Artichoke appetizers

• 2 cans crescent dinner rolls
• 3/4 cup shredded mozzarella cheese (I tend to put 1 cup)
• 3/4 cup grated parmesan cheese (or the mix of parmesan and romano)
• 1/2 cup miracle whip
• 1 can (14 oz) artichoke hearts - drained and chopped
• 1 small can of chopped green chilies - this is optional

Unroll crescent rolls on a cookie sheet and pinch triangles together so there are no holes. Bake at 350 for about 10-12 minutes. Meanwhile combine everything else. Spread over crust and bake at 375 for another 15 minutes and cheese is melted.

Thanksgiving Salad

• 1 pkg cherry gelatin (6 oz)
• apples (2 or 3) green or red, grated
• 1 cup chopped pecans (can be omitted)
• 1 can of cranberry sauce
• 1 pkg cream cheese (8 oz)
• 1/4 cup sugar
• 1 can crushed pineapple (drained)
• 1 cool whip (8oz)
• 1 tsp vanilla

Disolve the gelatin in 2 cups boiling water. Cool to room temperature and add the grated apples, pecans and cranberry sauce. Pour in a 13 x 9 pirex and refrigerate till firm.

Cream the cream cheese, add the sugar and drained pineapple, mix the vanilla and add the cool whip. Spread over the jello and put back in the fridge till ready to eat.

(I don't always put the cranberry salad or the pecans)

Easy cobbler

1 box cake mix - we normally use yellow cake mix but it can be any flavor.

1 stick of butter (or margarine)

1 can of crushed pineapple (or sliced peaches)

Grease 9x13 pan and pour fruit - juice and all - in it.

Spread the box cake mix over it - try to make it evenly - and there is no need to mix it with the fruit.

cut and dot the butter over the cake mix.

Bake at 375 degrees for about 30 minutes.

It's easy, cheap and very good! You can put some vanilla ice cream on top to make it even better