Sweet Potato Rolls

Submitted by Glenda Davis

2 Cups Biscuit mix
2/3 Cup mashed cooked sweet potato
2 TB margarine or butter, softened

Mix biscuit mix and sweet potato. Gently smooth dough into ball on floured surface. Knead 5 times. Roll dough into 12 inch circle; spread with margarine or butter. Cut into 12 wedges. Roll each wedge up like a crescent roll, beginning at rounded edges. Place rolls with points underneath about 1 inch apart on ungreased cookie sheet. Bake at 450 for 8-10 minutes or until golden brown.

Cheeseburger 'N' Fries Casserole

Submitted by Glenda Davis

2 pounds lean ground beef
1 10 3/4 oz. can condensed cream of mushroom or chicken soup
1 10 3/4 oz. can condensed cheddar cheese soup
1 20 oz. pkg frozen crinkle-cut french fries

In a skillet, brown the beef; drain. Stir in soups. Pour into a greased 13 x 9 inch baking dish. Arrange french fries on top. Bake uncovered at 350 for 50-55 minutes or until fries are golden brown.

Serves 6-8

Lemon Blueberry Trifle

Submitted by Brooke Butler

1 Frozen Prepared Pound Cake (16 ounces)

2 lemons

1 1/2 Cups milk

1 8 ounce sour cream

1 8 ounce Cool Whip

2 pkg. lemon instant pudding and pie filling (3.4 ounces each)

1 pint fresh blueberries (about 2 cups)

1 square white baking chocolate (1 ounce)

1. Cut pound cake into 1 inch cubes and place in large bowl. The first lemon will be cut in slices and used for a garnish. Zest the skin of the second lemon and set aside; juice the remaining lemon and sprinkle over the pound cake.


2. In a mixing bowl; combine milk, sour cream, half of the whipped topping and the reserved lemon zest, whisk until smooth. Add pudding mix, whisk until mixture begins to thicken.


3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into the bottom of a chilled bowl. Use a glass bowl if you have one. Top with 1/3 of blueberries. Grate 1/4 of the chocolate over blueberries. Top with the pudding mixture, pressing lightly. Repeat layers 2 more times; reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.


4. Using a decorator, attach an open star tip and fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate. Makes 10 servings or 20 sample servings.

Cook's Note: I LOVE this dish, but I like to change it up. Today at Costco the blackberries were half the price of blueberries, so I got blackberries and I used angel food cake instead of pound cake. I used sugar free cool whip, and one packet of the pudding was sugar free, fat free, the other was regular(the sugar free one is only 1 ounce so probably best to only use one). Also, if you decorate the top with cool whip by piping it, I don't think a half container is enough. You can change it up and use whatever fruit you have, or even a mixture as well as different puddings. It's a light refreshing dessert for Summer! (Source: Pampered Chef)

Cream Cheese Chicken/Crockpot Chicken

Submitted by Julie Twitchell and Laura Blair and Dorothy Breinholt

We had this a few years ago at a R.S. birthday dinner. It is delicious and it freezes really well.

4-6 chicken breasts
2 cans cream of chicken soup
1 8 oz. package of cream cheese
1 pkg dry Italian Dressing mix

Place chicken(even frozen) on bottom of a crock pot. Mix soup and Italian dressing together and pour over the chicken. Cook on high for 3 hours or low for 6-7 hours. About 1 hour before serving, take chicken out and shred it. Add cream cheese to crock pot and put chicken back it. Serve with rice, noodles or mashed potatoes

Chocolate Chip Cookies

Submitted by Julie Twitchell

This is a recipe from my sister-in-law(Amy). They are a family favorite. This recipe makes about 4-5 dozen, so make sure to share with someone immediately, or else you might eat them all :)

• 4 1/2 Cups flour
• 2 tsp. baking soda
• 2 tsp. salt
• 1 3/4 Cup butter flavor shortening
• 1 1/3 Cup sugar
• 1 1/3 Cup brown sugar
• 1 tsp. water
• 2 tsp. vanilla
• 4 eggs
• 1 1/2 Cup chocolate chips(semi sweet, white or milk chocolate chips)

1. Sift flour, baking soda and salt in a large bowl.
2. In a mixing bowl, cream shortening and sugar; then add water and vanilla. Add eggs one at a time until well mixed.
3. Add sifted ingredients and then chocolate chips.
4. Bake at 350 for 10-12 minutes.