Nadene's Cheese Spread

Mix in large bowl:
2 1/4 cups Mayo
1 T. sugar
1 tsp. Accent
1/2 tsp. garlic powder

Add:
8 oz. of each of the following shredded cheeses:
Velveeta
Cheddar
Swiss or Mozzarella

Put in refrigerator for about 2 hours before serving with crackers (and Mt. Dew :) )

Roaster Lasagna

4 lbs ground beef, browned &drained

1 ½ lbs  Fareway No Boil Lasagna Noodles

4 – 24 oz cans Hunts original spaghetti sauce

1 – 24 oz can Hunts garlic & herb spaghetti sauce

1 – 15 oz can pizza sauce

1 – 15 oz can tomato sauce

3 eggs

1 (12 oz.) carton cottage cheese

1 (12 oz.) carton ricotta cheese

1 cup parmesan cheese

2 cups shredded colby jack cheese

4 cups shredded mozzarella cheese

Spray roaster pan generously with PAM, double coat corners and sides of roaster. Brown the ground beef and drain well. In large pot, mix spaghetti sauce, pizza sauce, tomato sauce and hamburger. Cook this mixture to boiling. In separate bowl combine eggs, cottage cheese, ricotta cheese, and parmesan cheese.

Layer in roaster as follows:
Meat & Sauce Mixture – just barley coat bottom of pan
No Boil Noodles
Cheese mixture – drop by spoonfuls and spread
Meat & Sauce Mixture – about 1/3 of the remaining mixture
Shredded Cheese
No Boil Noodles
Cheese Mixture – drop by spoonfuls and spread
Meat & Sauce Mixture – about ½ of remaining mixture
Shredded Cheese
No Boil Noodles
Cheese Mixture – all of remaining mixture
Shredded Cheese

Cook  in roaster @ 400 for 15 minutes, then turn down to 350 for 30 minutes.                                                                        Let stand for 15 minutes before serving.

If you choose, you can add 2 cups additional shredded cheese on top and let it melt before serving.

This recipe makes approx. 30 servings.

Cook your French bread in a roster too. Cut, butter and season bread slices. Arrange slices back into a loaf and lay on foil. Do not completely close the foil around the loaf – leave the top open. Cook at 400 for approx. 10 minutes or until middle of loaf is warm and top is lightly browned. Three loaves fit in on roaster in this manner.                  

Fiber One Nutty Clusters & Almonds Giveaway

Please go here to enter a giveaway for Fiber One cereal.

Funfetti Cake Batter Chow

5 cups Chex cereal
10 oz. (5 squares) vanilla flavored Almond Bark
1 1/2 cups Funfetti cake mix (any kind of cake mix should work)
1/2 cup powdered sugar
1 tsp. vegetable shortening (optional)

Melt Almond Bark according to package directions, adding vegetable shortening to thin.  Pour the cereal into a large bowl and drizzle with the melted Almond Bark.  Mix gently.  Dump the cake mix and powdered sugar onto the cereal and mix gently until all the cereal is evenly coated.  Warning - it is very addicting!

Blueberry Brunch Cake

Cake:
1 cup margarine or butter, softened
1 3/4 cups sugar
1 tsp. vanilla
4 eggs
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
1 (21 oz.) can blueberry fruit pie filling

Glaze:
1 1/4 cups powdered sugar
1 T. margarine or butter, softened
2 to 3 T. lemon juice or 1 tsp. vanilla

Heat oven to 350.  Grease 15x10x1 inch or 9x13 baking pan.  In large bowl, combine margarine, sugar and vanilla.  Add eggs 1 at a time, beating well after each addition.  By hand, stir in flour, baking powder and salt; mix well.  Spread half of batter in greased pan.  Stir nutmeg into blueberry filling; spread filling evenly over batter.  Drop remaining batter by teaspoonfuls over filling.
Bake at 350 for 30 to 40 minutes.
In a small bowl, blend all glaze ingredients, adding enough lemon juice for desired drizzling consistency.  Drizzle over warm cake.

French Toast Bake (Texas Toast)

1/2 cup melted butter or margarine
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cups milk
1 tsp. vanilla
powdered sugar for sprinkling

Melt butter in microwave and add brown sugar, stir until mixed.  Pour butter/sugar mix into bottom of 9x13 pan, spread around.  Beat eggs, milk and vanilla.  Lay single layer of Texas Toast in pan.  Spoon 1/2 of egg mixture on bread layer.  Add 2nd layer of Texas Toast, spoon on remaining egg mixture.  Cover and chill in fridge overnight.  Bake at 350 for 45 minutes.  Sprinkle with powdered sugar.  Serve with maple syrup if desired.

Cheesy Grilled Potatoes

3 large potatoes, cut into 1 inch cubes
1 T. minced onion
3 T. grated Parmesan cheese
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 T. butter or margarine
5 slices crumbled cooked bacon
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a large bowl, combine the first five ingredients.  Transfer to a double thickness of greased foil.  Dot with butter.  Fold foil around potato mixture and seal tightly.  Grill, covered, over medium heat for 15 minutes on each side or until potatoes are tender.  Carefully open foil.  Sprinkle the bacon and cheeses over potato mixture.  Grill 3 - 5 minutes longer or until cheese is melted.