Ingredients:

1 pound lean ground beef
1 (12-ounce) jar salsa
1 cup frozen whole kernel corn niblets
3/4 cup mayonnaise
1 Tablespoon chili powder
2 cups crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 tomato, sliced

Instructions:

Preheat oven to 350 degrees F.

In a skillet over medium high heat, brown ground beef until completely cooked through. Drain well. Return to skillet and add salsa, corn, mayonnaise and chili powder being sure to stir all ingredients together well.

Spray a small baking dish with a non-stick spray lightly. Place half of the meat in the bottom of the dish. Cover with half of the crushed tortilla chips. Sprinkle half the cheese over the stop. Repeat layers again.

Bake 15 to 20 minutes or until completely heated. Top with tomatoes and serve.

Ingredients:

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package shredded sharp cheddar cheese
1/2 cup grated Parmesan Cheese
1/2 cup Miracle Whip Dressing
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 cup chopped pecans

Instructions:

With an electric mixer beat all the cheeses together on medium speed until smooth. Fold in onions and pepper. Cover bowl and place in the refrigerator at least 4 hours or overnight. Once chilled form cheese mixture into a ball. Roll in pecans.

Ingredients:

1 (25-ounce) package frozen potato wedges
1/4 cup sliced green onions
2 cups (8-ounces) cheddar cheese, shredded
8 slices crisply cooked bacon, crumbled
Sour cream

Instructions:

Bake potato wedges as directed on the package.

Once baked, remove from oven and place oven heat on 200 degrees. Sprinkle with green onions, then with the cheese and then the crumbled bacon. Return to oven and bake until cheese is completely melted.

Serve warm with sour cream.

Ingredients:

4 pound slab of pork spareribs
1 Tablespoon onion powder
1 Tablespoon garlic powder
Salt to taste
Pepper to taste
1/2 cup fresh-squeezed lemon juice (about 2 large juicy lemons)
1 cup bottled barbecue sauce
1/2 cup ketchup
2 Tablespoons balsamic vinegar

Instructions:

Cover both sides of ribs with onion powder, garlic powder, salt and pepper. Be sure to coat ribs well.

Line a large baking pan with foil being sure to cover the bottom and slightly up the sides. Lay baking rack inside baking pan. Place ribs in a single layer on baking rack.

Preheat oven to 325 degrees.

In a large mixing bowl mix together well the lemon juice, barbecue sauce, ketchup and vinegar. Pour half the sauce over the top of the ribs.

Cover ribs with foil and bake about 2 hours or until ribs are tender. Once the ribs are done remove foil. Turn your oven to broil and char ribs for about 2 to 3 minutes.

Serve with remaining sauce.

Ingredients:

1 (11-ounce) package (8-count) refrigerated bread sticks
Garlic butter
1 (16-ounce) package smoked cocktail sausage links
Assorted mustards

Instructions:

Preheat oven to 350 degrees.

Roll out bread sticks slightly with a rolling pin. Butter one side of the bread sticks with the garlic butter. Cut dough into 2-inch strips.

Wrap sausage links with a strip of dough being sure the buttered side is next to the sausage link.

Open and separate bread stick strips. Use a rolling pin to lengthen a little bit; cut strips into 2-inch pieces and wrap around each smoked sausage link.

Place wrapped sausage links on a cookie sheet in a single layer. Bake approximately 15 to 18 minutes or until dough is lightly brown.

Serve with assorted mustards for dipping.