CHERRY CHOCOLATE KISSES (by Judy Brown)

Recipe:
1 c. powdered sugar
1 c. (2 sticks) butter or margarine
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
few drops of red food coloring
1/2 c. maraschino cherries, drained, chopped
1/2 tsp. salt
2 1/2 c. flour
4-5 dozen chocolate kisses

Directions:
Heat oven to 350 degrees. In large bowl combine powdered sugar, margarine, cherry juice, extract and coloring; blend well. Add flour and blend until dough is well mixed. Roll in 1-inch balls. Place 1 inch apart on ungreased sheet. Bake for 10 minutes. Remove from oven and immediately top each cookie with a chocolate kiss, pressing slightly into cookie. Cool completely then store in air-tight container.
Makes approximately 50 cookies.

MAPLE GLAZED SALMON (from Liz Mackay)

A GREAT WAY TO SNEAK IN THE FISH WITH THE KIDDOS
IT'S SWEET AND DELICIOUS

Recipe:
1/4 c. real maple syrup
2 Tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. garlic salt
1/8 tsp. ground black pepper
1 pound salmon ( I did 3 salmon fillets;thick cut)

Preheat oven to 400 degrees

Directions:
In a small bowl, mix the maple syrup, soy, garlic, garlic salt, and pepper.

Place salmon in a shallow glass dish and coat with the maple syrup mixture. Cover the dish, and allow to marinate in the refrigerator for 30 minutes, turning once.

Remove from refrigerator and bake salmon uncovered for 20 minutes, or until it easily flakes with a fork.

* We made this last night and even my kids gobbled it up. I served it with rice pilaf and mixed vegetables.

APPLE DUMPLINGS (from Cindy Cole)

Recipe:
2 granny Smith Apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Directions:
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top!

WARNING: PREPARE THIS DISH AT YOUR OWN RISK. IT IS BEYOND IMAGINABLE!

SPINACH SALAD (from Mary Lambert)

Recipe:
1 pkg. baby spinach (I usually rinse again and break off stems)
1/2 c. cauliflower - broken into bite size pieces
1/2 c. slivered almonds (toasted or untoasted)
1 avacado - sliced, diced or in chunks

Dressing:
6 tablespoons salad oil
3 tablespoons white wine vinegar
1 clove garlic
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. basil - I use about three fresh leaves
1/4 tsp. black pepper
Dash of nutmeg

*I have mixed this in a blender which makes it creamy, or just put the ingredients in a jar and shake. (Refrigerate if made ahead of time.)
Directions:
Mix salad ingredients and dress just before serving.

CHILI CON CARNE (from Mary Lambert)

Recipe:
1 Tbsp. salad oil ( I don't use this)
2 lbs. lean ground beef or ground turkey
1 c. coarsely chopped onions
1/4 c. diced green peppers
2 large garlic cloves, minced
2 16 oz. cans tomatoes
1/3 c. chili powder
1 1/2 tbsp. salt
3 16oz. cans red kidney beans

Directions:
1. Brown ground beef or turkey, add onions, green pepper, and garlic until onion is tender. About 10 minutes; stirring frequently.
2. Add tomatoes and their liquid, chili powder and salt; heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3. Stir in beans and their liquid; heat. Serve in soup bowls with choice of accompaniments.

*Accompaniments: shredded cheddar or monterey jack, shredded lettuce, diced avacados, minced onion, chopped green pepper, chunks of french bread, saltine crackers, tortilla or corn chips.

JELLO VALENTINE COOKIES (from Judy Brown)

(not an actual picture of the jello cookies)

FINALLY...A JUDY BROWN FAMOUS RECIPE! YAHOO

Recipe:
1 c. granulated sugar
1 tsp. baking powder
1 pkg. (3 oz.) jello ( I use strawberry)
1 c. (2 sticks) butter or margarine
3 eggs
3 1/2 c. flour...if too sticky add a bit more flour

Directions:
Mix softened butter, sugar, and eggs with baking powder and jello. Add flour and blend well. Roll and cut out with the heart shaped cutter. Bake in pre-heated 350 degree oven for 10 minutes. Good plain or frosted. (I use canned strawberry frosting)
Makes good shamrock cookies using lime jello. Makes about 3 dozen cookies!

CRANBERRY CHICKEN (from 4th Ward R.S. Christmas Party)

Recipe:
8-10 boneless, skinless chicken breasts
1 - 8 oz. bottle french dressing
1 - 16 oz. can whole cranberry sauce
1 pkg. dry onion soup mix

Directions:
Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake uncovered at 350 degrees for 1 hour. Serve with rice.

*You can also make this by substituting the cranberry sauce with a jar of apricot preserves.