***Chocolate Pecan Scones***

2 1/4 cups flour
1 Tablespoon baking powder
1/3 cups sugar
1/4 teaspoon salt
6 Tablespoons butter
1/2 cup whipping cream or half and half
3 Tablespoons light karo
1/2 cup each chocolate and white chips
1/4 cup chopped pecans (optional) coarsely chopped
"raw" sugar (optional)

Mix dry ingredients and butter together until crumbly. Mix whipping cream or half and half and karo together. Add wet and dry ingredients until dough begins to hold together. Add chips and pecans (if desired), turn onto table, and knead a few times. (I just mix the chips into the dough with my hands, keeping the dough in the bowl.) Divide dough into 12 loosely shaped balls. Sprinkle the tops with the "raw" sugar. Bake on an ungreased cookie sheet at 400˚ for 12 to 15 minutes.

***Seasoned Pork Loin***

(AnnDee N. & Joy L.)

2-3 pounds whole pork tenderloin (usually 2 pieces of meat in the package)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon marjoram

Mix spices and rub on tenderloin. Cook at 325˚ for approximately 1 1/2 hours, meat temperature should be at 145-160 degrees when done. Pork can be slightly pink when done.

Strawberry Spinach Salad

(AnnDee N.)

10 ounces of fresh spinach
1 cup sliced celery (optional)
1 pint sliced strawberries
Candied Pecans

Poppy Seed Dressing
1/2 cup sugar
2 teaspoons salt
2 teaspoons mustard
2/3 cup vinegar
1/4 - 1/2 red onion
2 cups oil
3 Tablespoons poppy seeds

Combine sugar, salt, mustard, vinegar and red onion in blender. Slowly add oil. Stir in poppy seeds. Refrigerate.

Combine spinach, celery, pecans and strawberries. Toss with dressing.

The Best Taco Soup

(AnnDee N.)

1 46 ounce can of V-8 juice
1 15 ounce can corn, drained
1 15 ounce can kidney beans, rinsed and drained
1 7 ounce can diced green chilies
1 package taco seasoning
2 carrots, sliced thin
1 stalk celery, chopped
1 small yellow onion, chopped
1 pound ground beef

Toppings (optional)
Sour cream
Tortilla chips/saltine crackers
Graded cheddar cheese

Brown meat in skillet, drain and rinse. Mix remaining ingredients in pot. Bring to a boil, then lower heat. Add meat and let simmer for up to 3 hours. May cook in crockpot.

Date Nut Pop 'Ems

(Anne B.)

1 cup almonds
1 cup walnuts
1/2 cup raw shelled sunflower seeds
10 dried medjool dates, pitted
1 Tablespoon cinnamon



Put the nuts and seeds in a food processor and let it go 30-60 seconds depending on the texture you like. The longer it blends the smoother and easier it is to shape into balls. Add the dates and cinnamon. 1 teaspoon of cinnamon for “plain” treats and 1 to 1 1/2 Tablespoons for cinnamon-y treats.

You can also add 1 Tablespoon of cocoa powder at this point for a really decadent treat.

Food process for another 10-20 seconds or so, until everything is well-incorporated. Then wash your hands and make pop 'em balls! Store in refrigerator.

recipe found here