BBQ Beef Sandwiches

1 TBS vegetable oil
½ c chopped onion
1 26 oz can tomato soup
1/4 c water
2 TBS brown sugar
2 TBS vinegar
1 TBS worcestershire sauce
1 1/2 lb thinly sliced deli roast beef
8 hamburger buns

Heat the oil in a 4-quart saucepot over med heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, water, brown sugar, vinegar and worcestershire in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Add the beef to the saucepot and cook until the mixture is hot and bubbling, letting it simmer for at least 10-15 minutes. Divide the beef and sauce among the rolls.

Beans and Franks Bake

1 8.5 oz pkg corn bread/muffin mix
1 16 oz can baked beans
4 hot dogs, halved lengthwise and sliced
1/2 lb bacon
1 c ketchup
1/2 c packed brown sugar
1/2 c chopped onion
2 c shredded mozzarella cheese

Cook bacon and once it is done crumble it. Preheat oven to 375F. Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to a greased 8 in square baking dish. Sprinkle with cheese; top with corn bread batter. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Pepperoni Roll Ups

1 tube crescent rolls (qty 8)
Sliced pepperoni
4 pieces of string cheese (1 oz each)
¾ tsp Italian seasoning, divided
½ tsp garlic salt

Preheat oven to 375F. Separate crescent rolls and lay out the rolls in a row. Slice the pepperoni into quarters and cover each crescent roll with a single layer of pepperoni. Cut each piece of string cheese in half and lay each half on the long end of the crescent roll. Sprinkle ½ tsp of the Italian seasoning over all the rolls. Roll each crescent roll starting with the long side first over the string cheese and press to seal the ends, placing them seam side down on a cookie sheet. Sprinkle the remaining ¼ tsp of the Italian seasoning and the garlic salt over the tops of the rolls. Bake for 10-12 minutes or until golden brown.

Biscuit Breakfast Sandwiches

1 1/2 c all-purpose flour
1 TBS baking powder
1 TBS sugar
1 tsp salt
1/4 c shortening
3/4 c milk
1 TBS butter or margarine
6 eggs
9 slices bacon, halved
12 slices ham
6 slices American cheese

Preheat oven to 450F. In a bowl, combine all dry ingredients; cut in shortening until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead five to six times. Roll to 1/2 in thickness; cut with a 2 3/4 in biscuit cutter. Place on an ungreased baking sheet. Bake for 10-12 minutes or until light golden brown; cool slightly.

While the biscuits are cooking fry up the eggs in one frypan and the bacon and the ham in a separate frypan. Once the biscuits are done, split them in half; place 1 slice of cheese, 1 egg, 2 slices of ham (folded in half to fit), 3 half pieces of bacon and replace tops. Serve immediately.

Cheesy Chicken Enchiladas

1 lb. boneless, skinless chicken breast halves, cut into 1/2 in pieces
1 1.25 oz pkg taco seasoning
1 16 oz jar chunky-style salsa
1 8 oz can whole kernel corn, drained
2 c Fancy Shredded 4 Cheese Mexican Cheese, divided
1 10 oz can mild enchilada sauce
8 6 in flour tortillas

Prepare chicken as directed on package of taco seasoning; cool 5 minutes. Preheat oven to 375F. Stir in salsa, corn and 1 c of the cheese. Spread 1/2 c enchilada sauce on bottom of 13x9 in baking dish. Soften tortillas according to package directions. Place 2/3 c of chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down. Pour remaining sauce over tortillas; sprinkle with remaining cheese, and bake for 20 minutes or until cheese is melted and filling is hot.

Quarterback Crunch Bars

2 c crispy rice & crunchy corn cereal
2 c crispy wheat squares cereal
2 c buttery crackers
1 c pretzel sticks, broken
¾ c corn syrup
1/3 c sugar
1/3 c brown sugar
1/3 c butter or margarine
¾ c creamy peanut butter

Grease 9x13 pan. In a large bowl combine cereals, crackers, and pretzels. In a medium saucepan combine corn syrup, sugar, brown sugar, and margarine. Cook over medium heat until it comes to a boil, stirring constantly. Remove from heat and immediately stir in peanut butter. Pour peanut butter mix over cereal mixture and mix well to coat. Press mixture into greased pan and cool in the refrigerator for 2-3 hours or until firm; cut into bars.

Bacon 'n Eggs Pie

1 7.5 oz can refrigerated buttermilk biscuits
2 TBSP butter or margarine
6 eggs
1/3 c milk
1/4 tsp pepper
3 oz cream cheese, cubed
6 slices bacon, cooked, crumbled

Preheat oven to 375F. Separate biscuits. Place on bottom and up side of 9-inch pie plate; press together to form crust. Bake 10 to 12 minutes or until lightly browned.

Meanwhile, melt butter in large nonstick skillet on medium heat. Whisk eggs, milk and pepper until well blended; pour into skillet. Cook 5 minutes or until eggs begin to set, stirring occasionally. Add cream cheese; cook 3 minutes or until cream cheese is melted and eggs are set, stirring occasionally.

Spoon egg mixture into crust; top with bacon.