STEFEN'S ALB. ICE CREAM SQUARES

This is so good. You could use another type of ice cream on this recipe. You could use vanilla or any type of ice cream if you like.

21/2 Cups Vanilla Wafers, crushed and divided
4(1oz.) Squares Unsweetened Chocolate
11/2 Cups Butter or Marg.
3 Cups Sifted Powdered Sugar
1 Cup Chopped Pecans, toasted
1/4 Cup Water
2 Teaspoons Vanilla Extract
1/2 Gallon(square container) Butter Pecan Ice Cream
Cocolate Shavings
Choc. Dipped Pecan Halves
Chocolate Hershey Bar (large) for dipping pecans in

Spread 1 cup vanilla wafer crumbs in bottom of a 13 x 9 baking dish. I would use glass for this. Don't like to use aluim. and let it sit in freezer overnight. Set this aside. Combine 4 oz. unsweetened chocolate and butter in a saucepan. Cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans and water and vanilla. Stir until blended. Stir in remaining 11/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze for 3 hours. If you can, cut the container of the ice cream open. You need to have the type that is square. Then slice it into 1/2 inch slices. Arrange over the choc. layer. Carefully spread top of ice cream when done until it is smooth on top. Cover and freeze until firm. Garnish with chocolate hershey bar. Then dip the pecan pieces in some melt chocolate or another hershey bar and arrange on top of the ice cream layer. Could also use cool whip on top.

HAWAIIAN COCONUT BREAD

1 (12oZ.) Bag Frozen Dinner Rolls, thawed
1(10oz.) Can Coconut Milk
3 Tablespoons Sweetened Condensed Milk

3/4 Cup White Sugar, to taste

Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
Preheat the oven to 350 degrees. In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.

LOADED POTATO CASSEROLE

2(16oz.) Containers Sour Cream
2 Cups Cheddar Cheese, shredded
2(3oz.) Bags Real Bacon BIts
2 Packs Ranch Dip Mix
1 Large (28-30oz.) Bag Frozen Hash Brown Potatoes, shredded

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. You can find the bags of real bacon at Walmart where the dressings are. They should be on down from them and I get the Great Value Brand. If you open them make sure you put them in the ref. as they will mold.

MISSISSIPPI SIN DIP

1 (16oz.) Container Sour Cream
8 Oz. Cream Cheese, Softened
2 Cups Cheddar Cheese
1/2 Cup Chopped Ham
1 Green Onion, chopped
1/4 Teaspoon Hot Sauce
1 Teaspoon Worcestershire Sauce
Salt
Pepper
French Bread Loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended. Put in a sprayed 8 x8 pan. Bake on 350 for 1 hour. Serve with the sliced french bread or potato chips or crackers.

SAUSAGE CHEESE MUFFINS

1Lb. Hot Ground Pork Sausage
1 Teaspoon Onion Powder
3 Cups All-purpose Baking Mix
1(10.75oz.) Can Condensed Fiesta Nacho Cheese Soup
2 Cups Shredded Cheddar Cheese
3/4 Cups Buttermilk or water or milk

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

BAKED FETA CHEESE

6 Oz. Crumbled Feta 
3/4 Cup Pizza Sauce
1/4 Teaspoon Red Pepper Flakes or more if you like it hot
16Oz. French Bread Loaf, sliced   
Preheat oven to 350. Combine feta, pizza sauce and red pepper flakes in a bowl. Transfer mixture to a small gratin dish or shallow baking dish. Bake for 20 minutes or until bubbly. Serve with sliced french bread. This is so good you can't hardly stop eating it.

TACO CORNBREAD BAKE

1Lb. Ground Round or Ground Chuck
1 Pack Taco Seasoning
1/3 Cup Water
1 Can Rotel Tomatoes with green chiles
1 Can Black Beans, drained and rinsed
1 Box Jiffy Corn Bread Mix, make this up for cornbread
11/2 Cups Shredded Cheddar Cheese
Sour Cream
Salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.