Peach Cobbler Dump Cake
2 (16oz) cans peaches in heavy syrup
1 box yellow cake mix
2 sticks butter (real butter taste best)
1/2 teaspoon cinnamon
Preheat oven to 375
Empty peaches in to 9x13 pan. Cut peaches in to smaller pieces and spread evenly in pan. Sprinkle with cinnamon. Cover with dry cake mix and press down firmly. Cut butter in to small pieces and place on top of cake mix evenly. You can top with nuts if desired. Bake for 45min
Hoppin John Soup
1 pound sausage
1 small onion
1 can black eyed peas
3 bay leaves
1/4 cup grated carrots
2oz pimentos
1 cup minute rice
Brown sausage with onion. Drain. In large pot add black-eye peas, bay leaves, grated carrots, pimentos, sausage onion mixture salt and pepper cover with water and cook 25-30 min till peas are tender. Remove from heat And add minute rice cover and let set at least 10 minutes. Serve with cornbread and top with cheese.
Wendy's Chili
Puppy Chow
9 cups rice cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Store in airtight container.
Ramen Pizza
2 packages ramen noodles
1 cup tomato sauce
1 cup grated mozzarella
Separate the ramen noodle blocks into 2 thin ramen squares each (4 thin ramen squares total). Pour 1/4 cup of tomato sauce on each ramen square and top with 1/4 cup mozzarella and bake about 10 minutes at 400 degrees
Other pizza toppings may be added
Creamy Grape Salad
2 lbs seedless green grapes
2 lbs seedless red grapes
1 (8 oz) package cream cheese, softened
1 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract
3 Tablespoons brown sugar
3 Tablespoons chopped pecans
In a large mixing bowl, beat together the cream cheese and sour cream until smooth. Add sugar and vanilla until blended. Fold in grapes making sure all grapes are coated Refrigerate until serving. Top with brown sugar and pecans before serving.
No Potato Salad
4 eggs hard boiled & chopped
2 bags (1 lb each) frozen cauliflower florets
1 bag (10 oz) frozen peas & carrots
1 3/4 cups reduced-fat mayonnaise or salad dressing
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon cider vinegar
1 teaspoon yellow mustard
1 cup chopped celery
2/3 cup chopped onion
In large microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled. In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside. Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs. Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. Refrigerate at least 1 hour or until well chilled before serving.
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