• 1 lb. Velveeta Cheese
• 1 can Rotel
• 1 lb. Sausage

Brown sausage. Place meat, can of Rotel and the cheese into crock pot. Heat until melted. Then turn down on low. Serve with scoop Fritos or other chips or crackers.

• 8 oz. Cream cheese
• 2 T. milk
• ¾ c. snipped dried beef
• 1 T. onion chopped
• ¼ t. pepper
• ½ C sour cream

Blend cream cheese and milk. Mix in other ingredients. Spoon into a small ungreased casserole. Refrigerate until needed. Heat in oven or microwave before serving. Serve with vegetables or crackers.

• 8 hard cooked eggs
• ½ c Miracle Whip Salad Dressing
• 2 T. Sweet pickle relish
• 2 t. prepared mustard
• ¼ t. salt
• dash pepper

Cut eggs in half lengthwise. Remove yolks; mash in small bow. Stir in remaining ingredients. Spoon mixture into center of egg whites.

• 1 pkg. Super Size Flour Tortillias
• 2 - 8 oz. pkg. cream cheese, softened
• 1/3 C mayo
• 2 T. green onion, chopped
• 1/4 C black olives, chopped
• 2 - 2 1/2 oz pkg. sliced, pressed ham.

Remove tortillas from refrigerator. Combine cream cheese, mayo, onions and olives. Spread thin layer of mixture on tortilla. Arrange 4 slices of ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap and refrigerate for at least 3 hours or overnight. Cut into 3/4" slices.

Crab Appetillas - omit olives and ham. Add 1/4C chopped red pepper, 1 C shredded cheddar cheese and 1 can crab meat (5 oz. chopped imitation crab) to mixture.

•  ½ lb. Bacon
• ½ C Onion
• 2½ lbs. Potatoes, diced
• 1 C Water
• 1 tsp Salt
• 1½ C Milk
• 1 Can Cream of Celery Soup (Or use chicken broth)
• 1 C Sour Cream Pepper to taste

Cut bacon slices in small pieces.  Add onion and continue to simmer until tender.  Drain.  Return to pan.  Add potatoes, salt, water and pepper. Cook 15-20 minutes until potatoes are tender.  Reduce heat to low and stir in remaining ingredients.  Simmer another 15 minutes or so until heated through.  Add salt & pepper to taste.

• 1 lb. bag cole slaw
• 1 c. sunflowers
• 2 pk beef ramen noodles crushed

Dressing:

• 1 c. oil
• 1/2 c. sugar
• 1/3 c. vinegar
• 2 season flavor pks from noodles

Let dressing set before tossing. Pour dressing on salad right before serving.

• 2 bunches fresh broccoli, cut into florets
• 2/3 cup raisins
• 1 large red onion
• 10 slices bacon - cooked -crumbled
• 1 cup mayonnaise
• 1/2 cup sugar
• 3 T. vinegar

• 1 box yellow cake mix
• 1 egg 1/2 c. melted margarine

Remove 1 c. cake mix and reserve. To remaining cake mix add margarine and egg. Mix well and spread on bottom of 9x13 pan.

Filling:

• 2 eggs
• 2/3 c. milk
• 1 can pumpkin pie mix (1 lb., 14 oz)

Combine pie mix with eggs and milk and spread over crust.
Topping:

• 1 c. cake mix (reserved)
• 1/4 c. sugar
• 1 tsp. Cinnamon
• 2 tbs. melted margarine

Combine and sprinkle over filling. Bake at 350o for 45-50 minutes.

• 1 cup brown sugar 1 tsp. soda
• 1 cup white sugar 2 tsp. baking powder
• 1 cup shortening 1 tsp. salt
• 2 eggs 2 cups rolled oats
• 1 tsp. Vanilla 2 cups corn flakes
• 2 cups flour 1 cup coconut or nuts (opt.)

Mix in order, make in balls, press flat with fork & bake at 350 for 10 minutes.

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups of water
• 3 egg whites
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 squares (1 ounce each) white baking chocolate, melted

FILLING:

• ¾ cup semisweet chocolate chips
• 2 tablespoons butter (no substitutes)

FROSTING:

• 1 can (16 ounces) vanilla frosting
• 3 squares (1 ounce each) white baking chocolate, melted
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed

In a mixing bowl, combine the dry cake mix, water, egg whites, oil and vanilla. Beat on low for two minutes. Stir in white chocolate. Pour into a greased 13x9x2 in baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Meanwhile, in a microwave or heavy saucepan over low heat, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. In a mixing bowl, beat frosting, stir in white chocolate and vanilla. Fold in whipped topping; frost cake. Store in the refrigerator. YIELD: 16 servings.

• 35 to 40 saltine crackers
• 2 sticks butter
• ¾ C firmly packed brown sugar
• 2 C (12 oz. pkg.) semi-sweet chocolate chips
• 1 C chopped pecans (opt.)

Line a 15 x 10 x 1 inch pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter, add brown sugar and bring to a boil. Boil 3 minutes. Pour mixture over the crackers and spread evenly. Bake at 350 for 5 minutes. Turn off oven and remove pan from oven. If desired, sprinkle chocolate chips and/or chopped pecans over all. Return to turned-off oven until chocolate has melted. Remove from oven. Cut while candy is still warm. Remove from foil and completely cool.

• One 5 lb. pork loin
• ¾ C oil
• ¼ C Soy Sauce
• ¼ C Honey
• 2 T Vinegar
• Chopped Onion
• 1/8 clove garlic minced
• 1 ½ t ground ginger

Combine, pour over about forked meat, turn occasionally.

Graham cracker crusts

2 – 8 oz. cream cheese, softened
1 – 16 oz. vanilla frosting
1 T lemon juice
1 – 8 oz cool whip
raspberries

Beat cream cheese, frosting and juice in large bowl at medium speed until well blended.
Fold in cool whip. Pour over crust. Chill until firm.
Arrange raspberries on top of cheesecake.

X4 =
4 – graham cracker crusts
8 – 8 oz. cream cheese
4 – 16 oz. vanilla frosting
4 – 8 oz. cool whips
2 – bags frozen raspberries

• 3-4 boneless skinned chicken breasts
• bread crumbs
• ½ cup honey
• ½ cup margarine
• ½-1 tablespoon soy sauce

• 1/2 cup butter
• 1 cup brown sugar
• 2 Tbsp corn syrup
• 1 loaf french bread cubed
• 6 eggs
• 1 1/2 cups of milk
• 2 TBsp vanilla
• cinnamon to taste

• 1 large onion, diced
• 1/4 cup butter
• 4 cooked chicken breasts cut into bite size pieces
• 1 pint sour cream
• 2 (10.75 ounce) cans condensed cream of celery soup
• 2 cups shredded Cheddar cheese
• 1 (8 ounce) package uncooked egg noodles (cook as directed on package)
• stuffing