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.

Chile Cheese Corn

Chile Cheese Corn
1 (8oz) package cream cheese, cubed
2 Tbsp butter
4 cups fresh or frozen corn, thawed
1 (4oz) can chopped green chilies
1/4 cup milk
1/4 tsp garlic salt
1/8 tsp cayenne pepper
In a large skillet, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes, until smooth. Stir in the remaining ingredients. Cook for 5 minutes, until heated through.