OK, here are a couple more. First up, I hope you like meatballs.

Meatball Sandwich Casserole

You will need:

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

And Now for one that sounds absolutely heavenly!

Sausage Muffins!

1 cup of Bisquick
1 lb cooked sausage
4 eggs beaten
1 cup of shredded Cheddar cheese.

Mix it all together after preparing the bisquick according to directions and cooking the sausage.

Heat oven and bake at 350 degrees 20 minutes. YUM! Great for a cold night!

THE BEST MEXICAN BEEF CASSEROLE EVER!!

Ingredients:

1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans rotel tomatoes with green chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Directions:

Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom.
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

CREAMY CHICKEN TAQUITOS

Ingredients

3 ounces cream cheese, softened
¼ cup green salsa
1 Tablespoon fresh lime juice
½ tsp ground cumin
1 tsp chili powder
½ teaspoon onion powder
2 cloves garlic, minced
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
cooking spray

Instructions

Preheat oven to 425 degrees F.
Combine cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl and stir until well combined. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can and place on a greased baking sheet, seam side down. Repeat with remaining tortillas and make sure to leave space between each taquito.
Spray the tops lightly with cooking spray.
Bake for 15 – 20 minutes or until crisp and golden in color.

Notes
recipe from: Our Best Bites
**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Some great sounding chow for sure!!!

Ingredients

2-1/2 cups graham cracker crumbs
1/2 cup plus 2 tablespoons butter, melted
1/4 cup sugar
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1/4 cup orange juice
1 package (16 ounces) frozen unsweetened sliced peaches
1 tablespoon grated lemon peel
1-1/2 cups heavy whipping cream
Sweetened whipped cream, optional

1 piece equals 302 calories, 19 g fat (11 g saturated fat), 58 mg cholesterol, 170 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.


Directions

In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
In a blender, combine the milk, lemon juice, orange juice, peaches and lemon peel; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture.
Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired. Yield: 2 pies (8 servings each).

Ingredients

½ pound ground beef
1 can (8-3/4 ounces) whole kernel corn, drained
⅔ cup condensed cream of chicken soup, undiluted
½ cup shredded cheddar cheese, divided
⅓ cup 2% milk
2 tablespoons sour cream
¾ teaspoon onion powder
¼ teaspoon pepper
2 cups frozen Tater Tots

Instructions

Preheat oven to 375°.
In a large skillet, cook beef over medium heat until no longer pink.
Stir in the corn, soup, ¼ cup cheese, milk, sour cream, onion powder and pepper.
Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots
Sprinkle with remaining cheese
Bake, uncovered, 20-25 minutes or until bubbly

Might already have this here, but hey, it's Shrimp fried rice so it's worth it!

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound cooked shrimp or cooked boneless, skinless chicken breasts.
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Grilled Salmon with Dill Butter Recipe

Prep time: 15 minutes
Cook time: 10 minutes
Yield: Serves 4.

Skin-on is helpful when grilling salmon, as the skin helps hold the fish together on the grill grates.
Save Recipe
Ingredients

4 6-ounce portions of salmon, preferably skin-on
Salt
2 Tbsp vegetable oil, plus more to wipe down the grill
1/4 cup unsalted butter, at room temperature
2 teaspoons chopped fresh dill
One lemon, thinly sliced, for garnish

Method

1 Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.

2 While the grill is heating, mix the fresh dill with the butter in a small bowl.

3 When the grill is hot, scrape down the grates with a grill brush. Pour a little vegetable oil onto a paper towel, and use tongs to wipe down the grill grates. Coat the salmon in the remaining 2 tablespoons of oil and place, skin side up, onto the grill grates. Grill over high heat for 2-4 minutes (depending on how thick your salmon pieces are) undisturbed.

Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and grill it for another 3-5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.

4 To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.

ALTERNATIVE to ICING
When you must have frosting but want a better alternative!

All you do is mix one instant vanilla pudding packet (or whatever flavor you would like) with half of the milk called for on the package.
Whisk until it begins to thicken.
Then fold in 1 8 oz container of Cool Whip.
A great frosting ....spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some fruit...way less sugar too!

7UP BISCUITS

ONLY 4 INGREDIENTS!!!!!

I keep getting asked over & over again for this recipe. People can't get enough. Fast, easy to make and soooo good!!!! Recipe is hard to find. Share it to your Wall so you'll have it whenever you need it.

~~ 7 UP BISCUITS ~~

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

If everyone wants something different for dinner, try making Mini _________ Pies

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers