Sounds like great snacking on a cold winter evening!

Right now I'd take some flavored cardboard!

Now THAT is what I call desperation!!! ................................

Cream Cheese Mints

4 ounces cream cheese, room temperature
exactly 1/2 teaspoon peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well.
Then add the remaining sugar and mix until well combined.

Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve.
Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months

Snowball Cookies
1 cup all purpose flour
1/2 tsp salt
2 tbsp sugar
1 tsp vanilla
1/2 cup butter
1 cup pecans (optional)chopped
1 cup powdered sugar

Combine all ingredients except powdered sugar. Roll into balls and bake at 350 degrees for 10 minutes or until slightly browned. Roll in powdered sugar while still warm. Cool then roll in powdered sugar again.

I'd call it my ex-wifes cooking!

SOS (MILITARY STYLE CREAMED BEEF)

Printed from COOKS.COM
1 pound ground beef
1 medium onion, chopped
1 tsp. Crisco or oil
salt and black pepper, to taste
3 tablespoons flour
2-1/2 cups milk (more if you like it thinner)
6 slices buttered toast or biscuits

Add the teaspoon of oil or Crisco to hot, deep skillet along with the ground beef. As beef begins to lose raw look, add the chopped onion, salt and pepper.

Reduce heat and simmer, stirring often, until meat is completely cooked. Sprinkle flour over top and stir into meat and onion mixture until totally absorbed.

Slowly add milk, stirring constantly, until thickened. Taste and adjust salt and pepper.

Serve over 2 slices of toast or biscuits; fried egg is a great accompaniment!

Real SHTF food!

SOS, also good with mild italian sausage instead of beef

Now that DOES sound Yummy MD!

It sure does!

Chicken Bacon Ranch Pizza Casserole

Ingredients

1 lb. bacon, fried and crumbled, grease saved
2 lb. boneless, skinless chicken thighs
2 tablespoons of ranch seasoning
1 bell pepper, diced
2 clove garlic, minced
1 lb. bow tie pasta, cooked al dente
2 jars of Alfredo sauce
1/3 cup of evaporated milk or regular milk
3 roma tomatoes, diced
4 cups shredded Italian cheese blend

Instructions

Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
Bake for 30 minutes on 350.