Breakfast Delight

1 tube (8 oz) refrigerated crescent rolls
2 cups cubed fully cooked ham
5 eggs
1/2 cup milk
dash salt and pepper
2 cups frozen hash brown potatoes, thawed
1 1/2 cups cheddar jack shredded cheese

Arrange crescent rolls on the bottom of a 13x9 dish. Place the ham on top of the crescent rolls. Beat the eggs, milk, salt and pepper; set aside. Layer the hash browns over the ham, then pour the egg mixture over the hash browns. Top with cheese. Bake at 375 for 30 minutes or until knife inserted in center comes out clean.

Serves 8

Chicken Nacho Bake

1 pound boneless skinless chicken breasts fillets
1/2 cup salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Preheat oven to 400. Place chicken in 13x9 dish. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Serves 4

Chocolate Caramel Nut Bars

1 bag (14 oz) caramels
1 can (5 oz) evaporated milk
1 pkg german chocolate cake mix
1/2 cup butter, melted
1 1/2 cups chopped walnuts
1 cup semi sweet chocolate chunks

Preheat oven to 350. Place caramels and 1/3 cup milk in saucepan and cook on low heat until caramels are completely melted, stirring frequently. Remove from heat and set aside. Mix remaining milk, dry cake mix, and butter in a bowl. Press half of the cake mix firmly onto bottom of 13x9 dish to form crust. Bake 10 minutes. Sprinkle 1 cup of the walnuts and 1/2 cup of the chocolate chunks over crust. Top with caramel mixture; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mixture; press gently into caramel mixture with back of spoon. Sprinkle with remaining 1/2 cup each walnuts and chocolate chunks. Bake an additional 18 minutes or until lightly browned.

Serves 32

Beef Pasta and Green Beans

1 pound ground beef, browned and drained
1 package Hamburger Helper beef pasta
3 2/3 cups hot water
2 cups frozen cut green beans
1/4 cup grated Parmesan cheese

In large skillet, combine browned beef, uncooked pasta, sauce mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender. Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like. Sauce will thicken as it stands. Sprinkle with cheese.

Serves 5

Layered Enchilada Bake

1 pound ground beef
1 onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian dressing
2 Tbsp taco seasoning
6 flour tortillas
1 cup sour cream
8 oz Mexican style shredded cheese

Preheat oven to 400. Brown meat with onions and drain. Add salsa, beans, dressing and seasoning mix; mix well. Arrange 3 of the tortillas in a single layer on the bottom of a 13x9 pan; cover with layers of half of the meat mixture, half of the sour cream, and half of the cheese. Repeat all layers. Cover with foil. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until it is completely heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Serves 8

Pork Chop Stuffing Bake

1 pkg stove top stuffing mix for chicken
6 boneless pork chops (1 1/2 pounds)
1 can cream of mushroom soup
1 onion, chopped
1/2 tsp thyme
1/2 cup shredded cheddar cheese

Preheat oven to 350. Prepare stuffing mix as directed on package; set aside. Cook chops for 4 minutes on each side or until browned. Spray 13x9 with nonstick spray. Transfer chops to 13x9. Mix soup, onion, and thyme and spoon over chops. Top with prepared stuffing; sprinkle with cheese. Bake 20-30 minutes or until chops are cooked through.

Serves 6

Mexican Layered Dip

1 pkg (8 oz) cream cheese, softened
1 Tbsp taco seasoning mix
1 cup salsa
1 cup canned black beans, rinsed and drained
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tbsp sliced ripe olives
Tortilla chips

Beat cream cheese until creamy. Add taco seasoning; beat until well blended. Spread onto bottom of serving plate. Layer remaining ingredients over cheese mixture; cover. Refrigerate at least one hour before serving. Serve with tortilla chips

Serves 40

Bacon Cheeseburger Roll Up

1 pound lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions
8 oz velveeta, cubed
1 pkg refrigerated pizza crust

Preheat oven to 400. Cook beef, bacon and onions in skillet until beef is evenly browned. Drain; return meat mixture to skillet. Add velveeta; cook until completely melted, stirring frequently. Cool 10 minutes. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Bake 20-25 minutes or until golden brown. Cut diagonally into six slices to serve.

Serves 6

Grilled Shrimp and Scallop Kabobs

1/4 cup lemon juice
1/4 cup vegetable oil
1 Tsp thyme
1/4 tsp salt
1/4 tsp pepper
3/4 pound sea scallops
12 uncooked large shrimp in shells
8 whole mushrooms
8 cherry tomatoes
1 zucchini, cut into slices

Prepare grill. Mix lemon juice, oil, thyme, salt and pepper. Thread scallops, shrimp, mushrooms, tomatoes, and zucchni alternately on each of four 10 inch skewers. Brush with lemon juice mixture. Grill uncovered for 10-15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

Serves 4

Hungarian Swiss Steak

1 beef boneless sirloin steak, 3/4 inch thick (1 pound)
1/4 tsp season salt
1 can stewed tomatoes, undrained
1 Tbsp paprika
2 Tbsp ketchup
1/2 cup sour cream

Cut beef into 4 pieces. Sprinkle both sides of beef with season salt. Cook in skillet 4-8 minutes, turning once, until brown. Stir in tomatoes, paprika, and ketchup; reduce heat. Cover and simmer 15-20 minutes or until beef is tender. Top each serving with sour cream.

Serves 4