1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola

Heat oven to 325 degrees F.

Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan. Spread mixture evenly and “sift” dry cake mix on top.   Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares.

Serve with Cool Whip or ice cream.

2 large packages of cherry jello

1 cup diced celery

2 large cans of whole cranberries

1 cup chopped nuts

2 cups hot water

1 pint sour cream

Dissolve jello in hot water. Add other ingredients, except sour cream. Pour half in a 9×13″ glass dish and set. Then spread sour cream over the set jello mixture. Pour the other half of the jello mixture on top and put in the refrigerator to set again.

4 boneless skinless chicken breasts
2 – 28-oz cans of diced tomatoes
½ c dry red wine
1 red bell pepper-chopped
1 medium onion-chopped
2 cloves garlic-finely chopped
1t dried thyme
1t oregano
1t basil
1 14 oz can quartered artichoke hearts

Pour approx 1T of olive oil into a large skillet (enough to lightly coat bottom of pan).
Heat oil on high.
Sear outside of chicken breasts in oil for about 30 seconds on each side.
Add tomatoes, wine, onion, garlic, spices.
Bring to boil.
Reduce heat to medium, cover & let cook 15 minutes.
After 15 minutes, turn each piece of chicken over.
Add artichoke hearts and salt & pepper to taste.
Continue cooking on medium heat for 30 minutes or until chicken is done.
Serve with pasta or rice.

1 cup sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 cup chopped walnuts (optional)
1 teaspoon baking soda
3 soft, ripe bananas mashed

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts.
Pour banana bread batter into 1 greased & floured loaf pan; bake at 325 F for about 1hr 15 mins or until a toothpick inserted in center comes out clean.

Ingredients:
4 eggs, beaten
1/2 lb. (8 oz) cheddar cheese, shredded
1 1/2 c. milk
1/2 cup grated parmesan cheese
Dash of pepper
3/4 c. diced ham or bacon
1/2 c. Bisquick
Broccoli; optional
Grease 8 or 9 inch pie or quiche dish. Mix all ingredients thoroughly and pour into pan. Bake at 350 degrees F for 45-60 minutes (you’ll see the quiche rise and turn a golden color). Allow quiche to cool 15 minutes before eating (it will flatten out after it settles).

1 (10 oz) can refrigerated pizza crust dough
1/4 lb Genoa salami, thinly sliced
1/4 lb pepperoni sausage, sliced
1/4 lb provolone cheese, sliced
1/2 cup shredded mozzarella cheese
Marinara sauce for dipping
Preheat oven to 350 degrees. Lightly grease a large baking sheet. Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet. Layer with Genoa salami, pepperoni and provolone cheese. Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough. Roll jellyroll style. Seal the edge with a fork. Bake in the preheated oven 25 minutes, or until golden brown. Slice into 1 inch pieces to serve.

1 pkg of 10 refrigerator biscuits
1 lb ground beef, browned and drained
1 (15 ½ oz) can chili beans with liquid
1/4 cup water
1 cup shredded cheddar cheese
Shredded lettuce
Chopped tomatoes
Sour cream
1 (15 ½ oz) can bold Manwich or equivalent spiced tomato base
1/2 can salsa
Roll or pat each biscuit into 3 ½ or 4 inch circles. Fit each bisuit over the back of the cups of a well-greased muffin pans-like you are making a little bowl. Bake at 400F for 9 to 10 minutes. Mix beef, manwich, salsa, chili beans, and water. Bring to a boil. Simmer 5 minutes. Fill cups with meat and cheese and top with lettuce, tomato, and sour cream.