Here are selected recipes from both “Take Five” cookbooks:

AUTHOR: BRENDA

Here are selected recipes from both “Take Five” cookbooks:

CHICKEN AND DUMPLINGS

1 (4 pound) fryer

1 1/2 teaspoons salt

1 stalk celery, chopped

2 quarts water

1 can unbaked biscuits

Boil chicken with salt and celery. Debone chicken and reserve liquid. Tear biscuits into small pieces, add to chicken broth. Cook until dumplings are tender and add deboned chicken.

SUE’S POCKET PIZZA

2 cans Pizza Ready¨ dough

1/2 pound ground beef, browned and drained

1 jar pizza sauce

2 cups grated mozzarella cheese

Place one dough on pizza pan that has been greased. Spread beef, sauce and cheese. Top with second can of dough. Bake at 425 degrees for 23-25 minutes.

GRUBBS FAVORITE

4 potatoes, sliced thin

1 cup ham, cut into cubes

1 carton French onion dip

3 cups shredded cheddar cheese

Layer potatoes, ham, dip and cheese in a greased casserole. Bake at 300 degrees for 1 hour covered. Take cover off and bake 30 more minutes.

OVERNIGHT COFFEE CAKE

1 package frozen rolls (not baked)

1 small package vanilla pudding mix (not instant)

1/2 cup brown sugar

1/2 stick melted butter

1 cup chopped pecans

Place frozen rolls in tube pan. Drizzle melted butter over frozen rolls. Mix together the dry pudding and sugar. Sprinkle this over rolls. Pour melted butter over all. Add the chopped nuts. Leave in oven overnight and next morning bake at 350 degrees for 45 minutes. Invert onto a plate. Serve warm.

HERSHEY BAR PIE

23 large marshmallows

6 Hershey¨ bars with almonds

1/4 cup milk

2 8-ounce cartons whipped topping

1 graham cracker crust

Melt marshmallows. Hershey¨ bars and milk over low heat. Cool and add one carton whipped topping. Chill 4 hours and top with remaining whipped topping.

CHANDLER LASAGNA

1 pound ground beef

3 (15 1/2 ounce) jars spaghetti sauce

8 ounces lasagna noodles, uncooked

1 pound cottage cheese

4 cups mozzarella cheese, grated

Brown and drain beef. Stir in sauce. Place 1/3 meat sauce in the bottom of a large baking dish. Top with 1/3 uncooked noodles, then 1/3 cottage cheese and 1/3 mozzarella cheese. Repeat layers. Cover with foil and bake at 350 degrees for 1 hour.

FRAN’S TORTILLA ROLL-UPS

(light recipe)

1 package flour tortilla shells

1 (8-ounce) package softened cream cheese, fat free or light

1/2 cup frozen chopped onion

1 jar salsa

Mix cream cheese and onion. Spread over flour tortilla shells and roll. Chill for one hour. Slice and serve with salsa.

CHEESE RING

(light recipe)

1 (8-ounce) block sharp cheddar cheese, light, grated

1 cup fat-free mayonnaise

2 green onions, chopped

1 tablespoon lemon juice

1 jar strawberry preserves

Mix first 4 ingredients and shape into a ring. Put strawberry preserves in the middle of the ring. Serve with crackers.

NEW YORK CHEESECAKE

(light recipe)

2 (8-ounce) packages light cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

2 egg substitutes

1 graham cracker crust (9-inch)

Mix cream cheese, sugar and vanilla with mixer on medium speed. Add eggs. pour into crust. Bake at 350 degrees for 40 minutes. Serves 10.

GRAN’S BISCUIT

(light recipe)

4 cups instant biscuit mix, light

1 carton sour cream, fat-free

3/4 cup club soda

1 stick diet margarine, melted

Mix together and roll out on floured surface. Cut with biscuit cutter. Bake at 450 degrees for 15 minutes. (On a greased or non-stick cookie sheet.)

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