Marshmallows

3 envelopes unflavored gelatin

1/2 cup cold water

2 cups sugar

2/3 cup light corn syrup

1/4 cup water

1/4 tsp. salt

1 tlbsp. vanilla

In mixing bowl, sprinkle gelatin over 1/2 cup water...soak 10 minutes meanwhile combine sugar, corn syrup and 1/4 cup water in sm. saucepan. Bring to rapid boil 1 minute......Pour over gelatin in mixer and beat on hight 12 minutes. After that add vanilla. If you want peppermint..add peppermint flavoring now and a dab of red food coloring to make it pink. Put saran wrap in 12 x12 pan. Spray with pam then add the marshmallow. Allow to set overnight then cut in squares and roll in powdered sugar. Mmmm tasty!!

Diana's Pecan Pie

3 eggs

2/3 cup sugar

1/3 tsp salt

1/2 cup butter melted

1 cup light corn syrup



Beat. Mix in 1 cup of pecans. Put in pie crust of you choice. Bake 350 for 40 to 50 minutes. Watch very carefully after 30 minutes. If browning too fast, use foil tent. Mmmm tasty!!

Spanish Rice

1 1/2 lbs ground chuck
1 chopped onion
1 chopped green bell pepper
1 tbsp chili powder
garlic powder to taste
black pepper to taste
salt to taste
1 can chicken broth
2 cups of rice
1 can tomato sauce


In a large sauce pan, brown ground chuck, add onion, green pepper. Season with chili powder, garlic powder, black pepper and salt. After meat and vegetables are cooked, add chicken broth and bring to boil. Do not drain fat from meat. Add rice to boiling broth. Keep stirring over medium - low heat adding water as necessary until rice is cooked. Add tomato sauce and simmer over low heat until hot.

Noodle Concoction!!

1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Orange Pepper
1 can black olives
1/2 Red Onion
1 1/2 ground chuck
1 stick butter
2 jars Classico Creamy Sun Dried Tomato sauce


Brown ground chuck with onions till almost done then add the chopped up peppers and butter. Cook till your desired tenderness. I use angle hair pasta. Cook that while other stuff is cooking. When hamburger is done add it to the angle hair pasta with the classico creamy sun dried tomato sauce and black olives. Heat on stove until warm and top with grated parmesian regiano cheese. Mmmmm tasty!!

Pumpkin Cheesecake

Crust
1 1/2 cups graham crackers
1/3 cup butter (melted)
1/4 cup sugar

Filling
3 pkgs. (8oz.) cream cheese, softened
1 cup sugar
1/4 cup light brown sugar (packed) 2 large eggs
2 cans (15oz.) pure pumpkin
2/3 cup evaporated milk
2 tlbs. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

Topping
1 container (16 ounces) sour cream, at room temperature
1/3 cup sugar
1 tsp. vanilla

Preheat oven 350

For Crust
COMBINE graham cracker crumbs, butter and sugar in medium bowl. Press onto bottown and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes. (do not allow to brown). Cool on rack for 10 minutes

For Filling
BEAT cream cheese, sugar and brown sugar in a large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

For Topping
MIX sour cream, sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool. Refigerate for several hours or overnight. Remove side of springform pan. I put crushed pecans on mine before I bake the last five minutes. Makes 16 servings

Additional topping

Caramel sauce

I melt werther caramels and add some evaporated milk to the thickness you like.