Caramel Dip

by Wendi Berger

2C. Sugar
2 Sticks Butter
1C. Karo syrup
1C. Sweetened Condensed milk
1 tsp. vanilla

Put sugar, butter and syrup in glass bowl. Microwave for 5 min. Add milk and vanilla. Microwave for 12-15 min. Stir every 3 min.

12 min: good for popcorn topping or dip
15 min: good for Carmel's. Pour into greased pan and refrigerate. Cut

Note: If it comes out curdled just beat with a mixer and it will be creamy.

Rolls

by Wendi Berger

Make the night before:
2pkg yeast in 1/4C. warm water
1/2C. Shortening
1/2C. Sugar
3 Beaten eggs
1C. Warm water
41/2 C. flour (I add a little more to make it not so sticky)
2tsp. Salt

In a large bowl cream shortening, sugar, and add beaten eggs. Add yeast and water, fold in flour and salt. Let rise till doubled. Stir down, cover and refrigerate overnight. Two hours before dinner roll out dough to 1/4 in. thick and cut with round cutter. Fold on pan. (I put melted butter on top of rolls) Cover and let rise about 2 hours. Bake at 350 for 16 min. or til golden brown. Makes 1 cookie sheet 4 across x 8 down.

Note: Mix in Kitchen aid for 8 min and you don't need to knead it by hand. It is very sticky. Don't add more flour, refrigeration makes it less sticky when rolled out.

Funeral Potatoes

1 large bag of hashbrowns

Heat and stir until smooth:
1/2 c butter
2 cans cream of chicken soup
1 1/2 c grated cheese
1 pint sour cream
1/3 c grated onion

Pour above sauce over potatoes in a 9x13 pan. Mix slightly with fork. Sprinkle top with cheese and if desired crushed corn flakes. Bake uncovered at 350 for 30 min.

Waffles

1 3/4 c flour
1TBSP baking powder
1/4 tsp salt
2 egg yolks
1 3/4 c milk
1/2 c oil
2 egg whites
Dash cinnamon
3/4 tsp vanilla

Instructions: Combine all ingredients (except egg whites) in a large bowl. In another bowl, beat egg whites until soft peaks appear. Add egg whites to other ingredients and stir until combined (might be slightly lumpy). Bake in waffle iron.

Breakfast Casserole

Ingredients:
6 slices bread, cubed 1 pound sausage, browned, drained
1 can green chiles (optional)1 1/2 cups shredded cheddar cheese 8 each eggs, beaten 2 cups milk 1 teaspoon, salt Pepper to taste

Preparation:
Cut bread into cubes and place evenly in greased 9x13 pan or baking dish. (I add the green chiles to the sausage after it is cooked.) Sprinkle sausage and cheese evenly over cubed bread. Mix eggs, milk, salt and pepper. Pour over ingredients in dish. Cook immediately or cover and chill overnight.
(if left overnight, remove from fridge 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
Serves 8 to 10.

Candied Yams

by Denise Robison

2Cups. brown sugar, firmly packed
1 cube butter (not margarine)
2T. water
1t. salt
4 jumbo yams
Boil yams till fork goes in easy, then refridgerate overnight.Mix sugar, butter, water and salt in pan. Cook till mixture bubbles. Peel and cube yams and arrange into a 13X9 bakingdish. Pour sugar mixture evenly over yams until all is covered.Bake at 350 for 50 min.

Christmas Cranberry Jello

by Denise Robison

Mix till smooth, add drops of red food coloring for color.
2/3 C. Mayonaise
8 oz. cream cheese
2/3 C. powdered sugar

Add and mix by hand:
1 can crushed pineapple
1/2 can whole cranberry sauce
2 cups cool whip
Spoon into individual fruit cups or a large loaf pan and freeze.

Pizza Loaf

by Denise Robison
(my kids favorite)

1 loaf (1 pound) frozen bread dough, thawed
8 Ounces sliced pepperoni
1 cup cooked ground sausage
2 cups shredded mozzarella cheese
1 can pizza sauce

(use any of your favorite pizza toppings)

On a greased baking sheet, roll out dough into a 15-in. X 10-in. rectangle. Sprinkle with mozzarella cheese, pepperoni, and sausage. Roll up, cinnamon roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on the baking sheet. Bake at 350 for 35-40 minutes or until golden brown. Warm the pizza sauce; serve with sliced loaf.

Sweet Potato Shepherd's Pie

by Jen Redfearn

2 large sweet potatoes, peeled and cut into 2-inch chunks
2 3/4 tsp. salt
3 Tbsp. butter
1/4 c milk
pinch cayenne pepper
1 onion, chopped
2 cloves garlic, chopped
1 tsp. cumin
1/4 tsp. cinnamon
1 1/2 lbs. lean hamburger
1 can (14 1/2 oz.) black beans, red or pinto beans, rinsed and drained
1/4 c ketchup
1 Tbsp. honey
1/4 tsp. pepper
1 plum tomato, chopped

In a large saucepan, cover potatoes with cold water. Add 2 tsp. salt and bring to a simmer. Cook until very soft, about 10 minutes. Drain and return potatoes to pan. Stir in 2 Tbsp. butter and milk, pinch of salt and cayenne pepper. Mash. Set aside.

Preheat oven to 425 degrees. In pan brown onion, stir in garlic. Add cumin, cinnamon and beef and cook. Stir in black beans, tomato, ketchup and honey and season with 3/4 tsp salt and pepper. Cook 5 minutes longer and spread evenly in a 10-inch pie plate or 1 1/2 quart casserole dish. Spread sweet potatoes on top and bake 20-25 minutes or until potatoes are browned and meat is bubbling.

Broccoli Bacon Raisin Salad

by Jen Redfearn

1 bunch fresh broccoli
1/2 c. red onion, chopped
1 c. celery, chopped
1 lb. bacon, cooked and crumbled
1/2 c. sunflower seeds
1/2 c. raisins

Dressing:
3/4 c mayo
1/4 c sugar
2 Tbsp. vinegar

Combine first 6 ingredients in medium bowl. Whisk dressing in a small bowl and pour on top of veggies. Stir and enjoy!