EASY SPAM BURGERS

These are so good but you have got to love dill pickles. You could also use sweet pickles. But to me the dill is what makes the flavor.

1 Pack Hamburger Buns
1 Can Spam, diced or can use diced ham
1/3 Block Sharp Cheddar cheese, or 1/2 to1 bag shredded
5-6 Hard Boiled Eggs, chopped
4-5 Dill Pickles, diced add what ever amount you like
3/4 Cup Mayonnaise

In a medium bowl dice the spam. Chop the boiled eggs and add to span. Chop the dill pickles and add to spam mixture. Add the cheese and stir good. Stir in 3/4 cup mayonnaise. Mix good. Take a cookie sheet and spary it lightly. Put the bottom part of the buns on it. Spoon the spam mixture over the buns. Broil this for around 5-10 minutes or until the cheese melts. Do not let this burn. It burns easy so watch it. You can also use the top of the bun for these also. These are open face sandwiches. That way you will not waste the buns. If using the top part I cut a slice off the top so it will set flat and use this side as the bottom.

GARLIC AND CHICKEN BOW TIE PASTA

1Tablespoon Olive Oil
1 Lb. Boneless, skinless Chicken Breasts, sliced crossways
1 Teaspoon Salt
1 Tablespoon Olive Oil
1 Tablespoon Crushed Garlic, 6 cloves
1/2 Lb. Mushrooms, quartered or canned, drained good
1/2 Cup Green Onions, sliced
3/4 Cup Red or Orange Peppers, chopped
1 Can(14.5)oz. Diced Tomatoes, undrained
1/2 Cup Chicken Broth
1/2 Teaspoon or less of Crushed Red Pepper
1/2 Teaspoon Cornstarch
1/2 Teaspoon Salt
2 Cups Dry Bow Tie Pasta, cook as directed
1/4 Cup Cilantro, chopped or can use parsley
Parmesan Cheese, grated

In a medium skillet heat one tablespoon of oil and saute the chicken until done. Can cut chicken up in chunks also. Sprinkle with salt and then remove this from the skillet. Keep this warm. In the same skillet saute the garlic until it is soft do not let get brown. Add mushrooms, onions and peppers. Let cook for 2 minutes. Add tomatoes, broth and red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer for 5 minutes. Remove from heat. Combine chicken, hot garlic mixture and cooked and drained pasta and cilantro. Toss.Sprinkle generously with fresh parmesan cheese.

LEMON CREAM CHEESE CAKE

1 Box Lemon Cake Mix
11/3 Cups Water
 3 Eggs
1/3 Cup Unsweetened Applesauce
3 Tablespoons Poppy Seeds


Filling:
1(8)oz. Cream Cheese
1 Can Lemon Pie Filling or 1 Large Box Lemon Pie Filling, cooked and cooled
1/2 Cup Powdered Sugar

Topping:

1/3 Packed Brown Sugar
1/4 Cup Chopped Pecans
3 Tablespoons Flour
11/2 Tablespoons Butter, melted
1/2 Teaspoon Cinnamon
1/8 Teaspoon Vanilla Extract

Glaze:

1/2 Cup Powdered Sugar
4 Teaspoons Lemon Juice

For Cake:
Mix the 5 ings. in a medium mixing bowl. Mix good. Spray a 13 x 9 pan. Pour half of the batter into the pan. In another bowl mix the cream cheese until smooth. Gradually beat in the pie filling. Next beat in the powdered sugar. Drop by teaspoonfulls over the batter. Spread this gently. Top with the remaining batter.

Topping:
Combine the ings. and sprinkle this over the batter.
Bake at 350 for 40-45 minutes. Cool good.

Glaze:
Combine the ings. and drizzle over the cool cake.

SNICKERDOODLE CAKE WITH BUTTERCREAM FROSTING

1 Box Yellow Cake Mix
1 Cup Milk
1/4 Cup Butter, melted
1/2 Cup Applesauce   

3 Large Eggs
1 Teaspoon Vanilla
2 Teaspoon Cinnamon
Mix all together and put in 3 sprayed round pans or 1 sprayed 13 x 9 pan. Bake on 350 for 30 minutes.

Buttercream Frosting:

1/2 Cup Real Butter
4 oz. Cream Cheese  

31/4 Cups Powdered Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla
1/4 Teaspoon Butter Extract where the spices are
1 Teaspoon Cinnamon

Beat the butter and cream cheese until this is creamy. Add the vanilla and butter extract and combine this good. Then add the powdered sugar one cup at a time beating good after each cup. Add the milk to keep it from getting to hard. Beat again. Last add the cinnamon and beat. When cake is cool put frosting on it and then on top sprinkle some cinnamon and sugar.

RANCH MACARONI AND CHEESE

1(16)oz. Box Elbow Macaroni
1 Cup Milk
1/4 Cup Butter or Marg, cubed
1 Envelope Ranch Salad Dressing Mix
1 Teaspoon Garlic Salt
1 Teaspoon Garlic Pepper Blend
1 Teaspoon Lemon-pepper Seasoning
1 Cup Monterey Jack Cheese, shredded
1 Cup Colby Cheese, shredded
1 (8)oz. cup Sour Cream
1/2 Cup Saltine Crackers, crushed
1/3 Cup Grated Parmesan Cheese

Cook macaroni and drain. Do not let get mushy. In a saucepan combine the milk, butter and seasonings and dressing mix. Cook until this is good and hot. Stir in the cheeses until melted. Then stir in the sour cream. Drain the macaroni and put into the cheese sauce. Let sit for 10 minutes before you serve this. Sprinkle with parmesan cheese and the crushed crackers.

PARMESAN RED POTATOES

1-1/2 Lbs. Red Potatoes, cut in wedges
2 Tablespoons Olive Oil
1/4 Cup Bread Crumbs
2 Tablespoons Fresh Grated Parmesan Cheese
1 Teaspoon Salt
2Teaspoons Garlic Powder

Preheat oven to 350. Place red potatoes that have been washed with skin left on and cut into wedges in a small bowl. Toss witht he olive oil until coated. Add the bread crumbs, parmesan cheese and garlic powder and toss together until evenly coated. Put on a spray cookie sheet and bake for around 30 minutes or until done and brown.

ITALIAN SAUSAGE AND PASTA

11/2 Lbs. Italian Sausages, about 12 links
1 Tablespoon Olive OIl
2 Cloves Garlic, minced
1 Yellow Onion, thinly sliced

2 Green Peppers, cored and thinly sliced
1 Red Pepper, cored and thinly sliced
2 Cups Chopped Italian Tomatoes
1 Tablespoon Italian Seasoning
1 Lb. Pack Rigatoni Pasta, cooked and drained
In a large skillet, saute the sausages in oil until browned. Remove sausages from pan and cut into 1-inch pieces. Set aside. Add garlic to oil
with the onions and peppers and cook for 5 minutes to peppers are soft. Add the tomatoes and sausages to the pan. Cook covered for another 5 minutes. Add drained pasta and toss. Serve hot.