Line a 9×13 pan with:
24 oz. frozen hashbrowns
½ c. melted butter
Bake @375 for 20 minutes. then mix together:
3 eggs
1 c. half and half (you can use milk)
½ tsp. Lawry’s season salt
1 c. grated swiss
1 c. grated cheddar
1 c. diced ham
Pour on top of hashbrowns and bake another 35-40 minutes.

6 eggs
3 c. sugar
1 ½ c. pumpkin (large can)
2 ½ tsp. vanilla
4 ½ c. flour
4 ½ tsp. cinnamon
2 ¼ tsp. baking soda
1 ½ tsp. salt
3 tsp. baking powder
12 oz. chocolate chips
Mix everything together. Grease 5 loaf pans and bake @325 for 45-50 minutes.

6 Tbs. butter
6 eggs, slightly beaten
1 c. milk
1 c. flour
¼ tsp. salt
Melt butter in glass pan(s). Beat remaining ingredients together and pour into the middle of butter. Bake @400 for 30 min.

Bring to a boil in a pan:
1 c. dark corn syrup
1 c. brown sugar
Remove from heat and add:
1 c. peanut butter
Stir thoroughly then fold in:
6 c. Special K cereal
(optional:)
raisins
sunflower seeds
nuts
coconut
Spread in 9×13 pan and cool

6 med. Chicken breast halves
½ c. ricotta cheese
½ c. mozzarella cheese, shredded
1/3 c. Parmesian or Romano cheese, grated
2 t. fresh or ¼ t. dried oregano
¼ t. lemon-pepper seasoning.
1 t. olive oil
Rinse chicken and pat dry. With your fingers, gently seperate skin from the meat along the rib edge. (for skinless breasts, carefully cut in half almost to edge.)
For stuffing, combine cheeses, basil, oregano, and lemon-pepper. Stuff a little less than ¼ c. into chicken . Place chicken, skin side up, in a  13x9x2 baking dish. Brush lightly with oil and bake in a 375 degree oven for 45 to 55 minutes, or until chicken is no linger pink.

12 oz. Chicken breast or thighs (boneless, skinless)
2 T. honey
2 T. vinegar
2 T. orange juice
1 T. Soy sauce
1 t. sornstarch
2 T. cooking oil
2 c. frozen mixed vegetables
Hot cooked rice
Rinse and pat dry chicken, cut into 1″ pieces, set aside. For sauce, in a samll bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch, set aside.
Por cooking oil into wok or large skillet, (add more oil as necessary during cooking) preheat over med-high heat. Stir-fry frozen veggies for 3 min. or unitl crisp-tender and remove from wok. Add chicken to hot wok and stir-fry for 3-4 min, until no longer pink. Push chicken from the center of wok and add sauce (stir first). Cook and stir until thick and bubbly.
Return cooked veggies to wok. Stir all ing. Together to coat. Sitr and cook for one more minute, or until heated through. Serve immeadiately over rice.

1 lb. beef round steak
1 T. cooking oil
½ C. chopped onion (1 medium)
2 cloves garlic, minced
4 C. beef broth
2 T. vinegar
½ t. dried marjoram or basil
¼ t. pepper
8 oz. Frozen noodles
¼ C. beef broth
3 T. all-purpose flour
2 T. parsley (optional)
Trim fat from meat and cut into  ¾” cubes. In a large sauce pan, brown half of the meat in hot oil, remove. Brown remaining meat with onion and garlic (adding more oil if necessary.) Drain fat and return all meat to saucepan.
Stir in the 4C. Of broth, vinegar, marjoram, and pepper. Bring to a boiling. Ruduce heat and simmer, covered for 1 to 1 ¼ hours until meat is tender.
Stir noodles into beef mixture. Bring to boiling and reduce heat. Cook, uncovered for 25 to 30 minutes or until noodles are tender.
Drain meat and noodles, reserving 2 ½ cups of liquid; or if necessary, add enough water to make 2 ½ cups of broth. Return to sauce pan. Stir together the ¼ beef broth and four and add to sauce pan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in beef and noodles: heat through. Garnish with parley if desires.

Blend:
8 eggs
½ c. Bisquick
1/3 c. melted butter
Then add:
¼ tsp. salt
1 Tbs. sugar
*Basil, garlic, pepper, etc. as desired
Put any desired fillings (cheese & ham, spinach & Parmesan, Italian sausage, cheese and tomatoes, etc.)  into a deep pie plate or casserole dish and pour mix over the top. Bake @350 for 45 min.

Cherry, grape or pear tomatoes (or whatever tiny tomatoes you prefer)
Garlic cloves, unpeeled
Olive oil
Kosher salt
Combination of dried Italian herbs (such as fennel, oregano, basil, or thyme)*

1. Line a half-sheet pan with parchment paper and heat oven to 225 degrees.

2. Cut enough tomatoes to fill the sheet pan (about 2 small baskets should do the trick) and place them cut-side up on the parchment paper.  Scatter a handful of unpeeled garlic cloves throughout the tomatoes.

3. Drizzle olive oil all over the tomatoes, then sprinkle lightly with kosher salt.

4. Mix together some of your favorite dried Italian herbs (or just use a commercial blend) and measure out about 2 teaspoons of the mixture. Grind the herbs into a powder using a spice grinder or mortar and pestle then sprinkle evenly over the tomatoes.

5. Bake tomatoes at 225 degrees for 3-4 hours, or until they have shriveled but still contain a bit of moisture inside.  The time will depend on the size of your tomatoes, so start checking early.

6. Let cool and eat immediately or store in a covered container in the refrigerator.  The garlic cloves can be peeled and eaten or stored in the jar with the tomatoes for a few days, refrigerated.

1 pkg. cake mix
1/3 c. oil
2 eggs

Mix all ingredients and bake @375 for 9 minutes.