Better Than Sex Cake

1 box Devil's Food cake mix (or German Chocolate if you
want)
1 can Eagle Brand dessert milk
1 jar caramel ice cream topping
1 container Cool Whip
Crushed Butterfinger candy bar

Prepare cake mix as directed on the box and bake as directed. After the cake has cooled, poke holes in the cake with a wooden spoon. Pour Eagle Brand milk over the cake and holes. Pour caramel topping on top also. Spread container of Cool Whip on top and sprinkle with crushed Butterfinger candy bar.

From the kitchen of ... Kathy

White Bean Chili

2 cans Great Northern beans, drained
1 can Cannelli white beans, drained
1 can whole kernel corn, drained
2 medium onions, chopped
1 T. olive oil
2 large cans green chilies, chopped & drained
6 cloves garlic, minced
2 t. ground cumin
2 t. dried oregano
7 c. chicken broth
1 whole chicken, boiled & de-boned
1/2 t. salt
1/4 t. pepper
1/2 bunch cilantro (chopped in food processor with jalapenos)
5 dashes chili powder
5 dashes cayenne
1 large jalapeno, chopped
1 c. Monterrey Jack cheese, shredded
1 bag Fritos chips

Saute onion in hot oil in Dutch oven over medium heat until tender. Add green chilies and next five ingredients, beans, corn, and chicken that has been torn or shredded in small bite-sized pieces. Add 1 large cup of Monterrey Jack cheese and stir until well-blended. You can simmer this for a couple of hours over low heat in Dutch oven or Crock Pot. Serve over Fritos topped with Monterrey Jack cheese.

From the kitchen of ... Cindy

One-Pot Pasta

This is a fantastic, easy meal for kids...and adults!

1 lb. ground beef
1 small onion, diced
1 pkg. fresh pre-sliced mushrooms
1 t. vegetable oil
2 garlic cloves, minced
2 (26 oz) jars tomato-&-basil pasta sauce
1 c. water
1 T. dried Italian seasoning
Salt & pepper to taste
1 (20 oz) pkg. refrigerated 4-cheese ravioli
1 c. mozzarella cheese, shredded

Brown the beef in a Dutch oven; drain; wipe out Dutch Oven. Saute onion and mushrooms in hot oil over medium-high heat for 8 minutes or until tender. Stir in cooked beef, garlic, pasta sauce, 1 cup of water, salt, pepper, and Italian seasoning. Bring sauce to a boil; add frozen ravioli. Reduce heat to medium-low, cover, simmer, stirring occasionally, 8-10 minutes. Stir in cheese.

Serves 4

From the kitchen of ... Mark and Shannon

Candied Yam Souffle

1 stick butter
1 c. light brown sugar
1/2 c. pecans, chopped
4 (15 oz each) cans sweet potatoes, drained
1 t. ground cinnamon
1 t. ground nutmeg
1 (13 oz) jar marshmallow topping

In a saucepan over medium heat, melt butter. Stir in brown sugar and pecans. Simmer for 3 minutes. Meanwhile, place sweet potatoes in a large bowl and mash (leave some chunks). Pour sugar mixture over sweet potatoes. Add cinnamon and nutmeg. Stir until well blended. Transfer to a metal pie plate. Top with marshmallow topping. Bake at 325 degrees for 15 minutes. To brown the top, raise oven temperature to 400 degrees and bake for an additional 10 minutes.

From the kitchen of ... Mark & Shannon

Cowboy Pot Roast (Crock Pot)

1 1/2 t. salt, divided
1 1/2 t. black pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel tomatoes, undrained
1 onion, cut into 8 wedges
1 T. chili powder
1 (2 1/3 - 3 lbs) beef pot roast
2 t. vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained

Combine 1 teaspoon black pepper, 1 teaspoon salt, onion, Rotel, diced tomatoes, and chili powder in a medium bowl. Sprinkle roast with remaining salt and pepper. Brown roast on all sides in hot oil in Dutch oven over medium-high heat. Transfer roast to Crock Pot. Pour tomato mixture over roast. Cover and cook on HIGH heat for 5-6 hours or until meat shreds easily with a fork. Remove roast from Crock Pot and cut into large chunks; keep warm. Skim fat from juices in Crock Pot. Mash 1/2 cans of pinto beans; add to Crock Pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast back to Crock Pot; cover and cook on HIGH heat for another 20-25 minutes.

Side Dish Idea: Mashed potatoes

6 Servings

From the kitchen of ... Mark & Shannon

Spaghetti Casserole

2 lbs. ground beef
1 onion, chopped
1 bell pepper, chopped
1 can green chilies, chopped
1 can cream of mushroom
1 (12 oz) can tomato juice
2 (8 oz) cans tomato sauce
1/2 c. stuffed olives, dices
1 lb. Velveeta cheese
1 pkg. spaghetti

Brown beef with onion and bell pepper. Add chilies, cream of mushroom, tomato juice, tomato sauce, and olives. Cook spaghetti noodles; drain; toss with sauce. Top with Velveeta cheese. Bake at 350 degrees until bubbly in a 9 X 13" dish.

From the kitchen of ... Julie