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.