• 1 can of cream of chicken soup
• 1 can of cream of celery soup
• 1 package frozen peas
• 1/2 soup can of water
• 1/2 soup can of milk
• 2 cups chicken (diced)
• biscuits or toast

Combine all ingredients.  Simmer until hot.  Serve over biscuits or toast.

• 1 lb. hamburger
• 1 (32 oz) jar spaghetti sauce
• 1 lb. pasta (spaghetti, lasagna, etc.)
• 1 (8 oz) package mozzarella cheese
• Parmesan cheese
• Pepperoni, Canadian bacon, sausage or pizza topping of choice

Brown hamburger.  Cook noodles according to package directions.  Layer ingredients in crock pot.  Cook on low for four hours.

• 1 lb. ground beef
• 1 cup chopped onion
• 1 teaspoon salt
• 1 can tomato soup
• 1 can water
• 1/8 teaspoon pepper
• 2 tablespoons raw rice
• 3 cups raw cabbage, grated or sliced fine
• 1 tablespoon salad oil

Brown beef in oil until crumbly.  Mix in onion, salt, pepper and rice.  Cook 2 to 3 minutes.  Add soup and water and mix.  Remove from heat.  Place cabbage in 2-quart casserole.  Pour meat mixture on top but don’t mix together.  Cover and bake in slow oven for 1 to 1 1/2 hours or slow cooker for 3 to 4 hours on medium heat.  This is also good with ground pork.

(Deb Pedersen)

• 4 bacon strips
• 2 (6 oz.) boneless chicken breast halves
• 1/4 teaspoon seasoned salt (optional)
• 1/4 cup canned chopped green chilies
• 1 1/2 oz. cream cheese (softened)
• 1 garlic clove

In a large skillet, cook bacon over medium heat until partially cooked but not crisp; drain on paper towels.  Flatten chicken to 1/4 inch thickness.  Sprinkle with seasoned salt if desired.

In a small bowl, combine the chilies, cream cheese and garlic.  Spread over one side of each chicken breast.  Roll up and tuck ends in.  Wrap each with two bacon strips; secure with toothpicks.

Place in an 8 inch square baking dish coated with non-stick cooking spray.  Bake, uncovered, at 375 degrees for 30-35 minutes or until chicken juices run clear (160-170 degrees with meat thermometer).  Discard toothpicks.

YIELD:  2 servings.

• 1 3/4 cups chicken (cubed)
• 1 cup cheddar cheese (shredded)
• 1 (8 oz.) can Pillsbury refrigerated crescent rolls
• 1/2 can cream of chicken soup
• 1/2 can cream of mushroom soup
• 1/2 cup milk

Preheat oven to 375 degrees.  Combine chicken and 1/2 cup cheddar cheese.  Separate crescent roll dough into 8 triangles.  Place about 3 tablespoons of the chicken mixture on wide end of each triangle and roll to opposite point.  In medium saucepan, combine soups, milk and 1/4 cup cheese.  Heat until cheese melts.  Pour half of soup mixture into greased 8 or 9 inch square baking dish.  (Reserve remaining soup for sauce.)  Arrange filled crescents over hot soup mixture.  Bake at 375 degrees for 20 to 25 minutes, until golden brown.  During the last 10 minutes, sprinkle with remaining cheese.  Serve with remaining sauce poured over top.

• 3/4 lb. ground beef
• 1/4 cup onion
• 1/8 cup peppers
• 1 8 oz. tomato sauce
• 1 egg, slightly beaten
• 3/4 cup shredded cheese
• 1 teaspoon chili powder
• 1 clove garlic
• 1 can buttermilk biscuits
• 1/4 cup sour cream

Brown beef, onion and peppers.  Stir in tomato sauce, chili powder and garlic.  Combine 1/2 of the cheese, sour cream and egg.  Mix well into meat mixture.  Spread half of the biscuits on the bottom of a deep baking dish.  Put remaining biscuits on top.  Sprinkle rest of the cheese on top of biscuits.  Bake uncovered at 350 degrees for 25-30 minutes or until biscuits are medium brown.

(Barbiann Esch)

• 1 pound sweet potatoes, peeled and cut into 1″ cubes (about 3 cups)
• 1 pound butternut squash, peeled and diced into 1″ cubes (about 3 1/2 cups)
• 1/2 cup chopped onion
• 1 can (about 14 oz.) chicken broth, divided
• 1/2 cup (1 stick) butter, cubed
• 1 can (13 1/2 oz.) coconut milk
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 3 to 4 green onions, finely chopped

Slow Cooker Instructions:

Combine sweet potatoes, squash, onion, half of broth and butter in 4 1/2 quart slow cooker.

Cover; cook on high 4 hours or until vegetables are tender.

Place sweet potato mixture, 1 cup at a time, in food processor or blender; process until smooth.  Return to slow cooker.  Stir in remaining half of broth, coconut milk, salt, cumin and red pepper; heat through.  Sprinkle with green onions.

Makes 4 to 6 servings.

• 2 small apples – peeled and cored (cut into 4 wedges each)
• 1 can crescent rolls
• 1/2 cup butter (melted)
• 1/3 cup sugar
• 1/3 cup brown sugar (packed0
• 1 teaspoon cinnamon
• 3/4 cup Sprite

Mix melted butter with sugar and cinnamon.   Roll apples in crescent rolls, starting at large end and tuck in sides.  Place in 9″ x 13″ baking dish.  Pour butter mixture over rolls.  Pour Sprite around sides.  Bake at 350 degrees for 35-40 minutes.  Let stand 10 minutes.  Serve with Cool Whip or vanilla ice cream.

• 1 cup butter or margarine
• 8 oz. cream cheese, softened
• 3 cups sugar
• 6 eggs, room temperature
• 3 cups sifted cake flour
• 2 teaspoons vanilla
• powdered sugar

In a large bowl, beat butter and cream cheese until creamy.  Add sugar; beat until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in flour, a little at a time, until batter is smooth.  Beat in vanilla.  Pour into greased and floured 10″ Bundt pan.  Bake in 325 degree oven for 60 minutes or until done.  Cool on rack; sprinkle with powdered sugar.

(Sherri Lynn Pike, Des Moines)

• 1 lb. ground beef
• 1/4 cup onion (chopped)
• 24-32 oz. frozen shredded hash brown potatoes
• 1 (8 oz.) package cream cheese (softened)
• 1 (10 oz.) can cream of chicken soup
• 1 1/2-2 cups Velveeta cheese (cubed)
• 4 cups corn flakes (crushed)
• 3 tablespoons margarine (melted)

Preheat oven to 350 degrees.  Brown ground beef with onion in skillet, stirring until beef is crumbly; drain.  Put hash browns in a greased 9″ x 13″ pan; top with ground beef.  Combine cream cheese, soup and Velveeta in a glass dish.  Microwave until cheese melts – watch and stir to speed process.  Spread over beef.  Sprinkle with corn flakes; drizzle with margarine.  Bake one hour.  YIELD:  8 servings.