Mix cake mix and butter until crumbly. Put in a 9 x 13-inch greased pan.
Mix sour cream, sugar and eggs.
Layer canned peaches (undrained) over mixture in pan.
Pour mixture over peaches, bake at 350 until edges are brown.
Combine cream cheese, powdered sugar, egg and vanilla; beat until smooth. Spoon into pie crust.
Next, layer each remaining ingredient in order: pineapple, sliced bananas, Cool Whip, cherries. Top with nuts.
Let set for a few hours in refrigerator. Slice and enjoy.
In a large soup pan, stir 4 cups of water with the vegetable soup mix.
Bring to a low boil, add the onions and squash. Cover and boil until the squash is soft, then add the tomatoes, curry powder and salt.
Boil gently for about 2 minutes. Take pan off heat and slowly add the half-and-half, stirring constantly.
Cool and put in blender or use a stick immersion blender in the soup pan.
Delicious with toasted bread or crusty rolls.
In a sauce pan combine the water, chicken broth, potatoes, garlic and onion. Cook 20 minutes or until potatoes are fork-tender.
Add sausage and bacon; let simmer 10 minutes.
Add salt and pepper to taste.
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