Chocolate Bark

10 ounce pkg. of chocolate chips
1 Tablespoon vegetable oil
1 teaspoon extract (peppermint, almond, etc.)
Nuts
Dried fruit
Candy bits

Melt chocolate chips in the microwave (set at 50% power for three minutes, stirring halfway through).   Add the vegetable oil and extract.   Stir in nuts, dried fruit and/or candy bits, and spread it out in a baking pan lined with greased foil.   Let it harden in the refirgerator for about two hours; then break apart into pieces.

Freddie's Chili

3 lb. Ground Beef

2 large onions, chopped

2 quarts canned tomatoes

1 large tomato paste

1 tsp. oregano

1 tsp. salt

1 tsp. black pepper

4 tsp. chili powder

2 pkgs. McCormick Original Chili Seasoning

I add one can original Rotel tomatoes and diced chilies

May add beans.

Brown ground beef and onions.   Drain off fat.   Add dry ingredients and mix well.   Add tomato paste, rotel, tomatoes and a tomato can of water.

Recipe makes about 1 gallon.

Lemon Blueberry Bars

3/4 cup (1 1/2 sticks) butter, melted
1/2 cup confectioner's sugar
2 tsp. vanilla
1/4 t. salt
2 1/2 cups flour
1 (21 oz) can Comstock or Wilderness Lemon Creme Pie Filling
1/2 cup sweeteend condensed milk
1 (21 oz.) can Comstock or Wilderness Blueberry Pie Filling or Topping

1.  Heat oven to 350.   Line 13x9 pan with aluminum foil.
2.  In medium bowl, combine butter, sugar, vanilla and salt;  mix well.   Gradually stir in flour until smooth.l   Press dough evenly over bottom of prepared pan.
3.  Bake crust for 20 minutes or until edges are lightly browned.
4.  In a medium bowl, combine Lemon Creme filling with sweetened milk; mix well.   Spoon mixture evenly over prepared crust.
5.   Spoon blueberry pie filling evenly and gently over top.
6.   Bake at 350 for 15 minutes or until set.   Cool in pan on wire rack.  Cut into squares.

Fuzzy Red Velvet Cake

Cake:
1 pkg. Duncan Hines Moist Deluxe Red Velvet Cake Mix
1/2 cup buttermilk
2 (21 oz.) cans Comstock or Wilderness More Fruit Cherry Pie Filling or Topping
8 Tbsp. (1 Stick) butter, melted
3 large eggs
1 tsp. vanilla

1.   Preheat oven to 350.   Grease & flour 3 round 8 inch cake pans.   Separate the cherries from the syrup by placing in a kitchen strainer over a bowl.   Reserve 1/2 cup of the syrup.
2.  Place the cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla in a large mixing bowl.   Blend with an electric mixer until the batter is combined.   Divide the batter evenly between the prepared pans.
3.  Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
4.   Remove the pans from the oven and allow to cool for 10 minutes.   Remove the cakes from the pans and cool completely for 30 minutes.

White Chocolate Cream Cheese Icing
9 oz. white baking chocolate
12 oz. cream cheese, at room temperature
6 Tbsp. butter, at room temperature
1 1/2 tsp. vanilla
4 1/2 cups confectioner's sugar
7 oz. flaked coconut

1.  Place the white chocolate in a small glass bowl.   Microwave on high for 1 minute.   Remove from microwave and stir until smooth.
2.   Place the cream cheese and butter in mixing bowl.   Beat until well combined.   Add the melted white chocolate, vanilla and 2 1/2 cups of the confectioner's sugar.   Blend on low speed until the sugar is incorporated.   Add the additional sugar and blend until the frosting is fluffy.
3.  TO FROST:   Place one cake layer on a serving platter and spread with frosting, top with cherries.   Repeat second layer.   Place the third cake layer on top and frost top and sides of cake.   Sprinkle and gently press coconut over entire cake.

Apple Crisp

1 (21 oz.) can Comstock or Wilderness More Fruit Apple Pie Filling or Topping
2 tsp. lemon juice
3/4 cup firmly packed brown sugar
1/3 cup flour
3/4 cup oats (old fashioned or quick cooking)
1 tsp. cinnamon
6 Tbsp. butter or margarine, softened

Preheat over to 350 degrees.   In 8 inch square baking dish, place apple pie filling.   Top with lemon juice.
In medium bowl, combine brown sugar, flour, oats, and cinnamon.   Add butter; mix until crumbly.  Sprinkle evenly over apple mixture.
Bake for 35 to 40 minutes or until topping is browned and apple mixture is bubbly.   Serve warm with ice cream or heavy cream as desired.

Vegetable Beef Soup

1 lbs. ground beef
1 or 2 large cans diced tomatoes
1 large can tomato sauce
1 can beef stock
1 bag frozen vegetables (I only put 1/2 bag) or 1 large can Veg-All
5 potatoes, diced (more or less to your taste)
2 Cups butterbeans
1 large can corn

Brown ground beef.  Add garlic powder, onion powder,salt & pepper to taste.   Add all other ingredients and cook until tender.   Approximately 1-1/2 - 2 hours on simmer after it first comes to a boil.
Makes a huge pot - enough for 2 or more meals. 4-6 per meal.
(I cook my potatoes and butterbeans separate until done and then add to soup mixture.  The Veg-All vegetables are going to be done but if you add the frozen bag they need to cook in the mixture into done)