EatBay!

2 cups ground fully cooked ham

2 cups stiff mashed potatoes (do not add milk)

1 cup shredded Swiss cheese

1/3 cup mayonnaise

1/4 cup finely chopped onion

1 egg (beaten)

1 tsp mustard

1/4 tsp pepper

In bowl combine ingredients and mix well.

Cover and refrigerate 1 hour till easy to handle.

Shape into 1 inch balls roll in crushed cornflakes.

Place on lightly greased baking sheet.

Bake at 350 degrees for 25 - 30 minutes till golded brown.

Serve warm. Refrigerate leftovers.

4 squares unsweetened chocolate

1 cup butter (must use butter)

Combine in saucepan and melt over low heat.

Remove from heat and cool slightly.

Stir in -

2 cups sugar

1 cup flour

1/4 tsp salt

1 tsp vanilla

3 eggs (lightly beaten)

Mix well and spread 1/2 the batter in a greased 9×12 inch pan.

Filling -

In a bowl combine and mix well

3 cups coconut

1 can (14 ounces) sweetened condensed milk

1/2 tsp almond extract

1 tsp vanilla

Spoon over chocolate layer.

Carefully spread remaining chocolate mixture over filling.

Bake 350 degrees 35-40 minutes till sides pull away from pan.

Immediately sprinkle 1 cup semi-sweet chocolate chips over top, allow to soften and spread over bars.

Sprinkle 1/2 cup chopped walnuts over top.

Cool completely before cutting.

3/4 cup orange juice

1/4 cup honey

1 T cornstarch

1/2 tsp salt

1 T vegetable oil

2 - 6 oz boneless skinless chicken breast (cut into thin bite-size strips)

1 cup baby carrots (cut in half lengthwise)

1 small onion (thinly sliced)

1 clove garlic (minced)

1 cup sugar snap peas

1/3 cup whole cashews

In small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.

In a skillet heat oil over medium-high heat. Add chicken, carrots, onion and garic; cook and stir 4-5 minutes until chicken is no longer pink in center.

Stir in peas. Cover and cook 3-4 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir orange juice mixture; add to skillet. Cook and stir 1-2 minutes until mixture thickens. Stir in cashews.

Server over rice.

3/4 cup shredded Cheddar cheese

2 cup shredded hash-brown potatoes

1/4 cup chopped green onion

1/2 tsp seasoned salt

1/8 tsp pepper

2 eggs

1/8 tsp Italian seasoning

Reserve 2 T chesse for topping.

In medium bowl, mix remaining cheese, potatoes, onions, 1/4 tsp seasoned salt and pepper.

Spray 2 ramekins with cooking oil and press the mixture in the bottom and up the sides of the ramekins, leave an indentation in center.

Bake at 400 degrees for 25-30 minutes until edges are golden brown and crisp.

Remove from oven. Break egg into center of each cup.

Sprinkle with remaining 1/4 tsp seasoned salt, Italian seasoning and reserved 2 T cheese.

Return to oven; bake 8-12 minutes longer or until eggs are set and of desired doneness.

4 slices bacon

2 boneless skinless chicken breasts

1/2 tsp dried Italian seasoning

4 slices sourdough bread (toasted)

2 T mayonnaise

2 lettuce leaves

1 small tomato (sliced)

Put chicken between 2 sheets plastic wrap and gently pound chicken (bone side up) until 1/4 inch thick.

Sprinkle chicken with Italian seasoning.

Heat grill for 5 minutes, grill bacon for 4-6 minutes (turning once) until crisp. Drain on paper towels.

Grill chicken 4-6 minutes, till juices run clear.

Spread toasted bread slices with mayonnaise. Layer lettuce, tomato, chicken and bacon between toast slices.

2 cups graham cracker crumbs

3 T sugar

1/2 cup margarine (melted)

1 jar (11-3/4 ounces) hot fudge ice cream topping

Filling -

1/2 cup cold milk

2 packages (3.4 ounces each) instant vanilla or chocolate pudding

2 (16 ounces cartons) Cool Whip, thawed

7 (2.07 ounces each) Snickers candy bars (chopped and divided)

In a bowl, combine the crumbs and sugar; stir in the margarine.  Press into an ungreased 13×9 inch pan.

In a small saucepan heat the fudge topping over low heat until warmed; pour evenly over the crust. Cool.

In a bowl, beat the milk, pudding mix and Cool Whip for 2-3 minutes or until stiff.

Stir in 3/4 of the candy bar pieces. Pour over crust.

Sprinkle with remaining candy bar pieces.

Cover and refrigerate for 2-3 hours or overnight.

Store in refrigerator.

1/4 cup sunflower kernels

2 T margarine

4 cups old fashioned oats

1/2 cup oil

3/4 cup cashew halves

2/3 cup slivered almonds (toasted)

1/2 cup sesame seeds (toasted)

1/2 cup packed brown sugar

1/2 cup honey

1 tsp ground cinnamon

1 - 1/4 cup  assorted bite-size dried fruit (raisins, apricots, dates, apples, bananas)

In large skillet over medium heat, lightly toast sunflower kernels in margaine. Remove from heat and set aside.

In same pan, lightly toast oats in oil; add the sunflower kernels, cashews, almonds and sesame seeds.

Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes.

Spread in 2 ungreased 15×10 inch pans. Bake at 350 degrees for 15-20 minutes or until golden brown.

Stir every 5 minutes.

Cool, stirring occasionally. Stir in dried fruit.

Store in airtight container.

2  - 10 ounce packages oyster crackers

3/4 cup vegetable oil

1 envelope ranch salad dressing mix

1 tsp dill weed

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp lemon-pepper seasoning

Place crackers in a large bowl.

In a small bowl, combine the remaining ingredients; pour over the crackers and mix well.

Let stand for 2 hours.

Store in an airtight container.

1 cup brown sugar

1/2 cup margarine

1 egg

1 tsp vanilla

1  1/4 cup flour

1 cup quick oatmeal

1/2 cup coconut

1/2 tsp baking soda

1/2 tsp salt

1/2 cup vanilla baking chips

1/2 cup coarsely chopped dried apricots

1/2 cup coarsely chopped pecans

Combine brown sugar and margarine; add egg and vanilla. Beat until light and fluffy.

Add flour, oatmeal, coconut, soda and salt. Beat at low speed until soft dough forms.

Stir in chips, apricot and nuts.

Drop 2″ apart on greased cookie sheets.

Bake at 350 degrees for 7-10 minutes or until light brown.

Makes 3 dozen.

Mix together

3 cups flour

2 cups sugar

1/2 cup cocoa

3/4 tsp salt

2 tsp baking soda

Add

2 cups water

2/3 cup oil

2 T vinegar

2 tsp vanilla

Mix together and fill cupcake fillers 1/3 full

Filling

8 oz package cream cheese

1 egg

1/8 tsp salt

1 cup chocolate chips

Mix together. Place 1 tsp into center of each cupcake batter.

Bake 350 degrees for 20 -25 minutes.

Cool and frost.