Sweet Potato Casserole

Ingredients:

1 29 oz. can yams, drained
4 tbsp. melted margarine
½ c. sugar
1 egg
½ tsp. cinnamon
dash of salt

Mix together with mixer and spoon into ungreased casserole dish.

Topping:

1 cup graham crackers, ground not too fine
½ cup nuts
4 tablespoons melted margarine
1 cup brown sugar

Mix together and spread on top of the yam mixture. Bake at 350 for 30 minutes.

From Christy Marchand

Pepperoni Bread

Ingredients:

1 french dough loaf (refrigerator section)
1 bag turkey bacon (or regular pepperoni if you prefer)
1 bag pizza cheese
Italian seasoning
Marinara sauce

Spray an area with non-stick spray (or cookie sheet if you like). Roll out dough. Sprinkle Italian seasoning over dough. Sprinkle cheese over Italian seasoning. Layer pepperoni over cheese. Roll up dough being careful not to let the pepperoni fall out. Once rolled up, pinch the ends of the dough. Spray the top with butter spray and sprinkle with cheese. Bake following the directions on the dough container. Serve with marinara sauce.

From Stacy at Exceedingly Mundane.

Saucy BBQ Sloppy Joes

Ingredients:

1 lb. lean ground beef
1 each: green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
4 hamburger buns, split

BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.

STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently.

MEANWHILE, toast the buns. Fill buns evenly with meat mixture.

From Kraft Food & Family Magazine

Mississippi State Sin Dip

Ingredients:

1 loaf of French bread

1.5 cups of sour cream

2 cups shredded cheddar cheese

1 package of cream cheese (8 oz.)

1/3 cup chopped green onions

1/2 cup chopped ham

1/3 cup chopped green chilies

a dash of Worcestershire sauce

Slice off top of bread and hollow out inside. Mix all ingredients. Pour in to hollowed bread and put top back on bread. Wrap in foil. Bake at 350 degrees for one hour. Serve as a dip with the bread, crackers, or chips.

Sausage Muffins

Ingredients:

1 lb. HOT pork sausage
3 c. lowfat Bisquick
1 can cheddar cheese soup
1/2 c. water

Mix all ingriedients. Spray muffin tips with cooking spray. Fill muffin cups about 1/2 full. Bake at 400 degrees for 20-25 minutes.

Recipe from Mary Winters

Beth's Mom's Strawberry Cake

Ingredients:

Cake:
1 white cake mix
1 box of strawberry jello
1 c. oil
1/2 c. milk
4 eggs
1/2 c. frozen strawberries (thawed and undrained)
1 c. coconut
1 c. chopped pecans

Mix cake mix with box of jello. Add above ingredients. Bake in 3 layers at 350 degrees until sides pull away from pan.

Frosting:
1 stick margarine
1 box confectioner's sugar
1/2 c. strawberries, drained
1/2 c. pecans
1/2 c. coconut

Cream sugar and butter. Add other ingredients and spread on cool cake.

Recipe from Beth Pitt

Red Beans & Rice

Ingredients:

1 can red beans (rinsed, drained)
1 cup chopped ham (approx. 8 oz.)
2 cups chopped smoked sausage (approx. 1 16 oz. pkg.)
3 tbsp. dried onions
2 tbsp. celery flakes
1 clove chopped garlic or equiv. of garlic juice
2 bay leaves
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. pepper
pinch of cayenne (red) pepper
pinch of creole seasoning
dash of salt (optional)

Put in crock pot with enough water to come just below the top of the mixture. Mix well with large spoon. Let cook in crock pot for approx. 5-6 hours. When red bean mixture is done, cook rice as directed on box and serve. (Reheats well)

Chile Con Queso, Revved Up

Ingredients:

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage (Jimmy Dean, Potter’s, etc.)
½ large onion
1 regular can Rotel (either Regular or Extra Hot, according to preference)
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference. (If you like things more spicy, leave the seeds and white membranes.)

Chop the onion and brown with the breakfast sausage. Drain excess fat so you won’t have a coronary. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with tortilla chips. During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or Crock Pot.

Queso can be frozen flat in Ziploc bags and reheated.

Recipe from Pioneer Woman

Bacon-Wrapped Jalapenos

Ingredients:

Fresh Jalapenos, 2-3 inches in size
Cream Cheese, softened
Thin (regular) bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.)
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it.

Recipe from Pioneer Woman

Sausage Lover's Dip

Ingredients:

1 pkg. sausage
1 pkg. cream cheese
1 c. cheddar or 8 oz. velveeta (more if you want)
1 c. sour cream
1 can Rotel tomatoes
1 pkg. frozen spinach, thawed and drained
1/2 c. green onions

Cook sausage and drain. Add back to pan and add cheese, cream cheese and sour cream. Stir over medium-low heat until melted. Add Rotel, spinach and green onions. Cook approximately 10 minutes until well combined. Serve hot with chips or crackers.

Recipe from Melissa Wright

Honeybun Cake

Ingredients:

Batter:
1 box yellow cake mix
1/3 c. oil
1 vanilla pudding mix
1/3 c. water
8 oz. sour cream
3 eggs

Pecan Mixture:
1/2 c. brown sugar
1 tsp. vanilla
1 c. chopped pecans

Icing:
1 c. powdered sugar
1/2 tsp. vanilla
2 tbsp. milk

Combine cake mix, oil, pudding mix, water, sour cream & eggs. Pour 1/2 of batter in prepared cake pan (9x13 or bundt). Sprinkle 1/2 of pecan mixture on top. Cover with remaining batter & sprinkle remaining pecan mixture. Take blade of knife and gently swirl batter. Bake at 350 degrees for approximately 45 minutes or until toothpick comes out clean. Drizzle icing over top of cake and serve.

Recipe from: Sandy Johnson

Chocolate Chip Cheeseball

Ingredients:

8 oz. cream cheese
3/4 c. powedered sugar
3/4 c. mini chocolate chips
3/4 c. finely chopped pecans
1/2 c. margarine
2 tbsp. brown sugar
1/4 tsp. vanilla

Beat cream cheese, margarine & vanilla until fluffy. Add sugars & beat just until combined. Stir in chocolate chips & pecans.

Serve with chocolate graham cracker sticks.

Recipe from: Sandy Johnson

Caramel Pie

Ingredients:

1 can sweetened condensed milk
1 carton Cool Whip
1 graham cracker crust

Remove label from can of milk. Place can in a large pot of water. Bring water to a boil and allow to boil for 3 hours. After boiling, remove can from water & allow can to cool completely. After cooled, pour milk into a bowl and stir to remove lumps. Pour milk into graham cracker crust. Place in refrigerator until set. Spread Cool Whip on top and serve. Can top with chocolate chips, pecans, etc. if deserved.

**I usually make more than one at a time. You can boil as many cans as you want or will fit in the bottom of your pot of water.

Recipe from: Mandy Burns (sister-in-law)

Tomato Pie

Ingredients:

1 pie crust (pre-cook to a light brown)
1 lg. can chopped tomatoes, well-drained
1/4 c. chopped onion
1 tbsp. basil
1 tbsp. oregano
1 tbsp. Italian seasoning
salt & pepper to taste
1 c. cheddar cheese, shredded
1 c. mozzarella cheese, shredded
1/2 c. mayo or Miracle Whip

Mix all ingredients except tomatoes. Line pie shell with tomatoes. Pour cheese mixture over tomatoes. Cover top with tomatoes completely. Bake at 350 degrees for 45 minutes or until done.

Recipe from: Judy Leonard

Nacho Chicken Casserole

Ingredients:

4 c. cooked chicken
1 lb. Velveeta, cubed
2--10 3/4 oz. cans condensed cream of chicken soup
1--10 oz. can diced tomatoes & green chilies, undrained
1 c. chopped onion
1/2 tsp. garlic salt
1/4 tsp. pepper
1--14.5 oz. pkg. Nacho cheese tortilla chips

In a large bowl, combine all ingredients except the chips. Mix well. Crush the chips and set aside 1 cup for topping. Add the remaining chips to the mixture and stir well. Spoon into a lightly greased 13 x 9 x 2 baking dish & sprinkly with reserved chips. Bake uncovered at 350 degrees for 30 minutes or until cheese is melted and edges are bubbly.

Recipe from: Mikie Reeves

Mandalyn's Baked Beans

Ingredients:

2 lg. cans Bush's Original baked beans
1/3 c. ketchup
1 tsp. mustard
1/2 c. brown sugar
1 tsp. worcestershire sauce
1 can pineapple chunks, with some juice
1/2 tsp. cinnamon
1/2 onion, chopped
2 pkgs. smoked sausage, sliced and browned

Preheat oven to 425 degrees. Cook for 45 minutes until bubbly.

Pizza Grilled Cheese

Ingredients:

Texas Toast

Pizza Blend Cheese

Turkey Pepperoni

Pizza Sauce

Spread butter on piece of texas toast and lay in skillet. Spread pizza sauce on bread, layer pepperoni over sauce, layer cheese. Top sandwich with buttered piece of texas toast. Cook until brown and cheese is melted. Serve with additional pizza sauce if desired.

Recipe from: Taste of Home Kids