• Preheat oven to 350° F.
• In mixing bowl, combine chicken and lime juice, salt and pepper to taste.
• In skillet, heat 1 1/2 tablespoons oil over medium-high heat until hot. Saute bell peppers until crisp-tender; approximately 3 minutes; transfer to a bowl.
• Heat 1/2 tablespoons oil in the skillet and cook garlic, cumin, and oregano; stir approximately 1 minute.
• Sir in beans and cook until heated through; season with salt and pepper.
• Layer tortilla chips on the bottom of the baking dish, then sauteed peppers, beans, chicken, and cheese; all in that order. Repeat, starting with a layer of tortilla chips.
• Place in the oven and bake until cheese is melted.
• While the nachos are baking, mix the sour cream and pickled jalapenos in a small dish. Serve as a sauce for the nachos. Add more jalapenos to reach desired heat.

• Preheat your oven to 375 degrees. Place the split wings on a baking sheet and bake in oven for 30 minutes.
• Combine the garlic, butter, both sauces, chili powder, cayenne pepper, salt, and Worcestershire sauce together in a large mixing bowl.
• Remove the wings from the oven and place them in the bowl with the sauce. Use a tongs to do this.
• Mix the wings so that they are coated in the sauce and then place them back on the baking sheet and reduce heat to 250 degees. Bake the wings another 20 minutes. Enjoy!

• Separate croissant rolls into eight sections.
• Wrap hot dogs in cheese. Lay cheese covered hot dog on top of flat croissant dough and roll until hot dog and cheese are covered with dough.
• Continue process for remaining hot dogs and cheese.
• Baked at 375 degrees F. for 12-15 minutes.

• Mix the cream cheese and parmesan cheese together in a small bowl.
• Cut each jalapeno in half lengthwise.
• Remove and discard the seeds.
• Spread a dollop of the cream cheese mixture down the center of each jalapeno.
• Wrap each with a half a slice of bacon and secure with a toothpick.
• Bake at 400° F. for approximately 15 minutes or until the bacon is crisp.
• Serve warm.

Cover and refrigerate 2 hours.

Serve with crackers of your choice.

• In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture, toss to coat evenly.
• Transfer to four ungreased 15 x 10 x 1 in. baking pans. Bake at 250° F. for 45 minutes. Stirring every 15 minutes. Cool completely, stirring several times.
• Yield: about 8 quarts.

Stir in peanut butter.

Pour mixture over cereal. Press mixture into a 9x13 inch pan.

Melt the chips in a double boiler or in the microwave. Pour over the cereal mixture and spread.

• Cook tortellini according to package directions. Rinse, drain, and set aside to cool.
• Cook broccoli just enough so that it is crisp-tender. Rinse with cold water to stop cooking and drain well. Pat with paper towels to soak up excess moisture.
• Combine the tortellini and broccoli together in a large bowl.
• Dice the pepper and finely chop the onion; add to the tortellini and broccoli.
• In a separate bowl combine the mayonnaise, whipping cream, ranch dressing, and garlic salt. Stir until well blended.
• Pour the dressing over the tortellini and broccoli mixture. Stir until everything is evenly coated.
• Add the Parmesan cheese, reserving some to sprinkle on top of the salad. Stir the cheese into the salad to distribute evenly. Pour into your serving bowl and sprinkle with the remaining Parmesan cheese.

Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.

• Chill the punch and Sprite separately.
• Mix together, half punch and half Sprite, just before serving.

Grill over medium heat or in a frying pan, 6-8 minutes per side.

Serve on a bun with tomatoes and green onions.

Preheat oven to 350 degrees F.

Heat milk in a large saucepan over medium heat to almost boiling.

Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.

Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.

Bake for 50-60 minutes or until browned and bubbly.

• Combine potatoes, water, onion, celery, pepper and salt in a large saucepan. Cook until vegetables reach a desired tenderness.
• In separate bowl, mix flour and one cup of milk, blending well.
• Add flour/milk mixture, butter, chicken broth, ham and remaining milk to large saucepan with potato mixture.
• Simmer on medium heat for about 20 minutes or until heated through and thickened. Cooling soup slightly before serving will thicken soup.

• Mix together, do not over mix.
• Grease baking pan. Drop dough by spoonfuls on baking pan.
• Bake at 450 degrees F. on middle rack of oven for 10 minutes.

• Preheat the oven to 350ºF.
• Cream together the peanut butter and the sugar; then add the flour and mix well.
• In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
• Add the chocolate chips and mix well.
• Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
• Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.

In a large bowl, mix thawed hashbrowns, diced chicken, soup, 3/4 cup of the cheese, broccoli and melted butter. Spread in baking dish and bake for 45 minutes.

Spread the remaining cheese over the top the last few minutes of bake time.

• Make Jell-O according to the package directions and pour into the serving bowl. Refrigerate until fairly firm.
• Cut two bananas into approximately 1/8 inch thick slices. Layer the slices over the top of the Jell-O. You should have at least two layers of bananas.
• Spread whipped topping over the layer of bananas. Make the whipped topping layer approximately 1 inch thick or maybe a little less. It should not take a full 8 oz. container of whipped topping.
• Refrigerate until ready to serve.

In large mixing bowl, combine all ingredients. Stir together until all ingredients are moistened.

Pour batter into a greased or paper lined muffin pan, filling cups 3/4 full. Bake 5-18 minutes.

Cool on baking racks.

In a bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork.

Bake fish in oven for 10-15 minutes or until fish just starts to flake. Baking time will depend on the thickness of the fish you use.

Spread with cheese mixture and bake until golden brown, about 5 minutes. Watch fish closely so that it does not overcook.

**NOTE: This fish can also be made in a broiler. Broil 2-3 minutes on each side. Then top with cheese mixture and broil another 2-3 minutes.

Add flour, salt and pepper. Stir to a batter.

Heat a skillet over medium-high heat with butter. Drop batter by heaping spoonfuls and flatten slightly. Brown on both sides.

Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon.

• Shred cabbage and carrots; or cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) Prepare it according to your family's likes.
• In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth.
• Add the cabbage and carrots. Mix well. Cover and refrigerate.

• Heat oil in a large skillet. Brown the roast on all sides over medium-high heat.
• When browned on all sides, place the roast in the slow cooker. Pour the oil out of the pan and then add a little water to deglaze the pan; pour this water into the slow cooker with the roast.
• Season the roast with salt and pepper to taste.
• Cut the onion into thick slices and separate the slices into rings. Place the rings on top of the roast.
• Pour the chicken broth in the slow cooker and then sprinkle the top of the roast with the onion mix.
• Place the cover on the slow cooker and turn it on low; cook for 8 to 9 hours.
• Remove the roasts and pour grease off from the juices. Pour juices into a saucepan and thicken to make gravy. Serve with mashed potatoes.

• In a mixing bowl, lightly beat the eggs.
• Add all other ingredients except for the sauerkraut; mix with a fork until all ingredients are combined. Dough should be stiff enough so a dumpling holds it shape fairly well when you drop it from a spoon. If the dumpling spreads too much add a little more flour.
• Add the sauerkraut to a large skillet and heat it until bubbling.
• Turn it down to a simmer and then drop the dumpling dough from a large spoon by pushing it off with your finger. Make the dumplings any size you desire. Just know that the dumplings will almost double in size when they are cooked.
• Once all the dumplings are on the sauerkraut, cover the pan and cook at a simmer for 15 minutes. Turn the dumplings over, cover and simmer for an additional 10 to 15 minutes.
• Serve the sauerkraut and dumplings together.

Mix 2 cups cold water and flour until smooth. Add cold water mixture to the drippings. Whisk until all lumps have been dissolved.

Keep 1 cup cold water close by to add, just in case gravy becomes thick. Turn heat to medium-high. Bring gravy mixture to a boil, stirring constantly. As mixture boils, it turns a slightly darker color; continue to stir.

Salt and pepper to taste; serve hot.

Gravy too thick? Add cold water a little at a time until it thins out. Gravy will thicken a little as it cools. If it is too thick while it is cooking it may become lumpy. If you do have lumpy gravy, strain out the lumps before serving.

Gravy too thin? Boil a little longer until it thickens. If it is still too thin, mix 2 parts cold water to one part flour. Stir quickly until all lumps have been dissolved and add to gravy, stirring constantly.

For the dressing, whisk together the sugar, vinegar and salad dressing.

Pour dressing over the vegetables and stir to coat. Chill for at least 2 hours.

Break bread into pieces and place in prepared pan.

Beat sugar, eggs and milk. Pour over the bread. Push down so bread is wet. Dot with oleo. Sprinkle with cinnamon. Bake for 50 minutes.

For Vanilla Sauce, mix sugar and corn starch. Add to boiling water and cook until thick. Add oleo and vanilla. Pour this over hot bread pudding.