• 1 16 oz. box rotini noodles
• 1 block cheddar cheese (cubed)
• 1 cup mayonnaise
• 1/2 cup ranch dressing
• 1 cup broccoli (chopped)

Cook noodles according to package directions and allow to cool. Mix all other ingredients with noodles together in large bowl. Can be eaten warm or chilled. Refrigerate leftovers.

• 1 16 oz. box rotini noodles
• 3 cans tuna
• 1 cup mayonnaise
• 1 block cheddar cheese (cubed)
• salt and pepper to taste

Cook noodles according to package directions. Allow noodles to cool. Add tuna, mayo, cheese, and salt and pepper and mix well. Refrigerate leftovers. Can be eaten warm or cold.

• 1 16 oz. box rotini noodles
• 1 1/2 cups broccoli (chopped)
• 1 block Colby cheese (cubed)
• 1 cup mayonnaise
• 1 can black olives (sliced)
• 2 Tbsp. olive oil
• 1 carrot (shaved)
• 2 tsp. salt
• 1/2 cup ranch

Cook noodles according to package directions. When noodles are done mix with olive oil and salt. Allow noodles to cool before adding all other ingredients, it melts the cheese when too hot. Mix all other ingredients and place in the fridge to chill. This can be eaten right after bein made or after being chilled, its your choice.

• 1 head lettuce (chopped)
• 2-3 large tomatoes(diced)
• 1 8oz. package shredded cheese
• 1 cup broccoli (chopped)
• 1 cup cauliflower(chopped)
• 1 cucumber (diced)

After chopping/dicing all the vegetables throw them all in a large bowl. Mix all the veggies well. Put your favorite dressing on your salad and eat healthy.

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• 1 bag bagels
• 1 can pizza sauce
• 1 package pepperonis (and any other toppings you enjoy)
• 1 8 oz bag shredded mozzarella cheese

Preheat oven to 350 degrees. Tear bagels in half and place on a cookie sheet cut side up. Spread pizza sauce on each one. Put pepperonis on each bagel, then cover with shredded cheese. Bake in oven 5-10 minutes, until cheese is melted.

• 1 canister biscuits
• 1-2 cups pizza sauce
• 1 package pepperoni
• 1 8 oz. bag mozzarella cheese

Preheat oven according to directions on canister. Place biscuits on baking sheet about 2 inches apart. Spread pizza sauce on each biscuit. Put 3 pepperonis on each biscuit. Cover each biscuit with cheese. Bake for 5-10 minutes, until biscuits are brown and cheese is melted.

• 1 loaf french bread
• 2 cloves garlic (minced)
• 2 cups butter
• 1-2 cups mozzerella cheese (shredded)

Preheat oven to 400 degrees. Melt butter in small frypan and add in garlic, simmer for 2-3 minutes or until aromatic. Cut loaf in half lengthwise and dip inside half of bread in butter and garlic. Sprinkle with cheese to cover and bake in oven at 400 degrees for about 5 minutes or until cheese is melted.

• 2 8 oz. packages cream cheese
• 9 oz. can crushed pineapple (drained)
• Seasoned salt
• 2 tbsp. onion (chopped)
• 2 tbsp. green pepper
• 1 cup nuts (crushed)

Mix all ingredients, except nuts and blend well. Refridgerate overnight and roll in nuts. Serve with crackers.

• 3 quarts popped popcorn
• 1 package corn chips
• 1 package corn pops
• 2 packages vanilla or white chips

In large bowl combine popcorn, corn chips, and corn pops. In a saucepan over medium-low heat, melt chips and stir until smooth. Pour over popcorn mix and toss to coat. Spread in 2 15×10 inch pans and cool. Store in airtight containers. Makes 7 1/2 quarts.

• 1 pk (10 oz) mini pretzels
• 5-6 cups of cheerios (or honey nut cheerios)
• 2 cups corn chex
• 1 pound salted peanuts
• 1 pound m&m’s
• 2 pk (12 oz) vanilla chips
• 1Â tbsp vegetable oilIn a large bowl combine first 5 ingredients. Set aside.
  In microwave heat vanilla chips and veg oil on medium heat for 2 minutes, stirring once. Put in microwave for 15 seconds on high stir until smooth. Pour this over cereal mixture, mix well. Spread on to wax paper, when cool break apart and put into air tight container.
  Makes 5 quarts.