Ingredients:

• 2lb. ground beef
• 1/2 Cup chopped onion
• 2 Cups bottled spaghetti
• 3 Cups (12 oz) shredded mozzarella or Monterrey jack cheese.
• 1 8oz carton sour cream
• 1 8oz package (8) refrigerated crescent rolls
• 2 tbsp. butter, melted
• 1/2 Cup grated Parmesan cheese

1. Preheat oven to 375.  In a large skillet cook ground beef and onion until meat is browned, drain off fat.  Spread meat mixture in an ungreased 3 quart rectangular baking dish.

2. Meanwhile, combine mozzarella and sour cream and spoon over meat mixture.

3. Unroll crescent rolls, do not separate.  On a lightly floured surface roll out to fit baking dish.  Place dough over the cheese layer. Brush with melted butter and sprinkle Parmesan cheese. Bake, uncovered, for 20-25 minutes or until top is a dark golden brown.  Makes 12 servings.

• 1 package of chocolate chips
• 3/4 package of butterscotch chips
• 1 can sweetened condensed milk
• 1 1/2 cups walnut halves

Melt chips together – add can of sweetened condensed milk – add walnuts – pour into a greased round cake pan (place your empty can in center and mold chocolate around it to make a wreath – decorate with red and green cherries or gumdrops.

• 1 cup cooking oil
• 3 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• 3 cups chopped apples or pears, fresh or frozen
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups chopped pecans

Beat eggs; add oil, sugar and vanilla.  Mix dry ingredients together and add to first mixture.  Stir in apples and nuts.  Pour into greased bundt pan.  Bake at 325 degrees for one hour.

(Velma Fell)

Master Mix:

• 9 cups flour
• 1/3 cup baking powder
• 1 teaspoon cream of tatar
• 1/4 cup sugar
• 2 cups Crisco
• 1 tablespoon salt

Refrigerate.  If making whole batch, add 3/4 cup milk to mix.

For biscuits made from mix:

• 1 cup mix
• 1/4 cup milk

Add milk, all at once.  Stir 25 strokes.  Knead lightly 15 strokes on floured board.  Form and bake 10 to 15 minutes at 450 degrees.

(Helen Dooly)

• 2 cups flour
• 2 sticks margarine
• 1 1/2 cup cottage cheese

Mix flour and margarine like pie crust.  Add cottage cheese.  Place in refrigerator overnight.  Divide into three parts.  Roll each into 10 inch circle.  Cut into 16 wedges.  Roll up from large side in.  Bake 20 minutes in 350 degree oven.  Frost with powdered sugar frosting.

(Jeannette Peters Maassen, Avoca, IA)

• 1 stick margarine (or more, if needed)
• 1 cup sugar
• 8 ounces pitted dates
• 2 cups Rice Krispies
• 1 cup nuts
• Powdered sugar

Cook 10 minutes until thick.  Remove from heat and add cereal and nuts.  Let cool, then form into balls and roll in powdered sugar.

(Carolyn Petersen, Breckenridge, MO)

• 1 pound marshmallows
• 1 pound orange slices
• 2 small packages dates
• 1 pound nuts (no peanuts)
• 1/2 cup unsweetened condensed milk
• 1 teaspoon vanilla
• 1 pound graham crackers (crushed)

Cut marshmallows, orange slices, dates and nuts into small pieces.  Add sweetened condensed milk to mixture.  Then add vanilla and crushed graham crackers.  Make into roll, wrap and chill.

(Jackie Brown)

For the Crust:  (Process; stir in)

• 24 small gingersnap cookies (to make 1 cup crumbs)
• 4 graham crackers (to make 1/2 cup crumbs)
• 1/2 cup pecan halves, toasted
• 3 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• pinch of salt

For the Filling:  (Beat; ad)

• 3 packages cream cheese, room temperature (8 oz. each)
• 1 cup sugar
• 1 can pumpkin puree (15 oz.)
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• juice of 1/2 a lemon

For the Topping: (Whisk together)

• 1 1/2 cups sour cream
• 1/3 cup pure maple syrup

Preheat oven to 325 degrees; coat a 9 inch springform pan with non stick spray.

Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl.  Process crackers until fine and add to cookie crumbs.  Pulse nuts until chopped and add to crumb mixture.  Stir in butter, 2 tablespoons sugar and salt until sandy, then pres into bottom and one inch up sides of prepared pan.  Place pan on a baking sheet and bake for 10 minutes, or until lightly golden.  Remove and cool slightly.

Beat cream cheese and one cup sugar for the filling in a bowl with a hand mixer until fluffy.  Add pumpkin, eggs, vanilla, spices ans lemon juice; beat until incorporated, scraping down the sides of the bowl periodically.

Pour filling over crust and bake 50-55 minutes, or until sides are set but center in still slightly jiggly.  Remove cheesecake from oven (leave oven on).

Whisk sour cream and syrup for the topping together in a small bowl.  Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes or more, or until set.  Turn oven off, crack the door, and leave cheesecake inside for 20 minutes.   Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight.  To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and dry before each cut.

• 6 whole wheat hamburger buns
• 1 package (8 oz.) cream cheese
• 3 medium bananas, sliced
• 6 eggs
• 4 cups milk
• 1/4 cup sugar
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon

Cut buns into one inch cubes; place half in a 13″ x 9″ baking dish coated with cooking spray.  Cut cream cheese into 3/4 inch cubes; place over buns.  Top with bananas and remaining bun cubes.  In a large bowl, beat eggs.  Add milk, sugar, syrup and cinnamon; mix well.  Pour over bun mixture.  Cover and refrigerate for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean.  Let stand for ten minutes before serving.

(Nancy Zimmerman)

• 2 granny smith apples (peeled)
• 2 – 8 oz. cans crescent rolls
• 2 sticks butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• cinnamon, to taste
• 1 – 12 oz. can Mountain Dew

Unroll crescent rolls, peel and core apples and cut into 8 wedges.  Roll each apples wedge in crescent rolls.  Place in a 9″ x 13″ buttered pan.  Melt butter, then add sugar and barely stir.  Add vanilla, stir and pour entire mixture over apples.  Pour Mountain Dew around the edges of the pan.  Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.  Spoon some of the sauce over the bundles and serve with ice cream or whipped topping.  Delicious!  Be ready to share with friends and family as they are very high in sweetness and calories.