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INGREDIENTS

• 1 (12ounce)bagsemi-sweet chocolate chips
• 1 cup chunky peanut butteror smooth peanut butter
• 3 cups mini marshmallows

DIRECTIONS

1. Microwave chocolate chips and peanut butter for 2-3 minutes until melted.
2. Fold in marshmallows.
3. Pour into foil lined 8-inch square pan.
4. Chill and cut into 12 squares.

INGREDIENTS

• 1 1/2 lbs beef ground chuck
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons minced garlic
• 1/4 cup minced onions
• 1 1/2 stalks celery(chopped fine)
• 1 cup water
• 1 (1ounce)cancondensed tomato soup (undiluted)
• 4 tablespoons barbecue sauce(whatever is your favorite brand)
• 1/2 teaspoon msg (optional)

DIRECTIONS

1. Cook the first 7 ingredients in a large skillet until the meat is done, the vegetables are tender and most of the water is absorbed.
2. Add the undiluted soup, the BBQ sauce,and the MSG.
3. Cook until most of the liquid is absorbed.
4. Serve on hamburger buns.

INGREDIENTS

• 1 (18ounce)packagecake mix , works really well with pillsbury cake mix
• 2 cups sour cream
• 12 ounces semiweeet chocolate chipsor peanut butter chips (any flavor)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease a cookie sheet, I use cooking spray.
3. In a large bowl combine cake mix and sour cream.
4. Mix until well blended.
5. Stir in chips.
6. Drop by rounded teaspoons onto cookie sheet.
7. Bake for 10-13 minutes.
8. Cool on baking sheet and transfer onto cooling rack.

INGREDIENTS

• 8 ounces cream cheese
• 12 ounces sour cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1 (10ounce)cancrabmeat

DIRECTIONS

1. bring cream cheese to room temperature.
2. in mixing bowl beat cream cheese on med speed.
3. slowly add sour cream (if you add to fast it tends to turn out lumpy).
4. add rest of ingredients (more or less to taste).
5. chill for at least an hour.

INGREDIENTS

• 1 lb ground beef(we also use ground turkey)
• 1/2-2/3 cupdry breadcrumbs (can also use seasoned crumbs)
• 1/4 cup milk
• 1/4-3/4 teaspoon salt (optional)
• 1/2 teaspoon worcestershire sauce
• 1 small onion, chopped (approx 1/4 c)
• 1 egg

DIRECTIONS

1. Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
2. To oven bake: Place in ungreased 9×13 pan (you may want to line it with foil for easier clean-up).
3. Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.
4. To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min).
5. To microwave: Place in micro-proof 12×7 pan and cover loosely.
6. Micro on high for 3 minutes; rearrange meatballs.
7. Cover again loosely and micro until brown inside, approx 5-7 min more.
8. Let stand covered for 3 minutes.