Swiss Tuna Melts

SWISS TUNA MELTS (From Karen http://familybriefs.com/?p=171)
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1 can (12.5 oz) tuna, drained, flaked
1 1/2 c. (6 oz) KRAFT Natural Shredded Swiss Cheese
3/4 c. MIRACLE WHIP dressing
1/2 c. each chopped celery and chopped green onions (I sometimes leave the onions out)
1/2 tsp each dill weed, salt, and pepper
4 slices of bread (I used Rye bread this time - yumm!)
1 tomato, thinly sliced
1 pkg (6 oz) KRAFT Natural Swiss Cheese Slices
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Mix tuna, shredded cheese, MIRACLE WHIP, celery, onions, and seasonings. Spread tuna mixture on bread; top with tomato and cheese slices. Place on cookie sheet. Broil 1-2 minutes or until cheese begins to melt (I let mine cook a little longer until the cheese actually begins to brown just a little).
Makes 4 “sandwiches”

Bacon Bites

Bacon Bites (From Palm Tree Fanatic)
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2 pkgs crescent rolls
1 (8oz)Block of Cream Cheese(melted)
small onion, chopped
some REAL bacon bits ( I do not have an exact measurement )
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Roll out the crescent rolls then mix the filling ingredients and spread across the rolled out crescent roll. This is then rolled up and pinch the ends, bake in 350 degrees until lightly browned( I think 10 min) Then enjoy!

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes (from Amy) Adapted from The Cake Mix Doctor)
(these can be made into a cake too- whichever you prefer)
1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
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Frosting:
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
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Preheat oven to 350 degrees and flour & grease 2 9" pans (for cakes) or line your cupcake tin. Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once). Pour into pans and bake for 27-29 minutes (for cake) or 22-25 minutes (for cupcakes). Allow the cakes to cool completely.Beat butter until fluffy for frosting. Add all other ingredients.Note: I froze half of these (without frosting) to keep in our freezer for another occasion. They freeze very nicely!
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Note: These are sooo good and easy!

Cristina's Killer Dip

Christina's Killer Dip(from Trista)
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1 package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup of shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach
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Defrost the spinach.Place it in a colander and press it until as much moisture as possible is removed. Mix all ingredients (1/2 of the cheddar), and blend well.Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350 degrees.Remove from oven.While still hot top it with remaining cheese, heat in oven again for 5 minutes.Remove and cool below lava stage and serve.Goes well with tortilla chips.

Beef Stuffed Peppers

Beef Stuffed Peppers(adapted from The Southern Living Cookbook)

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4 large green peppers

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1(8 oz) can tomato sauce

1(8 3/4 oz) can whole kernel corn, drained

2 teaspoons chili powder

1/2 teaspoon salt

1/2 cup(2 oz) shredded Cheddar cheese

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Cut off tops of green peppers; remove centers and discard. Cook peppers 5 minute in boiling water; drain peppers, and set aside.

Cook ground beef and onion and garlic in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and next three ingredients.

Stuff peppers with meat mixture, and place in a baking dish. Bake at 350 degrees f for 15 minutes. Sprinkle tops of peppers with cheese; bake an additional 5 minutes.

Yield 4 servings

A family favorite****

1,2,3,4 Cake

1,2,3,4 Cake
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1 cup butter
2 cups sugar
3 cups flour
1 heaping tsp baking powder
3/4 cup milk
4 eggs
1 tsp vanilla
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Cream butter and sugar. Add flour and baking powder gradually. Add milk and eggs. Beat thoughly. Add vanilla. Bake in greased and floured pan for approximately 30 minutes at 350 degrees.

Jello Punch

JELLO PUNCH(from Debbie J.)
1 (6oz) or 2 (3oz) pkg. jello
3 c. sugar
2 qts boiling water
3/4 c. lemon juice
1 (46oz) can pineapple juice
2 qts cold water
2 qts ginger ale
Choose the flavor of jello according to the color of punch desired. Dissolve jello and sugar in boiling water. Add remaining ingredients, EXCEPT GINGER ALE. Pour in containers and freeze. Just before serving, add ginger ale. Remove from freezer long enough to become slushy in your punch bowl. Then add the ginger ale. Keep other containers in the freezer for future use. Makes approximately 50 cups.
It is good to freeze these in gallon freezer bags. A person to hold the bag while you pour is helpful. Then stand them up in a large pot or other container until frozen to prevent spillage.