RANCH PIZZA

Pizza Crust, store bought or made
1 Cup Ranch Dressing
2 Cups Cooked Chicken, chopped
2 Cups Mozzarella Cheese
1 Cup Cheddar Cheese
4 Pieces Bacon, cooked and crumbled

Preheat oven to 400 degrees.
Bake pizza crust for 10 minutes. Remove from oven.
In a skillet over medium heat cook bacon until crisp. Remove and drain on paper towels.Top your baked pizza crust with the ranch dressing, chicken, and cheese. Bake for 25-30 minutes or until cheese is golden brown. Top with crumbled bacon.

GOOD OLE' COUNTRY MEATBALLS

1 Lb. Ground Chuck
1/2 Cup Oats
3/4 Cup Milk
2 Tablespoons Very Finly Minced Onion
1 Teaspoon Salt
Ground Black Pepper, to taste

COATING FOR MEATBALLS:
1 Cup Flour
Canola Oil

SAUCE FOR MEATBALLS:
1 Cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons Onion

Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes.

MEMPHIS COLESLAW

1 Cup Mayonnaise 1/8 Cup Sugar
1/8 Cup Dijon Mustard
1/4 Cup Apple Cider Vinegar
1/2 Tablespoon Celery Seeds
1/2 Teaspoon Salt 
1/4 Teaspoon Pepper
1(10oz.) Bag Coleslaw Mix
2 Tablespoons Finely Diced Green Pepper
1 Tablespoon Grated Onion

Stir together first 7 ingredients in a large bowl; add coleslaw mix and remaining ingredients, tossing gently. Cover and chill 2-3 hours.

Strawberry Delight

Ingredients:

• 2 1/4 Cups Graham Cracker Crumbs 6 Tablespoons Sugar
• 10 Tablespoons Butter, melted
• 1 Box (8oz.) Cream Cheese, softened
• 1 Cup Powdered Sugar
• 2 Bowls Cool Whip (one 16oz. and one 8oz.) divided
• 1 Pack (3oz) Strawberry Gelatin
• 1/2 Cup Boiling Water
• 1 Cup (8oz.) Strawberry Yogurt

Topping:

• 2 Tablespoons Graham Cracker Crumbs
• 11/2 Teaspoons Sugar
• 1-1/2 Teaspoons Butter, melted

Directions:
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 13x9" pan. Refrigerate for 15 min. Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust. Ref. for 15 minutes. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over the cream cheese layer. Ref. for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and let ref. overnight. Just before serving, combine topping ings. and sprinkle on top.

CHOCOLATE CHIP COOKIE PIE

1 Unbaked 9 in. Pie Crusts(I use frozen,Kroger or Walmart Brand)
2 Large Eggs 
1/2 Cup Flour
1/2 Cup White Granulated Sugar 
1/2 Cup Packed Brown Sugar 
3/4 Cup Real Butter, softened (1 1/2 sticks)
1 Cup Semi-sweet Chocolate Chips 
1 Cup Chopped Pecans 
Vanilla ice cream, or Cool Whip for serving on top of each piece.

Preheat oven to 325° F. Beat eggs in a large mixing bowl on high until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 66 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve lukewarm. Put vanilla ice cream or cool whip on top.

NO-BAKE MISSISSIPPI MUD ICE CREAM PIE

1 (15 oz) Package of Oreo's    1/2 Cup Marg. or Butter, melted
1(12oz.) Container Fudge Ice Cream Topping(Hot Fudge)
1/2 Gallon Vanilla Ice Cream
2 Cups Nuts, chopped
1(16oz.) Whipped Cream
Crushed Oreos to sprinkle on top

Crush the package of Oreo's and mix with melted margarine. Press into 9x13" cake pan or 2 pie pans. Best to use a glass pan for this. Soften ice cream at room temperature for about 30-35 minutes. Spread onto the Oreo crust. Freeze for 2 hours. Pour warm fudge topping over ice cream. Freeze until well chilled (freeze it for about 6-8 hours to make sure that it is set up). Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.

NO BAKE STRAWBERRY DESSERT

2 Pounds Fresh Strawberries, washed
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped

Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries