Cheerio Blobs

1 c. corn syrup
1 c. sugar

Cook in saucepan until boiling. Then allow to boil for 1 1/2 minutes. Remove from heat. Add:

1 c. peanut butter
1 tsp. vanilla extract

Blend until peanut butter is melted and mixture is smooth. Pour over 5 c. Cheerios and mix until well coated. Drop by spoonfuls onto wax paper and allow to cool.

From: Good Things Utah Guest Host - Laura Powell

Crown Jewel Jell-O

1 small package of each jell-o: orange, lime and strawberry
1 small package lemon jell-o
½ c. pineapple juice
½ c. sugar
2 envelopes of dream whip

Set orange, lime and strawberry jell-o’s separate with 1 c. boiling water and ½ c. cold water in pans greased with Miracle Whip. Let set and then cut into cubes. Dissolve 1 package lemon jell-o in 1 c. boiling water. Add ½ c. sugar and ½ c. pineapple juice (cold). Let set until partly jelled. Whip with beaters. Fold in 2 packages dream whip whipped to directions. Fold in jell-o cubes and let set.

From: Grandma Lancaster

Chicken Pillows

1 chicken breast, cooked and diced
8 oz. package cream cheese
Garlic powder, to taste
1 tube Pillsbury Crescent Rolls

Place cream cheese in saucepan and heat just enough to soften. Add cooked chicken and garlic powder. Place a large tablespoon of chicken mixture onto a flattened crescent roll. Roll up to cover the mixture and place on greased cookie sheet. Bake according to roll package directions. Serve with cream of chicken soup over top and serve with rice.

Variation:
As a little added extra, you can dip the top of the roll in melted butter and bread crumbs. But it's yummy without it too. It gives it a little extra kick!

From: Jessie Sabin

Christmas Punch

12 c. cranapple juice
9 c. pineapple juice
6 c. orange juice
4 c. sugar

Mix together in big freezer safe bowl and freeze. When serving, add 2 liters of sprite. Mix until slushy.

From: Mom

Cottage Cheese Jell-O Salad

Mix cottage cheese and cool whip. Add jell-o. Add fruit and some of juice. Just be careful not to make it too runny. Mix together and let sit in fridge.

Small bowl:
2 lb. cottage cheese
8 oz. cool whip
6 oz. jell-o, dry
1 large can fruit

Large bowl:
3 lb. cottage cheese
12 oz. cool whip
6 oz. and smaller pkg. jello, dry
2 large cans fruit

Flavor combinations:
Lime Jell-o and pears
Orange Jell-o and mandarin oranges
Peach Jell-o and peaches
Raspberry Jell-o and pineapple tidbits

From: Mom

Chicken Chowder

5-6 chicken breasts
2-4 potatoes, diced
1 onion, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1 can chicken broth
1 can sweetened condensed milk
1 c. milk
1 cube butter
1 c. flour
1 c. water (from boiled chicken)

Boil chicken breasts till done. Pour chicken broth in a pot and add onion, celery and carrots. Bring to boil, cover and reduce heat to low. Cook until tender. Peel and dice potatoes. Boil, and cook until tender. Drain and add to other vegetables. (You cook them separate from other vegetables to keep down the starch.) Dice chicken and add to vegetables. Melt butter in frying pan. Add flour, stir, then add both milks and 1 cup of water that was used to cook the chicken. Add slowly using a wire whisk to mix together, making a white sauce. Add to vegetables and chicken. Salt and pepper to taste.

From: Mom

Cheesecake

8 oz. cream cheese
1/2 c. lemon juice
1 tsp. vanilla
15 oz. can sweetened condensed milk

Soften cream cheese, whip. While beating, add sweetened condensed milk, lemon juice & vanilla. Pour onto graham cracker crust. Chill 3 hours! Serve with favorite topping. THE BEST CHEESECAKE EVER!!!

From: Mom

Clam Chowder

3/4 lb (or 3 - 6 oz cans) minced clams
1 c. onions, chopped
1 c. celery, diced
2 c. potatoes, diced
3/4 c. margarine
3/4 c. flour
1 qt. 1/2 & 1/2 cream
1 1/2 tsp. salt
Dash pepper
1/2 tsp. sugar

Drain juice from clams over vegetables in medium pan. Add enough water to cover vegetables. Simmer covered until potatoes are tender. (About 20 minutes.) In the meantime, melt margarine, add flour & blend together. Cook a minute or two. Add cream and cook & stir until smooth. Add undrained vegetables and clams. Heat through. Season with salt, pepper & sugar.

From: Mom

Chicken Pasta Salad

2 pkg. (12 oz.) bowtie pasta, cooked
1 can (20 oz.) pineapple tidbits, drained very well
1 c. cashews
1 c. red seedless grapes, halved
4 chicken breasts, cooked, seasoned & diced

Dressing:
1 c. mayo
16 oz. Coleslaw dressing

Mix all salad ingredients together. Add dressing. Mix well, chill & serve!

From: Heidi Jensen

Chocolate Chip Cookies

1 lb. butter
1 1/2 c. sugar
2 c. brown sugar
2 tsp. vanilla
3 eggs
6 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
Chocolate chips

Cream together butter, sugar, brown sugar, vanilla & eggs. Add flour, baking soda and salt. Mix well. Add as many chocolate chips as desired. Bake at 350 degrees for 11 minutes. Makes approximately 5 dozen. Freeze great!

From: Brooke Andersen