Pumpkin Cake Squares

 

1 package yellow cake mix (reserve 1 cup)
Add : ½ cup melted butterand 1 egg
Mix together with cake mix. Spread on bottom of 9x13-inch baking dish. Set aside.

Filling:
1 (13 oz) can pumpkin
1/2 cup sugar
1/2 teaspoon salt
1 1/2teaspoons cinnamon
2 eggs, beaten
2/3 cup canned milk
3/4 teaspoon nutmeg

Mix together; pour over cake mix mixture.

Topping:
1 cup reserved cake mix
1/2 teaspoon cinnamon
1/4 cup sugar
2 Tbsp unmelted butter

Mix with fork or pastry blender. Crumble over top. Bake at 350 degrees for 50 minutes. Cake is done when knife is inserted in middle and it comes out clean.

Russian Chicken

 

4 chicken breasts
1/2 container Russian Dressing
1/2 jar apricot preserves
1 package Lipton onion soup mix

Place all ingredients in crockpot on High for 4 hours or Low for 6-8 hours. Shred Chicken and let it sit for 5 minutes to absorb juice. Serve over rice or salad. Use entire container of dressing and preserves for more liquid.

Potato Cheese Soup

 

4 cups diced potatoes
1 onion minced
2 quarts water
6 chicken bouillon cubes

Mix the above ingredients and bring them to a boil. Cover and simmer for 30 minutes.

¾ cup margarine
1 cup flour
2 cups milk

In a saucepan melt the margarine. Add the flour to make a thick roux. Slowly add the milk. Mix this in with potato mixture and cook until it is thick. Remove from heat and add 4 cups grated cheddar cheese. Stir gently until the cheese is melted. Serve garnished with grated cheese, chopped green onions, and bacon bits.

Turkey Casserole

Put 2 cups (or any leftover) cooked rice on bottom of 9x13-inch casserole. Top with cubed leftover turkey or chicken; as much as desired. Mix 1 can cream of chicken soup and leftover turkey gravy (or chicken soup mixed with 1/2-1 cup milk). Pour over rice and turkey. Top with leftover stuffing or 1 box of cooked Stove Top. Bake in 350 degree oven until hot and bubbly.

Vegetable Soup

 

Roast meat (leftover from a previous meal cut up into pieces, I used 1/2-1cup)
2 cups water
2 beef bouillon cubes or 2 Tbsp bouillon
2 carrots peeled and sliced
4 potatoes peeled and cubed
2 celery stalks sliced
1 onion chopped
1 can diced tomatoes with oregano, onion and garlic
1 pkg frozen peas
fresh parsley
Put all ingredients except for peas and parsley in crockpot. Cook on high for 4 hours or low for 6-8 or until vegetables are tender. Cut up parsley and add with frozen peas a few minutes before serving-it's a great way to cool down the soup for small children.