Ingredients:

• 1 (20oz) container of refrigerated or frozen cheese tortellini
• 1 lb ground beef
• 1 (24oz) jar of pasta sauce
• 8 (ounces) cream cheese (cubed)
• 1-2 cups shredded mozzarella cheese
• 1/2 cup grated or shredded parmesan
• seasoning to taste

Directions:

1. Cook the pasta a la dente according to the package directions; drain and set aside.
2. Preheat your oven to 350 degrees and grease a 9×13 baking dish.
3. In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning). 
4. Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.
5. Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.
6. Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.
7. Enjoy with garlic bread, salad and/or veggies!

Original recipe available here.

Ingredients:

• 44 oz ketchup
• 3/4 cup Apple Cider Vinegar
• 12 fl oz molasses
• 1.5 TBSP Crushed Red Pepper
• 1.5 TBSP Course Ground Black Pepper
• 1.5 TBSP Powdered Garlic
• 1 TBSP Dry Mustard
• 2.5 TBSP Worcestershire Sauce
• 2 sticks butter

Directions:

Mix together all ingredients in pot except butter.  Then add butter in sticks.  Cook over medium heat.  Stir frequently to keep from burning on the bottom of the pot.  Turn off heat after butter has melted and sauce begins to bubble.  Let sit for 45 minutes to an hour before putting into jars or bottles.  

Makes approximately 2 quarts.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large can chicken broth (or you can use water)
• 1/3 to ½ cup mayonnaise (or more to taste)
• 1/3 to ½ cup Miracle Whip (or more to taste)
• 1/3 to ½ cup sour cream (or more to taste)
• 2 tsp lemon juice
• 2 tsp dried dill (or more to taste)                   
• Salt and pepper to taste
• 3/4 cup chopped celery (more or less)
• 3/4 cup slivered almonds, toasted in oven or under broiler (watch carefully!)

Directions:

Wash chicken breasts under cool water, pat dry and remove tendons as needed.  Simmer gently in chicken broth and enough water to cover for about 20 minutes, or until white and cooked all the way through.  Cool slightly, then slice into cubes or, using slicing blade in food processor, slice.  (May need to chop by hand a little more after slicing.)

While chicken is cooking, in medium-size bowl, combine mayonnaise, Miracle Whip, sour cream, lemon juice, dill and salt and pepper.  Stir to mix.  Add celery, almonds and chicken pieces.  Stir gently together and chill until ready to serve.  (Add more mayo, MW or sour cream if mixture seems too dry.)