Ham and Cheese Sliders

Ingredients
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Directions
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

http://myfridgefood.com/recipes/sandwiches-burgers/ham-and-cheese-sliders/

ROLO Pretzel Delights Recipe

Ingredients
1 Small pretzels
1 ROLO Chewy Caramels in Milk Chocolate
1 Pecan halves
Directions

1. Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
2. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one unwrapped ROLO Chewy Caramel in Milk Chocolate.
3. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.

https://www.hersheys.com/recipes/recipe-details.aspx?id=8631

Rolo Pretzels with Pretzel M&M's

ingredients:
Mini Pretzels
Rolo candies, unwrapped
Pretzel M&M's

directions:
1. Preheat the oven to 350 degrees F.

2. Place mini pretzels on a large baking sheet. Top each pretzel with one Rolo candy. Place in the oven for 4-5 minutes, until Rolo candies start to melt.Don't melt them all the way.

3. Remove from oven and lightly press a Pretzel M&M on top of each Rolo.

4. Eat warm or let them cool if you want them to set up.

http://www.twopeasandtheirpod.com/rolo-pretzels-with-pretzel-m-and-ms/

Peanut Butter Cup Cookies

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut
butter cups, unwrapped

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/

Crockpot Cheeseburger Soup

Ingredients
1 lb ground beef browned
2 lb Velveeta
2 lb shredded hash browns
6-10 cooked bacon strips crumbled
30 oz. Chicken broth

Directions
Put all in the crockpot and cook on low for 4-6 hours

http://myfridgefood.com/recipes/soups/crockpot-cheeseburger-soup

7 Up Biscupts

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Hard Cooked Eggs in the Oven (Baked Eggs)

Ingredients
2 -4 dozen raw eggs
ice
water

Directions

1. Position the oven racks in the center of the oven.
2. Place the eggs on the racks.
3. Place a baking sheet pan in the bottom of the oven (just in case an egg breaks).
4. Set the oven to 325F, and bake for 30 minutes.
5. When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.
6. Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill.

http://www.food.com/recipe/hard-cooked-eggs-in-the-oven-baked-eggs-61856

Crockpot Lasagna

Ingredients:
1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions
Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

Crock Pot Chocolate Candy

Ingredients
2 pound white almond bark
4 ounces chocolate bar (I like to use German Chocolate)
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

Directions
Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.

Drop spoonfuls of the candy onto wax paper and allow to cool completely.

http://myfridgefood.com/recipes/dessert/crock-pot-chocolate-candy

Breakfast Casserole

Ingredients:
6 slices bread
5 eggs beaten
1/2 stick margarine
2 cups half and half (or milk)
1 1/2 cups shredded cheese
l lb sausage
1 tsp. salt
1 tsp mustard

Directions:
Cook sausage well and drain. Melt butter in a 9 x 13 pan. Tare bread in small pieces and put in pan over butter. Sprinkle sausage over bread crumbs. Sprinkle cheese over. Beat eggs and other ingredients and pour over mixture. Chill 8 hours and bake for 40 to 50 minutes at 350 degrees.

Bacon & Onion Foil Packet Potatoes

Ingredients:
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Directions:
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Easy Crock Pot Potato Soup

Ingredients:
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Pecan Pie Bars

Ingredients:
1 can crescent rolls (they now make it without seems)
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Directions:
Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).

Cool completely, about 1 hour, and cut into bars.

Oven Roasted Corn on the Cob

Ingredients
4 ears fresh corn

Directions
Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

http://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-corn-on-the-cob-recipe.html

Copycat Pancho's Cheese Dip

Ingredients:

1 lb block American cheese, cut into cubes
1 -1 1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1 (10 ounce) can Rotel tomatoes & chilies

Directions:

1 Melt cheese until smooth in a double boiler or microwave, stirring throughout.
2 Puree rotel in blender or small processor.
3 Stir into the cheese the rotel, cumin and garlic.
4 If too thick, add a little water.
5 Serve with tortilla chips.
6 ENJOY

Servings: 8

http://www.food.com/recipe/copycat-panchos-cheese-dip-110064

Crock Pot Chicken & Dressing

Ingredients:
1 - recipe homemade cornbread (9x13 in) or 2 - 6 oz packages yellow cornbread mix, prepared (not corn muffin mix- corn muffins are sweet corn bread is not)
5 - boneless, skinless chicken breasts, cooked or use rotisserie
2 - slices bread, hamburger or hot dog buns, toasted
2 - eggs, hard boiled
1 - small onion, chopped
2 - stalks celery, chopped
1 - 2 teaspoons sage, to your taste
1 - 2 teaspoons poultry seasoning, to your taste
salt and pepper, to taste
2 - 10.5 oz cans great value cream of chicken soup
1 - stick (1/2 cup) butter or margarine, melted
2 - cups low sodium chicken broth

Directions:
Prepare and bake cornbread according to packet directions (9 x13 inch pan) and set aside to cool. While the cornbread cools poach or simmer the chicken breasts (you can also use store bought rotisserie or a homemade roast chicken).

Season the chicken with salt and pepper and place in a saucepan or skillet. Add enough water to cover the chicken pieces.

Bring the water to a boil then reduce heat to a simmer. Simmer the chicken for 10 minutes. Turn off heat and let the chicken sit in the hot water for another 10 minutes. Remove chicken to a plate and let cool.

In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread.

Add onion, celery, hard boiled eggs, sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter and salt and pepper to taste.

Gently mix everything together. Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.

Top with 1/3 of the dressing. Add half of the cooked chicken breaking it into pieces as you add it.

Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top. Cover and cook on low for 4 hours.

Cook's Note: I start my crock pot on high for the first hour. Then turn it to low and cook for the remaining 3 hours. You can also use your favorite homemade cornbread in place of packaged. Two packages of cornbread mix yielded one 9 x 13 inch pan of cornbread.

http://www.mommyskitchen.net/2012/10/crock-pot-chicken-dressing-happy.html

Pecan Pie Bars

1 can crescent rolls (they now make it without seams)
1/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).

Cool completely, about 1 hour, and cut into bars.

Bubba's Chocolate Chess Pie

Ingredients:

2 eggs beaten
1 1/2 c. sugar
1 tsp. vanilla
3/4 stick oleo melted
1 small can Pet milk
2 1/2 tbsp. cocoa

Directions:
Mix all together. Pour into pie shell. Bake at 325° for 45 min.

Crock Pot Cheesy Chicken, Bacon, & Tator Tot Bake

Ingredients

• 1 (32 ounce) bag tater tots
• 3 ounce crumbled bacon pieces
• 1 lb skinless chicken breasts
• 11/2 cups grated colby cheese
• 11/2 cups grated monterey jack pepper cheese
• 3/4 cup milk
• salt and pepper

Instructions

1. Grease the bottom of the crock pot
2. Layer 1/2 the tater tots on the bottom of the pot
3. Sprinkle 1/2 of the bacon pieces on top of the tator tots
4. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots
5. Top cheese with the chicken breasts
6. Sprinkle chicken with salt and pepper to taste
7. Top chicken with another 1/3 of cheese
8. Sprinkle with other 1/2 of the bacon pieces
9. Add remainder of the tater tots
10. Top with final 1/3 of the cheese
11. Pour milk over the top
12. Set crock pot to high and cook 4-5 hours (3 was perfect for me)

Hidden Valley Salsa Ranch Dip

INGREDIENTS

1/2 cup thick, chunky salsa
1 container (16 ounces) sour cream or substitute Greek yogurt
1 packet (1 ounce) Hidden Valley Original Ranch® Dips Mix
freshly chopped tomatoes (optional)
diced green chilies
tortilla chips for dipping

DIRECTIONS

Combine dips mix with sour cream. Stir in salsa, and extra tomatoes and chilies if desired. Chill 1 hour. Serve with tortilla chips.

https://www.hiddenvalley.com/recipe/410/hidden-valley-salsa-ranch-dip/

Margaret's Scalloped Pineapple

Ingredients:
4 cups bread crumbs
1 (20 oz.) can pineapple chunks in heavy syrup (about 1/2 of juice)
3 eggs, beaten
2 cups sugar
1 cup butter, melted

Directions:
Toss together bread crumbs and pineapple chunks. Place in a greased 2 qt. baking dish. Combine remaining ingredients and pour over pineapple. Bake at 350 for 20 min.

May be made and refrigerated overnight before baking. Good w/ham.

Serves 8.

Kentucky Butter Cake

Ingredients:

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

Sauce:
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions:

1 Preheat oven to 325 degrees F.
2 Grease and flour a 10 inch Bundt pan.
3 In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda.
4 Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs.
5 Beat for 3 minutes at medium speed.
6 Pour batter into prepared pan.
7 Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
8 Prick holes in the still warm cake.
9 Slowly pour sauce over cake.
10 Let cake cool before removing from pan.
11 To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water.
12 Cook over medium heat, until fully melted and combined, but do not boil.

http://www.food.com/recipe/kentucky-butter-cake-24274

Yields: 12

Heath Bar Cake (Delta Gamma Cake)

Ingredients:

1 (18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup caramel ice cream topping (I like Smuckers)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container whipped topping
3-4 Heath candy bars, chopped

Directions:

1 Bake cake mix according to package directions, using a 9 x 13 x 2-inch pan.
2 While still hot, punch holes in top of cake with a skewer or large fork.
3 Pour sweetened condensed milk and caramel topping over hot cake.
4 Let cake cool.
5 Spread with whipped topping and sprinkle chopped Heath bars over all.
6 Refrigerate until ready to serve.

http://www.food.com/recipe/heath-bar-cake-194348

Servings: 12

Spif's Sweet Potato Casserole

3 c. cooked yams, mashed
1 c. sugar
1/2 c. melted butter
2 eggs
1 t. vanilla
1/3 c. milk
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon

Place sweet potatoes in a shallow baking pan lined with foil. Bake at 425° for 1 hour or until tender.

Peel sweet potatoes; place in a large bowl. Add butter and ingredients (through cinnamon); mash with a potato masher until pureed. Spoon potato mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Choose topping options. Place topping option 1 on now. If you choose topping option 2 top with marshmallows at end of cooking time and bake an additional 10 minutes until marshmallows are lightly browned.

Reduce oven temperature to 350°. Bake for 25 minutes at 350°.

Topping options:
Top with the following mixture before cooking:

1/2 c. brown sugar
1/4 c. flour
2 1/2 T oleo
1/2 c. chopped pecans

OR TOP

Top with the following mixture after cooking and bake an additional 10 minutes until marshmallows are lightly browned.:
3 cups miniature marshmallows

---

Bake With Freezing in Mind

Cook a casserole bound for the big chill without a streusel, crumb or chopped nut topping, which becomes soggy in a freeze-and-thaw cycle. Add the topping when you reheat the casserole to serve at a later date. Do not sprinkle cinnamon or nutmeg on top of the casserole before baking or freezing the dish. Spices can develop a slightly bitter aftertaste in the freezer. It is fine to incorporate seasonings into the sweet potato mixture before you bake it, however.

Cool the Casserole

Foods should be cooled gradually but quickly for safety and freshness. Cool the baked casserole to room temperature before you freeze it. An immediate shift from extreme hot to cold corrupts the textures of milk and cream, making them more prone to lumpiness. Sit the casserole dish in cool water to expedite the process. Change the water periodically to keep the water bath cool. Leave the casserole uncovered so that steam can escape. Evaporating steam accumulates under a lid, becomes ice, then melts onto the food when you thaw the casserole, making it soggy. Scoop the cooled casserole into a freezer-safe container if it's not already in one. Use moisture/vapor-resistant packaging such as plastic or heavy-duty aluminum foil to shield the casserole from the air in the freezer, which can make food taste stale.

Got You Covered

Lay a sheet of plastic wrap or aluminum foil directly on the casserole in the dish, then wrap another piece over the top rim of the container. Ice crystals are less likely to form if the covering contacts the food, creating a near-airtight seal. Place a tight-fitting lid on the container, if you have one.

Zero or Below

Freeze the casserole at or below 0 degree Fahrenheit. The temperature must remain 0 F or lower to keep it safe for later reheating and consumption. Do not place other frozen food on top of the casserole until it is thoroughly frozen, which takes approximately one day. It is best to reheat and serve the casserole within four weeks of freezing it. The flavor of sweet potatoes and the quality of dairy products decline after about one month in the freezer.

Biscuit Breakfast Bake

Ingredients:
10 eggs
1/2 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

Directions:
1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices

***
Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!!

Bacon Bread

Ingredients:
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions:
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts:
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Crockpot Italian Chicken

Ingredients:
4 Chicken Breasts
1 Packet of Zesty Italian Dressing
1 8 oz. brick of Cream Cheese (softened)
2 Cans of Cream of Chicken soup

Directions:
Cook on low for 4 hours. If the sauce is too thick, add a little milk. Serve over pasta.

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions:
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

Ingredients
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules/bouillon cubes (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions:
Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown.

Cheeseburger Macaroni

12oz elbow macaroni
2 lbs hamburger, browned and drained
16oz box Velveeta (Mexican flavor)
1 cup milk
1/4 cup spaghetti sauce
1/2 tsp garlic powder
salt and pepper, to taste

Cook and drain pasta. Place pasta and hamburger in a greased casserole dish. Heat cheese, milk, spaghetti sauce and seasonings in a sauce pan until warm and mixed well. Pour over pasta and meat. Stir until combined. Cover and cook for 20 minutes in a 350 degree oven.

http://lynn-southernwithatwist.blogspot.com/2012/09/cheeseburger-macaroni.html

Spaghetti Pie

Filling:
3 eggs, beaten
1 cup sour cream
1/2 cup Parmesan Cheese
1 cup Mozzarella Cheese
1 lb Spaghetti Noodles, cooked and cooled

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13X9 casserole dish.

Sauce:
1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained
1 - 24oz can Spaghetti Sauce, your choice
1 - 12oz can diced tomatoes, drained
1/2 tsp basil
1/4 tsp oregano
salt, pepper and garlic powder, to taste

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.

Top with an additional 1 1/2 cups Mozzarella Cheese and 1/2 cup Cheddar Cheese.

Bake at 350 degrees for about 30 minutes or until golden brown and bubbly.

Slice and serve... maybe with some toasty garlic bread!

http://lynn-southernwithatwist.blogspot.com/2012/09/spaghetti-pie.html

8 Can Taco Soup

Ingredients:
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
* You could use shredded rotisserie chicken meat if you want a meatier soup, I will do this next time.
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:
1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally. ( this took me 15 minutes MAX on the stove )
3. Serve with tortilla chips. Garnish with sour cream, cheese, cilantro, red onions etc.

http://doingitlikemartha.wordpress.com/2013/02/06/69/