Ingredients:
2 eggs
1/2 cup orange juice
2 cups any type seedless grapes, cut in half
1/4 cup maraschino cherries, cut in half
1 can (20 ounces) pineapple chunks, drained
2 medium bananas, sliced
2 cups frozen whipped topping, thawed
1/2 cup chopped walnuts

Instruction:
1.. In a small saucepan, cook the eggs and orange juice over very low heat until slightly thickened, stirring constantly; set aside to cool.
2.. Meanwhile, in a medium bowl, combine the grapes, cherries, pineapple, and bananas. Fold in the egg mixture until evenly combined, then top with the whipped topping and walnuts and chill overnight to marry the flavors.

Variations:
Add a bit more nuts if you’d like, or omit the cherries. Do whatever you want to make this your own. I love to try it many different ways and have yet not found any that I did not enjoy… have added coconut, used strawberries not cherries, used peaches not pineapple… each giving it a different taste.

Vickie

Ingredients:
1 (8 oz.) pkg corn bread stuffing mix
1 stick margarine
1 1/2 lbs. squash (sliced)
2 medium onions (chopped)
1 can cream of celery soup
1 cup sour cream
1 small jar pimento peppers
1 cup water chestnuts (chopped)
Salt & pepper to taste

Instruction:
Place corn bread stuffing mix in mixing bowl.
Melt stick of margarine.
Pour over corn bread stuffing mix and mix thoroughly.
Line bottom of 2 quart casserole dish with 1/2 corn bread stuffing and margarine mixture.
Using large pot, boil squash and onions to desired consistency.
Drain squash and onions.
Place squash and onions in separate mixing bowl.
Add cream of onion soup, sour cream, pimentos, and water chestnuts with squash and onions.
Add salt and pepper to taste and mix thoroughly.
Pour squash and onion mixture as next layer in casserole.
Top casserole as last layer with remainder of corn bread stuffing and margarine mixture.
Bake casserole at 350 degrees for 30 minutes, ovens may vary.
Test with toothpick for finished consistency as you would a pie.

Notes: This is very hot when first removed from oven so please be careful.

Vickie

Ingredients:
3 cups Sweet Potatoes (pre cooked and mashed)
1 cup Sugar
1/2 cup Milk
1 tsp. Vanilla
2 Eggs
1/3 cup Margarine

Topping:
1 cup Coconut
1 cup Pecans (chopped)
1 cup Light Brown Sugar
1/3 cup Flour
1/3 cup Margarine (melted)

Instruction:
Combine sweet potatoes, sugar, milk, vanilla, eggs, and margarine.
Pour into buttered baking dish.

Blend coconut, pecans, light brown sugar, and flour.
Add margarine last to blend.
Spoon finished mixture over top of the potatoes in buttered dish.
Bake at 375 degrees until lightly brown or approximately 20 minutes depending on oven characteristics.

Notes: This is very sweet and could serve as a dessert. It is so good. A true family dish.

Vickie

Ingredients:
2 cups milk chocolate morsels (11-1/2 oz bag)
1/2 cup semi-sweet chocolate morsels
1 (14 oz) can sweetened condensed milk
1/4 cup butter (room temperature)
1 cup pecans (or more if you like pecans

Instruction:
Microwave chips, milk, and butter on 70% power until chocolate melts (at least 5 minutes) stirring several times. Stir to blend mixture. Beat mixture on high speed for 5 minutes. Chill 5 minutes and beat again at high speed for 5 minutes. Add nuts and pour into well-buttered 8-inch square baking dish. Refrigerate until set. Cut into pieces.

Makes 36 pieces.

Notes: This fudge does fine stored at room temperature after you’ve cut it into pieces.

Vickie

Ingredients:
1 bag white chocolate chips (about 12 oz)
20 peppermint candies (more or less depending on how much mint you like)

Instruction:
Lightly spray a bake sheet with Pam (or lightly grease with butter).

Crush the peppermint candies. Either use a food processor or just put the candy in a zip lock bag and use a hammer to crush.

This power level and cooking time will vary depending on the microwave. Just watch carefully and don’t go past just melting. Melt the white chocolate chips in the microwave for 3 minutes at 50% power stirring after 1-1/2 minutes and again after 1 minute. It may be completely melted at this point. If not, continue microwaving maybe another minute.

Stir the crushed peppermint candies into the melted chocolate.

Spread on the bake sheet.

Let cool in the refrigerator for 15-20 minutes until set.

Break into pieces.

Vickie

Ingredients:
1 cup butter, softened
1-1/2 cup sugar
2 eggs
2-1/2 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
*16-24 oz fruit
3 cups chopped pecans (or more if you like pecans)

Instruction:
Cream butter, gradually add sugar until light & fluffy. Add eggs, beat well. Combine flour, salt, soda, and cinnamon in separate bowl. Gradually add creamed mixture, beating well after each addition. Stir in remaining ingredients. Makes dough stiff. Drop dough by heaping teaspoons on lightly greased cookie sheets. Bake at 375 degrees for 13 minutes or lightly browned. Cool on sheets 1 minute. Move to wire racks and cool completely

Makes 7-10 dozen cookies.

Variations:
*16-24 oz fruit (I use the fruit and peel mix. Anything is okay, except those fruit packages with citrine in it)

Vickie

Ingredients:
1 lb lean ground beef
1 large onion, chopped
1 can (14.5 oz) Diced Tomatoes with Basil, Garlic, & Oregano
1 can (6 oz) Tomato Paste with Basil, Garlic, & Oregano
16 oz uncooked penne pasta, prepared to package directions
4 cups (16 oz) shredded mozzarella cheese

Instruction:
1.Cook ground beef and onion in large skillet until beef is crumbled and no longer pink. Drain. Stir in diced tomatoes and tomato paste and ½ cup water. Heat through.

2.Coat 13x9x2 baking dish with Pam. Combine cooked pasta with meat-tomato mixture, and 2 ½ cups cheese. Pour in baking dish, then top evenly with remaining cheese.

3.Bake uncovered in preheated 350° oven for 20-25 minutes or until heated through and cheese is melted. Take a look after 20 minutes because it’s better if you don’t let the top get too hard.

Vickie