French Dip Sandwiches

1 large onion sliced and separated into rings
1 clove of garlic minced (I love garlic so i usually use 3)
1 Tbs. butter
2-14oz cans beef broth
1/2 tsp dried thyme
1/4 tsp. black pepper
1 lb. thinly sliced roast beef
4 french style rolls

In a saucepan cook onion and garlic in hot butter until tender.
Stir in broth, thyme, and pepper.
Bring to a boil and simmer uncovered for 10min
Add roast beef and simmer 5 minutes or until the beef is nice and hot.
Add the beef and onions to rolls and use the broth for dipping

I think it would be so yummy to toast to bread in a sandwich press first so its nice and crunchy and maybe add a little cheese

Texas Cheese Bake

This is so good! Quick, easy and cheap too! This will make 2 8x8 pans (so you can freeze one and have it ready to bake) or one 9x13.

12 oz. ground beef
1 clove garlic
1/4 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
1 cup frozen corn
1/2 packet taco seasoning
1 8 oz. can tomato sauce
8 oz. cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)

In a large skillet cook ground beef until no longer pink, drain any grease. Add onion and garlic. Stir in Rotel tomatoes, tomato sauce, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.

Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)

Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.

Tart Cherry Cheese Pie

Ingredients:
Pie crust
2 32 oz. fresh pitted tart cherries or 16 oz. cans pitted tart red cherries (water pack)
1 1/2 cups sugar
1/3 cup cornstarch
Dash salt
1 Tbsp. butter
3-4 Drops almond extract

Wash/drain cherries; reserve one cup liquid
In a medium saucepan combine 3/4 cup sugar, cornstarch, and salt; stir in reserved cherry liquid. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more. Remove from heat. Stir in remaining 3/4 cup sugar, the cherries, butter and almond extract. Let stand.

Top:
8 oz. cream cheese
1/3 cup sugar
1 egg
1 tsp. vanilla extract

In a mixing bowl, beat cream cheese, sugar, egg and vanilla until smooth. Pour cherry mixture into prepared pie crust then carefully spread cream cheese mixture around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. Bake at 350 for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.

I combined a couple recipes to make this so the baking time might need tweaking, I can't really remember if I baked at 350 or 375. I think the topping would be awesome for any kind of berry pie.

Mom's Lemon Cheese Bars

Ingredients:
1 yellow cake mix (pudding in the mix)
1/3 cup oil
2 eggs
8 oz. cream cheese (room temp.)
1 TBS. fresh lemon juice
1 cup sugar

Mix cake mix with oil and 1 egg until crumbly. Reserve 1 cup for topping. Pack the rest into a 9 by 13 ungreased pan. Bake at 350 for 13-15 minutes.

Cream together cream cheese, lemon juice, 1 egg and sugar. Spread over the crumb mixture. Sprinkle the remaining crumb mixture on top and bake at 350 for 15 minutes.

Refrigerate before serving.

S'more Bars

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 cup graham cracker crumbs
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 5 milk chocolate candy bars (1.55 ounces each)
• 1 cup marshmallow creme

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping.
• Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
• Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Recipe from Taste of Homes website