1 can (8 oz.) crushed pineapple in own juice
1 can (16 oz.) Ocean Spray whole cranberry sauce
1 pkg. (3 oz.) Raspberry gelatin
1/4 c. chopped nuts
1/4 c. chopped celery

Drain pineapple, save juice, add water to make 1 1/4 cup liquid. In saucepan bring liquid to boil and remove from heat. Stir in gelatin until dissolved. Break up cranberry sauce with fork and stir into gelatin mixture. Cool until slightly thick and add celery, nuts and pineapple. Pour into mold and chill.

1 1/2 t. salt
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in chicken breast halves
10.75 oz. can cream of mushroom soup
8 oz. container sour cream
1/2 cup dry white wine or chicken broth
1/2 lb. fresh mushrooms, sliced

Combine salt, pepper, paprika, lemon pepper and garlic powder. Rub over chicken. Place in slow cooker. Combine soup, sour cream and wine or broth. Stir in mushrooms. Pour over chicken. Cover. Cook on low for 6 to 8 hours or high 5 hours. Serve with potatoes, rice or couscous, salad and applesauce.  Serves 6.

1 (3-4 lb) whole chicken, giblets removed and discarded
1/3 cup mayonnaise
2 tbsp regular mustard (such as common yellow or Dijon)
1 tbsp sweet mustard (such as a “hot sweet” dipping mustard)
1 tbsp honey
1/2 tsp paprika

Rinse chicken and pat dry. Mix together all other ingredients. Paint mixture all over chicken thickly, including under the skin and inside the cavity. Place into crock pot and pour any left over mixture over the top. Cook on low all day. The drippings make heavenly gravy.

Or roast at 350F for 1 1/2 hours or until done, basting with leftover mixture every 15 minutes until mixture is gone.

1 tube refrigerated chocolate chip cookie dough
8 ounces cream cheese, softened
1/2 cup sugar
1 egg

Preheat oven to 350. Cut the cookie dough in half. Press one half into the bottom of a greased 9 inch baking pan.

In a bowl, mix together the cream cheese, sugar and egg until smooth. Spread over crust.

Crumble remaining dough on top. Bake 35 to 40 minutes. Cool and cut into bars.

3 large skinless chicken breasts or thighs (whole, sliced, or cubed)
16 oz pineapple chunks
1/2-3/4 cup teriyaki sauce
16 oz bag frozen broccoli florets

Pour all ingredients in crock pot. Cook on low 8 hours.  Serve with Rice.

1/2 cup butter
2 cups sugar
2/3 cup evaporated milk
1-3/4 cups chocolate chips
1 tsp vanilla
1 jar (7 oz) marshmallow creme
3/4 cups chopped nuts (Optional)

Microwave butter in a 9 inch square baking dish until melted. Blend in the sugar and milk until well mixed. Microwave for 8-10 minutes, stirring frequently. Stir in until smooth the chocolate chips, vanilla, marshmallow creme and nuts. Chill until firm.

1/2 cup sugar
1/4 cup shortening
1/2 cup dark corn syrup
1 egg
1/4 tsp. peppermint extract
1/2 cup sour milk (you can put a tablespoon of vinegar into sweet milk to make it sour)
1/2 cup cocoa
1/2 tsp. soda
1 tsp. salt
2 cups flour

Preheat oven to 350°. Mix in order. Drop by spoonfuls onto a greased cookie sheet. Bake for 5-10 minutes.

Frosting/Drizzle:
Use butter cream icing made from scratch or canned. Add 1/4 tsp. peppermint extract and a couple of drops of green food coloring. Frost the cookies.

Melt 1/2 cup chocolate chips and 1/2 tsp. shortening in microwave and drizzle over frosted cookies.

2 pkg. unsweetened strawberry Kool-Aid
1 - 6 oz. can frozen orange juice
1 - 48 oz. can pineapple juice
2 quarts water
2 c. sugar
1 liter ginger ale
1 pkg. frozen whole strawberries

Combine all ingredients, adding ginger ale and berries just before serving (the strawberries can get slimy if left in for a while, you can omit them if the serving time is long).