• Prepare pizza dough as directed. Spread pizza dough on greased pizza pan and prick with a fork 8-10 times.
• Place in preheated oven at 450 degrees for 5 minutes.
• Remove pizza dough from oven and spread with pie filling. Sprinkle with crumb topping and place back into oven and bake for 20-25 minutes.
• Remove pizza when dough is golden brown.

Prick each potato several times. Bake 45 minutes or until tender.

Meanwhile, cook meat until no longer pink; drain. Combine with seasoning mix as directed on package.

Cut slits in tops of potatoes; top with meat mixture and remaining ingredients.

• Place all ingredients in a microwaveable dish.
• Microwave on high for 4 minutes or until the cheese is melted, stirring part way through.
• Serve with tortilla chips or baguette slices.

Velveeta® is a registered trademark of KF Holdings.

• Preheat oven to 400° F. 
• Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
• Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
• Remove from oven and allow to cool.
• Store in air tight container.
• Serve as a snack by themselves or with vanilla ice cream.

• Preheat oven to 375° F.
• In a large skillet, over medium heat, brown the ground beef and onion. Drain and return the meat mixture to the skillet.
• Add in the beans, corn, soup, milk, chili powder and salt. Bring to a boil.
• Turn the heat to low and add the cubed cheese.
• Stir until melted.
• Spoon into a greased 2 1/2 quart baking dish.
• Bake, uncovered, for 10 minutes.
• Meanwhile, dip the biscuits into the melted margarine, turning to coat each side.
• Roll each biscuit into the cornmeal.
• Place the biscuits on top of the bubbling meat mixture.
• Return to the oven and bake for another 10-15 minutes or until the biscuits are lightly browned and cooked through.

• Preheat oven to 350° F.
• Lightly grease the baking pan and set aside.
• Mix the butter, sugar and brown sugar together with a mixer until creamy.
• Add the egg, peanut butter, soda, salt, vanilla, and flour. Blend until all ingredients are evenly distributed.
• Add the oatmeal and mix just until it is evenly distributed.
• Scrape the mixture into the greased baking pan and pat the bars until they are spread evenly into the bottom.
• Place in the preheated oven and bake for 20 to 25 minutes.
• Remove from the oven and sprinkle chocolate chips over the bars while they are still hot.
• Allow the chips to sit for 5 to 10 minutes and then spread evenly over the top of the bars.
• Allow to cool and then cut into bars.

• Cut the top 1/3 of the bread off.
• Hollow out the bottom part of the loaf, leaving approximately 1/4 inch intact on the bottom.
• Spread dressing over the bottom inside of the loaf.
• Layer 4 slices of cheese, then 4 slices of ham, covering the entire inside surface.
• On top of ham add 4 more sliced of cheese, then layer salami.
• On top of salami, layer sweet red peppers and Italian garden mix, then olives and feta cheese.
• Spread dressing on top of the inside of the bread top.
• Lay top back on the loaf.
• Wrap tightly with plastic wrap and chill for 1 hour.

• Preheat grill to medium.
• Soak the bamboo skewers (if using) for 30 minutes in water.
• Skewer the fruit using 2 of each type per skewer, alternating between the different types of fruit.
• Combine the melted butter and honey. Brush the mixture onto the fruit; then place the skewers on the grill.
• After 2 minutes turn and brush the fruit again. Don't cook the fruit much more than 4 minutes, as the fruit will become too soft and fall off the skewer.
• Place 2 to 3 scoops of vanilla ice cream (homemade optional) in a serving bowl. Remove the fruit from 2 skewers, and place the fruit around the ice cream.
• Top with chocolate and caramel syrup. Sprinkle with nuts if desired, and top off with a maraschino cherry.

• Preheat oven 350#176;F. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
• In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
• Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
• Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
• Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.

• Preheat oven to 350°F.
• Prepare brownie mix according to package directions.
• Fill cups half full with the prepared brownie mix.
• Place approximately 1 tablespoon of peanut butter chips on top of the mix.
• Bake for 20 minutes or until set.
• Allow to cool completely on wire racks.
• Frost with whipped vanilla frosting and top with a few extra peanut butter chips.
• Sprinkle with cocoa powder if desired.

• Peel and slice enough potatoes to fill the slow cooker three quarters full.
• Cube leftover ham and add to the potatoes. Add as much ham as you feel is adequate.
• Add the chopped onion.
• Add 1/2 carton of Half & Half and then pour in enough cream to just cover the potatoes.
• Add salt and pepper to taste.
• Cook on high for one hour and then reduce the heat to low. Cook them for 5 to 6 hours on low or until the potatoes are tender.
• Place the cover on the slow cooker so that it is a little crooked to allow the steam to escape as the potatoes are cooking. This will keep the cream from curdling.

• Lightly grease a 15" x 10" x 1" baking pan and set aside.
• Cream the margarine and sugar together in a large mixing bowl.
• Add eggs, bananas and vanilla and beat until well blended.
• Add the flour, baking soda, and salt. Beat mixture just enough to combine all ingredients evenly.
• Pour into the greased 15" x 10" x 1" baking pan, spread evenly and place in an oven preheated to 350° F.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool bars before frosting.

FROSTING:

• Cream margarine and cream cheese.
• Gradually add the powdered sugar and vanilla. A little more powdered sugar can be added if a firmer frosting is desired.
• Spread frosting evenly over the cooled bars.
• Cut the bars into squares.

• Combine flour, salt and pepper in a container large enough to hold the ribs.
• Roll the ribs in the flour mixture to coat.
• Brown the meat in a small amount of oil in a skillet.
• Transfer to a slow cooker.
• Combine the remaining ingredients in the same skillet used to brown the meat.
• Cook, stirring up the browned bits, until the mixture comes to a boil. Pour over the ribs.
• Cover the slow cooker and cook on low for 8-9 hours.
• Debone and serve.

Place on oven rack. Bake the potatoes for 1 hour or until tender; cool.

When potatoes cool enough to touch, cut lengthwise in half. Scoop out inside of potatoes and put in bowl. Set potato skins aside.

Increase oven to 400°. Mash potatoes in bowl, add milk, butter, salt, pepper and cheese. Put mashed potatoes back into potato skins. Put on cookie sheet and bake another 20 minutes.

• In a large skillet, cook bacon until it is lightly browned. Add onion and celery and continue cooking until vegetables are soft; drain off excess grease.
• Pour drained beans into slow cooker. Add bacon mixture and combine.
• In a small bowl, combine mustard, molasses, liquid smoke, brown sugar, barbecue sauce, and ketchup. Stir into bean mixture.
• Turn slow cooker on high for 4 hours or on low for 7 hours.
  
  Can be baked the day before to blend flavors and thicken mixture. Store in refrigerator and reheat before serving.

• Mix pretzels, melted butter and 1/2 cup sugar.
• Press into the bottom of a 9x13x2 baking pan and place in a 350° F. preheated oven. Bake for 10 minutes.
• Mix cream cheese and remaining 1/2 cup sugar. Fold in whipped topping.
• Spread on top of pretzel crust. Refrigerate.
• Combine Jello with hot water. Stir until dissolved.
• Fold in frozen raspberries.
• Pour over cooled cream cheese mixture.
• Refrigerate until ready to serve..