Fried Jalapeno Slices

- 4 medium jalapeno peppers
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 2 eggs
-1 cup Corona (any beer)
-1/2 qt vegetable oil for frying

 Slice jalapenos into 1/4-1/2 in pieces. Mix flour, salt, pepper, chili powder, garlic powder, eggs, and beer in small mixing bowl. Batter will be thick. Using a fork, dip jalapeno slices into

 batter and drop in preheated oil 3-4 minutes or until golden brown.

 Eat plain or serve with ranch dressing.

Skillet Spaghetti

- 1 box spaghetti
- 1 lb mild Italian sausage, browned and drained
- 1 green bell pepper, chopped
- 1 sm red onion, chopped
- 2 cloves garlic, minced
- 1 cup black olives, sliced
- 1 cup green olives, sliced
- 2 halves roasted sweet red pepper, chopped
- 40-50 slices hot pepperoni, halved
-1 jar spaghetti sauce, any flavor

Boil pasta in heavily salted water, 5-7 min. (It is the only time you have to actually flavor the pasta.) Brown sausage in heavy cast iron skillet and drain (leave about a tbsp of grease in skillet). Add veggies to skillet and cook about 7 min.

Add in spaghetti sauce and cook another 5 min or until sauce starts to bubble.

Add cooked pasta to the sauce, and add one cup of pasta water. Toss together, and let simmer 5 min. 

Oreo Truffles

1 pkg. (8 oz.) Cream Cheese, softened

1 pkg.  OREO Cookies, finely crushed (about 4-1/4 cups), divided

1 pkg. (8 squares) BAKER'S Semi-Sweet Milk Chocolate, melted 1 pkg. (8 squares) BAKER'S White Chocolate, melted 

**if using only milk chocolate, use 2 pkgs.

-Mix cream cheese and 3 cups cookie crumbs until well blended.

-Shape into 1-inch balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

-Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator. Makes roughly 4 dozen truffles.