Add 1 small can of crushed pineapple, drained. Stir.
Add 1/2 cup of chopped walnuts. These can be mixed in or put on the top.
Chill for a few hours. Double this & you can put in a 9″ x 13″ dish.
Drain on paper towels & cut each strip in half.
Brush your favorite barbecue sauce on the shrimp & wrap the bacon around the shrimp & secure with a 6-inch skewer.
Arrange the skewered shrimp on the baking sheet and bake at 400 degrees for 6 minutes turning once to evenly brown the bacon. Enjoy.
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.
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.
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.
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.