Cranberry Salsa

1 pkg cranberries
2 lg ribs celery
1 sweet (vidalia) onion
1 jalapeno ( opt)
1/4 - 1/2 C cilantro
1/2 tsp salt
3/4 C sugar
1 tbs lime juice

Chop all very fine. Make a day ahead. Serve with scoop chips.


Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup (Karo)
1/4 cup water
1/2 to 3/4 tsp. cinnamon (or more if desired)
1/2 cup evaporated milk

In a small saucepan, combine sugar, corn syrup, water, and cinnamon.
Bring to boil over medium heat, stirring constantly.
Cook and stir 2 minutes more.
Remove from heat and cool 5 minutes, stir in evaporated milk.
Serve warm.
Refrigerate leftovers.

(thank-you Karen S. for this recipe)

Breakfast Burritoes

Make Ahead Breakfast Burritos

1 lb lean sausage meat
6-8 eggs, depending on size eggs
1 tablespoon minced onions (optional)
1/4 cup picante sauce
1/4 lb monterey jack cheese, shredded
12 flour tortillas
1 pinch salt and pepper, to taste

Spray a non-stick skillet with vegetable oil. Crumble sausage and
brown slowly. Drain in white paper towels. Wipe grease from skillet
with paper towels, leaving a thin layer of oil.
Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
Freeze ahead directions:.
Place on parchment/wax paper-lined cookie sheets; freeze until solid.
Then wrap individually in paper towels, and package in zipper-lock freezer bags.
When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.

Note: may use bacon in place of sausage


Coconut Cranberry Chews

These wonderful cookies won 1st place in a cookie contest. The orange rind is the ingredient that gives them the special touch, I think

1 1/2 cups butter
2 cups sugar
1 egg
1 tablespoon freshly grated orange rind
2 teaspoons vanilla
3 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened dried coconut

With a mixer on medium speed, beat butter, sugar, egg, orange rind and vanilla until smooth.
In another bowl mix flour, baking powder and salt.
Add butter mixture and beat on low speed for about 5 minutes.
Stir in cranberries and coconut.
Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
Bake in a 350° oven for 8-11 minutes, depending on your oven. I needed 11.
Remove from oven and let cookies cool on sheets for 5 minutes, then cool on rack.

Cracker Barrel Hashbrown Recipe

32 ounces shredded hash browns, thawed
2 cups shredded sharp cheddar cheese
1 pint sour cream
1 (10 ounce) can cream of mushroom soup
1 cup finely chopped onions
1/4 cup butter, melted
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups crushed corn flakes
1 1/2 teaspoons butter, melted

In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
Turn mixture into a greased 9 x 13 dish.
Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
Sprinkle over top of casserole.
Bake at 350 degrees for 40 to 60 minutes or until golden brown.

Greek Salad

I don't have measurements but I love to make this salad with my Italian dishes...

*Roman Lettuce
*Sliced black olives
*Red bell pepper
*Feta cheese
*Ken's Greek dressing