Hot dog Casserole

I had a feeling this would go over well and it definitely did. Everyone liked it and it was super fast to throw together after grocery shopping tonight.

8 hot dogs(I used turkey)
1 big can Bush's baked beans
2 boxes jiffy cornbread mix

Slice hot dogs and mix with beans. Put in large baking dish. Mix cornbread by package directions. Spread over hot dog mixture. Bake at 350 until hot and bubbly and cornbread is done.

White Castle Casserole

We all love the little frozen white castle burgers here but they are SO expensive that I won't buy them. This casserole smells and tastes JUST like them! I didn't put pickles on just because I forgot them but I will try that next time.Ingredients

* 1 (1 3/4 ounce) package onion soup mix (Dry)
* 2 (12 ounce) cans crescent rolls
* 1 1/4 lbs hamburger
* American cheese (Around eight slices)
* pickle
* mustard

Directions

Cook hamburger with onion mix, Dry extremely well.
Lay whole can of crescent rolls in bottom of pan (do not break apar
Layer hamburger mixture, cheese, pickles and squirt mustard up
and down across pan.
Put whole can of crescent rolls on top.
Bake at 350 until golden brown

Paula Deen's Layered Mexican Cornbread

This was originally a Paula Deen recipe. I found it on recipezaar(#208619). This was soooo good!!


45 min | 10 min prep
SERVES 9 -12 , 1 (8x8-in) pan
1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk--use evap milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)
Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.

Tastin' is Believin' Chicken

Melissa's grandma used to make this and it's fantastic! Cooking it in the crockpot made it unbelievably easy too:) This will become one of our staple meals for sure!

4 - 8 boneless skinless chicken breats-depending on size
1 8-oz bottle of Russian salad dressing
1 can whole berry cranberry
1 Package Lipton Onion Soup Mix

Put chicken in the bottom of the crockpot, pour everything on top and cook on high for 4 hours until chicken is done.