DIY Sonic Cherry Limeade

Ingredients:
1 can frozen limeade concentrate
1-2 liter bottle Sprite
Juice from one 10 oz jar maraschino cherries
Fresh limes (opt)

Directions:
1. Put all together.
2. Add slices of limes and cherries to glass

Pizza Dip

Ingredients:
4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmesan, grated
1 cup pizza sauce
2 oz pepperoni, sliced
2 tbsp green pepper sliced
2 tbsp black olives, sliced

Directions:
1. Mix the cream cheese, sour cream, mayonnaise, mozzarella and parmesan and spread it across the bottom of a pie plate.
2.  Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350 F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Heavy Cream Subsitute

Ingredients:
3/4 cup milk
1/3 cup butter or margarine, melted and cooled

Directions: 
1. Melt butter
2. Pour it into the milk and stir
3. Use in place of one cup of heavy cream

Sweet and Salty Treat

Ingredients:
Mini pretzels
Hershey Kisses Hugs (any kind)
Candy Corn

Directions:
1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or foil.
2. Place pretzels on cookie sheet, not touching.
3. Unwrap kisses and place on top of pretzels then place filled cookie sheet in oven.
4. Bake for 3-5 minutes but no longer.  You will know they are ready when the kisses start to get shiny.
5.  Take out of oven and gently place candy corn on top of kisses, pushing down ever so gently.
6.  Cool and then transfer to serving platter or wrap up as gifts.

Dirt Cake

Ingredients:
3 1/2 cups milk
2 small pkgs instant French vanilla pudding
1 stick butter, softened to room temperature
1 (8 oz) pkg cream cheese, softened to room temperature
1 cup powdered sugar
1 (16 oz) container whipped topping
2 pgks chocolate sandwich cookies (I used oreos)
Chocolate candy rocks (found at Winco)
Assorted gummy worms

Directions:
1. Whisk the milk and pudding together in a large bowl until smooth.  Let stand for five minutes.
2. In another large bowl, beat the butter and cream cheese together with a hand mixer on medium speed until fluffy.
3.  Beat in the powdered sugar until smooth.  Add the pudding and beat until smooth.  Fold in the whipped topping.
4.  Crush 1 package of cookies so that there are some fine crumbs, but also large pieces.  There needs to be a variety.  Fold this into the pudding mixture until evenly mixed.
5.  Finely crush the other bag of cookies.  In a large clear glass trifle dish, pour about a third of the pudding mixture in the bottom and spread to smooth.
6.  Sprinkle with a later of about a third of the finely crushed cookies.  Stick several of the candy rocks in the cookie layer, especially around the perimeter of the dish where they will be visible.
7.  Top with another third of the pudding mixture on top of the cookie layer, then repeat with another cookie layer and some more candy rocks.  Spread the remaining third of the pudding on top, then with the remaining cookie crumbs.  Place more rocks and gummy worms on top to decorate.  Chill for several hours to overnight before serving.

White Cheddar Chicken Pasta

Ingredients:
1 lb boneless chicken breats, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 tbsp fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
1 lb rotini (or other short cut pasta)
2 tbsp butter
2 tbsp flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 tbsp Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I also used 2 tbsp heavy cream)
1 tbsp fresh thyme
1 tbsp fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
3.  When pan is hot, add chicken and brown for 3 minutes per side until cooked through.
4.  Remove to a place and cover with foil.
5.  Heat water to boil in a large stock pot for pasta, add salt and pasta and cook and drain according to directions.
6.  Meanwhile, melt butter in a large skillet over medium heat.
7.  Add flour and whisk to combine.
8.  Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
9.  Reduce heat to low and slowly add milk, stirring to combine.  Cook about 5-7 minutes more until mixture begins to thicken.
10.  Add cheese and stir to melt.  Add chicken and pasta, toss to incorporate sauce.  Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Hot Fudge Sauce

Ingredients:
1 can of Condensed milk (not evaporated milk)
1 stick of butter
1 tsp vanilla
1 cup of semi chocolate chips

Directions:
1. Mix all ingredients together in saucepan over low heat, until melted and well blended.
2.  Store remaining fudge in a jar with lid, or well sealed container.
3.  You can keep this in your fridge for many days, simply warm when ready to use.