Triple Cheese Flatbread

2 cups bisquick
1/2 cup hot water
2 Tbsp butter, melted
1/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp italian seasoning

Heat oven to 450. In bowl, stir bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with bisquick mix; gently roll in bisquick mix to coat. Shape into a ball; knead 60 times. On ungreased cookie sheet, pat or roll dough into 12 inch square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough. Bake 10-12 minutes or until edges are golden brown. Serve warm.

Serves 16

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso Chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded swiss cheese (4 oz)
1 Tbsp chopped fresh chives

In saucepan, heat chowder, chicken and ham over heat for 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

Serves 4

Breakfast Delight

1 tube (8 oz) refrigerated crescent rolls
2 cups cubed fully cooked ham
5 eggs
1/2 cup milk
dash salt and pepper
2 cups frozen hash brown potatoes, thawed
1 1/2 cups cheddar jack shredded cheese

Arrange crescent rolls on the bottom of a 13x9 dish. Place the ham on top of the crescent rolls. Beat the eggs, milk, salt and pepper; set aside. Layer the hash browns over the ham, then pour the egg mixture over the hash browns. Top with cheese. Bake at 375 for 30 minutes or until knife inserted in center comes out clean.

Serves 8

Chicken Nacho Bake

1 pound boneless skinless chicken breasts fillets
1/2 cup salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

Preheat oven to 400. Place chicken in 13x9 dish. Top each chicken breast evenly with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven; sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Serves 4

Chocolate Caramel Nut Bars

1 bag (14 oz) caramels
1 can (5 oz) evaporated milk
1 pkg german chocolate cake mix
1/2 cup butter, melted
1 1/2 cups chopped walnuts
1 cup semi sweet chocolate chunks

Preheat oven to 350. Place caramels and 1/3 cup milk in saucepan and cook on low heat until caramels are completely melted, stirring frequently. Remove from heat and set aside. Mix remaining milk, dry cake mix, and butter in a bowl. Press half of the cake mix firmly onto bottom of 13x9 dish to form crust. Bake 10 minutes. Sprinkle 1 cup of the walnuts and 1/2 cup of the chocolate chunks over crust. Top with caramel mixture; carefully spread to edges of pan. Top with teaspoonfuls of the remaining cake mixture; press gently into caramel mixture with back of spoon. Sprinkle with remaining 1/2 cup each walnuts and chocolate chunks. Bake an additional 18 minutes or until lightly browned.

Serves 32

Beef Pasta and Green Beans

1 pound ground beef, browned and drained
1 package Hamburger Helper beef pasta
3 2/3 cups hot water
2 cups frozen cut green beans
1/4 cup grated Parmesan cheese

In large skillet, combine browned beef, uncooked pasta, sauce mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender. Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like. Sauce will thicken as it stands. Sprinkle with cheese.

Serves 5

Layered Enchilada Bake

1 pound ground beef
1 onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian dressing
2 Tbsp taco seasoning
6 flour tortillas
1 cup sour cream
8 oz Mexican style shredded cheese

Preheat oven to 400. Brown meat with onions and drain. Add salsa, beans, dressing and seasoning mix; mix well. Arrange 3 of the tortillas in a single layer on the bottom of a 13x9 pan; cover with layers of half of the meat mixture, half of the sour cream, and half of the cheese. Repeat all layers. Cover with foil. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until it is completely heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Serves 8