Cheesy Chile and Refried Bean Dip2 (16 ounce) cans refried beans (regular or fat free)16 ounces cream cheese, cubed2 chopped onions2 (4 ounce) cans diced green chiles, drained2 cups shredded Cheddar cheeseTortilla chipsPIn a 2 to 3 quart crockpot, mix beans, cre

Pineapple Angel Trifle1 (15 ounce) can pineapple tidbits, undrained2 small boxes vanilla instant pudding mix3 cups milk8 ounces sour cream1 (10 inch) angel food cake, cut into 1 inch cubes1 (8 ounce) container frozen whipped topping, thawedDrain pineapple tidbi

Hangtown FryThis dish was originally made with small Pacific Coast Olympia oysters.1 dozen oystersFlour9 eggsFine cracker crumbs3 tablespoons butterDrain oysters on paper towels. Dip into flour seasoned with salt and pepper, then in 1 well beaten egg, then i

Green Chili Frittata1/2 cup all purpose white flour1 teaspoon baking powder10 eggs, lightly beaten1/4 pound butter, melted, slightly cooled2 cups small curd cottage cheese1 pound Monterey jack cheese, grated3 (4 ounce) cans diced green chilesSalt, to taste

Cashew CrunchSource: iHazel`s Candies: Copper Kettle Trade Secrets/i Hazel Holen3/4 cup water1 1/2 cups granulated sugar1 1/2 fluid ounces corn syrup2 teaspoons salt (if nuts are unsalted)Dab of lecithin on the tip of a table knife3 tablespoons butter

Curried Crab Rice Salad1 (6 to 8 ounce) package frozen or    1 (7 1/2 ounce) can King crab1 1/4 cups cooked, chilled rice1/3 cup chopped celery2 green onions, chopped1/4 cup sliced water chestnuts1 tablespoon lemon juice1/2 teaspoon soy saucebr

Fruit Loops Trail Mix1 (15 ounce) box Fruit Loops cereal1 15 ounce) bag mini pretzel twists1 (1 pound) bag M&M`s1 box raisins1 can salted peanutsMix all together and store in airtight container.

Sweet Potato Candy1 pound sweet potatoes1 cup granulated sugar1 cup waterWash and scrub sweet potatoes. Cook in boiling water until soft; let cool, then peel, mash, and pass through a sieve. Set aside.In a saucepan on low heat dissolve the sugar with the water; cove

Pumpkin Cheesecake TartsYield: 12 servings2/3 cup (about 15) crushed gingersnap cookies2 tablespoons butter or margarine, melted8 ounces cream cheese, softened1 cup LIBBY`S� 100% Pure Pumpkin1/2 cup granulated sugar1 teaspoon pumpkin pie spice1 teaspoon van