Super Simple Pumpkin Chocolate Chip Cookies

1 boxed spice cake mix
1 small can (15 ounces/425 g) pureed pumpkin (not pumpkin-pie filling)
1 bag (12 ounces/340 g) semisweet chocolate chips, regular- or mini-sized

Preheat the oven to 325˚F (163˚C).

Pour the cake mix into a large mixing bowl. Add the pumpkin, and mix until the two ingredients are combined.

Stir in the chocolate chips.

Use a teaspoon to scoop a spoonful of batter. Use your finger to drop the batter onto a cookie sheet.

Bake the cookies for 20 minutes.

Mexican Chicken Rice Casserole

4 Chicken breasts cooked and shredded or diced*
2 cans -Cream of chicken
1 container Sour Cream
1 can Corn (drained)
1 can - Black Beans (drained)
1 can - Diced Tomatoes (drained)
1 pkg - shredded cheese
1pkg - Taco seasoning.
4 cups - Cooked Rice


Mix together well, cream of chicken, sour cream, and taco seasoning. Add in corn, black beans, diced tomatoes, and ½ package of the shredded cheese (reserve ½ pkg for the top) and mix well. Next add the rice and chicken* and mix well again.

Place in a 9x13 pan. Top with remaining cheese.

Bake 350º for 30 mins or until cheese is golden brown.

*You can also use cooked ground beef instead of chicken.*

Crockpot Chicken Broccoli Casserole

2 C. bite-size pieces of chicken, cooked

1 bunch of broccoli, steamed

Sauce:

1 C. milk

1/3 C. sour cream

8 oz. cream cheese

4 oz. (1 cup) Cheddar cheese

1/3 C. Parmesan cheese

Spray crockpot with nonstick cooking spray.

Heat all the ingredients of the sauce in a pan over medium heat, stirring frequently to blend cream cheese.

In crockpot, layer 1/2 broccoli, 1/2 chicken, 1/2 sauce. Repeat.

Cook on LOW 6 to 8 hours. Stir gently and serve.

Banana Cherry Twinkie Dessert

1 box Twinkies
1 can vanilla pudding
2 bananas, sliced
1 (21-oz.) can cherry pie filling
Whipped cream or Cool-Whip (8 oz. container)

Slice Twinkies length-wise and put into 9x13 inch pan.

Layer vanilla pudding, bananas & cherry pie filling.

Top with whipped cream or Cool-Whip.

Refrigerate.

Note: May use 1 (6-oz.) box instant vanilla pudding, mixed according to box directions, in place of can of pudding.

Crock Pot Mexican Corn Soup

2 lbs. chicken tenders
2 (7-oz.) cans Mexicorn
1/4 C. chopped green bell pepper
1 (10-oz.) can Mexican Festival Ro-tel tomatoes
1 (15-oz.) can black beans
2 (14 1/2-oz.) cans chicken broth
1 (1.0-oz.) pkg. taco seasoning mix
1 C. shell pasta

Place all ingredients except pasta into slow cooker and cook for 6-8 hours.

Add pasta in the last hour and a half of cooking time.

Serves 4 to 6.

Crock-Pot Breakfast Cobbler

8 medium-sized apples, peeled and sliced

½ C. honey

2 t. cinnamon

4 T. butter, melted

4 C. granola cereal

Spray inside of Crock-Pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 8-12 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk.

Makes 8 servings.

Deluxe Crockpot Oatmeal

2 C. milk
1/4 C. brown sugar
1 T. butter, melted
1/4 t. salt
1/2 t. cinnamon
1 C. quick cooking oats
1 C. finely chopped apple or dried fruits (use 1/8c extra water when using dried)
1/2 C. raisins and/or dates
1/2 C. chopped walnuts or almonds

Makes 4 Cups (6-8 servings)

Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat.

Cook overnight or 8 - 9 hours. Stir before serving.