Fruit Squares

BASE
2 pouches of Betty Crocker Sugar Cookie Mix ( 1 Lb. 1.5 oz each)
1 c butter or margarine (softened)
1/2 tsp almond or vanilla extract
2 eggs
Heat over the 350° and grease a 9 x 13 pan. Stir base ingredients together until soft dough forms. Press half of dough in bottom of pan.

FILLING
1 (21 oz) can pie filling of your choice
Spread filling over base

TOPPING
Drop remaining dough by teaspoons over filling
Bake 45-50 minutes or until golden brown. Cook 10 minutes

GLAZE
1 c pow sugar
1 TBS milk
1/2 tsp vanilla or almond flavoring
Stir until smooth (add additional milk 1 tsp at a time if needed until thin enough to drizzle over warm bars. Cool and cut.

Potato Soup

In large pot:

• 1 (30 oz) bag of frozen hash browns (I used Orida in little chunks-not shredded)
• 2 small cans of chicken stock and 1 and a half cans of water
• 1 small onion chopped
• 2 tsp garlic powder (or fresh minced garlic if you prefer)

Bring to boil and cook 10 minutes until potatoes and onions are really tender

Reduce heat and add:

• 2 cans cream of celery soup
• 4 oz Velveeta cheese

Continue to heat and stir until cheese melts.

Add:

• 1 c. of sour cream and heat through
• diced ham (if desired)

Top with shredded cheddar cheese, crumbled bacon and chives.

Good with cornbread too!