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. Combine potatoes,
cheese, milk, butter and salt until smooth. If cheese is not
completely melted cook potatoes over low heat until melted.
Allow potatoes to cool slightly, 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 cake 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.

Blueberry Angel Cake

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip®, thawed
14 ounces angel food cake, prepared
1 can blueberry pie filling


Cut cake into 1 inch cubes. Beat together cream cheese and sugar. Fold in cool Whip and cake cubes. Press evenly into an ungreased 9x13 pan. Top with pie filling, cover and refrigerate at least 2 hours.

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.