Mummy Dogs

Unroll 1 can-8 oz of crescent dinner rolls into 4 rectangles & cut each lengthwise into 10 pieces. Cut 2-1/2 slices of cheese into 4 pieces.

Wrap 4 pieces of dough and a strip of cheese around each hot dog to look like bandages. Make sure to leave room for the face.

Place Mummy Dogs on a baking sheet coated with cooking spray.

Bake at 375 degrees for about 16 minutes. Make eyes with Mustard.

Green Chile Cornbread

Mix together 1-16oz can creamed corn, 1 beaten egg, 1/2 cup of cornmeal, 1/4 cup of oil, 1/4 teaspoon baking powder, 1-4oz can of diced green chiles, 1/2 teaspoon of garlic powder & 1/3 pound of grated cheddar cheese. Pour into your baking dish or skillet (the flatter the better). Sprinkle 1-1/2 cups of grated cheddar cheese on top. Bake at 350 degrees for 40 minutes-more if using a deep baking dish.

Twice Baked Potatoes

Rinse your potatoes & bake in the oven until done. When cooled cut them in half lengthwise. Scoop out the centers and put the scooped potatoes in a bowl. Add some butter & a little milk & shredded cheese. Add whatever you like. Put the mixture back into the potato skins and top with more cheese. You can add bacon & chopped green onions. Warm in the oven until ready to serve.

Pork Chops & Apples

Place 1 medium unpeeled sliced apple in a baking pan. Sprinkle with 2 tbsp of brown sugar and 1/2 tsp of cinnamon.

In a frying pan brown 2 pork chops in a little hot oil about 3 minutes on each side.

Place the pork chops in a single layer over the apples. Season with 1 tsp of sage.

Cover & bake at 350 degrees for 45 minutes.

Taco Soup

Brown 1 pound of ground beef & 1 chopped onion. Drain. Put in Slow-Cooker & add 1 envelope of taco seasoning, 1-16oz can of kidney beans, drained, 1-16oz can or frozen corn, 2 quarts of tomato juice, 1/4 cup of sugar & salt & pepper. Cook on low about 5 hours. Top with corn chips, cheese &/or sour cream.