Spray 3- to 4-quart slow cooker with cooking spray.

In slow cooker, mix all ingredients except almonds.

Cover; cook on Low heat setting 3 to 4 hours.

(If slow cooker has black liner, do not cook longer than 4 hours or mixture may burn around edge.

)

Before serving, stir in almonds.

*To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.

Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Generously spray 8-inch skillet with cooking spray.

Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.

Spray 3- to 31⁄2-quart slow cooker with cooking spray.

In slow cooker, mix crumbles, onion, beans and enchilada sauce.

In medium bowl, stir muffin mix, milk, butter and egg just until moistened (batter will be lumpy).

Stir in cheese and chiles.

Spoon over mixture in slow cooker.

Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes or until toothpick inserted in center of cornbread comes out clean.

Spray 3- to 31⁄2-quart slow cooker with cooking spray.

In slow cooker, mix crumbles, tomatoes, soup, seasoning mix (dry) and water.

Gently stir in tortilla strips.

Cover; cook on Low heat setting 4 to 5 hours.

Spread sour cream over casserole; sprinkle with cheese.

Cover; let stand about 5 minutes or until cheese is melted.

Sprinkle with onions.

In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat.

Add onion and garlic; cook about 4 minutes, stirring occasionally, until onion is tender.

Stir in pasta sauce, tomato sauce and Italian seasoning.

Spray 5- to 6-quart slow cooker with cooking spray.

Place 1 cup of the sauce mixture in cooker.

Add 1 bag frozen ravioli; top with 1 cup of the cheese.

Top with remaining bag of ravioli and 1 cup cheese.

Pour remaining sauce mixture over top.

Cover; cook on Low heat setting 5 hours 30 minutes to 6 hours 30 minutes.

Before serving, sprinkle with parsley.

Ravioli will hold on Low heat setting up to 30 minutes.

Spray 10-inch skillet with cooking spray.

Add onion; cook over medium heat about 3 minutes, stirring occasionally, until crisp-tender.

Stir in crumbles, tomato sauce, basil and salt.

In medium bowl, mix 2 cups of the mozzarella cheese, the ricotta cheese and Parmesan cheese.

Spray 31⁄2- to 4-quart slow cooker with cooking spray.

Into slow cooker, spoon one-fourth of the crumbles mixture; top with 4 noodles, broken into pieces to fit.

Top with half of the cheese mixture and one-fourth of the crumbles mixture.

Top with 4 noodles, remaining cheese mixture and one-fourth of the crumbles mixture.

Top with remaining 4 noodles and remaining crumbles mixture.

Cover; cook on Low heat setting 6 to 8 hours.

(If slow cooker has black liner, do not cook longer than 8 hours or mixture may burn around edge.

)

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.

Cover; let stand about 10 minutes or until cheese is melted.

Cut into pieces to serve.

Heat oven to 425°F.

Spray cookie sheet with cooking spray.

In medium bowl, mix mushrooms, zucchini, bell pepper and onions.

Sprinkle with garlic salt and basil; mix well.

Unroll dough; place on cookie sheet.

Starting at center, press out dough to form 14-inch square; cut into four 7-inch squares.

Place 1⁄4 cup cheese on half of each square; spread to within 1⁄2 inch of edge.

Top each with one-fourth of vegetable mixture.

Fold dough in half over filling; press edges firmly with fork to seal.

Brush each with beaten egg white.

With sharp knife, cut 2 or 3 slits in top of each for steam to escape.

Bake 12 to 15 minutes or until golden brown.

Heat oven to 375°F.

Grease 2 cookie sheets with shortening.

In medium bowl, mix all ingredients except bread dough and pizza sauce.

Divide bread dough into 6 equal pieces.

On lightly floured surface using floured rolling pin, roll each piece into 7-inch round.

Top half of each dough round with cheese mixture to within 1 inch of edge.

Carefully fold dough over filling; pinch edge or press with fork to seal securely.

Place calzones on cookie sheets.

Bake about 20 minutes or until golden brown.

Cool 5 minutes.

Meanwhile, in 1-quart saucepan, heat pizza sauce over medium heat about 2 minutes, stirring occasionally, until hot.

Heat oven to 400°F.

Unroll dough onto ungreased large dark or nonstick cookie sheet.

Starting at center, press out dough into 14×10-inch rectangle; cut into 4 (7×5-inch) rectangles.

Spread 1 tablespoon pizza sauce on half of each rectangle to within 1⁄2 inch of edges.

Top each with sausage, bell pepper, onion and mozzarella cheese.

Fold dough in half over filling; press edges firmly with fork to seal.

Prick tops with fork to vent.

Sprinkle tops with Parmesan cheese.

Bake 8 to 10 minutes or until golden brown.

Serve calzones with remaining warmed 1⁄2 cup pizza sauce.

Heat oven to 400°F.

Lightly grease 9-inch pie plate.

Unroll 1 can of dough; place in pie plate.

Starting at center, press dough in bottom and up side of pie plate to form crust.

In small bowl, mix pizza sauce and mushrooms; spoon onto dough.

Layer with olives, 3⁄4 cup of the mozzarella cheese, the spinach and remaining 3⁄4 cup mozzarella cheese.

Unroll remaining can of dough on work surface.

Starting at center, press dough into 9-inch round; place dough over filling.

Pinch edges of dough together to seal; roll up edge of dough or flute to form rim.

Cut several slits in dough.

Brush with oil; sprinkle with Parmesan cheese.

Bake 35 to 40 minutes or until deep golden brown.

Heat oven to 400°F.

On ungreased large cookie sheet, place tortillas.

Bake 5 minutes.

Meanwhile, in small bowl, mix peanut butter spread, soy sauce, vinegar and sugar.

Spread peanut butter mixture on warm tortillas.

Top each with 1⁄4 cup cheese.

Spread stir-fry vegetables evenly on tortillas.

Sprinkle with remaining 1⁄2 cup cheese.

Bake 10 to 15 minutes or until cheese is melted.