Gigi's Apple Crisp

By: Megan Parks

8-10 baking apples (peeled and sliced). Put in 13x9 pan and sprinkle with 1 cup sugar and some cinnamon.

Mix together and then crumble over apples

2 cup sugar

2 cup flour

2 tsp baking powder

2 eggs

1/4 tsp salt

Pour 1 stick of melted butter over crumbs and sprinkle cinnamon on top.

Bake at 350 for 30-40 minutes or until golden brown on top.

Ham and Pickle Roll-Ups

By: Katie Larimare

1 jar baby dill pickles

1 pkg. 1/3 less fat cream cheese, softened

1 or 2 pkgs. deli ham, not too thin

1 pkg. ranch dressing mix

1) Drain pickles and pat dry, also pat dry ham.

2) Mix cream cheese with ranch dressing, use a splash of milk if needed for easier spreading

3) Spread cream cheese on ham, pace pickle across entire length of ham, and roll up. Cut to desired length for serving.

4) Refrigerate 30 minutes to set cream cheese.

Buffalo Chicken Dip

By: Jennie Jussaume

Ingredients:
8 oz cream cheese (softened)
8 oz shredded cheddar cheese
1 lb chicken breast (cut into bite size pieces)
Ranch dressing
Buffalo sauce

Method:
Preheat oven to 375. Mix all ingredients together. Add ranch dressing and buffalo sauce equally (roughly, ¼ to ½ cup of each, I think, I never measure it). Or if you prefer it spicy, add extra buffalo sauce. Bake covered for 45 minutes, or until chicken is cooked. Serve with chips and enjoy!

Chicken and Rice Casserole

By: Andrea Bindewald

chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

Hawaiian Chicken

By: Sarah Williams4 Chicken Breasts
1 package onion soup mix
1/2 jar apricot preserves
1/2 bottle Russian or Catalina salad dressing.

Mix together soup mix, preserves, and dressing. Cut chicken into bite sized chunks (or you can leave them whole). Put into baking dish and cover with sauce. Cook in 350 degree oven for about 45 mins.
Serve over rice.

Porcupine Meatballs and Mashed Potatoes

By: Barb Dahl

1 beaten egg
2- 10 3/4 oz cans of tomato soup
1/2 cup minutes rice uncooked
2 Tbsp onion (optional)
2 Tbsp parsley
1 tsp worcestershire sauce
1 cup H2O
1 lb lean ground beef or turkey meat
1/2 tsp salt
1/8 tsp pepper

Combine egg & 1/4 cup of soup in bowl. Stir in rice, onion and parsley, salt & pepper. Add uncooked meat & mix well & shape into balls. Brown all sides in skillet. In a 9x13 pan add remaining soup, worcestershire sauce & H20 & mix together. Once meatballs are browned transfer to the pan with soup mix, make sure they are pretty covered with the soup. Bake at 350 for 30 min or until meatballs are cooked through. Serve over mashed potatoes.

Brownie Trifle

By: Wendy Kaupa

1 box fudge brownie mix

2 boxes chocolate mousse mix

1 bag Bits o' Brickle

12 oz cool whip

Prepare brownies and mousse according to package directions. Crumble 1/2 of brownies in a trifle bowl. Top with 1/2 of mousse. Sprinkle 1/2 bag of Bits o' Brickle and top that with 1/2 of cool whip. Repeat layers once more. Top with chocolate shavings. Refrigerate 8 hours before serving.