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Finally getting these together. Tons and tons!!!!

(Karolin)
Twice Baked Potato Casserole

6 medium unpeeled potatoes, baked
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced bacon, cooked and crumbled
3 c. sour cream
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
2 green onions, chopped


Cut baked potatoes into 1- in. cubes. Place half in greased 13-in. x 9-in. x 2- in. baking pan.

Sprinkle with half of the sour cream and cheeses.

Repeat layers.

Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions.

Yield 6-8 servings.

Pay Day Peanut Candy Bars

1 1/2 lb salted dry roasted peanuts
1 pkg peanut butter chips
1 can sweetened condensed milk
2 c mini marshmallows

Place peanut butter chips and condensed milk in sauce pan. Heat until melted. Add marshmallows & blend until smooth. Spread 1/2 of roasted nuts in 9x13 pan. Pour chip mixture over nuts and spread evenly. Sprinkle last 1/2 of nuts over mixture and press. Refrigerate until set (1/2 hr). Cut and roll in powdered sugar, if desired.

You're gonna love these!

Chicken Quesadillas

2 c shredded cheddar of Monterey Jack cheese
6-Flour tortillas
1 c shredded cooked chicken
1/4 c sliced green onion
*diced tomatoes, or salsa*

Preheat oven to 350 degrees. Lightly grease a large baking sheet. Mix cheese, chicken, green onion. (*I also add either diced tomatoes or salsa to mixture, whatever I have available). Spread approx 1/3 cup mixture evenly over half of each tortilla. Fold tortillas in half over filling. Cut each tortilla in half. Bake 5 mins, or until cheese is melted. Serve with sour cream & salsa. Makes 12 quesadillas.

Mini White Castles

1 1/2 lbs ground beef
1 egg
1 pkg onion soup mix
1 t water
Hamburger dill slices
spice mustard, optional
sliced cheese, optional
Hot dog buns (cut each bun into thirds)

Mix above and spread thin in pan (I use cookie sheet). Bake at 400°̊ for 10 mins. When cooked, cut into squares (approx 60). Place on rolls.

(You won't end-up with the perfect rectangle of meat you started with, due to shrinkage. Just cut the cooked meat into as many small pieces as possible.)

Tip: Using hot dog buns cut into thirds eliminates the need to buy expensive party rolls for this one.

Hot Ham Sandwiches (Makes 36)

1 lb butter
3T mustard
2 t poppy seeds
1 t chopped onion
1 lb cheddar cheese
3 lb polish ham
36 buttercrust rolls

Blend together first 4 ingredients and refrigerate overnight. Take out and let stand at room temp for 2 hours before using.

Have cheese and ham cut thin. Cut rolls in half. Spread butter mixture on both sides of the roll. Put thin slice of cheese on each side of roll, then one or two ham slices. Make sandwich. Wrap in foil and put in 325 degree oven for 25 mins. Can be made in advance, put in refrigerator or frozen. Frozen sandwiches can be heated in 350 degree oven for 30 minutes

Mini Ham And Cheese Rolls (Maddymoo)

2 packages party or dinner rolls
1/2 lb. boiled ham
1/2 lb. baby Swiss cheese
2 tablespoons minced onion flakes
1 tablespoons yellow mustard
2 tablespoons poppy seeds
1 stick of melted margarine

Make sandwiches (adding ham and cheese to each split roll). Keep rolls on an aluminum baking sheet. In a bowl, mix onion flakes, mustard, poppy seeds and margarine together. Drizzle mixture over sandwiches. Cover trays with tin foil. Bake at 325°̊F for 20 minutes. When cheese has melted remove rolls from tray and serve warm.

Chicken Scampi

1/4 to 1 lb butter
Fresh Garlic
Boneless chicken breast (quantity is measured by how much you want to make. 9 to 12 chicken breasts to make enough for a large group; 2 to 3 for a small family
Italian bread crumbs

In a saucepan, melt butter and cook slowly with as much garlic as you like (the more, the better). Refrigerate until ready to use. Wash chicken and cut up in bite-size pieces. Put chicken and bread crumbs in a bag and shake to coat. Lay chicken pieces out on a cook sheet. Warm the butter and garlic mixture.

Meanwhile put chicken in a 325-degree oven for about 20 to 30 minutes, turning the chicken once halfway through. Pour garlic and butter mixture over the top and bake for another 15 to 20 minutes. Serve.

**(I added a small amount of Sweet Vermouth to the butter mixture, but that is not in the original recipe. It really tastes great this way.)

Bev's Italian Chicken Crock Pot Style

1 bag frozen boneless chicken breasts (2 pounds)
1 Pkg. French's Brand Italian Spaghetti Sauce - dry mix (I use Jewel's brand)
1 Small can diced tomatoes [approx. 15 oz]
1 Small can tomato sauce [8 oz]
Parmesan Cheese

Place the chicken in the crock. Sprinkle the dry mix spaghetti sauce over top. Add the can of tomatoes and the can of tomato sauce. Cook all day [7 to 9 hours] on LOW or 1/2 Day [3 1/2 to 4 1/2 hours] on HIGH.
Serve with Penne pasta. Top with Parmesan Cheese.

*I sprinkle the Parmesan cheese on in the beginning. I sprinkle shredded Mozzarella cheese on right before serving.

You can double sauce ingredients. This makes a good sauce that can be served over pasta with the chicken.

Bev's Italian Chicken Crock Pot Style

1 bag frozen boneless chicken breasts (2 pounds)
1 Pkg. French's Brand Italian Spaghetti Sauce - dry mix (I use Jewel's brand)
1 Small can diced tomatoes [approx. 15 oz]
1 Small can tomato sauce [8 oz]
Parmesan Cheese

Place the chicken in the crock. Sprinkle the dry mix spaghetti sauce over top. Add the can of tomatoes and the can of tomato sauce. Cook all day [7 to 9 hours] on LOW or 1/2 Day [3 1/2 to 4 1/2 hours] on HIGH.
Serve with Penne pasta. Top with Parmesan Cheese.

*I sprinkle the Parmesan cheese on in the beginning. I sprinkle shredded Mozzarella cheese on right before serving.

You can double sauce ingredients. This makes a good sauce that can be served over pasta with the chicken.

Easy Holiday Candy
Square (waffle-type) pretzels
Rollo Carmels (these come individually wrapped in a bag)
Pecan halves

Place a Rollo Carmel onto pretzel square. Top with pecan half. Bake on cookie sheet at 350 for approximately 2 minutes. Remove and push pecan down slightly into softened Rollo.
Cool.

Taco Salad
2 lbs ground chuck (I use ground round)
1 package taco seasoning (reserve 1T)

Prepare meat filling according to package directions. Cool.
Shredded Lettuce

2 C. shredded cheddar cheese

2 large tomatoes diced

1 medium sweet onion diced

1 green pepper diced

1 can sliced black olives drained

1 bag tortilla chips crushed

Dressing:

1/2 cup 1000 Island dressing
1/2 cup Western dressing
1/4 cup Taco Sauce
1T reserved Taco Seasoning

In a large serving bowl, combine salad ingredients. Add beef, tomatoes and chips right before serving.

Mix together dressing ingredients. Add to salad.

**I double the dressing. Also, you can substitute any type cheese you prefer.

You can put the beef and tomatoes in plastic bags and just put them on top of the lettuce in the bowl, then add right before serving.
I also like to serve this is tortilla bowls!

Spaghetti Sauce with Meatballs

2-3 lbs pork country-style ribs, or other pork (neckbones), browned
1 28oz can tomato puree
(or puree 28oz can tomatoes in
blender)
1 28oz can tomato sauce
1 12oz can tomato paste
3-4 cups water
3t dried basil
2t dried oregano
pinch dried parsley
1t salt
1/4 cup sugar
3-4 cloves garlic, minced
pepper
1/4 cup red wine (Merlot), optional

In stockpot, combine all ingredients. Bring to boil, then simmer approximately 3 hours. Can add more water if too thick.

Meatballs
2 lbs ground round
2 eggs
4-6 slices white bread (this makes very tender meatballs)
1/2 cup water
1/2 cup Parmesan cheese
2T dried parsley
2t salt
1/2t oregano
pinch garlic powder

Soak bread in the 1/2 cup water; combine remaining ingredients. Add ground round and mix well with hands until combined. Roll into medium sized balls and bake at 350-degrees on cookie sheet until browned, approximately 15 mins. Drop into simmering sauce third hour.

Crock Pot Barbecue

4 to 5 lbs pork roast
1 pkg dry onion soup mix
2 c water
1 (16oz) bottle barbecue sauce (or use homemade)

Place meat, onion soup mix and water in Crock Pot. Cover and cook overnight or 8 to 12 hours on Low. Remove bone and fat from meat. Shred meat and place back in Crock Pot. Drain. Add barbecue sauce. Cover and cook an additional 1 to 2 hours on High, or 4 to 6 hours on Low, stirring two or three times. Serve from Crock Pot on buns.

(I like to use pork shoulder.)
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Crock Pot Ribs

3 1/2 lbs pork spareribs
1/2 t salt
1/4 t pepper
1/2 c water
2/3 c barbecue sauce

Grease a 6qt Crockpot. Cut ribs into portions. Place in Crockpot. Season with salt and pepper. Pour water into Crockpot. Cover; cook on low for 8-9 hours. Remove ribs and drain off liquid. Coat ribs in bbq sauce. Place in Crockpot; cover with any remaining bbq sauce. Cover; cook on low for 1 more hour.

This is from a 1979 Pillsbury publication. Not only is this recipe exceptionally easy, in that there's no creaming and adding ingredients one at a time, it's absolutely delicious!

Kentucky Butter Cake

3c Pillsbury's Best All Purpuse or
Unbleached Flour
2c sugar
1t salt
1t baking powder
1/2t soda
1c buttermilk **
1c margarine or butter, softened **
1t vanilla or rum extract
4 eggs

Heat oven to 325-degrees. Generously grease (using 1T solid shortening) and lightly flour 12-cup fluted tube pan or 10-inch tube pan. Lightly spoon flour into measuring cup, level off. In large bowl, blend all Cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pur batter into prepared pan. Bake at 325-degrees for 55 to 70 minutes, or until toothpick inserted in center comes out clean.

** I use the powdered buttermilk, which you just add water to.

Also, I used Land O Lakes soft baking butter.

Baked Ziti Casserole

Sauce:
1/4 c olive oil or salad oil
1 clove garlic, crushed
1 can (28oz) crushed Italian tomatoes
1 can (6oz) tomato paste
2T chopped parsley
1T salt
1T sugar
1t oregano
1t dried oregano leaves
1/4t pepper
1lb ziti
3T grated Parmesan cheese

Cheese Filling:
2 containers (15oz each) ricotta cheese
1/3 cup grated Parmesan cheese
1 pkg (8oz) shredded mozzarella cheese
2 eggs
1T chopped parsley
1t salt
1/4t pepper

In 6-qt kettle, saute garlic until lightly browned. Add undrained tomatoes, tomato paste, 1 1/2 cups water, parsley, salt, sugar, oregano, basil and pepper. Mix well, bring to boil. Reduce heat and simmer, covered, stirring occasionally, one hour.

Preheat oven to 350-degrees. Cook ziti as package directs. In large bowl, combine cheeses, eggs, parsley, salt and pepper. Beat with wooden spoon until blended. Spoon a little tomato sauce in 5-quart(9x13) casserole. Layer a third of the ziti, cheese mixture, sauce, sprinkle with a little Parmesan cheese, repeat twice. Bake uncovered 45 minutes, or until bubbling in center.

Note: If desired, make casserole ahead and refrigerate. Remove from refrigerator while preheating oven. Bake 60 minutes or until heated through.

Italian Crockpot Beef

1 3-4 lb beef roast (I prefer rolled Boston roast, which is a chuck cut)
1 pkg Zesty Italian salad dressing
1-2 tsp Italian seasonings (I use oregano and basil)
1/2 cup Scala's Giardiniera, drained
(MILD!), or other Italian style-marinated pepper mix
pepper, garlic
2 cups water mixed with 2 bouillon cubes or granules

Mix ingredients and pour on top roast in cooker. Cook on low for approximately 8 hours. Slice thin and return to cooker in juices.

If you want more juice, just mix equal water bouillon, oregano, basil, garlic, and add to juices in cooker.

You can make this the day before and let meat marinate in juices. Just reheat next day when ready to serve.

Personally, I think this is just as good without the Italian salad dressing, and I usually do eliminate it. It’s the Giardiniera that gives the juice the authentic taste that is very popular here in Chicago.