Brown hamburger, add onion, green pepper and green chilis (if used). Mix 2 soups and cheese together and add to hamburger mixture. Simmer at least an hour. This can be fixed in a crockpot and simmer longer. I prefer to simmer it in a crockpot for a few hours. Serve with naco chips. (I prefer Nacho Cheese Tortilla Chips)

Heat oven to 350* F. Grease 24 muffin cups or line muffin cups with paper liners. In a large bowl, combine flour, 1 cup sugar, baking powder, salt, orange peel and nutmeg. With pastry blender or two knives, cut in 3/4 cup butter (1 1/2-sticks) until mixture resembles coarse meal. In a medium bowl, combine apple, yogurt and eggs, then add to flour mixture stirring until just combined. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until the centers spring back when gently pressed. Meanwhile, melt remaining 1/2 cup (1-stick) butter and combine remaining 3/4 cup sugar with the cinnamon. Cool donuts in the pan for 5 minutes. Remove from pan and cool until able to handle. Roll tops of donuts in melted butter then in the cinnamon-sugar mixture and serve. Makes 24 donuts.

Sauté onion, garlic, and mushrooms in butter until soft; blend in flour, 1-1/2 tsp salt, and pepper. Add broth and reserved mushroom liquid; cook, stirring constantly, until thickened. Mix in chicken, tomatoes, and cheese. Meanwhile add 1 tbs salt to rapidly boiling water. (One tbs oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 minutes. Drain in colander. Combine spaghetti and chicken mixture in 2-1/2-quart baking dish; top with buttered breadcrumbs. Bake at 375 degrees F. about 25 minutes or until nicely browned. Yield: 6 servings.

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13" x 9" x 2" baking pan. Press dough 1/2" up the sides' seal seams. Sprinkle with sausage. In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400º for 15 minutes or until the crust is golden brown and the cheese is melted.

In medium saucepan, heat oil over medium high until hot. Saute onion, carrot and garlic 3 minutes. Add rice; cook and stir 1 minute. Stir in 1/2 cup water, picante sauce and diced tomatoes and green chilies. Cover; reduce heat to low. Simmer 20-25 minutes or until all liquid is absorbed and rice is tender. Let stand, covered, 5 minutes. Stir in peas. Stir in ham. Serves 4