Crumble 1 pound of cooked corned beef into a 8″x12″ baking pan coated with cooking spray.
Dot with 1/4 cup of thousand island salad dressing.
Spread 1 16-oz can of drained sauerkraut over top.
Toss 6 crumbled slices of rye bread with 1/4 cup of melted butter and sprinkle on top.
Top with 1/2 pound of shredded swiss cheese. Bake at 350 degrees for 30 minutes.
Make your spaghetti as usual.
Cut the tops off the peppers and scoop out the inside (any color is fine but the orange ones are perfect).
Cut a jack-o-lantern on one side of each pepper.
Spoon spaghetti into peppers and serve. How fun!
What a cute idea.
Simply make your burgers your favorite way and cut Jack O Lantern faces in the cheese.
This way kids get a good meal before the candy.
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.
Brown 2 pounds of stew meat.
Combine 1-1 oz packet of onion soup mix, 2-10 oz cans of golden mushroom soup &
2 cans of water in a bowl. Pour over the stew meat in a roasting pan or slow cooker.
Cover & cook on low (or 275 degrees) for 8 hours. When ready to serve stir in 1-8 oz carton of sour cream. Serve over rice or noodles.
Place 1 pd of boneless beef chuck roast, sliced into thin strips in your crockpot.
In a small bowl combine 1 cup beef broth, 1/2 cup of soy sauce, 1/3 cup of brown sugar, 1 tbsp sesame oil & 3 garlic cloves, minced.
Pour over the beef. Cover and cook on low for 7 hours.
In a cup, stir 2 tbsp of cornstarch & sauce from the crock pot until smooth. Add to the crock pot & stir well.
Add as many fresh broccoli florets as you want. Stir. Cover & cook for 30 minutes. Serve over rice.
Brown 2 pds of ground beef & 1 chopped onion. Drain. Add 1-4oz can green chilies, 1-8 oz jar of salsa, 1 can of cream of mushroom soup, 1 can of cream of chicken soup & 1 can cheddar cheese soup.
In a 9 x 11 inch baking pan coated with cooking spray layer corn tortillas (cut in half) topped with 1/2 of the meat mixture. Repeat & sprinkle with shredded cheese.
In your slow-cooker (coated with cooking spray) place a large onion that has been sliced. Add a 3 pound flank steak on top & sprinkle a packet of dry onion soup mix & 1-14.5 oz can of stewed tomatoes (undrained).
Cover & cook on low for 8 hours (overnight).
In the morning, stir together 3 stalks of celery (chopped) & 1 can of cream of celery soup.
Add to the slow cooker & cover. Cook for 8 hours more.
Combine 1 (10oz) can of cream of mushroom soup & 1/2 cup of water.
Pour over 1 1/2 pds of round steak in a 9 x 13 pan coated with cooking spray.
Sprinkle with 1 packet of onion soup mix.
Cover and bake for 2 hours.
Spread 3/4 cup of pasta sauce in a 13 x 9 inch baking pan (coated in cooking spray).
Arrange 1/2 a package of frozen cheese-filled ravioli in a single layer over the sauce.
Top with 3/4 cup of pasta sauce and 1 cup of shredded mozzarella cheese.
Repeat layers once, starting with the ravioli.
Sprinkle with Parmesan Cheese.
If you want this meaty, add your favorite meat in the layers such as pepperoni or hamburger, etc..
Cover with foil and bake 40 minutes. Remove foil & bake 20 minutes longer.
Let stand 10 minutes before cutting.