Chocolate Pudding

3/4 c. sugar
2-1/2 Tbsp. cornstarch
1/4 c. unsweetened cocoa powder
1/4 tsp. salt
1-2/3 c. milk, divided
1/3 c. heavy whipping cream
3 large egg yolks
3 oz. semisweet or bittersweet chocolate, chopped
1 tsp. vanilla
1 Tbsp. butter, cut into pieces

In a medium heatproof bowl whisk together the sugar, cornstarch, cocoa powder and salt. Then whisk in 1/3 cup milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside.

Rinse a medium-sized, heavy saucepan with cold water and shake out the excess water (this helps prevent the milk from scorching). Pour the remaining 1-1/3 cups milk and cream into the saucepan. Bring mixture just to a boil (the milk will foam up) and then remove from heat. Gradually pour the hot milk into the egg mixture whisking constantly until the mixture is smooth. Transfer to a clean, heavy bottomed medium saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise 3-5 minutes. Remove from heat and pour through a strainer to remove any lumps.

Add the chopped chocolate, vanilla and butter stirring gently with a rubber spatula until the mixture is smooth.

Cookie Salad

2 3-oz packages instant vanilla pudding
2 c. buttermilk
1 large carton whipped topping (Cool Whip)
2 cans mandarin oranges, chilled and drained
2 cans pineapple tidbits, chilled and drained
1 package Keebler Fudge Stripe Cookies, broken into pieces

Whip the pudding and buttermilk in large bowl. Fold in the whipped topping. Add fruit and cookies.

Baked Beans

1 small onion, chopped
1/2 lb. bacon, chopped
4 small cans pork n' beans
1/4 c. brown sugar, packed
1/2 c. ketchup
1 Tbsp. mustard
1 tsp. celery salt
3/4 tsp. maple flavoring
1 tsp. Worcestershire sauce
2 Tbsp. molasses

Brown onion and bacon in Dutch oven until onions are cooked. Add remaining ingredients and slowly simmer until thick (a few hours).

Mom's Granola

1 box old-fashioned oats
1 box Wheaties
1 c. wheat germ
1 c. sunflower seeds, shelled
1 c. pecans, chopped
2 Tbsp. cinnamon
1-1/2 c. oil
1-1/2 c. honey
1 c. brown sugar, packed
2 tsp. vanilla

In large bowl mix oats, Wheaties, wheat germ, sunflower seeds, pecans and cinnamon together. In saucepan heat oil, honey, brown sugar and vanilla over medium heat until sugar is melted. Pour over cereal and stir well. Store in air tight container.

Pico de Gallo

4 medium tomatoes, diced
1/2 c. red onion, diced
1/4 c. cilantro, minced
2 Tbsp. jalapeno, minced
2 Tbsp. lime juice
1/4 tsp. salt

Combine together in bowl and mix well.

Fizzy Lemonade

1 12-oz can frozen lemonade, thawed
1 can cold water
1 2-liter bottle lemon-lime soda

Mix lemonade and water together. Pour in the soda.

Cranberry Oatmeal Cookies

3 eggs, well beaten
1 c. dried cranberries
1 tsp. vanilla
1 c. butter
1 c. brown sugar, packed
1 c. sugar
2-1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
2 c. old-fashioned oats
3/4 c. pecans, chopped

Combine eggs, cranberries and vanilla in a small bowl and set aside for 1 hour. Cream butter and sugars. Add flour, salt, cinnamon and baking soda. Mix well. Blend in egg mixture, oats and pecans. Dough will be stiff. Drop onto cookie sheets and bake at 350 degrees for 10-12 minutes or until lightly browned.