Ham Pockets by CK

1 tube of Pillsbury Grand! Biscuits

1 ½ cups shredded Cheddar Cheese

3 cups cubed ham

Hot oven to 400 degrees. Flatten a biscuit in the palm of your hands, place on cookie sheet. Load half of the round with ham and cheese. Fold over to form a pocket. Press edges with a fork to seal.

You can place in the oven immediately, but I have found that allowing the biscuits to raise back up for about 10 minutes makes for fluffier pockets. Bake for about 15 minutes or until biscuits are golden brown.

Cubed Lunch Salad by BDM

In a large bowl combine:

2 medium tomatoes, cubed or 1 ½ c cherry tomatoes

1 medium cucumber, peeled and cubed

1 c fully cooked ham, cubed

1 cup Swiss cheese, cubed

4 green onions, sliced

Add 6 T ranch salad dressing and toss. Serve immediately.

ORANGE JULI by CK

2/3 c. Frozen Orange juice concentrate, thawed
1/2 c. granulated sugar
10-12 ice cubes
1 c. milk
1 c. water
1 tsp. vanilla extract

Using in a blender process orange juice concentrate, sugar, ice cubes, milk, water and vanilla extract until smooth.

ORANGE JULI PIE by CK

Crust:

3 tablespoons butter
2 tablespoons orange marmalade
1 1/4 cup graham cracker crumbs
1/2 teaspoon cinnamon

Filling:

3 cups orange sherbet
3 cups frozen vanilla yogurt
1 cup Cool Whip

Preheat oven to 350°F.

Allow sherbet and frozen yogurt to sit at room temperature until slightly softened. In a microwavable bowl, melt butter with orange marmalade. Stir in cinnamon and graham cracker crumbs. Mix well. Spray a 9" pie pan with non-stick spray. Press crumbs evenly into pan along bottom and up sides. Bake at 350°F for 8-10 minutes, remove from oven and cool. Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked and cooled pie crust. Freeze 2 hours or until firm. Remove pie 10-15 minutes before serving. Serve topped with whipped cream or Cool Whip and shaved orange peel curls if desired. For a tropical flair, sprinkle with flaked coconut.

David’s Ambrosia - bdm

Mix until creamy:

1 carton thawed whipped topping

1 jar Kraft pimento cheese

Drain:

1 can mandarin oranges

1 can pineapple tidbits

Mix fruit into cream mixture along with 1 cup baby marshmallows.

ICE CREAM DESSERT by CK

2 sticks butter
2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1 tsp. salt

Melt butter and mix with other ingredients. Spread on cookie sheet and bake at 350 degrees for 15 minutes or until lightly browned. Cool and crumble. Butter a large Pyrex dish and add part of crumbs until they're 1/4 inch thick. Pour 1 jar Kraft Caramel Ice Cream Topping over the crumbs. Spread with 1/2 gallon vanilla ice cream (slightly softened). Top with remaining crumbs and chopped walnuts. Freeze.

Set out dessert for a few minutes to soften before trying to cut and serve.

Italian Beef Sandwiches by BDM

Stir together in slow cooker or crockpot:

1 jar pepperocini peppers with juice

1 package Good Seasons Italian dressing

1 package McCormick Au jus mix

¾ to 1 c water

Add a 3 lb beef roast

Cook on low until beef is tender. Shred meat and serve on hard rolls.

Peanut Butter Cup Bars by CK

1 cup peanut butter

1 cup margarine (2 sticks)

3 ½ cups powdered sugar

2 cups crumbled graham crackers (30 2” squares)

1 cup chocolate chips

Mix peanut butter, margarine, sugar and graham cracker crumbs thoroughly. Pat into a 9x13 pan. Melt chocolate chips and spread over top. Cut into squares immediately.