1 1/2 pounds ground beef
1 cup oatmeal
1 cup milk
1 package onion soup mix
salt and pepper
Ketchup
Barbecue sauce of your choice

In a large bowl, mix together ground beef, oatmeal, onion soup mix, milk, salt & pepper. Roll a generous handful of ground beef mixture into your hand and form into a patty shape. Squirt ketchup and barbecue sauce onto each patty. Bake at 350 degrees, uncovered for 30-45 minutes, or until the beef is no longer pink in the center.

RC: Rita Joy
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1 box 180g Ritz Crackers, roughly crushed
1 can sweetened condensed milk
1 & 1/2 to 2 cups chocolate chips
store bought frosting

Preheat oven to 350 degrees. Prepare a 9X9 inch pan with parchment paper and spray Pam. Next, in a large bowl, toss all the ingredients together then spread into the prepared pan. Bake for 10-15 minutes. Place the frosting into a microwavable container and heat for 30 seconds then pour onto the pan. Let cool and enjoy.
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1/2 cup butter
3 tablespoons minced garlic
3 tablespoons shoyu (soy sauce)
1 tablespoon dried parsley, plus more for garnish
1/4 teaspoon black pepper
6 boneless, skin-on chicken thighs

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking pan.

Combine butter, garlic, shoyu, parsley, and pepper in a microwave-safe bowl. Microwave on high until butter is melted, stirring halfway through, about 2 minutes.

Arrange chicken, skin-side up, on the prepared baking pan. Pour most of the butter mixture over top to coat, reserving some for basting.

Broil in the preheated oven until no longer pink in the center and the juices run clear, turning and basting occasionally, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Garnish with parsley to serve.

RC: Allrecipes.com

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3 boneless chicken breasts (can be frozen)
1 can black beans 15 oz. can – rinsed and drained
1 can diced tomatoes with green chilies 10 oz. can
1 can crushed tomatoes 14.5 oz. can
1/2 onion chopped
1 cup corn
4 cups Chicken Broth
2 tsp Chili Powder
2 Tsp Cumin
1 Tsp Garlic Salt
Tortilla Strips (Optional for topping)
1 cup Shredded Cheddar Cheese (Optional for topping)
Fresh Cilantro (Optional for topping)
1 Avocado (Optional for topping)

Toss everything in your Instant Pot except the chips, cheese, and cilantro. Add the lid and set the valve to sealing. Cook on high pressure for 30 minutes. Do a quick release to remove the pressure
Remove the chicken and shred. Place back into the Instant pot and stir. To Serve, spoon into a bowl, top with your desired toppings.

RC: Carrie Barnard
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4 slices bacon
1 large shallot or 1 small yellow onion, chopped (about 1/2 cup)
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Heart Healthy Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
3 1/2 cups Swanson® Natural Goodness® Chicken Broth
1/2 cup grated Parmesan cheese or Pecorino Romano cheese
8 ounces uncooked spaghetti
1 cup frozen peas, thawed

Cook the bacon in a 6-quart saucepot or Dutch oven over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon and drain on paper towels. Pour off all but 1 tablespoon drippings. Add the shallot to the drippings in the saucepot and cook and stir for 1 minute.

Stir in the soup, broth and cheese and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas. Crumble the bacon and add. Season to taste with salt and black pepper. Sprinkle with additional cheese just before serving, if desired.

RC: Campbells.com
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