BUTTERSCOTCH BALLS

15 frozen dinner rolls (thaw just enough to cut in half to end with 30)

1 pkg stove top butterscotch pudding

¾ cup butter, melted

¾ cup brown sugar

1 tsp cinnamon

½ pkg pecans chopped (optional)

About 8 hours or the night before, place rolls in a greased Bundt pan. If using pecans, sprinkle into pan. Combine pudding, butter, sugar and cinnamon. Pour evenly over top of rolls. If using pecans, sprinkle over top. Cover with towel and let rise. Preheat oven to 350 degrees and bake 25-30 minutes.

SPINACH DIP

10 oz. frozen spinach
16 oz. sour cream
1 cup mayo
1 envelope vegetable soup mix
8 oz. drained water chestnuts, chopped
3 chopped green onions. (optional)
2 cups shredded swiss cheese, (optional)

 Mix all together and chill at least 2 hours.

TACO MAC CASSEROLE

1lb. ground beef

1 packet taco seasoning

2/3 cup water

1 box macaroni and cheese

4 tablespoons butter or margarine

1/3 cup milk

1/3 cup sour cream

1 cup shredded cheddar cheese

1 cup salsa

Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.

Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.

Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.

GLASS BLOCK JELLO

SERVES 15

4 3-oz jello

2 pkts unflavored gelatin

1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9×13″ pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13″ pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9×13″ pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

CRANBERRY SAUCE

12 ounces cranberries

1 cup white sugar (can use 1 cup stevia)

1 cup orange juice

1 cinnamon stick

1 small pinch of clove

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the rest of ingredients and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. You may want to halve this recipe unless you have a lot of cranberry sauce eaters.