CHEX MIX

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

PUPPY CHOW

6 cups Crispix cereal
1/2 cup peanut butter
1/2 cup butter
12 ounce chocolate chips
2 cups powdered sugar

Melt peanut butter, butter and chocolate chips together in the microwave or on the stove. Stir into cereal. Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

~ SPAGHETTI CASSEROLE ~

1 PACKAGE (16 OZ) ANGEL HAIR PASTA
1 1/2 POUNDS GROUND BEEF
1 JAR (26 OZ) SPAGHETTI SAUCE
2 CANS (8 OZ EACH) TOMATO SAUCE
1 CAN (10 3/4 OZ) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
1 CUP (8 OZ) SOUR CREAM
2 CUPS SHREDDED COLBY-MONTEREY JACK CHEESE

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A LARGE SKILLET, COOK BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK; DRAIN. STIR IN SPAGHETTI SUCE AND TOMATO SAUCE. REMOVE FROM HEAT.
DRAIN PASTA. COMBINE SOUP AND SOUR CREAM. IN TOW 8 INCH SQUARE BAKING DISHES LAYER HALF OF THE MEAT SAUCE, PASTA SOUP MIXTURE AND CHEESE. REPEAT LAYERS.
COVER AND FREEZE ONE CASSEROLE FOR UP TO 3 MONTHS. COVER AND BAKE THE REMAINING CASSEROLE AT 350 DEGREES FOR 55 - 65 MINUTES OR UNTIL CHEESE IS MELTED.
TO USE FROZEN CASSEROLE: THAW IN THE REFRIGERATOR OVERNIGHT. REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING. BAKE AS DIRECTED.

Fluffy Delight Icing

Sift together
1 pound powdered sugar,
1 TBSP Fluffy Delight Icing Powder
1/4 tsp Salt

Then add:
3/4 cup Crisco
1/4 cup Water
flavor to suit.

~ CHOCOLATE SHEET CAKE ~

Sift 2 cups flour & 2 cups sugar into a large bowl.

Bring to a boil, 1 stick of Oleo & 1/2 cup shortening, 4 TBLS Cocoa, & 1 cup cold water. Pour hot mixture over flour & sugar and mix well.

Add 1/2 cup buttermilk, 1 tsp vanilla, 1 tsp soda, 1 tsp cinnamon, 1/4 tsp salt & 2 whole eggs.

Pour into well greased cookie sheet 15 1/2 by 10 1/2 ( I suggest pampered chef stoneware, makes it really moist.)

Bake at 400 for 20 minutes.

Frosting:
5 minutes before cake is done, bring to boil. 1 stick oleo, 4 TBLS Cocoa, 5 TBLS milk. Remove from heat & add 1 tsp vanilla, 1 cup of nuts & 1 pound of powdered sugar.

Spread over cake.

~ CHEDDAR MAC & HAM CASSEROLE ~

1 pkg. (14 oz) Kraft deluxe macaroni & cheese dinner
1 cup frozen peas, thawed, drained
1 cup chopped Oscar Mayer Smoked Ham
1/2 cup milk
1/2 cup Kraft shredded mild cheddar cheese

Preheat oven to 400. Prepare macaroni as directed on package. Add peas, ham and milk; mix well. Spoon into 9 inch square baking dish; sprinkle with shredded cheese. Bake 15 min. or until heated through.

~ BEEF-TOPPED BEAN ENCHILADAS ~

1 1/2 pounds ground beef
1 Medium onion
1 Jar (16 oz) Salsa
1 can (8 oz) tomato sauce
1 to 2 teaspoons ground cumin
1/8 teaspoon garlic salt
1 can (16) oz refried beans
12 flour tortillas(8 inches), warmed
1 1/2 cups(6oz) shredded cheddar cheese, divided
1 1/2 cups(6oz) shredded monterey jack cheese, divided
2 cans (2 1/4 oz each) sliced ripe olives, drained, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, tomato sauce, cumin and garlic salt(I also used taco seasoning to make the meat have more flavor); cook 3 minutes or until heated through.

Meanwhile, spread 2-3 tablespoons refried beans over each tortilla. Sprinkle each with 1 tablespoon of cheddar cheese, 1 tablespoon of monterey jack cheese, and 1 tablespoom olives. Roll up.

Place seam side down in a greased 9 x 13 baking dish. Top with beef mixture. Sprinkle with remaining cheeses and olives. Bake uncovered at 350 for 20 minutes or until heated through.