Breakfast Pizza by Jan Kimman

1 lb. pork sausage or bacon

1 pkg cresant rolls

1 c. frozen hash browns (thawed)

1 c. shredded cheese

5 eggs

1/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

2 T. Parmesan cheese

Brown sausage & drain. Separate cresant rolls into 8 triangles and place on ungreased pizza pan with points toward center. Press over bottom & up sides of pan. Spoon sausage over crust. Sprinkle with potatoes & Parmesan cheese. In a bowl, beat together eggs, milk, salt & pepper. Pour over all of crust; top with cheddar cheese. Bake at 375 degrees for 25 - 30 minutes.

*If you like, add mushrooms, sweet peppers, onions etc. Optional.

Club Cracker Delight by Dorothy Heinz

1) Line a 10 x 15 inch pan with a tin foil. Grease tin foil with butter.

2) Next layer club crackers win pan, then set aside.

3) In sauce pan put in: 1 stick butter (1/2 cup). 1/3 cup brown sugar. 1/8 t. salt. Mix together & cook over low heat. Stir constantly to prevent burning. Bring to a boil for 2 minutes.Remove from heat and stir in    1 t. vanilla.

4) Pour mixture over crackers to cover all crackers. Then put in preheated oven at 350 degrees for 8 to 10 minutes

5) Remove from oven, top with one 11 or 12 ounce bag of white chocolate chips. Let stand for 5 minutes, then with spatula spread the chips over the top.

6) Top with 1/3 cup chopped dried cranberries and 1/3 cup of chopped pistachios.

Note: Be sure to prepare dried cranberries & pistachios ahead of time so they are ready when chips are still warm.

Cheese Balls by Pat Schilling

12 oz of softened cream cheese

1 jar of Roka Blue Cheese

1 jar Old English cheese

1/4 tsp. Worchestershire sauce

1 small onion chopped fine

Juice of 1 lemon

Blend cheese with mixer - add sauce, onion & lemon juice

Roll into a ball & chill.

Just before serving, roll in chopped nuts or your choice of topping.

Reuben Dip by Irene Becker

10 oz. Corned Beef

16 oz Sauerkraut

8 oz. Cream Cheese

1 cup Sour Cream

8 oz. Swiss Cheese

Melt together and mix well.

Golden Potato Creme Soup by Carla Krause

3 cups chopped potatoes

2 cups water

1/2 cup celery

1 cup carrot slices

1/4 cup chopped onion

1 tsp salt

1 chicken bouillon cube (1 tsp)

1 tsp Parsley Flakes

2 Tbs flour

1 1/2 cup milk

Velveeta cheese - as much as you like

In a large kettle, combine potatoes, water, celery, carrots, onions, parsley, bouillon cube and seasoning - Mix well. Cover and simmer for 15 - 20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add milk to veggies, cook until thickened. Add cheese, stir until melted. May add ham or bacon.