Here is a link to go and take a look!  Judy brought these to a pool party at our house...and they went fast!  They are the best ever!  Yall just have to make some soon!

http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/

3 cups of cooked diced chicken or turkey
1 can artichokes in water---drained and cut up
1 tsp minced or diced onions
1/4  tsp Tabasco
1/4 tsp marjoram
1 ten ounce can of cream of chicken soup
1/2 cup mayo
1/2 cup sour cream
1 (13 oz) can of evaporated milk
1 cup mozzarella cheese (grated)
1 clove garlic, crushed
1 (12 oz) box of bow-tie pasta 9prepared to package directions and rinsed under cold water)
1 cup grated cheddar cheese
1 cup grated parmesan cheese

Mix all ingredients reserving 1/2 cup of parm. cheese and 1 cup cheddar. Place in a greased 9 x 13 baking dish. Sprinkle reserved cheese over the top,  Bake 30 minutes at 400 degrees or until hot and bubbly.  Garnish with paprika and parlsey.  Makes 8-10 servings.

3 Cups of Berries (or fruit) (put in bottom of baking dish)
1 cup sugar
1 cup flour
(take the flour and the sugar and stir together)
1 egg (beaten and then add to the flour/sugar mixture...will be crumbly)
Sprinkle this on top of the berries
6 TBS of melted butter or margarine (pur over fruit mixture)
Bake in a 350 degree oven for about 30-40 minutes.

1 one pound bag of coleslaw mix
1 cup sliced almonds (toasted in the oven at 350 degrees for 7-10 minutes)
1 onion chopped (to taste usually about 1/2 of a small onion)
1 package of ramen soup (crumble don't cook)
(cook the following together till the sugar is melted)
1 cup of sugar or splenda
1/2 cup oil
1 cup vinegar
Seasoning packet from Ramen soup

Pour over the coleslaw mix and chill until ready to serve

2 1/2 cups of plain flour
1 1/2 cups of sugar
1 tsp. backing soda
1 tsp. dry cocoa powder
1 cup buttermilk (I have used plain milk and it's been fine)
1 1/2 cups of oil (use 1 cup of plain oil---and 1/2 cup of Orville Redenbackers Popcorn oil...this is important for a moister cake)***
2 eggs
1 (1 oz) bottle of red food coloring
1 tsp white vinegar
1 tsp vanilla (real)


(*** A long time ago you could find Wesson Oils in a butter flavor.  My Grandmother would use 1 cup of it and 1/2 cup of regular oil.  You can't find this anymore so we have substituted the Popcorn oil.  It is very heavy so we have changed the amounts listed above.***)

Sift together the dry ingredients.  Add the next ingredients in order and mix well after each addition.  The batter is going to be a little thick.  Bake in layered pans that have been greased and floured.  Bake for 25-20 minutes at 350 degrees.

Cream Cheese Frosting

1 Stick of BUTTER
1 (8 oz) block of cream cheese
1 (1 pound) box of 10X sugar
1 tsp. vanilla (real)
1 cup of chopped pecans (optional)

Let the butter and cream cheese soften at room temp.  Cream together well with a mixer.  Add sugar and blend well.  Add vanilla blend well.  Add nuts and mix by hand.  Spread on a totally cooled cake.

(another note....I make this in a 9 x 13 pan and use one batch of the icing.  But if you make it in layers....make a double batch.  Your family will love it!)

2 sleeves of crackers
1 1/4 olive oil or canola oil
1 envelope of Ranch Dressing (Dry pkg)
3 Tbs crushed red pepper flakes

Mix oil, ranch mix, and red pepper flakes in a container.  Pour over crackers and toss gently to coat.  Let sit for  30 minutes. Serve. (can brush the crackers with the oil mixture to reduce the oily-ness)

•     Preheat oven to 350 degrees.
•     Line cookie sheets with aluminum foil!!!  You will need a new piece of foil after each batch that you bake.
•     Mix cinnamon and sugar to your taste so that you have about 1 1/2 cups of the mix.
•     With kitchen shears, cut tortillas into about 12 wedges, then spread them out onto foil-lined sheets without overlapping them.
•     Lightly sprinkle chips with water. Then, sprinkle with cinnamon and sugar mix.
•     Bake chips at 350 degrees for about 5 minutes then turn the tray in the oven and bake for about 3 to 5 more minutes. You have to watch them carefully. You only         want to let the edges get golden brown. Once they start browning, they can quickly burn. (I often take the browned ones off to cool and then stick the "unbrowned"         ones back in.)
  •   The cinnamon and sugar actually crystalize on top of the chips. If this hasn't happened, they aren't done.
  •   Remove the entire sheet of foil and allow the batch to cool, then store them. If the chips are done, they will easily "peel" off of the foil. If not, you can stick the         undone tortillas back in the oven to bake a little longer.

1 box of Barilla brand elbow noodles (cooked and drained)
1 one pound box of Velveeta
1 8oz. sour cream
2 cups shredded cheddar cheese
2 cups shredded Mexican blend cheese
2 cups shredded Colby jack cheese
Milk
Salt and Pepper
(options---can use any cheeses or any amounts you want--this is the way my family loves it!)

Cook noodles to desired doneness.  Leave a little al dente because they will cook more in the oven.  Pre-heat oven to 350 degrees.  Drain the pasta and put into a large bowl--(LARGE ONE). Rough chop the velveeta and put into bowl, add the sour cream and all the cheese.  Pull up those sleeves and stir really well.  The cheese and such will start melting with the heat from the cooked pasta.  Add milk---there is not really an amount--but you want the mixture to be wet. (the baking will dry it out some--so make it really wet)  Grease a large baking dish---13 x 9 or bigger.  Pour the mac and cheese in the pan.  Cook for about 30 to 45 minutes.  The mac and cheese will be bubbly and ooey gooey!

1 lb or a little over of ground beef (browned and drained)
1 dry package of taco seasoning
1 can of cream of mushroom soup
1 can of enchilada sauce
1 can of sliced black olives (optional)
1 (2 cup) package of shredded Mexican blend cheese
1 can of refried beans
Bag of Tortilla chips

Other options:
Sour Cream
Tomatoes
Onions

Pre-heat oven to 350 degrees.  Spray the bottom of a 9 x 13 baking dish.  Put the refried beans in the bottom of the baking pan.  Smush it around until the bottom is covered. Sprinkle the taco seasoning on the beans. Set aside.  Brown and drain the hamburger meat.  Add it back to the pan you used to cook the beef. Add the endhilada sauce and the soup and blend well.  Put in the baking dish over the beans.  Put the shredded cheese on top of that.  Drain the olives and sprinkle over the cheese.  Pop in the oven for around 45 minutes to an hour.  Serve with Tortilla chips.  Can put chopped onions and sour cream on top.  Yummo!

Got this recipe from Southern Living Magazine and it's wonderful.  It is great on grilled chicken and also wonderful on a veggie platter. 

1 1/2 Cups of Mayo
1/4 cup of white vinegar
1 garlic clove minced
1 Tbs coarse ground pepper
1 Tbs spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish

Stir until blended.  Cover and chill 2 to 4 hours before serving.  Store in an airtight container for up to a week.

This stuff is fabulous!  It does not have the big bite of the "horsey" either.  Will be one we have for picnics a bunch in our house!