Cake Balls

1 package chocolate cake mix
1 container prepared frosting
1 bar candy coating or 1 lb candy pieces

Directions:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
   
   

Puppy Chow

9 cups Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tsp vanilla
1 1/2 cup powdered sugar
Put cereal in large bowl.  Melt chocolate chips, peanut butter, and butter,  Remove from heat and stir in vanilla.  Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.  Spread evenly on wax paper and allow to cool.

Bacon Ranch Pasta Salad

1 12 oz. package uncooked pasta (rotini)

10 slices bacon

1 c. mayonaise

3 Tbsp. dry ranch dressing seasoning

1/4 tsp. garlic powder

1/4 tsp. garlic pepper

1/2 c. milk (as needed)

1 large red pepper, chopped (can replace with tomato)

1 can olives, chopped

1 1/2 c. shredded cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, red pepper, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Cream Cheese Frosting

4 ounces cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla

1 lb. powdered sugar

milk

Beat cream cheese and butter.  Add vanilla.  Gradually add powdered sugar and milk until you reach desired consistency.  Mix until smooth.  Spread on pumpkin bars, can sprinkle pecans on top if desired.

Pumpkin Cake

4 eggs, well beaten

1 cup oil

2 cups sugar

1 tsp. vanilla

2 cups pumpkin

2 ¼ cups flour

1 tsp. soda

1 tsp. salt

2 tsp. cinnamon

Mix together eggs, oil and sugar until well combined.  Add vanilla and pumpkin, mix well.  Gradually add in flour, soda, salt and cinnamon until combined.

Bake on a greased jelly roll pan at 350 degrees for 25 to 30 minutes.  Cool completely before frosting.

Cream Cheese Frosting

4 ounces cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla

1 lb. powdered sugar

milk

Beat cream cheese and butter.  Add vanilla.  Gradually add powdered sugar and milk until you reach desired consistency.  Mix until smooth.  Spread on pumpkin bars, can sprinkle pecans on top if desired.

KFC Cole Slaw

1/2 c. mayonnaise
1/3 c. sugar
1/4 c. milk
1/4 c. buttermilk
2 1/2 T. lemon juice
1 1/2 T. white vinegar
1/2 t. salt
1/4 t. pepper
8 c. chopped cabbage
1/4 c. grated carrots
2 T. minced onions

Combine mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt and pepper until sugar is dissolved.  Add to well chopped cabbage, carrots, and onion.  Cover and refrigerate at least 2 hours before serving.

Caribbean Chicken

Ingredients

• 4 split chicken breasts, rinsed and dried
• 1 egg, slightly beaten
• 2 cups Kellogg's Corn Flakes®
• (KICRecipeIngredient-89793)
• 1/2 cup Kellogg's® Corn Flake Crumbs
• 1/4 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• Water
• 1 can (10 oz.) mandarin oranges, drained, reserving juice
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons butter or margarine (optional)

Directions

1. Dip chicken in egg and coat with KELLOGG'S CORN FLAKES
cereal. Place in single layer, skin side up, in shallow baking pan
coated with cooking spray or foil lined.

2. Bake at 350° F about 1 hour or until chicken is tender, no
longer pink and juices run clear. Do not cover pan or turn chicken
while baking.

3. In 2-quart saucepan, combine sugar and cornstarch. Add enough
water to reserved mandarin orange juice to measure 3/4 cup. Stir
into cornstarch mixture along with orange juice concentrate, mixing
until smooth. Cook over medium heat, stirring constantly, until mixture
boils. Continue cooking and stirring 3 minutes longer. Stir in
margarine and mandarin oranges. Serve hot over hot chicken.