4 chicken bouillon cubes
6 C water
1 (30 oz.) bag frozen mixed vegetables
3 to 4 C cubed potatoes
2 cans cream of chicken soup
1 C chopped onion
1 C chopped celery
1 lb. Velveeta cheese, cubed

Cook all ingredients except cream of chicken soup and Velveeta cheese, covered for 30 minutes after boiling. Add cream of chicken soup and Velveeta chesse. Cook until cheese is melted. Serve.

1 chocolate Graham cracker crust
3 oz. cream cheese
1 C powdered sugar
3/4 C peanut butter
9 oz. Cool whip
1 Hershey Candy Bar

Combine all ingredients and mix well. Spread in the pie shell. Decorate with Hershey's candy bar pieces. Chill 30 - 40 minutes. Serve.

Recipes by Linda Jennings