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1 28 oz. can of pumpkin
8 oz. Cool Whip
2 boxes sugar-free butterscoth pudding
1 tsp. vanilla
1 1/2 tsp. pumpkin pie spice
Mix well!

8 oz. pkg. cream cheese, softened
8 oz. sour cream
4 oz. can diced green chilies, well-drained
4-oz. can chopped black olives, well-drained
2 cups grated cheddar cheese
1/2 C chopped green onions
Garlic salt to taste
5-6 flour tortillas (medium size.)
Mix all ingredients together thoroughly.  Spread mixture evenly over the tortillas, almost to the edge.  Roll up tortillas and wrap each roll tightly with plastic wrap.  Refrigerate overnight.  Unwrap and cut into 3/4” slices.  Serve with salsa.
2 -- 8 oz. bars of cream cheese
1 -- jar pesto
1 -- can of diced tomatoes

Soften then spread cream cheese in casserole pan.
Top with pesto.
Sprinkle diced tomatoes over top.
Bake at 350 for 30 minutes.
Serve with hard bread slices.

2 cups elbow macaroni
1/2 cup of French Dressing-
(Kroger brand, California French Dressing.)
1/2 cup sweet pickled relish
1/4 cup finely diced celery
1/8 cup finely diced onion
1/2 cup mayo
2 Tablespoons of mild salsa
1 1/2 Tablespoons of prepared mustard (wet)
1 1/2 Tablespoons of Worcestershire Sauce
1 Tablespoons of chopped Clausen Pickles

Boil the mac with salt and drain well.

Mix French Dressing with the Mac, cover and put in frig overnight.

Mix rest of ingredients the next day with the Mac and French Dressing and refrigerate 3 hours.

2 lbs. ground beef (lean)
1cup bread crumbs
1/4 cup parsley flakes
2 T. soy sauce
garlic salt & pepper to taste
Mix together to form balls size of walnut.
Place in 9X13 pan.

Mix these 5 ingredients together:
1/3 cup catsup
1 can whole cranberry sauce
12 oz. bottle chili sauce
2 T. brown sugar
1 T. lemon juice
Pour over meat balls.

Bake in 350 degree oven for 30 minutes.
Spoon off excess grease.

1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.)

Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

Another option use pita chips with cinnamon to serve with it.

View photos and recipe at this
Updated 12/26/19

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