Super Duper Chili

1 lb pork sausage
1 lb ground beef
2 15 oz cans hot chili beans
16 oz salsa
1 can (16 oz) pinto beans, drained
14 oz can diced tomatoes, undrained
1 can cream of mushroom soup
8 oz tomato sauce
8 oz processed cheese, cubed (like Velveeta)
1 1/2 tsp chili powder
1/2 tsp cayenne pepper, or less!

Cook sausage and beef over medium heat in skillet until no longer pink; drain. Transfer to a large pot. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until heated through and cheese is melted. Yields 14 servings or 3 1/2 quarts.

The Great Stew

2-3 lbs stew meat, in chunks
4 medium potatoes, cubed
5 carrots, sliced
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 pkg. onion soup mix (dry)
1 soup can of water
2 bay leaves
4 green onions, sliced
Chopped parsley
1/4 lb fresh, sliced mushrooms

Add ingredients to crockpot in order given. Cook for 6 hours on low or 3 1/2 hours on high. Optional: add a half bag of peas 30 minutes before serving.

Crockpot Chicken

4-6 boneless, skinless chicken breasts
1/2 cube butter, melted
1 pkg. zesty Italian salad dressing mix (dry)
8 oz cream cheese
1 can cream of mushroom soup

Combine butter and salad dressing mix. Pour over chicken in crockpot. Cook on low for 6 hours or high for 3 hours. One hour before serving, melt cream cheese and mix with cream of mushroom soup. Pour over chicken. Serve with cooked noodles or rice.

Easy Cream Cheese Chicken

3-6 chicken breasts
1/2 bottle(ish) Italian dressing (or a vinaigrette)
1 can cream of mushroom soup
8 oz cream cheese
1/2 to 1 cup milk

1. Brown outside of chicken in dressing then place in crockpot
2. Mix remaining ingredients and pour over chicken
3. Cook in crockpot 4 hours on high
4. Stir to shred and serve over rice