Vegetable Dip

1/2 pt sour cream
1 cup mayonnaise
1 Tbs dried onion
1 Tbs dried parsley
1 tsp. dill weed
1 tsp. Beau Monde

Combine all ingredients mixing well. Refrigerate overnight.

Hot Artichoke Dip

3/4 cup grated parmesan cheese
8oz cream cheese
1/2 cup mayonnaise
4 oz shredded mozzarella cheese
1 small can green chillies, chopped
1 large can artichoke hearts, drained and cut

Soften cream cheese. Mix all ingredients well.  Put in baking dish and bake at 350 for 30 minutes.  Serve with crackers, bread or tortilla chips.

Pretzel Salad

Crust:
2 cups pretzels, crushed
3 Tbs. sugar
3/4 cup butter, melted
Mix crust ingredients together and spread in a 9x13 baking pan. Bake at 350 for 10 minutes. Cool

Filling:
8oz pkg. cream cheese, softened
8oz whipped topping, thawed
1 cup sugar
Combine filling ingredients and spread evenly over crust.

Topping:
2 3oz pkgs Strawberry jello
2 10oz pkgs frozen strawberries, thawed
2 cups boiling water

Dissolve gelatin in boiling water.  Drain juice form strawberries and mix with gelatin mixture.  Add strawberries and allow to firm slightly before spreading over filling.

Snicker Bar Salad

1 3.4oz package vanilla instant pudding
1 8oz carton whipped topping
6 regular sized snicker candy bars, cut into chunks
1 cup milk
6-8 granny smith apples cut into chunks

Mix milk and pudding until blended.  Fold in whipped topping.  Add apples and candy bar pieces and mix well. Chill until ready to serve.

Confetti Salad

2 Tomatoes diced
1 Red Pepper
1 Green Pepper
1/2 Red Onion-Finely Diced
1 Can orn
1 Can black beans (drained and rinsed)
1 tsp salt
1/4-1/2 cup Italian Dressing

Mix well
Chill
Serve with Chips

Strawberry Jello Salad

Bring to a boil for 1 minute

1 small box vanilla pudding
1 small box tapioca pudding
1 small box strawberry jello
3 cups water

Chill and cool until softly set. Fold in:

3 cups strawberries
1 16oz tub cool whip

Baked Beans

2 large cans pork and beans
1  bottle ketchup
1/2 package brown sugar
1 clove garlic or 1/2 tsp garlic salt
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
2 onions sliced and broken into rings
12 slices of bacon

Add all ingredients into a dutch oven or baking pan and mix. Place onion rings on top, cover with strips of bacon. Bake at 350 for 1-2 hours, add water if it gets thick

Parmesan Squash Bake

2 medium zucchini
2 medium buttern/summer squash
1 medium sweet yellow onion, diced
1/2-1 cup grated parmesan
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
sea salt to taste

In a small pan, heat about 1 T of oilve oil. Fry the diced onion until it's soft, about 7 minutes. Add in the garlic and fry for another minute or so. Pour the onion mixture into the bottom of a 9x9 baking dish
Slice the zucchini and squash into thin slices. Layer them into 4 rows across in the dish, over the onions. Slowly pour the olive oil over the peices until they are evenly coated. Sprinkle with sea salt.
Bake in a preheated 350 degree oven for 30 minutes, uncovered. Pour the parmesan over the top of the dish. Bake for antoher 15-20 minutes, or until the vegies are soft and slightly golden brown.

Grilled Corn

Olive oil
Garlic Salt
Onion Flakes
Salt
Pepper

Cover corn cob with mixture. Wrap in tin foil and grill for about 20 minutes on low