Sweet and Spicy Almonds (Submitted in Ward Cookbook by Mona Mathis)

2 1/2 cups unblanched almonds
1 1/2 tsp. coarse salt
1 Tbsp. honey
1 Tbsp. olive oil
1/4 cup sugar
1/2 tsp. cayenne pepper
1 Tbsp. water

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl combine sugar, salt, and cayenne pepper. In a skillet over medium heat, cook honey, water, and olive oil, stirring until combined, 1 minute. Add almonds and toss to coat. Transfer nuts to sugar mixture- do not add extra glaze, toss to coat. Cool in a single layer on a parchment lined baking sheet.

Rock Cookies (Submitted in Ward Cookbook by Julie Winter)

2 cups raisins
2 1/2 cups brown sugar
3 eggs
5 cups flour
1 cup walnuts, chopped
2 cups water
1 1/2 cups vegetable shortening
1/4 tsp. salt
2 tsp. baking soda
chocolate chips

Preheat oven to 350 degrees. Boil water and raisins for 15 minutes. DON'T DRAIN WATER! When raisins are cool add baking soda. Cream together brown sugar, shortening, eggs and salt. Add raisin mixture and flour. Stir in walnuts and chocolate chips. Bake for about 10 minutes.

Hamburger Rice Bake (by Kay Hunter)

1 1/2 lbs. hamburger
1 cup chopped onions
1 can cream of mushroom soup
1/2 cup water
1 cup chopped celery
1/2 cup white rice
1 can cream of chicken soup
1/4-1/2 cup soy sauce
Chinese Noodles

Preheat oven to 325 degrees. Brown hamburger, celery and onions together; place in a deep pan. Mix together remaining ingredients and add salt and pepper to taste. Spread over meat mixture and bake for 45 minutes. Cover with Chinese noodles and bake 15-20 minutes longer.

Bean Dip (Submitted in Ward Cookbook by Janis Ratliff)

1 (16 oz.) can black beans, rinsed
1 can corn
1 can olives
2 bottle salsa (Pace)
1 small can diced jalapenos

Mix together.

Janet's Pink Fruit Salad (Submitted in Ward Cookbook by Gloria Anderson)

4-5 oz. cream cheese, softened
12 oz. frozen or fresh strawberries, no syrup
2 sliced bananas
20 oz. crushed pineapple, well drained
1/2 Cup sugar
12 oz. container Cool Whip

Beat sugar, cream cheese and 5 or 6 thawed, mashed strawberries with the juice. If the mixture is too dry add a few more mashed strawberries. Mixture should be smooth (except for strawberry bits) and thick. Slice and chop remaining berries so you have a variety of sizes. Add strawberries (not juice), cool whip, banana and pineapple; mix well. If the salad is still too dry, add more strawberry juice. If the salad lacks color, fold in some sugar free strawberry jello powder. If the strawberries are too tart, add a little more sugar.