Chuckwagon Beef and Bean Skillet

Chuckwagon Beef and Bean Skillet

2 cups dry elbow macaroni, uncooked
1 pound ground round beef
1 can (15.5 oz each) Manwich Original Sloppy Joe Sauce
1 can (15 oz each) Pork and Beans
1-1/2 cups frozen whole kernel corn
1 can (4 oz each) diced green chilies, undrained
1 cup shredded Colby Jack cheese

Cook macaroni according to package directions, omitting salt.
Meanwhile, cook beef in 12-inch skillet over medium-high heat until
crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining
ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot
and bubbly, stirring occasionally.

When macaroni is cooked, stir into beef mixture. Top with cheese; cover
and let stand 3 minutes or until cheese is melted

Pot Pizza

Pot Pizza

1 lb. sausage
1 pkg. egg yolk noodles (may substitute
spaghetti noodles)
2 cans Ragu pizza sauce
1 can mushrooms
1(12oz) pkg.
shredded mozzarella cheese.

Cook sausage and drain; cook noodles until
tender and drain; turn crock pot on
low. At bottom of crockpot add 1/4C
noodles, 1/2C sausage, 1/4C sauce, 1/4C
cheese. Keep layering all ingredients
(noodles, sausage sauce and cheese) until
you reach the top of the crock pot
- add extra cheese to top. Cover and let
simmer for about 4hrs on low. Serve
hot

Chocolate Peanut Butter Squares

Chocolate Peanut Butter Squares - No Bake


3/4 C graham cracker crumbs (about 12
squares)
OR rice krispies
1/2 C butter, melted
2 C powdered sugar
1/2 C peanut butter
1 C semi-sweet chocolate chips

in medium bowl, combine crumbs and butter, mix
well
stir in sugar and peanut butter
press into greased 8 inch square pan
in microwave, melt chips 30 seconds at a time
stirring until smooth
spread over peanut butter mixture
chill 30 minutes and cut into squares
chill another 30 minutes or until firm
store in frig

Butterscotch Popcorn Bars

Butterscotch Popcorn Bars

2 quarts unsalted popped popcorn
1 cup salted peanuts
1 cup raisins
1/2 cup butter or margarine
1 (10 1/2 ounce) package miniature marshmallows
1 cup butterscotch chips

In a large bowl, combine the popcorn, peanuts and raisins.

In a large saucepan over low heat, melt butter. Stir in the marshmallows
and chips until melted and smooth. Pour over popcorn mixture and stir until
evenly coated. Immediately pour into a greased 13 x 9-inch pan and press
down evenly. Cool before cutting

Lemon Jell-O Cream Salad

Lemon Jell-O Cream Salad

1 large box lemon gelatin
Juice from 1 or 2 fresh lemons
2 teaspoons almond extract
2 cups hot water
1 large can unsweetened crushed pineapple (use juice)
1 large can mandarin oranges, drained
1/2 pint whipping cream, whipped

Dissolve gelatin in hot water. Add lemon juice, almond extract, pineapple,
and mandarin oranges. Let thicken. Fold in whipped cream. Let set
overnight

Tex-Mex Chunky Rice

Tex-Mex Chunky Rice

1 (6 ounce) package Spanish rice mix
2 3/4 cups water
1 (15 ounce) can dark kidney beans
1 (16 ounce) can tomatoes, un-drained
1 medium green bell pepper, chopped
1 small onion, diced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
Shredded Cheddar cheese, for topping
Sour cream, for topping

In a 3-quart saucepan, combine rice mix, water, beans, tomatoes, bell
pepper, onion and seasonings. Bring to a boil over high heat. Reduce heat
to low and simmer, uncovered, for about 20 minutes or until rice is tender
and liquid is absorbed, stirring occasionally.

Top each serving with shredded cheese and sour cream

Pina Colada Fruit Dip

Pina Colada Fruit Dip


12 oz. cream cheese, softened
3/4 cup pina colada mix
1/2 cup sour cream
1 1/4 cups crushed pineapple
1/2 cup maraschino cherries, sliced

Combine the cream cheese, pina colada mix, sour cream, pineapple and maraschino cherries in a bowl and mix well.

Chill, covered, for 1 hour. Serve with fresh fruit in season.