Cheese Bake
2 cups mayonnaise
2 cups shredded Colby cheese
(a combination of Colby, Monterey Jack or Cheddar works well also)

2 cups finely diced onion
Dash of Worchestershire Sauce
Dash of Hot Pepper Sauce

Mix all ingredients together and put in pie plate or other oven proof dish. Bake for 30 minutes at 350. Serve with crackers.


Fail-proof Warm Potato Salad
8 medium red potatoes
1/4 cup chopped fresh parsley
1/4 cup chopped green onion tops
1 cup chopped celery
3 hard boiled eggs, chopped
1/4 cup chopped bell pepper
1 teaspoon lemon pepper seasoning
2 tablespoons seasoning salt
1 tablespoon dijon mustard
1/4 cup mayo
1 cup sour cream

In large pot boil the potatoes with the skins until tender. Let potatoes cool and cut into cubes. In a large bowl combine the remaining ingredients. Add potatoes and mix gently. Serves 10


Simply Delicious Chocolate Cake

Prepare box of devils food cake mix according to package and pour into a 13x9 pan. When done, remove from oven and poke holes in the top with the gandle of a wooden spoon. Mix together a can of Eagle Brand condensed milk with a small jar of Caramel Sauce (ice cream topping). Pour over hot cake. Refrigerate over night. Next day cover with cool whip or whipped cream.


Bacon wrapped bread sticks
1 cup grated parmesan cheese
2 teaspoons garlic salt
24 slices bacon
24 sesame breadsticks

Preheat oven to 350 degrees Combine the Parmesan cheese with garlic salt and set aside. Wrap each bread stick with 1 slice of bacon starting at one end and spiralling it around to the other end. Place wrapped sticks on a cookie sheet (with parchment paper if you have it, still works if you don't) and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let cool and serve at room temperature.


Chicken Paprikas

Whole chicken, cut into pieces
1 tablespoon butter
1 tablespoon sweet paprika
1/8 teaspoon cayenne pepper
1 onion
1 pint sour cream
1 chicken bouillon cube
salt to taste

Heat butter and add onion, simmer to light brown (don't rush this part as it is important it be light brown). Add chicken. Salt to taste and add the sweet paprika, pepper and bouillon cube. Cover to simmer in own juice, adding hot water for gravy. When chicken is tender, mix 1 tablespoon flour with one pint sour cream and stir into chicken. Simmer slowly until gravy thickens slightly.


Smashed Dogs
3 pounds ground chuck
1 pound hot bulk sausage
3 onions chopped
4 garlic cloves, minced
1/4 cup chili powder
2 tablespoons all purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 (28 ounce) whole tomatoes, chopped
3 (16 ounce) cans kidney beans
4 hot dogs
4 hot dog buns
1 cup grated cheddar cheese

Using a Dutch oven, combine ground chuck, sausage, onions and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain and stir in the chili powder, flour, sugar, oregano, salt and stir well. Cover pot and simmer 1 hour, stirring occasionally. Add the tomatoes and beans and simmer for another 20 minutes.

Preheat a grill. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun, put the hotdog on the plate with the split side facing to the side. Smash the hotdog until flat with your hand and ladle the chili on top. Top with cheddar cheese. 4 servings


Mark's Hot Cheese Dip
1 lb. Hot Sausage
1 can Rotel (diced)
2 cans Nacho Cheese Soup
Fry and drain sausage. Heat the soup and Rotel to low boil then mix in the Sausage. Notes: I use Jimmy Dean Hot Sausage and Campbell's Soup (Substitute Cheddar if you don't find the Nacho Cheese). Mix Crushed Red Pepper to make it hotter. Try Tostito's NEW Gold Tortilla Chips. Serves 4-6