Cook 2 lbs of Carrots - (I like the ones in the cello bags - already peeled - Cut in thirds)

5 Green Onions - sliced fine
1 Green Sweet Pepper cut in fine dice

Marinate them for twenty four hours in:
1 can of Tomato Soup
¾ cup Sugar
½ cup vegetable oil
¾ cup Red Wine Vinegar
1 tsp. Dry Mustard
½ tsp. Red Pepper Flakes
1 tsp. salt

Drain carrots and serve.

Save the marinade and put any unused carrots back in the marinade.

1 c. grated mozzarella
1 9-inch prebaked deep dish pie shell
½ c. chopped green onion or chives
10 fresh basil leaves, chopped
4 tomatoes, peeled and sliced
1 c. grated cheddar
1 c. mayonnaise (I use a little less, maybe ¾ c. or so)

First, blanch tomatoes and slice. Place in colander to drain.

Layer tomatoes, basil, and onion in baked and cooled pie shell. Season with salt and pepper if desired. Mix both cheeses and mayonnaise, then spread over all. Bake at 350 about 30 minutes or until browned. Serve warm.

1 12-oz. bag fresh cranberries
1 large apple, peeled, cored, and coarsely chopped
1 c. golden raisins
¾ c. sugar
½ c. orange juice
½ t. cinnamon
1 T. balsamic vinegar

Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 4 minutes. Removed from heat and stir in the vinegar. Spoon into a heatproof container, cover with plastic, and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for 2 weeks.

L can jellied cranberry sauce
7-8 ounces carbonated beverage such as 50/50, lemon-lime soda, or ginger ale

Mix together and pour into shallow pan. Freeze. Removed from freezer and ship until light and fluffy. Scoop into individual goblets and return to freezer. Keep frozen until ready to serve.

This is done in a slow cooker and requires a total of 8 hours.
½ c. flour
1 t. salt
½ t. paprika
½ t. dried thyme
3 pounds boned chicken, breasts or thighs, cut into 2-inch pieces
2 T. olive oil
2 smoked or regular pork chops, trimmed, boned, and cut into 2-inch pieces
1 yellow onion, chopped
½ t. Tabasco sauce
1 T. Worcestershire sauce
2 c. canned diced tomatoes
1 c. chicken stock
1 green pepper, trimmed and diced
1 10-oz. pkg. frozen lima beans, thawed
2 c. frozen corn kernels, thawed
1 T. chopped fresh parsley

Mix flour, salt, paprika, and thyme in plastic bag. Add a few pieces of chicken at a time, and shake to coat. Heat oil in a skillet over medium-high heat and fry chicken, turning until browned on all sides. Place in slow cooker. Add pork.

In the same pan you cooked the meat, add onion and sauté until browned. Scatter over meat in slow cooker.

Add Tabasco and Worcestershire sauces to tomatoes and pour over meats. Add broth or water. Cook on low setting for 6 hours. Add remaining vegetables and cook another 2 hours.

½ c. chocolate syrup
1 pkg. chocolate cake mix
1 c. water
1/3 c. oil
7 eggs, divided
½ c. sour cream or plain yogurt
1 8-oz. pkg. cream cheese, softened
1 c. sugar
1 12-oz. can evaporated milk
1 squares semi-sweet chocolate, melted

Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. (Make sure it's at least 12-cups by pouring 12 cups of water into it.)

Beat cake mix, water, oil, and 3 eggs with mixer 2 minutes; blend in sour cream. Pour over syrup in pan.

Beat cream cheese and sugar with mixer until well-blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed side down.

Place tube pan in shallow baking pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 minutes, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate at least 2 hours. Invert cake onto plate; remove pan.

Even though I used a large enough pan, this still went "over", but it was delicious anyway!