BBQ BISCUIT CUPS

1Lb. Ground Chuck
1/2 Cup BBQ Sauce
1 Tablespoon Minced Onion or 1/4 Cup Chopped Onion
2 Tablespoons Brown Sugar

1 Can Flaky Biscuits(10 Count)
3 Oz. Cheddar Cheese, shredded
Spray 10 muffin cups. Brown ground chuck and drain then stir in the onion and bbq sauce and the brown sugar. Let cook for 2 minutes to blend flavors. Seprate the biscuits and press one in each muffin cup. Press down on the bottom and up the sides. Spoon 1/4 cup meat mixture into each cup and then sprinkle the cheese on top. Bake 10 minutes or until the edges of the biscuits are brown. Cool 1 minute. Remove from pan and serve warm.

MIXED VEG.CHEESE CASSEROLE

1(16) Oz. Bag of Mixed Veggies, thawed
1 Can Cream of Mushroom Soup
1 Cup Swiss Cheese, shredded
1 Cup Sour Cream
1(6)oz. Can French-Fried Onions

Salt and Pepper to taste

Set aside 1/4 cup of the cheese and 1/4 cup of the onions. Combine the vegs, soup, 3/4 cup of cheese, sour cream and remaining onion in a medium bowl. Pour into a sprayed 2 quart casserole dish. Bake for 30 minutes on 350 and then sprinkle on the rest of the onion and cheese and let bake until cheese melts.

COOKED CHICKEN TO USE IN CHICKEN RECIPES

2 Chicken Breasts, bone in and with skin
2 Teaspoons Olive Oil
Salt to taste
Pepper to taste


Place chicken in a sprayed 13 x 9 pan or a smaller one. Rub the olive oil all over the chicken and then sprinkle on the salt and pepper. Bake on 350 for 45 minutes or until done. Then let cool and chop or slice it for recipes. Store in ziplock bags and freeze.
Will make 2  cups or more of chicken.

MEXICAN PORK CHOPS

6 Pork Chops
1 Teaspoon Salt
3/4 Cup rice, uncooked
1 Pack Taco Seasoning Mix

1 (8)oz. Can Tomato Sauce
11/2 Cups Water
11/4 Cups Monterey Jack Cheese, shredded
1 Green Pepper, chopped medium
Brown the pork chops and then put them ina 13 x9 sprayed baking dish or pan. Season with a small amount of salt. Sprinkle the rice around them. Combine the taco seasoning, tomato sauce and water. Pour over chops and rice, next add the pepper around all of this and then cover tightly with foil and bake for 1 hour on 350. Remove from the oven and add the cheese, recover this and then put back in and let bake for 10 more minutes.

EASY CHICKEN PARMIGIANA

4 Boneless Chicken Breasts
1/2 Cup Italian Seasoned Breadcrumbs
1/2 Cup Parmesan Cheese, grated
1 Large Egg, lightly beaten
2 Tablespoons Butter
1(14)oz. Jar Spaghetti Sauce
1 Cup Mozzarella Cheese, shredded

Place each piece of chicken between two sheets of wax paper or plastic wrap and flatten with a rolling pin or meat mallet. Combine bread crumbs and cheese. Dip chicken in beaten egg and then dredge in the breadcrumb mixture. Melt butter in a large skillet and add the chicken and brown on each side on medium heat. Put the chicken in a 13 x 9 sprayed pan. Pour the spaghetti sauce over it and then add the mozzarella cheese, cover, and bake for on 350 for 30 minutes or until done.

STEF.FRIENDS FROG EYE SALAD

1 Large Can Crushed Pineapple not drained
1 Large Box Instant Coconut Pie Filling
1 Large Box Instant Vanilla Pie Filling
1/2 Cup Acini De Pepe (found in the macaroni section at Kroger), cook briefly to al dente. Cooks Fast
1 Bowl Cool Whip
2 Small Cans or 1 Large Can Mandarin Oranges(drained)
1/2 Cup Shredded Coconut
1/2 Bag Miniature Marshmallows

Mix all ings. together and cover and let ref. for 5 hours. Best is let set overnight. This is a sweet dessert salad.

NIBBSY SPREAD

1 (4)Oz. Cream Cheese, softened
1 Tablespoon Mayonnaise
1 Tablespoon Cream
2 Tablespoons Sweet Pickle Relish

1 Tablespoon Onion, finely chopped
1 Teaspoon Horseradish
3 Drops Tabasco Sauce
1 Pinch Garlic Salt

Beat cream cheese, mayo and cram until this is cramy. Add remaining ings. and blend thouroughly. Cover and chill to blend the flavors.