Danita's Recipe Box

• 8 hot dogs
• 4 slices Cheddar cheese, each cut into 6 strips
• 1 can refrigerated crescent rolls (8 count)

Heat oven to 350 degrees.

Using a sharp paring knife, cut a slit in hot dogs to within 1/2 inch of ends.

For each hot dog, insert 3 strips of cheese into the slit.

Unroll dough and separate into 8 triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

Bake for 12 to 15 minutes or until golden brown.

• 1 Reynolds® Slow Cooker Liner
• 6 cups cubed cooked chicken or turkey
• 2 cans (15.5 oz. each) navy beans, drained
• 1 cup chicken broth
• 1 large onion, chopped
• 1 large red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon each salt and cayenne pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 2 pounds ground turkey
• 2 eggs
• 1 package Bell’s stuffing
• 1/4 cup butter, melted
• 1 1/3 cups water

Preheat oven to 375 degrees F.

Melt butter in microwave.  Add water and stuffing mix to melted butter and let stand for 5 minutes.

In a large bowl, mix the ground turkey, eggs and cooled stuffing mixture.  Put meatloaf in two loaf pans and bake for about an hour, until brown and cooked through (165 degrees internal temperature).