Cheese Sauce

Ingredients:
I box Velveeta Cheese
2 cans Rotel tomatoes, drained
1/2 lb hamburger meat, seasoned with Lawry's seasoning salt or could use left over Taco meat.

Directions:
BROWN and season the meat
PUT everything in crockpot on med - high until all melted, keep on warm.
SERVE with tortilla chips

Corn Casserole

Ingredients:
1 Can corn, drained
1 Can creamed corn
2 boxes of Jiffy Corn bread, mix
1 C sour cream
1/2 C melted butter

Directions:
MIX all ingredients and pour into greased 9x13 pan.
COOK at 350* for 50 - 55 min, or until begins to golden.

*From Chiara Yeates

Easy Chili (even Jonny will eat!)

Ingredients:
1 lb ground beef
1 onion, chopped
salt and pepper
1 heaping Tbsp flour
1 - 15 oz can kidney beans
1 - 15 oz pinto beans
1 - 15 oz black beans
1 - 16 oz can tomatoes
1 - 8 oz can tomato sauce
2 Tbsp chili powder
2 tsp cumin

Directions:
BROWN ground beef and onion. Drain grease. Salt and pepper to taste.
SPRINKLE flour over ground beef mixture
ADD remaining ingredients and simmer 2 - 3 hours

*Tip - serve with fritos, grated cheese, and sour cream

Slow Cooker Chicken and Dumplings

Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 onion, finely diced / 1/2 C dehydrated onion
1-2 cans chicken broth
1 package refrigerated biscuit dough, each biscuit cut into 4-6 pieces
herbs and spices to taste

Directions:
PLACE chicken, onion, and cream of chicken soup in slow cooker, and fill with enough broth to cover.
COVER and cook 5 - 6 hours on high
ABOUT 60 - 90 minutes before serving place biscuit pieces in slow cooker and push down to make sure they are covered.

Pumpkin Swirl Cheesecake

Ingredients:
30+ Nabisco ginger snaps, finely crushed
1/4 C butter
4 (8 oz) packages Philadelphia cream cheese, softened
1 C sugar, divided
1 tsp vanilla
4 eggs
1 C canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of cloves

Directions:
PREHEAT oven to 325*
MIX ginger snap crumbs and butter; press firmly onto bottom and 1 inch up side of 9 inch spring form pan
BEAT cream cheese, 3/4 c sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speedafter each addition just until blended.
REMOVE 1 1/2 C of the batter; place in seperate bowl, set aside.
STIR remaining 1/4+ C sugar, pumpkin, and spices into remaining batter.
SPOON half of the pumpkin batter into crust; top with spoonfuls of half the reserved batter.
REPEAT layers.
CUT through batters with knife several times for marble effect.
BAKE 55 min or until center is almost set.
COOL completely; refrigerate 4 hours or overnight (best option)

Taco Pockets

Ingredients:
Taco Fixings - taco meat*, beans, cheese, ^sour cream, onions, olives, ^guac, tomatoes
Crescent rolls

*For Taco meat it is best to drain the meat after you have cooked it sufficiently that the meat has absorbed the taco seasonings

Directions:
UNROLL crescent rolls but leave the two triangles that have their diagonal sides touching, together. Pinch the seam closed so you have one rectangle.
SPOON taco meat, beans, tomatoes, etc into center of dough rectangle.
ADD cheese if desired. ^I left the sour cream and guac as ssomething to spread on the top or have on the side so the dough would cook all the way and not be doughy.
FOLD sides over the top and pinch closed all the way around so it makes a pocket.
COOK according to directions on crescent roll can. Watch the last few minutes as cook times may vary since the roll isnt actually rolled up.

Lemon-Raspberry Mouse Squares

Ingredients:
48ish Nilla Wafers
3/4 C boiling water
1 3oz pkg lemon flavor jello
1 cup ice cubes
1 8oz pkg cream cheese, softened
1/4 C sugar
2 tsp lemon zest
1 tub Cool whip
1/2 - 1 C raspberry preserves
1 - 2 c fresh berries or kiwi

Directions:
STIR jello mix into boiling water for 2 minutes, add ice, stir/allow to melt
COMBINE cream cheese, sugar, and lemon zest in large bowl
SLOWLY mix in gelatin mixture, then add 2 cups of cool whip, whisk well
COVER inside of 8" square pan with plastic wrap
LINE side with nilla wafers (about 16 - 18)
POUR half of mixture into prepared dish to cover wafers.
ADD a full layer of nilla wafers
MICROWAVE raspberry preserves for about 30 sec till melted, then spread over wafer layer
POUR in rest of jello filling and cover with another layer of nilla wafers. (Make sure on this layer that the bottoms are facing up.

Refrigerate 4 hours till set or freeze 2 hours. Cut into squares and place a spoonful of cool whip on top and top off with fresh fruit.