1 lb ground venison

1/2 cup onion

1/2 cup green pepper

Cook in 2 T vegetable oil

Drain

Stir in 1 lb velveeta cheese (cubed)

15 ounce can chili without beans

12 ounce bottle chili sauce

1/2 tsp garlic salt

1/2 tsp salt

1/2 tsp pepper

Cook and stir till cheese is melted. Pour into serving dish.

Sprinkle with

1/2 cup shredded cheddar cheese

1/4 cup chopped onion

1/2 cup chopped green pepper

Serve with chips.

Spread 2 tubes refrigerated pizza dough in a greased 15×10 inch pan and bake.

Spread with 8 ounces pizza sauce

Top with

2 cups seasoned taco meat

2 medium tomatoes (seeded and chopped)

8 ounces shredded Mozzarella cheese

shredded lettuce

sour cream (optional)

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.

6 (8-inch) flour tortillas

3 T sugar

1-1/2 tsp cinnamon

4 cups finely chopped Granny Smith or other tart apples

1/2 cup quartered and seeded red grapes

1 cup finely chopped ripe pear

1/2 cup chopped celery

1/4 cup chopped walnuts

3 T orange juice

1 T brown sugar

2 tsp grated orange peel

Coat both sides of each tortilla with nonstick cooking spray.

Combine sugar and cinnamon; sprinkle over both sides of tortillas.

Cut each into 8 wedges. Place on baking sheets.

Bake at 400 degrees for 4-5 minutes or until crisp.

For salsa combine remaining ingredients in a bowl. Serve with cinnamon chips.

1 lb bacon

1 pkg LIttle Smokie Cocktail wieners

1/2 pkg dark brown sugar

Slice bacon into 3 equal sections. Wrap each slice of bacon around a wiener and secure with a toothpick.

Layer the wieners in a crockpot. Sprinkle brown sugar between layers.

Cook on high about a hour and stir occasionally, lower temperature and serve.

4 cups shredded mozzarella cheese

1 cup margarine (softened)

1 cup mayonnaise

8 green onions (thinly sliced)

8 ounce can mushroom stems and pieces (drained & chopped)

4 1/4 ounce can chopped ripe olives

1 pound loaf unsliced French Bread

In large bowl, combine the first six ingredients.

Cut bread in half lengthwise and place on an ungreased baking sheet. Spread with cheese mixture.

Bake at 350 degrees for 15-20 minutes or until cheese is melted.

Cut each half into eight slices.

2 cups flour

1/2 tsp salt

1/4 tsp pepper

2 eggs

1 cup milk

3 cups thin dill pickle slices (drained)

Oil for deep-fat frying

In a shallow bowl, combine the flour, salt and pepper.

In another bowl beat together the eggs and milk.

Blot pickles with paper towels to remove moisture.

Coat pickles with flour mixture, then dip in egg mixture; coat again with flour mixture.

Heat oil to 375 degrees; fry pickles for 3 minutes or until golden brown, turning once. Drain on paper towels.

Serve warm with ranch dressing.

6 Vidalia onions

5 eggs (beaten)

1/2 cup flour

1 T dried thyme

1 tsp salt

3/4 tsp pepper

2 cups salted cracker crumbs

Vegetable oil

Trim stem end on onions so they sit flat on carving board. Peel and slice into 12 equal sections being careful to leave root end intact.

Bring large pot of water to boil and onions for 1 minute. Place onions in bowl of ice water and refrigerate for 1 hour. Onion will open.

Place flour, thyme, salt and pepper in plastic bag with onion and mix.

Dip onions into bowl of beaten eggs. In second bowl coat onions with cracker crumbs and 1 T thyme.

Heat 5 inches of oil to 350 degrees. Cook onions 1 at a time until golden brown about 6 minutes. Drain on paper towel.

For dip combine-

1/2 tsp salt

1/4 tsp pepper

1/2 cup sour cream

1/2 cup mayonnaise

1/2 tsp grated horseradish

1 tsp grated lemon zest

2 tsp grated orange rind

1 T orange juice

1 tsp grated lemon rind

1 tsp lemon juice

7 ounces marshmallow creme

1/2 cup mayonaise

Combine and beat a medium speed until smooth and blended.

Spoon into serving container and sprinkle with 1 tsp grated orange rind.

Serve with assorted fresh fruit.