Rachel's Peanut Butter Bars

1 c. sugar
1/2 c. peanut butter
1 t. vanilla
1/2 c. margarine
1 egg
1 1/2 c. flour
1/4 t. salt
1 t. baking soda

Cream together sugar, peanut butter, vanilla, margarine and egg.  Add the rest of the ingredients and stir well.  Press into a 9x9 pan and bake at 350 degrees for 15 minutes.  Cool and frost.

Frosting:
2 T. margarine
2 1/2 T. milk
2 T. peanut butter
1 1/2 c. powdered sugar

Combine all ingredients and mix well.

Sloppy Joe Grilled Cheese Sandwiches

1 lb. ground beef
chopped onion
1-2 T. mustard
1/2 cup ketchup
1/2 cup brown sugar
slices of bread or Texas-toast bread
butter
cheese slices

Brown ground beef with onion in skillet until fully cooked.  Drain off any grease.  Add mustard, ketchup and brown sugar.  Simmer for 5 minutes.  Spread butter on one side of bread slices.  Place bread slices (butter side down) onto griddle or skillet.  Top with cheese, a scoop of beef mixture and top with another slice of bread, butter side up.  Cook over medium heat until browned.  Carefully flip over and cook other side until browned.

2016 4th of July Menu

Sunday, July 3 - Dinner
Sunday Chicken & Rice
Orange Tapioca Salad
Lettuce Salad
Green Beans
Fresh Fruit & Dip

Supper
Ham Balls
Baked Potatoes
Baked Beans
Mom's Mac n Cheese
Mom's Green Salad
Fresh Fruit & Dip

Monday, July 4 - Dinner
Marinated Sirloin Steak
Helen's Cheesy Potatoes
Corn
French Bread
Cookie Pudding Salad
Fresh Fruit

Supper
Homemade Pizza
Hot Wings
Honey Crescent Smokies
Chips & Salsa
Fresh Fruit

Desserts
Apple Pie
Peach Pie
Homemade Ice Cream
Chocolate Cake
Peanut Butter Chocolate Bars

Chicken Roll Ups

6 oz. cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking spray.
Mix together milk, soup and cheese - set aside.  Separate crescent rolls into 8 triangles.  Top the large part of the crescent triangle with the chopped chicken.  Then put 1 tsp. of the soup mixture on top of the chicken.  Roll crescent rolls up.  Spread approximately 1/3 cup of soup mixture in bottom of the baking dish.  Place crescent rolls in dish.  Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.

Connie's Punch

Country Time Strawberry Lemonade - powder to make 2 quarts
Strawberry Kool-Aid - powder to make 2 quarts
3 quarts of water
2 liters of strawberry soda
2 liters of lemon-lime soda

Mix together.  Don't add soda until ready to serve.

Crunchy Cheeseroni Casserole

2 cups macaroni
1 lb. ground beef
1 can condensed tomato soup
1 can cream of mushroom soup
Velveeta slices or 2 cups cheddar cheese
1 can french fried onions

Cook and drain pasta.  Brown beef, drain.  Add soups and pasta.  Put mixture in 9x13 pan.  Top with cheese.  Bake at 350 degrees for 25 minutes.  Top with onions and bake 5 minutes longer.

Helen's Cheesy Potatoes

2 lbs. frozen hash browns
1 can cream of mushroom soup or cream of chicken soup
2+ cups cheddar cheese
1/2 cup melted butter
1 pint sour cream
1/2 cup chopped onion
2 cups Rice Krispies or Corn Flakes
1/4 to 1/2 cup melted butter

Mix first 6 ingredients.  Pour into 9x13 pan.  Mix Rice Krispies and butter.  Put on top of potato mixture.  Bake covered with aluminum foil for 30 minutes at 350 degrees.  Uncover and bake another 20 minutes.
Helen's notes - "I always use extra cheese and Rice Krispies and butter.  Sometimes I just put cheese on top instead of Rice Krispies.  Usually I bake uncovered the whole time."