Tater Tot Casserole

1 lb ground beef
1 small onion - finely chopped
1 can (10 3/4 oz) cream of mushroom soup
1/4 cup milk
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 lb (1/2 of 32 oz pkg) frozen tater tots (if you can find seasoned use those)

Heat oven to 375

Brown ground beef and onion in skillet. Once cooked, drain grease.

Put onion and beef into 8" square baking dish

Mix soup and milk. Pour over meat and onions.

Put veggies and cheese over meat mix. Top with tater tots

Bake 45 min or until tots are golden brown and casserole is heated through.

Chicken and Biscuits

1 can (10 3/4 oz) cream of chicken soup
3/4 cup sour cream
2 cups chopped chicken - cooked
1 pkg (16 oz) frozen mixed veggies - thawed
1 cup shredded cheddar cheese
1 cup Bisquick (or baking mix)
3 tablespoons milk

Head oven to 375.

Mix soup and 1/2 cup sour cream in an 8" square baking dish. Add chicken, veggies, and cheese. Mix

Place baking mix in a medium bowl and add remaining (1/4 cup) sour cream and milk. Stir till dough is stiff.

Drop heaping spoonfuls into 6 mounds over chicken mix.

Bake 35 minutes or until golden brown and chicken mix is hot and bubbly.

Cinnamon Swirl Orange Bread

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 degrees)
1 cup warm milk (110 degrees)
3/4 cup orange juice
1/2 cup sugar
1/4 cup shortening
1 tablespoon grated orange peel
1 1/2 teaspoon salt
6 1/4 to 6 3/4 cup all purpose flour
1 egg, slightly beaten

Filling:
1/2 cup sugar
2 to 3 teaspoons ground cinnamon
2 teaspoons water

Glaze:
1 cup confectioners' sugar
4 teaspoons orange juice
1 teaspoon grated orange peel

In a small bowl, dissolve the yeast in water. In large bowl, combine milk, orange juice, sugar, shortening, peel and salt. Add 2 cups flour, yeast mixture and egg; mix well. Add enough remaining flour to form a soft dough

Turn onto a floured surface. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour)

Punch dough down; dived in half. Cover and let rest for 10 minutes. Roll each portion into a 15" X 7" rectangle.

FOR FILLING:
Combine sugar and cinnamon; sprinkle over rectangle. Sprinkle each with 1 teaspoon water. Roll up (jelly-roll style). Seal edges

Place seal edge down in a greased loaf pan. Cover and let rise until doubled (about 1 hour)

Bake 350 for 30-35 minutes or until golden brown

Remove from pans and cool on wire rack. Combine glaze ingredients and spread over loaves.

Chocolaty Popcorn

12 cups butter-flavored microwave popcorn
1 package (12 ounces) semisweet chocolate chips
2 teaspoons shortening, divided
1 package (10 to 12 ounces) vanilla or white chips
2 cups coarsely chopped pecans, toasted

Place the popcorn in a greased pan. A 15 X 10 inch pan works best

Melt chocolate chips and 1 teaspoon shortening, stir until smooth. Drizzle over popcorn

Place vanilla chips and remaining shortening in a microwave safe bowl. Melt.

Drizzle over popcorn; toss gently to coat. Sprinkle pecans and chill before serving.