Party Potatoes

9 large potatoes

8 ounces cream cheese

1 cup sour cream

2 tsp. onion salt

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbs. butter

• Preheat oven to 350 F. Grease one 2 quart casserole dish and set aside.
• Bring a pot of salted water to boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
• Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light at fluffy.
• Place into prepared casserole dish and dot with butter.
• Bake at 350 F for 30 minutes or until heated through.

Citrus Jell-O Salad

1 Lg Pkg. Orange Jell-O

1 Can Pineapple pieces, drained

1 Can Mandarin Oranges, drained (optional)

1 Pkg. Instant Lemon Pudding

1 ½ Cups Milk

1 Container Cool Whip

½ Cup Cheddar Cheese

• Prepare Jell-O as directed. Add fruit.
• Refrigerate until set.
• Combine pudding with milk until thicken, add Cool Whip.
• Sprinkle with cheese. Refrigerate.

Sweet Potato Surprise

4 sweet potatoes, baked and mashed

1 cup sugar

1/3 cup margarine, melted

½ cup milk

2 eggs beaten

1 teaspoon vanilla extract

Topping:

1 cup grated unsweetened coconut, dried or fresh (see directions for cooking fresh coconut)

1 cup pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/3 cup margarine

• Heat the oven to 375 degrees.
• In large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined.
• Transfer the mixture into a 2 ½ quart baking dish.
• In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly.
• Distribute the topping over the sweet potatoes.
• Then bake the casserole for 20 minutes or until lightly browned.
• Serves 6 to 8.

Sweet Potato Casserole

Sweet Potato Casserole
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter

Topping:
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter, melted
Combine first seven ingredients and mix until smooth.
Pour into a 2 qt. casserole dish.
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 35 to 40 minutes.
Cool for 10 minutes and serve warm.
It's fall food time and this has become a new favorite with Ryan's family. So much so it all got eaten up before I could get a picture of it. When I make it I usually use about twice the sweet potatoes and half the sugar because I tend to go a little overboard on the brown sugar topping. It got rave reviews last night even from people who usually don't like sweet potatoes. You have to try it, I promise you won't be sorry.

Tomato Cucumber Feta Salad

This is one of my favorite salads, its quick, easy and D-liscious.

If you like balsamic vinegar this one is for you. The juice from the tomatoes mellows out the vinegar so it's not over powering. (I made a big mess with the vinegar all down my cabinets taking this picture)

Tomato Cucumber Feta Salad

3-4 Tomatoes

1 Italian cucumber (I prefer the Italian seedless, it's usually shrink wrapped and cost a little more but I like the flavor a lot more.)

One package of Feta (this time I just has the crumbled but it's better if you buy the solid and cut it up in cubes)

1/2 cup Balsamic Vinegar (I never measure)

Large dice all the veggies and put in a bowl. Add the Feta. Pour over Balsamic Vinegar and stir together carefully so you don't break up the feta too much.

Serve immediately or refrigerate to blend the flavors.

Pasta Salad

This is the first thing I've cooked since being invited to share...
It's pretty simple:
Cooked pasta - drained and rinsed in cold water
Mayo/Miracle Whip depending on your preference
1 can of tuna
Cucumber ranch dressing (the key ingredient)
Lemon pepper

That's it. You can eat it right away but it's better if it's been in the refrigerator for a while to chill it and blend the flavors. If you do refrigerate it you may need to add a little more dressing if it gets too dry.