Salsa Nacho Cheese

Servings: 15
1 pound ground beef, browned and drained
1 jar (16 ounces) chunky salsa
1 can tomato soup
2 pounds Velveeta cheese, cubed

Combine all ingredients in a greased slow cooker. Cook on high heat, stirring occasionally for 1 hour until cheese melts. Reduce heat until ready to serve. Serve with tortilla chips.

Sour Cream Meatballs

Servings: 20
5 pounds fully cooked frozen Italian meatballs, thawed
1 can cream of onion soup
1 can cream of mushroom soup
2 teaspoons minced garlic
3/4 cup water
16 ounce container sour cream

Place meatballs in a greased 5 -7 quart slow cooker. In a bowl, combine soups, garlic and water. Pour soup mixture evenly over meatballs. Cover and cook on low heat for 3-4 hours until heated. Stir in sour cream during the last 30 minutes of cooking. Serve with toothpicks.

Crunchy Banana Boats

Start to finish: 15 minutes
Servings: 1 or 2
1 medium banana
fruit flavored tub cream cheese or peanut butter
granola

Cut banana in half lengthwise. Spread one cut side of banana with some of the cream cheese. Press some granola into the cheese. Top with the other banana half. Cut filled banana in half crosswise.