• 1 can cherry pie filling
• 20 oz. can crushed pineapple (drain well)
• 1/4 cup lemon juice
• 8 oz. container whipped topping
• 1/2 cup crushed pecans

Mix well and put in cup cake liners – freeze.  Take out a few minutes before serving – this will soften fast.  Can also be placed on graham cracker crust and made into a simple pie.

(I did not put pecans in mixture as some don’t like nuts, so placed a half on top.  Also, added a couple of bananas.

Serves 24

• Disposable slow cooker liner
• Non-stick cooking spray
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 2 cups coarsely chopped fresh potobello mushrooms
• 1/2 cup chopped orange sweet pepper (1 small)
• 1 tablespoon olive oil
• 3/4 cup shredded Swiss cheese
• 2 cups refrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
• 2 cups low fat milk
• 1 tablespoon snipped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low fat packaged biscuit mix
• salsa (optional)

1. Line a 3.5 or 4 quart slow cooker with a disposable slow cooker liner.  Coat liner with cooking spray.  Press spinach with paper towels to remove liquid.
2. In skillet cook mushrooms and sweet pepper in hot oil until tender, stirring occasionally.  Stir in spinach and cheese.
3. In a medium bowl combine egg product,  milk, chives, salt and pepper.  Stir into mixture in skillet.  Gently fold in biscuit mix; pour into prepared cooker.
4. Cover; cook on low heat setting for 1 3/4 to 2 3/4 hours or until a knife inserted in center comes out clean, rotating crockery liner 180 degrees halfway through cooking if possible.  Turn off cooker.  If possible, remove crockery liner.  Cool, uncovered, for 15 minutes.  Carefully lift disposable liner from cooker.  Transfer quiche to a cutting board; cut into slices.  If deired, serve with salsa.

• 1 (12 oz) can evaporated milk
• 2 (3.4 oz) packages lemon instant pudding mix
• 1 tablespoon lemon zest
• 2 (8 oz) packages cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 (12 oz) can frozen lemonade concentrate, thawed
• 1 (9 inch) ready made graham cracker pie crust
• Thawed frozen whipped topping
• Garnish:  crushed lemon drop candies

1.  Whisk together evaporated milk and next two ingredients in a bowl two minutes or until mixture is thickened.
2. Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy.  Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended.  Pour into crust.  Cover and chill 8 hours or until firm.  Dollop each slice with whipped topping.  Garnish, if desired.

• 1 medium size sweet onion, diced
• 2 tablespooons olive oilo
• 2 garlic cloves, chopped
• 2 large Yukon gold potatoes (14 oz) , peeled and diced
• 1 large sweet potato (1 lb), peeled and diced
• 2 cups fresh corn kernels (about 5 ears)
• 1 (14 oz) can chicken broth
• 1 (13.5 oz) can unsweetened lite coconut milk
• 2 teaspoons curry powder
• 1 teapsoon salt
• 1/4 teaspoon pepper
• 1 lb. peeled, large raw shrimp (26-30 count)
• toppings:  toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Saute onion in hot oil in a Dutch oven over medium heat five minutes or until tender; add garlic and saute one minute.  Add Yukon gold potatoes and next seven ingredients; bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, 25 minutes or until potatoes are tender.  Stir in shrimp; cook four to five minutes or just until shrimp turn pink.  Season with salt and pepper to taste.  Serve with desired toppings.

(Patricia Gleason of Lynchburg, VA)

• 8 ounces wide egg noodles
• 1 tablespoon dried onion
• 1 bag (10 oz.) frozen shelled edamame
• 2 cups diced ham
• 2 cups shredded Mozzarella, divided
• 1 cup light sour cream
• 1 can (10.5 oz.) cream of celery condensed soup
• 1 cup panko bread crumbs
• 1 teaspoon dried Italian seasoning

Preheat the oven to 350 degrees.  Coat a 9″ x 13″ baking dish with nonstick spray.  Cook the noodles with the dried onion according to package directions, adding the edamame to the pot in the last three minutes of cooking; drain.

In a large bowl, combine the noodle mixture with the ham, 1 cup Mozzarella, sour cream and soup.  Transfer to the prepared baking dish and bake for 20 minutes.

Combine the remaining 1 cup cheese with the bread crumbs and Italian seasoning.  Sprinkle the crumb mixture over the noodles, return the pan to the oven and bake until the topping is golden and crisp and noodles are bubbly, about ten minutes.

(Sara Ross, Pottawattamie County)

• 1 medium onion, sliced (1/2 cup)
• 1 cup water
• 1 can (14 oz) beef broth
• 4 1/2 cups uncooked wide egg noodles (8 oz)
• 1 cup frozen sweet peas
• 1 teaspoon paprika
• 1/2 lb. cooked roast beef, cut into thin bite-sized strips
• 1 container (8 oz) sour cream
• 2 medium green onions, sliced (2 tablespoons), if desired

1.  Spray 12″ skillet or 5 quart Dutch oven with cooking spray; heat over medium-high heat.  Add onion; cook and stir 2 to 3 minutes or until crisp-tender.
2.  Stir in water, broth, uncooked noodles, frozen peas and paprika.  Heat to boiling.  Reduce heat to medium-low; cover and simmer 6 to 8 minutes, stirring occasionally, until noodles are desired doneness and liquid is almost absorbed.
3.  Stir in beef and sour cream.  Cook 1 to 2 minutes longer, stirring, constantly, just until hot.  Sprinkle with green onions.

• 1 package (1/4 oz.) active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 2 cups all-purpose flour
• 4 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/3 cup cold butter, cubed
• 1/3 cup fat-free milk
• 1 egg yolk

Filling:

• 2 tablespoons butter, softened
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Cinnamon-sugar:

• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon

1.  In a small bowl, dissolve yeast in warm water.  In a large bowl, mix flour, sugar and salt; cut in butter until crumbly.  Stir milk and egg yolk in yeast mixture.  Add to flour mixture; stir to form a soft dough.  Cover with plastic wrap and refrigerate two hours.
2. Preheat oven to 375 degrees.  Punch down dough.  Turn onto a lightly floured surface; cover and let rest ten minutes.
3. Roll dough into an 18″ x 10″ rectangle.  Spread with softened butter.  Mix sugar and cinnamon; sprinkle over butter.  Roll up jelly-roll style, starting with a long side; pinch seam to seal.  Cut crosswise into twenty-four 3/4 inch slices.  Cover slices with plastic wrap until ready to flatten.
4. In a small bowl, mix cinnamon-sugar ingredients.  Sprinkle 1/2 teaspoon mixture on a sheet of waxed paper; top with a slice of dough.  Sprinkle with an additional 1/2 teaspoon cinnamon-sugar.  Roll dough to a four inch circle.
5. Place two inches apart on baking sheets caoted with cooking spray.  Repeat with remaining slices.  Bake seven to nine minutes or until golden brown.  Cool on wire racks.

(Delores Baeten, Downers Grove, IL)

• 1 lb. small potatoes, halved
• 2 tablespoons Old Bay seasoning
• 1 tablespoon unsalted butter
• 4 cod fillets (4 oz. each)
• 12 extra large shrimp, peeled and deveined
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 1 large egg
• 1 large egg white
• 6 tablespoons seasoned dry bread crumbs
• 3 tablespoons cornmeal
• 2/3 cup canola oil
• tartar sauce

1.  Preheat the oven to 200 degrees.  In a large saucepan, cover the potatoes with 2 inches of water.  Add the Old Bay; boil over medium-high heat until tender, about 15 minutes.  Drain; toss with the butter.
2. Meanwhile, season the cod and shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.  On a large plate, mix the flour, garlic powder and cayenne.  In a medium bowl, whisk the egg and egg white.  On another large plate, mix the bread crumbs and cornmeal.
3. Working with one fillet at a time, dredge the cod in the flour mixture; shake off excess.  Coat with the egg mixture; shake off excess.  Transfer to the bread crumb mixture; press to adhere.  Place on a baking sheet.  Repeat with the shrimp.
4. In a large non-stick skillet, heat the oil over medium-high.  Cook the cod until opaque in center, 3 to 5 minutes per side.  Transfer to a rack set in a baking sheet; place in the oven.  Cook the shrimp in the skillet until golden, 1 to 1 1/2 minutes per side.  Serve with the cod, potatoes and tartar sauce.

• 2 lbs. ground beef
• 1 onion, chopped
• 2 cans golden mushroom soup
• 1 bag frozen french fries
• 1 cup cheddar cheese, grated

Brown ground beef and onion; drain.  Add soup and put in 9″ x 13″ pan.  Put fries on top.  Bake at 350 degrees for 30 minutes.  Sprinkle on cheese and bake 10 to 15 minutes more.

(Donna Melson)

• 3 eggs, beaten
• 1 (1 lb) can pumpkin
• 1 cup sugar
• 1 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 yellow or white cake mix
• 1 1/2 sticks oleo

Pour 9″ x 13″ greased cake pan, all ingredients combined, except cake mix and butter.  Sprinkle dry cake mix on top of pumpkin mixture.  Dot 1 1/2 sticks of oleo on top of dry cake mix.  Bake one hour at 350 degrees.  Serve with Cool Whip.  VARIATION:  May sprinkle chopped pecans on top.

(Kate Larsen Krause)