Debby's Homemade Salad Dressing

1/2 cup sugar
1 tsp paprika
1/2 cup white vinegar
1/2 bottle chili sauce
1/2 cup vegetable oil
1 juice of lemon
2 tsp pepper
1 onion grated
1 tsp salt


Place all in food processor except oil and process while slowly pouring oil in. Process until well blended. Better to chill overnight.

Blueberry Cream Cheese Pound Cake

1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

*Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Poppy Seed Chicken:

1 package boneless chicken breasts (boil and shred)
1 can cream of chicken
1 8 oz. carton sour cream
1 stick butter
1 stack Ritz crackers (crushed)
poppy seeds


*Boil chicken breasts and shred. Mix chicken with soup and sour cream. Pour in greased casserole dish. Saute the crushed crackers in butter. Spread over chicken mixture and sprinkle poppy seeds on top. Bake uncovered at 350 for 40 minutes.

Peach Cobbler

5c. sliced fresh or canned peaches (drained)
1T. lemon juice
1c. sifted all-purpose flour
1/2 tsp. salt
1 egg beaten
6T. butter or margarine, melted

*Place peaches on bottom of 10 x 6 x 2 1/2" baking dish. Sprinkle with lemon juice. Sift together dry ingredients; add egg, tossing with fork until crumbly. Sprinkle over peaches. Drizzle with butter. Bake at 375 degrees for 35-40 minutes.

Chicken Wrapped in Dried Beef:

6 boneless chicken breasts
1 jar dried beef
1 can cream of mushroom soup
1 8 oz. carton sour cream


*Wrap chicken breasts in dried beef and place in the bottom of a greased casserole dish. Mix the soup and sour cream. Pour over chicken. Bake at 300 for 1 1/2 hours. You can also cook on low in the crock pot for 5 - 6 hours.

Oreo Ice Cream Treat:

1 half gallon Breyer's Coffee Ice Cream
1 package Oreo cookies
1 small carton cool whip
1/2 cup Hershey's syrup

*Crush oreos and place on the bottom of a 9 X 13 pan. Combine ice cream, cool whip and syrup. Pour over cookies. Swirl some chocolate syrup on top and add some crushed cookies for decoration. Freeze.

Spinich Artichoke Dip

1 (8 oz.) can artichoke hearts, drained chopped
1 (8 oz.) pkg. cream cheese (room temperature)
1 1/2 c. mayonnaise
8 oz. Parmesan Cheese
1/2 c. Mozzarella cheese
1 pkg. frozen spinach, thawed and drained
garlic powder to taste


*In a large bowl, mash artichoke hearts with a fork. Add remaining ingredients in order listed, stirring after each. Turn into small casserole dish. Bake, uncovered, at 350 degrees for 25 to 35 minutess, until lightly browned. Serve warm with french bread, slightly warmed, and torn into pieces.