‘Semi-Homemade Cooking’

Preheat oven to 350 degrees.

In a large bowl, mix berries, apple pie filling, sugar, and cinnamon.

Transfer fruit mixture to an 8x8x2-inch baking dish.

Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes.

CORN BREAD

Preheat oven to 400 degrees.

Spray 8x8x2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend.

Stir in Mexicorn. Add corn muffin mix and stir until just blended. Transfer mixture to prepared pan.

Bake until a toothpick inserted into center of corn bread comes out clean, about 20 minutes.

CHILI

In a Ziploc bag, toss turkey with flour, until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Saute the turkey until browned, about 5 minutes.

Add the beans and tomatoes. Simmer over medium low heat until chili is slightly thick, about 8 minutes.

Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.

Storage and Leftovers: Cover tightly and store corn bread at room temperature for up to 3 days. Cover tightly and store chili in refrigerator for up to 3 days. Reheat over medium heat.

In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad.

Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving.

Preheat oven to 425 degrees. Lay pizza crust on a foil-covered pizza pan or cookie sheet.

Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving 1 inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto.

Bake until prosciutto is crisp and cheeses are melted, about 12 minutes. Sprinkle basil over pizza.

PECAN SYRUP

Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.

PANCAKES

In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix; mixture should be lumpy).

Spray a heavy griddle with nonstick spray and heat griddle over medium heat.

Spoon 2 tablespoons of batter onto griddle to form each pancake.

Cook for 2 minutes or until bubble appear, then turn pancakes over and cook for 2 minutes longer.

Transfer pancakes to plate.