Sauceage and Cream Cheese Stuffed Mushrooms

2 pounds whole mushrooms cleaned and stems removed 1/2 pound (1/2 pound package) Hot ground sausage 1/2 pound (1/2 pound package) reg.ground sausage 1 8 oz. package regualar cream cheese (slightly softened) 1 to 2 tablespoons Worcestershire sauce Brown sausages together and freeze the other half of each package for another use. When sausage crumbeled and brown add the cream cheese and Worcestershire sauce. Mix well. Cream cheese should be thoroughly dispersed through out the cooked sausage. Line Mushrooms on baking sheet and fill each mushroom with 1 to 2 teaspoonsful of sausage mixture. Bake on sheet in 350° oven for 20 t0 25 minutes. Serve hot. Should make about 3 Dozen mushrooms depending on the size of the mushroooms.

Chocolate Chip Pudding Cookies

3 2/3 cup flour
1 1/2 tsp baking soda
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 package (6-serving size) Jell-O Brand Chocolate Instant Pudding and Pie Filling
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in a large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. ( and nuts if desired) Batter will be stiff. Drop by rounded tablespoonfuls
onto ungreased baking sheets (I like to line the pans with a sheet of parchment paper)about 2 inches apart. Bake 350°for 12 minutes. Makes about 6 dozen.

Fresh Mango Salsa by Susan Neal via Studio 5 recipes

3 medium ripe tomatoes, diced
1 large Mango (or 2 medium), diced
1/2 bunch cilantro, chopped
1 white onion chopped
2 Tbsp. Fresh lime juice
1/4 cup sliced green onions
Salt and pepper to taste,
Combine all ingredients and allow to macerate in juices for a couple of hours in fridge.

Creamy Tomatillo Dressing (by Susan Neal via Studio 5 recipes)

1 cup Buttermilk
1 cup mayonnaise
1 pkg dry ranch dressing
2 jalapenos (to taste)
2 tomatillos
1/2 bunch cilantro (fresh)
2 cloves garlic
1/2 fresh lime juice
Add all ingredients to the blender and blend until smooth.
Tip: I like to make a lot of this and freeze in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients except the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.

Copy Cat Cafe Rio Pork Barbacoa

(this is the best copycat recipe for Barbacoa I have tried, It works best over night with the crockpot, and then it needs to sit in the sauce for a few hours until the flavors combine. It is so good though it is worth it.)

5-6 pound pork roast
1 liter Dr. Pepper (not diet)
1 1/2 cup brown sugar
1 cup white sugar
1 clove garlic, minced
7 oz. can Chipotle Chilies in adobo sauce.
6 oz. red taco sauce
1 tsp dry mustard
2 tsp cumin
1/4 tsp cayenne pepper
Place roast in crockpot, cover halfway with water and cook on low over night or on low for 12 hours. After 12 hours or in the morning after it is cooked, Drain of water and remove any fat. Shred cooked pork roast and then
Mix remaining ingredients until sugar dissolves. (I did not use all the chilies in the adobo sauce, I rinsed the chilies off in a cup of water and chopped about 3 of them and put the cup of the Dr. Pepper and the 3 chopped chilies in with the pork. Throw the rest away or keep them for another use. Using all the chilies in the adobo sauce is too hot for our family) Add the rest of the Dr. Pepper and all the adobo sauce minus the extra chilies. You can put the 3 or however many chilies you choose to use in a food processor them add to the pork. Add the sauces and spices and sugars then stir until the sugar is dissolved. Put back in Crockpot and cook for another 2 or 3 hours.

Hot Spinach and Artichoke Dip

2 tsp. Olive Oil
1 medium onion chopped fine
2 garlic cloves, minced
1 can artichokes drained and chopped
2 pounds spinach (cleaned trimmed and coarsely chopped)
1/2 cup milk
6 oz cream cheese
3 dashed Worcestershire sauce
3 dashes hot sauce(Tabasco)
1 cup Mozzarella cheese
Coarse salt and ground pepper
Baguette slices, breadsticks, crackers or best with torn pieces of fresh French Bread.
Preheat oven to 425°oven. In a large Dutch Oven(5 qt Pot with a tight fitting lid) over medium heat, warm oil. Add Onions(chopped) and minced garlic, cook until lightly browned. 5 to 8 minutes.
Add Spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted. Add artichokes that have been drained and chopped.
Transfer to colander and drain.
In the same pot, warm the milk over high heat. Whisk in the cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup Mozzarella cheese.
Season with salt and pepper. Pour into a lightly oiled 1 1/2 qt. shallow baking dish; sprinkle with remaining cheese. Bake until bubbly and slightly golden brown. 20 to 25 minutes. Serve hot with accompaniments as desired.

Grandma Laura's Finger Jello

4 pkg Knox Gelatine
4 cups boiling water
1 pkg 6 oz sugar free jello
1 pkg 3 oz sugar free jello
Stir together and put in a large shallow pan and let it chill for several hours or until it is set.