Daystar Television Network

Texas Taters 
Ingredients:

32 oz. tater tots
¼ cup butter
1 can cream of chicken soup
8 oz. sour cream
3 green onions
2 cups corn flakes
8 oz. cheddar cheese

Directions:

1) In sauce pan melt butter, grated cheese, and chopped green onions
2) Mix in cream of chicken soup, 8 oz. sour cream
3) In a 13" x 9" glass dish, pour in tater tots and mix around, sprinkle extra cheese over top
4) Melt a little more butter in a separate pan and pour in two cups of corn flakes, mix until moist
5) Sprinkle corn flakes over top of tater tots
6) Bake for 35-40 minutes at 350° (or until it bubbles)

The Chocolate Cure from Gloria Gaither
Ingredients: 

1 box regular-sized chocolate pudding (not instant) 
2 cups milk 
1 box devil’s food cake mix 
1 package chocolate chips 
½ cup pecan or walnut pieces (if desired) 

Preheat oven to 350 degrees. Mix pudding and milk as directed, and cook until it starts to thicken. Add the dry cake mix and stir until blended. Add the chocolate chips and nuts. Pour into a greased 9x13 inch pan and bake for 35 minutes. May be iced with canned chocolate frosting while still warm (I use half a can), or served warm with a dollop of whipped cream. 

Toffee 
Ingredients:

¾ cup butter
1 cup maple syrup
¾ cup Sucanat
36 Barbara’s Wheatine crackers, approx.
1 ½ cups Sunspire Chocolate Chips
½ cup finely chopped nuts 

Directions:

1) Preheat oven to 375°
2) Mix butter, sweeteners, heat to boil, and boil for four and a half minutes
3) Cover 10” x 15” jelly roll pan with foil, place single layer of crackers in pan
4) Pour butter mixture, spread evenly, bake for five minutes
5) Sprinkle chocolate chips over top, allow to soften and spread evenly
6) Top with nuts, let cool, break into pieces, refrigerate (can be frozen)