2pkg. Devils food cake mix
4 eggs
2/3C. Oil
1pkg. Cream cheese, softened
1/2 C. Butter, softened
3-4 C. Powdered Sugar
1/2 tsp. vanilla
Food Coloring

Beat cake, eggs and oil.  Roll into 1 in. balls.  Flatten Slightly. Bake 350 for 8-10min. Cool.  Beat Cream Cheese and butter.  Add sugar and vanilla.  Add food coloring.  Spread on Cookie and make a sandwich.

2 loaves frozen bread dough
1/2 c. butter
1 c. brown sugar
1 lg. pkg. vanilla pudding mix (not instant)
2 Tbsp. milk
2 tsp. cinnamon  

Thaw bread but do not rise.  Grease 9x13 pan.  Cut one loaf into pieces and
drop on bottom of pan.  Melt butter and remaining ingredients.  Mix and pour over dough. Cut second loaf into pieces and put on top.  Let rise for 1/2 hour.  Bake at 350 degrees for 30 minutes.  Cool 15 minutes and flip onto wax paper.

2 c. Chicken
2 Cans Cream of Potato Soup
1 Can Veg-All (Drained)
Pepper to taste
1/2 c. milk
Pie Crust (I use Pillsbury-red box in cooler section)

Mix ingredients together and pour in pie crust.  Top with other crust.  Vent the top crust.  
Bake at 350 degrees for 1 hour or until golden and bubbly.
Enjoy!

1 c. butter softened
1 c. sugar
1 egg, separated
1/2 tsp. vanilla
2 c. flour
1/2 tsp. cinnamon
Pinch of salt
1/2 c. pecans, chopped

Cream butter and sugar.  Add yolk and vanilla.  Add dry ingredients.  Spread into a 9x13 pan.  Cover dough with plastic wrap and press evenly in pan.  Remove plastic wrap.  Beat egg white and brush on top.  Add pecans.  Bake at 300 degrees for 30 minutes.  

Cut in diamond shape while warm.

Chicken Breasts
Potatoes
Carrots
Cream of Chicken Soup
Salt/Pepper
Minced onion

Place chicken breast on sprayed tinfoil.  Add potatoes and carrots.  Add salt and pepper to taste.  Add small amount of minced onion.  Cover with 3/4 can of Cream of Chicken soup.  Seal tinfoil* and put on cookie sheet.  Bake at 325 degrees for 2 hours.  

* Note:  Use thick tinfoil or double up regular tinfoil.