Beef Tomato Noodle Skillet

Beef Tomato Noodle Skillet
1 package of Ramen Noodles crunched up
2 cans of tomatoes
1 can of corn (not creamed)
1 lb ground beef
Brown the beef and drain. Add the tomatoes, corn, and noodles. Make sure to add the seasoning package to the meal. Bring to boil. Cover, stirring occasionally. Bring the meal to a boil until most of the tomato sauce is evaporated and the noodles are soft.

Hidden Valley Ranch Dressing Mix

Hidden Valley Ranch Dressing Mix 
15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
Dump all ingredients into a blender or food processor and blend until completely powdered.
To Use: combine 1 Tbsp. dry mix, 1 cup of may & 1 cup of buttermilk.

Crock Pot Stuffed Sweet Pepper Soup

Crock Pot Stuffed Sweet Pepper Soup
Olive Oil - 2 Tablespoons
Ground Beef - 2 Pounds
Yellow Onion, Diced - 1 Medium
Salt - 2 Teaspoons
Black Pepper - 1 Teaspoon
Mixed Bell Peppers, Chopped - 3-4 Large
Brown Sugar - 3 Tablespoons
Tomato Sauce - 15 Ounces
Diced Tomatoes - 28 Ounces
Beef Broth - 32 Ounces
Rice--Cooked Per Package Intructions - 2 Cups (Raw)
In a large skillet heat the olive oil over medium heat. Add the onion and sweat for 4-5 minutes or until it's soft.  Add the beef, salt and pepper and cook until the meat is no longer pink. Drain fat.  Pour the cooked meat mixture into a crock pot.  Add all the rest of the ingredients, except the rice.  Cover and cook on low for  6-8 hours or 3-4 hours on high. Add cooked rice to the crock pot and cook on high for 15-20 minutes just to heat rice and serve!

Chicken Tamale Casserole

Chicken Tamale Casserole
Cooking Spray
Preshredded 4 Cheese Mexican Blend Cheese, Divided - 2 1/4 Cup
Milk - 1/3 Cup
Large Egg - 1
Ground Cumin - 1 Teaspoon
Cream Style Corn - 1 (14.75 Ounce) Can
Corn Muffin Mix (I Used Jiffy) - 1 (8.5 Ounce) Box
Chopped Green Chiles - 1 (4 Ounce) Can
Red Enchilada Sauce-I Used Mild - 1 (10 Ounce ) Can
Shredded, Cooked Chicken - 2 -3 Cups
Green Onions, Thinly Sliced - 1/4 Cup
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.  Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.   Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;

Crab and Shrimp Casserole

Crab and Shrimp Casserole
1 lb lump crab meat
1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
1 package Pepperidge Farm Herb Stuffing
1 1/2 cups mayonnaise
1 large onion, chopped
1 cup celery, finely chopped
1 bell pepper, chopped
1 jar (4oz) pimento, sliced
1 Tbs Worcestershire sauce
Dash of cayenne
chopped green onion
chopped red pepper
lemon pepper
Preheat oven to 220.  Mix all ingredients together.  Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

California Pasta Salad

California Pasta Salad
1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.  In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CUCUMBER FIRE SALAD

CUCUMBER FIRE SALAD
1 medium to large cucumber
1/4 cup olive oil
1/4 cup crushed red pepper flakes
1/4 tsp salt
1/8 tsp sugar
1 tbsp roasted sesame seeds
salt, pepper, and crushed red pepper flakes for serving
Wash and trim off the ends of the cucumber. Slice the cucumber as thin as you can.  In a large bowl that can be covered, whisk together the olive oil, crushed red pepper flakes, salt and sugar. Add sliced cucumbers to the bowl. Toss to make sure all the cucumbers are lightly coated. Refrigerate for 1-2 hours before serving.  Serve with extra salt, pepper and crushed red pepper flakes at the table.

FORGOTTEN ONCE JAMBALAYA

FORGOTTEN ONCE JAMBALAYA
1 lbs boneless chicken breasts or boneless thighs
1 lbs smoked sausage, cut to ¼-inch rounds
1 10-oz can Rotel tomatoes with chiles, undrained
1 14-oz can chicken stock
1 6-oz can tomato paste
1 onion, diced
1 green bell pepper, diced
3 celery ribs, chopped
5 garlic cloves
3 tsp parsley flakes
2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp hot sauce
1 cup instant rice, uncooked *
1 lbs shrimp (optional)
green onion for garnish
Place the chicken in the bottom of the crock pot along with the sausage.  Combine the tomatoes, broth, tomato paste and the seasonings in a small mixing bowl.  Add diced vegetables to the crock pot then top with the tomato mixture.  Set your cook time. I cooked mine for 8 hours using frozen boneless chicken breasts.  You can use thawed chicken breasts/thighs and cook for 4-6 hours on “high.”  Once the crock pot has finished, use forks and shred the chicken in the pot.  Adjust the flavoring and add the hot sauce.   Cook one cup of white rice separately.  When the cooking time is done, fold the cooked rice into the crock pot. After the rice is added, with 30-minutes of cooking time remaining, this is the point you would add thawed shrimp to the crock pot.

AWESOME SAUCE

AWESOME SAUCE
1/2 Cup Soy Sauce
1/8 Cup Sesame Oil
1/4 Cup Brown Sugar
1/2 teaspoon Granulated Garlic
1/4 teaspoon Onion Powder
1/8 teaspoon Red Chili Powder
Sesame Seeds
Parsley
Mix together the first six ingredients using a small Blender Bottle [or you could use your hand blender] while your noodles are cooking. Drain the noodles and add sauce to taste. (Do not use all of this on one sleeve of noodles. This recipe makes enough for several packets of ramen noodles.) Sprinkle your noodles with Sesame Seeds and a little parsley. Keep the rest of the sauce in the fridge.

Fritos Hot Bean Dip

Fritos Hot Bean Dip
1 (15 ounce) can pinto beans, drained
4 canned jalapeno slices, plus
1 tablespoon jalapeno juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine everything in a bowl and blend well.  Refrigerate for at least an hour.

Cracker Barrel Hash Brown Casserole

Cracker Barrel Hash Brown Casserole
2 lbs frozen southern style hash brown potatoes
salt
2 cups sour cream
1 10 1/2 ounce can cream of chicken soup
1/2 cup butter or margarine
1/2 cup chopped onions
2 cups grated cheddar cheese
Place potatoes in greased 9 x 13-inch pan.  Season with salt and pepper.  In bowl, combine onions, sour cream, and cream of chicken soup.  Pour soup mixture over potatoes.  Sprinkle with cheddar cheese and melted butter.  Bake in 350°F oven for 45 minutes or until cheese is melted.

Corn Fritters

Corn Fritters
1 can corn, drained
3 eggs
¼ cup flour
1 tsp sugar
1 Tbsp. melted butter
¼ cup butter and oil for frying
Beat eggs together in a bowl, then add corn, flour, and melted butter, and stir to combine. Add equal amounts of butter and oil to frying pan on medium-high heat. Drop fritters a few at a time into pan and fry until golden on both sides.

Tortilla Soup

Tortilla Soup
1 Tbsp olive oil
4 garlic cloves, minced
1 Tsp chili powder
2 Cans diced tomatoes in juice (14 1/2 ounces each)
2 Cans black beans, rinsed and drained (15 ounces each)
1 Can reduced sodium chicken broth (14 1/2 ounces)
1 pkg frozen corn kernels (10 ounces)
Coarse salt and ground pepper
1 Cup crushed tortilla chips, plus more for serving (optional)
1 Tbsp fresh lime juice, plus lime wedges for serving
**Optional** 2 c. Cooked Chicken, Cut up
Heat the oil over medium heat in a large saucepan, add garlic and chili powder, cook 1 minute. Add undrained tomatoes, broth, beans corn and 1 cup of water. If adding chicken, add the cooked, diced chicken.  Bring the soup to a boil, then reduce the heat and simmer. Add the tortilla chips and continue to cook until they are softened. Add lime juice, then salt and pepper to your taste preference.

Simple Corn Chowder

Simple Corn Chowder
1 small onion, minced
1 yellow bell pepper, diced
2 medium stalks celery, diced
about 4 cups corn kernels - either fresh, frozen, or canned
2 1/2 cups 1% milk
2 slices bacon (or more if you really feel like it - you could do a slice per serving.  this recipe probably makes 4 to 6 servings depending on how big you make them)
1 1/2 cups sharp cheddar cheese, shredded
sea salt and fresh ground pepper
In a blend, blend half of the corn and 1 cup of the milk until smooth.  Set aside.  In the bottom of a large dutch oven, cook the bacon until crispy.  Remove and set aside.  Add the diced onion, pepper and celery.  Add a bit of salt.   Cook over medium-low heat until the onions are translucent and the veggies are all soft.   Add the rest of the corn and cook for another couple of minutes.  Add the blended corn mixture and the rest of the milk.  Slowly stir in the shredded cheese until all combined.  Taste and add salt and pepper to your taste.

Hot Sweet Pickles

Hot Sweet Pickles
1 gallon sliced dill pickles
5 lbs sugar
1/8 cup crushed red pepper
Drain juice from pickles. Layer pickles, sugar, and red pepper until all of the ingredients are in the jar. Shake. Leave at room temperature for two weeks. Shake the jar daily.

Dinner in a Pepper

Dinner in a Pepper
8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt. In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.

Chicken Crescent Casserole

Chicken Crescent Casserole
3 cups cubed cooked chicken breast
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) can water chestnuts, drained and slivered
2/3 cup mayonnaise
1 (4.5 ounce) can sliced mushrooms, drained
1/2 cup sour cream
1 (8 ounce) package refrigerated crescent rolls
2 tablespoons melted butter
2/3 cup shredded Swiss cheese
1/4 cup slivered almonds, or to taste (optional)
Preheat oven to 350 degrees.  Combine chicken, cream of chicken soup, water chestnuts, mayonnaise, mushrooms, and sour cream in a large saucepan over medium heat; cook and stir until bubbling, about 10 minutes.  Pour chicken mixture into a 9x13-inch baking dish. Spread crescent roll dough over chicken mixture, covering the whole surface and sealing the seams together; brush with butter. Sprinkle Swiss cheese over butter layer and top with almonds.  Bake in the preheated oven until crescent rolls are lightly browned and cheese is melted, 20 to 25 minutes.

Salsa Chicken

Salsa Chicken
6 skinless, boneless chicken breast halves
salt and ground black pepper to taste
2 tablespoons olive oil
1 (15 ounce) jar mild picante salsa
1 (14 ounce) can chicken broth
Season chicken breasts all over with salt and black pepper.  Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F.

Honey Balsamic Chicken

Honey Balsamic Chicken
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup honey
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste
Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.  Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.  Preheat oven to 375 degrees F.  Pour chicken and marinade into a baking dish.  Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.

Spicy Chicken Soup

Spicy Chicken Soup
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.  In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

White Chicken Chili

White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne.  Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.  Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Chicken & Hominy Soup

Chicken & Hominy Soup
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon paprika
1 (49.5 fluid ounce) can chicken broth
1 (29 ounce) can hominy, undrained
4 cooked skinless, boneless chicken thighs, chopped
1 (14.5 ounce) can diced tomatoes in juice
1 (14.5 ounce) can water
6 green onions, sliced
1 lime, juiced, or to taste
1 dash hot sauce, or to taste
1 cup chopped fresh cilantro
Heat oil in a large pot over medium heat; stir cumin and paprika into hot oil until fragrant, about 1 minute. Add broth, hominy, chicken, diced tomatoes and juice, water, green onions, lime juice, and hot sauce to seasoned oil; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes. Garnish soup with cilantro just before serving.

Hot & Sour Chicken Soup

Hot & Sour Chicken Soup
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.  Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.  Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

PHILLY CHEESE STEAK DIP

PHILLY CHEESE STEAK DIP
1½ cups grilled and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese
Saute onion and green pepper in olive oil over medium heat. Set aside.  In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes.  Serve with chips or toasted baguettes.

Greek Chicken Salad Sandwich

Greek Chicken Salad Sandwich
4 boneless, skinless, chicken breast
1 cup Greek yogurt, plain
4 cloves garlic, minced
1 tablespoon olive oil
1/2 lemon, zested, juiced
1/2 tablespoon creole seasoning
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon oregano, crushed, dried
For the Salad Dressing:
1 cup mayonnaise
1 cup Greek yogurt, plain
1 cup feta cheese, crumbled
1/2 cup red onion, minced
1 cucumber, seeded, grated
1/2 lemon, zested, juiced
1 1/2 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon oregano, crushed, dried
pinch of crushed red pepper
tomato to garnish
lettuce to garnish
toasted ciabatta bread
Rinse chicken, pat dry, place in bowl.  Mix seasoning blend together and top chicken with seasonings and remaining ingredients.  Mix well and marinate at least 4 hours or overnight if desired.  Preheat oven to 400 degrees.  Place chicken on a baking pan and bake for 30-40 minutes are until the temperature reaches 165-F on an instant read thermometer.  Remove chicken from oven and allow to cool.  Chop chicken into pieces and place in a food processor to ground.  Add chicken and all remaining ingredients to a bowl and mix well.  Serve on toasted with sliced tomato and lettuce.

BBQ Chicken Dip

BBQ Chicken Dip
3 grilled chicken breast, chopped finely
1 1/2 cup sharp cheese, grated
1 1/2 cup monterey jack cheese, grated
1 cup cream cheese, room temperature
1 cup BBQ sauce
1 cup pickled jalapenos, chopped
green onions to garnish
Preheat oven to 350 degrees.  Grind chicken in a food processor or blender.  Add chicken to large bowl, mix in remaining ingredients.  Reserve a little cheese for the top if desired.  Bake for 20 minutes.  Add more cheese, garnish with green onions and bake 5 minutes more.  Serve with crackers, chips, and or toasted bread.

Broccoli Salad

Broccoli Salad
2 bunches fresh broccoli
1 small onion, chopped
1 lb. bacon, cut in pieces and cooked
1/4 cup pecans, chopped
1 cup mayonnaise
1/2 cup sugar
1 to 1 1/2 Tbsp. apple cider vinegar
Cut broccoli crowns from stalks. Combine onion, cooked bacon pieces, pecans, mayonnaise, sugar and vinegar; stir well. Pour dressing over broccoli crowns just before serving.

Sweet Ham & Swiss Sliders

Sweet Ham & Swiss Sliders
24 Rolls
24 Slices of Black Forest Ham
24 Slices of Swiss Cheese
Sauce
1 Cube Butter, melted
1/4 cup Brown Sugar
2 TBLS Dijon Mustard
1 TBSP Worcestershire Sauce
1 TBSP. (or less) Poppy Seeds
1 tsp. Onion Powder
Preheat oven to 350. Cut rolls in half and fill with ham and cheese. Place on cookie sheet. Mix together sauce and brush over rolls. Cover with foil. Bake @ 350 for 10 minutes, then remove foil and cook for 10 minutes more.

Taquito-lada Casserole {Taquito Enchiladas}

Taquito-lada Casserole {Taquito Enchiladas}
1 (22.5oz) box frozen Jose Ole Taquitos (any flavor)
1 (10oz) can enchilada sauce
1 1/2 cups shredded pepper jack cheese
Toppings - lettuce, tomatoes, green onions, olives and sour cream
Preheat oven to 425 degrees. Lightly spray a 9x13-inch pan with cooking spray.  Place frozen taquitos in a single layer in prepared pan. Top with enchilada sauce.  Bake for 20 minutes. Remove from oven and top with shredded cheese. Bake for an additional 5 minutes, until cheese is melted.  Top with lettuce, tomatoes, green onions, olives and sour cream, if desired.

Salsa Verde Chicken and Rice Bake

Salsa Verde Chicken and Rice Bake
2 cups white instant rice, uncooked
2 cups water
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese, divided
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 cup salsa verde, divided
Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray. In a medium sauce pan, bring water to a boil. Add instant rice, cover. Remove from heat at let stand 5 minutes, until water is absorbed.  In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and 1/2 cup salsa verde.  Mix tighter chopped chicken, rice, 1 cup cheese and sour cream sauce. Pour into prepared 9x13-inch pan. Top with remaining cheese and salsa verde.  Bake 20-25 minutes and then broil for a few minutes to brown the cheese, if desired.

Aloha Punch

Aloha Punch
1 Large Can of Pineapple Juice
7 Cups of Fruit Punch
1 Liter of Gingerale
1 Container Orange Sherbet Ice Cream
Mix all ingredients in punch bowl.  Serve slushy.

Corn Chip Salad

Corn Chip Salad
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1⁄2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips
Mix first 5 ingredients and chill. Stir in corn chips just before serving.