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