Ray’s Pumpkin Pie Crunch 

Combine pumpkin, evaporated milk, eggs, sugar, Pumpkin Pie spice, and salt in a large bowl.   Pour into a greased 9x13 pan.  Sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over all this.  Bake in a pre-heated 350 degree oven for 50-55 minutes or until golden brown.  Cool.  Serve warm with whipped topping.  Refrigerate leftovers and microwave before serving.   You will never eat regular Pumpkin Pie again!!!!!!

Longhorn Prime Rib’s Strawberry Mandarin Salad

Salad:         2 Bunches of red-leaf lettuce, rinsed and torn
                  1 cup sliced strawberries
                  1 can Mandarin Oranges, drained
                  1 Red onion sliced in strips
                  1/3 cup slivered almonds, toasted  (I don’t toast these)
                  4 crisp bacon strips, crumbled

Dressing:    1 Cup sugar
                  1 Cup red wine vinegar
                  1 cup Extra-Virgin Olive Oil

Dissolve sugar in vinegar and oil. Drizzle salad with dressing. Add bacon and toss gently to coat before serving.

This makes a huge bowl of salad.

ROSIE’S POTATO CHIP CHICKEN

Budine de Papitas Fritas con Pollo

4 boneless, skinless chicken breasts cut up into bite-sized pieces (UNCOOKED)
4 stalks of celery chopped
1 package sliced almonds
1 cup butter, melted (or for low fat version, use ¼ cup butter and ¾ cup low fat Mayonnaise)

1 Tablespoon dry onion flakes
1 Tablespoon black pepper
10 ounces grated Cheddar Cheese
1 (7 ½ ounce) bag of potato chips, crumbled

Mix all the ingredients except the cheese and the chips. Place in a 9 X 13 casserole dish that has been sprayed with a non-stick spray. Top with the cheese and then the chips. Bake uncovered for 30-45 minutes @ 350 degrees.