Kahlua Fudge - Diana Reuschlein

1/4 c Kahlua
1 1/3 c sugar
7 oz jar marshmallow creme
2/3 c evaporated milk
1/4 cup butter
1/4 tsp salt
2 c semi-sweet chocolate chips
1 c milk chocolate chips
1/2 c chopped walnuts or pecans (optional)
1 tsp vanilla

Combine all ingredients except chocolate, nuts, and vanilla.  Bring to a boil over medium heat and boil for 5 minutes, stirring constantly.  Remove from the heat and add vanilla and chocolate; stir until well combined.  Fold in the nuts.  Pour into a foil-lined pan (she always used 8" x 8") and refrigerate until firm.  This recipe doubles easily.

This was Jana's friend Alison's mother's most prized recipe, and should be made every year during the holiday season in remembrance of her.

Green Grape Salad - Gail Lithgow

4 pounds seedless green grapes
1 (8 ounce) package softened cream cheese
1 (8 ounce) container sour cream
1/2 cup sugar
1 tsp vanilla extract
chopped pecans
brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.  Add grapes and mix until evenly coated.  Transfer to serving bowl.  Sprinkle top of salad with brown sugar and chopped pecans.  Refrigerate overnight.

Beef Taco Bake - Jana Lithgow

The original recipe is from Cook's Country magazine - this version is from Jana's friend Hannah.

1/2 lb ground beef
1 can Ro-Tel, drained, 1/4 c juice reserved
1 can (16 oz) refried beans
1/2 T hot sauce, if desired
1 cup shredded Mexican cheese blend
1/2 package taco seasoning mix
6 taco shells
2 scallions, thinly sliced
chopped cilantro, if desired

Heat oven to 475.  Combine half the Ro-Tel, beans, hot sauce (if using), and cilantro in a bowl.  Spread in 8-inch square baking dish.  Sprinkle with 1/3 cup cheese.  Cook beef until no longer pink, pour off fat, and stir in taco seasoning, remaining Ro-Tel and reserved tomato juice.  Simmer until thick and almost dry (about 5 minutes).  Line up the taco shells in the bean mixture so that they are standing up next to each other.  Spoon 1/2 T cheese into each and top with beef mixture.  Cover with foil and bake until bubbling, about 10 minutes.  Remove foil, sprinkle with remaining cheese, and bake until cheese is melted - check after 2 minutes.  Sprinkle with scallions and serve.

You can easily double the recipe and bake in a larger baking dish - the leftovers freeze well.

Hello Dolly Pie

1-9 x 9 inch graham cracker crust

1 c butterscotch chips

1 c chocolate chips

1 c shredded coconut

1 c crushed pecans

1 can sweetened condensed milk

Layer ingredients in order listed, or halve ingredients and layer twice.  Bake at 350 degrees for 25 to 30 minutes.

Chicken Cacciatore - Jana Lithgow

1/2 t ground black pepper
1/4 cup flour
1 t salt
3 T olive oil, divided
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 package (8 oz) mushrooms, thinly sliced
1 medium onion, coarsely chopped (1 cup)
1 medium green bell pepper, cut into thin strips (1 cup)
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 t minced garlic
1 t marjoram
1/2 t oregano
1/2 t dried rosemary
1/2 t thyme

Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 T of the oil in a large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Heat remaining 1 T oil in skillet. Add mushrooms, onions, and bell peppers; cook and stir 5 minutes on medium heat or until tender.

Stir in remaining ingredients and spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired. Makes 6 servings.

* Recipe is adapted from McCormick Co. and uses dried spices.

Poppyseed Chicken - Jana Lithgow

This recipe was a staple on Mizzou Dining menus when Jana was in college. It is an easy and delicious way to use up leftover chicken.

3 cups cooked, chopped chicken (extra roasted chicken or a rotisserie chicken is easiest)
1 can cream of chicken soup
16 oz sour cream (light is fine; fat-free doesn't work as well)
3 teaspoons poppy seeds
31 buttery crackers (such as Ritz), crushed
1/4 cup butter, melted

Lightly grease 11 x 7 baking dish. Combine chicken, soup, sour cream, and poppy seeds; spoon mixture into casserole dish. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole. Bake at 350 degrees for 35 to 40 minutes, or until hot and bubbly.

Corn Bread Salad - Barb Pearson

1 package (8.5 ounces) Corn Bread Mix
1 can chopped green chilies (4 ounces)

Prepare the corn bread mix as the package instructs and add the chilies to the batter. Bake in an 8X8 pan for 20 minutes or until set in the center. Cool.

Mix together:
1 cup mayo
1 cup sour cream
I envelope ranch salad dressing mix

Prepare:
1 cup chopped green pepper
1 cup chopped red onion
3 small tomatoes, chopped
10 slices bacon, cooked, drained, and chopped
2 cups shredded cheddar cheese

Also need:
2 cans whole kernel corn
2 cans black beans, rinsed and drained

To assemble salad:
Crumble half of the baked corn bread into a 9X13 pan. Layer with half the beans, half the corn, half of the mayo mixture (spread as best you can), half of the peppers, onions, tomatoes, bacon, and cheese. Repeat layers. (It makes an overflowing pan.)

Chill for at least two hours.