Daystar Television Network

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. 

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)

Sweet & Spicy Cashews 
Ingredients:

1 egg white
3 tbsp. water
¾ cup Sucanat or honey or rice syrup
½ tsp. salt
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves
¼ tsp. nutmeg
8 cups nuts 

Directions:

1) Preheat oven to 275°
2) Mix egg white and water
3) Stir in nuts
4) Mix spices together, pour over nuts and stir well
5) Line cookie sheet with foil, oil, cover with nuts
6) Bake for 50 to 55 minutes, stir occasionally
7) Remove from cookie sheet and let cool on wax paper

Summer Fruit Salsa & Cinnamon Chips 
Summer Fruit Salsa

1 cup strawberries, diced
1 kiwi, peeled and diced
2 Granny Smith apples, diced
1 small orange, peeled and chopped
2 tbsp brown sugar
1 tbsp apple jelly (any “Simply Fruit” jelly can be substituted)

Directions:
1) Combine fruit in bowl.
2) In a separate bowl, mix brown sugar, jelly, orange juice and zest.
3) Pour over fruit and mix well. Serve with Cinnamon Chips. 


Cinnamon Chips 

1 tbsp turbinado sugar
¼ tsp cinnamon
4 whole wheat, low fat tortillas

Directions:
1) Preheat oven to 400 degrees.
2) Combine sugar and cinnamon.
3) Lightly spritz tortillas with water. Sprinkle with cinnamon-sugar mixture.
4) Cut each tortilla into 8 wedges; place in single layer on flat baking sheet.
5) Bake until lightly browned and crisp (approximately 8 to 10 minutes).
6) Remove from oven and cool before serving.
7) If there are any leftover, store in a brown lunch bag to ensure crispness.

Strawberry Punch 
(serves 50)

Ingredients:

4 8 oz. pkgs. frozen strawberries, thawed, not drained
1 cup sugar
1 quart (14 oz.) pineapple juice
4-6 oz. cans lemonade concentrate
1 large club soda
2 bottles Ginger Ale

Directions:

1) Put all ingredients in punch bowl as listed, stir