Ham and Cheese Sandwiches

Ingredients:

• Pull-apart biscuits in foil pan
• 1 stick margarine
• 1 tbs. mustard
• 2 tbs. poppy seed
• 1 tbs. wochestershire sauce
• Sliced ham
• Swiss chesse, sliced

Instructions:

1. Turn biscuits out of pan and slice open
2. Return bottom half to pan and spread with margarine, mustard, poppy seed, and  wochestershire sauce (mix before spreading)
3. Add layer of ham and layer of cheese
4. Top with bread
5. Cover with foil and refrigerate until so it will slice better. 
6. Slice each biscuit, cover with foil
7. Bake at 350 about 20 minutes
8. Press down when you remove from oven

Broccoli Casserole

Ingredients:

• 2 pkgs frozen broccoli 
• 1 can cream of mushroom soup
• 1 stick butter
• 1 c sharp cheese cubes
• 1/2 cup Pepperidge Farm dressing
• Parmesan cheese

Instructions:

1. Cook broccoli, drain, put in butter baking dish
2. Melt butter in saucepan, add soup and cheese
3. Stir until smooth
4. Pour over broccoli
5. Top with dressing and parmesan cheese
6. Bake at 350 for 30 minutes.

Pumpkin Pie

Ingredients:

• 1 c. white sugar
• 1/2 c. brown sugar
• 1/2 tsp. salf
• 1 1/2 tsp cinnamon
• 2 tbs. flour
• 3 eggs
• 2 c. pumpkin
• 1/2 c. milk
• 1 tsp vanilla
• 1/2 stick margarine, melted

Instructions:

1. Mix the first 5 ingredients together, set aside (dry mix)
2. Beat eggs, add pumpkin, milk, vanilla, and margarine then add to dry mix
3. Stir and cook
4. Pour into baked pie shells

Peanut Butter Cups

Ingredients:

• 1/4 c. softened margarine
• 1 c. peanut butter
• 1 1/2 c. powdered sugar
• 2/3 c. graham cracker crumbs
• 1 pkg. (6 oz) milk chocolate chips

Instructions:

1. With electric mixer, mix margarine and peanut butter
2. Add powdered sugar
3. Stir in crumbs and knead mixture until well-blended.
4. Press mixture in a 9-inch square pan
5. Sprinkle chocolate chips over peanut butter mixture 
6. Melt chips by placing in a 350 oven for about 2 minutes, the spread chocolate evenly

Holy Cow Cake

Ingredients:

• 1 box devil's food cake mix
• 1- 8 oz. jar caramel topping
• Additional jar of topping to drizzle on top
• 1 can sweetened condensed milk
• 4 Butterfinger candy bars (2 oz. each), crushed
• 1- 12 oz. carton cool whip
• 1- 8 oz. pkg. cream cheese, softened

Instructions:

1. Prepare and bake cake according to the package directions using a 13x9 inch pan
2. Remove cake from oven and immediately poke holes in top of cake with a chopstick.
3. Mix 8 oz. of caramel toppings with the condensed milk.
4. Spoon over top of warm cake slowly so that mixture seeps into holes.
5. Sprinkle half of the crust Butter Finger candy bars over the cake.
6. In a large bowl, mix cool whip and cream cheese until smooth
7. Spread this mixture over the top of the cake
8. Sprinkle with the rest of the candy bars
9. Drizzle caramel topping over top
10. Chill before serving
11. Store in the fridge

Italian Vegetable Salad

Ingredients:

• 5 c. broccoli florets (1 large bunch)
• 5 c. cauliflower (1 small head)
• 4 plum tomatoes, chopped (Roman's)
• 1 medium sweet onion, thinly sliced
• 1 medium cucumber, peeled and sliced
• 1 c. sliced carrots
• 2 cans (2 1/4 oz) ripe olives, drained
• 1/2 c. green olives, chopped
• 1 bottle (8 oz) Italian salad dressing
• 1 bottle (8 oz) creamy Italian salad dressing
• 2 cups (8 oz) shredded mozzarella cheese

Instructions:

1. Mix vegetables 
2. Combine salad dressings and pour over veggies
3. Chill for at least 4 hours

Spiced Wieners

Ingredients:

• 1-10 oz. jar currant jelly
• 3 tbs mustard
• 1 1/2 lb. wieners cut into thirds

Instructions:

1. Mix above and cook on very low heat for 30 minutes