Baked Corn

2 cans creamed corn
2 eggs
2 tablespoons butter, cut in fourths
salt and pepper
saltine crackers, crumbled


Beat eggs and add to corn. Salt and pepper to taste. Pour into a greased 2 quart casserole, drop four butter pieces on top, cover with cracker crumbs. Bake at 350 degrees for 1 hour or until set.

Cheesy Potatoes

1/2 cup butter
1/4 cup water
8 ounces Swiss cheese
1 can evaporated milk
8 ounces cheddar cheese
1 1/2 bag frozen hash browns


Mix all ingredients together except for 1/4 cup cheddar cheese, place into greased 9x13 pan and bake at 350 degrees for 30 minutes. Stir and sprinkle remaining cheese on top and bake another 30 minutes.

Cheesy Potato Puff

6 medium potato, peeled and cubed
3/4 cup cheddar cheese
1/2 cup + 1TBLS milk
4 tablespoons butter, softened
2 teaspoons salt
1 egg, beaten
crushed cheese crackers

Boil potatoes until tender. Drain and mash cheese, milk, butter and salt until smooth. If cheese is not completely melted cook potatoes over low heat until melted. Fold in egg; refrigerate 1 hour. Make potato balls using a medium scoop. Roll balls in cracker crumbs and place on a parchment lined baking sheet. Bake for 8-10 minutes at 350 degrees.

Banana Flip Cake

           6 eggs
           3/4 cup sugar
           2 teaspoons banana extract
           3/4 cup cake flour
           1 teaspoon baking powder
           1/2 teaspoon baking soda
           1/2 cup butter, softened
           1/2 cup shortening
           4 cups powdered sugar
           2-4 teaspoons milk
           1 teaspoon banana extract

           Preheat oven to 350 degrees. Prepare a 10x15 jelly roll pan,
           spray non stick spray, parchment paper, spray parchment
           paper.

           In a large mixing bowl beat eggs until blended. Add sugar 
           and extract and mix on high until fluffy about 6 minutes.
           Sift flour, powder and soda into egg mixture; fold to combine.
           Pour into prepare pan and bake for 10-12 minutes. Cool
           completely.

           In a large bowl whip the butter and shortening until combined.
           Add powdered sugar, mix well. Add milk and extract and whip until creamy.

          Cut cooled back in half. Put half of the cake in a 9x13 pan (it won't fill the pan)
          Top with whipped filling; place other half of the cake on top of the filling.

Creamy Potato Salad with Bacon

           6 ounces bacon, fried and cut into small pieces
           3 pound small red potatoes
           1/2 teaspoon apple cider vinegar
           2/3 cup mayonnaise
           1/3 cup sour cream
           1 teaspoon Dijon mustard
           1 teaspoon smoked paprika
           1/2 teaspoon celery salt
           1/2 teaspoon garlic powder
           salt and pepper, to taste
           fresh chopped parsley

           Simmer potatoes in salted water until fork tender.
           Drain the potatoes and rinse under cold water. Return
           to pan and add vinegar; stir to coat.
           
           In a small bowl combine mayo, sour cream, mustard,
           paprika, garlic powder and salt and pepper; mix well.

           To the pan of potatoes add mayo mixture and bacon.
           Stir gently to combine. Refrigerate at least 3 hours.
           Before serving sprinkle with parsley.

           

           

Easy Cheddar Cheese Sauce

         2 tablespoon Butter
         2 tablespoon Flour
         1/2 teaspoon Salt
         1/8 teaspoon Dry Mustard
         dash White or Black Pepper
         dash Smoked Paprika
         1 cup Milk or Half and Half
         2/3 cup Cheddar Cheese, freshly grated

         In a pan melt butter over medium-low heat. Add flour, salt,
         dry mustard, pepper and smoked paprika, mix well. Cook for
         1 minute. Slowly add milk stirring constantly; continue cooking
         until thick and smooth. Remove pan from heat, add cheese in 4
         batches stirring until melted before adding the next batch. Return
         to heat and continue to stir until heated through.

         

Hash Brown Dish

2 pounds frozen hash browns
2 1/2 cups cheddar cheese
16 ounces sour cream
1 can cream of chicken soup
1/2 cup butter
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups corn flakes, crumbled
2 tablespoons butter


Mix all ingredients except cornflakes and 2 tablespoons butter. Pour into a greased 9x13 pan. Combine corn flake crumbs and butter, sprinkle over top. Bake at 350 degrees for 45-60 minutes. 

Buttercream Cake Frosting

1/2 cup vegetable shortening
1/2 cup butter
1 teaspoon vanilla
4 cups confectioner's sugar
2 tablespoons milk


In large bowl, cream together shortening and butter. Add vanilla. Add powdered sugar 1 cup at a time mixing well after each. Scrap sides and bottom of bowl well during mixing. When all the sugar in mixed in well frosting will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until ready for use. For best results keep frosting in refrigerator when not using. Makes 3 cups(2 batches). Will keep for up to 1 week in refrigerator, rewhip before using.

Honey Apple Glazed Carrots

1 tablespoon butter
10 each baby carrots, pealed and trimmed
2/3 cup apple juice
1 teaspoon honey
salt and pepper


In a small pan, over medium high heat, melt butter and add carrots. Sauté for 5-8 minutes or until carrots are lightly browned. Add apple juice and honey turn down heat and simmer for 45 minutes or until carrots are done and juice has reduced to a glaze.

Lighthouse Inn Potatoes

                   2 1/2 pounds pealed russet potatoes, 1 inch cubes
                   2 1/2 cups half and half
                   2 teaspoon salt
                   1 teaspoon pepper
                   1/8 teaspoon baking soda
                   6 tablespoon butter, cut into 6 pieces
                   1/2 cup half and half
                   1 cup panko bread crumbs
                   1 cup grated Parmesan cheese
                   4 tablespoons butter, melted
                   1/4 teaspoon salt


                  In a large sauce pans combine the first 5
                  ingredients.  Bring to a boil, reduce heat
                  and simmer for 20-25 minutes.  Remove
                  from heat and add butter and 1/2 cup
                  half and half, stir until butter is melted.
                  Put potatoes into a greased 9x13 pan.
                  Combine panko, cheese, melted butter
                  and 1/4 teaspoon salt, spread over potatoes.
                  Bake at 375 degree for 15-20 minutes.

Buttersotch Chocolate Cake

1 package chocolate cake mix, 18.25 oz.
17 ounces butterscotch topping
8 ounces Cool Whip®
3 Butterfinger candy bars, coarsely crushed


Prepare cake according to directions using a 9x13 pan. Cool on wire rack for 30 minutes. Using the end of a wooden spoon, make 12 holes in the warm cake. Pour butterscotch topping over cake; cool completely. Spread with whipped topping; sprinkle with candy bar pieces. Refrigerate at least 2 hours.

Mexican Rice

2 tablespoons oil
1 cup uncooked rice, non instant
1/2 onion, finely chopped
2 cloves garlic, minced
2 teaspoons chili powder
2 plum tomato, seeded and chopped
8 ounces tomato sauce
1 cup chicken broth
3/4 teaspoon salt


In a medium pot over medium heat oil and add rice and sauté until browned. Reduce heat and add onion; sauté until tender. Add garlic and chili powder and continue to cook for about a minute. Add tomatoes, tomato sauce, chicken broth and salt. Cover and bring to a simmer, cook for 25 minutes or until the liquid is absorbed.

Carrot Cake with Coconut with Cream Cheese Frosting

           CAKE
           1 1/4 cup flour
           3/4 teaspoon baking powder
           1/2 teaspoon baking soda
           1/2 teaspoon cinnamon
           1/4 teaspoon nutmeg
           1/4 teaspoon allspice
           1/2 teaspoon salt
           1 cup brown sugar, packed
           2 eggs
           3/4 cup vegetable oil
           1/2 pound carrots, pealed and shredded
           1 cup sweetened coconut

           FROSTING
           4 ounces cream cheese, softened
           4 tablespoon butter, softened
           1 tablespoon sour cream
           1/2 teaspoon vanilla
           1 cup powdered sugar, sifted

           Preheat oven to 350 degrees. Line an 8x8 pan
           with parchment paper, spray with cooking spray.

           In a large bowl combine the flour, powder, soda,
           cinnamon, nutmeg, allspice and salt; set aside.
           In a small bowl using an electric mixer beat brown
           sugar and eggs until combined. With mixer on low
           slowly stream in oil. When combined beat on
           medium for 1 minute.

           In the bowl of dry ingredients add carrots, coconut
           and sugar/egg mixture; combine completely. Pour
           into prepared pan and bake for 35-40 minutes.
           Cool completely.

           In a bowl whip cream cheese, butter, sour cream and
           vanilla until combined. Add powdered sugar and whip
           until smooth.

    

Chocolate Mayo Cake

           CAKE
           2 cups flour
           1 1/2 cups sugar
           3/4 cup cocoa powder
           2 teaspoon baking powder
           1 1/2 teaspoon baking soda
           1 teaspoon salt
           1 cup buttermilk
           1 cup mayonnaise
           1 cup warm water
           2 teaspoon vanilla extract

           GLAZE
           2 tablespoons butter, melted
           3 tablespoon cocoa powder
           1 1/4 cup powdered sugar
           2-3 tablespoons warm water
           2 teaspoon vanilla extract

           Preheat oven to 350 degrees

          Combine the dry ingredients in a large bowl.
          In another bowl combine the wet ingredients.
          Pour wet ingredients into dry; whisk only
          until combine, don't over mix.  Pour into a 
          greased and floured Bundt pan.  Bake for 35-40
          minutes.  Cool for 15 minutes then turn out onto
          cooling rack; cool completely.

          For glaze combine all ingredients, mix well.
          Slowly pour over cake

Depression Era Wacky Cake

           1 1/2 cups flour
           1 cup sugar
           4 tablespoon cocoa powder
           1 teaspoon baking soda
           1/2 teaspoon salt
           6 tablespoon oil
           1 tablespoon cider vinegar
           1 teaspoon vanilla extract
           1 cup water

           Preheat oven to 350 degrees. 
           Grease a 8 inch pan.

           In a medium bowl sift together the
           first 5 ingredients. Add the the rest
           of the ingredients and mix well.

           Pour into prepared pan and bake for
           25-30 minutes.

Eclair Cake

2 3.4 oz instant vanilla pudding and pie filling
3 1/2 cups milk
12 ounces Cool Whip®
2 14.4 oz graham cracker
--Frosting--
3 tablespoons butter
3 tablespoons milk
3 tablespoons cocoa
1 cup powdered sugar


Blend milk and pudding mix for 2 minutes. Fold in cool whip. In a 9x13 pan layer graham crackers to cover the bottom of the pan. Pour half of the pudding over the layer of crackers. Repeat layers of crackers, pudding, and top with crackers. For frosting combine milk and butter until melted together. Add cocoa and sugar and mix well; pour mixture over the top of cake. Refrigerate for at least 4 hours.

Sausage Stuffing (for turkey)

1 bag Brownberry sage and onion stuffing mix
1 pound mild pork sausage
1 cup butter
1/2 cup water
1 can chicken broth
1 can cream of chicken soup, condensed


Brown sausage, combine with stuffing mix. Melt butter, add water, broth and soup, pour over sausage and stuffing mix, mix together. Place in a casserole, cover and bake at 325 degrees for 1 hour

Funnel Cake

2 eggs, lightly beaten
1 1/2 cups milk
1/4 cup brown sugar, packed
2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1/4 teaspoon salt
oil
powdered sugar


Combine eggs, milk and brown sugar. Combine remaining ingredients and add to egg mixture until smooth. Heat 1/2inch of oil to 375 degrees. Pour 1/2 cup of batter through a funnel into oil. Fry for 2 minutes on each side, drain. Dust with powdered sugar.

Sweet Corn Cake

          1/2 cup yellow cornmeal
          2/3 cup masa harina
          2/3 cup sugar
          1 1/2 teaspoon baking powder
          1/2 teaspoon salt
          1 cups fresh sweet corn, roughly chopped
          1 cup butter, melted
          1/2 cup water
          1/4 cup heavy cream
          

     

          Preheat oven to 350° 

          In a large bowl add cornmeal, masa harina, sugar,
          baking powder and salt; mix well. Add corn, butter,
          water and cream; mix well. Pour mixture into an
          ungreased 2 quart pan. Cover with foil and bake
          in a water bath for 60 minutes.

          Let sit for 10 minutes before serving.

          

Sweet 'n' Tangy Carrots

2 pounds carrots, sliced 1/2" thick
1/4 teaspoon salt
1/2 cup brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons fresh parsley, minced


Place the carrots in a large saucepan, sprinkle with salt and cover with water. Bring to a boil; cover, reduce heat and simmer for 8 minutes or until crisp tender. Drain carrots and return to pan, add brown sugar, butter, mustard and pepper. Cook over low heat stirring until well coated. Remove with a slotted spoon to a serving bowl, stir in parsley.

Lemon Pudding Cake

          1 tablespoon butter, softened

          2/3 cup sugar, divided

          2 teaspoons lemon zest

          3 eggs, separated (room temperature)

          1/4 flour

          1 cup milk (room temperature)

          1/3 cup lemon juice (room temperature)

          In a mixer cream butter and 1/3 cup sugar,

          until light and fluffy.  Add zest and egg yolks,

          beat until combined.  Stir in the flour alternately

          with the milk.  Add lemon juice, mix well.  In

          another bowl beat egg whites and 1/3 cup sugar,

          until stiff peaks.  Fold into lemon mixture.  Pour

          into ramekins.  Bake in a water bath for 20

          minutes.  Let cool, then dust with powdered

          sugar.

Mountain Dew Cake

18.25 oz lemon cake mix
1 small box lemon pudding mix, instant
3/4 cup vegetable oil
4 egg
12 ounces Mountain Dew Soda, room temp.


Combine first 4 ingredients; slowly add half the Mountain Dew. Mix well. Add remaining soda mix well. Pour into well greased Bundt cake pan. Bake at 350 degrees for 37-41 minutes. Cool completely before removing from pan.

Sweet Potato Wedges

                  1 large sweet potato
                  2 tablespoon olive oil
                  1 clove garlic, minced
                  1/2 teaspoon salt
                  1/4 teaspoon dried thyme
                  1/8 teaspoon red pepper flakes

                  Preheat oven to 400 degreed.  Peal and cut potato into
                  wedges.  In a bowl combine the rest of the ingredients;
                  add potato and stir to coat.  Prepare a baking sheet
                 with non stick spray.  Place potatoes in a single layer
                 on pan.  Bake fo 30 - 40 minutes.

Three-Bean Baked Beans

1/2 pound hamburger
5 bacon strips
32 ounces pork and beans
16 ounces butter beans, rinsed and drained
16 ounces kidney beans, rinsed and drained
1/3 cup brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt


Brown hamburger and bacon, drain. Add beans, combine rest of the ingredients and stir into bean mixture. Pour into greased 2 1/2 quart baking dish. Bake, uncovered, at 350 degrees for 1 hour or until beans reach desired thickness.

Oreo Cookie Cake

18 1/4 ounces white cake mix
16 each oreo cookies, coarsely crushed
3 ounces cream cheese
2 teaspoons milk
2 teaspoons vanilla
2 cups heavy whipping cream
3/4 cup powdered sugar


Prepare cake mix per box directions, fold in cookie crumbs. Spoon into a greased and floured tube pan. Bake at 350 degrees for 33-38 minutes or until done. Cool for 10 minutes in pan, then remove to a rack to cool completely. In a mixing bowl beat cream cheese and milk until smooth. Whip in cream and vanilla until it thickens; add sugar then whip to stiff peaks. Frost cake, garnish with additional cookies.

Pastel Tres Leches (Three Cream Cake)

Cake
6 egg whites
1/2 cup sugar
6 egg yolks
1 cup flour, siftedCream Sauce
14 ounces sweetened condensed milk
1 cup heavy whipping cream
2/3 cup evaporated milk
1/4 cup brandy
1 teaspoon vanillaTopping
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract


For Cake - Beat egg whites and 1/4 cup sugar in a large mixing bowl until stiff peaks form. In a seperate bowl beat egg yolk and 1/4 cup sugar until light yellow in color. Alternately fold egg white mixture and flour into yolk mixture. Put into a greased and floured springform pan. Bake at 375 degrees for 15-20 minutes until golden brown and toothpick comes out clean.

For Cream - Combine sweetened condensed milk, whipping cream, evaporated milk, brandy and vanilla; blend well. When cake is done poke top of cake thoroughly with a toothpick. Pour 2 cups of cream mixture slowly over cake, let it soak into cake. Let stand for 30 minutes. Remove sides of pan.

For Topping - Beat last 3 ingredients beat until stiff peaks form. Spread over top and side of cake. Serve with the rest of the cream.

Strawberry Mousse Sponge Cake

           Sponge Cake
              4 eggs
              1/2 cup sugar
              1/2 cup cake flour, sifted 

           Mousse
              6 oz strawberry Jello powder
              2 cups boiling water
              1 cup cold water
              3 cups Cool Whip

            Glaze
              3 oz strawberry Jello powder
              1 cup boiling water
              1/2 cup cold water
              10 fresh strawberries, halved

            Preheat oven to 350 degrees,
            grease the bottom of a 9x13 pan.

            For cake, in a medium bowl whip eggs and
            sugar until fluffy, about 6-8minutes. Add sifted
            flour, and fold until completely combined. Pour
            batter into prepared pan and bake for 15-20
            minutes until golden and fluffy. Cool completely.

            For mousse, in a bowl combine 6 ounces
            strawberry Jello powder and 2 cups boiling
            water; stir gently until powder is dissolved.
            Add 1 cup cold water, stir and allow to cool for
            30 minutes in the refrigerator, it will be thick.
            Add Cool Whip and whisk until smooth. Spread
            mousse evenly over cake. Cover the cake and
            cool in refrigerator for 1 hour.

            For glaze, in a bowl combine 3 ounces
            strawberry Jello powder and 1 cup of boiling water;
            stir gently until powder is dissolved. Add 1/2 cup
            cold water, stir and allow to cool in the refrigerator
            for 30 minutes. Remove cake from the refrigerator
            and place the strawberries, cut side down, on the
            cake 4 rows by 5 rows. Pour cooled Jello on the
            cake by pouring over the back of a large spoon so
            it will dribble over the cake. Cover and chill
            1 hour before serving. 

           

Texas Sheet Cake

              Cake             
                    2 cups flour
                    2 cups sugar
                    1/4 teaspoon salt
                    4 heaping tablespoon cocoa powder
                    2 sticks butter
                    1 cup boiling water
                    1/2 cup buttermilk
                    2 eggs, beaten
                    1 teaspoon baking soda
                    1 teaspoon vanilla
              Frosting
                    1 3/4 stick butter
                    4 heaping tablespoon cocoa powder
                    6 tablespoon milk
                    1 teaspoon vanilla
                    2 1/2 cups powdered sugar

                    In a mixing bowl combine flour, sugar
                    and salt

                    In a saucepan, melt butter, add cocoa,
                    stir together. Add boiling water, allow
                    mixture to boil for 30 seconds, then take off
                    heat. Pour over flour mixture, stir to cool.

                   In a measuring cup add buttermilk, eggs,
                   soda and vanilla. Stir buttermilk mixture into
                   chocolate mixture. Pour into sheet cake pan
                   and bake at 350 degrees for 20 minutes.

                   While cake is baking, make frosting. In a
                   medium pan melt butter, add cocoa, stir to
                   combine. Remove from heat add milk, vanilla
                   and powdered sugar; stir together and pour

                   over warm cake. Cool completely.

V

Vanilla Wafer Cake

2 cups sugar
1 cup butter
6 eggs
12 ounces vanilla wafer cookies, crushed
1/2 cup milk
7 ounces coconut, grated
1 teaspoon vanilla extract
Cool Whip®


Preheat oven to 300 degrees. Cream together sugar and butter until light and fluffy; add eggs 1 at a time until combined. Add cookie crumbs and milk alternately, until well mixed. Add coconut and vanilla ; mix completely. Bake in a greased and floured bundt pan for 80-90 minutes or until a toothpick comes out clean. Cool; serve topped with cool whip and a vanilla wafer on top.

White Chocolate Fudge Cake

1 package white cake mix, 18.25 oz.
1 1/4 cups water
3 egg whites
1/3 cup oil
2 teaspoons vanilla extract, divided
6 ounces white baking chocolate, melted, divided
1 cup semisweet chocolate chips
1/4 cup powdered sugar
2 tablespoons 2% milk3 tablespoons butter, no substitutes
2 tablespoons light corn syrup
16 ounces vanilla frosting
8 ounces Cool Whip®


Combine cake mix, water, egg whites oil and 1 teaspoon vanilla. Beat on low for 2 minutes. Stir in 1/2 white chocolate. Pour into a greased 9x13 pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes. In a small pan over low heat melt chocolate chips, milk, powdered sugar, butter and corn syrup, pour over cake, cool completely. In a bowl beat frosting, stir in rest of the white chocolate, vanilla, fold in cool whip. Frost cake store in refrigerator.

Whoopie Pie with Ermine Filling

          1 Batch of Chocolate Chocolate Chip Muffins

          

          1 cup sugar

          5 tablespoons flour

          1/4 teaspoon salt

          1 cup milk

          1 cup butter, softened

          1 teaspoon vanilla

          Prepare muffins using a muffin top pan.

          For filling, in a sauce pan combine sugar

          flour and salt, whisk together and cook over

          medium heat for about a minute. Whisk in
          milk until smooth. Continue cooking, whisking

          constantly, until mixture is a pudding like

          consistency. Pour mixture into a glass container

          and cover with plastic wrap directly on the 

          surface to prevent a skin from forming. Cool

          to room temperature.

          

          In a bowl whip butter on high until light and fluffy.

          Reduce mixer to medium and add cooled mixture

          1 spoonful at a time, mix completely each time. Add

          vanilla and whip until smooth. 

          Place filling between 2 muffin tops.