Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it. Chicken Pot Pie To Die For! CHICKEN POT PIE Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,171,133176-252199,00.html Content Copyright 2011 Cooks.com - All rights reserved. 1 (10 oz.) can Campbell's Cream of Chicken Soup or Campbell's Chicken or Turkey Pot Pie Soup 1 1/2 cups frozen mixed vegetables, thawed 1 1/2 cups cubed, cooked chicken 3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same) 2 Pillsbury pie shells Preheat oven to 400F. Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy. Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same) Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour) Submitted by: CM My ingredients list: Kroger Brand deep dish frozen pie shells in tins (awesome pie shells) 1 12oz bag Kroger brand Fiesta Style Frozen Vegetables (contain broccoli, carrots, kidney beans, white beans, garbanzo, Italian green beans and red peppers.) hand full of sweet green peas(frozen) hand full of sliced baby carrots(fresh) 1 7oz can of sliced mushrooms drained 1 8oz pack of John Soules brand Rotisserie style chicken breast strips (diced up)(I find this in the sliced deli and lunch meats section at Kroger it is fully cooked) I used Swanson Chicken Broth and Campbell's cream of chicken soup Have everything thawed and ready to assemble. Invert one of the frozen pie crusts on a piece of wax paper to be the top crust while frozen and allow to thaw. I Cooked it for 1 hour checking to see if edges are getting too brown.(Since it was a deep shell and I put more than the called for ingredients it had to cook longer) This amount will precisely fill the deep dish shell to the top!

I found this recipe recently on cooks.com and thought I had to try it, well it is great and will be a keeper. This is the original and my changes. CREAM CHEESE SAUSAGE ROLL Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,161,134178-249199,00.html Content Copyright � 2011 Cooks.com - All rights reserved. 1 lb. Jimmy Dean sausage 1 (8oz) pkg cream cheese 2 cans Pillsbury crescent rolls Brown sausage like hamburger meat (drain). While preparing sausage, soften cream cheese in microwave for 15 seconds. Unpack the rolls. Use roll as the bottom crust. Mix sausage and cream cheese together. Spread mixture onto a bottom crust. Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring. Bake at 325�F until golden brown. Cut into squarely shaped pieces. Serve hot or cold. Submitted by: stacey smith I bought a bag of the Jimmy Dean pre cooked sausage crumblers, and also used about 6 slices of pre cooked bacon cut into bite size pieces.(I did soften my cream cheese in the microwave to make mixing easier) I added into the mixing bowl some sliced black olives and some diced raw onion, and added a big hand full of grated colby jack cheese. I mixed it all together as called for. I laid out the first crescent dough on a sheet of foil on a metal pizza pan, I tried to keep it all together but the holes want to tear apart. Just lay it out flat as best you can then take your mixed up filling (what ever you decide to put in it) and spread it evenly over the bottom crust leaving enough room around the edges to be able to pinch it closed. Then open and unroll the second crescent roll dough and lay it right on top of that and pinch the edges closed all around. My mistake was I did not spread it out enough I had more of a mound in the middle and too much dough around the edges, next time I know to really spread it out more. I cooked it until the dough was a beautiful golden brown. I also went with the temp that was on my roll package rather than the one on the recipe. I believe that was 375. I read a lot of the comments on the page it was on and they suggested other additions, I think one I would try is scrambled eggs. I would not add anything with moisture it could make the bottom crust soggy. CREAM CHEESE SAUSAGE ROLL

Made this last nite, instead of the usual pumpkin bread, to take to friend. DELICIOUS! Of course, I had to sample it. Pumpkin Pie Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice ***I made my own spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350�F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.

I found this one recently at Cooks.com and will be doing it this week, bought all the ingredients. HUNGARIAN STUFFED CABBAGE ROLLS Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,181,156165-236207,00.html Content Copyright � 2011 Cooks.com - All rights reserved. Remove core from 1 (3 to 4 pound) cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Drain and reserve liquid. 1 lb. chopped hamburg 1 med. onion, chopped 1/3 c. uncooked rice 1 egg, beaten Salt & pepper to taste Shape and place medium size patty in center of cabbage leaf. Roll to enclose meat. Shred remainder of cabbage and mix with: 1/2 lb. sauerkraut 1 med. sliced onion Place a layer of shredded cabbage and sauerkraut mixture in the bottom of a large pot. Place rolled stuffed cabbage in a layer. Cover with shredded cabbage and sauerkraut. Place remaining rolled stuffed cabbage and cover with remaining cabbage and sauerkraut. Combine: 1 can tomato paste 2 c. liquid reserved from cabbage 1 tsp. sugar Pour over layered rolls and, if necessary, add enough water to just cover cabbage. Place lid on pot and bring to boil. Lower flame to simmer approximately 2 hours.