Filipino BBQ Pork-on-a-Stick

6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick We use venison and that is GREAT as well.
2 cups garlic, minced
2 liters 7-up
2 tbsps ground black pepper
4 cups soy sauce
6 cups brown sugar
100 pieces skewers

Procedure

If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.

Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

In another bowl, combine 7-up, soy sauce, brown sugar, black pepper, garlic. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side.

Kim's Baked French toast

Mix Together:
1 C. milk
3 eggs

Mix together & place evenly in jelly roll pan
1/2 c. oleo, melted
2/3 c. brown sugar
1/2 t. cinnamon

Dip french bread slices (or Texas Toast) in egg mixture and lay on top of carmel mix. Let set overnight. Bake at 350 degrees for 25 minutes. Invert immediately.

Ranch Salad

this makes 3 lbs
Cauliflower flowerettes 1 1/4 lbs
Broccoli flowerettes 1lbs
Shredded Carrots 2 1/2 oz
Red Bell Pepper 1/2 qt
1/2x1 inch sliced
Approximately 60-70 flowerttes to make 1 pound.
Pour desired amount of Hidden Valley Ranch Dressing for sauce. Mix all together and chill.

Rotini Mozzeralla Salad by Meijer

this makes 5lbs
Rotini 1 1/4 lbs.
Mozzeralla Cheese cubed 1 lb.
Black Olives 3 1/2 oz.
Green Olives 3 1/2 oz.
Cherry Tomatoes 1 pint
Broccoli Flowerettes 5 oz. approx 20
Celery sliced 1/4 inch 1 1/4 oz.
Creamy Italian Dressing 1 1/4 cup

Cook rotini till tender and let cool. use whole olives and whole cherry or grape tomatoes. Mix all together and chill immediately.

Asian Tomato Beef

2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
1/3 cup soy sauce
1/3 cup vinegar
1 1/2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
6 cups broccoli flowerets
Hot cooked rice

* Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
* Cover and cook on LOW for 7 to 8 hours* or until the beef is fork-tender.
* Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.
* *Or on HIGH for 4 to 5 hours.
* Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.

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Tater Sauce

1/2 cup mayo Hellamans
< 1/4 cup of relish or chopped pickles (I use dill)
1 tsp lemon juice.

Mix

Pistachio Fluff Fruit Salad

1-20 oz can crushed pineapple with juice
1 3 oz instance pistachio pudding
1 12 oz container frozen whipped topping (thawed)
2 cups mini marshmallows
Dump in instance pudding into large mixing bowl. Add pineapple and mix well. Mix in cool Whip cover and refrigerate until thoroughly chillled

Trail Mix

1 box golden grahams cereal
1 bag M & M's (can get seasonal colors)
2 cans almonds
2 cans cashews
2 bags chocolate covered peanuts

Mix in a large bowl

can use ABC pretzels
rolos
chocolate chips
candy corn/pumpkins in the fall
butterscotch chips
cinnomon chips
raisins
peanuts

Granny's Potato Salad

Sorry no measurements for this one just eyeball it.

Poatoes--cubed small
smokey links--cubed small but not cooked
bacon--crumbled, drained well and cooked
onion diced
eggs ---chopped
mayo

Mix altogether till a semi dry mixture.

Grandma Mary's O'Brien Potatoes

1 pkg O'Briend Potatoes
1 can Cream of Celery soup
1 can Cheddar Cheese Soup
1-8 oz pack sour cream

Mix altogether and back for 45 minutes at 350.

dog Pile Salad

Head of Lettuce
6-8 slices of bacon- crumbled
2-3 green onions
1/2 cup Chinese Noodles
6 tsp sesame seeds
3 oz toasted sliced almonds

Dressing
1/4 tsp black pepper
1/2 cup veggie oil
6 tsp white vinegar
4 Tbsp sugar
1/2 tsp salt
1/2 tsp Accent

Mix all together and enjoy.

Ranch Pretzels

2 1/2 bags of mini pretzels
1 tsp garlic salt
1 tsp dill weed
1 bottle popping oil
1 pkg hidden valley ranch (dry)

Mix all ingredients together. Pour in pretzels. Let sit out for a couple hours to dry then place in a sealed container.

Veggie Dip

1 c. Hellamans mayonnaise
1 c. sour cream
1/2 tsp. dill weed
2 tbsp. parsley
1 tbsp. minced onion
1 tsp. beau monde spice
1/2 tsp garlic salt
1 tsp accent
2 drops of Tabassco sauce

Mix all together chill for about 2 hours and serve with fresh veggies

Pecan Caramel Candies

* 63 Servings
* Prep: 30 min. Bake: 5 min. + cooling

Ingredients

* 63 miniature pretzels
* 63 Rolo candies
* 63 pecan halves

Directions

* Line baking sheets with foil. Place pretzels on foil; top each pretzel with a candy.
* Bake at 250° for 4 minutes or until candies are softened (candies will retain their shape). Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set. Yield: 63 candies (about 1-1/4 pounds).

Taco-Filled Pasta Shells Recipe

* 12 Servings
* Prep: 20 min. + chilling Bake: 45 min.

Ingredients

* 2 pounds ground beef
* 2 envelopes taco seasoning
* 1 package (8 ounces) cream cheese, cubed
* 24 uncooked jumbo pasta shells
* 1/4 cup butter, melted
*

ADDITIONAL INGREDIENTS (for each casserole):
* 1 cup salsa
* 1 cup taco sauce
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1-1/2 cups crushed tortilla chips
* 1 cup (8 ounces) sour cream
* 3 green onions, chopped

Directions

* In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
* Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
* To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
* To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).

Colossal Caramel Apple Trifle Recipe

* 42 Servings
* Prep: 40 min.

Ingredients

* 1 package (18-1/4 ounces) yellow cake mix
* 6 cups cold milk
* 3 packages (3.4 ounces each) instant vanilla pudding mix
* 1 teaspoon apple pie spice
* 1 jar (12-1/4 ounces) caramel ice cream topping
* 1-1/2 cups chopped pecans, toasted
* 2 cans (21 ounces each) apple pie filling
* 2 cartons (16 ounces each) frozen whipped topping, thawed

Directions

* Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
* In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
* Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
* Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
* Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).

Pistachio Bread

Mix together:
* 2 teaspoon ground cinnamon
* 3 tablespoons brown sugar
* 3/4 cups chopped walnuts

Beat together
* 1 (18.25 ounce) package white or butter cake mix
* 4 eggs
* 1/4 cup vegetable oil
* 2 tablespoons water
* 1 (3 ounce) package instant pistachio pudding mix
* 1 cup sour cream
* 1/2 cup water
Mix together above and bake at 350 degrees for 30-35 minutes in a greased/floured pan.

Layer 1/2 batter abd 1/2 sugar mixture

Philly Cheese Steak Sandwich

4-5 slices of sliced roast beef
1 slice of provolone cheese
1 small onion sliced thin
1 green bell pepper sliced thin
1 sub bun
butter

In a meduim sauce pan over meduim heat, saute bell pepper and onion. In a lightly buttered skillet over meduim-high heat, cook roast beef until lighly browned. Grill sub buns till lightly brown. Layer roast beef, provolone, onion/pepper mixture on sub bun.

Mesquite Chicken Sub

Mesquite smoked Chicken, mozzarella, cheddar cheese, lettuce and tomato. Warm chicken and cheese in oven till melted, place lettuce and tomato on top Serve hot. Serve with Mayo.

Ham Hoagie

Ham
lettuce
tomato
swiss cheese
Mayo
sub bun
Grill ham and sub bun on grittle with butter, layer ingredients on bun.

Slim Jim

3-4 slices of ham
1 sub bun
2 slices of American cheese
olive sauce

Grill ham and bun on grittle with butter. Layer ham, cheese and olive sauce.

Olive Sauce

Minced Green Olives
Mayo

Patty Melt

1 Hamburger Patty
onion slices slated
2 slices of swiss cheese
2 slices of rye bread.

Fry hamburger till desired browness, layer salated onions on grilled rye bread with melted swiss.

Baton Rouge Sandwich

2 slices of ham
2 slices of turkey
1 slice of muenster cheese
2 slices of rye bread
blue cheese dressing
1-2 slices of tomato
lettuce
real butter

Grill rye bread, turkey and ham with butter. Place one slice of muenster cheese on one slice of rye bread. Layer turkey and ham, dress with blue cheese, tomato and lettuce. Place 2 second slice of rye on top.

Meatball Sub

Pizza Sauce
meatballs
mozzarella cheese
green peppers
sub bun

layer all ingredients, with mozzarella on top, Bake in oven till cheese is melted.

Green Beans with Bacon

Ingredients:

* 3 tablespoons butter
* 8 slices bacon, diced
* 2 pounds fresh green beans, trimmed and cut in 1-inch pieces
* freshly ground black pepper, to taste

Preparation:
In a large skillet over medium heat, melt butter; add bacon. Fry bacon until crispy; set aside.

Bring a pot of water to a boil; add beans. Boil for about 10 minutes, or until desired doneness is reached. Drain beans; add them to the skillet with bacon and butter. Toss well and heat until well coated. Add pepper; serve.
Serves 8.

Cool 'N Easy Pie

-2/3 cup boiling water
-1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
-ice cubes
-1/2 cup cold water
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
-1 HONEY MAID Graham Pie Crust (6 oz.)
Make It

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.

SPOON into crust.

REFRIGERATE at least 4 hours or until firm. Store leftovers in refrigerator.

Easy Pepper Steak

-3 tablespoons cornstarch
-1 3/4 cup Swanson® Beef Stock
-1 tablespoon soy sauce
-1/4 teaspoon garlic powder
OR 2 cloves garlic, minced
-1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
-2 cup fresh or frozen green or red pepper strips
-1 medium onion, cut into thin wedges
-4 cups hot cooked regular long-grain white rice, cooked without salt

* Stir the cornstarch, stock, soy sauce and garlic powder in a small bowl until the mixture is smooth.
* Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
* Reduce the heat to medium. Add the peppers and onion. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.

Cheesy Broccoli

-1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
-1/4 cup milk
-4 cup frozen broccoli cuts

* Stir the soup and milk in a 2-quart microwavable casserole. Stir in the broccoli.
* Cover and microwave on HIGH for 5 minutes or until the broccoli is tender-crisp, stirring once during cooking.

Asian Chicken and Rice

-1 tablespoon vegetable oil
-4 skinless, boneless chicken breast halves (about 1 pound)
-1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 ounces) teriyaki seasoning mix
-1 bag (16 ounces) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice

* Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
* Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the pan. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Beef and Broccoli

*1 tablespoon vegetable oil
*1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into thin strips
*1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
*3 tablespoons soy sauce
*1 tablespoon vinegar
*1 teaspoon garlic powder
*1/4 teaspoon crushed red pepper
*3 cups fresh or frozen broccoli flowerets
*4 cups hot cooked rice

* Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.
* Stir the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.
* Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve chocolate ice cream.

Wish-Bone Marinade Italiano

Wish-Bone Marinade Italiano
Serves: 4
Preparation Time: 5 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 12 Minute(s)
Ingredients
3/4 cup Wish-Bone® Italian Dressing
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)*

1. Pour 1/2 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
2. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining Dressing, 12 minutes or until chicken is thoroughly cooked.

*VARIATIONS: Use 1 (2- to 2-1/2-lb.) T-bone, boneless sirloin or top loin steak OR 2-1/2 to 3 lbs. chicken pieces OR 2-1/2 lbs. pork chops (about 1 in. thick). Also terrific with Wish-Bone ® Robusto Italian Dressing, Wish-Bone ® House Italian Dressing, Wish-Bone ® Light Italian Dressing, Wish-Bone ® Fat Free! Italian Dressing, Wish-Bone ® Balsamic Vinaigrette Dressing, Wish-Bone ® Red Wine Vinaigrette Dressing or Wish-Bone ® Fat Free! Red Wine Vinaigrette Dressing.

Hidden Valley Grilled Chicken

combine 1 oucne packet Hidden Valley Orginal Ranch Dressing
Mix, 2 Tbsp. Olive oil and 1 Tbsp red wine vinegar in plastic bag
Add 2 lbs skinless chicken breast or thighs. Shake until coated. Marinate for 1 hour.
Grill chicken on outer edge of coals for 35-40 minutes covered.
Turn every 10 minutes until done. Serves 4.

Dirt Cake

12 ServingsPrep: 20 min. + chilling
Ingredients

* 1 package cream-filled chocolate cookies
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 4 tablespoons butter, softened
* 1 cup confectioners' sugar
* 2 packages (3.4 ounces each) instant vanilla pudding mix
* 3-1/2 cups cold milk
* 1 carton (12 ounces) frozen whipped topping, thawed
* 1 new flowerpot (8 x 10 inches)
* Silk flowers
* Candy gummy worms

Directions

* In a food processor or blender, crush cookies until fine. Set aside.
* In a bowl, beat cream cheese, butter and sugar until smooth. In
* another bowl, mix pudding and milk until well blended. Fold into
* cream cheese mixture. Fold in whipped topping. In the flowerpot,
* alternate layers of cookie crumbs and pudding mixture, ending with
* crumbs. Chill several hours or overnight. Decorate with silk flowers
* and gummy worms. Yield: 12 servings.

GOLDEN NUGGET MILKSHAKE

4 scoops of Vanilla Ice Cream
2 cups of milk
1/2 cup of butterfinger BB's or crushed butterfingers
Top with whipped cream

Add first 2 ingredients to blender until smooth. Add in butterfinger and blend on low for 30 seconds. Top with whipped cream.

Oatmeal Scotchies

Ingredients

*
* 1/2 pound (2 sticks) margarine or butter, softened
* 3/4 cup granulated sugar
* 3/4 cup firmly packed brown sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* 3 cups Quaker® Oats (quick or old fashioned, uncooked)
* 1 package (11 oz.) butterscotch flavored chips


Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

Drop dough by level tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Yield

ABOUT 4 DOZEN

Loaded Mashed Potatoes

Loaded Mashed Potatoes
Ingredients

* 2 heads garlic
* 6 pounds Idaho potatoes, peeled and quartered
* Salt
* 2 teaspoons freshly ground black pepper
* 1/2 cup butter
* 1 (12-ounce) carton sour cream
* 1 (8-ounce) block sharp white Cheddar, grated
* 1 1/2 pounds cooked bacon, julienned

Directions

Preheat oven to 350 degrees F.


In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.

Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

Chocolate Chip Cheese Bars

12-16 ServingsPrep: 15 min. Bake: 35 min.
Ingredients

* 1 tube (18 ounces) refrigerated chocolate chip cookie dough
* 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese, softened
* 1/2 cup sugar
* 1 egg

Directions

* Cut cookie dough in half. For crust, press half of the dough onto the
* bottom of a greased 8-in. square baking pan.
*
* In a large bowl, beat the cream cheese, sugar and egg until smooth.
* Spread over crust. Crumble remaining dough over top.
*
* Bake at 350° for 35-40 minutes or until a toothpick inserted near
* the center comes out clean. Cool on a wire rack. Refrigerate
* leftovers. Yield: 12-16 servings.
*

Editor's Note: 2 cups of your favorite chocolate chip cookie dough can be substituted for the refrigerated dough.
Nutrition Facts: 1 serving (1 piece) equals 220 calories, 12 g fat (5 g saturated fat), 37 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 3 g protein.

S'more Cereal Squares

Ingredients :
1/2 cup Light corn syrup
4 x Hershey's Milk Chocolate Bars (1.55 oz each), broken into pieces
1/2 tsp Vanilla extract
3 1/2 cup Honey graham cereal
1 cup Miniature marshmallows

How to cook :

Butter 8-inch square pan.
In 3-quart saucepan over medium heat, cook corn syrup to boiling or place in large microwave-safe bowl and microwave at HIGH 1 minute or to boiling.
Remove from heat or microwave oven; add chocolate and vanilla, stir until chocolate is melted.
Gradually fold in cereal until coated with chocolate.
Fold in marshmallows.
Press mixture into prepared pan; refrigerate until firm, about 30 minutes.
Cut into bars.Refrigerate leftover bars to retain crispness.
YIELD: 24 bars.

Bacon Cheddar Deviled Eggs

Prep Time: 30 Minutes
Cook Time: 10 Minutes

Ready In: 40 Minutes
Servings: 12

Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Au Gratin Sausage Skillet

4 ServingsPrep: 15 min. Cook: 30 min.
Ingredients

* 1 pound smoked kielbasa or Polish sausage, halved and sliced 1/2 inch thick
* 2 tablespoons canola oil
* 1 package (4.9 ounces) au gratin potatoes
* 2-1/2 cups water
* 1 package (8 ounces) frozen California-blend vegetables
* 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese

Directions

* In a large skillet, cook sausage in oil until lightly browned; drain.
* Add potatoes with contents of sauce mix and water. Cover and cook
* over medium heat for 18-20 minutes or until the potatoes are almost
* tender, stirring occasionally.
*
* Add vegetables; cover and cook for 8-10 minutes or until potatoes and
* vegetables are tender. Sprinkle with cheese. Remove from the heat;
* cover and let stand for 2 minutes or until the cheese is melted.
* Yield: 4 servings.

Halfback sub sandwich

1 sesame seed sub bun
ham
hard salami
dill pickle slices
lettuce
swiss cheese
mayo mustuard

the secret to keeping all your contains in the bun is cut the bun in half long ways on the side, but then hollow out the bottom of the bun and layer your contains in the boat section.

Serve. This recipe is from Meijer years ago.

Pizza subs

As a change for my kids and hubby to take sandwiches to work I am up with this sandwich
that they all love.

2 slices of ham
4 pepperoni slices
1 slice of provolone or mozzarella cheese
3 Tablespoons of pizza sauce
1 hamburger bun

layer as you would a sandwich. you can serve cold or warm.

Very Vanilla French Toast

"These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon," relates Linda Bernhagen of Plainfield, Illinois. "We like to top them with syrup or powdered sugar and fresh berries." TIP: As a change of pace, try butterscotch pudding instead of vanilla.
4 ServingsPrep/Total Time: 10 min.
Ingredients

* 1 cup milk
* 1 package (3 ounces) cook-and-serve vanilla pudding mix
* 1 egg
* 1/2 teaspoon ground cinnamon
* 8 slices Texas toast
* 2 teaspoons butter

Directions

* In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2
* minutes or until well blended. Dip toast in pudding mixture, coating
* both sides.
*
* In a large skillet, melt butter over medium heat. Cook bread on both
* sides until golden brown. Yield: 4 servings.

Sloppy Souper Burgers

Hamburger
1 can of Campbell s ABC Veggie soup
squirt of ketchup
squirt of mustard
pinch or so of Brown sugar

Serve on a bun and Voila Dinner

Tator Tot Casserole

1 lb. ground beef
1-2 cans of green beans
1 can cream of chicken soup or celery soup
cheddar cheese
approx. 1/2 pkg of crispy tator tots or crispy crowns

Brown the beef, drain and spread in bottom of 2 quart casserole dish.

Spread can of soup over green beans and beef.

Cover soup with cheese. And I usually add extra because we all love cheese here.

Spread tator tots over cheese.

Bake according to tator tot directions.

You may want to add onions to the hamburger or some sort of spices. I don't add anything because my kids like it this way and I don't want to ruin it for them.

Sopapilla Cheesecake

2 cans crescent rolls
2 (8 oz) cream cheese, softened - not low fat - go for the good stuff!
2 C sugar (divided)
2 tsp vanilla
1/2 C butter
ground cinnamon

Roll one can crescent dough into bottom of greased 9x13 baking pan.
Stretch dough and pinch seams together to form crust.
Blend together cream cheese, 1 C sugar and 1 tsp vanilla.
Spread over dough - not too close to edge.
Stretch second can of crescent rolls over cream cheese layer to form top crust.
Melt butter and 1 C sugar and 1 tsp vanilla and pour over crust.
Sprinkle with cinnamon.
Bake 350 degrees 30 minutes.

Chocolate Chip Dip with graham crackers

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

--------------------------------------------------------------------------------

DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.

From a fellow message board member.

Buffalo Chicken Dip

(2) 8 oz. cream cheese
(2) 10 oz. cans chicken
1 cup Blue Cheese Dressing
1/4 cup Hot Sauce (adjust to taste)
8 oz. shredded cheddar cheese

Heat in sauce pan, using half the cheddar cheese. Once blended, pour into casserole dish and cover with rest of cheese. Bake at 350 for 20 minutes.

You may serve with celery, Chicken in a Brisket crackers, tortilla chips

Broccoli Chicken Casserole

6 ServingsPrep: 15 min. Bake: 30 min.
Ingredients

* 1-1/2 cups water
* 1 package (6 ounces) chicken stuffing mix
* 2 cups cubed cooked chicken
* 1 cup frozen broccoli florets, thawed
* 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
* 1 cup (4 ounces) shredded cheddar cheese

Directions

* In a small saucepan, bring water to a boil. Stir in stuffing mix.
* Remove from the heat; cover and let stand for 5 minutes.
*
* Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in.
* baking dish. Top with soup. Fluff stuffing with a fork; spoon over
* soup. Sprinkle with cheese.
*
* Bake, uncovered, at 350° for 30-35 minutes or until heated
* through. Yield: 6 servings.
*

Nutrition Facts: 1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein

Mac and Cheese Soup

Source: The Pampered Chef

1 (14 ounce) package deluxe type macaroni and cheese
1 cup broccoli, chopped
1/2 cup onion, chopped
1 cup water
2 1/2 cups milk
1 (10 ounce) can condensed cheddar soup
1 cup cubed cooked ham

Cook macaroni as directed on package in a 4-quart casserole. Drain in large colander.

Meanwhile, chop broccoli and onion; in food chopper. Combine broccoli, onions, water in the casserole. Bring to a boil: cook 2 minutes. DO NOT DRAIN.

Stir in cooked macaroni, cheese sauce from pouch, milk, cheese soup and ham. Return to a boil; stirring occasionally. Use soup ladle and serve in 6 bowls.

Serving size: 6





I don't put that much onion in if I do at all. I can get my kids to eat this with at least 2 helpings of this and I send it to school with the boys in thier lunches and it's garanteed to be gone. It's the one thing my picky eatter will eat. They beg to have this at least 2x a month.

Homemade Hot Cocoa Mix

Ingredients:
2 cups nonfat dry milk powder
3/4 cup sugar
1/2 cup Hershey's cocoa
1/2 cup powdered non-dairy creamer
1 dash salt


Directions:

In large mixing bowl combine all ingredients; blend well. Store in tightly covered container.

Single serving: Combine 1/4 cup mix and 3/4 cup boiling water in cup or mug; stir to blend. Add marshmallows to hot cocoa, if desired.

Punch

3 Qts Orange Juice
2 Qts Pine Apple Juice
2 liters lemon lime soda (Sprite, 7-up)
1/2T grenadine

1 medium Orange, lime and lemon

Tuna Salad for the twins

Mayo
miracle whip
I mix half and half of these

chopped dill pickles
onion
shredded cheddar cheese
lettuce
celery
tuna

mix all to together and add to bread.

Simmering Crockpot Meatballs

1 large bag frozen meatballs
1 kraft honey BBQ
1 Sam's joint BBQ sauce (this is what makes it and we can find it at Meijers here in Michigan)
1/2 cup onion finelly chopped
2 Tbsp whorshire sauce
1 tsp mustard
1 Tbsp ketsup
1tsp garlic powder
2 dashes of balck pepper
dash of lemon pepper
1/4 cup water
1tsp brown sugar

Put all in crock pot and let cook all day

Deep Fried Dill Pickles

These are good if anyone wants to try them but they are the best with the restranuat style pickles or Clausian pickles. Not the ones by Valasic, the shelves the refrigerated ones that is what I want to state here.

I find the super big ones at Gordon's in the 3 gallon container I beleive called Gileows are the best ones I have found for this recipe.


2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk
3 cups thin dill pickle slices, drained
Oil for deep-fat frying
Ranch salad dressing optional



DIRECTIONS



In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and milk. Blot pickles with paper towels to remove moisture. Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry pickles, about 10 at a time, for 3 minutes or until golden brown, turning once. Drain on paper towels. Serve warm with ranch dressing if desired. Yield: 8 servings.

Blueberry Tea Bread

2 cups flour
1 tsp baking powder
1 1/2 cups fresh or frozen blueberries
1 tsp orange peel (I omit this)
1 cup sugar
1/4 tsp sugar
2 eggs
1 cup milk
3 T. veggie oil

In a bowl, combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In another bowl beat eggs, milk and oil. Stir into dry ingredients just till moistened. Pour into a greased 9 in x 5 in x 3 in loaf pan. Bake at 350 for 1 hour or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely. Serve with cream cheese.

I don't serve with cream cheese but just buttered.

Chicken Salad

Sorry, no measurements.

Chopped cooked chicken
a little bit of diced vidalia onion
chopped celery
chopped cooked bacon bits (I always make my own)
shredded cheddar cheese
dried cranberries
Miracle Whip (or mayo if you prefer)
a teaspoon-tablespoon of mustard

I omit the cranberries.

Wet Burritos

Wet Burritos
1 pound ground browned beef
Large floured tortilla shells
Lettuce shredded
Tomatoes diced
Tomato sauce 1 can
Enchilada Sauce 1 can
Shredded cheese ( sharp Cheddar cheese)
Refried beans
Onions
Sour cream
Salsa

To Assemble

Mix together tomato suace and enchilada sauce.

Place flour tortilla on dinner plate. Add refried beans first(easier to spread this way) beef, lettuce, tomatoes, down the center in a strip leave about 1 inch from each end. Wrap shell \_/ so fold is on bottom.

Pour sauce over top of burrito. Nuke for 1-11/2 minutes or until hot in center and cheese is melted on top.

Top with lettuce and tomatoes and onion. Sour cream or salsa. I serve with tortilla chips to help scoop filling on fork.

Sausage Biscuits and Gravy

¼ cup of flour per 1 pound sausage and put on browned ground sausage. Soaks up grease and flavors as well. Mix well. Pour Milk on it. Stir well add salt and pepper to taste.

Serve over Southern Style Biscuits.

Pizza Casserole

 
 1              pound  Bob Evans Italian Roll Sausage
  12            ounces  wide noodles -- cooked according to package directions
  2               jars  pepperoni pizza sauce -- 14-oz. each
  2               cups  shredded Cheddar cheese
  2               cups  shredded mozzarella cheese
  6             ounces  sliced pepperoni

Preheat oven to 350°F: Crumble and cook sausage in medium skillet over medium 
heat until browned. Drain on paper towels. Layer half of noodles in lightly 
greased 13 x 9-inch casserole dish. Top with half of sausage, half of pizza 
sauce, half of cheeses and half of pepperoni. Repeat layers with remaining 
ingredients, reserving several pepperoni slices for garnish on top of 
casserole. Bake 35 to 40 minutes. Refrigerate leftovers.
Makes 6 to 8 servings.

I omit Cheddar Cheese and use only mozzarella.  But I also at times add
other pizza toppings to the casserole.  My kids love this casserole and 
ask for it all the time.

Welcome to my Online cookbook

I have often been asked to pass on this recipe or that one. And I am alway's in search for it or forgetting to pass it on. So my goal is to create a Blogspot for my recipes then everyone can enjoy them as needed.

Now I must say some of my recipes do not come with measurements but I will try my best to add measurements.

As a working mother of 8 year old twin boys I find that running to wrestling practice and Awana's after work is not easy on the healthly dinner schedule and I know some of you it's not that easy as well. So over time I have found some recipes that are
very easy and simple but also provide a healthy dinner for your family. I will over time provide you recipes that are kid approved from my previous job of daycare.

Thank You for looking and I hope you enjoy my recipes. Please feel free to add comments.