1 jar Alfredo sauce or 2 cans cream of chicken soup
1 cup milk
3 large potatoes, sliced lengthwise about 1/8 inch thick 
5 tablespoons grated Parmesan cheese
Salt (I prefer garlic salt)
Pepper
1-1/2 cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese or colby jack

THIS DISH IS AWESOME.  You must try it!!!  You won’t regret it. 

Preheat oven to 400.  Lightly grease a 9×13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.

Cover and bake at 400 degrees for 45 minutes, then uncover and bake at 350 degrees for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

OPTIONAL:  I have used a two medium zuchinni’s (diced) in place of broccoli and it was just as good! 

1 (16 ounce) can pinto beans
1 (16 ounce) can kidney beans
1 (11 ounce) can corn 
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 envelope taco seasoning mix
1 envelope hidden valley ranch dressing mix
1 lb ground beef 

Cook meat and drain.  Add all ingredients to the crock pot.  DO NOT DRAIN CANS.  Stir it all together and cook on high for a couple hours.  Keep on low until serving to keep hot..  You can garnish it with sour cream, shredded cheese, chopped green onions and/or tortilla chips.  It’s a little spicy, but very tasty.

I have wanted to make this dessert for some time.  It is the perfect summer treat.  Here is what you’ll need:

1/2 gallon of lime sherbet
1/2 gallon of raspberry sherbet
mini chocolate chips (however many desired)
4 c. vanilla ice cream (I used about a half of a half gallon of vanilla ice cream)

To start off, line a mixing bowl with tin foil or seran wrap.  (I have a set of stackable bowls.  I used my largest one so that I could use the next size down to help form the first layer.)  Next put the whole container of lime sherbet in a mixing bowl and use a hand blender and whip it until it is smooth and creamy.   Then I spooned the lime sherbet into the mixing bowl, making it an even thickness all the way around.  To make it even, I used the next size bowl and pressed it down inside into the lime sherbet.  This forced it up to the top edges.  I left the second bowl inside the first and put it in the freezer for about thirty minutes.

Next I put half of a half gallon container of vanilla ice cream in a mixing bowl and used a hand blender and whipped it until smooth and creamy.  I took the bowls out of the freezer and used hot water to remove the second bowl.  Then I spooned the vanilla ice cream around the lime sherbet and put it back in the fridge while I started the last layer.

I then took all the raspberry ice cream, put it in a mixing bowl and used a hand blender and whipped it until it was smooth and creamy.  Then mix in how ever many mini chocolate chips you want.  Start with a cup and go from there… : )  Spoon the rest of the mixture on top of the vanilla ice cream and freeze over night. 

Then, once you are ready, slice and serve!  It’s a big hit.

How do you spell YUM?   I first saw a version of this sandwich on Oprah a while back and I thought, “I want to try that.”  However, I made it even easier and just as tasty.  Here’s what you need….  I made this with a garlic sourdough bread, but the fun part is trying it out on various breads.  Multigrain is great as well as wheat.  Anyway, I placed some provolone cheese on the sandwich followed by some tomatoes…and freshly chopped basil.  The magic ingredient is coating the inside of the bread with a light coat of honey.  I put it on the grill for a minute until it was toasted and whala… instant YUM!!

1 lb. skinless, boneless chicken breasts
1 TBSP cooking oil
1-16 oz. package frozen stir fry vegetables
1-8 oz. can pineapple chunks
2-3 oz. packages dried ramen noodles
2/3 c. Worcestershire sauce
1/2 c. water

Pour the cooking oil in the skillet and put on medium-high heat.  When the skillet is hot enough (sprinkle a couple drops of water into the skillet and if it dances on the surface, it’s ready).  Add the chicken and cook for about six minutes, stirring constantly.  Add the vegetables to the skillet.  Cover with a lid and cook for five to seven minutes or until the vegetables are tender but still slightly crunchy.

While the vegetables are cooking, open a can of pineapple.  Open the package of noodles.  Break each block of ramen noodles into small pieces in the bowl.  Throw away the seasoning packets.

Add the pineapple chuncks and juice, noodles, stir-fry sauce and water to the vegetables and chicken in the skillet.  Stir and bring to a boil.  Turn heat to medium-low.  Cover and cook about three minutes or until noodles are tender. 

This is sooooo good.  I’ve made this with and without the vegetables and it is yummy either way. 

ADDITIONAL IDEA by Jan Emery:  The recipe doesn’t include the “flavor” packet ~ save it for making your own salad dressing. The one from the Oriental Cole Slaw.  1/2c. oil, 3Tb cider vinegar, 3Tb sugar,1/8tp salt & pepper and the flavor packet. Just mix ingredients and enjoy.  (Thanks Jan!!!)

8 large peeled carrots, shredded
1 apple, diced
1/2 cup raisins
6 oz. of undiluted orange juice concentrate

My grandma and mom made this salad all the time when I was growing up and it is one of my favorites!!!  Plus, it is EASY to make.  Just shred your carrots, add in a diced apple and some raisins.  Then, use about half of a container of UNDILUTED orange juice.  Just scoop it out of the container and mix it around.  It will soften and melt.  It adds the perfect touch to this high fiber salad.  YUM, YUM, YUM!!!!!

I seasoned the fish and double wrapped it in foil securing and folding the edges tightly. 

Then I stuck it in the top rack of my empty dishwasher, not putting any soap in of coarse.  Then I started my dishwasher and it steamed it through perfectly!!!  It was so good.  Never would have thought of this but it’s worth a try, at least once!

• 2 - 3 ounce packages of Cherry Jell-0

• 4 ounce package of cinnamon candies

• 3 cups boiling water

• 20 ounce can of crushed pineapple – do not drain

• 2 cups applesauce

Pour the boiling water carefully into a bowl. Stir in the cherry Jell-O and the cinnamon candies and stir until they both are dissolved completely.  Let the cherry mix sit until it has cooled off. Next add the pineapple and the applesauce. Stir to mix.  Pour the Jell-o into your favorite mold or leave in the glass bowl to set. Refrigerate for several hours.

6 c. cooked macaroni (or any kind of noodle)
2 tuna cans
2 cans cream of chicken soup
cheese (to garnish)
French Fried Onions (to garnish)

Cook up your macaroni and drain.  Pour it into a 9 x 13 pan and mix in tuna and cream of chicken soup.  After its well mixed, garnish with cheese…how ever much you want.  Put in the oven at 350 for 20 minutes.  After 20 minutes is up, garnish with french fried onions…how ever much you want.  Enjoy!  You could also throw in some peas.  I do that sometimes and it is yummy.

Then get your whipped cream out. It can be Cool Whip or whipping cream that you whip yourself. For 16 oz. of whipping cream, I poured 1/2 cup of powdered peppermint candy. Stir it in. It makes a fun pink cream and there are even some tiny chunks that are yummy too.

Buy peppermint candy canes or even just peppermint round candies. Then using a blender, crush them to powder. It gets loud, so plug your ears.

I like to make a large pot of hot cocoa on the stove and then have my bowl of peppermint whipping cream on the side with a large spoon for scooping. Or you can make one mug of hot chocolate and stir in a spoonful or two of the cream. Either way is delicious. To store left over cream, put it into a freezing container and freeze until your next cup of hot cocoa is ready, simply thaw in the fridge. To store leftover peppermint powder, pour into a plastic bag or container and place in the cupboard.”

1 large pkg. lemon cook and serve pudding
1 large pkg. orange Jell-O
Cool Whip

Prepare lemon pudding as directed. Prepare orange Jell-o as directed except omit 1/4 C. water. Add orange Jell-o to lemon pudding and mix well. Allow to cool and set. Serve with cool whip.  This is my new favorite!!  Sooooo yummy. (I added a small can of mandarin oranges, drained, before placing in fridge to cool.)

Recipe shared by: Heather D. White

Mix well.  Drop by rounded teaspoon full on lightly greased cookie sheet.  Bake 350 for 10-15 minutes.  Makes a ton!

Recipe shared by Cindee Alexander

To make the meatballs, you’ll need:

1 lb. ground beef
1 egg
1 TBSP cornstarch
1 tsp. salt
3 tsp. chopped onion (I prefer red onion but it doesn’t really matter)
dash of pepper

Put all the ingredients in a bowl and mix together with your hand.  It will be somewhat sticky.  Form into balls and brown in a small amount of oil. 

Drain all but 1 TBSP oil.  Pour the meatballs and 1 TBSP oil in a dish and set aside. 

For sauce:

1 can pineapple tidbits (tidbits AND juice)
3 TBSP cornstarch
1 TBSP soy sauce
3 TBSP vinegar
6 TBSP water
1/2 cup sugar

In your frying pan, mix the above ingredients until it thickens.  I usually mix the water and cornstarch seperately and then put it in the frying pan so it doesn’t make dumplings!  Put meatballs back in sauce and heat through.  Serve over rice and thoroughly enjoy! 

Recipe shared by Cindy Whatcott

2-3 bananas- ripe is best
1 egg
½ c. oil
¼ c. sour milk (or add 1 TB lemon to regular milk)

Then mix in:

1 c. sugar
2 c. flour
1 tsp salt
½ tsp cinnamon
1 tsp soda
2 tsp vanilla

Grease loaf pan and bake at 350 deg for 1 hour or until toothpick comes out clean.

1 (21 ounces) can cherry pie filling
1 package chocolate cake mix
1/2 cup butter, melted

Place pie filling in slow cooker.  Combine dry cake mix and melted butter.  Put mixture over filling in crockpot.  Cover and cook on low for 3 hours.  You can use different type pie fillings and cake mixes.

1/3 cup sugar
1 cup cashewsHeat medium fry pan (IMPORTANT TO HEAT FIRST) add sugar and nuts. Stir constanly until nuts are heated and slightly browned. Remove from heat and set aside.

1 lb. ground round
1 package Beefy Onion dry soup mix (try Lipton’s)
8 oz. sour cream
1/4 cup dry oatmeal
1 egg

Sauce for meatloaf:

1/4 cup ketchup
3 Tbsp. brown sugar
1 tsp. dry mustard
1/4 tsp. nutmeg

Mix all of the ingredients for the meatloaf together.  Bake at 350 degrees for 1-1/2 hours. Heat the sauce through and pour it over the meatloaf to cook during the last half hour of baking time.  Instant YUM!

1 lb. ground beef
1 can tomato soup (10-3/4 oz can)
1/2 cup salsa
1/2 cup water
6 flour tortillas (cut into 1 inch pieces)
1 taco seasoning packet
1/2 cup grated cheese

Cook your hamburger meat (stirring to break it up).  Pour off fat.  Stir in soup, salsa, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for five minutes.  Top with cheese.  (Optional - You can add sour cream if desired or put this dish over a bed of lettuce when served).

8 large baking potatoes

Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour (making sure they’re cooked through).  After they’re finished cooking, mix all the ingredients together in a bowl with either a hand blender or masher. 

8 cooked potatoes (skin ‘em and dice them up)
1 cup sour cream
1 stick of butter
1 cup of crumbled bacon
1/4 tsp. Lawry’s seasoning salt
1 green onion, diced
pepper (how ever much you like)

After it is all mixed together, put it in a casserole dish and cover with a cup of cheese.  Put it in the oven at 350 for 15-20 minutes.  Enjoy!!

2-3 tsp baking soda
2/3 cup water
3 cups sugar
1 cup vegetable oil
2 cups pumpkin (1 lb can)
4 eggs
3-1/2 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup chopped walnuts (optional)
12 oz chocolate chips

Mix ingredients in a big bowl, in the order listed. Beat until thoroughly mixed.  Pour into greased bread pans. Bake at 350 degrees for 50-60 minutes.  This recipe makes a large quantity.  The muffins in the picture took about 25 minutes to bake.  They are done when toothpick comes out clean. Allow to cool.  These freeze well.

Mix all together and serve on whole grain bread, pita, or tortilla.  Enjoy!!

1 lb. hamburger
 1 med. onion
 1/2 tsp. salt
 1 1/2 c. milk
 3/4 c. Bisquick
 3 eggs
 1 can tomatoes, drained
 1 c. shredded cheese
 
Brown hamburger and onions together, put in a greased 9″x9″ pan. Combine the milk, Bisquick and eggs together; pour over the hamburger. Bake at 400 degrees for 25 minutes. Add tomatoes and cheese and bake 10 minutes longer or until knife inserted in middle comes out clean.

• 1 teaspoon white sugar
• 1 1/2 cups warm water 
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

   ADDITIONAL NOTE: I found this recipe online and made it tonight.  It was awesome!  The crust was crunchy on the outside and chewy on the inside.  Definitely a keeper.

6 oz package of cherry jello 
2 cups applesauce
10 oz lemon-lime soda

Heat the applesauce to boiling and stir in the jello until it’s dissolved. Add the soda and refrigerate until firm.  Top with Cool-Whip.