Chocolate Dipped Bugel's

bag of Bugle's
smooth peanut butter
Chocolate Almond Bark Melted

Put peanut butter in open end of Bugle. Dip in melted chocolate. Set on wax paper to cool. Store in air tight bag. YUMMY!!!!

Chocolate Dip Potato Chip

1 lb chocolate Almond Bark
1 bag of Ruffle Potato chips

Melt Almond Bark in microwave according to package directions. Dip half of a chip into melted chocolate. Lay on Wax paper to dry. Drizzle with melted white almond bark or Christmas sprinkles.

Potato Chip Cookies

4 dozen
1 cup butter flavored Crisco
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
2 cups crushed potato chips
1 cup butterscotch chips

Bream shortening and sugars until light and fluffy. Beat in eggs. Combine four and baking soda; gradually add to creamed mixture and mix well. Stir in potato chips and butterscotch chips.

Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 for 10-12 min or until golden brown. Cool 1 minute before removing to wire racks.

Best Ever Butter Cookies

1 cup Land O Lakes® Butter, softened
1 cup sugar
1 Land O Lakes® All-Natural Egg
1 tablespoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder

Combine 1 cup butter, sugar and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add orange juice and vanilla; mix well. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Divide dough into thirds. Wrap each in plastic food wrap; flatten slightly. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets; sprinkle with decorator sugar. Bake for 6 to 10 minutes or until edges are lightly browned.

Christmas Candy Cane Kiss Cookies

Chocolate Kiss Cookies

1. 1 cup butter
2. 1 1/2 cups sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 2 cups flour
6. 1/2 cup cocoa power
7. 1 teaspoon baking soda
8. 1/4 teaspoon salt

Preheat oven to 350F. Cream butter, sugar, eggs and vanilla until fluffy. Add all the dry ingredients, and mix until well combined. Roll into tablespoon sized balls (I use a Pampered Chef scoop, so that I don't get my hands dirty and they stay in balls.) and place onto a cookie sheet. Bake for 8 minutes, remove from oven and push a Kiss into the center of each cookie. Put back into oven for another 30 seconds to 1 minute. Remove, let cool, and try not to eat them all in one sitting!

Baked Chile Cheese Corn

Serves/Makes: 6

Ingredients:
4 cups fresh corn kernels, or frozen, thawed
1 cup Cheddar cheese, grated
8 ounces cream cheese, room temperature
1 can (7 ounce) diced green chiles
2 teaspoons chili powder
2 teaspoons cumin

Directions:

Preheat oven to 350 degrees F. Butter 1 1/2 -quart baking dish or cast iron skillet.

Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling, about 30 minutes.

Make-Ahead Mashed Potatoes

Ingredients

* 5 pounds Yukon Gold potatoes, cooked and mashed
* 2 (3 ounce) packages cream cheese
* 8 ounces sour cream
* 1/2 cup milk
* 2 teaspoons onion salt
* ground black pepper to taste

Directions

1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole. (I put in Crock Pot)
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes. (Crock pot on low for 4 hours)

Nutritional Information open nutritional information

Amount Per Serving Calories: 245 | Total Fat: 9.3g | Cholesterol: 25mg

Great Pumpkin Dessert

Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar

4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Chicken Taco Soup

1 onion, chopped
1 can (15 ounce size) chili beans
1 can (15 ounce size) black beans
1 can (15 ounce size) whole kernel corn, drained
1 can (8 ounce size) tomato sauce
1 box of Chicken Stock
2 cans (10 ounce size) cans diced tomatoes with green chilies, undrained
1 package (1.25 ounce size) taco seasoning
1 package dry Hidden Valley Dressing Mix
3 skinless, boneless chicken breast halves
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, chicken stock, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.