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Pumpkin Pie

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 9 inch pie shell, unbaked

1. Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
2. Pour into prepared piecrust.
3. Bake at 425 degrees for 15 minutes.
4. Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
5. Cool on a wire rack.

Pumpkin Dip

3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
8 ounces Cool Whip

1. Beat Cream Cheese and Powdered Sugar until smooth and creamy, add canned pumpkin and spices.
2. Fold in Cool Whip mix until creamy.
3. Serve with Apple Slices/Ginger Snaps/Graham Crackers.

Baked Pineapple

INGREDIENTS:

* 1 (20 ounce) can unsweetened pineapple chunks
* 3 tablespoons white sugar
* 6 tablespoons butter, melted
* 3 tablespoons all-purpose flour
* 5 ounces shredded Cheddar cheese
* 25 buttery round crackers, crumbled

DIRECTIONS:

1. Drain pineapple, reserving 3 tablespoons juice.
2. Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Cranberry Salad

INGREDIENTS:

* 1 pound cranberries, finely ground
* 2 cups white sugar
* 1 (20 ounce) can crushed pineapple, drained
* 1 (16 ounce) package miniature marshmallows
* 1 cup chopped pecans (optional)
* 1 pint whipped cream, beaten stiff

DIRECTIONS:

1. Mix together the cranberries and sugar; cover and refrigerate overnight.
2. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
3. Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

Holiday Dressing

INGREDIENTS:

* 1 (7.5 ounce) package dry cornbread mix
* 1 cup butter
* 2 onions, chopped
* 1 green bell pepper, chopped
* 6 stalks celery, chopped
* 1 pound pork sausage
* 16 slices white bread
* 2 teaspoons dried sage
* 1 teaspoon dried thyme
* 1 teaspoon poultry seasoning
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 cup chopped fresh parsley
* 2 eggs
* 4 cups chicken stock

DIRECTIONS:

1. Prepare corn bread as directed on package. Cool, and crumble.
2. Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
4. Bake at 325 degrees F (165 degrees C) for 1 hour.

Broccoli, Wild Rice, and Mushroom Stuffing

INGREDIENTS:

* 1/2 cup uncooked wild rice
* 1 1/2 cups water
* 2 cups chopped fresh broccoli
* 1/2 cup butter
* 1 1/2 cups sliced mushrooms
* 1 cup chopped onion
* 1 (16 ounce) package herb seasoned stuffing mix
* 1 (14 ounce) can chicken broth
* 1/2 cup sliced almonds (optional)

DIRECTIONS:

1. Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
4. Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
5. Bake 30 minutes in the preheated oven, or until golden brown.

Apricot/Cranberry Chutney

INGREDIENTS:

* 1/4 cup diced dried apricots
* 1 (12 ounce) package fresh cranberries
* 1/2 cup raisins
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground allspice
* 1 pinch ground cloves
* 1 cup water
* 3/4 cup white sugar
* 1/2 cup cider vinegar

DIRECTIONS:

1. In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
2. In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Chestnut Wraparounds

NGREDIENTS:

* 1/4 cup shoyu (soy and wheat soy sauce)
* 2 tablespoons white sugar
* 2 (5 ounce) cans water chestnuts, drained
* 10 slices bacon, cut in half

DIRECTIONS:

1. Combine shoyu sauce and sugar. Stir in water chestnuts. Marinate chestnuts overnight.
2. Wrap bacon slice around each chestnut. Fasten with a wooden pick. Place on a rack in shallow baking pan.
3. Bake at 350 degrees F (175 degrees C) for 30-35 minutes. Serve hot.

Moist Glazed Ham

Instructions:

(The secret is in the basting..dont skip.)

1. Preheat the oven to 400 degrees
2. Remove the rine from a large whole ham and score the fat in the traditional diamond pattern.
3. Stud it heavily with whole cloves and place it in a large roaster.
4. Pack One whole pound of brown sugar on to the top of the ham just as thick and as high as you cant pack it. Dont worry about the part that falls off it will be left in the pan to melt into the glaze
5. Put this in the 400 degree oven for thirty to forty minutes until the brown sugar begins to melt.
6. Then pour one can of Classic Coke over the ham very gradually trying not to wash off the melting sugar.
7. Reduce the oven temp to 325 degrees.
8. For the remaining basting you will use a mixture of half burgandy wine and half pineapple juice basteing every 30 minutes for 4 hours. Be sure to dip up the pan juices and spoon them back up over the top too. The idea is to keep the meat super moist for the whole time it is cooking.

You may "tent it" with foil the first 3 and a half hours.

Squash Casserole

Ingredients:

* 4 cups cooked yellow crook neck squash
* 1 medium onion
* 1 tsp salt
* 1/2 tsp pepper
* 1 stick butter or margarine
* 2 cups crushed Cheezit (or Ritz) crackers
* 2 cups shredded cheddar cheese
* 1 cup milk or heavy cream

Instructions:

1. Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
2. Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
3. Pour into a 2 quart casserole and top with remaining crackers & cheese.
4. Bake at 350 for 30 minutes.

Pumpkin and Praline Pie

Ingredients:

* 2 pie crusts

Filling:

* 1/2 cup sugar
* 1/2 cup light brown sugar
* 1 tbsp. flour
* 1 tbsp. bitters (optional)
* 1 tsp. cinnamon
* 1 tsp. ginger
* 1/2 tsp. salt
* 1/4 tsp. nutmeg
* 1/4 tsp. cloves
* 1 egg, lightly beaten
* 2 tbsp. butter
* 1 can (29 oz.) pumpkin
* 1 can (12 oz.) evaporated milk
* 1/4 cup milk
* 1 cup water

Praline:

* 4 tbsp. butter, softened
* 2/3 cup light brown sugar
* 2/3 cup pecans, coarsely chopped
* Whipped cream, for garnish (optional)

Instructions:

1. Mix sugars, flour, bitters, spices in large bowl.
2. Stir in egg; set aside.
3. Melt butter in large skillet over low heat.
4. Add pumpkin, simmer, stirring occasionally until purèe thickens slightly, 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and 1 cup water. If desired, cover and refrigerate overnight.

Praline:

6. Prepare crusts.
7. Preheat to 450°F.
8. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
9. Reduce oven temp to 400°F.
10. Pour half pumpkin filling into each crust; smooth top with spatula.
11. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.
12. Garnish with whipped cream or topping, if desired.

Pumpkin Nut Bread

Prep Time: 15 minutes

Ingredients:

* 1 cup butter, melted
* 4 eggs
* 1 can (14-1/2 oz.) pumpkin
* 1/2 tsp. salt
* 2 tsp. baking powder
* 1 tsp. baking soda
* 1 tsp. ground cloves
* 1 tsp. ground nutmeg
* 1 tsp. ground cinnamon
* 1 cup sugar
* 1 cup brown sugar
* 2-3/4 cups flour
* 1 cup chopped nuts

Instructions:

1. Melt butter.
2. Add eggs and pumpkin. Beat thoroughly.
3. Add sugars, baking soda and powder, and spices. Beat thoroughly until all lumps are removed.
4. Add flour. Beat thoroughly.
5. Add nuts and mix.
6. Spoon into 2 greased bread pans.
7. Bake for 1 hour at 350°F. Test with toothpick to ensure loaves are ready.

Holiday Potato Casserole

INGREDIENTS:

* 3 pounds potatoes, peeled & quartered
* 1 1/2 sticks butter (6 ounces)
* 2 small (3 oz) packages cream cheese, softened
* 1 cup shredded Cheddar cheese
* 1 jar (2 oz) chopped pimiento, drained
* 1 small green pepper, finely chopped
* 6 green onions, finely chopped
* 1/2 cup grated Parmesan cheese
* 1/4 cup milk
* 1 teaspoon salt

PREPARATION:
Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.

Bake at 350° for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

Broccoli with Cheesy Mushroom Sauce

INGREDIENTS:

* 2 pounds fresh broccoli spears
* 3 tablespoons butter
* 4 ounces sliced mushrooms
* 3 tablespoons flour
* 1/2 teaspoon salt
* 1 teaspoon prepared mustard
* 1 cup chicken broth
* 1/2 shredded mild Cheddar or American cheese
* paprika

PREPARATION:
Cook broccoli in boiling salted water just until tender. Melt butter in saucepan; sauté mushrooms until tender. Stir in flour until smooth and bubbly. Stir in salt and mustard. Gradually add chicken broth, stirring constantly, until thickened Add cheese, stirring until melted. Pour sauce over hot cooked, well-drained broccoli. Sprinkle with paprika.

Coconut Sour Cream Cake

INGREDIENTS:

* 1 cake mix, butter flavor, about 18 1/2 ounces
* 2 cups granulated sugar
* 2 cups sour cream
* 1 package (12 ounces) frozen coconut, thawed
* 1 1/2 cups whipped topping

PREPARATION:
Directions for coconut cake
Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.

Combine sugar, sour cream, and coconut; blend well and chill.

Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.

Cheddar Corn Casserole

INGREDIENTS:

* 4 ounces melted butter
* 1 large onion, chopped
* 1 small green bell pepper, chopped
* 1 small red bell pepper, chopped
* 3 eggs
* 1 cup sour cream
* 1 can (about 15 ounces) cream-style corn
* 1/3 cup yellow cornmeal
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup shredded Cheddar cheese, or Pepper Jack

PREPARATION:
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl.

Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.

Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.

Fruit Salad

This fruit salad with marshmallows is also known as Millionaire Salad

INGREDIENTS:

* 1 small package (3 ounces) cream cheese
* 3 tablespoons half-and-half
* 1/4 cup mayonnaise
* 2 tablespoons lemon juice
* dash salt
* 2 tablespoons sugar
* 1 cup diced pineapple
* 1 can (about 11 ounces) mandarin orange sections, drained
* 1/2 cup halved maraschino cherries
* 1/2 cup green or red seedless grapes, halved
* 1/2 cup chopped pecans
* 1 cup miniature marshmallows
* 1 cup whipping cream, whipped

PREPARATION:
Direction for fruit salad
Combine cream cheese and 3 tablespoons whipping cream; add mayonnaise, lemon juice, salt, and sugar. Combine cream cheese mixture with fruit, pecans, and marshmallows.

Fold whipped cream into fruit salad.

Freeze this fruit salad in an 8-inch square pan.
Fruit salad serves 8.
Serves 8.