Dana's Easy Cream Cheese Pie

2 (8 oz) pkg. softened cream cheese
2 cups sugar
1 (16 oz) container cool whip
2 deep dish graham cracker crumb crusts
2 cans each of pie filling (flavor to your choice; we like blueberry and cherry)

In a small bowl mix together softened cream cheese and sugar until smooth. Fold in cool whip. Divide batter evenly and pour into pie shells. Top each pie with canned pie filling. Chill for 1-2 hours. Serve chilled.
Yields: 2 pies

Christmas Shepherd's Pie

1/2 lb. cooked turkey - diced
1 can whole kernel corn - drained
1 1/4 cup leftover cooked green beans
2 cups leftover cooked stuffing
1/2 tsp. dried sage
1 (12oz) jar chicken gravy
1/2 c. jellied cranberry sauce - sliced
1 pkg. mashed potatoes - prepared (or 2 cups leftover prepared mashed potatoes)
1/2 c. grated cheddar cheese

Preheat oven to 350* Grease a 2-3 qt. casserole dish and set aside.
In a medium size mixing bowl, combine turkey, corn, green beans, stuffing, sage and gravy. Stir to mix well. Pour into prepared casserole dish. Layer cranberry slices on top of turkey mixture. Next spread mashed potatoes over cranberries. Top with a layer of grated cheese.
Bake at 350* for 25-30 minutes until cheese is melted and casserole is bubbly.

Crockpot Hamburger & Cheese Soup

1 lb. ground beef
2 tblsp. dried minced onion
1 can whole kernel corn -undrained
1/2 c. carrots - chopped
1/2 c. celery - diced
2 whole bunches green onion - chopped
3 cherry tomatoes - diced (or any other small tomato you have on hand)
2 pint jars beef stock
1 1/4 c. water
2 Tblsp. hot sauce
1/3 a loaf of Velveeta cheese - cubed
salt & pepper to taste

In a medium skillet, brown ground meat & minced onion. Drain fat. Pour meat into a 4-6 qt. crockpot. Add all remaining ingredients & stir. Salt and pepper as desired for your taste. Cover and cook on LOW for about 6 hours or until cheese is melted. Stir occasionally to keep cheese from sticking and to help it melt nicely.

*you can also cook this on HIGH for about 4 hours if you can't wait that long for the Low setting.

Meemaw's Pasta Gravy

1 bunch parsley (leaves chopped fine)
8 medium onions (chopped fine)
1 garlic pod (chopped fine)
1 whole celery bunch (chopped fine)
2 bay leaves
1 stick of butter
1/4 c. olive oil
1 tsp. all spice
1 tsp. cloves
salt & pepper to taste
1 tsp. Accent
2 large cans tomatoes (chopped in blender)
2 large cans tomato sauce
3 lb. lean piece of pork (browned lightly)
2 cans mushrooms - or 2 pkgs. fresh ones
2 large cans tomato paste (not the 5-oz cans)

Heat oil and butter in a large heavy pot. Add pork and brown lightly on all sides. When browned, take out and set aside. Add all the chopped ingredients tothe pot and saute well until lightly browned. If it appears too dry add a little more olive oil. When this has browned enough, add the large cans of tomatoes that have been blended or chopped. Cook about 15 or 20 minutes over low heat. Then add all the rest of the tomato sauce & paste along with the seasonings and mushrooms.

Stir well, then add the browned pork. Cook for 6-8 hours over low heat, stirring occasionally. As it cooks you may need to add a cup or two of water if it thickens too much. When done this sauce will be a deep reddish brown color and will thicken more as it it cools.

This recipe makes a large batch, but it freezes and pressure cans nicely.

Simply Great Green Beans

6 (14 .5 oz.) cans whole green beans
1/2 stick butter
1/2 cup brown sugar, packed
1/2 cup Hormel real crumbled bacon

Preheat oven to 325 degrees. Drain green beans, and pour into a 9 by 13 inch baking dish. Set aside. Melt butter, and stir in brown sugar. Pour butter and sugar mixture over green beans. Sprinkle with crumbled bacon. Cover with foil, and bake for 30 minutes. Yield: 10-12 servings.

Shelby Lynn's Favorite Doggie Oatmeal Cookies

1 c. uncooked oatmeal
¾ c. cornmeal
3 c. whole wheat flour
¾ c. powdered milk
½ c. margarine
1 tsp. bouillon granules
1 ½ cup homemade chicken broth
1 beaten egg

Preheat oven to 325*

Dissolve bouillon in meat broth, then pour into a large mixing bowl. Add margarine & oatmeal & stir. Let sit 5 minutes to cool. Stir in powdered milk, cornmeal & egg. Add flour, 1/2 cup at a time, mixing well after each addition. Turn dough out onto a lightly floured surface. Knead until smooth. Roll dough out to 1/2" thickness & cut into shapes freehand or using a cookie cutter. Place onto a silpat lined or greased cookie sheet.Bake 50- 60 minutes, allow to cool & dry out until hard.

Joan's Tortilla Soup w/ a tweek

1 1/2 lb. ground meat

1/2 an onion; diced

1 can mexican style chopped tomatoes, undrained
4 cups water

2 pint jars turkey stock
1 small can diced green chile's

1 cup frozen whole kernel corn

1/2 large loaf of Velveeta; cubed

2 (10 3/4 oz) cans cream of mushroom soup

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon pepper

dash of salt

1/2 teaspoon garlic powder
1/4 cup sour cream

Brown ground meat with onions, drain. Add turkey stock, chopped can tomato, chile's, 4 cups water, frozen corn and spices. Simmer about 20 minutes. Add cream of mushroom soups, Velveeta. Simmer just until cheese is melted. Stir in sour cream and serve warm.

Original recipe for Easiest, Creamiest Tortilla Soup