Taco Soup

Ingredients
1 lb. ground beef
1 onion, chopped
1 can olives
1 can corn
1 can tomato sauce
1 can stewed tomatoes
1 can kidney beans
Taco seasoning
12 oz. tomato juice

Instructions
Brown meat and onions. Add other ingredients and warm. Serve with chips and cheese.

3 Bean Soup

Ingredients
1 lb. hamburger
1 onion, chopped
1 green pepper
1 large can whole tomatoes
1 can red kidney beans
1 can pinto beans
1 can garbanzo beans
2/3 cup molasses
1 clove garlic
salt and pepper

Instructions
Brown hamburger. Add onion and green peppers. Add tomatoes and beans. Bring to boil. Add molasses and garlic. Add salt and pepper to taste.

Source
Linda Bishop

Caramel Bundt Roll

Ingredients
18-20 Rhodes rolls
1 pkg non-instant butterscotch pudding
1/2 cup margarine
3/4 cup brown sugar
1 tsp. cinnamon
nuts

Instructions
Grease bundt pan. Add nuts. Add rolls. Sprinkle dry pudding mix over the rolls. In saucepan, mix butter, sugar, and cinnamon. Pour over rolls and let rise all night. Bake at 350 degrees for 20-25 minutes.

Source
Andrea Scott

Chicken Enchiladas

Ingredients
2 cans cream of chicken soup
1/2 pt. sour cream
pinch garlic powder
1 can diced green chilies
3-4 chicken breasts cooked and diced
1 dozen flour tortillas
Grated monterey Jack cheese

Instructions
Mix first five ingredients in large bowl. Spoon some of the mixture onto each tortilla and roll up. Place side by side in a baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes.

Source
Andrea Scott

BBQ Chicken Salad

Ingredients
2 chicken breasts
1 cup BBQ sauce
Iceburg lettuce
Romaine Lettuce
3-4 chopped tomatoes
1 jicama (peeled and diced)
1/2 cup cilantro, chopped
1 can black beans (rinsed)
1 cup corn
1/2 lb. monterey jack cheese

Instructions
Marinate chicken in BBQ sauce and cook at 350 degrees for 30 minutes. Chop chicken and refrigerate. Add chicken to other ingredients. Serve with ranch, BBQ sauce, and chips.

Source
Katie Taggart

Pumpkin Chocolate Chip Cookies

Ingredients
1 spice cake mix
1 15 oz. can of pumpkin
3/4 cup mini chocolate chips

Instructions
Mix cake mix and pumpkin together in a large bowl. Stir well. Gently add chocolate chips. Drop by rounded teaspoon full onto cookie sheet lightly sprayed with pam. Bake at 350 degrees for 18-23 minutes. Makes 36 cookies.

Source
Lola Farnsworth

Avocado Bean Salsa

Prepare and mix the following ingredients

1 can drained black beans
1 can drained white corn
2 avocadoes, chopped
1 small red onion, chopped
1/4 cup cilantro, chopped
2 medium tomatoes, chopped
4 tsp. lime juices
2 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. salt and pepper

Aloha Pizza

Ingredients
2 green onions
2 packages refrigerated pizza crust
1 Tb olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
1 medium pineapple (or 2 cups canned pineapple tidbits, well drained)
1/2 medium red bell pepper, diced

Instructions
Preheat oven to 400 degrees. Thinly slice white part of green onions and set aside. Cut green parts of onions into thin, vertical strips. Place in bowl filled with ice-cold water and set aside for garnish (what did I tell you? Pampered Chef LOVES garnishing!) Unroll both packages of dough side by side over bottom of cookie sheet. Combine oil and minced garlic. Brush oil mixture evenly over crust. Spread half of the barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until crust is golden brown. Meanwhile, combine sliced green onion, pineapple, and bell pepper and spoon over pizza. Drizzle remaining barbecue sauce on top of pizza and sprinkle with green onion strips. Enjoy!

Source
Heidi Lawson (and Pampered Chef)

Orange Rolls

Ingredients
12 Rhodes Dinner Rolls (thawed but cold)
1 orange rind grated
1/2 cup sugar
1/4 cup melted butter

Glaze
1 cup powdered sugar
1 Tbs. melted butter
3 Tbs. Orange juice
1/2 tsp vanilla

Instructions
Let rolls thaw 1/2 hour (get sticky). Dip in flour and roll in a snake and tie a knot. Roll in sugar butter mix and let rise. Bake at 350 degrees for 15-20 minutes. Pour glaze on rolls.

Source
Angie Mortenson

Potato Casserole (funeral potatoes)

Ingredients
1 cup sour cream
2 cans cream of chicken soup
green onions
salt and pepper
1 1/2 cup grated cheese

Instructions
Mix the above ingredients and put on 2 lbs. frozen hash brown potatoes. Bake at 350 degrees for 1/2 hour.

Easy French Dip Sandwiches

Ingredients
Pot Roast
1 can beef consume
1 can french onion soup

Instructions
Cook in crock pot on low for 8+ hours. Serve on hoagie rolls.

Strawberry Delight

Ingredients
White Box Cake
8 oz. cream cheese
2 cups powdered sugar
1/2 pint whipping cream (whipped)
2 boxes of frozen strawberries (I use fresh)
1 package Danish Dessert Topping

Instructions
1. Cook white cake according to instructions.
2. Whip cream cheese and powdered sugar until fluffy.
3. Combine cream cheese mixture with whipping cream.
4. Make Danish dessert and use juice from the strawberries for liquid. Add strawberries to Danish Dessert.
5. Top Cake with creamy mix
6. Top with strawberry mixture
7. Refrigerate. Best if served cold!

Source
Angie Mortenson

Toffee

Ingredients
2 cups sugar
2 cubes margarine
6 Tbs Water
2 cubes Butter

Instructions
Cook on high until 310 degrees on thermometer. Stir continuously. Pour over chopped nuts in buttered pan. Drop chocolate chips over the top. Let candy melt the chocolate and spread. Sprinkle with with finely chopped nuts.

Source
Angie Mortenson

Pot Roast

Ingredients
Beef Pot Roast
Carrots, cut up (or mini carrots)
Potatoes, chopped
1 can cream of mushroom soup
1 packet dry onion soup mix

Instructions
Put Beef in crockpot. Put other ingredients on top. Cook in crockpot until done

Source
Susan Tate

Pepsi Pot Roast

Ingredients
3 1b. pot roast
2 cans cream of mushroom soup
1 envelope dry onion soup mix
2 16 oz. bottles diet cola

Instructions
Place meat in slow cooker. In large bowl, mix together mushroom soup, dry onion soup mix, and cola. Pour over roast in cooker. Cover and cook on high for 6 hours.

Source
Fix it and Forget it Lightly

Potato Cheddar-Cheese Soup

Ingredients
6-10 potatoes peeled and cubed
1/2 cup vegetable broth
1 cup water
1 large onion, finely chopped
1/2 tsp. garlic powder
1/8 tsp. white pepper
2 cups milk, heated
1 cup shredded cheese
paprika

Instructions
Place potatoes, broth, water, onions, and garlic powder in slow cooker. Cook on low for 7-9 hours or on high for 4-6 hours. Mash potatoes, leaving them a bit lumpy. Stir in pepper and milk a little at a time. Add cheese. Cook until cheese has melted, about 5 minutes. Add more milk if you'd like a thinner or creamier soup.

Source
Fix it and forget it lightly

Chocolate Banana Coffee Cake

Ingredients
1 white cake mix
1 pkg. vanilla instant pudding mix
4 eggs
1 1/2 cups mashed ripe bananas (about 3-4 bananas)
1/3 cup vegetable oil

Topping
1/2 cup brown sugar
1 tsp. ground cinnamon
1 1/2 cups chocolate chips

Instructions
Cake
In a large mixer bowl, combine cake mix, pudding mix, eggs, mashed bananas, and oil. Beat on medium speed for 2 minutes. Spread half of batter in greased 13x9 inch pan.

Topping
Combine brown sugar and cinnamon. Sprinkle half over batter in pan. Top with half of the chocolate chips. Repeat layers with remaining cake batter, sugar mixture, and chips. Bake at 350 degrees for 45 to 50 minutes.

Pumpkin Stew

Ingredients
Pumpkin
Chopped onion
2 tablespoons vegetable oil
1 ½- 2 lbs ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
4 oz can mushrooms (drained)
Cream of chicken soup
1 ½ cups cooked rice
1 can sliced water chestnuts (drained)

Instructions
Cut off top of pumpkin. Clean out pumpkin. Preheat oven to 350 degrees. Sautee onions in oil until tender. Add meat and brown. Add soy sauce, brown sugar, mushrooms, soup. Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into clean pumpkin. Replace pumpkin top and put pumpkin on baking sheet. Bake 1 hour (or until the inside of the pumpkin is tender)

Source
Susan Tate

Better-than-Almost-Anything Cake

Ingredients
1 box German chocolate cake mix (cooked according to directions)
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel
1 8 oz. container frozen whipped topping
1 cup toffee chips or bits or skor bits

Instructions
Bake cake according to directions and then let cool for 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle sweetened condensed milk even over top of cake. Let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread topping over top of cake. Sprinkle with toffee chips or skor bar bits. Store covered in refrigerator.

Source
Betty Crocker

Raised Potato Donuts

Ingredients
1 cup warm water
2 Tb. Dry yeast (pkgs), dissolved in the 1 cup of warm water
1 cup shortening
6 eggs, beaten
4 tsp salt
3 cups milk
1 cup sugar
2 cups mashed potatoes (or instant)
2 tsp. lemon juice
2 tsp. grated lemon rind
½ tsp. nutmeg
12-13 cups flour

Instructions
Combine milk, shortening, salt, sugar, mashed potatoes and heat to lukewarm. Add beaten eggs and yeast. Add 6 cups flour and beat until well blended and smooth. Add lemon juice, rind and nutmeg. Add flour to make soft, but firm dough (firm enough to roll.) Knead until smooth. Cover and let rise until double in bulk (approximately 1 hour.) Punch down and divide dough in half. Roll out 1.2 inch thick and cut with cutter. Cover and allow to rise until double (30-40 minutes.) Fry in deep fat oil and 375 degrees until golden on both sides. Drain on paper towel and dip in prepared glaze, sugar, or chocolate. Use chopsticks to turn. Makes 100 donuts.

Glaze (Thin)
1 ½ cups powdered sugar
1/4 cup warm water (1 tablespoon at a time)
1 tsp vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup

Put in bowl. Dip completely. Drip on rack.

Sugar
Put sugar in brown bag. Cool donut first. Then drop in and shake.

Chocolate (Thick)
1 ½ cups powdered sugar
1 Tb. warm water or more
2-3 tsp. cocoa
1 tsp. vanilla
1/4 tsp. cream of tartar
1 Tb. Karo syrup

Dip top only. Optional - add sprinkles.

Source
Susan Tate

Chicken Enchilada Dip

Ingredients
3 gr. onions
2 cream cheese pkgs (8 oz each)
12 oz chicken (3-4 breasts)
1 can rotel (Mexican festival is good)
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp red pepper (ceyenne)
1 tsp chile powder
1 tsp garlic powder
1 1/3 cup Cheddar cheese
1/4 bunch cilantro or 1 tsp dried cilantro leaves (spice)

Instructions
Defrost chicken. Cut into bite size pieces. Cook in skillet. Dump all ingredients together. Warm up to serve. Serve with tortilla chips.

Source
Mindy Scott

Cheesecake

Crust:
1 1/2 graham cracker crumbs
1/4 c powdered sugar
1 tsp. ground allspice
1/3 cup melted butter

Combine. Spread in bottom 9" springform pan, pressing some of the crumbs up side to form a 1" rim

Cheese layer:
2-8 oz pkg. cream cheese, room temperature
2 eggs lightly beaten
2/3 c sugar
2 tsp pure vanilla extract.

Beat cream until soft and creamy. Add eggs, sugar, vanilla, beating until thoroughly creamed and smooth. Pour into crust. Bake 350 deg. oven 25 minutes.

Top with sour cream layer:
1 1/2 cups sour cream
1/4 c sugar
2 tsp. vanilla.
Combine. Spread over cheese layer. Increase temperature to 450 degrees and bake 7 minutes. Cook, then chill. Return to oven. cool, then chill.

Pumpkin Cheesecake

Ingredients
Crust:
8 oz. Gingersnap crumbs
6. oz. Melted butter

Filling:
24 oz. Cream Cheese, softened
1 1/2 cup Sugar
12 oz. (1 1/2 cup) Pumpkin Puree
3 Eggs
2 tsp. Vanilla
2 1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger

Topping:
2 cups Sour Cream
1 cup Sugar

Extra Topping:
1 bag Cranberries
Sugar to taste

Instructions:
1) Spray 9-inch springform pan with Pan
2) Combined melted butter and gingersnap crumbs. Press evenly to bottom of pan.
3) Cream the Cream Cheese and Sugar until no lumps remain. Add eggs one at a time. Add vanilla, pumpkin puree, pumpkin pie spice.
4) Pour mixture into pan and bake in a preheated 350 degree oven until done, about 45 minutes. (When done the cake will move uniformly rather in more in the center)
5) While cake is baking combined sour cream and the sugar, set a side until cake is done baking.
6) When cake has finished, remove it from the oven and let it cool for about 2 minutes, or until the center falls slightly.
7) Spread sour cream mixture evenly on top of cake. Return the cake to the oven for 10 minutes.
8) Let cakes cool completely before refrigerating or freezing.
9) Put cranberries in a frying pan with a little bit of water, enough water to make the cranberries float, but not very high. Cook on medium on stove top, berries will pop and get soft, add sugar to taste usually somewhere between 1-1 1/2 cups of sugar.

Substitutions
I use Graham crackers for the gingersnaps sometimes, usually whatever is on sale.Also you can use pumpkin pie spice instead of the cinnamon and ginger.

Source
Jenn Westenskow

Texas Sheet Cake

Ingredients
2 cups flour
2 cups sugar
1/2 tsp. salt
1 cup water
3 Tbs. cocoa
2 cubes butter
2 eggs well beaten
1 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 tsp. cinnamon

Instructions
In saucepan put butter, water, and cocoa. Bring to a boil and then pour over flour and sugar mixture. Add eggs, soda, buttermilk, and vanilla. Bake on greased Cookie sheet for 20 minutes at 350 degrees.

Prepare icing last five minutes before cake is done and ice cake while it is still warm.

Chocolate Icing

Ingredients

1 cube butter

3 Tbs. cocoa

5 Tbs. milk

4 cups powdered sugar

1/2 cup chopped walnuts

1 tsp. vanilla

Instructions

Mix butter, cocoa, and milk in saucepan. Heat over low heat. Remove and add other ingredients. Mix well and frost as soon as cake is removed from the oven.

Sour Cream Sugar Cookies

Ingredients
1/2 cup shortening
1/2 cup margarine or butter
2 cups sugar
2 eggs
2 tsp. vanilla
5 1/3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 cup sour cream

Instructions
Heat oven to 425 degrees. Mix shortening, butter, sugar, eggs, and vanilla. Blend dry ingredients. Ad to sugar mixture alternately with sour cream. Roll thick and bake 8-10 minutes.

Source
Julie Smith

Chicken Rollups 2

Ingredients
6 oz. cream cheese
1/4 cup margarine or butter
1/8 teaspoon pepper
3 cups cubed chicken
2 cans pillsbury crescent rolls
3/4 cup melted butter
1/2 cup chopped walnuts
2/3 cup old-fashioned stuffing (rolled fine)
1 can cream of chicken soup
1/4 cup sour cream

Instructions
Mix cream cheese and 1/4 cup margarine, fold in chicken and pepper. Put 1/4 cup of mixture in each roll. Roll up, dip in melted butter, roll in mixture of nuts and stuffing. Let sit 1/2 hour before baking. Bake at 325 degrees for 20-25 minutes. Serve with topping made from cream of chicken soup (thinned slightly with water) and sour cream. Heat topping over stove before pouring over rolls.

Source
Andrea Scott

Chicken Rollups

Ingredients
Filling
8 oz. cream cheese
green onions
1/4 cup butter or margarine
1/8 tsp. pepper
2 cups cut up chicken (cooked)
1 4 oz. can mushroom slices
2 cans crescent rolls

2 cans Crescent rolls.
1 cup finely crushed sage dressing
1/2 cup chopped nuts

Instructions
Fill each crescent roll. Start at point and roll to widest part. Dip each in melted butter and roll in nuts and dressing mixture. Bake at 375 degrees for 20-25 minutes. Serve with chicken gravy.

Source
Maude Broadbent

Chicken Divan

Ingredients
1 pkg. (10 oz) frozen broccoli
Cooked Chicken
3 Tbs butter
4 Tbs flour
1/2 tsp salt
1 cup chicken stock
1 cup evaporated milk
1/2 cup grated cheese

Instructions
Cook broccoli according to package directions, just until tender, drain. Place broccoli in a shallow baking dish. Cut up chicken and place over broccoli. In saucepan, melt butter, add flour and salt; stir to a smooth paste. Combine chicken stock and evaporated milk. Gradually add to flour mixture and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat; add cheese and stir until melted. Pour over broccoli and chicken. Bake in a 375 deg. oven for 20 minutes or until heated through.

Source
Susan Tate

Chicken Enchilada Ring

Ingredients
2 cups chopped, cooked chicken (I use canned chicken for this)
1/4 cup sliced or chopped olives
1 cup shredded cheddar and Monterey Jack cheese
1 cup chopped green chilies, undrained
1/2 cup mayonnaise
1 Tb southwestern seasoning mix (you choose your favorite)
1 tomato, diced
1 lime
2/3 cup finely crushed corn tortilla chips
2 packages (8 oz. each) refrigerated crescent rolls
1 cup salsa
1 cup sour cream

Instructions
Preheat oven to 375 degrees. Combine chicken, olives, cheese, green chilies, mayonnaise, seasoning mix and diced tomato. Juice half of lime to measure 1 tsp juice and add to chicken mixture. Separate crescent rolls into triangles and press sticky side down in crushed chips. Arrange chip side down in a circle on round baking stone with wide ends overlapping in the center and point toward outside. Scoop chicken mixture evenly onto widest end of each triangle, bring point of triangle up over filling and tuck under wide end of dough at center of ring. Bake 20-25 minutes or until golden brown. Garnish with tomato, remaining half of lime. Serve with salsa and sour cream.

Source
Pampered Chef

Meatloaf

1 lb ground beef
1/2 cup onion
1 egg
3/4 cup saltine cracker crumbs
1 tsp salt
1/8 tsp pepper
1 (8 oz.) can tomato sauce, divided
2 cups mozzarella cheese (I usually use less)
1/3 cup brown sugar
dash of nutmeg

Instructions
Combine ground beef, onion, egg, cracker crumbs, salt, pepper, and 1/2 can of tomato sauce. Flatten into a square on top of plastic wrap. Top with cheese. Roll up and seal ends. Bake at 350 degrees for 45 minutes. Combine rest of tomato sauce, brown sugar, and nutmeg and pour over meatloaf. Cook an additional 15 minutes.

Source
Mary Anderson

Crepes

Ingredients
1 3/4 cup flour
4 eggs
2 cups milk
1 pinch salt
1 Tb sugar
1/4 cup melted butter
1 tsp vanilla

Instructions
Combine all ingredients in blender and blend until smooth. Pour out super thin and spread to the edges of pan. Cook on medium heat and flip when they are a nice brown color for the best crepes!

Source
Heidi Lawson

Cafe Rio Pork

Ingredients
1 pork roast (4 lbs)
1 CAN of coke
1 14 oz jar of salsa
2 cups brown sugar

Instructions
Place roast in crock pot and cover halfway with water. Let cook for 5 hours on high. Drain the water from pork and shred the meat. In separate bowl, mix the coke, salsa, and brown sugar. Pour in crock pot along with shredded pork. Continue to cook on high for 3 more hours. Serve in tortillas with sour cream, cheese, tomatoes, guacamole -- whatever you like -- or as a topping to a taco salad.

Source
Erika Hanks

Speedy Breadsticks

Ingredients
2 1/4 cup warm water
2 Tb yeast
3 Tb sugar
1 Tb salt
2 Tb shortening or oil
4-5 cups flour
1/4 cup melted butter
garlic salt
parsley
Parmesan cheese

Instructions
Combine water, yeast, and sugar. Let rest for 5 minutes. Add remaining ingredients, adding the flour gradually and kneading with hands. Let rest for 10 minutes. Press into greased cookie sheet. Cut into long strips with pizza cutter. Let rest for 10 minutes. Top with melted butter, garlic salt, parsley, and Parmesan cheese. Bake at 400 degrees for 10 minutes.

Source
Andrea Scott

Baked Spaghetti

Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 Tb butter
1 can (28 oz) tomatoes with liquid, cut up
1 can (2 1/4 oz) sliced ripe olives, drained
2 tsp dried oregano
12 oz spaghetti, cooked and drained
2 cups shredded cheddar cheese
1 can condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup Parmesan cheese

Instructions
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, olives, and oregano. Simmer uncovered for 10 minutes. Place half of spaghetti in a greased 9x13" baking dish. Top with half of vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-35 minutes.

Source
Susan Tate

Brown Sugar-Glazed Carrots

Ingredients
1 pound baby carrots
1 tablespoon butter
1 tablespoon brown sugar
Dash salt

Instructions
Cook carrots, covered, in a small amount of boiling water 8 to 10 minutes. Drain; remove from pan. In same saucepan combine butter, brown sugar, and salt. Stir over medium heat until combined. Add carrots. Cook till glazed, stirring frequently. Season to taste with pepper and parsley.

Source
Adapted from Better Homes and Garden

Sloppy Joes

Ingredients
1 lb cooked ground beef
1 can chicken gumbo soup
1 onion
1 Tb mustard
1 Tb ketchup

Instructions
Combine all ingredients and simmer for 25 minutes.

Source
Susan Tate

Hawaiian Haystacks

Ingredients
2 cans cream of chicken soup
1 cup chicken broth
2 cups cut up chicken
4 cups cooked rice
1 can chow mein noodles
grated cheddar cheese
chopped tomatoes, celery, green pepper, and green onions
pineapple tidbits
Worcestershire sauce

Instructions
Cook soup and chicken broth together. Layer rice, chicken, chow mein noodles, cheese, vegetables, and pineapple. Pour soup mix on top and add Worcestershire sauce.

Source
Heidi Lawson

Green Bean Casserole

Ingredients
1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
dash pepper
4 cups cooked cut green beans (2 cans or 1 bag frozen beans)
1 1/3 cups French's French Fried Onions

Instructions
Mix soup, milk, soy sauce, pepper, beans, and 2/3 cup onions and put in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Sprinkle with remaining onions. Bake 5 more minutes.

Source
Campbell's

Mom's Pork Chops

Ingredients
4 pork chops
4 thin onion slices
4 thin lemon slices
1/4 cup brown sugar
1/4 cup ketchup

Instructions
Season pork chops well with salt. Place in 9x13 pan or large baking dish. Top each pork chop with an onion slice and a lemon slice. Place one tablespoon of brown sugar and one tablespoon of ketchup on top. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer, basting occasionally.

Source
Susan Tate

Blueberry Muffins

Ingredients
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh (or frozen) blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Instructions
Preheat oven to 400 degrees. Grease or line muffin cups. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with dry ingredients. Fold in the blueberries and fill muffin cups. Mix together crumb topping ingredients and sprinkle over muffins before baking. Bake for 20 to 25 minutes or until done.

Source
Heidi Lawson

Flank Steak Marinade

Ingredients
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 Tb cider vinegar
2 Tb minced green onions
1 clove garlic, minced
1 tsp ginger
1 flank steak, about 2 lbs

Instructions
Mix ingredients and pour over steak. Marinate in refrigerator about 4 hours, turning occasionally. Grill until done (will still be a little pink inside). Baste occasionally with marinade. Carve into thin slices, cutting diagonally against the grain from top to bottom of steak.

Source
Susan Tate

Sweet and Sour Meatballs

Ingredients for Meatballs
1 1/2 lbs ground beef
2/3 cup cracker crumbs
1/2 cup chopped onion
2/3 cup evaporated milk
1 tsp seasoned salt

Instructions
Combine ingredients to make meatballs. Roll in flour and bake at 350 degrees for 20-30 minutes or until done.Ingredients for Sauce1 can pineapple tidbits2 Tb corn starch1/2 cup vinegar1/2 cup brown sugar2 Tb soy sauce2 Tb lemon juice1 cup chopped green pepperInstructionsDrain pineapple juice. Add water to make 1 cup. Blend this with cornstarch. Stir in other liquids and brown sugar. Cook until thick and clear. Add pineapple and green pepper. Cover and simmer for 15 minutes. Add meatballs. Simmer for 15 more minutes, covered. Serve over rice.

Source
Susan Tate