Orange Cake

Orange Cake
1 orange cake mix
1 small pkg. orange Jell-O
3/4 cup water
4 eggs
Glaze:
1/2 cup (6 oz.) frozen orange juice
1 cup sugar
Preheat oven to 350 F. Mix all ingredients. Bake in a tube pan for 45 minutes. Combine orange juice and sugar in a saucepan, and bring to a boil. Remove from heat and cool 5 minutes. Pour juice over cake in the pan. Let set 1 hour before removing from cake pan.

John Wayne Casserole II

John Wayne Casserole II
1 (10-count) can biscuits
1 lb. ground beef
1 medium onion, chopped
1 packet taco seasoning
1 (16-oz.) carton sour cream
2 to 3 Tbsp. jalapeno peppers, chopped
2 tomatoes, diced (or 1 jar of salsa)
2 cups shredded Cheddar cheese
Flatten biscuits and place in a buttered 9-by-13-inch glass baking dish. Bake at 350 degrees until light brown. Brown beef and onions; drain and add taco seasoning. Spread meat mixture on top of the biscuits. Spread sour cream on top of the meat. Layer tomatoes and peppers. Sprinkle cheese on top. Bake at 350 degrees until cheese has melted and biscuits are done.

Mayonnaise Chicken

Mayonnaise Chicken
1 cup mayonnaise
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt
freshly ground black pepper to taste
1 whole chicken, cut into 6 pieces
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).  Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.  Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.

Stuffed Peppers

Stuffed Peppers
1 pound mild pork sausage
1 (8 ounce) package Neufchatel cheese, cubed
15 fresh jalapeno peppers, halved lengthwise and seeded
1/4 cup grated Parmesan cheese
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.  Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.   Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.  Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

Parmesan Tilapia

Parmesan Tilapia
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.  In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.  Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Hamburger Corn Soup

Hamburger Corn Soup
1 pound ground beef
1 large onion
2 (15.25 ounce) cans sweet corn, undrained
2 (15 ounce) cans sweet cream-style corn
3 potatoes, peeled and cubed
2 teaspoons dried parsley
water, as needed
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
Heat a large skillet over medium-high heat; cook and stir beef and onion until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Add sweet corn, cream-style corn, potatoes, and parsley. Pour enough water into the slow cooker to fill completely.  Cover and cook corn mixture in slow cook on Low until potatoes are very tender, about 6 hours. Season with salt and pepper.

Cheesy Tomato Casserole

Cheesy Tomato Casserole
1 (35 ounce) can whole tomatoes, drained and chopped
1/2 cup round buttery cracker crumbs (about 15 crackers)
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1 tablespoon butter, melted
1/2 small onion, finely chopped
1 large egg, well beaten
1/2 teaspoon salt
1/4 teaspoon paprika
Stir together all ingredients. Spoon mixture into a lightly greased 8-inch square baking dish.
Bake at 325 degrees F for 30 minutes or until golden.

Two-Minute Fudge

Two-Minute Fudge
1 (12-oz.) pkg. creme drop candy
1 cup peanut butter, crunchy or smooth
2 Tbsp. milk
Microwave candy in a glass bowl for 1 minute on high. Add peanut butter and milk. Stir and microwave for 1 minute. Pour into an 8-by-8-inch dish. Let cool before cutting to serve.

Tamale Balls

Tamale Balls
1 lb. lean ground beef or ground venison
1 lb. hot pork sausage
2 Tbsp. cumin
2 tsp. salt
1 1/2 cups yellow corn meal
1 cup V-8 juice
1/2 cup flour
Gravy:
2 1/2 cups V-8 juice
1 (8-oz.) can tomato juice
2 cups water
2 Tbsp. chili powder
2 tsp. salt
2 Tbsp. cumin
4 cloves garlic, minced
2 Tbsp. chili powder
1 to 1 1/2 tsp. cayenne pepper
Combine ingredients for tamale balls. Roll into balls using about 1 tablespoon of mixture per ball and put into a large baking pan. Combine gravy ingredients and pour over tamale balls. Cover with foil and bake at 350 F for 1 hour.

Gringo Posole

Gringo Posole
1 cup water, or more as needed to cover
1 tablespoon vegetable oil, or as needed
1/2 pound pork stew meat, cut into 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 cubes beef bouillon
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (15.5 ounce) can white hominy, undrained
1 (15.5 ounce) can yellow hominy, undrained
1 tablespoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground black pepper
Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours.  Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.

Honey Bun Cake

Honey Bun Cake
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).  Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.  To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.