• 4-5 chicken breasts – cooked
• 1 1/2 stacks Town House crackers crushed
• 3/4 stick margarine
• 8 oz sour cream
• 1 can Cream of Celery Campbell’s soup

Spray casserole dish with Pam. Cut chicken into small pieces and put in bottom of casserole dish. Spread Cream of Celery evenly over chicken, then spread sour cream evenly. Melt butter and stir in cracker crumbs. Spread crumbs over top of casserole. Bake at 350 for 30-40 minutes.

Ingredients:

• 1 loaf white bread
• 1 (6oz) pkg Swiss Cheese
• 1 can cream of mushroom soup
• 1 (1lb) pkg bacon (not the cheap kind)

Take each slice of bread and remove crust. Slice each piece of bread in half. Spread bread with cream of mushroom soup. Place a small piece of swiss cheese on top of bread. Roll bread up and wrap with one piece of bacon. Secure with toothpick. Bake at 350 until bacon is done.

• 1 (6 oz) pkg. chocolate chip morsels
• 1 (12 oz) pkg. peanut butter morsels
• 1 (12 oz) pkg. salted Spanish peanuts

Combine morsels in a 2-quart microwable dish. Microwavy on High (100%) for 3-4 minutes or until melted. Stir halfway through cooking. Stir in peanuts: drop by teaspoons onto  waxed paper. Let set until firm. Store in an airtight container.

1. 1 box ready made pie crust
2. 1 can veg-all
3. 2 cans white meat chicken
4. 1 can cream of chicken soup
5. 1 can cream of mushroom soup

Put 1 pie crust in pie pan. Drain chicken and Veg-all. Add chicken and veg-all, then spread soup over top. Put top crust on and trim around edges then mash edges with a fork.  Put holes in top crust and bake at 400 until crust is done.

• 1 cup Ritz cracker
• 3 tablespoons parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 2 tablespoons milk
• 6 pork chops
• melted butter

1. Combine cracker crumbs, cheese, salt and pepper in a bowl.
2. Beat egg and milk in shallow bowl.
3. Coat pork chops in crumb mixture.
4. Dip in egg mixture and into crumbs again.
5. Pour melted butter into baking dish.
6. Arrange pork chops in prepared dish.
7. Bake at 350 degrees for about 30 minutes on each side (I use THICK chops, so if yours are thin, decrease baking time.).

• 1 pkg. Oreo brand cookies
• 1/3 cup melted unsalted butter
• 3 pkgs. cream cheese (8 oz.)*
• 3/4 cup granulated sugar
• 4 eggs
• 1 cup sour cream *
• 1 tsp. vanilla extract
• (Optional)
• Whipped cream and additional cookies for garnish

* Finely crush 25-30 of the cookies and combine with the melted butter to form bottom crust. For the bottom I scrape the cream off. The cookies used to garnish I keep the cream in, Press firmly into the bottom and up the sides of a 9 inch pan.

* Beat cream cheese and sugar together with electric mixer set on medium until they are creamy. Lightly beat eggs and blend in one at a time by hand. Add sour cream and vanilla and continue to blend well.

* Coarsely chop remaining oreos and fold into the blended batter. Pour mixture into crust in baking pan.

* Bake in a 350° F oven for 50-60 minutes or until firmly set. Cool on a wire rack for 15 minutes and remove by carefully running a knife around the outer edge.

* Refrigerate for at least 4 hours and serve garnished with whipped cream and half an oreo.

• 1 lb ground beef
• 1 pkg dry enchilada mix
• 1/4 c green peppers
• 1/4 c onions
• 1/4 c red peppers
• 1 can tomatoes
• 2 c cooked rice
• 4 oz shredded cheese

Brown the ground beef add the rest ofthe ingredients. Spread the cheese over the top. Cook for 30 minutes at 350. Serves a minimum of 4.

• 8 oz pkg macaroni
• 1/2 c margarine (1 stick)
• 3 c sharp cheese
• 1 1/2 c milk
• 1 can pet milk
• 2 beaten eggs
• Salt and Pepper to taste

Cook macaroni as directed on box and drain. Grease crockpot. Mix all ingredients and cook slow for 3 to 4 hours. Do not stir.

• 1 cup peanut butter
• 1/2 cup sugar
• 1 beaten egg
• 3/4 to 1 chip chocolate chips

Mix peanut butter, sugar and egg together until blended well. Add chocolate chips. Place rounded teaspoonful on ungreased cookie sheet. Press down with fork. Bake at 350 for 8 to 10 minutes.

Ingredients:

• 1 1/2 cups sugar-free, low fat, or fat free icecream
• 4 Tble crunchy peanut butter
• 4 oz Cool Whip lite
• 1 box sugar-free chocolate pudding
• 1/2 cup milk
• 8 lowfat graham crackers (lg. rectangle)

Crunch graham crackers and spread in bottom of 8×8 inch dish or pie plate. Soften ice cream and mix all remaining ingredients. Pour on top of crust and freeze. Serves 8. (Also good to use regular graham crackers, omit peanut butter and use butterscotch pudding instead of chocolate)