ground beef, 1/4c. enchilada sauce, olives, onions, and 2c. of each of the cheeses.  Divide mixture among each of the flour tortillas.  Roll up and place seam side down in a greased 6x10-in. casserole dish.  Pour remaining sauce over enchiladas.  Cover with foil and bake at 400℉ for 25 min.  Remove foil and sprinkle the green onions and the rest of the cheese onto enchiladas; bake an additional 5 min., uncovered.   Make 6 servings.

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