This is a quick simple recipe, great for those rainy days when you can’t build a fire but still want S’mores.

Ingredients:

1 box Graham Crackers
1 Jar Marshmallow Creme
1 Jar Chocolate Spread

Directions:

Break the graham crackers into two even halves.  Spread the chocolate spread on one half.  On the other half spread the marshmallow creme.  Take the two halves and place the one on to of the other with the creme and spread touching inside.

Pour a glass of milk and eat your S’more.  Enjoy.

Submitted by Carol Czarnecki

Quick and easy to make they are good for breakfast, or a snack these Redneck Crepes will go fast.

Ingredients:

2 eggs
3 Tbsp Milk (I use almond)
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg

Oil or Oil Spray
Tortilla shells

Whipped cream cheese
Jelly

Whipped Cream or Fresh Fruit sliced (optional)

Directions:

Spray or oil your pan, place over medium heat.

Beat the eggs in a flat bowl, add milk, cinnamon, vanilla, nutmeg.

Dip your tortilla shell in the egg mixture and coat both sides evenly.

Place your dipped shell in the pan and fry until a light golden brown then flip and fry the other side.

Place the fried shell onto cutting board or plate to cool a little and open your cream cheese and jelly.

Spread your cream cheese in an even layer over the shell.

Take your favorite jelly and spread that over the cream cheese.

Roll your tortilla.  Top with fresh fruit and whipped cream.  Slice and serve.

1 1/2 lb stew beef, cut into 1/2 inch cubes

2 tablespoons margarine or butter

1 1/2 cup beef broth

2 tablespoons catsup

1 small clove garlic, minced

1 teaspoon salt

8 ounces mushrooms, sliced

1/2 cup chopped onion

3 tablespoons flour

1 cup sour cream

3 or 4 cups hot cooked egg noodles

1 tablespoon margarine or butter

Cook and stir beef in 2 T margarine or butter in 10 inch skillet over low heat until brown.  Reserve 1/3 cup of beef broth.  Stir remaining broth, catsup, garlic and salt into the skillet.  Heat to boiling then reduce heat.  Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in mushrooms and onion.  Cover and simmer until onion is tender, about 5 minutes.  Shake reserved broth and the flour in tightly covered container, stir gradually into the beef mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute then reduce heat.  Stir in sour cream, heat through.

Toss noodles with 1 T margarine or butter.  Serve beef mixture over the hot noodles.

Homemade Spaghetti And Meatballs

Helen Kurtz

Serves 8

Ground beef
Ground pork
Romano cheese
Basil
Parsley flakes
Oregano
Beaten eggs
Bread crumbs

Chopped green peppers
Chopped onion
Chopped garlic

1 large Contadina tomato sauce
1 large Contadina tomato puree
1 large Contadina tomato paste

Italian seasoning
Romano cheese (grated)

Mix first set of ingredients together and form balls. Fry meatballs in oil with garlic cut into it, and then sauté chopped green peppers and onions in oil, drain peppers, onions and drippings and put in large pan. Add tomato sauce, tomato puree and tomato paste. Rinse each can with a FULL can of water and add to pot. Cover top of sauce with basil, oregano, parsley flakes, Italian seasoning and Romano cheese. Stir down and bring to a boil. Put in meatballs and turn down to warm and let cook down, stirring occasionally. Refrigerate overnight to let flavors blend.