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INGREDIENTS

• 1 (18ounce)packagecake mix , works really well with pillsbury cake mix
• 2 cups sour cream
• 12 ounces semiweeet chocolate chipsor peanut butter chips (any flavor)

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Grease a cookie sheet, I use cooking spray.
3. In a large bowl combine cake mix and sour cream.
4. Mix until well blended.
5. Stir in chips.
6. Drop by rounded teaspoons onto cookie sheet.
7. Bake for 10-13 minutes.
8. Cool on baking sheet and transfer onto cooling rack.

INGREDIENTS

• 6 green onions, chopped
• 3 tablespoons butter
• 1 (16ounce)package frozen corn, thawed
• 2 teaspoons cornstarch
• 1/2 cup half-and-half cream
• 1/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup grape tomatoes, halved

DIRECTIONS

1. In a large skillet, saute the onions in butter for 2-3 minutes or until tender.
2. Stir in the corn; cover and cook for 4-5 minutes or until heated through.
3. Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth.
4. Stir into corn mixture.
5. Bring to a boil; Cook uncovered for 2 minutes or until thickened.
6. Stir in tomatoes and serve!

INGREDIENTS

• 1 teaspoonvegetable oil
• 1 mediumsummer squash , cut into 1/4 inch slices
• 1 small red bell pepper, cut into 1/4 inch slices
• 1 stalk celery, cut diagonally into slices
• 3 green onions, cut into 1 inch pieces
• 1 tablespoon lemon juice
• 1/4 teaspoon lemon pepper
• 6 ounces fresh snow pea pods(Chinese)

DIRECTIONS

1. Heat 10-inch skillet or wok over medium-high heat.
2. Add oil; rotate skillet to coat side.
3. Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender.
4. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.

INGREDIENTS

• 1 turkey breast, skin removed
• 1 (15ounce)can whole berry cranberry sauce
• 1 (1 1/4ounce)envelopelow-sodium onion soup mix
• 1/2 cuporange juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. Ideal Slow Cooker size 5 or 6 quart.
2. Place turkey in slow cooker.
3. Combine remaining ingredients.
4. Pour over turkey.
5. Cover.
6. Cook on low 6-8 hours.

INGREDIENTS

• 1 (14 1/2ounce)can chicken broth
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons prepared mustard
• 2 teaspoons dried dill weed
• 2 tablespoons butter
• 1 lb boneless skinless chicken breasts, cut into bite size pieces
• 1 cup diced onions
• 4 cups hot cooked wide egg noodles

DIRECTIONS

1. In a bowl, combine chicken broth, cornstarch,mustard and dill weed; mix well and set aside.
2. Heat butter in large skillet; saute chicken and onion until lightly browned.
3. Slowly add chicken broth to chicken, stirring constantly over medium heat, bring mixture to a boil;Reduce heat and cook until slightly thickned.
4. Pour chicken mixture over hot cooked noodles and toss, serve.