Squash Dressing

This recipe is from my friend, Jenny. The first time she made this I knew I loved it. I made it for Thanksgiving and it was wonderful. We ended up having this for our dressing at Christmas...mmmmm!

2 cups squash-cooked and drained
1 stick of butter or margarine
1 small chopped onion
1 can cream of chicken soup
2 eggs, slightly beaten
1 pkg. mexican cornbread mix, cooked according to directions.

Crumble cooled cornbread. Saute onions in butter. Mix with squash and cornbread. Add soup and mix well. Stir in eggs. Add black pepper to taste. Bake at 350 degrees for 20-30 minutes. Bake in a small casserole dish. Double recipe to fit in a 13 x 9 inch pan.

Chicken and Dumplings Casserole

3 rolls of reduced-fat crescent rolls, divided
2 chicken breast, shredded
1 can reduced fat cream of chicken soup
1 can reduced fat cream of mushroom soup
1 can chicken broth
Pepper and garlic powder, to taste

Preheat over to 400 degrees.

Dump the cream of chicken soup, cream of mushroom soup and can of chicken broth into a bowl and combine. To soup mixture, add pepper and garlic powder to taste. Put shredded chicken breast in another small bowl and add some of the soup mixture to the chicken just until moistened.

Roll out the cans of crescent sheets and separate into diamond shaped sections. Place a small handful of the chicken mixture on each diamond, fold dough over as best as possible to create a dumpling and place in a 9x13 inch baking dish.

Cut up any excess dough into strips. Place strips in a crisscross pattern on the top of the dumplings and soup mixture and bake until the dumplings are cooked through and the top is bubbly and brown, about 30 minutes.

Monkey Bread

Found this recipe on All Recipes:

2 8-count cans Grands biscuits
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup butter
1 cup packed brown sugar
1/2 cups chopped walnuts (optional)
1/2 cups raisins (optional)

Preheat oven to 350 degrees. Grease a bundt pan so the bread will not stick.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the bisuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.