Ingredients

2 lg. green peppers, chopped fine
1 sm. onion, chopped fine

Directions

Marinate the above for 2 hours in:

Ingredients

2 tsp. salad oil
3 tbsp. sugar
1 tbsp. lemon juice
1 tsp. salt

Directions

Drain well. Add to 8 oz. cream cheese and 4 tablespoon Miracle Whip. Serve with Fritos.

Ingredients

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 green onions, minced
2 packages (8 ounces each) cream cheese, softened
2¼ ounces sliced ripe olives, rinsed and drained
4 12-inch flour tortillas
4 ounces diced chilies, rinsed and drained
4 ounces diced pimientos, rinsed and drained

Directions

Mix cream cheese, dressing mix and onions until blended. Spread on tortillas. Blot dry pimientos, chilies and olives on paper towels. Sprinkle equal amounts of pimiento, chilies and olives over cream cheese mixture. Roll tortillas tightly in Glad® Cling Wrap. Chill at least 2 hours. Cut rolls into 1-inch pieces. Discard ends. Serve with spirals facing up.

1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll, cooked, crumbled, drained
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Parmesan cheese
2 green onions, sliced
1 tablespoon prepared horseradish
1 garlic clove, minced
48 slices cocktail rye bread

Directions

Preheat oven to 375°F. Combine all ingredients except bread in large bowl. Place bread slices in single layer on baking sheets. Top each with about 1 tablespoon sausage.

Bake 8-10 minutes or until lightly browned.

INGREDIENTS

DIRECTIONS

1.In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.

2.In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.

3.Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.

INGREDIENTS:

5 pounds Yukon Gold potatoes, cubed
6 ozs. cream cheese
8 ozs. sour cream
1/2 cup milk
2 tsp. onion salt
ground black pepper to taste

DIRECTIONS:

Preheat the oven to 325 degrees.  Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain and mash. In a large bowl, mix the mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.  Either bake immediately, or let cool and cook the following day for 1 hour or until heated through.

Here’s what they said on their site:

“I have doubled these, baked them in a 9×13 and sprinkled one third with blueberries, one third with bananas, and the last third with chocolate chips. Today I wanted them plain to show off some real maple syrup my neighbor brought me from Canada. I only wanted to taste that sweet and delicious liquid gold! I know this is a plain recipe, simple even. But that is ok, sometimes plain is good. Try this new way of serving pancakes, it beats standing over a hot stove pouring, flipping, burning flapjacks on a hot summer day.”

Ingredients

• 3/4 cup milk
• 2 T. melted butter
• 1 large egg
• 1 T. sugar
• 1 cup flour
• 2 t. baking powder
• 1/4 t. salt

Directions

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 1-1/2 cups milk
• 1 teaspoon sugar
• 1/2 to 1 teaspoon dried basil
• 1/2 to 1 teaspoon paprika
• 1/8 to 1/4 teaspoon garlic powder
• 1 package (8 ounces) cream cheese, cubed

Directions

In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.

Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately. Yield: 8 servings (2 quarts).

I used to always participate in this – not sure why I stopped but maybe because for a while there we were eating out way too much, lol! Time to get back to cooking. I’ll try to link up the recipes as they get posted. Here’s what’s on the menu this week:

Sunday – Firehouse Chili with Beer
Monday – Slow Cooker Chicken with Polbanos and Corn and spanish rice
Tuesday – Pork to Live for with Rice
Wednesday – Ultimate Grilled Cheese and Homemade Tomato Soup
Thursday – Hot dogs and brats on the grill with french fries
Friday – Out to Eat
Saturday – Not sure yet

Hope to continue to be part of this on a regular basis as I always founds such great recipes from the other sites.

To find other sites participating, please visit OrgJunkie!

Ingredients

• 1 large onion- chopped and divided
• 2 lbs. ground beef
• 15 ozs. tomato sauce
• 6 ozs. tomato paste
• 15 ozs. diced tomatoes
• 2 cups beef broth
• 12 ozs. can of beer
• 1/3 cup of sugar
• 2 1/2 Tbsp. chili powder
• 15-30 ozs. dark red kidney beans
• 1-2 onions, chopped
• Shredded cheddar cheese
• Saltine crackers

Directions

Brown the ground beef along with 1/2 of the chopped onion. Drain. Add beef broth, beer, tomato sauce, tomato paste, diced tomatoes, sugar and chili powder. Mix well and simmer for 1-2 hours (I usually bake my chili at 350 degrees for at least 2 hours to let the flavors meld). One half hour before serving, add the rest of the chopped onion and the kidney beans. Serve with chopped raw onions, shredded cheddar cheese and saltine crackers.

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