• 1 1/2 cup flour
• 1 cup granulated sugar
• 1 egg
• 1 heaping teaspoon baking powder
• 1 heaping tablespoon soft butter or margarine
• 1 teaspoon vanilla
• 3/4 cup sweet milk

Combine all ingredients and stir.  Pour batter into 8 or 9 inch greased pan.  Sprinkle with cinnamon, then granulated sugar for topping.  Bake at 350 degrees for 20 to 25 minutes.  Good with fresh or canned fruit topped with ice cream or whipped topping, or just as a snack cake.

(Wanda Weidner)

• 8 cups sliced apples

Place in a 9″ x 12″ buttered pan.  Sprinkle 1/2 cup sugar over apples.  In a mixing bowl combine the following:

• 1 cup flour
• 1 cup brown sugar
• 1 cup oatmeal
• 1/2 cup butter
• 1/2 teaspoon baking powder
• 5 crushed graham crackers

With a pastry blender cut these ingredients into pea-sized crumbs.  (I also add 2 teaspoons cinnamon to the mixture.)  Sprinkle over apples.  Bake at 325 degrees for approximately one hour, or until apples are soft.  Serve with whipped topping or ice cream.

(Mildred Bergman)

• 1 yellow cake mix
• 5 teaspoons melted butter
• 2 eggs
• 1 1/2 or 2 cups chocolate chip

Mix all ingredients and put into 9″ x 12″ pan.  Bake at 350 degrees for 15-18 minutes.

• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 oz) sour cream
• 1 cup fresh or frozen blueberries

In a large bowl, combine the biscuit mix and 3/4 cup sugar.  In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined.  Fold in blueberries.  Fill greased muffin cups three-fourths full.  Sprinkle with remaining sugar.  Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for five minutes before removing from pan to a wire rack.  (Note:  if using frozen blueberries, do not thaw before adding to batter.)

Tory Ross, Cincinnati, OH              Yield:  1 dozen

• 1 cup biscuit/baking mix
• 1/2 cup sour cream
• 1/4 cup butter, melted

In a large bowl, combine all ingredients just until combined.  Drop by rounded tablespoonfuls into greased miniature muffin pans.  Bake at 425 degrees for 15-18 minutes or until golden brown.

Sara Dukes, Bartow, GA                  Yield:  1 dozen

• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon pepper seasoning
• 6 bone-in chicken breast halves, skin removed
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1 cup (8 oz) sour cream
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms, sliced

In a small bowl, combine the first four ingredients; rub over chicken.  Place in a 3 quart slow cooker.  In a large bowl, combine the soup, sour cream and wine or broth; stir in mushrooms.  Pour over chicken.  Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees.  Thicken the sauce if desired.

Jane Carlovsky, Sebring, FL    Yield:  6 servings

• 2 cans (8 oz each) unsweetened crushed pineapple, undrained
• 1 cup barbeque sauce
• 2 tablespoons unsweetened apple juice
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons grated lemon peel
• 1 teaspoon minced garlic
• 1 teaspoon Liquid Smoke (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless pork top loin roast (3 pounds)

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3 minutes.  Meanwhile, cut roast in half.  In a non-stick skillet coated with cooking spray, brown the pork roast.  Place the roast in a 5 quart slow cooker.  Pour sauce over roast and turn to coat.  Cook on high for 4 hours or on low for 6-7 hours.  Let stand for 15 minutes before carving.

Marion Lowery, Medford, OR   Yield:  12 servings

• 5 medium apples
• 1/3 cup fresh or frozen cranberries, thawed and chopped
• 1/4 cup packed brown sugar
• 2 tablespoons chopped walnuts
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Whipped cream or vanilla ice cream, optional

Core apples, leaving bottoms intact.  Peel top third of each apples; place in a 5 quart slow cooker.  Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples.  Cover and cook on low for 4-5 hours or until apples are tender.  Serve with whipped cream or ice cream if desired.

Yield:  5 Servings

• 1 cup milk
• 3/4 cup quick-cooking oats
• 3 tablespoons finely chopped onion
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground beef
• 1 cup ketchup
• 1/2 cup water
• 3 tablespoons cider vinegar
• 2 tablespoons sugar

In a large bowl, combine the first four ingredients.  Crumble the beef over mixture and mix well.  Shape into 1 inch balls.  Place in a 5 quart slow cooker.  In a small bowl, combine the ketchup, water, vinegar and sugar.  Pour over meatballs.  Cover and cook on low for 6-8 hours or until meat is no longer pink.

• 1/2 cup butter or margarine
• 10 cup peeled and sliced fuji apples
• 1/2 cup sugar
• 1/2 tablespoon cinnamon
• 1 tablespoon cornstarch
• 1/4 cup water
• 3.4 oz. package instant vanilla pudding mix
• 1 1/4 cup milk
• 1 1/2 cup frozen whipped topping, thawed
• 2 tablespoons chopped walnuts

In large skillet, melt butter; add apples.  Sprinkle sugar and cinnamon over apples.  Cook until apples are soft.  Dissolve cornstarch in water; stir into apples.  Cook until thickened.  Pour into 8″ x 8″ pan.  Stir together pudding mix and milk; beat two minutes.  Spread pudding mixture over apples.  Spread whipped topping over pudding mixture; sprinkle walnuts over top.

(Linda Isley, Rhodes)