Lemonade-Stand Pie

1 can (6oz.) frozen lemonade (pink or regular, partially thawed)
1 pint (2 cups) vanilla ice cream, softened
1 tub (8oz.) Cool Whip, thawed
1 (6oz.) graham-cracker crumb crust

Beat lemonade in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. If necessary, freeze until mixture will mound. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand at room temp. for 30 minutes or until pie can be cut easily. Garnish with strawberries; if desired. Enjoy!

Easy Chicken Parmesan

4 boneless & skinless chicken breasts (halved)
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 Tbls. butter
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella
1 Tbls. Parmesan
1/4 cup parsley

Using palm of hand, flatten chicken to even out thickness. Dip chicken into egg and then into bread crumbs to coat. In skillet over medium heat, melt butter and then brown chicken on both sides. Add spaghetti sauce. Reduce heat. Cover and simmer for about 10 minutes. Sprinkle with cheeses and parsley; simmer additional 5 minutes or until cheese melts. Enjoy!

Banana Walnut Loaf

3/4 cup sugar
1/4 cup butter, softened
2 eggs
1 cup very ripe bananas, mashed
2 cup flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1 cup walnuts, chopped

Mix sugar, butter and eggs; beat until light and fluffy. Add mashed bananas. Sift flour with baking powder, salt and baking soda. Stir flour mixture into creamed mixture, beating until smooth. Add walnuts. Pour into greased loaf pan. Bake at 350 degrees or until inserted toothpick comes out clean. Cool. Enjoy!

Pot Roast

2 Tbls. salad oil
1 (4 1/2 lb.) beef chuck roast
2 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. thyme
1 bay leaf
9 medium-sized potatoes (peeled & cut in half)
1 (16 oz.) bag of small carrots
1 lb. small white onions (peeled & cut in halves or thirds)
1/2 cup flour

In an 8-quart dutch oven over medium high heat, with hot salad oil, cook beef chuck roast until well browned on all sides. Stir in salt, sugar, pepper, thyme, bay leaf and 3 cups of water; heat until boiling. Reduce heat to low; cover and simmer 2 1/4 hours. Add potatoes, carrots, and onions; over high heat, heat to boiling. Reduce heat to medium low; cover and cook 45 minutes or until meat and vegetables are fork tender. In a small bowl, stir flour and 1/2 cup water until blended. Discard bay leaf; gradually stir flour mixture into the dutch over. Cook over medium high heat, stirring until gravy boils and thickens slightly. Enjoy!

Cinnamon Bread

1 cup milk
3/4 cup water
1/3 cup butter or margarine
6 1/2 - 7 1/2 cups flour
6 Tbls. sugar
1 Tbls. salt
1 package yeast
3 eggs at room temperature
1/2 cup sugar
2 tsp. cinnamon
2 Tbls. butter or margarine melted
1 egg white


Combine milk, water and 1/3 cup butter in a small sauce pan. Heat over low heat until liquids are very warm, butter does not need to melt. Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour. Place in a well greased bowl and roll around to grease top. Let rest covered until dough doubles in size. Punch dough down and divide in half. Shape halves into loaves and place in well greased pans, let rise until doubled in size. Bake at 375 degrees for 35 minutes. Remove from pans and brush all surfaces well with shortening or cooking oil. Enjoy!

Homemade Sloppy Joes

1 lb. ground beef
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup ketchup
1/4 cup water
2 beef-flavored bouillon cubes
2 tsp. sugar
1 tsp. dry mustard

In skillet, brown meat with pepper and onion; drain. Add rest of ingredients; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes. Best served on warm toasted buns. Enjoy!

Very Easy Quiche

2 eggs
1 cup shredded cheddar cheese
2 tsp. salt
1/4 tsp. pepper
2 Tbls. butter, softened
1/2 cup bisquik
1 1/2 cup milk
6 slices bacon, crisp & crumbled

Blend all ingredient, except for bacon for 3 minutes. Stir in bacon. Pour into greased 9-inch pie pan. Bake at 375 degrees for 35 minutes. Let cool for 10 minutes. Enjoy!

Easy Skillet Chicken

4-half boneless chicken breasts, skinned
6 Tbls. Parmesan cheese
3 Tbls. flour
1/2 cup chopped onion
2 Tbls. olive oil
1/2 tsp. rosemary, crushed
1 cup sliced mushrooms
1 can (14 1/2 oz.) Italian style stewed tomatoes

Flatten chicken slightly. Coat with 4 Tbls. Parmesan cheese and then flour. Salt and pepper to taste. In skillet, cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onions, and rosemary until soft. Add tomatoes; cook uncovered over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Server over hot, cooked, buttered pasta of your choice. Enjoy!

Chicken Fried Steak

Steaks:
2 lbs. round steak, tenderized
1 cup flour
1 tsp. salt
1 tsp. garlic powder
2 tsp. Old Bay seasoning (you can use paprika if you can't find Old Bay)
Fresh, ground pepper
2 eggs, beaten
1/2 cup milk
vegetable oil

Gravy ingredients:
1 Tbls. butter
6 Tbls. flour
3 cups hot milk
salt and pepper

Cut steak into 4 pieces. Combine flour, salt, garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and and mix with drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. The steaks are tender and tasty and the gravy adds a nice touch. Enjoy!

Funnel Cakes

2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup packed brown sugar
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Oil for deep frying
Powdered sugar
funnel

In a bowl, combine the eggs, milk and brown sugar. Combine the flour, baking powder and salt. Beat into the egg mixture until smooth. In an electric skillet or cast iron pan, heat the oil to 375 degrees. Cover the bottom of the funnel spout with your finger. Ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all of the batter is released. Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with the remaining batter. Dust with powdered sugar. Serve warm. This is fun to make and fun to eat. Enjoy!

Great Meatloaf

3 lbs. ground beef
1 1/2 slices bread, made into bread crumbs
1 cup milk
2 eggs, beaten
2/3 cup onion, chopped
1 tsp. salt
1 tsp. pepper
1/2 tsp. dry mustard
6-7 celery ribs, chopped
5-6 garlic cloves, minced
1 Tbls. sage, heaping
2 Tbls. poultry seasoning
1 Tbls. Worcestershire sauce
1/2 green pepper, chopped
1/2 cup fresh parsley, chopped
BBQ sauce for the top

Mix all ingredients together, except BBQ sauce. Put in large loaf pan. Pour sauce over the top. Bake at 350 degrees for 1 to 1 1/2 hours. Enjoy!

Topped Baked Potatoes

4 medium potatoes, baked
1/2 lb. hamburger
1 can (17 oz.) corn, drained
1 Tbls. chili powder
1 can (14 oz.) stewed tomatoes
1/2 cup ketchup
1/2 cup chopped green pepper
sour cream
grated cheddar cheese

In large skillet brown hamburger; drain. Stir in corn, tomatoes, ketchup, peppers and chili powder. Cover and simmer for about 10 minutes. Slit potatoes; spoon in 1 cup meat mixture over each potato. Garnish with cheddar cheese and sour cream. Enjoy!

Chocolate Mudslide Frozen Pie

1 prepared 9-inch chocolate crumb crust pie
1 cup (6oz) semi-sweet chocolate chips
1 tsp. instant coffee
1 tsp. hot water
3/4 cup sour cream
1/2 cup sugar
1 tsp. vanilla
1 1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup baking cocoa
2 Tbls. semi-sweet chocolate chips

Melt 1 cup of chocolate chips in a small, heavy-duty saucepan over lowest possible heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat; cool for 10 minutes. Combine coffee and water in medium bowl. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; chill. Beat cream, powered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with chocolate chips. Freeze for at least 6 hours or until firm. Just before serving (if desired), cover with cool whip.

Enjoy!

Seven Layer Fiesta Dip

1 (8 oz.) pkg. cream cheese, softened
1 Tbls. taco seasoning mix
1 cup prepared guacamole
1 cup tomato-based salsa
1 cup shredded lettuce
1 cup grated cheddar cheese
1/2 cup chopped green onion
1 (2 oz.) sliced black olives

Mix cream cheese and seasoning mix together. Spread on bottom of 9-inch pie plate. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately with tortilla chips. Refrigerate any remaining dip. Enjoy!

Easy Crockpot Chicken and Dumplings

4 boneless skinless chicken breasts, cut into small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
1/2 cup baby carrots, cut into small chunks
1 cup water
2 (10 oz.) packages refrigerated biscuits
1 can chicken broth

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 7 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through. Enjoy!