Bacon Dip

8 oz. cream cheese, softened

1/2 cup mayonnaise

1 cup grated swiss cheese

1 package Hormel bacon pieces

Ritz crackers

1. Mix all ingredients (except crackers) with a mixer.

2. Spread in greased baking dish.

3. Top with crushed crackers.

4. Bake for 30 minutes at 350 degrees.

5. Serve with Ritz crackers.

Baked French Toast

1 cup light brown sugar, packed

1/2 cup melted butter

2 tbsp. corn syrup

1 loaf soft crust French bread

5 eggs

1 1/2 cups milk

1 tsp. pure vanilla

1. Grease 9x13 inch baking dish.

2. Warm sugar, butter and corn syrup in skillet (don't boil). Pour mixture into dish and spread evenly.

3. Cut bread into 8 thick slices. Arrange bread on top of sugar mixture (keep snug but not squeezed).

4. Beat eggs, milk and vanilla. Pour evenly over bread, covering all of it. Cover and refrigerate overnight.

5. Bake 30 minutes at 350 degrees.

Cream Puff Cake

Crust:

1 cup water

1 stick margarine

4 eggs

1 cup flour

Filling:

3 boxes instant vanilla pudding

4 cups milk

8 oz. Cool Whip

chocolate syrup

1. Heat water and margarine to boiling. Add flour and stir until a ball forms, then let it cool.

2. Add 2 eggs at a time, mixing thoroughly. Then spread into a greased 9x13 inch pan.

3. Bake for 30 minutes at 350 degrees. Let cool.

4. Mix milk and pudding together. Then spread over the cooked crust.

5. Top with Cool Whip and drizzle with chocolate syrup. Refrigerate.

Chicken Noodle Soup

egg noodles

roaster chicken

3/4 cup of chopped onions

2 cups sliced celery

2 cups sliced carrots

salt

pepper

Knorr chicken bouillon

1. Cook egg noodles and set aside.

2. Pressure cook roaster chicken, filling pressure cooker 1/2 with water. After pressure builds up then start time for 15 minutes. Take chicken out and debone - should fall apart very easily.

3. Add 3/4 cup of chopped onions, 2 cups of sliced celery and 2 cups of sliced carrots. Sprinkle about 6 shakes of salt and pepper. You will probably need to add chicken bouillon. Simmer till carrots are done.

4. Add chicken 10 minutes before eating, just to warm up the chicken again.

5. Spray cooked noodles with hot water or sprinkle them with water and warm them up quickly in the microwave. Place noodles in bowl then add soup.

6. Serve with yummy warm bread and butter!

Grandma Clark's Perogie Dough

4 cups flour

1 1/2 tsp. salt

1 tsp. baking powder

3 eggs - 2 whole, 1 yoke of third (or 3/4 cup of egg whites)

1/2 cup sour cream

1/2 cup warm milk (just a little warm)

1. Mix dry ingredients together, then add sour cream and mix with pastry blender, then add eggs and milk and mix together with spoon. Then use hand to mix together. Knead on table, adding flour until elasticity and stickiness is gone. Put in bowl and cover until ready to use.

2. Take a little of the dough (size of tennis ball) and roll it out to about an eighth of an inch thick. Roll filling and put on sticky side and pinch together. Use flour to dip edges in and continue to pinch until sealed.

3. Drop in on rolling boil, then wait for it to boil slowly again, put cover on and start timing for 10 minutes - bring down to medium.

4. Let cool, then put on pizza pan in single rows, not touching too much, wax paper on top, then another row, etc. Put in freezer. Make sure they are frozen then put in zip-lock bags with labels.

Grandma Clark's Perogie Fillings

12 medium potatoes (5 lb. bag) - boil potatoes with salt

3/4 head cabbage cut in quarters, then cut in long slices (not too thin)

In roasting pan, put 1/2 cup of margarine or more, pour cabbage in 1/2 at a time with salt and pepper, stirring and cook on medium high for approximately 12-13 minutes.

In bowl, put approximately 3 lbs. farmer cheese, break up.

Add instant minced onions - approx. 2 tbsp. (In summer, add fresh green chives).

Add parsley flakes - 1 tbsp. or more

Add salt - shake quite a bit

Add pepper - a few shakes

Add egg whites - 1/4 cup then beat with fork - 1 drop of food coloring

Mix all together with hand

Make one little ball like a butterball - if it holds, then perfect!

Potatoes and cabbage should be cooled by now

Mash potatoes with hand masher, not electric (should be kind of lumpy).

Mix potatoes and cabbage together (if too soft add bread crumbs)

Put in bowl and stick in refrigerator to get rid of stickiness

Also put cheese filling in refrigerator if keeping over night

Potatoes with Cheese and Bacon

1 bag frozen hash browns

1/2 cup chopped onion

1 cup mayonnaise

1 lb. Velveta cheese (shredded)

3/4 lb. bacon (cooked)

1. Preheat oven to 325 degrees.

2. Mix together everything except bacon.

3. Pour into 9x13 inch baking dish.

4. Bake, covered, 1 hour.

5. Top with crumbled bacon.

Twice Baked Potatoes

2 medium baking potatoes

2 tbsp. butter or margarine, softened

1 tbsp. milk

1/4 tsp. salt

2 tbsp. sour cream

cheddar cheese (optional)

1. Pierce potatoes and bake at 375 degrees for 1 hour or until tender.

2. While real hot, slice them in half, scoop out insides and put into mixing bowl with margarine, milk, salt and pepper.

3. Beat until nice and fluffy and smooth. If you would like, add to potatoes shredded cheddar cheese.

4. Put mixture back in shells. Place on baking sheet and bake, uncovered, at 350 degrees for 20 minutes with either a pad of butter or extra cheddar cheese on top.

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves

1/4 tsp. salt

1/8 tsp. ground black pepper

6 slices swiss cheese

4 slices cooked ham

1/2 cup season bread crumbs

2 tsp. paprika

1 cup chicken broth

1 tbsp. chicken bouillon

1 cup heavy mixing creme

fresh minced basil

1. Preheat oven to 350 degrees. Coat a 7x11 baking dish with nonstick cooking spray or oil.

2. Pound chicken breasts to 1/4 inch thickness or if it is too thick, slice through the middle to make two skinny halves.

3. Sprinkle each piece of chicken on both sides with salt, paprika, and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast and secure with a toothpick. Place in baking dish and sprinkle chicken evenly with break crumbs, covering most of it, but no piles.

4. In a small sauce pan bring 1 cup of chicken broth and 1 tbsp of chicken bouillon granules to a boil. In a separate bowl, whip 1 cup of heavy whipping creme and 1 tsp of corn starch. When the broth comes to a boil, whip in the creme. Add 1 tsp of paprika and some fresh basil. Let that thicken, whipping frequently.

5. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven and place 1/2 cheese slice on top of each breast. Place fresh minced basil on the cheese. Return to over for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, poor the sauce over the chicken on the plate, and place more fresh basil on the chicken.

Cheese and Broccoli Bake

3 tbsp. butter or margarine

16 oz. chopped broccoli

3 large eggs

1 cup milk

1 cup all-purpose flour

1 tsp. baking powder

1 tsp. salt

1 lb. mild cheddar cheese, shredded

2 tbsp. finely chopped onion

1. Preheat oven to 350 degrees

2. Grease 9x13 inch baking dish with the butter

3. Steam broccoli until partially cooked, about 3 minutes. Cool and press dry.

4. Beat eggs and milk until frothy

5. Thoroughly mix flour, baking powder and salt. Stir into egg mixture, mixing well.

6. Fold in broccoli, cheese and onion; spoon into baking dish, spreading evenly.

7. Bake about 35 minutes or until set and lightly brown. Let stand 5 minutes, then cut into serving pieces.

Zesty Baked Chicken

1 cup dry bread crumbs

1/3 cup parmesan cheese

1/4 cup parsley flakes

1/4 tsp. pepper

1 1/2 cup melted margarine

3 cloves garlic, minced

salt

poultry seasoning

1. Preheat oven to 350 degrees.

2. Sprinkle poultry seasoning lightly on chicken before dipping in margarine and garlic.

3. Bake 40 to 45 minutes.

Monkey Muffins

16 oz. refrigerated biscuit dough

2 tsp. ground cinnamon

2 cups brown sugar

1 stick butter, melted

1. Heat oven to 375 degrees. Spray a 12-cup muffin tin with nonstick cooking spray.

2. Remove biscuit dough from container and slice in half horizontally. Slice each half into thirds. Place the melted butter in a bowl.

3. Combine the cinnamon and sugar in a plastic bag to combine. Break up any clumps of brown sugar and shake again.

4. Dip four pieces into the butter, coating well. Add to the brown sugar and shake until well coated.

5. Place the biscuit pieces in one of the muffin cups and continue with the remaining biscuit dough.

6. Sprinkle any remaining brown sugar mixture over the biscuit dough and bake for 18 minutes or until center of each muffin is done.

Monkey Bread

3 cans Pillsbury biscuits

1/3 cup white sugar

2 tbsp. cinnamon

1 stick butter

1 cup brown sugar

chopped nuts (pecans)

1. Put nuts on bottom of 10 inch tube pan.

2. Mix white sugar and cinnamon.

3. Cut each biscuit roll into fours (triangle shape).

4. Roll biscuits in mixture and layer in pan one layer at a time.

5. Melt butter and brown sugar. Drizzle on top of each layer.

6. Bake at 325 degrees for 30 minutes. Invert immediately.

Apple Crisp

9 medium apples, peeled and sliced thin

1 1/2 cups brown sugar, packed

10 oz. flour

1/2 cup oatmeal

2 tsp. cinnamon

3/4 cup butter

1. Put sliced apples in ungreased 9x13 glass pan.

2. Mix all the remaining ingredients with a pastry blender. Sprinkle the mixture on top of apples.

3. Bake at 375 degrees for about 35 minutes.

Aunt Sue's BBQ Burgers

3-7 lbs. hamburgers, shaped into any size hamburgers/meatballs you would like (brown and drain)

2 green peppers, chopped

3-5 medium onions, chopped

2 cans tomato soup

1 cup chili sauce

2 tsp. or less chili powder

2 tbsp. worcestershire sauce

1/2 cup vinegar

1/2 cup brown sugar

1 tsp. dry mustard

dash garlic powder

dash paprika, salt, and pepper

1. Combine all ingredients and pour over cooked hamburgers.

2. Heat, covered, at least 1 hour at 350 degrees. Check occasionally and spoon sauce over hamburgers.

Mom's Lasagna

1 12 oz. package oven ready lasagna

2 15 oz. containers ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated parmesan cheese, divided

2 eggs, slightly beaten

1 tsp. dried basil

2 27 oz. jars spaghetti sauce

1 cup water

1 lb. lean ground beef, cooked and drained

1. Preheat oven to 350 degrees.

2. In medium bowl, combine ricotta, 1 cup mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil. Mix well.

3. In another medium bowl, combine spaghetti sauce, water and browned meat. Mix well.

4. In 9x13 pan, spread 1 1/2 cups of meat sauce. Place 1/3 of the lasagna over sauce. Spread 1/2 of the cheese mixture over lasagna; top with 1/2 of meat sauce.

5. Repeat layering once. Top with remaining lasagna, then sauce. Sprinkle with remaining mozzarella and parmesan cheese.

6. Cover the lasagna tightly with foil. Bake 45 to 50 minutes. Let stand for 10 minutes sealed in the foil before serving.

Stuffed Shells

8 oz. jumbo shells (approx. 22 shells)

15 oz. ricotta cheese

8 oz. shredded mozzarella cheese

1/2 cup grated parmesan cheese

1 egg, beaten

1 tbsp. chopped parsley

1/2 tsp. salt

1 quart spaghetti sauce

1/4 cup parmesan cheese

1. Cook jumbo shells according to directions.

2. Mix together remaining ingredients (other than spaghetti sauce and 1/4 cup parmesan cheese).

3. Fill shells with cheese mixture.

4. Cover bottom of a 9x13 inch baking dish with thin layer of sauce. Arrange stuffed shells in dish and pour remaining sauce over shells.

5. Cover dish with aluminum foil and bake at 350 degrees for 30 minutes.

6. Remove foil. Sprinkle 1/4 cup parmesan cheese over shells and continue baking for additional 15 minutes.

Chicken Wing Dip

8 oz. cream cheese, softened

1/4 cup + 2 tbsp. Frank's Red Hot Sauce

1/2 cup ranch salad dressing

1 cup diced, cooked chicken

1/2 cup shredded cheddar cheese

1. Preheat oven to 350 degrees.

2. In a medium bowl, stir together the cream cheese and hot sauce until well blended. Mix in the ranch dressing, chicken and cheddar cheese. Spread in baking dish.

3. Bake for 30 minutes. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.