CHICKEN- BEEF DISH

Layer in 9X13 sprayed pan:
2 Packs Pressed, dry or chipped beef or ham
4 Boneless Chicken Breasts, cut to cover the bottom of the pan

Mix the sauce and pour over the chicken.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
8 oz. Sour Cream
Pepper and Garlic about 1/2 Teaspoon each
Cover and bake for 2 hours on 325. If it gets to dry add about 1/2 cup water to it. Can serve over rice or pasta.

TOFFEE DIP

1 8oz. Pack Cream Cheese
3/4 Cup Brown Sugar
1/2 Tablespoon Vanilla or a little more
1/2 Bag of Toffee Bits, try to find the choc. covered ones


Let the cream cheese come to room temp. With a mixer mix the cream cheese and the brown sugar together. Add the vanilla. Mix again. Put in a bowl. When ready to serve add the 1/2 bag of Toffee Bits. Chill again.

SWEET POTATO FRY DIP

6oz. Plain Low-Fat Yogurt
1 Tablespoon Mayo
1/2 Teaspoon Honey
1/2 Of A Lime
1/4 Teaspoon Cumin
1/8 Teaspoon Oregano
1 Teaspoon Parsley
1/2 Teaspoon Onion
3/4 Teaspoon Kosher Salt

Mix the honey and yogurt together and then add half of or less of the lime. Next add the spices and onion and salt. Mix good.

BAKED SWEET POTATO FRYS

2 Medium Sized Sweet Potatoes
2 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Coriander
1 Teaspoon Kosher Salt
1 Teaspoon Parsley
Fresh Ground Pepper to your liking

When buying your potatoes get more than 1 lb. as you have to peel them and that takes alot of the potato away. Preheat the oven to 400. Peel the washed potatoes into even strips like french frys about 1/4 inch thick. Do not cut as big as steak frys because they will not do right. Keep them even. Put the potatoes in a bowl and drizzle the olive oil all over them. Use your hands to make sure all are coated. Then sprinkle on all the herbs and spices. Toss. Put on the cookie sheet and do not let them be touching. Let bake for 15 minutes and do not open the door of the oven until then. Take them out and flip them over. I use a set of tongs for this as they are very hot and don't get burned. Let cook for another 15 minutes. Should be crunchy. Best eaten warm.

ITALIAN SAUSAGE BURGERS

1 Lb. Ground Sirloin or Chuck
8oz. Italian Turkey Sausage or regular Italian Sausage
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
Mozzarella Cheese, Thinly Sliced
6 Large Bread Rolls or Hamb. Buns
1 Cup Marinara Sauce

Prepare your grill or spray your skillet. Remove the castings from the sausage by doing so with a knife. Peel the castings off and crumble the sausage into a medium bowl. Next add the hamburger. Sprinkle the oregano, salt and basil and garlic over the meat. Gently toss this together lightly until it is combined. Make this out into 6 paddies about 1/2 inch thick. Put on grill or in skillet and if grilling do so for about 5 minutes and then flip them over for another 3 to 4 minutes or until done. If in skillet let cook until no long red or until done. Put the cheese on the patties and grill another 1 to 2 minutes or until melted. Put the buns on the grill and let them toast about 1 minute. Spread marinara sauce on the bottom half of the bun. Then put the meat on this and put a spoonful of the sauce on top of the meat. Very good.

CROCK-POT PORK CHOPS AND POTATOES

6 Boneless Pork Chops
5 Potatoes, cut into 1/8's. or more to your liking
1Large Onion, Chopped
8 oz. Velvetta, cubed
1 Can Condensed Cream of Mushroom Soup
1/4 Cup Sour Cream
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Cumin

Place the washed potatoes and onion in the bottom of a sprayed crock-pot. In a bowl microwave the cheese and the milk until the cheese is melted and is smooth. Stir in the soup, sour cream, pepper and garlic powder and cumin. Pour half of the cheese mixture over the potatoes in the crock-pot. Place the pork chops on top and then pour the rest of the cheese mixture over the chops. Cook on low for 7 to 9 hours or on high for 3 to 4 hours or until the chops are tender.

FRUIT DIP

This is so good. We serve it at our baby showers and bridal showers. Better to make a double batch as this sure don't last long.


2 (8)oz. Cream Cheese, softened
2 (7)oz. Jars Marshmallow Cream
1 (8)oz. Cool WHip

In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the marshmallow cream and mix until blended. Stir in the Cool Whip with a spoon. Chill until ready to serve. Can use this with strawberries, apples, bananas, grapes, melon, pineapples. Can use about any fruit. Put the fruit on a tray and have the dip in the center of the tray. Use Parsley to go around the outer edges of the tray for garnish. Does not last long.