Yummy Oatmeal Cookies

3 cups uncooked quick-cooking oats
2 cups firmly packed brown sugar
1 cup butter, softened
2 large eggs
1 tsp. baking soda
2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups flour

Heat oven to 375 degrees. Combine all ingredients except flour in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Stir in flour by hand until well mixed. Drop dough by rounded tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Enjoy!

Blueberry Buttermilk Muffins

2 1/2 cups flour
2 1/2 tsp. baking powder
1 cup sugar
1/4 tsp. salt
1 cup buttermilk
1/2 cup butter, heated until slightly browned
2 large eggs, beaten
1 1/2 cups fresh or frozen blueberries
1 Tbls. flour

Heat oven to 400 degrees. Grease and flour a 12-cup muffin tin or line with paper liners.
Combine 2 1/2 cups flour, baking powder, sugar and salt in a mixing bowl; make a well in the center. In another bowl, combine buttermilk, melted butter and eggs; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix. Toss blueberries with 1 tablespoon flour and gently fold into batter. Fill prepared muffin tins two-thirds full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack. Enjoy!

Mock Enchilada Casserole

1/2 lb. ground beef
2 (15 oz.) cans kidney beans, drained
1 cup enchilada sauce
1 (8.5 oz.) pkg. cornbread mix

Preheat oven to 375 degrees. Brown beef in a large skillet, stirring to crumble. Drain on paper towel. Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes. Combine beef, kidney beans and enchilada sauce in a casserole dish. Bake for 15 minutes. Meanwhile, prepare cornbread batter according to package directions. When beef mixture is bubbling hot, spoon cornbread batter on top leaving space between. Continue baking for about 25 minutes or until cornbread is set and golden. Enjoy!

Monkey Bread

3 (10-oz.) cans refrigerated biscuits
1/2 cup butter, melted
1 cup granulated sugar
3/4 cup brown sugar, packed
1 Tbls. ground cinnamon
1/4 cup finely chopped nuts
1/2 cup raisins (optional)

Preheat oven to 350 degrees. Spread 1 to 2 Tbls. butter in the bottom of a 2-quart casserole dish. Combine sugar, brown sugar, cinnamon, nuts and raisins in a brown or plastic bag.
Quarter each biscuit with a pair of kitchen scissors. Drop a handful of the quartered biscuits into the sugar mixture and shake to coat well. Layer prepared casserole dish with half the quartered biscuits. Drizzle with 2 to 3 tablespoons butter. Layer remaining biscuits. Mix remaining butter with remaining sugar mixture in the bag and crumble over top layer of biscuits. Bake for 45 minutes or until done. Invert onto serving plate and serve warm. Enjoy!

Bacon, Lettuce and Tomato Salad

2 large tomatoes, cubed
8 slices crisply cooked bacon , crumbled
1 (10 oz.) bag (about 6 cups) mixed salad greens
3/4 cup creamy-style ranch dressing
2 cups (8 oz.) cheddar cheese , shredded

Layer tomatoes, bacon, salad greens, dressing and cheese in large serving bowl . Toss just before serving. Enjoy!

Baked Spinach

1/2 cup butter
8 oz. cream cheese
2 pkgs. frozen spinach
1 pkg. Lipton Onion Soup Mix
Breadcrumbs

Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup and mix together. Stir well. Place in a casserole dish. Top with breadcrumbs and bake at 300 degrees for 45 minutes. Enjoy!

Cinnamon Carrot Bread

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup vegetable oil (sunflower seed oil is great in this recipe)
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
2 eggs
1 pinch salt
1 cup grated carrots
1/2 cup chopped pecans
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9 x 5 inch loaf pan.
In a large bowl, beat together the sugars and oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely. Enjoy!

Macaroni and Cheese

3 1/2 cups elbow macaroni, uncooked
1/4 cup butter
1/4 cup flour
1 tsp. salt
3/4 tsp. dry mustard
1/2 tsp. pepper
3 1/2 cups milk
5 cups cheddar cheese, shredded

Cook macaroni in boiling salted water until almost tender. In a small saucepan, melt butter. Stir in flour, salt, mustard and pepper. Cook and stir until smooth. Drain macaroni; combine with butter mixture in a large bowl and mix well. Stir in milk and 4 cups of cheese. Pour into an ungreased 13x9x2" baking dish. Cover and bake at 350 degrees for 45 minutes or until bubbly. Sprinkle with remaining cheese; Let stand 5 minutes before serving. Enjoy!

Baked Pork Chops

6 pork chops
1 tsp. garlic powder
1 tsp. seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tbls. olive oil
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Preheat oven to 350 degrees.
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes. Enjoy!

Breakfast Casserole

24 oz. ounces mild to medium bulk sausage
10 eggs, lightly beaten
1 cup sour cream
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
16 oz. mushrooms, sliced
2 cups cubed American cheese

Preheat the oven to 350 degrees. Cook sausage. Drain grease and set aside to cool slightly. In a large, deep baking dish, add sausage, eggs, sour cream, onion, peppers, mushrooms, and cheese and stir to mix. Bake for 30 minutes or until golden color. Enjoy!

Crockpot Chicken Alfredo

4 skinless, boneless chicken breast halves - cubed
2 (16 oz.) jars Alfredo pasta sauce
4 slices Swiss cheese
3 Tbls. grated Parmesan cheese
1 tsp. garlic powder
salt and pepper to taste

In the crockpot, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving. Serve over fettuccine or other favorite pasta. Enjoy!

Deep Fried Onion Rings

4 large white onions
cold milk
2/3 cup yellow cornmeal
2/3 cup all-purpose flour, sift before measuring
1/4 tsp. salt 1/8 teaspoon pepper
2 Tbls. melted shortening
1 beaten egg
1 2/3 cups milk
flour

Peel onions and slice into rounds about 1/4-inch thick. Separate rings; soak in milk for 15 minutes. Meanwhile, mix cornmeal, flour, salt, pepper, melted shortening, egg, and 1 2/3 cups milk to make the batter. Drain onion rings; dip in batter then in flour. Fry onion rings in batches in deep fat at 360 degrees to 370 degrees for 2 to 3 minutes, or until golden brown. Enjoy!

Angel Strawberry Banana Trifle

1 (5oz.) pkg. instant vanilla pudding mix
3 cups cold milk
1 (9 inch) prepared angel food cake, cut in cubes
4 bananas, sliced 1/4-inch thick
1 1/2 pounds sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving. Enjoy!

Easy Grilled Chicken Caesar Salad

8 cups romaine lettuce
1 lb. boneless, skinless chicken breast, grilled & cut into strips
1 cup seasoned croutons
1/2 cup (2 oz.) shredded or grated Parmesan cheese
3/4 cup Caesar or Italian dressing

Toss all ingredients in large bowl. Serve with fresh lemon wedges and freshly ground pepper. Enjoy!