STUFFED ACORN SQUASH by CK

3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter

If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.

Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.

Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.

Chocolate Cherry Crunch by BDM

Pour 2 (14 ½ oz) cans of cherry pie filling into an ungreased 9” by 13” pan.

Mix together: 1 (20 oz) box of brownie mix

½ c chopped pecans

1 c oatmeal

Melt ¾ c margarine. Blend into brownie mixture and pour over cherries.

Bake at 350˚ 30 minutes. Especially good with vanilla ice cream.

Taco Chicken Wraps by CK

8 large uncooked chicken breast tenders, not breaded (about 3/4 lb)

2 tablespoons taco seasoning mix

1 can (8 oz) refrigerated crescent dinner rolls

1 cup salsa

Heat oven to 375°F. Coat each chicken tender with taco seasonin mix. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.

Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

Chicken Pot Pie by BDM

Preheat oven to 350 degrees

In a medium bowl combine:

2 cans (15 oz) mixed vegetables

1 c cubed cooked chicken

1 can (10 ¾ oz) cream of chicken soup

¼ t thyme or sage

Fit one pie crust into 9 inch pie pan. Pour vegetable mixture into crust. Top with second crust. Crimp edges to seal and poke several times with fork tines. Bake for 30 minutes or until crust is golden brown and filling is hot. Let cool slightly before cutting in wedges.

Toffee Squares by CK

1 cup butter (room temperature)

1 cup brown sugar

1 egg yolk

2 tsp vanilla

1 7/8 cups flour

6 milk chocolate candy bars

1 cup chopped pecans

Cream together butter and sugar until fluffy. Add egg yolk and vanilla. Gradually beat in flour. Dough will be thick. Spread in ungreased (16 x 14 x1”) baking pan. Bake at 350 for 15 to 18 minutes or until crust is golden brown and bubbly. Remove from oven. Cover with chocolate bars and let stand for 5 minutes and frost. Top with chopped pecans.

Frog Eye Salad by bdm

Cook according to package directions:

1 (16 oz) box Acini di pepe noodles

Cool noodles, then add:

1 bag colored mini marshmallows

1 (20 oz) can fruit cocktail, drained

1 (20 oz) can crushed pineapple with juice

1 large tub whipped topping

Mix well and refrigerate until serving.

May also add sliced bananas just before serving.

Pumpkin Bars by CK

2 cups sugar

¾ cup oil

2 cups pumpkin

½ tsp salt

2 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

4 eggs

Mix all ingredients together well and pour into a greased and floured 10x15 pan. Bake at 350 for 20 to 25 minutes; when cool, frost.

Frosting

8 oz pkg cream cheese

1 stick butter, softened

1 tsp vanilla

Blend together until smooth using electric mixer. Gradually, beat in 3 cups powdered sugar. Can add 1 tsp milk if it gets too thick.

Frito Corn Salad by BDM

Mix and chill:

1 can corn, drained

¼ c onion, chopped

2/3 c shredded cheddar cheese

1/3 c mayonnaise

When ready to serve add 2 cups Chili Cheese Fritos, broken in bits.