Rhodes Bread sticks

1 loaf Rhodes bread- thawed and partially risen

-Roll out to a rectangle (13x9)
-brush with butter, Parmesan cheese and seasoning of choice
-cut into strips to fit a 8x8 pan
-place cut side down in prepared 8x8 pan, then stack right next to each other.

Let rise if you want to bake now...or...put in frig. until later to bake

350* until brown

Hot Artichoke Dip

1 pint sour cream
2 - 6 ounce marinated artichoke hearts, drained and chopped
1/2 c. mayo
1/2 c. parmesan cheese
1/2 c. finely chopped green onions

Mix together then bake 375* until hot

English Toffee

1 1/2 c. sugar

1/2 lb. butter

1/2 c. nuts, optional

1/4 tsp cream of tartar

3 chocolate bars, or chips

Heat sugar, butter and cream of tartar on medium heat until brown streaks (8-10 min.)

Pour on a buttered cookie sheet pan, Sprinkle chocolate on top then spread.  Sprinkle nuts if desired. 

Wello

8 oz. Cool Whip
1 large cottage cheese
1 can (13.5 oz.) crushed pineapple, drained
2 cans mandarin oranges, drained
large orange jello mix
marshmellows

Love Love dressing

1/2 c. mayo
5 T rice vinegar
2 T sugar
2 T sesame oil
1 T soy sauce
1/4 tsp. garlic powder

Pudding Cake

1 cake mix
1 package instant pudding
1/2 c. oil
1 c. water, hot
4 eggs

350*
50-60 min. in tube pan. Bake until springs back when touched.  Cool 25 min.

Best Caramel Corn (not sticky)

Boil 5 minutes:
2 c. brown sugar
1 c. butter
1/2 c. corn syrup
1 tsp. salt

Add:
1 tsp. baking soda
1 tsp. vanilla

Pour over 7 qts. (3/4 of a canning pot) already popped popcorn.

Bake at 200* for 1 hour stirring every 15 minutes