Peppermint Dream Pie

Got this recipe from the Dixie Crystals website. It looked so yummy, I just had to share it.

Peppermint Dream Pie

Crust

½ cup butter, softened
2 tablespoons Dixie® Confectioners Powdered Sugar
1 ½ cups chocolate wafer crumbs
(You can also cheat and use a ready chocolate crust from the store.)

Cream 1/2 cup butter with 3 tablespoons powdered sugar.


Mix with 1 1/2 cup chocolate wafer crumbs

Pat into pie pan and chill.


Filling

1 package gelatin
1/4 cup cold water
3 egg whites (beaten stiff and dry)
1 cup heavy whipped cream
1/2 teaspoon vanilla
1/2 cup sugar
1 cup crushed peppermint stick candy, loosely packed
1/2 teaspoon peppermint extract

Soften gelatin in cold water and dissolve over hot water.


Beat egg whites until stiff and fold in the sugar gradually.

Combine the gelatin with the egg whites.

Fold in whipped cream, flavoring, and crushed candy.

Pour into crumb crust and chill for one to two hours.


Decorations
Crushed peppermints
Round peppermints
Sweetened heavy whipped cream
Chocolate for molding into leaves
Mint sprig

Chocolate Leaves


Select either plastic or real leaves as your mold. If you use real leaves, be careful to select non-poisonous leaves. Good examples are rose leaves or lemon leaves. Wash and dry thoroughly. Make sure to leave the stem on so you can peel the leaf off when the chocolate is hardened. Plastic leaves work well too.

Melt your chocolate in a double boiler.

Using a pastry brush, spread your chocolate over the underside of the leaf all the way to the edges. Keep the thickness to about 1/8".

Put the leaves on a wax or parchment paper-lined tray and put the tray into the refrigerator for about 20 minutes until the chocolate hardens.

When you are ready to decorate the pie, carefully peel off the leaf from the chocolate. Try not to handle the chocolate too much, as the warmth from your fingers will melt the chocolate.

Makes one 9-inch pie.

Sweet Corn Pudding

Saw this recipe in one those advertisements trying to get us to buy the products listed. Hey, when the recipe is good, who cares how it comes your way?

Sweet Corn Pudding

1 package (12 oz) Birds Eye Steamfresh Super Sweet Corn
1 cup 2% milk
2 eggs, lightly beaten
3 tablespoons Hellmann's Real Mayonnaise
3 Tablespoons Shedd's Spread Country Crock Spread, melted
2 tablespoons sugar
1 tablespoon all-purpose flour
pinch salt

Preheat oven to 350 degrees.

 Prepare sweet corn according to package directions. Set aside to cool.

Combine remaining ingredients in large bowl with wire whisk. Stir in corn. Turn into greased 1-quart shallow casserole.

Bake 1 hour or until golden.

Makes six servings.

Macaroni and Cheese

I found this recipe in a magazine. I love Kraft Macaroni and Cheese but sometimes you just need to make it from scratch.

Macaroni and Cheese

1 lb. dried macaroni
1 egg
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons mustard powder
4 3/4 cups grated Sharp cheddar cheese
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon seasoned salt

Preheat oven to 350 degrees. Grease a 2-to-3 quart baking dish.

In a large pot of salted water cook macaroni for 4 minutes. Drain. Macaroni will still be firm.

Beat the egg in a bowl and set aside.

In a large saucepan, melt butter over medium-low heat and whisk in flour, stirring constantly, for 5 minutes. Whisk in the milk and mustard until smooth. Cook until very thick, stirring constantly for 5 minutes. Reduce heat to low. Slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly, to temper the egg. Pour egg mixture back into the sauce.

Reserve 1/2 cup of the cheese and stir the rest into the sauce until melted. Add the pepper and salts. Stir in the macaroni, then pour into the baking dish and top with reserved cheese.

Bake until bubbly and golden, 20 to 25 minutes.

Serves 8.

Date Nut Balls

I tried a new recipe this afternoon. What can I say? I had a bag of pitted dates that needed to be used. This recipe really didn't take much time. I didn't even have to turn the oven on. My Mother pronounced them as having a "more-ish taste." I hope we've still got a few left when company comes this weekend.

Date Nut Balls

1/2 cup margarine
3/4 cup sugar
1 (8-oz) package pitted dates, chopped
2 1/2 cups Rice Krispies
1 cup chopped pecans
Powdered sugar

Combine margarine, sugar and dates in a medium saucepan. Bring to a boil. Cook, stirring constantly, for 3 minutes. Stir in cereal and pecans. Cool to touch. Shape into 1-inch balls. Roll in powdered sugar. Store in air-tight container.

Pumpkin Cheesecake Praline Pie

This recipe comes from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from a newspaper article.

Mommy's Pumpkin Cheesecake Praline Pie

1 9-inch deep-dish pie crust, frozen

Praline Pecans
3/4 cup chopped pecans
2 tablespoons melted butter
1 tablespoon brown sugar

Filling
1 (8-ounce) package cream chheese, softened
1 1/2 cups sugar, divided
1/2 teaspoon vanilla extract
1 egg
1 1/4 cups canned pure pumpkin
1 cup half-and-half
1 tablespoon all-purpose flour
2 eggs, slightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon cloves
1/2 teaspoon finely grated orange rind
1/4 teaspoon salt
1 teaspoon cinnamon

Grated nutmeg

To prepare pecans: place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and scrape onto aluminum foil to cool.

Preheat oven to 350 degrees.

To prepare filling: combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in 1 egg. Pour into pastry crust.

Combine pumpkin, half-and-half, all-purpose flour, remaining sugar, 2 slightly beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture into a spiral pattern over cream cheese mixture. (Pumpkin mixture will sink to the bottom.)

Bake 1 hour or until almost set in middle. Let cool. Sprinkle Praline Pecans over top of pie. Dust with grated nutmeg.

Serves 8.

Caramel Apple Pie

This recipe is from Linda Hundt, owner of Sweetie-licious Bakery Cafe in DeWitt, Michigan. I clipped it from the newspaper.

Grandma Ferrell's Caramel Apple Pie

1 9-inch deep-dish pie crust, frozen

Crumb Topping
3/4 cup all-purpose flour
1/4 cup old-fashioned oats
1 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature

Filling
5 medium to large Cortland or Ida Red apples, peeled, cored and chopped
1 cup sugar
2 teaspoons all-purpose flour
3 tablespoons melted butter
1 teaspoon cinnamon
1 teaspoon lemon juice
1/4 teaspoon salt

Caramel Sauce
1/2 (14-ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons butter
1 1/2 teaspoons vanilla extract

Preheat oven to 400 degrees.

Topping: Combine all topping ingredients in a bowl and mix by hand or with a pastry blender until crumbly.

Filling: Combine all filling ingredients in a medium bowl. Pour into pie crust. Pile topping on top of filling. Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temperature to 350 degrees after 30 minutes. Let cool.

Caramel Sauce: Combine all caramel sauce ingredients, except vanilla, in a small, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaches 244 degrees on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 teaspoon over each slice of pie. You'll have caramel sauce left over.

Serves 8.

Ham and Cheese Lasagna

This is a different take on a classic Italian recipe.

Ham and Cheese Lasagna

Cheese Sauce
2 cans (10 3/4 oz) condensed Cheddar cheese soup
1 soup can filled with lowfat milk
1 can (14 1/2 0z) no-salt added diced tomatoes, drained, with large pieces cut up
1 tablespoon dry mustard
1 tablespoon instant minced onion
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese

1 tub (15 oz) ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
3/4 teaspoon ground nutmeg

12 uncooked, oven-ready lasagna noodles
1 bag (16 oz) frozen chopped broccoli, thawed and pressed dry on paper towels
1 1/2 cups shredded Cheddar cheese
8 oz. thinkly sliced baked Virginia ham
1 jar (12 oz) roasted red peppers, well drained and chopped

Preheat oven to 375 degrees. Lightly coat a 13 x 9-inch baking dish with non-stick cooking spray.

Cheese Sauce
Whisk ingredients in a 2-quart saucepan until blended. Heat, stirring with a whisk, until cheeses melt.

Mix ricotta, eggs, Parmesan cheese and the nutmeg in a bowl until thoroughly combined.

Layer lasagna in prepared baking dish as follows: Spread 1 cup cheese sauce over bottom, top with 4 overlapping noodles, 1/2 the ricotta mixture, the broccoli, 1 1/2 cups cheese sauce and 1/2 cup Cheddar sauce.

Finish with rest of noodles, cheese sauce and Cheddar cheese. Cover tightly with foil.

Bake 50 minutes or until sauce bubbles and noodles are tender. Uncover; bake 10 minutes longer. Let stand 15 minutes before cutting and serving.

Makes 8 servings.

Decadent Triple Layer Mud Pie

This recipe comes from the Jello folks. It's one of those that I tore out of a magazine a long time ago. Some of the best recipes come that way.

Decadent Triple Layer Mud Pie

3 squares Baker's Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo Pie Crust (6 oz)
1/2 cup chopped, toasted pecans (optional)
2 cups milk
2 pkg (4-serving size each) Jell-o Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip Whipped Topping, thawed

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans, if desired.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Spoon 1 1/2 cups of the pudding over pecans in crust. Add 1/2 of the whipped topping to remaining pudding. Stir with wire whisk until well blended. Spread over pudding in crust. Top with remaining whipped topping.

Refrigerate 3 hours.

Makes 10 servings.

Oreo Cheesecake

Raise your hand if you LOVE Oreo cookies. Just what I thought. Everyone loves Oreo cookies. Could an awesome cheesecake be far behind? Just be sure to make this dessert the day before you need it.

Oreo Cheesecake

Cookie Crust
1 1/4 cups Oreo cookie crumbs
1/4 cup brown sugar, packed
cinnamon
1/4 cup butter, melted

Combine cookie crumbs, brown sugar, dash of cinnamon and butter. Pat evenly into a 9-to-10-inch springform pan.

Cake
2 pounds cream cheese, softened
1 1/4 cups sugar
1/4 cup flour
4 eggs
2 egg yolks
1 1/2 teaspoons vanilla extract
1/3 cup whipping cream
1 1/2 cups Oreo cookies, coarsely chopped

Place cream cheese in electric mixer. Beat on lowest speed until smooth. Add sugar and flour. Add eggs and yolks, one at a time, and continue blending until smooth and liquid. This takes 2 to 3 minutes. Stir in vanilla and whipping cream.

Pour half of the batter into the pan, spreading over crust. Sprinkle with chopped cookie pieces. Top with remaining batter, smoothing evenly. Place pan on baking sheet and bake 15 minutes at 425 degrees. Reduce oven heat to 225 degrees and 50 minutes more, or until lightly browned.

Assembly
2 cups sour cream
1/4 cup sugar
2 teaspoons vanilla extract
1/2 cup whipping cream
4 ounces semisweet or bittersweet chocolate
12 Oreo cookie halves, for garnish
1 maraschino cheery, for garnish

Combine sour cream, sugar and 1 teaspoon vanilla. Spread on cake and bake at 350 degrees until topping is set, about 8 minutes. Turn oven off. Open oven door and cool cake 1 hour in oven. Cover cake with plastic wrap and refrigerate overnight.

To make glaze, scald scream in small saucepan over medium heat until bubbles form around edges. Stir in chocolate to melt and blend. After 1 minute, remove from heat and stir in remaining vanilla. When cool, spread or pour glaze onto chilled cake. Arrange 12 Oreo cookie halves around outer perimeter (to look like a clock dial) and place cherry in center.

Makes to 12 to 16 servings.

Chocolate Chip Cheesecake

Okay. I admit it. I'm all about easy. There are days when I want to just go all out and spend the day creating a huge meal. And there are times when I just want to hurry up and be done with it. Except I don't want anyone to know. This recipe comes from the Keebler Ready Crust people. It's easy but don't tell anybody.

Easy Chocolate Chip Cheesecake

1 (6 oz) Ready Crust Graham Cracker Pie Crust
2 packages (3 oz) cream cheese, softened
1 can (14 oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini milk chocolate chips (semi-sweet can be substituted)
1 teaspoon flour
Chocolate Glaze (recipe follows)

Preheat oven to 350 degrees.

With mixer, beat cream cheese until it's fluffy. Gradually beat in sweetened condensed milk until it is smooth.

Add egg and vanilla. Mix well. Toss chips with flour; stir into cream cheese mixture. Pour into crust.

Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze.

Chocolate Glaze

1/2 cup mini milk chocolate chips
1/4 cup whipping cream

In small saucepan, over low heat, melt chocolate chips and whipping cream. Stir until thickened and smooth. Immediately spread over pie.

Serve chilled. Refrigerate leftovers.

Jello Dessert

I have no idea where this recipe came from. The name on it says Gloria. I don't know a Gloria. I don't think I ever have. So I obviously got it from someone who got it from someone. How far back it goes, probably nobody knows. That's the way of things in the South. Regardless, it's a quick and easy recipe. It's also perfect for those times when you need to take a covered dish but need to fix it ahead of time.

Jello Dessert

12 oz light whipped cream cheese
20 oz can crushed pineapple
can of Reddiwhip whipped topping
bag of mini marshmallows
4 oz package gelatin, any flavor
chopped pecans (optional)

Put cream cheese in bowl. Squirt in Reddiwhip and blend the two together. Add gelatin and mix. Add pineapple with juice and chopped pecans. Mix. Add 1/4 of the bag of marshmallows and mix well.

Place in refrigerator for at least one hour. Serve chilled.

Lemon Dream Bars

This recipe comes from the ReaLemon Lemon Juice folks. I love lemon. I love simple. This fits both.

Lemon Dream Bars

3 cups graham cracker crumbs
3/4 cup butter, melted
1 egg, plus 3 egg yolks
1 (14-oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup ReaLemon Juice from concentrate

Preheat oven to 350 degrees.

In a large bowl, mix graham cracker crumbs, butter and lightly beaten egg until combined. Reserve one cup of the mixture. Press remaining crumb mixture into the bottom of a 13 x 9-inch baking pan. Bake 10 to 15 minutes or until lightly toasted.

With mixer or wire whisk, beat 3 eggs together. Add Eagle Brand milk, then lemon juice. Spread over pressed crumb mixture. Top with reserved crumb mixture.

Bake 25 minutes longer or until set. Cool. Refrigerate 2 hours. Cut into bars. Store leftovers, covered, in refrigerator.

Pumpkin Cake

I got this recipe years ago from Elizabeth Grayson's website. She got it from someone, who got it from someone, who got it from someone. And they're not even Southern!

Pumpkin Cake

1 cup oil
2 cups sugar
4 whole eggs
2 cups canned pumpkin (plain, not pie filling)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoon baking soda
1/2 teaspoon cinnamon
6 oz. chocolate chips
1 cup chopped pecans (optional)

Blend together by hand the oil, sugar, eggs and pumpkin.

Sift together remaining ingredients separately. Actually, don't sift. Put all the ingredients together and use your whisk. It's a lot easier, makes less of a mess and does the same thing as sifting.

Add dry mixture to wet. Stir only until moistened.

Bake in greased bundt pan on the lowest rack in oven at 350 degrees for 1 hour and 10 minutes. Oven temperatures vary so make adjustments as necessary.

Remove cake from pan when partially cooled. Lightly dust with powdered sugar.

You can also use this recipe to make muffins.

Two-Cheese Enchiladas

I have cheese enchiladas. Love them! I always tell myself I'll order something else when I go our to eat Mexican food. Nope. I gaze at the menu and remind myself that I rarely get out anymore. So I order them again. Now, I can make them at home. And so can you!

Two-Cheese Enchiladas

1 15-oz container part-skim ricotta cheese
3 1/2 cups (packed) shredded Monterey Jack cheese (about 14 oz), divided
2 cups bottled mild green taco sauce, divided
1 4-oz can diced mild green chilies
3 green onions, chopped
1/4 cup chopped fresh cilantro, plus extra for garnishing
5 tablespoons corn oil
12 6-inch corn tortillas

Preheat oven to 350 degrees.

Mix ricotta, 2 1/2 cups Monterey Jack cheese, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season with salt and pepper, as desired.

Heat oil in medium skillet over medium heat. Using tongs, add tortillas one at a time to oil. Fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.

Spread one cup taco sauce over bottom of a 13 x 9 x 2-inch glass baking dish. Spoon generous 1/4 cup filling into center of one tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose the filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and one cup Monterey Jack cheese.

Bake enchiladas, uncovered, about 30 minutes or until heated through. Sprinkle with additional cilantro.

Makes 6 servings.

Pumpkin Cranberry Bread

This is one of those great Libby's recipes that sometimes gets overlooked as we search for the Pumpkin Pie. But fresh bread is awesome. Try it!

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Preheat oven to 350 degrees. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture. Stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Makes 2 loaves.

Coconut-Lemon Mousse Cake

I love coconut. I love lemons. Add the two together and you get an absolutely wondeful dessert!

Coconut-Lemon Mousse Cake

1 can (15 oz) cream of coconut (not coconut milk), stirred well in can
1 envelope unflavored gelatin
1 frozen family-size poundcake ( 16 oz), not thawed
1 tub (12 oz) frozen whipped topping
1 1/2 cups sweetened flaked coconut; chop 1/2 cup
2/3 cup bottled lemon curd
Garnish: lemon slices

Coat an 8 or 9 inch springform pan with nonstick spray.

Scrape cream of coconut into a bowl. Sprinkle gelatin over 1/4 cup cold water in a medium saucepan. Let stand 1 minute, then stir with a heat-proof plastic spatula over medium-low heat until gelatin completely dissolves and liquid begins to steam. Stir in  1/2 of the cream of coconut. Heat until warm, then stir into cream of coconut left in bowl. Refrigerate, stirring occasionally, 20 minutes or until the consistency of egg whites.

While that mixture is chilling, cut the crust off of the poundcake. Cut cake crosswise in 18 equal slices. Cut each slice diagonally to form 36 triangles. Cover bottom of pan with 1/2 the triangles, trimming to fit as needed.

To make the mousse, stir in a large spoonful of the whipped topping into the gelatin mixture. Fold in the remaining topping until blended. Spoon 1 cup of this mixture into a small bowl. Cover and refrigerate until later. Fold chopped coconut and lemon curd into remaining mousse mixture.

Spoon 1/2 the mousse onto cake that is already in the pan. Spread evenly. Top with remainig cake, cut to fit, then remaining mousse. Cover pan and refrigerate at least 5 hours or until mousse is firm.

When you're ready to serve the cake, remove the pan sides. Using broad spatulas, lift cake off pan base onto serving platter. Stir reserved mousse to soften. Spread in a thin layer over cake. Press remaining coconut on sides and sprinkle on top. Garnish with lemon slices.

This makes 12 servings.

Baked Sweet Potatoes

Baked Sweet Potatoes

Scrub, rinse and dry sweet potatoes.

Rub each potato with olive oil and prick with a fork.

Place potatoes on a baking sheet. Bake in a 350 degree oven for 45 minutes or until soft.

I prefer my baked sweet potato plain. For those who prefer a little extra, split the potato open. Top with sour cream, crumbled bacon and snipped chives.

Sweet Potato Oven Fries

Sweet potatoes are really good for us.

Sweet Potato Oven Fries

2 large sweet potatoes
2 tablespoons olive oil
1 teaspoon chili powder

Scrub, rinse and dry two large sweet potatoes.

Cut lengthwise in 1/2-inch-thick sticks. Toss with olive oil and chili powder.

Spread on a greased baking sheet. Bake in a 425 degree oven 18 minutes, turning fries once.

Pumpkin Layer Cheesecake

I love cheesecake and I love pumpkin. It's just one of those fall things. The weather hits 79 degrees and it's time to celebrate! This recipe has to be made in advance. Just do it the night before you need it.

Pumpkin Layer Cheesecake

2 (8 oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin (I use Libby's)
1/2 teaspoon ground cinnamon
dash of ground cloves
dash of ground nutmeg
1 nine-inch ready-to-use graham cracker crumb crust

Using an electric mixer, blend cream cheese, sugar and vanilla together. Add eggs, blending thoroughly after each.

Stir pumpkin and spices into 1 cup of the batter. Pour remaining plain batter into the crust. Top with the pumpkin batter.

Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate at least three hours or overnight.

Makes 8 servings.

Ravioli Primavera

This is from an old magazine clipping. The paper has even turned yellow. Doesn't change the fact that it's another wonderful pasta recipe.

Ravioli Primavera

1/4 cup butter
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb. fresh cheese ravioli
1 cup chicken broth
1 (8-oz) zucchini, diced
1 cup frozen tiny peas
1 (5-oz) bag prewashed baby spinach leaves

Blend butter, basil, Parmesan, salt and pepper. Set aside.

Cook ravioli according to package directions.

In a saucepan, bring broth to a boil; add zucchini and peas. Cover. Reduce heat. Simmer 3 minutes, until zucchini is just tender. Remove from heat. Stir in spinach. Cover pot to wilt spinach.

Drain ravioli. Return to pot. Add basil butter mixture. Toss. Transfer to bowls. Spoon vegetables and broth over ravioli. Sprinkle with extra grated Parmesan, if desired.

Fettuccine With Cheese Sauce

This recipe is one I clipped from a magazine some time ago. I don't know which magazine. I only know that I love pasta and cheese. Yeah.

Fettuccine With Cheese Sauce

12 oz. fettuccine pasta
2 cups frozen green peas
2 teaspoons minced garlic
5 cups coarsely chopped fresh spinach leaves (5 oz.)
1 1/4 cups bottled Alfredo sauce
1/3 cup milk
1 quart cherry or grape tomatoes, cut in half (if desired)

Cook pasta according to package directions. Put frozen peas in colander set in the sink.

While pasta cooks, coat a large skillet with nonstick spray. Heat over medium-low heat, add garlic and cook 1 minute or until soft. Stir in spinach; cook until wilted. Stir in Alfredo sauce and milk. Cook 1 to 2 minutes to heat.

Drain pasta over peas in colander. This helps thaw the peas. Transfer to a large serving bowl and add sauce and tomatoes. I don't like tomatoes, so I skip that step. Toss to mix and coat.

Makes 4 servings.

Caramel Apple Cake

This is another one of those great Bisquick recipes.

Caramel Apple Cake

1 1/2 cups Bisquick
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, pealed and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Ice cream or Sweetened whipped cream, if desired

Preheat oven to 350 degrees.

Mix Bisquick and granulated sugar in medium bowl. Stir in milk until well blended. Pour into ungreased 9 x 9 x 2-inch square pan. Top with apples; sprinkle with lemon juice. Stir together brown sugar and cinnamon. Sprinkle over apples. Pour boiling water over apples.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

Makes 6 servings.

Frosted Pumpkin Cake Squares

I love recipes with pumpkin and spices. It makes me think of cool weather and gatherings with family and friends.

Frosted Pumpkin Cake Squares

1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup confectioners' sugar
1/4 cup cream cheese
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 9-inch square pan.

Beat sugar and eggs for two minutes with mixer at medium speed. Beat in pumpkin and oil. At low speed, add flour, cinnamon, baking soda, baking powder and salt. Beat one minute.

Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

With mixer at low speed, beat confectioners' sugar, cream cheese, butter and vanilla extract for two minutes or until fluffly. Frost cake.

Yields nine servings.

Little Potato Trees

This recipe came from a magazine. You guessed it. I don't know which one. I think I was intrigued by the photo of the little  potato trees, all decked out with peppers and parsley. They just looked festive and, frankly, quite impressive.

Little Potato Trees

2 1/2 all-purpose potatoes, peeled and quartered
1/2 cup reduced-fat sour cream
1/2 stick (1/4 cup) butter
2 tablespoons shredded onion
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 large egg
1/4 cup grated Parmesan cheese

Garnish: finely chopped red and yellow bell pepper and parsley and little stars cut from yellow pepper

Grease a large rimmed baking sheet. Have ready a large pastry bag or ziptop bag fittted with a large star piping tip.

Cook potatoes in a large pot in water to cover for 15 minutes or until tender. Drain well in colander; return to pot or large bowl.

Add sour cream, butter, onion, salt, nutmeg and pepper. Beat with mixer until smooth. Beat in egg until well blended.

Spoon potatoes into bag with piping tip. Pipe 16 mounds on the baking sheet, each about 2 1/2 inches wide at the base and 3 inches high. They should resemble small Christmas trees. Sprinkle them with the cheese.

Heat oven to 450 degrees. Bake 15 minutes or until potatoes just begin to brown.

Remove trees with a wide spatula to serving platter. Sprinkle with chopped peppers and parsley. Top with stars.

You can prepare the potato mixture a day early. When you're ready, just create the trees, bake, decorate and serve.

Peach Shake

This recipe came from McGraw Farms up near Clanton, Alabama. They grow the best peaches! I'm not sure how we found them the first time. I think we just followed some signs. They have a booth where you can buy peaches by the basket or you can actually go out and pick your own. It's a fun experience for kids or older folks with lots of energy.

Peach Shake

1 cup fresh peaches
1 cup plain yogurt
1 tablespoon sugar
1/2 teaspoon vanilla

Blend in blender until smooth.

Makes two cups.

Breakfast Sausage Casserole

This recipe comes from the Jimmy Dean sausage people. I'm really not a morning person so I like being able to assemble this the night before and bake it in the morning.

Breakfast Sausage Casserole

1 pkg. Jimmy Dean Roll Sausage, cooked, crumbled and drained
10 eggs, lightly beaten
3 cups light cream
1 teaspoon salt
1 bunch green onions, chopped
1 teaspoon dry mustard
16 oz. day old bread, cubed
4 oz. shredded Cheddar cheese
4 oz. shredded Swiss cheese
              

                  
Grease 9 x 13-inch pan.

Place bread in pan. Sprinkle with cheeses and sausage.

Combine rest of ingredients together and mix well. Pour over bread.

Refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.

Serves 6-8.

Fudge

This is another one of those wonderful recipes companies give us so we'll (hopefully) use their products. Okay. It worked. This is a recipe for some serious chocolate!

Toll House Famous Fudge

1 1/2 cups granulated sugar
2/3 cup (5 oz.) Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspooon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Makes 49 pieces.

Taco Tater Skins

I clipped this recipe from a magazine sometime ago. Don't ask me which magazine because I don't have a clue. I just know I love Tater Skins. Just wish they came without calories!

Taco Tater Skins

6 large russet potatoes
1/2 cup butter or margarine, melted
2 tablespoons taco seasoning
1 cup (4 oz) shredded cheddar cheese
15 bacon strips, cooked and crumbled
3 green onions, chopped
Salsa and/or sour cream, optional

Bake potatoes at 375 degrees for 1 hour or until tender. Reduce heat to 350 degrees. When cool enough to handle, cut the potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-inch shell (save pulp for another use).

Combine the butter and taco seasoning; brush over both sides of potato skins. Place skin side down on a greased baking sheet. Sprinkle with cheese, bacon and onions.

Bake for 5-10 minutes or until the cheese is melted.

Serve with salsa and/or sour cream, if desired.

Makes two dozen.

Pumpkin Pie

This is the famous Libby's Pumpkin Pie recipe. It is easy and really quite delicious.

Libby's Pumpkin Pie

3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby's 100 % Pure Pumpkin
1 can (12 oz.) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream

Mix sugar, salt, cinnamon, ginger and cloves together in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake in preheated 350 degree oven for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Makes 8 servings.

Blackberry Cobbler Two

Here's one of the many Blackberry Cobbler recipes I've uncovered on my search. I like recipes that are easy and good to eat. This one is perfect with ice cream.

Blackberry Cobbler

Biscuit Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/4 cup milk
1 large egg, slightly beaten

Blackberry Filling:
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh blackberries
1 tablespoon water
1 tablespoon butter or margarine

Preheat oven to 400 degrees.

For the Biscuit Topping: Combine the flour, sugar, baking powder and salt together in a bowl. Cut in butter using a pastry blender or the tips of your fingers until mixture resembles coarse crumbs.

Combine milk and egg and add all at once to the flour mixture, stirring just until dry ingredients are moistened. Set aside.

For Blackberry Filling: Combine the sugar, cornstarch and cinnamon in saucepan. Add blackberries, water and butter. Bring to a boil. Cook and stir 1 minute.

To assemble cobbler, pour hot filling into a 9-inch square or round baking dish. Immediately spoon biscuit topping into 6 mounds on top of hot filling.

Bake for 20 to 25 minutes. Serve warm with vanilla ice cream.

Makes 6 servings.

Baked Potato Soup

This recipe is for Bennigan's Ultimate Baked Potato Soup. I found it on the internet when I started looking for Potato Soup recipes.

Bennigan's Ultimate Baked Potato Soup

3 lb. all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 oz.) can chicken broth
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Toppings:
shredded Cheddar cheese
crumbled bacon
chopped scallions

Preheat oven to 400 degrees.

Bake potatoes for one hour or until tender when pierced. Peel when cool enough to handle.

Melt butter in a 4 to 6 quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes or until soft but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat.

Sprinkle each serving with toppings.

Yield: Eight (1 cup) servings or four main dish servings.

Black-eyed Pea's Broccoli-Cheese Soup

This is a fabulous soup. Again, I found it on the internet. The source listed is Kitchen Link Copycat Recipes. I don't care where it came from, it's good soup.

Black-Eyed Pea's
 Broccoli-Cheese Soup

1 1/2 lb. broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half-and-half
1 lb. Velveeta
1/2 taspoon pepper

Steam or boil broccoli until tender

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Serves 4.

Black Angus Cheesy Garlic Bread

I found this recipe on the internet. I love this stuff!!!

Black Angus Cheesy Garlic Bread

1 loaf French bread
1/2 cup butter, softened
1 cup shredded Asiago or Parmesan cheese
1 cup shredded Jack cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut side of bread halves with spread.

Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer.

Cut into slices and serve.

Tea Cakes

This recipe is from my friend Sharon Sessions. It came to her through her mother-in-law, Alene Sessions. Ms. Alene was a fine Christian woman who went Home a few years ago. She lives on in the hearts and memories of the people who loved her.

This cookie is crisp and easy. Enjoy and remember the legacy of a wonderful Southern woman.

Tea Cakes

1 1/2 cups sugar
1 cup softened butter or margarine
1 egg, beaten
1 teaspoon vanilla
2 cups self-rising flour

Cream sugar, butter and beaten egg. Add vanilla and flour.

Spoon out on an ungreased cookie sheet and press until the cookie is about 1/4 inch thick. Sharon's daughter, Jennifer Sessions Hartzog, said to be sure to dip the spoon into water before pressing. Otherwise the dough will stick to the spoon.

You can also roll the dough out until it's 1/4 inch think, then use a cookie cutter.

Bake at 350 degrees for 10 to 12 minutes.

Cool on cookie racks.

Key Lime Pie

Carnation Sweetened Condensed Milk is one ingredient every Southern cook should always have in her pantry. Not doing so can result in a quick trip to the local (and expensive) nearby market. Been there, done that. This recipe comes from Carnation. Give it a try!

Carnation Key Lime Pie

1 nine-inch prepared graham cracker crust
1 can (14 oz) Carnation Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen whipped topping, thawed
6 thin lime slices (optional)

Beat milk and lime juice in a small mixer bowl until well-blended. Pour into crust. Spread with whipped topping. Refrigerate 2 hours or until set. Use lime slices for garnish.

8 servings

Blackberry Cobbler

One day I went searching for a Blackberry Cobbler recipe. I couldn't find one that used the exact amount of blackberries I had so I modified one to suit my needs. Hope you enjoy it as much as I did!

Blackberry Cobbler

3 cups fresh blackberries
1 1/2 cups sugar, divided
9 tablespoons self-rising flour
1 cup milk
1 1/4 sticks butter

Preheat oven to 350 degrees.

Wash blackberries, draining thoroughly. Mix berries with 3/4 cup sugar and set aside.

Mix remaining sugar, flour and milk. Melt butter in a baking pan. Drop flour mixture into pan. Top with berries. Bake for 45 minutes or until golden brown.

This is really good with vanilla ice cream!

Breakfast Quiche

This is another one of those magazine recipes I clipped a long time ago. I love quiche and this one is fairly easy.

Breakfast Quiche

1 unbaked 9-inch pastry shell
12 bacon strips, cooked and crumbled
1/2 cup shredded pepper jack or Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and let cool.

Reduce heat to 425 degrees. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and pepper. Pour into the crust.

Bake for 15 minutes. Reduce heat to 300 degrees. Bake 30 minutes longer or until a knife inserted near the center comes out clean.

Yield: 6-8 servings

Layered Mexican Dip

I've found that some of the best recipes are given out by the people selling food products. Hidden Valley is no exception.

Hidden Valley Layered Mexican Dip

1 packet Original Ranch Dip Mix
1 pint sour cream
1 can (16 oz) refried beans
1 cup shredded Cheddar cheese
1 can (2 1/4 oz) diced ripe olives, drained
chopped tomatoes
green onions

Spread refried beans in a serving dish. Mix dip mix with sour cream and place on top of refried beans.  Spread cheese on top. Spread olives on top of the cheese. Garnish with chopped tomatoes and green onions.

Pepperoni Pizza Spread

This recipe came from a magazine some time in the past. I just have the clipped out version. Do you have any of those lying around? Yeah. Most of us do. I thought I'd go ahead and post this so I won't lose it -- and you get to try it too!

Pepperoni Pizza Spread

2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
1 cup mayonnaise (don't use reduced fat mayo as a substitute)
1 cup chopped pepperoni
1 can (4 oz.) mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (6 oz.) ripe olives, drained and chopped
1 cup chopped stuffed olives
Crackers, breadsticks and/or French bread

In a large bowl, combine the first nine ingredients. Spread evenly in a 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread.

Makes six cups.

Peach Refrigerator Dessert

This recipe came from the folks at a peach stand up in Clanton.

Peach Refrigerator Dessert

1 small box vanilla wafers (20 to 30 wafers)
1/2 cup butter
1 3/4 cup powdered sugar
2 eggs
1 cup whipped cream
2 cups thickened peaches

Crush wafers and spread half on bottom of pan.

Cream butter, powdered sugar and eggs together until well mixed. Alternate layers of fruit, creamed mixture and whipped cream. Top with remainder of wafer crumbs.

Refrigerate for a few hours. Serve and enjoy.

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie

1 lb. ground beef
1/2 cup chopped onion
1/2 tsp salt
1 cup shredded Cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Preheat oven to 400 degrees. Grease 9" pie plate.

Cook ground beef and onion in skillet until beef is brown. Drain. Stir in salt. Spread mixture in pie plate. Sprinkle with cheese.

Use fork to stir milk, bisquick and eggs together until blended. Pour over beef mixture.

Bake pie for 25 minutes or until knife inserted in the center comes out clean.

Lemon Pound Cake

Lemon Pound Cake

1 cup (6 oz) Nestle Toll House Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (Land O'Lakes butter recommended)
1 1/2 cups sugar
2 teaspoons vanilla extract
3 large eggs
3 to 4 tablespoons grated lemon peel (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice

Preheat oven to 350 degrees

Grease and flour 10-inch Bundt pan.

Melt morsels in medium, uncovered microwave-safe bowl on Medium High for 1 minute. Stir. If morsels aren't fully melted, microwave an additional 10 to 15 seconds, stirring every 5 seconds, until morsels are fully melted. Don't overcook. Cool slightly.

Combine flour, baking power and salt in small bowl. Set aside. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternating with buttermilk. Pour into prepared Bundt pan.

Bake 50 to 55 minutes or until a wooden pick insert in cake comes out clean. Cool in pan on wire rack for 10 minutes.

Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Note: It's okay to substitute 3 bars (6 oz) Nestle Toll House Premier White Baking Bars for the morsels.

Frozen Peas

I spent the day shelling black-eyed peas. And I do mean the day. When they are ready, you truly have to get them off the vine. Fortunately, someone else was doing the picking. That's hard and sweaty work. We've got temperatures in the upper 90s. At least I got to sit in my recliner and watch TV in the air conditioned house.

Of course, once the peas are shelled they have to be "put up." That's Southern speak for saying we wash them, blanch them and put them in plastic bags. Then they go into the big chest freezer most of us in the Deep South seem to have.

This recipe is for those who have always wanted to put up their own fresh vegetables to eat throughout the year. And, yes, the taste is worth all the work.

Frozen Peas

Wash shelled peas until thoroughly clean. Be sure to check for imperfections in the peas. (Think bug marks.) Remove those.

Put peas into large container and add water. Bring to a rolling boil. Let the peas boil three to five minutes.

Remove peas from heat and let them cool. We put ice cubes in the water to hasten this process.

In the meantime, use a marker to write the date and type of peas on plastic freezer bags.

When the peas are cooled, place peas in the bags. Make sure to add a little water with the peas. Just remember that frozen water expands so don't fill the bags too full. We generally use a combination of pint and quart size bags. That way we've got everyday servings and company servings. Obviously, how many bags you have depends on how many peas you started with.

Place the bags of peas in the freezer until ready for use.

Crystallized Pickles

The cucumbers are ready which means it's time to make pickles. Crystallized Pickles are a sweet pickle that are perfect for things like Tuna Salad. You'll find them on many southern tables throughout the year. They're also good to eat straight out of the jar.

For those who think that pickles are something you buy in the grocery store, this may be a shock. Lots of people still make pickles the old-fashioned way. Why? Because nothing in the store comes close to the flavor of a home-canned pickle.

I should warn you that canning pickles takes a long time. Try four days. And I strongly recommend that you time it out right or you might be canning pickles at midnight. Of course, if you're a late night person that might be what you'd prefer.

Either way, these pickles are worth the effort.

Crystallized Pickles

First Day:     Wash and slice 7 lbs. of cucumbers. Discard the ends of the cucumbers. How thick you slice the cucumbers depends on your personal taste. I prefer to slice them about 1/4-inch thick. Soak the cucumbers in two gallons of water with three cups of lime for 24 hours. In the Deep South, lime is found in most non-chain grocery stores. Do not confuse this lime with the citrus lime you get in the fruit and vegetable section. The powdered lime you need is found in a container in the canning section of the grocery store.

During the 24 hours, be sure to stir the pickles frequently. The lime settles to the bottom of the pan and you want to stir it so that the lime circulates over the cucumbers. In our family, the general rule is that if you walk by the pan, you stir it.

Second Day:     Wash the cucumbers thoroughly. Place in two gallons of water and soak for 24 hours.

Third Day:     Rinse cucumbers and again place in two gallons of water. Add 4 oz. powdered allum. McCormick's makes powdered allum. Remember to stir throughout the 24 hours.

Fourth Day:     Thoroughly wash cucumbers so that none of the powdered allum remains. Place cucumbers in two gallons of water with 2 oz. ground ginger for six hours.

Wash cucumbers. Separately, stir together 3 quarts vinegar, 5 lbs sugar and 1.5 oz. pickling spice. Again, McCormick's makes pickling spice. Place mixture on the stove and bring to a boil. Pour over cucumbers. Cover container with tin foil. Let stand four hours.

Uncover pan and put container on the stove. Cook one hour. Stir frequently and keep an eye on it so it doesn't boil over. Put pickles in jars. The jars should be sterilized. We use Ball (a brand name) jars. Put seals (also by Ball) on the jars and tighten the ring securely.

Set jars aside and cover them with a kitchen towel. You will hear a "pop" as the jars seal. For those of you uninitiated, the "pop" is literally a sound the seals make. When the jars are sealed, you can store them in the cabinet until you're ready for the pickles. Be sure to place opened jars in the refrigerator.

Squash Casserole

I think every Southern cook has a signature dish. It's the "go to" dish whenever she has to take food to anything, whether it's a family get-together or a feeding of the family event after a funeral. My Mother's "go to" dish is Squash Casserole. She combined different recipes to create her own. This is it.

For those poor people who either aren't familiar with yellow squash or who cook for folks who absolutely refuse to eat squash, don't worry. They'll never know unless you tell them.

Squash Casserole

2 lb. yellow squash

1 or 2 eggs (1 large egg or 2 smaller eggs)

1 teaspoon salt

pepper to taste

1/2 stick margarine

1/2 cup milk

1 cup sharp shredded cheese

1/2 small onion, chopped fine

3/4 cup real mayonnaise

bread crumbs

extra shredded cheese

Wash squash. Chop up into small pieces. Cook in boiling water until tender. Drain off water. Mash squash until it's like a coarse batter.

Mix squash with all ingredients except bread crumbs and extra cheese.

Spray casserole dish with Pam. Pour in creamy mixture.

Top with bread crumbs and extra shredded cheese.

Bake in a 350 degree oven for 35-40 minutes.

Butternut Cake

This is a go-to recipe in our family. It's a favorite of several relatives, so it tends to show up on special occasions.

A few years ago we had a bit of drama when, suddenly, stores around here stopped selling butternut flavoring. My Mother was distraught. My Aunt started a massive search. She located a store two towns over that still carried butternut flavoring. I wonder if the store manager ever understood why he had a sudden run on butternut flavoring. At least, he was smart enough to order more and continue stocking the popular product.

Some people add chopped pecans to the frosting. Suit yourself. Some people love nuts and some don't. Personally, I prefer a small amount -- maybe 1/2 cup of chopped pecans -- so you get the taste but the nuts don't overwhelm the cake.

Butternut Cake

2 cups sugar
1 cup Crisco oil
4 eggs
1 cup all-purpose flour
1 cup self-rising flour
1 cup milk
1 tablespoon butternut flavoring

Beat together sugar, Crisco and eggs. Add other ingredients, alternately.

Cut wax paper to fit bottoms of round cake pans. Grease both sides of wax paper and place in bottom of cake pans. Grease sides of pans. Divide batter evenly between the four pans. Bake in a 350 degree oven until done. Cake will brown and pull slightly from sides. A wooden toothpick inserted in the center will come out clean.

Carefully remove from pans and cool.

Icing

1 8-oz. package cream cheese
1 stick margarine
1 box confectioners sugar
1 tablespoon butternut flavoring

finely chopped pecans 

Blend all ingredients thoroughly. If you like pecans, stir chopped pecans into frosting. Smooth frosting between cake layers, on top of cake and on the sides of the cake.

Southern Banana Pudding

It is summer in the Deep South. I know the calendar may not say that, but the thermometer does. That means that any chance we get to avoid standing over a hot stove is a good thing. Really good.

Recently our entire immediately family descended for Sunday lunch. We always enjoy that so much. And, yes, it does require the stove and oven. But at least dessert was cool and fresh.

This recipe originated on a box. Many truly good recipes do. But it came to my Mother via a good friend. The friend took it to an event at the senior center. Mother loved it -- she says it's not "too sweet" -- and called for the recipe. I, as always, love its simplicity.

Southern Banana Pudding

2 1/2 cups milk
1 package (5.1 oz) JELL-O Vanilla Flavor Instant Pudding Mix
Box of Nilla Wafers
3 bananas, sliced
1 tub (8 oz) Cool Whip topping, thawed (or 2/3 of large tub of Cool Whip)

Beat milk and pudding mix with whisk for 2 minutes. Let stand for 5 minutes. Cover bottom of 2-quart bowl with layer of Nilla Wafers; top with layers of 1/2 each bananas and pudding. Repeat all three layers. Cover with Cool Whip.

Refrigerate one hour.

Enjoy!

Original Nilla Banana Pudding

I don't ever remember not eating Banana Pudding. It was a staple at our house when I was growing up. And always made with Nilla Wafers. I'm not even sure there is another brand out there. Anyway, here's the recipe as printed on the side of the box.

The recipe calls for three layers with the pudding. I always did two layers. I know. It's because that's how my Mother does it. Either way works great!

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cup milk
1/2 teaspoon vanilla
45 Nilla Wafers, divided (think one box)
5 medium ripe bananas, sliced (about 3 1/2 cups)

Preheat oven to 350 degrees.

Mix 1/2 cup of the sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.

Reserve 12 wafers for garnish. Spread small amount of custard on bottom of 1-1/2 quart baking dish; cover with lyers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with the custard.

Beat egg whites on HIGH with electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.

Bake 15 to 20 minutes or until lightly browned. Cool slightly. Top with reserved 12 wafers just before serving. Store leftovers in the fridge.