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1 pound of cooked ham, trimmed of fat, cut into 1/2 inch cubes
1 small sliced onion
1 1/2 cups water
1 cup white vinegar
1/8 t pepper
Combine and refrigerate for 24 hours before serving. This keeps for several days if I’m not around.
1 to 1.5 lbs of hamburger
1 can nacho cheese soup
1 large bottle of taco sauce
1 bag taco doritos
1 bag shredded Mexican blend or cheddar cheese
Brown hamburger, drain. Add soup and ½ to ¾ of the bottle of taco sauce. Mix. Smash doritos. Poor half on bottom of 9×13 pan. Poor on meat mixture. Sprinkle on half of the shredded cheese (or more if you want I usually use a whole bag and buy a second for garnish). Bake in over on 350 for 20 minutes or so (until hot and cheese is melted).
Serve with shredded lettuce, shredded cheese, taco sauce, onions, black olives, tomatoes, sour cream and the rest of the chips.
Oven 350 degrees, grease 9×13 pan
1 C Peanut butter
1/2 C Butter
1 Box yellow cake mix without pudding
2 eggs
1 12 oz. Bag milk chocolate chips
1 Can sweetened condensed milk
Mix together peanut butter, butter, cake mix and eggs. Spread half of batter on bottom of greased 9×13 pan. Sprinkle chips on top, then pour milk over chips. Drop rest of batter over top by the spoonful. Bake for 20-35 minutes or until done.
Easy and delicious. I think these will be perfect Cub Scout treats!
I am trying this soon! It sounds good with cream cheese and doesn’t even require that much rhubarb.
It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota
16 ServingsPrep: 20 min. Bake: 35 min. + chilling
Ingredients
1-1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup cold butter
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg, lightly beaten
1-1/2 cups finely chopped fresh or frozen rhubarb
Directions
In a small bowl, combine the flour, oats and brown sugar. Cut in
butter until crumbly. Set aside 1 cup crumb mixture; press remaining
mixture onto the bottom of a greased 9-in. square baking pan. Set
aside.
For filling, in a small bowl, beat cream cheese and sugar until
smooth. Beat in the salt, vanilla, cinnamon and nutmeg. Add egg;
beat on low speed just until combined. Stir in rhubarb. Pour over
crust. Sprinkle with reserved crumb mixture.
Bake at 350° for 35-40 minutes or until set. Cool on a wire rack
for 1 hour. Refrigerate for at least 2 hours. Cut into squares.
© Taste of Home 2012
2 of 2
Rhubarb Cheesecake Squares (continued)
Directions (continued)
Yield: 16 squares.
Nutrition Facts: 1 square equals 214 calories, 11 g fat (7 g saturated fat), 44 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012
This makes a huge batch, but is a nice change from Chex Mix.
2 bags Bugles
15 oz. bag pretzels
1# Frito corn chips
1 bag oyster crackers
1 box Crispix cereal
Mix together in a bowl:
1 1/4 c. Crisco oil
1 package Hidden Valley dressing mix
1 1/4 T dill weed
1 1/4 T lemon pepper mix
Pour over dry ingredients. Mix and shake.
Keep in airtight containers.
Delicious and a great gift!