CROCK POT SCALLOPED POTATOES

12 med. potatoes
1/4 c. chopped onion
1 c. sour cream
1 can cream of chicken soup
1 c. shredded cheddar cheese
1/2 c. butter
1 tsp. salt
1/2 tsp. pepper
Peel and chop or slice potatoes. Cook in water to cover for 3 minutes; drain. Add remaining ingredients; mix well. Spoon into crock pot. Cook on high 3 hours. 10 servings.

SantaFe Chicken

Combine the following in your crockpot:
1 can black beans, drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of cream cheese
Cook one more hour. Serve over rice with flour tortillas. Yum!

Skor Cake

1 yellow cake mix
1 Sm instant chocolate pudding mix
2 eggs
2 cups water

Mix above ingredients. Bake in large cookie sheet for 20 minutes at 350*

Topping:
8 or 12 oz Cool Whip
1 cube soft margarine, not melted
1 1/2 c powdered sugar

Mix above ingredients together and add to top of cake. Sprinkle pieces of Skor or Heath bars. May desire to refrigerate.

White Chip Cookies

1 2/3 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter or margarine, softened
3/4 cup brown sugar
1/3 cup sugar
1 tsp. vanilla
1 lg. egg
2 cups white morsels

Combine flour, baking powder,baking soda and salt in small bowl. Beat butter,sugars and vanilla in large mixer. Stir in morsels and put on cookie sheets. Bake for 8-12 minutes at 375*

Makes about 3 dozen

Cream Tuna on Toast

Melt 3-4 T butter on medium heat, stir in 3-4 T flour until lumps are gone. Add 1 c. milk, a little at a time to smooth out lumps, then add another cup of milk (or two, depending on how thick or thin you want it). Stir in ¼- ½ t. salt. Add 1 can of Tuna.
Pour over toast.

Red Slush

1 box of pineapple sherbet
1 small can of frozen orange juice
1 small can of frozen lemonade
2 smashed bananas
1 small can of frozen strawberries

Blend together and refreeze. When ready to serve just pour some sprite or 7-up over it.

Pumpkin Seeds

2 Tbsp melted butter
1 tsp garlic salt
2½-3 Tbsp Worcestershire sauce

Melt in pan and then stir in 2 cups of pumpkin seeds.
Bake at 275* for 1 hour or until golden brown, stirring every 15 minutes.