Hash Brown Dinner

Ingredients:


3 cups frozen shredded hash brown potatoes, thawed

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1/2 cup chopped onion

1 package (16 ounces) frozen California-blend vegetables

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk

12 ounces process cheese (Velveeta), cubed

1 can (2.8 ounces) french-fried onions



Directions:

Place potatoes in a lightly greased 5-qt. slow cooker; sprinkle with

salt and pepper. In a large skillet, cook beef and onion over medium

heat until meat is no longer pink; drain. Spoon over potatoes. Top

with vegetables. Combine soup and milk; pour over vegetables. Cover

and cook on low for 4 to 4-1/2 hours.

Top with cheese; cover and cook 30 minutes longer or until cheese is

melted. Just before serving, sprinkle with french-fried onions.

Yield: 4 servings.

Cream Cheese and Cherry Dessert

Crust:


2 cups crushed pretzels

1 cup melted butter or margarine

3/4 cup sugar

Filling:

1 package cream cheese -- (8 ounce) softened

1 cup confectioners' sugar

1 container whipped topping -- (8 ounce)

Topping:

1 can cherry pie filling -- (30 ounce)



For crust: Combine ingredients and press into a 9x13 inch pan, reserving

some for garnish.

For Filling: Combine and beat cream cheese with confectioners' sugar.

Add

whipped topping to the cheese mixture, 1/2 cup at a time, mixing gently.

Spread over crust.

Spread pie filling over top and sprinkle with reserved pretzel mixture.

Refrigerate 2-3 hours.

CINNAMON ROLL APPLE COBBLER

CINNAMON ROLL APPLE COBBLER




8 cups apples, peeled - sliced

1 jar caramel ice cream topping (12 oz)

1 Tbsp. flour

1/2 cup pecans - very finely chopped

1/2 cup brown sugar

1 pkg. refrigerated cinnamon rolls (8 or 10 count)

6 Tbsp. margarine - melted

vegetable cooking spray



Preheat oven to 375 degrees F. Place apple slices in a large bowl.

Combine

caramel topping and flour and pour over the apple slices. Toss with a

fork

to mix. Place the apples into a 12 x 8 baking dish that has been

sprayed

with vegetable cooking spray. Bake for 25-30 minutes or until the

apples

are just tender. Combine the pecans and brown sugar in a small bowl.

Separate the cinnamon rolls and cut into 4 quarters. Dip each piece

of the

roll into the melted margarine and then roll in the sugar nut mixture.

Arrange the pieces of roll over the top of the apples and bake until

the

rolls are golden brown and the apples are done, approximately 8 to 10

minutes.