Aimee's Crock-Pot Steak by Lisa Paschall

6 CUBE STEAKS
1/3 C. FLOUR
1 ONION, SLICED
3 GRAVY MIXES: BROWN, ONION, AND MUSHROOM 

COAT STEAKS WITH FLOUR. BROWN IN SMALL AMOUNT OF OIL ON BOTH SIDES.   PUT IN CROCK-POT LAYERED WITH ONION SLICES.  ADD ENOUGH WATER TO BARELY COVER (APPROX. 2 CUPS).  COOK ON LOW 8 HOURS.  LAST 30 MINUTES; WHISK THE 3 MIXES WITH 1-CUP WATER.  POUR ONTO MEAT. STIR AND COOK 3 MINUTES LONGER.

Lemonade Pie by  Lisa Paschall 

1 CAN SWEETENED CONDENSED MILK (LOW FAT)

1 12 OZ. CARTON COOL WHIP LITE

1 6 OZ. CAN LEMONADE

5 DROPS YELLOW FOOD COLOR

1 GRAHAM CRACKER CRUST 

MIX FIRST FOUR INGREDIENTS IN LARGE BOWL WITH A MIXER UNTIL SMOOTH AND FLUFFY (APPROX. 2 MIN.).  POUR INTO CRUST AND COVER.  FREEZE SEVERAL HOURS; BETTER OVERNIGHT.

IMPOSSIBLE BUTTERMILK PIE
by Gayle Storey

1 1/2 cups sugar
1/4 cup margarine, melted
1 Cup buttermilk 
1 tsp. lemon flavoring
1/2 cup Bisquick
3 eggs

 Heat oven to 350.  Spray 9" pie plate with Pam.  Place all ingredients in blender.  Blend on high until smooth.  Pour into plate.  Bake until knife inserted in center comes out clean, about 30 min.  Cool 5 min.  Good served with mixed fresh fruit.

Taco Soup, by Andrea Harris

1 lb. Hamburger Meat
1 Pkg. Taco Seasoning
1 Chopped Onion
1 can Ranch Style Beans
1 can Pinto Beans (or any kind of beans you want)
1 Can Corn
1 Can Mexican Rotel Tomatoes
2 Cans of Tomato
1 Pkg. Mozzarella Cheese

Brown beef and onion in skillet. Put all ingredients in a crock pot and cook for 1 to 1 1/2 hours.
Top with grated cheese.

Sopapilla Surprise by Sherry Brown

2 cans crescent rolls 

Mix together:
2 (8oz) pkgs. cream cheese (softened)
1 cup sugar
1/2 cup butter (softened)
1 tsp vanilla 
In a 9X13 pan sprayed  with Pam, spread out one can of crescent rolls. On top of that spread out the mixture above. Spread out second can of crescent rolls. Spread the following on top of the 2nd can of crescent rolls:
Mix together:
1/2 cup sugar
1/2 cup butter
1 tsp. cinnamon
Preheat oven to 350 degrees. Bake about 20-30 minutes.

Earthquake Cake by Crystal Roberts
1 box German chocolate mix
8 oz package of cream cheese
1 stick butter
1 tsp. vanilla
1 box of powdered sugar
1 cup of chopped pecans
1 cup of coconut 

Preheat oven to 350 degrees. Spray a 13x9x2 pan with Pam. Sprinkle pecans and coconut on bottom of pan. Mix cake mix according to package directions and pour over pecans and coconut. Blend together butter, cream cheese, vanilla and powdered sugar until creamy. Spoon over cake batter. Bake for approximately 50 minutes.

Christmas Spiced Tea by Windi Womack

16 cups hot water
7 small tea bags
1 (48 oz) can pineapple juice
2 (16 oz) can undiluted frozen OJ

Juice of 2 lemons
2 cups of sugar
12 cloves
6 cinnamon sticks

Divide water and make tea. Combine all ingredients in a large pot. Boil slightly. Serve hot. (Makes 5 quarts) Serves 20.

Super Bowl Sunday Recipes 

Hot Bean Dip
by Darci Woodyard
2 14 oz. cans refried beans
3/4 c sour cream
6 oz. cream cheese, softened
1/2 - 1 c chopped green onions
shredded Monterey Jack &
shredded cheddar

Combine all ingredients, except cheese, mixing well.  In a casserole dish,  spread evenly.  Top with cheeses.  Bake at 350 for 30 minutes.    

Stuffed Mushrooms by Darci Woodyard
4 pkgs fresh mushrooms

2 - 8 oz. pkgs cream cheese
2 jars Hormel real bacon bits (3 oz. each)
Take stems out of mushrooms; rinse.  Mix cream cheese and bacon.  Stuff
cream cheese into mushrooms and bake on 450 for 10-12 minutes, or until cream cheese is warm inside.

LAYERED NACHO DIP
by Heather Porter

1 (16 oz.) can refried beans

1/2 (1 1/4 oz.) pkg. taco seasoning    

1 (6 oz.) carton avocado dip or 3-4 avocados mashed 
Add picante sauce to taste.
1 (8 oz.) carton sour cream
1 (4.5 oz.) can chopped olives-drained
1 (4 oz.) can chopped green chilies-drained
1 bunch green onions chopped (optional)
1 1/2 cup shredded cheese (Monterey Jack or Colby or mix of the two)

Combine beans and seasoning mix; spread evenly in a 12x8x2 inch dish. Combine mashed avocados, if using, with picante sauce to taste. Spread on top of beans. Layer remaining ingredients in order listed. Chill before serving. Serve with chips.
Yield: 8 to 10 servings.

*I have fried 1/2 - 1 pound of lean hamburger meat and mixed with the beans and seasoning to make it a little different. The new guacamole that is in a box, with two packages, in the produce section is really good!  

Elegant Chicken Salad by Catherine Woodbury

2 Cups Mayonnaise
2 Tablespoons Soy Sauce
2 Tablespoons Curry Powder
2 Tablespoons Fresh Lemon Juice
2 Quarts Cooked Chicken Breast (coarsely cut)
2/3 Cup Toasted Slivered Almonds
1 20 Oz. Can Sliced Water Chestnuts (drained)
2 Cups Sliced Celery
1/2 Teaspoon Paprika
2 8 Oz. Cans Pineapple Tidbits (drained)
1 Pound Seedless Grapes
1 Head Bibb or Boston Lettuce

Dressing- Combine Mayonnaise, soy sauce, curry powder, and lemon juice in small bowl, mix
ell. Combine chicken, water chestnuts, celery, paprika, pineapple, and slivered toasted almonds, grapes, toss with dressing. Chill 2-3 hours.

Spoon into nest of Bibb or Boston Lettuce Cups. Garnish with toasted almond slivers and sprig of grapes. Serve with Croissants. 12 to 16 servings. Can also be done in smaller amounts- feel free to play with amounts of each item to taste.

3 egg(s)
1 can (16 oz.) pumpkin
1/2 cups firmly packed light brown sugar
1/2 cups granulated sugar
1/2 cups Skippy® Creamy Peanut Butter
2 teaspoons pumpkin pie spice, you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice
1/2 teaspoons salt
1/2 pint (1 cup) light cream, you may substitute half and half
(9-inch) unbaked deep-dish pie crust DIRECTIONS:
1. Preheat oven to 350°.
2. In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt. Gradually add light cream, beating until blended; pour into pie crust. Bake 65 minutes or until knife inserted in center comes out clean. On wire rack, let cool. Garnish, if desired, with whipped cream.

Halloween Rocky Road Brownies
by Sherry Brown

1 pkg. (19.5TO 21 OZ) fudge brownie mix, without morsels, or swirls (13x9 size)
2 large eggs
½ cup vegetable oil
¼ cup water
2 cups miniature marshmallows
1 ¾ cups (10 oz. Pkg.) Nestle Toll House Halloween Shapes and Morsels
½ cup chopped walnuts (opt.)

Preheat oven to 350 degrees, grease bottom of 13x9 baking pan.  Prepare brownie mix with eggs, oil, and water according to pkg. directions  Do not over bake, remove from oven. Immediately sprinkle with marshmallows, shapes, morsels, and nuts, while still hot out of the oven.  Press down lightly, return to oven for 1-2 minutes, or until marshmallows begin to melt.  Cool in pan on wire rack for 20-30 minutes.  Cut into squares using a knife dipped in hot water.  Makes 2 dozen brownies