5 Ingredients or less

Mexicali Soup

3 5-ounce cans of chicken
2 14.5-ounce cans of chicken broth
2 15-ounce cans of hominy, undrained
1 16-ounce jar of picante sauce
1 T cumin

Combine ingredients in pot and bring to a boil. Reduce heat, cook for 20 minutes, and serve.

Garlic Cheese Biscuits

3 T butter, melted
1/4 tsp celery seed
2 cloves garlic, minced
1 12-ounce can of biscuits
2 T Parmesan cheese

Coat bottom of a 9-inch pan with butter. Add celery seed and garlic. Slice each biscuit in quarters; arrange on top of butter mixture. Sprinkle with Parmesan cheese and bake at 425 degrees for 12 to 15 minutes. Invert on plate before serving.

Baked Parmesan Dip

2 8-ounce packages of cream cheese, softened
1/2 cup of mayo
2 cups grated Parmesan cheese
2/3 cup onions, diced

Mix ingredients together. Spread into an ungreased 8x8 baking pan. Bake at 400 degrees for 20 minutes or until bubbly. Serve with your favorite tortilla chips.

September Apple Crisp

8 to 10 apples, cored, peeled, and sliced
3/4 cup packed brown sugar
3/4 cup Bisquik baking mix
1/4 cup melted butter
1 T cinnamon

Layer apples in the bottom of a slightly greased 13x9 casserole dish, set aside. Combine sugar, baking mix, butter and cinnamon; crumble mixture over apples. Bake at 350 degrees for 30 minutes. Cool 5 minutes and serve.