This recipe is variable. If you need more add more, if you need less take some away. Start by making mashed potatoes, peel, cut, and boil potatoes. While potatoes are on, if you are using Velveeta...start slicing. You will need enough cheese to cover the cassarole dish with atleast 1 layer, almost 2. When half way through the boiling process start browning your meet. Spice it to taste, I like Creole seasoning, but salt/pepper...or none at all work too. Also, when you start your meat to brown, turn your oven on about 350-400 Deg. Make your potatoes, then spoon them into the bottom of a casserole dish. Put a layer of cheese on top. Then spoon your drained meat on top of the cheese. Add a few slices to the stop of the meat for garnish...or extra cheese Put the casserole dish in the oven for about 15-20 min...long enough for the cheese to melt. Take the dish out, wait for about 5-10 min to let the potatoes settle and become firm...then serve! my mom!!! About 4...add more to the amount for more people30Kids love it...as do husbands!!! It's a poor man's filler, but it gets the job done! I make this weekly!1-1.5lb of ground meat5-6 good sized potatoes8-10 Slices of American or Velveeta CheeseSpice to taste.

brown ground meat in large skillet, add onions, garlic and spices
boil macaroni about 8 minutes or until al dente
drain meat and add tomato paste, mushroom soup and 2 soup cans of water until well blended
stir in mushrooms
add cooked macaroni
pour into baking dish and sprinkle cheese on top
bake in oven at 375-400 degrees or until cheese is brown and bubbly!

my mom learned this recipe in her high school home economics class...its cheap, easy and makes a ton and leftovers are great!

enjoy!my mommyabout 8301 lb elbow macaroni (can substitute ur favorite noodle)2 cans cream of mushroom soup2 cans tomato paste1 lb ground meat (can omit to make vegetarian)1 can mushrooms (optional)onions and garlic, parsley and basil, and salt n pepper to tastemozzarella cheese or italian blend (about 1 cup)

Bring a large pot of water to a boil over high heat. Add pasta and 1 Tbs of the salt and return to a boil. Cook, stirring occasionally, until done (about 15 minutes).

While pasta is cooking, cook sausage in a large skillet over medium-high heat, stirring, until evenly browned and cooked through (about 7-8 minutes). Add onion and cook, stirring, until golden brown around the edges (about 8-10 minutes). Add garlic, the remaining 1 tsp of salt and the pepper. Cook, stirring, for 30 seconds. Turn off heat.

Drain pasta and return to pot or place in a large serving bowl. Add sausage mixture to pasta. Add olive oil, basil and Parmesan cheese to pasta/sausage and toss to coat evenly.

Serve with a side salad and/or breadsticks.My own concoction based on a recipe found at emerils.com4-8, depending how hungry you are!15Leftovers would probably be just as good served cold the next day.1 pound penne pasta 1 Tbs plus 1 tsp salt 1 pound Polish sausage/kielbasa sliced or chunked 1 1/2 to 2 cups thinly sliced yellow onions 1 Tbs minced garlic 1/2 tsp ground black pepper 1/4 cup extra-virgin olive oil 2 Tbs chopped fresh basil 1/2 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
About 8152 cups water2 cups uncooked instant rice2 (10 ounce) cans chunk chicken, drained1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup1/4 cup butter1 cup milk1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped1 pound processed cheese food (like Velveeta)

Mix groundbeef together with your favorite seasonings as if you were making a regular meatloaf. Flatten the groundbeef out with your hands, but make sure it's not to thin as it will break when you roll it.
Place the broccoli and cauliflower (raw) into the center of the meat and roll into a loaf, closing off ends.
You can either place this into a baking bag with the potatoes and carrots (sliced) or use a regular baking pan. I cook it all together in pan, covered with foil for the first 20-25 mins of baking.
When meatloaf is nearly done, place a few slices of cheese over the top and let it melt.

When it's done, you have a delicious and unique meatloaf to serve. Slice into 1-2 inch pieces. Looks great on the plate too!

Sorry but I'm awful with measurements, so use what you need for your family size 3-660Ground beef BroccoliCauliflower Sliced American CheesePotatoesCarrots

Oil or butter slow cooker crock. Add all ingredients, stir. Cook on low 6 hours.

Hint: use timer to turn cooker on or off
2-4 Servings360Easy hot & healthy breakfast1 cup steel cut oatmeal (do not use quick cooking or instant)2 cups milk or half & half2 Tbsp butter (optional)Optional: 1/2 cup of raisins, apples, mixed dried fruitOptional: 1/4 cup chopped walnuts or almonds

1. Layer the ingredients in a large bowl in the order they are listed
2. Refrigerate for 24+ hours
3. Mix 3 hours before serving
4. Mix again just before serving

302 heads of lettuce, chopped2 bunches green onion, chopped1 head cauliflower, chopped1 box frozen peas1/2 large jar bacon bits8 oz cheddar cheese1 1/2 to 2 cups Hellmann's MayonnaiseSprinkle salad seasoning on top of Mayonnaise

1. Preheat oven to 375 degrees F
2. Stir together flour, cocoa, salt and baking soda. Mix butter, sugars and vanilla in a large bowl. Add eggs; stir well. Gradually add flour mixture, stirring well. Stir in chocolate chips. Add nuts if desired.
3. Drop rounded teaspoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Allow to cool slightly on sheet; remove from cookie sheet to wire rack to cool completely.

4 to 5 dozen152 1/4 cups all-purpose flour1/3 cup cocoa1 tsp salt1 tsp baking soda3/4 cup light brown sugar3/4 cup granulated sugar1 tsp vanilla2 eggs1 package (12 oz) semisweet chocolate chips (2 cups)1 cup stick margarine or butter, softened1 cup chopped nuts (optional)

Pour pie filling into bottom of crockpot.

In a larger bowl, crumb soften butter into cake mix. Carefully sprinkle all of the mix on top of the pie filling.

Place crockpot lid on top. Turn crockpot on high and let it 'cook' for about 3 to 4 hours. You may have to adjust your cooking time depending on your crockpot. I found my old one took 4 hours, but my new one can do it in 2. Try not to lift the lid and just let it sit. You'll know when it's done when the filling is bubbling up through the cake mix on top and has turned 'gooey/crusty'. Plus it will smell oh soooo good! (It will not turn out like cake, and be ooey and gooey.) Serve with vanilla ice cream scoop on top.

To 'jump start' it. If your crockpot can fit in a microwave, place it in and let it cook on high for 5 minutes, then place it in your crockpot to cook for a couple of hours. I usually turn on the crockpot base while it's in the microwave so it's hot by the time I put it in there. If it can't fit, then put the pie filling into another bowl first, and nuke it for 5 minutes so the filling is nice and hot. Then follow the recipe as above.

I use this recipe all the time, it's my families favorite. You can mix the cake flavors with different pie fillings for some ooey gooey desserts. Depends on the helping size! Good for potlucks2401 cake mix- any flavor. Yellow cake or spice cake works best.1 stick of butter 2 cans of pie filling- any flavor. I perfer apples, cherries or blueberries.

CRUST:
Heat oven to 350°F. Mix cookie crumbs and margarine. Press to the bottom of an ungreased Springform cheesecake pan. Bake in oven ten minutes; cool.

FILLING:
Reduce oven temp to 300°F. Beat cream cheese, 1 cup sugar and all three spices in large bowl on medium speed until smooth and fluffy. Add pumpkin. Beat in eggs one at a time on low speed. Pour over crumb mixture. Bake until center is firm. (About 1 1/4 hours.) Cover and refrigerate at least three hours, but no longer than 48 hours.

TOPPING:
Put 2 Tbs sugar and walnut halves in a small pan and heat on stove until sugar is melted and nuts are coated with the melted sugar. Remove from heat, spread on dinner plate or aluminum foil to cool. Once cooled, break apart nuts and set aside.

Loosen cheesecake from side of pan and then remove side of pan. Beat whipping cream in chilled bowl until stiff. Add 1/2 tsp vanilla and 2 Tbs powdered sugar. Mix well. Spread whipping cream over top of chilled cheesecake, then arrange sugared nuts on top. Store in fridge until ready to serve.

HINT: When making the whipped topping, make sure you use a glass bowl that has been chilled in your freezer until it is COLD. Place the beaters from your mixer in the freezer, too, so that they are cold.

ENJOY!

One cheesecake, 6-8 slices, depending upon size.60This is an involved recipe with several steps, but it is not really hard, just a little time-consuming. Still, it is VERY worth it. I don't even make pumpkin pie for Thanksgiving anymore, I now make pumpkin cheesecake... IT IS DELICIOUS!

1 1/4 gingersnap cookies (about 20 2" cookies), crushed to smithereens1/4 cup butter or margarine, melted3 eight-ounce blocks of Philly cream cheese, softened1 cup sugar1 sixteen-ounce can of pumpkin4 eggs2 Tbs sugar12 walnut halves1 tsp ground ginger1 tsp ground cinnamon1/2 tsp ground cloves1/4 cup chilled whipping cream1/2 tsp vanilla2 Tbs powdered sugar

Peel and slice potatoes. Place them in a casserole dish( make as many layers as possible). Place butter slices over potatoes, add salt and pepper. Next put the sour cream on top( all of it)and spread it evenly on potatoes. Next put the cheese on top, and top with green onions. Bake covered for approx 1 hr at 375, or until potatoes are tender.860Great side dish for ham!!4 lg Potatoes ( peeled and sliced)1/2 stick of butter ( sliced)1 tub of Sour Cream (16 oz)1 pk Shredded Cheddar Cheese1 bunch of green onion ( chopped)Salt and pepper to taste

Combine ground beef, dry stuffing, and the included packet, with 1 cup of milk in a bowl. Make into a loaf and put in pan. Put holes in meatloaf, using finger, and insert cheese into holes. Cover holes back up, by pressing down on top of meat loaf. Bake in a 375 degree oven for 1 hr, or until done.660This is a no fail meatloaf, the seasonings come from the stove top packet, thats included in the box. Its perfect everytime. Quick and easy!! You can add, onions, and bell peppers (chopped) if you want, and also use cubed velveeta cheese, instead of cheddar. Its great either way.2 pds of ground beef1 box of Stove Top Stuffing (uncooked)1 cup of milk16 oz of cubed cheddar cheese

My husband and I made these with the girls this weekend and the LOVED IT! They wrote their names on their bags and felt so proud b/c they had "MADE THEIR OWN OMLET!" (they are 5 & 6). My husband and I each made our own as well and they were VERY GOOD! Great way to combine breakfast with an activity...ENJOY!

ZIPLOC OMELETS

This works great !!! Good when you're alone or when all your family is together. Best feature is that no one has to wait for their special omelet !!! Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

- Crack 2 eggs (large or extra-large) into the quart size Ziploc bag (not more than 2) shake to combine them.

- Put out a variety of ingredients such as: sausage, bacon, cheeses, ham, onion, green pepper, tomato, hash browns, salsa, mushrooms, etc.

- Each guest adds prepared ingredients of choice to their bag and shakes.

- Make sure to get the air out of the bag and zip it up.

- Place the bags into rolling, boiling water for exactly 13 minutes.

You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

- Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

- Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you have a nice omlette for a quick breakfast!!!

15

Spray your crock pot with a cooking spray. Put in a beef roast that has been thawed or is fresh. Sprinkle the dry soup mix over the roast. Put 1/4 cup of water over the roast. Turn the crock pot on low and cook for 8 hrs.

Enjoy6151 Beef roast(any cut that you want)1 packet of dry onion mushroom soup1/4 cup water

Mix together the shortening, sugars, peanut butter, eggs and vanilla. Add in the dry ingredients.

Roll in balls the size of a walnut. Press with fork(criss cross).

Bake at 350 degrees for 8-10 min.451 cup shortening1 cup granulated sugar1 cup brown sugar1 cup peanut butter2 eggs1 tsp. vanilla1 rounded tsp. of baking soda1/4 tsp. salt3 cups flour