Cheese Crunchie

1.5 cups of flour
2 eggs
1t. salt
1 cup milk
6 slices of kraft cheese singles
2 cups crushed so very fine crackers... like breadcrumb consistency
miracle whip or real mayo...but the original is Miracle Whip
6 slices of white bread

1. Heat your deep fryer 350
2. Mix eggs, flour, salt, milk together and set aside
3. In a bowl pour cracker crumbs
4. Take 2 slices of bread spread Miracle Whip, then top with 2 slices of cheese then another miracle whipped slice of bread then form together as if your making a sammy, cut the crusts off then slice at a diagonal to make 2 triangles... do that 2 more time.
5. Take your 6 triangle sammies and dip in batter, then in cracker crumbs then dip in fryer.
6. Fry until brown on both sides.
7. Remove from fryer and drain on paper towels.
8. Enjoy!

Chicken Cordon Bleu with Hollandaise Sauce

4 chicken breasts pounded out
4 pieces of baby swiss
4 slices of ham
1 box Oven Fry for chicken or Shake n Bake
2 eggs
1 package of Knorrs Hollandaise Sauce prepared as directions say on back of package
8 toothpicks

1. Preheat oven 375
2. In a dish dump Oven fry or Shake N Bake into it
3. In another dish beat 2 eggs with 1T milk
4. Okay so here's the assembly line process
5. Take a piece of chicken and lay flat, place a piece of ham over top, then a piece of cheese.
6. Roll the filling up like a burrito to the BEST you can, it wont be perfect so don't kill yourself to totally enclose it.
7. Then secure the seam with toothpicks to hold it shut
8. Dip in egg then roll and dip in coating
9. Place on a cookie sheet and finish the other 3 up.
10. Place in oven and bake 40 minutes depending on size of chicken.
11. Prepare your hollandaise sauce and set aside
12. Once chicken is done let rest with a piece of tin foil draped over top for 5 minutes so juices can go back into meat.
13. Remove toothpicks and slice up and serve with a drizzle of hollandaise sauce over top. Yummo!

French Onion Cream Cheese Dip

1 8 ounce brick of cream cheese softened
1 onion diced
5T. butter
1t. salt

1. In a medium high pan add in butter, onions and salt.
2. Once onions are translucent about 5 minutes it takes then crank heat to very low and cover with tinfoil.
3. Stirring occasionally let cook until brown and super soft, can take around an hour. We are carmelizing onions.
4. Once browned and super sweet take off heat remove tinfoil and let rest.
5. In a mixing bowl or handheld mixer add in cream cheese and whip, then add in onions.
6. Once incorporated let rest in fridge until ready to serve.

Bacon and Ranch Cream Cheese Dip

1 ounce brick of cream cheese softened
1T. dry ranch mix
1/2 cup of cheddar cheese shredded
1/4 cup bacon cooked and crispened and broken into bits

1. Using a mixer or handheld mixer, whip cream cheese and add in ranch dry seasoning for 1 minute at least.
2. Add in cheddar cheese and bacon. Mix for 30 seconds.
3. Place in bowl and refridgerate for a couple hours to let seasonings meld.
4. Serve

Salsa n Queso Cream Cheese Dip

8 ounces of cream cheese softened
1 cup shredded cheddar cheese
1/2 cup salsa
1t. taco seasoning


In a mixer or using a hand held mixer

1. Add cream cheese, shredded cheese and whip it with taco seasoning
2. Then add in salsa and blend well.
3. Then put in bowl and serve or refridgerate.

Double Meat and Dont Hold the Cheese Pizza Rolls

1 cup of sliced pepperonis diced
1 cup crumbled browned sausage
2 cups mozerella cheese
1/2t. oregano
1/2t. garlic powder
1/2t. onion powder
1 onion diced and sauteed in 4T. butter and a sprinkle of salt until brown and soft and carmelized
1 cup mushrooms diced and sauteed with onions
2 cups marinara, just enough to make it wet but not soggy
1 pack of eggrolls
2 eggs mixed with 2T. water for an eggwash
1/2 cup parmesean cheese

Preheat fryer 350

1. In a bowl add the pepperoni, sausage, cheeses, oregano, garlic and onion powder, onions and mushrooms sauteed and marinara sauce add a little at time with marinara, really need it to not be soupy.
2. Lay one eggroll wrapper down and eggwash all around the edges, lay in a diamond shape for easy roll up, put in 2-3T of mix in the middle.
3. Pull up the bottom point and tuck under the mix, then tuck each edge in and roll up tight to enclose the pizza mix.
4. Keep filling until all are done.
5. Place in fryer 1 to 2 at a time and fry until golden brown.
6. Serve as a hor deurve or as a football snack!

**TRICK** To make small ones just buy smaller wrappers such as wonton and make as small eggrolls.

Bacon Ranch Macaroni Salad

4 pieces of bacon cooked until crisp and broken into bits
2 cups of dry seashell pasta cooked until al dente, drained and cooled
1/4 cup frozen thawed peas
1 carrot shredded
1 green onion chopped
1/2 cup shredded cheese
1 small tomato diced
1 cup mayo
2T. dry hidden ranch seasoning...if too strong just add more mayo to offset the taste and make it smoother to palate

1. In a small bowl mix ranch and mayo set aside
2. Mix pasta, bacon , peas. carrot, green onion, cheese and diced tomatoes together.
3. Mix in ranch mayo. Refridgerate for at least a half hour to overnight and let flavors meld.
4. If pasta gets to stiff just add some more mayo, pasta is like a sponge and will soak up anything with moisture.

HomeMade Mashed Potatoes

8 russet potatoes peeled and diced
4T. butter
1/4 cup milk
1t. salt
1t. pepper

1. On medium high heat fill a pot of water to cover diced potatoes and cook until a fork pokes through the middle of a potato without force.
2. Drain potatoes and put in a large mixing bowl
3. With a potatomasher, smash potatoes
4. Add in butter and milt along with salt and pepper mash a bit more to incorporate
5. Serve

Egg Salad Licious!

6 eggs hard boiled
2T. mustard
4T. Miracle Whip
T. mayo
1/2t salt
1/2t. pepper
1/8t. garlic powder
1T. chopped dill pickles
1t. minced onions

1. Chop and dice eggs and put in bowl
2. Add in mustard, miracle whip, salt pepper, garlic powder and mix
3. Add in pickles and onions
4. Let set or serve!

Chicken Pot Biscuits

1 can of biscuits  ( any kind, I prefer butter and flaky )
4potatoes peeled and diced
4 carrots peeled and diced
1/2 onion diced
2 stalks celery dicd
1 cup frozen peas
1 pound chicken
1.5 quarts chicken stock
1 cup water
2packs chicken gravy

Preheat oven 350

1. In a large pot add in the celery, carrots, onions, water and broth.
2. Cook to simmer and go on low. Then add the raw chcicken and poach for 30 minutes.
3. Remove chicken and set aside, then add the potatoes to the pot.
4. Shred chicken up in a bowl and add the frozen peas with the chicken.
5. Once potatoes are tender then strain off all veggies and add to the bowl with chicken and peas.
6. Bring sauce to medium heat..
7. In a bowl mix 1 cup cold water and 2 packs of gravy together and then add to hot broth and stir until it thickens slightly. Want it a little loose compared to gravy.
8. Grease a casserole pan.
9. Add the bowl of veggies and chicken to the gravy...mix well and add it into the casserole pan. Top with biscuits and bake uncovered for up to 30 minutes or until biscuits are brown.

Flaffles

4 frozen waffles
3 eggs
4T. milk
1t. brown sugar
1t. cinnamon
2T. butter or margarine
1tsp. vanilla extract
1. Preheat pan on medium and add butter
2. Tasy waffles on medium in toaster
3. Mix vanilla,eggs, milk, cinnamon and brown sugar up
4. After waffles are defrosted in toaster, dip in egg mix and place in fry pan.
5. After brown on both sides enjoy with syrup or my familys' favorite peanut butter and honey.