I have Rachael Ray's recipe for vodka sauce. She calls it "You Won't Be Single Long" sauce. LOL! I haven't tried it because Publix makes a delicious one. It's a little early for the holidays but, then again, I expect the stores will start playing Christmas carols any day now :-) CHRISTMAS CRACK 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter (3...yes 3...sticks of butter) 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.

Catherine's Spicy Chicken Soup Ingredients 2 quarts water 8 skinless, boneless chicken breast halves 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 2 tablespoons dried parsley 1 tablespoon onion powder 5 cubes chicken bouillon 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (16 ounce) jar chunky salsa 2 (14.5 ounce) cans peeled and diced tomatoes 1 (14.5 ounce) can whole peeled tomatoes or sub Rotel tomatoes and chilies 1 (10.75 ounce) can condensed tomato soup 3 tablespoons chili powder 1 (15 ounce) can whole kernel corn, drained or frozen 2 (16 ounce) cans chili beans, undrained or black beans,rinsed and drained 1 (8 ounce) container sour cream Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes. **save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips! can make in crockpot.freezes well.

ROCKY ROAD CROCK POT CAKE (Bless This Food) 1 (18.25-oz.) package German chocolate cake mix* 1 (3.9-oz.) package chocolate instant pudding mix* 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix (or vanilla) 1/2 cup chopped pecans (optional) 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.

Hot chicken salad (I'd call it a hot dish, and it is wonderful!). 2 1/2 c. diced cooked chicken 1 c. celery 1 c. mushrooms 1 TBSP minced onion 1 tsp lemon juice 1/2 tsp crushed rosemary 1 (8oz) can sliced water chestnuts, drained 1 c. white rice and 1 c. wild rice, cooked 3/4 c. light mayonnaise 1 can cream of chicken soup TOPPING 3 TBSP butter, 1/2 c. slivered almonds 1/2 c crushed corn flakes Grease 2 1/2 qt casserole. Blend mayo and soup and add to rest of ingredients. Melt butter and mix topping together and top casserole. Bake at 350 for 30 min.