Orange Julius

3/4 cup OJ concentrate (6 oz)

1 cup milk

1 cup water

1 tsp vanilla extract

1/2 cup sugar

4 1/2-5 cups ice

Monkey Bread

3 cans refrigerated buttermilk biscuits (7.5 oz size cans)
1 cup sugar
2 Tbsp ground cinnamon
1 stick butter, melted

1. Heat oven to 350. Grease a 10 cup sized bundt pan with cooking spray.
2. Mix cinnamon and sugar in a medium size bowl. Cut each biscuit from the cans into quarters. Roll the dough pieces in the cinnamon sugar and place them evenly around the bundt pan.
3. Mix leftover cinnamon sugar with the melted butter. Pour over top of dough.
4. Bake 35 minutes or until golden brown. Allow to cool in pan for 5 minutes before inverting it onto a plate to serve. Best when served warm!!!

**Note** Melted cream cheese frosting makes an awesome dip for these!!! For those wondering what in the heck a bundt pan is, it’s the cake pan that has the hole in the middle and is rounded on the bottom and sides. If you have an angel food cake pan (hold in the middle and not rounded, but straight on the bottom and sides) you can use that instead!

I got this off "Crazy Coupon Mommy" but haven't tried this yet. It looked SOO good that I new I better save it before I lost it again.

Oreo Cookies

I have never been a fan of "Oreo's", but I LOVE the homemade version. They are one of my "specialties" and it's what I take when I need to take a treat to some event. The key to remember when making them, is to under-cook them so that they are a little softer.

1 pkg Devil's Food Cake Mix
2 eggs
1 Tbsp flour
3/4 C BUTTER (melted)
Sour Cream OR Cream Cheese frosting

Preheat oven to 350 degrees. Mix cake mix, eggs, flour and butter in a bowl. Roll into 3/4" to 1" balls. Bake for 8-10 minutes.

* I use my small Pampered Chef scoop and then they all come out in a fairly uniformed shape.

Almond Toffee

My sister Jodi, has earned the nickname, "Betty Crocker". Although her kids don't think she "cooks", she does "bake". She makes the best cheesecake, rice kripsie treats and toffee. While in St. George for the holiday break, she had the recipe that I just had to add.

1 C unsalted butter, cut up
1 1/2 C sugar
1 Tbsp light corn syrup
1 C chopped almonds + 1/4 C finely chopped almonds (I prefer them all finely chopped)
12 oz milk chocolate chips (or chocolate bars chopped)

1. Line a 15 x 10 x 1 in jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 Tbsp water. Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer.
2. Cook mixture about 12 minutes until golden brown and temperature reached 300 degrees. Do not stir. Remove from heat and remove thermometer. Carefully stir in 1 cup of chopped almonds.
3. Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
4. Melt half of the chocolate in the microwave on HIGH for 45 seconds; stir to smooth. Spread over top of cooled toffee; refrigerate 20 minutes until firm.
5. Once bar is firm, flip over onto a sheet of waxed paper; remove foil. Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with remaining 1/4 C almonds. Use waxed paper to slide toffee bar back onto baking pan. Refrigerate 20 minutes more.
6. Once chocolate is firm, break bar into 2 1/2 inch pieces. Store airtight at room temperature, up to 1 month.

Nutrition: 157 calories; 10 g fat; 2 g protein; 15 g carbohydrates; 1 g fiber; 9 mgsodium16 mg cholesterol

Carmel Corn

1/2 C butter
1 C Karo syrup
1 can sweetened condensed milk
1 lb brown sugar
1 tsp vanilla
6 qts popped popcorn

Stir butter, brown sugar, and karo syrup in saucepan. Bring to boil over medium heat. Add milk slowly, stirring constantly until soft balls stage. Remove from heat and add vanilla. Pour over popcorn

Oatmeal Chocolate Chip Cookies

1/2 C shortening
1/4 C + 2 T sugar
1 egg
3/4 C flour
1/2 tsp salt
1/2 C chocolate chips
1/4 C + 2 T brown sugar
1/2 tsp vanilla
1/2 C nuts
1/2 tsp baking soda
1 C oats

Cream shortening and sugars in bowl until light and fluffy. Ass egg, beating well. Stir in vanilla, flour and salt. Add soda that had been dissolved in 1/2 tsp hot water. Add oats, nuts and chocolate chips; mix well. Drop by teaspoons onto cookie sheet. Bake at 350 for 10 to 12 minutes.

Fumi Salad

3/4 C chopped green onions
1-2 chicken breasts, cooked and chopped
1/2 C sesame seeds
1 C slivered almonds
1/2 head of cabbage, finely shredded

Mix above ingredients, then add dressing before serving.

3 T vinegar
1 T sugar
1/2 tsp pepper
1/2 C oil