Chocolate Peanut Butter No Bake Cookies

INGREDIENTS
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

DIRECTIONS
1.In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rolling boil for 1 minute.
2.Add quick cooking oats, peanut butter, and vanilla; mix well.
3.Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Cheesy Tuna Melt Sandwiches

INGREDIENTS
1 (5 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese

DIRECTIONS
1.Preheat oven to broil.
2.In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3.Broil until cheese is melted, about 3 to 5 minutes.

Beef Stew

INGREDIENTS
1 1/2 pounds lean beef, cut into 1-inch pieces
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices

DIRECTIONS
1. Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high. Heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
2. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
3. Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Country Turkey Casserole

INGREDIENTS
2 (10.75 ounce) cans cream of chicken soup (or cream soup substitute)
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 (16-ounce) package frozen mixed vegetables, cooked
2 cups cubed cooked turkey or chicken
4 cups prepared herb seasoned stuffing (I use Pepperidge Farm)

DIRECTIONS
1. Mix soups, milk, thyme, pepper, vegetables and turkey in 3-quart shallow baking dish. Top with stuffing.
2. Bake at 400 degrees F for 25 minutes or until hot.

Crescent Taco Bake

INGREDIENTS
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 medium tomato, chopped (can substitute 1 cup salsa)
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce

DIRECTIONS
1. Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.

2. Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with tomato (or salsa), cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.

Butternut Squash Casserole

INGREDIENTS
3 cups mashed butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup butter, melted

TOPPING
1 cup brown sugar
1/2 - 1 cup chopped pecans (to taste)

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 casserole dish.
2. In a large bowl, combine mashed squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter. Pour into prepared baking dish.
3. Bake in preheated oven for 45 minutes, or until set.
4. Sprinkle brown sugar and pecans over cooked casserole and return to oven for about 10 minutes, until brown sugar is carmelized and nuts are toasted.

Squash and Apple Bake

INGREDIENTS
2 pounds butternut squash, peeled, seeded and cut into bite-sized pieces
2 large apples, cored, peeled and cut into bite-sized pieces
1/2 cup brown sugar
1/4 cup cold butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Stir together squash and apple chunks in a well-greased 9x13 baking dish
3. Blend the remaining ingredients with fork, fingers, or pastry cutter until crumbly; sprinkle over squash and apple mixture.
4. Cover and bake for 45-50 minutes until tender.