Chocolate Eclairs

1 box whole graham crackers

1 box (large) instant vanilla pudding(mixed)

1 12 oz. cool whip tub

1 can milk chocolate frosting (warm)

Mix cool whip into pudding. Layer graham crackers in a 9 by 13 pan. Then add pudding mixture, repeat,top with crackers. Frost with icing.

Russian Chicken

Sauce:

 1 jar of apricot preserves

1 bottle of Russian Dressing

1 envelope Lipton Soup Mix

Mix the 3 ingredients together and pour oven chicken. Cook at 350 until done(about 1 1/2 depending on how much chicken you have). I tend to do this in the slow cooker on low for about 6 hours.

Crab and Corn Chowder

6 slices of bacon

1/2 c. chopped onion

32 oz. can creamed corn

12 oz. can regular corn

1/4 tsp pepper

1 qt. milk

2 c. light cream

1 lb. imitation crab

Fry bacon then dice and set aside. Saute onions in the dippings. Add all the corn,salt,pepper,milk, and cream and crab. Simmer 15 minutes and add bacon. Serve hot 8-10 servings.

Oreo Truffles

1 package Oreo cookies, crushed
1 package cream cheese, softened
1 package almond bark, melted

Mix cookies and cream cheese. Form into balls and dip into melted almond bark. Sprinkle topping (suggestions: sprinkles, chocolate shavings...). Chill.

Butterscotch Peanut Bars

1/2 cup butter, softened
3/4 cup packed brown sugar
1 1/2 cups flour
1/2 teaspoon salt
3 cups salted peanuts

Topping:
1 package (10 to 11 ounces) butterscotch chips
1/2 cup light corn syrup
2 tablespoons butter
1 tablespoon water

In a small bowl, cream butter and brown sugar. Add flour and salt; mix well. Press into an ungreased 15 x 10 x 1 baking pan. Bake at 350 for 6-7 minutes or until lightly browned. Sprinkle with peanuts.

In a large saucepan, combine the topping ingredients. Bring to a boil; cook and stir for 2 minutes. Spread over hot crust.

Bake for 6-7 minutes or until set. Cool on a wire rack. Cut into bars.

Chicken Salad

3 cups (6 breasts) cooked chicken
(chicken bouillon, carrots, season salt, 5-6 bay leaves, 2 onions, celery)

1 ½ cups finely diced celery
1 cup grapes (cut in half)
1 cup peeled diced apples
1 cup pineapple chunks (well drained)

Dressing
1 cup mayo
1 tsp. dry mustard (heaping)
¼ cup cream
½ tsp. salt
3 tbl. Fresh lemon juice
Optional: Nuts (cashews or pecans)

Bring uncooked chicken, water, bouillon, carrots, season salt, bay leaves, onions, and celery to a boil and then turn down the heat and simmer on low for 2 ½ to 3 hours. Completely COOL the chicken. Dice or shred the chicken after it is cool. Mix all the ingredients for the dressing and combine with the chicken. Add the celery, grapes, apples, and pineapple to the dressing and chicken.

Pizza Crust

2 1/4 cups warm water
2 Tablespoon shortening
1 1/2 Tablespoon instant dry yeast
2 teaspoon salt
2 teaspoon sugar
6 cups flour

Mix 4 1/2 cups flour with dry ingredients and shortening; Add warm water while mixing with hand mixer. Add additional flour slowly then knead by hand when to thick for mixer. Add up to 1/2 cup flour if too wet.
Roll out and spoon on spaghetti sauce and your favorite toppings. Bake 25 minutes @ 375 degree. Makes 2 thick pizza crusts.