Apple Raspberry Cobbler

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar

     Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish,     spoon both pie fillings and ginger; stir gently to mix well.  Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.   Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Easy Ranch Chicken

6-8 servings

4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F.  Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn.  Pour mixture into the baking dish and top with the cheese.  Bake, uncovered, for 20 minutes.  After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos.  Bake an additional 10 to 15 minutes, until the chips are toasted.  Let set 5 minutes before serving.