Peppermint Dessert

1 c. crushed peppermint candy
1 pint whipped cream
1/2 - 1 c. chopped nuts
1 c. mini marshmallows
1 tsp. vanilla

Wafer Crust
2 c. chocolate or vanilla wafers, crushed (Christmas party, 1 package oreos was used)
1/2 c. butter

Mix wafers with melted butter and press into 9x12 pan (You can make the crust as thick as you want. The recipe calls for some of the crust sprinkled over the top at the end).

Whip cream to stiff peaks. Fold in peppermint candy, nuts, marshmallows and vanilla to the whipped cream. (It will turn pink!) Spread over wafer crumbs and refrigerate over night. Add extra crumbs on top if desired.

Chili Spaghetti

Ingredients:
1 lb ground beef
1 lrg onion, chopped
2 cloves garlic, grated
2 med. cans diced tomatoes
3 15 oz cans Hormel no bean chili
3 c. grated cheese
1 c. sour cream
Parmesan Cheese to taste
1 pkg spaghetti, cooked

Brown beef and drain. Add onions and garlic, cook through. Add tomatoes, chili, cheese and sour cream. Simmer a few minutes. Spread spaghetti over bottom of two 9x13 baking dishes. Pour mixture over cooked spaghetti and top with parmesan cheese. Bake 25 to 30 minutes at 350 degrees.

Oreo Frozen Dessert

28 or more Oreo Cookies, crushed
1/2 cup butter, melted

Mix crushed cookies and butter.
Pat on bottom of 9x13 pan

Spread 1/2 gal vanilla ice cream ( softened) on top of crust.

Freeze.

Fudge layer:
1 Baker's German Chocolate Bar
1/2 cup butter
2/3 cup sugar
1/8 t. salt
2/3 cup evaporated milk
1 tsp vanilla

1. Melt chocolate bar and butter together over med low heat.
2. Stir in sugar, salt and milk.
3. Cook (low boil) until thick, about 4 minutes.
4. Add vanilla.
5. Let cool completely.
6. Spread cool sauce on firm ice cream.
7. Spread 8 oz Cool Whip on top of fudge.
8. Sprinkle with chopped nuts and more crushed Oreos.
9. Store in freezer until 20-30 minutes before serving.