Long rod pretzels
White chocolate, melted
Sprinkles (red, white and blue) or star cake decorations

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

1 large package (21.5 or 23.7 ounces) fudge brownie mix
2 bananas, thinly sliced, dipped in lemon juice and drained
1/2 cup crushed nuts
2-3 flavors of your favorite ice cream
Chocolate topping, whipped cream, extra nuts, cherries

Preheat oven to 350 degrees. Prepare brownie mix according to package directions using a 9x13 pan. Bake 20-25 minutes; cool. On brownie, layer bananas, nuts and four cups one flavor ice cream, then 2 cups another flavor and 4 cups another. Cover and freeze for 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut into squares; offer additional toppings.

1/2 pound Penne pasta
1/4 cup Olive oil
2 Tablespoons White wine vinegar
1/2 teaspoon Garlic minced
2 Tablespoons Basil, chopped
2 medium Tomatoes, diced
1/2 cup Feta cheese, crumbled
1/2 cup Black olives, pitted
8 cups Spinach, rinsed and stemmed
1 1/2 pounds Chicken (boneless) breast, grilled and diced

Cook and drain the pasta, Set aside. Whisk together the oil, vinegar, garlic and basil. Toss with the pasta. Add the tomatoes, feta and olives. Chill for 1 hour. Arrange the spinach on 4 plates. Top with the pasta salad. Add the chicken. Garnish with more feta and sliced red onions (optional).

1 bag chicken wings
1/2 cup honey
2 Teaspoon Dijon mustard
1/4 Cup of Tabasco sauce

Preheat oven to 350. Place wings, single layer, on a cookie sheet. Bake for 30 minutes until juices run clear. Mix remaining ingredients in bowl. Toss chicken in sauce to coat well. Serve with Ranch dressing.

Perfect for a party food; makes about two dozen.

1 can Biscuits (or use homemade!)
2 cups Ham, diced
1/4 cup Mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Celery, minced
1 teaspoon Onion, minced

Reform the dough into 24 small biscuits. Bake as directed. Place the ham in a food processor. Pulse until well chopped. Add the mayonnaise and mustard. Pulse until blended. Fold in the celery and onion. Spread on the split biscuits. Serve immediately.

This is perfect for those fresh-picked tomatoes!
1 cup chopped celery
1/2 cup chopped onion
2 Tbsp. butter
8 medium tomatoes (about 2-1/2 lb.), coarsely chopped
2 Tbsp. snipped fresh cilantro (or 1 teaspoon dried)
2 Tbsp. snipped fresh basil (or 1 teaspoon dried)
2 cloves garlic, minced
1 tsp. snipped fresh oregano (or 1/2 teaspoon dried)
1/4 tsp. salt
1/4 tsp. pepper
4 slices whole wheat bread
1/4 cup grated Parmesan cheese
2 Tbsp. butter, melted

In a large saucepan, cook celery and onion in 2 tablespoons hot butter over medium heat about 5 minutes or until tender. Remove from heat. Stir in the tomatoes, cilantro, basil, garlic, oregano, salt, and pepper. Spoon mixture into a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven for 20 minutes.

Meanwhile, in a blender container or food processor bowl, cover and blend or process bread, 1 to 2 slices at a time, until coarse crumbs remain. Transfer to a medium bowl. Add Parmesan cheese and melted butter; toss to combine. Sprinkle crumb mixture evenly over the partially baked tomato mixture. Bake about 20 minutes more or until topping is golden brown and tomato mixture is heated through. Serve with a slotted spoon.

1 cup fresh or frozen blueberries, rinsed well
2 tablespoons sugar
1 teaspoon lemon zest (grated lemon rind, for y'all rednecks)

Combine and set aside.
1 3/4 cups plain, all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt

Combine in a large bowl.

1 egg, beaten
1/3 cup vegetable oil
3/4 cup milk

Mix together.

Preheat oven to 400°. Add milk mixture to flour mixture, stir until mixed, (do not over mix--hey, have you heard this somewhere before?). Fold in blueberry mixture. Fill muffin cups 3/4 full, bake 25 minutes or until done. Duh.

This is a good cool congealed salad to have with supper. My sister Sherri doesn't like the consistency of cottage cheese, so she puts the cottage cheese in a blender when she makes this.

3-ounce (4-serving size) orange Gelatin
1 (8-ounce) carton Non-dairy whipped topping, thawed
12 ounce container cottage cheese
1 can Mandarin oranges, reserving liquid

Mix liquid from Mandarin oranges plus water to make one cup liquid and Gelatin in a small saucepan. On low heart, stir constantly until Gelatin is dissolved, then remove from heat. Cool pan in sink of ice water. Mix together remaining ingredients. Chill.

I got this recipe from my mother-in-law. It sounds gross but really tastes great and is perfect for pot-luck.

1 pound hamburger meat
1/4 cup chopped onion (optional)
1 can niblet corn
1 cup grated Processed cheese (I use Velveeta™ brand)
1 can tomato soup
1 (5-ounce) package thin noodles

Preheat oven to 350º. Brown meat, then add onion (if desired) and sauté until onion becomes translucent. In a separate pot, cook noodles following the package instructions.

Drain excess grease from meat and mix with tomato soup, noodles, corn, and half of the grated cheese in a casserole dish. Sprinkle rest of grated cheese over the top of the mixture. Bake casserole for 45 minutes.

Stay tuned for more SouthernAngel's steaming hot recipes!