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Package of Little Smokies

Package of bacon

1 cup brown sugar

Box of toothpicks

Cut bacon slice in half width-wise. Wrap a small piece around each Smokie and secure with toothpick. Place half the wrapped Smokies in a crock pot and top with 1/2 cup of the brown sugar. Top with remaining wrapped Smokies and remaining brown sugar. Put lid on crockpot and cook on high until all the brown sugar is melted. Do not stir the pot. Turn crockpot to low and serve soon. Recipe from Dr. Otto Schacht, Professor Emeritus of Business.

1 lb ground beef

1 lb roll hot breakfast sausage

2 lbs Velveeta cheese

1 10 3/4-oz can of mushroom soup

1 10-oz can Ro-Tel tomatoes and green chilies

1 small onion, minced

salt and pepper, to taste

Mix beef and sausage in skillet and brown, cooking well. Drain well. Grate cheese and melt with meat. Add soup, tomatoes, onion, salt and pepper. Mix all ingredients well, heat through. Serve with chips or crackers. This recipe also works well in a crockpot, cooked on low heat for 3-4 hours. Recipe from Mary Ann Allen Burk, BA'58

Three sleeves of saltine crackers

1 cup vegetable or canola oil

Red pepper flakes

1 sleeve Hidden Valley Ranch dressing mix

1 gallon plastic sealable storage bag

In opened plastic storage bag, empty crackers and ranch dressing mix. Add red pepper flakes to liking (the more the hotter!). Pour oil over the mixture and seal the bag securely. Rotate bag upside down and in various directions to help coat the crackers with the mixture. After about 10 rotations, lay bag flat on counter and let set for 10 minutes. Flip bag onto reverse side and let set another 10 minutes. Crackers can then be placed into serving dish. These go great with dips or just on their own. Recipe from Teresa Young, BA'94.

1 lb ground beef

1 onion, chopped

2 15-oz cans light red kidney beans

2 15-oz cans dark red kidney beans

1 29-oz can Italian-style tomatoes, cut

1 14-oz can stewed tomatoes, cut

2 4-oz cans green chilies, diced

1/4 cup chili powder

1 tsp garlic powder

1 tsp oregano

1/4 tsp ground red pepper

1/8 tsp pepper

Cook ground beef and onion in skillet, drain off fat. Stir in undrained beans, tomatoes and green chili peppers. Add spices, bring to boil then reduce heat. Simmer uncovered 1 1/4 hours. Recipe from Duane Youngberg, BS'03

2 cups sugar

4 Tablespoons cocoa

1/2 stick butter

1/2 cup milk

2 1/2 cup oats

1/2 cup peanut butter

1 tsp vanilla extract

Mix sugar, cocoa, butter and milk in saucepan and boil for 1 minute at a rolling boil. Add oats, peanut butter and vanilla and stir until well blended. Drop mixture on wax paper by teaspoon-full. Let set for 30 minutes. Recipe from Dr. Wallace Davis, President Emeritus, and wife Patsy Davis, BS'55