Pretzel Dessert

1/2 (15 ounce) package pretzels, crushed

1 cup margarine, melted

1/4 cup white sugar

1 (8 ounce) package cream cheese

1 (8 ounce) container frozen whipped topping, thawed

1 cup white sugar

2 cups boiling water

2 (10 ounce) packages frozen strawberries, thawed

1 (6 ounce) package strawberry flavored gelatin

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
3. Bake for 8 to 10 minutes. Let cool.
4. In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
5. In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

Hot Mexican Spinach Dip

1 (16 ounce) jar salsa

1 (10 ounce) package frozen chopped spinach, thawed and drained

2 cups shredded Monterey Jack cheese

1 (8 ounce) package cream cheese, diced and softened

1 cup evaporated milk

1 (2.25 ounce) can chopped black olives, drained

1 tablespoon red wine vinegar

salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
3. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly

Hot Spinach and Artichoke Dip

8 slices bacon

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (14 ounce) can quartered marinated artichoke hearts, drained

1 (5 ounce) container garlic-herb flavored cheese spread

1 cup grated Parmesan cheese

1 (8 ounce) container sour cream

1/2 cup mayonnaise

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
3. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
4. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Mac and Cheese

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 1/3 cups 2% milk

2/3 cup shredded Cheddar cheese

2/3 cup shredded Monterey Jack cheese

1/4 teaspoon Worcestershire sauce

1 1/2 cups cooked elbow macaroni

Directions

1. In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add the cheeses and Worcestershire sauce; stir until cheese is melted. Fold in macaroni.
2. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 10-15 minutes or until bubbly.

Cheesy Corn Casserole

1 (11 ounce) can whole kernel corn, drained

1 (11 ounce) can cream-style corn

1 (8 ounce) container sour cream

1 egg

1 (8.5 ounce) package dry corn bread mix

1 small onion, diced

1 cup shredded Cheddar cheese, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
3. Bake in preheated oven for 25 minutes.
4. Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

Shoepeg Corn Casserole

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/2 cup shredded mild Cheddar cheese

1 (11 ounce) can white corn, drained

1 (14.5 ounce) can French cut green beans, drained

1 (10.75 ounce) can condensed cream of celery soup

1 (8 ounce) container sour cream

1/4 (16 ounce) package buttery round crackers, crushed

1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
3. Combine crushed crackers with melted butter and sprinkle on top of vegetables.
4. Bake in preheated oven for 45 minutes

Squash Casserole

4 eggs, beaten

1/2 cup vegetable oil

1 cup biscuit mix (dry)

1 (4 ounce) can chopped green chiles, with juice

1 medium onion, chopped

1 clove garlic, minced

2 cups grated Cheddar cheese, divided

4 cups coarsely chopped summer squash or zucchini or yellow summer squash

Directions

1. Combine eggs, oil an biscuit mix. Stir in chili peppers, onion, garlic and half the cheese. Stir in squash. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 40 minutes; sprinkle with reserved cheese and bake 5 minutes mor

Mom's Sweet Potato Bake

3 cups cold mashed sweet potatoes (without added milk and butter)

1 cup sugar

1/2 cup milk

1/4 cup butter or margarine, softened

3 eggs

1 teaspoon salt

1 teaspoon vanilla extract

TOPPING:

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/4 cup all-purpose flour

2 tablespoons cold butter or margarine

Directions

1. In a mixing bowl, beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2-qt. baking dish. In a small bowl, combine brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over potato mixture. Bake, uncovered, at 325 degrees F for 45-50 minutes or until golden brown.

Sweet Green Bean Bundles

3 (14.5 ounce) cans whole green beans, drained

1 pound bacon, cut in half

1/2 cup butter, melted

1 cup brown sugar

1 teaspoon garlic salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Wrap 7 green beans with bacon and place in prepared dish. Repeat, using all the green beans and bacon.
3. Combine butter with brown sugar. Pour over green bean bundles and sprinkle with garlic salt.
4. Cover with foil and bake for 45 minutes.

Classy Green Bean Casserole

3 (14.5 ounce) cans French cut green beans, drained

1 cup sour cream

1/2 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup coarsely crushed buttery round crackers

1 tablespoon butter, melted

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
3. Bake for 30 minutes in the preheated oven, until lightly browned and bubbly

Restaurant-Style Hashbrown Casserole

1 (2 pound) package frozen hash brown potatoes, thawed

1/2 cup butter, softened

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup chopped onion

1 (10.75 ounce) can condensed cream of chicken soup

2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.
2. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes.

Coconut Custard Pie

4 eggs

1/2 cup white sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

2 1/2 cups milk

1 cup flaked coconut

1 (9 inch) pie shell

1/4 cup packed brown sugar

2 tablespoons butter, softened

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
3. Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
4. Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.

Pecan Cream Cheese Pie

1 cup chopped pecans

1/2 cup flaked coconut

1/4 cup butter or margarine, melted

4 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 3/4 cups whipped topping

1 (9 inch) pastry shell, baked and cooled

1/2 cup caramel ice cream topping

Directions

1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring occasionally. Cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.

Toasted Coconut, Pecan, and Caramel Pie

2 (9 inch) pie shells, baked

1/4 cup butter

1 (8 ounce) package flaked coconut

1/2 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel ice cream topping

Directions

1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
3. Pies may be served chilled or frozen.

Sour Cream Raisin Pie

1 (9 inch) pie crust, baked

4 1/2 teaspoons cornstarch

1 1/8 cups white sugar

1/4 teaspoon salt

3/4 teaspoon ground nutmeg

1 1/2 cups sour cream

3 egg yolks, beaten

1 1/2 cups raisins

1 tablespoon lemon juice

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons brown sugar

1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium saucepan, mix together cornstarch, white sugar, salt, and nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour mixture into pastry shell.
3. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy. Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract. Spread evenly over raisin filling, sealing meringue to crust edges.
4. Bake in preheated oven for 10 minutes, until delicately browned.

Cream Pie

2/3 cup white sugar

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1 pinch salt

1 cup heavy whipping cream

2 eggs, beaten

1 teaspoon vanilla extract

1 recipe pastry for a 9 inch single crust pie

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine sugars, flour, salt, cream, eggs, and vanilla. Mix until smooth. Pour filling into an unbaked pie shell.
3. Bake for 20 minutes in preheated oven. Lower the temperature to 325 degrees F (165 degrees C), and bake for an additional 20 minutes.

Fudge Pie

1 recipe pastry for a 9 inch single crust pie

1 cup white sugar

1/4 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1/2 cup butter

2 eggs

1 teaspoon vanilla extract

Directions

1. Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
2. Lower the oven temperature to 325 degrees F (165 degrees C).
3. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
4. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream

Grandma's Lemon Pie

1 1/4 cups sugar

6 tablespoons cornstarch

2 cups water

3 egg yolks

3 tablespoons butter or margarine

1/3 cup lemon juice

2 teaspoons vinegar

1 1/2 teaspoons lemon extract

1 (9 inch) pastry shell, baked

MERINGUE:

10 tablespoons water

1 tablespoon cornstarch

3 egg whites

6 tablespoons sugar

1 teaspoon vanilla extract

Pinch salt

Directions

1. In a saucepan, combine sugar and cornstarch. Gradually add water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes. Remove from the heat. Stir 1 cup of hot filling into egg yolks. Return all to pan and bring to a gentle boil. Cook for 2 minutes, stirring constantly. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. Cool completely. Meanwhile, beat egg whites in a mixing bowl until stiff peaks form. Beat in vanilla and salt. Gradually add cornstarch mixture, beating well on high. Immediately spread over warm filling, sealing edges to pastry. Bake at 350 degrees F for 25-30 minutes or until the meringue is golden brown. Cool. Store in the refrigerator

Millionaire's Cake

1 (20 ounce) can crushed pineapple with juice

1 (18.25 ounce) package yellow cake mix

1 (8 ounce) package cream cheese

1 (12 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
2. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
3. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done. Let cake cool in pan on a wire rack.
5. Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!

Yogurt Cake

1 cup margarine, softened

2 cups white sugar

3 eggs

1 teaspoon lemon extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8 ounce) container lemon flavored yogurt

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch bundt pan. Sift together the flour, baking soda and salt. Set aside.
2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
3. Pour batter into a 10 inch Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely

Chocolate Pecan Pie

1/2 cup margarine, melted

1 cup light corn syrup

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/4 teaspoon salt

4 eggs

1 cup chopped pecans

1 recipe pastry for a 9 inch single crust pie

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
3. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve

Poor man pecan pie

1 recipe pastry for a 9 inch single crust pie

4 eggs

1/2 cup butter, melted

1 cup dark corn syrup

1 cup white sugar

1 teaspoon vanilla extract

1 pinch salt

1 cup rolled oats

Directions

1. Beat the eggs. Stir in melted butter, syrup, sugar, salt, and vanilla. Mix thoroughly. Stir in oats. Pour filling into crust.
2. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.