Seven Layer Salad

1/4 head iceberg lettuce, washed
1/2 cup bottled real bacon pieces
1/2 medium green bell pepper, seeded and chopped
1/2 small onion, chopped
5 oz. frozen peas, thawed
2 celery ribs, chopped
1 carrot, peeled and shredded
3/4 cup shredded cheddar cheese
3/4 cup mayonnaise type salad dressing
2 Tbls. sugar
1/2 cup croutons

Prepare day before serving.

Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover (A deep glass or see-through plastic bowl works wonderfully). Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired. Enjoy!

Quesidillas Casserole

1 can (16oz.) refried beans
1 can (8oz.) tomato sauce
1 can (4oz.) chopped green chilies
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 cup finely chopped onion
4 8-inch tortillas
2 cups shredded cheddar cheese

In a small bowl, combine first 7 ingredients. Place 1 tortilla in an 8-inch round cake pan sprayed with cooking spray. Spread about 1/4 of the bean mixture over tortilla. Repeat with second tortilla and bean mixture. Sprinkle with 1 cup of cheese over bean mixture. Repeat with remaining tortillas and bean mixture. Sprinkle remaining 1 cup cheese over top. Bake uncovered in a preheated 350 degree oven for 35-40 minutes or until heated through and cheese is bubbly. Enjoy!

Awesome Homemade Toffee

1 lb. of butter
1/2 cup water
2 cups sugar
1 tsp. salt
16 oz. milk chocolate chips
(*you will need a candy thermometer)

Bring first 4 ingredients to a boil over high heat in a 2-quart saucepan (nonstick works best) and stir constantly until temperature on candy thermometer reaches 300 degrees (this will take about 10-13 minutes). Pour into an un-greased 10x13 inch baking sheet and spread evenly to coat. Will begin to harden immediately so move quickly. Sprinkle milk chocolate chips evenly over hot toffee and wait 1 minute till they begin to melt. Spread softened chocolate evenly over entire pan (like frosting) and chill for 2 hours. Slam pan once over counter to crack and break apart into about 2-inch or smaller pieces. Store chilled in a sealed plastic bag or container and let get to room temperature before serving. Enjoy!

Stuffed Shells

2 Tbls. olive oil
1 lb. ground beef
1 med. onion, chopped
2 cloves garlic, minced
1 cup beef broth
1/4 cup fresh parsley, chopped
1 Tbls. fresh basil, chopped
1/3 cup grated Parmesan cheese
12 oz. box jumbo macaroni shells, cooked and drained
1 (12 oz) jar of spaghetti sauce
2 cups shredded mozzarella cheese
salt & pepper to taste

Saute ground beef, onion and garlic in olive oil in a saucepan. Drain off all fat. Add beef broth, parsley, basil, salt, pepper and Parmesan cheese and mix well. Stuff each shell with meat mixture and place in a glass baking dish. Pour sauce over shells and sprinkle with mozzarella cheese. Bake for 30 minutes in a preheated 350 degree oven. Enjoy!

Fiesta Pizza

2 cups flour
1 1/2 cups cornmeal
2 tsp. baking powder
1/2 tsp. salt
1/2 cup oil
1 1/2 pkgs. dry taco seasoning mix
1 1/3 cup milk

Combine dry ingredients. Add milk, oil and stir with a fork until mixture forms a ball. Turn onto floured board and knead 10x. With greased fingers press dough onto pan, forming a ridge around crust. Bake at 400 degrees for 10 minutes.

Toppings:

2 1/2 lb. hamburger
1 1/2 lb. sausage
1 bottle taco sauce
1 (15 oz.) can tomato sauce
1 1/2 to 2 Tbls. flour
2/3 Tbls. sugar
1pkg. dry taco seasoning
1 medium green pepper, chopped
1 medium onion, chopped
Fresh mushrooms, sliced

Combine hamburger, sausage and vegetables in frying pan and cook. When meat mixture is almost done cooking, stir in flour till thoroughly absorbed by oil and meat. Stir in taco seasoning, then add taco sauce, tomato sauce and sugar. Place mixture on crust. Then layer on desired cheese, chopped tomatoes, lettuce, etc... Return to oven for 10 to 15 minutes or until cheese is melted. Add sour cream, etc.. as desired. Enjoy!

Crockpot Beef Dinner Over Fettucini

1 1/2 lbs. top round steak, 1 inch thick
1 (10 3/4 oz.) can of condensed cheddar cheese soup
1/3 cup minced onions
3 Tbls. tomato paste
1/2 tsp. lemon pepper seasoning
2 cups small mushrooms, halved
9 oz. frozen Italian green beans
1/2 cup buttermilk
9 oz. fettuccine, cooked

Trim fat from steak. Cut into 1 inch pieces. Spray skillet and heat over medium heat and cook the steak until brown. Place meat into crockpot (at least 3 1/2 qt.). Combine soup, onion, tomato paste and lemon pepper seasoning in a medium bowl. Pour mixture over meat. Add mushrooms. Cook on low setting for 8 to 10 hours (or on high for 4 to 5 hours). Turn heat to high and add frozen green beans and buttermilk. Stir, cover and cook for 30 more minutes. Serve over cooked fettuccine. Enjoy!

Peanut Butter Fudge

1/2 cup peanut butter
1 1/2 cup marshmallow cream
1 1/2 sticks butter, softened
2/3 cup evaporated milk
1 tsp. vanilla
3 cups sugar

Combine butter, sugar and milk. Heat on high. Boil for 3 minutes while stirring. Remove from heat, add remaining ingredients. Mix together and pour in pan. Let cool and set completely. Cut into desired sized squares. Enjoy!