Cheese Topping for French Bread

1 loaf French or Italian bread
1/4 tsp Garlic powder
1 tsp Suddenly Salad(Mrs. Dash)
1/2 c. real mayonnaise butter
1/4 c. butter
6 oz. Cheddar cheese, shredded

Slice bread in half lengthwise. Spread with butter. Sprinkle with garlic powder. Mix cheese and mayonnaise together; spread onto bread. Sprinkle with Suddenly Salad. Bake at 375 degrees for 15 minutes.

For a great french bread recipe look here.

Grandma's Peanut Butter Cookies

Ingredients
1 cup brown sugar, firmly packed
1 cup white sugar
1 cup Butter Flavor Crisco
1 cup creamy peanut butter (Skippy)
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour (1/4 cup more if needed)
Directions
-Cream together the sugars, Crisco, peanut butter.
-Add the eggs and vanilla.
-Sift the dry ingredients together and add gradually until blended well.
-Spoon dough onto cookie sheet with cookie scoop.
-Make a criss cross pattern with a fork and sprinkle with sugar.
-Place on cookie sheets.
-Bake at 350° oven for 11-13 minutes.
Serves 36

The Best Ever Dinner Rolls

Ingredients:
2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions
-Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon. These rolls are worth the extra effort.
-Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
-Add sugar, 1/2 cup softened butter, salt and eggs; mix well.
-Add flour and mix well.
-Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
-Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
-Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
-Remove the dough from the bowl and divide into 36"plops", the dough will be very sticky.
-Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops", they will smooth out as they raise.
-Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
-Melt the reserved butter and drizzle over the top of the rolls before baking.
-Bake at 400°F for 10-15 minutes or until golden.

Corn Tortilla Casserole

1 lb. ground beef or turkey
1 pkg. taco season (1/4 C.)
1/2 C. water
2, 10 oz. cans red enchilada sauce
1 can tomato soup
1, 8 oz. can tomato sauce
1 small package corn tortillas, torn into small pieces
1 can olives, slice or cut in half
1 can corn
2 C. shredded cheddar cheese

Brown meat and drain. Add taco season and water. Simmer for about 5 minutes. Add enchilada sauce, tomato soup, and tomato sauce. Mix well. Pour about 1/2 C. of the sauce mix into the bottom of a 9x13 pan. Layer ingredients leaving a little bit of cheese for the top. Bake at 375 degrees for 35 minutes or until it is warmed through.

Cheese Soup

2 cubes or t. chicken bouillon
3 C. water
1 C. cauliflower, chopped
1 C. broccoli, chopped
1 C. onion, chopped
1 C. potatoes, diced
1 C. celery, diced
1 C. carrots, thinly sliced
2 cans cream of chicken soup
8 oz. Cheez Whiz
1 C. frozen peas
1/2 lb. bacon, cooked and crumbled (optional)

Dissolve bouillon in water and bring to a boil. Add chopped vegetables and simmer for about 30 minutes, or until tender. Stir in soup and cheese. Stir and simmer until cheese is melted, being careful not to scorch. Add peas and bacon and heat through.

Recipe from: Melanie Webb

Haystacks

Fritos Corn Chips
White Rice, Cooked
Chili
Shredded Cheddar Cheese
Shredded Lettuce
Diced Tomatoes
Sliced Olives
Ranch Dressing or Sour Cream

I remember having this quite frequently when I was growing up. The amounts of the ingredients are just to your taste. Layer in the order listed above.

Recipe from Bonnie Marcon (my mom)

Pineapple Chicken

3 chicken breasts, cooked & cubed
1 lg. green pepper, diced
2-3 T. onion, chopped
1, 20 oz. can pineapple tidbits, drain and save juice
1 C. chicken broth
2 T. soy sauce
2 T. white vinegar
4 T. brown sugar or honey
2 T. cornstarch
1/4 C. cold water

Saute green pepper, onion, and pineapple in a non-stick pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar, and brown sugar. Stir cornstarch in cold water. Add to mixture. Cook and stir until thickened. Add chicken and heat through. Serve over rice.