• 8oz. pkg. cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
  
  DIRECTIONS:
  HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
  MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
  BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

:: BREAKFAST::

Breakfast Casserole (From Karen Downing, Atlanta, Georgia)

• 1 - 2 pkg. seasoned croutons (enough to cover bottom of 9 x 13)
• 2 lbs. mild sausage
• 2 cups shredded cheddar cheese
• 2 1/2 cups milk
• 4 eggs
• 1 tsp. dried mustard or dijion mustard
• 1 can cream of mushroom soup

Brown sausage and drain.
Mix milk, eggs, mustard and soup in a blender
Place croutons in the bottom of 9 x 13 pan
Top with sausage
Pour egg mixture over top of sausage
Cover with cheese
Cover and leave in refrigerator over night
Bake at 350 for 40 minutes uncovered

• Preheat oven to 350 degrees
• Open up all three cans of biscuits and cut each biscuit into quarters
• Next, combine the white sugar with 2-3 teaspoons of cinnamon
  (3 tsp of cinnamon gives it a fairly strong cinnamon flavor)
• Dump there into a 1 gallon zip lock bag and chake to mix evenly
• Drop all of the biscuit quarteres into the cinnamon-sugar mix.
• Once all the biscuits quarters are in the bag seal it and give it a vigorous shake
• This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar
• Spread these nuggets out evenly in the bundt pan
• At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat.
• This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one.
• Once the brown sugar butter has become one color, you can pour it over the biscuits.
• Bake for about 30-40 minutes until the crust is a deep dark brown on top.
• When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate

::SIDES::

Cheesey Potatoes (From Alicia Poppen, Davis, California)
1 bag frozen cubed potatoes
2 cups shredded cheese
1 can of cream of chicken
1 16oz. sour cream

• Set aside 1 cup of cheese.
• Mix together reaming ingredients and put into 9 x 13 lightly greased pan.
• Spread remaining cheese on top. Bake at 350 degrees for 45 minutes or until cheese is melted and golden.

• Dissolve Jello in boiling water and add 1 cup cold water, cranberry sauce and pineapple.
• Beat cream cheese and sour cream together in a separate bowl.
• In mold, put half of Jello mixture. Chill until firm. Spread cream cheese mixture on top and chill.
• Then add the rest of the Jello mixture.
• Chill until firm.

• Bake 2 hours at 300 degrees or put in crock pot.

• Mix together flour, ground black pepper, and paprika
• Rub London broil with mixture then put in crockpot.
• In a bowl, combine mushrooms, cream of mushroom soup, tomato soup, and onion soup mix
• Pour over meat.
• Cover and cook on LOW for 8 to 10 hours, or HIGH for 4

• Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish.
• Arrange 1/2 the Jose Ole Taquitos over enchilada sauce.
• Evenly spread heated refried beans over taquitos.
• Mix red and green onions together.
• Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
• Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
• Garnish with onions and olives. Serve with sour cream if desired.
• Makes 4 to 6 servings.

• Prepare the pasta according to the package directions; rinse and drain.
• In a non-stick skillet, cook and stir the beef over medium-high heat until meat is browned; drain.
• Add in spaghetti sauce, soup, pepper, and Italian seasoning; stir to combine.
• In a large bowl, mix together the pasta, sauce, and 2 cups cheese.
• Transfer mixture to a greased 4-quart baking dish.
• Sprinkle remaining 1 cup cheese over the top.
• Bake at 350° for 40 minutes or until heated through.
• To freeze: Seal with foil or place in a zip top bag. Freeze.
• To serve: Thaw in fridge overnight. Bake as directed.

Fluffy Meatloaf

1 1/2 lbs. lran ground beef
3 medium, slices soft bread torn up onto small pieces
1 1/4 cup milk 1 beaten egg
1/4 cup minced onion
1 1/4 tsp salt 1/4 tsp each of: pepper dru mustard, sage, celery salt, garlic salt
1 tbl worschshire sauce

Mix and bake for 1 1/2 hour at 350 in shallow pan

:: EGGS ::

Zucchini Quiche (Rosemary Henderson - Forest, Virginia) 4-5 Zucchini & Yellow Squash cut int half rounds 1 medium onion 1 Tbl. butter Salt and pepper Pillsbury Crescent rolls 2T Spicy Mustard 1-2 Cups Mozzerella or smoked goude shredded 5 eggs 3/4 cup whole milk

• Saute onion in 1Tbl butter
• After a few minutes add aucchini and squash
• Salt and pepper
• Saute until tender
• Line dish with crescent rolls
• Bruch pastry wth 1-2Tbl spicy mustard
• Place zucchini and onions on top of crust
• Mix 5 egss with milk pour over top of veggies
• Top with cheese
• Bake 350-375 for 45 minutes

:: SOUPS::

Pasta Fagioli (similiar to the soup at Olive Garden) 3 teaspoons Oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; slivered
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoon Tabasco sauce
48 ounces Spaghetti sauce
8 ounces dry pasta Shell macaroni; or other pasta
Directions: Preparation: Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

:: DESSERTS::

BERRY CROSTADA
DOUGH:
2 cups all-purpose flour
2 sticks unsalted butter, very cold and cut into small cubes
About 1/4 cup ice water NOTE: Sometimes I use refrigerated pie dough
FILLING:
2 to 3 cups assorted summer berries
1/4 cup packed light-brown sugar, plus 1 tablespoon
1 tablespoon flour
TO MAKE THE DOUGH:
whirl the flour in a food processor. Add the butter and pulse the machine about 15 times, or until the mixture resembles coarse cornmeal.
Add just enough water until the dough pulls away from the sides of the machine. Wrap the dough in foil for at least two hours, or overnight.
In a bowl, gently mix the berries, quarter cup of sugar and the flour.
Preheat the oven to 450 degrees.
Working on a floured surface, roll out the dough into a large circle, about 12 to 14 inches wide. Place on an ungreased cookie sheet.
Place the berry filling in the middle of the dough, leaving an outside border of 1 1/2 to 2 inches. Drape the edges of dough over the filling and press down lightly to crimp the edges. Sprinkle the top with the remaining tablespoon sugar. The dough won’t cover the filling completely.
Bake on the middle shelf for about 25 minutes, or until the dough is golden brown and the filling is tender and bubbling.
Serve hot or at room temperature.

APPLE PIE

2 pie crusts for a 9" pie 8 apples (golden delicious, granny smith) 1 cup sugar 1 TBL cinnamon 1 TBL flour Butter to top the pie Preheat over to 400 degrees Skin and cut up apples into thinner slices I use an apple corer peeler it is wonderful Mix in flour, sugar and cinnamon with the apples Place the first crust in 9 inch pie plate Put apple mixutre in pie crust, make sure apples are layered well Then place 2nd crust on top Use finger to make a fluted edge Cover crust for 45 min Take off alluminim foil and bake another 5 minute Take out of oven and and let sit till a bit cooler.

APPLE DUMPLINGS

1 can crescent rolls
1 Granny Smith apple, peeled and cut into 8 wedges
1 c. water
3/4 c. sugar
1/2 stick butter Separate rolls into 8 crescents. Put 1 apple wedge in each crescent. Sprinkle sugar before rolling into crescents. Sprinkle cinnamon. Put in greased 9 x 13 inch pan. Boil together the water, sugar, and butter. Pour over rolls. Bake at 325 degrees for 30 minutes. :: MISCELLANEOUS:: FRENCH VINAIGRETTE
(from Cynthia Davis - Longes, France) 1 1/2 cups of oil 1/2 cup vinegar 1 tsp. salt 1/2 tsp. herbs de provence 1/8 tsp. pepper 2-3 Tbl. dijon mustard 2-3 cloves of crushed garlic Mix well and refrigerate.