Peaches 'N Cream Cheesecake by Me and Kraft Food & Family Magazine

2 cups graham cracker crumbs
6 tbsp. margarine
1 cup sugar, divided
4 pkg. cream cheese (can use light)
1 pkg. peach Jello
1 large can sliced peaches, drained
1 tub Cool Whip

Combine 1/4 cup sugar with graham cracker crumbs and melted butter. Press into bottom of 9x13 pan. Mix cream cheese, peach Jello, peaches and cool whip. Pour over crust. Refrigerate at least 4 hours.

**I didn't want to mess with making the crust so I bought 2 graham cracker crusts instead and it made 2 very full pies. You probably could even make 3 pies. I'm sure it would work great with fresh peaches too. Absolutely delicious!

Turkey or Chicken Casserole by Naomi Shelton

1 1/2 c macaroni (cooked)
1 jar Cheese Whiz
1 1/2 cup diced cooked chicken or turkey, or use canned
1 can cream of chicken soup
1 cup milk

Preheat oven to 350. Stir all ingredients together, pour into casserole dish and bake for 30-45 minutes. Sprinkle shredded cheddar on top (optional).

**I threw in a couple of handfuls of frozen broccoli and it turned out great!

Bean dish by Janey Hood

3 cans of beans (black beans, navy beans, any kind you like), undrained
1 can Rotel
1 can corn
1 cup brown rice
ground beef (optional)

Throw it all together, bring it to a boil, put it in your crock pot and you're done!

**I added about a pound of Velveeta to this and left out the rice. Very hearty for a cold day!

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta
1 pkg. fresh spinach leaves
1 lb. chicken bresats, cut up
1 tsp. dried basil
1 jar spaghetti sauce
1 can diced tomatoes, drained
2 oz. cream cheese
1 cup mozzarella cheese
2 Tbsp. parmesan cheese

Heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 minute. Cook and stir chicken and basil in non-stick skillet for 3 minutes. Add sauce and tomatoes; bring to a boil. Stir in cream cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese. Spoon into 2-quart baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes.

**I got this recipe from the Kraft magazine. A great way to sneak in a vegetable with the spinach leaves.