Pineapple Casserole

2 cans chunk pineapple 1 cup sugar 1 cups grated cheese 5 tbls. Flour cup Ritz crackers, crushed 1 stick butter Pour pineapple and juice in pyrex dish. Mix flour and sugar together and pour over pineapple. Put cheese on top then add Ritz crackers. Melt butter and pour over top. Bake 350 degrees for 30 minutes.

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes 1-cup sugar cup butter, softened 2 eggs 1 tsp. vanilla 1/3-cup milk Mix everything until smooth and creamy. Pour into casserole dish and put the topping on. Topping: 1-cup brown sugar cup flour 1/3 cup melted butter 1 cup chopped pecans Mix sugar and flour well, add butter and nuts. Smooth over top and Bake 350 degrees until top is browned.

Blueberry Salad
2 packages raspberry or blackberry jello 1 can Blueberry pie filling 1 small can of crushed pineapple 1 cup of hot water 1 cup of cold water Topping: cup sugar 8 oz. cream cheese 8 oz. sour cream to 1 cup of chopped nuts Add hot water and dissolve jello. Add cold water, pineapple, and pie filling. Mix well and congeal. Mix topping well and spread over the salad.

Fruit Salad
1 can peach pie filling 1 can pineapple chunks, drain juice 1-can mandarin oranges, drain juice 1 pkg. frozen strawberries, drain juice 1 large banana or 2 small ones Drain all fruit except pie filling, then mix. Dont mix too fast or peaches will tear up. Put in the refrigerator until ready to serve.

Sweet and Sour Beans

1 lb. ground beef Small green pepper Small onion, chopped 1-cup ketchup cup of brown sugar 16 oz. kidney beans 31 oz. pork-N-beans Brown ground beef and onion and bell pepper and drain. Mix ketchup and brown sugar together. Pour into meat mixture and simmer a few minutes. Add both kinds of beans and mix all together. Pour into baking dish. Bake on 350 degrees for 20 to 30 minutes.

Yellow Rice and Corn Casserole

5 oz. yellow rice 1 can mexi corn cream of celery 1 stick of butter or margarine 1-cup sharp grated cheese Cook rice according to package but omit margarine. Put butter in dish and pour hot cooked rice on top. Mix all other ingredients. Sprinkle cheese on top. Bake 350 for 30 minutes.

Lady's Green Beans

8 slices bacon (I actually use bacon bits) 1/2 c. sugar 1/2 medium onion, diced 1/2 c. vinegar 2 (16 oz.) cans French style green beans (I've also used kitchen sliced) Fry bacon, reserving drippings. In drippings, saute onions and add sugar and vinegar, stirring until sugar is dissolved. Drain beans and mix with liquid mixture. Place in 2 quart casserole. Crumble bacon and sprinkle on top of casserole. Cover and bake at 275 for 1.5 hours.

Romaine Salad
Bunch of romaine (wash and cut) 4 green onions, chopped 1 bag of broccoli 1 cup walnuts or pecans 1 bag ramen noodles, crumbled Saut walnuts in butter. Saut ramen noodles in 1/2 stick of butter. Let cool. Dressing: 1 cup vegetable oil cup red wine vinegar 1 tbsp. soy cup sugar Blend well and refrigerate. Pour over salad. Only use half of dressing.

Grape Salad
2 lbs white grapes 2 lbs red grapes--or any color seedless and your favorite combo Wash, dry and remove from stems. 8 oz. cream cheese 8 oz. sour cream 1 C sugar 1 tp. vanilla Beat these 4 ingredients together. Pour over grapes and gently fold/stir til they're all coated. Place in dish you'll serve it in. Melt 2 T butter in skillet. Pour in 1 C chopped nuts and stir constantly til toasted. Stir in 1 C packed light brown sugar, stirring about 1 minute on med. heat. Remove from heat, pour onto paper towels and allow to cool. When completely cooled, crumble over top of coated grapes. Refrigerate and serve when thoroughly chilled or til you're ready for it! YUM!! I serve this as a salad--could be dessert, too!!

Spinach Salad
Salad ingredients: fresh spinach, or romaine, dried cranberries, feta or goat cheese, and pecans (I usually buy the Fisher brand that are brown sugar pecans) Dressing: cup apple cider vinegar cup sugar cup white wine vinegar 2 tsp. poppy seeds (optional) tsp. paprika 1 cup vegetable oil 1 tbsp. white onion, minced Place all salad ingredients in a salad bowl. Combine all the ingredients for the dressing in a jar or plastic container, put the lid on and shake it up! Pour desired amount of dressing on the salad.

Garlic Grits
1 cup grits 4 cups water 1 tsp salt 1 stick butter 1 stick Krafts garlic cheese 2 eggs Cook grits in water and salt. Add chopped butter and cheese; stir to dissolve. Add small amount to eggs. Return to grits; stir to mix. Pour in buttered casserole dish. Bake at 350 degrees until brown, about 1 hour.

Cock Of The Walk Cole Slaw

1 large head of cabbage, chopped 1 carrot, grated 2 oz. green pepper, grated 2 oz. green onions, chopped 2 oz. onion, grated 1 oz. sugar 1 oz. white or black pepper 1 oz. garlic salt 1 oz. Lawrys seasoning salt oz. vinegar 12 oz. mayonnaise Mix thoroughly. If slaw is bitter due to cabbage, add sugar to taste.

Darbys Honey Mustard Dressing

cup olive oil cup white wine vinegar 1 clove of garlic {pressed} 1 tbsp Dijon mustard 2 tbsp honey A dash of salt & pepper Shake, let sit, shake, & serve. {All measurements are estimates add honey or mustard to your liking!}

Cracker Barrel Hash Brown Casserole

1 - 2 pound package frozen Hash Browns 8 oz. Sour cream 1 can cream of chicken soup 1/2 cup margarine butter works very well 1/2 cup chopped onion2 cups grated Colby Cheese or sharp cheddar Place potatoes in a greased 913 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter. Mix these items together. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Creamed Corn
2 (10 ounce) packages frozen corn kernels, thawed 1 cup heavy cream 1 tsp salt 2 tablespoons granulated sugar 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 1 cup whole milk 2 tablespoons all-purpose flour 1/4 cup freshly grated Parmesan cheese In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Original Ranch Roasted Potatoes

1 packet Hidden Valley Original Ranch dressing mix 2 lb. small red potatoes, quartered 1 cup vegetable oil Place potatoes in large plastic bag. Add oil and toss to coat. Add dressing mix and toss again. Bake on an ungreased pan on 450 degrees for 30 minutes.

Onion Pie
3 medium Vidalia onions, chopped 3 tbls. Butter 1 partially baked pie crust 1 cup shredded swiss 2 egg yolks 2 eggs 1 cup milk cup whipping cream 1 tsp. salt cayenne to taste Saut onions in butter and drain. Place cheese then onion in crust. Then add other cheese. Mix all other ingredients. Pour over top. Bake uncovered on cookie sheet for 350 degrees for 30-40 minutes.

Pot Luck Potatoes

1 package Hash Brown potatoes 1 pint sour cream 1 medium onion, chopped 10 oz. sharp cheddar cheese 1 stick butter 1 can cream of chicken soup Ritz crackers, crushed Combine all ingredients and pour in casserole dish and sprinkle with Ritz. Bake on 350 degrees for 1 hour.

Oriental Salad
2 bags Ramen noodles (beef or chicken) 16 oz. cole slaw (angel hair) Slivered almonds (toasted) Small package on sunflower kernels 1 bunch green onions, chopped Dressing: 1/3 cup white vinegar vegetable oil cup sugar 2 seasoning packets from Ramen noodles Crumble noodles (put in Ziploc and pulverize) in bottom of 9x13. Layer remaining ingredients: cole slaw, nuts, and onions. Mix up dressing ingredients and pour over layered salad. Refrigerate (covered) 24 hours or longer. Toss well before serving.

Orchard Harvest Salad

Lettuce of your choice (I use butter lettuce mix) Blue cheese Pecans Dried cranberries 1-2 pears, diced Dressing: cup Apple Cider Vinegar cup honey tsp salt 1/8 tsp black pepper cup olive oil Mix dressing ingredients together in bowl with whisk or in jar. Cover and refrigerate until ready for use. Place lettuce in bowls or on separate plates and put toppings on and drizzle with dressing.

Summer Chopped Salad with Garbanzo Beans

1- 14 oz can garbanzo beans, drained and rinsed 3 roma tomatoes, seeded and diced 1 english cucumber, diced 3 green onions (scallions), diced 1 orange or other sweet bell pepper, diced 1/4 cup lemon juice 2 tablespoons apple cider vinegar 3-4 tablespoons olive oil salt and pepper to taste 4 oz feta cheese, crumbled (optional) 2 tablespoons chopped fresh basil Combine garbanzo beans, tomatoes, cucumber, onions, bell pepper, lemon juice, vinegar, olive oil, in a large bowl and toss to combine. Season with salt and pepper. Just before serving, stir in feta cheese and basil. This salad is best made the day before serving or at least 6 hours in advance.

Summer Fruit Salad

1-2 cups fresh pineapple, cut into chunks {you can find fresh pineapple already in the refrigerated fruit section at your local grocery store} 1/2 pint raspberries 1/2 pint blueberries 1/2 pint blackberries 1lb of strawberries, halved 1 mango zest and juice from half a lemon cored

Cut your pineapple in to chunks and halve your strawberries, then toss them in with the blueberries, blackberries and raspberries. Slice and add the mango. Zest and juice half of a lemon. Toss and refrigerate for at least an hour before serving!

Fresh Corn Salad

5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Baked Beans
2 cans Pork-n-Beans (Or 1 large 50 oz. can) cup ketchup 1 tbsp. mustard 2 tbsp. grated onion 1/3 cup brown sugar bacon Combine above and put in pan. Lay 3 or 4 slices of bacon on top (or bacon pieces). Bake for 35 minutes on 350.