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These are recipes I've found to be very successful with the kids. With having to feed five of them every day, I know how picky they can be!!

Hungry Jack Casserole

1 Pound of Ground Beef

1 Can of Hungry Jack Buttermilk Bisquits

2 15oz. Cans of Baked Beans

1 Cup of Barbeque Sauce

2/3 Cup of Shredded Cheddar Cheese

Preheat oven to 350 degrees.
Brown the ground beef and drain. Mix ground beef, baked beans and barbeque sauce together and put in a glass casserole dish. Open can of bisquits and cut each bisquit in half and place cut side down on top of mixture in casserole dish all the way around. Sprinkle with cheddar cheese and back in 350 degree oven for about 20 minutes or until cheese is melted and bisquits are lightly browned. Serves 6-8.

Farmhouse Barbecue Muffins

1 tube (10 oz) refrigerated buttermilk bisquits

1 pound ground beef

1/2 cup ketchup

3 tablespoons brown sugar

1 tablespoon cider vinegar

1/2 teaspoon chili powder

1 cup (4 oz) shredded cheddar cheese

Preheat oven to 375 degrees. Separate dough into 10 bisquits; flatten into 5 inch circles. Press each into the bottom and up the sides of a greased muffin tin; set aside. In a skillet, brown ground beef and drain. In a small bowl, mix ketchup, brown sugar, venegar and chili powder and stir until smooth. Add to meat and mix well. Divide the meat mixture among bisquit-lined muffin tins, using about 1/4 cup for each. Sprinkle with cheese and bake at 375 degrees for 18-20 minutes or until golden brown. Cool for 5 minutes before removing from tin and serving. Serves 10

Taco Pizza

1-1/4 cups cornmeal

1-1/4 cups all purpose flour

2 teaspoons baking powder

1-1/2 teaspoons salt

2/3 cup milk

1/3 cup butter or margarine, melted

1/2 pound ground beef

1/2 pound bulk pork sausage

1 can (6 oz) tomato paste

1 can (14-1/2 oz) diced tomatoes, undrained

1 envelope taco seasoning mix

3/4 cup water

1-1/2 cups (6 oz) shredded cheddar cheese

1 cup (4 oz) shredded Monterey Jack cheese

2 cups chopped lettuce

1 cup diced fresh tomatoes

1/2 cup sliced ripe olives

1/2 cup sliced green onions

Preheat oven to 400 degrees. In a medium bowl, combine the cornmeal, flour, baking powder and salt. Add milk and butter and mix well. Press onto the bottom and sides of a 12-14 inch pizza pan. Bake at 400 degrees for 10 minutes or until edges are lightly browned. Cool. In a large skillet, brown the ground beef and sausage and drain. Stir in the tomato paste, canned tomatoes, taco seasoning and water and bring to a boil. Simmer, uncovered, for 5 minutes. Spread over crust. Combine cheeses; sprinkle 2 cups over the meat layer. Bake at 400 degrees for 15 minutes or until cheese melts. Top with lettuce, fresh tomato, olives, onions and remaining cheese. Serves 4-6

Peanut Butter and Jelly French Toast

12 slices bread

3/4 cup peanut butter

6 tablespoons jelly or jam

3 eggs

3/4 cup milk

1/4 teaspoon salt

2 tablespoons butter or margarine

Spread peanut butter on six slices of bread; spread jelly on other six slices. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately. 6 servings

Trail Mix

2 pounds dry roasted peanuts

2 pounds cashews

1 pound raisins

1 pound M & M's

1/2 pound flaked coconut

Combine all ingredients in a large bowl. Store in an airtight container. Yeild: 6 quarts

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