MMMmmmm…. I wish you could smell this!

 2 cans (16 oz. each) baked beans (I use Bush’s ORIGINAL Baked Beans)
 1/2 medium onion, chopped
 8-10 pieces of crumbled bacon
 1/2 cup ketchup
 1/2 cup mustard
 1/2 cup BBQ sauce
 1/2 cup brown sugar, packed
 1/4 cup Worchestire sauce

Mix all ingredients in crock-pot. Cover and cook on low setting.  My crockpot only takes a few hours before it is done.  Make sure to stir it every now and then.

 1 pkg. (1 lb.) miniature smoked sausages
 3/4 lb. fully cooked bratwurst
 3/4 lb. smoked kielbasa or Polish sausage
 1 bottle (18 oz.) barbecue sauce
 2/3 C. orange marmalade
 1/2 tsp. ground mustard
 1/8 tsp. ground allspice
 1 can (20 oz.) pineapple chunks, drained

In a 3 qt. slow cooker, combine the sausages. In a small bowl, whisk the BBQ sauce, marmalade, mustard and allspice. Pour over sausages and stir to coat. Cover and cook on high for 2 1/2 to 3 hours or until heated through. Stir in pineapple a few minutes before serving. (Yield 12-14 servings)

Recipe by: Heather D. White

 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!!!!!

 1 tsp. butter or margarine, softened
 1 C. heavy whipping cream
 1/3 C. milk
 1 tsp. salt
 1/2 tsp. pepper
 2 garlic cloves, crushed (or I used a few dashes of minced garlic)
 6 medium potatoes
 1 C. shredded Swiss cheese
 1/4 C. shredded Parmesan cheese

Grease a shallow 1 1/2 qt. baking dish with the butter; set aside.  In a saucepan, combine cream, milk, salt, pepper & garlic. Cook just until bubbles begin to form around sides of pan.  Remove from the heat; cool for 10 minutes.

Peel and thinly slice the potatoes; pat dry with paper towels. Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses.  Repeat layers. Bake, uncovered, at 350 degrees for 55-65 minutes or until potatoes are tender. Let stand for 5-10 minutes before serving. ENJOY!!!

Recipe from: Heather D. White

 1 head lettuce (I use a combination of Romaine and Iceberg)
  1 small package slivered almonds
  2-3 diced green onions
  1 small package won tons
  2-3 boneless chicken breasts (sliced thin and browned in a small amount of soy sauce)
  
Dressing:
  
  ½ cup oil (vegetable)
  1/3 cup red wine vinegar (or rice vinegar)
  ¼ cup sugar
  1 ½ tsp. salt
  ½ tsp. pepper
  
Cut won tons in 2 triangles and deep fat fry a few seconds til lightly browned on both sides. Remove with tongs and drain on paper towel.
  
Chop and mix remaining salad ingredients.  At serving, add broken won tons and dressing.
  
For dressing.  Shake up ingredients and refrigerate until serving.  Shake well again as it separates.  Enjoy.

Recipe from: Heather D. White

Oh my gosh!!!  Y-U-M!

 1 white cake mix
 1-8 oz cream cheese
 3/4 cup powdered sugar
 1, 8 oz cool whip
 1 tsp. lemon juice
 1 box Danish Dessert, strawberry flavor
 4 cups sliced or chopped strawberries

Cake – Mix according to directions on the box. Pour batter into flat jellyroll pan and spread evenly. Bake at temp. indicated on box. Cake should be done after about 25 minutes. Check by inserting a toothpick in the middle. Let it cool.

White Topping – Combine cream cheese, powdered sugar, cool whip, and lemon juice with electric mixer. Beat until well mixed and fluffy.

Strawberry Topping – Cook Danish Dessert according to “pie glaze” directions on back of box.

When you are ready to eat, spread white topping on top of cake and then put Strawberry topping on top of white topping.

- 1 container of frozen limeade
- 1 container of frozen lemonade
- 8 servings worth of strawberry lemonade mix (I use the Countrytime)
- 1 two liter container of Sprite
- sliced fruit (as desired)

Mix and serve!  That’s it….yum!

Make French toast as you normally would, just cut into small squares.  It is best if you can use Texas toast size bread (not pictured).  Anyway, inbetween french toast, alternate various fruits and lightly dust with powdered sugar.  You can offer syrup and/or Cool Whip as toppings.

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!!

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.

 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.

 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

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! 

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

 ½ half gallon Pineapple sherbet, slightly softened
 1 pkg. frozen raspberries (do not thaw)
 1- 20 ounce can pineapple tidbits, drained, reserving juice
 3 bananas, peeled, sliced lengthwise and cut in bite-size pieces
 12 ounces unsalted cashew halves

Dip banana slices in pineapple juice to prevent browning.  Mix all together, freeze till firm before serving.  It serves approximately 10.  (Sliced strawberries can be substituted for raspberries)

SHARED BY – Tiersa Ludlow