Cheese Dip

Ingredients

- 1 can rotel
- 1/2 block Velveeta cheese

Instructions:
Pour into pan and melt slowly

Cilantro Lime Rice

Ingredients

- 1/4 Cup Lime Juice
- Handful of chopped cilantro
- Rice

Instructions

Prepare rice however you like to make it. Add all ingredients and let cook. (I like to use a rice cooker and throw it all in at once)

Pizza Sauce

Pizza Sauce
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning (see below)
1 Tbsp. sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Mix ingredients and allow to stand until ready to use. It make enough for two average-sized pizzas. You can also freeze it.

Thanks Our Best Bites

Grandma Wilson's Oven Roasted Potatoes

1 large evelope Lipton Onion Soup Mix (generic is OK)
4 medium potatoes, washed and cut into large chuncks
1/3 cup olive oil

1. Preheat oven to 425 degrees. In a Ziploc bag, combine all ingredients and toss. Bake in a 13x9 baking or roasting pan for 35 minutes, stirring occasionally, or until potatoes are tender and golden brown.

Gloria Nelson's Yellow Squash Casserole

6 cups yellow or zucchini squash (can use both)
1/4 cup onion
Stove Top stuffing, prepared
1 can cream of chicken soup
1 can cheese soup
1 cup sour cream
1 cup grated carrot

1. Parboil squash and onions for about 5 minutes; drain. Mix soups, sour cream, carrots, and squash together. Put a small layer of stuffing mis on the bottom of casserole dish. Then pour the squash mixture over the top and cover with the remaining stuffing. Can be topped with grated cheese. Bake at 350 degrees for 35 minutes or until bubbly hot.

Pat Nelson's Calico Baked Beans

1/2-1 pound ground beef
1 cup chopped onion
16 oz can kidney beans, drained
16 oz can buttered lima beans, drained
1 cup ketchup
3 tbl white vinegar
black pepper to taste
3/4 pould bacon, cut into pieces
2 (20 oz) cans pork and beans
1/4 cup brown sugar
1 tsp salt
1 tbl liquid smoke (optional)

1. Brown ground beef, back and onion; drain. Pour into baking disk or Crock Pot. Stir in remaining ingredients. Cook at 325 degrees for 1 1/2 hours, or in Crock Pot set on low for 4-6 hours. Makes 8 servings.

Carrots Lyonnaise

6 medium carrots
1/2 cup boiling water
2 tbl butter
1/4 tsp salt
pinch of sugar
1 chicken bouillon cube
2 medium onions, sliced
1 tbl flour
dash of pepper
3/4 cup water

1. Pare carrots and cut in julienne strips. Dissolve bouillon cube in boiling water. Add carrots and cook for 7-10 minutes until tender crisp.

2. While carrots are cooking, melt butter in small fry pan and add sliced onions. Cook and stir until clear. Add flour, salt, pepper,sugar, and 3/4 cup water. Stir until thickened. Stir in carrots and chicken stock. Makes 6 servings.

Flat Bread

Mix together and let sit for 10 minutes:
2 cups water
1 tbl yeast
1 tbl sugar

Add:
4 cups flour
2 tsp salt

1. Spread on a greased cookie sheet and drizzle with 1/2 cup melted butter, rosemary, and thyme. Let sit for 30 minutes. Bake at 400 degrees for 20-25 minutes.

Easy Cornbread

1 package cornbread
1 yellow cake mix

1. Make cornbread as directed on back of cornbread package and set aside. Mix yellow cake mix as directed and combine with cornbread mixture. Spread mixture in a greased jelly roll pan. Bake at 350 degrees for 30-40 minutes.

Magelby's Rolls

1 square melted butter
3/4 cup Parmesan cheese
1/8 cup parsley flakes
24 Rhodes rolls (frozen)
1 tsp garlic salt

1. Mix cheese, garlic salt, and parsley together. Roll rolls in butter and then in mixture. Place on cookie sheet for 4-6 hours. Cook at 350 degrees for 12-15 minutes or until golden brown.

Summer Squash Casserole

This is the best casserole, you will want to lick your plate clean!!

2 lbs. Zucchini squash, sliced (you can use combination of Zucchini & yellow squash)
1/4 cup chopped onion
1 can cream of chicken or cream of mushroom soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz. package seasoned chicken stuffing mix
1/2 cup butter, melted
Kosher salt, to taste

Bring water to a boil. Add a bit of salt. Place squash slices and chopped onion in the boiling salted water. Cook for about 3 minutes or until squash is crisp tender and brightly colored. Drain. Meanwhile, in a large bowl, combine the chicken soup and sour cream. Add the shredded carrots, squash and onions. Add salt to taste. In another bowl, combine the stuffing mix with the melted butter. Spread half of the stuffing/butter mixture in the bottom of a 13 x 9 baking dish. Spoon the vegetable mixture on top of the stuffing, then sprinkle the top of the vegetables with the rest of the stuffing mixture. Bake at 350°F for 25 to 30 minutes until hot and bubbly and the top is brown and crisp.

Aunt Mary's Croutons

Bread
butter
garlic powder

Cut bread into small squares leaving crusts on using uneven crusts and pieces. Leave to dry out. Using a heavy large fry pan, heat butter until it bubbles. (approximately 1/2 cube butter to 4-5 cups bread squares.) Stir in bread and continue frying until it browns, approximately 15 minutes on medium heat. Add garlic powder as bread frying.

Crockpot Refried Beans

These are so good, and low fat too!!
1/4 C. bacon, cut up (or hormel real bacon bits)
1/4 C. onion, chopped
2 C. pinto beans (rinsed and cleaned)
1 t. chili powder
1 t. garlic powder
1 t. salt

In crock pot on high temperature cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in a blender.

Maryann's Brown Rice

1 C. rice
1/2 onion
1/4 to 1/2 C. butter

saute this together in a sauce pan.

Place rice mixture in a greased casserole dish add:

1 can beef broth
1 can chicken broth

Bake at 350 degrees for 1 hour until done. Do not cover.

Melissa Hartley's Cheddar & Chive Biscuits

• 1 2/3 cups flour
• 2 tablespoons butter1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 3/4 cup shredded sharp cheddar cheese
• 2 tablespoons snipped fresh chives
• 3/4 cup buttermilk or sour milk *see below*

1. Preheat oven to 400 degrees. Lightly spoon flour into measuring cup, place in mixing bowl; add sugar, baking powder, and salt; stir to mix. Cut butter into flour until lumps resemble peas. Gently stir in shredded cheese and chives.

2. Add buttermilk and stir just until moistened. Drop by spoonful on non-stick or lightly greased baking sheet. Bake 15-20 minutes or until light golden brown.

**Buttermilk may be replaced with soured milk. Milk can be soured by adding 2 tablespoons lemon juice (do not use milk that has soured from old age or spoilage).

Easy Sour Cream Bisquits

• 2 cups flour
• ¼ tsp baking soda
• 1 cup sour cream
• 1 Tbsp baking powder
• 1 tsp salt
• ¼ cup milk

1. Preheat oven to 450 degrees. Combine and sift together the dry ingredients into a large mixing bowl. Stir in the sour cream and milk until well mixed. Turn out onto a lightly floured surface. Dust hands with flour and knead a minute or so.

2. Roll out the dough to a ½ inch thickness, then using a biscuit cutter, cut each biscuit, using all of the dough and place on an un-greased baking sheet. Place in oven and bake 10-12 minutes. Should be lightly browned over the top.

Creamed Peas and New Potatoes

• 1 1/2 lbs. very small new potatoes, about 15
• 1 to 1 1/2 c. fresh new peas (or frozen)
• 3 tbsp. sliced green onion (optional)
• 4 tsp. butter
• 4 tsp. all purpose flour
• 1 c. milk
• 1-2 T. sugar

1. Scrub potatoes, cut off a narrow strip of peel around center of potato. Cook in boiling salted water 15 to 20 minutes; drain.

2. Cook peas and onion in salted water 8 to 15 minutes; Drain. If using frozen peas just add to the sauce frozen.

3. Make a white sauce of butter, flour, dash of salt and milk and sugar. Combine vegetables and sauce.

Bow Tie Pasta Salad

• 1 box Barrilla bow tie pasta
• 1 bunch of green onions ( about 1/2 c.), finely chopped
  
• 1 bunch celery (about 1 c. or whatever you desire), finely chopped
  
• 1 lg. can pineapple tidbits (drained)
• 2 small cans mandarin oranges, optional
  
• 1-2 C. chicken, cubbed
  
• 1 bottle kraft coleslaw

1. Cook pasta as directed on box. In large bowl mix all ingredients. Refrigerate.

Melissa Hartley's Corn Bread

• 1 cup margarine or butter ( 1/2 cup butter + 1/2 cup applesauce is OK)
• 2 cups sugar (1 1/2 is OK too)
• 4 eggs
• 1 1/2 cups corn meal
• 3 1/2 cups flour
• 4 teaspoon baking powder
• 1 teaspoon salt
• 3 cups milk

1. Bake at 350 degrees for 45-50 minutes. (if using a 9x13 pan bake for approximately 60 minutes)

Funeral Potatoes

• 8-10 boiled potatoes, or 1 1/2 bags
• 1 cup cream of chicken soup
• 2 cups sour cream (16 ounces)
• 1/4 cup butter or margarine
• 1 1/2 cup grated cheese
• 1/3 cup green onions, chopped

1. Heat soup and butter. Take off heat and add sour cream, onions, potatoes, and cheese.

2. Bake at 350 degrees for 45 minutes