Ingredients

• 6 CUPS MILK
• 1 PKG. INSTANT VANILLA PUDDING
• 1 TSP. VANILLA
• 1 TSP. RUM FLAVORING
• 2 T. POWERED SUGAR
• 2 CUPS HEAVY WHIIPPING CREAM
• 1 TSP. NUTMEG

Directions

COMBINE MILK, PUDDING, AND FLAVORING. MIX TOGETHER WHIPPING CRAM AND POWDERED SUGAR. FOLD THIS INTO MILK MIXTURE. GARNISH WITH WHIPPED CREAM, SHAVED CHOCOLATE OR BOTH.

Ingredients

• 1 bottle of barbecue sauce
• 2 pkgs little smokies

Directions

Mix smokies and sauce together into a crock pot and slow cook for about and hour.

*barbecue sauce depends on the flavor you like.

Great snack

Ingredients

• 2 packages (8 oz each) cream cheese, softened
• 1/2 of a 7-ounce jar roasted sweet red peppers
• 1 package (.4 oz) Hidden Valley Ranch Salad Dressing Mix
• 2 green onions, minced
• 4 (12”) flour tortillas

Directions

Mix cream cheese, dressing mix and green onions. Spread on tortillas. Drain peppers thoroughly. Sprinkle equal amounts of peppers on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours or overnight. Cut rolls into 1-inch pieces. Makes 3 dozen rolls

*you can also add some shredded lettuce to these for a little something extra:)

Ingredients

• 2 cloves garlic
• 1 (15.5-ounce) can chickpeas, drained
• 2 tablespoons tahini (sesame paste)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cumin
• teaspoon salt
• 1/2 cup bottled roasted red peppers, drained

Directions

Mince the garlic with a knife. Combine it with the chickpeas, tahini, lemon juice and zest, cumin, salt and red peppers in a food processor and puree until smooth. Taste and add salt, pepper and additional lemon juice to taste.

Servings: 8

This makes a great, easy dip to serve with vegetables and pita chips, or a tasty spread for a vegetarian sandwich.

Ingredients

• 1 large onion, quartered
• 1 clove garlic
• 1 medium eggplant
• pinch of chili powder
• olive oil
• lemon or lime juice to taste
• 1 cup cream cheese
• salt and black pepper to taste

Directions

Preheat oven to 425 degrees F. Quarter onion and place on a baking sheet with eggplant. Season lightly and drizzle with olive oil. Roast for 45 minutes, until eggplant is blackened and the skin wrinkled. Allow to cool. Cut off and discard the end of eggplant. Place eggplant in a food processor with onion, cream cheese, garlic and chili powder and blend until completely smooth. Season pâté with salt, pepper and lemon or lime juice to taste.