BLT Sandwich

1 lb bacon, cooked how you like it
8 slices of toast
1 tomato sliced thick
4 leaves of lettuce
4 slices cheddar cheese
Miracle Whip

Put miracle whip on all slices of bread. Place one piece of cheese on 4 of the slices. Place one slice of tomato on top of each cheese slice followed by one leaf of lettuce. Divide the pound of bacon evenly between the four sandwiches placing on top of the lettuce. Place a slice of bread on top of the bacon. Cut the sandwich in half before serving. Makes 4 sandwiches.

Cheesy Beef and Bacon Pockets

1lb ground beef
1lb bacon
1 onion minced
16 slices of Velveeta cheese
Ketchup
Mustard
1/2 tbsp. Onion powder
1/2 tbsp. Garlic powder
Salt
Pepper
1 egg
4 packages of crescent rolls

Preheat the oven to 350°F. Turn the griddle on 350°F. Cook the bacon first on the griddle. Cook it to the level of crispness you like. While the bacon is cooking mix together the hamburger with garlic, onion, salt, and, pepper. Form into 8 patties. Once bacon is finished cooking remove from griddle. Make 8 equal piles of onion on the griddle and place a hamburger pattie on each. Cook on each side for 5 minutes. While hamburgers are cooking roll out crescent roll dough. Use 4 crescent rolls for each pocket. The dough should be two long and two wide. It will be a big rectangle. Place a slice of cheese in the center, length wise, of each dough rectangle. On top of that place two slices of bacon cut in half, a squirt of ketchup, and a squirt of mustard. Once the hamburgers are done cooking add some of the onion then place the hamburger on top followed by another slice of cheese. Wrap each end of the dough over the meat pinching the sides shut. Place the pockets, seems down, on a greased cookie sheet. Beat the egg in a bowl and brush the top of each pocket with it. Bake on 350°F for 20-25 minutes. Serves 8.

Lasagna Roll Ups

1 lb hamburger
1 onion diced
1 jar pasta sauce
1 tub ricotta cheese (15 oz's)
2 eggs
8 lasagna noodles
2 tablespoons oil
1 bag shredded mozzarella
1/2 cup parmesan
Salt & pepper to taste
2 tablespoons Garlic powder
1 tablespoon Onion powder
1 tablespoon Basil dried or fresh
1 tablespoon Parsley dried or fresh
1 tablespoon Oregano dried or fresh
1 tablespoon Thyme dried or fresh

Brown meat and onion in a frying pan over medium heat. Drain and return to heat. Pour half the pasta sauce over the meat. Sprinkle with salt, pepper, 1 tablespoon of garlic, onion, basil, parsley, thyme and oregano. Turn on low and simmer for 20 minutes. While the meat sauce is simmering start boiling a large pot of water. Add the cooking oil and a dash of salt. Once boiling add the lasagna noodles making sure they are fully submerged. Allow to cook at a rapid boil for 12 minutes. Drain water and lay out noodles flat on the work space. In a bowl mix together ricotta cheese, eggs, dash of salt, and the remaining tablespoon of garlic. Mix thoroughly. Now it is time to construct the roll ups. Make sure your meat sauce, cheese mixture, mozzarella, and noodles are all right at hand. First sprinkle the noodle with mozzarella, then spoon a layer of ricotta cheese on, followed by a layer of meat sauce. Starting with the end closest to you gently roll up the noodle, making sure not to push the filling out. Once it it's rolled up place it seam down in a greased 9x13" baking dish. Once all 8 roll ups are in cover with the remaining pasta sauce, sprinkle with parmesan cheese, and bake uncovered on 350°F for 30 minutes. After you remove it from the oven sprinkle with any remaining shredded cheese and a couple dashes of parmesan. Each roll up serves 1 person. This recipe serves 8.

Loaded Baked Potato

Ingredients:

Potatoes, 1 for each person eating
Butter slices (see recipe)
Velveeta
Salt and pepper to taste
Dash of garlic powder
Dash of onion powder
Bacon bits
Sour cream
Ranch Dressing
Green onion

Directions:

Wash potatoes thoroughly and cut out any eyes or bad spots. Using a sharp knife cut small slices across the potato, 3/4 the way through, for the entire length of the potato (see picture). Place a slice of butter in each cut. Sprinkle with salt, pepper, garlic, and onion powder. Bake on 350°F for 1.5 hours. Remove from oven. Place a small piece of Velveeta cheese in every other cut and a pinch of bacon bits in the other cuts. Put more butter on top and bake and additional 30 minutes. When baking is complete turn broiler on high and broil for 5 minutes. Remove from oven and top with ranch dressing, sour cream, shredded Velveeta, bacon bits, and green onion. One potato per serving.

Cheesy Herb Bread

1 Italian loaf about 12 inches long 
1/2 cup butter melted
1/8 cup olive oil
3 tsp minced onion
3 tsp minced garlic
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley
3 tsp basil
3 tsp green onion or chives
12 oz grated cheese

Preheat the oven to 350 F.Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and herbs in a bowl. Cut the bread into cubes with X slices without cutting all the way through the bottom crust. Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Cover with  grated cheese. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey. Enjoy while it's nice and warm.

Baked Mac n Cheese

1 block Velveeta diced
8oz's cream cheese
12oz's sour cream (see recipe)
1/4 cup milk
1 cup shredded cheddar cheese
1lb elbow macaroni
1/8 cup olive oil
Dash salt
Dash onion powder
Dash garlic powder
Dash pepper

Bring a pan of hot water, dash salt, and olive oil to a rolling boil. Add macaroni and let boil for 10 minutes. Remove from heat drain water and place cooked macaroni in a 9x13" greased baking dish. In another pan on medium heat melt diced Velveeta, cream cheese, sour cream, & milk together stirring until smooth. Remove from heat and immediately pour over cooked macaroni. Put a dash of salt, pepper, onion, and garlic powder on top. Mix cheese sauce into the macaroni thoroughly. Sprinkle top with shredded cheese. Bake on 350 for 30 minutes. Serves 6-8.

Cheesy Hashbrown Bake

Cheesy hashbrown bake
1/2 cup butter
2lbs. Velveeta shard cheddar cubed
1 can cream of potato soup
1 cup sour cream (see recipe)
8oz chive & onion cream cheese
1 cup diced onion
2 cups shredded cheddar cheese
Salt
Pepper
Garlic powder
Onion powder
Ground mustard
4lbs shredded potatoes
1/4 cup bread crumbs

Melt butter and Velveeta over medium heat until it forms a smooth cheese sauce. Remove from heat and using an electric mixer mix melted cheese with soup, sour cream, cream cheese, onions, 1 cup shredded cheese, salt, pepper, garlic powder, onion powder, and ground mustard. Mix thoroughly. Grease 9x13" pan. Put the shredded potatoes in the pan and pour cheese mixture on top, mix together thoroughly. Sprinkle top with bread crumbs and 1 cup shredded cheddar cheese. Bake for 1 hour at 350°.